A new initiative seeks to link farms in desperate need of workers to harvest and plant crops with those looking for employment
Already, amid the current COVID-19 crisis, food availability is adapting as wholesalers move their operating focus from restaurants to homes, providing fruit and veg boxes to the door as a means of keeping their businesses afloat. The demand…
This is the best way I’ve found to serve aubergine. By barbecuing it, then removing the outer skin, it becomes rich and creamy.
Top tip: Pour plenty of good olive oil over and lots of herbs for a wonderfully summery dish.
MAKES 4 as a main, or 8 as aside | Preparation time: 15 minutes
Cooking time: 30 minutes
Lucy Burton shares her recipe from brown sugar blondies, the perfect base for gluts of summer raspberries
There are few treats more tempting that a perfect, gooey brownie. Blondies are based on the same indulgent science as brownies but, made as they are without cocoa or dark chocolate, are a lighter alternative for warm summer days.
My recipe uses muscovado…
A delicious low fat dressing for salads. Easy to make and a fantastic use of your seasonal raspberries.
Makes 1 bottle
Preparation time: 15 minutes
• 125g (4oz ) raspberries
• 50ml (1¾fl oz) apple cider vinegar
• 50ml (1¾fl oz) white wine vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tsp salt
• 1 tsp…
A vibrant and colourful dish making the most out of seasonal bell peppers, spinach and tomatoes.
• 3 bell peppers, chopped
• 1 red onion, chopped
• 4 tbsp olive oil
• 400g/1lb chicken breast
• 1 tsp paprika
• 1 tsp oregano
• 10-12 cherry tomatoes, halved
• 1 handful spinach
• 5 garlic cloves, minced
Magical chard stems have just as much flavour as the leaves. Lucy Burton shares her recipe for pickled rainbow stems
Luscious, sturdy chard is a staple of many vegetable patches. Adaptable to a range of soil acidities and resilient to winters’ frost, chard flourishes throughout the year, and does not have a set season of bloom. Instead, most plants yield…
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