Hectic Host


Having been wedged in our winter woollies for far too long, it is with welcome relief that we slip into something summery and more comfortable. Farewell Fairlisle, bye-bye tri-ply. No one appreciates the shifting seasons more than our hard- core, steely street food traders, to whom adapting to the warmer weather requires more than adept layering. For those who make it their business to cater to our whimsical seasonal tastes, any gourmand worth their salt knows the importance of streamlining menus to suit the summer silhouette. Famed by celebrities and critics alike for their delicious stews with hearty herby dumplings, Alison Martin and Karen Harper, AKA Mother’s Dumplings, manage to switch from spring/summer to autumn/winter in a seamless fashion. I caught up with the epicurean couple over a bottle of red hoping to find out what might be on the menu in North Cross Road market over the following, hopefully, sunny Saturdays. This is what I gleaned from the delightful duo, which they dutifully pared down for us hectic hosts to recreate at home.


Beetroot and Carrot Slaw with Sweet Chilli and Cumin Dressing for 4


old-fashioned pork pie, so pop along to William Rose.


Shaved Fennel and Courgette Salad with Pine Nuts and Feta for 4


1 courgette sliced into paper thin coins


1 fennel bulb, trimmed and shaved paper-thin


15g loosely chopped fresh dill


2 tablespoons pine nuts, toasted


60g crumbled feta cheese


Dressing 80ml fresh lemon juice 80ml extra virgin olive oil 2 teaspoons honey


Mix together the dry ingredients and dress the


salad just before serving. The perfect accompaniment for a grilled chicken leg.


With supper in the bag, I popped along to Green and Blue to find out from wine expert and business owner, Kate Thal, what tipples I should be serving with said salads. Sitting in the recently refurbished restaurant area Kate recommended a biodynamic 2011 Otavio Rube from Piedmont, Italy, £11.30, for the beetroot and carrot slaw, whilst an organic 2011 Elgin Ridge Sauvignon Blanc, from Elgin, South Africa, £12.95, was found to be the perfect accompaniment for the Fennel & Courgette Salad.


1 grated carrot 1 raw beetroot, peeled and grated ½ tablespoon sesame seeds ½ tablespoon pumpkin seeds


Dressing


1 tablespoon sweet chilli sauce 1 teaspoon red wine vinegar 1 teaspoon ground cumin 2 tablespoons olive oil


Couple of good squeezes of lemon juice


Mix together and dress the salad just before serving. The perfect accompaniment for a deliciously crispy


12 | SE21 - May 2012


The Hectic Host Lawrence Roullier White www.roullierwhite.com


My favourite tip for an almost immediate desert is a scoop or two of your favourite ice cream, check out Scooped on Melbourne Grove, over which pour an espresso cup of freshly made hot espresso coffee, washed down with a 2005 Domaine Dauphine-Roundillound from, France, £14.95 (for a half), another fine recommendation from Kate at Green and Blue.


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