IDEAS FOR ST GEORGE'S DAY
& COOKING ARTICLE
. . shallots . . . broccoli . . . beetroot . . . radish
. . . asparagus . . . beans & peas . . . greens
Englands patron saint in style this St Georges
Day (23rd April) with this round up of classic English
recipes from spring salads and the ultimate English
veg dishes to hearty meals, traditional puddings and
and Cucumber Salad bored of cucumber
sandwiches, then try this delicious, peppery salad
instead. And as the radish season starts on 23rd April,
you couldnt get a more perfect veg to eat on
Coleslaw spice up an old picnic
favourite by adding radish to the usual carrot and
RADISH AND CUCUMBER SALAD
1 ½ tsp mustard seeds
1 ½ tsp fennel seeds
3 tbsp olive oil
2 tsp red wine vinegar
Rock salt for seasoning
Handful of rocket leaves
the oil a small frying pan.
the mustard and fennel and cook for a few minutes
until they become fragrant and start to pop but dont
the cucumber and the radishes into thin disks and
arrange on a platter.
the cooled oil with red wine vinegar and season with
rock salt to taste.
the dressing over the cucumber and radish and then
scatter with rocket.
1 large carrot
4 sticks celery
2 tsp white wine vinegar
3 tbsp natural yoghurt
grate the radishes and carrot.
finely slice the shallots and celery.
together the white wine vinegar, mayonnaise and yoghurt
add to the vegetables and combine well until everything
with a salad dish, in a sandwich with cold meat or
as an addition to any meal.
made ahead give a good stir to re-combine all of the
ingredients before serving.
THE ULTIMATE CAULIFLOWER CHEESE
the early days of spring, when there is still a chill
in the air, this is the ultimate comfort dish. Buy the
very best quality cheddar you can find. Keens
cheddar, from Somerset, is very good, and by adding
a generous amount of mustard, you can really accentuate
the cheesy flavour. Nutmeg and black pepper add a note
of spiciness and warmth, whilst the finely chopped Italian
flat leaved parsley adds freshness and colour.
50g of unsalted butter, plus a bit extra for the ovenproof
50g plain flour
A generous grating of nutmeg
Freshly grated black pepper
1 tbsp French grainy mustard, like Dijon
125g Keens Cheddar cheese, freshly grated.
A handful of flat leaved parsley, finely chopped
prepare the cauliflower by washing it and cutting
it into individual little florets, with all the hard
woody stems cut off.
the florets in a double boiler and steam until they
are soft and yielding when pierced with a sharp knife.
the cauliflower florets from the heat and place in
a buttered, ovenproof serving dish.
the butter in a saucepan.
in the flour and cook gently for 1 minute.
the butter and flour from the heat and stir in the
milk, very gradually.
the milky mixture to the boil, and then continue cooking
and stirring on a medium heat, until the sauce thickens.
the grill to its hottest setting.
the nutmeg, freshly grated black pepper and the mustard
into the sauce, along with half the grated cheese.
the sauce over the hot cauliflower, sprinkle with
the remaining cheese and brown under the hot grill.
with freshly chopped parsley sprinkled on top.
YORKSHIRE PUDDINGS WITH SAUSAGES TENDERSTEM®
& ROAST SHALLOT GRAVY
12 good quality chipolata sausages
12 shallots, peeled and cut into quarters
2 tbsp olive oil
2-3 sprigs fresh thyme
200g Tenderstem® broccoli
For the Yorkshire pudding:
150g plain flour
1tsp dried mixed herbs (optional)
salt & freshly ground black pepper
3 tbsp olive oil
For the gravy:
1tbsp plain flour
300ml beef or vegetable stock
75ml red wine (or extra stock)
12 hole muffin tin / 6 hole Yorkshire pudding tin
Pre heat oven to 200°C / Gas Mark 6
the sausages and shallots to a sturdy bottomed roasting
tin. Pour over the olive oil and add the thyme. Season
with a little black pepper and toss to mix well. Roast
in the middle of the oven for 20 - 25 minutes.
Yorkshire pudding batter by whisking together all
the ingredients in a large roomy bowl. Set aside to
the olive oil into the holes of your chosen tin -
Yorkshire pudding tin for meal sized portions or muffin
tin for canapes. Place on the top shelf of the oven
to heat up (above the sausages) for 10 minutes.
cooked, remove sausages from the oven and transfer
to a plate, along with the pieces of roast shallot
and wrap tightly in foil to keep warm.
gravy in roasting tin by placing over a low heat on
the hob. Sprinkle in the flour and stir well, scraping
at the bottom to release all of the lovely caramelized
bits. Pour in the stock and stir though the wine,
if using. Bring up to a simmer and cook for 5 minutes.
Taste to check the seasoning, you may want to add
a little salt and freshly ground black pepper.
the Yorkshire pudding tin from the oven and place
over a low heat on the hob - it is important that
the oil stays as hot as possible. With a little care,
ladle or pour the batter into each of the oiled holes
in the tin. Get the tin back into the oven as quickly
as possible and cook until puffed-up and golden. This
should take around 10 - 15 minutes for the mini sized
puddings or 15 - 20 minutes for the larger puddings.
before the Yorkshire puddings are due to come out
of the oven, steam the Tenderstem® until just
cooked - about 5 minutes.
the dish by arranging the sausages and roast shallots
in the Yorkshires, tuck in the cooked Tenderstem®
and pour over a little gravy.
4 - 6
GIZZI ERSKINES BRITISH ASPARAGUS BROAD BEAN
MINT AND MOZZARELLA BRUSCHETTA
300g podded and shelled broad beans
2 tbsp extra virgin olive oil plus an extra drizzle
at the end
1 lemon, juiced
A handful mint leaves, saving a few small ones back
Salt and pepper for seasoning
100g British asparagus, cut in half lengthways
4 slices rustic white bread, such as sourdough
1 garlic clove, peeled but left whole
1 small ball (approximately 150g) of really good buffalo
mozzarella, roughly torn
the broad beans in boiling water for 2 minutes.
Drain, refresh under cold water, drain again, then
peel from their skins.
the back of a fork to roughly crush the beans with
the olive oil and lemon juice, then stir through the
with salt and pepper to taste.
the British asparagus in boiled salted water for 1
to 2 minutes and drain under cold water too.
a griddle pan, toast the bread on both sides, then
rub with the garlic clove.
some of the beans over each slice of bread, scatter
over the British asparagus, mint and mozzarella and
drizzle with more olive oil to serve.
4 as a starter or snack
TIFFANY GOODALLS BRITISH ASPARAGUS AND PEA
RISOTTO WITH LEMON AND CRÈME FRAICHE
am such a fan of risottos because you usually find you
have the core ingredients in your fridge or store-cupboard.
There is nothing like a creamy risotto with asparagus
and fresh spring/summer veggies. This is a dinner party
600ml chicken or vegetable stock
4 spring onions, chopped finely
2 cloves garlic, crushed and chopped
½ green chilli, de-seeded and chopped finely
150g Arborio rice
½ glass of white wine
Half a bundle (approximately 125g) British asparagus
100g British peas
2 tbsp (10g) grated parmesan
3 tbsp (85g) crème fraiche
Juice and zest of 1 small lemon
Handful of chives, chopped finely
the stock on a slow heat and keep it there whilst
you are making your risotto.
a separate large pan melt your butter and then add
the spring onions, garlic and chilli and sweat until
soft for 5 minutes.
add the Arborio rice and mix round well so it absorbs
all the flavours, before adding the white wine.
the white wine has been absorbed, add the British
asparagus spears and start adding ladleful by ladleful
of stock, adding the next one when one has been absorbed.
15 minutes of continual stirring and adding the stock,
taste and adjust the seasoning and then add the peas.
a further 5 minutes turn the heat off, add the parmesan
and crème fraiche, lemon zest and juice and
let them melt in before dishing up, serving and finishing
off with some chopped chives.
BEETROOT RAISIN & STEM GINGER PUDDING
3tbsp golden syrup
100g vegetable suet
80g dark brown sugar
50g wholemeal breadcrumbs
50g self raising flour
1tsp ground mixed spice
125g plain cooked (vacuum packed) beetroot, drained
100g stem ginger, finely chopped
Crème fraiche or vanilla ice cream
You will also need:
1 ½ pint pudding basin, well greased with butter
Baking paper, string and tin foil
Pour the golden syrup into the greased pudding basin
and set aside.
a large bowl, mix the suet, sugar, raisins, breadcrumbs,
flour and mixed spice.
the beetroot in a food processor, add the eggs and
blend together well. Pour into the mixing bowl, along
with the stem ginger, and stir thoroughly.
the mix into the pudding basin and pat well down with
the back of a spoon. Cover with a layer of baking
paper and tie securely with string, then cover with
a double layer of foil.
lower the pudding into a large pan of hot water, ensuring
the water comes no further than half way up the basin.
Cover with a lid and simmer gently for 3 hours, checking
every now and then that there is plenty of water in
the pan, topping up if necessary.
take the pudding out of the pan, remove the foil and
greaseproof and invert onto a serving plate. Serve
with custard, crème fraiche or vanilla ice