This month we’re starting a regular blog that will include my current favourite drinks, dishes and ingredients.
It’ll include local wines, beers, produce and recipes as well as more exotic imports – or anything else that catches my eye!
Bathtub Gin. If you haven’t given this stuff a go, you really really should. Professor Corneluis Ampleforth has really outdone himself on this one. It’s made using the traditional method of Cold Compounding.
The spirit is infused with a wide variety of interesting spices and flavours including juniper, orange peel, cinnamon, cloves and cardamom. It’s made in a copper pot-still in ultra small batches, each a little unique.
It’s an interesting, slightly botanical flavour – extremely drinkable on its own or as part of a cocktail.
We were recently treated to a tasting on our terrace at Thackeray’s and it was very popular indeed.
At this time of year, it can’t be anything but Kentish cherries. They are by far the best in the world.
I personally love to treat myself by buying a bag whenever I see a roadside farm stool – eating them straight out of the bag and spitting the pips out the window.
But they’re not just great to eat on their own, they are wonderful to cook with…
This month, I’m giving out the recipe to one of my favourite summer treats – Warm Kentish Cherry Clafoutis.
- 250g stoned cherries (marinated in 100ml cherry brandy for 24hrs)
- 900g Double Cream
- 100g Milk
- 12 Egg Yolks
- 135g Sugar
- 1 Vanilla Pod (split and de seeded)
- Icing sugar to dust
- Dollop of clotted cream
- Blind Bake 1 sweet pastry tart ring 8 – 10” in diameter. Allow to cool, place the cherries on the bottom of the tart.
- Mix all other ingredients together and poor on top, making sure to cover all the cherries.
- Place into a pre-heated oven at 120 degrees C until the mix has set (around 40 – 45min.
- Dust with icing sugar and a dollop of clotted cream.
Hope you enjoy!