Spring's Seasonal Treats

 Wondering what’s great to buy in terms of food this spring? Here’s the answer, well answers to be more specific! Although developments in farming methods have made all kinds of produce available year round, there is nothing better than cooking with food that is in season naturally at that specific time of year. I feel it is important that we understand where our food comes from and when it is best to eat it.

There is something really great about being in touch with nature rather than blindly relying on those well tidied supermarket aisles as a guide. An appreciation of the food we eat makes it taste than much sweeter, I think.

Now this is just a rough guide to what is great this season, if I discover anything else to add to the list I will put it up as an aside to a new recipe/post.

After much research I have made a list of foods that are great to eat in spring, just as nature intended! No recipes here I’m afraid. This time I’ll leave it up to your own creativity to see what you can make! I love making lists so here’s a few to get your creative juices flowing.

Veg

Artichokes

Asparagus

Beetroot

Broad Beans

Broccoli

Cabbage (generally all types)

Carrots

Cauliflower

Celeriac

Celery

Chicory

Morels

Parsnips

Peas

Purple Sprouting Broccoli

Radishes

Rocket

Salsify

Shallots

Spinach

Spring Greens

Spring Onions

Sprouts

Swede

Turnips

Fruit

Apricots

Blood Orange

Elderflowers

Gooseberries

Mango (alphonse)

Rhubarb (forced)

Meat

Spring Lamb

Fish

Crab

Haddock

Mackerel

Pollack

Sea Bass

Whiting

Herbs

Basil

Bay

Chervil

Chives

Coriander

Dill

Flat-Leaf Parsley

Marjoram

Oregano

Rosemary

Porter Cake

Like Guinness? Like cake? If so, then this is the recipe for you! A classic teatime recipe for the Irish, this cake is rich, unctuous and filling. I like it cut thick and soaked in fresh cream. It is comfort food at its best, perfect for those nights in on the couch..

An unusual feature of this recipe is that, just like a newborn baby, it needs to be fed regularly! Roughly a tablespoonful or two of Guinness poured over it over the course of 7 days gives this cake a wonderful moistness and a great background flavour of the black stuff.

Like all slow food, patience results in something truly special. However, there is of course, nothing wrong with slicing into it straight after baking or even a day or two afterwards. The optimum time to serve this cake is exactly 17:59 so plan ahead! Little Guinness joke there, haw haw haw..

Great tasting, keeps well and satisfies your hunger cravings. All set? Here’s the recipe!

Ingredients

100g butter                                                     1 teaspoon mixed spice

100g Demerara sugar                                    ½ pint Guinness

2 eggs                                                              300g raisins

200g flour                                                       100g mixed peel

½ teaspoon baking powder                           50g glace cherries

grated zest of 1 lemon

Method

1.       Set your oven to 170°C.

2.       Cream the butter and sugar together in a bowl until fluffy. Beat in the eggs a little at a time.

3.       Sift together the flour, baking powder and mixed spice and add to the mixture.

4.       Add the Guinness and beat well into the mixture. Stir in the raisins, mixed peel and lemon zest.

5.       Line a loaf tin with baking parchment. Pour in the mixture and cover loosely (don’t make a seal) with tinfoil to stop the cake from browning too much on the top.

6.       Bake for 1½ hours. Allow to cool completely in the tin. Turn out and eat.

OR

7.       Keep in the tin and pierce holes in the top with a skewer. Everyday for seven days, pour over one to two tablespoons of Guinness for a richer, moister, more developed flavour. The wait is well worth it!

      Enjoy spread with butter, warm with fresh cream or heated and topped with a scoop of vanilla ice-cream.