Google / Social Description

It’s only natural that ripe tomatoes and marigolds are a perfect pairing.

Introduction

Of the hundreds of fruits and vegetables we nurture on our farm, perhaps none is heralded and revered as much as the tomato. In our annual pursuit of warm-from-the-sun, vine-ripe flavour, we grow many, many types. Tomatoes are so essential in our kitchen that with so many variables on our biodynamic farm, we hedge our bets with variety. As the season comes and goes so do many individual types. One thing never changes, though: in every long row of tomatoes, every other plant is a fragrant marigold bush. Their perfume annoys the heck out of various pests, so our tomatoes are pest-free. We’ve also discovered that marigolds are beyond edible—they’re delicious. Their bright multicoloured flowers have a light, sweet fragrance, while their tender frond-like leaves have a deeper herbaceous fla vour. It’s only natural that ripe tomatoes and marigolds are a perfect pairing. It’s also epically validating for our farm.

Pickle the onions the day before you need them. You’ll find the pleasingly bitter flavour of the Campari pairs well with the tart, sweet tomatoes.

Google / Social Description

A freshly toasted tortilla base, a smear of hearty, earthy lentils, topped with your favourite grilled meat, fish, or vegetable.

Introduction

In our fire garden anything can happen on a taco. We love flavourful flexibility and often share a particularly scarce or special ingredient with our guests, who in turn love the chance to try a new flavour. With Handmade Tortillas as a base and our simple taco pit formula, you’re just a few tasty ideas away from a great taco bar, too. Begin with a freshly toasted tortilla base, anchor the flavours with a smear of hearty, earthy lentils, then nestle in your favourite grilled meat, fish, or vegetable. Top with a complementary spicy, tangy slaw. It’s impossible to eat just one, so plan ahead.

Google / Social Description

No wood oven in your kitchen? No worries. A cider-brined pork loin roasted in an oven is still a beautiful thing.

Introduction

A feast is for sharing your very best—and lots of it. We always bring as many different flavours to the table as possible, so each evening’s meat course is a duo of cuts. We always pair something slow from the smokehouse, like Smokehouse Pork Belly (page 159) or Smokehouse Brisket (page 155), with something fast from the hearth or wood oven, like Wood-Grilled Butcher’s Steak (page 161). On pork night, we serve smoked bellies with wood-roasted loins and our signature four-step pork loin play. First, the wet-brine method adds savouriness, sweetness, and a hint of apple flavour. Second, we slowly render and crisp the fat cap of the loin over one fire then, third, give it a fierce finishing roast with another fire. Lastly, a rest. No wood oven in your kitchen? No worries. A cider-brined pork loin roasted in an oven is still a beautiful thing.

Google / Social Description

Sweet Gorgonzola paired with bitter and charred grilled radicchio is fantastic— especially if used to stuff pork tenderloin.

Introduction

Soft and sweet Gorgonzola paired with bitter and charred grilled radicchio is fantastic— especially if used to stuff pork tenderloin. This tender cut is always a hit at my table, but tenderloin often needs help to step up its flavor, usually with a marinade or a sauce. Here I’ve marinated and stuffed it. Because why wouldn’t you?

Google / Social Description

This is Nadiya Hussain's version of ras malai. Same delicious flavors—rich, creamy, lightly spiced, and fragrant.

Introduction

Ras malai is Bengali for “juice creams.” They are these little bits of cake that bob around in gently spiced milk, like a floating cheesecake thing. This is my version, without the floating. Same delicious flavors—rich, creamy, lightly spiced, and fragrant.

Google / Social Description

What’s not to love about super-creamy-cheese-loaded potatoes with leeks in an all-butter pastry?

Introduction

When I first brought this creation home from the bakery to my number-one test subject (my husband), I was hesitant to share it with him. It is a vegetarian pie, and he’s definitely a meat and potatoes kind of guy. But a few bites in he claimed that it was challenging his current favorite meat pie! I was shocked, but, hey, what’s not to love about super-creamy-cheese-loaded potatoes with leeks in an all-butter pastry?