Food writer, supper club host, cookery teacher and private chef Kathy writes about the gluts in her organic vegetable patch on her Gluts & Gluttony blog.
With Ed Smith celebrating the arrival of spring ingredients the day before, Kathy will be turning her attention to the last hurrah of winter veg.
Kathy’s farewell to winter fare menu will include:
- Pan-fried sea bream with leek ribbons, za'atar, garlic oil and toasted almonds
- Chargrilled radicchio wedges with chickpea mash and salsa verde
- Homemade papperdelle with chard, cavolo nero, orange and hazulnuts
- Rhubarb, thyme and pistachio bread and butter pudding
Read Kathy's article about what you can expect from the demo here.
Demos take place every Thursday and Friday from 1pm-2.30pm in the Market Hall. The Demo Kitchen is free to attend with recipes, tips, tricks and tasters to take away with you.