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This past weekend we went to Bath for a weekend away with friends. On Saturday morning whilst I was waiting for Mr Rigg to arrive by train, I ventured in to the Bath Farmer’s Market – and what treats awaited me!
Incredible veggies – like these pink stripey beetroot and mixed carrots. I bought a bunch of each.
Wonderful cured meats and sausages – bottom right is pancetta and Coppa, both of which found their way into my shopping bag, along with some Italian pinwheel sausages (back top left).
Mushrooms of all kinds – I bought a box of those teeny tiny ‘Paris Browns’.
Cheeses of all kinds, including the award winning Bath Soft Cheese – somewhere between a Brie and a Camembert.
This is the lovely oil man, selling rapeseed oil made from his farm’s crops, and also making a selection of delicious dressings. I usually make all my own salad dressings, but I couldn’t resist a bottle of his creamy Quince and Cider dressing.
The quince lady…well that’s not her real name (a bit more on her soon) selling a selection of beautiful homemade quince products. Syrups, jellies, sweets and quince paste.
The choice of vegetables available at the farmer’s markets is outstanding. All farmers markets around the country should have this kind of choice. Everyone around the country should have access to vegetables like these. Dark bunches of cavolo nero and pumpkins of all sizes and colours.
The aforementioned flowerpot bread – cheese and herb I think, baked in a terracotta flowerpot to give it that unusual shape. Also deliciously tasty!
If you ever thought winter vegetables could be boring, here’s a picture to change your mind – amber pumpkins, pinky-purple onions, muddy carrots, fat beetroot, stalks of sprouts, bundles of spinach, dark curly kale, crisp stalks of celery, fresh broccoli, and the wrinkly savoy cabbage or those tinged violet.
And this stall selling their own cheeses, and various cheese products and accompaniments – chutney, cheesecake, soft cheese, and curd tarts. I bought some of their ewes cheese which was incredibly delicious.
For lunch today we had a delicious and quick meal – potato and chorizo hash with spring greens and a fried egg. It’s a great storecupboard or leftovers meal, we used up some leftover cold new potatoes and a chorizo sausage we had in the fridge (they keep for ages).
Heat up a pan nice and hot, slice up the chorizo into smallish piece and fry until they start to brown. Slice the cold new potatoes and add them to the pan, stirring carefully over a medium heat.
Season with some ground black pepper and cook until the potatoes start to go golden and crisp.
Finely shred a couple of handfuls of spring greens and add to the pan and stir in. Add a little dash of sherry vinegar and some salt (not too much, the chorizo is quite salty).
In a separate pan fry your eggs. When they’re ready pop the potato and chorizo hash onto a plate and top with a fried egg.
Sorry no pictures – maybe when I get a new camera I’ll make it again and take some snaps.
A storecupboard meal to save you. On realising that I am 2 ounces short of enough risotto rice to make the planned (and I might add for a number of days…plenty of time to check the jar of risotto rice and buy more) Pea, Mint and Mascarpone Risotto, I had a mild panic and was then saved by a couple of items that have been lounging in the fridge since Christmas. I like nights like these, when plans go to pot, but in turn make way for a creative meal to be cobbled together.
Tonight’s meal has been cobbled from: potatoes (delicious golden fleshed potatoes, ashamedly I admit from the supermarket, but grown in Hertfordshire), an onion, chorizo sausage (the cooking type, not the salami), green olives (remnants of the edible Christmas gifts), and a lump of hard Spanish cheese (brought back from Madrid by my dad).
Chop up the potatoes and parboil. Slice the onion and fry in an ovenproof dish on a medium heat. Add some sliced chorizo. And some finely chopped garlic. A sprinkle of dried herbs. Ground black pepper.
Add the drained potatoes. Stir well. Add half a tin of tomatoes and 200ml of chicken stock (from a cube). Bung in the oven (180°C).
20 minutes later, remove from the oven. Sprinkle over the green olives. Grate on some cheese. Bung it back in the oven for a further 5-10 minutes until the cheese is all gooey and golden. Yum.