All in a Day's Walk

A month-long slow food walking performance

The Winter Recipes

Below you will find some improvised local food recipes for cooking on a woodburner stove-top.

Beetroot and apple mumpet


Mumpets

Ingredients
1 medium beetroot (Merrivale Farm, Aconbury (via Caplor Farm shop): 7.5 miles)
1-2 medium apples (Dragon Orchard, Putley 6.53 miles; or 2 Bramley windfalls Caplor garden 0.001 miles)
2 large eggs (Caplor Farm: 0.01 miles)
2-3 tablespoons honey (Dockhill Well, Brockhampton: 0.79 miles)
dash of cider/perry (Dragon Orchard, Putley: 6.53 miles)
spelt flour to create correct cake mixture type consistency (grain from Doves Farm, Hungerford 73.6 miles yikes, but milled at Yare Farm, 1.9 miles)

Cast iron lidded cooking pot or Dutch oven, lined with baking parchment

Method
1. Peel and grate the beetroot (save the peelings for your eats-anything horse or compost bin)
2. Peel and slice the apple (save peelings for horse who will be doubly delighted)
3. Add eggs and honey and a dash (to taste) of cider; mix well
4. Add enough spelt flour to create a correct cake-mixture type consistency; mix well again
5. Marvel at the beautiful colour
6. Pour into lined pot, add lid and place on top of woodburner at medium-high heat (surface should be no hotter than 200 degrees C)
7. Leave there for at least 20-30 mins or until you smell cooking/slight burning – DO NOT LIFT THE LID BEFORE THEN or all the heat escapes.
8. Your mumpet is ready when the base is not-quite-burned and the top is no longer sticky.
9. Marvel again at your stove-top ingenuity…

Sourdough heart

Sourdough rye-spelt wheel (or heart if you accidentally make the wheel too big to fit into your pot)

Ingredients
200 g sourdough rye leaven
250 g rye flour
250 g spelt flour
100-200 ml warm water

Cast iron lidded cooking pot or Dutch oven with something heat resistant in the base – I used biscuit cutters or mini-flan tins with a layer of baking parchment on top which then becomes the surface the dough sits on, otherwise it will burn.

Put something in the base of the 'oven'

Sourdough leaven

Method
1. Place the leaven in a bowl and mix in approx 100 ml of the water.
2. Then add in the flours, mixing as you go. Add more water/flour as necessary to get a moist but firm dough.
3. Knead the dough on a lightly floured surface until it is smooth and more supple – it will be more dense than a spelt-only or white dough.
4. Form into a sausage (just like Play-Doh!) and then bring the ends together and press into each other firmly (you might need to do a bit of re-shaping here if you want a perfect wheel)
5. Place back into the rinsed, dried bowl and allow to rise in a warm place (I tuck it next to burner on top of a log) until it has approximately doubled in size. This can take between 2 and 5 hours. For some reason my sourdough recipe doesn’t tell me to prove the dough (i.e. a punch down and a second rising) so…
6. When ready, place inside your prepared ‘oven’ and put onto the woodburner top at medium heat (surface should be 200 degrees approx). Cook for approximately 1-2 hours.

Don’t check it before 1 hour (remember when you lift the lid all the heat dissipates immediately) but you should be able to gauge by then how much longer it needs… There will be a lot of condensation from the lid, but actually, this fortuitously ensures a moist, open-crumb loaf.

Dough sausage

Dough wheel

Cooked sourdough rye-spelt wheel


Basic root stew
My staple supper, relying on the inherent tastiness of root veg and not much else…

Root stew

Ingredients
1 onion (Merrivale Farm, Aconbury (via Caplor Farm shop): 7.5 miles)
2 leeks (Merrivale Farm, Aconbury (via Caplor Farm shop): 7.5 miles)
1 large swede (Stoke Edith (via Caplor Farm shop): 9.55 miles)
2 large parsnips (Merrivale Farm, Aconbury (via Caplor Farm shop): 7.5 miles)
3 large carrots (Merrivale Farm, Aconbury (via Caplor Farm shop): 7.5 miles)
3 Wilja potatoes (Bartestree (via Caplor Farm shop): 6.5 miles)
3-4 big leaves of curly kale (Merrivale Farm, Aconbury (via Caplor Farm shop): 7.5 miles)
small handful of fresh sage leaves (neighbour and blacksmith Jenny Cole’s garden, Caplor Farm 0.00001 miles)

Method
Chop all veg to preferred size – haphazard left-handed chopping in my case – place in water on top of woodburner. Cook ’til tender-ish.

Parsnip and cauliflower soup
This was fairy digusting….but would have been rendered delicious by simple addition of turmeric, cumin, coriander, garam masala and maybe even some nutmeg and creme fraiche. Taste and appreciate every one of those spicy food miles.

Ingredients
1 onion (Merrivale Farm, Aconbury (via Caplor Farm shop): 7.5 miles)
2 leeks (Merrivale Farm, Aconbury (via Caplor Farm shop): 7.5 miles)
1 large cauliflower (Merrivale Farm, Aconbury (via Caplor Farm shop): 7.5 miles)
2-3 parsnips (Merrivale Farm, Aconbury (via Caplor Farm shop): 7.5 miles)
2 Maris Piper potatoes (Bartestree (via Caplor Farm shop): 6.5 miles)

Method
Chop all veg, reasonably small. Place in water on top of wood burner. Cook until tender, then blend until smooth. Try with a different, less floury version of potato? Any comments and suggestions welcome for textural improvement, ahem.

The recipes from the second, summer performance are available here.

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