The warm sweetness of fermented natural sugars swathed in the aroma of rich plum pudding make gourmet Silage Supreme irresistible.
Last weekend the conditions were perfect for the creation of a few thousand servings of this dairy delicacy.
Today, bunkered down in the office as water rattles down the drainpipes, I thought it was the ideal opportunity to relive the fleeting appearance of Spring by sharing the recipe with you.
So, next time you see cows eating “artificial, plastic food”, you’ll know the truth: it’s gorgeous, 100% pure luscious springtime grass lovingly preserved for a rainy day (or, perhaps, a scorcher).
Ah well, back to today…