October 16, 2017

Welcome to my blog, Lavender & Honey!

This little blog has been born out of constant requests from customers at my cafe/deli St James’s (just behind the Royal Cresent in Bath) for recipes, ideas and help with their cooking. I'm asked several times a week when I'm going...

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THIS WEEKS FAVOURITE SEASONAL PRODUCE

Artichokes, Black & White Truffles, Kale, Kohlrabi, Beetroot, Butternut Squash, Horseradish, Fennel, Garlic.

Bilberries, Blackberries, Elderberries, Plums, Quince, Redcurrants

Oregano, Parsley, Rosemary, Sage, Sorrel & Thyme

Duck, Goose, Grouse, Guinea Fowl, Partridge, Pheasant, Rabbit, Venison, Wood Pigeon

Clams, Grey Mullet, Gurnard, Halibut, Hake, Herring, Mackeral, Monkfish, Mussels, Oysters, Red Mullet, Wild Seabass, Turbot

COOKING TIPS

 

My top tip is to play with seasoning your dishes correctly. There is nothing worse than under seasoned food. I always use Maldon Salt and for ease, ready ground coarse black pepper. For home cooking you can use your pepper mill. Always taste your dishes at every stage during cooking this way you can build your seasoning gradually.

 

NEW PRODUCTS THAT YOU MAY NOT HAVE HEARD OF

Zhoug...Pronounced Shkug

Is a hot sauce originating from Yemen used as a condiment. Shkug is made from fresh green or red hot peppers, coriander, garlic, salt, black cumin. It may be red or green in colour. I like to use in salad dressings.

Siyez is one of the worlds most ancient grains...8000 years old originating from Turkey. Pleasantly sweet and chewy with a nuttiness and bite. It is known to be high in protein, vitamin B2 & B6 plus Beta Carotene. Use it cooked traditionally as a pilau. I will experiment and use as a grain in a salad...I'll keep you posted

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