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LOVE LOCAL


Summer Foodie Break


Darts Farm's ultimate guide to the perfect summer foodie break


and suggestions on how to kick-start your summer whilst enjoying all that the West Country has to off er.


A


PACKING THE PERFECT PICNIC WITH MARGARET TAYLOR, DELI MANAGER


“Picnic staples such as, scotch eggs, pork pies and quiche slices are easy to transport and require minimum work and therefore are always on my menu. However, don't stop at packing pastries when it comes to a lunch on the go; ❤ Avoid soggy salads and sandwiches by keeping dressings, sauces and fi llings stored in separate sealed containers. Only get these out at the last minute to ensure freshness. I make mine in advance and chill through in the fridge.


❤ Create a salad bowl with pasta salad, antipasti and hummus - simply layer the ingredients making sure the heavier foods are at the bottom.


❤ If you are bringing cheese, stick with fi rmer cheese such as cheddar. Cheddar keeps better in warm weather and is a superb addition to any meal.


❤ We use wax paper instead of cling fi lm to wrap the food, that way the food won’t sweat and keeps it fresh for longer.


❤ Pack frozen berries for your dessert - not only will they be perfectly defrosted by lunchtime but can help to keep your picnic cool.”


MARGARET'S TOP TIP... Pack your picnic in


reverse to the order the food is being served. This saves you juggling


tupperware and plates you don’t need and avoids


anything being left out in the sun.


BEST BBQ MEAT FOR BARBIES ON THE MOVE


Darts Farm's Master Butcher, Alistair David, gives us his top 3 meats for stress-free holiday barbecues.


SAUSAGES "You can’t go wrong with handmade sausages, using locally sourced meat - compact and easy to transport. I love pork and red onion myself, paired with a dollop of sweet chutney and a glass of chilled, white wine. Alternatively, lamb and mint sausages are great served in pitta breads with a little mint yoghurt – no cutlery needed.


STEAK Steaks are a barbecue classic and depending on how you like the meat served, they can be extremely quick and easy to cook. A favourite steak to barbecue is rib eye - it carries the most marbling, which when cooked, gives the most fl avour. For medium-rare steak we suggest 3-4 minutes on either side. I take a small sealed container of Himalayan salt and pepper to season but the meat does the rest!


CHICKEN KEBABS It isn't too much hassle to pop some diced chicken in a freezer bag along with a marinade, then thread onto skewers just before cooking on the barbecue. You can make it as simple as garlic and butter or, alternatively I love using ‘Eat The Smoke’ rubs for a tasty


twist. Breast is best when it comes to chicken, so the meat is lovely and tender when cooked.


ny good summer break in the West Country is fuelled by great food. T e team at Darts Farm have pooled their expertise to create the ultimate guide to your perfect summer foodie break, come rain or shine. From packing picnics to fi ring up the barbie, we have hints, tips


Bodum Picnic Charcoal Grill www.hartsofstur.com


50 | THE WEST COUNTRY FOODLOVER


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