The team for The Gog give the low-down on seasonal produce to seek out this month
The recent inclement weather has caused a slight delay to the fine array of British produce coming into season, especially the tasty asparagus which will peak in late May this year. So watch out for some mouth-watering recipes in next month’s instalment from the team here at The Gog.
Luckily, we have a whole host of delicious fare to see us through to the warmer weather now the nights are lighter.
Fresh from the rural fields of Kennel Farm in Suffolk, the succulent slow-grown Sutton Hoo Chickens are a perfect centrepiece for any table. Using traditional farming methods combined with a passion for exceptional welfare, the chickens live an entirely natural life. Roaming free in 40 acres of meadows they are grown for 10 weeks, which is 25% longer than standard free-range chickens – you truly can taste the difference!
A fantastic pairing with chicken is the all-time favourite leek. This majestic member of the onion family has a slightly sweet edge and whilst mostly just the white and pale green parts are eaten, the dark green section has plenty of flavour and can be used to make homemade stock – you can even eat very young leeks raw. Our greengrocers bring the plumpest variety from Chatteris, packed with flavour, but they are almost always dirty too as the more of the leek that is hidden from the sun, the lighter the colour and more tender the vegetable.
‘This majestic member of the onion family has a slightly sweet edge’
Top tip for cleaning leeks: place on a chopping board and insert the tip of a sharp knife about a ¼ inch below the lowest opening in the leek. Cut straight through, up to and through the green ends of the leek, leaving the pale part of the leek whole. Fan open the leek and place under cold running water to easily rinse out any dirt. If it tastes woody then it’s probably past it’s best so blitz it in a soup to make a delicious meal.
Combine these two classic flavours with Lincolnshire Poacher cheese; matured for 14 to 16 months it really packs a punch. Made from fresh unpasteurised cheese from the 230 Fresian Holstein cows lovingly cared for on the farm, the recipe is a cross between a traditional West Country cheddar and a continental alpine cheese such as Comté or Gruyère.
Cook up a Sunday roast and use the leftovers in a chicken, leek and cheese bake – the perfect easy midweek supper for the whole family. Serve with new potatoes or on a bed of freshly cooked pasta.
Pop into The Gog to pick up all the ingredients you need, and more. This Great Taste 2017 Farm Shop of the Year is open seven days a week with expert butchers, cheesemongers and grocers on hand every day to share their knowledge and inspiration with you!
Stay tuned for next month, when we’ll be looking at the best of British asparagus.
