We are clearly not the only family in the country for whom the Great British Bake-off is a key date in the weekly diary. Unless I’m very organized we usually end up eating supper in front of the telly on Wednesday evenings and this makes for a pleasurable hour.
For last week’s Bake-off we had a delightful combination of leftovers from my niece Grace’s wedding (who had got married from our house the weekend before) and continued harvest from the garden. That all served as the basis for 3 delicious plates of tapas.
The leftovers were:
- Alex Gooch’s remarkable sourdough, beginning to go a little stale
- A large quantity of slow-roast pork from the hog roast at Grace’s wedding
- A beautiful piece of Cashel Blue from ‘Liz the Cheese’ a guest at Grace’s wedding who runs Scotland’s busiest cheese shop (She had also brought the first of the season’s Vacherin Mont D’Or which we finished off on a subsequent evening baked in ready-made all-butter puff pastry with home-made blackcurrant jam)
- Montgomery Cheddar – it’s become a very welcome tradition that my cousin Greta brings a massive chunk of this, the king of cheddars, whenever she comes to stay, as she did for the wedding.
- A bag of superb mixed leaves from Lane Cottage Produce, with extra flowers added especially for the wedding
- A nearly-empty bottle of white wine
The produce from the garden was fresh figs (they’re doing pretty well this year), runner beans, cucumbers and Gardeners’ Delight cherry tomatoes.
Out of this cornucopia I made:
Baked figs and cashel blue on toast
I sliced about 5 fresh figs and tossed them with a tablespoon of balsamic vinegar and a good teaspoon of sugar and then baked them in a medium oven for about 20 minutes. I then put the warm figs and their sticky juices on slices of toasted sourdough and crumbled a little Cashel Blue over each one and returned the whole thing to the oven for 5 minutes until the cheese was just beginning to melt. We had a few of Lane Cottage’s delicious leaves with this.
Pork and beans with fennel, garlic and white wine
For our next nibble I pulled apart a good handful of the leftover pork and fried it in a little of the leftover pork fat on a high heat. After a minute I added a crushed large clove of garlic, some salt and a teaspoon of fennel seeds. After a couple more minutes I added a generous splash of white wine and a couple of handfuls of finely sliced runner beans, stirred well, put on the lid and reduced the heat and simmered for about 4 more minutes until the beans were just tender before serving.
Tomato confit and Montgomery cheddar on toast
I roughly chopped a couple of couple of dozen Gardeners’ Delight tomatoes and fried them in a generous slug of olive oil with some salt, turning occasionally until they had become a rough and deeply flavoursome pulp. This was then spread on more sourdough toast and topped with plenty of shavings of Montgomery cheddar (Montgomery is so fully flavoured that I want to eat it in shavings rather than chunks – like parmesan). The whole thing was then baked in the oven for about 5 minutes. I then added a few torn basil leaves to each slice before serving. Montgomery doesn’t melt like most cheddar but it wilts in a rather satisfactory way. This is cheese on toast for royalty.
And just in case you’re wondering, we don’t normally run to 3 course tapas meals for supper in front of the telly!