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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!

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I am behind on sharing the good meals that we’ve been eating this week – mainly thanks to an inspiration visit to Bath Farmer’s Market last weekend.

This type of meal – nibbly bits, antipasto, food to share – is one of my favourites.  It always starts off feeling like a bit boring, eating up leftovers, making something out of odd bits in the fridge, but then it usually turns out wonderful.

We had melting delicious Coppa, Homewood Old Demdike ewe’s cheese and a candy stripe beetroot salad all from Bath Farmer’s Market.  The beetroot I sliced thinly, spread on a plate and lightly drizzled with olive oil, a spritz of lemon juice and some black pepper.

There was tiny slithers of garlic salami from Abbey Leys Farmer’s Market, and a tomato salad with quick-pickled shallot, black olives and capers.  You can quickly take the tang out of raw onions in a salad, by chopping them finely and soaking them in vinegar for 10-15 minutes before you need to use them.

Accompanied by the flowerpot loaf from Bath Farmer’s Market and some good quality salty butter, it was a quick but tasty dinner.  Not at all boring.

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Eat the Earth

I love food, especially locally grown and seasonal food. This is my place to share my food finds and the food I like to eat.

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