There are no days off when you’re responsible for a farm. So Sundays generally look like other days of the week: tending to the animals, cooking at home, and going on long dog walks. Sometimes I’ll go foraging for mushrooms in the woods. I never read the paper, but I love getting stuck in a good book. Right now I’m reading Narcissus and Goldmund by Herman Hesse for what must be the fifth time now… What an unbelievable book.
I try to eat as much seasonal produce as possible. It means you get the best of local produce instead of food flown across the world, and food tends to be more nutritious and packed with flavour. Ideally, we shouldn’t buy asparagus from Mexico in winter, for example, we should wait until it comes back into season here. Embrace the wait. It makes the world of veg more exciting – make the most of ingredients while they’re around, feast on them and be creative in the kitchen. Out in my own veg garden, I’ve been growing Jerusalem artichokes, purple sprouting broccoli, kales, cavolo nero, beetroots, carrots, pumpkins, leeks, parsley, chillies, basil, coriander and aubergines.
I save Sunday roasts for special occasions. My current go-to is a staple recipe from the book: tarragon roast chicken with mustard and cream. It’s an absolute belter with crispy skin, juicy meat and, most importantly, tons of sauce. I only recently went out for my first roast at a local restaurant called The Parlour. I had a mind-blowing lunch of pork belly with potatoes, Yorkshires, roast beets, carrots and gravy. I can’t wait to go back.
On a Sunday night, a hot bath is one of my rituals. I like to light a candle, throw in some Epsom salts and listen to an audiobook. Nothing relaxes me more.