Food & Drink

ENFORD FARM SHOP

Home reared Lamb along with locally produced meat, veg, fruit, deli and game. Follow us on Facebook for all of our latest deals and offers including weekly meat pack deals HALF PIG APPROXIMATELY £100 (depending on weight) Open all day, everyday outside shop Fri, Sat Farm shop open 8.30am-5pm Also Arts disiplay Durweston, near Blandford. 01258 450050

Fruity veg is full of good things

Rebecca Vincent is a Wincanton nutritionist

So far in this seasonal series we have focussed on the wonderful vegetables available to us, but this time we are going to take our first foray into the delights of seasonal fruit…or are we?! I have to admit when I was planning this column I did think this would be my first fruit-based recipe, however, despite being used in a myriad of puddings rhubarb is in fact a vegetable! Given its long-standing history in “sweet” dishes the US even reclassified it as a fruit in 1947. Rhubarb is typically in season in the UK from around April through till late summer (forced rhubarb is usually available December to March, and field grown from April to September). While it is most commonly used in crumbles, pies, and stewed sweet, this recipe will allow you to enjoy rhubarb with both sweet and savoury dishes. It is a good source of vitamins K, and A, and fibre, as well as antioxidants anthocyanins and proanthocyanidins which give rhubarb its colour. The herbs we use also have the potential to contribute to our health. Thyme, a member of the mint family, contains good levels of vitamins C and A, as well as copper, iron, and manganese. It also contains a variety of flavonoids including, apigenin, naringenin, luteolin and thymonin which contribute to its antioxidant capacity. This recipe is incredibly simple but can be an exciting addition to a variety of dishes! Thyme Roasted Rhubarb (serves 4-6) 4 medium sized stalks of rhubarb leaves from medium bunch of thyme 1-2 tbsp of honey or maple syrup Heat the oven to 180 degrees (160 fan). Cut the rhubarb into 2-3cm long chunks (cut straight or on the diagonal), mix with the thyme leaves and honey or maple syrup, then arrange in an ovenproof dish. Roast in the oven for 15-20 minutes until the rhubarb is soft when tested with a knife, but still holds its shape. This is lovely served warm with some live yoghurt and chopped nuts, with a cheese board or even as an alternative to apple sauce with roast pork. Rebecca Vincent BSc BANT registered nutritionist rebeccavincentnutrition.co.uk

Cooking...

with Mrs Simkins

The Quickest Quiche –aka Self Crusting Quiche

Most people love a quiche, or more correctly, a savoury tart (strictly speaking, quiche filling was originally just eggs, cream, and bacon) and they are easy to make at home. The filling is whipped up in a flash, but the pastry is a bit more time consuming. In recent years, crustless quiches have become popular and even more recently self-crusting quiches have stepped into the limelight. Self-crusting quiches or ‘impossible quiches’ as they are known in Australia, are a cross between the two: a little flour is added to the filling, which browns slightly on the bottom and sides during baking, giving a very light crust effect and is a little more substantial than the crustless version. Try this easy cheese and onion version – it’s absolutely delicious and super-quick to make. Variation You can easily customise it if you like: use a diced regular onion rather than spring onions and/or add up to 100g of other bits and pieces such as lightly cooked vegetables (cauliflower or asparagus, for example) lightly cooked bacon or what have you.

Makes an 18cm quiche, serves 2-4 3-4 fat spring onions, sliced or snipped with kitchen scissors 1 teaspoon of oil 2 medium eggs ¼ teaspoon mustard powder Black, white and cayenne pepper to taste 1 tablespoon double cream (or milk) 40g plain flour ¼ teaspoon baking powder 75g mature Cheddar cheese, grated 150ml milk

Preheat oven to 190C (170C fan oven) gas mark 5 or equivalent You will need a greased 18cm flan/pie dish and a balloon whisk Cook the onion slowly in the oil until soft, drain on kitchen paper. Whisk the eggs and seasoning together in a large jug. Whisk in the cream or milk. Sieve the flour and baking powder together and add gradually to the egg mix, whisking constantly. Whisk in the milk. Arrange the onions and 50g of the cheese over the bottom of the dish Pour the cheesy egg mix carefully over the top and scatter with the remaining cheese. Bake for 20 minutes or until puffed and golden. Serve immediately: it’s wonderful warm, but also good cold. MrsSimkins.co.uk twitter.com/MrsSimkinsCooks info@MrsSimkins.co.uk

Mum’s Kitchen...

with Diana Holman

Frozen Eton Mess

Ingredients 8 meringue nests 300ml double cream 325g of best quality lemon curd 200g raspberries

Method Line 8 individual ramekins with cling film taken well over the rim. Lightly crush the meringues and set aside. In a good sized bowl whip the cream to soft peaks. Fold in the lemon curd and raspberries. Fold in the crushed meringues and spoon into the ramekins. Open freeze until firm, then wrap the overhanging cling film over the top of each and freeze again until ready to serve. About 20 minutes before you wish to serve them, unwrap and turn out into pretty bowls. Leave out at room temperature for around 10 minutes before serving.

The love Sandford Orcas villagers feel for their local was evident after they banded together and raised enough money to replace the windbattered marquee at The Mitre Inn in the village. In brighter times, the marquee was used to host beer festivals over the years. But after severe winds ripped through the canopy a new one was desperately needed ahead of pub’s re-opening as coronavirus restrictions are eased. The hospitality sector has been deeply hit by Government restrictions over the last year, so owners Cheryl and Allen Page launched a crowdfunding campaign for a new marquee. And in less than one week, the couple were stunned to find the funds had poured in as generous villagers and regulars of The Mitre had dug deep into their pockets. And with another £250 donated to the cause from Sandford Orcas Village Hall, a new marquee was bought and placed in pride of place outside the inn at the end of March. Alex Ferris said: “The Mitre has established beer festivals using the marquee, and other events locals look forward to. Unfortunately with the severe winds the old marquee needed replacing. “It is testament to the pub’s importance that it took less than a week to crowdfund the Mitre’s new marquee erected on 31st March this year, with £250 donated by the Sandford Orcas village hall and the balance given by regulars. “Others have contributed to new external heaters for the marquee, ensuring we all enjoy the pub to its fullest capacity.” Cheryl and Allen became tenants of The Mitre in December 1992, and since then have become pillars of the community offering great beer, delicious food and two pairs of friendly ears. The pub was originally built in 1851 as a cider house but is now a freehouse. The couple sell beer and cider from local breweries including Apex Brewery and Yeovil Ales. Over the ensuing years the couple refurbished the pub and then bought it in 2013 and replaced the roof in November the same year. In 2014 The Mitre was rewired and redecorated and two ensuite rooms were added with the addition of a shepherd’s hut to complement the building’s character. To find out more about the pub go to mitreinn.co.uk

In tents drive to fund much-loved marquee