Good Food Kitchen

🌶️ Carolina Reaper Pepper – Week 26 Six months ago this was a single seed in a small pot. Now it's thriving in the polytunnel, soaking up the summer heat, and has produced its first ripe Carolina Reaper. Wrinkled, twisted and up to no good. Rated at between 1.4 and 2.2 million Scoville Heat Units, it's one of the hottest chillies on the planet. Gloves only. 🌶️👩‍🌾 #SeedToHarvest #CarolinaReaper #ChilliGrowing #OrganicGrowing #GoodFoodKitchen

Homemade sourdough focaccia, baked from scratch and filled with allotment grown vegetables. The peppers, aubergine and courgettes were all grown in the kitchen garden, then roasted until soft, sweet and just catching at the edges. Layered into the focaccia with homemade pesto and Mozzarella di Bufala. Bread from scratch. Vegetables from scratch. Lunch at the allotment. #kitchengarden #sourdoughfocaccia #roastedveggies #homeontherange

Sweet peas from the allotment garden, started as plug plants given to us by our allotment friend Sally, and some planted from seed. 🌼🌸🌻 They’ve turned into this vase full of mad, intense colour, and the fragrance is intoxicating. #sweetpeas #allotmentflowers #allotmentgarden #cutflowers #homegrownflowers

The kitchen garden has decided courgettes are now our main crop, especially the organic Luneor. So I did the decent thing and baked a courgette cake - zucchini bread for our American cousins. Not too bad, if I say so myself. In the background: Luneor and Romanesco courgettes, and a vase of sweet peas from our friend Sally 🌿🍰☕ #CourgetteCake #ZucchiniBread #KitchenGarden #GrowYourOwn

Recent trip to Lagrasse, where my sister Beverly lives. We dropped into Cyril Codina for a vinegar tasting with Mathilde - five wine vinegars, five balsamics, two tiny drops at a time. Came away with 15-year-old red wine vinegar and blackberry balsamic. Lots of ideas. 🍶 #lagrasse #vinegartasting #goodfoodkitchen