I was hunting through the recipe books for potato recipes as we seem to be eating them for every other meal to get through the glut (it’s a tough job eating seasonally and local, but someone’s got to do it). Frittata caught my eye and as I worked my way throught it I realised we had every ingredient grown right here. Potatoes, sprouting broccoli, eggs, spring onion, parsley and even feta all from the farm. Here it is just before going into the oven. We’ve started measuring these meals in food metres, not miles.