We are Jojo Goodfellow and Peter Slade and we started 2 North Parade produce store through our love of food and the opportunity to source fantastic local produce.

We opened 2 North Parade in North Oxford in September 2013.

We try and bring the customer as close as possible to the source of where food comes from, stocking local, seasonal produce and talking about the farms, the farmers and what makes their produce so special.

At this time of year we get great squashes in the shop and we like to bake them, then stuff them with lots of herbs, pancetta, garlic and Southdown goats cheese from Witney.

Our guilty pleasure, when we’re too tired to cook, is homemade chips and fried eggs.

Our favourite places to eat and drink around Oxfordshire include The Rose & Crown for a pint of Abingdon Bridge or Scholar – we’re lucky to have the best pub in Oxford opposite the shop. The Milk Shed at Weston on the Green is great for lunch and Oli’s Thai on Magdalen Road is also fantastic.

Our favourite kind of cuisine is simple, seasonal cooking from the land and from the heart. We’re inspired by Carlo Petrini, founder of the Slow Food movement, I went to his talk at the Oxford Literary festival a few years ago and that inspired me to open a local produce store.

Leek and cheese rarebit

We pride ourselves on sourcing the best local, seasonal ingredients, because simple recipes, like this rarebit, can be elevated to greatness if you source your ingredients well.

We use North Aston organic leeks and North Aston organic milk for the best flavour. It reminds us of the old days when you got that creamy top on your pint of milk.

Ingredients
* 290ml/10fl oz North Aston organic milk
* 2 x North Aston organic leeks trimmed and sliced
* 60g/2oz butter
* 30g/1oz plain flour
* 3 x local free range egg yolks
* 1-2 tsp Dijon mustard, to taste
* 1 tbsp Worcestershire sauce
* 55ml/2fl oz Loosecannon brewery’s Porter Ale
* 120g/4½ oz Ogleshield cheese, grated
* 4 slices of white sourdough bread toasted

Method
Place the milk into a pan and bring to the boil. In a pan, gently sauté the leeks with half of the butter. In a separate pan, melt the rest of the butter, add the plain flour and cook over a low heat, stirring frequently, for two minutes.

Gradually whisk the warmed milk into the butter and flour mixture. Bring back to the boil, whisking contin-uously.

Whisk in the egg yolks and bring back to the boil before adding the mustard, Worcestershire sauce and the ale.

Add the grated cheese and cooked leeks and whisk until smooth.

Preheat the grill to medium.

Spread one side of each piece of toast with the rarebit mixture.

Place under the grill until golden brown.

To serve, place onto serving plates.