Wimbledon Trifle

We were fortunate enough to have the aptly named Buff Baker, aka Simon Blackwell, doing a couple of recipes with our Strawberry & Mint at the BBC Good Food Show last week. First up was a tantalising salad which I will also post here soon, but since Wimbledon is nearly upon us, I thought you would love to have a go at this truly scrummy and very fruity Wimbledon Trifle.

Simon Blackwell, the Buff Baker

Womersley Wimbledon Trifle

Serves 4

Ingredients:

12 Ladies Fingers sponge biscuits

500ml double cream

6 mini meringues

8 strawberries cut into chunks

75ml Strawberry & Mint dressing

75ml cold water

150g caster sugar

4 strawberries cut into fans for decoration

Whip the cream until thick but not stiff, so that it can be just about poured.

Add cut up strawberry chunks to cream.

Crush meringues and drop into cream.

Mix cream, thoroughly combining ingredients.

Heat water, sugar and Strawberry & Mint dressing over a low heat until sugar is totally dissolved.

Pour sugar syrup over the sponge fingers, allowing it to soak in completely.

Allow sponge fingers to cool.

Place two fingers in the bottom of each bowl and then cover with a generous layer of the cream mixture.

Repeat this until a generous pile of cream sits above the rim of each glass.

Place your fanned strawberries on top of the dessert and then refrigerate for 30 minutes before serving.

Womersley Wimbledon Trifle

Simon was one of the brave bunch on BBC's "Great British Bake Off" in 2011 and he also did a very tasty vegan Drizzle Cake for us at BBC Good Food Show last November. 

He is currently spending much of his spare time supporting the very worthwhile charity, CALM (Campaign Against Living Miserably),which is a charity set up to reduce the high suicide rate amongst men under 35 years old: the single biggest killer of young men in the UK. You can follow Simon's work with CALM on twitter. And we hope Simon will be able to join us again at BBC Good Food Show Winter for another cracking recipe...

BBC Good Food Show

13-17th June
We are positioned opposite a huge Yakult pot near the South entrance on stand FLF53.
We have a treat for you on Friday as Great British Bake Off's Simon Blackwell (the Buff Baker) will be doing a couple of demos so don't miss out! We will post the recipes here after the show.
Also, we have a special three berries gift Packs for Father's Day:
Strawberry & Mint, Raspberry and Blackberry.
See you there...

A Pink Evening at Lotte Duncan's

Lotte Duncan, Thame Food Festival

Last year, I met the very cheery TV chef and food writer, Lotte Duncan, for the first time at IFE in London. At the time, Lotte was looking for stock for her new shop, "Lotte's Kitchen," so she enjoyed a thorough tasting of all our flavours on display. Sure enough, the first order came through shortly afterwards and now, Lotte wows her visitors with amazing dressings using our Cherry, Raspberry or Blackberry vinegars, in particular.

I was interested to see how Lotte uses our vinegars so was delighted when I spotted that she was doing an "Easy Summer Entertaining" cookery demonstration at Lotte's Kitchen. I immediately booked my place which was just as well, because it was sold out. Turning up on a balmy evening, the room was filled with 22 expectant women, all keen to learn a few Lotte tricks. Oh, and there were two other chaps there!
If you have never been to Lotte's Kitchen, let me tell you it is a veritable Pink Palace of Tasty treats. Talking to some of her regulars, I was delighted to hear tales of how much love and care goes into Lotte's dishes and how, for instance, salads are integral to her offerings rather than just a side issue.
On the evening, Lotte put everyone beautifully at ease with her entertaining and relaxed style as she constructed some fabulous recipes:
 

• Beetroot and Goat's Cheese Salad with Raspberry Vinegar (recipe below)
• Leek and Cheese Soda Bread
• Whole Salmon baked with Rosemary, Orange, Bay and Cloves
• Baked Sweet Potatoes with Leeks and Cream (lots!)
• Pink Meringues with Clotted Cream and Strawberries

It really was a fun evening as we were all looked after so well, everyone got a plate of each of the dishes and some even had a go at piping those pink meringues onto the tray...
In fact, the evening was such a success that Lotte has already decided to plan another one on July 3rd. I can strongly recommend it, but book NOW!

  Beetroot and Goat's Cheese Salad with Raspberry Vinegar

by Lotte Duncan

Serves 4

 

Ingredients:

8 rashers free-range dry cured, unsmoked streaky bacon

3 tbsp Rapeseed Oil

4 tbsp Raspberry Vinegar (or Cherry/Blackberry/Strawberry & Mint)

1 tsp Wholegrain Mustard

8 Medium, cooked baby beetroot (not in vinegar)

2 tbsp Chopped, fresh Mint leaves 

1 Cos lettuce, leaves roughly torn

110g Young Goat's Cheese

Salt and freshly ground black pepper

Method:

Grill the bacon rashers until crispy, turning occasionally. Drain on kitchen paper and set aside.

Make the dressing by combining the oil, vinegar, mustard and a little seasoning together in a medium mixing bowl.

Cut each beetroot into four (or smaller, if preferred) and add to the dressing, stirring to coat.

Combine the mint and lettuce leaves and divide them between four plates. Place the dressed beetroot pieces on top of the leaves. Break up the goat's cheese into little pieces and dot on top of the beetroot. Finish with two rashers of grilled bacon on top.

*Optional: decorate with rose petals, as in the photo.

Beetroot and Goat's Cheese Salad with Raspberry Vinegar

And here is a picture of those meringues- I challenge anyone to eat these beauties tidily!

Pink Meringues with Clotted Cream and Strawberries

Lotte Duncan is also patron of the increasingly popular Thame Food Festival which takes place this year on 29th September (yes, we'll be there!) Last year was our first at Thame and it was a very busy day in glorious sunshine. You can read a little more about the day here.