Our expert column, courtesy of Peter Sidwell talks about the exciting new opportunities this season brings. With new produce coming through, Peter talks us through some of his favourite spring/summer options.
This time of year is amazing, it’s full of new and fresh produce. I always know when the winter is well and truly over as the lambs are jumping around the fields, the wild garlic is growing in abundance and the garden is sprouting into life.
As for the kitchen it offers lots of produce to incorporate into your cooking. I am still enjoying lots of wild garlic that grows around the forests and woods of the north of England. I always remember walking my family dog up through Millington Wood. There’s something quite strange about a Labrador smelling of garlic!
The UK has seen a huge change in food with some incredible produce coming out of these shores. We, as a nation, have become real foodies and we are now starting to export some of this produce all over the world. I shared some Wold Top Brewery beer, Yorkshire Wagu beef from Driffield and some Yorkshire Fettle cheese, to name but a few.
I am looking forward to returning to East Yorkshire next month as I am going to be cooking for the first time in my home town of Pocklington. I work with a kitchen company called Symphony Kitchens. They have a customer opening a fabulous new kitchen showroom called Homefit on the A1079 just outside Pocklington on the 7th and 8th June. It’s going to be great to come back and see some old faces and a few new ones, I hope. I spent 25 years in Pocklington and my cooking career began in a small pub called the Plough Inn in Allerthorpe so I’m hoping to pop in for a pint and re-live some memories.
I have recently installed some new BBQs at my cookery school called called Kamado Joes. They are ceramic BBQs that are bright red and my new favourite piece of cooking equipment. Now I am sure with all this good weather we’ve been having you are dusting off the BBQ as well. I recently cooked a D rump of beef on the BBQ with a chimichurri dressing and I must tell you it was amazing.
I want to share a few tips with you to try it out for yourself.
Firstly, make sure you pat your steak dry. Now in my opinion, it is better to go to the butcher and buy a steak joint rather than individual steaks. Drizzle over Yorkshire rapeseed oil, then season with plenty of sea salt, cracked pepper, chopped rosemary and thyme.
Sear on the hottest part of the BBQ on all sides, then move the meat over to the coolest part and keep an eye on it to make sure it does not over cook.
Whilst the steak is cooking make your chimichurri. Finely chop a couple of red onions and add to a mixing bowl with 2 cloves of chopped garlic and 100ml of red wine vinegar.
Then add a finely chopped red chilli and a couple of handfuls of chopped flat leaf parsley. Mix together and taste for seasoning, if required, season up with a little salt and pepper.
When your steak is cooked, rest for 5 minutes before carving up and spreading out on a large serving plate. Finally spoon over the chimichurri dressing and enjoy.