A TASTE OF CORNWALL WITH JAMES STRAWBRIDGE
PUBLISHED: 18:36 23 May 2014 | UPDATED: 13:20 30 August 2017
Cornish chef and sustainability expert James Strawbridge shares his tips on how make eco-friendly changes at home
Eco-celebrity JAMES STRAWBRIDGE shows us how to make some green home improvements, such as what to do with small spaces, composting ideas and even a recipe for foraged nettles....
Cornwall is a county where its easy to get lost I mean this in the best possible way. I have found that over the last few years I have had that tremendous feeling of walking down a coastal path or down the steep steps of a fishing village and feeling like someone arriving somewhere abroad for the first time: such is the nature of this relaxed area where surfing, cooking, fishing, art and crafts are at the centre of local lifestyle.
I am focusing on some home improvements to make the most of your little piece of the county and discussing some simple eco-friendly tips to try at home.
Learn a new skill: scything
When you think of Cornish meadows and overgrown lanes you may have a romantic image of peasants scything away in the summer sun. I have found that the skill is something that comes with practice and when you get good at it, its as fast as strimming with a petrol machine without the annoying high-pitched hum. My advice if you need to clear an area of land is always to have a sharp scythe and sharpen it at regular intervals (every 5-10 minutes).
Take time to work on your technique as you would with a golf swing the path of the scythe is from high to low across your body, but focus on keeping the blade parallel to the ground. The way you use the scythe definitely determines how well you can cut grass or clear brambles.
Nettles are abundant on our smallholding and you can find them hiding round most of the county along cycle paths, on coastal walks and in your back garden. I regularly pick the fresh shoots at this time of year for salads, soups and sauces. My top tip is always wear gloves and if you do get stung then pick some plantain leaves and rub them between your hands until they give off a bright green juice. This is excellent for relieving stings and perfect if you cant spot any dock leaves.
The Lost Gardens of Heligan is a restoration project that typifies the Cornish makeover. In my opinion it sums up the Cornish magic that permeates so many holiday experiences. It is home to a great collection of exotic plants, from bananas to pineapples, and these unusual plants are a result of Cornwalls micro-climate and the extended growing possibilities. Heligan has taken years to restore to its previous Victorian glory but it is evolving and is now embarking on a series of eco-projects that are subtly taking the best of the old and blending it with the best of the new.
Any small back garden or a shared space near your holiday flat will benefit from a bit of a make-over. I recently went to work on a part of our garden at Newhouse Farm and a couple of months later it is alive with edible treats. I recommend hanging baskets for strawberries and salads, bags or towers of old car tyres for potatoes, raised beds for easier weeding and less watering, and a cold frame to dry out seeds and bring on seedlings. Plant productive and low-maintenance perennials like a vine, a fig tree, or Mediterranean herbs such as sage, rosemary and thyme. You could plant wild flowers in pots to attract beneficial insects and solitary bees. You will be amazed at how much you can achieve in a day or two because, lets be honest, nature will do the hard work for you!
NETTLE VELOUTÉ RECIPE
A velouté is normally made with flour and butter as a roux, but in this recipe I've used the pureed nettles to create the velvety texture. If you are a confident cook then its easy to adapt this into a delicious nettle soup! It has a spinach-like taste and very subtle flavours owing to the light stock. I find it's great as something a bit different to go with seasonal white fish or chicken.
150g washed nettles
75ml light stock
50ml white wine
75ml double cream
Salt and pepper
1 Blanch the nettles and then pure with a little water before setting aside.
2 In another pan, reduce the wine by half in volume and then add the stock (preferably fish stock but vegetable works just as well). Add the cream and simmer for a couple of minutes.
3 Add the nettle purée and a knob of butter and season to taste.
4 Serve with Cornish potatoes.