So the fair season has kicked off for me and I have already enjoyed seeing lots of lovely customers. I may well be heading your way in the run up to Christmas so do check out where I'll be by clicking here. Not only can you replenish your olive oil and balsamicstocks but you are guaranteed to find all sorts of fantastic present inspiration at the many other lovely stalls. Don't forget all these fairs are raising funds for great causes, and as stallholders we give 10% of our takings direct to the charities that each fair is supporting, so give yourselves a pat on the back on the basis that you are shopping and giving at the same time.

This year by far the most stressful part of the fair season is leaving the dogs. Billie is absolutely fine, but Bert is still quite young and quite challenging, and he seems to get really anxious, poor him. He's fine when someone is with him, but even an hour on his own leaves me wondering what I might come back to! Thank goodness for a great team of very lovely friends, neighbours and dog walkers who are coming to the rescue - you are so appreciated. I am sorry, but he really doesn't mean to be naughty!

The temperature has really plummeted this week - our winter duvet went back on the bed yesterday, and we even turned the heating on last night. Despite the chill, autumn is still my favourite season - I love any excuse to "snug up" and light a fire, and comfort food is high on the agenda too. As you well know I am an advocate for simple food, and if you're stuck for time a traybake is so quick and easy - it's also scrummy, it looks good, it's a great way to use up anything you have in the fridge and there's only one thing to wash up too! In this veggie version I have used butternut squash, yellow courgette, cauliflower, red onion, kale and chickpeas but you could very easily add in some chicken or fish. (Pic taken before it went in the oven)

You literally just need to chop up the veggies in to similar sized chunks and place on a large baking tray. Add the chickpeas, chicken or fish, drizzle with olive oil and sprinkle with rock salt and black pepper and then bake in the oven at 180C for about half an hour.

I really hope I will see some of you on my rounds but if you are in need of some stocks now then do please head to the website to place an order - for this weekend only you can get 10% off all individual bottles and jars by entering AUTUMN19 at the checkout.

Thank you as always


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