By Mark Diacono
'Otter Farm is all approximately flavour. It starts off and ends with the query: What do i actually are looking to eat?'
The flavor of a wonderfully ripe mulberry used to be Mark Diacono's idea for growing Otter Farm, a special smallholding in Devon with each inch devoted to awesome produce. Sprouting broccoli, asparagus, artichokes, borlotti beans and chard flourish within the vegetable patch; quince and Chilean guava develop within the fit to be eaten woodland; and pigs and chickens roam freely.
Here Mark stocks his vibrant, appealing recipes, all brimming with flavour and with clean greens, herbs and fruit – together with a hot salad of Padron peppers, cherries and halloumi, a stew made of fowl, beef and borlotti beans, a curried squash and mussel soup, and cucumber ice cream, quince doughnuts and fennel toffee apples. He charts the seasonal demanding situations and excitements of rural residing, and gives useful suggestion for cultivating the simplest of the regular, strange and forgotten types at domestic. With luminous images that captures existence within the kitchen and outside, this ground-breaking booklet unearths how even the main unique and intriguing tastes could have their roots in British soil.
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Extra info for A Year at Otter Farm
A Year at Otter Farm by Mark Diacono