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BY OUR RESIDENT FOODIE KATIE FRASER

Sri Lankan food makes you happy – fact! This Sri Lankan chickpea curry is gluten- dairy- and fussfree, and super quick and easy to make. Fragrant and warming, creamy and light, it’s the perfect curry to share with friends on a summer’s evening.

Kadala Parippu

for two (or 4 as a side)

• 2 tbsp of coconut oil • 6 cloves of garlic finely sliced • A good sprig of curry leaves • 1 cinnamon stick • 1 onion, finely sliced • 3 medium green chillies, split • 1 tsp curry powder • 1 tsp mustard seed • 1 tsp turmeric powder • Salt • 1 tin coconut milk • 1 jar of Spanish chickpeas • A handful of halved cherry tomatoes • Coriander and chopped red chilli to serve

RECIPE

- Heat coconut oil in a large saucepan, and add the curry leaves, onions, garlic, cinnamon stick and sauté for 5 minutes

- Add the green chillies, turmeric, curry powder and mustard seeds and continue to sauté over a low flame while the aromas are released

- Add chickpeas, stir well to coat them in the spices before adding the coconut milk and simmer for 10 minutes, or longer if you want a drier consistency

- In the last minute, add the cherry tomatoes and season well with salt

- Serve with your favourite rice or a roti and garnish with coriander and fresh chilli

Katie runs hēt – a Frome-based takeaway serving up tasty food with heat.

Follow on Instagram @het_frome or email hetfrome@gmail.com to order.

THE OWLS TAKE FLIGHT

OPEN MON - SAT & MARKET DAY SUNDAYS

Afew of the resident Frome Owls flew to London last month to attend the Affordable Art Fair in Hampstead. It was the first time in its ten year history that the much-loved Frome gallery has exhibited anywhere but Catherine Hill… and it was an eye-opening and successful trip to the Big Smoke. The Owl artists involved - Hans Borgonjon, Tess Chodan, Phaedra Politis, David Daniels and Annemarie Blake - took a selection of their varied artistic works to the fair and were welcomed by a very warm London response. The AAF is a highly prestigious event, and the Owls were thrilled to be included as part of the curation. They worked twelve-hour days for most of a week and exhaustion/ hysteria set in after a while! Now safely back on their Catherine Hill perch, they have some beautiful works on show.

Open Monday - Saturday 33 Catherine Hill

AFFORDABLE FINE ART DIRECT FROM LOCAL MAKERS

Annemarie Blake • Hans Borgonjon Tess Chodan • Anny Colgan • David Daniels Phaedra Politis • Rebecca Wordsworth

SHOP ONLINE AT www.owlgalleryfrome.co.uk

FABULOUS FERMENTATION

WITH PAULA FROM GET PICKLED

Owner of the award-winning Get Pickled Somerset, native Brazilian Paula Neubauer is planning a series of summer workshops, starting with her ever-popular Forage and Ferment session with wild plant enthusiast

Samantha Williamson. This course, on June 4th, will offer participants the opportunity to learn about safe foraging from an expert, and then discover how to use what you have picked and found in delicious fermented foods. This is a family friendly event, with children under eight going free and eight – twelve year olds half price.

On June 13th Paula is back at Lo Rapitenc for a two-hour condiments workshop, to teach the basic fermentation techniques and how to introduce good bacteria into your diet. You will also create fermented salsa, a hot sauce and preserved lemons. Robin Sheriff, the power behind Koji Kitchen, will be joining Paula for a guest three-hour workshop on June 18th, to share his expertise on koji-making, to show attendees how to make miso, and to taste some of his fab ferments. Learn about enzymes and mould and explore the use of different beans, peas and veggies for your own miso.

Another sought-after ticket is for the masterclass in Korean cooking by Rebecca Ghim, from Ferm London, on July 16th. In this four-hour session, South Korean Rebecca will share her country’s fermentation traditions and introduce you to variations of kimchi that have evolved in different locations and eras. You will make a batch of kimchi to take home, and learn to cook kimchi fried rice and jeon (savoury pancake) with her own ripe kimchi. This fun kimchi-making masterclass will end with a meal that you have helped to create.

A S F E A T U R E D O N