Good Food Kitchen

Good Food Kitchen Hi, I’m Deana, welcome to a world where the pen, the rolling pin, the camera and the garden all play their part in how I cook, write and photograph food.

https://bsky.app/profile/goodfood.kitchen Delicious and tasty wholesome recipes and chatter from our kitchen to yours. More on: https://goodfood.kitchen/

A blue tit fledgling 🐦 took an unscheduled trip out of its nest this morning. What followed was a race between my husban...
02/06/2026

A blue tit fledgling 🐦 took an unscheduled trip out of its nest this morning. What followed was a race between my husband, Vincent, and Luna the cat to see who could reach it first. Thankfully Vincent won and the baby is back where it belongs. 🕊

First strawberries from the patch this afternoon: Gento, Sweet Ann, Albion and Lambada. Sweet Ann still has the edge for...
24/05/2026

First strawberries from the patch this afternoon: Gento, Sweet Ann, Albion and Lambada. Sweet Ann still has the edge for flavour, but Albion’s remarkably good this early. These will go alongside a homemade Madagascar vanilla ice cream tonight.

This is a new asparagus bed, now being planted with a few favourites: Gijnlim, Guelph Millennium and Pacific Purple. The...
20/04/2026

This is a new asparagus bed, now being planted with a few favourites: Gijnlim, Guelph Millennium and Pacific Purple. The older bed has, over time, become a tangle of mixed varieties, productive but no longer very distinct.

This one has been handled more deliberately. It was dug over a year ago, then fed regularly with rinsed seaweed, the trenches lined with well-rotted manure, and finished with homemade compost and a light dressing of mycorrhizal fungi.

It will be interesting to see how it compares with the older planting, given the difference in preparation.

Rhubarb pushing its way out of the forcer on the allotment.Kept in darkness, the stems come through pale, tender, and fi...
10/04/2026

Rhubarb pushing its way out of the forcer on the allotment.

Kept in darkness, the stems come through pale, tender, and fine-textured, with a softer acidity than the open-grown crop. It cooks down quickly, losing that fibrous bite and giving a cleaner, more delicate flavour.

This is the early-season rhubarb worth using. It needs very little adjustment in the pan.

Going into a crumble later - it won’t need much sugar.

Good Friday morning. Fresh from the oven, a batch of sourdough hot cross buns with citrus and spice.The flour does most ...
03/04/2026

Good Friday morning. Fresh from the oven, a batch of sourdough hot cross buns with citrus and spice.

The flour does most of the work; good grain from an artisan mill changes the texture and depth completely. Less sugar, more spice. Best eaten warm with butter and a strong coffee.

Breakfast’s on me..

Beef stifado, inspired from an advanced cookery workshop I took in Greece last year. Six hours on a low heat and the oni...
25/03/2026

Beef stifado, inspired from an advanced cookery workshop I took in Greece last year. Six hours on a low heat and the onions break down into the sauce while the beef turns soft enough to cut with a spoon.

A dish that relies on time rather than intervention.

First strawberry flowers of the season. Vibrant is the variety, one of many we’re growing. I’m already thinking cheeseca...
23/03/2026

First strawberry flowers of the season. Vibrant is the variety, one of many we’re growing. I’m already thinking cheesecake and ice cream. ₊˚⊹♡🍰🍓♡⊹˚₊

They’re set into a large bed that’s been built up with proper organic matter over time, so the soil is doing a lot of the work for us. It’s rich, well-structured, and full of microbial life, which you can see in the steadiness of the growth and the clean, healthy leaves.

We’re growing a mix of varieties this year to spread the crop and keep a bit of range in flavour and timing. Vibrant tends to come in early, so it’s usually the first to get going.

Given these three-cornered leeks from our friend Diana’s allotment, laid out on an old rustic table with their white bel...
20/03/2026

Given these three-cornered leeks from our friend Diana’s allotment, laid out on an old rustic table with their white bells still intact. They’re softer than wild garlic, more rounded, but still lush green and alive.

I’ll turn most of the leaves into a pesto later - just enough oil and Parmesan to bring it together. The rest can be folded through warm potatoes or eggs. Happy Spring Equinox.

13/03/2026

Closed the allotment gate for the day this evening. A few hours digging, putting up the framework for a new polytunnel and mulching the fruit bushes. The birds were still busy in the hedges and the beds look better for the work. Okay, let’s go. 👩‍🌾🌱🌿 🫧🍃

End of Seville orange season and the last batch set last week. I’ve made more marmalade than I care to count this year, ...
03/03/2026

End of Seville orange season and the last batch set last week. I’ve made more marmalade than I care to count this year, enough for the cupboard and a few jars to press into willing hands.

Some enriched with Doorly’s rum, others with Glenfiddich Scotch. The bitterness is deliberate. The sweetness earned. Good marmalade should wake you up before the toast does.

Several jars now lined up on the table, peel suspended in clear amber, meant for toast. 🍊🥃

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Sandwich

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