tag:blogger.com,1999:blog-43099742750202007372024-02-06T18:59:40.982-08:00artichoke: British food and drinkA guide to the best seasonal food and flavours with recipe tips (mostly from Britain)artichokehttp://www.blogger.com/profile/00201652371641039196noreply@blogger.comBlogger83125tag:blogger.com,1999:blog-4309974275020200737.post-63055810757634603972011-03-29T05:44:00.000-07:002011-03-29T10:53:52.430-07:00New Online Cookery School Directory: lookingtocook.co.uk<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKmtRDJnkzHEtMEzoRCFLGC0gj3kQjtoUwtIqnMbV5jdR6K1cG3P24clmlwcz_TUCKIMG2t9-oy1n0LHGaf2Po7RsCw2ipGoDeId7fDEcNFgvVle0RxnQ9Q7aW53iCv8OSu4FkqBWZVMjR/s1600/lookingtocook600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKmtRDJnkzHEtMEzoRCFLGC0gj3kQjtoUwtIqnMbV5jdR6K1cG3P24clmlwcz_TUCKIMG2t9-oy1n0LHGaf2Po7RsCw2ipGoDeId7fDEcNFgvVle0RxnQ9Q7aW53iCv8OSu4FkqBWZVMjR/s320/lookingtocook600.jpg" width="320" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Dear Artichoke followers,<br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I hope that you still find this blog is a useful resource for seasonal food. Please see below for exclusive details of my new venture - <span style="color: windowtext;"><a href="http://www.lookingtocook.co.uk/">www.lookingtocook.co.uk</a></span><span class="apple-converted-space"> </span>- you are the first to find out about it. <strong><span style="border-bottom-color: windowtext; border-bottom-style: none; border-bottom-width: 1pt; border-left-color: windowtext; border-left-style: none; border-left-width: 1pt; border-right-color: windowtext; border-right-style: none; border-right-width: 1pt; border-top-color: windowtext; border-top-style: none; border-top-width: 1pt; font-weight: normal; padding-bottom: 0cm; padding-left: 0cm; padding-right: 0cm; padding-top: 0cm;"><span style="color: windowtext;">Lookingtocook.co.uk</span> is the only site on the Web that offers independent reviews of the best cookery schools and courses in the <st1:country-region w:st="on">United Kingdom</st1:country-region> and <st1:country-region w:st="on"><st1:place w:st="on">Ireland</st1:place></st1:country-region>.</span></strong></span><br />
<div style="line-height: 18.0pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The website currently has more than 80 reviews of cookery schools that are easily searchable by region, course type and cost. For example, learn how to make artisan bread in a clay oven in a <st1:city w:st="on"><st1:place w:st="on">Birmingham</st1:place></st1:city> back garden or Michelin-starred dishes at the home of Jean-Christophe Novelli. New reviews are added weekly and are also searchable by an interactive map. There is a news section featuring the latest openings and cookery events, and competitions, discounts, giveaways and kitchen gadget reviews coming soon. </span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It's a work in progress but I'd love to hear your feedback on any ideas or tweaks that could improve the site, about any cookery schools that we've not covered or upcoming cookery events that you'd like me to feature. </span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">You can also follow me at<span class="apple-converted-space"> </span><span style="color: windowtext;"><a href="http://www.twitter.com/lookingtocook">www.twitter.com/lookingtocook</a></span>. I'm going to offer a prize of some new cookbooks to one lucky Artichoke follower who has spread the word and followed Looking to Cook either on the website or Twitter by Good Friday April 22nd.<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: .0001pt; margin: 0cm;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bon cooking,</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Nick</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">For more information: Email </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>lookingtocook@gmail.com</b></span></div>artichokehttp://www.blogger.com/profile/00201652371641039196noreply@blogger.com7tag:blogger.com,1999:blog-4309974275020200737.post-19335486888949689662010-03-08T02:51:00.000-08:002010-03-08T02:51:38.259-08:00In brief season: blood oranges<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8lVOaIGKaecUhUNEXWVtEBhPsfIyqwcv6pBYM4Vg8f1-uhmhGjUfVmVyNTWMj2oVCFodYTy9dSDpMaS3fV6J8t4muuMkH-W56ELUP1oqUSVpLS0FnkXcTYJlxYhyishyQ_lQMdWYxHWMl/s1600-h/bloodoranges.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8lVOaIGKaecUhUNEXWVtEBhPsfIyqwcv6pBYM4Vg8f1-uhmhGjUfVmVyNTWMj2oVCFodYTy9dSDpMaS3fV6J8t4muuMkH-W56ELUP1oqUSVpLS0FnkXcTYJlxYhyishyQ_lQMdWYxHWMl/s400/bloodoranges.jpg" width="400" /></a></div><br />
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In season around now, blood oranges are the most elusive of citrus fruits. They appear briefly for a few weeks each year with unpredictable timing.<br />
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The fruit’s name comes from its garnet flesh and scarlet juices. It derives its colour from anthocyanin, a pigment more common in red fruits and flowers. Fuji and Red Delicious Apples, for example, owe their dark red skins to the pigment. <br />
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The most popular varieties are Tarocco (grown in Sicily), Sanguinello (Spain) and Moro (US). Blood oranges have a sweet taste with a hint of summer berries. They are best enjoyed eaten alone, freshly squeezed in juices and in desserts, bearing in mind that the colour dims when baked or heated.<br />
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Alternatively, a few segments add a rosy hue to a salad of grilled tuna, chicory or fennel, finely sliced purple onion and a strong vinaigrette or serve alongside warm cooked beetroot with a sherry-inspired dressing. For a simple finale plate try slices of blood oranges with Manchego and toasted almonds.artichokehttp://www.blogger.com/profile/00201652371641039196noreply@blogger.com29tag:blogger.com,1999:blog-4309974275020200737.post-12085054828505039682010-03-04T06:12:00.000-08:002010-03-04T06:12:22.181-08:00Baby leeks<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqCJm7QdFQheV3EM4jo6DEukrfJLmljmlp8Gu0CfyPoRlYJSHYmRn-VhUKWomDncfwIAifKn_l9k_W_AW5-7NzsHpn4Dy9K6BsdHtLpZMDBA5YQ8L8Y7kvLsOxfuo5rhw-u0VcO0N8SaGG/s1600-h/leeks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqCJm7QdFQheV3EM4jo6DEukrfJLmljmlp8Gu0CfyPoRlYJSHYmRn-VhUKWomDncfwIAifKn_l9k_W_AW5-7NzsHpn4Dy9K6BsdHtLpZMDBA5YQ8L8Y7kvLsOxfuo5rhw-u0VcO0N8SaGG/s400/leeks.jpg" width="290" /></a></div><br />
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In France, baby leeks are considered the poor man’s asparagus. Sweet, oniony and tender they can be braised in a pan in a little water then, while they are hot, dressed on a plate with a good vinaigrette and crumbled with sheep or goat’s cheese and cracked pepper.<br />
Alternatively, soak 4 small leeks in cold water for 15 minutes, melt 2 tbsp butter on a heavy skillet then add the wet leeks – cook for 5 minutes then add a quarter cup of chicken broth and 1 tsp lemon zest. Braise leeks, covered, for 5 minutes, or until very tender, and season with salt and pepper. <br />
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The chef Jean-Christophe Novelli uses baby leeks in a quiche with poached salmon and blue cheese. They also work well in a frittata with sorrel, or mixed in with a soft-textured polenta topped with Parmesan cheese.<br />
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A Johnson Family Sauvignon Blanc Semillon 2009, South Africa (£7.98; Asda) is a crisp and zesty white that knows its onions.artichokehttp://www.blogger.com/profile/00201652371641039196noreply@blogger.com5tag:blogger.com,1999:blog-4309974275020200737.post-71716597984157297302010-03-01T10:12:00.000-08:002010-03-01T10:14:12.819-08:00Britain's newest vegetable: the flower sprout<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt6Y6NMtqU6ndgj0mleZjkprLIPhQsxfKwk5t_Pwoe49DOuNstaPkjzLyXCUslWKVhA0wPDaEwU1Ep-foF_IMfyGXY2yRfoN71-l2-7cxMChl6CUWF4wSqA_D71RUtCnsNj4mXQflvlNX8/s1600-h/flower+sprout.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt6Y6NMtqU6ndgj0mleZjkprLIPhQsxfKwk5t_Pwoe49DOuNstaPkjzLyXCUslWKVhA0wPDaEwU1Ep-foF_IMfyGXY2yRfoN71-l2-7cxMChl6CUWF4wSqA_D71RUtCnsNj4mXQflvlNX8/s320/flower+sprout.jpg" /></a></div><br />
Britain has a new vegetable. Perfectly named to bridge two seasons – winter and spring - the flower sprout is a cross between a Brussel’s sprout and kale. <br />
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Cultivated by British growers in the Cotswolds, this new vegetable is coloured purple and green like kale but tastes more like sprouts. It is best eaten steamed or as part of a stir fry (marksandspencer.co.uk). <br />
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Purple sprouting broccoli is also in season now, bringing colour to plates and a sign that spring is just around the corner. Buy it in handfuls at farmers’ markets for best value and look for stalks that snap cleanly.<br />
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To make a tasty side dish of sprouting broccoli with garlic breadcrumbs heat a knob of butter and 1 tbsp olive oil in a frying pan over a medium heat. Add 1 garlic clove, finely chopped, and after one minute 50g fresh breadcrumbs. Fry for three more minutes until crisp and golden. Cook the broccoli until just tender in salted water. Drain and serve scattered with the garlic breadcrumbs.artichokehttp://www.blogger.com/profile/00201652371641039196noreply@blogger.com1tag:blogger.com,1999:blog-4309974275020200737.post-58990682909972909002010-03-01T09:52:00.000-08:002010-03-01T10:03:02.119-08:00Perry - is it going pear-shaped?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNktjQ0Xz0ubb8zFoWOWLxvRwJjSqNDt1GK60mVIXTzSqHOe09lILFc7h__Xf6uAeBlU6V4dTzux6Ha90OtLsj6_fUoS_4f25Iw0L_73n8P9R4NHgS1FOfhsDeZgdvb7oUtMoH3dn4vWrU/s1600-h/perry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNktjQ0Xz0ubb8zFoWOWLxvRwJjSqNDt1GK60mVIXTzSqHOe09lILFc7h__Xf6uAeBlU6V4dTzux6Ha90OtLsj6_fUoS_4f25Iw0L_73n8P9R4NHgS1FOfhsDeZgdvb7oUtMoH3dn4vWrU/s320/perry.jpg" width="320" /></a></div>Perry, or pear cider, slipped into decline more than 150 years ago when farmers replaced pear trees with shorter cider apple trees that stood up to the wind and didn’t take as long to reach maturity.<br />
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That said, in the name of artisan produce, there has been a renewed interest in proper perry pears and more trees are being planted. Perry pears are not eaters, they have a harsh acidic taste but produce a sparkling drink that ranges from “gin bright” to golden in colour with a fragrant hedgerow aroma and a happy balance between tannins and the sweetness of unfermented sugars on the palate.<br />
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The winner of CAMRA’s recent National Cider and Perry Championships 2009 is Broadoak Perry of Clutton, Somerset, which was picked from 20 perries from around the country and declared “a lovely, drinkable perry with a true pear aroma that starts with a medium sweet taste and is followed by a dry finish.”<br />
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Runners up were Seidr Dai, Painted Lady Perry, from Glamorgan and Gwatkin, Blakeney Red from Abbey Dore, Herefordshire. Gwatkin’s Yarlington Mill also won gold medal for best cider.artichokehttp://www.blogger.com/profile/00201652371641039196noreply@blogger.com2tag:blogger.com,1999:blog-4309974275020200737.post-54625443579726964432010-03-01T09:50:00.000-08:002010-03-01T09:56:17.120-08:00Banh mi - London's sandwich du jour<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh14qnBGrlWvWMNsHxLBQ4vRSXxjuK2jlvKBr2aLaxMXMQu9P0_0vYtLYabvrARASgOOfNO7YLrxU3VjUFLmkYOwJM7m2LPHbm-sP-bGp66cbCwZi0vMmL5OefaHw1ulrjUYtOT_XNv-83l/s1600-h/banh-mi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="229" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh14qnBGrlWvWMNsHxLBQ4vRSXxjuK2jlvKBr2aLaxMXMQu9P0_0vYtLYabvrARASgOOfNO7YLrxU3VjUFLmkYOwJM7m2LPHbm-sP-bGp66cbCwZi0vMmL5OefaHw1ulrjUYtOT_XNv-83l/s320/banh-mi.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Tired of the same old sub, sandwich or panini? Currently budging over the burrito for London’s hottest ethnic street-food is the banh mi, a Vietnamese snack that’s arrived here via New York.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Not for the faint hearted, the banh mi (pronounced "bun mee") consists of a baguette made with 50 per cent rice flour to ensure that it's light and crispy, lined with homemade mayonnaise and pork liver pâté, then filled with Vietnamese salad of carrots and daikon (white radish), thin slices of cucumber, coriander and chilli, and finally, a generous helping of slow-cooked pork.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The bread and pate element are a legacy from the French occupation of Vietnam in the 19th and 20th centuries. Yet somehow the combination of sweet, salt and sour flavours hits the palate’s jackpot.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Try banh mi at Mo-Me market stall at Spitalfields, Caphe House on Bermondsey Street; Loong Kee Café on Kingsland Road, Shoreditch; Viet Baguette in Fitzrovia; Banzi in Surrey Quays; Café Bay in Denmark Hill, and the Banhmi11 stall in Broadway Market.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>artichokehttp://www.blogger.com/profile/00201652371641039196noreply@blogger.com3tag:blogger.com,1999:blog-4309974275020200737.post-44527946955454919132009-11-01T03:25:00.000-08:002009-11-01T03:26:27.739-08:00Pomegranates<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI5ob_dhWbuz1uxanASfM1759IOYCxU1YqNv5w0IuHs5t-t6Cn02AUbFBkzArMMIHN3tavcF8Mtx6QiilPDu8Zn3v-6eyB5s93ZEOQM1ruilJ9v-DKHWWphlS24fUzGP8HlNcDaOsDdlzI/s1600-h/pomegranate03_edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI5ob_dhWbuz1uxanASfM1759IOYCxU1YqNv5w0IuHs5t-t6Cn02AUbFBkzArMMIHN3tavcF8Mtx6QiilPDu8Zn3v-6eyB5s93ZEOQM1ruilJ9v-DKHWWphlS24fUzGP8HlNcDaOsDdlzI/s400/pomegranate03_edit.jpg" vr="true" /></a><br />
</div>Now is the time to be eating pomegranates, a so-called superfood with a leathery skin and fragrant sweetsharp juice that has been used in Central Asian and Middle Eastern kitchens for centuries. <br />
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There are about 800 juicy seeds in an average fruit which is high in vitamin C, antioxidants and iron. <br />
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A generous sprinkling of the ruby-red pomegranate seeds adds a festive flavour to a whole range of dishes from starters to desserts. Try the fruit capsules with a warm duck breast salad or Shaun Hill, co-owner of the Walnut Tree Inn, near Abergavenny, Wales serves a winter salad with pomegranate, pine nuts and chicken livers.<br />
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As well as adding a fruity kick to muesli or hoummous, pomegranate seeds go well with other Middle Eastern ingredients such as honeyed almonds, dates, rose water and lemon juice. Crushed with ice they make a refreshing and good-looking base for a number of aperitifs - Jamie Oliver whizzes up a pomegranate and gin cocktail shot in his early tome Jamie’s Kitchen. For a seasonal toast, try floating fresh pomegranate seeds in champagne, sparkling cider or ginger aleartichokehttp://www.blogger.com/profile/00201652371641039196noreply@blogger.com8tag:blogger.com,1999:blog-4309974275020200737.post-82802004152683575502009-11-01T02:58:00.000-08:002009-11-01T02:58:38.476-08:00Leeks<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc6TX8KtNwWcvTqzNerf1Y_SvDQd04VsB45B-2L0B8rlTT11PUdeOjoR9Lzurup2XOPMC1G0KDyGZOQtE_tCiC8uwtUI6a3Q7fOmHmRzVVyYzqMR9EcjsssEf-T9BSq41F8KRqmWbnSGI8/s1600-h/leeks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc6TX8KtNwWcvTqzNerf1Y_SvDQd04VsB45B-2L0B8rlTT11PUdeOjoR9Lzurup2XOPMC1G0KDyGZOQtE_tCiC8uwtUI6a3Q7fOmHmRzVVyYzqMR9EcjsssEf-T9BSq41F8KRqmWbnSGI8/s400/leeks.jpg" vr="true" /></a><br />
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Leeks have been lurking for centuries in our regional dishes such as cock-a-leekie (made by simmering beef with a capon, leeks and prunes), Welsh mutton pie and Cornish leek pie.<br />
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Small and medium sized leeks are best for cooking as they tend to be sweeter and more tender than chunkier ones. To clean, remove the outer leaves, the tough green tops and stringy root. Cut along the length of the stalk, halfway through, and put into a bowl of water; swill around a bit so that any dirt will be washed out of the leafy layers.<br />
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Try shallow frying leeks with a pinch of thyme or tarragon, some shredded spinach, and grated carrots or beetroot. Lightly blanched leeks can be baked with ham in a cheesy sauce or added to salads and pair well with seafood.<br />
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The Walnut Tree Inn, near Abergavenny, voted best regional restaurant in Wales according to Hardens 2009 restaurant guide, serves poached leeks cold in a mustard dressing with shavings of parmesan and black truffle. Chef Shaun Hill recommends an unoaked Louis Jadot Nuits-St.-Georges pinot noir for its jammy farmyard flavours.<br />
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A simple leek and potato soup is a good match for a glass of rose. Eyes peeled then for ex-footballer and winemaker David Ginola’s soon-to-be released Coste Brulade, a rosé from his Provencal vineyard, which won a silver award at this year’s International Wine Challenge.artichokehttp://www.blogger.com/profile/00201652371641039196noreply@blogger.com1tag:blogger.com,1999:blog-4309974275020200737.post-66038324490857014712009-11-01T02:53:00.000-08:002009-11-01T02:53:00.900-08:00Quince upon a time<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGlHReGbc_xY271_x7D713XGqnG4xLzbHEcZ6mPrcEvtME6GKcd441Ki-rnJdZU7udUMVnYQoQ99YrEgQP8tV47-l1siq2hkYzKZ_2D9hoBqXgyg_AhpO9OgAz4SwpOPgJOY4CrdTBisrt/s1600-h/quince.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGlHReGbc_xY271_x7D713XGqnG4xLzbHEcZ6mPrcEvtME6GKcd441Ki-rnJdZU7udUMVnYQoQ99YrEgQP8tV47-l1siq2hkYzKZ_2D9hoBqXgyg_AhpO9OgAz4SwpOPgJOY4CrdTBisrt/s400/quince.jpg" vr="true" /></a><br />
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Forgotten member of the apple and pear family, the quince is an ancient fruit native to the warmer climes of southwest Asia. <br />
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Quince trees are now relatively rare in Britain but Norton Priory, in Cheshire, oversees the national collection, protecting more than 20 varieties.<br />
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Although the trees are aromatic, the fruit is bitter and hard when eaten raw. When cooked, however, quinces release a sweet, fragrant flavour. They also contain pectin, which make them ideal for jams and jellies.<br />
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Norton Priory hosts a quince festival this weekend with tours, tastings and recipe demonstrations (<a href="http://nortonpriory.org/">nortonpriory.org</a>). Like Spanish membrillo, the jelly is best eaten with cold meats and Manchego cheese or used in fruit tarts with apples. Quinces poached with sugar and lemon juice are a good match for Greek yoghurt and honey or a soft goat’s cheese. <br />
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Bramley and Gage produce a quince liqueur (£11.64; <a href="http://bramleyandgage.co.uk/">bramleyandgage.co.uk</a>), that won “best drink” in the Taste of the West awards last year. This home-grown version of a dessert wine has aromas of dates and figs and uses the pear-like “vranga” variety grown at Clay Barn Farm in Essex.artichokehttp://www.blogger.com/profile/00201652371641039196noreply@blogger.com5tag:blogger.com,1999:blog-4309974275020200737.post-14925368912274808772009-11-01T02:48:00.000-08:002009-11-01T02:48:15.797-08:00Chestnuts<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWN8-RWWjCmtE1iV46kcfb4138bbK6C0OIhGXDF1bUT1_F98OIaL5M_quBK6sUvI3g6g7Vip0TxL5Qt_4JW9j_lny5II17749_eqdKxmb-yp4htw_FhaB87eSUYSiL4aFgZ5WXJ4W23DYJ/s1600-h/chestnuts02.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5399083637650898482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWN8-RWWjCmtE1iV46kcfb4138bbK6C0OIhGXDF1bUT1_F98OIaL5M_quBK6sUvI3g6g7Vip0TxL5Qt_4JW9j_lny5II17749_eqdKxmb-yp4htw_FhaB87eSUYSiL4aFgZ5WXJ4W23DYJ/s400/chestnuts02.jpg" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Gusty early November is the perfect time to go gathering nuts. Rule number one for nutty foragers is not to confuse edible chestnuts with conkers. A wild sweet chestnut is one third of the size of most conkers with a pointed end.<br />
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Chestnuts differ from other nuts in that they have a high starch and water content, but low protein and fat levels, so they can be dried and ground into a meal for breads, batters, cakes and stews.<br />
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The majority of chestnuts available in supermarkets are from Europe rather than Britain, so look for home-grown chestnuts at farmers’ markets.<br />
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If you don’t have a toasty open fire, remove the prickly green husks, make a small incision in the chestnuts (so they don’t explode) and “roast” them in a dry frying pan for about 10-15 minutes. Make that two minutes if you’ve got a George Foreman-style grill contraption.<br />
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Use fresh chestnuts in risotto, mash or stir fried with Brussels sprouts and pancetta. They work well roasted alongside game and root vegetables, as a stuffing for turkey and pork or to give a savoury-sweet autumnal stamp to a chocolate torte topped with spiced pears.artichokehttp://www.blogger.com/profile/00201652371641039196noreply@blogger.com2tag:blogger.com,1999:blog-4309974275020200737.post-63633429016064641322009-11-01T02:29:00.000-08:002009-11-01T02:35:12.565-08:00Core values - Britain's best cider<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkeDvGUwq-KTTjHOeIt2zSaHTDPXp-wKRuOgZblABByUHsYq3ZOyAluAk_1f0WCqnzHZ9JKTNgRVj62l7kVccM7W-vIjjJ6cuaptxre2Bc7_Nx83LoLXq3S8Xt6sRQVSaPcxz4fXcODZEh/s1600-h/16-apples.jpg"><img id="BLOGGER_PHOTO_ID_5399081815617821842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 305px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkeDvGUwq-KTTjHOeIt2zSaHTDPXp-wKRuOgZblABByUHsYq3ZOyAluAk_1f0WCqnzHZ9JKTNgRVj62l7kVccM7W-vIjjJ6cuaptxre2Bc7_Nx83LoLXq3S8Xt6sRQVSaPcxz4fXcODZEh/s400/16-apples.jpg" border="0" /></a>With the cider harvest in full swing, CAMRA, the Campaign for Real Ale, is celebrating National Cider and Perry Month with farm-gate tastings and orchard events nationwide (<a href="http://www.camra.org.uk/cider">camra.org.uk/cider</a>).<br /><br />Unlike chilled and fizzy, artificially produced ciders, real cider and perry, which are produced naturally from apples or pears and are neither carbonated nor pasteurised, are becoming harder to find in pubs. As a result, CAMRA is introducing a new window sticker initiative to make it easier for punters to recognise a genuine cider bar.<br /><br />Setting the standard is the winner of this year’s CAMRA National Cider Pub of the Year, the Orchard Inn in Bristol. The judges described it as like visiting a daily “mini cider festival”.<br /><br />The runners up were the Arkwright Arms, in Derbyshire, Penrhyn Arms, in Gwynedd, and the Stand Up Inn, in West Sussex.<br /><br />For a truly mellow tipple, or three, try Rosie’s Triple D Cider, from Llandegla, in Denbighshire, Seidr Dai Painted Lady Perry, made in Cardiff and Gwatkin Blakeney Red, from Abbey Dore, Herefordshire.artichokehttp://www.blogger.com/profile/00201652371641039196noreply@blogger.com2tag:blogger.com,1999:blog-4309974275020200737.post-7525538775215670432009-11-01T02:24:00.000-08:002009-11-01T02:29:32.122-08:00Tuck in to parsnips<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbjcUZGoEawylNSLqfzwJTpmz-fDBJamWoEq5qvCA69k6zuyEw0QxvtUZzFEhm2SgIWBOK4e44MPPI46gmAItmalsXzrFGhyphenhyphenO6AglZl4BD09EGUbnxDW4qTJu0OPgyuyF3RLu_vV7gs-35/s1600-h/parsnip_gladiator_000.jpg"><img id="BLOGGER_PHOTO_ID_5399080188784490626" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 269px; CURSOR: hand; HEIGHT: 280px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbjcUZGoEawylNSLqfzwJTpmz-fDBJamWoEq5qvCA69k6zuyEw0QxvtUZzFEhm2SgIWBOK4e44MPPI46gmAItmalsXzrFGhyphenhyphenO6AglZl4BD09EGUbnxDW4qTJu0OPgyuyF3RLu_vV7gs-35/s400/parsnip_gladiator_000.jpg" border="0" /></a>Root vegetables are in season and parsnips are plentiful, relatively cheap and full of flavour. They also have a natural sweetness that combines well with beef when roasted together. Avoid huge ones that tend to have a woody core.<br /><br /><a href="http://www.abelandcole.co.uk/">Abel and Cole’s </a>golden parsnip and parmesan gratin feeds 4-6 people and makes a handsome supper served with cold ham.<br /><br />Preheat the oven to 200C/Gas Mark 6. Butter a gratin dish. Peel 500g parsnips and slice as thinly as possible into rounds. Boil for 5 minutes or steam for 5-10 minutes until soft. Layer roughly in the gratin dish.<br /><div><br />Mix together 175ml double cream, 2 cloves crushed garlic, 2 sprigs of thyme, 1 heaped tsp Dijon mustard and a good grating of nutmeg. Season well. Pour over the parsnips and press down so the liquid oozes through the vegetables. Dot the top with butter and cook in the oven for 35 minutes. </div><div><br />Remove from oven and cap generously with Parmesan. Return to oven for 10 minutes, until golden and bubbly.</div>artichokehttp://www.blogger.com/profile/00201652371641039196noreply@blogger.com1tag:blogger.com,1999:blog-4309974275020200737.post-9154703859141264262009-11-01T02:16:00.000-08:002009-11-01T02:22:26.607-08:00Celeriac - roots and shoots<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOGzAALNp58fpF8aCNYkV6OlZB4kY41ZQlCQyDhm6Ar9vX03KcXJ3sQzn2tIhKq9bWcZVYpvWiKn3n0sqJWTm05eKY504a0440Z4Monmbv_BlVJr0nS0HReA2LL59iVoCNRihh6t1YPUR3/s1600-h/celeriac.jpg"><img id="BLOGGER_PHOTO_ID_5399077921985713106" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 250px; CURSOR: hand; HEIGHT: 372px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOGzAALNp58fpF8aCNYkV6OlZB4kY41ZQlCQyDhm6Ar9vX03KcXJ3sQzn2tIhKq9bWcZVYpvWiKn3n0sqJWTm05eKY504a0440Z4Monmbv_BlVJr0nS0HReA2LL59iVoCNRihh6t1YPUR3/s400/celeriac.jpg" border="0" /></a>Celeriac is in season now and is one of those vegetables that bridge the gap between late summer and winter. The delicate nutty flavour of celeriac works well shredded raw in salads or cooked until soft and creamy in soups and casseroles or with mashed potato.<br /><br />This seasonal soup combines the subtle flavour of celeriac with the freshness of pears.<br /><br />Heat 1 tbsp oil in a large saucepan, add 4 shallots, 2 finely chopped garlic cloves and finely chopped square-inch chunk of ginger and cook over a medium heat for about 5 minutes until softened but not coloured.<br /><br />Add about 800g celeriac, peeled and roughly chopped, 4 ripe pears, peeled, cored and roughly chopped and 1 litre of stock, bring to the boil, then reduce to a simmer for 20-30 minutes or until the celeriac has softened enough to mash easily.<br /><br />Blend the soup until super smooth. A small knob of butter gives it a silky finish. Season and serve sprinkled with parsley.artichokehttp://www.blogger.com/profile/00201652371641039196noreply@blogger.com0tag:blogger.com,1999:blog-4309974275020200737.post-76013221081977523632009-09-12T02:40:00.001-07:002009-09-12T02:43:31.914-07:00Apples: core strengths<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2RiLiPQyzYvTyWeo1CuCi_ggias66HgysWPX2Z9WfDGWmXXLNIo4Wvtqtfa9HeF6SC6nv_SV5K-_iSEMyxyal-0-e6gqYCVv-85KnxasLYvkRyi6LERXQSkviLRMmI_62nqKFedqI2DzX/s1600-h/apples.jpg"><img id="BLOGGER_PHOTO_ID_5380514234652351250" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2RiLiPQyzYvTyWeo1CuCi_ggias66HgysWPX2Z9WfDGWmXXLNIo4Wvtqtfa9HeF6SC6nv_SV5K-_iSEMyxyal-0-e6gqYCVv-85KnxasLYvkRyi6LERXQSkviLRMmI_62nqKFedqI2DzX/s400/apples.jpg" border="0" /></a>Apples are, arguably, the most English of seasonal fruits. They have been ripening on trees for weeks now but September signals the true start of the apple season.<br /><br />More than 2,000 varieties have been grown here over the years, many with names that pinpoint their origin such as Keswick Codlin, Kentish Fillbasket and Beauty of Bath. Others bear hints for the palate in their names such as the Pitmaster’s Pineapple, D’Arcy Spice and Blenheim Orange.<br /><br />Sadly there has been a drastic decline in both the diversity of varieties grown and the number of orchards in the country in recent years. Kent, for instance, has lost 85 per cent of its orchards in the past 50 years.<br /><br />Farm shops and farmers’ markets offer an excellent choice of locally-grown apples and eyes peeled for English apples in British supermarkets. If you have space in your garden, the Apple Source Book (Hodder & Stoughton, 2007) tells you everything you need to know to plant an apple tree.artichokehttp://www.blogger.com/profile/00201652371641039196noreply@blogger.com4tag:blogger.com,1999:blog-4309974275020200737.post-75629671087180447162009-09-12T02:35:00.000-07:002009-09-12T02:39:07.052-07:00A rosehip operation<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPuYg0mjkIrMAC8foSgqud6sOg3Of18fb5tWXs6xrLLVDXAhpZv7DPwflFs0V4UpoEVdZ2x198Ch_fP95UfnLZ4ep9-WJHnpw4NhrQd8kQ-LSeqB06nnii02UZqHaAtzQ-zYLJPtQTv0Z6/s1600-h/rosehips.jpg"><img id="BLOGGER_PHOTO_ID_5380513037012205778" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 332px; CURSOR: hand; HEIGHT: 302px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPuYg0mjkIrMAC8foSgqud6sOg3Of18fb5tWXs6xrLLVDXAhpZv7DPwflFs0V4UpoEVdZ2x198Ch_fP95UfnLZ4ep9-WJHnpw4NhrQd8kQ-LSeqB06nnii02UZqHaAtzQ-zYLJPtQTv0Z6/s400/rosehips.jpg" border="0" /></a>The bright red seeded berries of the wild rose are known as “hips”. They are found all over the UK, particularly in hedgerows skirting woodland and along footpaths.<br /><br />Only the thin fleshy covering of rosehips is edible and they are used, most commonly, to make a subtly flavoured syrup that is delicious with ice cream, pannacotta, rice pudding and pancakes. Do not eat rosehips whole, the “itching powder” seeds inside are an irritant.<br /><br />To make 2 litres of rosehip syrup, you’ll need a jelly bag (available from good cook shops). Boil 1kg of crushed freshly picked rosehips in 1.75 litres of boiling water and allow to stand for 15 minutes.<br /><br />Pour the rosehip mixture through a jelly bag then repeat the process from the start using the pulp and 900ml boiling water. In a clean pan, reduce the juice, lower heat and stir in 450g caster sugar, boil for 5 minutes then pour into sterilised jars.artichokehttp://www.blogger.com/profile/00201652371641039196noreply@blogger.com2tag:blogger.com,1999:blog-4309974275020200737.post-16247758157449028942009-09-01T05:12:00.000-07:002009-09-01T05:34:16.316-07:00Tomato catch up<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPIGsfumLQuzwqOvm1cCgWl5OQSvYpFwqIzqGtMjAIvOxDxEf_7tBqxo5y-M2d7Q2EvAqxPn3FIc0ZVTgGf_Ni8QcUoN9pL-CGrkkD-JzrYXqBYjzI8TwZPSPcUkjnb0W0w-2Lc2QUXWHd/s1600-h/toms.jpg"><img id="BLOGGER_PHOTO_ID_5376476274800124754" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPIGsfumLQuzwqOvm1cCgWl5OQSvYpFwqIzqGtMjAIvOxDxEf_7tBqxo5y-M2d7Q2EvAqxPn3FIc0ZVTgGf_Ni8QcUoN9pL-CGrkkD-JzrYXqBYjzI8TwZPSPcUkjnb0W0w-2Lc2QUXWHd/s400/toms.jpg" border="0" /></a>Homegrown tomatoes are coming into their own now and should have an aroma, taste and even (mis)shape that are more enticing than the uniform packaged varieties available in supermarkets.<br /><br />Heritage or heirloom tomatoes are making a comeback among allotmenteers and chefs. These are basically old non-hybrid varieties with different flavours, rainbow colours and strange names such as Hillbilly Potato and Green Sausage tomatoes. Search farmers’ markets for the best crops.<br /><br />In the kitchen, the tomato is such a versatile ingredient. Pizza and pasta aside, big beefy toms can be hollowed out and stuffed with cooked quinoa, feta cubes, toasted pine nuts and parsley then oven roasted; cherry tomatoes make a sweet partner to fish when roasted with a few capers, grated lemon zest and olive oil, and chopped vine tomatoes need no more than finely diced red onions, sea salt, vinegar and oil for a delicious side salad.<br /><br />To maximise flavour, eat tomatoes at room temperature or even warm but never chilled from the fridge.artichokehttp://www.blogger.com/profile/00201652371641039196noreply@blogger.com1tag:blogger.com,1999:blog-4309974275020200737.post-65806731624787164652009-08-27T02:24:00.000-07:002009-08-27T02:32:42.226-07:00Engage with greengages<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQG5oSntdMBXWZni9dhj3s6L1rOS-hQs8xyfwgiDLJ8qrvlzIC3vwJ0xPA3RZApcZr9sYZ04tW4Vo2BJ2PtlrJQa92ACqDJR4fqIjZTh3bj5tJShr30hZ5PmiWAAXOQDIC-AbTbm5-E9rF/s1600-h/green-plums1.jpg"><img id="BLOGGER_PHOTO_ID_5374574039073246146" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQG5oSntdMBXWZni9dhj3s6L1rOS-hQs8xyfwgiDLJ8qrvlzIC3vwJ0xPA3RZApcZr9sYZ04tW4Vo2BJ2PtlrJQa92ACqDJR4fqIjZTh3bj5tJShr30hZ5PmiWAAXOQDIC-AbTbm5-E9rF/s400/green-plums1.jpg" border="0" /></a>There are plums and then there are greengages. Bright green and round with greenish-yellow or golden flesh, they have a beautiful sweet scent when ripe and can be used instead of plums for desserts and preserves.<br /><br />The blogger Pim Techamuanvivit (<a href="http://www.chezpim.com/">chezpim.com</a>) has a recipe for greengage and vanilla jam made with 2lb (about 1kg) greengages, 1lb (about 500g) sugar, 2 vanilla pods and the juice of 1 lemon. When cooked down into compote or jam, the fragrant flavour of the greengages intensifies. There’s also a enough acidity to balance the sweetness and plenty of natural pectin in the skin so there’s no need to add extra.<br /><br />Another blogger, Princess and the Recipe (<a href="http://www.princessandrecipe.blogspot.com/">princessandrecipe.blogspot.com</a>), has adapted Pim’s recipe to make greengage sorbet, substituting lime for lemon and leaving out the vanilla beans. She cools the stewed greengages before they reach a jammy setting point, pushes them through a sieve to get rid of the skins, pops the sieved liquid in the fridge, then churns it in an ice-cream maker.artichokehttp://www.blogger.com/profile/00201652371641039196noreply@blogger.com2tag:blogger.com,1999:blog-4309974275020200737.post-65571293524691161082009-08-24T23:58:00.000-07:002009-08-25T00:02:47.188-07:00Sweet as... sweetcorn<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoG2tSAidIWm5eAuylhnvInAEx0fAMrXo3htC5v0X95EcrS4SFcSk78qp4DI_88OT83fC5rgVFA3tPeQ3dUKXXRn8tTHn-bBMN6J9gJF4qMtnhSZ5LDSNeJ6PNxE2rxQLdFpyF27IC1TWW/s1600-h/Sweetcorn%2520Close-up.jpg"><img id="BLOGGER_PHOTO_ID_5373793234370370194" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoG2tSAidIWm5eAuylhnvInAEx0fAMrXo3htC5v0X95EcrS4SFcSk78qp4DI_88OT83fC5rgVFA3tPeQ3dUKXXRn8tTHn-bBMN6J9gJF4qMtnhSZ5LDSNeJ6PNxE2rxQLdFpyF27IC1TWW/s400/Sweetcorn%2520Close-up.jpg" border="0" /></a>The season is short but sweet for sweetcorn, running from now through most of September. A golden buttered corn on the cob is a seasonal delight. It has been cultivated in the south for years but with warmer summers has begun to appear further north, too.<br /><br />When buying, choose creamy yellow kernels because they will be the sweetest. Eat fresh, as once the cob is cut the sugar starts to turn to starch and loses its sweetness.<br /><br />Try putting whole cobs in their pale green husks in a roasting tin and roast in the oven preheated to 180C (Gas 4), or on the rack over a hot barbecue for about 30 minutes, turning once. Pull back the husks, add a knob of butter and freshly ground black pepper.<br /><br />Also in season, baby corn is a specialised vegetable harvested before the kernels develop. The sweet, nutty cobs no bigger than a finger can be cooked whole or cut in chunks and are great in stir fries cooked with sesame oil and soy sauce.artichokehttp://www.blogger.com/profile/00201652371641039196noreply@blogger.com3tag:blogger.com,1999:blog-4309974275020200737.post-21939072035712145502009-08-24T23:42:00.001-07:002009-08-24T23:51:17.044-07:00Food for free - blackberries<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBLNInXeIMh_bwIrqsXm5eXSGPfuzBPMqTTbvk-rD5Z90eE_h2xCxIXcJCK0UJj5yBJsIXbZr0JPwlwQfjKTf_D0Qm4HFfX67jID8e40N9lYIB_9v8kRA-FhGgrRUfOxWioWvJ_zq4PF-0/s1600-h/thornfree-blackberry-soft-fruit-bush.jpg"><img id="BLOGGER_PHOTO_ID_5373789525023977250" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 396px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBLNInXeIMh_bwIrqsXm5eXSGPfuzBPMqTTbvk-rD5Z90eE_h2xCxIXcJCK0UJj5yBJsIXbZr0JPwlwQfjKTf_D0Qm4HFfX67jID8e40N9lYIB_9v8kRA-FhGgrRUfOxWioWvJ_zq4PF-0/s400/thornfree-blackberry-soft-fruit-bush.jpg" border="0" /></a>Blackberries are such a good free source of antioxidants and vitamin C that during World War One children were encouraged to collect them for the production of juice that was sent to soldiers on the frontline.<br /><div><br />Ready for gathering now, blackberries can be eaten fresh, used for puddings and pies, or preserved into jelly or “pippy” jam.<br /></div><br /><div>They team up particularly well with the first of the cooking apples, are a good match for rich or gamey meat such as venison, lamb or pheasant, and add a seasonal flourish muddled into a cold martini for a late summer cocktail.<br /><a name="_methodRepeater_ctl01__stepLabel1"></a></div><br /><div>For a simple blackberry and oat sundae (serves 2), whisk 150g Greek yoghurt, 3 tbsp crème fraîche and a few drops of vanilla extract together until thoroughly mixed. </div><div><br /><a name="_methodRepeater_ctl02__stepLabel1"></a>Alternately layer lightly crushed blackberries with the yoghurt mixture and handfuls of granola to fill two sundae dishes. For best results chill for an hour. </div>artichokehttp://www.blogger.com/profile/00201652371641039196noreply@blogger.com1tag:blogger.com,1999:blog-4309974275020200737.post-29113430290605572062009-07-30T08:49:00.000-07:002009-07-30T08:56:31.895-07:00Plum season<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmT0oK8_EffTN0HHfl3RGoR6h_PCEINjUCCPcXO3QS1nwxaKZhZN66Jg56iCKLHwSWl1O5SqBQqxujdaK55YYPRR-JMvBHjq3Fg6G9KZYe-bX0UEe7NiqwOHpOCYPyjoNIghXdFqk7Z4-B/s1600-h/plums.jpg"><img id="BLOGGER_PHOTO_ID_5364282587032490002" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmT0oK8_EffTN0HHfl3RGoR6h_PCEINjUCCPcXO3QS1nwxaKZhZN66Jg56iCKLHwSWl1O5SqBQqxujdaK55YYPRR-JMvBHjq3Fg6G9KZYe-bX0UEe7NiqwOHpOCYPyjoNIghXdFqk7Z4-B/s400/plums.jpg" border="0" /></a> Plums are in season now and this year's combination of a very cold winter and warm spring means bumper crops. Pershore, in Worcestershire, celebrates with a month-long festival featuring plum sausages and other recipes from the festival's Plum Cook Book (<a href="http://pershoreplumfestival.org.uk/">pershoreplumfestival.org.uk</a>)<br /><div><br />Rosie Lovell of Brixton's retro-feel deli has a recipe for Plum Clafoutis in her new book Spooning With Rosie (£18.99, Fourth Estate).<br /></div><br /><div>Preheat the oven to 180C/Gas 4. Stone and chop 450g of Victoria plums into 2.5cm pieces. Butter a baking dish and scatter the fruit into this. Beat two medium free-range eggs in a bowl and add 50g plain flour so that it forms a smooth paste. Gradually add 75ml double cream and 150ml milk and 50g caster sugar so that it becomes a creamy batter. Add 1 tbsp Calvados before pouring the mix over the fruit. Bake in the oven for 40 minutes. Serves 4.</div>artichokehttp://www.blogger.com/profile/00201652371641039196noreply@blogger.com1tag:blogger.com,1999:blog-4309974275020200737.post-46141293211493477662009-07-22T05:06:00.000-07:002009-07-22T05:14:42.642-07:00New: pink gooseberries and long-stem broccoli<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9He82k3lAadufrtEyFp6jRaYHZgEZpkceWqxTRNsHE2tV2opJYw5bFTL83_PKzgtmdKxpngnt8W2_EBlW5mfUzDOcqrYeSxqV_QsmL7SKfxb-bRR13sKlPUyOIJ8vY6IJp5p2xY0AgpJa/s1600-h/gooseberry-hinnomaki-red-2-july-4-07.jpg"><img id="BLOGGER_PHOTO_ID_5361256773831839042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 361px; CURSOR: hand; HEIGHT: 307px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9He82k3lAadufrtEyFp6jRaYHZgEZpkceWqxTRNsHE2tV2opJYw5bFTL83_PKzgtmdKxpngnt8W2_EBlW5mfUzDOcqrYeSxqV_QsmL7SKfxb-bRR13sKlPUyOIJ8vY6IJp5p2xY0AgpJa/s400/gooseberry-hinnomaki-red-2-july-4-07.jpg" border="0" /></a><br /><div>Gooseberries are not everyone’s favourite fruit. But a new, less tart variety Pink Gooseberry, grown, by Charles Gaskaine, at his farm in Faversham, Kent, has gone on sale recently in Marks & Spencer stores.</div><div><br />It is naturally much sweeter than the green cooking variety and has fewer spines so it can be eaten raw straight from the punnet or added to fruit salads, cereals and fruit compotes.<br /><br />Sweet, long-stemmed broccoli is another twist on standard seasonal fare marketed with a view to capturing consumers’ palates and imaginations.<br /><br />Grown in Lincolnshire, where its young shoots are hand-picked after just ten days of growth, bellaverde broccoli resembles the Italian cime de rapa.<br /><br />TV chef Gino D’Acampo suggests eating it in a spaghetti dish with grated courgettes, crushed walnuts, lemon zest and chilli flakes or served warm with fresh mint, goat’s cheese and toasted pine nuts dressed with olive oil and balsamic vinegar. Both dishes go well with a 2008 Pinot Grigio delle Venezie, Cavit, Italy (Co-op £4.99) - a lively white with a citrus finish. </div>artichokehttp://www.blogger.com/profile/00201652371641039196noreply@blogger.com3tag:blogger.com,1999:blog-4309974275020200737.post-56675493207412496052009-07-11T02:55:00.000-07:002009-07-11T02:58:26.088-07:00Raving about raspberries<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ouZh5LF14VhUQeCSlTt-bI4E6fH4cwtcbZGFiYFXhb8YfZvvcQ0Jf68Glt3ayA7yYvji0MlWlJqiTx8Q_Jl3a0szIobtG10s1wiy_HQkRT9xajp16a-rI_cQMgBfXQ9U5fRuP9dtmwlq/s1600-h/Raspberry_01.jpg"><img id="BLOGGER_PHOTO_ID_5357139649141943778" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ouZh5LF14VhUQeCSlTt-bI4E6fH4cwtcbZGFiYFXhb8YfZvvcQ0Jf68Glt3ayA7yYvji0MlWlJqiTx8Q_Jl3a0szIobtG10s1wiy_HQkRT9xajp16a-rI_cQMgBfXQ9U5fRuP9dtmwlq/s400/Raspberry_01.jpg" border="0" /></a> Although there are many varieties of raspberries, from amber red to yellow and white, they all have the same delicate tart-sweet flavour. Raspberries have a long season, from now until November, and some of the tastiest fruits come from Scotland, where they have cooler summers.<br /><br />Naturally raspberries are delicious on their own, eaten just when they’ve softened and leave a stain on your fingertips. They make an instantly delicious topping for desserts from lemon meringue pie to cheesecake or embedded in an almond tart or at the heart of a summer pudding or jelly. Match fruity puds with a lightly sparkling Gancia Astia, Piedmonte, Italy (£5.79, Waitrose).<br /><br />Try fresh raspberries with duck, grilled and sliced in a warm salad, dressed with olive oil and raspberry vinegar. The latter (vinaigre de framboise) is a French favourite served with foie gras and other fatty meats, while in Britain it was used as a cure for sore throats from the 17th century until World War Two.artichokehttp://www.blogger.com/profile/00201652371641039196noreply@blogger.com2tag:blogger.com,1999:blog-4309974275020200737.post-77817059123217197042009-07-03T01:15:00.000-07:002009-07-03T01:19:11.357-07:00Starwberry yields forever<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMSTanQO5e8Jzrcl3I6_Amtzf5lUxSy0R7l2zxLwuVBOU7C62R0WUCDwGjt5ybAwejtRgF6hN7i-XImr4v0XFOEJfrXIj1nMRy9kC-n1kEZo0N8uHMSvkIejMUqb98w4rd_HLr0op-Oljk/s1600-h/strawbs.bmp"><img id="BLOGGER_PHOTO_ID_5354145469253813618" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 297px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMSTanQO5e8Jzrcl3I6_Amtzf5lUxSy0R7l2zxLwuVBOU7C62R0WUCDwGjt5ybAwejtRgF6hN7i-XImr4v0XFOEJfrXIj1nMRy9kC-n1kEZo0N8uHMSvkIejMUqb98w4rd_HLr0op-Oljk/s400/strawbs.bmp" border="0" /></a> Ripe strawberries, like sunny days at Wimbledon, never fail to induce summery vibes. The warm spring means it should be a bumper crop and the Prime Minister’s wife, Sarah Brown, shared her excitement last week on Twitter about tiny strawberries in her garden.<br /><br />Strawberry plants have short lives and rarely remain productive for more than a few years so new varieties are introduced often. They have names to match such beautiful fruit: Symphony, Florence and Eve’s Delight, for example.<br /><br />Long-cropping Elsanta is the most common British strawberry variety; Ava is a premium Scottish strawberry first grown in 2005, the same year that Sonata, a large, firm variety was launched. English Rose is another newcomer noted for its zesty flavour and Marie de Bois is similar to a wild strawberry.<br /><br />To enhance the flavour of strawberries allow them to bask a while in the sunshine and go soft. Wash and hull some strawberries then mush them up with sugar, double cream, a nip of Cointreau, if you like, and orange zest. Dig in. Match with a fruity-sweet Sauternes Chateau Sudiraut 2005 (£9.95, Waitrose).artichokehttp://www.blogger.com/profile/00201652371641039196noreply@blogger.com1tag:blogger.com,1999:blog-4309974275020200737.post-19991141138794609492009-06-24T00:06:00.000-07:002009-06-24T00:10:50.131-07:00Elderflower power<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqBTWmc4QVmoWZGzA3sUbfcbOFttpCJ-C_luAWh2WjJUJQXNlc6KU2-MPR3STnsGsJPOwgE2UYwFQgvRO1oqTNEzQ8v7Wm6mHB1Q19knjh7tBzFSNKBuqD-SW5OZIFt9MpmR2PkZJFO2Pv/s1600-h/elderflower1.jpg"><img id="BLOGGER_PHOTO_ID_5350788005659847186" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqBTWmc4QVmoWZGzA3sUbfcbOFttpCJ-C_luAWh2WjJUJQXNlc6KU2-MPR3STnsGsJPOwgE2UYwFQgvRO1oqTNEzQ8v7Wm6mHB1Q19knjh7tBzFSNKBuqD-SW5OZIFt9MpmR2PkZJFO2Pv/s400/elderflower1.jpg" border="0" /></a> Creamy clusters of elderflower are perfuming hedgerows and lanes all over the country at the moment with their delicate fragrance of Muscat grapes. Collect them just-bloomed, wash carefully, pat dry and use in a recipe immediately.<br /><div><br />Traditionally elderflowers, like many other flowers (primroses, cowslips and lime blossom, for example) were infused into vinegars, cordials and wine. Today they are mainly used in desserts and refreshing summer drinks. Add a single stem to stewed rhubarb or any fruit to give a compote, jam or fool a fragrant flavour. Alternatively, make an elderflower and gooseberry sorbet, elderflower fritters or a syrup to add to summer fruit salads.</div><br /><div><br />For elderflower cordial dissolve 450g (1 lb) sugar with 900ml (1.5 pints) water, the zest of 1 lemon and the juice of 2. Boil for 2 minutes. Add 12 elderflower heads. Stir, cover, leave until cold. Strain into a bottle. Chill. Serve diluted with sparkling spring water. It also adds a spritz to cocktails, and is great stirred in to custard or drizzled over vanilla ice cream. </div>artichokehttp://www.blogger.com/profile/00201652371641039196noreply@blogger.com3tag:blogger.com,1999:blog-4309974275020200737.post-31091909037602070662009-06-10T05:41:00.000-07:002009-06-10T05:45:18.437-07:00Edamame - soy British<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Qi5vI_qWMdxqgmSUniibtqDWELVv-TIuwtcguBVBsiViSmmPUIvMqEH0wHnS-GA7aQD-t2jCVIrKnbEaGRbb4dX6wSoXTJq7ZebXPnWsr5SI7xtt9yKRtLAwSktdAqRhetGmSAC2Ouyw/s1600-h/edamame.jpg"><img id="BLOGGER_PHOTO_ID_5345678986917007458" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 286px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Qi5vI_qWMdxqgmSUniibtqDWELVv-TIuwtcguBVBsiViSmmPUIvMqEH0wHnS-GA7aQD-t2jCVIrKnbEaGRbb4dX6wSoXTJq7ZebXPnWsr5SI7xtt9yKRtLAwSktdAqRhetGmSAC2Ouyw/s400/edamame.jpg" border="0" /></a>Next month British-grown edamame beans will go on sale at 100 branches of the supermarket Asda.<br /><div><br />Joe Cottingham, UK Young Grower of the Year 2008, has been growing a crop of these fresh green soya beans on a farm in Kent. This protein-packed bean is said to contain all nine essential amino acids and is usually imported frozen from the Far East.<br /><br />Made popular in this country by Japanese restaurants, from Nobu to YO!Sushi, edamame are usually eaten as a starter or a side-dish, boiled in the pod and doused in a naturally brewed soy sauce or sprinkled with salt.<br /></div><div>For a delicious summer salad, cook 300g of shelled edamame in boiling salted water until tender. Drain and cool under running water, then pat dry. Transfer the edamame to a bowl and add the 250g crab, 1 chopped avocado, 2 finely sliced shallots, 4 finely sliced radishes, 2 tbsp olive oil and 1 tbsp lime juice. Season, mix up and serve.<br /><br /></div>artichokehttp://www.blogger.com/profile/00201652371641039196noreply@blogger.com0