IN SEASON Celebrating SOUTH WEST CHERRIES
With their rich, red skin, juicy flesh and flavour that varies from tart to sweet, cherries have a short picking season from July to August here in the UK. Sadly, it seems that this year isn’t a great year for British
cherries: cherry trees need cold winters to vernalise while ours was relatively mild; and cold and wet conditions during the blossoming period meant that a number of buds failed. It’s likely that there could be a shortage of British cherries
this summer as a result – so ensure that you buy them when you can. Te likes of New Cross Fruit Farm and Whitehouse
Farm Cherries in Somerset, as well as Dorset Cherries just outside Blandford, all grow cherries locally. Cherry trees are relatively easy to grow, and if you plan to grow your own at home, you’ll also enjoy beautiful blossoms that will brighten up your garden in the spring. When buying cherries, you’ll find both sweet and sour
varieties available: the former can be eaten straight from the tree, while the latter are best when cooked, making them ideal for jams and puddings.
CHERRY AND PINE NUT-STUFFED PORCHETTA
Like many fruits, cherries need not be used purely for sweet recipes. Try serving them up in this porchetta, perfect for a summery Sunday lunch.
serves 6-8
1.5kg bone-out pork belly 1 tbsp bicarbonate of soda
FOR THE SALT RUB: 3 tsp fennel seeds 1 tsp red chilli flakes 1 tbsp sea salt
FOR THE STUFFING: 500g pork mince Extra-virgin olive oil 1 large red onion, finely chopped 1 tsp coriander seeds Slice of sourdough, ripped into small pieces 100g cherries, pitted, halved and chopped 1 tbsp rosemary leaves, finely chopped
3 garlic cloves, crushed Grated zest of 1 unwaxed orange 1 tbsp lemon juice
Handful of toasted pine nuts Freshly grated nutmeg 1 egg, beaten
1 Score the skin of the pork belly with a very sharp knife in a cross- hatch pattern, being careful only to score down to just before where the skin meets the fat, rather than the fat itself. Bring a large saucepan of water to simmer, and add the bicarbonate of soda. Place the pork belly in the water and poach gently for 5 minutes. Remove it from the water and leave to cool to room temperature.
2 While the belly is poaching, roast the spices for the salt rub. Place the fennel and chilli flakes in a dry frying pan and toast over a high heat for a couple of minutes, until they are fragrant. Watch them so they don’t catch or burn, then transfer to a bowl and leave to cool.
3 Once the pork belly has cooled,
Better Food, the well-loved local organic retailer opening in the city centre
F
or those living and/or working in the city centre, and those South- Bristolians wishing they had a great
organic health store locally, the long wait is over! Te Better Food Company, will open the
doors of its sparkly new Wapping Wharf store and café behind the M-Shed on the 6th July. Better Food is well known on the Bristol
food scene for championing locally grown, ethically sourced and Fairtrade produce. It’s a health food store with a conscience. It tries to make organic food more accessible, whilst working in a way that actively supports the dozens of local farmers, producers and artisans who supply the store. Te new store will offer an impressive
range of organic fruit & veg, fresh bread, organic meat and poultry, grocery items, on-the-go lunches as well as a good selection of natural beauty & body care products and supplements. Teir shelves and cafe are ready to cater for all special diets from gluten-free
to vegan and paleo. Foot-weary
foodies, office workers and tourists alike will appreciate a stop-off in the organic café with sunlit outdoor terrace. It will be serving fresh, home-cooked vegetarian and vegan dishes, soups and salads, sweet treats, and a wide range of teas, coffees and fresh juices, all using organic ingredients. Follow Te Better Food company
on Facebook and Twitter to find out more about the in-store Harbour Festival events programme and all the special offers available during the summer.
Store opening hours: 8am – 8pm Mon-Sat & 10-6pm Sundays
/betterfood /BetterFoodCo
24 | THE WEST COUNTRY FOODLOVER
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