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Author Archive: Ruth Tott

Ruth Tott is the publisher of Home Farmer Magazine, and together with her husband, Paul Melnyczuk, Editor,is founder of the company. But her background is far removed having specialised in Costume History with a Post-Grad diploma in Museum Studies to boot. A far cry from looking after chickens, growing veg and making bread!

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How to Grow Citrus Fruits in Pots

How to Grow Citrus Fruits in Pots

  If you follow some basic rules, growing citrus fruits in containers can be productive, ornamental and aromatic, writes Mark Abbott-Compton One of the great things about growing citrus fruits is that you get both the fruit and flowers on the plant at the same time, and they will flower right through from spring to […]

By March 28, 2017 0 Comments Read More →
Caramel-swirl Ice Cream

Caramel-swirl Ice Cream

This concoction is supremely indulgent and definitely not for those watching their waistlines says Elizabeth MacCorquodale. It is the best caramel ice cream I have ever tasted. The trick to achieving the depth of flavour is to use brown sugar rather than white – the darker you go, the deeper the flavour.  INGREDIENTS FOR THE […]

By March 27, 2017 0 Comments Read More →
Make Your Own Seed Tapes

Make Your Own Seed Tapes

Here’s a quicky garden hack which makes a practical alternative or a great gift. Seed mats and seed tapes seem to be a popular feature in gardening catalogues but using basic kitchen items and seeds you can easily make your own. Using seed mats and tapes helps you to place your seeds exactly where you […]

By March 27, 2017 0 Comments Read More →
Creme Egg Brownies

Creme Egg Brownies

A warning from LizzieB – these are truly delicious, so you might want to make double the recipe, as I know in my house one batch doesn’t last longer than a couple of hours! See also our recipe for Beetroot Brownies and Chocolate Salami. INGREDIENTS 2 large hens’ eggs, beaten 125g butter, softened 275g caster […]

By March 27, 2017 0 Comments Read More →
Pork Pie Kits Competition

Pork Pie Kits Competition

ATTENTION ALL PIE FACES! THIS IS YOUR CHANCE TO WIN A FAB PORK PIE MAKING KIT… Do you think your pork pie recipe is the best *pork pie recipe in the world? Fancy entering our competition to win one of these new pork pie kits from Weschenfelder? Then you’d better email your recipe sharpish to […]

By March 23, 2017 0 Comments Read More →
Mock Salmon

Mock Salmon

Food Historian Seren Hollins re-creates a wartime favourite, Mock Salmon. One she confesses is not entirely authentic and she adds half a teaspoon of smaoked paprika to the mix just to ‘pep-it-up’ Ingredients ¼lb fresh tomatoes, skinned ½oz butter (plus and extra knob – rations allowing) 2oz breadcrumbs 2oz grated cheesse 1 egg, beaten Salt […]

By March 23, 2017 0 Comments Read More →
Mock Orange Juice

Mock Orange Juice

Food Historian, Seren Hollins writes: Whilst many food and beverage provisions were in short supply during the Second World War, carrots were not. In 1942, a carrot surplus of some 10,000 tons prompted the British government to instigate a large-scale publicity campaign designed to educate people on the benefits of eating carrots. The campaign featured […]

By March 23, 2017 0 Comments Read More →
Pallet Hack

Pallet Hack

Thanks to reader, C. Roberts, who emailed me this info on pallet deconstruction. A useful skill if you are planning to make use of the wood for projects such as our chair. Or seek out further inspiration from ideas on our Pinterest board dedicated to all thinks pallety. The different uses to which pallets can […]

By March 21, 2017 0 Comments Read More →
Rhubarb and Ginger Jam

Rhubarb and Ginger Jam

Gaby Bartai’s recipe for rhubarb and ginger jam is best using naturally produced rhubarb stalks than forced early ones. Rhubarb is also used in these unusal but non-the-less delicious flapjacks as well as a rhubarb and custard cake. INGREDIENTS MAKES 2 × 454g (1lb) JARS 700g rhubarb, chopped 700g sugar 40g crystallised ginger, finely chopped […]

By March 21, 2017 0 Comments Read More →
Guinness Bread with an Oat Topping

Guinness Bread with an Oat Topping

This is a completely different texture and taste to the crusty white rolls – it’s far chewier, for one thing, and the treacle gives it a rich aftertaste. Like our Tiger Bread, it’s a bread of character! It’s delicious strong cheeses or a good ham. INGREDIENTS FOR THE BREAD 350g rye flour 150g strong white […]

By February 23, 2017 0 Comments Read More →

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