Monthly Archives: March 2013

Off to base camp….

I’m on my way to the trek base camp later today so this blog will be quiet for the next three weeks! Check how I am getting on at twinseverest.wordpress.com Happy Easter…

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What to buy at the farmers’ market in April

Every month I write a what to buy piece for the Kent Farmers Market Association. Here’s  your sneak preview! As we prepare to celebrate Easter at the start of the month, cooks are still waiting for the growing season to … Continue reading

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Originally posted on twinseverest:
Alongside the more everyday items on our list of equipment that we are slowly accumulating for next Saturday’s departure, such as warm hat, walking trousers, and underwear (on reading the latter, my first thought was: ‘this…

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Originally posted on Old Dog. New Tricks:
One of my early posts for this blog was about the first project we were set at the start of this term. We had to come up with ideas for the Chelsea Fringe,…

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A great fish restaurant in Hastings on a horribly wet day

I drove down the A22 to Hastings last Thursday for a lunch meeting with wonderful Paul Saxby from Arcade Fisheries to discuss the Fish Day we are going to be running at May’s Penshurst Farmers’ Market. So much for a … Continue reading

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I’m hoping the food on the Everest trek will give me something to blog about but a bit nervous it may just be pizza and Mars bars!

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Great to be working on Saffron. So many stories to tell about what’s happening with food today.

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A bag of spinach – 4 more dishes

So this weekend it was a large bag of spinach that’s sitting in my fridge asking to be used up…. Dish one – Friday night salmon and spinach fish pie (with lovely sweet potato mash!) It freezes really well as … Continue reading

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1 Savoy cabbage, 4 great dishes…….

Bought a beautiful Savoy cabbage at Penshurst market on Saturday, and, by this stage in the week, it has served me very well! Four meals later, I am still licking my lips. And to think, cabbage used to be those … Continue reading

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I’m cooking Rye Bay scallops…..

I’ll bought one of the last packs of Rye Bay Scallops at the market this Saturday. Supper last night was this incredibly easy pasta dish, and tonight it’s a risotto. Spaghetti with scallops, chilli and garlic Serves 2 Prep 5 … Continue reading

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