The latest exploits of one Suma Member who is on a mission to shop more ethically

Spring is in the air… and is that a whiff of wild garlic too? One of the season’s first foragable plants to appear, wild garlic is easy to identify thanks to its strong garlicky, spring onion smell. This deliciious tart is a great way to make the most of the flavours of this lovely plant.

Making your own chutney may seem a little daunting, but once you have a go you’ll find it’s easy and fun to do. Be warned though, if you are anything like me and love seeing your homemade produce lined up in your cupboard, you may find it strangely addictive!

In the farmyard we have a farm shop, which sells almost entirely organic produce including eggs, milk, cheese, bread, vegetables, beers, ciders and wines, as well as firewood, gas, bbqs, charcoal and other essentials.

This recipe is from the fifth in a series of recipe collections based around the themes of vegetarianism, healthy eating, and ethical living.
Roast Tomato, Mascarpone and Rocket Pasta.

This recipe is from the new Suma cook book. Undercook the pasta slightly, reserving a ladleful of cooking water. Drain, toss with a little oil and
set aside.