Good Food Kitchen

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

Bench-rested sourdough on a marble pastry board, scraper beside it, knives in the background. Slightly rustic, but the dough’s doing the talking here. It’s just relaxed enough now - ready for shaping into a boule and then into the fridge before tomorrow morning's bake. #sourdoughbaking

Closed the allotment gate for the day this evening. A few hours digging, putting up the framework for a new polytunnel and mulching the fruit bushes. The birds were still busy in the hedges and the beds look better for the work. Okay, let’s go. #kitchengarden #kentcoast #goodfood #allotmentlife

Tiramisu last night with Glen Ample raspberries from my kitchen garden at the allotment. They were flash-frozen last summer and turned into a simple coulis, then folded through the mascarpone with the coffee-soaked sponge. Chocolate on top, and a few raspberries left whole. #glenample #raspberrytiramisu

Cut into today’s sourdough and found this waiting in the crumb. A heart, clear as anything. I will take that as approval from the starter. #sourdoughbread #wildyeast #artisanbread #crumbshot #hearttoheart