Simon decided to go with a local theme for last week’s dinner club and went as far as to despatch me to pick some nettles from the park opposite our flat.
But firstly – we did our usual Ready Steady thing with 5 random ingredients. Matt helpfully provided 6 eggs, some lovely buffalo mozzarella, cherry tomatoes, chorizo and a packet of watercress. I think he may have had spain on the brain. <– poetry! This however, proved absolutely no challenge at all to our intrepid chef and Simon produced a chorizo fritatta served on a bed of mozza, tomato and watercress salad. Delicious.
We then moved onto this main course. A properly local pork fillet (from the new and trendy butchers (Ruby & White) on Whiteladies road, stuffed with mushrooms and wrapped in bacon. Topped with some apple slices from some local Somerset apples. This was all served on a bed of pearl barley, a nettle & watercress puree and some sweetcorn. The sweetcorn cut through the earthyness of the pork and mushrooms. The nettle puree was truly terrible and I left mine decorating the plate.
But to be honest, Simon’s trio of Local Desserts were really the highlight of the show. Mini summer fruit crumbles, cider and apple jelly and mini Bakewell Tarts all combined to be a total overload of sugar, fat and amazingness. Endlessly amazing. The mini Bakewell tarts were totally the nicest thing I have tasted for a long time and were light and sweet and just right.