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Topic History of: Slow cooked haggis slices in olive oil..
Max. showing the last 5 posts - (Last post first)
Author Message
Martin K My potatoes are delivered by a farm shop up the road from here, as we live in green belt land.
I try to cook from local in season ingredients, that said , I do not believe she grew these, as they looked like Jersey Royals to me.
A little delivery company comes down monthly with the fish, from Grimsby, although we do get a fish van on a Friday, which brings local produce from Dorset, usually Mudeford, which is an excellent source.
The local farm shops are starting to advertise PYO asparagus, but it still seems too cold for it to me.
Re-potatoes can`t beat a floury old potato, if you are going to put it in a curry, the new ones are useless for that, I often leave old ones in the fridge for this purpose.
The red skinned varieties, I like to bake and put cheese and chive on, split in half---(thats a Delia recipe), and is far better to leave out for guests, than crisps and peanuts.
Rusty Be sure to get Jersey Royals, they are the best new potatoes in the world. Very short season from now to end of June, grown in real earth. Beware Egyptian or Cypriot new potatoes. They are all year round produced pap grown hydro-ponically or in sand. No food miles from Jersey either, they arrive by boat each day.
Big End uuuuuuuuuurrrrrrrrrrrrrgggggggggggghhhhhhhhhh!!!! Exceedingly nasty pasty!!!!
Martin K ..buttered and mashed swede, new potatoes in mint and butter...