Soil and Ink » Cooking


10 June 2012


It’s that time of year again to take a trip down a country lane to find the delicate elderflowers hanging briefly from the elder tree, the season is short so grab some while you can. I have made 2 cordial recipes, one with more fruit and less sugar and the other with an obscene about of sugar and lemons, tomorrow will be the taste test! …READ MORE…

Wild and free

5 March 2012


I was very excited to see today these wild garlic leaves emerging from a shady spot by the compost bins. Last spring I foraged a few plants from the side of lanes where it grows in abundance and transplanted them to the allotment. I adore the smell of wild garlic and the balls of tiny white flowers are so pretty and delicious to eat. …READ MORE…

Jam, Jelly and Sauce

20 October 2011


I am feeling a little WI……for the last couple of nights I have been boiling, sterilising, sieving and labelling. Here is the result, a smug threesome to gobble and share.


11 October 2011


Whilst I was cleaning up the allotment I was offered a big bag of handsome knobbly quince, of course I accepted but have never cooked with them before. After recipe discussions with my fruit foraging and expert crayfish catching friend I decided to make a quince jelly and membrillo.

The quince jelly is fairly straight forward but you do need to allow time to drip slowly through a bag to get a nice clear jelly. The membrillo is equally easy but pushing through a sieve is slow work so if you have a mouli then use it! Membrillo is a classic spanish quince paste that tastes great with manchego cheese and a glass of sherry, you can also use it to flavour sauces. I have saved a couple of the fruits to try out in a quince and apple cake and it would be delicious added to a crumble. …READ MORE…

Tomato harvest

8 September 2011


Today I made tomato sauce. I have tried many tomato sauce recipes but the best in my opinion is Sarah Ravens Really rich tomato sauce recipe page 277 of her garden book, although I do fry off the tomato puree with the onion before I pop in the chopped tomatoes etc. I grow my tomatoes along the wall underneath my kitchen window mainly because they get more attention if they are right under our feet. This year I grew huge Costoluto Fiorentino, Gardeners Delight and sweet red and yellow cherry. I now have to find a recipe for the chilly looking green tomatoes left on the vine. …READ MORE…