Since falling in love with God’s own county and moving here from Paris I have loved learning about all the delicious food that Yorkshire and Britain has to offer. When creating recipes, I always try to take inspiration from traditional British ingredients and dishes – before adding a special French twist.
I was delighted to learn that British food has its own two-week celebration with British Food Fortnight, organised by Love British Food. I think it only fitting that such fantastic produce and food should be celebrated properly. As usual I decided to celebrate this special fortnight in my favourite way, by coming up with a delicious new recipe using the local produce available from my favourite farm shop at Minskip -http://minskipfarmshop.com/
Buying lots of my ingredients locally has made me really appreciate the huge variety of fresh produce grown around Yorkshire.
I really hope that by creating recipes like the one below in conjunction with celebrations like British Food Fortnight, I will encourage you to buy more British produce and when you go shopping be much more aware of where your food comes from.
To learn more about British Food Fortnight and what you can do to buy British, have a look at the website: http://www.lovebritishfood.co.uk/british-food-fortnight/what-is-british-food-fortnight
Or follow @LoveBritishFood
Watercress Flan, Tomato Coulis, Roasted Scallops and Beetroot Foam
- 2 bunches of watercress
- 300ml double cream
- 3 eggs
- 3 large tomatoes
- 1 clove of garlic
- 5cl olive oil
- 30gr tomato concentrate
- 16 scallops
- 4 large beetroot
- 1 onion
- 4 ramekins of 4cm diameter
- 1 centrifuge
Boil the watercress in salted water for 5mns, drain, and leave to cool down and press using a tea towel. Heat up the cream and add to the watercress. Blend and add the eggs. Add salt and pepper. Fill the ramekins ¾ of the way up and cook it in a water bath at 150 degrees for 45mns. Unmould when lukewarm.
Chop the tomatoes, onion and garlic and cook with the lid on for 20mns in a frying pan with the olive oil, add the tomato concentrate. Add salt and pepper.
Dry roast the scallops in an non-stick frying pan, 1mns on each side. Add salt and pepper.
On each plate, pour the tomato coulis in the centre, place the flan on top of it with the scallops around it. Put the beetroots in the juicer and use the foam from the juice to put it on top of the flan.