by Holly and David Jones, Manna from Devon Cooking School Food & Drink
Dust off the barbecue ...... BUT DON’T FORGET YOUR 5 A DAY!
The larks are singing in the fields as I take the dogs for walks around the South West Coast Path; I’ve seen my first swallow, herbs are growing fast and furious in the garden and racing has started at the local yacht club. These are irrefutable signs that summer has arrived and outdoor cooking must take place at every opportunity. For many of us this means that a trip to the butcher for steaks, chops and sausages is imminent, and I’ll be in the queue with you; but it shouldn’t mean that we ‘OD’ on animal protein and forget all about the balanced diet we know we ought to be eating. There are many good reasons to be careful about our meat intake, even for unreconstructed, paleo diet fixated carnivores. For one, the pressure on the environment caused by meat production for the world population is mind-bogglingly unsustainable. On top of that we still need the nutrients which only vegetables can bring. Five- a-day didn’t go away just because the sun came out. So whilst you’re planning your barbie with
GRIDDLED ASPARAGUS WITH PARMESAN
SOUR CREAM DIPPING SAUCE British Asparagus is available from early April onwards for two months or so and this dish will be a great way to make the most of a wonderful home grown product.
some top quality, well chosen meat, spend some time creating some first class vegetable dishes as well and see if you can’t to better than that token bag of salad and tub of processed coleslaw. Here are some ideas for dishes which everyone will dive into and devour before they even realise that there wasn’t a burnt chicken wing in sight and of course your vegetarian friends and relatives will be delighted.
Serves 6 as nibbles. • 300g asparagus • Olive Oil
• 200ml sour cream • 75g freshly grated Parmesan • 1tsp Dijon mustard • Pinch of cayenne pepper • Sea salt and freshly ground black pepper 1.Mix the sour cream with the Parmesan, mustard and cayenne pepper. Season to taste with salt.
2.Wash the asparagus, snap off the woody base from each spear and dry in a clean tea towel.
3.Rub oil over the spears, then cook on a hot barbecue for a minute or so on each side, depending on size – they really don’t need longer than that – transfer to a plate and sprinkle with sea salt.
4.Serve with the dipping sauce.
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