Easy pimped up fish fingers: Bashed up peas with mint and lemon juice. Smeared on a Mexican wrap ( the commercial El Paso ones in the supermarkets are very good ). Fish fingers (Jamie Oliver). Salsa on the side, salsa is a must in summer, no cooking required. Taste as you add ingredients. Tomato coriander/mint chili oil seasoning lemon juice, lime, avocado, sugar/cactus syrup , shallot, onion, the list is endless.
Bowl and rolling pin will also work well
bashed up pea, mint ,squeeze of lemon
Wahaca and Thomasina Miers is a great place for Salsa ideas.
As for bashing up use a bowl and rolling pin, rough and ready, great results.
Take any advantage of sunshine in the UK. It is thin on the ground.
Elderflower needs sunshine, so pick it when the sun’s out. Nice cream bloom, open flowers.
Cordial is so easy to make, it’s a crime not to. There are many recipes on the internet. Some with citric acid some without.
Homemade elderflower cordial is so much better than anything you can buy. Serve with sparkling water for a refreshing drink or sparkling wine for a delicious cocktail.
• 30 elderflower heads , bugs removed
• 1.7litres/3 pints boiling water
• 900g/2lb caster sugar
• Juice and zest of 2 unwaxed oranges,
• Juice and zest of 2 unwaxed lemons,
1. Heat zest juice sugar and water, until sugar has dissolved.
2. Pour over the Elderflower heads. A bowl or plastic bucket is OK for this.
3. Leave in a cool place for 24 hours, stirring occasionally. I put a bag over the top to keep the flies off.
4. Strain through some muslin, or a J cloth and transfer to sterilised bottles( I use hot water to sterilise) The smell is superb.
Elderflower cordial made this way will not last a long time. So be careful it does not ferment in the bottle. I have usually drunk it before this happens. Freezing some in a plastic bottle is a great idea.
My mother used to make Elderflower champagne, this is one of the whoopiest yup yup things in the universe. Seriously if you get the chance, your taste buds will love you forever. Also I made Lime Elderflower and Cucumber Granita, in this heat it is very welcome.
June is Elderflower
Crab and sea vegetable risotto was the end result of a trip to Beesands , Britannia on the beach supplying the crab. They are worth a visit. Crabs are caught by their boat from Start Bay. They are kept in holding tanks. Very alive crab, caught as locally as possible, very sustainable and ethical. Superb end product.
I used Florence fennel ,banana shallot, Ferron rice( it’s the best),Noilly Pratt, Home made crab stock, Waitrose trimmed sea vegetables, Maldon sea salt, Bart Organic Pepper, Roddas Cornish butter(even with the salt its superb).
Jamie Oliver is the best guide for risotto. But you do need to use homemade stock, not stock cubes. See Gordon Ramsay for the best stock recipes.
Start Bay, superb sea produce.
Pots and bait
Simple Asian flavours make a chicken leg in to something special.
Sweet chilli sauce, bashed garlic, bashed ginger, whole star anise, a little soy sauce, any plain oil (I used rapeseed). Mix it all up; cover a chicken leg in the marinade. Leave for as long as you have got, 30 seconds – 24hrs.
Put all of this in foil, put it in an oven at 180/190 after 20 mins open the top of the foil, baste return to the oven, do this until nicely brown and glazed.
Garnish with chopped spring onion or coriander if you have them.
Serve with white rice.I like Jasmine, but Basmati is fine. You can add peas or/and chopped spring onion.
But what does the SS stand for Simply Stunning? Sunday supper? Speedy Supper? Perhaps it’s German?
If it’s brown it’s cooked, if it’s black it’s fucked!
SS Chicken done!
Frittelle di Spahetti
Waste not want not
Left over Spaghetti, Jamie’s Italy. Another winner. Nothing wasted leftovers bestovers. Like risotto it’s a blank canvas for you to add what you have/what’s in season etc.
Substance over style, I guess Gordon would have made it look better. Boy does it taste good.
I used Willie’s cacao Indonesian Black 100% ,instead of chocolate. Gordon likes to use Valrhona its good chocolate. But I think the beans used in Willies are better. It’s not as refined as Valrhona , but flavour wise it wins out. Use it and read the tasting notes, you will see what I mean.
Adding cream and Dark Muscavado to mimic chocolate bar, the results were superb. I used some cheap butter mixed with the last of my Rhodas Cornish Butter, a bad move. Rhodas make superb butter even with the salt. I will use all Rhodas next time.