Following my discovery of an amazing book on seasonal eating last weekend, I spent an educational, tiring, yet very enjoyable week trying to create a tasty meal each evening using only home-grown, seasonal produce. I tried to stick to locally sourced ingredients, where possible, and avoided using anything made, grown, reared outside of the UK. 

The result of working so hard to avoid the supermarkets, over-packaging and miles and miles of unnecessary transportation? A handful of lovely recipes to share on the Blog (after a week of silence - sorry regular readers!)... like this Summer Spaghetti, with bacon, British mushrooms and seasonal greens. 

I seem to be a bit obsessed with cooking pork lately, maybe since the success of slow-roasting a huge slab of pork belly at my family's Jubilee weekend celebrations, and add it to my plate at every possible opportunity. I stumbled upon an awesome, simple supper recipe by Waitrose in my recipe file, consisting of haricot beans, black pudding and spring greens, and decided to give it try. With a pork medallion piled on top, naturally. The rich, meaty gravy created by the black pudding is a great partner to the crunchy greens and warming haricot beans.