My mum reads Saturday’s edition of The Times from cover to cover and sent me a not very good photo of a recent article with lots of suggestions about how to choose a good olive oil and ways to use it in your cooking.

The Times is annoying because it has a paywall but the author Giulia Crouch is an extra virgin olive oil expert and has an Instagram The EVOO Edit dedicated to olive oil which you need to check out 💯

Her suggestions for adding olive oil into recipes pair well with my Instagram post a few weeks ago. I rarely use butter these days, although – having said that – toasted Welsh cakes slathered in butter is one of my favourite things. But I’d make the Welsh cake batter with olive oil . . .

At Ludlow Local Produce Market yesterday one of my customers said that in his opinion our latest harvest is our best ever. In the end it’s what Mother Nature provides rather than any sort of expertise making on our behalf, but we do feel like proud parents when we get enthusiastic feedback. This is an email I received the other day:

Hi Claire, I have just taken a swig of that delightful oil. Delicious! 
Angus