Two of my all time favourites are ready to harvest in the garden.

First - artichoke. The plant is magnificent and whilst the artichoke may be a little complicated to prepare & eat, the first taste tells you it was worth the effort. The following recipe for Artichokes with Lemon Mayonnaise is simple perfection. 

Second - raspberries. It’s hard to perfect a bowl of fresh raspberries but when there is a glut Raspberry & Whisky Cream makes a great Summer pudding

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Artichokes with Lemon Mayonnaise

serves 6

6 artichokes

1 large egg plus 1 yolk

1/4 teaspoon salt

300 ml olive oil

1 teaspoon white wine vinegar

freshly ground black pepper

juice & zest of 1 lemon

Remove all but 1cm of each  stalk.

Cut the top 1/4 off each leaf with scissors. This removes the spike at the tip of the leaf, which is really quite sharp!

Cook in boiling water for 15 - 30 minutes, until tender. Drain well and place on individual plates.

 

Pull off a leaf at a time and dip in lemon mayonnaise. Use your teeth to pull the flesh off the base of the leaf, throw away the rest of the leaf. Continue until you're left with the heart and the flowery thistle. Cut off the thistle  and discard then finally enjoy the heart dipped in the remaining mayonnaise.

 

Lemon mayonnaise

 

Combine the eggs and salt in a bowl and whisk well. Continue whisking as you drizzle the oil into the bowl in a slow steady stream, when the mixture begins to thicken add the white wine vinegar and then continue to drizzle in the oil whilst continuing to whisk. Finally add the lemon zest, juice and black pepper.

 

Raspberry and Whisky Cream

Serves 6

1¼ lb (600g) crowdie (a creamy soft Scottish cheese.  If you are unable to source crowdie use a 50/50 mixture of yoghurt and mascarpone)

1 oz (30 ml) whisky

2½ oz (60g) icing sugar

7 oz (200g) raspberries

2 tablespoons toasted oats

6 raspberries

 

Place the crowdie, icing sugar and whisky in a bowl and blend together. Spoon this mixture into serving glasses alternating with raspberries, finish with a layer of crowdie. Chill overnight.

Remove from the fridge, sprinkle over the toasted oats, pop a raspberry on top and serve.