Green Grass and High Tides

We're focusing on comfort food at its finest in this week’s podcast, featuring hot dogs smothered in a soft and creamy Beauvale that would convert even the most hardened of blue cheese avoiders!

Dream of a Mediterranean summer with James’ Italian-inspired Bruschetta, topped with crumbly and flavoursome Lancashire Truffle Bomb.

Matured for 14-16 hours for a rich and full flavour, Simon and Tim Jones’ Lincolnshire Poacher takes centre stage in this traditional Ploughman’s lunch.

An extra mature cheddar with a deliciously rich flavour, the Snowdonia Black Bomber is the star of this week’s podcast episode. James gets to work in the kitchen using this smooth and creamy cheese to make the ultimate cheeseburger. Follow along to make your own and serve with a refreshingly cool Longhorn IPA from our friends at Purity Brewing Co.

It might have been created by accident, but blue cheese has developed over time to be the star of the cheeseboard with big flavours and endless versatility.

Cotswold Blue Veined Brie is the highlight of this week’s podcast episode. Its indulgent, creamy texture pairs perfectly with nuts, grapes and woody, oily herbs like rosemary and sage.

James puts it to work in his Fancy Blue Cheese Salad, together with some fresh salad leaves, melon, charcuterie and his secret ingredient. You’ll have to tune in to find out what that is!

In episode one, James explores a Cotswold Organic Brie paired with a Pinot Noir Rosé from the Sharpham Estate in the Dart Valley. A refreshing and easy drinking wine, it’s made from a blend of fruit harvested over two years and is the perfect partner for a delicious creamy and fresh brie, made by Simon Weaver in Gloucestershire.

British heritage tomatoes have an amazing variety colours and flavours. For the final episode of this series, James creates a stunning tarte tatin that’s sweet and summery.

Ever tried fish with strawberries? Us neither until now! In this week’s episode of Green Grass and High Tides, James pairs turbot with a strawberry, orange and fennel salad for delicious results.

The humble spud is a British staple and one of the most versatile vegetables to cook with. In this week’s podcast, James gets to grips with some Jersey Royals and creates a deliciously summery Hassleback Potato and Anchovy Salad.

If you have fond memories of helping to shell peas as a child, you’re going to love our episode all about this versatile little green vegetable. Perfect for summer recipes and loved by young and old alike, tune in to get some growing and cooking tips.