Home on the range.

  As you're probably tired of celebrating and cakes and blowing out candles, we'll get back to the subject we were enjoying so much before I went off on my little genoise related tangent. That subject, in case you need reminding, is roasted veg.

  Someone who didn't need reminding is head of breeding at the Scoggis child farm somewhere in deepest Oxfordshire. All his livestock are lucky enough to get a regular supply of home cooked meals ensuring maximum health as well as the awareness that the food on their plates arrives from fresh ingredients prepared at home, not delivered by a delivery rider who has braved the threats of acid attacks on their little scooter. But I digress.

  Above is a picture I just received from the Scoggis ranch and it expertly demonstrates an awareness of advanced techniques which I shall now discuss. Something to be aware of in many areas of cooking, not just roasting vegetables, is cooking times and ensuring that veg that are cooked together complete their cooking at the same time.

  The root vegetables on the right are in a separate dish because they take longer to cook than the others. On the left are vegetables which he wanted to cook together so have been cut to reflect their differing cooking times. I know I started off talking about one or two different veg but you can see five here. Tomorrow I'll be looking more at adding a little more variety to your roasting.

​​​​​​​  Farmer Scoggis was telling me that corralling his herd towards the dinner table is a job in itself so by the time he's finally managed to do that everyone's looking at plates of cold food. Oh well. However, he was excited to tell me he's a fan of adding big flavours so you can probably notice the cloves of garlic in the roasting tray, and when it all gets served up there are slabs of halloumi to accompany proceedings. Delicious!

Thanks for the pics, keep up the splendid work.

Kirk out

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