I hope everyone is continuing to ride the blissful wave of energy Spring brings. I, for one, am forming good habits all over the place, whoever thought a clean house and an empty laundry basket were actually achievable?! In keeping with the theme, May brought the wonderful Ten Mile Menu back to our doorstep, the very best organic veg, meat, milk and eggs the Chiltern Hills have to offer. After getting over the initial shock and general state of chaos motherhood brings, just 16 short months later I am all set to get back in that kitchen, pick up my jar of scratch, and get cooking.
Enter ‘The May Menu’, each week in May I’ll be sharing with you some seasonal recipes from the contents of my veg box. This week a beautiful bundle of ruby red rhubarb nestled in a brown paper bag arrived in my kitchen. Visions of crumble and custard danced in my head, something hearty and warming to quell the snowy chill! Who knew Summer would make a prompt arrival just a few short days later, so my plans changed. Enter Rhubarb Bread. This is based on a recipe from Jack Monroe, following her style I adapted to suit the contents of my pantry (Watch her video here).
350g plain flour
1 heaped tsp bicarbonate of soda
Juice of half a lemon
100g fresh rhubarb
1 tbsp sugar
- Preheat the oven to 180°C
- Squeeze the lemon juice into the milk and let it curdle (this saves valuable pennies as buttermilk is expensive, however it felt a tad criminal to do this to our delicious Laceys Milk!)
- Chop the rhubarb and sprinkle the sugar over.
- Combine the flour and bicarb and mix in the rhubarb.
- Make a well and pour in the curdled milk (yum!) and stir until a dough forms.
- Too sticky add flour, too stiff add milk, simple!
- Either pat the dough into a round and pop it on a baking sheet or stick it in a floured loaf tin.
- Sprinkle the top with flour and give it a slash and chuck it in the middle of the oven for 40min.
Hey presto, a deliciously crusty soda bread with little rhubarb gems. I like mine with a lick of butter and smothered in jam but I have it on good authority it’s also delicious topped with smoked mackerel and a drizzle of honey.
Enjoy dear ones, if you make it be sure to tag us in your photos over on Instagram @fifi.and.florence.
In the meantime, pop the kettle on and tell me tales of your favourite seasonal eats…
-Fifi & Florence x