By Mark Diacono
'Otter Farm is all approximately flavour. It begins and ends with the query: What do i actually are looking to eat?'
The style of a superbly ripe mulberry used to be Mark Diacono's concept for developing Otter Farm, a special smallholding in Devon with each inch devoted to outstanding 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 wooded area; 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 poultry, 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 provides useful suggestion for cultivating the easiest of the usual, strange and forgotten kinds at domestic. With luminous images that captures lifestyles within the kitchen and out of doors, this ground-breaking publication unearths how even the main unique and intriguing tastes may have their roots in British soil.
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