J’AIME MAY/JUNE 2023

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JACK’S FAVOURITE ASPARAGUS DISH, FEATURING AN AGED PARMESAN CUSTARD AND YUZU GEL “I vac-pac my strawberries in a nice vinegar for a few hours and then just slice them to serve; pair with a lemon curd, lemon verbena shoots and a nice strawberry sorbet for a delicious dessert which shows off the produce to its best. “Locally, we’ve also got Manor Farm, which are well known for their strawberries and other berries, and there are plenty of pick-your-own places around here so you can always get beautifully fresh produce.” Gooseberries are another quintessentially British berry which are ready to pick - but one which seems to have fallen out of favour. “A gooseberry fool is the classic thing to do with them, but they really complement seafood and I make a lovely langoustine dish which includes a rich Mangalitza pork black pudding, gooseberry compote and fresh sliced gooseberries.” When it comes to foraging, you’ve just got time to find the last of the wild garlic before moving onto the next big find - elderflower. “Garlic is fully out now,” says Jack. “It’s been very early this year which means it might be finished by late May, so it’s all about preserving what’s left now so you’re prepared for the hunger gap. “When it comes to elderflower, it’s great for cordials and vinegars, and you could also make elderflower gin. I’d pair it with either rice vinegar or white wine vinegar, something which won’t overpower the elderflower flavour. It’s great to use in salad dressings, and it goes really nicely with fish dishes too. You could use it elderflower vinegar to slightly cure scallops, and then add some fresh or pickled elderflower to just cut through the richness. “A word of warning though; if you suffer from hayfever stay away from elderflower because it will set you off terribly!” A slightly more unusual ingredient to add even more colour to summer dishes are edible wildflowers, which can be used like herbs and for garnishes. “It’s like an extension of using herbs,” says Jack. “Nasturtiums are great because they’re completely edible; you can use the leaves like a herb, and the flowers to add colour.” When it comes to meat and fish, British crab is coming into its own now. “It’s all about those lighter dishes, and crab is perfect at this time of year - we get ours from the south coast, and they’re a great size now. Crab is lovely paired with fresh citrus such as yuzu, which really brings out the sweetness. Black garlic is lovely too, rather than wild garlic, or even a bit of beetroot which keeps it nice and fresh. “Summer really is a chef ’s favourite time of year,” adds Jack. “There’s so much amazing British produce available.” Jack’s top seasonal tips: Forage for: Elderflower - it’s perfect for cordials, vinegars and just for garnish Cook it now: You just can’t beat fresh, local asparagus, while British berries are at their best as we head into the warmer months - Wimbledon favourite strawberries and cream are the epitome of a British summer FORAGED ELDERFLOWER CAN BE USED TO MAKE DELICIOUS VINEGARS AND CORDIALS 28 www.jaimemagazine.com
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