The team for The Gog give the low-down on seasonal produce to seek out this month
Summer is in full swing and we’re all very excited about the abundance of local produce available for tasty al fresco dining. Our pick of the month is a tasty recipe with the best of the season’s flavours combined into a delicious dish: caramelised flat peaches with Saltmarsh lamb chops, Perroche goat’s cheese and rocket.
Perroche is an English unpasteurized goat’s milk cheese made by Charlie Westhead and Haydn Roberts at Neal’s Yard Creamery. It is named after Beatrice Garroche, who, along with Perry James, made this cheese in the early 1980s. It is a soft, creamy, fresh cheese, curdled using traditional animal rennet. When Perroche is ready for eating, it is moist and fluffy but has a structured texture. The flavours are balanced with a light, bright, lemony goaty essence and it comes plain or rolled in tarragon, dill or rosemary.
‘A wider variety of plants and herbs for them to eat
gives the meat a more sweet and complex flavour’
Our top pick for chops has to be the Saltmarsh lamb from Cumbria. The Saltmarshes are fantastic for lamb, as there is a wider variety of plants and herbs for them to eat, which gives the meat a more sweet and complex flavour. Also, the saltwater keeps the number of bugs down, which means the lambs are more comfortable and enjoy roaming free.
The tasty flat peaches (from Spain but available at The Gog) go by a number of names including ‘Saturn’ or ‘donuts’ due to their flat, oblong shape. With less fuzzy skin and a much sweeter taste than normal ones, they are perfect for poaching or grilling.
The Gog, Heath Farm, Shelford Bottom, Cambridge CB22 3AD | 01223 248352
HOW TO EAT IT
Caramelised flat peaches with Saltmarsh lamb chops, Perroche and rocket (serves four)
Ingredients
• 4 lamb chops, at room temperature
• 4 large, ripe, flat peaches
• 1½ tablespoons runny honey
• 1½ tablespoons balsamic vinegar
For the dressing
• 4 finely chopped spring onions
• A good squeeze of lemon juice
• 1 teaspoon of Dijon mustard
• 2 teaspoons of honey
• 2 teaspoons balsamic vinegar
• A good glug of extra virgin olive oil
• Pinch of salt
• A good grind of pepper
• 2 handfuls of rocket
• Half a Perroche Log (or other light summery goat’s cheese), sliced or torn
Method
• Rub the lamb with oil, salt and chopped fresh rosemary.
• Sear in a hot pan for two to three minutes each side and leave to rest for five minutes.
• Mix vinegar and honey together. Cut the peaches into wedges and coat in the mixture.
• Sear on a very hot griddle to get lovely dark caramelised lines.
• Combine the peaches with rocket and top with the goats cheese. Serve with the lamb and enjoy!
