Good Food Kitchen

Shakshuka with tomatoes and peppers we grew in the allotment kitchen garden and cooked slowly in a cast iron pan, eggs from farmer Gary down the road, and our freshly baked sourdough. It’s on our weekend brunch table at least once a month. 🥘🍳🔥 #whatscooking #goodfoodkitchen #harvesttotable

Stopped at Juliet’s Farm Shop in Ash for their melt-in-your-mouth New York 'style' Reuben. It’s one of those rare lunches where you get genuinely sad as you approach the final bite because you know it's ending. #kent #whatstoeat #reubensandwich

Late October and we still have cucumbers, tomatoes, chillies and sweet peppers growing in the polytunnel we built from scratch this year, with giant basil alongside them. Down the middle, bags of Christmas potatoes are coming along nicely. It’s been an exceptionally good year, with plenty still growing as we head towards November. We’ve put a lot into the soil: rich in organic matter, microbial life and dark, earthy goodness. #GoodFoodKitchen #PolytunnelGrowing #KitchenGarden #AllotmentLife #GrowYourOwn

Crown Prince 👑 winter squash, one of several growing on the allotment this year. I’m working on a risotto recipe that makes the most of its sweet, nutty, and savoury flavour. I foresee a few kitchen trials ahead. #kitchengarden #crownprincesquash #blacklaneallotments #organicgrown

We baked these two sourdough boules after it was suggested trying our leftover strained Greek yoghurt whey. Slight dense crumb, sweet aroma, but a crisp crust and a pleasing sour tang. Toasts well too. Next time I’ll try just 200g whey and see if I can open the crumb up a little. #sourdough #yogurtwhey #rusticsourdough