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Serve up a spread of classic dishes using the very best of seasonal British produce

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STRAWBERRY & BLUEBERRY FLAG TART 

This quick and easy fruit tart made with ready-rolled pastry will be a showstopper for any celebration table. 

Serves 8-10 

  • 300g (10½oz) all-butter ready-rolled puff pastry 
  • 1 egg yolk, beaten 

For the creme patissiere 

  • 100ml (3½fl oz) full-fat milk 
  • 1tsp vanilla bean paste 
  • 25g (1oz) caster sugar 
  • 1 egg yolk 
  • 10g (¼oz) cornflour 
  • 200ml (7fl oz) double cream, whipped

For the topping 

  • Around 18 strawberries; 4 sliced into fifths (to give you 20 slices) and 14 halved 
  • A large handful of blueberries, around 70

Preheat the oven to 200°C/fan 180°C/gas 6 and line a baking sheet with baking paper. Unroll the pastry and cut into a 30cm x 20cm rectangle (any leftover pastry can be frozen). Pop onto the baking sheet. 

COOK’S TIP 

Creme patissiere is a custard made with a thickener. Here I’ve used cornflour – you get fewer lumps than with regular flour. 

Using a knife, score a 1cm border around the edge, then prick the centre (inside the border) all over with a fork to stop it rising. Brush with beaten egg then bake for 15-20 minutes until puffed and golden. 

Meanwhile, to make the creme patissiere, heat the milk and vanilla paste in a small saucepan until warm, then whisk in the sugar, egg yolk and cornflour. Gently heat until thickened, then leave to cool. 

Fold the cooled custard into the whipped cream and spoon all over the pastry, spreading it out evenly. Top with strawberries and blueberries in a Union Flag pattern as I’ve done here, or do whatever decoration you like. 

Serve in slices with a glass of fizz! 

Matthew Jukes’ wine pairing: Flag-flying fizz

MV Nyetimber, Jubilee Limited Edition Classic Cuvee England (£37.50, nyetimber. com; £34.99, Selfridges; £38, reduced to £29 until 14 June, Ocado) 

This is one of our finest sparklers, and it has a snazzy new livery for the Jubilee. I can’t think of a more eye-catching wine for the Union Flag tart!

SALMON MOUSSE WITH DILL & CUCUMBER PICKLE

The key to this dish is to use good-quality smoked salmon for the best flavour. There are some great British suppliers, so buy the best you can. 

Serves 6-8 

For the pickle 

  • 1 cucumber 
  • 50ml (2fl oz) white wine vinegar 
  • 50ml (2fl oz) water 
  • 25g (1oz) caster sugar 
  • Salt 
  • 1 small bunch of dill, torn 

For the mousse 

  • 350g (12oz) Scottish smoked salmon, sliced 
  • 100g (3½oz) cream cheese 
  • 100ml (3½fl oz) double cream 
  • Juice of ½ a lemon 
  • Salt and freshly ground black pepper 

To serve 

  • 6 to 8 slices of toasted sourdough 

COOK’S TIP 

To make a ‘quenelle’, dip 2 identical large metal spoons in hot water then use to mould the mousse into egg-like shapes.

Using a potato peeler, peel the cucumber into ribbons. Put the vinegar and water into a pan along with the sugar and 1tsp salt. 

Heat gently until the sugar dissolves. Add the cucumber and remove from the heat. Stir in the dill and set aside. 

To make the mousse, place the smoked salmon, a little at a time, into a food processor with the cream cheese, double cream, lemon juice, a pinch of salt and some black pepper. 

Whizz for 20-30 seconds to a coarse paste. Place in the fridge until needed. 

When ready t

o serve, put a quenelle of mousse and a spoonful of pickle onto plates (leftover pickle can be stored in a jar for up to a week). 

Serve with toasted sourdough bread. We shaped ours into crowns using a cookie cutter or you could simply cut into triangles.

Matthew Jukes’ wine pairing:  Super with salmon

2021 Black Chalk, Dancer In Pink Rosé England (£19, blackchalkwine.co.uk) 

This is the most beautiful new vintage English rosé I’ve tasted. The delicacy of its rose blossom and red cherry notes makes it a thrilling match for the delicate salmon mousse recipe.

ROAST BRITISH BEEF & GRANNY’S YORKSHIRE PUDDINGS 

You can’t go wrong with British beef and Yorkshire puds, which my granny taught me how to make. 

Serves 8-10 

  • 1.5-2kg (3lb 5oz4lb 8oz) beef fillet (or use rump) 
  • Salt and pepper
  • 2tbsp treacle 
  • A small bunch of thyme and parsley, chopped 

For the Yorkshire puddings 

  • 8 eggs 
  • 225g (8oz) plain flour 
  • 600ml (1pt) milk 
  • A pinch of salt 
  • 100g (3½oz) beef dripping ,

For the potatoes 

  • 1kg (2lb 4oz) Jersey Royals, scrubbed 
  • 100ml (3½fl oz) olive oil 
  • A pinch of sea salt 

For the gravy 

  • 100ml (3½fl oz) red wine 
  • 50ml (2fl oz) Madeira 
  • 400ml (14fl oz) beef stock 
  • A knob of butter 
  • 1tsp each Bovril and Marmite 
  • 1tbsp gravy granules (I used Bisto) mixed with 75ml cold water 

To serve 

  • Carrots and green beans, cooked 

Combine the ingredients for the Yorkshire puddings (except for the dripping) in a jug, cover with clingfilm then chill for a good few hours or ideally overnight. 

For the beef, preheat the oven to 200°C/fan 180°C/gas 6. Sear the beef in a large non-stick pan then transfer into a roasting tin and season. 

COOK’S TIP 

You can also make the Yorkshire pudding in one big roasting pan – simply cut into large squares to serve. 

Brush the treacle all over the meat and press the herbs over the top. Roast for 25-30 minutes for medium-rare or 10 minutes longer until done to your liking.

Leave to rest while you cook the potatoes and Yorkshire puds. Keep the pan juices for the gravy. 

Add ½tsp of dripping to each of the holes of a 12-hole muffin tin (or 2 x 6-hole tins). Pop in the top of the oven and heat until smoking, then pull out the tray and pour the Yorkshire batter into each muffin hole.

Bake for 30-40 minutes until well risen and browned. 

Tip the potatoes into a roasting tray, drizzle with the rest of the dripping and the oil then roast for 40-50 minutes, turning after 30 minutes to ensure they brown evenly, then sprinkle with sea salt. 

Meanwhile, for the gravy, heat the roasting pan with the beef juices on the hob. Add the wine and Madeira. 

Bring to the boil, then simmer until reduced by half. Add the stock. Bring back to the boil, then simmer until reduced by half. 

Stir in the butter, Bovril, Marmite and gravy granules mix. Heat through, pour into a serving jug and serve with the beef, Yorkshires and cooked vegetables. 

Matthew Jukes’ wine pairing: Brilliant with beef

2020 Running With Bulls, Tempranillo South Australia (£8, Tesco)

I cannot think of a Rioja – made from the same grape, tempranillo – that comes close to this Aussie red for the cash. The supremely ripe fruit and delicious, energetic finish are perfect with this roast beef and Yorkshire pud feast. This is elite winemaking at an everyday price.

LOBSTER AND CRAB COCKTAIL WITH MELBA TOASTS 

For a special occasion, I’ve elevated a true classic with some fabulous cooked lobster and fresh crab, which you can find at larger supermarkets. 

Serves 8 

For the mayonnaise 

  • 2 egg yolks 
  • 1tsp Dijon mustard 
  • 300ml (10fl oz) vegetable oil 
  • 1tsp Worcestershire sauce 
  • 4 dashes of Tabasco sauce 
  • 25ml (1fl oz) brandy 
  • 75g (2¾oz) tomato ketchup 
  • Sea salt and freshly ground black pepper 
  • 2 lemons; juice of 1 and 1 cut into wedges, to serve

For the cocktail 

  • 2 butterhead or little gem lettuces, shredded 
  • 400g (14oz) fresh white crab meat 
  • 400g (14oz) cooked lobster, chopped 
  • 1 punnet of mustard cress 
  • ½tsp cayenne pepper (optional) 
  • 8 to 10 medium slices of white bread 

To make the mayonnaise, place the egg yolks and mustard in a food processor and blend until pale and creamy. With the motor running, pour in enough oil, in a steady stream, until thick. 

COOK’S TIP 

If you prefer a more traditional version of this dish, replace the lobster and crab with cooked langoustines or king prawns 

Then add the Worcestershire sauce, Tabasco, brandy and ketchup. Check the seasoning, add lemon juice to taste and mix well. 

Divide the lettuce between the serving glasses. Add the white crab meat and lobster to each and top with a few dollops of the dressing. 

Season and top with cress, a pinch of cayenne, if using, and an extra squeeze of lemon. 

To make the melba toasts, put the bread onto a baking tray and toast under a hot grill on both sides. Remove the crusts and slice through horizontally, then cut into triangles. 

Return to the grill and brown the untoasted sides until golden. Serve with the cocktail and lemon wedges.

Matthew Jukes’ wine pairing: Lovely with lobster 

NV Codorníu, Cava Spain (£8, reduced to £7 until Tuesday, Sainsbury’s) 

There’s no shortage of expensive sparkling wines out there, but I’ve tracked down this keenly priced beauty for you. Strident and refreshing, it has a keen edge that cuts through the creamy lobster and crab cocktail with style. 

PLATINUM JUBILEE COCKTAIL 

The Queen is said to enjoy Dubonnet – cheers, Ma’am! 

Serves 1 

  • 50ml (2fl oz) Dubonnet
  • 25ml (1fl oz) gin 
  • Ice cubes 
  • Thin lemon wedge 

Mix the Dubonnet and gin in a cocktail shaker with ice. Pour into a glass with a lemon wedge.

COOK’S TIP: You could also serve this with a slice of orange, or replace the gin with sparkling white wine or other fizz.

CHOCOLATE AND CHERRY CAKE 

This is a delicious and easy chocolate cake which you can make at the last minute and top with the British cherries that are just coming into season. 

Serves 8 

  • 4 medium eggs 
  • 125g (4½oz) caster sugar 
  • 1tsp vanilla bean paste 
  • 100g (3½oz) plain flour 
  • 25g (1oz) cocoa powder, sifted, plus extra for dusting 

To decorate 

  • 4-6tbsp cherry jam 
  • 500ml (18fl oz) double cream 
  • A handful of cherries (around 12), stalks on 

COOK’S TIP 

You could also top the cake with other fruit such as raspberries and strawberries, which go perfectly with chocolate. 

Preheat the oven to 200°C/fan 180°C/gas 6 and line 2 x 20-22cm cake tins with greaseproof paper. 

In a large bowl, whisk the eggs, caster sugar and vanilla paste to the ribbon stage – when you lift the whisk, the mixture should fall off it slowly, forming a ribbon that holds its shape. Fold in the flour and cocoa powder, then pour the mixture into the prepared tins. 

Level the top with a spatula and bake for 18-20 minutes until the top is springy to the touch and a skewer inserted into the centre comes out clean. Remove and leave to cool for 5 minutes, before turning out onto a wire rack. 

Spoon the jam all over the top of one cake. Whip the cream to soft peaks, then pipe or spoon all over the jam. 

Place the other cake on top, and top with the cherries. Dust with cocoa and serve immediately.

Matthew Jukes’ wine pairing: Choose with chocolate

2018 finest Amarone della Valpolicella Veneto, Italy (£18, Tesco) 

Top-class Amarone’s two classic wine tasting notes are dark chocolate and black cherries, so it’s a match made in heaven for this most indulgent of cakes. Deep, powerful and heady, it is worth every penny with its luxurious, long and striking flavour. 

MY QUEEN OF PUDDINGS 

For this special occasion, I have to include a Queen of Puddings – a very simple, traditional British dessert that I remember having back in 1977 when I was a lad! I’ve made individual puddings, but you could also make it in one large dish. 

Makes 6 

For the base 

  • 570ml (1pt) full-fat milk 
  • 25g (1oz) butter, plus extra for greasing 
  • Grated zest of 1 lemon 
  • 50g (1¾oz) caster sugar 
  • 3 egg yolks, beaten 
  • 75g (2¾oz) fresh breadcrumbs 
  • 12tbsp raspberry jam 

For the meringue 

  • 3 egg whites 
  • 200g (7oz) caster sugar 

Warm the milk in a pan over a gentle heat. Add the butter, lemon zest and sugar, stirring until dissolved. 

COOK’S TIP 

Make sure the bowl is clean, dry and free of grease when you whisk the egg whites as this will affect the meringue. 

Whisk in the egg yolks and sprinkle in the breadcrumbs. Leave to stand for around 10-15 minutes so the breadcrumbs absorb the liquid.

Preheat the oven to 170°C/fan 150°C/ gas 3 and grease 6 ramekins (approx 175ml/6fl oz) and place on a baking sheet. 

Ladle the cooled custard into the ramekins. Bake for around 15 minutes or until the custard is just set, then remove to a baking tray and leave to cool. 

Spoon 2tbsp of jam into each dish. 

To make the meringue, add the whites to a dry, clean bowl and whisk until soft peaks form. Gradually add the sugar, a spoonful at a time, and whisk until shiny and smooth. 

Spoon into a piping bag and pipe meringue kisses over the top of each jam-filled ramekin.    

Return the puddings to the oven for 15-20 minutes or until the meringue is crisp and the top is slightly browned (or you can pop them under a hot grill for 6-8 minutes). 

Matthew Jukes’ wine pairing: Perfect with pudding

2021 Brachetto d’Acqui, Contero Piemonte, Italy (£19.95, oldbridgewine.co.uk) 

This is one of the rarest and most intriguing sparkling wine styles, similar to a sweet, red cherry-flavoured red that’s said to have been given to Cleopatra by Julius Caesar! Although I doubt it has ever been teamed with Queen of Puddings before, this is an inspired pairing. 

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