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MAY - SEASONAL EATING

MAY - SEASONAL EATING

 

WHAT TO LOOK FOR IN THE MARKET IN MAY?

This month is your last chance to get your hands on fresh spears of British asparagus before their short season finishes – combine them with virgin olive oil, quail eggs or wrap them in bacon and offer as a starter or canapé.

On the other hand, stone fruit is slowly appearing on market stalls; choose between beta-carotene rich apricots or juicy red strawberries, representing an amazing source of nutrients, antioxidants and fibers. Get the first taste of luscious cherries that are just coming into season or treat yourself to globe artichokes, elderflowers and wild garlic. Many kitchen allotments will be bursting with baby vegetables by the end of the month too, including broad beans, carrots and turnips.

VEGETABLES

Asparagus, broad beans, baby carrots, globe artichokes, Jersey Royal potatoes, wild garlic, radishes, samphire, spinach, spring onions, baby turnips, watercress

FRUIT

Rhubarb, Apricots, Strawberries

MEAT/FISH

New season lamb, poussin, wood pigeon, crab, sardines, cod, langoustine, pollock, prawns

 


BRITISH TOMATO WEEK

Another ingredient worth highlighting this month is definitely a simple yet delicious tomato. There’s a whole week dedicated to this fruit item – check #BritishTomatoWeek for more information. We are celebrating with this scrumptious Thin Tomato Tart recipe!

Ingredients:

0,900 kg puff pastry

0,600 kg white onions

0,125 L olive oil

0,250 L white wine

6,500 kg cherry tomatoes

1 bunch thyme

2 whole eggs

 

Method:

-Cut the puff pastry to 35cm x 5 cm.

-Gently with the back of a knife, run a 0.5cm edge down each side and poke a fork down the middle. Egg wash and bake between paper at 160° until cooked.

-Remove the paper and colour until golden.

-Finely slice the onions and gently cook in the olive oil until soft. Deglaze with the white wine and cook until dry.

-Take the cherry tomatoes and cut in half. Toss in some olive oil, a pinch of sugar, thyme and salt. Flash in the oven at 160° for 5 minutes.

-Place the onions down the middle of the tart.

-Cut to 2.5cm wide pieces. Add four half tomatoes per canape.