Land & Sea: Secrets to simple, sustainable, sensational food
A celebration of real food and wholesome ingredients, Land and Sea brings sustainable eating to the table in true flavour and style. With advice on using the whole ingredient (no matter what it is); how you can make the most of leftovers; and how to be creative with herbs and spices, Land & Sea is the perfect companion to both the novice cook and the seasoned cook.
When baked the strawberries become soft and juicy and their sweet juice runs into the sponge bringing a new texture to the cake. You have light and spongey, sweet and creamy and fruity-juicy.
A wonderfully moist cake with zappy gooseberries that pop in your mouth and a zesty undertone of citrus. Very good with coffee or a good cup of tea.
A wonderfully light take on the usually dense banana bread, this cake has a delightful bounce to it. Entirely dairy, gluten and grain free it caters for almost all. Feel free to add chopped or chips of chocolate chips to the mix for some extra indulgence. I have included hazelnuts in this recipe but chopped almonds or cashews would also go very well.
There is little not to love. This is a beautiful dish and apart from the pickled rhubarb (requiring more patience than skill) it is incredibly simple. Good ricotta is essential in my eyes so try and get down to your local cheese monger or any good deli.
This is a crustless tart made with a naturally gluten free almond frangipane. The rhubarb gives it a wonderful sweet tang. I chose to use marmalade for the glaze and if you like a little sharpness you’ll enjoy it immensely.
One of my favorite things about February is forced rhubarb and I find something somewhat romantic about the way it grows. First outdoors to toughen the stems before being moved into lightless sheds and kept warm. Here it grows fast and tall as it searches longingly for light. It reminds me a little of myself in February – willingly waiting for brighter days. Forced rhubarb is sweeter than the summer crop
This recipe calls for a kick of chilli and I find the coolness of yogurt works very well. The coriander-almond oil is similar to a pesto but rougher and looser in texture. Coriander is fantastic with the spices but if you aren’t a fan basil or parsley will do.
When it comes to squash there is little I do not love. I’ve a soft spot for all of them; Butternut – especially with sage, Delicata – sweet and delicate as her name suggests, Gem – small and humble, Onion – wonderfully soft and buttery and very very good spread on toast with a little garlic and black pepper. Needless to say my ‘ode to squash’ could go on
January is cold and grey but her table is not. Like a phoenix from the ashes citrus brings colour back to the kitchen in the form of Meyer lemons, naval oranges, chirpy satsumas and my favourite – blood oranges. The blissful paring of bitter leaves and blood orange is no secret and this salad
I love the texture of aubergine, slightly meaty and incredibly satisfying it is a great one for when eating vegetarian or vegan.
As I write this I am sipping on a cup of Earl Grey and snacking on a handful of honey chili roasted almonds. It has become a daily habit. I tried a similar thing at Phippen Orchard in California earlier this year and have been hooked ever since. I am transported back to the stunning vision of the rows of pastel cream and pink petaled trees - the Californian Almond orchards in full bloom are quite a sight.
I meet Adam Dant in his studio behind an unassuming grey door just off Arnold Circus in Shoreditch, East London. On the right as you walk in there is a piano. It is littered with papers, prints and scribbled notes as well as a crystal champagne flute, a human skull and a packet of hobnobs.
I have called Switzerland my second home since I was eleven when my parents built a place high up in the alps in Zermatt. Switzerland was familiar from before then too and I think I must have been just four years old when I was secured into miniature skis with velcro straps.
The train to Axminster leaves London Waterloo at 7.10 giving me ample time to stock up on Marks and Spencer toffee and pick up a cup of tea. Also in my bag are carrot sticks, a tin of almonds, leftover apple tart, half a Lindt bunny, two camping bottles filled with water and some herbal tea bags. If the train gets stranded out of reach from food and water I’ll be fine.
Nikitas Kairis is the owner of the Kairis bakery. At four thirty each morning he makes a short, strong Greek coffee before walking the short distance to his bread ovens...
UP AND COMING EVENTS
Join Alexandra on the Festival Fire Pit on Saturday afternoon as she cooks on an open barbecue. Expect vegetables fuelled dishes and a little fish too. As always bright herbs, bold spices and zippy dressings will feature and there will be lots of opportunities to taste. Find out more about the festival and how to get tickets here.