Good Food Kitchen

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

Finito la fiesta The party is over. We were there for the final night of SouSouRo and to visit our friend Fofi, its enigmatic, larger-than-life owner. Looking forward to seeing what she does next. 🖋️

The entrance to our allotment kitchen garden - an Aladdin’s cave of organically grown fruit, vegetables and herbs. #allotmentlife #kitchengarden #blacklaneallotments