Wealden Times | WT265 | June 2024 | Education Supplement inside

Serving up
Summer
Charlotte Butterworth, a.k.a @theneedy.greedy, celebrates some of the
finest local British produce in three recipes she’s designed to spotlight their
extraordinary flavours to the very best effect Photographs: David Merewether
Free range beef &
blue cheese salad
This hearty salad showcases the incredible
5 week dry aged beef from my local farm
and butcher, Paley Farm. The addition of
Kingcott Blue Cheese from the neighbouring
farm complements the beef perfectly.
This is a salad, so don’t stress about the
exact quantities, tweak to your taste.
• 1 large piece of good steak – I used sirloin
• 1 quantity of roast beetroot
(see recipe on next page)
• 100g (approx) of good crumbly blue cheese
• 1 bag of salad leaves – I buy Kent
grown from my local farm shop
• cherry tomatoes – halved and roasted
for 30 mins in olive oil at 180°C (or you
can use jarred sun-dried tomatoes)
For the balsamic dressing:
These measurements are guidelines
only – you may prefer your dressing
more oily, vinegary or sweet
• 150ml extra virgin olive oil
• 50ml balsamic vinegar
• 1 tsp runny honey
• 1 tsp wholegrain mustard
• small clove of garlic, crushed
• ½ tsp Maldon sea salt and
crushed black pepper
1. Put all the dressing ingredients in a
jam jar and shake like crazy. It should
emulsify to produce a thick sauce.
Taste and tweak to your taste.
2. Season the beef with salt and pepper,
sear it on all sides to get a lovely rich
colour. If it is a thick piece, place in the
oven. I use a meat thermometer to let the
centre reach 60°C. Allow to rest for at
least 20 mins. Carve into thin slices.
3. Arrange the leaves on a platter, place the
beef and roast beetroot on top, crumble over
the cheese and dot over the roast tomatoes.
When ready to serve, season with a little
extra salt and pepper, drizzle over the dressing
and some balsamic glaze for stripes!
New potatoes with
peashoot pesto
Serves 6 as a side
These peashoots are grown locally by
Ro-gro, and they make an incredible
pesto that tastes so fresh. Mix with
cooked seasonal British new potatoes,
and serve warm or room temperature.
For the pesto:
• 60g peashoots
• 60g Parmesan
• 40g cashews
• 1 garlic clove
• 30ml extra virgin olive oil
• the zest of half a lemon (optional)
• 750g baby new mini potatoes
1. Pop the peashoots, cashews and garlic in
a food processor. Add the Parmesan (I used
the grater attachment on the processor).
Blitz together and drizzle in the oil while
the blade is running. Have a taste and check
the consistency, you may want to add some
water. Keep in the fridge until needed.
2. Halve the potatoes and boil in plenty of
salted water until tender. Drain. Stir through
the pesto. Add some extra olive oil if needed.
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