S2 EPISODE 6

SUMMARY

On this episode we speak to sheep farmer Matt Chatfield. He is giving sheep that are no longer deemed fit for breeding, a great retirement and by doing so is producing probably the best mutton you will ever taste. His ‘cull yaw’ has actually been compared to jamon. Matt also chats about silvopasture, rewilding, regenerative agriculture, and farming in Cornwall.

Fergus The Forager chats about jelly ear mushrooms, a common fungi found on the elder tree, giving us some great ideas for cooking them in both a sweet and savoury way.

An Audioboom post by The Doorstep Kitchen

 LINKS

https://www.doorstepkitchen.com/

https://www.cullyaw.com/

https://fergustheforager.co.uk/

Matt mentions:

https://philipwarrenbutchers.co.uk/ - his butcher in Cornwall

http://tozino.co.uk/

https://ikoyilondon.com/

3 foodie things on your doorstep:

https://www.christmas.boroughmarket.org.uk/

https://mrestaurants.co.uk/

https://www.instagram.com/petite_glaze/