http://www.cookingisfun.info/saturdayletter Just another WordPress weblog Sat, 24 Jul 2010 14:38:42 +0000 http://backend.userland.com/rss092 en Strawberries, raspberries, loganberries, tay berries and now lots of black, red and white currants. A few weeks ago we feasted on green gooseberry and elderflower tarts, compotes and fools. The gooseberries that survived will be left on the bushes to ripen. When they are plump and full of sweet juice ... http://www.cookingisfun.info/saturdayletter/2010/07/24/summer-berries/ All over the country people are rediscovering the joy of growing their own vegetables, a little soft fruit, an apple tree or even a few fresh herbs. It’s not just about the economics; there is the sheer thrill of digging your own potatoes, carrots or beets and it is certainly ... http://www.cookingisfun.info/saturdayletter/2010/07/17/the-art-of-preserving/ This week lots and lots of salads, just what we all yearn for during this unexpected spell of beautiful weather. Recently chef and cookery teacher Barny Haughton from Bristol came to Ballymaloe Cookery School to do a whole morning on salads. Barny cooked his first serious meal in St Tropez aged ... http://www.cookingisfun.info/saturdayletter/2010/07/10/simply-salads-barny-haughton/ Sometimes if I wake up early enough in the morning to catch Farming Today on BBC Radio 4. It’s always interesting and keeps me in touch with the farming scene across the water. Recently I heard an interesting interview with Andy Inglis from Dunbar, Scotland, who had decided to sell ... http://www.cookingisfun.info/saturdayletter/2010/07/03/splash-from-the-sea-cooking-with-seawater/ For years and years, I’ve scattered flower petals over food for extra colour and pizzazz. At first I was pretty cautious, using mostly flowers of fresh herbs from the garden; I sprinkled thyme, sage and rocket flowers and little purple chive blossoms over salads and starters plates. In late spring ... http://www.cookingisfun.info/saturdayletter/2010/06/26/flower-power/ It is absolutely vital to feed our children well – their energy, vitality, and ability to concentrate all depends on the quality of the food we feed them. When I say well I mean wholesome, nourishing naturally produced food, free of chemicals, additives and artificial colourings. Kid’s palettes are very ... http://www.cookingisfun.info/saturdayletter/2010/06/19/healthy-eating-for-kids/ All Slow Food events have an educational element as well as a hedonistic one. So when we gathered in Lismore recently we started our evening at Michael McGrath butchers shop on Main Street. We were all anxious to learn from this man whose skills have come down through four generations ... http://www.cookingisfun.info/saturdayletter/2010/06/12/keeping-it-local-in-lismore/ It’s an ill wind that doesn’t blow someone some good. Even the volcanic ash has benefitted some people – The mâitre d’hotel at Rick Stein’s seafood restaurant in Padstow was beaming from ear to ear when I was there recently. Although they are virtually always full anyway, they have experienced ... http://www.cookingisfun.info/saturdayletter/2010/06/05/cornwall-2/ I’m not sure why gooseberries haven’t had quite the same revival and surge of popularity in recent times that rhubarb has, but I totally love them. Everyone should have a couple of gooseberry and black currant bushes in their garden as well as a few rhubarb stools. They are all perennial ... http://www.cookingisfun.info/saturdayletter/2010/05/29/a-berry-nice-treat/ We love our cuppa in Ireland and are still drinking more tea per head than any other country in the world, sadly nowadays most cups of tea are made from teabags rather than good loose tea which I am totally convinced makes a far superior brew. On a recent trip ... http://www.cookingisfun.info/saturdayletter/2010/05/22/it-will-suit-you-to-a-tea/