Rowan trees are in full fruit locally. This is an under-appreciated and underused fruit which is abundant every year. It can be used to make jelly or jam, fruit leather and vitamin C syrup for the winter months to mention but a few uses. It also makes an easy-to-make wine which is my preferred use.  Now there are a few things to know before going out to pick your fruit. The wild variety found around the UK can be very bitter in flavour but I discovered that this is very much individual tree dependant. Also in the UK many of the Rowan trees have been planted by local authorities, w ..read more

 Zucchini are in full swing on the allotment. Today I was chatting with a neighbour, discussing ideas for zucchini and I suggested this. Zucchini alla Scapece, this is my all-time favourite way to prepare zucchini (courgettes). It is a Napolitan speciality, served cold, and can be served as a side dish or as a starter. Ingredients: 1 or 2 courgettes per person depending on size Finely chopped garlic Torn mint leaves or basil if you prefer Olive oil Plain flour Vinegar or lemon juice Salt and freshly ground pepper (or chilli flakes) Method: Slice the courgettes lengthways, about 1/4 i ..read more

 From a very young age winemaking was very much a part of my life. Culturally, from my Italian father wine is as much a part of daily life as the food it accompanies. I'd like to say that in Italy wine is not drunk to get inebriated but to enhance your meal, refresh the palate and aid digestion whilst enjoying the fruits of your labour in making the wine in a chemical-free and natural way. Also, wine produced in this manner doesn't leave you with a hangover like commercial wines which have many additives to preserve them. The only effects of drinking homemade wine are you get happy and ..read more

 Many of us have busy lives and succumb to convenience products when shopping. It's hard to avoid when so many are available, though sometimes to the detriment of our pockets. Especially recent events have given the major stores so many excuses and reasons to choose from for price increases. One group of convenience items that annoys me is the spice mixes, many are so overpriced I find it hard to believe. So my first tip is if you need some dried herbs or spices do not go to the mainstream stores but pop into your local Asian food store or Chinese supermarket. These are no longer the ha ..read more

This dish makes a good accompaniment, a main course served on a bed of rice, a side dish or even light lunch served in a wrap or bread of choice. Ingredients: 1-2 Cloves of garlic chopped Pinch of chilli flakes 1 tsp chopped/minced fresh ginger 1-2 tbsp peanuts chopped Washed Chard or greens of choice roughly chopped 1 tsp Gochujang paste (Korean chilli paste) 1 tsp ketchup 1 tbsp light soy sauce Method: Add a splash of oil to a preheated wok Then add garlic, chilli and ginger and stirfry till garlic is golden Add the peanuts and allow to toast slightly before putting in the greens Stirfr ..read more

 This is the mix I use for fish and meats being smoked.  Ingredients: 1 cup sea salt 1 cup sugar (granulated or light brown) 1/2-1 tsp black peppercorns The rind of 1/2 lemon or mandarin 1/2 tsp onion powder/salt* 1/2 tsp garlic powder/salt* Optional spices or herbs can be added to this later to personalise to your taste or protein *Recipe here Method: Put all the ingredients in a blender or food processor and blend till fine and well mixed. You may need to stop and stir or shake during this process. Put in an airtight jar and label for future use. Use: For fish or meat, if u ..read more

 Recently our allotment has had a steady supply of pallets coming in and has fueled many allotment projects. I love using my hands and building with wood so it's been great! This week I had the idea of making a decent-sized smoker. Usually, I smoke things at home in a makeshift smoker I made a long time ago out of a large catering-size pot but even though I live alone the smell lingers for quite a while. So I started by breaking down four pallets, removing nails and preparing the wood. Then went straight on to bulking from a plan I had in my head to look rustic and shaped like an old ou ..read more

 I would love to hear from any reader or supporter if there is anything I can do to make your experience on my blog better. Anything from layout, difficulty or problems with viewing the current theme of the blog or even just suggestions.  This blog has given me a new pleasure in writing articles that I can share and hope it gives pleasure or information to readers. Thank you for your support and I look forward to hearing any input you have. Marco ..read more

 Cheese is one of my favourite foods and luxury since prices keep increasing. The only time I have it is if I find some milk reduced in price and make it myself but that's another recipe for another time. I came across this recipe recently and played with it a bit, it's tasty, spreadable and inexpensive. INGREDIENTS 1 Cup of hydrated chickpeas (after being soaked overnight) 2 cups of water 1 teaspoon paprika or smoked paprika 1/2 teaspoon Turmeric 2 teaspoons of salt 1 tablespoon olive oil 1/4 of Onion 1 clove garlic Note. Any herb you enjoy can be added too METHOD After being hydrated ..read more

 A little while back in March I wrote an article about Sutherland Kale, well yesterday was my first harvest so here's what I did with it. In preparation, I removed the leaves from the stems by simply holding a stem in one hand while the other stripping the leaf off. Once done, the leaves I shredded, blanched and lay on a tray and popped in the freezer for later use which I bag once frozen. The stems I then cut them into inch (3cm) pieces and refreshed them in water then refrigerated them as I knew I was going to use them today. I also cooked some rice for the dish, as for fried rice it is ..read more