Making the most of Devon's spring bounty
At this time of year after the long days of winter, the Devon larder is beginning to fill up once again with some fantastic produce to use in your cooking. Chef Richard Hunt has come up with NINE top tips to help you navigate the season and save some cash along the way.
1. Buy seasonal
Yes it can be a bit wet and dreary outside but we've now got beautiful spring lamb, forced rhubarb, wonderful brassicas and nutty celeriac - and from our seas, our local boats are bringing in fantastic mackerel and sweet crab.
2. Chat to your local butcher, fishmonger or farm shop
They will only be too happy to let you know what the best in season is available, they are the experts after all.
3. Batch cooking
If you see a bargain in a farm shop or butcher for buying something in bulk (and who doesn’t love a bargain!), go for it. Spend some time making batches of lovely dishes or soups ready to be taken out of the freezer as and when you need them.It will save time and money in the long run and it will help prolong those products that are only in season for a short spell.
4. Fire up the BBQ!
It may still be chilly outside, but gathering frieds and family around the hot coals with a slow cooked beef brisket or honey roasted leg of pork, with a few roasted root vegetables and a glass of mulled cider, really can make an evening sing.
5. Get those preserving pans out!
When something is in season and plentiful preserve it, pickle it or ferment it! Try Seville or blood orange marmalade, perhaps an onion chutney, a sauerkraut or kimchi or some pickled shallots. Stack the cupboard and fridge so you always have something homemade, a flavour packed to dip into.
6. Buy whole
If you can buy whole chickens, meat and fish. These will be cheaper in the long run and if you have a great butcher or fishmonger, they can pre-order these for you and break them down into all the different joints and cuts.
7. Plan in advance
With the busy life we all lead, try and plan your meals in advance. This is where batch cooking comes in really useful and also helps take the pressure off. Nobody wants to dream up new dishes every night!
8. Use cheaper cuts
Use cheaper cuts of meat and even go vegetarian or plant based once or twice a week with your meals. Try a frittata made with free range eggs and caramelised onion with some local cheese, or winter vegetable soup with crusty bread and Devon butter. Perhaps even a roasted vegetable and chickpea bake with roasted tomatoes and a cheddar and herb crumble topping.
9. Get the slow cooker out of the cupboard
A slow cooker is a wonderful tool for the busy house. Slow cooked pork belly or lamb breast, chilli con carne or even a curry - try making it with mutton, it's a very underrated product. Do the preparation the night before, switch on in the morning and hey presto... dinner will be ready when you all come home from your day's activities.