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| This recipe from Linda Duffin blends old and new to create a wonderfully simple and comforting dish. In essence pottage is a simple vegetable stew, historically made by peasants all across Northern Europe with whatever was to hand. Meat was largely reserved for special occasions, so pottage would be enriched and thickened with pulses or grains. Though pottage was a frugal and inexpensive dish, those that could afford to added imported spices, almonds and rosewater. |
The secret ingredient to this dish is poudre douce, an ancient spice mix which gives depth and complexity to what’s otherwise a straightforward lentil and vegetable soup. Poudre Douce mean 'sweet powder' and was a common spice mix in Medieval and Renaissance cookery. Although some recipes include sugar, the sweetness refers to the sweeter spices such as cinnamon, cloves and ginger, which today with associate more with baking than savoury dishes.
Linda runs Mrs Portly's Kitchen Classes in Suffolk and created this recipe while experimenting with lentils for Wakelyns' first Dal Festival, where she was giving a cooking demonstration.
This pottage used a combination of our olive green lentils and whole coral lentils, which had great texture and earthy flavours.
Serves 2
Ingredients
Poudre douce
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Method
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This recipe from Anna Warden makes for a cookie that is crunchy on the outside, and chewy in the middle - to our mind the best combination. The malted wheat flour and coffee create a gorgeous depth of flavour and a moreish caramelly base which pairs perfectly with dark chocolate and sea salt. These cookies will keep in the freezer (unbaked) for a couple of weeks, and so are the perfect thing to have to hand for times you want a cookie or for when you might just need a cookie.
As the nights cool and the leaves turn, so wild mushrooms emerge from the mossy forest floor. Leanne Townsend found a beautiful patch of winter chanterelles and cooked them up with some British-grown carlin peas.
This rustic galette recipe from India Mathews is a celebration of simple, honest ingredients and using the whole of the grain. Made with wholemeal flour, the pastry has a beautiful depth of flavour: nutty, buttery and subtly sweet. Beyond the taste, baking with wholemeal flour reduces food waste in the milling process.
