British Food

Hopefully the last ‘leg’ of this journey. To everyone out there I am seemingly done with the ankle. However, there’s just this last push to strengthen it and test out the ligaments. Monday is the biggie with the consultant. Fingers crossed.

What to do with this weather! Well how about a lovely soup. I think of this cauliflower chowder as a spring/summer soup even though it’s chock full of veggies, I think because it such a lovely colour. With bread it’s filling enough for a light dinner even. The recipe is in my latest book but I’ve yet to put it on my website, but if you’d like the recipe before I do, just message me.

For those who asked, as this was posted as a story so has disappeared. The recipe is in your bio above. The sauce alone is worth making, perfect for pasta, whizzed up with some stock and cream fur the best tomato soup, reduced to make a great sauce for fish, chicken, I live with paneer and some added chilli flakes. If you have pressure cooker it only needs 30 mins on high, or pop@it in the slow cooker. What more do you want with a base sauce? Adjust what you want with seasoning to your taste and add extra fresh basil to serve too. recipes

Shout out to food and drink producers, cafes and restaurants, It’s that lovely time of year when the DeliciouslyYorkshire Taste Awards are open for entries. I love judging these and you have got to be in it to win it. So get those entries in asap, time is running out.

🌟 Not long left to enter this year’s Taste Awards! 🌟

Entries close at 5pm on Wednesday 31st July!

If you’re growing, making or selling Yorkshire's finest food and drink, you need to be involved!

There are 23 delicious categories to get enter from Best Yorkshire Pork Pie and Best Beer to Preserves, Bakery, Fresh Meat and more!

Our stellar panel judges including industry experts, buyers, writers and chefs will be blind tasting everything before our 2024 Champions are unveiled at a glittering awards ceremony in November.

** Entries close at 5pm on Wednesday 31st July **

Find out more and enter online: https://deliciouslyorkshire.co.uk/deliciously-yorkshire-taste-awards-2024/

Through my food writing, I have for several years been campaigning for poor maligned British Gooseberries. The sharp, hairy berry fell out of favour some time back with the blame at the feet of those which gained in popularity, namely, the super-food styled Blueberry. Well, I think my whining paid off (though I am not arrogant enough to say it was me alone) as the Goose-Gob, as it is fondly known is, like Rhubarb, back....

Great British Gooseberries - Lemm on Food Though for years the popularity of British Gooseberries has been in decline, I am happy to say they are back. What a delight for this versatile fruit.

Linseed and a stormy sky and a flash of red from the poppies. Such a delight to see en-route to the supermarket. ❤️

One of the simplest recipes yet, it packs quite a punch when it comes to flavour. This recipe is fabulous for using up slightly overripe fruits. The roasted strawberries are simply gorgeous over vanilla ice cream or topped with whipped cream on a meringue. Hard to beat for versatility. Roasted Balsamic Strawberry Recipe

Roasted Balsamic Strawberries Recipe - Lemm on Food One of the simplest recipes yet, it packs quite a punch when it comes to flavour. This recipe is fabulous for using up slightly overripe fruits. The roasted strawberries are simply gorgeous over vanilla ice cream or topped with whipped cream on a meringue. Hard to beat for versatility. Roasted Balsa...

Vegetarian festival on a beautiful island in the Maldives, an invitation not to refuse. Read why....

Travel: Kanifushi - Lemm on Food A trip of a lifetime to the beautiful island of Kanifushi in the Maldives for the Just Veg festival and so much more.

Restaurant Myse is Yorkshire's latest Michelin-starred restaurant....

Restaurant Myse - Lemm on Food Restaurant Myse is Yorkshire's latest Michelin-starred restaurant. Read the review by award-winning food writer Elaine Lemm

Not many new restaurants pick up a Michelin star in seven months, but Elaine Lemm finds that Mýse’s is richly deserved after 15 courses of heaven in Hovingham....

Restaurant Review: The Plough, Wombleton - Lemm on Food Read the latest review from Elaine Lemm: a michelin star after 7 months for Myse, Hovingham. The newest shiny star in Yorkshire.

Not many new restaurants pick up a Michelin star in seven months, but Elaine Lemm finds that Mýse’s is richly deserved after 15 courses of heaven in Hovingham....

Restaurant Review: Myse, Hovingham - Lemm on Food Read the latest review from Elaine Lemm: a michelin star after 7 months for Myse, Hovingham. The newest shiny star in Yorkshire.

Wonderful night at Myse in Hovingham, just a hop from where we live. Lucky or what. Review in the Yorkshire Post very soon !

Another judging season over on these prestigious awards. I’m always proud to be involved in them as this is such an important retail sector here in the UK. The work done by everyone from the smallest of local shops to the largest of farm shops serving their communities is immense. So congratulations to all finalists. See you at the show in April! Link to finalists in my bio

I love growing all kinds of brassicas, but cabbage are my favourites. It’s an annual battle with cabbage whites though. I seem to get beauties like this one, and overnight they have decimated them. The life of the veggie garden I guess. Todays word - brassica

I will admit, today’s word of fermented was hard. I am only just venturing into the whole world of gut biomes and fermentation. What I do know, is there’s more than Kimchi and his pals. Yoghurt and aged cheeses are included. Here is my lovely cheese I made a few years ago with the lovely Andy Swinscoe. It’s definitely aged and I hope it fits for today.

I am the queen of the gadget given some of the work I do. Thinking of my favourite gadget is like asking me which is my favourite child. You just don’t answer do you? 🤣 I was recently at a beautiful Chateau with my lovely friend Bobsy - - and, as the chateau belonged to a friend of hers we got to poke around a little with the owner. I was mesmerised by this collection in a dusty unused wing of the house. I imagine this was likely one of the rare gadgets at the time. I’m sure you can guess what this was used for. The pots and pans are also stunningly beautiful ❤️ A world without the time or energy saving gadget is unthinkable, but I still love these pieces with a passion

Warming my spices is always the first step in any recipe where they appear. Even the briefest of contact with heat brings out the aroma, and the promise of what is to come. Word of the day - warming. dal

Borlotti beans are my favourites both to grow, and or eat; they are beautiful for both. Thank you word of the day -bean - for reminding me.

I admit I never joined in the pandemic pastime of perfecting my sourdough. I tried as few years ago and have never attempted it since. I am lucky to have a wonderful artisan bakery nearby in Hovingham and I leave it in their capable hands. You may have guessed it, today’s word is sourdough. bread

Well today’s word is a tough one, Microbiome. The whole biome thing is new(ish) to me but one I am now fascinated with. Just about to make my own Kimchi. Mushrooms I am assured are prebiotics which our Microbiome loves, so there you go.

Red for today, it should be hearts and roses I guess but this is my red, my Tuscan tomato sauce which I make buckets of, now, thanks to my pressure cooker. Anything with tomatoes for me but this is my favourite as it can be used in so many ways. Link in my bio. Happy Valentines.

Of course the word today is Pancakes. I love all pancakes but a huge shoutout to these beauties. Cottage cheese pancakes with raspberry. This was a commission so I followed the brief feeling a little sceptical. I was, however, delighted with them as they are so light yet filling. Not sure will have these today, but there will be be pancakes for sure.

Word of the day: Miso. I love making Pho despite the lengthy process involving beef bone broth. However, for a lighter pho-style, such as here with prawns, brown miso is perfect. It’s quick, has a great umami punch and as long as it’s not boiled hard or precooked is full of gut-loving goodness.

Pizza (today’s word ) in its home in Naples. We gave up on - reputably the best - nipped down a side street, and ate outside under the arches on a hot, balmy night. We ate good pizza, drank beer and laughed a lot. The best.

My Golden Elixir, a recipe given to me by my yoga teacher a few years ago and still my go to for a boost of goodness especially in the winter. The main ingredient is turmeric which happens to be the word of the day today. No hesitation for me, say turmeric and I think of this. The paste made of turmeric, ginger, cardamom, cinnamon, lemon juice, black pepper, honey and chilli is useful not just for this drink, but spoonfuls added to other dishes. I love it stirred through porridge ( very Ayurvedic) and a real boost to the day, I I am happy to send the recipe for anyone who want to try it. Thank you again I still love this x

Today’s word of filo nearly got me. I am not its biggest fan and cannot remember the last time I did anything involving it. Until I came across this from 6 years ago. A delicious mincemeat roll, almost strudel-like and super tasty. The husband wants one this weekend . Mincemeat is not just for Christmas he tells me 🤣🤣🤣 dessert

Mmmm… today’s Guild of Food Writers word is spreadable. That got me thinking. However, thoughts of butter aside, this image is when I was judging jam in the Taste Awards. As it says, it was a lot of jam and taste is not the only criteria when judging. Color and is it spreadable 🤣 is very important and you would be surprised at how many jams aren’t.
jam

Day 2 and the word is …
Aroma. I can think of all the wonderful aromas but odd that this aroma came to mind. When we moved to rural North Yorkshire last year it was lovely to see these beauties from a nearby farm wandering around. These gregarious chaps like nothing more than popping up@to see us when we are in the garden. But my, my, the aroma! Country living at its best. Oddly, or unsurprisingly, they never come near when I’m cooking a Sunday roast, now that’s an aroma.

What a year it has been. The renovations have taken longer and far more expensive than we envisaged. It’s very windy ( the storms of late have been interesting), and don’t get me started on the rabbits or the moths and my favourite clothes. However, I wouldn’t change a thing. We are rewarded with a beautiful view, incredible sunsets and the darkest starriest nights. Our garden is magical with such lovely planting by the previous owners who had lived there for 27 years. We have lovely neighbours, who are kind and helpful and we are grateful as there is only us and them so it could be tricky. The Howardian Hills and North York Moors are a fascinating place to live and explore and everyday there is something new to discover. And the house is a delight to live in and we are so happy. What more could anyone ask for? ❤️ Let’s see what year 2 brings and if anyone has any tips on moths or pesky rabbits, do let me know. X #