Monday, 17 April 2017

Easter Weekend

We're on the last day of the blissful 4 day Easter bank holiday weekend. I love this weekend. It's spring, so there are lots of flowers blossoming and a sense of promise and excitement, but at the same time there's no real pressure to do anything.
My cooking for the weekend made respectful nods to a variety of traditions without being absolutely traditional.
Saffron, sour cherry and pistachio buns
Saffron crocuses are an autumn crocus, but at the same time crocuses are such a sign of spring that it felt right and proper to flavour some sweet buns with saffron. The dough was studded with sour cherries, then rolled around a pistachio and cinnamon filling and finished after baking with a hot, tangy lemon glaze. They didn't feel a million miles from a hot cross bun, but also reminiscent of baklava. Just the thing for the luxury of lingering over coffee on a long weekend.

I also made a savoury pie. Sort of nodding to some of the Mediterranean ones. This was filled with ricotta, feta, watercress, chard and wild garlic, with eggs cracked on top of the filling to bake under the crust. I should have blind-baked the base - the bottom was a bit soggy - but the flavours were excellent.

On Saturday we went for a walk from Latimer through the Chess Valley. About half way along there is a watercress farm (the last working watercress farm in the Chilterns), with a farm stall and honesty box. The farmer had just brought out a fresh batch of watercress so we grabbed a bag.
Watercress farm
That watercress formed the base of our salad on Saturday night (with a beautiful Galician bone-in sirloin steak). And left enough for a second salad on Sunday - with radishes and British asparagus (asparagus season, hurrah!). Which was all we needed to accompany a boned leg of suckling pig, rolled around a wild garlic and fennel paste, and barbecued for 6 hours until the meat was jelly-soft and the skin crisp as glass. The leftover pork will form our lunch in an hour or so, but I haven't quite decided how. There's plenty of time to think.

1 comment:

grace said...

love your bunnies! the savory pie looks a-okay to me. :)


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