ced6f78f21284b449f54670e220577bd

Great British Toffee Apple Cake

Thu, 28 Aug 2025 19:19:36 GMT

There’s something magical about September and October in the British countryside.

Hedgerows brim with blackberries, allotments are bursting with courgettes, and perhaps best of all – apple season is here. From crisp eating varieties to sharp cookers, there’s no better time to celebrate the humble apple.

At No Fuss Meals for Busy Parents CIC, we love championing seasonal produce that’s grown here in Britain.

Apples are not only affordable and versatile, but they’re also packed full of fibre, vitamins and natural sweetness – perfect for family-friendly recipes that don’t cost the earth.

One of our favourites at this time of year is the Great British Apple Toffee Cake. It’s sticky, comforting and just right for blustery afternoons, lunchboxes, or a pudding served with custard. Even better, it’s a brilliant way to get children involved in baking – whether that’s peeling and chopping (with a child-safe knife), stirring the toffee sauce, or proudly showing off the finished bake. Where possible, please buy British produce including British apples, flour, butter, sugar and eggs.

Ingredients

3 medium eating apples, peeled, cored, and sliced
100g soft brown sugar
50g unsalted butter
150g self-raising flour
1 tsp baking powder
150g caster sugar
150g unsalted butter, softened
3 medium eggs
1 tsp vanilla extract

Equipment needed:

Lined 20cm cake tin
Saucepan
Apple corer / peeler
Scales
Mixing bowl
Wooden spoon

�� Let’s Get Cooking!

Preheat oven to 180°C (160°C fan).
Melt the brown sugar and 50g butter in a pan, then pour into the base of a lined 20cm cake tin. Arrange the apple slices on top.
Beat together the remaining butter, caster sugar, eggs, vanilla, flour, and baking powder until smooth.
Spoon over the apples, level the surface, and bake for 35–40 minutes until golden and springy to the touch. Top tip - pop a baking tray underneath the tin in case the toffee bubbles over in the oven!
Cool for 10 minutes, then turn out onto a plate to serve warm with cream or custard.

Whether you’re baking, preserving, pressing or simply biting into a crisp apple straight from the tree, take a moment this month to savour the variety, history, and heritage of this humble fruit.

For more recipes and seasonal inspiration, visit: No Fuss Meals for Busy Parents

The Countryside Kitchen Project Goes to a Tesco Vote – We Need Your Support!

Fri, 13 Jun 2025 08:50:35 GMT

We’re delighted to share some fantastic news!

Our project – The Countryside Kitchen: Hands-On Food Education, has been selected for the Tesco Stronger Starts scheme and will be going forward to a customer vote in local stores from the first week of July until the end of September 2025.

This means you, our amazing community, can help us secure vital funding to continue delivering hands-on farm-based workshops for Daventry primary school children, teaching them about:

Growing their own food
Cooking healthy meals
Understanding sustainability and where food comes from

It’s immersive, practical and fun — and designed to spark curiosity, build skills, and improve food literacy for the next generation.

�� What’s at stake?

The project that receives the most customer votes will receive up to £1,500, second place will receive £1,000, and third place will receive £500. These funds will help us purchase much-needed supplies and expand our impact in local schools and communities.

��️ How to vote:

You can vote using a blue token each time you shop in one of the following Tesco stores:

Daventry Ashby Fields Express – NN11 0XY
Daventry Superstore – NN11 4BT
Weedon High Street Express – NN7 4QD

Every vote brings us one step closer to helping more children connect with where their food comes from and how to make healthy choices. ��

We’re so grateful to Tesco and Groundwork UK for this opportunity – and to you for continuing to support our mission to make food education accessible, enjoyable, and empowering.

�� Please vote for us in-store this summer, spread the word, and help us grow The Countryside Kitchen!

Have Your Say: New Healthy Eating Survey Launched Ahead of The Countryside Kitchen Classroom Opening

Fri, 25 Apr 2025 18:47:54 GMT

A new consumer survey has been launched by No Fuss Meals for Busy Parents CIC ahead of the highly anticipated launch of The Countryside Kitchen Classroom this summer.

The survey is designed to better understand the real-life barriers families face when it comes to accessing and preparing healthy food.

The Countryside Kitchen – based on a working farm in rural Northamptonshire – will offer hands-on, immersive field to fork workshops themed around ‘Grow, Cook, Eat, Discover!’. With a focus on improving mental and physical wellbeing, supporting food security and sustainability, and reconnecting people with where their food comes from, the project is already attracting national attention.

The survey, developed in partnership with Grounded Research, is available online and only takes a few minutes to complete.

�� Take the Survey H ere

https://groundedresearch.qualtrics.com/jfe/form/SV_eKVMWvgGKQP305E

Founder of No Fuss Meals for Busy Parents CIC, Milly Fyfe, is urging families, individuals, and community groups to take part:

“It would be incredible to have as many completed surveys as possible by the end of May. Please do share it with your friends and networks so we are able to get a better picture of barriers to healthy eating. Your voice really can shape the future of this project and help us make a difference where it's needed most.”

Clare Otridge, from Grounded Research, shared her support for the project, saying:

“Supporting projects that are so aligned with improving access to food and farming for families is a privilege for our research team. We are excited to see the outcomes of this research and how it will support Milly, No Fuss Meals For Busy Parents CIC and The Countryside Kitchen in their next phase.”

The findings from the survey will be used to shape upcoming workshops, events, and educational resources that will be made available both locally and online.

March Seasonal Food Guide: Fresh Ingredients & Delicious Recipes

Fri, 28 Feb 2025 12:48:51 GMT

March Seasonal Food Guide: Fresh Ingredients & Delicious Recipes

As we step into March, the shift from winter to spring brings a fresh selection of seasonal ingredients to enjoy. From leafy greens like kale and spinach to the delicate sweetness of forced rhubarb, March is a great time to embrace vibrant, nutritious produce. It’s also a fantastic month for seafood, with hake, salmon, and shrimp making their way into our kitchens.

To celebrate the best of March’s seasonal ingredients, we’ve put together some mouthwatering recipes that make the most of what’s fresh and available right now. Plus, with several UK food awareness days taking place this month, it’s the perfect time to explore new flavours and dishes.

March Seasonal Ingredients

https://www.nofussmealsforbusyparents.com/march

Spring Onions – A crisp and mild allium that adds a fresh bite to salads, stir-fries, and garnishes.
Savoy Cabbage – A hearty, crinkled-leaf cabbage with a slightly sweet and earthy flavour, perfect for roasting or steaming.
Kale – A nutrient-dense leafy green with a robust texture, great for soups, sautés, or even chips.
Purple Sprouting Broccoli – A colourful and tender alternative to standard broccoli, best enjoyed lightly steamed or stir-fried.
Spinach – A versatile leafy green with a mild, slightly sweet taste, perfect for raw salads or cooked dishes.
Hake – A flaky white fish with a mild flavour that works well grilled, baked, or pan-fried.
Salmon – A rich, oily fish packed with omega-3 fatty acids, excellent for roasting, grilling, or smoking.
Shrimp – A tender and slightly sweet seafood option, ideal for quick stir-fries, pasta dishes, and skewers.
Forced Rhubarb – A vibrant pink fruit with a tart flavour, perfect for desserts, chutneys, and even gin infusions.

Seasonal Recipes

Seafood Skewers

Swap out the vegetables in this classic skewer recipe for delicious seafood! Marinate salmon, shrimp, and hake in a simple lemon, garlic, and herb mix before threading them onto skewers and grilling to perfection. Serve with a light salad or some steamed greens for a fresh and healthy dish.
Recipe Inspiration Here

Rhubarb & Raisin Spiced Chutney with Chicken & Vegetable Curry

This tangy rhubarb chutney pairs beautifully with a warming chicken and vegetable curry, balancing out the richness with a hint of spice and sweetness. A must-try for a cosy evening meal.
Chutney Recipe Here
Curry Recipe Here

Hake with Savoy Cabbage

Light and flaky hake is a perfect pairing with buttery savoy cabbage. Pan-fry the hake with a little lemon and black pepper and serve with sautéed cabbage for a simple but flavourful dish.

Bacon, Cheese & Purple Sprouting Broccoli Quiche

Swap out peas for purple sprouting broccoli in this classic quiche recipe. The combination of smoky bacon, creamy cheese, and tender broccoli makes for a great lunch or dinner option.
Quiche Recipe Here

Traditional Sunday Dinner with Savoy Cabbage & Yorkshire Puddings

No British Sunday dinner is complete without fluffy Yorkshire puddings and a side of seasonal greens like savoy cabbage. Serve with your favourite roast for the ultimate comforting meal.
Yorkshire Pudding Recipe Here

Forced Rhubarb Gin

Celebrate the end of winter and welcome spring with a homemade rhubarb gin. The forced rhubarb adds a delicate tartness that makes for a refreshing drink. Serve over ice or mix into your favourite gin cocktail.
Recipe Here

March UK Food Awareness & National Days

March is packed with food awareness events in the UK, making it a great month to get involved in celebrating seasonal produce and sustainable eating:

British Pie Week (First full week of March) – A great excuse to try making a seafood or veggie pie using seasonal ingredients.
National Butchers’ Week (Early March) – Support your local butcher and pick up some fresh cuts to pair with your seasonal sides.
St. Patrick’s Day (March 17th) – Celebrate with Irish-inspired dishes like colcannon (mashed potatoes with kale) or an Irish seafood stew.
World Water Day (March 22nd) – A great time to reflect on sustainable seafood choices and make responsible decisions when sourcing fish.
International Waffle Day (March 25th) – Why not try a savoury waffle topped with smoked salmon and spring onions?

Final Thoughts

March is the perfect time to refresh your meals with vibrant, seasonal ingredients. Whether you’re trying a new seafood dish, making homemade chutney, or indulging in a comforting Sunday dinner, there are plenty of ways to enjoy what this month has to offer.

Let's make this March deliciously seasonal!

Seasonal Recipes and Local Food for February: Celebrate the Month with Fresh British Flavours

Wed, 29 Jan 2025 14:34:50 GMT

Seasonal Recipes and Local Food for February: Celebrate the Month with Fresh British Flavours

��February might be a chilly month, but it’s the perfect time to warm up with hearty, seasonal meals made from the best produce British farms have to offer��

From cozy comfort food to romantic Valentine’s Day dinners, this month offers countless opportunities to enjoy fresh, local ingredients. Let’s explore February’s seasonal produce and awareness days to inspire your next farm-to-table feast.

What’s in Season This February?

Support local farmers and savour the best of British produce. Here’s what’s at its peak this month:

Cauliflower: A versatile veggie perfect for roasting, mashing, or even turning into a low-carb pizza base.
Purple Sprouting Broccoli: Bursting with colour and nutrients, great in stir-fries or as a simple side.
Kale: A superfood that works beautifully in soups, salads, or smoothies.
Brussels Sprouts: These aren’t just for Christmas—try them shredded in stir-fries or roasted with garlic.
Spring Greens: Fresh, tender leaves ideal for steaming or sautéing with a touch of butter.
Leeks: The star ingredient in warming soups and quiches.
Turnips: Earthy and sweet, perfect for roasting or mashing with butter.
Venison: A lean and flavourful meat, ideal for stews or as a show-stopping roast.

Check out our web page for more information here:

https://www.nofussmealsforbusyparents.com/february

Seasonal Recipe Inspiration

Looking for ideas to celebrate the flavours of February? Here are some easy, no-fuss meals that highlight seasonal ingredients:

1. Pizza Day - February 9th - check out a quick and easy way to make a pizza using ready roll pastry here:

https://www.nofussmealsforbusyparents.com/easy-to-make-posh-pizza

2. Venison Dinner

Make the most of venison by slow-cooking it with turnips, leeks, and spring greens. Serve with crusty bread, gravy and Yorkshire pudding for a hearty winter warmer. Or have a go at our venison cottage pie recipe!

https://www.nofussmealsforbusyparents.com/venison-cottage-pie-recipe

3. Kale and Brussels Sprout Stir-Fry

Shred kale and Brussels sprouts, then stir-fry them with garlic, soy sauce, and a touch of honey for a quick and nutritious side dish.

4. Leek and Potato Soup (Real Bread Week - February 24th to March 2nd)

Pair creamy leek and potato soup with freshly baked bread to celebrate Real Bread Week. Add a sprinkle of purple sprouting broccoli for an extra pop of colour and flavour.

5. Valentine’s Day Dinner: Valentine's pie

Impress your loved one with a romantic dinner. https://www.nofussmealsforbusyparents.com/valentines-pie

Awareness Days in February

February’s awareness days are the perfect excuse to get creative in the kitchen:

Yorkshire Pudding Day (February 4th): Celebrate this iconic British dish by pairing Yorkshire puddings with venison stew or simply enjoy them as a savoury treat.
Pizza Day (February 9th): Whip up a homemade pizza with seasonal toppings for a healthier twist on takeaway.
Mind Your Head (February 17th): Take care of your mental health by cooking a comforting meal with seasonal, nourishing ingredients.
Real Bread Week (February 24th - March 2nd): Get hands-on in the kitchen and bake your own bread to pair with soups and stews.

Why Choose Local?

By cooking with seasonal British produce, you’re not just eating healthier—you’re also reducing food miles and supporting local farmers. Seasonal vegetables are fresher, tastier, and often more affordable than out-of-season imports.

For more February recipe inspiration and easy meal ideas, visit No Fuss Meals for Busy Parents .

Let’s make this February deliciously seasonal!

The Big Cheese for National Cheese Lovers Day!

Mon, 20 Jan 2025 15:28:38 GMT

�� It’s National Cheese Lovers Day! ��

Say hello to ‘The Big Cheese’—a family-favourite dish bursting with cheesy goodness. Think of it as the lovechild of lasagne and macaroni cheese. Yep, it’s THAT good. Featuring a triple cheese dream team—mozzarella, cheddar, and Parmesan—this dish promises to wow cheese lovers of all ages.

Let’s dive into the ultimate cheesy comfort food adventure! ��

Ingredients

For the Bolognaise Base :

500g beef mince
1 small carton of tomato passata
1 pinch of mixed dried herbs
1 beef stock cube
100ml water
1 onion , finely chopped
1 pepper , finely chopped
1 carrot , finely chopped
1 stalk of celery, finely chopped (optional, but hey, more veggies = bonus points!)
Optional: A handful of chopped fresh tomatoes

For the Cheesy Mac :

250g macaroni pasta
100g butter
1 tsp mustard
4 tbsp plain flour
200ml milk (more if needed)
100g cheddar cheese
100g Parmesan cheese
1 pack of mozzarella cheese

�� Let’s Get Cooking!

Get started on the bolognaise base:

Heat a drizzle of rapeseed oil in a large frying pan. Add the onion and cook until soft and golden.
Toss in the beef mince and cook until browned.
Crumble in the stock cube, sprinkle the dried herbs, and pour in the water. Mix well.
Stir in all your chopped veggies and the passata. Let it bubble gently and reduce until rich and saucy.

Next, whip up the cheese sauce:

Melt the butter in a saucepan until bubbling. Add the flour and stir to create a smooth roux.
Stir in the mustard, then gradually add the milk, whisking continuously.
Mix in half the cheddar and half the Parmesan. Keep whisking until you’ve got a thick, creamy sauce. (Add a splash more milk if it feels too thick!)

Cook the macaroni:

In a separate pot, cook the macaroni according to the packet instructions. Drain and mix it straight into your cheese sauce.

Assemble the masterpiece:

Preheat your oven to 200°C.
In an ovenproof dish, spread the bolognaise sauce across the bottom.
Spoon the cheesy macaroni mixture over the top.
Sprinkle with the remaining cheddar and Parmesan, then dot with small blobs of mozzarella.

Bake to golden perfection:

Place the dish on a baking tray (to catch any cheesy goodness that bubbles over).
Bake for 30 minutes or until the top is golden and bubbling.

Serve it up:

Dish up with steamed broccoli, crispy homemade chips, or just enjoy it solo—it’s deliciously filling on its own!

✨ Top Tip: Don’t forget to take a picture before digging in—this dish deserves to be shared (on social media and around the dinner table).

�� Dig in, cheese lovers, and let the celebration begin! ��

Meet the Producer - Barnowl Jerseys

Wed, 15 Jan 2025 12:33:06 GMT

On Monday, Milly had the pleasure of visiting Barnowl Jerseys, a family-run dairy farm and farm shop located in Evenley, Brackley, Northamptonshire.

The farm is managed by Charles and Andrew Reader, along with Andrew's wife, Heidi. This dedicated team has been instrumental in evolving their business to adapt to changing agricultural economics and consumer demands.

Established over 40 years ago by Charles and Frances Reader, Barnowl Jerseys has a rich history of advancing the Jersey cattle breed from a commercial perspective. The farm has garnered recognition for its commitment to quality and innovation in dairy farming.

In 2016, facing challenges due to low farmgate milk prices, the Readers diversified their operations by introducing an honesty box system from their garage, offering fresh raw milk and other local products. This initiative was a turning point, enabling the farm to break even financially. Encouraged by this success, they expanded further, culminating in the opening of the Barnowl Farm Shop in 2020.

The farm shop offers a variety of products, including raw and pasteurised Jersey milk, cream, and homemade ice cream crafted by Heidi using milk from their pedigree Jersey herd. Additionally, the shop features a butchery and stocks local and seasonal produce, supporting other regional farmers and artisans.

A notable aspect of Barnowl Jerseys is their commitment to animal welfare and sustainable farming practices. Their cows graze outdoors as much as the British weather permits and are fed a 99% grass-based diet, ensuring high-quality dairy products. The farm also raises Oxford Sandy and Black pigs, emphasising traditional and ethical farming methods.

The Readers' dedication extends beyond farming; they actively engage with the community by participating in events like Open Farm Sunday, offering the public insights into dairy farming and the origins of their food.

Milly's visit highlights the alignment between No Fuss Meals for Busy Parents CIC and Barnowl Jerseys, both prioritising quality, locally sourced ingredients, and supporting sustainable, family-run businesses. Relationships with producers like the Readers enhance the mission to provide nutritious, convenient meal solutions for busy families.

For more information about Barnowl Jerseys and their farm shop, visit their website: https://www.barnowlfarmshop.co.uk/

Or follow on social media:

Instagram: https://www.instagram.com/barnowl_farm_shop/

Facebook: https://www.facebook.com/BarnowlFarmShop

Festive Mince Pie Frangipane Tart Recipe

Thu, 12 Dec 2024 12:48:07 GMT

�� Festive Mince Pie Frangipane Tart Recipe ��

Looking for a showstopping dessert to crown your Christmas table? This Festive Mince Pie Frangipane Tart is your answer! With a buttery pastry base, rich frangipane filling, and festive mincemeat, it’s guaranteed to bring holiday cheer. ��✨

Ingredients

Ready-made or homemade sweet shortcrust pastry ( 150g plain flour, 100g butter, 50g icing sugar, 1 egg yolk)
Jar of cranberry sauce

For the frangipane

100g unsalted butter (softened)
100g golden caster sugar
2 eggs
100g ground almonds
50g self raising flour
Jar of mincemeat
Sprinkle of flaked almonds

Method:

Roll out your pastry and line a tart tin. Chill for 20 minutes in the fridge.
Preheat your oven to 180°C (160°C fan) and blind bake the pastry to avoid a soggy bottom.
Meanwhile cream butter and sugar together until fluffy. Beat in eggs one at a time, then fold in ground almonds to make the frangipane.
Spread a layer of cranberry sauce over the pastry base. Top with the frangipane mixture and smooth it out. Then blob some mince meat on the top and sprinkle some flaked almonds
Bake for 35-40 minutes or until golden and set. Cool slightly, then dust with icing sugar and serve!

�� Perfect with cream, custard, or a dollop of festive joy!

And now for an extra treat…

�� A Muddy Little Christmas with Muddy Matches! ��

Our lovely friends at Muddy Matches countryside dating are spreading the holiday cheer. Use promo code FESTIVE50 for 50% OFF their standard monthly subscriptions. Find your match this Christmas and share magical moments like baking this tart together! ❤️

��️ Wishing you love, laughter, and all things festive from Muddy Matches and No Fuss Meals for Busy Parents.

�� Save this recipe, tag a friend, and don’t forget to share your tart creations with us!

#FestiveBaking #CountrysideLiving #MuddyMatches #HolidayRecipes #BakeWithLove #ChristmasTart #DateNightDish

Help Support the Countryside Kitchen this Christmas: Join Our Crowdfunder Campaign!

Mon, 09 Dec 2024 10:48:44 GMT

The Countryside Kitchen, a project by No Fuss Meals for Busy Parents CIC, has launched a Crowdfunder campaign this festive season to raise vital funds for its immersive on-farm workshops.

These workshops teach families, children and individuals about growing, cooking, and eating nutritious, sustainable food while promoting mental and physical wellbeing.

With match funding from the Aviva Community Fund, every pound you pledge will be doubled, making your support go even further. The campaign is live now, with a deadline for pledges of 10th January 2025. You can donate and find more details at www.avivacommunityfund.co.uk/p/the-countryside-kitchen .

Milly Fyfe, founder of No Fuss Meals for Busy Parents CIC, shared why this project is close to her heart:

"The Countryside Kitchen is about empowering people to reconnect with food, farming, nature, and each other. By teaching sustainable practices and encouraging healthy eating, we’re creating lasting change in our community. The match funding from Aviva is a fantastic boost, doubling the impact of every donation we receive. We’re so grateful for the support and hope everyone will join us in making a difference this Christmas."

Funds raised through the Crowdfunder campaign will be used to make the kitchen an accessible and welcoming space for all, purchase essential equipment for growing and cooking workshops, and enhance the overall experience of learning and connection on the farm.

This Christmas, give the gift of knowledge, sustainability, and community spirit. Your support can help The Countryside Kitchen continue its mission of education and inspiration.

Wishing you a Merry Christmas and a Happy New Year from everyone at No Fuss Meals for Busy Parents CIC.

For media enquiries, please contact:

Ends

Pictured is founder Milly Fyfe with some rhubarb in the kitchen garden

---------------------------------------------------------------------------------

Notes to editors

More pictures and information available on request by emailing: hello@millyfyfe.com

About No Fuss Meals for Busy Parents CIC

No Fuss Meals for Busy Parents CIC is a social enterprise dedicated to connecting families with UK-produced food and empowering them to create meals from scratch.

Our initiatives include:

Seasonal Recipes: Delicious and family-friendly meal ideas using fresh, seasonal produce.
Simple, Accessible Cooking: Easy-to-follow recipes that utilize simple ingredients available to the average household.
Spotlight on UK Farmers: Showcasing the stories, products, and locations of UK farmers and food producers, along with tips on where to purchase and how to use their ingredients.

We share our content through our food blog , social media platforms ( Facebook and Instagram ), and our podcast, The Countryside Kitchen Meets , available on all major streaming services.

Our Story

Founded in September 2020 by Milly Fyfe, an award-winning digital marketing expert, farmer, mother of two, home cook, and farming communicator, No Fuss Meals for Busy Parents began as a food blog during the pandemic. Milly shared insights into farm life, updates from her kitchen garden, and involved her children in growing, harvesting, and cooking simple meals. These activities inspired friends and followers to replicate and embrace similar practices.

In April 2023, the project was officially registered as a Community Interest Company (CIC), continuing its mission to connect UK-produced food with delicious, engaging home-cooked meals through vibrant social media content.

Our Mission

Milly Fyfe believes that scratch cooking offers numerous benefits, including:

Health and Wellbeing: Promotes nutritious eating habits and supports overall health.
Mental Health: Encourages positive mental wellbeing through the joy of cooking and connecting with nature.
Community Sustainability: Sustains rural communities by creating job opportunities, boosting tourism, and enhancing access to local services.
Educational Impact: Provides hands-on learning experiences through The Countryside Kitchen, fostering practical skills in growing and cooking food.

Long-term Impact

The Countryside Kitchen emphasises a hands-on approach to learning, empowering children to grow up enjoying a variety of home-cooked meals and reducing reliance on processed foods. By enhancing parental cooking knowledge and fostering informed food choices, we aim to instil lasting benefits for future generations, promoting healthier lifestyles and stronger community connections.

Recycle for a Cause: Support No Fuss Meals for Busy Parents CIC!

Fri, 22 Nov 2024 14:31:04 GMT

We’re excited to announce a new way you can support the work we do at No Fuss Meals for Busy Parents CIC – and it’s great for the environment too!

We’ve registered with Recycle4Charity , a fantastic initiative that lets you donate to our cause simply by recycling your used ink cartridges. As an added bonus, we’ve also become a collection point, making it even easier for you to get involved!

How It Works

Supporting us is simple:

Recycle from Home : Register via this link to get started. Send your used ink cartridges directly to Recycle4Charity using their freepost service.
Drop Off at Our Collection Point : Bring your cartridges to us, and we’ll take care of the rest!

Every cartridge recycled through our partnership generates a donation to help us continue our mission of providing food education, healthy eating workshops, and support for families.

Why It Matters

By recycling your ink cartridges, you’re not just helping the planet by reducing waste – you’re also contributing to vital community initiatives that make a difference to families in need. Together, we can promote sustainability, healthy lifestyles, and food security.

Let’s Get Started!

Join the movement and support our work by clicking here: http://www.recycle4charity.co.uk/Register/219685 .

Thank you for helping us make a difference! Your support means the world to us – and to the families we serve.

#NoFussMealsForBusyParents #MakingADifference #CookingFromScratch #FoodAndFarming

A Huge Thank You for Supporting the Joules Outlet Sale!

Fri, 22 Nov 2024 14:20:21 GMT

We are thrilled to share that the recent Joules Outlet Clothing Sale raised an incredible £570 !

A heartfelt thank you goes out to everyone who supported this event by attending and spreading the word.

The proceeds will be split equally between two fantastic causes:

No Fuss Meals for Busy Parents CIC , helping us continue our mission of supporting families with easy, nutritious meal solutions, and food education.
Yelvertoft PTA School Association , providing vital funds to enhance resources and opportunities for local children.

Community Spirit in Action

This event was a true testament to the strength of our community. From setting up racks of stylish Joules clothing to taking it all down afterward, the teamwork and enthusiasm were truly inspiring. A big shoutout to the volunteers who gave their time and energy to make the day run smoothly – we couldn’t have done it without you!

Save the Date for 2025!

Mark your calendars! The 2025 Joules Outlet Clothing Sale has been scheduled for Saturday, 15th November , at Yelvertoft Village Hall . If this year’s event was anything to go by, it’s set to be another fantastic day of bargains.

We are so grateful to everyone who helped make this year’s sale a success and can’t wait to welcome you all again next year.

Thank you for your continued support! Together, we’re making a difference in our local community.

Venison Cottage Pie recipe

Wed, 06 Nov 2024 15:29:13 GMT

Celebrate Great British Game Week with Our Delicious Venison Cottage Pie Recipe! ��

Here at No Fuss Meals for Busy Parents, we're all about easy, nutritious recipes that bring the family together.

What better way to celebrate Great British Game Week than with a comforting, hearty Venison Cottage Pie? This dish showcases the rich, earthy flavor of venison—a lean, high-protein option perfect for adding a bit of game to your meal rotation.

Venison Cottage Pie is an ideal recipe for busy weeknights, and it’s a crowd-pleaser for the whole family. Plus, it's a great way to introduce kids (and adults) to the unique flavors of British game meat. Ready to dive in? Let’s get cooking!

Ingredients

750g venison mince
6 rashers of bacon, chopped
1 onion, chopped
1 carrot, chopped
1 tsp dried rosemary
1 heaped tbsp plain flour
A glug of Worcestershire Sauce (we love using Jeyes Northamptonshire Sauce!)
A squirt of tomato puree
1 beef stock cube, crumbled
100ml hot water

For the Topping:

1kg potatoes, chopped
Knob of butter
Splash of milk

Method:

Prep the Filling

Heat a teaspoon of rapeseed oil in a pan over medium heat. Add the chopped onion and cook until soft.
Add the venison mince and brown it evenly.
Add the bacon and cook until it’s just right—this adds a smoky flavour to the pie.
Stir in the stock cube, rosemary, tomato puree, and chopped carrot.

Make the Sauce

Sprinkle in the flour, stirring well to coat the meat and veggies.
Gradually add hot water, a little at a time, stirring to create a thick, savory sauce.

Prepare the Topping

Place the chopped potatoes in a pot of water, bring to a boil, and cook until soft.
Drain the potatoes, add the butter and milk, and mash until smooth and creamy.

Assemble and Bake

Spoon the venison mixture into a large casserole dish and smooth it out.
Layer the mashed potatoes over the top, using a fork to create a rustic pattern.
Bake at 180°C (350°F) for 40 minutes, or until the top is golden and crispy.

Serve and Enjoy

Serve this cozy cottage pie with seasonal veggies and a generous drizzle of gravy.

Whether you're a seasoned game enthusiast or trying venison for the first time, this Venison Cottage Pie brings a bit of British tradition to your table. And if you're looking to meet fellow foodies or share your love for game, take advantage of a 50% discount with our friends at Muddy Matches Countryside Dating —just use code TASTY50.

Enjoy the taste of the countryside this Great British Game Week, and be sure to share your creations with us using the hashtags #britishgameweek #tasteofgame #nofussmealsforbusyparents.

Are you game?

Food Conversation Event - Report Results

Wed, 30 Oct 2024 16:37:31 GMT

Our recent Food Conversation report captures valuable insights gathered from community members who joined our event last month, providing feedback on today’s food systems. This report highlights key challenges and opportunities, reflecting citizen perspectives on how we can shape a healthier, more sustainable approach to food in our communities.

Spooky Potato Chips

Wed, 30 Oct 2024 13:39:10 GMT

Spooky Halloween Potato Chips – A Ghoulish Snack for Kids and Grown-Ups Alike! ��

Get ready to serve up some frightfully fun treats with these spooky Halloween potato chips!

Perfectly crispy and easy to make, these chips are a real crowd-pleaser for both kids and adults. Whether you’re hosting a Halloween bash or just adding a festive twist to snack time, these chips are sure to be a hit!

Shaped like ghosts, pumpkins, and creepy creatures, they’re almost too cute (or creepy!) to eat. Make them even more fun by pairing them with a ghoulish dip – think ketchup “blood” or guacamole “slime.” With just a few simple steps, you’ll have a hauntingly delicious snack everyone will love.

Ingredients

Large Potatoes
Splash of Rapeseed Oil
Seasonings of your choice
Halloween shaped cookie cutters

Method:

Preheat the oven and brush the sliced potatoes with rapeseed oil.
Use Halloween-themed cookie cutters to create spooky shapes.
Season with salt and your choice of spices.
Bake until golden and crispy. Serve warm and enjoy the screams of delight!

Check out our video on Instagram for step-by-step instructions and get ready to make some scary-good snacks! ��

Plus, get 40% off at Muddy Matches with code SPOOK 40! ��

#HalloweenSnacks #SpookyTreats #FunForKidsAndAdults #NoFussMealsForBusyParents #PotatoChips #HalloweenRecipes #DateNightDish

Celebrating Local Hero: Milly Fyfe Receives Rose of Northamptonshire Award for Outstanding Contributions to Community

Wed, 09 Oct 2024 09:02:05 GMT

Celebrating Local Hero: Milly Fyfe Receives Rose of Northamptonshire Award for Outstanding Contributions to Community

We are thrilled to announce that Milly Fyfe, founder of No Fuss Meals for Busy Parents, has been honoured with the prestigious Rose of Northamptonshire Award, presented by the Vice Chairman of West Northamptonshire Council, Cllr Alison Eastwood.

This accolade is a testament to Milly’s unwavering dedication to improving the lives of those in her community and beyond through her impactful work across various sectors, including farming, education, health, and social care.

The Rose of Northamptonshire Award is given to individuals and organisations that have made a significant difference in their communities, and Milly’s contributions exemplify everything this award stands for. Whether it's tackling poverty, supporting good health and wellbeing, or fostering a sense of togetherness, Milly’s initiatives touch every corner of society.

A Diverse Range of Contributions to the Community

Milly Fyfe is not originally from a farming background, but she has spent over 20 years advocating for and leading initiatives within the farming industry and charity sector, both in Northamptonshire and across the UK. Her passion for supporting rural communities and fostering positive change is evident in every role she takes on.

From serving as Chairman of the National Federation of Young Farmers Clubs to being a Director of the Oxford Farming Conference and managing the Royal Agricultural Benevolent Institution as the East Midlands Regional Manager, Milly has consistently represented the agricultural community and its values on both local and national levels.

Engaging with Local Education and Sustainability Initiatives

Milly is deeply rooted in her local community in Yelvertoft, where she plays an integral role in supporting the local pre-school and primary school. One of her standout achievements includes running an annual clothing sale, raising £800, and helping the children grow fruits, vegetables, and flowers, introducing them to nature from a young age. She has acquired grants to install bird boxes, insect houses, and other habitats to encourage biodiversity, offering children opportunities to learn about the environment first-hand.

In her role as a Grow, Cook, Eat Ambassador with Northampton Hope, Milly’s gardening projects have made gardening more accessible to residents in and around Yelvertoft. She has even produced a series of educational videos on how to grow basic produce, which has reached thousands of people on social media, promoting local, sustainable food sources.

Pioneering No Fuss Meals for Busy Parents CIC

In 2020, in response to the challenges of the COVID-19 pandemic, Milly founded No Fuss Meals for Busy Parents, a social enterprise that promotes easy-to-follow recipes using seasonal, locally-sourced ingredients. Her goal was not only to help parents cook affordable meals but also to reduce children’s reliance on processed foods while supporting local food producers.

The impact has been profound. Through interviews with farmers and food producers, Milly has inspired countless families to cook from scratch, understand the importance of seasonal eating, and support local businesses. Feedback has shown that her work has reduced isolation among parents, while local food businesses have reported increased engagement due to her advocacy.

No Fuss Meals has since partnered with the Brixworth Food Larder to produce recipe cards that help families make the most of their food items and reduce waste—another initiative in line with Milly’s commitment to sustainability.

Championing Mental Health and Social Wellbeing

Milly has also been a fierce advocate for mental health, especially in rural areas where isolation and loneliness are common challenges. As a mother of two young children herself, Milly has faced her own struggles with mental health, which she openly discusses to help others. She even appeared on BBC’s Countryfile in a segment discussing the hidden issues affecting young people in rural areas.

As an ambassador for the Farm Safety Foundation, she has participated in campaigns raising awareness about mental health in farming communities, even appearing in a promotional video to highlight these challenges. Her work in this space is invaluable in creating more open conversations about mental wellbeing in rural areas.

Leading the Way in Sustainable Agriculture and Rural Development

Milly’s contributions extend far beyond her immediate community. She is a representative of the farming community on both the West Northamptonshire and North Northamptonshire Sustainable Food Networks, ensuring that the voices of farmers are heard in discussions about food sustainability and environmental protection.

She also has big plans for the future. Responding to feedback from the local community, Milly is in the process of creating a space on the farm into a space for immersive workshops. These will include topics such as foraging, cooking from scratch, and butchery, offering people a hands-on opportunity to learn more about food production and preparation.

Award-Winning Advocacy and Leadership

Milly’s work has not gone unnoticed. In addition to the Rose of Northamptonshire Award, she has been recognized as a Local Food Hero at the Northamptonshire Food and Drink Awards, listed among Small Business Britain’s top 100 female entrepreneurs in 2024, and received an associateship from the Council for Awards of the Royal Agricultural Societies—the youngest woman ever to do so.

Her advocacy for sustainable food production, supporting rural businesses, and reducing food waste has earned her numerous accolades, but perhaps most importantly, it has created tangible change in the lives of those she touches through her work.

A Passionate Leader with the Community at Heart

At the heart of all Milly’s work is a drive to bring people together and to make life better for everyone in her community. Whether it’s running community events, like clothing sales and seed libraries, or working behind the scenes to support low-income families and vulnerable residents, Milly is always there, quietly making a difference.

Milly’s life motto is “dare to be different,” and that is something she truly embodies. Her vision for a more sustainable, connected, and compassionate world is inspiring, and her ability to challenge the status quo and make meaningful change is what makes her a deserving recipient of the Rose of Northamptonshire Award.

Her hard work, dedication, and passion for the community have not only touched the lives of those around her but has created a lasting impact on Northamptonshire and beyond

L-R Cllr Alison Eastwood presenting Milly Fyfe with the Rose of Northamptonshire Award

Cozy Autumnal Tomato Soup

Wed, 09 Oct 2024 08:28:12 GMT

Cozy Autumnal Tomato Soup – The Perfect Date Night Dish

As the evenings grow darker and the air crisp, there's nothing better than cozying up with some heartwarming comfort food. This simple tomato soup recipe is the perfect dish to enjoy on a relaxed autumn night with your Muddy Match! ��

With just a few ingredients, you'll have a delicious homemade soup ready in no time, perfect for sharing with your loved one.

Ingredients

10 large tomatoes ��
1 onion, finely chopped ��
3 cloves of garlic ��
200ml of chicken or vegetable stock ��
1 tablespoon of tomato puree ��
A few sprigs of fresh basil to garnish ��

Method:

Heat some rapeseed oil in a pan, add the chopped onions and garlic, and fry until softened.
Add the chopped tomatoes to the pan, allowing them to break down and become mushy.
Stir in the tomato puree and stock, then cook on medium heat for about 5 minutes.
Remove from the heat and blitz the mixture using a stick blender until smooth.
Serve with warm toasted bread and butter, and garnish with fresh basil leaves.

Bonus for You!

As a special treat, enjoy 40% off your Muddy Matches dating subscription! Use the code TASTY40 at checkout and kick back with a bowl of soup and someone special. ❤️

A Tip from Us:

Don’t forget to support British farmers by sourcing local produce where possible!

Enjoy making this simple yet delicious recipe, beautiful people. ��

Midlands farmers join forces to help families experience the best ‘farm to fork’ journey

Fri, 30 Aug 2024 08:49:26 GMT

We are so excited to be announcing this collaboration with PLAY @ Lower Drayton Farm.

Read more below about the harvest hoedown project and how our founder Milly Fyfe has been supporting the campaign ahead of British Food Fortnight:

Visitors to award-winning family farm attraction PLAY@ Lower Drayton Farm this September will be able to experience their very own ‘harvest’ – picking fresh veggies from the field, taking them home and cooking delicious recipes for the family table.

Richard Bower, who farms the 750-acre beef and arable farm in Staffordshire alongside his father Ray, has joined forces with Northamptonshire-based foodie influencer and farmer Milly Fyfe, who shares simple recipes based on seasonal British ingredients via her ‘No Fuss Meals for Busy Parents’ platform to come up with recipes for the vegetables visitors take home. The pair, who are Love British Food ambassadors, first met through Young Farmers and, with both now running their own farms while raising young families, are passionate about sharing their knowledge on food and farming.

During their September PLAY@ visit, families will have the chance to take a tractor trailer ride out to the field where they can pick their own crop of seasonal veg – including beetroot, leeks, potatoes and red onions*. The Harvest Hoedown also includes a ‘hoedown’ kids’ disco, scarecrow trail and seeds to take home & grow, alongside the attraction’s huge indoor playbarns, outdoor adventure play and animal talks and interactions. Visitors are also encouraged to bring along donations of store cupboard ingredients for a collection to be donated to local food banks. When they get home, they can access a series of Milly’s recipes to use up the farm fresh vegetables they have picked.

Farmer Richard Bower says:

“There’s huge interest in all things farming at present – thanks to TV shows like Clarkson’s Farm and This Farming Life. Sharing our knowledge, experience and values as food producers is a big part of what we do throughout the year in our PLAY@ attraction and the new Harvest Hoedown event brings it full circle, with visitors getting hands-on picking veg then taking it home to cook.

“This is the first time we’ve ever grown beetroot, leeks and red onions on the farm – thanks to the help of the latest technology in the form of a Farm Droid, which autonomously sows and weeds crops in a sustainable way, and which visitors will also learn all about. We’re really excited to work with Milly and tap into her skill for creating great, nutritious family recipes that are quick and simple to prepare – and can’t wait to try the recipes ourselves at home!”

Farmer Milly says:

“It's been fantastic to work with Farmer Richard and the team on the Harvest Hoedown campaign. Being able to pick seasonal vegetables straight from the field, prepare at home and enjoy with your family is a wonderful way of tasting incredible freshness and discovering the field to fork journey. I'm passionate about promoting scratch cooking and reducing our reliance on ultra processed food, keeping food miles low and with nutritious veggies like those at Lower Drayton Farm, what could be better!”

PLAY@ Lower Drayton Farm is based just of J13 of the M6 in Staffordshire, so well placed for visitors from across the midlands. The Harvest Hoedown event will run Friday, Saturday, Sunday and Monday from Friday 6 ^th through to Sunday 29 ^th September.

To find out more and book tickets head to www.playatthefarm.co.uk/harvesthoedown/

*Weather and produce dependent

L-R: Richard Bower, Milly Fyfe and Brendan Goss of Goss Films filming in the fields ahead of PLAY@ Lower Drayton Farms’ Harvest Hoedown event

Food Conversation event 17th September 10am - 2pm

Thu, 22 Aug 2024 15:33:05 GMT

What do you really think about food?

The Food Conversation is a much-needed opportunity to ask people what they really want from food.

Food is at the centre of some of the biggest challenges we face. Headlines about food security, diet-related ill health, the impact on nature and climate of food production, food bank usage (and more) dominate the media and are part of our daily discourse. Yet, governments have struggled to grasp the nettle on food system policies.

Attempts to change anything about the way food works – most recently with the National Food Strategy – have floundered as policymakers have disagreed about what people want from food.

The Food Conversation aims to change this and demonstrate what people really think about food – exploring how people understand the complexities of the issue and the necessity for change.

Food conversation event

No Fuss Meals for Busy Parents CIC has teamed up with The Food, Farming and Countryside Commission to host a food conversation event on Tuesday 17th September, 10am - 2pm at The Reading Room, Yelvertoft.

The event is free to attend and also helps to promote the work of Love British Food ahead of Love British Food Fortnight

Anyone can attend, we just ask that you have an interest in food and want to have conversations with others in the room on topics including food sourcing, food systems, health and wellbeing.

To register to attend, please click on the following link: https://dashboard.mailerlite.com/forms/699913/130107414394438940/share

Please do share the flyer with other colleagues, friends and organisations who may be interested in attending too.

For more information, please call organiser Milly Fyfe on: 07752989544 or email: hello@millyfyfe.com

White Chocolate and Strawberry Cheesecake

Thu, 18 Jul 2024 13:32:14 GMT

Get ready to treat your taste buds to a slice of pure joy with our White Chocolate and Strawberry Cheesecake!

Imagine a velvety white chocolate cheesecake that melts in your mouth, crowned with a burst of fresh, juicy strawberries. Each bite is a delightful dance of creamy sweetness and fruity zest, making it the ultimate dessert for any occasion. Whether you’re celebrating or just craving something sweet, this cheesecake promises a deliciously fun experience that you won't forget!

Ingredients

1 packe t of cookie biscuits
100g melted butter
Dash of vanilla essence
1 tub of double cream
1 tub of mascarpone cheese ( or cream cheese
Some seasonal strawberries
1 bar of white chocolate
A handful of white chocolate chips

Method

- Crush the cookies into a fine crumb using a rolling pin

- Add 100g of melted butter and combine

- Place the biscuit mixture into a spring form tin and press down until firm

- Place the tin in the fridge to set

- Meanwhile, to make the topping, first whisk some double cream until light and fluffy

- Melt a bar of white chocolate and add to the mixture along with a dash of vanilla essence

- Add the tub of mascarpone and then mix together

- Get your tin out of the fridge and add the creamy topping to the base. Smooth for a nice finish

- Add your chopped strawberries and white chocolate chips for decoration

- Allow to chill for at least 2hrs to set before serving

Enjoy!

The Countryside Kitchen meets Potato Farmers David and Kate Armstrong

Mon, 08 Jul 2024 09:07:23 GMT

This time on the Countryside Kitchen Meets podcast, presenter Milly Fyfe sits down with the incredible father-daughter team, David and Kate Armstrong, from The Spud Barn ��. Discover the secrets behind their top-quality potatoes and what it's like to run a thriving family farm in Lincolnshire. ��❤️

Tune in for an inspiring and heartwarming chat that's perfect for food lovers, aspiring farmers, and anyone curious about rural life. Don't miss out! ��✨

#CountrysideKitchenMeets #Podcast #TheSpudBarn #FamilyBusiness #Lincolnshire #FarmLife #PotatoLove

The Countryside Kitchen meets Somerset Farmer and former MP Neil Parish

Mon, 08 Jul 2024 09:00:54 GMT

Welcome to another delightful podcast episode of "The Countryside Kitchen Meets," where we bring you the freshest stories and insights from the heart of rural life.

We’re thrilled to welcome Neil Parish, a dedicated Somerset farmer whose passion for the countryside runs deep. Neil’s journey has taken him from the lush fields of Somerset to the halls of Parliament as a former Conservative MP. With a unique perspective shaped by his dual roles in agriculture and politics, Neil offers a wealth of knowledge and experiences that promise to be both enlightening and inspiring.

Join us as we explore Neil’s life on the farm, his time in government, and his vision for the future of British agriculture. Whether you’re tuning in from a bustling city or the serene countryside, this episode is sure to provide a rich and engaging conversation that you won’t want to miss.

So, sit back, relax, and let’s dive into the world of farming, politics, and everything in between with Neil Parish on "The Countryside Kitchen Meets."

Sausage Rolls

Fri, 05 Jul 2024 09:39:16 GMT

Looking for a simple yet delicious addition to your harvest lunch box line-up?

Our sausage rolls are the perfect solution! Packed with savoury sausage, aromatic onions, and a hint of wholegrain mustard, these rolls are wrapped in flaky puff pastry for a mouth watering treat. Whether you’re preparing for a busy school week or need a quick snack for your little ones or big ones, this no-fuss recipe is easy to whip up and guaranteed to please. Check out our step-by-step guide below to create these golden, delicious rolls that will be a hit in any lunch box.

Ingredients

1 x pack of ready-rolled pastry approx. 320g
8 pork sausages
1 diced white onion
1 tbsp wholegrain mustard
1 egg
Optional: Topping such as sesame seeds, poppy seeds, sea salt or onion seeds

Instructions

1. Preheat the oven to 180°C and get your baking tray ready with a sheet of greaseproof paper.

2. Sausage transformation time - Remove those sausage skins and pop the meat into a large bowl. Add your diced onion and wholegrain mustard, then mash it all together with a fork until well combined.

3. Pastry fun - Unroll the puff pastry and, using a sharp knife, cut it in half lengthways.

4. Fill 'em up - Spoon the sausage mixture down the middle of each pastry half.

5. Roll and flip - Roll the pastry over the sausage filling and flip it so the seam is underneath.

6. Slice and dice - Cut each roll into 8 pieces, giving you 16 delightful mini rolls.

7. Arrange and prepare - Place the rolls on the baking tray with the seam side down.

8. Egg wash magic - Beat an egg in a small bowl, then brush it over each sausage roll. Sprinkle any extra toppings you like.

9. Bake to perfection - Pop them in the centre of the preheated oven for 18-20 minutes, until the pastry is golden brown and irresistible.

10. Cool and enjoy - Let the sausage rolls cool slightly on the tray before serving.

These tasty treats are perfect for any lunch box or quick snack!

Pre Harvest Brunch event

Mon, 01 Jul 2024 10:42:45 GMT

Pre Harvest Brunch event to support the local farming community

An event will take place on Thursday 11 ^th July, 10am at Yelvertoft Reading Room to bring the farming community together ahead of a busy harvest season

The pre harvest brunch event is being organised by No Fuss Meals for Busy Parents CIC to create a social opportunity for the farming community to get together before the busy harvest period commences, where crops such as wheat, barley, beans and oats will be gathered in.

Farmers and their families are being encouraged to attend a social gathering to enjoy food and drink, free of charge, thanks to sponsorship from Anglian Water. There will also be some stall holders and service providers ready to chat which include Northants Rural Police Team, Northampton ACRE, NFU Mutual, Rights of Way and The Farming Community Network.

Organiser Milly Fyfe commented ‘Our pre-harvest brunch event will bring the local farming community together to help support and overcome a number of pressures including financial uncertainty, working long hours in isolation, mental health challenges and an influx of cheaper, less regulated imports. Please do join us in celebrating the dedication of our farmers, promote positive wellbeing, sharing information, networking and raising awareness of local food production.’

To register your attendance for catering purposes, please email: hello@millyfyfe.com or complete the following booking form : https://dashboard.mailerlite.com/forms/699913/121387804424930616/share

Pizza Pinwheels

Thu, 27 Jun 2024 11:25:43 GMT

Pizza Pinwheels: Perfect Lunch Box Snacks for the Busy Harvest Period

As the harvest season kicks into high gear, finding the time to prepare nutritious and delicious snacks can be challenging. Whether you're out in the fields or coordinating from home, these pizza pinwheels make for a perfect grab-and-go option that keeps everyone energized. Packed with flavour and easy to make, they're the ideal addition to any lunch box. Here’s how you can whip up these tasty treats:

Ingredients

For the pizza dough

500g plain flour
325ml warm water
7g active dry yeast
1 ½ tsp salt
1tbsp oil
1 tsp sugar

Additional items needed

For the Pinwheel Filling

3 tbsp ketchup
3 tbsp tomato puree
1 tsp Italian herbs
½ tbsp olive oil
100g grated mozzarella
50g grated cheddar cheese
Optional – Sliced meats such as ham, salami, chorizo, or pepperoni for a meaty option.

Activate the Yeast:

In a jug, mix the warm water and sugar, then sprinkle the yeast on top. Let it sit for about 5-10 minutes until it becomes frothy.

Prepare the Dough:

In a large mixing bowl, combine the flour and salt. Make a well in the centre and add the yeast mixture and oil. Stir until a rough dough forms. (I find using the handle of a wooden spoon works best.)
Transfer the dough to a lightly floured surface and knead for about 10 minutes until the dough becomes smooth and elastic.
Form the dough into a ball and place it in a lightly oiled bowl. Cover with cling film and leave to rise in a warm place for about an hour.

Make the Pizza Sauce:

While waiting for the dough to rise, prepare your pizza sauce. Mix the ketchup, tomato puree, herbs, and oil in a small bowl until fully combined.

Preheat and Roll:

Once the dough has risen, preheat your oven to 200°C and line a baking tray with greaseproof paper.
Transfer your dough onto a large sheet of greaseproof paper and roll it out to approximately 30cm by 20cm.

Assemble the Pinwheels:

Leaving a ½ cm gap along the long edges, evenly spread your pizza sauce across the pizza dough. Then, sprinkle your cheese evenly over the sauce. If you're using sliced meats, add them on top of the cheese.
Using the longest edge, use the baking paper to help tightly roll the dough into a log and pinch the edges to seal.
Use a sharp knife to cut the log into 8 even pinwheels.

Bake:

Place the pinwheels on your baking tray and sprinkle with a little more cheese.
Bake for 15-20 minutes until the pinwheels are golden brown.

Cool and Enjoy:

Leave the pinwheels to cool slightly on the baking tray before enjoying.
If you’re packing them for a picnic or lunch, allow them to cool completely on a cooling rack before transferring to a lunchbox or food storage container.

Time-Saving Hacks:

Skip the dough-making steps by using a pre-packaged pizza dough mix or frozen pizza dough.
For ultimate convenience, buy pre-rolled pizza dough.
Rolling Tips:
Roll your dough out on baking paper to make rolling into pinwheels much easier.
Use the back of a dessert spoon to spread your pizza sauce, avoiding tears in the dough.
Cutting Tips :
Use a super sharp knife for clean cuts.
For even-sized pinwheels, first cut the roll in half, then into quarters, and finally into eighths.
Best Enjoyed Fresh :
These pinwheels taste best when eaten the same day they're made!

Conclusion

Pizza pinwheels are a delightful, versatile snack perfect for the busy harvest period. They're simple to make, easily customizable, and absolutely delicious. Whether you're packing them for a busy day in the fields or a quick lunch at home, they’re sure to be a hit with everyone. Happy baking and enjoy your harvest season or picnics with these scrumptious pizza pinwheels!

The benefits of having your logo trademarked and why every brand should consider it

Tue, 25 Jun 2024 13:11:18 GMT

Thanks to a build your business grant through the BIPC in Northampton, we’ve been able to trademark the No Fuss Meals for Busy Parents logo. Here is a short blog post on the benefits of having your logo trademarked and why every brand should consider it:

In today's competitive business landscape, establishing a strong brand identity is crucial for success. One essential step in safeguarding this identity is trademarking your logo. Trademarking offers a range of benefits that can protect and enhance your brand. Here are some key reasons why you should consider having your logo trademarked.

Exclusive Rights

Trademarking your logo grants you exclusive rights to use it in connection with your goods or services. This means no other business can legally use your logo or anything confusingly similar, helping to maintain your brand's uniqueness and reducing the risk of brand dilution.

Legal Protection

With a trademark, you gain legal protection against unauthorized use. If another company attempts to use a logo similar to yours, you have the right to take legal action to prevent them. This protection can save you from costly disputes and protect your brand's reputation.

Brand Recognition

A registered trademark enhances your brand's credibility and recognition. Consumers are more likely to trust a brand that has taken the formal step of protecting its identity. This can lead to increased customer loyalty and a stronger market presence.

Asset Value

Your trademarked logo becomes a valuable asset to your business. It adds to your company's overall value, which can be particularly beneficial if you ever decide to sell your business or secure funding. Investors and buyers often see trademarked brands as more established and trustworthy.

Nationwide Protection

In the UK, a registered trademark offers protection throughout the entire country, not just in your local area. This is particularly advantageous if you plan to expand your business nationally. It ensures that your brand remains protected as you grow.

Preventing Domain Name Issues

Trademarking your logo can help prevent issues with domain names. If someone registers a domain name that includes your trademarked logo, you have the right to challenge it and potentially have the domain transferred to you. This can be crucial in maintaining a consistent online presence.

Marketing Advantages

A trademarked logo can be a powerful marketing tool. It signifies that your brand is established and serious about protecting its identity. This can attract more customers and partners who want to associate with a reputable and protected brand.

Peace of Mind

Finally, trademarking your logo gives you peace of mind. Knowing that your brand is legally protected allows you to focus on growing your business without the constant worry of infringement or misuse by others.

Conclusion

Trademarking your logo is a smart investment that offers numerous benefits for your business. It not only protects your brand but also enhances its value, credibility, and market presence. In the fast-paced and competitive world of business, having a trademarked logo can be a decisive factor in your brand's long-term success. Don't leave your brand's identity vulnerable – consider trademarking your logo today and enjoy the peace of mind that comes with knowing your brand is protected.

Thanks to the funding through the BIPC, we have peace of mind and can continue to build on our work helping more people to understand about UK food production and the importance of buying British.

Cheese and Tomato Twists

Fri, 21 Jun 2024 08:00:59 GMT

Lunch box snacks for the busy harvest period

Summer holidays may be synonymous with picnics and leisurely afternoons for some, but for the farming community, it's the bustling season of harvest.

Long hours in the fields call for nourishing and convenient snacks that can provide a much-needed energy boost. Enter Cheese and Tomato Twists – the perfect portable treat for those busy harvest days.

These savoury pastries are not only easy to make but also pack well for on-the-go eating. The combination of flaky puff pastry, tangy tomato puree, and melted cheese creates a satisfying snack that can be enjoyed warm or at room temperature.

They are quick to whip up, making them an ideal choice for early morning preparations before heading out to the fields.

Whether you're taking a brief break under the shade of a tractor or packing a hearty lunch to sustain you through the long hours, Cheese and Tomato Twists are a great addition to your harvest season routine. This recipe is adaptable, allowing you to add extra ingredients like pepperoni, fresh tomato slices, or herbs to suit your taste.

Let's get started on making these delicious twists that will keep you fuelled and ready for the day's hard work!

Ingredients

1 block of frozen puff pastry or 1 sheet of puff pastry
100g grated cheese (I used mozzarella)
75g tomato puree
50mls whole milk
Flour for dusting and rolling
Optional: thinly sliced tomato or pepperoni, herbs such as basil or oregano.

Additional items needed

Baking tray
Oven pre heated to 190c

Method

Sprinkle your work surface with flour.
Roll out the puff pastry to a rectangle approximately 30cm x 20cms. If using a sheet this will already be done for you.
Using the back of a spoon, spread the tomato puree evenly across the whole rectangle of pastry.
Sprinkle the cheese across half of the rectangle.
If using fillings such as tomatoes/pepperoni, lay these in line across the pastry in rows of 8.
Season the pastry with salt, pepper and herbs if you desire.
Fold the pastry covering the half of cheese and press down firmly.
Using a sharp knife, cut the pastry lengthways creating 8 even long rectangles
Pick up each long rectangle one by one and twist eat each end.
Once twisted, place on a baking tray lined with greaseproof paper.
When all 8 have been twisted, lightly brush with the whole milk.
Top with additional grated cheese if desired ( I used Grana Padano)
Bake in the pre-heated oven for 13-16 mins until the twists are puffed and golden brown.
Allow them to cool in the tray for a few moments before serving.

We love seeing how our recipes come to life in your kitchens and the joy they bring to your gatherings. Don't forget to tag us on social media or send in your photos via email.

Meet the Producer - Ugie Salmon

Mon, 03 Jun 2024 09:33:22 GMT

Meet the Producer - Ugie Salmon, Peterhead, Aberdeenshire

Our recent family trip to Scotland was a treasure trove of history, culture, and culinary delights, with one of the highlights being our visit to Ugie Salmon in Peterhead. Nestled at the mouth of the River Ugie, this historic smokehouse has been a cornerstone of the local community since 1585.

A Glimpse into the Past

The Ugie Salmon Fish House, built for George Keith, the Fifth Earl Marischal, has withstood the test of time. Originally constructed for curing and preserving game and fish, it stands today as the only building in Peterhead that has survived over four centuries. This remarkable longevity is a testament to its robust construction and the importance of its purpose.

The Art of Smoking Salmon

One of the most fascinating aspects of our visit was witnessing the ancient art of smoking salmon. The techniques used at Ugie Salmon have been handed down through generations, maintaining the traditional methods that ensure the highest quality. The meticulous process of preparing, smoking, and hand-slicing the salmon is a sight to behold, showcasing a craft honed over hundreds of years.

Excellence Preserved

While the building retains its historic charm, the interior has been sensitively renovated to meet modern standards of excellence. Ugie Salmon's commitment to quality is evident, having earned the prestigious BRC certification, which assures customers of its dedication to quality, sustainability, and traceability.

A Treat for the Senses

Sampling Ugie Salmon's products was a sensory delight. From the rich, smoky flavour of their traditional smoked salmon to the sweet, savoury notes of their honey roast salmon, every bite was a testament to their expertise. It's no wonder their products are sought after by top hotels and restaurants across the UK and Europe.

A Perfect Gift

If you're looking for a unique and luxurious gift, Ugie Salmon offers a range of products perfect for any occasion. Whether it's a birthday, wedding, or holiday celebration, their smoked salmon is a delightful treat that brings a taste of Scotland to your doorstep.

Visit and Experience

Although the Ugie Salmon Fish House operates as a production unit, visitors are welcome to explore this ancient building and purchase products directly from their shop. It's a wonderful opportunity to connect with a piece of Scottish heritage and bring home a delicious souvenir.

Our visit to Ugie Salmon was more than just a culinary adventure; it was a journey through history. We left with not only a greater appreciation for the art of smoking salmon but also a deeper connection to Scotland's rich cultural tapestry. For anyone visiting Scotland, a trip to Ugie Salmon is a must!

For more information, check out Ugie Salmon's website https://www.ugiesalmon.co.uk/

The Countryside Kitchen meets Olivier Blanc

Thu, 23 May 2024 10:22:24 GMT

A Conversation with Olivier Blanc and presenter Milly Fyfe

Join us on a delectable journey through culinary heritage as The Countryside Kitchen meets with Olivier Blanc, the son of renowned chef Raymond Blanc OBE.

In this special episode, we delve into the rich tapestry of French gastronomy, exploring the influence of family, tradition, and innovation on the world of food. Olivier Blanc shares intimate insights into his father's illustrious career, offering a unique perspective on the evolution of culinary artistry. From cherished family recipes to timeless culinary philosophies, prepare to savor every moment of this captivating conversation.

Welcome to The Countryside Kitchen, where tradition meets innovation, and culinary excellence knows no bounds!

Get ready to spice up your kitchen routine with some time-saving wizardry and mouthwatering British Beef recipes!

In this episode of The Countryside Kitchen, we're all about making your life easier and tastier. Picture this: you, effortlessly whipping up delicious meals without breaking a sweat. How? With our clever hacks and genius meal planning tips, of course!

Say goodbye to kitchen chaos and hello to culinary bliss as we dive into the world of easy-peasy cooking with British Beef. So grab your apron and get ready to become a meal-prep maestro!

Follow Oli:

Linkedin: (26) Olivier Blanc | LinkedIn

Henri Le Worm: (1) Facebook

Love British Food: ambassadors (lovebritishfood.co.uk)

Meet the Producer - Yorkshire Pasta

Wed, 22 May 2024 18:10:11 GMT

Discovering the Yorkshire Pasta Company: A Journey to Premium British Pasta

Last year I went on holiday to North Yorkshire with my family. Whilst visiting a farm shop in the area, I picked up a packet of Yorkshire pasta as couldn't believe that a UK brand existed. After reaching out on social media, founder Kathryn Bumby and I connected and I couldn't wait to share this meet the producer interview with you all. Read on to find out more...

How It All Began

The Yorkshire Pasta Company was founded in 2019 by Kathryn, who identified a significant gap in the market for high-quality British pasta. At the age of 28, Kathryn saw the need for a product made from British ingredients, adhering to high standards, and packaged without plastic. With a background in the food industry, including roles in hospitality, food research (at the Food & Environment Research Agency), and product development (at Nestle), she had the skills and connections to turn this vision into reality. Thus, The Yorkshire Pasta Company was born.

Unique Values

Combining Tradition with Local Ingredients

Kathryn's journey took her to Italy, where she immersed herself in the art of traditional pasta making. She brought these time-honoured techniques back to Yorkshire, blending them with locally milled wheat flour to create premium British pasta. The company's commitment to sustainability extends to their packaging, which is made from 100% recyclable paper, free from plastic and solvent glues.

Mastering the Art of Drying Pasta

Drying pasta is a critical step that requires experience and precision. It’s essential for developing flavour, maintaining quality, and ensuring a good shelf life. Through months of research and collaboration with Italian artisans, Kathryn perfected this process, balancing it with the British climate. The pasta, made simply from flour and water, has a shelf life of two years without preservatives, and it’s vegan too!

Plastic-Free and Sustainable Practices

Sustainability is at the heart of The Yorkshire Pasta Company’s operations. After working with over 40 packaging suppliers, the company developed bespoke paper bags, sealed without plastic. They strive to minimize their environmental impact by using solar energy, reducing food miles, and managing food waste efficiently, with any waste going to local cattle.

Most Popular Pasta: Mezze Maniche Rigate

The standout product of The Yorkshire Pasta Company is the Mezze Maniche Rigate, affectionately known in Yorkshire as "The James Martin One" after its feature on James Martin’s Saturday Morning ITV show. These ridged pasta tubes, perfect for holding a variety of sauces, have become a customer favourite. They’re stylish, versatile, and a delightful addition to any meal.

Looking Ahead

The future is bright for The Yorkshire Pasta Company. The aim is to continue growing the business, showcasing the exceptional taste of their pasta. This year, they are excited to expand further into foodservice, supplying their premium pasta to top hotels and restaurants.

Connect with The Yorkshire Pasta Company

To learn more about The Yorkshire Pasta Company and stay updated on their journey, follow them on social media:

- The Yorkshire Pasta Company on Facebook https://www.facebook.com/yorkshirepasta

- The Yorkshire Pasta Company on Instagram https://www.instagram.com/yorkshirepasta

Join them as they continue to bring premium, sustainable British pasta to your table.

Veggie Skewers

Fri, 10 May 2024 10:12:01 GMT

Great food shouldn't require hours in the kitchen, especially during those sun-soaked summer days when time is best spent outdoors with loved ones.

Today, we're bringing you a mouthwatering solution to your summer gatherings: Veggie Skewers.

Bursting with vibrant colours and flavours, these skewers are not only a feast for the eyes but also a celebration of seasonal produce. Whether you're a committed vegetarian or simply looking to add more options to your BBQ spread, these skewers promise to be a hit with everyone around the table.

So fire up the grill and get ready to elevate your summer cookouts with this simple yet sensational recipe!

Ingredients

2 tbsp Vegetable Oil
2 tbsp Garlic Puree (or 2 cloves grated/minced)
2 tbsp Tomato Puree
1 tsp Dried Oregano
1 tsp Dried Thyme
1 tsp Paprika (any will do, my fav is smoked!)

Additional items needed

Your favourite veggies
BBQ skewers

Method

In a ramekin, mix all the above ingredients until fully combined.
Prepare the veggie skewers by threading your favourite veggie onto the skewers.
Brush the earlier prepared mixture evenly over the veggie skewers.
If time allows, let the skewers marinate for 15-30 minutes for flavours to infuse.
To oven cook, place the skewers on a lined oven tray and cook at 180’c for 15 – 20 mins until veggies are tender.
For BBQ cooking, grill the veggies over medium heat for 10 – 15 turning occasionally until veggies are tender and slightly charred.
Once cooked, remove skewers, and serve hot as a side dish.

Tips and Tricks

Feel free to switch up the spices to match your taste pallet. Such as; chilli, cumin, rosemary, or basil.

If you use wooden skewers do not forget to soak in warm water before threading on your veggies to prevent the wood from burning.

Great veggies could be cherry tomatoes, bell peppers, mushrooms, onions, and even pineapple [without starting a debate about pineapple with savoury food!]. Other good veggies are asparagus, baby corn, green beans and courgette, but if using these please remember to reduce cooking time to allow the final result to have a bit of crunch or they will turn to mush!

I served mine with air-fried French Fries, BBQ chicken drumsticks and a side salad.

We love seeing how our recipes come to life in your kitchens and the joy they bring to your gatherings. Don't forget to tag us on social media or send in your photos via email. And as you savour each flavourful bite of these delicious skewers, we hope they add a touch of delight to your summer festivities. Happy grilling and even happier eating!

Social Media Ambassador opportunities

Thu, 09 May 2024 17:18:12 GMT

Would you like to help No Fuss Meals for Busy Parents CIC reach a wider audience?

We are on the look out for volunteer social media ambassadors to share our content amongst parent led communities to help inspire more people to cook from scratch using local, seasonal ingredients.

In addition, we'd love for more people to know about the wonderful farmers and producers we have across the UK, many of whom may also or could be featured on our website too, through our meet the producer section.

For a few minutes each day, you could help to share our content amongst your friends, in forums, sharing to stories or retweeting for example. For those who would like to get even more adventurous, we'd like to offer the chance to ghost write some recipes or meet the producer features.

You'd be part of a Whatsapp group with other volunteers and help support our mission to reduce the reliance on ultra processed food and support the promotion of British Agriculture.

Volunteering can be very rewarding and can assist with supporting the community, gain new skills and use as experience when apply for job opportunities.

To register your interest, please email hello@millyfyfe.com detailing why you'd like to take up the opportunity and any relevant information, especially if it relating to British Food and Farming.

Thank you so much for reading and I look forward to hearing from you

Milly ( founder of No Fuss Meals for Busy Parents CIC, Mum of two boys and Farmer)

The Ultimate Burger and Mince 3 ways

Fri, 03 May 2024 07:46:07 GMT

Here are some super simple recipes you can follow at home using delicious British Beef. Why not have a go at recreating the Ultimate Burger or batch cooking some mince to be served in 3 different ways.

A huge thank you to RJB Media group for bringing my creative flare to film to share with you all

These dishes are very cost effective, can be prepared in advance and guaranteed that the whole family will be tucking into.

No Fuss Meals for Busy Parents celebrates 1st birthday as a CIC

Fri, 26 Apr 2024 09:34:28 GMT

Celebrating our 1 ^st birthday as a Community Interest Company (CIC)

Founder of No Fuss Meals for Busy Parents CIC Milly Fyfe is reflecting on the success of the social enterprise since it’s formation one year ago.

No Fuss Meals for Busy Parents provides a connection between food grown in the UK and how to make a tasty meal from scratch with easy to follow recipe ideas, promoting what is in season and interviews with UK farmers and growers.

The aim is to help more people to come away from a reliance on ultra processed food, which will improve health and nutrition as well as supporting the farming community with promotion of produce grown, reared or processed in the UK.

The not for profit has seen growth and audience reach increase since its formation thanks to grant funding to enhance the consumer focussed website and production of a hero video to explain exactly what the CIC is all about. You can view the hero video here: https://youtu.be/HJVqjsLzMB0

The website can be viewed here: https://www.nofussmealsforbusyparents.com/

The CIC has also collaborated with various community groups and organisations to further its work including a cookery project with the Brixworth Food Larder and becoming a Grow, Cook, Eat Ambassador with the Northampton Hope Centre, producing videos on making gardening more accessible, creating a small seed library and engaging with the local primary school.

Awards have been presented to founder Milly Fyfe® ARAgS for achievements including Local Food Hero (silver) in the Northamptonshire Food and Drink awards, Best new start up from NNBN awards, and Small Business Britain have recognised Milly as part of the F:Entrepreneur campaign as one of 100 top female entrepreneurs in the UK.

A community engagement survey was issued to learn more about the CIC community and how they could tailor projects to meet their needs. Primarily, the audience is parents aged 25 - 44 with young children. From the 750 community members who responded, they learned:

· 44% wanted cookery content using seasonal ingredients.

· 40% wanted simple guidance of how to prepare and cook easy dishes for their families.

· 26% requested in person workshops or practical demonstrations.

· 28% requested information on how they could support local farmers.

Over 600 members of the community said time, confidence, and money prevent them cooking from scratch and so they tend to rely more on processed food.

Founder Milly Fyfe commented ‘The last year has been a complete whirlwind and I am thrilled with the direction in which the CIC is heading’. ‘The foundations have been laid and relationships formed, now the focus is to establish long term income streams, corporate sponsorship and paid collaborations on social media to be able to serve the community’.

‘Please do get in touch with me if you would like to support No Fuss Meals for Busy Parents CIC’.

You can follow the CIC on social media with the handle @NoFussMealsForBusyParents on Facebook, Instagram and Linkedin.

Easy to make posh pizza

Wed, 17 Apr 2024 18:50:58 GMT

�� Introducing my mouthwatering Posh fakeaway Pizza Recipe! ��

Part of the Date Night Dishes collection, brought to you by Muddy Matches ��

At No Fuss Meals for Busy Parents, I understand the importance of enjoying delicious, homemade meals without the hassle. That's why I'm thrilled to share our exclusive Posh Pizza recipe with you!

Perfect for busy parents craving a gourmet treat without spending hours in the kitchen, this recipe combines simple, high-quality ingredients with a touch of elegance. From the crispy thin crust to the decadent toppings, each bite is a culinary delight that will impress even the most discerning palates.

Whether you're cooking for your family or hosting a date night at home, my Posh Pizza is sure to become a favourite in your meal rotation.

Get ready to elevate your pizza game and indulge in gourmet goodness, no fuss required! ��

Ingredients

Puff pastry - for that flaky, buttery crust
Tomato sauce - the flavorful base that ties it all together
Onion - for a sweet and savory kick
Bell pepper - add some vibrant color and crunch
Mozzarella cheese - because, let's face it, pizza without cheese just isn't the same
Salami - for a savory, meaty indulgence
Dried mixed herbs - to elevate the flavor profile with a sprinkle of aromatic goodness

With these quality ingredients in hand, you'll be well on your way to pizza perfection! ��

Additional items needed

A baking tray

Method

Step 1: Roll out your puff pastry onto a baking tray like a pro pizza artist, preparing the canvas for your masterpiece. Don't worry about perfection—rustic charm is part of the fun!

Step 2: Time to get creative! Pile on your favorite toppings with reckless abandon. I'm talking tangy tomato sauce, sweet onion slices, colorful bell peppers, ooey-gooey mozzarella cheese, savory salami, and a sprinkle of dried mixed herbs for that extra oomph. Let your taste buds lead the way!

Step 3: Pop your pizza creation into the oven and let the magic happen. Set the timer for 25 minutes and resist the urge to peek too soon. Trust me, the anticipation is half the fun!

Step 4: Ding! The moment you've been waiting for has arrived. Carefully remove your Posh Pizza from the oven, revelling in the heavenly aroma wafting through your kitchen. Behold its golden crust and bubbling cheese—it's a sight to behold!

Step 5: Gather your hungry crew or date and dive into pizza paradise. Slice it up, share the love, and savour every cheesy, flavourful bite. Bonus points for pairing it with your favourite beverage and good company!

There you have it, folks—a pizza-making adventure that's as easy as it is delicious. So, roll up your sleeves, unleash your inner chef, and let the Posh Pizza party begin! ��

Plus, here's a little extra love from me on behalf of rural dating agency Muddy Matches : Use promo code PIZZA40 to enjoy a sizzling 40% off their most popular muddy dating subscriptions, complete with unlimited messaging! �� Don't miss out on the chance to spice up your love life and connect with your perfect match today. Sign up now and let the sparks fly! ��

Rhubarb Gin recipe

Wed, 17 Apr 2024 13:57:04 GMT

Tickle Your Taste Buds with Tangy Rhubarb Gin: A Springtime Delight!"

Hey there, gin aficionados and seasonal sippers! Welcome to our juicy journey into the world of Rhubarb Gin – the perfect blend of tartness and tipple that'll have you dancing in your kitchen!

Ingredients

500g fresh rhubarb (chopped into chunks)
200g granulated sugar
750ml good quality gin

Additional items needed

A clean glass jar or bottle with a tight-fitting lid

Method

Chop 'n' Chuck: Dive straight into the rhubarb by chopping it into chunks. Don't be shy; rhubarb loves a good chop! Toss those chunks into your clean jar or bottle.
Sweeten the Deal: Sprinkle the granulated sugar over the rhubarb. This sugar is going to coax out all the delicious juices, so don't hold back!
Pour in the Gin: It's time for the star of the show – the gin! Pour it over the rhubarb and sugar, making sure those ruby red chunks are swimming in the juniper-infused goodness.
Shake, Shake, Shake: Put that lid on tight and give it a good shake. Think of it as a little dance party in a bottle – the rhubarb and gin are getting to know each other, and they're loving every minute of it!
Patience, Grasshopper: Now comes the hard part... waiting! Pop your rhubarb gin in a cool, dark place for at least a week, shaking it gently every day to keep those flavours mingling.
Strain and Serve: After a week of anticipation, it's time to strain out all that rhubarb goodness. Grab a fine mesh sieve or cheesecloth and strain the liquid into a clean bottle. Now, take a moment to admire that gorgeous pink hue – you did that!
Sip, Savor, Repeat: Congratulations, you've just made your very own rhubarb gin! Pour yourself a generous measure over ice, top it up with your favourite tonic, and garnish with a slice of fresh rhubarb or a twist of lemon. Now sit back, relax, and enjoy the fruits of your labour.

Tips and Tricks

Experiment with different varieties of gin to find your perfect match. From classic London Dry to floral and fruity options, there's a gin out there for every palate.
Feeling fancy? Add a splash of sparkling water and a sprig of mint or some redcurrants for a refreshing twist.
Don't toss out those boozy rhubarb chunks! They make a delicious topping for ice cream or yogurt, or you can blend them into a fruity cocktail puree.

So there you have it, folks – a simple, scrumptious recipe for rhubarb gin that'll have you toasting to springtime in no time. Cheers to rhubarb season and all the delicious drinks it brings! ��

Rhubarb Chutney

Mon, 15 Apr 2024 12:54:56 GMT

I'm not usually a huge fan of rhubarb but stick it in a chutney and I'm sold! Rhubarb is currently in season and I have an abundance in my garden. So here is my easy to follow recipe to make your own rhubarb chutney.

Ingredients

5 stalks of rhubarb
2 onions finely chopped
100g of raisins or sultanas
500ml of cider vinegar
2 tbsp of mixed spice
2 tsp of mild curry powder
1 tbsp of salt
500g of sugar ( I used dark sugar this time)

Additional items needed

A large stock pot or pan

Method

Chop the rhubarb stalks into 1cm chunks

Meanwhile, s o ften your chopped onions in the stock pot with some rapeseed oil

Add your rhubarb to the pot along with the raisins or sultanas

Next add your brown sugar along with mixed spice, curry powder and salt

Once the mixture is combined add your cider vinegar

Allow your mixture to bubble away gently for about 30 minutes until every is soft and thickened.

Take the mixture off the boil and allow to cool

Once cool, place into clean jar jars and seal. I was able to fill 3 454g jam jars with this quantity.

Store in a cool, dark place and enjoy within 3 months. We eat with cheese and crackers or in a thick buttered roll with butchers ham. Delicious!

The Countryside Kitchen meets Garden Ninja Lee Burkhill

Wed, 03 Apr 2024 10:34:57 GMT

In this episode, presenter Milly Fyfe chats to award winning garden designer and TV presenter Lee Burkhill.

We explore how Lee got into gardening and appearing on our TV screens as well.

We share an ethos of making gardening more accessible to people and Milly highlight the grow, cook, eat projects she is involved with.

An episode not to be missed - I hope you can join us and tune in

Links to Lee's work here:

Why you should subscribe to Garden Ninja! �� Join the gardening community! (youtube.com)

Garden Ninja: Lee Burkhill (@garden_ninja_lee) • Instagram photos and videos

Donate to the crowd funding page to help fund Milly's community projects: Seedcorn fund to assist No Fuss Meals for Busy Parents CIC | GoGetFunding

The Countryside Kitchen meets Lady Violet Manners of Belvoir Castle

Wed, 03 Apr 2024 10:31:09 GMT

I'm delighted to bring Lady Violet Manners onto the Countryside Kitchen Meets podcast this month.

Eldest daughter of the Duke and Duchess of Rutland, Violet is Director and Executive Producer of the Duchess podcast .

An ambassador for the Royal Countryside fund , Violet recently challenged the status quo at the National Trust as she made her quest to be voted onto the board to bring fresh views when it comes to heritage. Lady Violet Manners: Why I’m going to war with the National Trust (telegraph.co.uk)

We explore her upbringing at Belvoir Castle and what living in the countryside means to her, and find out about her exciting new business Heritage Xplore: LVM Creative Relations

You can follow Violet on Instagram: Violet Manners (@mannersviolet) • Instagram photos and videos

This podcast is served up to you by online rural dating platform Muddy Matches

If you'd like to support No Fuss Meals for Busy Parents CIC, why not consider registering with Easy Fundraising? In one click you could be donating contributions every time you shop online at no cost to you at all. Here is the link: No Fuss Meals For Busy Parents CIC Fundraising | Easyfundraising

Meet The Producer - Jeyes of Earls Barton

Tue, 02 Apr 2024 14:19:02 GMT

Unearthing the Essence of Jeyes of Earls Barton: A Legacy of Family and Quality

Nestled in the quaint village of Earls Barton, a hidden gem awaits – Jeyes of Earls Barton.

Steeped in history and exuding charm, this family-owned business has been a cornerstone of the community for generations. Join us on a journey through time as we uncover the rich tapestry of Jeyes, from its humble beginnings to its thriving present.

A Glimpse into the Past

The tale of Jeyes of Earls Barton began over a century ago when the Jeyes family embarked on their entrepreneurial journey. With a passion for quality and a commitment to excellence, they laid the foundation for what would become a beloved institution in the heart of Northamptonshire.

Family Values and Tradition

What sets Jeyes apart is not just its remarkable products but also the values ingrained in its very fabric. Passed down through generations, a dedication to craftsmanship, integrity, and community engagement permeates every aspect of the business. At Jeyes, you're not just a customer – you're family.

A Cornucopia of Delights

Step inside the quaint shopfront, and you'll be greeted by an array of tantalizing treats and artisanal delights. From freshly baked bread to handcrafted cheeses, every item reflects a commitment to sourcing the finest ingredients and supporting local producers. Whether you're in need of pantry staples or indulgent treats, Jeyes has something to satisfy every palate.

The Shop: A Hub of Activity

Beyond its role as a purveyor of fine goods, Jeyes of Earls Barton is a hub of activity and a focal point for community engagement. From bustling farmer's markets to lively events, the shop buzzes with energy and camaraderie. It's not just a place to shop – it's a place to connect, share stories, and forge lasting friendships.

Looking to the Future

As Jeyes of Earls Barton continues to evolve and adapt to the changing times, one thing remains constant – a steadfast commitment to quality and tradition. With each passing year, the legacy of the Jeyes family grows stronger, ensuring that future generations will continue to experience the magic of this beloved establishment.

In Conclusion

In an age of mass production and impersonal shopping experiences, Jeyes of Earls Barton stands as a beacon of authenticity and warmth. From its storied past to its vibrant present, this family-owned gem encapsulates the very essence of community spirit and artisanal craftsmanship.

So, the next time you find yourself in the charming village of Earls Barton, be sure to pay a visit to Jeyes – your taste buds will thank you!

For more information visit the website: Jeyes of Earls Barton

Meet the Producer - Buckwell Farm Organic

Thu, 21 Mar 2024 18:02:31 GMT

I had the pleasure of meeting Marcus and Sam Hunt on their farm situated in North Kilworth, South Leicestershire.

The family have been at Buckwell Lodge Farm for approx. 95 years, with Marcus being the 3 ^rd generation and Sam being the 4 ^th generation.

The family milk 100 dairy cows which are a 3 way mixture of Fleckvieh , Norwegian Red and Normande to give a good versatile cow that produces both milk and beef.

The beef is processed by ABP and you’ll find the end products in the chiller aisles at Marks and Spencer and Sainsbury’s.

The family also plan to start selling beef boxes direct to customer with the help of another local farm diversification business called Waterloo Cottage farm .

The family are progressive and forward thinking when it comes to farm sustainability and managing biodiversity, basically working in conjunction with nature. They’ve won plenty of awards in this area of expertise and quite rightly so. Rainwater harvesting from shed rooves helps to reduce water consumption and wind turbine has reduced their energy consumption by ¾.

Currently the farm is working with a variety of different researchers and scientific companies to help use data to drive efficiencies in their business.

One result has been to help reduce antibiotic use in the herd, which has been reduced by 87% in the last year. This is partly due to installing a Lely Astronaut , a robotic milking arm that can individually scan each cow’s udders when they come to be milked. Mastitis can be detected several days earlier with this method and can be treated holistically with udder mint for example, preventing further infection from developing.

The grass is grazed in sections throughout the day so the cows never come back to the same patch of grass once they’ve been milked. And the diversity in the grass is pretty impressive with a variety of different grasses, clover and chicory which the cows love to browse and encourages other wildlife species too.

Trace elements are spread on the grass which are absorbed when eaten by the cows. This has helped to boost minerals in the milk with a massive increase in selenium for example which has natural cancer fighting properties.

The milk produced on the farm is collected by the processing company Arla , which supply the milk onto McDonalds

Marcus and Sam recently started selling unpasteurised milk in glass bottles to the local community. Marcus pointed out to me that ‘before you are allowed to buy the milk, you are invited to have a farm tour’. ‘This all adds to the customer experience and helps with the public perception of farming’.

Their first customers were a group of families who all home school their children, then through word of mouth things grew. As you drive along the main road from Market Harborough to Lutterworth there is now a sign saying ‘fresh organic milk sold here’

Sam told me to order your bottles, all you do is send a Whatsapp message via the facebook page and arrange to come and collect your milk.

The family are very welcoming, keen to engage with their community and share their farming story and production with all who visit.

You’ll see the comfiest looking cows on their mattresses with robots scraping up their poo behind them. I’d call that 5* treatment.

And with all this technology at their fingertips it has meant that the family are not slaves to milking in a parlour twice daily and can concentrate on spending time with individual cows or with their customers.

To find out more about Buckwell Organic, follow on Facebook: https://www.facebook.com/BuckwellOrganic/ or Whatsapp: 07598488202

For more ‘Meet the Producer’ stories, visit https://www.nofussmealsforbusyparents.com/

Left over bananas = easy to make Banana bread

Mon, 18 Mar 2024 14:27:06 GMT

A fantastic way to use up over ripe bananas. The kids will enjoy getting in volved with this bake, especially if you add some chocolate chips in for good measure! Reduce your food waste by making this left over banana bread

Ingredients

2 over ripe bananas, mashed
140g butter
150g sugar
3 large eggs, beaten
150g self raising flour
1 tsp of baking powder

Additional items needed

Loaf tin liner
Loaf tin
Chocolate chips if you are feeling naughty!

Method

Line a loaf tin with parchment and pre heat the oven to 200c

Mash the bananas into a thick paste

Mix the butter and sugar together in a bowl until light and fluffy

Add the beaten eggs and mix

Add the mashed bananas, baking powder, self raising flour and mix. Add your chocolate chips at this point if you are going to include them.

Once the mixture is combined, fill your loaf tin

Bake for 50 minutes - 1hr. Check if the cake is cooked by testing with a skewer.

Spicy Lamb Curry - the perfect date night dish

Wed, 13 Mar 2024 19:03:33 GMT

My latest date night ready dish, served up by Muddy Matches

The perfect dish to prepare in advance, especially on those busy days or during lambing time.

For 40% off a standard subscription with unlimited messages at rural online dating platform Muddy Matches, enter code: SPICE40 at checkout.

Let me know if you make this belter of a dish for your next date night

Cheers!

Ingredients

500g diced lamb
Carton of tomato passata
1 chopped onion
1 chopped pepper
1 tbsp of garlic puree
1 tbsp of tikka curry powder
1 tbsp of chopped ginger
1 tsp of chilli flakes
100ml of yoghurt or cream

Additional items needed

Rapeseed oil
A stock pot or slow cooker
Rice to serve

Method

Chopped your onion and peppers into small chunks.

Place some rapeseed oil into a pan and fry your diced lamb.

Add your garlic puree, then onion, chopped ginger, then curry powder and chilli flakes.

Add your pepper and also the tomato passata.

Allow to bubble away for 4-6 hours in a stew pot, slow cooker or in the bottom of an Aga / Everhot.

Shortly before serving add your cream or yoghurt to make it super creamy.

Add with some plain rice. I cook my rice in the microwave for 12 minutes. 1 cup of rice with 2 cups of water.

Meet the Producer - Northampton Charcuterie Company

Wed, 06 Mar 2024 11:36:04 GMT

Meet Steve Reid, owner and founder of Friars Farm and Northampton Charcuterie Company

Steve is the epitome of a foodie.

Someone who not only enjoys good food, but appreciates the time, energy and effort it takes to making good food. This is reflected in the variety of produce he makes including chutneys, sauces, cheese and cured meat.

He started off making chutneys from his home ‘Friars Farm’ as well as making salamis as a hobby. The business has grown massively since then, housed now in the Phipps Brewery in Northampton Town centre.

When Steve hit retirement age, he had a choice; Kick back and relax or plough on and develop his business.

He has invested in some pretty swish catering fridges to cure salami, chorizo and ham, with the pork and beef being sourced from local producers from across Northamptonshire and Midlands. Presented nicely in a display pack, Steve has clearly thought about how to get his product to market and the branding surrounding the business itself.

Walking into the cold store, Steve has some pretty impressive cheese rounds maturing. He specialises in Cheddars, Red Leicester, Wensleydale and some soft red blue cheese with names that give a nod to Northamptonshire’s heritage; Hop Nail, All Saints, Clickers and Becketts. Pasteurized milk is sourced from a dairy over in Hinckley. Leicestershire, who also sell direct to customers rather than processors.

Moving through the workshop, there are a vast array of awards. Steve’s cheese has scooped various accolades at The Melton Mowbray Cheese Festival, Northamptonshire Food and Drink Awards and The International Cheese Awards.

Being in food processing and added value produce has been hard graft, Steve points out. Many long hours and helping other small businesses out, has helped him to keep his offering alive.

A recent opportunity came about before Christmas to open a pop up shop in the Milton Keynes shopping centre. Branded as ‘The Artisan Collective’ Steve worked with others to stock a variety of local produce including sauces, chutneys, cheese, honey and dog treats to pick up the Christmas gift trade.

This has helped to save many of the small producers who were unable to attend and staff numerous markets.

For more information on Northampton Charcuterie Company visit: https://northamptoncharcuterie.com/

Or follow on social media: Facebook or Instagram

The Countryside Kitchen meets Regenerative Farmer Jake Freestone

Tue, 20 Feb 2024 18:33:52 GMT

Presenter Milly Fyfe chats with Overbury Estate Farm Manager and Nuffield ScholarJake Freestone on the latest episode of the Countryside Kitchen Meets.

Jake is one of farming's most decorated individuals when it comes to awards and accolades, especially for conservation, soil health and working in harmony with the environment - tune in and you'll clearly understand why.

We discuss many aspects of regenerative agricultural practice and how the estate works closely with the community.

Links

Jake on Youtube: https://www.youtube.com/user/No1FarmerJake

Twitter: https://twitter.com/No1FarmerJake

Website: https://www.overburyfarms.co.uk/about-overbury-farms-manager-and-team.html

The Countryside Kitchen meets Lord Taylor of Holbeach

Tue, 20 Feb 2024 16:12:16 GMT

Happy New Year everyone!

This podcast episode launches the third season of The Countryside Kitchen meets

And we are starting off with a cracker :)

Join presenter Milly Fyfe as she had Lord Taylor CBE of Holbeach

Lord Taylor (John) is a member of the House of Lords and also has a family farming business in Holbeach, Lincolnshire.

John was made a life peer in 2006 and was chief whip of the House of Lords from 2014 – 2019.

His family business is Taylors Bulbs, and you can find out more information here: Supplying loose and pre-packed bulbs to garden centres and nurseries (taylors-bulbs.com)

The daffodil mentioned that was produced for HM The Queen is called Gentleman at Arms and can be found here: Daffodil Gentleman at Arms - Bulbs

The recipe for Shepherds Pie can be found here: Milly Fyfe ®️ (@millyfyfe) • Instagram photos and videos or https://www.simplybeefandlamb.co.uk/recipes/milly-fyfes-shepherds-pie/

Valentine's Pie

Tue, 13 Feb 2024 15:38:32 GMT

As the saying goes, the way to winning someone's heart is through their stomach. So I've gone all out making this Valentine's pie with many ingredients you will already have in your cupboard or fridge.

This tasty valentines pie recipe includes chicken, bacon, leeks and peas. But you could also use pheasant or add more veggies to make a vegetarian option

I'm also excited to say that I've teamed up with online rural dating platform Muddy Matches to offer 60% discounts on their most popular dating subscriptions on 14th and 15th February

To get your own piece of Valentines Pie, why not give Muddy Matches a whirl.

Use Promo code VD2024 to claim the 60% discount

Ingredients

2 chicken breasts
1 pack of bacon lardons
1 chopped leek
Handful of frozen peas
Pinch of mixed herbs
100ml of stock
1 pack of ready roll puff pastry
Pinch of pepper
Pinch of parmesan
1 egg
1/2 pack of cream cheese

Additional items needed

Rapeseed oil
A baking tray
Pie dish

Method

Chop your leek and chicken into small pieces

On the hob, gently fry the chicken in some rapeseed oil until brown

Add some bacon lardons and fry until crispy

Add the chopped leek and allow to soften before adding your stock and frozen peas to the pan

Add a pinch of mixed herbs to the pan

When everything is cooked and softened, add in half a tub of cream cheese and stir

Take the mixture off the hob and add to a pie dish. Even better if it is heart shaped.

Score some pastry into strips and place on the top to form a lattice shape

Brush with eggs and season with pepper and some grated parmesan

Cook in a pre heated oven for 30 minutes until golden brown. My Everhot cooker is currently set to 210c

Serve with chunky chips, mash potato or a side salad

Mental Health in the Farming Community; my personal journey overcoming adversity

Mon, 12 Feb 2024 10:44:15 GMT

"Enduring Through Adversity: A Personal Account on Overcoming Pain"

It has been 6 years since I first experienced it, and it has been a constant companion ever since. I have learned to live with it, to adapt my daily routine and to find ways to manage it.

Pain is a complex and personal experience, and it affects each of us differently. It can be physical, emotional, or both. For me, it started as a physical pain, but over time it has also taken a toll on my mental well-being.

Living with pain has taught me patience, resilience, and the importance of self-care. I have learned that it is crucial to listen to my body and give it the rest and care it needs. A challenge when you are raising children, trying to make a living and support a farming husband.

I have found solace in activities that distract me from the pain, such as gardening, being creative, and spending time with loved ones.

But most importantly, my journey with pain has taught me to be grateful for the moments when I am pain-free. These moments may be few and far between, but they are a reminder that there is still joy and beauty in life, even when pain has been a constant presence.

And the complexities of living with this, whilst being on the farm. Where the farm comes first; and how I’ve learnt to manage on my own though most of this. I’m not saying this is anyone’s fault, it is just a matter of fact. But when you see other parents and their partner / family rallying around, you can’t help long for that too.

I share my story not for sympathy, but to raise awareness about the impact of chronic pain on individuals. It is not something we can see, but it is very much real and can greatly affect one's quality of life.

If you know someone who is living with pain, I urge you to offer them your support and understanding. It may not be easy, but a little bit of empathy can go a long way.

When the pain began

I had a normal, straight forward pregnancy. Andrew and I took part in the local NCT classes and I also went along to Daisy Birthing classes , which helped me to prepare for labour.

And when the time came, Andrew took me to the Barratt Birth Centre in Northampton General Hospital.

My labour was going very well and progressing how it should for a first time mother. However when it came to delivery, things went wrong.

As I was pushing the baby out, his head became stuck in my pelvis. At the same time my whole left leg when completely numb. At this point I had managed on gas and air with regards to pain relief.

The midwife thought my leg pain must just be cramp and started to pump and stretch my leg to help relieve the discomfort. I was encouraged to carry on pushing for two hours to see if I could dislodge the baby. I was exhausted but determined.

After two hours, the baby had not moved. But there was a delay. There was an emergency ahead of me in theatre and the hospital were trying to find another team to help me. It was decided I would need an emergency caesarean section.

I was told that there was no anaesthetist available to help with pain relief, so I had to get high on gas and air whilst working through intense contractions. It was hell. Mentally, I had never prepared myself for this kind of eventuality.

Another 2hrs passed and a team had been assembled. When they put the spinal block in, I felt instant relief.

A beautiful baby boy was delivered weighing 7lb 15 oz

Recovery

I could hardly walk.

I spent 4 days in recovery and was told how I was feeling was ‘normal’ following the trauma . The midwife who was on duty during my labour came to see me and told me how she admired my sheer strength for the ordeal I had just undergone.

When I was discharged, I had a visit from the midwife who confirmed that how I was feeling and the pain I was experiencing was ‘normal’ so I never questioned any of the symptoms.

Andrew tied a bed sheet to the end of the bed so I could hoist myself up to get out. When you have a c-section you lose all core strength as they sever all the muscle, nerve endings etc.

A week later I had intense pain around my c-section scar. It was really scary.

We went to accident and emergency. I got out of the car and a paramedic found a wheel chair for me and pushed me into the waiting room. The rude receptionist brushed me off saying, ‘is that really necessary, why can’t you walk’ – I still remember that 6 years on!

When I was triaged, they suspected an infection in my uterus and also because of all the pain relief I had been taking I was severely constipated. I spent 3 more days in hospital.

Getting on with life

I took to motherhood like a duck to water. I loved it. I got the hang of breastfeeding and baby and I started to find our flow. For a few weeks I pretty much hibernated upstairs where it was warm, watching daytime TV and recovering.

There was always pain, but I just thought that was part of recovery, having had major abdominal surgery. The scar healed up nicely but you never know what is happening below the surface.

I fell pregnant again quite quickly. There are only 15 months between the boys you see. We were in the thick of it so whilst it came as a bit of a surprise, we were really happy.

When I saw the midwife for the first time, we discussed the implications of having another baby so quickly after having an emergency c-section. There is a risk of the scar opening up during intense contractions and knowing what I had just gone through, we opted for a planned elective c-section. This was a much calmer experience.

Managing with a newborn, a toddler and recovery from a c-section

Reading this back now, it seems like utter madness. Absolute bonkers!

Visitors came. And I was the one making the tea, doing the chores whilst others enjoyed the babies.

I remember a family member saying to me ‘aren’t you going to cook a meal for them as they’ve come all this way to see you’. To everyone, they thought I was coping just fine. And I was. But it would have been nice for others to help with making a meal, or bringing us something to warm up. Whilst I can look back and analyse the situation, it is easy for me to think or say this now, at the time I couldn’t vocalise what others could do to help.

The new baby was a lot harder

After 4 weeks we discovered he had silent reflux . He was very uncomfortable and would only settle if he was strapped upright to me. We co-slept in bed with the baby on my chest for nearly 6 months with me propped upright in bed with pillows around me.

This was not particularly conducive to c-section recovery.

When I spoke with the health visitor about getting some support, she mentioned a possible referral to Home Start , but this was never followed up. And when I asked how the referral was going at a clinic 2 weeks later, nothing had been done. So I did it myself.

For a few months I had a weekly visit from a home start volunteer who I could chat to and helped to take some of the stress and strain away. Sadly this support was only short-lived as there were more serious cases than mine, those that involved lone parents, drugs and abuse for example.

I was lonely, isolated and in pain.

I reached out

When you are up in the middle of the night breastfeeding, you have a lot of thinking time. I wondered if I was the only farmers wife who felt this way. Who had this type of experience.

I didn’t want to put something on facebook as I thought this was admitting defeat. And I was finding social media difficult as my experience of parenting on the farm was a lot different to other friends.

I got in touch with Stephanie Berkeley at the Farm Safety Foundation and we spoke about putting an online forum together where farm woman could talk about their experiences in a safe, open way, often anonymously. She helped to bring together other stakeholders which included Farming Community Network and The Farming Forum

Together we created ‘home on the farm’ which enabled me to share my experience and also help others too.

Covid

To start off with Covid didn’t impact us greatly. We were lambing our sheep and other than trying to secure an online shopping delivery, things were the same as any other year.

In May 2020, after lambing and our youngest was walking and sleeping unaided, I started to notice a pain in my groin. It also heightened the dead leg pain that hadn’t recovered since child birth first time round. I was bloated and having difficulty going to the toilet.

In hindsight I was so busy looking after everyone else, I hadn’t sat still long enough to notice or pay attention to myself. It was my body’s way of saying ‘you need to stop and do something’.

Face to face appointments were out of the question and so over the phone I explained my symptoms the Dr. She thought it could be a urine infection and offered my antibiotics. 2 weeks later, and nothing had changed. So I rang up and pleaded for an in person appointment.

When I saw the Dr, she was really concerned. When she pressed on my abdomen it was very painful. I whelped in agony. She quickly wrote a note on a scrappy piece of paper and said that I must go to accident and emergency now.

Of course I couldn’t go that minute as I had to feed and put the children to bed and organise for someone to sit for us, whilst Andrew took me into hospital. It was pretty scary being left at the hospital doors, face masked up and not being allowed to have a chaperone.

They gave me morphine to help with the pain.

But it took nearly 18hrs to get a bed as I had to have a covid test before being allowed onto a ward.

I saw several consultants over the next 24hrs who all couldn’t work out what was wrong with me. I was discharged with strong pain relief and the offer of various appointments which would take place in 6 – 8 weeks.

In the meantime I went back to the Dr who was frustrated that more hadn’t been done whilst I was in hospital. She arranged for me to see what she called the ‘HOP clinic’ a kind of GP referred accident and emergency.

I sat there ALL day.

There were lots of people coming and going for scans. But I wasn’t offered anything. So I stood up for myself and demanded that I have a scan too. Eventually I convinced them to let me have a CT scan and you’ll never guess what they found… kidney stones!

The post-partum vitamin tablets I had been taking (but didn’t really need) had caused a build up of calcium.

6 weeks later I passed the kidney stones which took me to accident and emergency again. 2 days later and I was still in the pain. Was there something else wrong?

Being passed between departments

Since I started complaining of the abdominal pain in May 2020, I have been passed around the various hospital departments.

Because of the area that the pain sat, I get why I was a puzzle. I don’t blame the NHS for the time it has taken to determine what was wrong with me. Bowel, Ovaries, nerves, bones, muscles, bladder.

But in the past 4 years (or technically 6 years from the onset of when the original trauma took place) life just carries on and the boys were my priority. It has been BLOODY tough.

I went to some very dark places. I had thoughts to end it all.

In the past 4 years I have had:

2 CT scans

3 visits to Accident and Emergency

3 MRI scans

A colonoscopy

3 ultrasounds, including a very painful internal examination.

Removal of an ovarian cyst

Keyhole surgery to fix 2 hernias where my bowel came through my c-section scar. Plus removal of adhesions around my c-section scar. Under general anaesthetic

Cortisol injection into my uterine wall – done in theatre

Cortisol injection into my SI joint - done in theatre

Nerve conduction testing

1 year of physiotherapy

Possibly 30 Dr appointments, some other the phone and some in person.

4 different hospitals who didn’t communicate with one another.

Guess what… I was still in the same pain.

I hatched a plan

In all this time, I always felt like I was being dismissed. I often felt like I wasn’t being listened too and my pain wasn’t being taken seriously. I also felt like I was being gaslighted, particularly by senior male consultants, who felt they knew best.

I feel incredibly grateful to have met Michelle Cockram , the NHS physio based in Daventry hospital who specialises in muscular skeletal pain. She listened . And she got what was going on with me.

Together we pinpointed the areas where the pain was coming from and exercises to strengthen the weaknesses that had been caused by overcompensating and being lopsided.

Whilst I was referred to NHS pain management and a spinal consultant. They kept passing me to different people.

Of course, time goes on…

I did my research and looked into finding a pelvic pain specialist.

Someone who understood the muscle structures and nerves that surround the pelvis. I actually feel like I am a specialist now, having looked at hundreds of diagrams and working out with Michelle where the pain came from and how it could be relieved.

I found Dr Sarah Aturia.

She got it. We had a plan. Though I had to find money for this treatment. But after all of this, wouldn’t you do what you can to improve your overall health and wellbeing.

I saw Dr Aturia in December 2023, I was in surgery for January 2024.

So my final diagnosis has been:

Pudendal neuralgia

Abdominal Cutaneous nerve entrapment

And guess what, the pain has significantly reduced.

I had a pudendal nerve block and series of trigger point injections to block the nerves from sending pain signals to my brain.

All of a sudden I have clarity in my thought. My energy levels has dramatically improved and I feel refreshed after a good night’s sleep.

For the past 6 years, I have woken each morning feeling permanently ‘hung over’ which I equated to raising boys and spinning the plates. I now realise that the fight or flight mechanism that is heightened when your body perceives you are in danger was constantly on overdrive.

I have more patience, better focus and can do meaningful exercise.

What has happened as a result of having these procedures is recognising other things that need rectifying. Like the dead leg. That has been a real mystery until now.

The theory is that I have piriformis syndrome , caused by a muscle spasm which sits closely to the sciatic nerve.

I’ve also got hip joint issues from the pain I’ve been in and my posture has altered. But we have a plan. I feel so much stronger now both physically and mentally.

A few thank you messages and links

Along this journey, I have reached out to various people for support and I want to share information in case you are reading this and wondering who might be helpful to seek out.

For pain relief

Acupuncture: Stephanie Curnoe | The Acupuncture Clinic (acupunctureclinic-uk.co.uk)

C Section and scar recovery: Women's Health Physiotherapy & Scar Specialist | HLP Therapy (hlp-therapy.co.uk)

Reformer therapy and muscle strengthening: The Old Dairy Reformer Pilates | A new and exciting bespoke Pilates studio (theolddairypilates.co.uk)

Yoga and deep tissue massage: https://www.fit2burst.co.uk/

Ian’s BEMER vascular treatment Crick man who suffered traumatic brain injury in car crash offers 'life-changing' healing treatment (daventryexpress.co.uk)

All of these treatments, I have paid for myself to get me between appointments and procedures, both physically and mentally.

Recently. I was able to access a special grant through a professional membership I have held for many years to help pay for the cost to help relieve the pain. My cash flow has become very tight with setting up the community interest company but for those that know me well, know how driven and determined I am. I'm not one to give up.

For support

Farming Community Network: https://fcn.org.uk/

Counselling via R.A.B.I: In-person counselling support for farmers - RABI

Now if you’ve got this far, THANK YOU for reading. I hope that I can empower more people to advocate for themselves. Writing this all down has also helped me too.

If you asked me to sum up this blog post in a few words, my advice is:

- Do your own homework and research, you know your own body

- Ask for help and speak up. Pain is not visible.

- Keep on top of the admin trail and follow up regularly to ensure that you get appointment letters, that consultants have received your notes and scans. Ask for secretary’s email addresses and know what each department is responsible for.

- Self care is VITAL

- Talk often about your mental health

Please do share the link to this blog with others who may find this helpful.

I have a bright future ahead and two lovely boys who I can now get on the floor and play with.

Milly ��

Meet the Producer - Gary Bradshaw cheese make at Hamm Tun Fine Food

Thu, 08 Feb 2024 14:54:22 GMT

I met up with Daventry cheese maker Gary Bradshaw to explore the award-winning Northamptonshire soft blue cheese he is responsible for producing.

A chance table guest at the Northamptonshire Food and Drink Awards brought us together and an invitation from Gary to see the inner workings of his cheese making enterprise took me to his Daventry unit recently.

Gary got into cheesemaking by accident.

He watched someone make cheese on the TV and said ‘It can’t be that easy’. So he bought some ingredients and had a go at making his own cheese at home. That was how his cheese making operation began.

Fast forward ten years and the cheese Gary makes is proving popular, with every variation receiving recognition at the Northamptonshire Food and Drink Awards .

Sourcing raw Jersey milk from Barn Owl Jerseys , based near Brackley, keeps the food miles low and supports a fellow Northamptonshire business. Seasonality in the milk due to the availability of grass throughout the year, means that the flavour profile of the cheese changes due to the fat content; it makes a true artisan product.

You may have heard of the different Blue cheeses that are made by Gary, all of which give a nod to Northamptonshire’s heritage and puts the county town on the map; Cobblers Nibble, Northamptonshire Blue, Shoe Town and Daventry Blue. All have a slightly different texture, taste maturation and appearance.

Personally my favourite was the creamy, spreadable Shoe Town which would lift any crusty bread or pasta dish.

Despite having a factory fire at his unit 12 months ago which ruined his Christmas orders, Gary’s business is flying, with new flavoured cheeses about to launch and supplying local businesses which include St Giles Cheese Shop , Whittlebury Hall and The Sheaf in West Haddon.

And I mustn’t forget to mention that Gary and his team run the Hamm Tun Fine Foods delicatessen in Long Buckby where anyone can go and purchase some of the locally produced cheese.

I’m a huge fan of this small local Daventry based business and wanted to share this story with you all.

You can find out more information by visiting: https://hammtunfinefoods.co.uk/

Meet the Producer - Deersbrook Farm

Fri, 12 Jan 2024 10:27:02 GMT

Anna Blumfield is a suckler beef producer based on the Essex / Suffolk Border.

Like me, she has her hands full juggling life as a Mum with 4 children, campaigning on behalf of Ladies in Beef , farming native beef cattle and managing several diversification businesses on the farm. Anna took the time to tell me more about the family business which is situated in East Anglia near the town of Braintree.

How long have you been farming at Deersbrook Farm?

‘We still farm under my grandad's name, which I love’ says Anna who grew up at Deerbrook Farm on the Essex/Suffolk border.

At the age of 7yrs old, Anna’s parents brought her first Gloucester Old Spot in pig sow for Christmas. She took care of the sow who had many litters over the years which, once ready, she sold the sides of pork to friends, parents and teachers at school.

When the time came to choose a career path, there was a national BSE outbreak which shock the farming industry and so she was encouraged to take another path. Anna went to College and then to the University of Hertfordshire reading Sports Therapy BSc (Hons) including nutrition and rehabilitation of injury.

This took Anna to then setting up an injury clinic after graduation.

In 2012 she joked with her parents about swapping houses as they were looking to retire; 6 weeks later that actually happened and the families swapped homes, with Anna and her family back where she’d grown up and started the transition of taking on the reins on the farm.

Anna’s first step was to start researching and planning, getting back some gorgeous Gloucester Old Spot pigs and introducing a native herd of Sussex cattle at Deersbrook.

The farm became certified with Pasture For Life in 2015, meaning that the cattle would be kept on pasture for their entire life. Meanwhile selling the grass fed beef from the farm gates, at farmers market and food festivals.

How has it developed in recent years?

In 2018 Anna and her family opened a full craft butchery & farm shop employing a full time butcher and serving staff. The shelves are stocked with the farms own produce as well as locally made, produced food, drinks and crafts that Anna has met over the years whilst at farmers markets.

Alongside the farm shop, Anna holds ‘ Dining at Deersbrook ’ events. These celebration meals started with Great British Beef Week meals and now hold roughly one a month, involving local breweries and vine yards for unique farm to fork experiences meeting farmers, chefs and makers in a grade II listed thatched barn.

What do you grow, rear, produce?

At Deersbrook you will find a native Sussex herd of cattle which are 100% pasture fed for their whole lives; There are pasture meadows which the cattle graze.

Anna’s husband, Phil bales thousands of hay and silage bales for winter feed when grasses are dormant. The ethos is to farm regeneratively, producing nutritious beef in this way to benefits the cattle, the environment, and the consumer.

Beef is sent for nutritional analysis to show the health benefits of grass fed beef which are comparable to wild salmon, with minerals, vitamins and Omega balance for many health benefits. The rare breed pork is phenomenal and allows them to produce dry cured bacon, guanciale and sausages in their craft butchery.

A couple of years ago Anna and her family started to make their own range of heat at home meals and pies which have proved extremely popular, especially during the pandemic.

What’s the best thing about what you do?

Anna tells me that it brings her so much joy to produce the finest beef and pork, feeding the local community as well as to people all over the UK, whist benefiting the environment and natural ecosystems.

She says ‘I am extremely lucky to be bringing up our family (four children 14, 12, 5 ,3yr) in this beautiful part of the UK.’

Do you get involved with the local community and / or farming initiatives?

‘One of my favourite days of the year is Open Farm Sunday a national campaign each June, for local community to discover their local farms', says Anna.

The family opens up the whole farm, inviting neighbouring farmers, wood craft, archery group, air riffle club etc to join in with showcasing food, farming and countryside pursuits.

If that wasn’t enough they host farm visits for groups and school as well as going into schools for food and farming sessions, taking animals and ingredients for complete farm to fork experiences.

How can people find out more information?

To find out more information on Deersbrook Farm, here are all the links to their social media accounts and website

You can visit:

Website: https://www.deersbrookfarm.com/store/c1/grassfedbeef

Or read more on the pasture for life website here: http://www.pastureforlife.org/profile/B105/

Facebook Page – give them a like! https://www.facebook.com/deersbrookfarm

Instagram account – give them a follow https://www.instagram.com/deersbrookfarm

Northamptonshire food and farming entrepreneur named one of 2024’s most impressive female founders

Tue, 09 Jan 2024 12:03:44 GMT

Founder of No Fuss Meals for Busy Parents CIC Milly Fyfe has been crowned one of the UK’s most impressive female entrepreneurs by Small Business Britain’s ‘f:Entrepreneur #IAlso100’ campaign.

Milly, who founded No Fuss Meals for Busy Parents CIC in 2023, is being profiled among 100 inspirational female entrepreneurs from across the country, as part of the campaign to celebrate the multi-achievements of women running businesses in the UK today.

From AI companies to female-run tradeswoman platforms and sustainable fashion designers, the f:Entrepreneur ‘#IAlso100’ line-up particularly showcases trailblazing female founders who lead purpose-driven businesses alongside a roster of other responsibilities, such as volunteering, mentoring and community support.

Indeed, Milly Fyfe ® ARAgS was also called out for her work in the community helping more people to cook from scratch using British in season produce and creating video tutorials to help make cooking more accessible, especially for low income working parents.

On being featured in the #ialso100 lineup, entrepreneur Milly Fyfe said: I dedicate my life to raising my children, spinning the plates with farm work, supporting my community and running No Fuss Meals for Busy Parents CIC, and so it is amazing to have such incredible recognition within this network. As a farmer, food producer and rural communicator I hope I can represent Agriculture amongst this impressive list of female entrepreneurs and utilise this opportunity to the best of my ability”.

Launched in 2017 by Small Business Britain – the leading champion of small businesses in the UK - the f:Entrepreneur campaign aims to raise greater awareness of the impact of incredible female business owners across the country, and help provide inspiration and role models to the wider small business community.

The campaign offers a host of events, training, and networking opportunities to boost skills, capability, and confidence.

“Congratulations to Milly Fyfe ® ARAgS and each of the phenomenal women featured in this year’s #IAlso100,” said Michelle Ovens CBE, founder of Small Business Britain.

“It is so important that we call out the incredible contribution of women running businesses across the UK. As well as growing economic prosperity across the UK, they are also having a tremendous, wider positive impact on local communities too. Despite all of the challenges of recent times, it is fantastic to see female entrepreneurship continuing to grow and flourish in the UK, and we must do all we can to encourage and build this further.”

To see the full line-up of the 100 women featured in this year’s f:Entrepreneur #IAlso100 campaign visit – https://f-entrepreneur.com/ialso-100-2024/

Meet the Producer - Duncan Worth AH Worth Lincolnshire

Wed, 03 Jan 2024 15:26:56 GMT

A while back, I had the pleasure of visiting Duncan Worth and some of his 700 strong team at AH Worth in Lincolnshire.

Duncan’s family business stretches across two operating sites at Holbeach and Fosdyke, where they process and pack potatoes, as well as fresh produce including sweetcorn, spinach, kale and leeks.

Duncan is the 4 ^th generation of the Worth family farming and running the business. Today he oversees the management of 7500 acres of grade 1 silt in Lincolnshire, where 20,000 tons of potatoes are grown, with a further 80,000 tons brought in from neighbouring farms.

Crops including wheat, sugar beet, vining peas, leeks and kale are also grown in between the 1 in 8 year potato crop rotation.

AH Worth has a wide variety of customers ranging from retailers such as Tesco and Aldi, to convenience brands like HelloFresh, who work closely with the business to ensure the produce grown is of the correct quality, value, consistency, and taste. The packhouses also process freshly prepared potato dishes, sliced, diced with oils and butters for variety and ease of preparation for the consumer.

The core values of the business are recognised to everyone as The Spirit of AH Worth, broken down into six key areas; Sustainability, Participation, Integrity, Relationships, Innovation and Teamwork.

One of the biggest challenge for AH Worth is staff retention, with 70% of the workforce speaking English as their secondary language. Due to the location, Brexit and Covid-19, this has put incredible strain on the business. Investing in automation has helped with some processes and involving all staff in awareness campaigns, fun events and providing wage packets above minimum wage / cost of living has maintained operations.

AH Worth has been involved with the local community by joining in with the national campaign Open Farm Sunday and Tractors into Schools, helping to immerse young people in how food is grown, prepared and reaches the supermarket shelf or plate.

Sustainability, innovation and working in cohesion with the environment are vital components considered as part of the farming and processing business. An onsite AD plant generates 90% of the electric used for example and rainwater is harvested to be used for washing the crops.

One of the things that Duncan and I both agreed on was the enjoyment of eating potatoes without peeling their skin. It’s so time consuming and in effect you are removing the part of the crop that hold the most nutrients within.

So if you have a couple of take home messages from this blog, is don’t bother peeling your spuds!! And where possible buy British!

So tell me, what is your favourite thing to do with a potato?

Personally, I love to make my own chips by literally chopping up into small wedges, sprinkling with some sea salt and adding a glug of rapeseed oil.

Place on a baking tray and cook for 35-40 minutes at 200c. Take out half way through and give a turn to ensure both sides become crispy and they don’t stick to the tray.

For more information on AH Worth, visit: https://ahworth.co.uk/ or follow on Twitter: https://twitter.com/AH_Worth

Giant Pig in Blanket

Fri, 22 Dec 2023 11:55:43 GMT

So many people have been commenting on my social channels about the giant pig in blanket! It is super simple to make and will please all your guests on Christmas day. Or you can have as part of a smaller meal, serving as the main dish with some roast vegetables and all the trimmings.

Ingredients

1 pack of streaky bacon (British)
1 jar of cranberry sauce
1 pack of sausage meat or 6 sausages with the meat squeezed out of the skins

Additional items needed

Rapeseed oil
A baking tray
Kitchen foil

Method

Lay some foil onto a flat surface or tray and lightly oil

Place your strips of streaky bacon out on top of the foil

Spread an even layer of cranberry sauce over the bacon

Spread your sausage meat along the bacon in one line. Start towards the edge of the longest part of your bacon so it will be easier to roll

Start to roll your bacon over the sausage meat. Use the foil to help keep a rounded shape

Once you have formed a large sausage shape, press down to gentle seal the bacon together

Place the foil over the top of the pig in blanket so the bacon doesn't crisp up and burn

Place your giant pig in blanket in the oven for 20 minutes

After 20 minutes remove from oven and uncover the pig in blanket from the foil cover. Allow to crisp in the oven for another 10-15 minutes

Serve and enjoy!

Father Christmas Chocolate Cheesecake

Tue, 19 Dec 2023 15:11:19 GMT

This is my showstopper for a Christmas Day pudding.

Anyone can make this so long as you dedicate 30 minutes of your time and a few pennies.

Perfect for the whole family, make it gluten free by using gluten free biscuits for the base – kids and grown ups will love it.

For the base

1 packet of chocolate chip cookies
100g of melted butter
3 packets of Father Christmas Kit Kat treats ( I used 14 individual Father Christmas’ and ate one whilst making!!)

For the filling

300ml of double cream
250g of mascarpone
2 x wispa gold bars (chopped)
1 tsp of vanilla extract
100g of icing sugar
Chocolate Sprinkles to decorate

Method

Start off by making your base.

Crush all the chocolate chip biscuits in a bowl using a rolling pin.

Melt your butter and add to the crushed biscuits.

Combine until all the biscuits are coated and press into a 20cm loose bottom cake tin

Add your Father Christmas Kit Kat Chocolates around the edge of the tin. You can gently press them into the biscuit base to aid stability

Place in the fridge whilst you make the filling.

Whisk together the mascarpone, icing sugar and vanilla extract

In a separate bowl, whisk the double cream until it is light and fluffy.

Chop up two Wispa Gold bars and add to the mixture.

Combine the whisked cream and Mascarpone but don’t over mix

Place the whole mixture on top of your biscuit base spreading evenly

Add some chocolate sprinkles on the top for decoration.

Place back in the fridge and allow to set (2-3 hrs)

To remove the cheesecake from the tin, get a pint glass or pot and place on the table. Place your cake tin on top and gently push upwards.

Use a sharp knife to cut equal portions

Serve and scoff!

The Countryside Kitchen meets Brussels Sprouts farming director John Moulding of TH Clements

Fri, 15 Dec 2023 15:08:53 GMT

In this Christmas bonus episode, presenter Milly Fyfe is joined by TH Clements commercial director John Moulding, one of the largest producers of Brussels Sprouts in the UK

We chat about the time pressures that the business faces over the festive period, and also explore the growing period of the crop.

There are also a few recipe ideas you can try for inspiration beyond Christmas dinner.

Here is a link:

Boxing Day Bubble and Squeak | T.H. Clements (thclements.co.uk)

You can follow TH Clements here:

TH Clements & Son Ltd (@thclements1966) • Instagram photos and videos

The TH Clements website is here: T.H. Clements (thclements.co.uk)

The Countryside Kitchen meets dairy farmer and Wales NFU Deputy President Abi Reader MBE

Fri, 15 Dec 2023 15:02:37 GMT

In this episode of The Countryside Kitchen Meets, Milly Fyfe chats to Cardiff based dairy farmer Abi Reader MBE, who also holds the position of Wales NFU Deputy President (National Farmers Union)

We cover so much ground including how Cows on Tour came about, taking the farm into inner city London, what the Agroforestry scheme looks like on Abi's farm and how she fits in all her voluntary roles around running a farm business.

A hugely inspiring episode

Links to find more out on Abi include:

Twitter

https://twitter.com/AbiReader

Farmers Weekly story on being awarded an MBE

https://www.fwi.co.uk/news/abi-reader-honoured-by-queen-for-services-to-agriculture

Abi Reader's profile with the National Farmers Union of Wales

Abi Reader, NFU Cymru Deputy President – NFU Cymru (nfu-cymru.org.uk)

For recipe ideas and seasonal ingredients visit the No Fuss Meals for Busy Parents website: https://www.nofussmealsforbusyparents.com/

Mince Pie Festive Flapjacks

Tue, 12 Dec 2023 16:20:07 GMT

Here's a simple twist on a flapjack recipe with a tasty festive flavour. The amount of people that tell me they are fed up of mince pies already ought to give this recipe a whirl...

Ingredients

For the mixture)

150g of salted butter
4 tbsp of golden syrup
250g of porridge oats
75g of light brown sugar
Zest of one orange
1 small jar of mincemeat

Method

Line a square baking tin with baking parchment
Preheat the oven to 200c
Place the butter, sugar and golden syrup into a pan and gently melt on the hob
Remove from the heat and mix the melted ingredients in with the oats and zested orange until everything is combined
Press half the mixture into the lined tin
Spread your mincemeat over the flapjack layer then spread the remaining oat mixture over the top
Place the tin in the oven and bake for 18-20 minutes until golden brown
Gently cut into small chunks whilst in the tin and allow to cool.

Enjoy these flapjacks on their own or with a blob of brandy cream - Merry Christmas!

Christmas Reindeer Rice Crispy Cakes

Thu, 07 Dec 2023 17:58:32 GMT

I'm really getting into my festive baking this year ��

The kids are going bonkers for Christmas this year and I swear it's because they have been practicing for the nativity since the middle of November!

My magazine subscription came for BBC Good Food magazine last week and it has inspired me to have a go at the Xmas bakes with the kids (brave I know!)

Believe me they are super simple to make and you only need a few ingredients. Just be sure to stock up on a few of the decorations to make them into Rudolph!

These are pretty no fuss with a star rating of ⭐

( 1 star being simple and easy, 2 meaning a little more effort and 3 stars means that you’d need to invest a little more time into that bake)

Ingredients

150g butter ��
125g of rice crispies
1 bag of marshmallows
50g of brown sugar
Red smarties
Chocolate covered pretzels
Little icing eyes
A small amount of ready made icing

Method

First line a 20cm round cake tin with baking parchment
Then gently melt your butter, sugar, marshmallows and golden syrup in a pan
Meanwhile place your rice crispies inti a bowl
Mix the melted mixture over the rice crispies, stir until they are coated all over
Place the mixture into the lined cake tin and press down to ensure the rice crispies fill the whole tin
Place the cake tin in the oven for 5-10 minutes until golden brown
Allow to cool
Now for the fun part - decorating time!
Use some ready made icing or melted white chocolate to place red smarties for Rudolph's nose, two chocolate pretzels for antlers and two icing eyes
Watch how quickly these disappear !

As mentioned in a recent social media post, this recipe is inspired by content in a recent BBC Good Food Magazine however I have put my own spin on it.

The recipe can be found here:
https://www.bbcgoodfood.com/recipes/salted-caramel-crispy-rudolphs

Rural Business Focus Podcast interview

Wed, 06 Dec 2023 15:00:03 GMT

Want to know how No Fuss Meals for Busy Parents became a Community Interest Company?

Tune into the latest episode of the Rural Business Focus podcast with presenter Ben Eagle which is embedded below:

Easy to make Yorkshire Puddings

Thu, 30 Nov 2023 11:15:17 GMT

A Roast dinner is not complete unless you have Yorkshire Puddings. So here is how I make mine together with my two little helpers!!

For the batter

3 freshly laid eggs
100ml of whole milk
100g plain flour

Method

Crack 3 large eggs into a jug
Add in 100ml of whole milk and whisk together
Add the 100g of plain flour and whisk until all the lumps disappear and you have a smooth mixture
Place the batter mixture into the fridge until needed
When ready to cook, place a muffin tray with 12 cups into the oven with a small amount of rapeseed oil in each.
Allow to get very hot to the point of smoking
Bring the tray out of the oven and carefully pour the batter mixture into each cup.
Carefully place the muffin tray back in the oven and allow to cook for 20-30 minutes depending on oven
I am cooking with an Everhot and the oven is set at 210c. It normally takes 30 minutes for the Yorkshire Puddings to rise. I may turn the tray after 20 minutes to ensure an even cook
Serve immediately with lashings of gravy
The Yorkshire Puddings can be frozen and used on another occasion if you don't eat them all!

Be sure to send me your pictures when you recreate this masterpiece!

Meet the Producer - The Farm Shed at Holcot

Tue, 21 Nov 2023 15:35:40 GMT

A new farm diversification enterprise has popped up on the outskirts of Northampton recently called ‘ The Farm Shed ’ situated on the road between Moulton and Holcot.

The Farm Shed is an evolution of the Gurney family farm’s original ethos, with the same aim: to improve the land and grow delicious produce.

They have a small livestock and arable farm, which has been in the Gurney family for three generations. The family are all foodies which means that while the farm is a big part of their lives, so is the vegetable garden; they also have a microbakery in the family too.

Asparagus has been sold from the farm gate for years using the traditional honesty box set-up each Spring. On a visit to friends in Herefordshire a couple of years ago the family discovered an amazing farm vending machine selling soft fruit, another selling milk from local dairy farmers. The idea grew from there and The Farm Shed at Holcot was born.

In the vending machine you will find a variety of seasonal produce, milk, butter, eggs, honey, cold drinks, sweets, bread and bakery treats as well as a bean-to-cup coffee machine. Products are constantly being updated as new relationships are made with small local businesses.

The Farm Shed is completely independent and works with local farmers, producers and small businesses so that we can stock interesting, delicious, practical and seasonal items, as well as growing and stocking their own produce.

They aim to reduce farm-to-fork miles and packaging; with most things available plastic-free, compostable or recyclable.

The Farm Shed is open 7 days a week and can be visited from 7am – 7pm. There is an area to sit and ideal for cyclists, dog walkers or passing traffic to stop and use the facility. To find The Farm Shed, the address is Moulton Road, Holcot, Northampton NN6 9SH

For more information, you can follow on social media:

Facebook: https://www.facebook.com/profile.php?id=100093127021619

Instagram: https://instagram.com/farmshedholcot?igshid=MzRlODBiNWFlZA==

Or via the website: https://farmshedholcot.co.uk/

The Countryside Kitchen meets Oxfordshire Dairy Farmer David Christensen

Tue, 21 Nov 2023 11:39:04 GMT

In this episode of The Countryside Kitchen meets, presenter Milly Fyfe chats with Oxfordshire Dairy Farmer David Christensen of Kingston Hill Farm.

David supplies milk to Arla and together with his wife has an icecream diversification business called the Oxford Cow.

To find out more about the Oxford Cow visit:

The Oxford Cow | Luxury Farm Made Ice Cream

Or follow on Instagram:

The Oxford Cow (@theoxfordcow) • Instagram photos and videos

The link for the salted caramel chocolate brownie recipe is here:

Gluten Free Salted Chocolate Brownies – No Fuss Meals for Busy Parents

With thanks to Gemma Cooper for sending in a voice note with a tasty recipe for a hedgerow crumble

The Countryside Kitchen meets livestock farmer and Welsh TV presenter Meinir Howells

Thu, 05 Oct 2023 15:06:15 GMT

In this episode, Milly chats with livestock farmer and Welsh TV presenter Meinir Howells, who is familiar to many in Wales as one of the faces of the magazine TV show Ffermio.

We chat about how she juggles being a busy Mum to young children whilst managing farm life and filming for Ffermio and S4C during the Royal Welsh Show.

Young farmers has been a big part of our lives and we discuss how that has shaped us.

There is also a tasty recipe I share for Oreo Cheesecake. Full details here: Easy to make pudding Oreo Cheesecake recipe (nofussmealsforbusyparents.com)

To follow Meinir on social media, here links are Meinir Howells (@howellsmeinir) • Instagram photos and videos

Oreo Cheesecake

Mon, 02 Oct 2023 09:47:41 GMT

I can hear you saying – Yum!

Want to know how to make this BEAUTIFUL showstopper cheesecake?!

You are going to need:

For the base

300g of oreo biscuits
2tbsp of cocoa powder
90g of unsalted butter (melted)

For the filling

560g of cream cheese
150g of mascarpone
150g of icing sugar
300ml double cream
1 tsp of vanilla extract

Method

First make the base. Lightly grease a 20cm loose bottom tin. Crush the oreos and cocoa until they are a fine crumb. Either use a rolling pin or whizz in a food processor
Place the crumbs into a bowl with the melted butter and combine. Press the mixture around the tin, covering the base and bringing up the sides. Place in the fridge to set.
Now make the filling. Put the cream cheese, mascarpone and icing sugar into a large mixing bowl. Beat with a electric hand mixer until smooth. Add the cream and vanilla extract and beat until stiff.
Spoon the filling on top of the base and place back in the fridge to set for 4-6 hours or leave overnight
Once the cheesecake is set, take out of the fridge 20 minutes before serving.
To decorate I used a selection of things including freeze-dried raspberries, lime wedges, fresh raspberries and edible flowers.

Be sure to send me your pictures when you recreate this masterpiece!

Chicken and Vegetable Curry with Basmati Rice

Wed, 20 Sep 2023 09:26:19 GMT

I’ve been working with the Brixworth food larder recently, who help to redistribute food that would otherwise go to waste or landfill but is still safe to eat.

Thanks to some funding from the Constance Travis Endowment Fund (Via Northamptonshire Community Foundation) I have been able to produce some recipe cards and video tutorials to help provide some mealtime inspiration with fresh and store cupboard ingredients that are often available at the larder.

So have a go at this recipe for a chicken and vegetable curry with basmati rice.

Watch this short video to see how I made it…

Ingredients

2 chicken breasts
1 onion
6 chopped tomatoes
handful of french beans
handful of chopped butternut squash
(other vegetables you could add include mini corn or chickpeas)
jar of curry sauce
1 cup of basmati rice

Method

Chop all the ingredients into small chunks
Fry off the onion in some oil on the hob (add spice mix if included with curry sauce)
Add the chicken and cook until brown
Add the chopped vegetables and the curry sauce
Simmer for 20 minutes until vegetables have gone soft

Meanwhile prepare the rice...

Ingredients

1 large cup of water (300ml)
1 small cup of basmati rice (200g)
A microwave dish with a lid

Method

Measure out a small cup of dried basmati rice
Wash the rice through a sieve and place in a microwaveable dish
Add a large cup of cold water (300ml) and place the lid on the dish
Place in a microwave and heat for approx 12 minutes
Serve your rice with the chicken and vegetable curry

The Countryside Kitchen meets Farmer and TV Presenter Jimmy Doherty

Fri, 01 Sep 2023 15:09:16 GMT

In this episode, presenter Milly Fyfe chats with TV presenter and first time Farmer Jimmy Doherty, who farms a range of rare breed and native livestock, as well as a few exotic animals in Suffolk.

We explore how Jimmy got into farming and how his farm took centre stage on TV as we followed his journey with wife Micheala , showcasing the highs and lows of establishing a farming business in the UK.

If you want to know more about ‘Jimmy the Farmer’ rather than ‘Jimmy the TV presenter’ this is the episode for you.

Social links are as follows:

Jimmy Doherty on Instagram: https://www.instagram.com/jimmysfarm/

Jimmy’s farm website:

Jimmys Farm & Wildlife Park. Zoo Weddings Events Parties Restaurant Butchery & Shops

Recipe idea from Christine Paske can be found on the No Fuss Meals for Busy Parents website here: http://www.nofussmealsforbusyparents.com/

Cooking up some recipe ideas for the residents of Brixworth

Fri, 18 Aug 2023 12:04:56 GMT

No Fuss Meals for Busy Parents CIC has been awarded a grant from the Constance Travis Endowment fund for Northamptonshire to provide mealtime cooking inspiration to members of the Brixworth Community Larder.

The newly formed CIC was awarded this funding through Northamptonshire Community Foundation to work with the Northampton Hope Centre Community Larder Network, to provide video how-to cookery tutorials and recipe cards. These will focus on how to utilise some of the fresh and store cupboard food that’s typically available at the Brixworth larder, which operates MOST Wednesday afternoons from 4.30 pm – 5.15 pm or 5.15pm – 6pm on the first Wednesday of the month at Brixworth village hall.

No Fuss Meals for Busy Parents CIC helps to provide a connection between food produced in the UK and mealtime recipe ideas, using seasonal ingredients and encouraging people to cook from scratch. Most of the work carried out by the CIC is delivered digitally, although recipe cards and printed materials can also be provided.

Founder of the CIC, Milly Fyfe commented ‘The Brixworth Community Larder team tell me that they often receive a vast array of fresh produce that customers are unsure how to prepare and cook. I’m delighted to be collaborating with them in order to provide some ideas on how to make nutritious meals that are quick, easy and affordable. This will also lower food waste and ensure everybody gets the best value from the items that are available at the larder’

Rachel McGrath, CEO of Northamptonshire Community Foundation said: ‘The Foundation is delighted to have awarded No Fuss Meals for Busy Parents CIC funding to carry out a much-needed project in the locality. We wish them every success in their endeavours by helping improve the quality of life for local communities.’

For more information on the work of No Fuss Meals for Busy Parents CIC visit: https://nofussmealsforbusyparents.com/

For more information on the Brixworth Community Larder visit: https://www.facebook.com/people/Brixworth-Community-Larder/100083431836976/

For more information on the Northamptonshire Community Foundation visit: https://www.ncf.uk.com/

Pictured is No Fuss Meals for Busy Parents CIC founder Milly Fyfe (centre) with the team of volunteers who operate the Hope Centre Community Larder in Brixworth

Pea Harvesting

Mon, 14 Aug 2023 12:13:59 GMT

According to the University of Warwick, if we all bought 15% more home-grown fruit and veg, the UK economy would be £500 million a year better off…

And so, I wanted to share a recent visit with you to the UK pea harvesting taking place in Boston, Lincolnshire at the moment.

Everyone has a bag of frozen peas in the freezer, which are packed full of antioxidants, nutrients and low calorie too.

But have you ever thought about how peas grow, how they are harvested and how they get to the factory before heading to the supermarket?

I’ve followed the harvest, I’ve interviewed the producers and I’ve given you a few recipes to follow using peas. DId you know that peas have to reach the factory from the field in under 150 minutes to ensure complete freshness and quality?

So would you like to find out more?

Find my yummy bacon, pea and cheese quiche recipe here: https://nofussmealsforbusyparents.com/2023/07/10/bacon-cheese-and-pea-quiche/

A tasty cake that will impress your friends… a pea cake recipe here: https://nofussmealsforbusyparents.com/2023/07/03/pea-honey-and-lemon-cake/

A podcast interview with Stephen Francis who is in charge of a large Pea Cooperative called Fen Peas here: https://player.captivate.fm/episode/b33c6af5-cb8f-4531-b22e-bdad78d32242

Finally you can watch this short video on my pea vining experience here with some rather yummy young men featured too!

Garlic Butter

Fri, 04 Aug 2023 12:24:23 GMT

Who couldn’t resist the flavour of homemade garlic butter? Boy it tastes so good, full of flavour and so different to what you buy ready made in the shops.

So will you have a go at making your own? Always use butter as it will retain it’s texture and flavour. Sadly margarine just goes runny and disappears.

You will need:

Ingredients

4 cloves of garlic
150g of salted butter (leave out the fridge for 30 minutes before using)
Handful of chopped parsley

Method

Place all ingredients into a blender and mix until combined
Use an ice cube tray to spread your mixture into the holes and freeze into small blocks.
For making chicken kiev’s, take 2 blocks out of the freezer.
Pierce a small hole in each chicken breast and insert the garlic butter block. You can baste in egg and cover in breadcrumbs for a proper crispy finish.
Bake in the oven for 20 minutes until cooked.
I find if you use the butter from frozen as it doesn’t melt and ooze away from the chicken so quickly. You can serve with some risotto rice or chips.
If making garlic bread, all you do is get a baguette and cut into small portions.
Spread the garlic butter onto the bread and toast in the oven until golden brown and the butter has melted.

The Countryside Kitchen meets the UK's only Baked Bean Farmer, Andrew Ward MBE

Tue, 01 Aug 2023 15:11:51 GMT

In this episode, presenter Milly Fyfe chats with the only farmer in the UK to successfully grow a crop of Baked Beans!

Tune in as we talk about the haricot bean trials and why it is so important for reducing food miles and creating a sustainable supply chain here in the UK.

Links to Wardy’s social media and stories include:

Roy Ward Farm Ltd facebook: https://www.facebook.com/roywardfarms/

McDonalds Flagship Farmer link: https://www.flagshipfarmers.com/en/profile/andrew-ward/

News story about Baked Bean Trail with Warwick University: https://warwick.ac.uk/newsandevents/pressreleases/?newsItem=8a17841b8895e64b0188c374f1655508

Andrew Ward on YouTube: baked beans, not possible until now. – YouTube

Homemade Strawberry Jam

Mon, 24 Jul 2023 12:34:13 GMT

Jam making… it’s not just for the WI…!

Preserving is one of my favourite things to do. Being able to savour the flavour and enjoy fruit or vegetables at another time of the year to when they’d usually be in season.

It’s always a great thing to do when you have an abundance of fruit; plums, raspberries or strawberries for example. I never really appreciated how good home-made jam and chutney’s were until I started making my own. Once you start making your own too, you’ll realise how much tastier they are and how much more flavour you can notice from each spread. And you can control the sugar content much better, tweaking the recipe to suit your own palette. Not forgetting the provenance too…

You will certain benefit from knowing exactly what have gone into the recipe and often with much lower food miles, especially when using British sugar.

Here’s how I make mine:

Ingredients

1kg of fresh strawberries
800g preserving jam sugar (with pectin in)
1 knob of butter
Juice of 1 lemon

Method

Prepare the strawberries by removing the stalks and chopping into 2-3 small pieces
Place the strawberries in a large pan and mix in the sugar. You can leave the strawberries to absorb the sugar if you have time, up to 24hrs.
Add the lemon juice and set on the pan on a low heat on the oven hob.
Cook very gently until all the sugar dissolves
Then boil hard for 5-10 minutes until the mixture reaches 105c. Alternatively you can test to see if the mixture is ready by placing a blob of the mixture on a cold saucer. If it wrinkles and doesn’t run after 30 seconds it is set, if not allow to boil for another 2 minutes then repeat the cold saucer test.
Once set, use a ladle to remove any scum from the top of the mixture that has formed and add the knob of butter.
Leave the jam to settle and cool then place into sterilised jam jars and seal.
The jam will keep for up to 1 year if you keep stored in a cool dry place. Once opened refrigerate

Bacon, Cheese and Pea Quiche

Mon, 10 Jul 2023 12:45:16 GMT

In my books, a quiche is a posh pizza. Using up some scrummy freshly laid eggs, bacon, cheese, onions and peas, this recipe is super quick as uses a pack of ready rolled pastry, and it’s gluten free too ( I used JusRol gluten free pastry )

Watch this quick video on how to make… the ingredients list is below

Ingredients

1 pack of ready rolled puff pastry
4 rashers of bacon, chopped
3 eggs
1/2 pint of milk
1 onion
100g grated cheddar cheese
A good handful of peas (these are picked from my garden but frozen peas are just the job)

Method

Fry some bacon and onions until brown
Place your ready rolled pastry into a flan dish.
Sprinkle the cheddar cheese on the bottom
Add the bacon and onion mixture
Whisk 3 eggs with the milk
Pour on top of the pastry
Sprinkle on some peas
Place in the oven to cook for 25 / 30 minutes at 200c
Remove from the oven to cool slightly.
Serve hot or cold. The quiche will last for a few days if kept covered in the fridge.

Pea, Honey and Lemon Cake

Mon, 03 Jul 2023 16:24:51 GMT

It’s Great British Pea Week ��

Here is a novel recipe, inspired by the lovely pea-ple at Yes Peas . I’ve made this cake gluten free.

Ingredients

225g frozen peas
375g gluten free self raising flour
1 1/2 tsp gluten free baking powder
1/2 tsp Xantham Gum
Rind and juice of 2 lemons
4 eggs
1 1/2 tsp vanilla paste
225g runny honey
200ml vegetable oil

For the Icing:

100g unsalted butter
400g cream cheese
1 tbsp runny honey
2 tsp vanilla paste
rind of 1 lemon, plus half of the juice
Edible flowers and mint to decorate

Method

Preheat the oven to 180c (I have an Everhot so it is on all the time)
Line 2 x 18cm loose bottom tins. I get my liners from the Poundshop
Blitz the peas using a stick blender, add some vegetable oil to loosen the mixture
In a large mixing bowl, mix together the flour, baking powder, pea puree, lemon rind and juice, eggs, vanilla paste, honey and vegetable oil and mix well.
Divide between the two cake tins and bake for 20-30 minutes.
Once cooked (check with a skewer to ensure it is cooked through) allow the cakes to cool.
Now it’s time to make the icing…
Beat some butter and cream cheese, honey, vanilla paste, lemon juice and rind together. Spread some of the icing on one of the cakes and place the other cake on top (like a sandwich) then spread the remainder around the outside of the cakes, smoothing it round the sides and top.
Decorate with some edible flowers and mint.

The Countryside Kitchen meets Stephen Francis of Fen Peas

Sat, 01 Jul 2023 15:14:23 GMT

Do you love peas?

Well in this episode presenter Milly Fyfe interviews Managing Director of Fen Peas, Stephen Francis of Fen Peas, a farmer cooperative based in Lincolnshire.

If you’ve ever wondered how peas are grown and get to the supermarket shelf then tune in to find out more.

There are so many recipe ideas and suggestions in this episode. For more information visit: Yes Peas! celebrates our love of the Great British Pea – Yes Peas! or Fen Peas: Fen Peas

Here is the recipe for the pea, honey and lemon sponge cake: https://nofussmealsforbusyparents.com/2023/07/03/pea-honey-and-lemon-cake/

Elderflower Cordial

Tue, 20 Jun 2023 16:37:12 GMT

The elderflowers have covered the hedgerows with their white fragrant blooms over the past couple of weeks. Take a look at this short video to see how I make my own batch of elderflower cordial.

Be quick as the flowers will soon be over…!

Ingredients

20 elderflower heads
1kg British sugar
1.5 litres of water
2 lemons
85g of citric acid
1 campden tablet to help the mixture keep

Method

To serve I use lots of ice, a dash of the cordial mixed with lemonade, mint and lemons.
1 normally put 1 part cordial to 6 parts lemonade.

A beautifully refreshing drink on a hot summer’s day

The Countryside Kitchen meets NFU Next Generation Chair Eveey Hunter

Thu, 01 Jun 2023 15:17:02 GMT

In this episode, presenter Milly Fyfe chats with the National Farmers Union Next Generation Chairman Eveey Hunter, a multi-tasking business woman and mother who lives and works in rural Hertfordshire.

Find out more about Eveey here: Eveey Hunter, chair of the NFU Next Generation Forum – NFUonline

Follow Eveey on Instagram here: EVEES (@eveey.hunter) • Instagram photos and videos

Eveey on the farm with big kit J S Hunter & Sons (@jshunterfarm) • Instagram photos and videos

And on Twitter: https://twitter.com/farmerevees

Here is the link to the No Fuss Meals for Busy Parents food blog: www.nofussmealsforbusyparents.com

Lime, Coconut and White Chocolate Cheesecake (Gluten Free)

Mon, 22 May 2023 10:00:58 GMT

Inspired by the BBC Good Food magazine recipe but with a few of my own twists, including the fact that I’ve made it GlutenFree , here is my easy to make, no fuss, no bake cheesecake with a summer vibe.

Fancy having a good at this?!

Ingredients

For the base:

120g salted butter
1 packed of gluten free chocolate chip cookies (I used the Tesco Free from)
50g desiccated coconut

For the filling

1 can of condensed milk
1 tub of cream cheese
2 limes, zested and juiced

To decorate

White chocolate stars (these were from ASDA)
Lime and mint

Method

First melt the butter
Crush all the biscuits into a fine crumb
Mix in the melted butter and combine
Press the mixture into a springform tin
Place in the fridge to cool whilst you make the filling.
Mix together the can of condensed milk, cream cheese and 2 limes (zest and juice)
Bring the tin out of the fridge and add the filling.
Place back in the fridge and allow to set.
After 4hrs the mixture should be set. Decorate with pieces of lime, mint leaves and chocolate stars.
Serve and enjoy!

Haggis Pizza

Fri, 19 May 2023 10:16:21 GMT

Inspired by a recent podcast episode with James Macsween from Macsween Haggis, I had to have a crack at making my own Haggis Pizza.

This super tasty recipe is gluten free using a gluten free haggis from Macsween’s and gluten free bread flour from Shipton Mill

You can make it with normal bread flour and haggis but as somebody with a gluten intolerance, making this pizza base and topping with gluten free yumminess was out of this world.

Ingredients

For the base (dough mixture)

185ml warm water
1 tbsp caster sugar
1 sachet of gluten free yeast
200g gluten free bread flour
1 tsp of Xantham gum
1/2 tsp of gluten free baking powder
1tsp of salt
1 tbsp of rapeseed oil
1 tsp of apple cider vinegar
Fine polenta for dusting

For the toppings

1 x Gluten free haggis
1 pepper sliced
1 onion, diced
1 packet of mozzerella
BBQ sauce for the base

Method

Put your warm water and sugar in a jug and stir until dissolved
In a bowl mix your flour, xantham gum, baking powder, and salt together.
Place the yeast at one side of the mixture.
Add the oil, vinegar and mix until combined.
It should make a sticky dough. Avoid the temptation to kneed as it doesnt have gluten in.
Transfer the dough into an oiled bowl and cover with cling film. Place in a warm area to prove for around 1hr.
After the mixture has doubled in size, place on a sheet of baco glide / baking parchment and lightly dust with polenta. Spread the dough out with your hand to make a pizza shape.
Now it’s time to add your toppings.
Spread the base with BBQ sauce
Then add crumbled haggis, mozzerella, onion and peppers.
Sprinkle some oil over the top before it goes into the oven for around 20 minutes until crispy and cheese has melted.
I served my pizza with a side salad grown from my garden.

Meet the Producer - John Alvis, Lye Cross Farm

Tue, 09 May 2023 13:48:58 GMT

Producers of West Country Farmhouse Cheddar ��

I was fortunate to visit Lye Cross Farm in North Somerset recently, home of the Alvis Family business who have been making farmhouse cheddar cheese since the 1950’s.

Back then the Alvis’ started off milking around 300 cows on 500 acres, whereas in 2023 they now milk over 1000 cows and manage 4,000 acres of grass and arable land, some as part of an arable contracting business. All milk produced on the farm goes into cheese production and the Alvis family also buy in extra milk from 25 local farms to keep up with production demands.

Each year around 4000 tons of organic farmhouse cheddar is made and the business now exports to over 40 countries; Canada and the USA being the main export customers, with an ever growing demand in the far east; China, Singapore, Vietnam, Saudi Arabia for example.

Locally, Lye Cross Cheese can be purchased from the farm shop on site, which is open 7 days a week Lye Cross Farm Shop with a range of cheeses, locally sourced meats, fresh fruit and vegetables and fresh deli or carvery rolls are available daily.

PDO Status

Cheddar cheese is made all over the world – but Lye Cross Farm’s is the real thing!

In order to qualify for the Protected Designation of Origin (PDO) West Country Farmhouse Cheddar must use some of the farms own milk, and all the milk must come from one of 4 counties – Somerset, Devon, Cornwall or Dorset.

In the making of the cheese you have to ‘Cheddar’ the curds by hand. The Cheddar must then mature on the farm in the care of the farmer for a minimum of 9 months. Each month the cheese recipe is constantly changing or adapting partly due to the milk fat content, protein and quality of grass the cows eat.

No expense is spared because quality counts. Every process is controlled and stringent health and safety rules are followed, to ensure a top-class product reaches the consumer.

The family are delighted to have received the Red Tractor Farm Assured Stamp of Approval. This is a recognised mark of quality that guarantees the food consumers buy is being produced to the highest standards possible.

The company employs over 130 people and has a turnover of £26 million annually. The business is constantly investing in ways to improve on energy reduction and new technology advances with an ultimate aim to become carbon neutral.

How the cheese is made

Fresh milk is pasteurised and passed into stainless steel vats with steam jackets. A start culture and non-GMO vegetarian rennet is mixed in to begin the careful transformation into cheese.

The curds and whey are run off onto a cooling table and hand stirred with large shovels to drain the whey. The whey is highly nutritious and packed full of vitamins and minerals, ideal for feeding livestock on the farm.

Next is the ‘cheddaring’. This is when the curds are turned by hand until they begin to bind, which can then be cut into slabs to be stacked. This will help to remove excess whey and helps develop the tasty cheddar flavour.

The blocks are fed into a mill which cuts them into small pieces, then stirred and mixed with salt to act as a preservative.

The salted curd is then pressed into blocks, wrapped and boxed before going to a maturing warehouse. A mild cheddar can be produced within 3 months, however the cheddar must be matured for at least 9 months to be classed as West Country Farmhouse Cheddar. A vintage cheddar will be at least 20 months or more.

Once the cheese is inspected and given a class specification it is labelled and shipped to Lye Cross’ retail customers.

For more information

If you’d like to find out more information on Lye Cross Farm cheese, you can find them at: https://www.lyecrossfarm.co.uk/ or on social media:

Instagram: https://www.instagram.com/lyecrossfarm/

Facebook: https://www.facebook.com/lyecrossfarms

Twitter: https://twitter.com/LyeCrossFarm

Coronation Chicken Pie (Gluten Free)

Wed, 03 May 2023 10:28:44 GMT

Well this sauce is a complete delight from The Garlic Farm

I decided it was about time I made something with it after purchasing on a trip to Doddington Hall earlier in the year.

So what could be more fitting than a Coronation Chicken Pie for King Charles III

Ingredients

For the base (dough mixture)

1 jar of Coronation Sauce from The Garlic Farm
3 chicken breast diced (British Chicken)
2 x rolls of Jus-rol ready rolled puff pastry (I used Gluten free)
50 g raisins
1 pack of baby corn chopped
1 onion
1 pack of spinach
3 tbps of freeze dried mango (Super Garden)
1 egg for brushing
Onion seeds, Cumin seeds and flaked almonds for the garnish for dusting

Method

Fry off some onions in some rapeseed oil
Add the diced chicken and cook until brown
Then add the chopped sweetcorn, raisins, dried mango and spinach
Spoon in the Coronation sauce.
Line a pie dish with some ready rolled jus-rol pastry. I’ve used gluten free puff.
Spoon in the mixture
Brush the pie with some egg and seal the pastry lid.
Crimp the pastry
Now make it look pretty with some decoration. I’ve opted for a crown and union jack for the coronation.
Brush with egg and sprinkle with onion seeds, cumin seeds and flaked almonds
Bake in the oven for 30 minutes until golden brown
And enjoy!

Rhubarb and Raisin Spiced Chutney

Tue, 02 May 2023 10:38:17 GMT

With an abundance of rhubarb at the moment, I just had to find time to make some rhubarb and raisin chutney.

This variety of rhubarb is called Glaskins Perpetual which I grew from seed 3 years ago. And isn’t it doing well!!

So here is my recipe for spiced rhubarb and raisin chutney which you can make in about 30 minutes. Super quick, tasty and will store for around 6 weeks. A really good way of preserving produce and enjoying with a ploughmans type lunch over the summer months.

The perfect accompaniment for some cooked ham.

Ingredients

8 stalks of rhubarb (chopped into 2cm pieces)
100g raisins
300 ml apple cider vinegar
500g caster sugar
2 onions chopped finely
1 tbsp of mixed spice
1 tbsp mild curry powder
100ml warm water

Method

In a large pan, fry off the chopped onions in some rapeseed oil.
Add in the rhubarb, raisins, apple cider vinegar, sugar, curry powder and mixed spice.
Allow the sugar to dissolve and bring the mixture to a rolling boil. Once at a boil, allow to simmer for about 15 minutes. If the mixture becomes slightly dry, add some warm water to the mixture.
The mixture will change to a brown colour resembling chutney and will start to look ‘jammy’.

https://videopress.com/v/g0Y0yNxf?resizeToParent=true&cover=true&preloadContent=metadata&useAverageColor=true

Allow the mixture to cool and place in some sterilised jars. Store in a cool, dry place for up to 6 weeks.

Enjoy!

The Countryside Kitchen meets James Macsween of Macsween Haggis

Mon, 01 May 2023 11:20:47 GMT

Haggis is not just for Burns night!

Join presenter Milly Fyfe as she chats with Managing Director of Macsween Haggis, James Macsween about how the business has evolved, some innovative Haggis based recipes as well as a few seasonal ingredients suggestions for May.

If you are not already a convert of Haggis then can we change your opinion?

Tune in to find out more!

Macsween website: https://www.macsween.co.uk/

Milly’s e-cookery book is available to purchase here: https://www.millyfyfe.com/store/No-Fuss-Meals-for-Busy-Parents-E-Book-p516676969

Meet the Producer - Ben Cavill of Pengelly Farms Ltd

Fri, 14 Apr 2023 09:21:57 GMT

Cornish Potatoes – yum!

In the latest ‘meet the producer’ blog, I caught up with an old pal from Cornwall Young Farmers, Ben Cavill, who works as technical manager at Pengelly Farms Ltd on behalf of the Rogers Family.

How long have you been farming at Pengelly?

The Rogers family have been farming at Pengelly Barton in West Cornwall since 1967 and is today run by father and son duo, Simon & Philip.

Phil’s son, Harry – the third generation of the Rogers family joined the team in 2020.

What do you grow / farm / produce?

The business is currently farming around 2,800 acres across Cornwall consisting of 1,400 acres of potatoes (approx. 18,000 tonnes a year!) as the primary enterprise with a further 950 acres of Maize, 220 acres of Rye and 180 acres of Sugar Beet grown to feed the farms’ Anaerobic Digestion (AD) plant annually.

How did you get involved with the business?

I joined the business in 2016 as the inaugural operator of the newly built AD plant. Following 3.5 years as the plant operator, I moved into my current role as Technical Manager.

As TM, I work closely with the two directors to help monitor and streamline performance, efficiency, and reliability across the business with a particular focus on;

– Biogas & Anaerobic Digestion

– Health & Safety

– Finance & Investment

– Training & Development

– Social Media & PR

– HR & Recruitment

– Logistics

– Data Analysis

– Crop Protection

What’s the thing that surprises you the most about your job?

The thing that often surprises me is the amount of ‘behind the scenes’ work required to get our potatoes from field to fork. As a rural person, its easy to become slightly complacent about the journey that our food makes to get from farm to plate.

As one of the South West’s largest potato growers, we rely on a large and dedicated team of people with different skills and specialisms to ensure that the good old humble spud is planted, grown, harvested, packed and shipped to our customers in the best of conditions, every time.

What does the future look like for you?

Within my role at Pengelly Farms Ltd, I want to continue developing my knowledge and skills in the management of Health & Safety on farm.

With narrow weather windows, increasing costs and greater workloads – it’s often easy to start cutting corners to ‘get the job done’ but I want to focus on ensuring that despite all of this, the job is done safely and that everyone gets home at the end of the day.

Do you enjoy cooking?

One of my favourite things to do when not on the farm is to cook, especially with locally grown, high quality ingredients.

Given the abundance of local meats and vegetables in Cornwall, there is nothing better than preparing a hearty meal with ingredients sourced within a 15-mile radius of home.

A particular favourite of mine would be an adaption of the BBC Good Food’s Herby Potato Pesto Pasta to include Jazzy potatoes and freshly made pesto (a jar of pesto works just as well!). A quick and simple carbohydrate loaded meal, perfect after a day working on the farm.

‘ Jazzy Potato Pesto Pasta’

Serves 2

INGREDIENTS

200g bag ‘Jazzy’ salad potatoes, halved
150g pasta shapes
100g green beans, trimmed and sliced
1 tbsp crème fraîche

For the pesto

large bunch mixed herbs (use whatever you have, such as basil, chives, dill, mint, parsley, or rocket – about 25g in total)
1-2 tbsp olive oil
½ garlic clove, crushed
zest ½ lemon, plus a squeeze of juice
25g parmesan (or vegetarian alternative), grated, plus extra shaved, to serve

METHOD

Step 1

Bring a pan of salted water to the boil and cook the potatoes for 5-6 mins until ¾ cooked. Add the pasta and cook for a further 4-5 minutes. Add the green beans 3 mins before the end.

Step 2

Meanwhile, in a mini chopper or small food processor, blitz the pesto ingredients until roughly chopped.

Step 3

When the pasta is cooked, drain and tip back into the pan. Toss through the pesto and crème fraîche and divide into bowls. Serve with shaved Parmesan on top.

How can people follow you or find out more?

On social media you can follow Pengelly Farms Ltd

Facebook: https://www.facebook.com/pengellyfarmsltd

Instagram: https://www.instagram.com/pengellyfarmsltd/

And the business website is: https://www.pengellyfarmsltd.co.uk/

To find more about Ben, you can follow him on Twitter and LinkedIn:

https://twitter.com/benjamincavill

https://www.linkedin.com/in/benjamincavill/

The Countryside Kitchen meets Fenland Farmer Luke Abblitt AKA Farmer Luke

Sat, 01 Apr 2023 11:54:41 GMT

In this episode Milly chats with Luke Abblitt a Fenland Farmer who is passionate about promoting food and farming to early years and secondary school children.

We chat about our involvement in Young Farmers, what Luke grows, how he got involved in school projects and a few mealtime suggestions too.

Tune in to find out more…

Luke is on social media:

https://twitter.com/Ondaintreefarm

Farmer Luke (@downondaintreefarm) • Instagram photos and videos

Milly’s e-cookery book can be purchased by visiting: No Fuss Meals for Busy Parents E-Book (millyfyfe.com)

Meet the Producer - Olivia Shave of Eco Ewe

Wed, 29 Mar 2023 09:36:48 GMT

In the latest instalment of ‘Meet the Producer’ Milly finds out about Norfolk based meat and knitwear business Eco Ewe from owner Olivia Shave

What is your backstory? Have you always been involved in Agriculture?

We started farming as a family back in 2014 following a family bereavement, starting with five orphan lambs and building our flock over time. We then grew over the next few years and opened a farm shop just before the first lockdown initially as an outlet for our meat and ready meals. We soon outgrew our premise, after stocking over 250 other products, all made by other local producers and decided rather than expanding, we would re-diversify into our existing range of knitwear and sheepskins.

What do you produce or grow?

We produce grass fed lamb which has been awarded with the Great Taste Award, reared as holistically as possible with minimal antibiotic use. We farm regeneratively working with nature.

Our aim is to be as sustainable as possible utilising every part of our lambs and celebrating each life by creating lasting products such as our range of knitwear, wool and sheepskins as well as selling our meat locally.

Who do you supply to or how can people buy your products?

We sell direct to consumer via our website and social media channels. Our lamb is available seasonally as whole or half lamb boxes as well as delicious, homemade ready meals as we found a real gap in the market where a lot of customers were telling us they loved to eat lamb but didn’t know how to cook it.

Our knitwear and sheepskin range is available all year round to order via our Website and at present, we ship all over the UK.

What does the future look like for you?

This year we are planning substantial farm growth as we have been fortunate to attain further grazing.

We all have subsidiary businesses alongside our farming life so it’s busy 24/7 especially from April to October.

During the year we pride ourselves on stewarding at local Agriculture Shows, making appearances, and sharing tips at cookery theatres.

My work as Norfolk’s regional community supporter for Love British Food means networking and raising the profile of British Food Fortnight and also Love Lamb Week. With this and writing my own British Lifestyle Column for Farming Monthly, attending events for my new business Cheesecake Norfolk I’m sure in for a hectic year.

Do you enjoy cooking? Is there a favourite go-to meals or recipe you could share?

I love cooking! My favourite recipe is my own Lamb Moussaka Recipe which can be found in For The Love Of The Land II written by Jenny Jefferies: https://www.jennyjefferies.co.uk/for-the-love-of-the-land/

Lamb Moussaka by Olivia Shave of Eco Ewe

PREPARATION TIME: 30 MINUTES | COOKING TIME: APPROX. 1 HOUR 30 MINUTES | SERVES 6-8

Ingredients:

750g lamb mince
1 onion, finely chopped
2 cloves of garlic, crushed
3 heaped tsp dried oregano
2 tsp ground cinnamon
2 bay leaves
Pinch of salt
Freshly ground black pepper
1⁄2 tbsp light brown soft sugar
2 tbsp tomato purée
200ml red wine
400g tinned chopped tomatoes
6 tbsp rapeseed oil
3 medium aubergines, thinly sliced
550g sweet potatoes, peeled and thinly sliced

For the bechamel sauce:

40g unsalted butter
40g plain flour
400ml whole milk
30g parmesan, finely grated 1⁄2 nutmeg, finely grated
1 large free-range egg, beaten

Method:

Place the lamb, onion, crushed garlic, oregano, cinnamon and bay leaves into a heavy-based frying pan and cook for 8-10 minutes on a medium heat.Break up the mince using a wooden spoon.

Once the lamb has browned, drain off any excess fat. Continue to cook the mince mixture as you stir in a good pinch of salt and pepper with the sugar, tomato purée, red wine and tinned tomatoes. Bring to a gentle simmer and then leave to cook for a further 30 minutes, stirring occasionally until the lamb has tenderised.

Meanwhile, heat a frying pan over a high heat. Drizzle the oil over the sliced aubergine and fry for 4-5 minutes on both sides until golden brown. Set aside on kitchen paper to soak up any excess oil.

Preheat the oven to 200°c/180°c fan/Gas Mark 6 and bring a large pan of lightly salted water to the boil. Add the sweet potato slices to the pan and cook for 6 minutes, then drain in a colander under cold running water before placing on kitchen paper to drain.

For the bechamel sauce:

Melt the butter in a small saucepan, gradually whisk in the flour and cook over a medium heat for 1 minute. Remove from the heat, slowly adding the milk and ensuring you continue to whisk until the sauce is smooth. Return to the heat and gently simmer for 3 minutes while stirring in the parmesan, grated nutmeg, and seasoning to taste. Let the sauce cool to room temperature before whisking in the beaten egg.

Spoon a third of the lamb mixture into a large ovenproof dish and spread out evenly, followed by a third each of the aubergine and potato slices. Repeat twice more to create distinct layers, then finish by pouring the bechamel sauce over the top and smoothing it out so you have an even covering. Sprinkle the moussaka with extra grated parmesan if you like, then place in the preheated oven for 35-45 minutes or until you have a nicely golden topping. Serve with a delicious herby green garden salad.

Source: https://www.jennyjefferies.co.uk/for-the-love-of-the-land/

Published by Meze Publishing

How can people find out more information

People can visit my website: https://www.ecoewe.co.uk

Or follow us at @ecoewe both on Facebook and Instagram

I’m so thrilled to have found out more about this innovative business so please do go and check them out.

And you can find out more about ‘For the Love of the Land’ from author Jenny Jefferies on one of my podcast episodes.

Here is the link to tune in:
https://player.captivate.fm/episode/1db621db-b03e-487e-a3ea-d13866095806

Gluten Free Gooey Chocolate Easter Egg Cake

Thu, 09 Mar 2023 11:44:54 GMT

Follow this super easy recipe to make the most delicious gluten free gooey Easter Chocolate Cake.

Your guests wouldn’t know this cake was gluten free but if you don’t have to worry about intolerances, normal self raising flour is just fine.

I’ve followed the recipe from the NFU Countryside Magazine March edition and adapted to cater for my gluten intolerance.

Ingredients

100g chocolate, melted
100g butter, melted
225g gluten free self raising flour
1/2tsp of xantham gum
150g soft brown sugar
200g caster sugar
80g cocoa powder
3 eggs
100ml of milk
100ml of creme fraiche
1tsp of vanilla extract
100ml of water
A pinch of salt

For the icing

180ml of double cream
180g dark chocolate
Mini eggs for decoration

I cooked this recipe on my Everhot at 200c

Method

Melt the butter and chocolate with the water over a pan of simmering water. Allow to cool slightly.
Sift the flour, xantham gum into a large bowl, add the sugars, cocoa powder, salt, and mix.
Put the eggs into a jug and beat well, then add the milk, creme fraiche and vanilla extract.
Combine the dry ingredients with the chocolate mixture, then mix the wet ingredients in. Ensure that everything is well combined.
Scrape the mixture into a lined cake tin and put in the oven for approx 1hr.
For the icing
Put the cream and chocolate in a heatproof bowl. Put over a pan of barely simmering water. Once the chocolate starts to melt, beat the cream into the chocolate and once melted remove from heat.
Leave in a bowl at room temperature but do not allow to set. This may take 3-4hrs. Do not put in a fridge as it will become too stiff to spread later on.
Once the cake has cooked and cooled, spread the icing over the cake and decorate with mini eggs.

The Countryside Kitchen meets blackcurrant farmer Jo Hilditch

Wed, 01 Mar 2023 13:00:31 GMT

In celebration of International Women’s Day, I chat with an inspirational business women Jo Hilditch, who farms blackcurrants as well as running many other enterprises in Herefordshire.

Join me as we uncover what it takes to be a blackcurrant farmer, how Jo juggles all her projects and what she enjoys cooking.

There are some time saving hacks and recipe ideas too.

Jo’s British Cassis business White Heron Drinks | Rich. Gloriously Dark. Sumptuous

Jo’s property business: TheWhitternEstateHerefordshire (whiteheronproperties.com)

Jo’s instagram account: https://www.instagram.com/jo_hilditch/

Meet the Producer - The Grindal Family Manor Farm Shop at Catthorpe

Sun, 26 Feb 2023 09:52:34 GMT

You may have heard of the village of Catthorpe before. It is just off the M6 / M1 / A14 junction on the Leicestershire / Northamptonshire/ Warwickshire border. Before they changed the junction, you’d always hear about traffic on the Catthorpe Interchange, especially on a Friday night!

Anyhow, I recently caught up with the owners of Manor Farm at Catthorpe, The Grindal family, who run a successful farm shop, tea room and campsite.

Here’s a little bit more information on what they produce and how you can find out more.

How long has Manor Farm been a farm shop at Catthorpe and what do you specialise in?

Manor Farm started life as a tiny shop selling fruit cakes and potatoes in the 70’s and the main shop opened in the 90’s. We have extended and grown every year since to what we are today! We specialise in growing, rearing and making our own produce. With particular emphasis on our rare breed meats; Leicester Longwool lamb, British Lop pork and British White beef .

We make all our own meals, pies and cakes using our own produce and the food we serve in the Farmhouse Kitchen utilises our produce too. We grow potatoes, asparagus, soft fruits, vegetables and pumpkins.

Did you diversify from traditional farming to include the farm shop?

Yes we used to just grow potatoes and crops as well as having some livestock. Since the main shop has opened, we no longer grow crops on the farm and only rear the rare breed animals solely for the farm shop.

The farm shop has grown over the last few years. What have been your main successes?

The Farmhouse Kitchen has been the most successful aspect of the business; attracting customers from all over the UK, especially when travelling. Being able to link what we grow on the farm with the kitchen and then offering the chance for customers to buy what they have just eaten in the shop is what we aim for….full circle!

We are very proud of rearing the rare breeds due to their scarcity and plan to continue building the breeds every year. The Beer Barn is another aspect of the shop that has been really successful. The room is full of lots of locally made beers, wines and ciders; we have one of the best selections in the county.

Have there been any bumps in the road?

Like all businesses we have encountered bumps! At present it’s the extortionate electric prices (£7500 per month from £1200), the last few years we have had to cope with the pandemic and in previous years we have over come the outbreak of foot and mouth and everything else that mother natures throws at us!

We are very weather dependent, so we keep a close eye on predictions; the hot summer of 2022 meant that our soft fruit crop was much smaller than usual and the cold weather recently has had an affect on our vegetables. Generally though, we plough on and take what comes!

What can people expect to see or do at Manor Farm Shop?

A REAL farm shop…..we are a working farm retailing our own produce. So think rustic charm, homegrown produce and expect a very warm welcome. We have the main farm shop, Farmhouse Kitchen serving food seven days a week, our campsite is open March-October and we also have two independent shops on site too; The Pink Peony florist and gift shop and Catthorpe Loft who sell home and garden ware and gifts

How can people find out more or follow you?

Our website is – www.manorfarmcatthorpe.co.uk

Facebook – www.facebook.com/Manorfarmshopandtearoom

Instagram – https://www.instagram.com/manorfarmcatthorpe/

Meet the Producer - Sarah Evans of Watery Lane Produce

Thu, 09 Feb 2023 10:04:00 GMT

Recently I caught up with Sarah Evans of Watery Lane Produce, a new on-farm business start up producing vegetable boxes selling direct to the customer, based near Wrexham. Here’s some insight on how it all started:

How did Watery Lane come about?

‘We had been thinking for a while of different ideas of things that I could do at home- from crafty things, baking to even a vinery or beer brewing, but none really took my fancy. Then we watched a national organic online course on how to grow and make money in a poly-tunnel, the case study was based in Ireland.

After the series of lockdowns, I had developed some green fingers from gardening and thought veg is similar to flowers and its outside, at home and I was interested, so we decided to just go for it! ‘

What is the businesses ethos and who is your customer?

My business ethos is that I am growing organically or purchasing organic produce from a wholesale who prides itself on providing seasonal sustainable fresh produce. No air miles are used and produce is picked to order to minimise waste across all levels. All the produce is also sourced as locally as possible, reducing carbon footprint. My customers are those who share this ethos.

How do you fit time into your business whilst raising a family?

My first year in the business was a juggle at times. Much was learnt but on the whole it worked really well. Apart from Tuesday afternoons for a short while, late Wednesday afternoons and early Thursday mornings (these are ordering, receiving and delivering times) the rest is extremely flexible particularly in winter, early spring and late autumn.

The other times I may need to sharpen up my act, but I get in the poly tunnel early during holidays in the summer to ensure that I can be free later in the day to be with the children. Thankfully vegetables don’t need the same looking after as livestock so it works well!

What’s your favourite thing to grow or produce?

I have enjoyed growing the tomatoes, sugar snap peas, cucumbers and runner beans – they all cropped well and I could have a munch whilst harvesting. They all tasted far better than anything purchased in the supermarket. I had forgotten that cucumbers actually had a taste until I grew my own!

I think my enjoyment for growing these has also come from the fact that I won best tomatoes in 2 local shows and best tomato truss, and best cucumber in my local show too!

What does the future look like for the business?

I would like to increase my orders more but at the same time make my growing more efficient. I learnt a lot last year and this year I simply want to improve on that. If I can refine my practices then things will run more smoothy and I can buy less in and make more profit!

What do you like to cook? Could you provide a recipe using some of your ingredients?

I used to enjoy baking and though I was pretty good, as my children have grown up I seem to rush it all too much trying to juggle everything so my skills have gone down hill. But its fab as the children love baking so they just do it instead of me!

I tend to be the main cook in the house for main meals, however as I am working my eldest is now cooking at least once a week for us all. We did rather a lot of cooking in lockdown but time has become an issue again.

I don’t have a favourite recipe but I do always prefer to cook fresh – my other half sometimes says- don’t put so much pressure on yourself just do something easy like beans on toast (and I do sometimes) but equally I am wanting to put fresh, home cooked food into my families tummies. It is not always that exciting but I know where it has all come from.

I do love my slow cooker, walking into a kitchen with the smells from what you started in the morning knowing it will be ready when you finally land after all the after school activities is fab. I like hiding veg in dishes like stews, bolognaise, lasagne, moussaka so the children get all the goodness. I also love a roast and roasting all my veg – my girls are happy to eat beetroot, celeriac, Jerusalem artichoke, turnips and kale and sprouts to name just a few veg, and that makes me happy!

How can people find out more about Watery Lane Produce?

You can find out more at www.waterylaneproduce.co.uk or follow me on Facebook: https://www.facebook.com/waterylaneproduce or Instagram: https://www.instagram.com/waterylaneproduce/

The Countryside Kitchen meets TV Personality Chris Bavin

Wed, 01 Feb 2023 10:42:20 GMT

Best known for his involvement with the hit TV programme BBC’s Eat Well for Less, Chris Bavin is a regular face on the small screen, appearing alongside Greg Wallace.

Join presenter Milly Fyfe as she interviews Chris about how he made his way into TV, what future food trends are coming our way and what projects he’ll be working on next.

Chris is on instagram: https://www.instagram.com/chris.bavin/

For Eat Well for Less recipes visit: https://www.bbc.co.uk/food/programmes/b0520lz9/recipes

BBC profile: https://www.bbc.co.uk/food/chefs/chris_bavin

Haggis Burger for Burns Night

Tue, 24 Jan 2023 13:10:23 GMT

Burns night falls on 25th January this year and you’ve got to have a try at my twist on a traditional Scottish dish.

Instead of Haggis, Neaps and Tatties, why not try my Haggis burger with crispy potato wedges?!

After discovering my gluten intolerance I now use a gluten free Haggis which is available from Macsween here: Gluten Free Macsween Haggis (haggisuk.co.uk)

Ingredients

1lb of British Beef mince
1 Haggis (I go for Macsween Haggis)
1 onion
1 tbsp of wholegrain mustard
1 portion of Mozzarella
1 tbsp of Rapeseed oil
Potatoes for chipping
Bread roll for serving ( I use a Scotch roll)

Method

First make your burgers.

Place your mince and haggis into a bowl and mix together using your hands.
Use a little oil to help combine and form into patties,
Then place in the oven on a baking tray to cook for 25-30 mins at 200c
Shortly before the burger is cooked, place a large blob of mozzarella on to melt.

Meanwhile make your sides and toppings .

Chop potatoes into small wedges, coat in rapeseed oil, salt and pepper and cook in the oven for 30-40 minutes.
Turn the chips part way to ensure an even cook.
For the toppings, fry some onion until brown and take off the heat. Stir in the wholegrain mustard once off the heat.

Now build your burger.

Slice open your roll and butter.
Place your cooked burger in the roll smothered with mozzarella, followed by the onion and mustard topping.
Serve with potatoes wedges and a dipping sauce of your choice.

Salad optional!!

Sausage and Cheese Breakfast Muffins

Tue, 17 Jan 2023 13:19:50 GMT

With Farmhouse Breakfast Week coming up (23rd – 27th January) why not try this super tasty treat using an array of British ingredients.

Ingredients

500g plain flour (I used gluten free as I have a gluten intolerance
170g grated cheese ( I used Red Leicester from the Coop)
400g cooked sausage meat (farmhouse sausages)
4 eggs
330ml milk
8g baking powder
1/4 tsp of Xantham Gum (only if cooking a gluten free version)
75ml of vegetable oil

Meet the Producer - B Tomlinson & Son, forced rhubarb growers

Thu, 12 Jan 2023 10:13:26 GMT

A family business

Rhubarb grower Robert Tomlinson of B Tomlinson and son, took over from his dad about 20 years ago, and started to build the business up, right in the heart of Yorkshire’s rhubarb triangle.

They’ve been growing rhubarb and other vegetables on the farm in Pudsey for about 140 years, which started with Robert’s great grandad Robert, his grandad Bernard, his Dad David, before Robert took over.

The business is all about quality and looking after the land, doing things in the traditional way to keep it alive.

Rhubarb is grown almost the same way it was when Rob’s great grandfather started, and the family are strong believers that they are there to look after the land until the next person takes over, after all the land has been there much longer than we they have and will be there much longer if its looked after.

Robert grows his crop in a rotation and now puts clover and phacelia as a cover crop to put nutrients back into the soil.

From York to New York!

Most of the rhubarb produced goes to catering companies, some to restaurants and Michelin star chefs throughout the country – it even goes to Paris, Berlin, Zurich, Copenhagen, and unbelievably New York (USA).

Robert still finds it amazing that his crop travels all the way from the tiny place of Pudsey in Yorkshire across the pond.

Times change

Many years ago, through the wars, the 50’s and 60’s, the business had 12 forcing sheds producing 70-80 tons of rhubarb each year, then in the 80’s it went out of fashion and became uneconomical to grow due to the time and labour requirements.

Most of the 200 growers in Yorkshire gave in and the sheds fell into disrepair, as did most of theirs.

Robert’s Dad cut down to 1 shed but never gave up, just to keep the tradition going. In the 2000’s it started to become more popular again and it was down to the chefs on tv that had really promoted it over the last few years to keep the demand alive.

So Robert started to build production back up, and he now have 5 forcing sheds. He also grew cabbages and cauliflowers and other brassicas, but the last couple of years has seen a decline in staff, so unfortunately they’ve cut the brassicas right back as there is only him and his wife as the labour, so they’re concentrating on the rhubarb growing.

These days Robert grows varieties, which he would class as new varieties as they’ve only had them 50 years compared to the old varieties which they’ve been growing for over 140 years.

These are called Stockbridge Harbinger and Stockbridge Arrow, these are red in colour and better flavour than the ancient ones which are pale pink, which are more difficult as they are less vigorous and produce less rhubarb but the quality is what is required over quantity!

The future

Looking into the crystal ball, Robert thinks the future is looking ok with the rhubarb business, as long as it doesn’t go out of fashion again.

There are so few growers now that there is never enough to go around, especially as the forced rhubarb growing technique is very difficult to modernise.

Robert comments that it’s almost impossible really as staff will always be a major factor as it’s a labour intensive crop. Robert’s children are interested and do help out, but there are only 10 growers left and he is one of the youngest.

Robert foresees in another few years there will be even less growers so he is trying to build his business to future proof and maintain the tradition.

Let’s come into the kitchen

When I asked Robert what he likes to do with rhubarb he answered ‘I still love a rhubarb crumble with loads of custard but it’s used in starters mains and desserts these days, even juices and sodas’

So in homage to the rhubarb growers of the Yorkshire triangle, let’s raise a glass of rhubarb gin.

Here is my recipe, which you can also find in the new e-cookery book No Fuss Meals for Busy Parents

Ingredients

You will need:

3-4 stalks of rhubarb
500g caster sugar
1 litre bottle of cheap plain gin
(Nothing fancy as you’ll be changing the flavour. I use Aldi’s own brand)

Method

Mix the sugar and rhubarb together and leave overnight in a sealed jar to allow the sugar to draw out the juice.

The next day add the gin and seal in an air tight vessel.

Shake daily to ensure the sugar dissolves.

After 4 weeks, your rhubarb gin should be ready.

Strain through a muslin cloth and enjoy your drink with some tonic water)

Social media

For more information on Robert’s rhubarb, you can follow Rob on Twitter or Instagram @RhubarbRob

Gluten Free Salted Chocolate Brownies

Tue, 10 Jan 2023 13:28:08 GMT

You’ve got to give these rich chocolaty treats a go, simply divine!

Another delicious gluten-free bake – you wouldn’t be able to tell the difference

And pretty no fuss with a star rating of ⭐⭐

( 1 star being simple and easy, 2 meaning a little more effort and 3 stars means that you’d need to invest a little more time into that bake)

Ingredients

250g butter ��
200g dark chocolate ��
100g gluten-free plain flour
50g cocoa powder
4 eggs ��
280g caster sugar (look for silver spoon)
A jar of Carnation caramel
A sprinkle of Cornish Sea Salt

The Countryside Kitchen meets Dan Downs of British Sugar

Sun, 01 Jan 2023 10:46:25 GMT

In this episode, presenter Milly Fyfe chats with the Head of Agriculture at British Sugar, Dan Downs after her recent visit to the sugar beet factory at Wissington.

Milly is on a mission to make more people aware that sugar is grown in the UK and how sustainable a crop it really is.

Milly and Dan chat about how sugar is produced, processed and lands on the supermarket shelves as well as all the by-products that are produced.

So much insight in this episode – dive in and let me know what you think at hello@millyfyfe.com

Here are a few links:

https://www.britishsugar.co.uk/

https://www.britishsugar.co.uk/sustainability/case-studies/2018-04-10-online-food-teaching-course-for-primary-school-teachers

The Countryside Kitchen meets Head of Tewinbury Cookery School, Lee Maycock

Sun, 11 Dec 2022 10:51:46 GMT

In this bonus Christmas episode, I chat with Lee Maycock, Head of Tewinbury Cookery School in Hertfordshire about their field to fork ethos, what courses they offer and how you can attend a cookery course in 2023 – it would make a fantastic Christmas present!!

Find out more by visiting https://www.tewinbury.co.uk/cookery-school/

Or Follow on Instagram https://www.instagram.com/tewinburyfarmhotel/

Lee has travelled the world in his career as a chef, preparing and cooking food for numerous celebrities, sports professionals and public figures. He’s also worked with pretty much every Michelin chef going and I hope one day that he’ll introduce me to his showbiz pals, especially James Martin!!

Please enjoy this episode and get in touch with me if you’d like to work with me in the future. Email: hello@millyfyfe.com

The Countryside Kitchen meets Ollie Brown of Bluebell Dairy

Thu, 01 Dec 2022 10:58:22 GMT

In this episode, presenter Milly Fyfe talks to Derbyshire Dairy and Diversification farmer Oliver Brown of Bluebell Dairy.

Hear how Ollie and his family have transformed their business into a successful visitor attraction, where people can come and see the cows being milked and enjoy some delicious ice cream too.

For more information on Bluebell Dairy, visit: https://bluebelldairy.co.uk/
or follow on social media

Facebook: https://www.facebook.com/BluebellDairy

Instagram: https://www.instagram.com/bluebell_dairy/

I'm launching an e-cookery book!

Tue, 29 Nov 2022 10:21:29 GMT

Here’s what you need to know:

Northamptonshire based podcaster, food blogger, Farmers Wife and Mother, Milly Fyfe is launching an e-cookery book to help people who enjoy cooking but are time poor, create family friendly meals from scratch, with backing from HRH The Princess Royal.

It comes at a time where people are feeling the pinch, purse strings are tight, and people are looking for cost effective ways of preparing meals with batch cooking, slow cooking and low energy cooking.

The recipes are pulled together from the successful food blog No Fuss Meals for Busy Parents and the podcast ‘ The Countryside Kitchen meets’ where Milly interviews food producers and farmers about what they grow, rear or process and how they can make a tasty meal using those ingredients.

There is a real emphasis on seasonality and highlighting local food producers, ensuring low food miles, provenance and sustainability, whilst making the meals accessible, easy to make and the whole family can enjoy.

Commenting on the e-book launch, author and entrepreneur Milly Fyfe commented ‘I want to help people eat well for less and enjoy cooking a meal from scratch. I’ve often found some cookery books and TV programmes too complex with ingredients that are expensive or not accessible to the average person. As a busy parent myself, I want to feed my family well, but am often time poor. I’ve put together these recipes from my own repertoire as well as from farmers and foodies that I have interviewed using British ingredients.

‘No Fuss Meals for Busy Parents was first conceived during the height of the pandemic, where I would take photos of the produce I was growing in my garden, document what was happening on the farm and involving my two young children in the growing, cooking and eating of homegrown produce. Very quickly people became interested in what we were up too and I wanted to share a few easy, no fuss recipes to help provide inspiration at mealtimes. Now that everyone is worried about the cost of living, I want to empower people to recognise what they can make, what local farmers and food producers have available and in season, and ultimately help the local economy. ‘

The book will be raising money for The Farming Community Network , supported by Love British Food and has been endorsed and fore-worded by HRH The Princess Royal.

Milly commented further ‘I cried when I received the letter from Princess Anne who wanted to endorse and foreword my book’. ‘All the hard work and determination is paying off and having Royal support is the icing on the cake’. ‘I hope the book helps to make a difference, raise some money for charity, get more people cooking and showcasing the field to fork supply chain in a fun and interactive way’. ‘Most of all is that I want more people to Buy British and champion those hero ingredients at mealtimes’.

An e-book launch will take place on Friday 16th December, and a copy will be available to purchase and download on Amazon for £4.95. Pre orders can be taken now by visiting: https://www.amazon.com/dp/B0BNC29C3N?ref_=pe_3052080_276849420

Printed copies will be available at a later date.

For more information on the book launch, visit www.millyfyfe.com or https://linktr.ee/MillyFyfe

The Countryside Kitchen meets Editor of The Youngstock Magazine, Emma Smith

Tue, 01 Nov 2022 11:04:01 GMT

In this episode, presenter Milly Fyfe chats to Emma Smith, editor of The Youngstock Magazine a publication for children aged 7 – 11 years who are passionate about the countryside, food and farming.

Emma is a busy mum of two, farmer’s wife and also works as the youth development coordinator for the Hereford Cattle society.

Tune in as we chat about managing a busy home, striking a work/life balance, how Emma created The Youngstock magazine and a few tasty recipes thrown in for good measure.

For more information on The Youngstock magazine visit: https://www.theyoungstock.com/

The Countryside Kitchen meets First Time Dairy Farmer Sophie Gregory

Sat, 22 Oct 2022 10:11:05 GMT

Presenter Milly Fyfe talks to first time farmer, Sophie Gregory an organic Arla dairy farmer from the South West.

Join us as we chat about juggling family life, running a business and how to cook some super tasty meals that everyone can enjoy.

27:50 Time Saving Hack – Roast Dinner Soup

You can follow Sophie here: https://www.instagram.com/farmer_in_training/

Email me your mealtime suggestions or requests to join in a future episode at: hello@millyfyfe.com

Make sure you are following me on social media too: Milly Fyfe | Diary of a Farm Wife / Mummy (@millyfyfe) • Instagram photos and videos

The Countryside Kitchen meets Go-Ahead Cumbrian Farmer Jim Beary

Thu, 01 Sep 2022 10:17:54 GMT

I’m back for season 2 of The Countryside Kitchen meets!

In this episode I chat to go-ahead Cumbrian Farmer Jim Beary about life on the farm, what motivates him, how his business has grown and what he enjoys cooking. You might also see him on the TV soon… watch this space!

22:15 Time Saving Hack – Leftover fruit ice lollies

You can follow Jim on Instagram: Jim Beary (@farmer_beary) • Instagram photos and videos

The Countryside Kitchen meets Josie Brown of Browns British Cut Flowers

Sun, 01 May 2022 10:21:42 GMT

Presenter Milly Fyfe chats to Josie Brown of Brown Cut Flowers. A mum of 4 young children, farmer’s wife and inspiring cut flower business owner.

We talk about how Josie juggles it all, what motivated her to launch a cut flower business and some tasty recipe suggestions that are quick, easy, and of course no-fuss.

Find out more about Josie by clicking here: https://www.brownsbritishflowers.co.uk/

To follow the No Fuss Meals for Busy Parents food blog click here: https://nofussmealsforbusyparents.com/

The Countryside Kitchen meets Butcher, Curer, Teacher and Consultant, Rich Summers

Fri, 01 Apr 2022 10:26:27 GMT

Host Milly Fyfe chats to Leicester born and bred Butcher Rich Summers, who has turned his hand to supporting independent meat producers, helping to add value to their product with charcuterie, curing, smoking and marketing less favourable cuts.

We chat about ethically produced, sustainable meat production, what we enjoy preparing and cooking as well as a few time-saving hacks.

Join me on the 1st of each month to discover the next episode of The Countryside Kitchen meets

And don’t forget to drop me a line with suggestions on who you might like to hear on a future show.
Email me: hello@millyfyfe.com

The Countryside Kitchen meets Kenyan Pig Farmer Flavian Obiero

Tue, 01 Mar 2022 11:35:01 GMT

Host Milly Fyfe chats to Kenyan pig farmer Flavian Obiero.

Born and raised in Kenya, Flavian travelled with his family to the UK when he was 15 and quickly became involved in food and farming.

Hear about his career progression to date within agriculture, what he enjoys cooking (especially bringing out those African flavours) and what’s in store for Flavian as we look to the future.

Join us for another episode of The Countryside Kitchen meets

Be sure to DM me @MillyFyfe with your requests for recipe suggestions or who you’d like to hear from next.

Flavian can be found on Instagram @FlavianCooks or @KenyanPigFarmer

The Countryside Kitchen meets Social Media Sensation Elsie-May

Tue, 01 Feb 2022 11:38:19 GMT

Presenter Milly Fyfe chats to 12 year old school-girl Elsie-May who became a social media sensation after posting a video about food miles and the importance of shopping locally. I chat to Elsie-May and her Dad Richard about what motivated her to produce the video, what plans she has for the future and a few time saving hacks when it comes to meal time preparation too.

Get involved to by telling me what your cooking right now, tell me who you like to hear on future podcasts and share the episodes with family and friends.

And once you’ve listened to the podcast, why not view the original video that Elsie-May produced.
Find it here: https://www.facebook.com/1418891758/videos/1009789399597379/

The Countryside Kitchen meets Gold Medal-Winning Paralympic Champion Charlotte Henshaw

Sat, 01 Jan 2022 11:43:38 GMT

Host Milly Fyfe chats to gold medal-winning paralympic champion Charlotte Henshaw about what it takes to become a world-class athlete, what routine an athlete follows and how it felt to compete in the last 3 Olympic games.

If you are into sport and want to get an insight into the career of an inspiring young sportswoman, then tune into this podcast.

There are also a few mealtime recipe suggestions and some time-saving hacks.

Follow Charlotte @chensawGB

For more recipe ideas visit my food blog: www.nofussmealsforbusyparents.com

The Countryside Kitchen meets Passionate Pig Farmer Kate Morgan

Sat, 18 Dec 2021 11:52:13 GMT

Host Milly Fyfe chats to passionate Yorkshire pig farmer Kate Morgan who recently hit the headlines highlighting the plight of the British Pig industry.

We chat about the importance of buying British, how you can help at home, as well as a few tasty recipe suggestions and promote how to get involved with the Bite into British and Save our Bacon Campaign too.

#BiteIntoBritish

#SaveOurBacon

@katemorgan24

The Countryside Kitchen meets Jenny Jeffries, Author of the Cookbook For the Love of the Land

Wed, 01 Dec 2021 11:56:58 GMT

Presenter Milly Fyfe catches up with Jenny Jefferies author of the cookbook For the Love of the Land. Together they explore the backstory behind the cookbook and showcase UK food producers that feature within the publication.

You can find out more about For the Love of the Land: https://www.jennyjefferies.co.uk/for-the-love-of-the-land/

The Countryside Kitchen meets Kirsty Wilmott, Founder of Manor Farm Drinks

Mon, 01 Nov 2021 12:00:11 GMT

Presenter @MillyFyfe chats to Northamptonshire based soft drinks producer Kirsty Wilmott of Manor Farm Drinks, who makes deliciously tasting cordials from hedgerow goodies surrounding her family farm. We’ll talk about juggling work and home life as busy parents with young children, how Manor Farm Drinks was founded and what she’s got up her sleeve with the development of the business. There’s also some time-saving hacks and meal-time inspiration. Hope you can join us!

The Countryside Kitchen meets Love British Food Founder Alexia Robinson

Fri, 01 Oct 2021 11:09:29 GMT

British Food Fortnight is held between 18th September and 3rd October this year. Presenter Milly Fyfe talks to the founder of the 20-year-old Love British Food organiser, Alexia Robinson about her motivation to create such a flagship campaign, celebrate success, and look forward to what’s to come and how people and communities can get involved.

With celebrity backing from the likes of Liz Earle, Raymond Blanc, Martin Clunes and Damien Lewis, as well as Patron the Duchess of Cornwall, Alexia really has achieved sensational support and long may it continue.

For more information visit: https://www.lovebritishfood.co.uk/

The Countryside Kitchen meets Richard Bower, Lower Drayton Farm, Penkridge

Wed, 01 Sep 2021 11:16:32 GMT

Hear from Staffordshire farmer Richard Bower of Lower Drayton Farm, Penkridge.

Farmer Richard is a very dynamic and progressive farmer, who enjoys engaging with the

public on all aspects of food production as well as launching his very own farm

park and play centre within the mainstay of the farm business, a traditional

beef and arable farm on the edge of the M6 motorway.

You can hear how Farmer Richard has diversified his business, gain an insight into how

diverse the farming industry is, as well as some recipe ideas and time-saving

hacks to help speed things up in the kitchen.

Follow The Countryside Kitchen meets here: https://feeds.captivate.fm/the-countryside-kitchen/

You can listen to the show trailer here: https://player.captivate.fm/episode/48ed7f16-b42b-49b9-9bb8-53d0fca73927

You can view information on No Fuss Meals for Busy Parents here: www.nofussmealsforbusyparents.com

Trailer for No Fuss Meals for Busy Parents

Thu, 15 Jul 2021 11:27:30 GMT

A food and farming podcast inspired by the No Fuss Meals for Busy Parents blog

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