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.”
There used to be a time where, when dining in expensive and elegant restaurants, the waiter would provide you with a stool to sit your grand handbag on! In certain circles it was, of course, most important that the handbag was an exclusive design. With times changing and with outside dining only at present, restaurants are using every inch of fresh air space that they have. When all the excitement has died down will your designer rug replace the handbag stool?
These are exciting times in the hospitality industry, apart from restaurateurs fighting for survival and needing all the support they can get, and Café culture is developing in all shapes and sizes. I am so looking forward to sampling some of these imaginative venues and I am sure great seasonal offerings will blossom out of this.
Seasonal Lovage
Fresh asparagus is now beginning to appear alongside the first shoots of lovage. Lovage is such a valuable addition to the garden: it is a fiercely strong perennial whether wild or cultivated, and when in flower, its seeds make a great garnish. Its leaves are a terrific flavour and its roots braised in a cream sauce make a fabulous accompaniment. It is a very English plant with great historic culinary interest. Beware a little goes a long way!
For a warming and delicious dish to eat late at night after the pub, try an asparagus and lovage soup, followed by a delicious mushroom tart. Make the soup using just the stalks, and keep the tips to garnish the tart along with bacon or salad.
Morel Mushrooms
For the Mushroom Tart you will need:
- 33g Unsalted Butter
- 68g Shallots, finely chopped
- 150g Flat Mushrooms – gills removed and peeled
- 50g Dried Morel Mushrooms (Reconstituted in a little Brandy!)
- 100ml Whipping Cream
- 5 Egg Yolks
Method:
In a small saucepan melt the butter and soften the shallots until translucent over a medium heat.
Slice the flat mushrooms and add them with the morel mushrooms to the pan and cook for 5 – 7 minutes until the pan is almost dry.
Add the cream to the pan and reduce the volume by ¼ over a medium heat.
Allow to cool slightly.
Add 18ml of the juice from the dried mushrooms and the 5 egg yolks and blend until smooth.
Place the mixture into your pastry case and bake in the oven for 5 -7 minutes until set at 150c.
Frances’ mushroom tart
These can be made in advance and heated through, making them very versatile with whatever you serve with it at that time of night!
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Stray Foodie recipe: the joy of Wild Garlic
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.”
Wild Garlic grows in abundance in Yorkshire at this time of year. It loves damp conditions, especially around rivers, streams and boggy woodland. It has green pointy leaves, not to be confused with a snow drop leaf! It is at it’s best now before the white flowers come as it’s flavour is mild and fresh. The flowers, however, look very attractive garnished with peas and young vegetables. In a few weeks’ time you will spot it everywhere in this area and the smell becomes overpowering with the leaf becoming strong and coarse. It has other names, such as Bear’s Garlic, Ramsoms and Wood Garlic. The leaf makes amazing Pesto that can be added to most types of cooking for flavour enhancement. The young shoots are great to be included in herby, leafy salads or stirred through warm vegetables for another dimension. It also makes a lovely green oil that always looks very pretty on a plate along with a little balsamic vinegar to create a flavour balance.
This week’s recipe is for a Wild Garlic Crust, which placed on some seared best end of lamb makes for great complimentary spring flavours. It can also be used on top of a vegetable lasagne, fish, or stuffed butternut squash to name but a few other ideas.
For a Wild Garlic Crust
Ingredients:
- A Handful of Wild Garlic Leaves
- 100g White Soft Breadcrumbs
- 50g Gruyere Cheese
- 50g Melted Butter
Method:
Pulverise the garlic leaf with the melted butter.
Add the breadcrumbs and cheese.
Blend until smooth
Mix into a ball.
Place between two sheets of acetate and roll.
Set up in the fridge and then cut to the desired size.
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