We had a few pounds of diced lamb left in the freezer from our bulk shop at the local butchers this month. So, combined with the root vegetables left in the bottom of the basket, we have created a 'no-fuss' lamb stew. Perfect comfort food for the colder nights.
When it comes to having time to cook and sort out healthy lunches I am sure we are all guilty of reaching for a ready-made meal or sandwich just for the speed and convenience. But making lunch needn't be such a chore! Lunch today is a quick cheat garlic chicken salad, mostly made with leftovers.
Bread has to be the last thing on the list for us when it comes to recipes, and with GBBO on our screens again and it being Bread Week, I had to go in search of a simple recipe. And was I relieved to find James had this all under control.
With so many culinary possibilities, health benefits and the plan for a sustainable food source, "I Sea Pasta" has been developed, tested and is ready to eat. Jo Banks from Alive with Flavour made a Thai-inspired curried dish to try hers.
The Eckley family are somewhat of a specialist in oilseed rape and have been farming in Kent for over 60 years. They select the best rapeseed crop to produce their Pure Kent Cold Pressed Rapeseed Oil. With its bright yellow colour the rapeseed oil has a light, delicate and nutty flavour and can be used instead of butter and other fats in a host of recipes.
Farmhouse Kitchen was created in 2001 by Steve, Pip and Mo, out of a sense of exasperation at not finding good quality jams, chutneys and marmalades without additives and preservatives being offered at a reasonable price. Based at The Old Piggery in Canterbury, Farmhouse Kitchen are part of Produced in Kent.
