Author Archives: marygwynn

About marygwynn

Food writer, traveller, grower, picker, gatherer, cook...oh and still a busy mum

The pick of the crop at Penhurst farmers’ market this July..

I’ll be manning the information stand at Penshurst Farmers Market tomorrow Saturday 7th July where we’ll be celebrating the best of summer produce with a focus on local soft fruit, now at its very best. What better way than to … Continue reading

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June bursts out at Penshurst this weekend… and I’m cooking fish and asparagus

If May is anything to go by, flaming June will hopefully live up to its name. If it’s like the past few weeks, we may well be dodging thunderstorms but also enjoying some florious sunshine. Hopefully the June sun will … Continue reading

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Spring comes to Penshurst Farmers Market – my 10 top products to look out for this April

Well, as Sam Cooke sang way back in 1960, it’s been a long time coming but a change is going to come. And at last, with April’s farmers market at Penshurst just a day away, the sun has come out, … Continue reading

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Rhubarb rhubarb – my 3 foolproof recipes from Waitrose Weekend

      For those of you who missed my set of seasonal rhubarb recipes when they came out in February, here they are. Of course they work with main season rhubarb but try them now with the pink forced … Continue reading

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Zest for life – my latest seasonal lemon recipes for Waitrose Weekend

In case you missed the January issue of Waitrise Weekend with my lovely lemon recipes, here they are online. I love lemons for their ability to be both exotic and so familiar at the same time. We’ve been cooking with … Continue reading

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Three must-have mushroom recipes…

These days we are all used to thinking of colourful vegetables such as peppers and aubergines as containing lots of useful nutrients and minerals but the less showy mushroom is just as useful nutritionally. These members of the fungi family … Continue reading

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A quick fridge supper – roasted spiced chickpeas and tomatoes

Last night in the fridge I found leftover canned chickpeas, squashy vine tomotoes on their last legs, fresh coriander and lime and the mixed Greek yogurt and mango chutney I served with my pheasant tikka recipe on Saturday. They became … Continue reading

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