When did strawberries become synonymous with June?  Was it Wimbledon with its strawberry and cream dishes – or did Wimbledon decide to start itself in June to enjoy the strawberries!? Whichever way, June heralds British strawberries – full of taste and British sunshine – unlike their foreign counterparts – big but with little flavour.  I am so lucky living where I do, surrounded with farms and their shops, markets and local greengrocers. Eat locally and you will eat well and that carbon footprint of yours has merely made a few steps.

Packed with vitamins, fibre, and particularly high levels of antioxidants known as polyphenols, strawberries are a sodium-free, fat-free, cholesterol-free, low-calorie food. They are among the top 20 fruits in antioxidant capacity and are a good source of manganese and potassium. What’s not to love?! And we all do – from simple strawberries and cream, ice cream, jam and strawberry teas.  I thought this month you might like to try something slightly different with them – starting with the obvious – JAM.

It’s easy to find recipes for Jam – but this is a slightly different way – and healthier as it uses half the amount of sugar.  It is called Fridge Jam – because that’s where you will keep it (and will last a while there if you don’t let on how much you have made!)

Weigh the fruit and sugar which will be exactly HALF that of the fruit weight.  Put the fruit into a pan and mash to break up.  Add the sugar and the juice of half a lemon and leave for an hour or so. Bring to the boil and boil for EXACTLY 5 MINUTES.  Leave to cool slightly before putting in clean jars and store in fridge when cold.

Did you know strawberries can be used in savoury dishes, too? Try this as an alternative to tomato gazpacho.

Strawberry Gazpacho

• 330g vine-ripened tomatoes chopped
• 700g ripe strawberries, hulled and chopped
• 1 roasted red pepper
• 1 small shallot, finely chopped
• 1 garlic clove, crushed
• 1 tablespoon sherry vinegar
• 75ml extra-virgin olive oil, plus extra for frying and drizzling
• Basil leaves to garnish

Put the tomatoes, strawberries, red pepper, shallot, garlic and vinegar in a large bowl and leave overnight. The next day, add the olive oil and whizz together until smooth adding a splash of water if too thick. Season to taste.  Fry some little pieces of bread in olive oil, drain and sprinkle with sea salt and serve with the soup, torn basil leaves and a drizzle of olive oil.

How do you feel about warm strawberries?  Ever thought of it?  It brings out the juices and the smell is gorgeous – intensely fruity and lightly spicy!

Warm Strawberries with Ricotta Serves 2 (obviously your tennis partner!)

• 200g strawberries, hulled and quartered
• Juice of half a lemon
• ½ rounded dessertspoon icing sugar
• 125g ricotta
• 1 dessertspoon runny honey
• Leaves from a sprig of fresh thyme
• 1/2 teaspoon rosewater (optional)

Put the strawberries in a pan over a low heat with the lemon juice and icing sugar.  As they warm up the juice will be released so that they are gently poaching in it.  Once the juice is flowing, bring to a gentle simmer for 1 -2 minutes, stirring, then remove from the heat.  In a bowl ,mix the ricotta with the honey, thyme and rosewater. Divide between 4 bowls and spoon over the warm strawberries.

Strawberry and Elderflower sorbet – you won’t find a more summery dish than this. The perfect refreshing treat to cool down on a hot day.

• 550g strawberries, hulled and halved
• 200 ml elderflower cordial
• Juice of ½ lemon

Put the strawberries, cordial, 200ml cold water and the lemon juice into a blender and whizz for 2 – 3 minutes till smooth.  Pour the mixture through a fine sieve into a bowl, using the back of a spoon to push through any thicker puree. Press down to extract as much as possible then discard and pips and any fibres left in the sieve.  Cover and chill for 2 hours. Pour into a container and freeze, taking it out every hour or so to mash with a fork to get limit ice crystals for a 2 – 3 times. Remove from the freezer at least 5 minutes before serving.

Strawberry and Mascarpone Gelato – Strawberry and mascarpone is a classic mix and this is also one of the easiest ice cream recipes you could possibly make!

• 300g strawberries, hulled and chopped
• 2 tbsp elderflower cordial
• 150g golden caster sugar
• 500g mascarpone
• 100g white chocolate, roughly chopped
• 200g strawberries, hulled and quartered
• 1 tbsp elderflower cordial
• 2 tbsp golden caster sugar

Put the chopped strawberries in a bowl. Add the cordial and sprinkle over the sugar. Set aside to macerate for up to 1 hour. Beat the mascarpone and white chocolate together, then fold through the strawberry mixture. Put in a cling film-lined, straight-sided freezer-proof box (about 1 litre) and freeze overnight. For the soft strawberries, put the berries and cordial in a bowl and sprinkle with sugar. Set aside for 15 minutes. Slice the ice cream and spoon over the strawberries to serve.

SCOTTISH BERRY BRULEE -SERVES 2 -3 (or one?)

• 250g strawberries
• 120g raspberries
• 60g blueberries
• 1 tablespoon caster sugar
• ½ orange juice and zest
• 120g Greek yogurt
• 85g creme fraiche
• 1 1/2 tablespoons soft brown sugar
• ground cinnamon to dust (optional)

Place all berries in an ovenproof dish, sprinkle over 1/2 tbsp caster sugar and the zest and juice of the orange. Mix together the yoghurt, creme fraiche and remaining caster sugar and spread over the fruit and leave in fridge for 2 hours. Sprinkle the soft brown sugar over the top and dust with the cinnamon, place under a hot grill until the sugar melts. Serve immediately.

As you will have noted, most of these recipes are for more than one – but they will all keep to come again to when you need a little sweetness. xx

Everything is starting to bloom and hazes of green cover the trees and hedges. Amidst April showers and sunshine, we are out walking more and enjoying the Spring. Daffodils, tulips and bluebells; new rhubarb and spinach and strawberry flowers with the promises to come. The Husband has been fishing and the added bonus to this is the first of the year’s green treasures – wild garlic by the riverbank.   It looks like this:

A fairly low growing plant, smelling slightly of garlic/onion and the most beautiful vibrant green. Pick it when you find it and you can make wonderful soup, dips and oil.

This recipe is enough for 4 but freezes beautifully. Not only is it delicious but also helps lower cholesterol and high blood pressure!

Wild Garlic Soup

• 1 onion sliced
• 2 – 3 potatoes (these are for thickening the soup so depends on size)
• 500 ml water
• stock cube (I use a vegetable one)
• milk/crème fraiche/cream

Saute the onion in a little butter in a large saucepan.  Add chopped potato, stock cube, and water and bring to the boil.  Cook until the potato is soft.  Lay 3 – 4 handfuls of the garlic leaves on the top and allow to wilt and cook for 2 – 3 minutes. Cool slightly and, using a hand blender, puree.  Put back into the saucepan and add milk or cream or creme fraiche to taste along with plenty of pepper.  It never lasts long in our house but will keep in the fridge for 2 – 3 days – or ladle into bags to freeze.  Serve with crusty bread and a dollop of creme fraiche.

Wild Garlic Oil – blanch several handfuls of leaves in boiling water for 5 – 10 seconds then immediately drain and toss into iced water (this keeps the colour). Drain again and wrap in an old tea towel and squeeze all the liquid out. Chop up into small pieces and put in a jam jar or bottle and top up with 150 ml of olive oil.

Wild Garlic Butter -I make lots of this and usually manage to eke it out all year. Chop the garlic leaves up as you would any other herb. Soften a block of butter, add salt and pepper and the chopped leaves. Roll into cigar shaped moulds, wrap in cling film and freeze. I usually keep one on the go in the fridge, replacing with a frozen one when needed. Just cut off slices and use to cook with as you would any other flavoured butters.

Garlicky green Goddess dressing

Put about 30 washed and dried garlic leaves into a food processor or blender with 300ml sour cream (if you haven’t got this creme fraiche will do or make your own by adding some lemon juice to fresh cream – leave aside for a minute or two whilst it goes thick) , the juice of half a lemon and salt and pepper.  Blitz till smooth and serve over a green s salad or use a dipping sauce for bread or crisps.

I served my soup with Leek Pate on the side. Simply saute a chopped leek and chopped garlic in some butter and olive oil until soft. Put half a carton of cream cheese into a bowl and top with the hot leek mixture. Whizz all up together to a nice creamy paste. Spread on hot buttered toast.

Two things have inspired my blog today. One is SUNSHINE meaning I want to be out in the garden, tidying up from the winter and planning this year’s planting – so I don’t want to be inside cooking all day (much as you know I love it). The second was that The Husband went to visit an old friend yesterday (Hello, Joan!) and took with him some casserole for her to just heat up as she is having a new kitchen and without one at the moment.

Thus, I’m looking at casseroles – so I can make ahead and be outside whilst its simmering – and, also, I think it’s about time you were not just cooking for one – but to share. I’m sure you will know someone who for some reason can’t/won’t cook at the moment – let us be kind and have a share week. If you really don’t have anyone to share with – you can always freeze a portion for another time when you are out and about/being busy/or just can’t put that good book down!

Chicken thighs with Garlic and Lemon (this will definitely keep the vampires away!)

• 500ml chicken stock (cube will do)
• 10 – 15 garlic cloves (yes, really!)
• 1 tablespoon butter
• 1 dessertspoon of olive oil
• 4 – 6 chicken thighs
• 1 lemon, peeled and pith removed and sliced thinly
• 2 tablespoon plain flour
• 150 ml of water or white wine (small glass for the cook)
• salt and pepper

Put the stock in a pan and bring to the boil.  Add the garlic cloves, cover and simmer for 40 minutes.  Heat the butter and oil in a frying pan, add the chicken and fry gently on all sides until golden.  Transfer to an ovenproof  dish.

Heat the oven to 190oC.  Strain the garlic stock and reserve.  Put the cooked garlics and sliced lemons into the dish with chicken.  Add the flour to the fat in the pan (from frying the chicken) and cook for a minute.  Gradually add the wine or leftover garlic stock (or a mixture), stirring all the time till thickened and smooth.  Pour over the chicken, cover and cook in the oven for 40 – 45 minutes, taking the cover off about 10 minutes before the end to brown.  Scatter over chopped parsley or basil and serve with new potatoes and a crisp salad.

CHILLI CON CARNE (looks like this may be complicated because of  number of ingredients but I promise it isn’t)

• 2 tablespoon olive oil
• 2 chopped onion
• 2 crushed garlic cloves
• 500 grams minced beef
• 1 glass of red wine
• 1- 2 tins of chopped tomatoes
• 2 tablespoon tomato puree
• 1- 2 red chillies/dried chilli flakes or to taste (don’t forget you can buy chilli, garlic and ginger frozen so you don’t have to buy a load and then not use)
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1 stick cinnamon (optional)
• good shake of Worcestershire sauce
• 1 beef stock cube
• can of red kidney beans
• some fresh coriander, roughly chopped
• 3 squares dark chocolate (secret ingredient )

Heat the oil in a large pan and fry the onion and garlic until soft.  Add the mince, cooking quickly till browned.  Pour in the red wine  and boil for 2 – 3 minutes (have one for yourself whilst you are waiting).Stir in the tinned tomatoes, puree, chilli, cumin, ground coriander, cinnamon, Worcester sauce and Tomato sauce and crumble in the stock cube.  Bring to a simmer, cover with a lid and cook gently for about 40 minutes. If the mixture still looks wet, I then cook it more fiercely until rich and thickened.  Add the chocolate and beans and fresh coriander. Serve with lime wedges, guacamole, rice and/or crusty bread/baked potatoes/salad/

Spicy Lamb and Bean Casserole

• 500g lean lamb – cubed and tossed in seasoned flour
• 3 tablespoons olive oil
• 2 medium onions
• 250g mushrooms
• 4 garlic cloves
• 1 tablespoon garam masala
• 250g dried apricots
• 500ml stock
• tin of beans – kidney/cannellini/flageolet – your choice

Slice the onions and chop the garlic. Roughly chop the apricots. Add 1 tablespoon the oil to a frying pan and quickly brown the meat. Remove to a large casserole dish. Add little oil and brown the mushrooms – add to meat. Add remaining oil and saute the onions and garlic till soft. Add the garam masala, and the stock and bring to the boil. Add to the casserole. Drain the beans and add with the apricots. Cover dish and cook 165oC for 1 1/2 – 2 hours. Baked potatoes alongside the dish would be perfect!

Looking back over the recipes you and I have done together over the many weeks, it occurred to me that there are probably little jars/packets/leftover veg and fruit lurking about in the back of a cupboard and fridge, so today I’m going to give you some ideas about what to do with them in this time of cutting down on waste.

In no particular order (other than popping into my mind!) . . . .

Salad onions: Blanch whole for 2 minutes and drain. Heat a griddle pan and chargrill for a few minutes each side and serve with a honey and lemon dressing as a side dish (whisk 1 tablespoon lemon juice, 2 tablespoons olive oil and a large teaspoon of honey together)

Kale: Make Kale crisps by preheating the oven to 150oC, Toss torn Kale with a little oil and season and roast in a single layer for about 20 minutes until crisp

Most vegetables can be roasted so just toss any sad looking potatoes/parsnips/carrots/sprouts/whatever in a little olive oil and put in the oven at 180oC till crisp

Herbs: (of course, you can also freeze herbs but they want to be at their best for this and here we are using up the little bits found at the back of the fridge!)

• Shallow fry whole sage leaves for 2 – 3 minutes till crisp.  Drain on kitchen paper, toss with sea salt and pepper and scatter over soups and pasta dishes.
• Fry as above, cool, finely chop and beat into softened butter with a little sea salt. Wrap in cling film and chill and use slices to stuff fish, top chicken or melt over filled pasta
• Roughly chop sage, mix with breadcrumbs then fry in butter until golden. Season and scatter over cauliflower cheese or steamed green veg,
• Finely chop some capers and mix with chopped coriander, parsley and mint (there are always some of these hiding in my fridge drawer), olive oil, lemon zest and chilli flakes. Serve with grilled meat and fish or roast vegetables.
• Crush cooked peas with a little butter, lemon juice and chopped mint.  Season and spoon over toast and top with crumbled feta

Cheese: (again, big lumps can be grated and frozen)

• Finely grate and add to shortcrust pastry with a pinch of smoked paprika and use to make a tart case for a savoury quiche
• stir fry left over brussels sprouts with pancetta or chopped bacon and scatter with grated cheese to serve
• Finely slice and toss into a leafy salad with slices of crisp green apple and add a mustardy vinaigrette

Coconut milk:

• Blend a 1/4 can with half a banana, a dollop of yogurt and some berries for a quick smoothie
• Try a new gravy: stir a few spoonfuls into roast chicken cooking juices along with a chopped chilli, a squeeze of lime juice and some coriander
• Use instead of an oil in a marinade

Black Pudding

• Add va va voom to eggs on toast by sprinkling over fried and crumbled black pudding
• Toss slices through cubed roast potatoes for the final 5 minute cooking time. Serve with white fish, wilted spinach and aioli
• Mix with caramelised onions and sage to stuff chicken or serve with firm fish such as monkfish

Any fruits can be poached and whizzed up with leftover yogurt/cream/custard (is there ever such a thing as leftover custard!?) to make a fool – and to give a nice contrasting crisp topping crush the broken bits of biscuits at the bottom of the box.

Oranges, limes and lemons can be zested (and frozen) and either sliced and frozen for drink additions or squeezed and the juice saved in ice cube trays.

Which tin has been sitting in the back of your cupboard and needs using up? Perhaps a pulse which could be rinsed and used in a salad? Or charred in a hot pan as a basis for a smoky taco? Perhaps it suits to be cooked slowly with herbs and wine to become a warm, comforting supper? Think how a few fresh ingredients could enhance and contrast with your chosen tin? A handful of toasted nuts, seeds and spices could help lift softer tins.

This recipe is using a tin of green lentils – but you could easily substitute these for cooked pearl barley, spelt or cooked rice.

Garlic Mushroom Lentil and fried eggs

• 4 tablespoons oil
• 3 garlic cloves, peeled and sliced
• 200 grams mushrooms, sliced (you could use frozen or tinned as long as they are dried off)
• 2 sprigs of rosemary chopped (or sage,       tarragon or thyme)
• 1 x 390 gram tin of green lentils, drained and rinsed
• 1/2 lemon, zest and juice
• salt and pepper
• 100g spinach, washed and drained
• 2 eggs
• 4 tablespoons grated parmesan (you could also use mature cheddar or goats’ cheese)

Fry the garlic in 2 tablespoons of oil, taking care not to burn it. Take out and set aside. Increase the heat and add 1 tablespoon of oil, add the mushrooms and cook for about 4 – 5 minutes. Stir in whatever herb you are using and add the lentils, lemon juice and spinach until wilted (add a little water if the pan looks dry).  Add the remaining oil to another pan, crack the eggs and fry to your liking.  To serve: pile the mushrooms on two plates, add the egg, the crispy garlic, grated parmesan and lemon zest. Toasted sourdough an excellent partner to mop up the juices!

Good comfort food is needed more than ever and  Ribollita is a main course soup using tins again with leftover bread and a little fresh cabbage. This serves more than one – but I will allow you to batch bake on this occasion! Keeps in the fridge for a few days or freeze a portion or two when cooled on the day.

• 1 large onion
• 2 celery sticks (celery wrapped in tin foil and kept in the fridge will keep for a while)
• 1 leek
• 2 carrots
• 2 tablespoon olive oil
• 2 cloves garlic, crushed
• 1 tablespoon tomato puree
• 400g tinned tomatoes
• 750ml vegetable stock (from a cube will do)
• salt and pepper
• 400g tin cannellini beans
• 2 thick slices of (older) bread, torn (sourdough is best but not necessary)
• 200g of cabbage or spinach or cavolo nero
• grated parmesan cheese

Chop the onion, celery, leek and carrots into dice and tip into a large saucepan.  Add the olive oil and cook over a low heat for about 10 minutes until softened, stirring occasionally.  Add garlic and tomato puree, mix well.  Pour the tinned tomatoes into the pan, add 500 ml stock, season and bring to a gentle simmer, Half cover with a lid and cook for 30 minutes to soften the vegetables.  Add the beans and cook for a further 20 minutes. Add the remaining stock and bread and cook for about 10 minutes until the bread is broken down and thickened the soup.  Add the green veg and cook till wilted.  Serve in bowls with a drizzle of olive oil and some grated parmesan on top.

Decades of bad fishing practices have left our oceans in a tragic state. Many species which were once common-place are now threatened, dwindling to the point where there aren’t enough to catch and make a profit. Over 90% of predatory species like cod and tuna have already been caught and many fisheries are overfished.

Numbers of fish are dropping faster than they can reproduce and this is causing profound changes to life in our oceans. In reality, there aren’t plenty more fish in the sea.

The fishing industry has become high-tech and giant ships use sonar to find fish schools with pinpoint accuracy. Huge nets catch fish in vast numbers. These ships are also floating factories, with processing and packing plants to handle their catch more efficiently. All this means there is now capacity to catch many times more fish than are actually left.

In the UK, we import most of the seafood we eat and export most of what we catch. But if you stick with sustainable options, going local can be much better for the environment.

It’s important to note that ‘local’ does not automatically mean ‘sustainable’ but there are some great options that you should consider eg Cornish Sardines instead of Tuna; Hake instead of cod; plaice instead of haddock. At the moment, mackerel remains a good sustainable fish, particularly if caught with hand lines.

The Marine Conservation Society  About us | Marine Conservation Society (mcsuk.org) is a UK charity fighting for a cleaner, better-protected, healthier ocean, one we can all enjoy and support the fish we eat.  They have produced a good fish guide Home | Good Fish Guide (mcsuk.org) where you can see for yourself what are the more sustainable fish available – there is even an app you can download to check out when you are next off to your local fishmonger!

The NHS recommends eating 2 portions of fish per week for our health – but let us also take some time to consider the health of our oceans and fish stocks and work for our mutual benefit.

I’ve put together some fish recipes for you to try, swapping the usual for a more sustainable alternative – do give them a try and expand your cooking repertoire from the ordinary to the extraordinary – and give our seas the chance to recover!

Harissa Hake with griddled vegetables

• 1 courgette, trimmed and cut into ribbons using a vegetable peeler
• 2 red peppers, deseeded and cut into thick slices
• 2 red onions, cut into wedges
• 1 tbsp vegetable oil
•  2 – 4 pieces of hake, depending on size
• 1 tbsp harissa paste

Heat a griddle pan over a high heat until very hot. Brush the vegetables all over with the oil and griddle for 5 minutes, turning once, until charred and tender. Meanwhile, preheat the grill to medium. Put the fish on a baking tray and brush each fillet with the harissa paste. Season with freshly ground pepper and cook under the grill for 4-5 minutes, until cooked. Divide it among the plates and top with the griddled vegetables and harissa sea bass.

Oriental style citrus Mackerel

• 1 orange, juice only
• 4 teaspoons soy sauce
• pinch dried chilli flakes
• 2 teaspoon sesame seeds
• 2 – 4 mackerel fillets, cut in half
• 1 lime, juice only
• 2 tablespoons fresh coriander leaves
• handful fresh rocket
• 1 orange, cut into wedges, to serve

Place the orange juice, soy sauce, chilli flakes and sesame seeds into a frying pan and simmer for 3 – 4 minutes.  Add the mackerel and cook for 2 minutes on each side.  Remove from the heat, squeeze in the lime juice and scatter with coriander.  Place the rocket leaves into a bowl, pour over the juices from the mackerel pan and stir.  To serve, pile the rocket salad onto a serving place, top with the fish and garnish with orange wedges.

How lovely it is to open a parcel to find out what is within!  Did you know you can cook fish in parcels – and how lovely it is to open, smell the lovely aromas and taste the gently cooked food, full of flavour. This is one of the best ways to cook fish savouring all their flavours.

For the parcel, you will need some baking parchment – or if you haven’t got this some greaseproof paper and kitchen foil, folded together, foil outside.  The size will be determined by the size of fish but I would say about a 30cm square or A4 piece of paper should definitely do it.

This recipe is for one parcel – obviously double/quadruple for more!

Lemon and Herb Plaice in a Bag (if you want to be posh that’s en papillote in French!)

• 1 tablespoon chopped parsley (you could use a little dill too)
• 1 clove of minced garlic
• Lemon slices and 1/2 tablespoon lemon juice
• 1 spring onion
• a fillet of plaice
• cherry tomatoes
• 1 tablespoon butter

Heat the oven to 200oC. Mix the parsley, garlic and lemon peel together and put to the side. Cut the spring onion into small pieces and slice lengthwise. Season the fish with salt and pepper and the lemon juice and spread the top with butter. Put the spring onion and tomatoes in the middle of your parcel and top with the fish.  Put some of the herb mix on top of the fish.  Fold the packages up – each long side to the middle then sides brought inwards to seal. Place on a baking sheet and bake about 8 minutes. Put the parcel on your dinner plate with whatever vegetables you like best and open – be careful all those lovely juices will seep out and you don’t want to waste them!

Tinned Sardines and Rocket Salad  Eating fish doesn’t have to be an expensive option, either.  Tinned fish is just as good for you and this easy-to-assemble salad filled with flavours and textures. The diced cucumber and slivers of red onion lend crunch, the pomegranate seeds some fireworks. The lemony dressing provides the requisite acidic cut-through the tinned sardines love.

•  1 tin sardines 
•  1/2 cucumber
•  1/2 red onion
•  2 large handfuls of rocket
•  3 tbsp olive oil
•  1 tbsp lemon juice
•  salt & pepper to taste

Halve cucumber and scrape out the seeds, then dice. Slice 1/2 red onion into thin crescents, and toss with rocket leaves. Whisk 3 tbsp of olive oil, 1 tbsp of lemon juice, salt and pepper to make a dressing, and toss with the salad. Lay sardines on top. Season with salt and pepper to taste.

The Husband and I went to North Wales a week ago and when out for a walk, following an avenue of old beech trees, found Mushroom Gold – CEPS! You can see how big they were in relation to his hand. Next to truffles, they are considered the best of edible fungi – and I can definitely agree with that as they were eaten, simply fried in butter and served on toast to mop up the juices that night!

We’ve been eating a lot of mushrooms for a couple of weeks now as there is a field where The Husband goes fishing which is always full of them this time of year. We must have had pounds – sometimes, I feel I am drowning in mushroom soup which I have frozen in bags to eat through the winter.

There are so many different types (the one above on the back left is called a Charcoal Burner) – and indeed, along with the ones we found several would have made us ill. Please be careful when picking that you are taking home the good ones. I downloaded an app to my phone but I also double checked with a fungi book once home – and if ever in any doubt – don’t!

When you have collected them and brought home, if not using straight away, most fungi will keep in a refrigerator for a few days, provided they are collected young, dry and insect free.  Do not store them in a plastic bag. Wipe clean with a damp cloth but do not wash.

Mushroom and Tarragon Pate

• 50g unsalted butter
• 2 shallots, finely chopped
• 1 leek, finely chopped
• 2-3 garlic cloves, crushed
• 200g field mushroom, finely chopped
• 2 tsp wholegrain mustard
• 2 tbsp crème fraiche
• 2 tbsp chopped fresh tarragon

Heat butter in a large frying pan. Add shallots, leek and garlic, then gently fry for 7 mins until softened. Increase the heat, add mushrooms, then cook for 10 mins, stirring, until the juices have evaporated and the mushrooms are tender. Stir in the mustard and crème fraîche, then season well. Cook for a further 2 mins then stir in the chopped tarragon. Preheat the grill. Spoon the hot pâté on to toast, garnish with the extra tarragon, then serve with salad leaves.

Mushroom Stroganoff

• 1 small red onion
• 1 -2 garlic cloves, grated
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon English mustard
• 120 – 150grams quartered mushrooms (this can be all chestnut or mixed mushrooms)
• 1/2 vegetable stock cube dissolved in 125 ml hot water
• 1/2 pot crème fraiche or 1/2 pot sour cream (if you haven’t got either but you do have cream just add a little lemon juice and leave to stand a few minutes)

In a wide based pan, melt a little butter and oil and gently cook the onions and garlic.  Add the mushrooms and seasoning and cook without stirring until caramelized.  Add the stock, paprika and mustard and cook for another few minutes. (If it seems a little too liquidy, cook hard to reduce it.) OFF the heat, add the crème fraiche/cream and stir altogether.  Traditionally, this is served with boiled rice but I have also served this with linguine and other pasta types so this bit is up to your own creative genius! Sprinkle with parsley – and, for an extra layer of texture, quartered slices of fried bread (in butter, of course!)

Mushroom Soup

• one small onion
• one small potato
• 1 – 2 cloves garlic
• 150 grams mushrooms (I use the stalks and 3/4 of mushrooms)
• 500ml stock

Chop the onion, potato and garlic and fry gently in some butter. Add the stalks and mushrooms and stock. Bring to the boil and simmer until the potato is soft. Using a stick blender, whizz up to smooth soup. Return to the heat and add remaining chopped mushrooms and milk/cream/creme fraiche to the consistency you want. Serve in warm bowls with chopped parsley.

PS As we have had access to so many, I have discovered how to dry them to toss in winter stews, risottos and soups.

Slice mushrooms into roughly the same size and place them on a baking tin, lined with greaseproof paper. Put in an oven at 150oC for one hour. Take out and blot with kitchen towel and return for another hour. If ready, they should not be soft and should snap. Store in an airtight jar.

I’ve been away for a while as The Husband and I have been on a road trip through France, Switzerland and Italy. Excitement and anticipation were high on the first morning in France – but took a little tumble when The Husband discovered I had forgotten the Marmite to put on his baguette! Searching high and low in supermarkets from Calais to Florence to no avail, we travelled extensively – until we finally found a jar on the return journey to France and home – and on his birthday! O la! la!

Marmite is a savoury spread, which was originally invented by German scientist Justus von Liebig in 1902. The scientist invented it in the UK when he discovered that brewers’ leftover yeast could be concentrated, bottled and eaten. So that’s beer and Marmite for everyone! In 1912, it was discovered that Marmite was a great source of vitamin B, so the British troops fighting in World War I were issued jars of the stuff as part of their rations. During the 1930s, English scientist, Lucy Wills, successfully used Marmite to treat anaemia in mill workers in Bombay and it was also used to treat malnutrition during the 1934–5 malaria epidemic in Sri Lanka.

Basically, Marmite has super powers!

However, despite all of the above, and the fact it is high in folic acid and very low in calories, it has always been – love it? or hate it?

Obviously, we are a Marmite household – and I’m hoping the recipes below may turn you if you aren’t.

Try these first: –

1. Add a teaspoon or two of Marmite to meaty stews, Bolognese or French onion soup to add a deep, savoury umami flavour
2. Spread over roast chicken before cooking for gorgeously golden, salty skin, or mix into mince to make delicious burgers
3. Try it on toast topped with poached eggs (always)
4. Add to hot oil before roasting potatoes
5. Marmite is a perfect partner to cheese – add a twist to Welsh Rarebit, mix into cheesy puff pastry palmiers, or bake some cheese and Marmite scones
6. Roast with nuts to make a moreish snack

Roast Potatoes with Marmite

• 250g floury potatoes (eg, Maris Piper, King Edward)
• 25g salted butter
• 1 large teaspoon Marmite
• Sea salt flakes and thyme leaves, to serve (optional)

Preheat the oven to 200ºC (180ºC Fan) and bring a large pan of water to the boil. Peel potatoes and chop into chunks. Parboil potatoes for 10 mins. Drain, shake well to rough-up the edges and leave to steam-dry (approx 10 mins). Melt butter in a pan then whisk in the marmite. Heat until bubbling. Tip potatoes and marmite mixture into a baking tray and turn potatoes to coat. Season with freshly ground black pepper then roast for 1 hour, turning twice during cooking to ensure even browning. Serve scattered with salt flakes and thyme leaves.

Marmite and Lentil Soup (obviously this makes more than one portion but soup freezes really well – or you can keep it in the fridge to enjoy for a few days.

• 2 tbs olive oil
• 1 onion, peeled, finely chopped
• 1 tsp garlic, crushed
• 1 tsp ginger, fresh grated
• 2 large potatoes, finely diced
• 1 tsp ground coriander
• 1 tsp ground cumin
• 200 grams brown button mushrooms, sliced
• 2 stalks celery, sliced
• 440 gram can brown lentils
• 1 tbs Marmite
• 1 tbs lemon, juice
• 2 cups vegetable stock
• greek yogurt, chives and crunchy bread (to serve)

Heat oil in a frying pan. Fry onions, ginger and garlic until soft, about 3 minutes. Add the potatoes and continue to cook until tender. Add the coriander, cumin, mushrooms, celery, and cook for another 2-3 minutes. Add lentils. Season with Marmite and lemon juice. Add stock and leave soup to simmer for 20 minutes. Season to taste. Serve in warm bowls sprinkled with chives, yogurt and crunchy bread on the side.

Marmite and Potato Frittata

• 2large starchy potatoes, peeled, diced
• 1tbs olive oil
• 1 onion, peeled, finely chopped
• 3 free-range eggs, beaten
• 2 tbs plain unsweetened yoghurt
• 1 rounded dessertspoon Marmite
• 1 dessertspoon chives, finely chopped
• 1 tablespoon parsley, fresh chopped
• 30 – 40g Edam cheese, grated
• To serve, cherry tomatoes & baby spinach leaves.
   

Preheat oven to 200°C.  Parboil potatoes in salted water until just tender for 5 minutes. Drain and allow to cool. Heat an over proof fry pan or cast-iron dish with olive oil. Add onions and cook until lightly browned. Add the drained potatoes and stir well. Mix the eggs, yoghurt, fresh herbs and Marmite together. Season with freshly ground black pepper and a pinch of salt. Mix the egg mixture into the cooked potatoes and onion. Push down to settle in the dish. Sprinkle with cheese. Place oven-proof fry pan or dish in the oven and bake for 40-45 minutes. Remove from oven and allow to cool before turning out of pan or taking slices out. Use a knife to run around the edge of the dish, to release the frittata. Serve with grilled tomatoes and baby spinach leaves.

Marmite Popcorn

• 2 tablespoon vegetable oil
• 100g popping corn
• 1 Tablespoon butter
• 1 Tablespoon marmite
• 2 Tbs finely grated parmesan (33g)

Preheat oven to 150ºC fan bake and line a large oven tray with baking paper. Heat oil in a large heavy-based saucepan on medium-high. Add popping corn and shake the pan gently to coat kernels in oil. Cover with a lid. Shake the pan every 15-30 seconds, until virtually all the corn has popped – the pops should be 2-3 seconds apart at this point. Transfer to a large bowl. Place butter in a microwave-safe bowl and microwave until melted. Add marmite and whisk until well combined (this will take a couple of minutes). Pour over the popcorn and stir until popcorn is evenly coated. Add parmesan and toss to combine. Pour popcorn onto prepared tray and spread out in a single layer. Bake for 5-7 minutes, until crisped up. Leave to cool for 5 minutes before serving.

There are blackberry bushes – and there is OUR blackberry bush!

When I was little, I used to go blackberry picking with my mum – and I, in turn, took my own children with my friends, Claire and Beryl, and their children.  Our babies have got babies of their own now and we hope to all go picking again this week – trying to persuade little fingers to put as many of the berries they put in their mouths into their baskets! Our garden is partly an old orchard where the apple trees have fallen down (we have also planted new ones!) and become a secret hiding place for rabbits, squirrels and mice and the trunks homes for woodpeckers and robins.  And over it all, has grown the most wonderful blackberry bush, its huge, thorny branches weighed down with all the glistening, purple gorgeousness of fruit!

There are so many things you can do with blackberries – jams, cordials, puddings and savoury sauces – and, of course, you can just freeze them for later and eat every morning with porridge (me) and yogurt (the husband) for a dose of vitamin C throughout the winter.  They are free, picking gets you out in the fresh air and it’s a time to spend with friends, chatting away as you do, as we have done for years behind years!

Overnight Oats and Blackberries

• 1 cup fresh ripe blackberries (plus a few for topping)
• 1/2 banana (save the remainder for the topping)
• 200 mls milk
• ½ tsp vanilla extract
• ½ cup oats (I like the organic jumbo ones best)
• Topping: slices of banana and extra blackberries

Put the blackberries, banana, milk and vanilla in a blender and blend until completely smooth. Pour into a bowl or glass jar and stir in the oats. Cover the bowl or jar and place in the refrigerator overnight to allow the oats to soak and soften. In the morning add some fresh blackberries and the other half of the banana (sliced) on top (for those with a sweet tooth, add a drizzle of honey or maple syrup.

Blackberry Salad

• baby spinach/ watercress/ rocket leaves (or a mixture if you have it!)
• fresh blackberries
• crumbled gorgonzola or blue cheese
• walnut pieces (optional)
• citrus vinaigrette (recipe below)

Citrus Vinaigrette:

• 1/3 cup good-quality olive oil
• 1/4 cup freshly-squeezed orange, lemon, or lime juice
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper

Whisk together all the vinaigrette ingredients.  Toss the leaves and blackberries together with the vinaigrette and serve topped with crumbled cheese.  It will look so beautiful with the light green leaves and purple blackberries, you will be loathe to eat it – but do!

Blackberry Fridge Jam (as the name implies, you keep this in the fridge once made.  It has half the amount of sugar normally used so better for you.  I put it into small jars so that I am opening and using quickly)

Weigh however many blackberries you have and put in a bowl.  Weigh out half that weight in preserving sugar and add to the bowl.  Mash the fruit up slightly and leave aside for no less than an hour.  Put into a saucepan (you can at this point add a tablespoon of cassis if you like/have), bring to the boil and stir a rolling boil for exactly 5 minutes.  Allow to cool and put into sterilised jars.

Savoury sauce for pork/lamb/venison chops or medallions

• 1 tbsp balsamic vinegar
• 150ml beef stock
• 2 tbsp redcurrant jelly
• 1 garlic clove, crushed
• 85g fresh or frozen blackberries

Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften.

Blackberry, Elderflower and Mint Fool

• 200g ripe blackberries
• 1 – 2 tbsp elderflower cordial
• 60g caster sugar
• a few fresh mint sprigs
• 150ml double cream
• 125ml full-fat Greek yogurt

Put the blackberries in a saucepan with the elderflower cordial, caster sugar and fresh mint sprigs. Set the pan over a medium heat and gently bubble the mixture for 10-15 minutes until the berries soften and release their juices, then reduce to a thick coulis. Remove from the heat and let it cool a little, then taste, adding more sugar or a dash more cordial if needed. Remove the mint sprigs. Allow the mixture to cool completely (it will become more like jam in consistency). Pour the double cream into a large bowl then, using an electric mixer, whisk to soft-medium peaks. Stir in the Greek yogurt, then fold in the cooled blackberry coulis, creating a swirled effect. Spoon the fool into a dish and serve straightaway, or cover and chill for up to 6 hours.

ps this will make more than one serving – but be good to yourself and have one two days running – or invite a friend over!

Why are the British never satisfied – when its wet, we wish for dry; when its cold we wish for hot! And now we have it, we are all trying to keep cool. And what better way than a nice dish of ice cream.

I have always loved ice-cream – not the Mr Whippy soft stuff but proper ice cream but with eggs and cream and different tastes.  When my brother was little, he used to think “various ices” on a menu was a flavour and there seems to be no ending now to the “various” combinations – you can even have savoury ones for inbetween courses.

A few years ago, I entered a competition and won an ice cream maker but I also have a few favourites which don’t need one – you just whip it up and freeze  If you haven’t got a maker, and it’s asked for, you can get by with taking the mixture out of the freezer and mashing the ice crystals in for a few times. Keeping it easy for you, these are all made without a maker – so you can definitely say you made these all by yourself.

French chocolate Ice cream (daughter no1’s favourite)

• 50g castor sugar
• 4 tablespoons water
• 175g plain chocolate
• 3 egg yolks (save the whites for meringues etc – you can even freeze them)
• 300ml double cream

Melt the sugar and water in a pan to a syrup.  Break up the chocolate into a bowl and add the hot syrup. Mix until smooth and add the yolks.  Whip the cream until stiff and add the chocolate, folding it through until all combine. Freeze. Simples!

Lemon Ice Cream

• 1 large lemon, juice and zested
• 200g castor sugar
• 250ml milk
• 250 ml double cream

Combine the zest and sugar.  Put the milk in a bowl and stir in the zest mixture until the sugar is dissolved.  Stir in the lemon juice.  Whip the cream until stiff and gently fold into the lemon mixture. Line a loaf tin with cling film overlapping the edges.  Pour into the tin, cover over with the edges and freeze.  Tip out and slice to serve.

Stem Ginger Ice Cream

• 4 eggs, separated
• 110g icing sugar
• 3 – 4 pieces of stem ginger, finely chopped
• 275ml double cream, stiffly whipped

Whisk the yolks and icing sugar together until pale and very thick.  Fold in the ginger and whipped cream.  Using a clean whisk, whisk the egg whites into peaks and gently fold into the mixture.  Pour into a 1.5 litre plastic container and freeze overnight.

Peach Ice Cream – Peaches are just coming into their own now so make the most of this most delicious of soft fruits!

• 6 ripe peaches
• 600ml pot double cream
• 397g can condensed milk

Put the peaches in a heatproof bowl and pour over boiling water.  Leave for 5 minutes and peel off the skins and remove the stone.  Roughly chop them and set aside. Whisk the cream with the condensed milk until thickened slightly and falls in ribbons from the whisk.  Add the peach chunks to the cream, stirring gently.  Put into a 2 litre plastic container and freeze for 3 – 4 hours or overnight.  Take out of the freezer 20 – 30 minutes before you want it.

Obviously all of the above are for more than one – but ice cream will settle happily in the freezer for at least a month – make all of these and you don’t have to think about a treat for a while!

We are very lucky to live in the Vale of Evesham, surely one of the great allotments of England with its many fruit and vegetable growers.  PLEASE try and avoid eating strawberries out of season – and definitely not from abroad!  The sweetness and juiciness of a just picked fruit cannot be equalled and now is the time to make the best of them!

You may note that the recipes below are for more than one – but they will all keep and freeze if necessary – and you want to make them whilst the best of strawberries are available. How lovely it will be on a dull, grey day to have a taste of summer (if they last that long!).

Strawberry and Elderflower sorbet – you won’t find a more summery dish than this. The perfect refreshing treat to cool down on a hot day.

• 550g strawberries, hulled and halved
• 200 ml elderflower cordial (see June edition for recipe)
• Juice of ½ lemon

Put the strawberries, cordial, 200ml cold water and the lemon juice into a blender and whizz for 2 – 3 minutes till smooth.  Pour the mixture through a fine sieve into a bowl, using the back of a spoon to push through any thicker puree. Press down to extract as much as possible then discard and pips and any fibres left in the sieve.  Cover and chill for 2 hours. Pour into a container and freeze, taking it out every hour or so to mash with a fork to get limit ice crystals for a 2 – 3 times. Remove from the freezer at least 5 minutes before serving.

 Strawberry Gazpacho

• 330g vine-ripened tomatoes chopped
• 700g ripe strawberries, hulled and chopped
• 1 roasted red pepper
• 1 small shallot, finely chopped
• 1 garlic clove, crushed
• 1 tablespoon sherry vinegar
• 75ml extra-virgin olive oil, plus extra for frying and drizzling
• Basil leaves to garnish

Put the tomatoes, strawberries, red pepper, shallot, garlic and vinegar in a large bowl and leave overnight. The next day, add the olive oil and whizz together until smooth adding a splash of water if too thick. Season to taste.  Fry some little pieces of bread in olive oil, drain and sprinkle with sea salt and serve with the soup, torn basil leaves and a drizzle of olive oil.

Strawberry and Mascarpone Gelato – Strawberry and mascarpone is a classic mix and this is also one of the easiest ice cream recipes you could possibly make!

• 300g strawberries, hulled and chopped
• 2 tbsp elderflower cordial
• 150g golden caster sugar
• 500g mascarpone
• 100g white chocolate, roughly chopped
• 200g strawberries, hulled and quartered
• 1 tbsp elderflower cordial
• 2 tbsp golden caster sugar

Put the chopped strawberries in a bowl. Add the cordial and sprinkle over the sugar. Set aside to macerate for up to 1 hour. Beat the mascarpone and white chocolate together, then fold through the strawberry mixture. Put in a cling film-lined, straight-sided freezer-proof box (about 1 litre) and freeze overnight.  For the soft strawberries, put the berries and cordial in a bowl and sprinkle with sugar. Set aside for 15 minutes. Slice the ice cream and spoon over the strawberries to serve.