Trying to fill the gap in the market

emissions. nvironmentally friendly, I think not. Diets have unintentional consequences. We demand and expect uninterrupted accessibility to fresh vegetables, so we are not happy to be greeted by empty supermarket shelves. We are dependent on imports from warmer climes and that comes at an environmental cost through air transportation. We need to consider locally produced fruit and vegetables and become more dependent on produce that is seasonal, were we not fed the line that after Brexit we would become a self-sufficient island, or was that another spin?

So, on a whim, I decided to source some vegetarian fast nosh in Bridport. My first destination was Kernow Pantry which was closed. I was looking for the most imaginative and enjoyable vegetarian pasty.

So, I ventured into West Bay, visiting the Cornish Bakery. The place was buzzing and full of walkers, some clutching hot water bottles. Yes, I did do a double take. Three choices of vegetarian pasties looked tasty enough but with predictable and lacklustre fillings.

Washingpool Farm had one choice: a small homity pie, but at nearly £3 this pie was a little hard to swallow.

Rise Bakery rose to the challenge with four choices of vegetarian pies. I bought a feta and vegetable pasty and a barley and mushroom roll.

Bridport was once described in the tabloids as a town with a bohemian edge. It needs to embrace that reputation and cater more for those vegetarian souls.

A cheese and onion pasty is not inspiring. What about some vibrant street food? Plenty of empty shops to fill...

Mum’s Kitchen... with Diana Holman

Date, Olive Oil and Fennel Cake

This unusual recipe make a moist and delicious cake. You will need a 23cm round cake tin.

Ingredients:

Serves 8-12

250g white self raising flour

100g light soft brown sugar

150g golden caster sugar

2.5ml baking powder

20ml fennel seeds, crushed and toasted

200g soft, sweet dates, ready stoned

300 ml extra virgin olive oil, plus a bit to grease tin

Grated zest and juice of 2 oranges

3 large eggs

60ml runny honey

Method:

Preheat oven to 160C/140C fan oven Place flour, sugars, baking powder and 10ml of the fennel seeds in a bowl. Combine dates, 250ml olive oil and orange juice in a processor until you have a smooth, fine mixture.

Add eggs and orange zest and whizz again. Fold the puree and the dry ingredients together.

Vittles (food & drink)

Lizzie Crow – AKA Lizzie Baking 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.