Persian Slow Roasted Lamb with red pepper and Pomegranate Paste

imageThis is an adaption from a recipe in Saha by Greg and Lucy Malouf. A delicious tangy dish for a sunny Autumn Sunday in Devon.

Ingredients

3 cloves of garlic

1 chilli

2 teaspoons of salt

½ tsp of peppercorns

1 red pepper seeded

1 tsp honey

1 tsp of sugar

2 tablespoons of olive oil

3 tablespoons of pomegranate molasses

125ml of water

Blend into a thick paste using a food processor

A shoulder of lamb (about 2 kilos or 5Ibs)

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1.Rub the paste all over the lamb and leave the rest at room temperature OVERNIGHT.

2. When ready, heat the oven to the highest temperature. Place the lamb in a heavy casserole dish (Dutch Oven) and put it in the oven for 15 minutes then lower the temperature to about 150C (300c, gas mark 2) for 6-8 hours depending on the vagaries of your oven.

3.Half way through check and spoon over the sauce and check tenderness.

4.When ready remove from the oven, lift the meat from the casserole into a seving dish and cover with foil. Leave to rest for 20 minutes.

5.Meanwhile, skim the fat from the sauce and reheat.image

6. To serve, break the lamb up with two forks and pour the hot sauce over the meat. Sprinkle with parsley.

 

Serve with cous-cous mixed through with cooked onion, pomegranate seeds, chives and parsley.image

 

Cooked spinach mixed through with raw garlic, yoghurt and seasoned with salt

 

Shredded beetroot salad with feta cheese and lemon/olive oil dressingimage

 

Green salad, fresh chopped chillies and Za’atar – a spice mix of thyme, sesame seeds, salt and sumac.

Topsham Beer and Bacon Festival Update – Sunday 21st Sept

IMG_2675We went to the first day of this two-day charity event, in aid of Exeter-based Hospiscare, held at Topsham Rugby Club by the town’s cured meat specialists Good Game, and The Beer Temple, of Exeter. Go and see what’s going on on tomorrow – Sunday.IMG_2680There’s Bacon – Devon Black pig hanging here – and IMG_2679

many kinds of beer + cider and wine. Delicious and interesting food from Good GameIMG_2682

 

Tasty offeringd from Eat the Smoke (they are coming to Powderham Food Festival on 4th October, by the way, as are Good Game).

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and fresh, crisp fish and chips from Ian and Tim at La Cantina.IMG_2702 IMG_2701 IMG_2704and have fun on the Dodgems too.IMG_2696

There’s also live music, we had a great time.

 

Topsham Bacon and Beer Festival Sept 20th – 21st 2014

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Hosted by our charcuterie friends ‘Good Game’, and The Beer Temple.  Come along to enjoy both beer and bacon at the very first event of its kind in Topsham. 

The event is aid of Hospiscare.

Image 1 Advanced tickets will include:

Your own Topsham Beer and Bacon Festival tasting glass to keep.

First drink free and £3 a pint

Live Music from local bands

Bar offering their own and guest draught beers form (Exeter, Hunters, Hanlons and Tophsam Ales)

Bottled beer ranging from small local craft brewers to foreign stuff.

Larger and Cyder as well as a Wine Bar from Pebblebed

Food –  food vendors selling Pork and BBQ based food. Expect some of the following: Pork Heaven Pizza, Slow Roasted Pulled Pork, A Hog Roast, Smoked BBQ Pork and Beef and La Cantina Pork special.

Raffles and Competitions all in aid of Hospiscare.

Tickets are £5 for the day or £8 for both days, if purchased in advance.

 

September 20th & 21st  Saturday 4pm until Midnight, Sunday Noon until 9pm

at 

Topsham Rugby Club. Under 18’s free, family entertainment on Sunday.

For more details email steve@good-game.co.uk or rjenkins@thebeertemple.co.uk or call 07920 527691

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Rustic Dartmoor Pad Thai

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I craved Pad Thai today, the street kind, with little dried prawns  and a bit of pickled radish, fresh tofu and sprouts. Comfort food, nothing fancy, like a bowl of mashed potato, this dish goes down well on a cold, rainy day on Dartmoor. It is a quick dish to cook but takes a little time to prepare as you need to chop up several ingredients before you start.

Ingredients:

250g dried flat rice noodles, soaked in cold water for half an hour

The Sauce

3 tablespoons of fish sauce to taste

3 or more tablespoons of tamarind pulp

2 tablespoons of palm or coconut sugar, to taste

Heat the wok

4 Tbs. vegetable oil for frying

First add (there are more ingredients further down, which you will need to prepare in advance too)

3/4 cup firm pressed tofu, cut into small cubes

3 shallots, thinly sliced (or substitute with half a medium onion)

1/4 cup small dried shrimp, re-hydrated with some hot water

1/4 cup chopped preserved salted radishImage 3

Soak the flat rice noodles in cold water for half an hour or so. It helps to stop them sticking together.

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Start with the main three – tofu, radish and shallots chopped finely. Fry these first.
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Gather the ingredients together and make the sauce from a mixture of tamarind paste, palm sugar and fish sauce.

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Then add the soaked noodles and the sauce stirring to stop the noodles from sticking.

Add 2 eggs, stir to mix

3 cups fresh bean sprouts

1 cup Pak Choi,  finely chopped

3 spring onions, the green part only choppe finely

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Stir everything together for about a minute or so or until all the noodles are coated.
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Garnish

A small handful of chopped salted roasted peanuts

2 limes, cut into small wedges

a handful of fresh coriander or Thai basil

Chopped green chillies

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Thai comfort food. Even better the next day served cold, but maybe that’s just a personal preference?!

 

Powderham Food Festival Line-Up Announced

a.PowdFest14FLYER

This year Powderham Food Festival presents the “Theatre of Fire and Smoke” – everyone will be cooking over traditional fire – fire pits, BBQs, wood fired ovens . . . . searin’ and smokin’.

IMG_2129-1024x682Bring out your inner caveman! Feast your eyes on our theatre of Fire ‘n Smoke and then literally feast on chunks of beautifully char-grilled Devon meat washed down with fabulous West Country ales and cider. The sparks will fly as our pit-masters cook up a storm. Expect delicious outdoor kitchen fireworks and some amazing BBQ food to guzzle.Pipers Farm Burger

With four exciting cooking demo areas:

The Main marquee, our “Theatre of Fire and Smoke” –  with fire pits, smokers, wood fired oven, Kamado BBQ – and even a smoking wheelbarrow! Amazing line up of open fire experts (see below) performing great culinary acts transforming simple ingredients into searingly, succulent meaty masterpieces, vibrant vegetables and flaming fish.

Area 2 – The Royal Marines from Lympstone Training Camp (subject of TV series right now) are also coming, bringing their Cooks Field Tent and Cook Van.They cook at any time anywhere in the world from the heat in Afghanistan to the cold of Norway, constantly raising their skills and team bonding while using limited rations and equipment. They have to think creatively while ensuring that they provide the nutritional content necessary to keep the guys going in the field. Watch our boys demonstrate their superior skills and drink a bottle of specially brewed Hunters Ale while raising money for C Command charity as £1 from each bottle going to their fund.

Area 3 is the sweet ’n pretty Garton King, AGA “Baking Perfection” marquee. Are your loaves leaden? Do you despair at your sagging sponges? Are your rock hard scones even rejected by the ducks? Help is at hand, here we’ll be serving up superb demos on how to faultlessly bake everything from the perfect meringue to the perfect pasty by a varied line up of expert cooks including AGA supremo chef, David Pengelly, who will be creating wonderful bread and cakes baked in the Dual control AGA, James Strawbridge cooking the Perfect Cornish Pasty and Saira Hamilton revealing Bengali baking secrets. Come along to see David and friends, ask lots of questions and get baking!

Area 4 – ‘Fun Kitchen” at Powderham Food Festival. Learn the art of cooking with a series of short, free, hands-on children’s sessions, run all day at Powderham Castle. Fun Kitchen will show children how to have fun creating fresh traditional dishes from scratch. And not only will children be able to taste the fresh food difference in the finished product they take home, they’ll also know just what’s required to make fun wholesome dishes when they get home. Fun Kitchen quick workshops at the Powderham Food Festival are a great way to encourage children to learn more about food in a fun way!

We will be reveling in all things fiery and smoky with over 100 producers exhibiting in the castle and grounds, fascinating demonstrations, talks and tastings.

Heading the lineup –

Tim Hayward, food geek, Guardian writer, broadcaster, editor of “Fire and Knives” which won “Best Food Magazine” at 2012 Food Writers Awards. Author of “Food DIY” – how to make your own everything! Tim will bring wit, wisdom and fiery expertise to Powderham’s finest produce using a charcoal and seaweed filled wheelbarrow as his favoured cooking medium.

Jane Baxter – ex head chef Riverford Field Kitchen Jane Baxter is a chef and food writer. She trained at the Carved Angel under Joyce Molyneux before moving to the River Café. After a stint travelling and cooking around the world, in 2005 she set up the acclaimed Riverford Field Kitchen in Devon. She is co-author of the Riverford Farm Cookbook and Recipes for Everyday and Sunday. Currently based in south Devon, her latest book, co-written with Henry Dimbleby, is Leon: Fast Vegetarian.

Ben Bulger – Devon Chef of the year Magdalen Chapter Hotel – Ben is an award-winning chef whose core ethos is to create simple, seasonal and classic dishes, with a focus on local produce. During his career he has won an Observer Food Monthly Award and just months after The Magdalen Chapter opened its doors, he was named as Chef of the Year 2012 in the Devon Life Food and Drink Awards. Before joining The Magdalen Chapter, Ben was Head Chef at The Riverford Field Kitchen, where he worked alongside Jane Baxter. Ben’s style of cooking helped them to gain a reputation for simple but excellent food.

Peter Greig co-owner with wife Henrietta, of Pipers Farm, produces award winning grass fed free range meat. Peter began by working in his father’s industrial chicken unit but was keen to change direction to traditional, slow growing farming methods. Heading down to Devon and establishing Pipers Farm, Peter then travelled continental Europe to witness very different butchery methods, teaching himself to butcher. The prime focus is producing contented animals, slowly, on the land in small groups to minimise stress – and to produce fantastic tasting meat. Today Pipers a Farm embraces 25 family farms who use traditional, sustainable values to produce healthy food. Peter is a master at the fire pits, famous for his smoked BBQ beef brisket.IMG_2166-1024x682

Zimbabwean-born chef, Kumbirai (Kumbi) Gundidza, has just launched a range of truly delicious sauces largely influenced by his African childhood. Growing up in Harare, Kumbi spent holidays with his grandmother on her smallholding outside the city where she grew many different varieties of fruit and vegetables. His aunt too was a caterer and he remembers being in Victoria Falls and eating crocodile tail cooked over an open fire pit. Now living in Dawlish, Kumbi delights in sea air and the glorious Devon countryside. He will be working with Peter Greig of Pipers Farm, prepping some of that superb meat with his African flavoured sauces spiked with different chillis and fragrant with warming spices.

Patrick Fogarty, Bronx Grill and Bar in Teignmouth – London restaurant entrepreneur, Patrick Fogarty is a Devon lad returning to his roots to open Bronx BBQ restaurant and bar to add to the emerging and exciting Teignmouth restaurant scene. Committed to using best local meat, serving killer cocktails and Devon craft ales, Patrick will be serving up a fiery storm with his Head Pitmaster, at Powderham Castle Food Fest this October.

Saira Hamilton is known for her gifts of packing flavour into every dish of delicious Bengali-inspired food. Saira has an intuitive ability to take everyday ingredients and create an extraordinarily good meal. She uses the best of British produce combined with the spices and cooking techniques of her Bengali heritage to create delicious fresh-tasting dishes which are achievable without specialist or hard-to-find ingredients. Her food philosophy is all about keeping it simple and is rooted in her love of good, home-cooked food which is made to be enjoyed and shared with friends and family.

James Strawbridge, proprietor “Posh Pasty Company”, grower, poet, environmentalist, eco-technologist, TV presenter and cook, brings along his “BBQ Smokehouse” serving home-produced pastrami sandwiches.  A “Hungry Sailor”, together with his Dad, Dick Strawbridge, he has sailed the coast of South West Britain making landfalls to find the best locally produced food and appeared on his own show. They also appeared together on “It’s not easy being green” and “Saturday Farm”.

Masterchef winner chef, Mat Follas regularly runs courses on foraging and wild plants which he turns into delicious recipes- think elderflower tempura and wild garlic arancini.  He is a regular judge for BBC Masterchef and Mat’s recipes are published in a variety of magazines including Good Food, Olive and Delicious magazines.

And that’s not all. Powderham Forge will be adding fire and sparks ringing out into the Autumn air and woodland crafts people, Running Deer, will be making charcoal and cooking over campfires.

Family fun, live music in two venues and an abundance of fabulous food & drink – don’t miss it.

Powderham Castle, Kenton, Exeter Devon EX6 8JQ http://www.powderhamfoodfestival.com/

HDR tonemapped

Powderham Food Festival 2014 Preview

PUTTING FEAST BACK INTO FESTIVAL 

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NO SMOKE WITHOUT FIRE!  POWDERHAM FOOD FESTIVAL 2014!

Saturday 4th October  10am-5pm at Powderham Castle, Kenton, Exeter Devon EX6 8JQ http://www.powderhamfoodfestival.com/

It’s Autumn: think fire, succulent barbequed meat,hot chestnuts, slow-cooked pulled pork, roasted pumpkins, fish baked in corn husks, clams scattered onto hot coals, sizzling mussels, ravishing ribs.  Outdoor cooking over traditional fire all served up in the beautiful surroundings of Powderham Castle. Rose Gdn shot - Rinus Kool BBQ cooking is taking Britain by storm – chefs all over UK are installing fire pits in their kitchens, giving customers a simple but delicious alternative to more complicated offerings.  At Powderham Festival 2014 we are reflecting this in our dazzling line up of guest cooks. Bring out your inner caveman! Feast your eyes on our theatre of fire ‘n smoke and then literally feast on chunks of beautifully char-grilled Devon meat washed down with fabulous West Country ales and cider.GW7_meat From fire-pits to charcoal filled wheel barrows, via flaming tandoori ovens, the festival provides a bonanza of barbecued and char-grilled meats including venison from Powderham parkland, fish and shellfish from Exe Estuary, superb grass fed Devon beef and pork from Pipers Farm.  The sparks will fly as our pit-masters cook up a storm. Expect delicious outdoor kitchen fireworks.DSC_0043_4 We will be reveling in all things fiery and smoky with over 100 producers exhibiting in the castle and grounds, fascinating demonstrations, talks and tastings. Heading the lineup –

Tim Hayward, food geek, Guardian writer, broadcaster, editor of “Fire and Knives” which won “Best Food Magazine” at 2012 Food Writers Awards. Author of “FoodDIY” – how to make your own everything!  Tim will bring wit, wisdom and fiery expertise to Powderham’s finest produce using a charcoal and seaweed filled wheelbarrow as his favoured cooking medium.Author image

Jane Baxter – ex head chef Riverford Field Kitchen Jane Baxter is a chef and food writer. She trained at the Carved Angel under Joyce Molyneux before moving to the River Café. After a stint travelling and cooking around the world, in 2005 she set up the acclaimed Riverford Field Kitchen in Devon. She is co-author of the Riverford Farm Cookbook and Recipes for Everyday and Sunday. Currently based in south Devon, her latest book, co-written with Henry Dimbleby, is Leon: Fast Vegetarian.Image 7 Ben Bulger – Devon Chef of the year Magdalen Chapter Hotel - Ben is an award-winning chef whose core ethos is to create simple, seasonal and classic dishes, with a focus on local produce. During his career he has won an Observer Food Monthly Award and just months after The Magdalen Chapter opened its doors, he was named as Chef of the Year 2012 in the Devon Life Food and Drink Awards. Before joining The Magdalen Chapter, Ben was Head Chef at The Riverford Field Kitchen, where he worked alongside Jane Baxter. Ben’s style of cooking helped them to gain a reputation for simple but excellent food.

Peter Greig co-owner with wife Henrietta, of Pipers Farm, produces award winning grass fed free range meat. Peter began by working in his father’s industrial chicken unit but was keen to change direction to traditional, slow growing farming methods.

Peter Greig of Pipers Farm

Peter Greig of Pipers Farm

Heading down to Devon and establishing Pipers Farm, Peter then travelled continental Europe to witness very different butchery methods, teaching himself to butcher. The prime focus is producing contented animals, slowly, on the land in small groups to minimise stress – and to produce fantastic tasting meat. Today Pipers a Farm embraces 25 family farms who use traditional, sustainable values to produce healthy food. Peter is a master at the fire pits, famous for his smoked BBQ beef brisket.

James Strawbridge, proprietor “Posh Pasty Company”, grower, poet, environmentalist, eco-technologist, TV presenter and cook, brings along his “BBQ Smokehouse” serving home-produced pastrami sandwiches.  A “Hungry Sailor”, together with his Dad, Dick Strawbridge, he has sailed the coast of South West Britain making landfalls to find the best locally produced food and appeared on his own show. They also appeared together on “It’s not easy being green” and “Saturday Farm”.

Patrick Fogarty, Bronx Grill and Bar in Teignmouth – London restaurant entrepreneur, Patrick Fogarty is a Devon lad returning to his roots to open Bronx BBQ restaurant and bar to add to the emerging and exciting Teignmouth restaurant scene. Committed  to using best local meat, serving killer cocktails and Devon craft ales, Patrick will be serving up a fiery storm at Powderham Castle Food Fest this October.

DSCF2289 And that’s not all. Are your loaves leaden? Do you despair at your sagging sponges? Are your rock hard scones even rejected by the ducks? Help is at hand in the “The Garton King Perfection Marquee” where we’ll be serving up superb demos on how to faultlessly bake everything from the perfect meringue to the perfect pasty.DSCF3581 Family fun, live music in two venues and an abundance of fabulous food & drink – don’t miss it. With much more to come…… watch this space. Powderham Castle, Kenton, Exeter Devon EX6 8JQ http://www.powderhamfoodfestival.com/ Sponsors: Helpful Holidays, Garton King, WBW Solicitors  DSCF3179

 

 

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Moreton Pictures 13 006 

 

Toby Buckland’s Garden Festival Highlights 2014

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ph: Matt Austin

Here’s a video of the festival which was a great success for both exhibitors and visitors and we had a lot of fun too.

Watch it here: Toby Buckland Garden Festival 2014 Film  2min 26 sec

The festival brings together celebrity gardener, horticulturist and author, Toby Buckland, Powderham Castle and the leading South West specialist gardening magazine Country Gardener in a gardening event unique to Devon. A perfect festival for every type of gardener.

The annual event takes place on the first May bank holiday of the year. Exact dates and times for 2015 will be announced shortly. See the website for details http://www.tobygardenfest.co.uk/

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ThIs video was produced by: Tony Gray Productions

 tonygray014@gmail.com M:0779 2010 758

Wild Garlic Season is here again

Wild Garlic pasta pesto

Wild Garlic pasta pesto

It’s wild garlic season again, whoopie! I just ate a fabulous sandwich of local Devonian Curworthy cheese with a perfect accompaniment of garlic leaves.  Here are some more ideas of how to use this abundant spring herb.

Things to do with wild garlic:DSC_0021_9

Pesto – Whizz the leaves with pine nuts, grated Parmesan and olive oil to make pesto. Or add pancetta, and egg to make a variation of wild garlic carbonaraDSC_0032_4

Rice – Wild garlic risotto

Mash – Chop the leaves and mix them into mashed potato

Fish – Wrap the leaves around fillets of buttered trout and bake gently in the oven. The leaves also compliment smoked fish

Mayo – Chop the leaves into sour cream or fresh mayonnaise and use as a dip

Salad – Use whole leaves in salads and decorate with the flowers.

Sandwiches – Add the leaves to cheese or ham and mustard sandwiches.

Spinach – steam with spinach, I prefer to mix as they are a bit watery steamed alone.

Puree – puree with oil and use as a drizzle or dressing.

Scrambled eggs – chopped into creamy scrambled eggs, divine.

Butter – flavour softened butter with chopped leaves and harden in the fridge

Frittata – one of the best

Hummus – tahini, chickpeas, wild garlic

or try my wild garlic flower tempura

Wild Garlic Tempura

Wild Garlic Tempura

or use wild garlic instead of nettles in my gnocci recipe

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Nettle/wild garlic gnocci

Enjoy.

 

Gardening Fans Alert! Toby Buckland’s Garden Festival 2/3 May Line Up

HDR tonemappedToby Buckland’s Garden Festival, a two-day celebration set in the glorious grounds of Powderham Castle, nr Exeter in Devon this Friday 2nd and Saturday 3rd May.

TV gardener and horticulturist Toby Buckland will head a host of gardening stars, fabulous plants people and more, inspiring gardeners of all ages and abilities with an exciting line-up of speakers, demonstrations and all things gardening for your enjoyment. Come and see the stunning display with over 100 exhibitors showcasing the wonderful nurseries in the region, in addition to children’s gardening activities, food and craft stalls and live music to help create a garden party atmosphere.

Here’s the line up:

SPEAKER PROGRAMME IN SPEAKER MARQUEE

FRIDAY 2 May

11.30. Toby Buckland

Toby Buckland owns a Plant Centre and nursery at Powderham Castle which he runs with his wife Lisa Buckland and will be speaking at the Festival on both days in additin to running the Question & Answer panel. Toby is a qualified horticulturist, TV broadcaster, author and a lifelong gardener who is well-known for his practical, hands-on style. His career has taken him from Devon nurseryman, to professional gardener and on to presenting numerous TV shows. He is an award-winning garden designer, taking RHS Gold and Best in Show at BBC Gardeners’ World Live. Books include Flowers: Planning & Planting for Continuous ColourBBC Practical Gardening Handbook and How to Make Your Garden Grow.

TobyBuckland-Matt-Austin 76

Toby Buckland by Matt Austin

12.30. Jim Buttress

We’re delighted Jim Buttress VMH, AHRHS, FIHort, Former Superintendent of The Royal Parks and well-known RHS Judge at Chelsea Flowershow and Britain in Bloom will be joining us on both days of the Festival to give talks and be a member of the Q and A panel. Jim is a very entertaining and knowledgeable gardener and star of BBC 2’s forthcoming spring series The Big Allotment Challenge presented by Fern Britton. He also appeared on Return to Lullingstone Castle, BBC Chelsea Flowershow coverage and is a gardening expert on BBC Radio Sussex/Surrey Dig It.

Jim Buttress

Jim Buttress

13.30. Kevin Croucher

Kevin Croucher has been running the hugely popular and successful Thornhayes Nursery with his wife Pat in Devon since 1991 .The nursery specialises in trees of all descriptions, from hedges to ornamental trees to fruit and specialist varieties and boasts one of the widest selection in the UK. Kevin is an well-known international expert on trees. All the compost used at Thornhayes Nursery is totally peat-free and Kevin will be picking up this theme with his talk on climate, microclimate, soils and site conditions that make West Country gardening challenging.

Thornhayes - KevinIMG_0186

Kevin Croucher

14.00. Q and A Jim Buttress, Toby Buckland, Neil Lucas, Charles Dowding, Kevin Croucher

15.00. Neil Lucas

Neil Lucas is the UK’s leading ornamental grass specialist, an RHS Council Member and judge, best-selling author and holder of ten consecutive Chelsea Flower Show Gold Medals. His internationally renowned naturalistic gardening style can be seen at Knoll Gardens, his four-acre showcase and nursery in east Dorset. This is also the base for the Knoll Gardens Foundation, a charity dedicated to promoting the benefits of sustainable gardening without sacrificing the ‘wow factor’. A real hands-on enthusiast, Neil will be sharing his passion for grasses at the Festival as well as providing some expert advice on planning and planting for stunning year-round effect.  Well-established on the media circuit Neil made his most memorable television appearance during BBC’s Chelsea coverage when he was seen reducing the roots of a miscanthus with a large saw!

16.00. Dr.Todd Gray

Dr Todd Gray has devoted his working career to the study of Devon’s history. He is the author of more than 40 books on the history of Devon including the Garden History of DevonVictorian Wild Flowers of Devon and Devon Country Houses & Gardens Engraved. His passion for his adopted county is self-evident through his publications and in his lectures. He has written more widely on Devon than any other Devon historian and is at the heart of its historical community. Dr Gray will also be signing copies of his new book The Art of the Devon Garden published by The Mint Press at the Powderham Festival

Kitchen Cuttings Talks in Victorian Kitchen in the castle programmed by Creative Director, Gabrielle Jackson

FRIDAY 2nd May

11.00  Waste Not Weeds, Sally Harvey, an expert forager, shows us how to love weeds – and eat them too!  Sally is a trained home economist who worked for IPC magazines on recipe development, food photography and styling before moving to Cornwall and becoming administrator at Rick Stein’s  Seafood School.  She has always used wild foods in her cooking and set up Cornish Country Cordials using apples from Tamar Valley and other locally sourced fruits, winning several Taste of the West awards.

11.45  Ian Mundy, First Great Western and Friends of Dawlish Station – Val Mawhood. Hear the story of a dramatically destroyed railway line and restoration of the station –  not least with flowers. Val tells us something of the floral history of Dawlish and its station.

12.30  Rhubarb, rhubarb, rhubarb.  Only thing that flourishes in your garden? Learn to love it. Lori Reich, Shute Fruit farmer and gold medal winning jam and chutney maker tells us how.

13.45  Sweet Smell of Success. Carolyn Bourne of Whetman Pinks has won  The Queens Award for Enterprise for International Trade.  She and her team grow sweet smelling pinks, sold worldwide and their home-bred “Memories”, a particularly perfumed white flower, has raised £25,000 for Alzheimers Society.Whetman Pinks carolyn in greenhouse

14.30  Answer lies in the soil. The art of good composting. Nicky Scott, compost maestro, reveals his favourite recipe

15.15  So you want to be buried in your garden?  Every passionate gardeners’ dream? Yuli Somme, natural burial expert, felt maker and artist sensitively describes how to make this possible.

16.00  Need a gardening health check? Tracy Wilson, Radio Cornwall’s gardening correspondent will be giving a presentation on plant health and disease in the garden – and most importantly, how to prevent it. Questions welcome.

SATURDAY 3 May – Speakers Marquee

10.30. Jim Buttress

Jim is a very entertaining and knowledgeable gardener and star of BBC 2’s forthcoming spring series The Big Allotment Challenge presented by Fern Britton. See above

11.30. Anne Swithinbank

Anne is one of Britain’s most popular gardeners, a trained horticulturist, freelance gardening broadcaster and writer. Anne will be at the Festival on Saturday 3rd talking about her favourite plants, both ornamental and edible, indoors and outdoors as well as answering gardening queries as a member of the Q&A panel.

Toby and Anne Swithinbank

Toby and Anne Swithinbank

12.30. Toby Buckland

13.30. Jason Ingram –

Jason is a Bristol based award winning garden photographer who has travelled widely photographing gardens, plants, food and people for magazines, books and advertising. He takes pictures for BBC Gardeners’ World, Gardens Illustrated, Country Living, The Observer, the Telegraph and many more, in addition to providing the images for both of Toby’s BBC books. Jason will be talking about his work and his new book Kitchen Garden Experts published by Frances Lincoln in May and written by Cinead McTernan.

14.00. Q and A Toby Buckland, Jim Buttress and Anne Swithinbank

15.00. Anne Swithinbank

Kitchen Cuttings Talks in Victorian Kitchen in the castle programmed by Creative Director, Gabrielle Jackson

SATURDAY 3rd May

Ray & Sasha Hubbard

Raymond and Sacha Hubbard

11.00 Ray Hubbard, Hill House Nursery – a life in gardening.

His Bluebird Nemesia has sold over 12 million plants world wide and he has many  horticultural tales to tell – not least his rise from growing cucumbers and tomatoes in Essex to owning beautiful Hill House Nursery, near Totnes and breeding highly successful new varieties of favourite plants.

11.45  Devon Violets where are they now? In Bridport in Dorset where Groves Nurseries hold the world famous National Collection of viola odorata plus 70 other violet varieties. What happened to Devon Violets?  Clive Grove relates the history of Devon’s much loved spring flowers.

12.30 Incredible Edible Garden. Fancy lunch of Mexican Mouse Melon and Wolfberries or a supper of Scorzonera sprinkled with Good King Harry and Skirret Seed? These “Incredible Edibles” are available from Pennard Plants, a Somerset nursery housing one of the most remarkable collections of beautiful and productive plants. Chris reveals why.

13.15 Neals Yard Remedies believe health and beauty should be more natural, less synthetic, that’s it down to all of us to protect our precious planet. Toby Curtis from Exeter store explains how plants, herbs and flowers are used to great effect in their organic beauty and well being products. Neals Yard Remedies believe health and beauty should be more natural, less synthetic, that’s it down to all of us to protect our precious planet. Toby Curtis from Exeter store explains how plants, herbs and flowers are used to great effect in their organic beauty and well being products.

14.00 Jan Billington, Maddocks Farm Organics, produces beautiful and tasty edible flowers and award winning organic salads and salad bags. But she also creates stunning dishes using her delectable flowers.  Carefully crystallised, casually thrown in a colourful salad, adorning glorious cakes, you will look at your flower bed with new eyes!Maddocks Farm Edible FlowersPIMMS

 

14.45 Bugs and Beasties in the Garden – how to beat them and save your sanity. Tim Penrose of Bowdens Hostas, winners of 30 RHS Gold Medals, tells us how to stop slugs and snails eating your garden – offering practical advice with a good dash of quirky humour. He should know as he holds the National Collection of hostas and we all know a snail’s favourite supper.

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Tim Penrose

15.30 Blueberry Brothers. Challenges and Triumphs – a tale of successful diversification.  Nick and Toby grow 700 blueberry bushes on the edge of Dartmoor selling within the county.  But blueberry season is short so how to survive? Bringing in other sources of fruit they work with local producers to develop and make delicious blueberry foods and drinks such as chocolates, muffins, tarts, brownies and beer. Tastings!

Blueberry Brothers

Gardening fun for everyone.  http://www.tobygardenfest.co.uk

Friday 2nd May 10am – 5pm: Saturday 3rd May 10am – 6pm.http://www.tobygardenfest.co.uk/ Ticket costs: Adults £5, children under 16 free. Entry includes admission to Powderham Castle. Free parking. Discounts available. Group discounts are available for groups of 12 and over. Please contact info@tobybuckland.com with your requirements

Getting to the festival by train:

The Citizens’ Rail project has created a series of free printable train timetables for the festival weekend, showing times from locations including Exeter, Torquay and Paignton to Starcross station, close to Powderham Castle. www.citizensrail.org/garden-festival-by-train

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Lighter Waldorf Salad

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1/2 cup chopped, mixed nuts tossed in a hot pan with a slosh of tamari or soy sauce
1/2 cup celery, thinly sliced
1/2 cup red seedless grapes
1 sweet apple, cored and chopped
1 tsp mayonnaise
3 tablespoons go low fat plain yoghurt
1 Tbsp fresh lemon juice
Salt, be generous
Pepper
Lettuce

METHOD
Dry fry the nuts in an iron skillet with the tamari sauce for 1 minute. Allow to cool. In medium bowl, mix the mayonnaise, yogurt and the lemon juice. Add 1 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes, and nuts. Serve on a bed of fresh lettuce.

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