This week I have been making a concerted effort to eat even more organic produce than I usually do. It’s all down to the Organic Trade Board (OTB) and their #FeedYourHappy campaign, a month-long program of activity which is all about encouraging people to share the organic food that makes them happy – and why.
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In the spirit of trying – as always – to eat less meat, I’m on the hunt for some great vegetarian dishes to make on the BBQ this summer. These yummy quesadillas can be rustled up in no time at all, and once slices into wedges, make a great party dish for sharing with a group.
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Spurred on by memories of slurping hot, sweet wine in European Christmas Markets, I have been trying a out a few traditional European ‘Glühwein’ recipes, and this slow-cooker one is pretty fail-safe.
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I was lucky enough to get hands-on making a fabulous faggot recipe (thanks Native Breeds) with lots of foraged herbs and botanicals (thanks Forage Fine Foods). For those who prefer to use standard store cupboard ingredients, here’s an adaptation of the recipe that works just as well.
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