Simple, light and refreshing this summer salad includes bee-friendly herbs and flowers as garnishes. In the Market Garden, we support our bees by growing flowering crops and allowing our salad brassicas to flower. Just as the bees rely on our efforts, we depend on their ability and hard work to pollinate crops. By maintaining a growing diversity, we create a source of nectar to keep these valuable pollinators on site.
I am so happy to share with you our third E-book containing five seasonal recipes, all inspired by the relationship between our gardens, our pollinators and our plates. With borders and beds abundant with edible flowers and fragrant herbs, we create food and nourishment for our bees and interest in our cooking.
I am delighted to be supporting Skye Gyngell’s brilliant new initiative, TABLE, which shares many of my thoughts and passions for tackling food waste and sustainable growing, farming and eating. TABLE is being held at Somerset House from 17th-21st May and celebrates the simple joy of being able to eat well together, regardless of background and social means.
Make the most of springtime’s bright green shoots in this recipe, which combines heady wild garlic and tender nettle leaves. Finishing the fluffy gnocchi off by pan-frying in a little butter gives a wonderful textural contrast to this simple yet stunning dish. Just the thing to tuck into after a morning of foraging.
Wild food at this time of year is a feast for the tastebuds, with sweet, sour, savoury, bitter, floral and peppery flavours providing a real taste journey. Here are some of my favourite things to forage for in Spring.
This delicious, simple recipe is taken from my daughter Alice’s new book: “One Gun Ranch, Malibu: Biodynamic Recipes For Vibrant Living”.
A favourite at our Cookery School, this simple recipe makes the most of one of our most cherished spring ingredients, asparagus. We love to serve this as a protein-rich breakfast, a first course at a dinner party or even as a light spring lunch with a glass of crisp white wine and slice or two of organic sourdough.
This April we are holding a special supper at our Notting Hill farmshop, which will consider the issue of food waste. Taking place on Wednesday 26th April, the topical dinner will bring together a panel of experts and people from the local community to discuss the issue of food waste, whilst dining on delicious, organic food that might once have been thought of as “waste”.
After the ‘hungry gap’ of late winter, the arrival of vibrant forced rhubarb brings welcome colour and tart flavours to our plates. For our Cookery School team, this means placing large bunches into their baskets during their daily trips to forage our organic Market Garden for their course ingredients.
In today’s throwaway culture, the subject of Food Waste has never been more important. On Monday 6th March our regular Daylesford Discusses evening will consider what can be done to help what is a wide spread global issues, with over 1.3 billion tons of food wasted globally each year.
Though not commonly thought of as a superfood, a good stew or ragu is often extremely nutritionally rich. High in protein and beneficial fats, dishes such as this bring great comfort and a feeling of deep satisfaction – both sensations that are thought to help enable us to absorb more nutritional value from our food.
The Wild Rabbit is teaming up with Laurent-Perrier to offer a very special dinner on Tuesday 4th April 2017. Our Michelin starred Executive Chef Tim Allen has created a celebratory seasonal menu that perfectly complements the subtle flavours of Laurent–Perrier’s handcrafted champagnes.