A Year in my Fenland Kitchen

  The seasons change imperceptibly; 3 steps forward, 2 steps back. One day the sun warms our faces and we smile, our bodies noticeably relaxing; the next day the bitter wind bites at our cheeks and we huddle inside winter coats. This is how we inch slowly through Spring and towards Summer, step by step. And so it is in the kitchen. Spring produce mingles with the last of the Winter harvests. Over the Easter weekend when the sun made a welcome appearance, Mr D and I went foraging for wild garlic, in shady woodland along the river. Each year, in early Spring, we visit the same favourite spot, where swathes of glossy green leaves clothe the bank, filling the air with their pungent fragrance. I gathered just a small basketful and with the addition of a few extra ingredients made a delicious salsa. 30g wild garlic 30g fresh parsley 2-3 tsp Dijon mustard 200ml extra virgin olive oil 2 tbsp cider vinegar 40g capers, rinsed Chop the parsley and wild garlic in a blender. Add 1/2 tsp salt an...

 Today marks the Spring Equinox here in the uk.   From now on we can look forward to lengthening days and as from next weekend, when the clocks go forward, lighter evenings. There are daffodils, primroses and hellebores flowering in the garden; and on the allotment, buds on the plum tree and forced rhubarb nearly ready to pick.  But, despite the signs of spring outdoors, in the kitchen we are still very much in winter produce mode. If the recent shortages of certain vegetables, such as red peppers and tomatoes, has taught me one thing, it is to make the most of the seasonal winter vegetables available. And so here is a recipe for a smooth and velvety soup, using a winter vegetable, grown not that far from here in the Lincolnshire Fens; a classic combination of cauliflower and cheese turned into a soup. Wishing you all the joys of spring! Speak soon  Annie  x

The sun was beckoning,  and so, on the spur of the moment, we got in the car and drove the 3 or 4 miles up the road for a walk around the village of Thorney. Parking on a grass verge, we opened the gate into the first field.  Unusually for the fens, there were sheep; we are more used to seeing acres of wheat, sugar beet, potatoes and carrots in this part of the world, rather than livestock, especially the woolly kind.  The sheep looked up from feeding on their bale of hay, eyes fixed on us with an unwavering gaze: staring, some might say rudely in our direction. Had they been children, undoubtedly, they would have been admonished with a whispered "It's rude to stare", but these were sheep and after a few minutes, deciding that we were no threat, they turned away and resumed eating. We walked the length of the field and out onto a rough track, then turned across another field to the right.The wind was fierce and biting, as is often the case in the flat fens; it burned our ...

The weather has a feel of Spring here today and the evenings are gradually lengthening, so here's a grain based salad, hearty enough for a February supper, but also light enough to make a lovely lunch as the weather warms up. It uses bulgur wheat, a wholegrain, rich in minerals, vitamins and fibre, which also happens to be easy to cook. I've topped the bulgur wheat with prawns, but alternatives, such as cooked chicken, feta cheese or roasted vegetables would be delicious too. The dressing uses fresh pesto, a fave of mine at the moment. I used bought pesto for ease and convenience, but do try to get fresh from the fridge section of the supermarket, as I think the taste is infinitely better than the version that comes in jars. The full recipe is below should you wish to try it. Happy cooking! Speak soon. Annie x

 My first cup of coffee of the day is always instant coffee from a jar: kettle hastily boiled, powder spooned into cup, a quick stir and a splash of milk. And always in the same special cup; a handmade mug with cheerful red spots bought from a lovely shop in Cambridge. It's a drink to be sipped quickly, as I feed the cat, load the washing machine and wipe down the worktop. Later in the morning is the time to enjoy a more leisurely cup, either sitting in a favourite café, indulging in some people watching or at home, sitting cosily at the table, flicking through a magazine or reading a few pages of a book. But a cup of coffee ( or tea, if that is your preference) invariably tastes better with a piece of cake! Years ago, I might have chosen a slice of something rich and creamy, but nowadays, I prefer my cake to be plain: rich with nuts and fruit rather than buttercream....wholesome even! I like to think the following recipe for a date and walnut loaf is relatively healthy, at least f...

 In the midst of the darkness of winter, Nature blesses us with citrus fruit in the most vibrant of colours, pink and yellow grapefruit, lemons ....and oranges: diminutive mandarines and tangerines, knobbly Seville oranges for the most delicious marmalade and, my favourite, the blood orange, freckled with red splashes on its peel and with the distinctive ruby red flesh. The blood orange's colour is due to a pigment called anthocyanin, which develops in the fruit due to low overnight growing temperatures as during the Mediterranean autumn and winter. Not only do they look so pretty, I think they are the sweetest and juiciest of the orange family.  I had some ricotta leftover in the fridge and decided to make a ricotta cake flavoured with vanilla and orange, perfect to serve with some beautiful blood oranges steeped in a spiced syrup. The recipes are below. I left the peel on the oranges, but, of course, remove it if you prefer. Sending best wishes from my corner of the world to...

So we here we are, a couple of weeks into the new year and, in an effort to cheer up the grey, gloomy weather, I have been cooking all the comfort foods; pasta, soups ....and baking bread. Looking back through my posts, I realise that soups feature quite regularly, but I make no apologies! Soups are nourishing, comforting and delicious. So here is another soup recipe, this time for Tomato and Lentil soup. I made this soup, first at home and then with a group of children at the Home School club our granddaughters attend. The children were enthusiastic helpers and enjoyed chopping the onion, smelling and grinding the spices and then tucked into a bowlful each, along with some of the parents, around a large table at lunchtime. On a slightly different note, I have recently become interested in the work of  Tim Spector , a renowned scientist who has done a lot of research lately into the gut microbiome and the effects it has on our health. I find it a fascinating topic and one which is ...