Keep it simple for a really lovely meal

grown under a Mediterranean sun seems to take on a different appearance and flavour. We enjoyed succulent whole chickens roasted over vine roots. This was served with what seemed a simple tomato salad, but the flavours were beyond ‘simple’ – rich, sweet tomatoes enhanced by the purity of salt, pepper and sugar, fresh basil, chives, and thyme and with a scattering of goats’ cheese and olive oil croutons! It was food made with love. Good food never needs to be overworked or over glamourised. Keep it simple.

So as Valentine Day approaches, my advice for those cooking for loved ones, is keep it simple. Hours spent slaving away over a hot stove is a prehistoric expectation, don’t do complicated, be ‘in love’ with the food you prepare.

Food is love made visible. One impressive simple thing you can do is make your own butter. It’s easy to make and is delicious on fresh bread.

Whisk 600ml of double cream in a mixer; the cream will thicken and soon afterwards it will begin to separate into butter fat and buttermilk. At this stage, drain off the buttermilk and put to one side, use this to make scones or sodabread. Then in a clean bowl of cold water, squeeze any remaining milk from the fat, and keep renewing the water until the water runs clear.

Massage in some salt (optional) I use sea salt crystals.

Form into bricks using batter paddles or place the fresh butter into a butter bell to keep it spreadable. It’s not labour intensive and makes the creamiest butter with no additives.

Mum’s Kitchen... with Diana Holman

Shepherd’s Cottage Pie

Shepherd’s Pie is traditionally made with lamb, and Cottage Pie with beef. This recipe combines both to make a rich and delicious dish. Serves 4.

Ingredients:

2 tablespoons rapeseed oil

300g lean beef mince

300g lean lamb mince

2 medium onions. Peeled and chopped

150g mushrooms, peeled and sliced (optional)

1 or 2 carrots, depending on size, peeled and finely chopped

1 tablespoon tomato puree

150ml red wine

200g tinned chopped tomatoes

1 tablespoon cornflour or plain flour

3 tablespoons Worcestershire sauce

350ml chicken stock

3 sprigs thyme, leaves picked

Sea salt and freshly ground black pepper

For the topping:

800g floury potatoes such as King Edward or Maris Piper, peeled and chopped into even pieces

Milk and butter to taste to mash in, plus 2 or 3 tablespoons of double cream if you like.

Vittles (food & drink)

Bird – is a self taught baker, who has a stall outside The Old Ship Inn in Upwey each Saturday. See her scrumptious eats at lizziebakingbird.co.uk or find lizzibakingbird on Instagram.

Lizzie Crow – AKA Lizzie