1. Tracklements Pear & Perry chutney. If you're feeling a bit jaded by the world of condiments, this is one for you. It's much lighter tasting than a traditional chutney, which I often feel can be rather overpowering in its flavour and end up masking the ingredient you want it to complement. Made with British pears and a 'generous dash' of Perry (pear cider), this chutney is lovely and sweet with a delicate fruity flavour and lots of nice textures - tender pieces of onion and juicy sultanas that burst in the mouth, plus a little kick from mustard, ginger and cinnamon. Tracklements recommend pairing it with salty cheeses like mature cheddar or Pecorino; I found it worked beautifully with a mild goat's cheese. I'd also suggest serving it with cold meats, particularly pork.
2. Café No. 8, York. My boyfriend and I stumbled upon this fantastic cafe/restaurant when we visited York back in October. I returned again last week, with fond memories of a truly gorgeous sandwich I'd eaten. It was no ordinary sandwich - the bread was a thick, doughy flatbread, encasing soft chunks of goat's cheese and marinated artichokes. The lovely oil from the artichokes soaked into the dough and covered my fingers, leading to many messy but sublime mouthfuls.
This time I had a sort of bruschetta featuring an unlikely combination of ingredients: goat's cheese, rhubarb chutney, lemon oil, and fresh figs. I'd never have thought of pairing all those together, considering it overkill, but it worked harmoniously and was so good. For dessert, one of the best cheesecakes I've ever had. The ratio of biscuit base to creamy filling was nearly 1:1, which is the holy grail of cheesecakes and one as elusive as it is wonderful. There was a thick, creamy topping, quivering slightly but still holding its shape, a topping of gooseberry compote - I bloody love gooseberries - and - it gets better - crumble. Thick shards of buttery crumble, scattered over the top. Just in case this wasn't decadent enough, the whole thing was drizzled with cream. I absolutely devoured it and am still thinking about it a week later.
So it's lucky that I'll be moving to York in October to embark on a three-year PhD. I have a feeling this place is going to be my regular haunt. If you're in the area, do visit - you won't be disappointed.
3. South African fruit. I was lucky enough to be sent a gorgeous hamper of plums and nectarines from South African Fruit recently. South Africa, with its Mediterranean climate and quality soil, has a thriving fruit industry that produces nectarines, peaches, plums, apples, pears and grapefruits. I've seen South African produce in shops and supermarkets but never really thought twice about it, until now.
The fruits arrived nestled in wrapping, beautifully cosseted and snug in their little basket. I could smell their perfume as soon as I opened the box. Normally a bit sceptical about imported fruit - especially plums and nectarines which have a tendency to be a bit woolly and bland even when home-grown - I found these ripe, juicy, and fragrant. I usually like to post a recipe featuring products I've been sent, but I'm afraid in this case I didn't want to do anything more than eat the fruit. It was so delicious and perfect on its own that I couldn't bring myself to adulterate it in any way. Next time you're in the fruit aisle of the supermarket, have a look for the South African fruit and enjoy a little taste of summer in the cold winter and spring months.
4. Smoked quail eggs. I found these at the East Anglia food festival a couple of months ago and oh, are they addictive. Can't imagine a smoked egg? Imagine eggs and smoky bacon. There's all that rich, meaty smoky flavour, yet without the bacon. They're utterly fabulous and so moreish, giving a rich flavoursome bite to anything you pair them with. I used mine in a potato salad, with celery, dill, cucumber, broccoli and green beans, all in a tangy mustardy vinaigrette. It was one of the best impromptu meals I've ever made, with the eggs the real star of the show. If you ever see smoked eggs, or know someone with a smoking kit, get your hands on some and be amazed.
5. Thinly sliced fennel. Although not so cool when it causes you to lose the tip of a finger, fennel shaved wafer-thin on a mandolin is my current vegetable of choice for meals. I love coating it in a vinaigrette of olive oil, mustard and lemon juice and tossing with smoked mackerel and segments of blood orange, or with cooked salmon and pomegranate seeds. It's also wonderful mixed with thin slices of pear and pomegranate seeds - I ate this with a veal burger, and the combination was heavenly.
Prepared this way, with a little acidity to sharpen it up a bit, fennel is fabulous with all sorts of protein - smoked fish (mackerel, trout and salmon), smoked meat, cooked meat of all varieties but especially lamb, beef and chicken, fish in general (oily or white) - and also with cheese (mozzarella, feta and goats' work particularly well). Add something to give it a bit of fruity bite, like orange or grapefruit segments or slices of apple or pear, and you have lunch or dinner in almost an instant. It has a pleasant crunch that makes it infinitely refreshing, and a lovely mild aniseed flavour that is the perfect foil to rich meat, fish or cheese. Plus its pale green tendrils look beautiful in salads.