Blog articles by Suzanne Wynn

Suzanne on Food

Soup of the Day

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Soup is one of our most primordial foods, cooked since whenever a pot was first hung over a fire, a source of nourishment and warmth – the attributes that make winter the prime soup making season.

Dorothy Hartley’s Food in England

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The post-Christmas period is one in which I used to enjoy reading the latest new cookery publications, but there have been very few of quality in recent years.  So, I was more than happy when Colin suggested I devote an entire blog to one of our enduring favourites – Dorothy Hartley’s Food in England.

The Home Orchard

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A People’s Takeover might sound very revolutionary but growing your own orchard fruit is an easy step to take.

Is dining in set to become the new dining out?

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Financial pressures are leading more of our “out of home” food spend to be diverted to ingredients that can be cooked at home. This has to be a good step.

Harvest Reflection

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We can help farmers by shopping wisely. But how difficult is that to do?

Appetisers

Adding an appetiser course would be a great improvement to our British “meat and two veg” meal format.

Maximum Variety – Addendum

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Eating seasonally provides all the variety we need in our diet, we just need to widen our horizons and avoid getting stuck in a rut.

Relaxed Summer Entertaining: Anyone for a Picky Tea?

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A Picky Tea is, apparently, the latest fashion for relaxed summer entertaining. How you feel about this might show your age!

Anchovies

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Continuing the subject of Not Much Meat, Suzanne considers little things that punch way above their weight in terms of flavour.

Follow-on Dishes

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Follow-on dishes are rooted in the frugal habits of peasant cookery and frequently use less meat than the original dish. They should be part of the natural rhythm of cooking.