This is just a reminder about our next event on 15 December, 7:30 at Oxford Brookes. Thank you to those who signed up and to the organisers and supporters. I am really looking forward to what promises to be a learningful adn exciitng evening about food in Romania. Let me know if you need directions or other details.

Dear Slow Food Oxfordshire Members and Supporters: This is my November update with some details on the upcoming events, members’ news and a summary of the SF headquarters’ monthly update.

See the attached report

Welcome to all our new members! Every month we have 4-5 new members, it is amazing how Slow Food has grown in the UK!

In Moldova, where I come from, you will hardly find a cookery book. It is customary to share recipes with your friends and family, and mothers will usually transfer their knowledge and skills to children. So, when I make Borsch, I never really follow a specific recipe, never weigh any ingredient, measure it by eye, that is why it is a bit tricky to put it in writing.

Recipe by Phil Vickery

I found this recipe in Phil's book and it seemed easy enough to make for a big party, but because I could not find forced rhubarb (it's important to be bright red colour), I tried it with red plums and it was a bit too sweet for the same amount of sugar added, but then decided to go for raspberries, as they were available locally and my rule now is to have any red colour (sour) fruit.