Milly Fyfe’s Cheese & Tomato Twists recipe

August: The turn of the combine and taste of sweetcorn

There’s a certain hum in the air come August that stirs every farming heart: the sound of harvest. Across the Cotswolds and beyond, the fields are alive with activity. Combines are turning, dust is flying, and farmers are stretching every daylight hour — and often far beyond — to gather in the wheat and barley before the next downpour threatens to scupper plans.

It’s a tense but magical time of year. Weather apps are checked almost religiously, radios crackle with forecasts, and a good old-fashioned scan of the horizon still has its place. We often say you wouldn’t mow your lawn when it’s wet – and the same principle goes for combining. A dry spell is gold dust and when one arrives, you seize it. Whether it’s midday or midnight, we’re out there, engines running and lights blazing, bringing the harvest home.

This year’s crop is looking OK. A dry spring helped the ears form well and, while summer rain gave the weeds a good run, it’s also meant we’ve had some decent fill in the grain heads albeit the straw length is a little short. There’s satisfaction in the steady clatter of a full grain tank and the rhythm of trailers heading to and from the barn. For all the pressure, harvest has a way of bringing everyone together – families, neighbours, even old friends popping by to lend a hand or bring a tray of sandwiches to the edge of the field.

Combine harvester cutting wheat credit Image: Paul Rogers Speaking of old friends, I’ve recently been enjoying the latest series of Clarkson’s Farm. Say what you like about Jeremy Clarkson, there’s no denying that the series has helped shine a much-needed spotlight on the realities and challenges of modern farming. What particularly tugged at my heart this season was watching the renovation of the local pub, now known as The Farmer’s Dog. That building, once The Windmill Carvery, holds a very special place in my heart. It was the scene of many a Young Farmers’ Christmas party – packed with laughter, questionable dancing, and the kind of friendships that last a lifetime. I’m hoping to head over there later this summer for a trip down memory lane and to sample some of the Diddly Squat produce – including, of course, their Oxford Sandy and Black pork.

We’ve raised Oxford Sandy and Blacks ourselves and I’ve enjoyed watching the trials and triumphs of their pig-keeping on the show. They’re a heritage breed with bags of personality, and when looked after well, they produce the most delicious pork. Their inclusion on the programme is a nod to the fact that farming is not just about arable crops but also about raising livestock, soil care and animal husbandry.

Mouthwatering sweetcorn Back on our farm, while the fields buzz with machinery, the kitchen garden is humming with its own kind of productivity. August is sweetcorn season – and if there’s one thing that makes all the effort worthwhile, it’s the moment you harvest your own corn, peel back the husk, and bite into a cob so sweet and tender that it hardly needs cooking.

Sweetcorn is, without a doubt, my favourite vegetable to grow. It’s a joy from seed to harvest – those towering stems swaying in the breeze, the silks forming, the promise of treasure inside. My top tip? Grow them in blocks rather than rows to help with pollination. And don’t leave them on the plant too long – the sugars convert to starch quickly once picked, so harvest and cook them as close together as you can. Nothing beats the taste of fresh, buttery corn on the cob, especially when eaten with fingers and a good drizzle of melted butter.

We’ve also been busy harvesting runner beans, courgettes, beetroot, and the last of the soft fruit. The freezers are filling up with summer’s bounty – ready for winter soups, stews, and the occasional reminder of warmer days.

I’m also incredibly proud (and slightly in awe, if I’m honest) that The Countryside Kitchen is now officially open! After months of planning, preparation, and sheer determination, our on-farm classroom is welcoming children, community groups, and visitors to experience field-to-fork learning in the most hands-on way possible.

Whether it’s digging potatoes, meeting the chickens, or learning to cook with freshly harvested produce, we’re creating memories and making a real difference. The aim is simple: reconnect people with where their food comes from and inspire healthier, more sustainable choices.

August-picked produce from the kitchen garden credit Image: Paul Rogers I was deeply honoured to receive the support of Raymond Blanc OBE, who said:

“The Countryside Kitchen is an inspiring venture that aligns perfectly with our shared vision of reconnecting people with the land, the food they eat, and the importance of seasonality. As someone who has championed sustainable British food and farming for years, I wholeheartedly support this project’s mission. By providing hands-on experiences, the Countryside Kitchen equips participants—young and old—with invaluable skills in growing, cooking, and understanding the food they eat. This is a powerful model for improving health, supporting local agriculture, and deepening community bonds. The impact of such an initiative will be felt for generations to come.”

His words perfectly capture what we’re striving for: a future where everyone, no matter their background, can understand and appreciate the journey from soil to supper. That’s what The Countryside Kitchen is all about – growing, cooking, eating, and discovering.

There’s something about August that invites reflection as well as celebration. As the golden fields are cut and cleared, and the hedgerows hang heavy with ripening fruit, I’m reminded of the cyclical nature of farming life. One season finishes as another quietly prepares to begin. We press on through the heat, the dust, and the fatigue, knowing the work we do now will feed not just our families but many others too.

So, here’s to the farmers out there chasing combines under setting suns. Here’s to the kitchen gardeners picking sweetcorn for supper. And here’s to new beginnings – in the shape of old pubs reborn, fields brimming with life, and a little on-farm kitchen classroom that’s starting to make a big impact.

Wishing you a very happy harvest and a summer filled with sweetcorn, stories, and sunshine.

Until next time at Milly’s Table,

Milly x

Originally from the Cotswolds, Milly is a farmer, parent, and founder of No Fuss Meals for Busy Parents CIC. Milly is passionate about reconnecting people with UK food production, and is establishing a classroom on her farm to offer hands-on field-to-fork education, inspiring the next generation to grow, cook, and eat sustainably

You can follow Milly on social media using the handle: @MillyFyfe on X, BlueSky, Linkedin, Instagram and TikTok. Or follow the work of the CIC at: www.thecountrysidekitchen.co.uk

Cheese and tomato twists 

Recipe from Milly’s Table: Cheese & Tomato Twists

A brilliant bake to enjoy with fresh summer tomatoes or to pack up for a harvest picnic.

This easy-peasy recipe is perfect for little hands to help with and makes a great snack, lunchbox filler, or side dish for a summer salad. It’s also a fun way to use garden-grown tomatoes – or the odd overripe one from the fridge!

Ingredients:

1 sheet of ready-rolled puff pastry

2 tbsp tomato purée

50g grated cheddar cheese

1 tsp mixed herbs (optional)

1 beaten egg (for glazing)

Method:

Preheat your oven to 200°C (180°C fan) or Gas Mark 6.

Unroll the puff pastry sheet and place it on a lightly floured surface.

Spread the tomato purée evenly across the whole surface.

Sprinkle over the cheese and herbs if using.

Fold the pastry in half lengthways, then cut into 1-inch wide strips.

Twist each strip a few times, then lay them on a baking tray lined with parchment paper.

Brush with the beaten egg to give a lovely golden finish.

Bake for 12–15 minutes until puffed up and golden brown.

Enjoy warm or cold – ideal for picnics in the combine, kids’ lunchboxes, or nibbles with a cold drink at the end of a harvest day.

For more no-fuss recipes the whole family can enjoy, visit:

www.nofussmealsforbusyparents.com