I used to live in Somerset and Anita-Clare has numerous family members living there. It is a beautiful county with astonishing food products. A huge county with  diverse landscapes, Somerset is at the forefront of the food and drink industry, with an established reputation for high quality produce. It is a buoyant £500million plus sector, with a dynamic and dedicated...

Today, we are discussing all things to do with ribs. There are 13 ribs on each side of a beef steer, from the backbone to the breastbone, perhaps 3 linear feet, and from the shoulder to the last rib, another 3 feet or more. Beef ribs can be bought in large racks, like pork ribs, or more commonly in small sections. A complete rack, usually from the 2nd to 10th rib,...

Welcome to Meat Free Monday and after yesterdays glorious weather, we’re serving up something a little more in keeping with the draich and damp day that has greeted us today. Today we give you Romanesco. One of the more unusual vegetables you’ll come across, Romanesco appears to be part psychedelic broccoli, part alien life form. Romanesco, also known...

We’re hugely excited about being involved in this years Wells Food Festival on October 12th. Now in its second year it attracted over 3500 visitors in its first year and is already looking like smashing it this year with a bigger and better programme including over 50 or Somerset’s greatest artisan producers. The event runs from 1030 – 1630 and is...

Posted on Sep 25 2014 - 11:53am by Anita-Clare Field
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We’ve been experimenting in the kitchen with many of recipes for our little pop up La Petite Bouchee including tarte flambée. We’ll be putting it on the autumn menu for sure. Tarte flambée is an Alsatian dish composed of bread dough rolled out very thin in  a rectangle (traditionally) or circle, which is covered with fromage blanc or crème fraîche,...

A chipotle, or chilpotle, which comes from the Nahuatl word chilpoctli (meaning “smoked chilli”), is a smoke-dried jalapeño. It is a chili used primarily in Mexican and Mexican-inspired cooking, such as Mexican-American and Tex-Mex. Chipotles have a distinctive smoky flavor. The flesh is thick, so the chillies are usually used in a slow-cooked dish rather...

Welcome to Meat Free Monday, today we looking at one of my favourite types of cabbage. Napa or Nappa cabbage (Brassica rapa subsp. pekinensis), also known as celery cabbage, is a type of Chinese cabbage originating near Beijing in China, and is widely used in East Asian cuisine. In much of the world, this is the vegetable referred to as “Chinese cabbage”....

We’re revisiting Kimchi today and looking at the nutritional benefits and cooking a delicious soup filled with flavour. South Koreans consume 40 pounds (18 kg) of kimchi per person annually, and Korea is credited with a rapid economic growth in part because of eating the dish. Kimchi is made of various vegetables and contains a high concentration of dietary...

The cayenne pepper, also known as the Guinea spice, cow-horn pepper, aleva, bird pepper, or, in a powdered form, red pepper, is a cultivar of Capsicum annum related to bell peppers, jalapeños, paprika, amongst others. The Capsicum genus is part of the nightshade family (Solanaceae) and is named for the city of Cayenne in French Guiana. The fruits are generally dried...

We’re back in the butchers for another prime cut, today ham hock and a delicious recipe using honey, mustard and herbs. A ham hock is the joint between the tibia/fibula and the toes of the foot, where the foot was attached to the hog’s leg. It is the portion of the leg – also known as pork knuckle – that is neither part of the ham proper nor the foot...