Letchworth Food Festival 2010 in Pictures

The weather was brilliant, the turnout outstanding and the food excellent.
A picture paints a thousand words...



Photos: ©childsdesign 2010

teapigs for the Cup!

I want to be part of the tea revolution! A few years ago I probably would never had made that statement, as tea was not high on my beverage list, but lately I have been introduced to some very good real tea. Tea drinking is becoming a habitual treat in my household, providing it is made from high quality leaves, I mean, who can honestly say that they enjoy quenching their thirst with something made from nothing but dust?

teapigs are committed to producing some pretty high ranking teas, everything from good old English Breakfast blends, through fine Green teas and even the most palatable herbal infusions.
I became aware of them at the Real Food Festival and BBC Good Food Show and eventually experienced the taste when I received a Christmas goodie bag. Inside, was a box of Summer Flowers, a herbal blend. After several unpleasant experiences with herbal teas, I was a little apprehensive about trying it, but my expectations were completely turned around. The infusion was fresh with lemon grass, scented with lavender and had an agreeable after-kick of ginger. I was hooked.

Recently, I was lucky enough to be to get some free tickets to the Real Food Festival, from teapigs themselves, so, I made sure I paid a visit to their stand and bought some more teas to try. While I was there, I sampled the Liquorice and Peppermint variety, it’s really rather amazing. If you like liquorice, you’ll love it. It’s naturally sweet and the cool peppermint pleasingly slips down your throat – very relaxing and refreshing.
Being so impressed I bought a pack, along with their Mao Feng Green Tea. I’ve become quite addicted to good green tea and the Mao Feng is now on my list of the chosen few.
I love the gorgeous clear pale green colour it makes, as the whole leaves slowly unfurl, and the taste is very out-doorsey, sort of reminds me of fresh cut grass and fuzzy soft fruit.
It’s summer everyday when I drink it.

For information and to buy online:
www.teapigs.co.uk

Essential Oil from Love Farm

I’ve seen chefs on the television using it and read articles about it, but until now I’ve never tasted rapeseed oil. This particular oil should not be confused with the kind sold as vegetable oil in those big bottles in the supermarket, it is far removed from the over processed cooking oil.

On a recent visit to London’s Real Food Festival I met up with John and Tom Brooks of Love Farm. The young brothers had become weary of life in London and moved back to their family farm in Suffolk to set up growing their rapeseed crop.
The rapeseeds are cold pressed and the golden oil extracted, is pure, unadulterated and therefore extra virgin.
I tried some while at their stand and was immediately impressed by the fresh and nutty flavour and light mouth-feel. On that positive judgement, I just had to buy a bottle.
I appreciate good olive oil and this relatively new product could easily compete against any Mediterranean oil.
Apart from the taste, what I love about this oil is that it’s 100% British and locally sourced.

Those who are interested in the benefits of the Mediterranean diet will be pleased to know that rapeseed oil is actually very healthy, Being packed with a natural source of Omega 3, 6 and 9, high in poly and mono-saturated fats and low in saturated fats it could easily rival olive oil. Fewer food miles too.

Rapeseed oil is versatile in that it can be used in dressings or just drizzled. The high burning point makes it ideal for roasting and frying too.

The product looks good in its tall, yet chunky bottle and the label design reflects the young guys’ passion behind the Suffolk farm. Not only do they care about what’s in the bottle, but how the label should look. This, they told me, was so important, that they went to several markets with various label ideas and got people to give their opinions before deciding on what route to take. I could see this sitting happily on the supermarket shelves as it would have a wide appeal to customers.

Love Farm does have a website but it’s currently under construction:
www.lovefarm.co.uk

To find out more contact John and Tom by email:
johnandtom@lovefarm.co.uk

Tel: 01787 210481

For my delicious Watercress Pesto recipe
using Love Farm Rapeseed Oil click HERE

Watercress Pesto

I was inspired by the very Britishness of rapeseed oil and thought it would be good to make a very British pesto. As you can see from my recipe below I have used watercress (grown in the UK, of course) instead of basil and the usual pine nuts have been replaced with hazelnuts. To complement the fresh green and peppery flavours, I found a hard, but creamy goat’s cheese, originating from Cornwall.

I prefer to make pesto by hand as it gives a much better texture. There’s something to be said for bruising the flavours out of the leaves rather than just chopping everything up in a food processor – I’m convinced it enhances the overall flavour.

This pesto is good mixed into linguine pasta or used in which to toss some Jersey Royal potatoes then served along side a good piece of poached salmon.

Ingredients
1 large fat clove garlic, peeled
50g watercress leaves, thick stalks discarded
25g whole blanched hazelnuts
25g hard goat’s cheese, grated
75ml extra virgin, cold pressed rapeseed oil
sea salt flakes and fresh ground black pepper

Method
In a heavy pestle and mortar, drop in the garlic clove and some sea salt. Pound until the garlic is pureed. Add the watercress and keep pounding, then add the hazelnuts and bash them until they are well broken down and combined with the watercress. The mixture should resemble a medium textured puree.
Tip in the grated goat’s cheese and work in to the puree with the pestle. Drizzle, the rapeseed oil, a little at time, and work into the rest of the mixture. It’s best to add the oil gradually so that you can control the consistency of the pesto more easily.
The end result should be relatively creamy in texture. If it’s too thick, then add more oil.
Finish off with a good grind of fresh black pepper and stir in.

To read my Tried and Tasted review on
Love Farm Rapeseed Oil click HERE