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vote up Cotswold food year
Cotswold food year's profile
71 Buzz
"Strive for perfection knowing you'll never get there"
Dining Town: UK
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Holiday chef
I take the catering out of self catering leaving you to spend time on yourself.
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63 Buzz
Evesham asparagus/ Salmon provencal/ Time to cut the 'gras
With the smell of the approaching summer drifting off the oil seed rape fields all over the Cotswolds, it can mean only one thing – it’s almost time to cut the ‘gras. Yes – we get the early As…
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41 Buzz
Ratatouille macaroni cheese
e might = mc squared, but ratatouille + macaroni cheese = a delicious dish in under 5 minutes.
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41 Buzz
Holiday chef
I take the catering out of self catering leaving you time to spend on your self.
GO
40 Buzz
Ratatouille macaroni cheese pronto
e might = mc squared, but ratatouille + macaroni cheese = a delicious dish in under 5 minutes.
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38 Buzz
You're all heart
heart – and it wasn’t even Valentines Day. It was offally nice!
(people of a nervous disposition look away)
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38 Buzz
Canary pudding
Now with real canaries. Only in the dreams of Sylvester though. A classic British pudding.
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37 Buzz
Salmon provencal with grilled Evesham asparagus
With the smell of the approaching summer drifting off the oil seed rape fields all over the Cotswolds, it can mean only one thing – it’s almost time to cut the ‘gras.
GO
36 Buzz
Kitchen tips # 23 - Flour pie/ parcel force
How many times have you picked up baking beans from underneath the kitchen counters, and almost fallen over them on the way to the cat’s bowl? No more.
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34 Buzz
Time to cut the 'gras/ Salmon provencal
With the smell of the approaching summer drifting off the oil seed rape fields all over the Cotswolds, it can mean only one thing -...
Source: The Cotswold Food Year
Location: england, UK
Submitted by: Cotswold food year on April 28, 2008
Location: england, UK
Submitted by: Cotswold food year on April 28, 2008
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34 Buzz
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71 Buzz
Submitted: April 16, 2008- Views: 944
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Professor Corn (32 posts)
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foodbuzz: united kingdom
Lavender & Honey Lamb
I’ve had this recipe in my head for such a long time, years, in fact. It’s not a new idea, it’s just that I’ve never…
Submitted by: Food Stories
Submitted: May 22, 2008
