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March 18

Saint of the day:

Saint Edward the Martyr

The Story of Saint Edward the Martyr


Edward was the eldest son of King Edgar of England and his first wife, Ethelfleda who died shortly after her son's birth. He was baptized by St. Dunstan and became King in 975 on his father's death with the support of Dunstan but against the wishes of his stepmother, Queen Elfrida, who wished the throne for her son Ethelred. Edward ruled only three years when he was murdered on March 18 while hunting near Corfe Dastle, reportedly by adherents of Ethelred, though William of Malmesbury, the English historian of the twelfth century, said Elfrida was the actual murderer. In the end, Elfrida was seized with remorse for her crime and, retiring from the world, she built the monasteries of Amesbury and Wherwell, in the latter of which she died. Edward was a martyr only in the broad sense of one who suffers an unjust death, but his cultus was considerable, encouraged by the miracles reported from his tomb at Shaftesbury; His feast day is March 18 and still observed in the diocese of Plymouth.







Corfe Castle, Dorset, UK

st edward.jpg






Shaftesbury Abbey Museum and Garden







St Edward's Church, Stow-on-the-Wold in Gloucestershire, England





Dorset Blue Vinny & Cavolo Nero (kale) Tart:


  • Packet of cavolo nero (kale)- very finely chopped 

  • Leek- sliced

  • Red chilli- chopped

  • Rock salt 

  • Black pepper 

  • 70ml double cream

  • 4 eggs

  • Good chunk of Dorset Blue Vinny


  1. Preheat the oven to 190C (200C fan). 

  2. Heat some oil in a shallow pan, add the leek and a splash of water. After a few minutes add the chilli and cook for a couple more minutes until the leek starts to soften.

  3. Add the cavolo nero and cook for further 3-4 mins till slightly softened. Stir in the black pepper and salt.

  4. In a separate bowl/jug, mix the eggs with the cream until all combined and well mixed in.

  5. Spread the veg mix in a tart/quiche dish (we lined ours with baking paper to stop the egg leaking out the loose bottom).

  6. Pour in the egg mix and gently stir to make sure that the veg and egg are evenly spread.

  7. Crumble the Dorset Blue Vinny cheese and sprinkle it over the tart- the more you add the cheesier it will be!

  8.  Bake in the oven for 15 minutes or until the egg has set and enjoy warm or cold! (Serves 4​​)

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