Stray Foodie Lockdown Recipes are written by Michelin-starred chef, Frances Atkins. In 1997, Frances opened the Yorke Arms near Pateley Bridge, where she was the owner for 20 years. During her ownership, she held her Michelin-star status for 16 of those years.
I’ll be bringing you some of my favourite recipes each week. I’d love to see how you make the recipes your own – let me know by using #StrayFoodie or tagging @thestrayferret in your social media posts.
In this present time we are all trying to lead a safe and more healthy lifestyle. A Mediterranean diet is considered to be one of the best and is easily produced in most households.
We have always believed that one great Olive Oil, the best you can afford, is all you need to use. Even for fried eggs it is delicious. It has such huge health benefits, as does the humble anchovy, a small fish that is full of flavour, salt cured, packed in olive oil and canned it produces the 5th umami taste.
With huge health benefits, they are great to add to pesto’s, vegetables and meats, fish dishes and cheese.
Summerstone Estate Belted Galloway Beef is a locally hand reared in Nidderdale. It has the most amazing flavour coming from our local terroir. Red meat such as this is a great treat to be eaten once a month. With a plethora of herbs and vegetables that you are able to use seasonally and a tin of anchovies with this beef produces a sensational tasty dish.
We would recommend that this dish be served with organic Pearled Spelt, a great source of fibre and protein. Once again you can add your own creativity, subject to availability, to a recipe like this.
You will need
- 140g Belted Galloway Rump, diced
- 1 small tin of Anchovies, chopped
- 1 Shallot
- Handful of chopped herbs
- 80g Cooked Spelt
- 100g Root Vegetables, diced raw
- 3 or 4 Mushrooms
- 4 Kalletts or 2 baby Pak Choi
- 1 tsp of Pesto
- 4 Cherry Tomatoes, seared and skinned
- 32g Coconut Milk
- 1 tsp tomato ketchup or puree
- 1 tbs Olive Oil
Method
Warm a saute pan and add the olive oil, shallot, diced beef, root vegetables.
Cook for 3 to 4 minutes, until the juices start to amalgamate.
Add the anchovies, mushrooms, cherry tomatoes, kalletts and coconut milk. Cook for a further 2 minutes. Add a teaspoon of tomato puree or ketchup and correct the seasoning.
Mix in the chopped herbs with the spelt and heat.
Serve together.
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