Is it really June out there or am I thinking its November! Thankfully we have some nice produce to help us forget that its not. Asparagus comes to mind. When I worked at Castleton Hotel at Glamis just along the road was an asparagus farm which was Eassie Farm run by Sandy Pattullo. Unbelievable thinking this kind of produce came from afar and there it was on my doorstep. Its a very short season for it usually around 6 weeks. The joy of that job was ordering it knowing it was picked that day and not been in storage or travelling halfway round the country before we got it. It was on the menu in one disguise or another...simply and classical with an hollandaise sauce as a starter any trimmings would do for a soup or making of a vegetable stock. It was paired on the main course with another product available at that time...Sea Trout again a short season just some crushed new potato, peas and asparagus spears and a butter sauce made by reducing some shallot,white wine vinegar,fish stock,cream and then whisk in some cold pieces of quality butter sprinkled with chives...tasty and all in season.
I had a birthday last week so we went to our favourite restaurant which is Ondine in Edinburgh. Lovely as usual except the duck liver pate which without doubt the first time I had it was the best ever! but unfortunately not as good this time not as silky smooth and rich as previous.

I am an advocate of cheaper products that we should really be using more as in Cockles very simple and cheap! Eat them raw and sprinkle them with vinegar and some sea salt. If you don't want to eat them raw then boil them for 2 mins. What about this one Ox Tongue..yuch I here you say no its easy to cook . Get yourself a reputable butcher who will order you one a salted one! Place the tongue in a pot with roughly chopped carrot.couple of roughly chopped leeks,2 onions 1 head of garlic 10 peppercorns stick of celery and some thyme cook for 3 to 31/2 hours when its cooked peel it when its still warm. The great thing about tongue it holds up to alot of flavours. Slice it then pair it with some roast beetroot and horseradish..delicious and cheap! It can also be eaten hot or cold.

At the start of the month I was on a wild plant walk around Kirkcaldy and we came across some edible plants that can be used in cooking i.e burdock , cleavers or you'll be familiar with its better known name..sticky willow something I only found out recently that was edible. Also chickweed, hawthorn berries, jack by the hedge and many more! I am now starting to incorporate these plants in my cooking.

Here is a nice dessert for summer to use up another summer favourite...Strawberries.

Its a Mango fool with Strawberries

Recipe: 2 very ripe mango
1 lime (use juice)
2 tbspn of soft light brown sugar
1/2 pint double cream
touch of vanilla essence
Grated zest of above lime
As many strawbs as u like

Method;
In a food processor puree the mangoes lime juice and soft brown sugar.
Whip the cream with caster and vanilla essence until slightly stiff then fold it into the mango puree put into glass decorate with lime zest and your hand picked(if poss) strawberries and anice thin crisp biscuit for texture! Easy one.

Until next time
Happy cooking