ISSUE Nº6: EDIBLE FLOWERS



ISSUE N°6

In Issue Nº6 we are celebrated the ingredient EDIBLE FLOWERS. We met the wonderful Jan Billington, an organic flower farmer in Devon who believes that edible flowers should not just as a pretty addition on the side of a plate. The talented Matthew Mason, Head Chef at The Jack in the Green, talked about his love for good local ingredients and shared a couple of incredibly tasty summer dishes. Plus, barbecue expert Marcus Bawdon showed us how to cook up some tasty wood-fired recipes. We took a look at the Kitchen Table Projects, a brilliant new London-based initiative that is passionate about helping up-and-coming food producers get their product out there. All this on top of the usual good stuff you’ve come to expect!


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MEET THE FARMER: JAN BILLINGTON FROM MADDOCKS FARM ORGANICS

For those of you who don’t know Jan Billington, you should! A leading light in the world of organic farming, Jan is one extraordinary lady – a brilliant, funny, hard-working and passionate flower farmer whose love for doing right by the land permeates all aspects of her life. No matter the challenge, and there are many when it comes to organic farming, Jan has overcome them with innovative solutions. She is the only flower farmer in the UK that is organically certified by Soil Association, working tirelessly to educate the masses about the incredible array and versatility of this wonderful ingredient. We had a chat with Jan and found out how she found herself as an organic flower farmer, what she loves about her work, why she chose to farm organically and what her favourite edible flowers are… (more…)


SOIL ASSOCIATION – FUTURE GROWERS SCHEME

Farm shops, farmers markets and veg box schemes; there are now more chances than ever for us, as consumers (more…)

THE DOs & DON’Ts OF EDIBLE FLOWERS

Edible flowers have been enjoyed for centuries and are a wonderful addition to any table, but there are a few basic rules to follow when choosing (more…)


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FEATURED RECIPE

MATTHEW MASON: WOOD-FIRED MACKEREL WITH GOOSEBERRY, APPLE & VANILLA PURÉE + PICKLED GOOSEBERRIES

I owe the inspiration for this dish to my father who took me on my very first mackerel fishing trip so many moons ago. A true celebration of summer the wonderful flavours of the sea and flames from a proper wood-fired oven… what a combination! Best of British and plentiful supply! (more…)


 

FEATURED CHEF

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THE JACK IN THE GREEN: INTERVIEW WITH HEAD CHEF MATTHEW MASON

Driven by the understated beauty of local, seasonal produce, Matthew Mason, Head Chef of The Jack in the Green, has built an unrivalled regional reputation for his fresh, innovative and exciting menus using only the best of ingredients. (more…)


OUTDOOR COOKING

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HOW TO: COOKING IN A WOOD-FIRED OVEN

A wood-fired oven is incredibly versatile, you can use it solely as an oven, with a huge range of temperatures (more…)

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BBQ BUTTERFLIED LAMB WITH CHAMOMILE & SORREL BASTE

Lamb and fire go together so well, the smoky savouriness created as the fire chars the juicy meat (more…) 


SUMMER RECIPES

MATTHEW MASON: WEST COUNTRY SUMMER SOUP & NASTURTIUM PESTO

I have to admit that I never use a recipe for this soup its all about taste and balance, simple and quality ingredients need little or no intervention by me… the tomatoes and the oil and vinegar emulsifying to produce something quite spectacular perfect for a warm summers day. (more…)


IN SEASON

MACKEREL

Originating from the Scombridae fish family, along with fellow swimmers, tuna and bonito, mackerel is widely available and can be found (more…)

GOOSEBERRIES

Still to this day known colloquially in rural parts of England as Fea-berry, the gooseberry has a rich and lengthy history in British cuisine (more…)

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ARTICHOKE

Artichoke: Native to the Mediterranean, artichokes are the flowers of a variety of thistle. With no association to the similarly named Jerusalem artichoke (more…)

TOMATOES

From the same family as peppers, chilli and aubergines, tomatoes originated from the warm climates of South America (more…)


SPOTLIGHT ON

BRITISH QUINOA

Quinoa – an ancient grain that has seen recent exposure in the superfoods arena – has long been a staple grain of South America. Packed with protein and essential amino acids, this nutrient-rich grain has recently not only received international attention (more…)


BREAKFAST RECIPES

SUMMER BERRY BREAKFAST SMOOTHIE

Wake up bright and breezy to this delicious summer berry smoothie. Simple, quick and super healthy, it is ideal breakfast on the run! (more…)


WILD FOOD

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WHITE CLOVER (TRIFOLIUM REPENS)

An underappreciated little plant that spends its life dodging lawnmowers and being choked by lethal herbicides. It adores mingling with long grass and triggers many a childhood memory of lazy summer days and highly frustrating four-leafed clover hunts. A few surprising facts: the clover plant is a member of the pea family and pollinators are rather addicted to the blossom, making it the most common nectar producing honey plant. This common weed is also one of the most important pasture legumes, adding nutrients to the soil and fibrous material that helps promote soil and it’s nutritious forage for all livestock. (more…)


WHITE CLOVER FLOWER ICED TEA

A foraged floral twist on this classic summer drink. Easy to make, healthy and naturally refreshing, this iced floral brew hits the spot on a hot summer’s day. The sweet notes of the white clover flowers with the added flavours of lavender and mint create a wonderfully delicate concoction. (more…)


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KITCHEN TABLE PROJECTS

The artisan food industry in the UK is worth over £15 billion and it’s growing year on year. As good quality food and provenance become a higher priority for consumers, more and more people are leaving their 9 to 5s, putting their kitchen skills to work and following their foodie business dreams. However, there are still few outlets for artisan food on the high street and many of the industry’s rising stars struggle to reach their customers. (more…)