ANYONE with a green finger or a greenhouse will know that this is the time of year when we see a considerable splurge of produce, from beetroot to tomatoes.
This can be a difficult time for producers as they can have so much of one produce that they cannot sell it all, which is where we chefs have to become inventive.
In order to support producers and embrace the seasonal produce, we have to come up with new recipes showcasing the fresh produce available.
This week's recipes are two that I like to cook at home when using up leftover tomatoes.
At this time of the year, I also prepare pasta sauces and chutneys on the stove, which I bottle up and freeze to enjoy later in the year.
:: For more information about free cookery demonstrations at Waterman Cookery School, visit www.waterman.house
TOMATO AND FETA FLAT BREAD
Flat bread:
250g plain flour
1tsp salt
2tbsp olive oil
150ml warm water
1 knob butter, melted
1 clove garlic, crushed
4 stalks parsley, destalked and finely chopped
Toppings:
8 cherry tomatoes, halved
1 large pepper, thinly sliced
Handful green olives, destoned and halved
1 packet feta, crumbed
1 handful rocket
METHOD
Mix all of the ingredients in a bowl until it forms a dough.
Remove from the bowl and knead on a lighty floured surface until smooth.
Roll the mix into a cylinder shape and cut into 8 pieces which you will then roll out into a flat disc shape. You do not want the mix to be bigger than the pan you intend to cook this in.
To cook, place on a very hot pan and once slightly charred turn over, cooking for no more than two minutes on each side.
Use a nonstick pan and do not add any oil.
As we are putting toppings on this, you can warm through the oven to melt cheese or heat the toppings. This is best done in a very hot oven for a quick blast.
The toppings for this flat bread are a mix of tomatoes, olives and feta all mixed together and placed on top.
Once cooked, quickly sprinkle with a handful of rocket and serve on a board.
CLAMS WITH SHERRY AND GARLIC
(Serves 4 as a starter or lunch)
4tbsp olive oil
4 cloves garlic, crushed
1 pinch saffron
1tbsp smoked paprika
150ml dry sherry
1 tin chopped tomatoes
2tsp sherry vinegar
1kg fresh clams
1 bunch flat leaf parsley, stalk removed and chopped
Sea salt
Black pepper
Fresh crusty bread
METHOD
Start by heating a frying pan (which has a lid) on the hob on a medium heat and add in the oil, garlic and the spices.
Cook on a gentle heat for a minute, ensuring that it does not burn.
Add in the sherry, tomatoes and vinegar and season with salt and pepper. Increase the heat and allow to bubble for five minutes.
Wash the clams under running cold water and discard any that are already open or do not close to the touch.
Add the washed clams to the tomato in the pan. Put the lid on and cook for two to three minutes shaking the pan from time to time.
Take a peek under the lid and all the clams should be opened (discard any that have not).
Taste and add seasoning of salt and pepper if required.
