Best seasonal veg
PUBLISHED: 05:28 26 January 2015 | UPDATED: 07:44 26 January 2015
The Patch in Sheringham, a not-for-profit smallholding working with schools and the community, won the Best School Food Project award, sponsored by The Royal Norfolk Agricultural Association. Matthew Smith, its director, shares his tips on the best seasonal vegetables to serve – and how.
“Look for local, seasonal vegetables. We grow a lot in the winter period, including leeks, swede and carrots. You can’t beat slow-cooked leeks in butter during the festive period, they are a great accompaniment to any roast. But the most important veg at Christmas is the potatoes.
For the perfect roast potato, peel and cut the potatoes to the required size. Bring them up to the boil in a pan of lightly salted water and boil for one minute. Drain and allow the potatoes to stand in a drainer for a few minutes to steam dry. Return them to a dry saucepan and add self-raising flour. Make sure there is enough to coat all the potatoes. Place the lid on the saucepan and shake well for at least 20 seconds.
All the potatoes will have started to fluff up at the edges and will be coated in flour. Transfer into an oven tray of hot fat, goose fat if available, and roast on a high heat until golden brown and lovely and crunchy. The perfect roast potatoes to accompany any meal!”
The Patch, Sheringham Community Smallholding Project, Sheringham High School, Holt Road, Sheringham, NR26 8ND; 01263 822363; www.the-patch.co.uk