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Eat the Seasons - May 2018


Fruits & Nuts
Cherries, Elderflowers, Rhubarb
Vegetables & Herbs
Asparagus, Broccoli, Carrots, Lettuce, New Potatoes, Radishes, Rocket, Sorrel, Spinah, Spring Onions, Watercress
Meat & Game
Lamb, Wood Pigeon
Fish & Shellfish
Cod, Crab, Dover Sole, Hailbut, John Dory, Lemon Sole, Plaice, Salmon, Sea Bass, Sea Trout

Going out of season
Morel Mushrooms

There is only one thing on my mind at this time of year - English Asparagus. We are hoping the 'Beat from the East' hasn't put things back too much - right now we are on track for the season to start on the 23rd April - Hurrah!

Aspragus & Cheddar Tart

Serves 4

Preparation time: 30 minutes

Cooking time: 30 minutes

Ingredients

Pastry

  • 140g Plain flour

  • 85g Butter cubed

  • 100g Cheddar

  • Pinch Cayenne Pepper

Filling

  • 5 Eggs
  • 175ml Milk
  • 125g Cheddar
  • 25g Parmesan
  • 300g Asparagus
  • Truffle Oil (to finish)

Method:

    1. Put the flour in a bowl, add the butter to the flour and rub in with your fingertips until it resembles breadcrumbs. Add the grated cheddar and Cayenne into the pastry and mix. Add 3 tbsp cold water and mix until the pastry forms a ball. Wrap in cling film and chill for 5 mins. Butter a 20 x 6cm deep loose-bottom tart tin, or a 35 x 12cm rectangular tart tin.
    2. Heat oven to 180C/fan 160C/gas 4. Lightly dust the work surface with flour, roll out the pastry and line the tin. Chill in the freezer for 20 mins, then line the pastry case with baking paper, fill with beans and cook for 15 mins. Remove the beans and paper, then return the pastry case to the oven for 10 mins.
    3. Crack the eggs into a jug, whisk, then add the milk and whisk again. Sprinkle half the grated cheese over the pastry case, then add the asparagus, egg mix and remaining cheese (if using a rectangular tin, you may not need all the mixture, so add it gradually). Bake in the lower half of the oven for 30-35 mins or until the egg mix is set.  Drizzle with truffle oil before serving.