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Yesterday I dug up my horseradish plant that’s been growing all year not having any idea on what to expect. It certainly put up a fight trying to dig it out, with at least two long roots that disappeared into the depths of my raised bed and beyond. In the end I had a good poke about, took a couple of long roots and put the main plant back in the soil – it’s got lots of new growth and hopefully it will continue to grow. Only time with tell.
Mr Rigg made us Jamie Oliver’s meal for baby Yorkshire puds with a creamy smoked trout and horseradish pate. The horseradish was for the smoke trout, and we just grated it in – the heat from the horseradish was incredible. Along with a pile of green leaves it made a light and delicious dinner. And very satisfying to use our own homegrown horseradish.
Today I had my first visit to the Altrincham Vintage and Craft Market – I wasn’t expecting too much but was bowled over by how good it was. I came away with a couple of pretty handmade things, a tiny old calendar and an earthenware footwarmer (to be reincarnated as a door stop).
I also met the lovely girls from The Silver Apples and bought a slice of cinder toffee brownie and a gingerbread. We are sitting enjoying a log fire burning away and munching on the cinder toffe brownie – yum yum.
This weekend it’s been all about Hugh. Hugh Fearnley-Whittingstall that is. Hugh has to be up there with one of my favourite cooks, so I’ve been enjoying watching his new Veg Everyday series, albeit it a little slower than everyone else as I’m watching it online when I get a free hour in the evenings.
We made two meals this weekend that he’s made recently and both were delicious – I hope they become part of our cooking repetoir. The first one I wanted to share was his Mushroom Ragout with Soft Polenta, which we made for tea last night. I’ve only tried cooking polenta once before and it was a disaster – it didn’t taste of anything and we ended up dumping the lot.
This time the polenta was delicious – I think maybe last time I was too shy with my seasoning – a nice loose texture spiked with chopped rosemary from the garden and finely grated Parmesan. The mushrooms too were to tasty – I added quite a bit more red wine than the recipe asks for because the liquid kept disappearing (we were doing half the recipe) but it didn’t seem to be a problem!
We ate it with a pile of peashoots and a drizzle of extra virgin olive oil.
Just made tonight – not yet eaten – a winter root coleslaw with a mustardy dressing. I used a green kohlrabi, carrots, white cabbage, golden beetroot and Chioggia (pink and white stripe) beetroot. All raw, just sliced thinly by hand and then cut into strips.
For the dressing I used up some creme fraiche and mixed it up with mayonnaise. Then I added wholegrain mustard to taste – I wanted it quite tangy as it gets diluted the moment you mix it with the vegetables. We’re having this for tea with a homemade lasagne – it smells delicious and I can barely wait!