Hello to you all and my new look newsletter *Shore to Shore* this is my free edition to all my subscribers, where has the last month gone. I hope you are all very well and enjoying the slow change in seasons. Something a little differing from me this week I am welcoming my friend and fellow cookbook author Kathy Slack *Tales from the Veg Patch* to share some recipes with you. I know you are going to love Kathy’s style and approach to cooking.
Tune in tomorrow I will be on your telly on ITV from 9.30am on James Martin’s Saturday Morning with David Baddiel, Romy Gill and Merlin Griffiths. I will be cooking my parchment paper trout recipe and something sweet my chocolate and hazelnut fudge recipe. We had so much fun together a really great atmosphere.
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So it brings me great joy to introduce you to my friend Kathy and to her world here on Substack *Tales From the Veg Patch* that I know you will simply just love. Kathy and I have known each other for a number of years through books and various events where the best of foodies come together at various food festivals and events; a love of good food has always connected us. I admire Kathy’s incredible energy and enthusiasm for all things vegetables, growing and beyond. I see her as a strong, influential woman on the food scene, something which I feel is so vital.
I have always felt very strongly about the importance of women supporting women in this industry and celebrating our own unique achievements and differences. Kathy has such a fabulous sense of style, down to her incredible ability to synchronise an outfit, co-ordinating wellies to headbands included. Kathy is always interested and interesting, and we always have so much fun when we are together, fun is so important.
Kathy and I wanted to extend that collaboration and friendship here in our newsletters. So I am delighted to share a fun Q&A with Kathy and recipes with you which are from Kathy's cookbook, Tales From the Veg Patch - Kathy’s recipes are beautiful I hope you enjoy them. Much love Ex
What did you want to be when you where little?
Actor or archaeologist (got bored after the As)
Flowers or Chocolates?
Chocolates. Always.
Favourite Aperitif ?
Negroni…
Favourite season?
Ooo tough one. Late summer turning into Autumn. That point in September when the schools have gone back and I get the countryside back to myself again. Plus the harvest as are at their best.
Do you have any fears?
Moths.
Read a book or listen to an audio book ?
Book. No contest!
Favourite luxury ?
I am a sucker for a fancy spa and a massage.
Dress or jumpsuit?
Jumpsuit. Obvs!
Griddled helda beans with goat’s cheese, herbs and flowers
Serves 4
15 minutes
700g Helda beans, or other flat beans, such as young runner beans if you can’t find Helda, topped and tailed
6 tbsp extra virgin olive oil
1⁄2 tsp runny honey
1 tsp cider vinegar
2 spring onions, finely chopped
a small bunch of mixed green herbs (parsley, mint, dill, sorrel, chives, basil ...)125g soft, creamy goat’s cheese edible flowers (chives, nasturtiums, pot marigolds ...), to finish (optional)
Helda beans are like runner beans 2.0. They are flat and long like runners, but smooth-skinned and stringless – a runner bean after a facelift. They grow prolifically, reliably and untroubled by pests, but if you don’t grow your own, they are easy to get hold of in shops, often sold as flat beans or stringless beans.
The griddling of the beans can be done, excellently, on the grill of a barbecue over a medium-high direct heat or in a griddle pan.
I almost always serve this dish at barbecues, scattering generous handfuls of herbs (and edible flowers if I can find them) on top with crusty bread alongside. It’s a blousy, relaxed dish that has lazy summer lunch written all over it.
Set a griddle pan over a high heat and leave it to get really hot, or prepare your barbecue grill (see intro). Toss the beans in 2 tablespoons of the olive oil. Place them in the hot griddle pan or on the barbecue grill and cook for 2–3 minutes, then turn them over and cook for the same amount of time on the other side, so they become branded with dark char lines on both sides. Depending on the size of your griddle or barbecue, you may need to do this in batches to achieve uniform charring. Once cooked, transfer to a heatproof mixing bowl.
In a bowl, whisk together the remaining olive oil and the honey, vinegar and spring onions, along with a pinch of salt. Tear the herbs and add them too. Mix, then check the balance of flavours and adjust as needed. Pour the dressing over the warm beans and muddle everything together gently.
Arrange the dressed beans on a serving platter. Daub pieces of goat’s cheese on top, shower over a confetti of petals to finish, if using, and serve.
Courgette, cumin and lime fritters
Makes 8–10 fritters
30 minutes
60g self-raising flour
1 tsp ground cumin
1⁄2 tsp flaky sea salt
1 egg
40ml whole milk
250g courgettes, trimmed
3 tbsp finely chopped coriander leaves
1 lime, zest and juice
200ml sunflower oil, for frying 200g natural yogurt
For a tasty, fuss-free supper, you really can’t beat a fritter. Here, cumin, coriander and lime embellish an otherwise straightforward batter good for any grated veg, but do experiment with other flavourings – basil and lemon or smoked paprika and chilli – or leave out altogether. Our heroes are courgettes this time, but they could just as easily be grated carrot, beetroot, parsnips or cauliflower another day. And after you’ve made them for supper, try them cold for a packed lunch, or cook them small and serve as pre-dinner nibbles. Endlessly versatile, this is a real workhorse recipe.
Preheat the oven to 120°C/100°C fan/gas mark 12.
Whisk together the flour, ground cumin, measured salt and a few turns of pepper in a large bowl.
Beat the egg and milk together in a jug, then pour it gradually into the dry mix, whisking as you go, to create a smooth batter.
Grate the courgettes onto a chopping board using the coarse side of a box grater, then squeeze them between your hands to get rid of any excess liquid. Add the gratings to the batter with 1 tablespoon of the chopped coriander and the lime zest and stir through.
Pour the sunflower oil into a large, non-stick frying pan so it is, give or take, 2cm deep. Warm over a medium-high heat until a droplet of batter fizzes on contact with the oil. Spoon big tablespoon-sized dollops of the batter into the pan and fry for 4–6 minutes on each side. They are ready when the outside is golden and the inside is fluffy and just cooked through. You may need to do this in batches, so transfer the cooked fritters to a plate lined with kitchen paper and pop them into the warmed oven while you do the rest.
Mix the yogurt with the remaining coriander leaves, the lime juice and a pinch of salt, and serve it in a bowl alongside the pile of warm fritters.
Spring clean or maybe a time to treat yourself to something new for your kitchen. My Prep Set in collaboration with Falcon Enamelware is available to buy online. My prep set has everything you need and will become essential in your kitchen. The six-piece set in classic pigeon grey features bowls of various sizes and a stylish colander.
My kitchen set with my exclusive recipe *Rose Summer Pudding* with Pink Gin is available to buy at Fortumn & Mason.
POSTCARDS from midlife. What a joy to join the brilliant Lorraine Candy and Trish Halpin on their Postcards From Midlife retreat in Cornwall at the St Moritz Hotel last weekend. A group of talented and inspiring women and so much resonating with me as I navigate my way through midlife and all that brings. It was so lovely to cook for you and share with you what brings happiness to me in my everyday life.
I am loving my new coveralls from Beyond Nine in Midnight featured in this photo with Lorraine and Trish. So comfortable paired with my waffle one vintage nike trainers in picante red. This jumpsuit works equally well with my square toe ballet flats from M & S.
Coming up early next week some Easter styling inspiration to get you feeling in the mood for Spring and hosting over the long weekend.
Hurray! So delighted to share these recipes with you. And I cannot wait to share some of yours on my newsletter this week too. Yum! 💚