British produce is really at its best in June

Every month as I sit at my computer writing this column, I look for inspiration on what I can write about.

This month, you have provided me with the topic because, up until the Royal Wedding, readers were asking me for a Coronation Chicken recipe, which they wanted to serve for lunch for their friends as they watched the proceedings.

This recipe seems to have been forgotten in all of the new modern cookery books, so I have gone into my archives and dug out my old faithful, which has been served to thousands of people over the years, including the Royal Family itself.

Catering

Many of you may not be aware that I ran a successful catering business for 18 years after leaving catering college at the age of 18.

The business was run for many years from my parents’ large farmhouse kitchen, and eventually some of the farm buildings were converted into a purpose-built industrial kitchen.

We employed many local ladies (some full-time and some part-time), had refrigerated vans delivering all over the north of England and would

sometimes do up to four marquee weddings on a Saturday.

The events we catered for were so varied, ranging fromfunerals to christenings, hotpot suppers to town hall banquets, and business even took us to cater in London for a High Court Judge, Twickenham for the Rugby, Birkdale for the Open Golf and many local agricultural shows doing the lunches for members.

We catered for many years for the Yorkshire Federation of Young Farmers, providing lunches in the YFC Pavilion at the Yorkshire Show. Being a member of Gisburn YFC myself equipped me with many of skills I used in my career.

Locally we were very well-known and it was a huge learning curve. It really is amazing when you see life from the other side of the table.

Looking through my old files made me realise why we were such a success.

We really were ahead of our time, serving assiettes (a selection using the same ingredient prepared different ways) of desserts in 1998 and always used local produce. Where we were based was (and still is) a cornucopia for local producers, from Morecambe Bay potted shrimps to Mrs Kirkham’s Lancashire Cheese.

We used a local Chocolatier and all our cold meats were home-cooked. Our home-made salads were so fresh and delicious. Eighteen years was an ideal training ground for my next career in pudding production and through my column, and your feedback, I know you have picked up some ideas and enjoy experimenting.

This month really is when British produce is at its best. Peas, raspberries, red and blackcurrants, rhubarb, watercress, lettuce and radish to name but a few. But for me, the juicy fresh strawberries epitomise summer, which is why you have the wonderful Mille feuille as this month’s dessert recipe.

Enhancing flavours

To get the most out of your strawberries, leave them at room temperature, rather than eating them straight out of the fridge. To enhance flavours further, marinate them in fruit juice - orange, lemon or lime are good options - as is a dash of balsamic vinegar for 20 minutes or so.

As well as being so delicious, a 100g portion contains almost twice your daily requirements of vitamin C, so it is a perfect excuse to indulge. Enjoy.

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