Dorset PLENTY
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From Farm to Fork
Five seasonal ingredients you should be eating this month
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Broccoli
T hanks to its ubiquity , broccoli is not as celebrated as its cool purple sprouting relative , but it is just as tasty and very good for you . The trick is not to overcook it ( a brisk 7-minute boil or steam should keep the stems strong and stable ) and don ’ t just plonk it on the side of the plate to go cold ; dress it with melted butter and cheese , or lemon juice and olive oil . The brassica can also be added to stir-fries , and when served with anchovies , chillies and orecchiette , it ’ s the star of a classic pasta dish .
Grouse
A h , the Glorious 12th ; the beginning of a new season . No , we ’ re not talking about the Premier League ( although , coincidentally , that does kick off on the August 12th this year , too ) but grouse . The famous game bird resides among the heather-carpeted moorland in the north of England , Scotland and Devon , but you can order a brace from your butcher or local game dealer . Given that it is an expensive treat , we can think of no better way to cook it than simply roasting it for around 35 minutes . Accompaniments ? Bread sauce is delicious , as is a fruity jus , while game chips are essential .
Celery
P oor celery is reviled by many and dogged with rumours about its personal life ( no , eating celery doesn ’ t burn more calories than your body absorbs ), but it doesn ’ t deserve derision . Sure it ’ s never going to be revered as some vegetables , but would you eat asparagus raw as a crudite ? Exactly ! Juicy , crunchy , and with a deep groove , it ’ s the perfect vessel for your favourite dips . It also adds a welcome crunch to salads , while it ’ s part of the holy trinity of cajun cooking along with peppers and onions – don ’ t consider cooking a jambalaya without it .
Tomatoes
T here isn ’ t a better gardener ’ s treat than eating a sun-warmed cherry tomato straight from the vine . This is peak tomato season , when the juicy fruits of the solanum lycopersicum make the best salads and pasta dishes . It ’ s also a time when those tins of plum tomatoes can be shoved to the back of the cupboard as you can use fresh ones for your curry and ragu sauces , a time when you can make a proper bruschetta with its best mate basil , and also a time to make a tangy chutney or jam because you ’ ve got too many of the bloody things growing in the garden .
Redcurrants
W hile not as sour as blackcurrants , redcurrants are still mouth-puckeringly tart to eat straight from the bush . Pair them with other fruits such as raspberries and strawberries , or give them a generous sprinkling if sugar and it ’ s a different story ; you can feel the vitamin C-injected juice doing you good as they burst in your mouth . An essential ingredient in a summer pudding , redcurrants also tart up fatty meats and oily fish , and with mint going out of season , redcurrant jelly is the perfect accompaniment to roast lamb .
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