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C R U M B S

C O O K S

W I T H

Beth spent three months catering in Italy a couple of years back, and it’s clear how the experience has informed her food and cookery style. Out the back of the cottage, in her garden, she’s planted a mini Italian herb garden – here she grows rosemary, thyme, sage and a bit of lavender, too. She takes us out there to collect some of the greenery for our lunch. “I was in Italy, as someone asked me to go out and cater for a yoga retreat there. They had these herb gardens, and they just smelled amazing. I’d get up at silly o’clock in the morning to go and walk round them, and make sage tea.” Back in the house, Beth adds the herbs to a casserole dish of red onion and beetroot before sliding it into the oven. As it cooks, wafts of their fresh fragrance sweep over the kitchen. Beth cracks on with a cannelloni bean hummus, whizzing up the pale beans with tahini, a little lemon, garlic, and a couple of sun-dried tomatoes in a Magimix – her most-used piece of kitchen equipment. “I’d be in a right pickle if I didn’t have this,” she says. “I make so much hummus and pesto for the food assemblies and markets, I use it all the time.” Beth makes produce for both the Bradford-on-Avon and Frome food assemblies, formed of groups of producers who aim to make local, quality food available to consumers, giving them the convenience of a supermarket. You place your order from them, then collect your goods at the same time and place each week.

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Crumbs Bath & Bristol - Issue 68  
Crumbs Bath & Bristol - Issue 68  
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