Rachel, Chris and Andrew Rowley run Ballintaggart Farm in Perthshire
In these strange and uncertain days, it’s easy to lose track of days so Easter is an especially lovely occasion even if it is not filled with the usual Easter feasts, there’s no reason it can’t still be packed with treats.
And, let’s face it, most of us have more time on our hands and are thinking more carefully about food whether that’s a panic inducing supermarket trip or connections with brilliant local suppliers who are keeping us fed.
So far this month, we’ve foraged wild garlic for a classic pesto (blitz four generous handfuls with 1 handful mixed nuts, 30g parmesan and a few good glugs of Scottish rapeseed oil) and serve simply with pasta, baked potatoes, in toasted cheese sandwiches, swirled on top of soups and even as a pizza base if tomatoes are hard to get hold of.
Our most successful bake, along with the rest of Instagram it seems, was a classic banana bread – we followed a new recipe and it was divine – use a mix of light and dark brown sugar and buttermilk instead of butter or oil to bind.
For our Easter feast, we’re planning a comforting fish pie (with a fix pie mix pulled together from the depths of our freezer) and topped with a sweet potato, broccoli and hazelnut topping and for pudding classic chocolate brownies.
While we are currently unable to open our doors and look after our guests at Ballintaggart Farm and The Grandtully Hotel, we are determined to look after each other and one of the best ways we know how is by eating well, setting the table with care, sharing our just laid eggs with neighbours in a roadside honestly box and sharing our beautiful views through Instagram with our followers and especially those without access to green, open spaces.
Stay grateful, stay home and keep cooking.
Songs to cook to:
Listening to Yo Yo Ma – soothing in times of chaos.
