Sixty Acre Baker

Tomato Chutney

Basically, I am obsessed with this stuff. It is a recipeI I swiped from my visit to Ca’ di Gosta, in the hills of Umbria. It was served one afternoon

Salt Preserved Oranges

I hadn’t yet been to Morocco when I first became seduced by tagine; meat braised into submission in the company of dried fruit, toasted nuts, exotic spices, and preserved citrus.