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My kitchen: Riverside Cottage’s Gill Meller My kitchen: River Cottage’s Gill Meller
(1 day later)
My kitchen is … my favourite room in our house. We only finished building last year, and I made the kitchen myself, from timber left over from the roofing beams. The work surface is made from repurposed gym flooring, which is a pleasure to clean – it just takes a good scrub, like the deck of a boat. On one side we have floor-to-ceiling shelving, with all our jars of herbs, spices and other dry goods on display, and our crockery and glasses, with no two alike – it’s a really eclectic collection of vintage pieces.My kitchen is … my favourite room in our house. We only finished building last year, and I made the kitchen myself, from timber left over from the roofing beams. The work surface is made from repurposed gym flooring, which is a pleasure to clean – it just takes a good scrub, like the deck of a boat. On one side we have floor-to-ceiling shelving, with all our jars of herbs, spices and other dry goods on display, and our crockery and glasses, with no two alike – it’s a really eclectic collection of vintage pieces.
My favourite kitchen tool is … our kitchen table. My father built it for us as a Christmas present when we moved in. It’s a simple, beautiful ash table, which seats 12. The house is built into the hillside overlooking Lyme Bay, and when you sit at the table, you can see the sea down across the wood. It’s the hub of the house; it’s where we get together for eating and talking, and it’s made a great impact on us as a family. It’s also our visitor’s book – everyone who comes for dinner signs their name underneath it.My favourite kitchen tool is … our kitchen table. My father built it for us as a Christmas present when we moved in. It’s a simple, beautiful ash table, which seats 12. The house is built into the hillside overlooking Lyme Bay, and when you sit at the table, you can see the sea down across the wood. It’s the hub of the house; it’s where we get together for eating and talking, and it’s made a great impact on us as a family. It’s also our visitor’s book – everyone who comes for dinner signs their name underneath it.
My storecupboard staple is … rye flour. Our family loaf is a rye sourdough, which we make once a week, with coriander seeds and molasses. In the autumn and winter we often also make a cider and apple cake with rye.My storecupboard staple is … rye flour. Our family loaf is a rye sourdough, which we make once a week, with coriander seeds and molasses. In the autumn and winter we often also make a cider and apple cake with rye.
My culinary inspiration is … the landscape in which I live, and the producers I work with. They are the lifeblood of any good kitchen. West Dorset and east Devon has long been a hub for good food and organic farming, and this formed my own approach to food from an early age.My culinary inspiration is … the landscape in which I live, and the producers I work with. They are the lifeblood of any good kitchen. West Dorset and east Devon has long been a hub for good food and organic farming, and this formed my own approach to food from an early age.
My best-kept kitchen secret is … freezing fruit. The best thing you can do with a glut of ripe or overripe fruit is to prepare it and pop it in the freezer. It’s then so easy to drop a handful into the blender with some yoghurt for a quick, cold smoothie.My best-kept kitchen secret is … freezing fruit. The best thing you can do with a glut of ripe or overripe fruit is to prepare it and pop it in the freezer. It’s then so easy to drop a handful into the blender with some yoghurt for a quick, cold smoothie.
My current obsession is … raw flapjacks. Oats, honey, dates and banana puree – you combine everything, and pop it in the fridge. Low effort for maximum return.My current obsession is … raw flapjacks. Oats, honey, dates and banana puree – you combine everything, and pop it in the fridge. Low effort for maximum return.
Everything tastes better with … pork fat. Whatever the cut, whether it’s bacon you’re frying or the roast you’re making, pork fat enhances any dish.Everything tastes better with … pork fat. Whatever the cut, whether it’s bacon you’re frying or the roast you’re making, pork fat enhances any dish.
When we go shopping … we’re quite organised. For the bulk of our fruit and veg and salad, we have a weekly box scheme. Dry goods and storecupboard essentials we get from a little and surprisingly well-stocked farm shop nearby. Meat and fish comes through my work kitchens, because I know where everything comes from and provenance is really important to me.When we go shopping … we’re quite organised. For the bulk of our fruit and veg and salad, we have a weekly box scheme. Dry goods and storecupboard essentials we get from a little and surprisingly well-stocked farm shop nearby. Meat and fish comes through my work kitchens, because I know where everything comes from and provenance is really important to me.
For dinner tonight … we’re having cockle and chard rarebit, followed by some paella made from River Cottage farm chicken, homemade chorizo and squid that our fish supplier dropped off last night.For dinner tonight … we’re having cockle and chard rarebit, followed by some paella made from River Cottage farm chicken, homemade chorizo and squid that our fish supplier dropped off last night.
River Cottage Handbook No.14, Pigs & Pork by Gill Meller (Bloomsbury, £14.99) is out now; rivercottage.netRiver Cottage Handbook No.14, Pigs & Pork by Gill Meller (Bloomsbury, £14.99) is out now; rivercottage.net