Be careful what you wish for, as my granny used to say. I know it's cold still, I know the wind cuts off any enthusiasm for getting outside but I'm not going to wish for Spring proper to arrive yet. Read More ›
About Me: I run Otter Farm, the UK’s only climate change farm, home to orchards of olives, peaches, almonds, szechuan pepper, apricots and a vineyard. When it's rainy I write. As well as this blog and occasional pieces for newspapers and magazines, Mark writes every month for The English Garden, and wrote the River Cottage Veg Patch Handbook. Follow me on Twitter: http://www.twitter.com/markdoc
Beetroot is so underrated. Its rich, earthy flavour, silky smooth texture and wonderful sweetness make it able to star in both sweet and savoury courses. The combination of beetroot, kale and anchovies makes for a stunning warm salad with some sliced boiled eggs or a bit of sirloin steak, but it also makes a rather spectacular winter pizza topping, with the fragrant oil drizzled over the top. Roast the beetroot with the skin on, and the roots and leaves intact, to keep in all the flavour. Garlic and thyme are a must – the combination infuses both beetroot and olive oil with the most delicious savour.
|Otter Farm Shop||0||4712||MarkD
24th January 2011
Turnips are fab. If you need convincing (or are already converted and after a top supper) try this recipe by Italian-American chef Mario Batali, from his book Simple Italian Food – not risotto as we usually know it, it has the turnip taking the place of the rice. It’s delicious as it is, also great with a little fried pancetta or bacon thrown in.