Squid with chorizo, lime yoghurt and pickled carrots Author: Graham Sharp Serves: 4 Ingredients 500g squid 200g Bath pig...
Summer is in full swing down in Jesmond at last, and there’s nowhere better to be right now. You may...
Anna Hedworth, aka The Grazer, espouses the beauty of brunch I’m not one for breakfast, which I know is bad, as they say it’s the most important meal of the day and all that. But I’m just not hungry for anything other than coffee until early lunchtime. That combined with...
We have been completely frosted over here today. It was -1C when I came in on the bread shift at...
I’m hoping to head home for a little while before Christmas and when I do get the chance to go...
Most of us only buy it at Christmas and then forget it the rest of the year, yet this is the cabbage gift that keeps on giving. Try these… Braised with apples: Pre-heat oven to 160C/Gas 3. Melt a big dollop of butter and a tbsp oil in a big...
Anna Hedworth, aka food writer and restaurateur The Grazer, is wrapping up warm for the festive season I was getting a...
The whole garden has been cloaked in sparkle dust today. We had to stop picking the kale mid-December as it...
Vicky celebrates the late season harvest This month has been everything we had dreamed of and more; Vallum Kitchen Garden has been awash with colour and has given us the most fantastic rolling harvest. The best of our home-grown produce has been picked to order and used throughout our Tea...
Now that summer is finally here, salad season is truly upon us and I’ve been feasting on a plethora of...
Laura Emmerson dips a toe in at Kenny Atkinson’s new gaff Back in Tudor times, when the banks of the...
The seasons are changing and there’s a lot happening in the garden. We’ve got the last of our summer crops to harvest and we’re preparing for our first winter at Vallum, which is going to be quite a test – for us and the veg! The last of our summer...
