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Ashington Manor Farm (Yeovil)

After a two-night stay at The Swan Hotel in Wells , we departed for Exeter. Along the way, our first stop was Ashington Manor Farm, the home of the husband and wife garden designers Julian and Isabel Bannerman.  Roses are a specialty of the Bannerman's, but sadly, we were too early to see any. That disappointment was curtailed by touring their magnificent farmhouse, which we were invited to roam around at leisure. And Julian Bannerman, who did most all the talking, was a very entertaining man.  Gathering at the front door - We actually entered at the side of the house, right off the patio, which led to this room, where the Bannerman's greeted us. The massive table was filled with books they had written as well as magazine articles about their gardens. As we were listening to Julian's speech, I happened to notice Isabel Bannerman's book "Husbandry" on the table and immediately recognized it as a book I have at home but have not gotten to yet. At the time, I ha...
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Mediterranean Pasta with Roasted Tomatoes


 

Another recipe -

I'm not sure where this recipe came from but it has become one of our favorites. This is surprising because I don't really like pasta or tomatoes. However, we use angel hair pasta which doesn't bother me too much (I take small portions). As for tomatoes, roasting them is  my favorite way to eat them. This is a very satisfying meal with bread and a salad. A summer recipe no doubt, but really good in the middle of winter too.

2 lbs. grape or plum tomatoes, halved lenghtwise
1/2 cup olive oil
1 clove garlic, minced
1 TBS. Italian dressing
1/2 tsp. crushed red pepper (or more if you like it spicy)
1/2 tsp. salt
1/4 tsp. pepper
8 oz. pasta (Angel hair or any kind you prefer)
Parmesan cheese

Preheat the oven to 400.

Place the tomatoes, cut side up, on a foil-lined 15 x 10 x 1" pan sprayed with cooking spray or rubbed with olive oil.



Whisk together the olive oil (reserving 2 tablespoons), garlic and seasonings. Spoon over the tomatoes.


 

Roast in the oven for 45-50 minutes until the tomatoes are soft and browned on top.

Prepare the pasta. 

Place half of the tomatoes in a bowl and toss with the 2 tablespoons of olive oil. Add the pasta. Add the remaining tomatoes. 

Sprinkle with parmesan cheese.

 

Text and photos by Phillip Oliver, Dirt Therapy

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