Bread of heaven
Even the siren voices of publishers have been unable to persuade Linda Collister to say that breadmaking machines are a good thing. 'I've tested lots and they're fine if you want Wonderloaf,' says the author of Bread, just published by Ryland Peters & Small (£16.99). 'Breadmaking is very therapeutic and hardly brain surgery.' She recommends - and so do I after a test-baking - flour from Millers since Domesday, Shipton Mill (Tetbury, Glos GL8 8RP, 01666 505050) who mail-order an astonishing range of flours for a flat price of £1.80 a kilo inc p&p. Try their new organic strong plain white, made from Maris Widgeon wheat (which has a low ratio of flour to husk) or coarse brown flour for Irish soda bread. As for yeast, if your local supermarket has a bakery, it may give you a small chunk free. Free, from a supermarket? Yes, I promise - my local Asda does just that.
Roe, roe, roe your boat
When you buy venison, it is normally red deer which can be farmed or grazed in parks. Donald Russell (Harlaw Road, Inverurie, Aberdeenshire, 01467 629666) has just introduced roe deer meat to its mail order range, largely because European markets have been hit by foot and mouth. A mail order box of a Swiss-cut haunch, roe loin steaks and diced meat is under an introductory offer until 30 October of £39 (£45 thereafter). Roe deer, says the firm, is considered the finest of all venison - mild, nutty and smooth with a low fat content. It's hardly ever available in Britain because Europe usually takes it all and, because the deer cannot be farmed, they are killed on the mountains by expert stalkers with rifles.
Short orders
Food tsar Lord Haskins tells us to visit French country markets. No need, they are currently visiting us. Bruno Girardeau, who used to have a French restaurant in Cheam, has just taken over running French Markets, a scheme involving between 25 and 30 French stallholders who come to English market towns to sell their produce. This includes garlic and shallots, fish soup, pat¿ and sausages, cider and calvados, cheese, honey, bread, vegetables and spices. Catch them at Bedford 19-21 October and Coventry 25-27 October. Or find out more on his website, www.brunomart.com.
Staffordshire pottery fanatics, Will and Rosemary Dorling, ended up buying the entire pottery of Burgess and Leigh at Stoke-on-Trent, founded in 1851. Luck was with them - they discovered 15,000 nineteenth-century moulds for jugs, bowls and storage jars in a disused storeroom. Burgess, Dorling and Leigh is now selling authentic Victorian-pattern lipped bowls in off-white earthenware (from £9.35) through Divertimenti (London's Fulham Road and Wigmore Street or via /www.divertimenti.co.uk ).
Loch Fyne Oysters (01499 600217), who seem to be expanding their restaurants monthly (Brighton last month, Beaconsfield this month if all goes well and Norwich by the end of the year), have just added smoked haddock to their mail order range of smoked salmon, kippers, fresh and smoked mussels plus fresh oysters and langoustines. The large 'angel' haddock fillets are smoked over old whisky casks and cost £7.50 for a two-fillet pack (minimum of 400 grammes).
Liverpool International Food Festival 2001(15-20 October) promises marquees heaving with yummy food to sample and cookery demonstrations. www.liverpoolfoodfestival.com
Gin and bear it
This is the month to make your own sloe gin. The dark purple berries, fruit of the blackthorn, are best after the first frosts because they break down more easily. Pick at least a kilo, prick each berry several times with a darning needle and squash into a lidded glass jar. Fill the interstices with bought gin (and some sugar if you like). Cover, shake the mix every few days and it'll be ready by Christmas. You can substitute with damsons.
