Bacon, Lettuce, Asparagus and Tomato Sandwich (The BLAT)

I know that the old 'eat seasonal and local' phrase has become an over-used mantra to some people, and I also know that this philosophy is a difficult one to stick by when you are struggling with a large family and little money. So I choose to use it wisely and with caution when teaching; some people simply cannot follow the foodie idealist way of life and I can sympathise.

However, there are certain products that I feel so strongly about that I almost urge the nation to buy them when they are in season. Products that are in such abundance that you would be a fool to not make the most of their short window of growth.

At the moment asparagus and rhubarb are everywhere and I'm being given both of these vegetables on a regular basis from kind mates and family. I'm cooking with and eating rhubarb almost every other day and there are only so many crumbles a portly gent is allowed to consume in a week. So more rhubarb recipes, both sweet and savoury, will be appearing soon.

The best asparagus is almost at an end and this 'King of the vegetables' should be treated with great respect. My favourite way is to simply roast them in a little olive oil and balsamic and eat with a few shavings of Parmesan, Cheddar or crumbly Lancashire. Another great thing to do is team them up with some quality bacon in a kind of BLT or 'BLAT' which becomes a sandwich to beat all sandwiches. Probably the best sandwich in the world? I would say.

Bacon, Lettuce, Asparagus and Tomato Sandwich (The BLAT)
Feeds 2

4 pieces of thick white bread
8 asparagus spears, trimmed
1 tbsp olive oil
1 tbsp balsamic vinegar
Salt and pepper
4 tbsp quality mayonnaise
1 tbsp wholegrain mustard
8 slices of good smoked bacon
A handful of sun dried tomatoes in olive oil or 2 tomatoes thinly sliced
Lettuce leaves

1 - Pre-heat the oven to GM6/200C. Put the asparagus onto a baking tray and toss in the olive oil and balsamic vinegar with a little seasoning. Roast for 10 minutes.
2 - Grill the bacon until crisp and golden. Reserve on kitchen towel.
3 - Lightly toast the bread.
4 - Mix the mayonnaise with the mustard and spread liberally onto the toasted bread.
5 - Layer the bread with lettuce, hot bacon, asparagus and tomatoes and devour.

Rhubarb and Ginger Ice Cream

I’ve always avoided buying an ice cream maker for one reason only. I reckon that I would make a new ice cream at least once a week and that would do nothing for the old love handles. Unfortunately I’ve found a way of making perfect ice cream that doesn’t involve an expensive ice cream maker.

We have been experimenting with different flavoured ice creams for some time now using the patient method of freezing your ‘custard’ in a sealed container and freezing, remembering to churn the mixture at least every hour to help the ice crystals evenly distribute. Pain staking and easy to forget, you inevitably end up with a solid lump that needs a good 30 minutes of thawing. No good when you have children demanding the fruits of their labour NOW!

Cerys and I took a load of rhubarb from the garden and stewed it in honey and stem ginger, a difficult task when you have a ginger addicted daughter trying to eat whole stems and licking the sticky syrup dribbling down her arms. Once cooled, I could safely hand the reigns over to the little one for stirring in yoghurt and cream before sealing and freezing.

And the magic bit? Blitzing it in a food processor to make the most perfectly smooth rhubarb and ginger ice cream. Don’t forget to reserve some of the pink rhubarb syrup to make your own ‘monkey’s blood’ as we Geordies affectionately call it.

Rhubarb and Ginger Ice Cream

300g rhubarb, cleaned and chopped into chunks
100g honey or sugar
3 stem gingers and a little syrup to taste, roughly chopped
150ml natural yoghurt
100ml double cream

1 – Put the rhubarb, honey or sugar and a little water into a saucepan. Bring to the boil then simmer for 10-15 minutes until the rhubarb has broken up. Allow to cool.
2 – Remove a little of the pink syrup with a tablespoon and reserve. Stir in the stem ginger and syrup.
3 – Put the yoghurt, cream and rhubarb into a large bowl and beat thoroughly with a wooden spoon. Pour into an airtight container and freeze until frozen.
4 – Remove and put into a food processor. Blend until smooth. Scoop into cones and drizzle on the rhubarb syrup.