EASY SUMMER DESSERT
Whip a carton of Longley double cream to soft peaks
adding vanilla from your store cupboard.
Dab a small amount on your dessert plate, then place
a Vanilla or Chocolate Shortbread biscuit on top.
Add more cream, raspberries and another biscuit.
Layer up again and serve with a dusting of icing sugar
Raspberry Ice – Blitz a couple of 125g punnets
of Chegworth Valley Raspberries with 75g of
caster sugar and a squeeze of lemon juice. Push
through a sieve and add 100ml of water and freeze
for four hours stirring with a fork every hour or so
until crystallized. Serve in little glasses with our
Peppery Greens – Watercress is not just a salad leaf,
we like to use it as a green too – simply serve a large
undressed handful to accompany our new Sutton Hoo
spatchcock chicken with garlic and herbs, creamed
potatoes and a spoonful of our Chilli Jam
In season now – get your foraging boots on this
weekend and hunt out some wild garlic (just starting
to appear in hedgerows) to make a simple pasta
sauce. Melt good quality Anchovies and Dried
Chilli Flakes in a pan and toss with foraged wild
garlic and ‘al dente’ Geometry of Pasta Spaghetti
Taste of the Hedgerow – Sweat and blitz foraged wild
nettles (don’t forget to wear rubber gloves!) with True
Foods Vegetable Stock and finish with a dash of cream
to make a velvety green springtime soup
Purple sprouting broccoli, or ‘PSB’ as we call it in the kitchen, is a brassica and close cousin of the tighter headed and more common calabrese or green broccoli. Don’t worry too much about the lower leaves that come with it, it’s the tender purple heads that hold the sweet flavour. Be careful not to overcook it – best steamed and checked for done-ness with a round-ended knife to see if it slips easily through. Simple melted butter or a more adventurous hollandaise sauce are
both a very good friend to PSB.
(extract from Good Food From Your Table: A Grocer’s Guide)
Look out for PSB in our new Quinoa Salad in our shops now!