Outdoor Kitchen visited the Home of British Cassis before Easter. It was a cold, knife wind day with patches of slowly melting snow.
I found Willa the art student bundled up against the cold and ready to help me with photography, styling and eating the pumpkins soup. In the beautiful summer house amongst the wooden beams and stone flagged paths and floor we enjoyed a happy morning.
British Cassis is well named, Blackcurrent Cassis made from their own farm grown bl;ackcurrents, was the first flavour. This was closely followed by three other delcious tastes, pear, strawberry and rasberry.
The pottery crock has been put away and the kilner jars are out instead.
Trish MacCurrach’s Pheasant Paprikash is her UK take on a Serbian classic. The secret ingredient is fermented cabbage, which in true outdoor style Trish crushes barefoot to draw out as much juice as possible.
The 61-year-old mother of three lives with her husband in Kington, Herefordshire.
Keen gardener and all-round country bumpkin Trish is never without her 'kotlich' - an outdoor cooking pot suspended over a fire which she first discovered whilst working in Serbia with her husband. It allows her to cook everything from stew to jams whether on the beach or in her snowy back garden!