A Letter from Pimlico

July, What’s in Season This Month

2011-07-19T13:50:00.001+01:00

To us July means long warm lazy days spent outside having picnics or barbeques, not had much luck this July with the picnics or barbeques however the variety, and quality of the fresh food available, from home grown produce to the imported foods are simply the best.

The salad leaves such as lamb’s lettuce, lollo rosso, oak leaf lettuce, curly endive and frisee, are wonderful simply served with a little lemon juice and a drizzle of extra virgin olive oil, or do as we do mix extra virgin olive oil with a little walnut or hazelnut oil for an extra special taste.

Berries are in season along with strawberries, loganberries, redcurrants, blackcurrants, tayberries, melon and peaches, and blackberries make their first appearance,

Sweetcorn, broccoli, beetroot, and courgettes come into season as well as summer cabbage, spring cabbage, new potatoes, broad beans, fennel, the first outdoor French beans, tomatoes, watercress, new cauliflower, carrots, lettuce, cucumber.

Seafood lovers can enjoy fresh, seasonal scallops.

Fruit at Its Best

Apricots, Bilberries, Blackberries, Blueberries, Cherries, Gooseberries, Greengages, Loganberries, Peaches, Raspberries, Redcurrants, Strawberries, Tomatoes And Whitecurrants.

Vegetables at Their Best

Artichoke, Aubergine, Beetroot, Broad Beans, Broccoli, Carrots, Chillies, Courgettes, Cucumber, Fennel, French Beans, Garlic, Kohlrabi, Lettuces And Salad Leaves, Mangetout, New Potatoes, Onions, Peas, Potatoes (Maincrop), Radishes, Rocket, Runner Beans, Spring Onions, Turnips And Watercress.

Herbs: Basil, Chives, Dill, Mint, Oregano, Parsley (Curly), Parsley (Flat-Leaf), Rosemary, Sage, Sorrel, Tarragon, And Thyme.

Meat, Poultry and Game at Its Best

Beef, Chicken, Lamb, Pork, Rabbit, and Wood Pigeon.

Fish and Seafood at Its Best

Cod, Crab, Dover Sole, Haddock, Halibut, Herring, John Dory, Lemon Sole, Lobster, Mackerel, Monkfish, Plaice, Pollack, Prawns, Salmon, Sardines, Scallops, Sea Bass, Sea Bream, Sea Trout, Shrimp, Whelks And Whitebait.

The Latest Grocery News for July 2011

Consumers will have to be told where most of their meat comes from under new EU food labelling rules. The European Parliament has approved new food labelling laws designed to help consumers make more informed choices. Beef already had country-of-origin labelling but this is now being extended to poultry, pork and lamb. The new system will be implemented over the next 5 years. But consumers hoping to see country of origin marked on dairy produce and on processed meat such as sausages and ready meals will have to wait as EU ministers rejected including these in the new rules. So you still don't know if that British banger, Cottage Pie or ice cream really is British.

Sainsbury's gave away 6 tonnes of sustainable fish this month as part of its Switch the Fish initiative. Sainsbury's offered free portions of 6 alternative sustainable fish species to shoppers asking for cod, haddock, tuna, salmon or prawns at its fish counters. Rainbow trout emerged the UK's favourite ‘alternative fish’!

Londis has pledged to get its British strawberries on shelf nation-wide just 36 hours after picking – a commitment that beats the large supermarket chains by 12 hours!

Asda is claiming it stocks over 6,000 local products in partnership with more than 600 suppliers. The supermarket says it is working with some of the smallest UK suppliers to give them the opportunity to grow their businesses and at the same time increase the amount of local products available in its 400 stores.

An array of celebrity chefs – including Jamie Oliver, Aldo Zilli and Raymond Blanc – have all signed up to a new campaign to promote British pork. A new recipe book, ‘Choose It and Use It’, has been launched featuring the chefs’ pork, ham and sausage recipes and encouraging shoppers to buy Red Tractor-assured British pork.

England's vineyards have grown 75 per cent to more than 1,300 hectares in the last 7 years.

The Women's Institute is gearing up to launch its first range of WI-branded food! The range will include the obligatory jams and baked goods and cakes all ‘home-grown with British produce’

Asda is stocking a new premium East Anglian potato, Norfolk Peer, from Heygate Farms, which is said to be ‘smaller and tastier’ than other new potatoes.

A quarter of all British pigs are now being reared to Freedom Food standards. The rise in Freedom Food pigs and pork products highlights the demand for higher-welfare pork products, even in economically hard times.

Sainsbury's has announced increased prices to its pig farmers will continue until the end of August at 3p extra per kilo. Sainsbury's originally stated they would review their commitment once DAPP reached £1.50 per kilo but when the DAPP reached this figure earlier this month Sainsbury's decided to continue its support.

UK pear growers will soon be tapping into the premium market for Sweet Sensation pears. AG Thames, a supplier of top fruit to the multiples, is creating the first UK orchard for Sweet Sensation in Kent and produce is hoped to hit retailer's shelves by next year. Sweet Sensation pears have been sold in small quantities in the UK for several years, but have always previously been imported from the Netherlands and Belgium.

Trade talks have officially opened up the lucrative Chinese market to pork exports. Pork prices are currently at a record high in China and there's a fantastic opportunity to improve the returns from selling all parts of the pig, which is much-needed as pig prices in the UK still lag behind the cost of production. China has also lifted the ban on British poultry exports but the beef and lamb sector are still waiting to gain direct access to the Chinese market.

Worthington's Ale has been certified by the Red Tractor assurance scheme. Worthington's ales are made using 100 per cent British barley sourced from Red Tractor-certified suppliers!

Welsh MEP, John Bufton, has hit out against the EU's labelling rules which prevent meat under the age of 24 months being labelled as ‘Welsh’ despite Scottish farmers being able to use country of origin labels on meat of any age. The disparity in the labelling rules is the result of the wording of Wales and Scotland's applications for Protected Geographical Indicator (PGI) scheme.

Red Lion Foods, which has raised £400,000 for Help for Heroes and other charities, has admitted it cannot guarantee its products are from the UK despite its patriotic packaging. A typical package of Red Lion ham reads ‘Support our UK Forces. Purchase this ham” on the front but on the back reads ‘cooked and packed in the UK using pork from the EU and South America’. Make sure you read the fine print labels!

Dates for Your Diary:

British Food Fortnight 17th September – 2nd October 2011, British Food Fortnight is the biggest national celebration of the diverse and delicious range of food that Britain produces.

Local Shopping

Tachbrook Street Market

Address: Tachbrook Street, SW1

Trading hours: Monday to Saturday: 8am to 6pm

Nearest tube: Victoria or Pimlico

Bus: 2, 24, 36, 185, 436

Open every day except Sunday, the number of stalls in this ancient street market increases as the week moves forwards, the market offers a wide array of goods from home furnishings and gardening equipment, to fruit and veg, fresh meat, fish, shellfish and bread and cakes, the market is home to an array of events counting late night shopping, gourmet lunchtime offers, ‘Fashion Thursdays’ and it will be hosting a brilliant Christmas market. Managed by Westminster Artisans Ltd on behalf of Westminster Council it is set to be a community hub thanks to its lively diverse array of stalls with scrumptious international hot food the paella is superb, fresh food, chocolate, cheese, olive oil, bread, funky fashion, and lots more. Discover different stalls on different days.

On Sonny’s Stall on Tachbrook Street Market

On this stall they have it all, Artichoke, Aubergine, Beetroot, Broad Beans, Broccoli, Carrots, Chillies, Courgettes, Cucumber, Fennel, French Beans, Garlic, Kohlrabi, Lettuces And Salad Leaves, Mangetout, New Potatoes, Onions, Peas, Potatoes (Maincrop), Radishes, Rocket, Runner Beans, Spring Onions, Turnips And Watercress.

Herbs: Basil, Chives, Dill, Mint, Oregano, Parsley (Curly), Parsley (Flat-Leaf), Rosemary, Sage, Sorrel, Tarragon, and Thyme.

Be prepared on sunny days to have to wait your turn, although they can move pretty fast when they have to.

Freeman’s of Lupus Street, Our Local Butchers have been getting in

Some outstanding chicken with a superb texture and colour and it’s at the right price too!

Chicken is the definitive healthy convenience food; it cooks up fast and is an excellent source of protein to help keep you feeling full. We like boneless, skinless chicken breasts because they're a real diet bargain at 140 calories and 3 grams of fat per 3-ounce serving. But don't rule out dark meat, while it's slightly higher in fat and calories (174 calories and 8 grams of fat per 3-ounce serving), it has a richer flavour and stays moister than white meat, plus, there's more iron and almost twice the zinc, not bad for a small increment in calories.

Our Local Fishmonger Jon Norris on Tachbrook Street Market Has Been Getting In

Most all Jon’s fish is from around the Cornish, Devon and Scottish coasts, and there’s a great selection of fish being landed at local Cornish ports of Looe and Newlyn on the south coast and Newquay on the north coast at the moment.

Jon’s stall was a picture, not only did we see Line-Caught Mackerel direct Cornwall, there was also some superb quality Bass, Brill, Monkfish, lovely large fish which remain it seems are in great demand and don’t forget those silver jewels of the west coast the Sardine fantastic on the BBQ or under the grill.

Silver Mullet, in season now, is jam packed with flavour and Bass, Hake, Haddock, and Pollack all remain in season, We can't recommend the Wild Black Bream highly enough, it's fantastic! And the Gurnard is a really tasty, underrated fish, why not give it a try? At the moment Crab is exceptionally flavoursome and it would be near the top of our list from all the shellfish Jon has to offer at this time of year, his Lobsters are also fantastic, and don’t forget Jon’s smoked fish offerings you can’t go wrong.

Jon’s tips to buying fish and shellfish;

Fresh Whole Fish

The eyes should be clear and convex, not sunken
The flesh should be firm and resilient to finger pressure
The fish should smell freshly and lightly of the sea
Don’t buy fish with a strong ‘fishy’ or sulphurous odour, or that smells of ammonia.
Oily fish like herring, mackerel, and salmon should have a light, fresh oil smell, like linseed oil. If they smell of rancid oil, don’t buy.

Fresh Fillets

The surface of the fillet should be moist, with no signs of discolouration.
The texture should be firm, with no mushiness. Some separation of the muscle flakes (caused by the filleting process) is completely normal, but it shouldn’t be excessive.
As with whole fish, the smell should be fresh and light, with no ‘off’ odours.
Live bi-valves (including mussels, clams and oysters)
The general rule of not buying bi-valves during any month spelled without an ‘r’ (i.e. May to August) still holds true, as this is the spawning season and quality will be poorer. When raw, the shells should be closed tight. Any slightly open shells that don’t close up in response to a few light taps should be discarded. When cooked, the shells should open – discard any that don’t.

In The Garden

Nothing this month except for greenfly

Recipes for July,

Our recipes for summer can be found at MyDish just click on the links;

Molly’s Egg and Bacon Salad, Bacon and eggs are not just for breakfast, try them this way for a starter or brunch its a very tasty dish

Californian Cioppino, A generous seafood spectacular of crab, clams, mussels, monkfish, calamari, shrimp, and tomatoes braised in a fennel perfumed stew, served with fresh crusty sourdough

Lamb Steaks with Rosemary and Redcurrant Glaze

Mmm Lamb and rosemary! The redcurrant glaze tastes so good. Good idea for the BBQ as well.

John & Maureen Glen Tags: London, Pimlico, Tachbrook, Summer, “Seasonal Recipes”, “Seasonal Foodstuffs”, “Tachbrook Street Market”, “Jonathan Norris”, Fishmongers, Butchers, Freeman’s, Alhayat, Greengrocers, Fruiterers, July, “What’s in Season”, markets, shops, supermarkets

June, What’s in Season This Month

2011-06-18T12:12:00.001+01:00

Our Favourite month and not just because of what is in season and available on the 14^th of this month we will have been married for 38 years yes 38 years and is really doesn’t feel like it, here is a photo of us on that day just before we left for Mallorca.

Now June is here and the sun is warm, our thoughts turn to lighter foods, picnics and barbeques, and out comes the salad bowl, do you think that there is anything better than fresh summer produce? Biting into a sweet strawberry or munching your way through a bag of glistening red cherries is as much a part of a British summer as sunburn and short shorts.

This month our own British foodstuffs really begin to emerge, soft fruits, vegetables and seafood are abundant the asparagus is still good and the Jersey Royals are still as tasty as ever.

The wealth of June is just what we’ve been waiting for, the days grow longer, and it’s a joy to go shopping with the markets, shops, and supermarkets just overrunning with the best of British produce especially The first of the Kentish fruit so we say welcome to the strawberries and gooseberries and now’s the time to make the most of the young broad beans, peas and new potatoes, to be enjoyed with new season lamb and don’t forget June is also a good month for quail, beef and guinea fowl and there is lots of fish in season, including mackerel, plaice and lemon sole. Look out for the fish and shellfish from Scottish and Western waters especially lobster and crab, monkfish is at its best, Salmon is relatively cheap right now and sardines are terrific just grilled with a little seasoning and lemon.

Most butchers will by now supplying you with barbeque packs of meats, but beware there are a few unscrupulous butchers who just use the barbeque season as an excuse to get rid of inferior meat.

It’s time to fill your basket with herbs and tender young veggies our diminutive balcony garden is now giving us a steady supply of Rocket, Baby Salad Leaves, Mint and Parsley.

Summer is beckoning us June asks us to luxuriate in the sumptuous range of produce it has to offer, Strawberries are reaching their best, with the earliest varieties from Hampshire and the Cheddar gorge available in the first couple of weeks and by the end of the month the strawberries from Kent will be in full flow and the prices will plummet. Apricots, cherries, and gooseberries are worth looking out for.

Fruit at Its Best

Apricots, cherries, Strawberries, and gooseberries

Vegetables at Their Best

Artichoke, Asparagus, Aubergine, Broad Beans, Broccoli, Carrots, Courgettes, Fennel, Jersey Royal New Potatoes, Lettuces and Salad Leaves, Mangetout, New Potatoes, Onions, Peas, Radishes, Rocket, Runner Beans, Samphire, Spinach, Spring Onions, Turnips and Watercress.

Herbs: Basil, Chervil, Chives, Dill, Elderflower, Mint, Nasturtium, Parsley (Curly), Parsley (Flat-Leaf), Rosemary, Sorrel, Tarragon, and Thyme.

Meat, Poultry and Game at Its Best

Beef, Guinea Fowl, Hare, Lamb, Mutton, Pork, Rabbit, Veal, Quail, and Wood Pigeon.

Fish and Seafood at Its Best

Line-Caught Mackerel are getting bigger and it's definitely the time to be eating flat fish, Lemon Sole and Plaice are especially succulent and plentiful at the moment.

Cod, Crab, Haddock, Herring, John Dory, Lemon Sole, Lobster, Mackerel, Plaice, Pollack, Prawns, Salmon, Sardines, Sea Bream, Sea Trout, Shrimp, Whelks, and Whitebait.

Local Shopping

Tachbrook Street Market

Address: Tachbrook Street, SW1

Trading hours: Monday to Saturday: 8am to 6pm

Nearest tube: Victoria or Pimlico

Bus: 2, 24, 36, 185, 436

Dates for your diary:

11-12 June, Nigel’s Fantastic Food Show, Ewood Park, Blackburn

Nigel Haworth is returning for a second year to host a two day foodie’s extravaganza. The Fantastic Food Show promises to be an example of real northern hospitality, which means you’ll be leaving with a smile on your face!

The Cookery Theatre is the place to go to pick up handy tips with the likes of Simon Rimmer and Nigel himself showing what they’re made of.

There are plenty of local producers keen to answer your questions and show off what they’ve got, so if the cupboard are looking a bit bare, this is a great place to stock up.

Website: Nigel’s Fantastic Food Show

16 - 19 June, Taste of London, Regent’s Park, London.

Right in the heart of the capital, some of the country’s best chefs and produce come together in a food fest that will tickle the taste buds and get the creative juices running. You will have the unique opportunity to dine from 40 of London’s top restaurants, try and buy from 200 top quality foods and drink producers and see the pros demonstrate their skills live on stage. 2011 will see the addition of ‘The Secret Garden’, an exclusive area where visitors will have the chance to take part in Q&A sessions with chefs while feasting on canapés and champagne.

Website: Taste of London

On Sonny’s Stall, Tachbrook Street Market;

Asparagus, broad beans, carrots, cauliflower, lettuce, new potatoes, peas, radishes, rocket, sorrel, spring onions, watercress along with the most tasty fruits such as Cherries, elderflowers, gooseberries, redcurrants, rhubarb, strawberries, and Raspberries.

Our Local Butchers Freeman’s have been getting in;

Beef, Guinea Fowl, Lamb, Pork, Rabbit, Veal, Quail, and Wood Pigeon.

Our Local Fishmonger Jon Norris, Tachbrook Street Market Has Been Getting In;

Another great display from Jon including a small shark, to day he was showing amongst others live Crab, South coast Flounder, Cornish Octopus, Cornish Haddock, Cornish Hake, Hake is an under-rated fish, which is a shame because it has a subtle and delicious flavour, similar to cod. Best of all, it is environmentally sustainable, yet inexpensive. It is also easy to prepare as it has relatively few bones. Heating the fish fillets slowly in a cold pan prevents them from curling up during frying. This works really well for firm fish with thin skins, such as hake.

There was also wild Scottish Sea Trout, Cornish Dover Sole, Scottish Squid, Scottish Langoustines, Halibut, Herring, Lemon Sole, line caught Mackerel, Plaice, Pollack, Sea Bass, and Cornish Turbot as you will all know by now most all Jon’s fish is from around the Cornish, Devon and Scottish coasts, just look at the photos and see just how passionate Jon and his family and friends are about the produce they sell, oh we're also recommending Jon’s Dressed Crab it's a simple, healthy meal using a mixture of brown and white Crab meat and prawns so delicious with salad and a light dressing.

Jon’s tips to buying fish and shellfish;

Fresh Whole Fish

The eyes should be clear and convex, not sunken
The flesh should be firm and resilient to finger pressure
The fish should smell freshly and lightly of the sea
Don’t buy fish with a strong ‘fishy’ or sulphurous odour, or that smells of ammonia.
Oily fish like herring, mackerel, and salmon should have a light, fresh oil smell, like linseed oil. If they smell of rancid oil, don’t buy.

Fresh Fillets

The surface of the fillet should be moist, with no signs of discolouration.
The texture should be firm, with no mushiness. Some separation of the muscle flakes (caused by the filleting process) is completely normal, but it shouldn’t be excessive.
As with whole fish, the smell should be fresh and light, with no ‘off’ odours.
Live bi-valves (including mussels, clams and oysters)
The general rule of not buying bi-valves during any month spelled without an ‘r’ (i.e. May to August) still holds true, as this is the spawning season and quality will be poorer. When raw, the shells should be closed tight. Any slightly open shells that don’t close up in response to a few light taps should be discarded. When cooked, the shells should open – discard any that don’t.

Recipes for June

We bought some Hake from Jon as it is a while since we had some and his looked very fresh and tasty, here are two of my favourite recipes for Hake.

Hake with Peas and Asparagus (Merluza con Guisantes y Esparrgos)

Fancy giving cod a rest and trying a different fish for a change?

I remember having this dish many, many years ago at a friend’s house and then in 1972 in the little fishing villages of Cala Bona and Calla Millor (not so small now though) on the island of Mallorca we had it again and again. This recipe is as original as it gets, modern versions differ somewhat but we like this better especially in June when we serve it with steamed Jersey Royal Potatoes.

Serves / Makes: 4 servings

Prep-Time: 10 minutes

Cook-Time: 30 minutes

You Will Need

1 small onion

1 small carrot

1 sprig, parsley

2 tablespoons, olive oil

1 kilo, peas, frozen or fresh

1 kilo, hake, cut into portions

Salt and pepper to taste

300mls, fish or vegetable stock, if we have no fish stock we like to use Knorr vegetable gel stockpots

12, cooked asparagus tips, we like to use the jumbo asparagus

Method

Chop the onion, carrot, and parsley and fry gently in a saucepan in oil, without browning. Add the peas and the hake, season, add the stock and simmer for 30 minutes; put the asparagus tips in at the last moment, just to heat through.

Serve the hake surrounded by the peas, with the asparagus tips on top and Enjoy!

Pan-Fried Hake with Lemon and Parsley

This is a very popular recipe in Spain its quick and easy and just right for a light lunch or supper.

Serves / Makes: 4 servings

Prep-Time: 10 minutes

Cook-Time: 12 minutes

You Will Need

2 tablespoons, seasoned plain flour

2 tablespoons, lemon zest, finely grated

10 grams, fresh flat leaf parsley, chopped

4 small fillets or steaks of hake about 80 to 90 grams each

2 tablespoons, olive oil

Method

Mix together the seasoned flour, lemon zest and parsley, pat onto the fish on both sides well, shaking off any excess. Heat the oil in a large frying pan over a moderate heat; cook the fish for 11 to 12 minutes turning occasionally. Drain on kitchen paper and serve with lemon wedges and seasonal vegetables.

Enjoy!

May, What’s in Season This Month

2011-05-24T11:34:00.001+01:00

Well, I’m late again my apologies to one and all, I did think about not putting a blog up for May as it is so late however one or two have asked for a May blog so here it is.

As the weather gets warmer in May, beautiful British produce can be found in abundance especially large, juicy spears of asparagus which are at their very best and cheap too, when I say asparagus I mean proper English asparagus, not that stuff from Peru or America, which is a bit wishy-washy not that I have anything against overseas asparagus but English is something special and I like the short period in which we can get it, and Jersey royals the new potatoes with attitude are mouth-watering sprinkled with sea salt flakes, black pepper and golden Jersey butter melted and poured over them.

The English asparagus season officially starts on 1st May, but depending on the weather can start as early as mid-April the harvest lasts for approximately 6 weeks, until mid-June. Although asparagus was once only grown in certain areas of the United Kingdom, such as the Vale of Evesham, East Anglia, Kent, and London, it is now grown in most of the United Kingdom. It's a great accompaniment to seasonal meats and fish, steam, grill or roast it, add it to tarts or blend it into soups no matter which way you cook it you are going to be in for a tasty treat.

British asparagus, with its deep, intricate flavour, is considered by the British, at least to be the best in the world. Its profound, lush flavour is ascribed in large part to Britain’s cool growing conditions. Traditionally only green asparagus has been grown here, but there are several types and varieties, in any case whether you’re buying tips thin 'sprue' asparagus or extra-large 'jumbo' spears, always choose stems that are firm and lush, rather than dry and wrinkly.

Avoid any stems that are discoloured, scarred or turning slimy at the tips. If you're using whole spears, then make sure the buds are tightly rolled. If you're making soup, though, you could also use the cheaper, loose-tipped spears you sometimes find on market stalls.

Regardless of what you may have read or heard, it's not necessary to buy an asparagus steamer, nor to tie the asparagus into a bundle and cook it upright in a pan. For the best results, wash the stems thoroughly in a sink full of cold water. Then trim the stalks and, if the lower part of the stem seems tough when sliced and eaten raw, lightly peel the bottom third of the stem. Drop loose spears into a pan of boiling water and cook until just tender.

The cooking time varies according to the thickness of the stems but ranges between 3 to 5 minutes; the Roman’s use to have a saying similar to “In a New York Minute” it was “Quick as Asparagus”. Once it's cooked, drain, and pat dry on kitchen paper. If you're serving it cold, you'll get the best flavour if, rather than cooling under the cold tap, you spread the hot asparagus out to cool on some kitchen paper.

Conventionally coordinated with hollandaise sauce, asparagus picked just a day or so ago (try your nearest farmers' market) needs no messing with. Enjoy it with a mizzle of olive oil, a twist of black pepper and perhaps a few shavings of Parmesan cheese.

Earliest records of asparagus cultivation trace it back to Greece some 2,500 years ago. The Greeks believed that asparagus possessed medicinal properties and recommended it as a cure for toothaches. It was highly prized by the Romans who grew it in high-walled courtyards. Asparagus has been grown in England since the sixteenth century (it is not widely cultivated anywhere else in the UK) and during the nineteenth century it caught on in North America and China

Asparagus contains more folic acid than any other vegetable. It also a source of fibre, potassium, vitamins A and C and glutathione, a phytochemical with antioxidant and anticarcinogenic properties

BUYING

Look for firm but tender stalks with good colour and closed tips. Smaller, thinner stalks are not necessarily tenderer; in fact thicker specimens are often better due to the smaller ratio of skin to volume.

STORING

Once picked, asparagus rapidly loses flavour and tenderness, so it really is worth eating it on the day you buy it. If that isn't possible, store asparagus in the fridge with a damp paper towel wrapped around the bottom of the stalks and you can get away with keeping it for a couple of days.

PREPARING AND COOKING

Wash in cold water and remove the bottom ends of the stalks (with fresh asparagus they will snap off cleanly). Boil or steam quickly until just tender, around 4 to 7 minutes depending on thickness.

For us (Maureen and meself) May is the start of our summer and as the days get longer and warmer we look forward to barbeques, picnics and lunches in the garden and the parks here in London, we always look forward to the new season asparagus delicious served cold with a nice tasty vinaigrette or a velvety, opulent Hollandaise sauce, we take pleasure in the delicate and unsophisticated texture of sea trout lightly poached in white wine with herbs or pan-fried with butter, lemon and capers we also look forward to the new season parsley, carrots, raspberries and the first of the cherries.

I remember when we were at The Whitewell Hotel, The Willow Tree Restaurant and The Great Tree Hotel we always competed with other hotels and restaurants who would be the first to serve the first of British asparagus, strawberries and jersey royal potatoes, at Whitewell we almost always won and the same can be said for the Willow Tree but down in Devon it was always a real competition with Gidleigh Park and I am miserable to say they won more than we did, however it is still always nice to get the first of this seasons new fruit and veg with such magnificent flavours.

May is unquestionably the time for new vegetables, and at this time there are so many that get going at the end of April that are either just coming into season or are in full swing it seems we are bursting at the seams with seasonal luxury this month so you must try to mix and match sumptuous asparagus, tender peas and spicy watercress to make mouth-watering salads and soups.

There are not surprisingly, other vegetables that we can look forward to see this month; New Season Carrots, Mint, Wild Mushrooms, Nettles, Parsley, Radishes, Rocket, Samphire, Sorrel, Spinach and Watercress are all on offer outdoor grown salad leaves of all types come along, as do Radishes, Broad Beans, Spinach, Broccoli, Courgettes, all start to appear this month too, English tomatoes will start to become quite evident and get better as May fades into June.

The summer vegetables will be starting but the British fruit will still be a little limited, but the first of the strawberries will be appearing. We will also begin to find that the choice of meat and fish becoming more plentiful and that the farmhouse cheeses are at their best.

Fruit at Its Best

Rhubarb and form abroad, melons such as Cantaloupe, Charentais and Gallia and cherries and apricots.

British Fruit coming in now are Strawberries from Kent, Devon, and Cornwall May customarily sees the beginning of the English strawberry season; we have always related them with much later in the year more like late June, July and August but we now get tasty early strawberries, another fruit that surprises me at this time of year is the cherry, imported of course but once these and strawberries appear in the shops then you instinctively know summer is just around the corner.

Late May also sees the first flush of summer berries, gooseberries, red currants, black currants and probably even raspberries, now that's something to look forward to isn't it?

Vegetables at Their Best

Asparagus, spinach, radishes, spring greens and purple sprouting broccoli, cucumbers, primo cabbages and cauliflowers.

Vegetables just appearing are: Main crop carrots, new potatoes especially Jersey Royals, and those other tasty varieties such as those from Pembrokeshire, and Anglesey, new season turnips, young tender broad beans and tender sweet cucumbers, plus that tasty peppery arugula/rocket. It is probably your last chance to buy Leeks, parsnips and kale.

And don’t forget the herbs basil, chervil, chives; dill, elderflower, mint, nasturtium, parsley (curly), parsley (flat-leaf), and sorrel are all now becoming widely available.

Meat, Poultry and Game at Its Best

All the usual suspects are available but it is the new season lamb you want to keep a lookout for and the outdoor reared pork, Welsh Black Beef is another that id beginning to show itself more and more.

Fish and Seafood at Its Best

After particular beautiful Cornish weather in April which as always is excellent for catching and landing fish and seafood, May is and has been more of a challenge what with strong winds at the beginning of the month and now more winds this week netting and landing the catch has become a bit more difficult of a task for the boats and the same can be said for Scotland joyfully, what's being landed is really superior produce.

For all that wonderful fresh fish look for Sea bass, Turbot and Monkfish, Salmon, Sea Trout, River Trout are at their best, Dover sole and Lobster are coming back after their low season, and Cornish crab and other shellfish are simply superb.

Line-Caught Mackerel is luscious, tasty, and plentiful right now, we are seeing reasonable sized fish, which makes for some lovely dishes whether you're eating at home with your family or cooking for a few friends too.

The first sardines should soon be appearing at the fishmongers (for those in Pimlico look at the Cornish Chins) so get the barbecue out and start grilling, even though they have always been popular with the Spanish and Portuguese they have never really caught on in this country. We all eat them quite cheerfully while on holiday but it seems when we get back to our own patch, if they do not come in tins then we don't seem to want to know them, it’s a shame really as when they are fresh they are very yummy. Drizzled with a good quality olive oil and grilled till the skin turns crispy, served with a salad of tossed leaves with a hint of lemon juice and some homemade crusty bread what could be better?

May is great for buying Brown Crab, Haddock, Lemon Sole, Langoustines, Sardines, Sea Bass, and Sea Trout.

A new online consumer guide to sustainable seafood has been launched today. The Good Fish Guide at www.goodfishguide.org.uk gives straightforward advice and cooking recipe ideas to make buying sustainable and varied seafood much simpler. The MCS Pocket Good Fish Guide has also been updated and now includes a credit card-sized guide to buying fish including top buying tips and questions to ask the fishmonger or at the fish counter.

The Latest Grocery News for May 2011

from Love British Food

Mandatory rules for country of origin labelling are one step closer! The EU Committee for Environment, Public Health, and Food Safety has voted unanimously for country of origin labelling for all meat, poultry, dairy products, fresh fruit, and vegetables with a country of origin. Members also backed country of origin labelling for meat, poultry, and fish when used as an ingredient in processed foods. The decision will now be taken back to European Parliament in July where members must back a plenary vote.
Tesco has started to import Black Angus beef from America, a direct competitor to Aberdeen Angus. British farmers produce 64 per cent of the beef we eat. Most of the rest comes from Ireland, but also increasingly Brazil and now, for the first time in many years, the USA. British farmers fear this increased competition will undercut their beef on price and shoppers will move away from British! Don't let this be the case – buy British today!
Waitrose has become the first supermarket to commit to offering English only cherries for the key window of the UK season – five weeks at the height of the summer. They will begin selling cherries from May with imported produce from N. America, Turkey, and Spain. Imported cherries will then be phased out for the five week 100 per cent English season and then in August, as the English season draws to a close, it will be English topped up with imported fruit.
Look forward to a bumper strawberry crop! The warm weather has brought crops out 2 weeks earlier than usual and is predicted to be the best harvest in 20 years. As a result the number of strawberries imported from countries like Spain has been reduced by 50 per cent. Tesco has pledged to sell predominately English strawberries from the month of May.
Get your English aubergines now! The Yorkshire grown aubergines, supplied by English Village Salads Ltd, have come into season and will be available in supermarkets now until November.
Tesco has met the local target it set itself back in 2006 this month. The supermarket has broken its £1bn barrier for sales of locally sourced products.
Asda is exclusively stocking the branded Cornish Crystal potatoes this year. The Cornish new potatoes have already hit supermarket shelves, making them one of the earliest UK mainland potatoes currently being sold.
Volume sales of English apples have risen by 6 per cent this year and could grow by a further 50 per cent on the back of recent strong support for the industry by the multiples.
Harvey Nichols has announced it will be holding summer dining events to take urbanites out of the city and closer to traditionally produced foods. The Hand Picked by Harvey Nichols events include tours, culinary master-classes, communal lunches, and activities showcasing ethical fishing and traditional pig rearing.
East of England Co-operative has launched a new ‘Sourced Locally’ brand in-store. 200 stores across Norfolk, Suffolk and Essex have been using shelf barkers to highlight food miles for some time but they are now broadening the marketing so all local foods are flagged up under the Sourced Locally brand.
A new study by The People's Trust for Endangered Species has found that nearly half of England's traditional apple, pear, and cherry orchards have been abandoned or are being neglected. The loss severely threatens rare, historic varieties of fruit such as Sheep's Snout and Slack my Girdle apples.
Finally, planning applications are in place for at least six rabbit battery farms across the UK. Britain eats 3,000 tonnes of rabbit meat each year, virtually all of it imported, however many have concerns about the increased traffic and the animal welfare rights. Some state “They are moving away from battery farming in chickens, so it seems like a retrograde step”.

Seasonal foods at their best to look out for in the supermarkets this month:

Vegetables: asparagus, aubergine, broad beans, broccoli, carrots, cauliflower, cucumber, jersey royal new potatoes, kohlrabi, lettuces and salad leaves, new potatoes, onions, peas, potatoes (main crop), radishes, rhubarb, rocket, samphire, spinach, spring onions, watercress and wild nettles.

Fruit: cherries, elderflowers, raspberries, strawberries and tomatoes.

Herbs: basil, chervil, chives, coriander, dill, elderflowers, mint, mushrooms (cultivated), mushrooms (wild), nasturtium, oregano, parsley (curly), parsley (flat-leaf), rosemary, sage, sorrel and tarragon.

Meat: beef, chicken, lamb, pork, rabbit, turkey, and wood pigeon.

Fish: Cockles, Cod, Coley, Conger Eel, Crab, Herring, John Dory, Lemon Sole, Lobster, Mackerel, Plaice, Pollack, Prawns, Salmon, Sardines, sea trout, shrimp, whelks and whitebait.

Local Shopping

Tachbrook Street Market

Address: Tachbrook Street, SW1

Trading hours: Monday to Saturday: 8am to 6pm

Nearest tube: Victoria or Pimlico

Bus: 2, 24, 36, 185, 436

On Sonny’s Stall on Tachbrook Street Market

Sonny’s stall once again was a picture it is great to see such fresh produce full of lively colours, especially the Rhubarb it really looked vibrant and cooked up a treat when we made one of our favourite puddings so what else was on offer?

Well there were Apples English Braeburns and Bramleys, Artichokes, British Asparagus, English Broccoli, Cabbage, Cauliflower, Courgettes, English King Edward Potatoes, Jersey Royal Potatoes, Fennel, Field Mushrooms, Leeks, Mache (Lambs Lettuce), Parsnips, Purple Sprouting Broccoli, Radish, Watercress, you can plainly see that all of what was available was in first-rate condition. He has also obtained some of the finest tasting British Strawberries and Raspberries we have had in a long time

Our Local Butcher Freemans (Butchers)

117 Lupus street, sw1v 3en 020 7821 1414),

Are displaying and ordering; The lamb is some of the best we have seen and his beef is well hung, the pork is outdoor reared and has a great taste with the fat to meat ratio spot on, we chose this week to have a small pork loin joint just for the two of us and at £4.25 for the joint we had a good 4 meals from it, The corn-fed chickens looked plump with a nice colour to them; this butcher is very proud of his offerings and has every right to be so.

Our Local Fishmonger Jon Norris on Tachbrook Street Market

Most all Jon’s fish is from around the Cornish, Devon and Scottish coasts

Jon’s display was as usual a stunning menu of all the best the sea can offer, his Wild Black Bream was simply the best we have seen in a long time and Brown Crab, Haddock, Lemon Sole, Langoustines, Sardines, Sea Bass, and Sea Trout along with Sea Urchins, live Lobster, Brill and Dover Soles and the line caught Mackerel made it very difficult for us to make a choice.

There was Cornish Octopus, Plaice from Scotland so plump and sweet, and we chose for our meal this week some beautiful Cornish Whiting so simple to cook with just a little olive oil and butter cooked in the pan seasoned with salt and pepper and a squeeze of lemon and the served with those fantastic Jersey Royals and divine English asparagus.

We also bought a superb brown crab so we could make my Crab Paté you can find my recipe on MyDish just click on this link Crab Paté

Jon’s tips to buying fish and shellfish;

Fresh Whole Fish

The eyes should be clear and convex, not sunken
The flesh should be firm and resilient to finger pressure
The fish should smell freshly and lightly of the sea
Don’t buy fish with a strong ‘fishy’ or sulphurous odour, or that smells of ammonia.
Oily fish like herring, mackerel, and salmon should have a light, fresh oil smell, like linseed oil. If they smell of rancid oil, don’t buy.

Fresh Fillets

The surface of the fillet should be moist, with no signs of discolouration.
The texture should be firm, with no mushiness. Some separation of the muscle flakes (caused by the filleting process) is completely normal, but it shouldn’t be excessive.
As with whole fish, the smell should be fresh and light, with no ‘off’ odours.
Live bi-valves (including mussels, clams and oysters)
The general rule of not buying bi-valves during any month spelled without an ‘r’ (i.e. May to August) still holds true, as this is the spawning season and quality will be poorer. When raw, the shells should be closed tight. Any slightly open shells that don’t close up in response to a few light taps should be discarded. When cooked, the shells should open – discard any that don’t.

In The Garden;

We are not growing a lot this year because of the upcoming work on our windows, we have put in some mixed spicy salad and of course our much-loved Rocket (Arugula) and they are all coming along nicely, as well as our favourite herbs of Parsley, Sage, Mint, and Thyme.

Recipes for Month

My Crab Paté find it here on MyDish

Spiced Tempura Asparagus with Asian Dipping Sauce and Cucumber Salad

A tasty Summer treat with all the flavours of Asia

Serves / Makes: 4 servings

You Will Need;

Vegetable oil for deep frying

100 grams, self raising flour

15 grams, paprika

1 teaspoon, sea salt

150ml, sparkling water

16, asparagus spears

For the Dipping Sauce

150ml, light soy sauce

20 grams, garlic, crushed

10 grams, chopped red chilli pepper

2 teaspoons, caster sugar

For the Cucumber Salad

1, Romano pepper seeded and cut into finger length strips

100 grams, sugar snap peas

10 grams, fresh coriander, roughly chopped

1, cucumber cut into finger length strips

Toasted sesame seeds to garnish

Method;

Put the salad ingredients into a large bowl and mix well, using another bowl mix the dipping sauce ingredients and put to one side.

Heat the oil in a large deep pan or fryer to 180°C

Whisk together the flour, paprika and salt with enough sparkling water to make a batter, dip the asparagus spears into the batter until well coated, shake of the excess and place in batches into the hot oil, deep fry for 3 to 4 minutes or until golden and crisp, remove from the oil and drain on kitchen paper.

Place the warm tempura asparagus over a mound of the cucumber salad sprinkle with toasted sesame seeds and along with the dipping sauce serve and Enjoy!

Spring Lamb Cutlets with a Wild Garlic & Herb Crust

Have you ever made a recipe that smelled so good while it was cooking that you had to leave the kitchen because you wanted to try it before it was done? That's what happens in our house when I make this delicious dish of lamb with fresh herbs, and it's a very simple recipe to follow.

Serves / Makes: 4 servings

Prep-Time: 8 minutes

Cook-Time: 15 minutes

You Will Need

4 small or 2 large lamb cutlets

For the crust:

50 grams, white bread, torn into chunks

2 tablespoons, wild garlic leaves

1 teaspoon fresh rosemary

1 teaspoon fresh thyme

Salt and pepper

1 tablespoon olive oil

Knob of butter

Method

Pre-heat the oven to 220°c.

Heat the olive oil and butter in a heavy frying pan until foaming but not coloured and pan fry the cutlets for a few minutes on each side until browned.

Meanwhile, in a small blender whizz the bread, garlic leaves, rosemary, thyme and salt and pepper.

Press the mixture onto each cutlet, and roast in the oven for 15 minutes.

Serve with Jersey Royal potatoes or new potatoes and buttered primo cabbage and Enjoy!

Notes

If you go down to the woods today, it's likely the smell of wild garlic (ramsons) will fill the air. This wild relative of the chive can be eaten in many ways, both raw and cooked - in soups, salads, or taking basil's place in pesto. In this month's recipe it partners traditional rosemary to flavour some equally seasonal spring lamb

John & Maureen Glen Tags: London, Pimlico, Tachbrook, “Seasonal Recipes”, “Seasonal Foodstuffs”, “Tachbrook Street Market”, “Jonathan Norris”, Fishmongers, Butchers, Freeman’s, Alhayat, Greengrocers, Fruiterers, November, “What’s in Season”, markets, shops, supermarkets, Brown Crab, Cod, Crab, Haddock, Herring, John Dory, Langoustines, Lemon Sole, Plaice, Pollack, Prawns, Salmon, Sardines, Sea Bass, Sea Trout, Shrimp And Whitebait, Beef, Chicken, Lamb, Pork, Basil, Chervil, Chives, Dill, Elderflower, Mint, Nasturtium, Parsley (Curly), Parsley (Flat-Leaf), Sorrel, Cherries, Elderflowers, Strawberries, Asparagus, Aubergine, Broccoli, Carrots, Cauliflower, Jersey Royal New Potatoes, Lettuces And Salad Leaves, New Potatoes, Radishes, Rhubarb, Rocket, Samphire, Spinach, Spring Onions, Watercress, Wild Nettles, food, recipe, Recipes, Cooking, Mutton, Spring Lamb, April, Wild Garlic

Catch of the Day

2011-04-27T13:12:00.000+01:00

Image via Wikipedia

Cooking fish is clear-cut, if you just follow a few basic rules and you will plate up dishes to contend with the best of restaurants. It is recommended that we eat at least three or more portions of fish a week, as the experts have proved that if you eat more fish you are less likely to suffer from heart disease and cancer.

The fat in fish is omega-3, which seems to keep blood from getting sticky and to reduce the chances of having a stroke.

Maureen and myself well, we just like fish and seafood for its handiness, simplicity of cooking, taste and if it’s good for us well, that’s a bonus!

Fish and seafood is available to buy fresh, frozen, or cured, your fishmonger or supermarket fish counter should stock a large choice of each of the groups of seafood there are 3 main groups of fish;

Technorati Tags: Catch of the Day,Fish,supermarket,restaurants,seafood

White Sea Fish

White Fish (wet fish) including Cod, Haddock, Plaice, Whiting, Pollack, Saithe (Coley), Hake, Monkfish, Dover Sole, Lemon Sole, Megrim, Witch, Brill, Turbot, Halibut, Dogfish, Skates, Rays, John Dory, Bass, Ling, Catfish, and Redfish

White fish are divided into two types round and flat.

Large round white fish such as Cod and Coley are usually sold in steaks, fillets, or cutlets.

The small round species such as Whiting and Haddock are usually sold in fillets.

With flat fish, the larger species such as Halibut and Turbot are sold whole in fillets and as steaks

Smaller flat fish like Plaice and Sole are usually sold whole, trimmed, or filleted.

Oil Rich Fish

Herring, Mackerel, Pilchard, Sprat, Horse Mackerel, Whitebait, and Tuna

Oil-rich fish such as Herring and Mackerel are rich in omega 3 fatty acids, which have been shown to have a lowering effect on blood fats; this decreases the chance of blood vessels clogging up with cholesterol. Oil-rich fish is also a good source of vitamins A and D.

Fresh Water Fish

Salmon, Trout, Perch, Bass, Bream, Pike, Arctic Char

And then there are Shellfish (Molluscs and Crustaceans)

Clams, Cockles, Whelks, Periwinkles, Mussels (Today’s Catch), Oysters, Lobster, Crab, Prawns, Crayfish, Scallops, Sea Urchins, Shrimp, Squid, Octopus, and Cuttlefish

Always ask for assistance when selecting your fish and shellfish especially if you are not sure how it should be prepared and cooked your fishmonger should be happy to prepare fresh fish for you in exactly the way you want, if what you want is not available, species of the same type can always be substituted and once again a good fishmonger can help you out.

We should be eating at least two portions of fish a week including one of oily fish. Fish and shellfish are good sources of a variety of vitamins and minerals, and oily fish is particularly rich in omega 3 fatty acids. But if we want to make sure there are enough fish to eat now, and in the future, we need to start thinking about the choices we make when we choose which fish we eat.

Anyway enough of all that lets get to the main point of what we hope will be a weekly or fortnightly part of our blog;

Mussels

Mussels have earned an eminent place in the culinary echelon. The Romans adored them and the French King Louis XVIII was a great enthusiast. Known to man for thousands of years, mussels are abundant in the Atlantic, though they are now often commercially cultivated. All along the coast, you'll find mussels attached to small stones, seaweed and rocks; the larger ones are collected during low tide at the water's edge.

It is said that in 1235, a ship loaded with sheep was wrecked in Aiguillon Bay. An Irishman named Walton, the only one of three crewmen to survive, lowered a net stretched over four pilings into the silt to collect his food. He soon noticed clusters of mussels appearing on the wooden posts, growing at a faster rate than in their natural banks. The first site for cultivating mussels was established in 1246 and the collecting stakes were called "bouchots" or "posts”.

Mussels are truly one of nature’s most delightful delicacies; they are extremely high in proteins, calcium, and iron while being low in fat and they are low in calories they contain a number of vitamins and minerals and are easily digested, not to mention they are decidedly inexpensive and good value for money.

Did you know that in 2009 one of Scotland’s leading shellfish companies clinched a deal to supply thousands of kilos of Scottish mussels per week to Belgium, the world’s biggest consumer of mussels, their national dish Belgians consume around a hundred thousand tonnes of mussels each year. Delhaize came to Isle of Shuna because they are one of the few companies in the world that can supply the best quality and consistency of supply of Scottish rope grown mussels, as well as extending availability and sustainability throughout the year.

Shetland Mussels themselves received the ultimate accolade by celebrity French chef Jean-Christophe Novelli during a visit to the islands to attend Shetland’s Food Festival visiting the shellfish farm Blueshell Mussels for a boat trip to see at first hand the mussels being harvested from their growing ropes, followed by a tasting session back ashore, he said “I was particularly impressed by the quality of the mussels grown in the clean waters around Shetland. These mussels are in my opinion the best in the world.”

They are also excellent for your heart, containing the highest amount of omega-3 of any shellfish (this is the naturally occurring fatty acid that is believed to lower blood pressure).

The protecting shells of the blue mussel are smooth, glossy, and dark blue or navy in colour, whilst the juicy meat contained within may range from a bright orange to a pale cream.

The difference in colour of the meat has nothing to do with a difference in taste, although some do say that the orange meat is fleshier and tastier.

The orange meat is found in the shell of a mature female mussel, whilst the pale cream meat mussels are males or immature females.

Mussels can grow in the wild or as is most popular nowadays, due to a huge demand and consumption, they can also be cultured or farmed.

BUYING

Look for bright, clean, tightly closed unbroken shells. Fresh mussels smell briny-fresh, not ‘fishy’. When buying mussels you need to allow at least 1 pint (570 ml) per person for a first course, and 1½ to 2 pints (about 1 litre) for a main course. That may seem a lot, but some will have to be discarded and, once they have been shelled, mussels are very small and light.

STORING

Best eaten within a day of buying

PREPARING AND COOKING

Don't be tricked by how upmarket they look, mussels are the definitive uncomplicated seafood. Clean them, sauté them, steam them and hey up you'll have a dish everyone will be wowed there are many ways to serve the mussels, but the most classic is Moules Mariniere the mussels are offered in a sauce of white wine, shallots, parsley, and butter.

The ritual of cleaning and To Prepare them sounds more bother than it actually is. When you get them home, plonk the mussels straightaway into a sinkful of cold water, first of all throw out any that float to the top, then leave the cold tap running over them while you take a small knife and scrape off all the barnacles and pull off the little hairy beards. Discard any mussels that are broken, and any that are open and refuse to close tight when given a sharp tap with a knife. After you’ve cleaned each one, place it straight in another bowl of clean water.

When they’re all in, swirl them around in three or four more changes of cold water to get rid of any lingering bits of grit or sand. Leave the cleaned mussels in cold water until you’re ready to cook them. As an extra safety precaution, always check mussels again after cooking this time discarding any whose shells haven’t opened.

You can in addition find mussels served with sauces made with beer, or cream, or vegetable stock.

For the greatest authenticity, use a shell to crack open the mussels, not your fork.

Did I say that they are very good for you an 85 gram portion of cooked blue mussels contain 20 grams of protein and only 147 calories; it is rich in iron, manganese, phosphorous, selenium, zinc and vitamins C and B12. Mussels are low in fat, only containing 0.7 grams of saturated fat in an 85 gram portion. They are, though an extremely rich source of Omega-3 fatty acids, which are found in oily fish and other foods but are not produced by the body. The consumption of Omega-3 fatty acids helps prevent cardiovascular and heart disease and is an important part of a healthy diet, promoting a healthy brain as well as a healthy body. Mussels in fact contain higher levels of Omega-3 fatty acids than any other shellfish.

Here below is one of our favourite recipes you can find more on our MyDish page.

Thyme Steamed Mussels

A quick, easy, flavoursome and attractive dish, the bacon and leeks truly enhance the mussels.

I have already mentioned that we both have a weakness for mussels and that I would be including our favourite ways of serving them and once again this recipe is no exception.

In the 1970’s when we served fresh mussels at the Willow Tree Restaurant, Bolton-le-Sands, this was the dish that got the most praise and using the freshest mussels from Morecambe Bay, the thyme which grew in the garden and serving it with the watercress that grew in the stream that ran through the property it was no wonder it got the praise it did. Now when we decide to have mussels for a meal we do have a little difficulty in choosing which recipe to use, Maureen has her favourite and I have mine, oh what a hard life we lead‼

Serves / Makes: 2 main course servings, or 4 starters

Prep-Time: 8 minutes

Cook-Time: 10 minutes

YOU WILL NEED;

1 kilo, fresh mussels

6 rashers, smoked streaky bacon, chopped into small pieces

2 baby leeks, sliced on the diagonal

30 grams, butter

1 red onion, peeled and chopped

3 cloves garlic, peeled and chopped

250mls, white wine

4 sprigs fresh thyme

250mls, double cream

Salt and freshly ground black pepper

20 grams, freshly chopped parsley, we sometimes use coriander or a favourite herb to use is chervil

METHOD;

Wash the mussels in a colander to remove any dirt or grime. Pick through the mussels and remove the beard Discard any which does not close when tapped.

Heat half the butter in a pan, and then sizzle the bacon for 3 to 4 minutes until starting to brown.

Add the leeks, onion, and garlic and, then sweat everything together for 4 to 5 minutes until soft.

Turn the heat up high, add the mussels’ thyme and wine, then cover and cook for 4 to 5 minutes, shaking the pan occasionally, until the mussels until the mussels begin to open.

Add the cream, seasoning and parsley, stirring the ingredients with a spoon heat through making sure all the mussels are open Discard any that remain closed.

Spoon the mussels and the other bits into a dish, then place the pan back on the heat and boil the juices for 1 min with the rest of the butter.

Divide the mussels between two bowls if serving as a main course 4 bowls for a starter and pour the sauce left in the pan over them.

Serve with crusty bread to mop up all the juices and Enjoy!

If you like the Moules Pots Why Not Purchase Them From Where We Buy Ours at Amazon.co.uk

Also for more recipes For Mussels Try These sites;

Seafish the authority on seafood, BBC-Food-Mussel Recipes, Steamed Mussels with Fyne Ales Highlander Beer and Arran Mustard, Mussels with Leeks, Cider & Cream, and finally but not least is Mussels with beer.

John & Maureen Glen Tags: White Fish (wet fish), Cod, Haddock, Plaice, Whiting, Pollack, Saithe (Coley), Hake, Monkfish, Dover Sole, Clams, Cockles, Whelks, Periwinkles, Mussels (Today’s Catch), Oysters, Lobster, Crab, Prawns, Crayfish, Scallops, Sea Urchins, Shrimp, Squid, Octopus, Cuttlefish, Lemon Sole, Megrim, Witch, Brill, Turbot, Halibut, Dogfish, Skates, Rays, John Dory, Bass, Ling, Catfish, and Redfish

April, What’s in Season This Month

2011-04-06T11:07:00.001+01:00

April, one of our favourite months spring has been switched on the clocks have been put forward the days are getting longer and the sun is coming out to play a little more.

This is the month when the kitchen rouses itself, we ourselves liven up, and it is also the annual point in time when keeping it uncomplicated means just that, so little needs to be done with the fresh crops of English foodstuffs.

It depends on what the weather is like if the commencement to this brand new season is sluggish, however you can be sure that fresh young carrots and tender spinach will be in the shops about the middle of April.

Furthermore by the end of April we will have the real celebrities to look forward to; English Asparagus keep your eyes open for it in this country it only has a short 6 week season, so begin buying it as soon as you see it and don't forget that those exquisite Jersey Royals will be making their yearly debut at the end of April.

The first of the new season lamb should now be coming through we have always looked forward to the spring lamb and we both think that new season lamb from the Fylde and Morecambe Bay is superior, although when we were at Lodge Hill Mr. F used to have between 10 to 20 sheep which he kept on the game farm and every spring we all helped with the lambing and when they were old enough all went to the butchers and some came back already for the freezer now you can’t get much organic and greener than that!

New season lamb is available from April and through the summer months, but it is at its best in June.

Lamb usually comes to market between 6 and 7 months old, with a dressed weight of between 36-50 pounds. The smallest lambs (sometimes called Paulliac Lamb), are sometimes less than 4 weeks old and weigh as little as 8 pounds.

Lamb in the United Kingdom is still called lamb until it is 12 months old then it is known as mutton, I believe that mutton is a greatly unappreciated meat, cuts of mutton are similar to those of lamb, but the meat is darker in colour and much richer in flavour.

When choosing lamb do not look for meat marbled with fat, this is not an indication of quality and tenderness as with beef. Better to look for lamb cuts with a thick, well shaped eye muscles in the loin and rib cuts, look for meat that is moist and bright, the colour depends on the age of the lamb ranging from pinkish rose to pale red, the fat should be waxy white.

Mutton is significantly underrated in this country the cuts are similar to lamb, but tend to be larger, darker in colour with richer flavour Choose mutton of a rich red brown colour; avoid any grey meat with yellowy fat. Mutton lacks the mildness and tenderness of lamb and tends to have more fat.

Definitions for lamb, hogget and mutton differ significantly between countries, below are the common definitions

Baby lamb, a milk-fed lamb between six and eight weeks old
Spring lamb, a milk-fed lamb, usually three to five months old, born in late winter or early spring and sold usually before July 1st
Yearling lamb, a young sheep between 12 and 24 months old.
Milk-fed lamb, meat from an unweaned lamb, typically 4 to 6 weeks old and weighing 5.5 to 8 kg; this is almost unavailable in countries such as the UK and the USA, where it is considered uneconomic. The flavour and texture of milk-fed lamb when grilled (such as the tiny lamb chops known as chuletillas in Spain) or roasted (lechazo asado or cordero lechal asado) is generally thought to be finer than that of older lamb. The areas in northern Spain where this can be found include Asturias, Cantabria, Castile and León, and La Rioja. Milk-fed lambs (and kids) are especially prized for Easter in Greece, when they are roasted on a spit.
Hogget a young male sheep or maiden ewe having no more than two permanent incisors in wear
Mutton A female (ewe) or castrated male (wether) sheep having more than two permanent incisors in wear.
Salt marsh lamb the meat of sheep which graze on salt marsh in coastal estuaries that are washed by the tides and support a range of salt-tolerant grasses and herbs such as samphire, sparta grass, sorrel and sea lavender. Depending on where in the world the salt marsh is located, the nature of the plants may be subtly different. Salt marsh lamb has long been appreciated in France and is growing in popularity in the United Kingdom. Places where salt marsh lamb are reared in the United Kingdom include Harlech and the Gower Peninsula in Wales, the Somerset Levels and the Fylde coast and Morecambe Bay.

Although available, all year round, British lamb and mutton are seasonal products.

Spring lamb is available from early spring until the summer. It is very tender but does not have as much flavour as lamb later in the year as it has not had as much time to graze. It should be cooked simply spring lamb is fantastic for roasting simply with garlic and herbs, why not try some of these recipes;

Autumn lamb is available from the summer until December. It has had more time to graze and grow thus developing stronger flavours that can take spicier, more adventurous treatment
Lamb from Christmas until the following spring is called ‘hogget’, though few retailers and caterers use this term. Hogget has a pronounced flavour, which works well with seasonal root vegetables.
Mutton is at least two years old. Mutton is available year-round but is best, and most readily available, from October until March. It has a much stronger, gamier flavour than lamb. For hundreds of years, mutton was the staple meat of the British household, considered superior in texture and flavour to lamb. Changes in farming and cooking lead to mutton’s sudden decline and for the last fifty years mutton has almost disappeared from our shops and restaurants.
The Mutton Renaissance campaign was launched in 2004 by HRH the Prince of Wales to support British sheep farmers who were struggling to sell their older animals, and to get this delicious meat back on the nation’s plates.

Accompaniments That Go Well with Lamb and Mutton

Mint and rosemary spring to mind at once, but lamb is well-matched with many different ingredients including French mustard, tarragon, tomatoes, olive oil, aubergines, yoghurt, couscous, apricots, coriander and cumin.

Try baking with aubergines, tomatoes, courgettes, olives, and garlic for a Mediterranean twist or pot roast with root vegetables or butternut squash and red onions

Flavoured butters also work well with lamb steaks and chops make by simply softening butter and mixing through the grated rind of a lemon or lime, some thyme and rosemary, or try some chilli paste and a few leaves of freshly torn basil.

Slivers of garlic, sprigs of rosemary and/or anchovies can be pushed into slits cut in the meat. Why not try grating or grinding lemon rind, root ginger and garlic, or mint and rosemary, into a paste to fill the slits.

If roasting serve with mint sauce and red wine gravy for a yummy dish

While lamb doesn't often feature in oriental cookery, however, it's mouth-watering with soy sauce, ginger, or honey.

And finally, because of its seasonality and its mild flavour, new season lamb goes well with spring vegetables.

And don’t forget to keep an eye out for wild sea trout, which is brilliant just now, as is Monkfish, Halibut, Prawns, and Crab are all very good now, please try to avoid Turbot, Brill, Dover, and Lemon sole as they are all spawning now, so leave them alone and take advantage of the new season shellfish, April is the time for buying Brown Crab, Cockles, Conger Eel, Crab, John Dory, Lobster, Razor Clams, Salmon, Sea Bass, Sea Trout, Shrimp, Whitebait, Winkles. And Wild Salmon

As the spring sun warms the soil, we can look forward to an abundance of wonderful ingredients coming into season over the next few weeks, the first herbs are appearing now, allowing us to add some fresher flavours to our food look out for wild garlic, chives, sorrel and wild sorrel.

Leeks, wild mushrooms, Jersey Royal potatoes, radishes, spinach and watercress, broad beans, peas, asparagus, and cauliflowers will be fresh in season towards the end of British springtime.

Vegetables at Their Best

Purple Sprouting Broccoli; just make certain it is very purple to make sure it is at its prime.
Spring Greens; check that they are English and very green, we always say that the spring greens from Cornwall are the best with those from Lancashire a close second.
Spring Onions; are really good at the moment just pick those with pale green tails.
English Carrots; are now beginning to make themselves known we like to buy the small ones in bunches along with their feathery tops.
British Watercress; it’s a sensation in uncomplicated salads; classy salads, with fish and with cheese, always try to avoid the plastic wrapped bunches.
New Season Kale; kale is called a "super food" because it packs more nutrition per calorie than almost any other food. Unfortunately many people haven't a clue how to prepare the stuff usually seen only as garnish, follow these simple instructions for delicious, tender, steamed kale:

Select dark green crisp leaves.
Wash kale in cold water to remove sand or dirt.
Fold the kale in half, lengthwise, hold the base of the stem and rip the leaves from the stem.
Chop leaves and add to a steamer basket and place in a pan of boiling water, filled just to the base of the basket, and cover.
Steam for about 4 to 5 minutes, then check for tenderness.
Kale cools rapidly, so enjoy immediately.
You can eat it plain, spritz it with soy sauce, sauté it with garlic and olive oil, or toss it into soups.
Use it in place of cooked spinach in your favourite recipes.

Meat, Poultry and Game at Its Best

As we said new season lamb is now available and is absolutely fantastic but it will be at its very best in June, Beef, Pork, Chicken, and Wood Pigeon are still all very good.

Fish and Seafood at Its Best

Fishing has been improving with the better weather conditions, although the tides have been very big, which affects the practicality of netted catches especially obvious in smaller ports like Looe.

Lobster prices have been mulishly high this year for our own British caught lobsters, as ever, you can get cheaper from elsewhere, although they will be of the Canadian or American type and apart from being in general awfully small, they will have travelled countless miles to reach your plate.

The West Country boats are starting to land more and you can expect prices to start to come down, having said all that, Cornish Lobster is scrumptious and worth paying that bit more for as an indulgence.

Plenty of Bass and Pollack are being landed, but the Plaice are also terrific at this time of year and the first landings of Wild Black Bream have started, while regular landings are a couple of weeks off it looks like we are going to have plenty to go around.

All the usual suspects, Brown Crab, Cockles, Conger Eel, Crab, John Dory, Lobster, Razor Clams, Salmon, Sea Bass, Sea Trout, Shrimp, Whitebait, Winkles, and Wild Salmon are very good, so please support your local fishmonger and eat fish.

The Latest Grocery News for insert month 2011

Pig farmers are demanding a fair price for British Pork and are urging national retailers to sign up to a voluntary labelling initiative. With rising cereal prices and increased fuel costs, farmers are losing money on every pig produced. So far Morrison's has been praised for their commitment to the supply chain but the industry is urging Tesco and Asda to follow suit in selling British produce rather than relying on cheap imports, which are often produced under far less stringent animal welfare conditions.
Asda has pledged to work with its suppliers to ensure none of its products will contain egg from battery cages as of next year. All eggs in shell sold by Asda are British, making it relatively easy to verify which rearing systems they come from, but products using liquid egg can be trickier, given EU cross-border trade. Sainsbury's has also pledged that all suppliers will be legally required to use non-battery eggs by 2012.
KFC is set to become the first fast-food chain to be certified by the Red Tractor assurance scheme. KFC already source their chicken-on-the-bone products from Red Tractor certified British suppliers, but the company itself has until now not been certified.
The Cornish Pastie has been give 'protected geographical indication' status by the European Commission; joining the 42 other British protected products such as Melton Mowbray pork pies and Arbroath Smokies.
Sainsbury's has teamed up with Ladies in Beef to help promote the new 'Great British Beef Week' which runs from 29-30 April. The retailer will offer on-pack promotions during this time.
When buying British make sure you read the small print as almost a fifth of foods labelled as ‘local' on sale are making the claim falsely, a study by The Local Government Regulation has revealed. Examples include 'Welsh lamb' from New Zealand, 'Somerset butter' from Scotland, and 'Devon ham' from Denmark. Restaurants have the highest incidence of false claims with 19 per cent, while manufacturers had the fewest with 11 per cent.
Asda and Defra are working with key players in the UK dairy industry to create a new milk roadmap. Dairy 2020 will build on the work of the Dairy Supply Chain Forum's Milk Roadmap – the industry's environmental sustainability strategy - but will also include social and economic sustainability.
Finally, according to a Tesco survey French food is still the fastest growing cuisine in the UK, with a recent 27 per cent increase in French ready meal sales. Chinese cuisine is close behind in second place with British cuisine in third. So come on everyone, buy British!

Dates for Your Diary:

Spring 2011 - Pimlico Food Festival at Tachbrook Street Market

Local Shopping

Tachbrook Street Market

Address: Tachbrook Street, SW1

Trading hours: Monday to Saturday: 8am to 6pm

Nearest tube: Victoria or Pimlico

Bus: 2, 24, 36, 185, 436

On Sonny’s Stall on Tachbrook Street Market

Well there were Apples English Braeburns and Bramleys, Artichokes, Beets, English Broccoli, Cabbage, Cauliflower, Courgettes, English King Edward Potatoes, Fennel, Field Mushrooms, Leeks, Mache (Lambs Lettuce), Parsnips, Purple Sprouting Broccoli, Radish, Watercress, you can plainly see that all of what was available was in first-rate condition.

Our Local Butchers have been getting in

The lamb is some of the best we have seen and his beef is well hung, Scottish and the steaks we had were absolutely great, the pork is outdoor reared and has a great taste with the fat to meat ratio spot on.

The corn-fed chickens looked plump with a nice colour to them; this butcher is very proud of his offerings and has every right to be so.

Our Local Fishmonger Jon Norris on Tachbrook Street Market.

Once more Jon has brought to market an incredible selection of fish and shellfish including some rope grown mussels from the Shetlands (see below)

He was very busy again this week and yet again we see more and more people queuing up for his produce.

Taking advantage of all that fishing in British waters can turn out, he had to offer Cornish Brill, Clams, Cod fillets, Cod steaks, Crab whole and dressed, Haddock, Cornish Hake steaks, Halibut, John Dory, Lemon Sole, Megrim Sole, Dover Sole, Gilthead Bream, Cornish Gurnard, grey Mullet, Lobster, Line Caught Mackerel, Monkfish, Cornish Octopus, there was Plaice from Scotland so plump and sweet, Prawns in the shell, there were Native Oysters, Rock Oysters, Cornish Scallops, wild Scottish Salmon, wild Sea Bass, Skate, Sprats, Squid, Turbot, and Cornish Whiting.

And remember almost all Jon’s fish is sourced from around the Cornish, Devon and Scottish coasts and his prices are so reasonable you have got to give this gifted and extraordinary fishmonger a try, you won’t be sorry, I promise, just see for yourselves with the pictures below!

They are also excellent for your heart, containing the highest amount of omega-3 of any shellfish (this is the naturally occurring fatty acid that is believed to lower blood pressure).

The protecting shells of the blue mussel are smooth, glossy, and dark blue or navy in colour, whilst the juicy meat contained within may range from a bright orange to a pale cream.

The difference in colour of the meat has nothing to do with a difference in taste, although some do say that the orange meat is fleshier and tastier.

The orange meat is found in the shell of a mature female mussel, whilst the pale cream meat mussels are males or immature females.

Mussels can grow in the wild or as is most popular nowadays, due to a huge demand and consumption, they can also be cultured or farmed.

BUYING

STORING

Best eaten within a day of buying

PREPARING AND COOKING

You can in addition find mussels served with sauces made with beer, or cream, or vegetable stock.

For the greatest authenticity, use a shell to crack open the mussels, not your fork.

Jon’s tips to buying fish and shellfish;

Fresh Whole Fish

The eyes should be clear and convex, not sunken
The flesh should be firm and resilient to finger pressure
The fish should smell freshly and lightly of the sea
Don’t buy fish with a strong ‘fishy’ or sulphurous odour, or that smells of ammonia.
Oily fish like herring, mackerel, and salmon should have a light, fresh oil smell, like linseed oil. If they smell of rancid oil, don’t buy.

Fresh Fillets

The surface of the fillet should be moist, with no signs of discolouration.
The texture should be firm, with no mushiness. Some separation of the muscle flakes (caused by the filleting process) is completely normal, but it shouldn’t be excessive.
As with whole fish, the smell should be fresh and light, with no ‘off’ odours.
Live bi-valves (including mussels, clams and oysters)
The general rule of not buying bi-valves during any month spelled without an ‘r’ (i.e. May to August) still holds true, as this is the spawning season and quality will be poorer. When raw, the shells should be closed tight. Any slightly open shells that don’t close up in response to a few light taps should be discarded. When cooked, the shells should open – discard any that don’t.

In The Garden

Not a lot happening yet, we are still waiting word for when they are going to put the new windows in so realistically we cannot start anything on our balcony for this year. We will of course plants some salads and our herbs but that will be it for this year.

Recipes for April

Potted Crab

Push the boat out with the respected English custom of potting seafood, combine the tender, sweet flesh of crab with sherry, herbs and lemon juice, its same idea as potted shrimp, but used for delectable crab meat using the most superb white claw meat and creamy brown meat, mixing with spices then topping it with the finest English, Welsh or Cornish butter.

Serves / Makes: 2 large ramekins, 4 small ramekins

Prep-Time: 10 minutes

Cook-Time: 15 minutes plus 2 hours chilling

You Will Need

150 grams, white crab meat

150 grams, brown crab meat

1 banana shallot, peeled and finely chopped

2 tablespoons, dry sherry

1 pinch, cayenne pepper

1 pinch, ground mace

1 pinch, freshly grated nutmeg

150 grams, unsalted butter, cubed

1 ½ teaspoons, anchovy essence

1 teaspoon, lemon juice, plus extra if needed

Salt and freshly ground black pepper to taste

Extra butter for sealing the ramekins

Method

Start off by placing the chopped shallot, sherry, and spices in a saucepan, bring to a simmer, then boil rapidly until the liquid has reduced by at least half, it should only take about 2 minutes.

Next, stir in the butter; when melted, turn the heat down, and simmer gently for 12 minutes, stirring from time to time, remove from the heat and allow to cool then using a sieve over a bowl, pour through the cooled spiced butter and set the bowl over another bowl filled with ice then, using an electric hand whisk, whisk until the butter becomes thick and creamy, but not hard.

Now mix in the crab meat, anchovy essence, lemon juice, salt, and pepper spoon this mixture into ramekins, cover the surface with melted butter to seal off the air and cover with cling film, and chill for 2 hours.

To serve remove the potted crab from the fridge about half an hour before serving we like to serve ours with a little mixed salad, toasted granary bread or melba toast.

Greek Aromatic Roast Lamb

What a magnificent dish, more or less identical to the one Maureen and I used to have at the Bakery Restaurant on the Greek island of Spetses (This restaurant is on the top floor above one of the island's more popular patisseries). We tried it at Wilton Lodge for a dinner party, which was a triumph, so much, so that in the winter/spring of 1992 at Norwood West, Palm Springs it was a great favourite.

Serves / Makes: 8 servings

Prep-Time: 4 hours to 24 hours

Cook-Time: 2 hours

You Will Need

2 kilograms, leg of lamb,

1.2 kilos, potatoes, about 4 to 6 ounce each, we use a variety called Lady Balfour, available from Sainsbury’s or Desiree

1 whole, lemon,

2 tablespoons, honey, preferably Greek

2 tablespoons, olive oil,

30 grams, butter,

2 sprigs, fresh rosemary,

1 sprig, fresh thyme,

1 sprig, oregano, I like to use the Greek or Italian dried oregano

Method

Put the leg of lamb into a large roasting pan. Bruise the leaves of the sprigs of rosemary, thyme, and oregano and sprinkle them over the meat, add plenty of pepper and 1 tablespoon of honey. Rub the mixture into the meat with your hands then rub half a lemon over the joint, squeezing the juice on to the meat as you do so. Do not add any salt. Leave to marinate for 4 to 24 hours.

Peel and quarter the potatoes, then arrange them in a single layer round the lamb.

Squeeze lemon juice over the potatoes, use at least half a lemon, or up to one and a half lemons for a strong lemony flavour.

Carefully pour ¼ pint of water into a corner of the roasting pan, then sprinkle over the potatoes and lamb about 2 tablespoons chopped fresh rosemary, at least 1 teaspoon each fresh chopped thyme and oregano, and some salt and pepper.

Drizzle on 1 to 1 ½ teaspoons of honey and 1 tablespoon of olive oil, then dot with 1 oz of butter.

Bake at 425°f/220°c/gas mark 6 for a further 1 to 1 to 1¼ hours

The ingredients will become golden and will caramelize to a rich brown in places.

Lift the meat and turn the potatoes occasionally, and if necessary, add a little boiling water to the pan to prevent drying out.

Serve and Enjoy!

Thyme Steamed Mussels

A quick, easy, flavoursome and attractive dish, the bacon and leeks truly enhance the mussels.

I have already mentioned that we both have a weakness for mussels and that I would be including our favourite ways of serving them and once again this recipe is no exception.

Serves / Makes: 2 main course servings, or 4 starters

Prep-Time: 8 minutes

Cook-Time: 10 minutes

YOU WILL NEED;

1 kilo, fresh mussels

6 rashers, smoked streaky bacon, chopped into small pieces

2 baby leeks, sliced on the diagonal

30 grams, butter

1 red onion, peeled and chopped

3 cloves garlic, peeled and chopped

250mls, white wine

4 sprigs fresh thyme

250mls, double cream

Salt and freshly ground black pepper

20 grams, freshly chopped parsley, we sometimes use coriander or a favourite herb to use is chervil

METHOD;

Wash the mussels in a colander to remove any dirt or grime. Pick through the mussels and remove the beard Discard any which does not close when tapped.

Heat half the butter in a pan, and then sizzle the bacon for 3 to 4 minutes until starting to brown.

Add the leeks, onion, and garlic and, then sweat everything together for 4 to 5 minutes until soft.

Turn the heat up high, add the mussels’ thyme and wine, then cover and cook for 4 to 5 minutes, shaking the pan occasionally, until the mussels until the mussels begin to open.

Add the cream, seasoning and parsley, stirring the ingredients with a spoon heat through making sure all the mussels is open Discard any that remains closed.

Spoon the mussels and the other bits into a dish, then place the pan back on the heat and boil the juices for 1 min with the rest of the butter.

Divide the mussels between two bowls if serving as a main course 4 bowls for a starter and pour the sauce left in the pan over them.

Serve with crusty bread to mop up all the juices and Enjoy!

Meat you don't eat enough of- Lamb (thebeststuffever.wordpress.com)
Around the world in 80 dishes No. 45: Mutton and swede pie (independent.co.uk)
The Food Blogging Community: Food Urchin (asliceofcherrypie.com)

March, What’s in Season This Month

2011-03-06T11:36:00.001Z

In March, the weather starts to warm up (or so it should be doing), the time from now until about the middle of May is a tricky one for the shopper, grower, and greengrocer, winter vegetables are fading out whereas the spring veggies haven’t so far really got under way, however there is plenty of purple sprouting broccoli around so make use of it. The commencement of the purple sprouting broccoli season heralds a much wanted addition to the winter vegetable enjoyment.

Merely steamed or boiled, this lively cousin of broccoli can be used in the same way it is leafier and deeper in colour than Calabrese; it always adds vitality and crunch to vegetable dishes and it goes well with almost any fish or meat dish. Broccoli is a cruciferous plant, from the same genus as the cabbage, and is associated to the cauliflower; cruciferous foods are nowadays hailed as having a number of significant health benefits. Purple Sprouting Broccoli contains the phytochemical sulphoraphane, which is thought to help prevent cancer. Furthermore it could provide resistance against heart disease, osteoporosis, and diabetes. It is packed with vitamin C and is a good source of caretenoids, iron, folic acid, calcium, fibre, and vitamin A.

Did I mention that it tastes great just simply steamed and served with melted butter and a squeeze of lemon juice?

As with the British asparagus season, the Jersey Royals season and the first of the British Artichokes we always look forward to the first of the purple sprouting broccoli, in our opinion events like these are what makes British seasonal produce the finest in the world.

Even so we are seeing more and more spring vegetables in the markets and some supermarkets earlier than in the past (Climate Change?), so with excited expectation our thoughts are turning to lighter dishes as we see Chicory, Chives, Mint, Parsley, Radishes, Rosemary, Sorrel, Spring Greens, Thyme, and Watercress coming into their season, and Cornish Spring greens are also becoming more plentiful and are very tasty jam packed full of flavour and very sweet, the two biggest enemies of cabbage are water and overcooking, the one thing you don’t want to do is boil it to death in a large saucepan of water. Simply remove any damaged outer leaves, cut it in quarters, removing the tough white ‘core’ in the middle, and slice it finely then you can either stir-fry it in a wok with oil, a little water and soy sauce or tip it into a saucepan with about 3 cm boiling water and cook it fast for about 3 minutes, turning it over as you go. Drain it thoroughly, add a good chunk of butter, and season with salt and plenty of freshly ground black pepper. A small to medium size cabbage will easily serve four persons.

In the spring month of March (yes it’s a spring month), Saint David’s day proclaims the month of March, and with St Patrick's Day on the 17th, now is the time to think what we can be doing with all those tasty expected spring veggies, Lincolnshire starts to harvest carrots, beetroot, purple sprouting broccoli and calabrese broccoli as do other regions of Britain, so make the most from the first bloom.

New season's artichokes from Italy, Cyprus, and Egypt are making their first appearance on the shelves, together with the first of the tomatoes with taste from Sicily and the black volcanic soil of Tenerife and Fuerteventura. Fast on their heels will be new potatoes from around the Mediterranean, asparagus from the Murcia and Valencia provinces in Spain, and strawberries from Huelva in Andalucia.

Leeks are good in early spring, and we like to use them, not only as vegetables to go together with poultry, meat and fish, but in soups, salads and tarts for first courses we like to lightly braise baby leeks as a lovely light side dish.

Don’t be afraid to buy them loose and covered with dirt the taste is much better than ones that have been washed and pre-packed.

Just cut off the top half of the green leaves and remove the root and any damaged outer leaves, cut vertically down the leek almost to the base and wash thoroughly between the leaves with cold running water slice the leeks thickly and wash again then cook in a little butter and oil. They also make superb soups and we think they are very good in egg and cheese dishes.

Tasty tender spring carrots, you can get a good sized carrot enough to make a salad for under 15p which makes it a brilliant student buy. Even organic ones which generally have much more flavour are affordable. Use them raw and freshly grated or just slice them, toss them in a pan with a little oil and melted butter, season them with salt, pepper and a pinch of ground cumin or coriander, add a couple of tablespoons of water, cover the pan with a lid or a piece of foil and let them cook very slowly in their own juices for about 20 minutes. They also make great soup and are a must for casseroles stews and stir-fries

The one (and only) awful feature about the appearance of spring is that our beloved native mussels are off the seasonal menu until September we still have the rope grown imported mussels but they are not quite the same so, fill up on these juicy morsels while you can native oysters are now becoming more difficult to find and will soon be out of season however the pacific or rock oyster will always be a good substitute (just about) as they offer smaller portions with a more subtle taste.

Fish And Shellfish At Their Best This Month Are:

Brill, Clams, Cockles, Cod, Conger Eel, Crab, Dabs, Dover Sole, Eel, Elvers, Haddock, Halibut, Hake, John Dory, Langoustine, Lemon Sole, Lobster, Mackerel, Monkfish, Plaice, Pollack, Scottish Wild Salmon is back in season, Sardines, Scallops, Sea Bream, Sea Trout, Skate, Squid, Turbot, Whitebait, and Winkles.

Vegetables At Their Best This Month Are:

Beetroot, Brussels Sprouts, Carrots, Cauliflower, Celeriac, Celery, Chicory, Horseradish, Jerusalem Artichoke, Kale, Kohlrabi, Leeks, Onions, Parsnips, Potatoes (new), Purple Sprouting Broccoli, Radishes, Rhubarb, Rocket, Salsify, Shallots, Spinach, Spring Greens, Swede and Turnips.

Fruit At Their Best This Month Are:

Apples, Forced Rhubarb, Pears

Meat, Poultry, and Game This Month;

Beef, Chicken, Duck, and Pork are all very good and we are eagerly waiting for the first of British Spring Lamb, make the most of Rabbit this month wild rabbit meat, which is leaner and tastier than the farmed kind, has a wonderful delicate, gamey taste, very different from splendidly flavoured hare. Local Rabbit dishes reveal the fact that rabbit is very flexible and works well with those flavours used in chicken dishes, such as mustard and cream, tomato and herbs, and believe it or not chilli, I have had some superb rabbit dishes in Mexico, Turkey, Venison and Wood Pigeon are still good.

The Latest Grocery News for March 2011

Bringing you the hottest news on products in the high street, markets, corner stores, supermarkets and other major items of interest about British food; here is our analysis of what we think is of interest.

Following on from channel 4’s fish fight campaign sales of sustainable fish species such as Atlantic Pollock or Coley have risen. Sainsbury's say sales of Pollack have jumped 167 per cent and Waitrose state an increase of 163 per cent on Dover sole. The campaign has even encouraged Waitrose to start new fish selections like Sprats and Welsh flounder.

Asda and Tesco's have been criticised for rejecting home produced pork and chicken in support of cheap imports. An NFU Scotland investigation found that Practically all' Asda's bacon is imported, as are their gammon and bacon joints, while its value range of pork chops is a mix of French and German. A recent 3 for £10 offer in Tesco was on Dutch chicken and pork and no British bacon appeared to be had. In contrast Morrisons was found to continue to demonstrate a substantial allegiance to Scottish and British produce.

Sainsbury's is gearing up for a major push on regional foods. New signage, such as local images and claims about the products and number of farms involved, has been rolled out to stores in Northern Ireland, Scotland, and Wales this month, with plans for Devon and Cornwall to follow in the next few months. Sainsbury's currently sells about 3,000 regional lines.

Tesco has started a new website about the local foods it sells in an attempt to boost online sales of locally sourced products. The site will display all Tesco’s suppliers within 50 miles of your nearest store and gives you the choice to change this to either 30 or 100 miles. The site what's more permits you to propose a supplier as well as letting producers put themselves forward as probable suppliers. Click here to visit the site.

A group of 40 Yorkshire based farmers are launching the first ever regional frozen pea brand, Yorkshire Peas

Blueberries have overtaken raspberries as the UK's second favourite fresh berry. Strawberries remain the UK's best-selling fresh berries, but shoppers bought 11.4 per cent more blueberries last year than previous while volume sales of raspberries fell 12.9 per cent.

The British Beekeeper's Association fear we may lose all our bees within a decade if we are not careful. Honey bees are essential for the pollination of nuts and berries and play varying roles in pollinating apples, onions, broccoli, cabbage, sprouts, courgettes, peppers, aubergines, cucumbers, tomatoes, and broad beans.

US cereal maker Kellogg has said that it will support the development of sustainable palm oil by purchasing GreenPalm certificates to offset all of its palm oil use.

Last but not least elevated worldwide wheat costs are a massive expenditure for farmers using wheat-based grain to feed their animals. If the meats on the shelves are a few pennies more please don't be tempted to switch to a low-priced imported substitute. Join in supporting our farming industry and buy British!

Seasonal foods at their best to look out for in the supermarkets this month:

Vegetables: Beetroot, Brussels Sprouts, Carrots, Cauliflower, Celeriac, Celery, Chicory, Horseradish, Jerusalem Artichoke, Kale, Kohlrabi, Leeks, Onions, Parsnips, Potatoes (Maincrop), Purple Sprouting Broccoli, Radishes, Rhubarb, Rocket, Salsify, Shallots, Spinach, Swede and Turnips
Fruit: Apples and Pears
Herbs: Chives, Coriander, Mushrooms (Cultivated), and Parsley (Curly)
Meat: Beef, Chicken, Guinea Fowl, Hare, Mallard, Partridge, Pork, Rabbit, Turkey, Venison, and Wood Pigeon

Fish: Brill, Clams, Cockles, Conger Eel, Crab, Dab, Dover Sole, Eel, Haddock, Halibut, Hake, John Dory, Langoustine, Lemon Sole, Lobster, Mackerel, Mussels, Oysters, Salmon, Scallops, Shrimp, Skate, Turbot, Whitebait and Winkles

Dates for Your Diary:

Spring 2011 - Pimlico Food Festival at Tachbrook Street Market

23rd April to 21st June 2011 - British Asparagus Festival, The town of Evesham is launching the world’s, first-ever Asparapancake Race as a prelude to the British Asparagus Festival which runs from 23rd April to 21st June. Evesham will host the race at 11am on Shrove Tuesday and participants, including Gus the Asparagus Man, will all be sporting green in tribute to this special vegetable. Local celebrity chef, Felice Tocchini, will be cooking up the pancakes for the race which will incorporate – you’ve guessed it - asparagus.

12 - 13 March, World of Women Festival, Southbank centre, London

Listen to Fatima Ali and Harriet Boatemaa, two cocoa farmers from Kuapa Kokoo co-operative in Ghana (which owns Divine Chocolate); speak at the World of Women Festival (WOW) at the Southbank Centre in London. Fatima Ali at 29 is the youngest person ever to be voted onto Kuapa Kokoo’s National Executive, while Harriet Boatemaa, at 27, has aspirations to be the co-operative President so she can inspire other young people to stay in villages and farm rather than migrate to the city in search of non-existent jobs.

18 – 27 March, Dine on Deeside, towns and village across Deeside.

This is a new foodie event which celebrates passion for regional cuisine. Royal Deeside and the Cairngorms produce is some of the finest quality in the UK and chefs from towns and villages across this beautiful area (including Ballater, Braemar, Banchory and Aboyne) will be serving up seasonal spring menus of everything from rustic bistro to fine dining. Special menus in cafes, restaurants, hotels, and bars will be on offer in price bands – - up to £10; £11 to £20; £21 to £30 and over £30

18 – 20 March, Cheese and Wine Festival, the Southbank Centre, London

This gastronomic delight of an event is now in its third year and is going from strength to strength. The weekend will host a whole array of cheese and wine specialists giving talks and demonstrations including Patricia Michelson founder of La Fromagerie, the Guardian’s wine writer Fiona Beckett, French Chef and Baker Richard Bertinet, renowned restaurateurs’ such as Henry Harris from Racine, Luisa Welch and John Quilter; and specialist premium suppliers such as Vintage Roots, Casa Leal and Auswineonline. Don’t miss it!

Local Shopping

Tachbrook Street Market Address: Tachbrook Street, SW1

Trading hours: Monday to Saturday: 8am to 6pm

Nearest tube: Victoria or Pimlico

Bus: 2, 24, 36, 185, 436

Managed by Westminster Artisans Ltd on behalf of Westminster Council it is set to be a community hub thanks to its lively diverse array of stalls with scrumptious international hot food the paella is superb, fresh food, chocolate, cheese, olive oil, bread, funky fashion, and lots more. Discover different stalls on different days.

On Sonny’s Stall on Tachbrook Street Market

Sonny’s stall this week again was a picture it is great to see such fresh produce full of lively colours, especially the Rhubarb it really looked vibrant and cooked up a treat when we made one of our favourite puddings so what else was on offer?

Well there were Apples English Braeburns and Bramleys, Artichokes, Beets, English Broccoli, Butternut Squash, Cabbage, Cauliflower, Courgettes, English King Edward Potatoes, Fennel, Field Mushrooms, Leeks, Mache (Lambs Lettuce), Parsnips, Purple Sprouting Broccoli, Radish, Watercress, you can plainly see that all of what was available was in first-rate condition.

Our Local Butchers have been getting in

Beef, lamb, and pork is good this month and our local butcher Freemans has some ox-tails and beef brisket in that is just so tasty his fore-rib of beef looked just about perfectly hung and at under £14 per kilo is probably the cheapest in London you really must give the classically trained butcher a go and just to see a real traditional butcher shop is a treat.

His special offer this week was corn-fed chicken leg portions at half price and very tasty they were too.

Our Local Fishmonger Jon Norris on Tachbrook Street Market

Once again Jon has brought to market a fantastic array of fish and shellfish including some plump tasty razor clams (see below)

Every time we go to his stall we see more and more people queuing up for his wares and this week was no exception especially as he had plainly been taking advantage of all that fishing in British waters can produce.

He put on good show as usual with Cornish Brill, Clams including Razor Clams, Cod fillets, Cod steaks, Crab, Haddock, Cornish Hake, Halibut, John Dory, Lemon Sole, Megrim Sole, Dover Sole, Gilthead Bream, Cornish Gurnard, grey Mullet, Lobster, Scottish Mackerel, rope grown Mussels from the Shetland Isles, Monkfish, Cornish Octopus, there was Plaice from Scotland so plump and sweet, Prawns in the shell, there were Native Oysters, Rock Oysters, Scallops from the Isle of Man, wild Sea Bass, Skate, Sprats, Squid, Turbot, and Cornish Whiting.

Razor Clams

For the most part people couldn’t describe a razor clam, as they can be tricky to find, but like the name suggests they are shaped like an old-fashioned cut-throat razor and when we were small and went to Wales on holiday I can remember my father warning us to be careful not to cut ourselves on the razor sharp shells of this strange looking creature.

This extraordinary mollusc lives nestled in the sand and is collected by hand. The razor clam can reach 25 cm (10 inches) in length and is usually six times longer than it is wide, the Atlantic razor clam is sharp enough to cut skin, while other variety have an oval shape.

They are extremely easy to cook and have a superbly rich flavour the only way I can describe it is as a fusion of cockles and scallops that’s sweet and salty all at once, which means with a little seasoning of some lemon juice and maybe a splash of Tabasco they are simply superb.

Buying, Most likely to be found January and early summer, I mainly see them on the stall of my local fishmonger Jon Norris and the one place I see them all year round although infrequently is in oriental supermarkets.

They will usually be sold in bunches of half a dozen or so, and must be alive, this is easy to check Many of the clams will have extended themselves beyond the reach of their shells and will retract when picked up and they should smell of the seaside but not be pungently fishy.

Storing, It is always best to use bivalves the day you purchase them but if you need to keep them, wrap razor clams in a damp tea towel and leave them in the fridge. It is an error to soak all clams and cockles overnight as you can drown them.
Preparing and Cooking, It's best to give them a quick wash first under cold running water then lay them on a baking or roasting tray and give them a very quick go under a hot grill for a minute or so This should jolt open the shells as soon as they open remove them from under the grill.

As soon as they are cool enough to handle, take out the long, white, meaty clam. The digger (the dark bit at one end) needs to be cut off, as it is always gritty. You might also slice the clam open lengthways to check for sand.

Once they are clean, the clams can to go back under the grill, back in their shells and with another two minutes of cooking and they should be ready.

As I said before, razor clams love a simple seasoning a classic recipe, popular in France and Spain, is to serve them plainly grilled, in the shells, with sizzling garlic butter spooned over at the last minute.
Salsa Verde or Aioli set off all clams beautifully.
If you don’t feel like grilling the clams, try steaming them open in a covered pan just add a bunch of razors, a tablespoon of olive oil and about half a glass of dry white wine or cider for tender clams in a mariniere style sauce within two minutes.
Cooking in water seasoned with salt and pepper takes about 10 minutes for 30 or so razor clams (enough for 2 people).
Cook in boiling water, and then finish in a frying pan with cream, garlic, and chives and serve with tagliatelle or rice.

Jon’s tips to buying fish and shellfish;

Fresh Whole Fish

The eyes should be clear and convex, not sunken
The flesh should be firm and resilient to finger pressure
The fish should smell freshly and lightly of the sea
Don’t buy fish with a strong ‘fishy’ or sulphurous odour, or that smells of ammonia.
Oily fish like herring, mackerel, and salmon should have a light, fresh oil smell, like linseed oil. If they smell of rancid oil, don’t buy.

Fresh Fillets

The surface of the fillet should be moist, with no signs of discolouration.
The texture should be firm, with no mushiness. Some separation of the muscle flakes (caused by the filleting process) is completely normal, but it shouldn’t be excessive.
As with whole fish, the smell should be fresh and light, with no ‘off’ odours.
Live bi-valves (including mussels, clams and oysters)
The general rule of not buying bi-valves during any month spelled without an ‘r’ (i.e. May to August) still holds true, as this is the spawning season and quality will be poorer. When raw, the shells should be closed tight. Any slightly open shells that don’t close up in response to a few light taps should be discarded. When cooked, the shells should open – discard any that don’t.

In The Garden

Nothing happening on our little balcony garden at the moment, although we are still cutting Parsley, Thyme, Rosemary and Sage, it will soon be time to have a good clean down and sow our salads, radish and spring onion seeds outside and tomato seeds inside.

Recipe for March

Rhubarb Sponge Pudding

Perfect for a Sunday lunch served with rich, smooth, velvety custard or thick Jersey cream, Maureen can’t remember when she first made this it was probably at home in Longridge when she was small, Maureen says “ I have been making for a long time and John calls it real comfort food and always asks for it when the new season rhubarb appears”.

Serves / Makes: 4 servings, Prep-Time: 15 minutes, Cook-Time: 45 minutes

You Will Need

100 grams soft butter
100 grams caster sugar
2 large eggs
100 grams self-raising flour, sifted
500 grams ripe rhubarb stalks
100 grams, extra caster sugar

Method

Heat the oven to 180°C/ 360°F/gas mark 4.
Beat the butter and caster sugar in a bowl until light and creamy add the eggs one at a time, beating well. Gently fold in the sifted flour until you have a batter of dropping consistency.
Cut the rhubarb stalks into 2cm lengths; discarding any, leaves arrange loosely in a buttered one-litre pie or baking dish and scatter with the 100 grams of extra caster sugar.
Spoon the batter mixture on top of the fruit in clumps then smooth out the clumps to cover the rhubarb bake for 45 minutes, or until the topping is golden.
Serve with rich cream or with velvety smooth custard and enjoy

Notes

The outlandishly coloured vegetable that thinks it's a fruit. Rhubarb makes deliciously comforting puddings but its sharpness works extremely well with meat and oily fish dishes (the duck recipe below is a resounding success). Forced rhubarb (grown in the dark) has yellowish leaves and usually appears in January. The field-grown variety replaces it around April and is less tender but often more flavourful. Rhubarb was used as a medicine in ancient China. It was brought to Europe by Marco Polo and has been eaten as a food since the eighteenth century. Rhubarb is a good source of fibre and contains moderate levels of vitamin C and calcium. Studies have linked the fibre from rhubarb in the diet with reduced cholesterol levels. When buying choose crisp, firm, plump stalks with good colour. When kept in the fridge, fresh rhubarb will stay in reasonable condition for 1-2 weeks. Raw and cooked rhubarb freeze well. To prepare, wash and trim both ends of the stalks, and discard the poisonous leaves. Rhubarb, in particular the later field-grown variety, is very tart and requires considerable sweetening.

As with other relatively acidic foods it is recommended that it’s not cooked using aluminium pots

Potted, Meat, Fish, and Shellfish

2011-02-17T16:29:00.001Z

A colleague asked what ever happened to potted salmon, potted shrimp, and potted beef?

Well that is certainly a tough question to answer and one that we had been talking about quite recently, when we found that we could only obtain Morecambe Bay potted shrimps online, Maureen loves Morecambe Bay potted shrimp especially from Baxters and I adore potted crab and potted ham and yes my friend you are right potted meats are very hard to find.

At Baxters they have been producing Morecambe bay potted shrimps since 1799 and are extremely proud to be the oldest and most traditional such company in the country let alone Morecambe. They pride themselves on quality and their potted shrimps have achieved the highest accolade with the granting of royal warrant in the 1970’s which they retain to this day based on a totally unique recipe which has been handed down through the family for seven generations.

We now make our own, and it seems we our not alone in thinking that chefs today must start putting them on their menus once again, below is a quote from Michael Smith found in his book “Fine English Cookery”

“The great British skill of potting meat and fish seems to have been for the most part forgotten by most of today's chefs. Well made potted foods are national dishes of which we should be justly proud." (Michael Smith, Fine English Cookery).

Maureen and I have been making, serving and eating potted meats and fish for most of our working lives, potted beef, potted shrimps, potted salmon and potted game we think are national treasures and the meat and fish pastes we see in the shops and supermarkets no matter how bland are all based on the cooking technique we call potting and it is such a disgrace that this form of cooking is/has been forgotten by our leading chefs.

There was a minute, about 15 years ago, when potted meats and fish should/could have made a comeback, contemporary British cooking had rejected the so called “Nouvelle Cuisine” both chefs and their customers were responding quite angrily in opposition to daft combinations associated with miniscule portions and astronomical prices. Rustic, homemade, home cooked and other descriptions started being used and it was thought that a return to good British culinary practices was making a return, what happened?

Nothing and we blame the experimental chefs with their scientific attitude, in some ways it was fusion cuisine, and we could blame Jamie and his continental influence, it was sous-vide (to me that was just a way to get “Boil-in-the-Bag” a respectable image), water baths and other new equipment, the modern chef and the celebrity chef/cook was too busy trying to find new producers or crafting new dishes that took 20 minutes or less to prepare to look back in time to a period of good honest simple cooking.

If they had looked back to that period of time when chef’s like Albert and Michel Roux were setting up La Gavroche, when John Tovey of Miller Howe was being his brilliant self, or even further back to Elizabeth David and Isabella Mary Beeton they would have found vanished parts of our very own repertoire such as: Pâtés, Terrines, Mousses, Rillettes and of course Potting meat, which when you think about it is the cooking cousin of Rillettes.
Just have a browse through old recipe books and you'll find ways of potting every kind of meat and fish, from kippers, salmon, and shellfish to beef, pork, ham, and chicken, and from rabbit to venison.

Potted meats and fish are likely to be more or less rich, both from rendered fat or butter; than Rillettes, also British potted foods tend to have more diverse seasonings than would be used in France, Spain, and Italy. Mace is the most usual spice used, although cayenne, ginger, nutmeg and black or white pepper is commonly used as well.

Potted foods were meant to be used as stored foods pretty much like the meat pastes of today and when I was learning my craft they were frequently made from leftovers you can make potted meat from any leftover roast. Just chop the meat and mix with melted butter, cayenne, lemon zest, salt, pepper, and mace with a little nutmeg, set into a dish with a few herbs or a bay leaf on top, this is my take on rillettes, an uplifting meal they should keep for about 2 weeks in the fridge although why keep them in the fridge just eat them with some toast, homemade relish and some salad.

So we say bring back our potted meats, fish and seafood, bring back our terrines, mousses and pastes they make a great starters, snacks and sandwich fillers and what’s more they are kind to your pocket and it is beginning to happen!

Michel Roux serves a beautiful classic duck foie gras terrine at La Gavroche, Mike Robinson owner of the highly acclaimed Pot Kiln Pub and Restaurant in Yattendon, Berkshire makes a delightful potted venison and other brave chefs and establishments such as “The Walrus and The Carpenter” 45 Monument Street, London serve a tasty potted beef at under a fiver.

Hugh Fearnley-Whittingstall is a great advocate of potting and making terrines and even Jamie has got back on track with a recipe for “Old-fashioned potted crab” although I can’t see a lot of differences between that recipe and a traditional recipe that we use, having said that it is wonderful to see that other chefs across the land are now serving potted meat, fish and shellfish in their restaurants, pubs and bistros.

Below and on MyDish you will find recipes from myself and others for potted meat, fish and shellfish recipes and served with crusty bread, toast, and some salads and chutneys you will be able to serve up to friends and families a amazingly flavoursome meal.

On MyDish you will find recipes for;

Potted Beef and Potted Crab

Jo Pratt's Potted Prawns and Crab

These little pots of juicy prawns and sweet crabmeat in a delicate, dill-flavoured butter are perfect for a beach picnic. Spread over some rye or crusty bread for a light, tasty nibble, so says Jo Pratt from the Mail online and we have just got to agree with her and you do not need to change any of this recipe it is as tasty as it is scrumptious!

Serves / Makes: 2 servings Prep-Time: 10 minutes plus 1 hour to chill

YOU WILL NEED

75 grams, unsalted butter

100 grams, cooked and peeled small Atlantic prawns

100 grams, white crabmeat (preferably fresh but tinned is fine)

1 teaspoon chopped dill

Finely grated zest of ½ lemon

Sea salt

Cayenne pepper

Rye or crusty brown bread

METHOD

Gently melt the butter in a saucepan and pour into a jug for all the milky solids to sink to the bottom.

Mix together the prawns, crab, dill and lemon zest and season with salt and a shake of cayenne pepper. Divide between a couple of small pots or ramekins and pack down really well with the back of a spoon. Pour over the clear (clarified) butter to just cover the mixture, leaving behind the milky solids. Chill in the fridge for about 45 minutes to set the butter.

Cover each pot with cling-film and pack in a cool bag with your chosen bread. Don’t forget some napkins and a couple of knives to scoop out, spread the potted prawns, and crab on to the bread. Serve and Enjoy!

NOTES

Jo Pratt is a regular face on Market Kitchen cooking delicious no-fuss recipes.

Jo graduated in July 1995 from Liverpool John Moores University with a BA honours degree in Home Economics. She went on to work with Gary Rhodes at the BBC Good Food Show in November 1996, before becoming the main home economist for all his series and books.

Jo has worked with many other celebrity chefs including Ainsley Harriot, Anthony Worrall Thompson, Jamie Oliver, Tony Tobin, and Brian Turner on various television, demonstrations, and photography projects.

Readers of Elle magazine will be familiar with her monthly food column, Elle's Kitchen. She co-wrote The Nation's Favourite Food in 2003, and provided the recipes for dishes voted for by the British public to accompany the eponymous titled TV series. This year, Jo published her new book In the Mood for Food

Potted Shrimp

Sweet succulent brown shrimp enveloped in a seasoned butter encapsulating a revered stylishness that is simply wonderful for a summery starter or light lunch.

Coming from Lancashire we have always had Morecambe bay potted shrimps, and when we were at the Willow Tree restaurant at Bolton-le-Sands just outside Morecambe we always used to serve Baxters of Morecambe potted shrimps. After a couple of years and we were moving down to the Great Tree Hotel, Chagford, Devon this was about 1979, I cheekily asked for their recipe, they refused of course but with a little persistence I was able to obtain this recipe not the original but close enough and it quickly became very popular with the patrons at the Great Tree Hotel.

Serves / Makes: 6 servings

Prep-Time: 15 minutes

Cook-Time: 5 minutes

YOU WILL NEED

170 grams unsalted butter

1 teaspoon, ground black pepper

½ teaspoon, ground mace

½ teaspoon, ground cayenne pepper

1 small bay leaf

500 grams, peeled brown shrimps

Wholemeal brown bread, to serve

3 lemons cut into wedges

METHOD

In a saucepan melt the butter then add the ground black pepper, mace, cayenne pepper, and bay leaf allow the butter to cool until it is just warm, remove the bay leaf.

Place the shrimp equally into 6 ramekins cover with the spiced butter and a little salt place into the fridge and chill until set.

Toast the bread and serve warm with the potted shrimp and a wedge of lemon and enjoy!

NOTES

Potted shrimps, old fashioned and buttery are eternally associated with Morecambe bay in Lancashire, where shrimps are potted to this day. The main season for them is from August bank holiday (the last Monday in August) to Christmas and it is the peeling that makes potting shrimps so labour intensive thus expensive.

Morecambe bay brown shrimps are celebrated for their delicate taste and unique texture; they have been caught by local fishermen for hundreds of years. Even though the fishing methods have changed, with the horse and cart being replaced by the tractor, locals still follow the same traditional recipes that have been passed down in their families. Locally caught shrimps, boiled in butter with a secret combination of spices until they are tender they are then sealed with butter and packed into pots, they can be eaten either warm or cold.

John & Maureen Glen Tags: Food Blog, Blog, food, recipe, Shellfish, Seafood, Lancashire, Morecambe, Bolton-le-Sands, Potted Shrimp, Baxters, Brown Shrimp, The Great Tree Hotel, Devon, The Willow Tree Restaurant, Prawns, Crab, Mail Online, Jo Pratt, Ainsley Harriot, Anthony Worrall Thompson, Jamie Oliver, Tony Tobin, Brian Turner, potting, meat, potted meat, potted fish

February, What’s in Season This Month

2011-02-07T09:46:00.001Z

February the shortest month and the only month with fewer than 30 days, so we have to pack a lot in, within a short space of time, at the start of every month we plan and see what’s available, where it comes from and then we somewhat plan our menus around the information we have, not that we stick firmly to them, cooking is too much fun for that and when shopping in the markets and smaller stores you always seem to find something that the mainstream shops and supermarkets don’t have.

I have to say though that February is not one the finest of months for the cook although this year we have been blessed and had a good sharp frost that means that the Brussels sprouts are very sweet and the cabbages, kale, carrots, and parsnips are good.

All the winter root crops are still going strong and this is the month for early winter cauliflower, leeks are really flourishing now, so turn them into creamy soups or blanch them and serve in salads, turnips, protected spinach, swede, celeriac, chard, forced rhubarb, and carrots potatoes, apples, and pears are still available and mushrooms are available most of the year, so that all important date this month the 14^th St. Valentine’s day you will be able to cook up a very romantic meal with some superb ingredients.

I think that this is the time of year for all those delightful roasts, slow cooked, rich warming casseroles with lots of perfect floury potatoes like Maris Piper and King Edwards, along with rich earthy root vegetables and sweet onions

Also don’t forget to look out for savoy and green cabbages, which should be coming in now these come in all shapes and sizes at this time of year, the pointed spring cabbages are particularly sweet, while dimpled savoy cabbage leaves are ideal for stuffing.

This weekend we had the first of the British greens from Tesco’s and they are superb jam packed full of flavour and very sweet.

The fishing has been quite good this last couple of weeks and although somewhat scarce cod is at its best this time of year as is Hake, Pollack, Whiting, and Pouting.

You know we must start using these four fish a lot more they are all cousins to the cod and haddock plus they are full of flavour and much more affordable so come on be bold and give them a try.

Mussels are affordable, delicious, and provide a superb meal for all the family, and although not as inexpensive as mussels, the halibut is a majestic fish and outstanding pan fried, poached or baked; the same can be said for brill and turbot.

Beef, lamb and pork is good this month and our local butcher has some ox-tail and beef brisket in that is just so tasty we have already cooked a beef pot-roast and slow braised ox-tail, just have a look at my recipe for beef pot-roast

Fresh wild game is just about finished for the season now but hare is still in season and wild venison is still good as are rabbit. What is more guinea fowl is widely available, this petite bird is related to the chicken, and its slightly gamey but tantalizing flavour makes it an exciting alternative it's smaller so all through cooking, keep it moist, in addition why not try a delicious goose this month they really are a flavoursome bird.

On MyDish there are plenty of recipes for all of us to try out this month just have a look around and discover some outstanding dishes

Fruit at Its Best

Apples, Forced Rhubarb, Pears

Vegetables at Their Best

Beetroot, Brussels Sprouts, Carrots, Cauliflower, Celeriac, Celery, Chicory, Horseradish, Jerusalem Artichoke, Kale, Kohlrabi, Leeks, Onions, Parsnips, Potatoes (Maincrop), Purple Sprouting Broccoli, Radishes, Rhubarb, Rocket, Salsify, Shallots, Spinach, Swede and Turnips

Herbs, nuts etc. this month;

Chestnuts, Chives, Coriander, Mushrooms (Cultivated), and Wild Mushrooms, Parsley (Curly) Truffles (Black)

Meat, Poultry and Game at Its Best

Beef, Chicken, Duck, Goose, Grouse, Guinea Fowl, Hare, Mallard, Partridge, Pork, Rabbit, Turkey, Venison And Wood Pigeon,

Fish and Seafood at Its Best

Brill, Clams, Cockles, Cod, Conger Eel, Crab, Dab, Dover Sole, Eel, Haddock, Halibut, Hake, John Dory, Langoustine, Lemon Sole, Lobster, Mackerel, Monkfish, Mussels, Oysters, Plaice, Scallops, Sea Bream, Skate, Squid, Turbot And Winkles.

Look out for our very own native oysters they are in season and at their very best now, delicately flavoured with a taste that compares to the sea itself they are just about the most sought after oyster in the world, I also suggest that you look for farmed Pacific (rock) oysters which have an altogether subtler taste at this time of year again they are in their prime and a lot easier on the pocket.

Oysters are regarded as a special treat but restaurateur Ben Wright, who runs the Duchy of Cornwall Oyster Farm, argues: “Oysters are for us all to enjoy and we should dispel the mystery that surrounds them”.

Is it true you should only eat them if there is a letter “r” in the month, between September and April?

“It’s true of native oysters which can’t be harvested in the summer spawning period, Pacific’s are all year round,” says Ben. How should you eat them? “Add lemon juice and let the oyster speak for itself. Pacific’s stand up better to cooking and are great deep-fried in breadcrumbs.”

Try them grilled with Parmesan, in beef and oyster pie or fried in cornflour and served in a buttered baguette (The Original Po'boy Sandwich). They are high in protein, low in fat and contain testosterone-boosting zinc, hence their aphrodisiac reputation.

Pick those with undamaged shells and a pleasant smell. They should be tightly closed or should snap shut when tapped. If not the oyster is dead and should not be eaten. Store live oysters in the fridge wrapped in a damp tea towel and eat as soon as possible.

To open (or shuck) an oyster, use a knife with a short, thick blade and wear protective gloves. Insert at the hinge and twist, sliding the blade up to cut the muscle that keeps the shell shut.

The Latest Grocery News for February 2011

Sales of sustainable seafood soar in UK supermarkets;

Consumers are favouring Coley, Dab, Mussels, Squid, and Sardines over the staple Salmon, Cod, and Tuna following the programmes on television, which highlighted the wasteful use of "discard" in fishing practices while encouraging shoppers to take the pressure off popular fish stocks by being more adventurous in what they eat.

The cook and Guardian writer Hugh Fearnley-Whittingstall, credited with boosting demand for higher-welfare chicken three years ago, has taken the lead in the new campaign. Programmes from fellow chef Jamie Oliver have shown consumers new ways of cooking less popular species such as Mussels, Squid, and Trout.

Sainsbury's said sales of "by catch" from its fresh fish counter had been "promising" overall, while sales of Pollack had leapt by 167% week on week. It said customers had responded well to the fish featured in Jamie Oliver's programmes with sales of British and MSC-certified mackerel up 60% and mussels up 16%.

Sales of its sustainable "line and pole caught" canned tuna increased by 17% over the last week, while sales of organic salmon grew by 16% and normal salmon sales remained unchanged.

Tesco, the UK's biggest fish retailer, said it had seen an increase in sales of between 25 and 45% for fresh sardines, coley, brown crab, sprats, and whiting in the week since the first programmes. It said in a statement: "We sell around 40 species of fish on our fresh counters and our staff are trained to advise customers on trying new varieties. Sales of fresh cod, herring, mussels, mackerel, and canned tuna also increased compared to last week."

But the supermarket was singled out by Fearnley-Whittingstall for misleading labelling on its canned tuna, leading the company to pledge to catch 100% of its own-brand canned tuna using the "pole and line" method. Tesco last week came fifth out of the major supermarkets in a 2011 league table of sustainable tuna, compiled by Greenpeace.

Waitrose said sales of seafood overall were up by 15% – with most of this increase being attributed to species that have traditionally been less popular. Sales of frozen coley were up by 36%, frozen mackerel up 31% and Dover sole up 163%. A spokeswoman for Waitrose said: "There has also been strong demand for dabs, which we sell frozen. This week we are launching sprats (a fish that has almost been forgotten by UK consumers) and are looking at introducing dabs and coley on our service counters over the coming weeks. We are also introducing Welsh flounder - a species commonly discarded."

Ally Dingwall, aquaculture and fisheries manager at Sainsbury’s said: "Fish Fight has had a direct impact on consumer behaviour. It's encouraging to see a positive shift towards less popular and by catch fish, and if we can establish continued demand, fishermen will land and sell more of these species, and it may potentially become targeted species. In the last week, our fish sales have risen across the board: from fresh to counter to frozen fish.”

Asda reported "really strong sales across the whole of the fish category in the last week, up 10% on the previous week" with particular growth in the sales of products included in Jamie Oliver's recipes. Sales of trout fillets, for example, rose by 56%, whole sardines 66% and whole mackerel up by 115%.

Marks & Spencer said it had ordered in over a third more stock than it did for its peak Christmas week. Richard Luney, M&S fish expert, commented: "We had our biggest ever week in the history of M&S on fish sales last week, sales were up 25% versus this time last year. One of the key highlights was on our line–caught tuna that had a record week – so the importance of avoiding purse seined [a large net that catches entire schools of fish] fishing methods obviously really hit home."

As part of the Fish Fight campaign, consumers have been urged to add their signatures to a letter to the European fisheries minister, Maria Damanaki, calling for the elimination of discards to be elevated to a top priority in the forthcoming review of the European common fisheries policy. Even before the programmes were aired, the letter attracted over 35,000 signatories but this has now risen to well over 500,000. Today, Fearnley-Whittingstall urged consumers: "Please keep spreading the word. Half a million supporters today – less than a week after our shows went out! I wonder if a million sign-ups is a crazy dream.

School children cook in Clarence House kitchens for the first time,

For the first time, lunch in Clarence House was cooked by school children today. Her Royal Highness the Duchess of Cornwall invited the winning schools from last year’s British Food Fortnight School Challenge to Clarence House to cook their chosen dishes for lunch. And with a special twist, Her Royal Highness invited the BBC’s Hairy Biker chefs, Dave Myers & Simon King, to work with the children to help them prepare their meal.

The competition was held last year as part of the national food promotion, British Food Fortnight. Inspired by the Hairy Bikers’ ‘Mums Know Best’ television programme, secondary schools were challenged to design and cook a meal based on recipes that would have been used in their school’s part of the country by previous generations.

The winners, Northfield Academy near Aberdeen and Greencroft Business & Enterprise Community School in Durham, travelled to London to cook their winning dishes: Cock-A-Leekie Soup, Rabbit Pie, and Cranachan with Petticoat Tails.

The lunch, which was attended by leading supporters of the national food promotion, commemorated the 10th anniversary of British Food Fortnight and the event’s plans for 2012 when it will run at the same time as the London Olympics making sure that British food is number one when the eyes of the world are upon us.

Jake Mossom, from Greencroft Business & Enterprise School said: “How many people can say they have cooked for royalty? To come to Clarence House to cook a meal is a dream come true – I will never forget it. It has been such fun learning about recipes that used to be cooked by previous generations and has really made me appreciate all the wonderful local ingredients there are. And Her Royal Highness said it was delicious!”

Retailers urged to follow Asda on pork;

THE National Pig Association (NPA) has praised Asda for ‘leading the way’ in helping pig farmers during the current crisis period.

The Leeds-based retailer has agreed to pay an additional 8p/kg for its Asda Pork Link members.

The NPA welcomed the move as ‘good start’ but is urging he retailer to extend the price increase to all its pig meat suppliers and has urged other retailers to follow suit.

“The NPA is pleased to see Asda leading the way in addressing the current pig farmer profitability crisis. This is a good start and NPA will be working with Asda to ensure that the full 8p goes directly to ALL producers supplying Asda,” NPA chairman Stewart Houston said.

“We trust that Asda’s initiative will encourage others to follow suit quickly so that very soon the price paid to producers will increase significantly to reflect the true production cost of high welfare, British pigs for Red Tractor pork, bacon, ham, and sausages.”

He said the NPA was also pleased with Asda’s commitment to review their sourcing policy with a view to including more high welfare, assured British pork, and pork products on their key lines. Mr Houston said he hoped the moved would take Asda ‘to the levels of their competitors’ in its sourcing policy.

Asda stores chief executive and President Andy Clarke said: “We understand it’s a difficult time for pig farmers and we hope the feed price supplement being offered to our Pork Link members will help ease some of the pressure.”

High feed costs and competition from cheap imports, compounded by the recent German dioxin crisis, mean UK producers are currently losing more than £21 per pig, while the industry as a whole lost £27 million in 2010, according to levy body BPEX.

Earlier this week NFU Scotland named and shamed Asda and Tesco as the worst offenders among the major retailers for ‘shunning home produced pork and chicken in favour of cheap imports’. An NFUS investigation of supermarket shelves found that ‘virtually all’ Asda’s bacon was imported, as were gammon and bacon joints, while its value range of pork chops were a mix of French and German.

Tesco’s ‘3 for £10’ offer was on Dutch chicken and pork and ‘no British bacon appeared available’, while fresh pork shelves, despite carrying a ‘Specially Selected Scotch’ banner, were stocked with Dutch, French and Northern Irish product, NFUS said.

“At the very time when we need UK supermarkets to stand by UK producers, this quick look at the shelves has found Tesco and Asda appearing to shun producers here while making the most of the opportunities presented by the collapse in prices seen in Europe,” NFUS president Jim McLaren said.

In contrast, Morrisons ‘continued to demonstrate a considerable commitment to Scottish and British produce’, NFUS said.

Asda Told To Change Price Guarantee Advertising;

Asda has been ordered to change its "misleading" price guarantee adverts following complaints from rival supermarkets.

The retailer’s original price guarantee advertising promised to refund customers the difference during their next shop if they found groceries cheaper at the other major supermarket chains.

However, Tesco and Morrisons complained to the Advertising Standards Authority (ASA) that the ads were misleading as they suggested that Asda was generally cheaper than its main competitors, despite the including groceries and non-food items which they claim were excluded from the price comparison.

Asda responded to the complaints by insisting that their methodology for comparing prices between the retailers was robust, accurate and supported by Clearcast, which approves ads before they go on TV.

But the ASA upheld, or partly upheld, four of the nine complaints against the Walmart-owned retailer, after ruling that it failed to make it clear that the price guarantee did not apply to non-grocery products that appeared prominently in the ads.

A statement from the advertising watchdog said: "We told Asda to ensure their ads did not suggest their price guarantee applied to all items, including non-grocery items and items that were specifically excluded, or that their savings claims referred to shopping generally rather than specific items, if that was not the case."

The ASA ruled that the five adverts involving the Asda Price Guarantee tagline must not appear again in their current form.

Asda said it was satisfied with the outcome and remains committed to the Asda Price Guarantee and its recently launched 10 per cent cheaper price promise.

Local Shopping

Tachbrook Street Market

Address: Tachbrook Street, SW1

Trading hours: Monday to Saturday: 8am to 6pm

Nearest tube: Victoria or Pimlico

Bus: 2, 24, 36, 185, 436

Dates for your diary:

Spring 2011 - Pimlico Food Festival

On Sonny’s Stall on Tachbrook Street Market

Sonny’s stall this week was a picture it is great to see such fresh produce full of lively colours, what was on offer? Well there were Apples Cox’s from Kent to be exact, English Braeburns and Bramleys, Artichokes, Beets, English Broccoli, Butternut Squash, Cabbage, Cauliflower, Courgettes, English King Edward Potatoes, Fennel, Field Mushrooms, Leeks, Mache (Lambs Lettuce), Parsnips, Purple Sprouting Broccoli, Radish, Watercress, you can plainly see that all of what was available was in first-rate condition.

Our Local Butchers have been getting in

At Alhayat we bought some British veal chops at under £9 a kilo and they were very tasty and their Scottish lamb is fantastic.

Our Local Fishmonger

Jon Norris on Tachbrook Street Market;

Every time we go to his stall we see more and more people queuing up for his wares and its no wonder as this week he had on offer some outstanding plump succulent Cornish Pollock (see below for my recipe).

You had your choice of steaks and fillets and we had 2 large thick fillet pieces for under £6.00 so along with the sweet rough brown shrimps we also bought our Saturday night special, dinner was less than £10.00

His display as usual was a picture with Cornish Brill, Clams including sweet plump Razor Clams, Cod fillets, Cod steaks, and a whole Cod one of the biggest I had seen for a while, Crab, Haddock, Cornish Hake, Halibut, John Dory, Lemon Sole, Megrim Sole, Dover Sole, Gilthead Bream, Cornish Gurnard, grey Mullet, Lobster, Scottish Mackerel, Mussels, Monkfish, Cornish Octopus, there was Plaice from Scotland so plump and sweet, Prawns in the shell we bought a pint of them and they were so sweet and succulent we both wished we had purchased more, there were Native Oysters, Rock Oysters, Scallops from the Isle of Man, wild Sea Bass, Skate, Sprats, Squid, Turbot, and Cornish Whiting, and some of the biggest Whelks (Buckies) that I have seen in many a year

Almost all Jon’s fish is sourced from around the Cornish, Devon and Scottish coasts and his prices are so reasonable you have got to give this gifted and extraordinary fishmonger a try, you won’t be sorry, I promise.

Recipes for February

Roasted Fillets of Pollack with Brown Shrimps

Fat Juicy Pollack Fillets Roasted With Tangy Lemon Zest and Served With Brown Shrimps in Delicious Spiced Butter.

When we were at the Great Tree Hotel our fishmonger used to ring early every morning letting me know what the local catch was and the prices and during February, March and April Pollack was always plentiful and this was one of the ways we cooked it. It was especially popular with our French guests, we still cook it today but now just for the 2 of us, and sometimes I use cod, haddock or whiting if the Pollack isn’t available.

Serves / Makes: 2 servings

Prep-Time: 60 minutes

Cook-Time: 8 minutes

You Will Need

For the Pollack

2 x 200 gram fillets, Pollack, use the thickest part

1 teaspoon, sea salt

2 tablespoons, olive oil for frying/roasting

15 grams, plain flour for dusting

2 teaspoons, fresh thyme leaves

Zest of ½ a lemon, finely shredded

For The Shrimps

200 grams, brown shrimps, cooked and peeled

100 grams unsalted butter

¼ teaspoon, ground white pepper

¼ teaspoon, ground mace

¼ teaspoon, ground cayenne pepper

1 small bay leaf

½ tablespoon, lemon juice

1 tablespoon each of finely chopped fresh chives and curly parsley

Method

Place the Pollack fillets on a plate and sprinkle with the salt, chill uncovered for at least 1 hour, this will draw out the excess moisture and make the fish a little firmer, brush off the excess salt and pat dry with kitchen paper and chill.

Preheat the oven to 220°C/400°F/Gasmark 7. Put the flour and thyme into a shallow dish or plate, season with salt and pepper and stir to mix, add the fish, and coat well shaking off the excess flour. Heat the olive oil in a frying pan over a high heat, add the fish skin side down and cook for 1 to 2 minutes to crisp the skin, transfer to a roasting tin, skin side down, scatter with the lemon zest and roast for 5 to 8 minutes or until just cooked through.

While the Pollack is roasting prepare the shrimps by melting the butter in a frying pan then add the ground white pepper, mace, cayenne pepper, and bay leaf allow the butter to cool until it is just warm, remove the bay leaf. Bring back to a medium heat until foaming and add the shrimps mix well to coat the shrimp and cook for 1 to 2 minutes now add the lemon juice and herbs.

By this time the Pollack should be cooked place the pollock onto 2 plates and pour the shrimps and foaming butter over the Pollack fillets, serve, and Enjoy!

Notes

Pollock or Pollack is one more of those fish which is frequently disregarded by consumers in this country, who instead plump for Cod or Haddock.

Our Celtic cousins across the Channel take another view stop at any fish restaurant in Brittany and ‘Lieu Jaune’ (Pollock) will habitually be the daily special or main attraction on the menu.

The worth that the French place on Pollack is reflected by the price they are will charge, conventionally Pollock have been caught either by inshore fishermen using hand lines around the rocks or as a extra catch by fishermen fishing for cod and other round fish type. Nevertheless, improved access to the French market has resulted in increasingly rising prices paid at first auction for Pollock. As a consequence, local fishermen are fishing for Pollock with hand lines and gill nets, fishing in their preferred locale;

In reaction to mounting prices and the ever-increasing price placed on line caught fish, talks are presently being held about the labelling of Pollock in the same way that line caught Bass are labelled (see www.linecaught.org.uk ) providing “line-to-plate” traceability.

Another good reason to try Pollack is that around 90% of the Pollock landed in the UK is caught off the south west coast and landed into Cornish Ports landings are steady at just over 1000 tonnes per annum and the stock levels are said to be ‘stable’ by ICES Fisheries Scientists.

Pollack is available most of the year but more plentiful in the first and second quarters of the year, with 60% of the annual catch being taken in February, March and April.

Beef Pot Roast with Vegetables

An inexpensive, satisfying, and oh-so-rich feast roasted in the pot and once assembled it needs little attention this dish makes its own gravy while it cooks. Furthermore it is so delicious the next day when used for leftovers, seeing that the flavours mature with time.

Lord and Lady Hanson enjoyed a good beef pot roast especially when made with the wine they were going to have with the meal and we still enjoy this beef pot roast above all in the winter months when you can just put it in the oven and leave it for 2 or 3 hours while you just chill out and wait for a very unique dish.

Serves / Makes: 6 servings

Prep-Time: 30 minutes

Cook-Time: 3 hours

You Will Need

1 ½ to 2 kilos rolled brisket

2 tablespoons, olive, or vegetable oil

6 shallots, peeled and left whole, or 1 large onion, roughly chopped

2 large carrot cut into 5cm/2inch chunks

4 celery stalks, cut into 5cm/2inch chunks

300 grams, swede, cut into 5cm/2inch chunks

300 grams, potatoes, cut into 5cm/2inch chunks

6 regular or 1 large Portobello mushroom, cut into 1 inch chunks

200mls vegetable stock, we sometimes use the Knorr gel stocks

100mls, good red wine

1 tablespoon, Worcestershire sauce

2 tablespoons, tomato purée

1 bay leaf

3 sprigs fresh thyme

Beurre Manié made with 1 tablespoon flour and 25 grams softened butter

Salt and freshly ground black pepper

Method

Preheat the oven to 150°C / 300F° / gas mark 2.

Heat the oil over a high heat in a large oven-proof casserole and brown the meat on all sides. Place on a plate. Add the shallots or onion, carrot and celery to the casserole and fry until beginning to go brown at the edges, about 5 minutes. Place the meat on top of the vegetables and add the swede, potatoes, and mushrooms.

Make up the stock, add the Worcestershire sauce and tomato purée and pour over the roast add the bay leaf and thyme, salt and pepper and bring to the boil, Secure with a tight-fitting lid and cook in the oven for 2½ to 3 hours.

After the cooking time, drain off the liquid, arrange the meat and vegetables on a serving platter, and keep warm. Make the Beurre Manié by mixing the butter and flour to a paste. Bring the liquid to the boil and whisk in the Beurre Manié to thicken the sauce taste for seasoning and serve with the pot roast.

Serve and Enjoy!

Notes

Moist heat is a must
Instead of wine and stock, you can use just wine, beer, ale, stout or all stock it all depends on you.
The cuts of meat used for pot roast have less fat than steaks and long, slow cooking with liquid (also called braising) tenderizes the meat fibres.
Whether the pot roast is cooked on the stove, in the oven or in the crock-pot, you may brown the meat first on all sides. This improves the flavour and appearance of the meat.
The high heat used during browning caramelizes the sugars and proteins in the meat, which results in a rich flavour.
If the recipe doesn't call for browning, you don't have to worry about it.
Season the meat before browning for best flavour.
Common cuts used for pot roast include: chuck, brisket, top round and bottom round
Did you know that Sauerbraten is a famous German variety of pot roast and that our own Lancashire Hotpot is a type of pot roast?

Beurre Manié (French "kneaded butter"), is a dough, made up of equal parts of soft butter and flour, it is used to thicken soups and sauces. By kneading the flour and butter together, the resulting paste/dough is a good thickener. When the Beurre Manié is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps.

Beurre Manié should not be confused with roux, which is also a thickener made of equal parts of butter and flour, but which is cooked before use. Unused Beurre Manié can be stored in a covered dish or jar for up to two weeks in the refrigerator.

Start with 1 tablespoon of all-purpose flour and 1 tablespoon of softened butter, Work the butter and flour together by hand, once the flour is incorporated into the butter your Beurre Manié is finished and prepared to add to your stews, soups, and sauces, remember though to just add it a little at a time, making sure that it is stirred well in.

John & Maureen Glen Tags: London, Pimlico, Tachbrook, February, pot-roast, pollock, brisket, news, Fish Fight campaign, Tachbrook Street Market, Jonathan Norris, Fishmongers, Butchers

Recipe: Celeriac and apple soup with turbot and shellfish (telegraph.co.uk)

You: Red cabbage recipes (guardian.co.uk)

Seasonal Eating for Health: What Foods to Eat in Winter (brighthub.com)

January, What’s in Season This Month

2011-01-17T10:50:00.001Z

At the commencement of the year, we are starting to crave for fruit other than apples and pears, its time to look out for the first early forced rhubarb. It’s still really the season for root vegetables and cabbages of all types and whilst we are awaiting for the new season lamb we can still enjoy the last of the game, and while fish is plentiful, some boats have hit really bad weather so expect some fish prices to be a little high.

The weather has been freezing or miserable, many of us are thinking they should be on a diet or a detox cure after the Christmas excesses, and no-one’s got any money so it must be time to make soup it’s easy, it’s quick, it’s nourishing and it’s cheap.

Why spend money on expensive supermarket ready-prepared soup when you can make a large panful yourself in less than 20 minutes with fresh vegetables bought on the market? Make enough to feed the family and have some left over for the freezer.

British winter fruit and veg is not just for Christmas; feast on it especially after a sharp frost and don’t forget Spring is not long in coming!

Cheshire and Stilton cheeses are at their best this time of year, Kale, Spinach, Leeks, Swedes, Celeriac, Cabbage, Turnips are at their peak and just coming in are Winter cabbages, new carrots and the first of the early forced rhubarb.

Cauliflowers from Cornwall make a tasty cauliflower cheese and the leeks from Lancashire are simply great for those soups and casseroles.

Mussels, Crabs, Oysters and Lobsters are really delicious now and I find that British beef is very good value Maureen and I have just had a pot roast made with a jolly good bit of brisket.

I can’t emphasise enough that the winter months are the time to enjoy British root vegetables and stores of local fruit and being harvested this month are leeks, green cabbages, parsnips, turnips, sprouts, celeriac, Jerusalem artichokes, shallots, mushrooms and forced rhubarb.

Fruit at Its Best

Apples, Cranberries, Passion Fruit, Pears, Pineapple, Pomegranate, Clementine’s, Satsuma’s, and Tangerines, Almonds, Brazil Nuts, Chestnuts, Hazelnuts, Truffles (Black And White), and Walnuts.

Vegetables at Their Best

The humble carrot is best in January as are Beetroot, Brussels Sprouts, Carrots, Cauliflower, Celeriac, Celery, Chicory, Horseradish, Jerusalem Artichoke, Kale, Kohlrabi, Leeks, Onions, Parsnips, Potatoes (Maincrop), Purple Sprouting Broccoli, Radishes, Rhubarb, Rocket, Salsify, Shallots, Spinach, Swede and Turnips.

Meat, Poultry and Game at Its Best

Beef, Duck, Goose, Grouse, Guinea Fowl, Ham, Hare, Lamb, Partridge, Pheasant, Pork, Rabbit, Turkey, Venison, And Wood Pigeon.

Fish and Seafood at Its Best

Herbs etc. at their best

Chestnuts, chives, coriander, mushrooms (cultivated), parsley (curly) and wild mushrooms.

The Latest Grocery News for January 2011

Last month this section was about the supermarkets but it has been pointed out that doing a section on all the news about our groceries would be much better so here we are bringing you the hottest news on products in the high street, markets, corner stores, supermarkets and other major items of interest about British food and what is our analysis of what we think is of interest.

EU orders U.K trawlers to dump 1million tons of fish,

Fresh anger over “mad” European Union fishing quotas erupted last night after an investigation showed that British fishermen are being forced to throw back nearly half of every haul into the sea.

New figures revealed that nearly a million tons of edible fish are chucked overboard every year across the whole North Sea trawler fleet.

The shocking extent of the waste caused by the EU’s Common Fisheries Policy will be shown next week in a Channel 4 documentary by TV chef Hugh Fearnley-Whittingstall.

“It’s not just a few undersize or damaged fish. It’s basket after basket of prime cod and coley,” Mr Fearnley-Whittingstall said. He calculated that around 600 kilos of fish were thrown back after one five-hour trawl of the nets.

“I could have fed 2,000 people with these fish but EU law says they can’t be landed, they must be thrown back”, the TV chef said.

EU fish quotas were introduced to protect dwindling stocks of fish by curbing excessive fishing of certain species. But the regulations mean crews are forced to dump millions of dead fish when over the maximum limit.

English and Welsh fishing vessels have discarded 4.8 million cod, 3.9 million haddock, 4.9 million plaice, 737,000 sole, and 17 million whiting in the last 10 years, according to Government statistics.

Tory backbencher Peter Bone, a member of the Better off Out group of MPs, said: “Nobody in their right mind would think it sensible to chuck millions of perfectly edible fish into the sea. This is purely to support an EU fishing law that has failed.

“Britain must get back its powers over fishing rights. And the best way to do that is to get out of the EU.”

The Channel 4 programme shows how the 600-ton trawler the Seagull fished for monkfish, megrim, and ling after using up its quota for cod months ago.

Gary Much, skipper of the Seagull, tells the programme: “I can’t put a sign on the nets saying: ‘No cod today, please.’ “If we could land all the fish we catch, we could go to sea for half as many days using half the fuel and no fish would be wasted. It’s madness.”

Hugh’s Fish Fight is to be broadcast on Channel 4 next Tuesday to Thursday at 9pm.

Celebrity chefs make gurnard and dab fashionable

Strange species of fish could become the trendiest dish for a dinner party following a TV campaign by celebrity chefs to promote more sustainable fisheries off Britain.

The new campaign is being launched to persuade people to consider trying a new piscine experience. The campaign will feature on a celebrity chef-fronted Channel 4 season and Hugh Fernley-Whittingstall will take the lead in advising viewers that for every meal of salmon, cod and tuna, people should eat one containing abundant species such as gurnard and dab.

Other News

The Co-operative has become the first retailer to switch its own label sliced bread to 100 per cent British wheat. Note, both Tesco and Sainsbury's use 100 per cent British wheat for products made in their in-store bakeries but not in sliced pre-packed loaves.
Goose producers have launched the first ever label for British free-range geese so look out for it in-store!
The Co-operative has launched one of its biggest ever food campaigns. The supermarket is trying to encourage people to change their shopping habits and shop locally: 'Good food within easy reach.'
M & S has launched a new 'Lovely Vegetable' range, which will contain a minimum of two of the recommended 5 A DAY. Seasonal British vegetables will be used where possible, with new dishes being introduced depending on what's in season.
Sainsbury's and Morrisons lead the sales of English top fruit. Figures by the English Apples and Pears organisation show Morrison has increased its share from 19.6 per cent to 21.2 per cent this season and Sainsbury's holds a 25 per cent share. Meanwhile, Asda has struggled to perform this season with their share falling from 13.5 per cent to only 11 per cent.

Local Shopping

TACHBROOK STREET MARKET

Address, Tachbrook Street, SW1
Trading hours, Monday to Saturday, 8am to 6pm
Nearest tube, Victoria or Pimlico
Bus 2, 24, 36, 185, 436

Dates for your diary: Spring 2011 - Pimlico Food Festival

On Sonny’s Stall Tachbrook Street Market

What a pleasure it is to see such fresh produce full of vibrant colours this week was no disappointment with what was on offer. There was Apples, Gala, English Russets, Braeburns and Bramleys, Artichokes, Beets, Broccoli, Cabbage, Cauliflower, Courgettes, English King Edward Potatoes, English Raspberries, Fennel, Field Mushrooms, Leeks, Mache (Lambs Lettuce), Parsnips, Purple Sprouting Broccoli, Radish, Watercress, While Peaches, some fantastic pumpkins and squashes and you can plainly see that all of what was available was in first-rate condition.

Our Local Butchers have been getting in

As well as the customary cuts of meat on offer at Freemans they also had some exceptional beef we had a fantastic piece of brisket for pot-roast, also on show was some truly fine oxtail and at under £6 a kilo you just can’t go wrong.

We had some excellent pork loin chops at a much more attractive price and quality than is offered by the supermarkets.

Alhayat had some exceptional Heather Fed Scottish lamb, British rosé veal and chicken and at a fantastic price, you can’t go wrong giving this shop a go.

Our Local Fishmonger Jon Norris Tachbrook Street Market

After a short Christmas break Jon is back and I think the people queuing up for his wares are getting longer and its no wonder as this week he had on offer some outstanding plump succulent Cornish Pollock (see below for my notes on this versatile cousin to the Cod) on his stall, you had your choice of steaks and fillets and one lady was buying a whole Pollock which Jon gladly cleaned and prepared it for her

His display as usual was a picture with Brill, Clams including sweet plump Razor Clams, Cod fillets, Cod steaks, Crab, Haddock, Hake, Halibut, John Dory, Lemon Sole, Megrim Sole, Dover Sole, Gilthead Bream, Cornish Gurnard, Lobster, Scottish Mackerel, Mussels, Monkfish, Native Oysters, Cornish Octopus, Plaice so plump and sweet, Pollock this is a must to try, Prawns, Rock Oysters, Scallops from the Isle of Man, wild Sea Bass, Skate, Sprats, Squid, Turbot, and Cornish Whiting, most all Jon’s fish is from around the Cornish, Devon and Scottish coasts and his prices are so competitive you must give this talented and exceptional fishmonger a try, you won’t be sorry.

Jon’s Tips to Buying Fish and Shellfish;

Fresh Whole Fish

The eyes should be clear and convex, not sunken
The flesh should be firm and resilient to finger pressure
The fish should smell freshly and lightly of the sea
Don’t buy fish with a strong ‘fishy’ or sulphurous odour, or that smells of ammonia.
Oily fish like herring, mackerel, and salmon should have a light, fresh oil smell, like linseed oil. If they smell of rancid oil, don’t buy.

Fresh Fillets

The surface of the fillet should be moist, with no signs of discolouration.
The texture should be firm, with no mushiness. Some separation of the muscle flakes (caused by the filleting process) is completely normal, but it shouldn’t be excessive.
As with whole fish, the smell should be fresh and light, with no ‘off’ odours.
Live bi-valves (including mussels, clams and oysters)
The general rule of not buying bi-valves during any month spelled without an ‘r’ (i.e. May to August) still holds true, as this is the spawning season and quality will be poorer. When raw, the shells should be closed tight. Any slightly open shells that don’t close up in response to a few light taps should be discarded. When cooked, the shells should open – discard any that don’t.

Pollack our Fish of the Week

Pollock or Pollack is one more those fish which is frequently disregarded by consumers in this country, who instead plump for Cod or Haddock.

Our Celtic cousins across the Channel take another view stop at any fish restaurant in Brittany and ‘Lieu Jaune’ (Pollock) will habitually be the daily special or main attraction on the menu.

Pollack is available most of the year but more plentiful in the first and second quarters of the year, with 60% of the annual catch being taken in February, March and April.

Recipes for January

Pan Fried Pollack

A tasty fish dish from Raymond Blanc, don’t forget that the French think Pollack much more important that we Brits do and I think this dish is one of the best ways to introduce family and friends to this beautiful fish.

Serves / Makes: 4 servings

Prep-Time: 15 minutes

Cook-Time: 30 minutes

You Will Need

For the pommes purées

1 kilo / 1lb 2oz potatoes, such as Desirée, Belle de Fontenay, Estima or Maris Piper, peeled, cut into quarters

2 litres / 3 pints 10½ fl oz. cold water

200mls / 7 fl oz full-fat milk

60 grams / 2½oz unsalted butter

2 pinches sea salt

2 pinches freshly ground white pepper

For the Pollock

30 grams sliced white bread, cut into 1cm/½in cubes

4 x 180 grams / 6 ounce Pollock fillets, about 3cm/1¼in thick, skin on, bones removed

4 pinches sea salt

1 pinch freshly ground white pepper

60 grams / 2½ ounces unsalted butter

50mls / 2 fl oz hot brown chicken stock

50ml / 2 fl oz hot water

30 grams / 1¼ ounces capers, drained, rinsed

½ lemon, peeled, segmented, roughly chopped

30 grams / 1¼ ounces shallot, peeled and finely chopped

30 grams / 1¼ ounces caper berries

10 grams /½ ounce chopped fresh flat leaf parsley

10 grams / ½ ounce chopped fresh chervil

Method

For the pommes purées, bring the potatoes to the boil in a large pan of cold, salted water. Reduce the heat until the water is just simmering and cook for 25-30 minutes, or until the potatoes are soft.

Drain well in a colander, setting the drained potatoes aside for 2-3 minutes to drive off the excess steam.

Mash the potatoes until smooth using a potato ricer or masher. Return the potato purée to a saucepan, add the milk and beat well until combined.

Beat in the butter until the mixture is fluffy and forms firm peaks, then season, to taste, with salt and freshly ground white pepper. Keep warm.

Meanwhile, for the pollock, preheat the oven to its highest setting. Scatter the bread cubes onto a large baking tray and dry roast in the oven for 3-4 minutes, or until crisp and golden-brown. Remove the croûtons from the oven and set aside. Reduce the oven temperature to 200C/400F/Gas 6.

Pat the pollock fillets dry using kitchen paper, then season all over, to taste, with the salt and freshly ground white pepper.

Heat the butter in a frying pan over a medium heat. When the butter is foaming and starting to brown, add the pollock fillets, skin-sides facing upwards, and fry for 4-5 minutes, or until two thirds of each fish fillet has turned opaque.

Using a fish slice, carefully turn each pollock fillet over and continue to cook for a further 2-3 minutes.

Transfer the fish fillets to a cold ovenproof frying pan and roast in the oven for 3-4 minutes, or until just cooked through, then set the fish fillets aside on a warm plate to rest.

Return the frying pan used to cook the pollock to a high heat. Add the brown chicken stock and water and bring to the boil.

Add the capers, chopped lemon segments, shallots, caper berries and two-thirds of each of the herbs. Stir well and continue to cook for 1-2 minutes, or until warmed through. Season, to taste, with salt and freshly ground white pepper.

To serve, spoon the pommes purées into the centre of each of 4 serving plates. Place one pollock fillet on top of each portion. Spoon over the caper and lemon sauce, then sprinkle over the croûtons and the remaining herbs.

Ham Hocks the Irish Way

Sweet succulent ham hocks served with a colcannon mash and cheese cream, this is a very tasty dish and will keep family and friends coming back for more.

It seems like I have been cooking this dish all my life although it has been tweaked a little from the original dish I first cooked for a young farmer’s dinner way back in 1974.

Serves / Makes: 8 servings

Prep-Time: overnight

Cook-Time: 2 hours

You Will Need

For The Ham Hocks

2 x 350 gram ham hocks, soaked in a bowl of cold water overnight

1 medium onion, chopped

2 medium carrots, chopped

1 bay leaf

1 tablespoon, white peppercorns

200 grams, clear runny honey

50 grams, wholegrain mustard, I use grey Poupon

For The Colcannon

1 tablespoon, vegetable oil

1 medium onion, finely sliced

250 grams, mashed potato

30 grams, unsalted butter

30mls, double cream

250 grams, cabbage or kale, blanched and sliced, we use Savoy, January king, or green pointed

1 tablespoon, wholegrain mustard, again I use grey poupon mustard

Salt and freshly ground black pepper

For The Cheese Cream

450mls, double cream

1 teaspoon, garlic paste

1 bay leaf

250 grams, cheddar cheese, grated, we have used both Lancashire and Cheshire cheese

Method

For the ham hocks, rinse the ham hocks with fresh water. Place them into a large pan and cover with water.

Add the onion, carrots, and bay leaf and white peppercorns, bring to the boil reduce the heat to a simmer and simmer for two to three hours, or until the meat is tender and falling from the bone. Set aside to cool.

Preheat the oven to 200°C/400°C/Gasmark 6.

Trim the outer layer of fat from the cooled ham hocks, and then make criss-cross patterns in the remaining soft fat on the hocks using a sharp knife.

In a bowl, mix together the honey and mustard until well combined.

Line a large roasting tray with aluminium foil fill the tray with the ham hocks and the boiled vegetables spread the honey and mustard mixture all over the ham hocks then roast in the oven for 25 to 30 minutes, basting frequently with the juices that collect in the roasting tray, or until the ham is tender and completely cooked through.

Meanwhile, make colcannon, heat the oil in a frying pan over a medium heat add the onion and fry for 8 to 10 minutes, or until softened and golden.

In a large bowl, mix together the mashed potato, butter, cream, blanched cabbage and mustard until well combined and season, to taste, with salt and freshly ground black pepper.

Transfer the potato mixture to the frying pan with the onions in and press down to form a large potato cake. Fry for 4 to 5 minutes, or until crisp and golden-brown on one side turn over, using a plate if necessary to help you, and fry on the other side for a further 4 to 5 minutes, or until crisp and golden-brown on both sides.

For the cheese cream, in a separate pan, bring the double cream, garlic clove and bay leaf to the boil.

Reduce the heat to a simmer, then simmer the mixture until the volume of liquid has reduced by a third, this takes about 10 to 12 minutes.

Strain the mixture through a fine sieve and discard the garlic clove and bay leaf and return the liquid to the pan add the grated cheese and stir until completely melted.

To serve, carve the ham into thick slices, and divide equally among eight serving plates, place a spoonful of the colcannon alongside each now spoon over the cheese sauce.

Serve and Enjoy!

Notes

Side dishes don’t come more Irish than creamy colcannon; it is a traditional Irish dish mainly consisting of mashed potatoes with kale or cabbage. It is also the name of a song about that dish.

Colcannon is traditionally made from mashed potatoes, kale or cabbage, butter, salt, and pepper. It can contain other ingredients such as milk, cream, leeks, onions, chives, garlic, boiled ham, or Irish bacon. At one time it was a cheap, year-round staple food, though it is usually eaten in autumn/winter, when kale comes into season An old Irish Halloween tradition was to serve colcannon with prizes of small coins concealed in it, as the Irish and English do with Christmas pudding.

The song "Colcannon", also called "The Skillet Pot", is a traditional Irish song that has been recorded by many artists, including Mary Black. It begins:

Did you ever eat Colcannon, made from lovely pickled cream?

With the greens and scallions mingled like a picture in a dream.

Did you ever make a hole on top to hold the melting flake

Of the creamy, flavoured butter that your mother used to make?

The chorus goes:

Yes you did, so you did, so did he and so did I.

And the more I think about it sure the nearer I'm to cry.

Oh, wasn't it the happy days when troubles we had not,

And our mothers made Colcannon in the little skillet pot.

John & Maureen Glen Tags: London, Pimlico, Tachbrook, Seasonal, Recipes, Tachbrook Street Market, Jonathan Norris, Fishmongers, Butchers, Freemans, Alhayat, Greengrocers, Fruiterers, Pollock, Ireland, Irish, Hocks, Ham, Colcannon, cheese, ham, Raymond Blanc

A Letter from Pimlico

July, What’s in Season This Month

The Latest Grocery News for July 2011

Dates for Your Diary:

Local Shopping

Tachbrook Street Market

On Sonny’s Stall on Tachbrook Street Market

Freeman’s of Lupus Street, Our Local Butchers have been getting in

Our Local Fishmonger Jon Norris on Tachbrook Street Market Has Been Getting In

In The Garden

Recipes for July,

Related articles

June, What’s in Season This Month

Jon’s tips to buying fish and shellfish;

Recipes for June

Hake with Peas and Asparagus (Merluza con Guisantes y Esparrgos)

Pan-Fried Hake with Lemon and Parsley

Related articles

May, What’s in Season This Month

Related articles

Catch of the Day

Related articles

April, What’s in Season This Month

Recipes for April

Related articles

March, What’s in Season This Month

Fish And Shellfish At Their Best This Month Are:

Vegetables At Their Best This Month Are:

Fruit At Their Best This Month Are:

Meat, Poultry, and Game This Month;

The Latest Grocery News for March 2011

Seasonal foods at their best to look out for in the supermarkets this month:

Dates for Your Diary:

Local Shopping

Tachbrook Street Market Address: Tachbrook Street, SW1

Trading hours: Monday to Saturday: 8am to 6pm

Nearest tube: Victoria or Pimlico

Bus: 2, 24, 36, 185, 436

On Sonny’s Stall on Tachbrook Street Market

Our Local Butchers have been getting in

Our Local Fishmonger Jon Norris on Tachbrook Street Market

Razor Clams

Jon’s tips to buying fish and shellfish;

In The Garden

Recipe for March

Rhubarb Sponge Pudding

You Will Need

Method

Notes

Related articles

Potted, Meat, Fish, and Shellfish

Jo Pratt's Potted Prawns and Crab

Potted Shrimp

Related articles

February, What’s in Season This Month

Asda Told To Change Price Guarantee Advertising;

Related articles

January, What’s in Season This Month

Fruit at Its Best

Vegetables at Their Best

Meat, Poultry and Game at Its Best

Fish and Seafood at Its Best

Herbs etc. at their best

The Latest Grocery News for January 2011

Dates for your diary: Spring 2011 - Pimlico Food Festival

On Sonny’s Stall Tachbrook Street Market

Our Local Butchers have been getting in

Our Local Fishmonger Jon Norris Tachbrook Street Market

Jon’s Tips to Buying Fish and Shellfish;

Fresh Whole Fish

Fresh Fillets

Pollack our Fish of the Week

Recipes for January

Pan Fried Pollack

Ham Hocks the Irish Way

Related articles