An Edible Voyage

August 2021 Pedro Ximenez. The taste of the sweetest, molten raisins. A perfect pairing for roasted stone fruit and chocolate.  Combine that with French toast made from chewy, tangy sourdough, and what ensues is the most indulgent brunch, made for a leisurely weekend with a perfect cup of coffee and a good magazine. For this creation, I simply roasted apricots with a little Pedro Ximenez and piled them on to French toast with some vegan chocolate ice cream I had made previously from soaked cashews blended with coconut milk and melted chocolate, chopped almonds and cocoa nibs. It had crunch, it had fruitiness, it had creaminess, and that kick of Pedro Ximenez.  One seriously stylish brunch. 

July 2021 With all this hot weather, I find myself craving the fresh, bright, juiciness of the season's best produce, and light, refreshing meals to keep me cool of the hottest of days.  I relish opportunities to browse the farm shop, selecting whatever takes my fancy, and then combining ingredients in to colourful patterns on my plate.  Here are some of my favourites. Chicory, Dolcelatte, Clementine, Pine Nuts This is my #1.  Bitter chicory is perfectly offset with creamy Dolcelatte and sweet clementine, whilst toasted pine nuts add a satisfying crunch.  With a simple dressing of olive oil, white wine vinegar and honey, this is quick to make and the flavours dance on my taste buds. Watermelon, Feta, Mint There's nothing quite like slicing through a watermelon and revealing that glorious red flesh, and biting in to cool wedges as the juice drips down your chin.  This salad takes seconds to prepare.  Toss a handful of cubed feta and a sprinkling of torn mint...