Late Summer

Frittata with Quick Pickled Salad

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This is a super September supper, great for a busy school night. It’s an easy frittata which you can throw together accompanied by a delicious quick pickled cucumber and radish salad.

Serves 2

Ingredients: 30g Samphire, 50g purple potatoes, 100g jersey royals, 1-2 shallot, 100g peas, 50g radishes, 1 baby cucumber, 1 tbsp chopped dill.

From the larder: 25g butter, 5 eggs, 2 tbsp white wine vinegar, 1 tbsp water, 2 tsp sugar, salt and pepper (optional extra: goats cheese). 

Instructions:

  • Preheat the grill to 200 degrees C.
  • Slice the potatoes, place in a saucepan, cover with cold water and bring to the boil. Cook for 10 mins to par boil.purple potatoes 600px
  • After 10 mins, blanche with the samphire, by placing in the boiling water for 30 seconds and then drain along with the potatoes and running under cold water.
  • Shell the peas and chop the shallot. Fry the shallot in butter and if using bacon, cut into pieces and fry in the pan. When soft, add the potatoes, peas and samphire and fry gently for about 5 mins. Beat 5 eggs and pour into the frying pan and then crumble in the goats cheese.frittata frying 600px
  • Cook for about 5 minutes, pulling up the edges and letting the soft egg run underneath. Pop under the grill for another 5 or so minutes until the top sets, puffs up and starts to brown.
  • While the frittata cooks, make a quick pickling brine by mixing white wine vinegar, water and sugar in a small bowl. Thinly slice cucumber and radishes, chop a tsp of dill and mix it all into the brine.cucumbers and radishes 600pxradish and cucumber salad 600px
  • When frittata is puffy and browned, serve with pickled salad and optional toast.

Patty Pan Tartlets

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Ingredients: 200g Potatoes, 1 clove of garlic, 1 courgette, 3 patty pan, 4 shallots, 2 carrots, small bunch of tarragon, very small bunch of chives.

Larder: 1 roll of ready-made short crust pastry, 50g cheddar cheese, 1 tsp lemon juice, 2 eggs. Or make your own pastry using 175g flour and 85g butter – see recipe step email.

Instructions:

  • Preheat oven to 180 degrees C. Grease 6-8 holes in a muffin tin. Roll out the pastry and cut circles slightly to big for the holes. Press into the holes with pastry slightly oversized to allow for shrinking. Place a circle of tin foil or baking paper on top of the pastry and weigh down with dry rice. Bake blind for 10-15 minutes.
  • Chop the shallots and mince one garlic clove. Finely dice the patty pans, courgette and tarragon leaves.
  • Sauté the shallots and garlic for 3 minutes, and then add the patty pans, courgettes, tarragon. Season and cook until just turning brown.
  • Remove pastry from oven. Remove baking paper and rice. Fill pastry cases with patty pan mixture. Beat the eggs in a bowl and pour over the tartlets. Top each tartlet with grated cheese. Bake for 5-10 minutes, until cheese is golden and tart filling puffed up.
  • While tartlets are baking, boil potatoes until soft and when cooked mix in chopped chives. Grate the carrot and mix with lemon juice.
  • Serve tartlets with the potatoes and grated carrot.baked-tarts-close-up-cropped