Good Food Kitchen

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

Spotted my first sweet chestnut of the season on this morning’s walk, still tucked inside its partly open, spiky shell. A reminder that autumn’s here, with garden jobs calling and comfort food back on the menu… #sweetchestnut #autumn

We started with the dolmades at Kapari in Naoussa, Paros - vine leaves stuffed with rice and local herbs. One of those starters you’re still talking about after the meal. #Naoussa #Starters #AgeanCuisine 1 m