Charlotte's Newsletter | Issue 5
Issue 5Â | Friday 8th April 2022
Welcome to Issue 5
Thank you for joining me again. It's back to work again this week after a lovely week in the Lake District. I've lost count of the number of times I've been there now, and it never fails to delight, whatever the time of year. Now that I'm back at my desk, I have lots to share with you at this busy time of year.
I went straight back to teaching this week, and I've had a brilliant time teaching classes in Birmingham again. Following a number of enquiries, I've listed my upcoming class dates below again. I also visited the brilliant Core Academy in the Jewellery Quarter to deliver a French cooking class to their Year 10 students. It was a joy to combine my love for France and food, and to teach in both French and English. The students made a real feast to take home and share with their families. Many were observing Ramadan, and so it was great that they could share the food with their families and not miss out. It is such a privilege to teach such engaged students.
I seem to have received a lot of enquires for my private one-to-one online classes for hen parties recently, as lots of people can now finally plan their weddings, thank goodness.
With the Easter holidays almost upon us, I thought I'd share some recommendations for the coming weeks, for festive feasting, chocolate eggs and indeed hen's eggs too. And in case any of you have or know school aged children who are interested in food and would like an activity for the holidays to keep up your sleeve, you may like to know about the Guild of Food Writers (I am Chair of the Guild) is running a Young Food Writer of the Year Competition, and entries are closing soon, so do get entering this month.
Until next time, take care,
Charlotte
Charlotte's Basket
The last week or so has been rather exciting from a culinary perspective. We've started to see some new ingredients ready to enjoy, marking a real change in the seasons. I'm always on the lookout for what's fresh, local and in season when shopping, as it offers so much variety and interest throughout the year, as well as offering good value for money, optimum flavour and nutrition and ingredients travelling fewer miles along the way.
The first English asparagus is now available, and it is tasting fantastic. I won't buy imported green vegetables, and so it's really a treat to savour, and I cook it most days when it is most prolific. I've seen Jersey Royal potatoes hit the shops in recent weeks, too. I find they are a bit of a love-hate variety, but if you're in the love camp, you'll be pleased to know the season has started. I've also seen some really amazing mushroom varieties around this week. I like to buy more interesting varieties than the standard white buttons, which I'm convinced have no flavour, compared to brown varieties. Mark's Mushrooms has a fascinating range. Very excitingly, our first salad leaves are available, and we've been cutting them this week. I just love fresh salad leaves, and have been growing some mixed leaf varieties in the greenhouse, but they'd work so well indoors on a sunny windowsill, too. I cannot recommend trying to grow your own enough if you can. It is a revelation.
Charlotte Loves
Food shopping for Easter
The best lamb I have tried recently is Dolwen PGI Welsh lamb. Stock up on a half or a whole if you have the freezer space. It is superb.
Have you tried a Colomba before? It is an Italian Easter cake, made from a yeasted or sourdough leavened enriched dough, studded with dried fruit and candied peel, then fashioned into a dove shape. Quite the centrepiece. If you like pannetone, you'll love this. Try this one made by Sal de Riso from Saclà 's lovely website.
I've mentioned them before, but The Chocolate Detective have the most beautiful and delicious Easter range of eggs.Â
Pipers Farm stock excellent mutton. Try their shoulder, slow roasted.
If you like a ham for Easter, I've always enjoyed the smoked hams from Dukeshill. They keep really well, too.
Perhaps, like me, you indulge in some cheese on special occasions. I have been particularly impressed with the condition of cheese I have enjoyed from Paxton and Whitfield in recent weeks. Everything I tried was in first-rate condition. I also recommend The Courtyard Dairy, White Lake and La Fromagerie for mail-order cheese. Some of my favourite cheeses include Baron Bigod, Tor, Driftwood, Mileen's, Montgomery's Cheddar and Quicke's Smoked Cheddar and Goat's cheese.
And for reference for those of you who have it, my sourdough hot cross bun recipe is in my book FERMENTED
What to cook this week
One of my favourite ingredients to have to hand in the kitchen is salsa verde. It pairs so well with roast lamb and beef. This recipe is excellent, from Rory O'Connell.
I've been making this chicken curry from Meera Sodha about once a week. It's so good.
My pheasant, leek and tarragon pie is such a favourite. Use chicken if you prefer.
I remembers this old recipe from Nigel Slater for mushroom pizzas. They are as good as I remember. We revisited them recently when I organised a pizza, fizz and film night at home.Â
If you like fish pie, try this version from Avoca. It's really good.
Eggs
Good eggs are a kitchen staple, and I'm never without them. I strongly recommend buying mixed size eggs, as it makes a tremendous difference to the hens and egg producers. Please do read this piece by Lulu Grimes. Do you have hens? I hope to get my first flock very soon. I've read all the books and I am on the BHWT waiting list. It's a tough time for hens and hen keepers at the moment. Let's hope things improve soon.  However, if you need to buy eggs, I recommend these suppliers, which I use on rotation:
Something for the Weekend
As the weekend approaches, here areÂ
some of my top recommendations forÂ
new cookbooks to read and cook from,Â
something nice to drink and perhaps
somewhere to eat. Do, please, let me know if you try any of them, and what you think.
Classic cookbooks
I've been looking back through some slightly older cookbooks in my collection over the last few weeks, and these are some books I return to time and time again, both to read, and cook from
The Essentials of Classic Italian Cooking by Marcella Hazan
The Carved Angel Cookery Book by Joyce Molyneux
The Ballymaloe Cookery Course by Darina Allen
The Really Helpful Cookbook by Ruth Watson
Riverford Farm Cookbook by Guy Watson and Jane Baxter
Top recommendations for the Lake District
Back from my week in the Lake District, here are a few favourite places to shop, eat and drink
Rattle Ghyll Deli, Kysty and the Great North Pie Co. in Ambleside
Merienda in Keswick for coffee, and Mr Vikki's stall at the Keswick Farmer's Market
More? Bakery in Staveley
And some of my favourite walks
Harrison Stickle and Pavey Ark
Fairfield Horseshoe
Old Man of Coniston and the ridgeway to Weatherlam
Gowbarrow Fell
My upcoming cookery classes
Monday 11th April - Italian pasta at Harborne Food School
Tuesday 19th April - Plant based cooking at Harborne Food School
Monday 25th April - Plant based cooking at Harborne Food School
Wednesday 27th April - Middle Eastern cooking at Colliers Cookery School
Thursday 28th April - Easy salads and suppers at Colliers Cookery School
Monday 6th June - Plant based cooking at Harborne Food School
Tuesday 7th June - Middle Eastern Mezze (Vegetarian)Â at Harborne Food School
Monday 20th and Tuesday 21st  June - Cooking for a Healthy Body and Mind at Harborne Food School
Places are available, currently, on all courses. And if you'd like a private class, either one-to-one, or for your friends or business, you can find our more on my website, or get in touch.