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st george's day dishes
Traditionally you may think of rib of beef, beef wellington and, last but not least, roast beef with yorkshire pudding. But if you look at what's seasonally the best of british at the moment it's hard to ignore new potatoes, asparagus and tender new season lamb. These are great tasting british products & best of all they remind you that summer is on the way rather than a hearty winter warming plate of food. You can also choose to eat potatoes and asparagus hot or cold so it's ideal for warm weather.
The desert dish is special because it's only available for a short time when both rhubarb and strawberries are in season. It's a real privilege to have permission from riverford farm to use their recipe. The cook book came from a local country-store bookshop and has to be the best read for farmers, producers or growers interested in fresh produce because it's written by a genuine farmer/ producer. These people pioneered fresh produce box schemes in south devon and have progressed to include sister farms in hampshire, cambridgeshire and yorkshire. ‘riverford farm cook book - tales from the fields, recipes from the kitchen’ by guy Watson & jane baxter. Check out this link to see a short video clip about the farm: show me riverford farm.
| Zesty cheese sauce | New season lamb | You'll need:
2 tablespoons butter 1 tablespoons flour, seasoning: salt and white pepper to taste 1 cup milk 1/4 cup crumbled hartington stilton 1 teaspoon worcestershire sauce
n.b. this makes about 1 cup, so amend quantities if you prefer more or less. | Use your favourite recipe for cooking new season lamb.
Enjoy lamb the way you like it - pink, well-done or herby. | | How to make it: | Preparing vegetables: | 1. melt butter in top of double boiler
2. blend in flour; cook until mixture becomes foamy
3. add seasoning and milk, stir until thickened. 4. blend in Hartington stilton and worcestershire sauce. 5. ready to serve warm - leave in a serving jug and place on table | Boil new potatoes and add knob of butter to melt over before serving,
you could also finely chop and sprinkle chives for extra favour and colour.
Before you steam asparagus make sure you find the area of the stalk where the green part snaps away & discard the stalk.
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| Riverford rhubarb and strawberry crumble | |
You'll need:
2-4 rhubarb stalks cut into 2cm slices punnet of strawberries - if they’re large cut to make the same size as the rhubarb 165 g Plain flour 150g rolled oats 126 unsalted butter
| | How to make it:
1. prepare and place rhubarb in deep pie dish 2. toss prepared strawberries with tablespoon of the flour and add to the rhubarb 3. sprinkle half the sugar on top 4. put oats, butter and remaining sugar and flour in food processor until mixture looks like bread crumbs 5. spread over fruit and put in preheated oven 180c gas mark 4 for 35 - 40 mins
Serve warm with choice of ice cream or custard (I'd chose a whiskey & ginger ice cream from hope farm dairy.)
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