ecoexplorer.co.uk

Forgive the crazy camera work. I was flying solo, taking charge of photography, cookery, pot washing, you name it. Sometimes two hands just aren’t enough…

Top tips…

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My brothers used to hate Christmas.

We’d flock from our various corners of the country back to the family home. Having bought and wrapped our gifts me and my sis would spend Christmas Eve decorating the tree.

My less-inspired brothers would spend Christmas Eve trudging around town, looking for last minute presents. I remember the grumpy phone calls – “Would mum like this?” “Do you want that?” But I don’t remember the presents.

So about five years ago we made a pact (more…)

As promised, a clam recipe…

There are all sorts of complicated things you can do with shellfish but I prefer to keep it simple. (more…)

Tis the season for shellfish and I’m feeling clammy!

I get a bit giddy about shellfish because they’re my culinary Achilles heel. Feed me a winkle and I’m anybody’s.

When it comes to buying eco-friendly fish confusion reigns, and you’ll understand why if you ever try to navigate the Marine Conservation Society’s do eat/don’t eat guide.

My basic rule of thumb…
1. Cod’s out. Pollack’s in.
2. Buy British. There’s loads to choose from.
3. Avoid swordfish.
4. Go for Pacific skipjack tuna that’s dolphin-friendly.
5. Talk to your fishmonger - s/he’ll point you to the most sustainable fish on the stall.

When I lived in Dorset I had a go at gathering my own. (more…)

I’m dribbling on my keyboard just thinking about this dish.

This is an anonymous squash I picked up at Allesley Park Walled Garden (a “secret garden” affair that has been lovingly restored to how it would have been as an 18th Century kitchen garden, including veg varieties from days of yore). If you can tell me what this squash is I will hold a pumpkin party in your honour.

Hand-on-heart, this is truly the best pumpkin recipe ever. Or the best squash recipe ever (they’re the same thing).
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Skin your pumpkin with a sharp knife and chop into chunks.

Thread your pumpkin chunks onto skewers with whatever veg/meat/herbs you like. I went for sage, mushrooms and bacon on one, and red pepper and courgette on the other.

Grill for about 15-20 mins and serve with salad, pitta and tahini.

25p each? Bargain!

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Looks weird – tastes great.

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(Bethan, your hair is orange - just like a pumpkin. So this is for you…)

Waving goodbye to pumpkin season with a tear in my eye, here’s a handful of tried and tested recipes…

This year I got mine from a little pumpkin paradise between Coventry and Leamington/Warwick called New House Farm.

New House Farm (aka Warwick Pumpkins)

They line the country roads with arrows on giant pumpkins and draw customers with an enormous pumpkin balloon hovering overhead. There are a squillion different varieties, freshly harvested from the field next door. I ate too many and have now turned into a pumpkin myself.

So here are some of my favourite dishes (predictable pies and soups have been banned).