Marcus Everyday. Marcus Wareing

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СКАЧАТЬ brandy

      1 Preheat the oven to 210°C/190°C fan/gas 7.

      2 Place the honey in a roasting tray just large enough to fit the pear quarters in a single layer (about 20 × 20cm). Put the dish in the oven for 5 minutes to warm the honey, then add the pear quarters and thyme and return to the oven for 15–20 minutes, until the pears are golden and cooked through. Remove from the oven, carefully lift out the pears and set them aside. Scrape the honey into a bowl, removing the thyme sprigs and set it aside, too.

      3 Add 2 tablespoons of the baked honey to the melted butter in a bowl, along with the salt, and mix well.

      4 Take one sheet of filo pastry and brush it with the honey butter. Repeat with the remaining sheets and lay them on top of each other. Cut the large rectangle into 8 equal squares and gently scrunch up the edges of each layered piece. Place them on a baking tray and bake for 8–10 minutes until golden and crisp.

      5 In a large bowl, whisk the mascarpone until smooth. Add the double cream, brandy and 2 tablespoons of the baked honey and whisk together until stiff.

      6 To serve, place 2 pastry pieces on each plate then add the baked pear quarters. Dollop with the mascarpone and drizzle over the remaining baked honey.

       MARCUS’ TIP:

      Filo pastry is a great ingredient to have on hand in the freezer. You can use it for a speedy pie in winter, or for a summer quiche.

       Harvest Preservation

      When you have an abundance of fruit or vegetables from the garden it is sometimes hard to know what to do with it all if it is too much to get through in your daily meals. Preserving is something we chefs do quite a lot. It’s wonderful coming across a little jar of wonder a month or two down the line when the fresh ingredient is no longer available. And preserved foods tend to just get better and better the longer you keep them. They look great on the kitchen shelves, too – just like a good cookbook. The methods of preservation below detail ways to ensure you can maximise the use, and enjoyment, of seasonal produce. It also means a lot less waste, and plenty to look forward to throughout the year.

      For any form of preservation, you will need clean, sterilised glass jars, with clean lids. I find the best way to do this is place the clean jars in an oven, at 140°C/120°C fan/gas 1 for 10 minutes. Clean any non-ovenproof lids and rubber seals separately in hot soapy water, then rinse and dry. Remove the jars from the oven and allow to cool slightly before filling and sealing.

      The recipes that follow are meant as guidelines so you can adapt them according to what you have a lot of, or flavours you enjoy. Garden herbs, spices and citrus peel are all great things to add to any of the recipes below.

       FERMENTING

      Fermentation is an age-old preservation method that has had somewhat of a resurgence of late. It’s a little more adventurous, and is something everyone should try. It’s good for your gut, too. A lot of items we consume daily are actually a product of fermentation, such as cheese and wine. Kimchi is Korean in origin and is a spicy, fermented cabbage. It is great to shred up and use in salads, on burgers, in frittatas and in toasted sandwiches.

      Best for fermenting

      Cabbage, Cauliflower leaves, Fennel, Lettuce, Kale

       Fennel Kimchi

       MAKES: AROUND 1KG | PREPARATION TIME: 20 MINUTES, PLUS 2 WEEKS’ FERMENTATION

      2 garlic cloves, grated

      15cm piece of fresh ginger, peeled and grated

      1 tsp demerara sugar

      2 tbsp gochujang paste

      3 tbsp rice wine vinegar

      1 tbsp table salt

      3 fennel bulbs (about 900g), cut into 5mm-thick slices

      1 Put all of the ingredients, apart from the fennel, in a blender or food processor. Blitz until well combined and a paste has formed.

      2 Using gloves, massage the paste into the fennel for at least 4 minutes.

      3 Pack the fennel kimchi into sterilised jars and seal with a lid. Leave to ferment at room temperature for at least 2 weeks before eating. The longer you leave it the more developed the flavour will become. To stop the fermentation, place in the fridge.

       PICKLING

      Jars of pickled produce not only look beautiful, they are also a very tasty thing to have on hand all year round. Always ensure what you are pickling has been thoroughly washed and that all the pieces are of an equal size. I recommend a minimum pickling time of 14 days, but up to 1 year will yield flavoursome results. Make sure you evenly distribute the bay leaves and peppercorns, and any other flavourings you use, between the jars. And always ensure the lids are properly sealed, to prevent any spoilage, along with storing the jars in a cool, dark place.

      Best for pickling

      Cucumber, Beetroot, Cauliflower, Beans, Cabbage, Rhubarb, Carrots

       Pickled Cucumbers

       MAKES: AROUND 700G | PREPARATION TIME: 10 MINUTES, PLUS CURING AND PICKLING | COOKING TIME: UNDER 5 MINUTES

      2 small cucumbers (about 200g each), washed

      4 tbsp rock salt

       FOR THE PICKLING LIQUOR

      250ml white wine vinegar

      55g demerara sugar

      ½ tsp caraway seeds

      6 black peppercorns

      6 dill sprigs

      1 Cut the cucumbers in half widthways, then each half lengthways into four. Put them in a dish, sprinkle them with the rock salt and leave for 2 hours. Wash off the salt and pack into a sterilised jar.

      2 Put all ingredients for pickling liquor, apart from the dill, in a medium saucepan and bring to the boil. Simmer for 2 minutes, to dissolve the sugar, then remove from the heat and add the dill.

      3 Pour the hot pickling liquor over the cucumbers and seal with a lid. Leave for at least 2 weeks before eating. They will keep for a good few weeks in the fridge once opened.

       JAM-MAKING

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