A Year at Otter Farm by Mark Diacono

  • Cauliflower pakoras with raita

    Cauliflower pakoras with raita (page 58)

    from A Year at Otter Farm: Inspiring Recipes Through the Seasons A Year at Otter Farm by Mark Diacono

    • Categories: Dips, spreads & salsas; Fried doughs; Appetizers / starters; Winter; Indian; Vegetarian
    • Ingredients: cauliflower; onions; chickpea flour; ground cumin; turmeric; ground ginger; garam masala; sunflower oil; natural yoghurt; mint; poppy seeds; coriander leaves
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Notes about Recipes in this book

  • Babington's leek, walnut & goat's cheese tart

    • eeeve on October 27, 2015

      Made this tart with regular leeks and added plenty of garlic as per the author's suggestion. Used sour cream instead of double cream, and ready-rolled shortcrust pastry instead of making it from scratch, as these things were what I had to hand, and voilà, all of these combined made a great tasting tart (or is it a quiche)! Really like the crunch of the nuts and the contrast of creamy leeks with tangy goats cheese.

  • Poached pears in a spiced syrup

    • Nichill on January 10, 2025

      Simple and delicious.

    • Nichill on January 10, 2025

      Simple and delicious. We used cider and 500mls of it, as we didn’t have any Perry.

  • Cucumber martini

    • eeeve on July 12, 2015

      This has instantly catapulted itself to the top of my favourite cocktails list: it's cucumber-y but sweet, amazingly refreshing and like nothing I've tasted before. One Lebanese cucumber from the garden is the perfect size for one portion - what a great way to use home grown produce!

  • Grape, beetroot & mint smoothie

    • eeeve on February 23, 2016

      Made this out of curiosity - expected it to be undrinkable, but it was great! The mint and lime juice are instrumental in toning the beetroot flavour down a bit. Just not sure what time of day to serve this smoothie - the strong taste was a bit much for breakfast. Maybe a hot summer's day?

    • ellabee on February 23, 2016

      Chilled soup for a spring lunch, maybe.

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  • ISBN 10 1408860015
  • ISBN 13 9781408860014
  • Published Aug 13 2015
  • Format eBook
  • Page Count 384
  • Language English
  • Countries United Kingdom
  • Publisher Bloomsbury
  • Imprint Bloomsbury Publishing PLC

Publishers Text

WINNER OF THE ANDRE SIMON FOOD BOOK OF THE YEAR AWARD 2015 'Otter Farm is all about flavour. It starts and ends with the question: What do I really want to eat?' The taste of a perfectly ripe mulberry was Mark Diacono's inspiration for creating Otter Farm, a unique smallholding in Devon with every inch dedicated to extraordinary produce. Sprouting broccoli, asparagus, artichokes, borlotti beans and chard flourish in the vegetable patch; quince and Chilean guava grow in the edible forest; and pigs and chickens roam freely. Here Mark shares his colourful, beautiful recipes, all brimming with flavour and with fresh vegetables, herbs and fruit - including a warm salad of Padron peppers, cherries and halloumi, a stew made from chicken, pork and borlotti beans, a curried squash and mussel soup, and cucumber ice cream, quince doughnuts and fennel toffee apples. He charts the seasonal challenges and excitements of rural living, and offers practical advice for cultivating the best of the familiar, unusual and forgotten varieties at home. With luminous photography that captures life in the kitchen and outdoors, this ground-breaking book reveals how even the most exotic and exciting tastes can have their roots in British soil.

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