Spring is in the air

The clocks have gone forward, nights are getting lighter and there are yellow flowers everywhere; celandines, daffodils, primroses, cowslips, dandelions.
It can only mean one thing - Spring has arrived and with it a fantastic crop of wild garlic.

We always eat sackfuls of the stuff and I like to find new ways of cooking it every season.
If you read back through the Spring months from years past, you will find a lot more ideas and recipes for wild garlic, which grows in abundance along the banks of the River Severn.

This one is a zingy, bright sauce to serve with lamb or grilled Halloumi.

1 Tblsp rapeseed oil, Bennett and Dunn is our favourite 
2 shallots
4 chestnut button mushrooms
150ml red wine
3 sprigs mint, chopped
10 large wild garlic leaves, chopped
2 lamb steaks, or a pack of Halloumi
40g butter

Chop the shallots and mushrooms very finely.
Put the rapeseed oil into a frying pan and heat gently over a medium heat
Add the shallots and fry gently until translucent.
Add the mushrooms and cook until soft.
Pour in the red wine, bring to the boil.  Reduce to a simmer and reduce by half.

Remove from the heat and transfer to a bowl while you cook the lamb or Halloumi
Add a small knob of butter to the pan and increase the heat.
When the butter stops foaming, put the steaks into the pan.

Cook according to taste, we like ours a little pink so we cook it about 3-4 minutes on each side.
When the lamb is cooked to your liking and put aside, covered in foil, while you finish the sauce.
Alternatively, add a little more rapeseed oil to the pan and when it has heated, put in thickly sliced Halloumi and cooked until golden on both sides.  Remove from the pan and keep warm.
Return the wine sauce to the frying pan and add the mint, garlic leaves, butter and a pinch of salt.

Heat gently until the butter has been incorporated into the sauce.

Place the lamb steaks or Halloumi slices onto plates and pour the sauce over.
Delicious with the first Jersey potatoes and some peas.

Serves 2

© Netherton Foundry 2017

www.netherton-foundry.co.uk

A warm salad cooked in a casserole dish

This is one of those serendipitous combinations of things you find in the fridge, that come together so well, the result is worth recording and the ingredients bought specially next time.
A warm salad, perfect for a less than perfect summer's day served with fresh, crusty bread or new potatoes and a glass of rose wine.

2 tblsp olive oil
½ large onion, diced
2 tsp cumin seed
1 -2 dried chillis, chopped
1 block Halloumi, cubed
½ cauliflower, in florets,
1 red pepper, diced,
10 - 12 spears of asparagus, chop off tips and reserve
3 fresh tomatoes, chopped
Juice of one lime

Heat oil gently in a casserole or large frying pan, add the onion and fry until translucent.
Add the chilli and cumin.
Cook for 5 minutes.
Add the Halloumi, and cook, without stirring until it is browned on one side.
Add the cauliflower, pepper, tomatoes and asparagus stems.
Cover and cook for 15 minutes.
Remove the lid and add the reserved tips.  Cook for another 5 minutes.
Let it cool to room temperature before adding a generous squeeze of lime juice and a sprinkle of sea salt.

© Netherton Foundry Shropshire 2015

www.netherton-foundry.co.uk