DRINK

FINDING SERENDIPITY IN THE COUNTRYSIDE

By Khrishma Preston, The Alternative Indian

This month’s piece was written on Somerset day – 11 May, significant for me as it was the day we finally got the keys to our first home and the move from London to South Somerset officially began. Leaving the big smoke behind was the best decision I have ever made; I knew I would never go back. Four years later I began Tiffins and Tapas, The Alternative Indian, with my ethos of local, ethical and sustainable.

Long before my food journey began, I dreamt of working in a woodland setting, combining nature and food. A podcast interview aired recently with the economist Matt Georges gives further insight to my journey to this point in my life and if you have not had the chance to listen to it yet, please do; it is called Serendipity Soup and is available on all streaming sites. I met Matt last year around a campfire at the newly opened eco campsite, Wytch Wood, just outside Crewkerne, where I was fortunate enough to be able to supply the campers with a hot meal delivery in my tiffins on a Friday night. Back to the present day, I was pleased to be asked by Elise at Wytch Wood to help get a site ready for the planned opening of a cafe at the campsite. A lot has been going on and Elise is pulling together local businesses to provide additional experiences and activities at the site. These will include workshops provided by Dark Bear, foraging, archery and much more. I am pleased to announce that The Alternative Indian will be hosting curry nights at the site and I will also be running a few outdoor cooking classes and spice workshops. It is hoped that tickets will be available for some of these events in the local community so keep your eyes peeled for further information.

This month’s recipe is a twist on cottage pie with local minced beef and using an aubergine topping instead of potato. On a side note, I often get asked why as a Hindu I cook and eat beef – my short answer is I know where it comes from and it is ethically sourced, as with all the other meat I cater to.

You can adapt any ragu – you can just mix in the cumincoriander powder and garam masala before assembly. Hence, this recipe is a great hack!

Spiced Beef Ragu

INGREDIENTS

• 2 tbsp vegetable oil • 1 brown onion, roughly chopped • 1 red onion, roughly chopped • 6 garlic cloves, roughly chopped • Approx 250g beef mince • 3 tbsp tomato puree • 2 beef stock cubes • 3 tsp cumin-coriander powder • 1 tsp garam masala • 1 x 400g can plum tomatoes, juice only • 2 tbsp Worcestershire sauce • 1 cup water • ½ tsp sugar • Salt and pepper to taste

For assembly

• ½ aubergine, sliced, about 6mm thick • Smashed plum tomatoes, from the can above • ½ cup mature grated cheddar • 1 tsp garlic granules • 1 tsp cumin seeds • 1 tsp chilli flakes or 1 chilli, finely chopped • Freshly ground black pepper

METHOD

In a pot, on medium-high heat, lightly fry off the onions for a couple of minutes before adding the garlic. As soon as the garlic starts to soften, add the beef and cook until browned. Remove any excess fat. Lower the heat a little, add the puree, stock cubes and spices, and cook until aromatic. Add the juice from the plum tomatoes (I dump them all into the pot and then pull out the whole tomatoes), then add the Worcestershire sauce and cook until dry. Add the water and sugar, then simmer until the beef is tender and the ragu has thickened. Add salt and pepper to your taste.

Pre-heat the oven to 160C fan. Now it’s time for assembly. In an ovenproof dish, add the spiced beef ragu and top with sliced aubergine. Cover the aubergine with smashed plum tomatoes and top with cheese, garlic granules, cumin and chilli – for a kick! Add freshly ground black pepper to your taste.

Bake on the top shelf for 40 minutes until the aubergine is cooked and the cheese is crispy.

The Mitre Inn

Sandford Orcas Nr Sherborne, DT9 4RU 01963 220271

FREEHOUSE

Allen and Cheryl welcome you with a cosy bar and great food.

Wed to Fri - Senior Citizens 2 course lunch £12.95 Sunday Roast - £12.95 Adult, £11.75 OAP and £9.50 children 2 En-suite letting rooms and Shepherds Hut

ELDERFLOWER AND STRAWBERRY JELLY

By Mark Hix

Serves 4

I’ve always been a big fan of jellies in all shapes and forms and it’s a great dessert to serve at dinner parties with a single berry or a mixture. I’ve often served absinth jelly at art party dinners which comes out a lovely green colour. There are all sorts of jelly moulds you can buy, so you can make this jelly as individuals or a large sharing size.

Note that some elderflower cordials are better than others. Unless you have made your own, try Belvoir as it has the best natural flavour in my opinion.

• 400ml water • Juice of ½ a lemon • 100g caster sugar • 12g leaf gelatine (4 sheets) • 100ml elderflower cordial • 100g strawberries • Thick cream to serve

Bring the water to the boil with the lemon juice, add the sugar and stir until dissolved, then remove from heat. Meanwhile, soak the gelatine in a shallow bowl of cold water for a minute or so until soft. Squeeze out the water, add to the hot syrup and stir until dissolved. Add the elderflower cordial, then put the jelly somewhere cool, but do not let it set.

Fill some individual jelly moulds or, if you prefer, one large one with half of the strawberries, then pour in half of the cooled jelly. Transfer to the fridge for an hour or so to set, then top up the moulds with the remainder of the strawberries and unset jelly. This allows the strawberries to stay suspended in the jelly and not float to the top. Return to the fridge.

To serve, dip the moulds briefly in hot water and turn the jellies out onto serving plates and serve with thick cream. Try more of Mark Hix’s delicious recipes at The Fox Inn at Corscombe and check out the live music on the last Thursday of every month from 7.30pm. Coming up at The Fox Inn on Thursday 28 July is: Joanna Cooke – Soul and Blues. www.joannacooke.co.uk

The Kings Arms

APPLE AND FOREST FRUIT YORKSHIRE PUDDING

Yorkshire pudding originally was a dessert before becoming the firm Sunday roast favourite it is today. This is a simple but tasty recipe for you to try.

INGREDIENTS

• 200ml water • 140g caster sugar • 4 apples, peeled, cored and cut into slices • 150g mixed berries (fresh is best but you can use frozen) • 4 large free-range eggs • 140g plain flour • 200ml cold milk (I normally use semi-skimmed) • Vegetable oil

METHOD

Heat oven to 220C or fan assisted 190C: each oven varies slightly. Heat 200ml water and 100g of the sugar in a saucepan, add the apple slices and cook over a high heat until slightly softened and then add the berries for 30 seconds. Remove the berries and apples, reduce the heat and leave the liquid to reduce down until it becomes a thin syrup texture. Keep an eye so not to overcook. Remove from the heat and set to one side.

In a bowl, whisk the rest of the sugar, the whole eggs, the flour and the milk, then transfer the batter to a jug and place in the fridge until required. Put in just under 5ml of oil in each of 6 or 8 (depending how big you like them) muffin inserts in a non-stick muffin tin and place in the oven until the oil is hot. Remove the muffin tin from the oven and carefully pour the batter into each insert. Spoon the apple and berries into the middle of each. Put the tin in the oven and leave for 15 minutes, without opening the door, until puffed up and golden. Remove from the oven and drizzle with the syrup you had put to one side and return to the oven quickly for a few more minutes. Cooking timings will vary depending on your oven. Best served immediately with custard or ice cream. GF flower or soya milk also works for those with dietary restrictions.

The Kings Arms Thornford

DT9 6QD The Quintessential Village Pub

Local and West Country Ales, a fine wine and drinks selection, a menu using locally sourced ingredients Family and dog friendly.

Wed and Thur 12noon-2.30pm & 6.00pm-10.00pm Friday 12noon-2.30pm & 6.00pm-11.00pm Saturday 12noon-11.00pm Sunday 12noon-6.00pm

Conduit Discount Code – 'ConduitJune10'

10% off your complete bill when you dine with us on Wednesday or Thursday throughout June. Offer only available for tables booked in advance and you must quote the discount code at the time of booking, offer not available for casual dining.