Our Head Chef Charlee has been busy creating a couple of dishes to share with you, which celebrate some wonderful ingredients which can be best enjoyed in June!
Starter: Pan Seared Mackerel Fillet, served with a New Potato & Beetroot Salad & Fennel Shavings.
Charlee's comments - "Mackerel, beetroot & Fennel are all quite powerful flavours, but somehow they just marry so well together. I lightly pickled the fennel in a cider vinegar which cuts through the richness of the mackerel & paired with a zesty but creamy new potato & beetroot salad. YUM."
Main Course: Pan Fried Mackerel Fillet, served with Creamed Leeks, Buttered Asparagus & Crispy Smoked Streaky Bacon
Charlee's comments - "The creaminess of the leeks, the saltiness of the bacon, the freshness of the asparagus and the richness of the mackerel – just perfect!"
June's STAR ingredients!
As the seas surrounding the UK start to warm up, June is the first of the summer months when Mackerel is at its best. The warm weather brings to the shore shoals of fish, like eels and sprats, which Mackerel will feed on. Mackerel is high in omega 3 oils giving it a very rich tasting flesh, it takes on delicate food pairing as well as more bolder flavours, making it a very versatile fish to cook with. Not only does it taste great, it also has many health benefits!
Beetroot is traditionally sown early May, making June & July the best time to harvest & eat it. A lot of people are scared of cooking with beetroot because they don't know what to do with it, but Beetroot offers a unique sweetness to any dish and a variety of textures - it also brightens up any plate with it's fantastic purple appearance. Beetroot is so versatile - you can eat it raw, pickled, boiled or roasted - it's a great vegetable to experiment with!
Fennel has a sweet, perfumy, anise-like flavour, but rather than making food taste like licorice, fennel imparts a light, bright spring-like quality to any dish. When cooked, the flavour becomes more subtle, as it does if it is pickled. Fennel is available all year round but is at its best from June to September - it also has multiple health benefits!
Asparagus season is short but sweet, starting at the end of April and is over come the end of June! (We wish it was around for longer because Asparagus in season is something else!). It’s a hugely versatile vegetable that can be cooked in a variety of ways; Steamed, boiled, roasted, pan fried and even popped on the BBQ (delicious)! British Asparagus makes a wonderful addition to any dish, whether it be a summer salad, fish or meat - it just seems to compliment anything and everything! Not only does it taste great, again it also has many health benefits! Asparagus is particularly rich in vitamins which in turn boosts your immune system and helps to detoxify the body - a perfect healthy solution to cure a hangover!