From A YEAR AT OTTER FARM, published by Bloomsbury, 2015 I’m indecently proud of this salsa. My wife is no great fan of home smoked mackerel or very sharp/sour food, but she loves the combination of mackerel and this salsa. It works beautifully with smoked or grilled fillets and I guess it’d be a fine... Read more » The post Gooseberry salsa appeared first on Otter Farm.| Otter Farm
From HERB, published by Quadrille, 2021, available here Mint and parsley are the classic pairing for this, but you should go where you fancy. Dill will dominate but can be good; fennel fronds bring brightness; fresh oregano or marjoram will both offer a little oily sunshine. Split the breads in half, then toast until they... Read more » The post Fattoush appeared first on Otter Farm.| Otter Farm
From SOUR, published by Quadrille, 2019, available here If you are prone, as I, to buying a skipful of Sevilles for the pleasure of marmalade making, before remembering that you only get through three jars a year, this is the most pleasing of homes for those leftover. A couple of star anise work well in... Read more » The post Seville orange and cardamom gin appeared first on Otter Farm.| Otter Farm
From HERB, published by Quadrille, 2021 Depending on what you eat before you serve this, you may feel this needs a little straightening out with flaky salt, pomegranate molasses, extra oil or even a few chilli flakes over the top. A shot of gin can soften the texture and the sweetness if you fancy. Thai... Read more » The post Tarragon + olive oil ice cream appeared first on Otter Farm.| Otter Farm
A quick look inside Mark’s book HERB/a cook’s companion published April 2021. View this post on Instagram A post shared by M A R K D I A C O N O (@mark_diacono) The post A look inside HERB appeared first on Otter Farm.| Otter Farm
From SOUR, published by Quadrille, 2019 This is the most fabulously silky and crazily simple curd to make. I owe a negroni or six to Thane Prince, who suggested using cream rather than butter when making curd: butter is perfectly excellent here, but cream brings silk. If you are going to make this direct over... Read more » The post Seville orange curd appeared first on Otter Farm.| Otter Farm
Of the many Biblical tales that were cast at an impervious young me by a squadron of kindly Sunday school nuns, the story of Jesus being tempted by the devil in the Judaean Desert is one of the few that fascinated. His ordeal of restraint lasted 40 days and 40 nights, and here I recreate... Read more » The post Allorino appeared first on Otter Farm.| Otter Farm
We were each sent here to do one good thing: mine was to come up with medlar sticky toffee pudding. Medlar jelly is amazing, but really, this is the spiritual home for that special fruit. Grey Sundays were made for it. Medlar sticky toffee pudding, from A Year At Otter Farm Serves 6 Preheat the... Read more » The post Medlar sticky toffee pudding appeared first on Otter Farm.| Otter Farm
If you have been to southern Italy, you may have come enchanted with limoncello, a delightfully enlivening liqueur, heavy with lemons, usually served cold as divorce, after a meal. You may also have returned home, enthusiastically bought a bottle to relive those hot days away and found supermarket limoncello closer to toilet cleaner than the... Read more » The post Limoncello appeared first on Otter Farm.| Otter Farm
Even though there is plenty of flexibility about when to plant potatoes (see below), Good Friday has been the traditional day on which to plant. I asked Lia Leendertz, author of The Almanac: A Seasonal Guide To 2021, whether this really was the best idea. “It seems like odd advice to us now as the... Read more » The post When to plant potatoes appeared first on Otter Farm.| Otter Farm