One of my passions since 2016 has been to promote the talents of local makers through markets in various venues in Norwich and North Norfolk. This Summer I have been involved in a project with LoveHolt, curating and organising a contemporary craft market in Appleyard in the town every Sunday in July and August. The impact of the Covid Pandemic has been far reaching and many makers have lost considerable revenue due to the cancellation of many events. This outdoor market offered them a chance to restablish contact with their followers and sell new work. It also was a welcome opportunity to reconnect with other makers in a safe and positive environment. With the slight ease on restrictions and the introduction of face coverings being worn in indoor retail spaces, we have also introduced a pop up indoor market in The Old Bookshop. Open 11-3 every Sunday until 30 August.

I spent most of last week in the gorgeous sunshine with my dyepots creating a range of new summer shades from plant dyes in my ‘stash’

Among the precious cargo in my battered tin trunk (aka my dye safe!) was a bag of turmeric I had brought back from Morocco, freshly ground by Abderrahim in his tiny spice shop in the medina of Essaouira, the smell and colour transported me back to happy times and I mixed up a batch to dye some 4 ply Blue Faced Leicester (grab some while it’s still here)

I love the idea of ‘cooking with colour’ and apply my zero-waste ethos to the kitchen as well when preparing food. I have been reading Retreat - The Joy of Conscious Eating by Daniel Jardim, a South African chef and food writer and came across his recipe for Parsnip Marmelade. This inspired my interpretation of a ‘sunshine chutney’ using a few straggly looking veg left in the drawer of the fridge (HALF A PARSNIP, HALF A SWEDE AND HALF A SWEET POTATO WITH A THUMB OF GINGER) that needed to be used up before my next visit to my local greengrocers. So here is the recipe, slightly adapted from the original.

ZERO-WASTE SUNSHINE CHUTNEY

Heat a small amount of vegetable oil then add:
1 Tblsp pickling spice mix (coriander seeds, mustard seeds, crushed red chillies, ginger, bay leaves, allspice, black peppercorns, cassia )
1 tsp cumin seeds
1 star anise

Stir on medium heat until spices begin to brown then add:
1 cup of grated sweet potato
1/2 cup of grated parsnip
1/2 cup of grated swede
finely sliced rind of 1 orange (save juice for later)
1 tsp turmeric
2 Tbsp fresh ginger, grated

stir for one minute
combine juice of 1 orange with water to make up to 1 cup of liquid and add to mixture with:
30ml apple cider vinegar
2 cups brown sugar
salt & pepper to taste

SImmer uncovered for 40 minutes until thick and glossy

Pour into pre-sterilised jars and enjoy with your next curry or some cheese and crackers!

Enjoy!

#earthday2020 #togetheralone #100dayproject2020... Took a break from things for a while to enjoy #metime #slowdown #lockdown

Enjoying daily walks and finding inspiration.. #bedfordcord #coloursofnorfolk ##plantcolour #backtomypots #backontheloom

Happy #earthday

back here soon…