Food & Drink

ENFORD FARM SHOP

Food & Drink Delightful pairing for sunny days

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

Asparagus and rocket are both in season currently and make a delightful pairing in this light salad, perfect for enjoying alfresco in the beautiful sunshine we have been blessed with recently. Asparagus is a good source of a myriad of different nutrients including vitamins A, C, K, and B6, potassium, folic acid, riboflavin, thiamine, niacin, phosphorus, iron, protein and fibre. The dietary fibre in asparagus is classed as a prebiotic as it has been shown to feed the beneficial bacteria in our gut microbiome, such as the Bifidobacteria and Lactobacillus species. It is the amino acid asparagine in asparagus that gives it the characteristic odour when excreted. Asparagus is usually served steamed or grilled, but this time we are keeping it raw. Rocket is another nutritional powerhouse, containing vitamins A and C, folic acid, manganese, calcium, magnesium, riboflavin, potassium, copper, iron, and zinc, an excellent source of antioxidants. Bitter leaves such as rocket are believed to aid digestion and are a traditional accompaniment to heavy or fatty meals. Asparagus and rocket salad (serves 2-4) 1 pack of asparagus 1 large handful of rocket 3 tbsp extra virgin olive oil juice of ½ a lemon 1 tsp mustard of your choice 10g grated parmesan pinch of black pepper Optional extras: lightly toasted mixed seeds, or crispy bacon lardons Cut or snap the woody ends off the asparagus and ribbon length-ways using a peeler, or mandolin on the thin setting. I find one of the easiest ways to do this is to work from one side halfway through, then start from the other side and work through to the centre. Place the asparagus ribbons in a salad bowl and move on to the dressing. Combine the oil, lemon juice, mustard, parmesan, and pepper, and pour over the asparagus, mixing well. This can be left to sit for a couple of minutes, so the lemon juice softens the asparagus ribbons. Just before serving add the rocket and mix. This makes a lovely accompaniment to chicken and fish, or even a lentil dahl, as I recently discovered! Rebecca Vincent BSc BANT registered nutritionist rebeccavincentnutrition.co.uk

Rebecca Vincent is a Wincanton nutritionist

Cooking...

with Mrs Simkins

Dorset Moonshine

You never seem to hear of this traditional Dorset pudding now but it’s well worth a revival: the name itself conjures up images of a lone highwayman clattering down coach roads on a black steed by the light of the full moon or smugglers hauling contraband ashore in a moonlit Purbeck cove. A little less romantic than that, but delicious all the same, moonshine is simply bread-andbutter pudding, made lovingly with extra care and cossetting and a couple of extras. Serve just as it is or with cream: utterly gorgeous. Serves 6 75g salted butter, softened to spreadable consistency A small uncut white loaf (around 400g) cut into 12 slices, crusts removed 110g mixed dried fruit and peel 50g golden granulated sugar Grated rind of 1small lemon 3 eggs, beaten 300ml milk 150ml single cream Freshly grated nutmeg

You will need a buttered 20cm square (or similar) ovenproof dish Preheat oven to 180C (160C fan oven) gas mark 4 or equivalent. Butter the bread and cut into triangles. Layer the slices in the dish butter side up and scatter each layer with sugar (save some for the top) lemon zest and fruit, ending with a plain buttered layer. Whisk the eggs and cream together and heat the milk to almost boiling point. Pour the hot milk gradually over the egg mix, whisking constantly and then pour carefully over the pudding. Allow to stand for 20-30 minutes or until the custard has soaked into the bread. Grate the nutmeg generously on top and sprinkle with the remaining sugar. Bake for 20-25 minutes or until the custard has set and the top is crisp and golden. Variation The pudding moonshine appears to have no connection to the illegal liquor of the same name, but you can soak the dried fruit in 1-2 tablespoons of rum or brandy beforehand, in memory of those imagined smugglers: this is highly recommended! MrsSimkins.co.uk twitter.com/MrsSimkinsCooks info@MrsSimkins.co.uk

Mum’s Kitchen...

Lamb Tagine with Prunes and Apricots This serves 6, and it freezes well

Ingredients 1 kilo boneless leg of lamb cut into bite sized chunks 16 dried apricots, soaked in a cup of water for at least two hours 2 tablespoons rape seed oil or similar 2 cloves garlic, crushed 1 large onion 2 teaspoons ground ginger 1 teaspoon ground cinnamon 2 teaspoons ground turmeric ½ teaspoon ground cumin 1 teaspoon Hungarian paprika 1 tablespoon Ras el Hanout 1 400 gm can chopped tomatoes 1 cup dried prunes cut into bite size pieces Salt to taste

Method Preheat oven to 160C, 140 fan oven. In a heavy-based pan with a lid or tagine, heat the oil over medium heat. Add onions and cook for 2 minutes, then add garlic and cook for 1 minute. Add ginger, ground cinnamon, turmeric, cumin, paprika and Ras el Hanout. Make sure spices are evenly distributed. Add lamb and mix well. Add ½ cup reserved apricot water and the canned chopped tomatoes. Cover and cook for one hour, then add apricots and prunes. Taste for salt and cook an additional hour. Serve with couscous.

with Diana Holman