Slow Food.

Slow food is prepared using traditional methods using high quality, natural and local ingredients.

Free Resources - Slow Food.

Slow food is prepared using traditional methods using high quality, natural and local ingredients.

Introduction

The slow food movement started in Italy in 1989 and it is now a global, grassroots movement that links the enjoyment of quality food with a commitment to community and the environment. It is a counter to so called “fast food”, and it focuses on the benefits of avoiding the modern commoditisation of food. Our interpretation is our own, taking influences from such global movements. Our general philosophy includes principles such as:

  • Locally sourced food.

  • Sustainably produced food grown in harmony with nature.

  • Provenance of food with an understanding and interest in where the food comes from.

  • Cooking the food authentically, slowly and with natural and simple ingredients.

  • Taking time to enjoy eating and savouring the food.

  • Where possible, make the whole process of foraging, growing, harvesting, sourcing, cooking and eating, a social opportunity with friends and/or family, ideally spending as much of it as possible in the outdoors.

Recipes

Campfire Paella

Ingredients

  • One finely chopped red onion

  • Half a chorizo ring, sliced

  • Half a red bell pepper, diced

  • Half a yellow bell pepper, diced

  • Half an orange bell pepper, diced

  • Half a can of chopped tomatoes

  • 2 tablespoons smoked paprika

  • 2 teaspoons dried thyme

  • 3 cloves garlic

  • one litre of hot stock (vegetable or chicken)

  • Paella rice

  • Prawns (cooked or raw)

  • Parsley

  • Lemon wedges

Method

Fry onions, chorizo, peppers in olive oil over campfire. Add paella rice until coated with olive oil. Add remaining ingredients. keep adding stock and stir. If necessary add more water until rice is al dente / cooked firm to the bite. Add frozen peas. Add prawns and simmer, ensure they are cooked through. Sprinkle with parsley and serve with lemon wedges.

Wild Garlic Pesto

Ingredients

  • 150g clean and sustainably sourced dry wild garlic leaves

  • 50g nuts of your choice, toasted for extra flavour (optional)

  • 50g strong hard cheese, grated

  • Large handful of parsley (optional)

  • Sea salt and pepper to taste

  • Squeeze of lemon juice to taste

Method

Blend all ingredients in food processor with olive oil (or oil of choice) until you get to your desired consistency.

Note: Any surplus can be frozen in ice cube trays, to be added to soups, stews or for pesto.