This year’s food fashion…

OK, I confess I am no great fashionista, but when it comes to having ‘fashionable’ colours for our food, I do start to wonder if we haven’t all gone a little too far… The colour for 2018 is, apparently purple (there’s even a precise Pantone colour specified). This has also transferred to our food, and purple veg is all the rage. Hmmm.

Waitrose’s head of fresh produce is quoted as saying: “Social media has changed our relationship with food – we’re sharing pictures of our dishes more than ever before and as a result, our shoppers are looking to add vibrancy to their plate. Purple food does just that.”

Well, I suppose it makes a fun news story, but I’d prefer to look at the nutritional benefits of purple veg rather than how it looks in a tweet! In fact, there is more to purple than the vibrant colour and purple foods are said to be full of natural health benefits with densely packed nutrients and antioxidants. The benefits of antioxidants have long been discussed and are known to fight disease, help keep you looking younger, reduce inflammation and are generally good for you.

Essentially, the darker the colour of a food, the higher the content of antioxidants and nutrients will be. Then, all we have to do is convince our brains that this is the case! I recently bought some purple potatoes (they were on special offer!) and they really were a deep purple colour. While I ate them, my brain kept saying ‘this doesn’t taste right’ because I was somehow expecting the distinct taste of beetroot! As potatoes go, they were fine, but I won’t be rushing back for more.

So if we want to try purple veg, what is there to try? Aubergines and purple sprouting broccoli are ones we are probably all familiar with, but what else?

Purple Sweet Potatoes
While the standard sweet potato is packed with health benefits of its own, the purple sweet potato is even better for us. Also known as Okinawan potatoes, these brightly coloured spuds taste just like their orange cousins but are also filled with anthocyanins, which aid digestion and have anti-inflammatory properties.

Acai Berries
Acai Berries have become all the rage in recent years, and now they look set to get even bigger. It is claimed that they are good for heart health and provide cardio-protective benefits to our cells, and lower the cholesterol levels in the blood stream.

Purple Asparagus
Originally from Albenga, Italy, the purple asparagus is rich in vitamin B, which improves, skin, hair and nails. It’s also meant to be good for the immune system, as it’s rich in vitamins A, C and K.

Black Rice
Once described as the ‘forbidden rice’ due to the fact it was produced on a much smaller scale than brown or white grains, black rice has a whole host of health benefits. It’s high in iron and vitamin E, which has been known to fight ageing and combat heart issues, and it has a mild, nutty flavour.

And there you have it. Sadly, none of these options is cheap, so I may well let fashion pass me by (again!) and stick to my greens. In my eyes, green is good.


Burns’ Night cometh… the mystery of the haggis!

While wandering down an aisle in the supermarket last week, my mind on other things, I came to a sudden halt and I found myself staring at some alien looking things in the meat department. After the initial shock, I realised I had come across a pile of haggis, all ready for Burns’ Night on 25th January.

In my younger days, the prospect of a Burns’ Night Supper was quite fun as it usually involved plenty of energetic Scottish dancing and a jolly evening perfect for livening up a cold and grey January. But haggis? It has never been high on my list of likes. Oh, be honest Joanna, it’s high on your list of dislikes! But the whole Burns’ Night Supper always sounds so wonderfully wild and Scottish that it appeals to the romantic in me. Served alongside the haggis you have the marvellously named ‘rumblethumps’ (potato, cabbage and onion) or ‘neeps and tatties’ (swede and potatoes), followed by the magical sounding ‘Clootie dumpling’ (a suet and fruit pudding). If all that wasn’t enough to fill you up and keep you warm through a freezing Scottish night, you can always add a few drams of whisky!

As decreed in Burns’ great poem, the haggis is slit with a dagger!

So what is haggis? It is a savoury pudding containing sheep’s ‘pluck’ (heart, liver, and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, traditionally encased in the animal’s stomach although nowadays, an artificial casing is often used. A cheap dish designed to waste nothing and use up scraps and offal; it isn’t something many people would choose today as they try to eat less meat. But if you want to enjoy the whole Burns’ Night atmosphere there are lots of vegetarian haggis (haggi?) on sale and plenty of recipes online if you want to make your own.

Haggis is Scotland’s national dish, thanks to Scots poet Robert Burns’ poem ‘Address to a Haggis’ of 1787, a Scottish dish through and through, you would think. But wait! The name ‘hagws’ or ‘hagese’ was first recorded in England in 1430! And it gets worse…

There’s evidence to suggest that the ancient Romans were the first known to have made products of the haggis type. Even earlier, a kind of primitive haggis is referred to in Homer’s Odyssey. The well-known chef, the late Clarissa Dickson Wright, said that haggis “came to Scotland in a longship” (from Scandinavia) even before Scotland was a single nation. So that’s another ‘tradition’ shattered!

We looked for the reclusive wild haggis but couldn’t find any photos, so here’s a gorgeous Highland cow instead!

Even though there may be evidence that the Scots didn’t invent haggis after all… they have come up with an alternative history that I think sounds perfectly reasonable. The wild haggis is a small Scottish animal, a smaller hairier version of a sheep. According to some sources, the wild haggis’s left and right legs are of different lengths, allowing it to run quickly around the steep mountains and hillsides that make up its natural habitat but only in one direction. It is further claimed that there are two varieties of haggis, one with longer left legs and the other with longer right legs. The former variety can run clockwise around a mountain (as seen from above) while the latter can run anticlockwise. The two varieties live happily alongside each other but are unable to interbreed in the wild because, in order for the male of one variety to mate with a female of the other, he must turn to face in the same direction as his intended mate, causing him to lose his balance and fall over!

PS. According to one poll, 33% of American visitors to Scotland believed haggis to be an animal


Make it a lovely local Christmas!

As crafters, I think we can all understand how much skill is involved in turning a hobby into a successful business. At Christmas, I do like to try and find unusual gifts, rather than rushing to a high street chain or relying on Amazon to do my shopping. I also feel it is important to support local producers wherever I can. If we don’t, they won’t survive and the world will be a poorer, less interesting place.

I have already spotted several super local producers in my neck of the woods and will be getting quite a few local gifts for family and friends. I have included links (where I can) if you are interested in buying from my local producers, but I hope it will inspire you to have a look around your own area and see what is on offer. I bet you’ll be very pleasantly surprised!

Twool sounds lovely – and it is lovely! Super sustainable twool products are made in Devon from the ‘lustre’ long wool of the rare breed Whiteface Dartmoor sheep. Versatile twool yarn is the eco-friendly British alternative to jute. Their online shop is full of lovely gift ideas from garden twine to posh woolly bags to dog leads. They also have some special Christmas gifts including a ‘Chelsheepensioner Dumpling’ hand knitted from twool – you’ll have to go and look at their website now just to see what that is!

I confess I have mentioned The Dartmoor Soap Company before, but I truly believe it is worth another mention! Their soaps are fab and make great stocking fillers. Their artisan soaps are handmade using natural ingredients which, wherever possible, are sustainably sourced and harvested on Dartmoor. How good is that? They produce a wonderful range of soaps including aromatherapy soaps, soaps for men and even soap for pets! There is definitely a soap for every member of your family!

Clare’s Preserves is a true artisan producer of multi award winning marmalades, jams, jellies, chutneys and relishes. Based in the foothills of Dartmoor, all products are handmade by Clare in small batches, using traditional open pot methods. Clare’s preserves include some wonderful flavour combinations – Beetroot & Orange Chutney, Blackcurrant & Lime Jam, Lemon, Dartmoor Honey and Ginger Marmalade and many more! You’ll be spoilt for choice.

Not wishing to be accused of being sexist, but… here’s one for the boys well, definitely for Richard anyway! Dartmoor Brewery is the only brewery on the moor producing Dartmoor branded beer, the brewery is passionate about preserving and promoting Dartmoor and its traditions. The Brewery’s own shop at its HQ in Princetown sells everything from its popular beers — including Jail Ale, Dartmoor IPA, Dartmoor Best and Legend — to Dartmoor Brewery branded goods such as T-shirts, rugby shirts, hoodies and beer gift packs.

And finally… how about a bit of light Christmas reading material? I know, absolutely shameful self-promotion but the fourth book in the Swaddlecombe Series is entitled The Proof is in the Pudding and has a Christmassy theme, so I feel I am allowed to include it! You can buy this one (and the previous three!) in paperback from my website, or on Kindle.



Seeds like a good idea…

Apart from seeds on breads and biscuits, or a few mixed in with muesli, I can’t say I was ever that interested in eating seeds. Somehow, they always sounded a bit too healthy and virtuous! As times change, ingredients go in and out of fashion and, today, seeds are very definitely ‘in’!

Seeds are full of protein, fats and other nutrients and, as people try to limit their intake of meat and eat more healthily, seeds are definitely worth a look. Modern research has revealed that most seeds are packed with B vitamins, essential for metabolic function and energy production.

If seeds strike you as rather bland, try toasting them – ­they can take on a whole different personality! For example, I have always found pumpkin seeds rather ‘green’ in taste and dull in texture. I was cooking a recipe that called for toasted pumpkin seeds, so I dutifully toasted some and discovered one of the tastiest healthy snacks ever! I now quite often toast a mix of seeds including pumpkin and sunflower and use it as a delicious crunchy, nutty addition to salads or veggie bakes.

Toasting seeds

Bake or roast seeds to enhance their flavour and give them a crunch. Dry bake seeds on baking parchment in a cooling oven or dry fry them over a medium heat in a heavy bottomed frying pan. You need to be careful not to burn them! I will often bake a whole batch, let them cool and then store them in Kilner jars (or anything airtight) for use later – they stay nice and crunchy and look lovely too!

You can create your own ‘sprinkles’ and add them to cereals, yogurt, porridge, cakes, breads, fish or veggie dishes or pretty much anything! The best seeds for toasting, in my view, are:

  • Pumpkin seeds
  • Sunflower seeds
  • Linseed
  • Sesame seeds

Once baked, you can add seasoning, such as salt and black pepper to create a delicious savoury sprinkle.

The maximum nutritional value of seeds can be released by soaking and sprouting them, triggering enzymes and making them easier to digest. You’ll need to buy edible seeds suitable for sprouting – not the type of seeds you sow in your veg beds! You should be able to find these in health food shops, or online. The sprouting process is probably something you did at school, it’s pretty easy and, after 4 or 5 days, you’ll have some lovely edible shoots to liven up your salads and your metabolism!

Sprouting seeds

Try these, they are nice and easy to grow, and delicious!

  • Mustard
  • Pumpkin
  • Alfalfa
  • Sunflower



A ‘Quick’ drink inspiration!

There is such an amazing renaissance going on in the gin world, it is quite extraordinary. When I was young, it was a Gordon’s and tonic, and that was it! Over time, the spirit seemed to dwindle in the face of more trendy offerings… now it is the ‘in’ thing and go into most pubs and there’s a selection of 10 and sometimes 20 gins to choose from. There are gin producers popping up all over the place, and while I am not suggesting we all need to start guzzling G&Ts, I think it’s a very positive development and is creating local jobs and generally promoting a ‘local’ product which has to be a good thing.

Copyright: Quick Gin

I featured Tarquin’s Cornish gin a while ago and have recently spotted a new gin on the block that is made in Exeter – given its bright orange bottle, it’s hard not to spot! Called Quick Gin, the producers use a wide range of botanicals (the herbs and spices used to give each gin its distinct flavour) – juniper berries, coriander seeds, orange peel, angelica root, cassia bark, orris root powder, lemon peel, liquorice root powder, nutmeg and cinnamon. They then infuse orange and a hint of almond to round off the gin. Hence the orange bottle!

Looking at Quick’s website, I see that they have all sorts of fun cocktail suggestions including one for Autumn, designed to enliven these long Autumn nights… well, it’s a good excuse, anyway!

Quick Gin’s Autumn Cocktail:

  • 25ml Quick Gin
  • 25ml Pimms
  • 25ml rhubarb syrup
  • 50ml apple juice
  • 25ml sugar syrup
  • 12.5ml lemon juice
  • Pinch of cinnamon

Add all of the ingredients to a shaker, add ice and shake. Strain over ice and garnish with an apple and orange twist.

Copyright: Seedlip.

For those of you that don’t drink alcohol or, like me, often look for non-alcoholic options, I also spotted this on a recent trip to Jersey to visit my sister Kate. Called Seedlip Spice 94, it is a non-alcoholic spirit, it’s made like a gin with botanicals, but is definitely not a gin. The predominant flavour is clove rather than juniper, and, most importantly, it has no alcohol! Perfect if you’re a designated driver or you’re just not drinking at the moment. Seedlip contains allspice, grapefruit, lemon peel, cardamom, American oak and cascarilla bark. Together, they make a fresh, warming drink that is full of flavour but is alcohol free.