EATING with the seasons benefits the environment, your purse and your health. Carmel Thomason asks two celebrity chefs for their favourite dishes using the best of local produce this summer.
Roast Haddock & Cherry Tomatoes with Mint & Pea Risotto -
By Amanda Grant
(Serves 6)
Preheat oven to 200C
Heat a large heavy-based saucepan, add oil and butter then onion and garlic and cook gently for 10 minutes or until just softening. Increase heat, add the rice and cook for a few minutes until the rice is shiny and opaque.
Add wine and boil rapidly for 1 minute to evaporate the alcohol, stirring constantly. Lower heat and add hot stock a ladleful at a time allowing rice to absorb the stock before adding more (this will take about 15-20 minutes). Meanwhile, rub a little oil over a heavy-based baking tray and lay fish skin-side down on it.
Lie tomatoes on their vines alongside the fish and roast for 10-15 minutes until fish is just cooked through.
Add peas to risotto about 3-4 minutes before the end of the cooking time. Take off the heat, add fresh mint and Parmesan, season to taste, cover and leave for 2 minutes.
Serve with the fish and tomatoes.
Ingredients: 6 fillets haddock (approx 200g each); 6 bunches of tomatoes on the vine; 30ml olive oil; knob of butter; 1 finely chopped onion; 2 cloves finely chopped garlic; 400g risotto rice; 150ml white wine; 1 ½ litres vegetable or chicken stock; 450g fresh peas popped out of their shells; large handful fresh finely chopped mint; 25g freshly grated Parmesan.
Hearty Summer Scot Pot Pie -
By Ross Burden
(Serves 10)
Line a greased, loose-bottomed 20cm tin with pastry, reserving a circle to fit the top.
Fry onion and garlic in the oil and when softened add courgettes.
Continue to cook for up to 10 minutes, turning constantly to evaporate excess liquid and adding a little more oil if necessary. Reserve a teaspoon of the egg then break ricotta into the remaining eggs, season and mix well.
Shred mint and fold through mixture.
Add beans and contents of frying pan, mix very well.
Tip mixture into lined tin and cover with circle of pastry.
Make a small hole in top and crimp edges to seal. Glaze top with reserved egg.
Bake at 180C for 1 ½ hours and check for "doneness" - a skewer should come out hot after 20 seconds in middle of the pie.
Ingredients: 350g ready rolled puff pastry; 1 large onion, finely chopped; 2 cloves garlic, finely chopped; 45ml olive oil; 6 large firm courgettes, halved lengthways and sliced into 0.5cm slices; 200g fresh and blanched broad beans; 30g fresh mint leaves; 250g ricotta; 6 eggs, lightly beaten; 150g freshly grated Parmesan.