Luckily, I have always loved making and eating fudge, and the general idea of making something so delicious out of such basic wholesome ingredients. I was born and brought up in Devon (apart from a short spell in London) and gravitated back here to settle and grow up!

Since then I realised how important outdoor life is to me and my family, we raise our own pigs, have  chickens and grow our fruit and vegetables and making fudge was a bit of an extension of all the other goodies I tended to make in my kitchen. But I was staggered by the enthusiasm that everybody had when they ate my fudge, so I started selling it in my local farm shop (Lizzys Larder, Milton Damerel) and the rest, as they say, is history.

It really does give me a great (sorry for the cliché) sense of satisfaction from people who eat my fudge and  sort of melt whilst trying to expain how much they enjoyed it.  I am sat in my garden at the moment, and my mechanic has returned my car, I gave him a pack of fudge and he was speechless, well sort of apart from loads of mmmmmmmmmmmmm’s!!  What fun. It’ s sort of a guilty pleasure on my part...

The fudge I make is from an old fashioned recipe which involves an awful lot of standing around and stirring and all that goes into it is whole milk from Dunn’s Dairy in Exbourne, butter and clotted cream also from Dunn’s (the chirpiest farmers ever), condensed milk and demerera sugar.

This type of fudge is the crumbly, buttery but melt in your mouth type, it’s rich but not over poweringly sweet and definately moreish, you have been warned. I love the fact that a vast proportion of the ingredients come from literally just down the road and from a farm that doesn’t intensely farm, which is a value important to me and a growing number of others.