Food With Folk Recipe

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Food

with Folk

Recipes from our resident Foodie Laura Coate

Spring. 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.

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).

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.

Follow Laura for updates and recipes: Instagram @foodwithfolk

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Frome Appreciation Society

Spreading The Love

The Frome Appreciation Society is an anonymously run project, started during lockdown, which aims to show local healthcare professionals just how much their incredible efforts have been appreciated over this last year. Members of the public nominate the recipients, who then receive personalised gift boxes.

“We wanted to show them that we see them, we are grateful for them and we appreciate them. The gift boxes are made up with a combination of shop-bought items such as chocolate, candles, earrings and snazzy socks, and then a variety of personal, handmade items like brownies, handwritten letters & poems. Our goal is to just be human and remind as many people as we can that they are seen, they are admired and appreciated for all that they do for our community.” Frome Appreciation Society has already delivered boxes to a huge number of NHS workers, but they’d like to be able to deliver many more. The boxes are funded by donations from the community, and each box is topped up by funding from FAS members.

“At the moment we have 120 nominations and donations for 70 boxes. We need donations to help pay for the boxes for these incredible nominees. Any donations and nominations would be greatly appreciated to help us keep spreading the magic and positivity of this project.”

For more information on how to donate or nominate, go to www.appreciationsociety.org or follow FAS on social media.

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Trug & Lettuce

Our new Green Fingered Guru

Our new gardening expert and all-round good chap, Alistair from Trug & Lettuce will be guiding you through the planting year, with handy hints and tips.

April is upon us – a time when we can expect to enjoy some much-needed sunshine, and to get caught in a few April showers too. We’ll see the daffodils continuing to bloom along with the trees and hedgerows and, as we get more and more daylight and hopefully some warmth, we might need to get the lawnmower out and give our sward a trim!

Now, finally, after many months of twitching green fingers that have had to make do with flicking through the pages of the seed catalogue, we can finally get started and begin to sow in earnest.

Here are a few things that need doing this month

In the flower garden: • Plant up hostas, delphiniums and lupins and protect the new shoots of these, and other vulnerable plants, from slugs and snails. In the past slug pellets were popular but there’s now much debate about their potentially harmful side affects. Try making a barrier and fixing copper tape around it to protect your plants instead. • Sow your sweet peas at the base of wigwams or other supports, and transplant any that you might have started off indoors into their final positions.

Keep an eye on them and make sure they stay tied in and water them as needed.

In the fruit & veg patch: • Sow your tomatoes, chillies and courgettes in pots – make sure you’ve got outdoor varieties if you’re sowing them outside – if not, start them off on a sunny windowsill so they’re ready to plant out towards the end of May or early June. • Sow flowering companions alongside your veg.

Plants such as marigolds and borage not only give additional interest and colour but also encourage pollinating and other beneficial insects.

In the greenhouse or on the sunny windowsill: • Start to prepare to transplant any tomato plants that you’ve sown from seed. Look out for and choose your preferred type of growing bag - or why not try large pots – make up a simple support and get ready to pop your plants into their final, sheltered and sunny spot towards the end of the month. • Get some herb seeds – try basil, chives, parsley, fennel, or coriander – and sow them in pots or trays on the kitchen windowsill. In next to no time, you’ll be picking your own – and wondering why you ever bothered buying them in pots from the supermarket!

In the garden – maintenance: • New fern fronds will be ready to unfurl, so cut back any tatty old ones to make way for the new ones. • Stay on top of your weeds by hoeing between the rows of veg seedlings. Weeds grow rapidly at this time of year – don’t let them get the upper hand!

Until next month – enjoy your gardening!

And if you want to hear about what I’m up to, and how I do it, go to: www.trugandlettuce.co.uk

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