Our Journal
Masterclass: Food Writing with Olia Hercules.
Watch: Our Winter Chefs’ Residency with Pippy Eats at Glen Dye.
Watch: Our Winter Chefs’ Residency with Max La Manna at Glen Dye.
Watch: Our Winter Chefs’ Residency with Ixta Belfrage at Glen Dye.
6 Chefs Answer: What’s Your Most Used Kitchen Item?
Gill Meller’s Thoughts on Cooking Over Fire.
Carrot, Parsnip and Thyme Soup.
The secret to this is having a really delicious rich vegetable stock. This will give the soup a deep textured flavour. The ideal is to make your own, but if you can’t, be sure to choose a good quality one. Carrots and parsnips go beautifully together as roast vegetables and they work equally well as complimentary flavours in this soup.
This serves four, but you can double up the quantities and freeze the rest.
Caroline’s Glen Dye Wild Venison Casserole.
Fungi And Foraging By Roger Phillips.
Roger Phillips is a mushroom maestro and one of the most respected foragers in Great Britain.
In 1975 he began his life’s major work, photographing an encyclopaedic collection of world plants and he has since written 20 additional volumes with combined sales of 4.5 million copies worldwide.
Pesto or Pistou?
Anyone who knows me well knows that I am a bit of a nerd about etymology and the origins and history of words and how their use and meaning gets changed and corrupted over the years and across continents.
Therein lies the root and inspiration behind this article.
In Conversation with Honey & Co.
Honey & Co. discuss their secrets to sourcing the best fruit and vegetables, what to expect from their new cookbook and the meal they are most looking forward to cooking for friends.
5 Spring Plants to Forage Now.
Natasha Lloyd, a Medical Herbalist, details 5 spring plants to forage with de-toxifying and replenishing properties.
Green Tomato Chutney.
For anyone stuck with what to do with the stubborn green tomato, this fruit (yes, a tomato is a fruit) is not going to change colour now -but don’t despair- it can be used for a delicious tomato chutney.
