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A Baked Herb Custard Makes 4 Butter, for greasing 2 eggs, plus 2 yolks 285ml single cream 4 tbsp chopped mixed herbs, finely chopped: mint, parsley, dill, chives or wild garlic whatever takes your fancy Finely grated zest of 1/2 a lemon 1/2 garlic clove, crushed to a paste Salt and pepper About 60-80g fresh goat’s or ewe’s cheese First, preheat your oven to 160C and put the kettle on to boil (this dish only takes a few minutes to put together).
Food with
Folk
Recipes from our resident Foodie Laura Coate
S
pring. Never has it been more longed for than now. Each year I take great joy in the appearance of green shoots. First, the snowdrops, next the nettles and wild garlic, and the primroses; the blooming of colour into what was brown and broken. It’s at this time of year that I venture out for my first gentle forage and brighten the stews and bakes hungover from winter with dots of green. This little lunch dish tips the balance into all-out chartreuse and celebrates all the jollity of springtime.
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Grease 4 small ramekins with butter. In a bowl, whisk together the eggs, egg yolks, cream, chopped herbs, garlic and lemon zest, then season with salt and pepper. Divide the cream mixture equally between the four ramekins and gently tap them on the work surface to release any air bubbles. Dot the filled ramekins with the soft cheese and poke it down beneath the surface. Place the ramekins in a roasting tray and pour enough boiling water into the tray so that it reaches just over halfway up the sides. (It’s best to pull an oven rack out a tad, then place the roasting tin onto it before carefully pouring the boiling water into the tray and carefully sliding back the oven rack, to avoid any hazardous mishaps. Oven gloves are a necessity.) Bake the custards for 20 minutes, or until just set, then remove them from their water bath and allow to cool for about 10 minutes. Eat with a green salad that has a bit of crunch to it, plus some Jersey Royals or bread for the most delectable April lunch.
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