You may remember that a while back, when winter was still beating at the windows, I mentioned sharing this space with other creatives. Well I’m delighted that my friend Emily Scott, Head Chef and Owner of the beautiful St Tudy Inn has written up a mouthwatering recipe to share with you. Forgive my slight lateness she did submit it to me in June….but weddings took over!
Emily Scott, Head Chef of St Tudy Inn
It was June, and the world smelled of roses. The sunshine was like powdered gold over the grassy hillside by MAUD HART LOVELACE
Summer time for me is all about warm days, dappled skies and sunshine. I want to eat lighter food with gentle flavours under leafy trees outside or pack a picnic and go beachside by the sea. Chilled soups, crab salad with mayonnaise, mozzarella is the cheese that sings summertime to me and of course beautiful sweet strawberries English strawberries.
They seem to arrive earlier and earlier in markets and in shops be found all year round. I remember wonderful times as a child walking up the country lane from our house going to our local strawberry farm *Coles* and picking our own returning with a trug of glossy red fruit and usually our chins and fingers stained red.
Strawberries will only be found on my menu for the summer months here at the Inn, I could share many of my recipes with you. Strawberries simply served with a bowl of creme fraiche, mint and demerara sugar is one of my favourite ways so simple but delicious. Or a classic old fashioned sponge with whipped cream and halved strawberries. Jams, compotes, pavlovas, summer pudding, strawberry scones (jam first) a salad of strawberries, cucumber, mint and viola flowers.
Jelly always brings a smile to my face, a childhood favourite this recipe is wonderful, lovely, light, palate cleansing and perfect summer pudding.
Strawberry, raspberry and orange jelly
60g caster sugar
300ml orange juice
4 tsp powered gelatine
Hull and halve the strawberries. Place the raspberries and strawberries in a pan with the sugar, water and orange juice. Bring to the boil without stirring, remove from the heat.
Place the gelatine in a bowl, dissolve with a little of the warm juices, stir gently until gelatine is dissolved. Pour onto fruits through a sieve and stir very gently. Place the fruit into french bistro glasses and pour over the orange liquid. One more stir and leave to set in the fridge. Decorate with halved strawberries and sprigs of mint.
Serve with pouring cream.
Eat Well. Emily x
Thank you so much Emily - my family are going to love this recipe!
Inspired by Emily’s gorgeous jelly I picked a few blooms and strawberries from the garden this morning - I would dress my table with arrangements like this and then stuff myself with jelly…all washed down with a lovely glass of fizz….oh man why is it only Monday?!
Have a great week x