A Year at Otter Farm

by Mark Diacono

Cookery, Food and Drink

A Year at Otter Farm Synopsis

'Otter Farm is all about flavour. It starts and ends with the question: What do I really want to eat?' The taste of a perfectly ripe mulberry was Mark Diacono's inspiration for creating Otter Farm, a unique smallholding in Devon with every inch dedicated to extraordinary produce. Sprouting broccoli, asparagus, artichokes, borlotti beans and chard flourish in the vegetable patch; quince and Chilean guava grow in the edible forest; and pigs and chickens roam freely. Here Mark shares his colourful, beautiful recipes, all brimming with flavour and with fresh vegetables, herbs and fruit - including a warm salad of Padron peppers, cherries and halloumi, a stew made from chicken, pork and borlotti beans, a curried squash and mussel soup, and cucumber ice cream, quince doughnuts and fennel toffee apples. He charts the seasonal challenges and excitements of rural living, and offers practical advice for cultivating the best of the familiar, unusual and forgotten varieties at home. With luminous photography that captures life in the kitchen and outdoors, this ground-breaking book reveals how even the most exotic and exciting tastes can have their roots in British soil.

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All versions of this book

ISBN: 9781408828618
Publication date: 05/06/2014
Publisher: Bloomsbury Publishing PLC
Format: Hardback

Book Information

ISBN: 9781408828618
Publication date: 5th June 2014
Author: Mark Diacono
Publisher: Bloomsbury Publishing PLC
Format: Hardback
Pagination: 384 pages
Genres: Cookery, Food and Drink,
Categories: Gardening: growing fruit & vegetables, Cookery by ingredient, Memoirs,

About Mark Diacono

Mark Diacono is an award-winning writer and photographer. Known for his commitment to sustainable, ethically produced food, Mark was head of the Garden Team at Hugh Fearnley-Whittingstall's River Cottage for many years before setting up Otter Farm, the Britain's first and only climate change farm. @MarkDoc / @OtterFarmUK / otterfarm.co.uk

More About Mark Diacono

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