Good Food Kitchen

Weekly sourdough bake. I call this one the Kent Coast Bad Boy - open crumb, dark crust and made with regenerative and organic flours. This loaf is off to a picnic. #sourdoughclub #regenerativeflour

Birthday girl lunching at Birdies in Whitstable. Moules frites first, followed by beautifully cooked pan-fried sea bream. And Mr Z arranging it all. A very good way to spend a birthday.

🌶️ 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