WINNER OF THE ANDRE SIMON FOOD BOOK OF THE YEAR AWARD 2014
'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.