I couldn’t live with­out...

‘First and Fore­most, my dog! also good books, good wine, the com­pany of Friends and Fam­ily, plus sun­shine’

Country Homes & Interiors - - MY KIND OF COUNTRY -

each day, then it’s on with prod­uct launches, posts for my blog, and pho­tograph­ing and pub­lish­ing recipes.

DE­SCRIBE THE SE­CRET TO GOOD FLOUR.

We make our stone-ground flours us­ing mill­stones made from French burr, a heavy mar­ble from north­ern France’s Marne Val­ley, used by millers for cen­turies. It’s now hard to come by as many of the quar­ries have closed, so our re­main­ing stock is a prized posses­sion for Dad. The Mill also uses 1940s ma­chin­ery, re­claimed from dis­used mills. Over­seen by our miller, John Comp­ton, this has lasted well to this day. You get a dif­fer­ent qual­ity of flour fol­low­ing old ways – more of the good­ness and tex­ture is left in.

WHAT IN­SPIRED YOUR COOK­BOOK?

I wanted to share the spe­cial­ist knowl­edge about flour built up here over the years. Un­der­stand­ing this crit­i­cal in­gre­di­ent can re­ally make a dif­fer­ence to your bak­ing.

The book is as much ref­er­ence tool as recipe col­lec­tion, with an in­dex by flour type. It also gives a peek into life be­hind the scenes here.

HOW DO YOU DREAM UP RECIPES?

Our cot­tage gar­den, where we grow bio­dy­nam­i­cally, is a source of in­spi­ra­tion. I also work closely with our head baker, Salah Bourem­mane. My best ideas come sim­ply from happy times. A meal made for friends might evolve and end up in my book or on the blog. I like how the recipes serve as a re­minder of good oc­ca­sions.

WHICH FOODS EVOKE CHILD­HOOD FOR YOU?

I re­mem­ber eat­ing out­side at the ta­ble un­der the big ash tree as a child. Joe and I would help har­vest veg­eta­bles from the gar­den, shelling mounds of broad beans. The smell of the pods al­ways takes me back. Mum was – and still is! – al­ways cook­ing. Her go-to dessert for din­ner par­ties was a gi­ant lemon po­lenta cake baked in a vast ce­ramic dish. My lemon and pas­sion fruit tart is a homage.

BEST BREAD?

My favourite is a cold­fer­men­ta­tion sour­dough made to Salah’s recipe, which makes ex­cel­lent toast. I also like my own Kho­rasan and corn quick bread.

WHICH IS YOUR FAVOURITE SEA­SON WHEN IT COMES TO FOOD?

They all have some­thing to of­fer, but I do love early au­tumn, when the first frosty morn­ings ap­pear and the fields are sparkling white. Our or­chard is laden and the hedgerows come alive with good things to for­age for. Last year, we were lucky to have chef Daphne Lam­bert cre­ate a suc­ces­sion of feasts in­spired by sea­sonal eat­ing. There is so much you can har­vest from the wild, year round. When au­tumn ar­rives, rose­hips and el­der­ber­ries are top of the list.

TOP TIPS FOR VIS­IT­ING TET­BURY?

The High­grove Shop is a must – its fudge is the best I have tasted. I al­ways like a good rum­mage around the an­tique shops, of­ten in search of vin­tage crock­ery and cut­lery as props for recipe shoots for my blog. French Grey in Tet­bury has pretty knick-knacks for the home. Ar­tique is great for home­wares, jew­ellery and fab­rics from In­dia.

WHERE IS FINE TO DINE?

Trouble House has a beau­ti­ful, fuss-free set­ting. Cafe 53 is fun, as is the dog-friendly Royal Oak.

Then there is the won­der­ful Hobbs House Bak­ery, run by fam­ily friends the Her­berts (aka on TV). The Fab­u­lous Baker Broth­ers

COOK­ING ASIDE, HOW DO YOU LIKE TO UN­WIND?

I love to get im­mersed in a good book. Ex­plor­ing new foot­paths and forests with the dog is an­other plea­sure. And I play ten­nis. Around this time, I down rac­quets though as there’s a nip in the air!

SHIP­TON MILL, SHIP­TON-MILL.COM; THEMILLERSDAUGHTER.CO.UK.

Each day starts with a walk for Tess and Dusty.

All pro­duce at Ship­ton

Mill is grown bio­dy­nam­i­cally.

Work­ing with her fa­ther John Lis­ter keeps it in the fam­ily.

Black­berry cob­bler is a favourite pud­ding.

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