For ten years now, the charity StreetSmart has been running a campaign each Christmas whereby participating restaurants across the UK ask their diners to add a voluntary £1 to their bill in a move to help tackle the homelessness crisis.
Game season; a recipe for roast partridge; and why we should be making the most of this seasonal treat
It’s finally time to bring out the stockpots and casseroles. I love the food at this time of year: the deep, soothing flavours that come from simmering pots of stews and stocks, the comfort of the smells filling the kitchen and the melting textures of slow-cooked root vegetables.
I wonder whether like me you’ve ever enjoyed a meal at a restaurant and been tempted to slip through the door to the kitchen and talk to the creator of the wonderful things on your plates?
The sun is definitely lower in the sky, there’s a noticeable chill in the air and I know autumn is starting to settle in because the blackberries have started appearing in the hedgerows.
I eat outdoors whenever I can and whatever the weather, so having a picnic is one of my favourite ways to spend a summer’s day. For me, they’re a joyful way to appreciate nature, sitting with friends and family, surrounded by the sights and sounds of summer. And I love the sharing element that comes with all the passing of food and topping up of drinks.
I absolutely adore jellies and they are particularly wonderful in the summer. They really celebrate the best of the season’s ingredients and allow the purity and intensity of a flavour to shine.
Today people around the world come together to mark one of the most important days in the UN’s calendar and one that is of particular significance to me and the whole team at Daylesford.
With the warm weather, I’ve been eating outside at every opportunity recently and inviting friends to come and have lunch or dinner in the garden. I don’t really have a sweet tooth, but I do love serving puddings when I’m entertaining, and something fruity and light is a wonderful way to end a meal.
Our teams at Daylesford and Bamford came together last week at a very special night for me: the launch party to mark the publication of my new book Nurture. It was a moving moment to walk into our shop in Notting Hill and see a little of everything that we do on show for our guests.
Vibrant, bright and full of the flavours of spring, this quick risotto is made with nourishing ancient grains and plenty of greens from our organic Market Garden. You can add your favourite herbs and spring vegetables depending on the season and what might be in your garden.
It is now over 40 years since I set out along a path which has led to the creation and the growth of Daylesford. It began with a desire to challenge the way that my family were farming; we couldn’t continue to farm using pesticides and chemicals – it wasn’t right for the planet and it wasn’t right for my family’s health.
April is my favourite month for foraging, and this simple gnocchi recipe is the perfect celebration of springtime’s bright green shoots, combining 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.