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A Free Range Life with Annabel Langbein
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a touch of spice

Annabel celebrates autumn’s bountiful natural harvests with a foraging expedition to a neighbour’s prolific walnut tree.

In return she invites him and his family for dinner and treats them to an Indian-inspired meal featuring her homemade Paratha Bread, spicy kasundi and slow-roasted lamb shoulder with a crunchy Walnut Salad – followed by a simple but spectacular Caramel and Pistachio Ice Cream.

On this page you'll find recipes and bonus videos from this episode. All the rest of the recipes from the series are in the accompanying book, Annabel Langbein: The Free Range Cook - Through the Seasons, Sorry – this book is out of print

bonus videos and recipes

  • Walnut Pastila
Walnut Pastila

Walnut Pastila

Walnut Salad

Walnut Salad

Pickled Cucumbers

Pickled Cucumbers

behind-the-scenes photo gallery

  • The Sunstreaker is a Jet34 Hamilton Jet. She’s a bit slow these days and the reverse doesn’t work but she’s still a lovely boat to drive. There have been a few good trout caught off the old girl.

    The Sunstreaker is a Jet34 Hamilton Jet. She’s a bit slow these days and the reverse doesn’t work but she’s still a lovely boat to drive. There have been a few good trout caught off the old girl.

  • We couldn’t have picked a better day to be out on the lake – not a breath of wind and that crisp freshness of early autumn.

    We couldn’t have picked a better day to be out on the lake – not a breath of wind and that crisp freshness of early autumn.

  • The poplars were just starting to turn. Autumn is so spectacular in this part of the world – in a few weeks the landscape turns to fiery reds and golds with the poplars looking like torches of fire.

    The poplars were just starting to turn. Autumn is so spectacular in this part of the world – in a few weeks the landscape turns to fiery reds and golds with the poplars looking like torches of fire.

  • Director Ross prepares for the next shot. What a divine day to be here in the great outdoors – it’s easy to forget the cold rainy days when it’s like this.

    Director Ross prepares for the next shot. What a divine day to be here in the great outdoors – it’s easy to forget the cold rainy days when it’s like this.

  • My friend Grant is a great hunter-gatherer, and I’m so pleased I managed to persuade him to take a few hours out from his busy job to bring me up to this amazing old walnut tree.

    My friend Grant is a great hunter-gatherer, and I’m so pleased I managed to persuade him to take a few hours out from his busy job to bring me up to this amazing old walnut tree.

  • Here we go gathering nuts in May. There’s a real squirrelling instinct that comes to the fore when the days of autumn start to close in, and it feels good to be filling my bag with these gorgeous walnuts to tide us over the winter.

    Here we go gathering nuts in May. There’s a real squirrelling instinct that comes to the fore when the days of autumn start to close in, and it feels good to be filling my bag with these gorgeous walnuts to tide us over the winter.

  • Walnuts grow inside thick green husks that spilt when the nuts are ripe. As they rot down they turn black and are incredibly staining – they make a potent dye that was often used for wool.

    Walnuts grow inside thick green husks that spilt when the nuts are ripe. As they rot down they turn black and are incredibly staining – they make a potent dye that was often used for wool.

  • When walnuts are fresh like this they have a milky taste, and the skins are very soft and quite tannic.

    When walnuts are fresh like this they have a milky taste, and the skins are very soft and quite tannic.

  • Once you get your nuts home it's important to get the outer green husk off and spread them out to dry for a couple of weeks. Then they can be stored in a cool, dry spot. They will keep for up to a year, as long as you can keep them away from vermin – rats just love nuts!

    Once you get your nuts home it's important to get the outer green husk off and spread them out to dry for a couple of weeks. Then they can be stored in a cool, dry spot. They will keep for up to a year, as long as you can keep them away from vermin – rats just love nuts!

  • And now for my favourite part – dinner! The fire is roaring, the candles are lit and the table is laid – the stage is set for people to relax and feel welcome. We used thin slices of pine for placemats, and set them on top of a lovely linen cloth designed by my clever friend Birgitta Watz. May the feasting begin!

    And now for my favourite part – dinner! The fire is roaring, the candles are lit and the table is laid – the stage is set for people to relax and feel welcome. We used thin slices of pine for placemats, and set them on top of a lovely linen cloth designed by my clever friend Birgitta Watz. May the feasting begin!

find out more

  • Want to find out more about this episode? Check out my blog inspired by my experiences while filming the show.
  • Find out more about Season One of The Free Range Cook
  • Find out more about Season Two of The Free Range Cook: Simple Pleasures

special thanks to

F L Bone provides ovens for Annabel Langbein - The Free Range Cook       Lake Wanaka Tourism supports Annabel Langbein - The Free Range Cook

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Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

Content by Annabel Langbein

Published by Annabel Langbein Media

 

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