The Joy of Local Produce: Apple and Rhubarb Crumbl...

Since my husband or I don’t know how to drive, much of the Kent countryside has remained a mystery to us. There simply are some places we can’t get to via bus or train. As for cycling, I wouldn’t feel comfortable on the small winding country roads.

When Jessica was here she rented a car and we were able to do some exploring! One of the highlights was discovering farmer’s markets and the many farm shops selling local produce. One such farm shop was in a lovely little town called Hadlow in Tonbridge. The shelves were full of home made pickles and jams. There was loads of fresh produce as well and some beautiful rhubarb caught our eye.

We bought a few goodies and made our way home! Unfortunately, our plans for an apple and rhubarb crumble didn’t materialize while Jess was still here. I ended up making it the day after she flew back home. I have to say it was delicious (sorry Jess!)

So here it is:

Luna Raye’s Scrumptious Farm Shop Apple and Rhubarb Crumble.

Ingredients

3 large cooking apples peeled, cored and chopped into chunks.

3 medium sized rhubarb stalks, cut into chunks.

½ cup of sultanas.

2 Tablespoons ground All Spice.

50 grams unsalted butter.

3 Tablespoons brown sugar.

Splash of water.

For the Crumble Topping

150 grams of flour.

50 grams cold unsalted butter.

50 grams granulated sugar.

2 Tablespoons crushed pecans or walnuts.

Directions

Place unsalted butter in a saucepan and add the chopped apples.

Mix in the brown sugar and all spice and coat the apples.

Add a splash of water if you need more moisture.

After 5 minutes or when the apples start to soften, add the rhubarb and sultanas and mix all together.

When everything is nice and soft add to a large oven proof dish.

Directions for the Crumble Topping

Add the flour and granulated sugar into a bowl.

Cut the cold unsalted butter into chunks and gradually add to the flour and sugar mixture.

Use your hands to mix the butter in. You should end up with a mixture that is similar to bread crumbs.

Add the pecans to the crumble topping before spreading over the apple and rhubarb mixture.

Place in the oven preheated to 180 and cook for 30 – 45 minutes.

Serve with a drizzle of cream or a scoop of ice cream and enjoy!

Scrumptious Apple and Rhubarb Crumble

Maple Syrup Glazed New Potato Salad With Crispy Pa...

I love watching cooking shows and one of my favourites here in the UK, is Saturday Morning Kitchen hosted by James Martin. They always have a wonderful selection of chefs that demonstrate a broad range of delicious recipes you can easily try at home.

Just the other week I watched as chef Shaun Rankin prepared the most amazing salad of maple syrup glazed new potatoes with crispy pancetta and squid. This was a recipe I knew I had to try. On the show he actually used Jersey Royal New Potatoes. This lovely little potato has a firm texture and slightly nutty- sweet taste. What makes these potatoes so special is that to be a true Jersey Royal New Potato it has to come from the island of Jersey itself.

What really excited me about this recipe (aside from the fact that it involves one of my all time favourite food items: Maple Syrup!) is that it also uses squid; something I love to eat but have never tried to cook at home. I guess the idea of preparing and cooking squid always concerned me. Luckily our local fish monger did the deed as I didn’t think I was up to that particular task– I felt cooking it was enough of a challenge for one day! To my amazement I discovered squid is actually very easy to cook – the only real danger is in over cooking it. It really doesn’t take very long at all.

While the addition of maple syrup may seem odd, trust me when I say it really is the magic ingredient that brings all the beautiful flavours of this dish together. If you want a recipe that is perfect for an elegant Sunday brunch then this salad is for you! My husband and I were really impressed with the results and will absolutely be making this again. I’m glad I watched Saturday Morning Kitchen as it really inspired me to try something new!

Maple Syrup Glazed New Potato Salad with Crispy Pancetta and Squid