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Column: ‘Field to fork’ with Steve Bulmer
Vale Life : Feb/Mar 2017
It’s flamin’ February!
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e Manoir and Brook Hall chef Stephen Bulmer has recently returned to Bucks, to cook and teach at The Green Dragon Rare Breeds Farm & Eco Centre and has taken on the added responsibility of giving Vale Life readers a regular glimpse of life in the farm kitchens... The New Year has settled in and we’re all looking forward to warmer days and new season’s produce. Those stalwarts of January, Yorkshire rhubarb and Seville oranges are still available, for making compotes, jam and marmalade, while winter favourites like Jerusalem artichoke, sweet potato, curly kale and Savoy cabbage are just the thing for warming treats, whether in hearty soups or accompanying roasts and stews. For something a bit more unusual, add a bitter crunch to winter salads with red and white chicory – delicious when combined
Crêpes Suzette with a slice of orange - a flaming sauce of butter, orange, and Grand Marnier is poured over the crêpe!
with blue cheese and pears. More adventurous cooks also might enjoy making a chicory Tarte Tatin, to go with the last of the winter’s game. February’s culinary landmarks are Valentine’s Day and Shrove Tuesday. Ring the changes on Valentine’s Day by staying at home
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Welcome...
Andy & Emma welcome you to The Boot, modern country pub and eating house, in the heart of the picturesque Chiltern Hills.
and cooking an Italian feast for the one you love. Or for a grownup alternative on Shrove Tuesday, make the classic Crêpes Suzette with sliced oranges and a splash of Grand Marnier. Traditional dishes with a twist are the focus of my cooking in February. A hearty cassoulet made with our own pork and lamb is the current favourite on our lunch menu, while cookery courses will feature Aylesbury duck with sweet potato fondant and braised leeks, and a classic custard tart with winter fruit compote. Jerusalem artichokes will make a delicious alternative to potato in gratin Dauphinoise, while the humble cauliflower, which has enjoyed a revival in recent years, will be made into a healthy cous cous to go with aromatic lamb koftes. Come and try them out at my Chef Table demonstration dining evenings. This is also a great time for
Steve Bulmer
Field to fork
British shellfish. Clams, cockles, mussels and oysters are all at their best, perfect for delicious seafood stews, soups and pastas. I’ll be making a cockle and mussel broth with apple cider, topped with deepfried, poached quails’ eggs on my Modern British course. l For more information about
Stephen’s Cookery School visit www.greendragonecofarm.co.uk or call: 01296 670444. Café-restaurant open daily from 9.30am - 3pm for brunch/lunch.
Valentine’s Day Tuesday 14th February Treat your loved one at
Enjoy fresh, locally produced food, local ales and fabulous wines. Our chefs, Andy and Graham, create exciting dishes suitable for all tastebuds, so families can dine in style. Valentine’s Night Dinner with special three course set menu prepared by chefs Andy and Graham: £30 per head. See website or facebook page for menu. Booking essential! Open: Tue-Sat: 11am-11pm, Sun 11am-8pm Food served: Coffee & pastries from 11am Tue-Sat: 12noon-2.30pm and 6pm-9.30pm. Sundays: 12noon-6pm. Closed Mondays. Chinnor Road, Bledlow Ridge, High Wycombe, Buckinghamshire, HP14 4AW Tel: 01494 481499 | Email: theteam@theboot-bledlowridge.co.uk Website: www.theboot-bledlowridge.co.uk
F ine I ndian D ining
Special Valentine’s menu - £25.95 per person 1st sitting: 5.30pm to 8pm, 2nd sitting: 8pm to late
Fresh rose and chocolate gift for your Valentine Please book ahead to avoid disappointment:
Call: 01844 690446/273412 or book online at: www.radhunihp27.co.uk The Old Library, Church Street, Princes Risborough, HP27 9AA facebook.com/RadhuniPR
@RadhuniPR
Vale Life : Feb/Mar 2017
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