With just 10 weeks to go until Feast on the Farm opens for the first time, we’re looking forward to sharing with you some of stories of the chefs we will be welcoming to the farm.

We couldn’t be more excited about chef and award-winning food writer, Charlotte Pike, joining us on the Sunday. Charlotte trained at Ballymaloe Cookery School in Ireland and has gone on to write 5 cookery books, beginning with her “Hungry Student” series before bringing forgotten skills into the modern day in “Fermented”, and her latest book “Smoked”.

As well as writing and recipe developing, Charlotte is an experienced cookery teacher and now teaches regularly at her own Field and Fork Cookery School based in Oxfordshire. Field & Fork School is a social enterprise, offering affordable and accessible food education classes to the wider community. The classes are currently run on a pop up basis in and around Oxford, however the long-term plan is to move to a permanent site.

For those of you intrigued by fermentation, arguably one of the trendiest food movements of the moment, Charlotte’s workshop is one not to miss (workshops are free to attend but must be registered for on the day).

She will also be taking to the Main Festival Stage at 13.30 if you miss out on the workshop.

For a taste of what’s to come, Charlotte has shared with us a quick and delicious dessert idea. For those who can’t resist a challenge, the yoghurt element of this recipe can be substituted with home-made yoghurt, the basic recipe for which can be found in Charlotte’s book “Fermented”.

Cardamom and rose yoghurt cream

This is a delicious lightly perfumed pudding, not to dissimilar from a fool that makes a light and interesting end to a meal. You need just a little served in a bowl. For an extra special touch, try it served sprinkled with crystallised rose petals.

Serves 4-6

Ingredients

225ml double cream

225ml yoghurt

75g caster sugar

Seeds from 4 green cardamom pods

2-4 drops rosewater, depending on the strength

Method

First of all, lightly whip the double cream. Place the remaining ingredients, except the rosewater into a bowl and stir together. Fold in the cream gently. Now, add the rosewater, just two drops to start with. Fold this in and taste to see if you need any more rosewater.

Keep chilled and covered in the refrigerator until you are ready to serve. Simply spoon into bowls to serve.