So, here we go! As Nick and I have decided to eat only locally sourced produce this August, we thought we’d put a few things in place to get ready.
The premise is that we will only eat food sourced locally – but being the UK and Northern Europe, we are a bit short on the odd item. So, with the exception of salt, pepper and essential spices like cinnamon and turmeric, we are using only local produce.
Tea and coffee that is sourced through our local blender – MD Tea and Edgcumbe’s coffee is also allowed, as we honestly could not be trusted to run our business for a whole month without a single drop of tea passing our lips (come on, we’re British – our blood runs 75% tea at least!).
Well, all that said, we thought we’d make own own Worcestershire Sauce, as this is a wonderful ingredient with Welsh Rarebit, soups, stews and drizzled on sardines on toast. ‘Real’ Worcestershire sauce is made with anchovies – which is no good for our vegetarian daughter, so we have opted actually for a gluten-free vegan version in which the main ingredients are sourced locally anyway.
Our version is based on a simple recipe by Martha Stewart, but we have introduced a slightly earthier flavour using Tamari instead of Soy.
Recipe – Homemade Vegan Gluten Free Worcestershire Sauce
Makes around 150mls – it’s quick to make so you can always make more if you feel like it.
Keeps approx 3 months in the fridge.
- 250ml raw cider vinegar
- 75ml gluten free tamari sauce
- 90g raw honey
- half teaspoon dry mustard powder
- half teaspoon onion salt
- 1 small clove garlic crushed
- 1/4 tsp ground ginger
- pinch cinnamon
- A good sprinkling of freshly ground black pepper
- Combine all the ingredients in a small stainless steel pan. Bring to the boil over a medium-high heat and keeping an eye on the pan, let it simmer for around 20 minutes to reduce by half.
- Strain through a fine sieve and let cool before pouring into an airtight container.