I have to make an apology to the people of the North East. After opening my big mouth earlier this week to say how deliciously hot it has been up here of late, it is safe to say that the heavens have indeed been open ever since. Readers down south have left messages of jealousy, telling me how wet it is down there. Well, if it makes you feel any better my southern friends, we are now officially wet.
To make up for my mouthy mistake, I am absolutely delighted to say that coming very soon will be a magazine dedicated to North East food and drink. The magazine in question is called Flavour and yours truly is going to the Assistant Editor! After the quick demise of my last official writing project when Tastes Of Britain folded after only 4 months, this is fantastic news and my optimism has hopefully paid off.
Flavour has been a success in its birthplace of Bristol and Bath, and now we will finally have a magazine that will sing from the rooftops exactly what I have been banging on about for ages now; that the North East has amazing produce, passionate suppliers and that we can rival the very best that this country has to offer. The magazine launches in September so watch this space.
Back onto the food, and last night it was back down to earth with the remnants of the week’s leftover vegetables and our favourite 'scraps get together', bubble and squeak. A few spring lamb chops left to soak in thyme, garlic and lemon were the perfect lip smacking accompaniment. It had everything that easy no fuss food should have and the key to making the most of a simple yet special thing - Flavour.
Spring Lamb with Thyme, Lemon and Garlic
6 lamb loin chops
For the marinade
2 cloves of garlic
10 sprigs of thyme, leaves stripped
Juice of 1 lemon
2 tbsp olive oil
Salt and pepper
1 - To make the marinade, crush the garlic and thyme in a pestle and mortar or a food processor with a good grinding of salt and pepper until you have a green sludge. Mix in the lemon juice and olive oil.
2 - Put the chops into a bowl and pour over the marinade. Rub in and leave to sit for at least 1 hour.
3 - Heat up a frying pan until smoking, or heat up a grill to its highest setting. Cook the lamb chops without moving for 2 minutes each side until char-grilled but still pink inside. Leave to rest for 2 minutes.
4 - Serve with bubble and squeak or boiled potatoes and a simple salad, ensuring that your drizzle over the pan juices.