The thick clay soil of the farm, which had dried out over the summer, is returning to its more familiar claggy consistency. Well-worn cattle tracks are emerging across the fields – it won’t be long before the farmyard once again rings to the regular bellowing of hungry cattle.
Life has been very busy – we have recently opened a small sourdough bakery at Lochaber Farm and, like many people, we have had a dose of winter bugs – we have needed quick, nourishing food. Pot au feu is a simple, warming one pot meal. Traditionally made with beef, it works equally well with chicken.
To make, brown off a whole chicken, with some carrots, onions and celery, you can also add peppers, courgettes or whatever vegetables you have to hand. A combination chosen from black peppercorns, bay leaves, parsley stalks and a chunk of fresh ginger will add to these flavours. Add in a cup of rice or pearly barley followed by a glass of wine, mix for a few minutes. Just cover with a half quantity of stock and half boiling water. Cook for about an hour and a half, depending on the size of your chicken. Once cooked, remove the chicken, tear the meat off the bones, and return it to the pan. This meal is straightforward, tasty, and good for the soul.
Songs to cook to
As it’s December we will dig out Michael Buble’s Christmas album, which is a recent favourite.
