Geetie Singh-Watson's kitchen essentials, from organic ghee to dried carlin peas

Food lovers reveal the things they can’t live without

Geetie Singh-Watson
The Bull's Geetie Singh-Watson's shares a few of her favourite things

Geetie Singh-Watson opened the world’s first certified organic pub, The Duke of Cambridge in north London, in 1998. In 2019, she launched The Bull Inn in Totnes, an organic inn with rooms serving up “green-minded gastronomy” – now back open seven days a week with new outdoor seating, under the cherry trees of Rotherfold Square.

She and her husband, Riverford Organic founder and veg-box pioneer Guy Singh-Watson, also run a farm together. Here are a few of her favourite things…

1. Fridge essential

“The Great Taste award-winning Happy Butter Ghee (happybutter.co.uk) here in Devon produces artisan, grass-fed organic ghee from high-welfare cows in small batches. It’s profoundly useful, with a high cooking temperature – you can use it for absolutely everything instead of oil and in baking. People associate it with curry, but fried eggs or roast chicken with turmeric-infused ghee adds a golden colour, and so much flavour.”

2. Local hero

Singh-Watson favours Seggiano organic salsa from the Greenlife wholefoods shop in Totnes

“Totnes has incredible shops, but the one I visit the most is Greenlife (greenlife.co.uk), a huge wholefoods shop that has everything you could want, every Fairtrade alternative or food supplement, and is so efficiently run. I was excited to find recently that they were stocking Seggiano’s organic Sicilian cherry tomato salsa: Seggiano’s Italian produce is fantastic, with so much provenance (seggiano.com).”

3. Treat on toast

“It’s got to be Marmite, with white sourdough dripping with butter from The Almond Thief, a craft baker around the corner from us, which simply bakes the best bread (thealmondthief.com). Their croissants and pastéis de nata are mind-blowing, worth waking up early for; they’re true perfectionists.”

4. Cupboard staple

Credit: Hodmedod's

“Dried carlin peas from Hodmedod’s (hodmedods.co.uk) are a go-to ingredient in my house. They’re chickpea-shaped and don’t taste dissimilar to fava beans. You can tell that they’re grown in Britain; wholesome and earthy. My daughter is into Mexican food, so we often make refried beans with them. Hodmedod’s works with British farmers to provide sustainable UK pulses and grains, organic where possible; their ethos and their excitement about what can be grown in this country is very close to my heart.”

5.  Star producer

“La Terra e il Cielo’s pappardelle and spaghetti is wonderful. The pasta is produced by a co-operative of organic Italian wheat farmers from Le Marche. It’s a really inspiring ethical company – I could live on the wholewheat and spelt spaghetti with garlic, chilli, fresh parsley and masses of good olive oil poured over. It’s so simple in Italy: small-scale, local farmers, working closely together, producing nutritious food and high-quality flours from their terroir (laterraeilcielo.it).”

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