Paula McIntyre

Contributor at Farming Life

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A good sausage doesn’t need much adornment, keep it nice and simple

6 days ago | farminglife.com | Paula McIntyre

Recently I got a new barbecue that sits neatly under the awning of an outside shed. This little shelter means I can technically grill all year round without the need for an umbrella. For me the essence of relaxation is grilling over hot coals with a glass of something cold in my hand. In recent times I’ve become so preoccupied with not cooking sausages on the barbecue that I actually forgot how good they are when you do! Sometimes it’s the classics that are the best.
Strawberries will be here for summer months and then they will disappear

2 weeks ago | farminglife.com | Paula McIntyre

Local strawberries are in full swing at the moment and I’ve been relishing them with gusto. They’re so sweet and succulent they don’t really need any adornment. A glug of cream and you have a near perfect dessert. This classic pairing is the essence of summer. Strawberries will be here for the summer months and will then disappear for another year. We’ve come to expect all fruit and vegetables to be available all year round and the supermarkets have fulfilled that expectation.
Don’t let the rain get in the way of outdoor cooking - pop up an umbrella!

3 weeks ago | farminglife.com | Paula McIntyre

We’re in the middle of the annual barbecue week but the fact is treating your food with a kiss of smoke should be an all year round thing. A few years ago I took the decision to ditch the easier option of gas and fully embrace charcoal. It is a bit higher maintenance to get started but once it does the results are so much more authentic. Over the years I’ve been lucky to experience barbecuing in its natural home – the USA.
The elder isn’t here for long so make the most of it or get the fridge filled

1 month ago | farminglife.com | Paula McIntyre

Nothing says summer like the arrival of creamy, lacey elderflowers that dot the countryside. The flowers have a citrusy, grassy scent and taste of honey and ripe pear. Elderflowers have many culinary uses the best known being a cordial. For many years I’ve made elderflower champagne. In the past I fermented it in a glass demi-john and then transferred to wire topped bottles. It was quite the flaff and to be honest there were a few disasters along the way.
Quiche used be a very popular lunch item but has now fallen out of favour

1 month ago | farminglife.com | Paula McIntyre

One of the things I love about being on holiday is having a long, leisurely lunch out in the restaurant. There’s something deliciously decadent about being lazy, being fed and having a cheeky glass of wine to boot. Back home we tend to entertain people in the evening but I think we should bring back lunch. It doesn’t need to be a lavish affair - it’s more about the entertainment than the food. Quiche used be a very popular lunch item but it seems to have fallen out of favour.
The countryside is a wonderful larder at the moment and free for the picking

1 month ago | farminglife.com | Paula McIntyre

Wild garlic season is coming to an end now and it’s worth sussing it out and enjoying it while it’s here. Picture: David OverendThe warm weather and occasional soft rain has caused a massive growth of vegetation. The countryside is a larder at the moment free for the picking. Nettles seem to have burst out of nowhere and have taken over many spaces. As someone who is lacklustre, to say the least, about gardening the sight of these deep, dark verdant leaves just means one thing to me – free food.
Authentic Mexican food is complex with layers of flavours and textures

1 month ago | farminglife.com | Paula McIntyre

Watch more of our videos on ShotsTV.com and on Freeview 262 or Freely 565Visit Shots! nowCinco de Mayo, the fifth of May, is a public holiday in Mexico where they honour the military victory in 1862 over Napoleon’s invading French forces. With the increased popularity in Mexican food this day of celebration now has a wider global audience. Mexican food is probably one of the most adulterated – most exposure to it is from big food corporations or fast food outlets.
Who is around the table is more important than what is on it

2 months ago | farminglife.com | Paula McIntyre

Watch more of our videos on ShotsTV.com and on Freeview 262 or Freely 565Visit Shots! nowThe Big Lunch is an idea from the Eden Project that started in 2009. It takes place across the weekend of 7 and 8 June and is an annual celebration for neighbours or communities. This year they’re inviting people to enter their favourite family recipes into a nationwide competition. According to their research four in 10 adults say they’re more likely to cook from scratch now than they were five years ago.
Wild garlic is only here for a short time so worth cherishing while it is

2 months ago | farminglife.com | Paula McIntyre

Watch more of our videos on ShotsTV.com and on Freeview 262 or Freely 565Visit Shots! nowThere’s nothing like a mini heat wave in early Spring to discombobulate us!Just as I made plans to barbecue over Easter, the weather has decided to take a turn for the worse and scupper them completely. On the plus side the garden has come to life and all the pots of herbs have had a massive growth spurt. Wild garlic is another plant that is at its best right now and completely free to boot.
Availability of fresh figs is sporadic but dried figs are available all year

2 months ago | farminglife.com | Paula McIntyre

Watch more of our videos on ShotsTV.com and on Freeview 262 or Freely 565Visit Shots! nowTomorrow is Palm Sunday – the day Jesus arrived to a triumphant reception in the city of Jerusalem. Branches from palm trees were laid on the ground before him and hence the name. It’s also known as Passion Sunday and in some traditions, Fig Sunday. There are many theories surrounding the fig association.