living organic
Eat the seasons
Eat CELERIAC
Wednesday, February 9th, 2011It may appear to be just an ugly, uninteresting, knobbly root but celeriac has inner beauty. The flesh – crispy when raw, silky smooth when cooked – has a delicate taste which suggests the flavours of celery and parsley with a slight nuttiness. Try it mashed with potatoes and garlic or in the excellent Celeriac Remoulade.
eat PEARS
Wednesday, February 2nd, 2011Another wonderful winter treat, pears come in a range of flavours and textures and can be enjoyed in many different ways (other than as a delicious snack on their own). Exceptional when poached with red wine and vanilla, they are also stunning with chocolate as in the classic French dessert Poires Belle Hélène (Alternatively try them in salads or add to an after-dinner cheese board; they go particularly well with Pecorino or Roquefort.
eat ORANGES
Wednesday, January 26th, 2011It’s perhaps somewhat surprising that this sunniest of fruits is at its best during the bleakest of months – during the winter, oranges supplied to the UK from southern Europe (particularly Spain) are high in quality and low in price. Apart from forming an integral component in an unlimited number of delicious juices, oranges can be [...]
eat TURNIPS
Wednesday, January 19th, 2011Turnips come in a variety of forms, the most widely available being the squashed globe shape with creamy coloured skin and a purple crown (where the turnip grew above the surface of the ground and was exposed to sunlight). They have a rounded flavour – sweet and slightly peppery – and are nutritionally rich. Although available pretty [...]
Eat SPINACH
Friday, January 14th, 2011The distinctive, slightly bitter/metallic flavour of spinach makes it something of a ‘love it or hate it’ food. If you’re in the ‘love it’ camp, try this weeks recipe and prepare to love it even more. Spinach is available year-round, but the freshest, tenderest spinach is most easily obtainable in the spring. History It is thought that [...]
eat CLEMENTINES
Friday, December 3rd, 2010A clementine is a hesperidium, A variety of mandarin orange (Citrus reticulata) – named in 1902. The exterior is a deep orange colour with a smooth, glossy appearance. Clementines separate easily into seven to fourteen moderately-juicy segments. They are very easy to peel, like a tangerine, but are almost always seedless – they contain less acid than oranges. Their oils, like other citrus fruits, contain mostly limonene as well as myrcene, linalool, pinene and many complex aromatics.
eat BRUSSEL SPROUTS
Monday, November 22nd, 2010Like Marmite, brussels sprouts are a somewhat divisive food, although most people who claim to hate them have probably been scarred by encounters with horrible overcooked monstrosities in their formative years. When prepared with a little care, sprouts are a wonderfully satisfying vegetable with a delicious, fresh, green flavour and just the right amount of crunch. They can [...]
eat SCALLOPS
Tuesday, October 26th, 2010The quality of scallops from UK waters is frequently excellent: mild, sweet flavoured morsels with a satisfyingly firm, yet fine, texture are widely sold by quality fishmongers. European cuisine often matches scallops with robust ingredients such as bacon or watercress. We love them with Oriental flavours such as ginger, chilli or lemongrass. History Archaeological findings [...]
eat PARSNIPS
Thursday, October 7th, 2010Pale yellow or ivory in colour and shaped like a slightly bulbous carrot, parsnips are one of the tastiest and most appealing root vegetables. Cheap and simple to prepare, their soft, fragrant, slightly sweet flesh adds a warm, comforting element to dishes. History Parsnips have been cultivated by humans for at least 2,000 years. In ancient times [...]
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