October 23, 2019, 2:12 pm
A little light reading picked up from Colin Wilson's second hand books at Dartmouth Food Festival. A handy pocket sized book for cooking in the field covering everything from quantities of meat for 100 men (37.5lb of uncooked beef seems to be the average), what to do with waste,…Read more »
October 23, 2019, 10:46 am
Teriyaki salmon from the wood fired oven is a great way to recreate this traditional Japanese cooking technique - glazing foods with soy sauce, mirin and sugar. You'll get a delicious sweet and salty sauce with a hint of smoke from the oven and super succulent salmon Not at all…Read more »
October 22, 2019, 3:59 pm
At the end of this year's Dartmouth Food Festival, former festival administrator and blogger at My Delicious Devon, Helen Lloyd came up with a genious plan to use up some of the leftover food from the exhibitors in a lunch for members of the Over 60s club, Dartmouth Caring, the…Read more »
October 22, 2019, 12:48 pm
What a great few days at Dartmouth Food Festival - another fabulous weekend of great food and drink, inspiring talks, chefs dems and hands-on workshops. The sun came out - mainly - and showed off Dartmouth in all its glittering glory. After a few…Read more »
October 17, 2019, 11:15 am
We love smoked and tinned fish - a great stand-by to have in your fridge and very quick to use. It's also really useful to have tins of fish in the store cupboard - tuna, salmon, mackerel, squid.... If you can find the Spanish tinned fish, they are really great…Read more »
October 15, 2019, 11:22 am
Many of us will remember making a Pineapple Upside-down Cake at school - our recipe gives this classic sponge a bit of a twist. It's delicious served on its own at tea-time or with a dollop of Devonshire Clotted Cream for an indulgent pudding. We made this in our Bushman…Read more »
October 15, 2019, 11:09 am
It's that season of mists and mellow fruitfulness especially looking out from here when the river is covered with banks of cloud. It's also that time of year when we crave slow-cooked meltingly tender dishes of unusual beef,…Read more »
October 11, 2019, 3:50 pm
Crème pâtissière is that fabulous vanilla scented thick custard that you find in French pâtisserie, custard slices, doughnuts and in Portuguese custard tarts amongst many other dishes. It sounds like it might be a scary thing to make but in reality it is very straightforward. Here's how we make it…Read more »
October 10, 2019, 9:28 am
Yesterday we had one of our corporate days with an accountancy firm from Plymouth - a really lovely day with a group of colleagues and friends cooking together, creating a leisurely lunch from what they had made together in the woodfired ovens; very different from the normal lunch snatched at…Read more »
October 10, 2019, 12:15 am
This is a traditional one-pot recipe from the North of England, a fabulous layered concoction of potatoes, onions and cheese. We cook it all year round as an accompaniment to most meat dishes or served on its own with some green vegetables or a winter salad. It's also delicious for…Read more »
October 3, 2019, 12:15 am
This is a super indulgent dish with a spicy kick and may be one of the best things you'll ever cook in your oven! Delicious served simply with boiled rice or perhaps a delicious flatbread - check out our Wood Fired Flatbreads & Pancakes book for some ideas. The combination…Read more »
October 2, 2019, 12:04 pm
We love these super sweet and sour onions on salads, on flatbreads, on smoked mackerel paté, on ceviche, on avocadoes, on hummus, in an Indian cachumber salad with tomatoes, cucumber and cumin - yes, on pretty much everything!! To be honest, raw onion is not at the top of our…Read more »
