No sooner is the summer music festival season over than the flurry of food festivals begins. It’s harvest, the perfect time to get excited about all of our local fare and artisan producers, and to indulge too (you’ve got months before all those irritating people begin shouting about detoxes and beach bodies). This year I’ve been blowing the trumpet for pulses, as many of you are already well aware.
First stop was beautiful Ludlow, one of the original food festivals ,that started out in 1995. The main festival venue is the castle but there are events all over the town, and what a stunning town it is. Sorry, I only managed a few snaps whilst I did some speedy sightseeing before making my appearance on the stage. I managed to gather some fabulous bits from the stalls too – plates to die for from Sytch Farm Studios, chorizo and saucissons from Charcutierltd , Ludlow Blue cheese from Ludlow Food Centre and then the most divine custard tart, that I ate straight away, from the fabulous Harp Lane deli’ right off the market square. Now if you’ve been clicking on all those links it’s a miracle you’re still here, so well done.
I cooked up my favourite green pea fritters (here’s the recipe).I did put some fabulous local chorizo on top this time, delicious cooked up with some red onions and a splash of Herefordshire cider. The second dish was a freekah and butterbean number with roasted cauliflower (here’s a red rice version but do use freekah instead – just boil in lightly salted water until tender and drain.)
On my way home, as I drove from Ludlow to Bristol through some of England’s most stunning countryside, I got all excited. I’ve now made a pact with myself that whenever I’m on a long journey I’ll turn off up a random lane and stop for a few minutes just to breathe and take in the scene. First stop Ocle Pychard, who could resist? And just look what I found!
The next weekend it was off to Abergavenny, to work with kids cooking up some British baked beans. I’m a firm believer that getting children in the kitchen is a great way to encourage adventurous eating and invaluable life skills. We used Hodmedod’s red haricots to make our beans with fried onions, carrot, celery and garlic and a tin of chopped tomatoes. With a little seasoning and a dash of local cider vinegar those beans put the supermarket beans-in-gloop to shame. There’s a recipe in Cool Kids Cook. We added a little chilli and lime juice to our beans and toasted them in a wrap – hey presto! Quesadillas! I’ll get Imi on the case to give you a demo’ very soon.
Now I have to admit that I was so taken up (in a good way) with the kid’s workshops that I only had a couple hours flying around the amazing festival, I managed to squeeze in one of Pembrokeshire Beach Food Company ‘s lobster and seaweed butter rolls. One day I’ll make it to their original beach shack, Café Môr, in Pembrokeshire, in the meantime I’ll sniff them out at every possible festival opportunity. Random stop this time was overlooking the Usk valley just a few miles outside Abergavenny: plenty of sheep, very green hills and blackberry brambles for some opportunistic picking.
Next up Bradford, The World Curry Festival, a long train journey but so worth it; part of a week-long festival celebrating curries of the world with chefs such as Ken Hom and the broadcaster /comedian Hardeep Singh Kohli. I was giving a dal demo, I did worry that I might be teaching grandmothers to suck eggs and so I pulled all the stops out with this magic Sambar recipe. For any of you who came to the demo you’ll find the chickpea Sundal Accra recipe here and the simple Tarka Dal recipe here
Southern Indian Vegetables with Dal – Sambar