Our first radio interview

Sorry for the delay in posting this blog but we have been mind-whirlingly busy this week. Not only have we been firming up our sping recipes, but we've had a little brush with our local radio station! Annette and I battled the traffic into Cambridge and had a very nice chat with Jeremy Sallis. He made us feel at our ease and asked us all the right questions. It's great when things go to plan ( well kind of to plan). It was nice to be able to talk to him all about wots4supper and tell him what we're up to. Annette, I have to say, is a born saleswomen, and got all the right bits in at all the right times.

We managed to fit in a latte before the interview, in a very nice French cafe across the road from the studios (yep - it wasn't just a phone interview, we were actually there, in person). It felt kind of strange to be sitting in a French cafe having a latte in a quintessentially British town - the world is a very small place. I suppose that's why we have so many different influences on our food these days, and how cooking and recipes have changed from when we were younger. I don't think I'd even seen a fresh lime until one appeared in the top of my bottle of lager (more years ago than I care to mention), and now I wouldn't dream of being without one in my veggie drawer.

We like the idea that the tide is turning back to British food and recipes, and how important it's becoming to know where our food comes from and how it's produced. It goes without saying that food that is fresh and in season tastes better than food that's flown thousands of miles (can I make an exception for my limes, which I can't live without, oh and fresh ginger).

We were discussing some of our recipes recently and liver and bacon popped in to the conversation, which I distinctly remember eating as a child and I have to say quite liking (I'm not just saying that because my mum might read this). We wondered if people do still eat liver and bacon? I'm pretty sure that's one thing I couldn't get past my lot, although when it's cooked well it's lovely (honest Mum).