June, What’s in Season This Month

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.

 

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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.

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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.

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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.

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Fruit at Its Best

Apricots, cherries, Strawberries, and gooseberries

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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.

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Meat, Poultry and Game at Its Best

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

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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.

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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.

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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

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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

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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.

 

 

 

 

 

 

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Our Local Butchers Freeman’s have been getting in;

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

 

 

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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

1. The eyes should be clear and convex, not sunken
2. The flesh should be firm and resilient to finger pressure
3. The fish should smell freshly and lightly of the sea
4. Don’t buy fish with a strong ‘fishy’ or sulphurous odour, or that smells of ammonia.
5. 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

1. The surface of the fillet should be moist, with no signs of discolouration.
2. 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.
3. As with whole fish, the smell should be fresh and light, with no ‘off’ odours.
4. Live bi-valves (including mussels, clams and oysters)
5. 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.

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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.

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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

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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

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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!

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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

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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

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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!

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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, food, recipe, Fish, Hake, Spain, Mallorca, Calla Bona, Cala Millor, lemon, parsley, quick, easy

March, What’s in Season This Month

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.

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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.

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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.

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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.

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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.

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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

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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.

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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.

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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.

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Fruit At Their Best This Month Are:

Apples, Forced Rhubarb, Pears

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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.

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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.

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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.

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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.

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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.

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

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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.

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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.

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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.

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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!

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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

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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!

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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’.

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.

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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.

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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.

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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.

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.

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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.

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Jon’s tips to buying fish and shellfish;

Fresh Whole Fish

1. The eyes should be clear and convex, not sunken
2. The flesh should be firm and resilient to finger pressure
3. The fish should smell freshly and lightly of the sea
4. Don’t buy fish with a strong ‘fishy’ or sulphurous odour, or that smells of ammonia.
5. 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

1. The surface of the fillet should be moist, with no signs of discolouration.
2. 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.
3. As with whole fish, the smell should be fresh and light, with no ‘off’ odours.
4. Live bi-valves (including mussels, clams and oysters)
5. 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.

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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.

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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

1. 100 grams soft butter
2. 100 grams caster sugar
3. 2 large eggs
4. 100 grams self-raising flour, sifted
5. 500 grams ripe rhubarb stalks
6. 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

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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

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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, Razor Clams, Rhubarb, Puddings, Comfort Food, Traditional

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What’s in Season for the Month of July

Eating seasonally and when possible locally, suggests eating food that is at its prime in terms of taste and nutritional contents, while at the same time cutting down on those food miles.
Every month, I hope to publish on my blog a guide to what's in season the main points are going to be about fresh and locally produced (specifically British) foodstuffs and what we are producing ourselves on the balcony.

To me July means long warm lazy days spent outside having picnics or barbeques, 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, is wonderful simply served with a little lemon juice and a drizzle of extra virgin olive oil, or do as I do mix extra virgin olive oil with a little walnut oil for an extra special taste.
At their peak this month are carrots, fresh peas, fennel, lettuce, spinach, summer cabbage, salad onions and artichokes. While corn on the cob is just coming in from the Isle of Wight, plum tomatoes are now becoming quite flavoursome as are runner beans, beetroots and cauliflowers.
As for the fruits, strawberries, raspberries, all the currants and apricots are just about at their best.

Fruit at Its Best
Apricots, Blueberries, Cherries, Elderflowers, Gooseberries, Cantaloupe Melons, Raspberries, Strawberries, Blackcurrants, Plums, Redcurrants

Vegetables at Their Best
Artichokes, Globe Artichokes, Broad Beans, Aubergines, Courgettes, Cauliflower, Fennel, Mange tout, Onions, New Potatoes, Peas, Radishes, Runner beans, Spring Onions, Turnips, Watercress, Cucumbers, Kohlrabi, Salad leaves, Romaine Lettuce, Rocket, Samphire, Pak Choi, Spinach, Beetroot, Green Beans

Herbs etc at Their Best
Basil, Chervil, Chives, Coriander, Dill, Elderflowers, Mint, Nasturtium, Oregano, Parsley (Curly), Parsley (Flat-Leaf), Rosemary, Sage, Sorrel, Tarragon

Meat at Its Peak
Beef, Chicken, Lamb, Pork, Rabbit, Wood Pigeon

Fish and Seafood at Its Best

Mackerel is plentiful, not expensive and yummy, and perfect for the barbecue, as is the Cornish Sardines, Cod, Pollack, Crab, Dover Sole, Haddock, Halibut, Herring, John Dory, Lemon Sole, Lobster, Plaice, Salmon, Sardines, Sea Bass, Brown Trout, Rainbow Trout, Sea Tout, Grey Mullet

Sonny’s Fruit and Veg Stall

(Tachbrook Street Market)

  

The Family Have Had A Stall On The Market For 80 Years Now And They Believe Very Strongly In Supplying The Best Quality Produce That Is In Season And At Its Best.

They Only Buy British Produce When Possible And In Season, And They Always Seem To Be The First To Obtain Fantastic British Produce Such As Jersey Royal Potatoes (They Still Have Some Now But Be Quick I Can’t See Them Lasting Long Before They Sell Out), Asparagus, Soft Fruits And Lovely Leafy Greens.

When Visiting Look Out For Artichokes, Globe Artichokes, Broad Beans, Aubergines, Courgettes, Cauliflower, Fennel, Mange Tout, Onions, New Potatoes, Peas, Radishes, Runner Beans, Spring Onions, Turnips, Watercress, Cucumbers, Kohlrabi, Salad Leaves, Romaine Lettuce, Rocket, British Summer Cabbage, British Strawberries And Plump Juicy Mangos Along Side Sweet Red Cherries, Plums And The Most Flavoursome Apricots.

In Fact Sonny’s Have All the Fruit, Veg and Herbs You Might Want and So Much Better Than the Local Supermarket’s Offerings.

Jonathan Norris, Fishmonger of Pimlico

(Tachbrook Street Market) Telephone: 0779-907-3060

Has Been Getting In Fantastic Sweet Juicy Spider Crabs (see my notes below) , Line Caught Mackerel, Live Lobsters And Crabs, His Display As Always Is A Picture Where You Can See Gilt Head Bream, Yellow Fin Tuna, Cornish Hake, Organic Irish Salmon, Plump Lemon Sole Along With South Coast Dover Sole, And Again From Cornwall Octopus, Squid, Clams, Sardines, And Turbot. The Classics Are There Too Cod, Haddock, Pollock and Plaice As Well As One of My Favourites John Dory.

Don’t Forget You Need To Get There Early As He Sells Out Pretty Quick.

Almost All Jon’s Fish Is from around the Cornish, Devon and Scottish Coasts.

On Saturday we took the opportunity to purchase sardines and shell on prawns the prawns were plump and sweet, the sardines though were the stars of the show we had them simply grilled for dinner with a mixed salad and a few Jersey Royal potatoes, the sardines had the sweetest meat and left us wishing that we had bought more.

Spider crabs are popular in France and Spain, and the Spanish, who understand about these things, will pay more for a large Spider Crab than for a Lobster of the same weight.

Spider Crabs live in deeper water in the winter in depths of up to 120 metres, but come closer inshore in the early summer months as water temperatures increase.
This sweet-flavoured crab has no large claws and, indeed, resembles a big spider, Spider crab is one of those undiscovered seafood delights with the meat being sweet with a great texture, it can be prepared and eaten in exactly the same way as a standard brown crab, but don't assume to get quite as much white meat out of it.
You'll also need to work a little harder at getting that white meat out of the body crevices, fresh crab on toast from a spider or brown crab makes a tasty nibble, or you can serve it as a starter for a dinner party with maybe a small herb salad. I personally would recommend a sourdough rye bread here to give a nice crisp, full-flavoured base for the crab.

MY FAVOURITE WAY TO PREPARE SPIDER CRAB

• 2 spider crabs, each about 600 grams, or 1 crab, 1 kilo or more, white and brown meat extracted
• Salt and freshly ground white pepper
• 1 to 2 tablespoon, good-quality mayonnaise
• Squeeze of lemon juice, to taste
• 4 slices of bread, about 1cm thick
• Softened butter, for spreading

Season the white and brown crab separately and mix the brown meat with a little mayonnaise and lemon juice, or just mix the whole lot together if you like. Toast the bread on both sides and butter one side. If you've kept the brown and white meat separate, spread the brown on first and the white on top, or if it's mixed simply spoon on top of the toasts. Serve and Enjoy.

Try These Neat Tools for Crab and Lobster

From Our Own Little Garden on the Balcony

We Have Just Cut Mizuna, Pea Shoots, Rocket, Red And Green Leaves, Mixed Salad, Lambs Lettuce and a Good Picking of Basil to Make a Tasty Green Pesto Which Will Go Nicely With the Quick and Easy Mediterranean Lamb
 

July’s Recipe

Mediterranean Lamb (Quick and Easy)

This dish is quick to prepare and delicious with either red or green pesto

Serves / Makes: 2 servings
Prep-Time: 2 minutes
Cook-Time: 12 minutes

• 2 lean lamb leg steaks, about 100 grams each
• 1 tablespoon, red or green pesto
• 1 whole, tomato sliced
• 1 tablespoon, fresh basil, chopped
• 50 grams, mozzarella cheese or mature cheddar

Place the lamb steaks under a pre-heated grill for 3 to 4 minutes each side, turning once, half way through the cooking time on the second side brush the pesto onto each steak and top with tomato, basil and mozzarella, continue cooking for the final 2 to 3 minutes Serve and Enjoy! With a jacket potato and mixed salad

Find more delicious ways to cook British Lamb
 

Abel and Cole The Organic Source for London

 

The Glens Tags: Organic, Produce, London, Astrochef

Organic, Produce, London, Astrochef

We have been using Abel & Cole since the 31^st of January 2008 and have yet to find a negative aspect of this so wonderful company who offer a good quality selection of fruit, vegetables, meats, fish, dairy products, bread, store cupboard items and deli items, not forgetting ethical cleaning bits and pieces

With our very first order we chose the mixed organic fruit and veg box at £14.80 and we still get it, it is now only £15.95 still extremely fantastic value considering the current prices for organic fruit and veg in the supermarkets in fact Abel and Cole are consistently lower in price that the leading supermarkets.

The delivery used to be free and it is only in the last 2 months that they have had to start asking for 99p yes a whole 99 pence for delivery and speaking about the delivery each area of London is given a delivery day ours is Wednesday and our delivery is always made before 8am, the driver knows that I am up very early (05:30) and Molly usually lets the driver in to the apartment block at about 06;30 on her way out.

I have just got to mention the receipt they send with your order not only a receipt but a recipe card, a newsletter and other relevant info.

You will find that when ordering you can choose from just one time deliveries, weekly, every 2 weeks or for just one item every 8 weeks in fact Abel and Cole go out of their way to accommodate your delivery wishes.

We have a regular delivery every three weeks of the mixed organic fruit and veg box, organic eggs and the organic chicken legs at around £3.50 for a pack of 2. The weekend before our delivery we go online to see the special offers and order the extras we want for the next week or two, we spend on average £25 to £50 pounds every 3 weeks for a good 2 to 3 weeks worth of meals. It is a great service for fresh produce and home delivery

You can also say what you like and dislike in the fruit, veg and salad boxes and if there is something you don’t like it won’t appear in your box, it will be replaced with something else, it would be nice to state what you would like but remember they can only put in what the farmer has supplied they won’t accept and the farmer won’t supply substandard produce so trust them they really do know what they are doing.

The website is very easy to use, and you can see a week in advance what will be in your box, so you can add any extras you need and plan your meals. You can also see exactly what it will cost. You can add in your holidays on the website as well so they know when you don't need a delivery.

After a long wait they have a cookbook too It's called 'Cooking Outside the Box, The Abel and Cole Seasonal, Organic Cookbook'. You can order through their website or through amazon.co.uk

As a chef I believe that the fruit, veg and meats and fish that they supply can really inspire the whole family in the kitchen and being a chef I just have a thing about the reality that everything supplied is in its own season just as it should be. Abel and Cole demonstrate you can get first-class, traditional service from an internet based company.

To conclude the quality of produce is a cut above the supermarkets organic ranges, and thus far it really works out slightly more easy on the pocket.This is a company that knows how to care for its patrons and I can't commend it highly enough.

Chantenay Carrots Glazed With Butter

A bright and scrumptious way to dish up carrots shimmering in butter and dazzling green parsley, a Chantenay carrot (see notes) is a small, sweet variety of carrot with a crisp, orange flesh and a sweet texture.

Serves / Makes: 6

Prep-Time: 5 minutes

Cook-Time: 12 minutes

The Glens Tags: Vegetables, Carrots, Chantenay

You Will Need;

1. 2 pounds, Chantenay Carrots, Peeled or scraped. You can use baby carrots if you can’t get Chantenay
2. 3 tablespoons, Butter
3. 2 tablespoons, freshly chopped Parsley, or you can use mint, lemon balm, or lemon thyme, freshly chopped
4. 1 pinch, Sea Salt
5. Freshly Ground Black pepper, To Taste

Method:

1. Place the carrots in a heavy saucepan and barely cover with water.
2. Add the butter and cover, bring to a boil, lower the heat, and cook for 12 minutes or until the carrots are still firm but easy to pierce with a fork.
3. Remove the cover and reduce down until the liquid has evaporated and the carrots are coated with butter. Watch them carefully or they will burn.
4. Add the chopped herbs and season with salt and pepper.

Notes;

As the name suggests, the Chantenay carrot originated from the Chantenay region of France. Early references to the Chantenay carrot can be found back in the mid 1800's where it was used in medicine.

As food, production became more organised after the war there was a rise in the popularity of Chantenay carrots. This peaked in the 60's but the Chantenay fell out of favour as the market place developed and food production became increasingly mechanised.

Production of Chantenay for the fresh market almost ceased in the 1970's although Chantenay remained a favourite with the canned carrot market due to their sweetness and size.

Chantenay carrots have recently been revived in the UK, having not been available in this country since the 1960s. They are crisp, sweet and have a pronounced 'carroty' flavour.

The Chantenay carrot is a natural product that can be tricky to grow but it is its very ‘naturalness’, which gives it its flavour and results in carrots that taste 'as carrots used to taste'. Chantenay carrots are perfect for everyone, no need to peel, quick and easy to cook and they taste delicious, perfect straight from the fridge for an easy snack with hummus,

Baby Artichokes with a Herb & Lemon Garlic Vinaigrette

Lady H just loved these (without the garlic) and we had them for many lunch parties, serve simply with a mixed salad of baby lettuce leaves.

Serves: six as a starter or four as a light lunch
Time: 30 minutes

You Will Need

24, Baby Artichokes
2 tablespoons, Fresh Lemon juice, about 1/2 a lemon
For The Dressing,
3 cloves, garlic, minced fine
4 tablespoons, Lemon juice
3 tablespoons, Mixed Italian Herbs, (I use a blend of Oregano, Basil, Marjoram, Thyme, Parsley and Rosemary. In the UK there is now a product from Gourmet Garden who does all the hard work for you, these are not dried herbs).
3/4 cup, Olive Oil
Salt and Freshly Ground Black Pepper, To Taste

Method:

Just before cooking, turn each baby artichoke against the blade of a very sharp stainless steel paring knife to trim off the outermost layer of leaves.
Cut off the stems level with the bottom of the artichoke, and cut off and discard the top half, toss in lemon juice to keep them from discolouring.
Set the trimmed artichokes in a non aluminium pan with sufficient cold water to cover them by about 1-inch. Place a small plate on top of the artichokes in the pan, to keep them underwater.
Bring to a simmer over a high heat, turn the heat to low and keep the artichokes at a simmer for about 15 minutes.
In the meantime, create the vinaigrette, mix together the garlic, lemon juice and herbs, whisk in the oil and Season with Salt and Freshly Ground Black Pepper.
Stab the artichokes with a paring knife to check that they are cooked just right, they should feel like a slightly undercooked boiled potato.
When done, drain and pour vinaigrette over them and serve.

Asparagus With a Herb Sauce

A really nice starter to any meal, this was a favourite down at KC especially when using home grown asparagus.

Serves: 4
Time: 12 minutes

• 1 ½ pounds Asparagus
• 4 ounces Unsalted Butter
• 1 tablespoon Mixed Fresh Herbs, Tarragon, chives, and parsley, chopped
• Salt and Freshly Ground White Pepper, To Taste
• 2 large Egg Yolks
• 2 tablespoons Tarragon Vinegar
  

Break off the tough woody ends from the asparagus, cook the asparagus until tender.
Place the egg yolks in a small bowl over a pan of simmering water.
Whisk together until slightly thickened taking care that the bowl does not become too hot or the sauce will curdle.
Whisking constantly add the butter a little at a time, allowing each piece to become incorporated before adding the next.
When all the butter has been added the sauce should be thick and smooth. Remove from the heat add the herbs and season to taste.
Arrange the asparagus onto 4 serving plates and spoon some of the sauce over the center of the asparagus spears, serve at once.