Where is Pevensey and what is so special about Pevensey Lamb?
If you find yourself with a lazy Sunday afternoon then think about heading over to Pevensey Plains…miles of beautiful marshland and more country pubs than you could ever eat roast dinners.
Pevensey is an area of lowland between Hastings and Eastbourne which has been shaped over time by the changing relationship between land and sea. Originally it was a lagoon where high tides would seep through but eventually with coastal changes, by Roman times it became a salt mine as land was reclaimed by the wealthy monasteries. After the dissolution of the monasteries (testing your Tudor history here), the sea walls were neglected and shingle drifted onto the plains creating the salt marsh we know today.
Continue reading “Organic Saltmarsh Lamb from Pevensey”
Leeks when they are freshly picked have a sweetness that they lose after they’ve been sitting in a supermarket chiller. The biodynamic leeks that Toos grows in Cuckfield are so tender and have a real potency of flavour that lifts any dish they’re added to. Continue reading “Sussex Organic Leeks – make the most”
Toos’s daughter helping on the farm picking celeriac
Known also as celery root or turnip celery, this is a vegetable is a Mediterranean staple but slower to be loved here in the UK. But root veg seems to be having a moment this year – the sweet flavours released in chips, crisps and roasted wedges.
We have two celeriac growers…outdoor grown and left to mature in rich soil from Worthing and Biodynamic Organically grown celeriac from Toos in Cuckfield. Take your pick… Continue reading “Celeriac – Our Unsung Hero”
We are still appalled at the idea of Veganuary and Dry January – why inflict such punishment on your poor old wintery body during the darkest and coldest months of the year?
So, for the sake of sanity we are definitely not denying ourselves a chilled glass of wine or a slab of fresh bread and butter – especially when it’s balanced by brisk walks and cycles (although usually with the glass of wine at the end…). But, there is still room for improvement so we have revived our resolution this month – to cook everything from scratch and try new and preferably colourful recipes using some of our herbs and spices which have been lurking in the depths.
Continue reading “A quick and healthy lunch wrap”