Some of the best recipes, I reckon, are the ones with the least ingredients. Granted, the ingredients therefore stand out more, so the result is highly reliant on how good these are in the first place… you’re not going to make an omelette delicious if you use eggs from battery hens, no matter how good your method, or a scrummy salad using limp lettuce from a sweaty plastic bag and hard, tasteless tomatoes out of season. But a few corking ingredients can make the best meal ever – one of my favourite dishes uses fresh white crab meat, creamy avocados, plump cherry tomatoes and zingy pink grapefruit. Add a few herbs, seasoning and top-notch olive oil and you’ve got an absolute winner on your hands (which is why I made it recipe of the month in July).
Jam and preserves are perfect examples of simple, top notch ingredients yielding fantastic results. At Treverra Farm, we have had some gorgeous fruit already this year: strawberries, raspberries, rhubarb, currants of all colours… The charms of strawberry jam are utterly obvious, but not any less appealing, all the more so when you’re eating the jam just metres from where the fruit was picked. Early in the summer, before our own strawberries had arrived, I made a batch using bought (yet still Cornish) strawberries. It’s good… but the batch I made a few weeks later using our own fruit was worlds apart – dark, oozy, juicy strawberries that hadn’t been subjected to polytunnels, packing or travel, their flavour and plumpness was out-of-this-world.
Next up, the garden rhubarb. I decided to pair this tart treat with vanilla, which turned out to be a lovely combination and worked very deliciously spread on toast, but also with natural yoghurt, cheese and – as Charlie observed – by the spoonful from the jar (the gluten-free option, he proffered).
The heatwave rolled on through July and, come August, the currants were ready for action. Red and white currant jelly is a brilliant condiment to have on hand for roast lamb and other meats and also for using as a glaze on slow-roast pork and in sauces to give piquancy and sweetness. My blackcurrant sorbet was almost too intense (almost), the blackcurrant jelly is syrupy, dark and divine (jelly as in smooth jam, not the wobbly kind, but that’s given me an idea for next summer…) The blackcurrant vinegar is my personal favourite – I use it as I would a syrupy balsamic (find out how to make it in the August recipe of the month).
Even if you don’t have a garden of fruit to pick, I would heartily recommend getting stuck into a bit of jamming, bottling and preserving right now with seasonal, local fruit. The long, hot summer has given the fruits a lovely flavour and ripeness and there’s loads to choose from: blackberries, plums, apricots, bilberries, blueberries, figs, greengages, loganberries, raspberries, redcurrants, strawberries… Take advantage of what’s plentiful and in season now, get jamming and you’ll be thankful for every summery spoonful and delightful drizzle throughout the colder months ahead.