Line caught, local Mackerel and Kale Risotto
1 tbsp rapeseed oil
1 red onion
250g arborio risotto rice
100ml white wine
1 litre vegetable stock
2 x mackerel
2 spring onions
100g fresh kale
1. Heat the oil in a large frying pan. Finely chop in the red onion and fry gently for 5 mins until softened. Stir in the rice and mix until coated in the oil, then pour in the wine and let it bubble until it's almost all disappeared.
2. Pour in half the stock, continuning to gently stir the recipe and allow the rice to absorb the stock. Keep adding the remaining stock and stir and cook until the rice is tender.
3. Steam the kale ready for serving.
4. Remove the skin from the mackerel, scrape away any dark brown flesh and flake. Stir into the rice with chopped spring onions and the freshly steamed kale. Add some shavings of fresh Parmesan and some chopped almonds if desired.
Dorset Apple Cake
A favourite of my friend, Blanche Arbuthnut. It is always a treat to indulge in a slice of this cake along with a glass of something cold or a cup of freshly brewed tea.
7oz/225g self raising flour + one teaspoon of baking powder
1oz/25g corn flour
4oz/110g butter
40z/110g golden caster sugar
1/2lb / 225g cooking apples (peeled, cored and diced)
1 lemon (zest)
1 large egg and 1 tablespoon milk
2 oz / 50 sultanas (optional)
To Finish: 1 large cooking apple, fresh lemon juice and soft brown sugar
- Sift flour, corn flour and baking powder into a mixing bowl
- Cut the butter into small pieces. Rub into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar, prepared apples, lemon zest and sultanas.
- Bind together with the egg and milk and then turn into a prepared baking tin, making sure to level the surface.
- To decorate the cake, cut thin segments from an unpeeled apple and quickly soak in lemon juice. Arrange in a circle around top of the cake and dust with soft brown sugar to make a crusty glaze.
- Bake in an oven for 30 minutes. Cool in the tin, before turning out onto a cooling wire.
Dorset Honeyed Rhubarb
A quick and easy dessert that the kids will love as much as I do! This is a quick and easy recipe for any rhubarb you have growing in the garden. This recipe works really well using my Zanzibar Nuts & Seeds.
You'll need 500g rhubarb, trimmed, washed and cut into 5cm pieces, 3 tbsp runny honey and a handful of chopped nuts and seeds.
- Preheat the oven to 120°C/ Gas 4. Place the rhubarb in a roasting tin in one layer and then drizzle with local honey. Roast for about 25 minutes or until the rhubarb is soft but holding its shape.
- Allow to cool before serving with a dollop of real vanilla ice cream and a sprinkling of nuts and seeds.