Seasonal Recipes – June

I should warn you in advance that I don’t always cook with specific measurements, often using ‘a pinch’ or ‘a dollop’ but it’s all about experimenting to try new things.

Herb Quiche
Pastry: rub 75g cold butter into 175g plain flour until mixture is like breadcrumbs. Add approx 3 tablespoons of cold water and mix to a firm dough. Wrap the pastry in greaseproof paper and refrigerate for 30 mins. Roll the pastry into the shape of a baking tin. I use a rectangular one but people often expect quiches to be round so a cake tin would be fine. Line the tin with the pastry and prick all over with a fork. Bake it at 180 degrees for 10 minutes. This should stop the pastry going soggy.

Filling: in a measuring jug you need to whisk together half a pint of milk or cream (or a mixture of both, depending on how creamy you want the quiche), 2 eggs, sea salt and black pepper. Grate a chunk of hard cheese (cheddar or double Gloucester).

In the pastry case you put the vegetable filling, in June I use cooked spinach or chard, loads of fresh herbs such as oregano, thyme, savoury and chives) peas, broad beans and asparagus. However you can use anything available in season. Sprinkle the grated cheese over and pour on the egg and cheese mixture. Bake at 180 degrees for approx 30 minutes until golden brown. Serve with salad leaves and new/early potatoes.

Cheat’s Risotto
I always get fed up with adding stock bit by bit so I now cheat as follows: using Long Grain rice I measure 1 cup (it doesn’t matter what size but use the same cup or mug throughout). Heat 1 tablespoon of oil in a pan and add the rice, stir to coat. Add a sprinkling of sea salt and a teaspoon of stock powder or a crumbled stock cube. Stir to mix and then using the same cup or mug add 2 cups of boiling water. Simmer until the rice has absorbed all the water (around 10-15 mins). To this you can add any cooked vegetable.

In June I will add chunks of asparagus, tiny broad beans, wilted spinach, peas, herbs, and anything else I can find in the garden! The add a knob of butter and a couple of tablespoons of grated parmesan (or crumbled stilton or goat cheese) and for a bit of luxury you can add a tablespoon of cream. Season well with sea salt and black pepper.

Hugh’s Asparagus
Hugh Fearnley-Whittingstall did this on TV last week. He steamed the asparagus until tender and then served it with a 4 minute egg to which he added a knob of butter and a few drops of cider vinegar thus making a version of Hollandaise sauce. The asparagus is dipped in the egg. I haven’t tried it yet but it went down really well with the customers in the River Cottage restaurant.

Otherwise asparagus is most delicious served with sea salt and melted butter or a sprinkling of parmesan and some black pepper.

Potato salad
New or early potatoes don’t need much to help them along. Try boiling them until tender and then allow to cool slightly. Toss them with mayonnaise or crème fraiche and chopped chives. Or a big knob of butter and some sea salt.

Gooseberry (or rhubarb) crumble
Gently simmer chopped rhubarb or topped and tailed gooseberries with Demerara sugar until tender but still firm. Place in an ovenproof dish Make crumble mix by rubbing in 90g butter to 250g flour and then stirring in 150g sugar. Sprinkle on to the cooked fruit and bake at 180 degrees for approx 30 minutes until browned. Serve with cream or custard.