Throw some smoked chicken in the blender with a handful of fresh tarragon, a dash of olive oil, a chunk of cucumber and a glug of pineapple juice. Then just give it a good blitz in the blender until it’s a soup consistency.
Serve with a good dollop of sour cream and some blanched sweetcorn and some crispy pancakes with sliced cucumber on the side. It’s a delicious, smoky, sweet and meaty soup. If you fancy, you can also add some leek or garlic to the soup and serve with some crushed brazil nuts sprinkled on top.
I love sweetcorn. Whether it’s tinned, frozen or fresh, there’s just something really special about the stuff. As soon as I think of sweetcorn, Green Giant springs to mind.
It’s intriguing and exciting.
No-one really knows why it’s called that. When I was little I was told that the name came about because the English were taking the mickey out of the Welsh and claiming that if they went hunting all they would come back with would be bread and cheese.
Now, there are different kinds of rarebit including Scottish, English, Irish and even American, which is sometimes refered to as hot brown.
Nothing smells better than baked bread and it’s a living thing and it’s not often that you get to work with living things in a kitchen.
Our bread is magical. We don’t make white or brown bread, we make cakey, hot cross bun bread. It’s more like a museli bread, two bites are never the same.
It makes the most fantastic toast: big, thick and brilliant with a bit of butter. It also makes fantastic Welsh rarebit and, best of all, our bread matures for a day or two and becomes like Dundee cake so you never lose anything.
Well, let’s get this confusion cleared up. The only bit you should save and eat is the soft, flowery bit: the rest should go in the bin.
The best way to snap off the end cleanly is to raise the asparagus to eye level, hold its tail and head and bend it until it snaps. Whatever snaps off is what nature intended you to eat.
Now, asparagus works really well with leeks, which are in fact known as poor mans asparagus. As a result, anything leeks can do asparagus can do better.