Good Food Kitchen

Rhubarb pushing its way out of the forcer on the allotment. Kept in darkness, the stems come through pale, tender, and fine-textured, with a softer acidity than the open-grown crop. It cooks down quickly, losing that fibrous bite and giving a cleaner, more delicate flavour. This is the early-season rhubarb worth using. It needs very little adjustment in the pan. Going into a crumble later - it won’t need much sugar. #rhubarb #allotmentlife #kitchengarden #forcedrhubarb #goodfood #fultonsstrawberrysurprise

Good Friday morning. Fresh from the oven, a batch of sourdough hot cross buns with citrus and spice. The flour does most of the work - good grain from an artisan mill changes the texture and depth completely. Less sugar, more spice. Best eaten warm with butter and a strong coffee. Breakfast’s on me. #hotcrossbuns #goodfridaymorning #sourdoughhotcrossbuns

Beef stifado, from an advanced cookery workshop in Greece last year. Six hours on a low heat and the onions break down into the sauce while the beef turns soft enough to cut with a spoon. A dish that relies on time rather than intervention. #beefstifado #greekfood #slowcooking #mediterraneancooking

First strawberry flowers of the season. Vibrant is the variety, one of many we’re growing. I’m already thinking cheesecake and ice cream. ₊˚⊹♡🍰🍓♡⊹˚₊ They’re set into a large bed that’s been built up with proper organic matter over time, so the soil is doing a lot of the work for us. It’s rich, well-structured, and full of microbial life, which you can see in the steadiness of the growth and the clean, healthy leaves. We’re growing a mix of varieties this year to spread the crop and keep a bit of range in flavour and timing. Vibrant tends to come in early, so it’s usually the first to get going. #kitchengarden #strawberries #organicgrowing #soilhealth #ediblegarden

Given these three-cornered leeks from our friend Diana’s allotment, laid out on the old rustic table with their white bells still intact. They’re softer than wild garlic, more rounded, but still lush green and alive. I’ll turn most of the leaves into a pesto later - just enough oil and Parmesan to bring it together. The rest can be folded through warm potatoes or eggs. Happy Spring Equinox. #SpringEquinox #ThreeCorneredLeek #AllotmentLife #SeasonalCooking #WildLeekPesto