Food writer and Hackney resident Jojo Tulloh made a culinary pilgrimage to the Italian stone farmhouse of Patience Gray (Honey From a Weed) in an effort to reconnect with food and discover a style that values good, fresh ingredients. Back in London, beneath the Victorian railway arches, on roof tops and on land borrowed from parks and vicarages, she found that a new breed of food producers were baking bread, making cheese, keeping bees and growing vegetables.
In this evocative and illuminating book, Jojo shares her knowledge of this fast-changing culinary scene. Alongside vivid stories from local producers and methods for baking and pickling, fermenting and foraging, she presents fresh tasting, achievable recipes for modern peasants – Indian bread stuffed with chillies, spices and winter greens, sour dough pizzas of nettles and sausage, celebratory paellas of squid and home-grown peppers, chutneys, jam and pickles. A food philosphy that takes the best from past traditions.
And this evening we’ll have cheese tastings from the brilliant Mary Holbrook of Sleight Farm, just outside Bath. A succession of would-be cheese makers have come to work alongside her and learn the craft she has been perfecting for over 30 years. Mary makes four different goats’ milk cheeses, three soft and one hard, Cardo, Tymsboro, Sleightlett and Old Ford, sold at Neal’s Yard Dairy and the Food Hall at Harrods.