An Edible Voyage

March 2020 Afternoon tea always feels so decadent  but they can be quite samey.  I jazzed mine up with some exotic flavours.   'Sandwiches' of Red Leicester and Lincolnshire Poacher with home pickled rhubarb adding a crunch and cutting through the richness off the cheese, on deliciously chewy Yorkshire Levain bread.  Scones with sweet and spicy pineapple and pink peppercorn jam, kefir lime to freshen it up, and coconut cream for that luxurious creaminess.  Light, zingy and gluten free pistachio, rosemary and almond polenta cake with orange and thyme syrup, offset by malty assam tea.  The sparkle of prosecco bubbles fizzing on the tongue...

March 2020 I decided lockdown was a great opportunity to try out some new creations.  Haddie and Trilby in Leamington Spa have started making 'government bread' from old dough.  It's surprisingly tasty and has a wonderful chewy crust - just how I like a crust!  I also had some Red Leicester cheese left over from a trip to a Leicestershire farm shop, and some rhubarb that I didn't want to go to waste so pickled in cider vinegar with pink peppercorns and finely chopped ginger.  It seemed I had the makings of an exciting cheese toast. And exciting it was! The slightly sweet, slightly spicy rhubarb cut through the richness of the cheese, with the tangy bread adding an extra flavour dimension.  The rhubarb's crunch and chewy bread ensured this dish was anything but monotonous when it comes to texture.