Interview with Darrin Hosegrove, Chef Director of the Ashburton Chefs’ Academy I’m currently down in Dartmoor, and, among many other foodie activities down here, I’ve taken the opportunity to follow a specialist course ...
Organic vs Biodynamic – what does it all mean? There's been a buzz about organic produce for quite a while now. The 2017 Organic Market Report produced by the Soil Association highli...
Orange and red ancient grain salad This is a rather unusual salad with a base of ancient grain – orzo. Orzo is the Italian name for barley, but pearl barley is not the exact e...
Sumptuous salmon and asparagus en croûte This magnificent dish doesn’t take long in terms of preparation time, and it makes an impressive centrepiece to a grand dinner party. Howeve...
A warm salad of butter beans with sorrel For many years I’ve despised sorrel (a kind of love child between greens and herbs) as I once grew some which was so sour I had to spit it o...
