By Morley Hayes in News at Morley Hayes, Blogging | 13th September 2018
With summer almost at an end, temperatures starting to drop and the kids back at school, we’re looking forward to welcoming the autumn season with open arms. Not least because it’s the perfect time of year to get out and about foraging for the late summer bounty that the British countryside has to offer.
From popular blackberries and raspberries to lesser-known elderberries and rosehips, some of Britain’s most delicious autumn fruits can be found just minutes from our doorsteps if you know where to look. And the best thing of all? It’s completely free!
The blackberry, one of the best-known (and probably the most commonly seen) British berry is in season from July through to November and can be found in most woods, hedges and heaths. They’re at their best when they’ve turned a deep purple-black colour!
Easier to pick and less spiky than its cousin, British raspberries are available from June until November. They are thought to have originated in Eastern Asia, with us Brits starting to cultivate them in the middle ages. Nowadays, you should be able to find an abundance in mixed woodlands, clearings, or even on the roadside.
The elderberry is a common fruit that can be easily found in woodland and hedgerows, although you might not know what it is when you stumble across it. They are small, dark red-black berries that grow in clusters and can be added to other berries to add an extra element of deliciousness to crumbles, jams or pies.
Last, but not at all least, is the rosehip. You’ll find these small, berry-sized seed pods on a rosebush if you leave the spent flowers at the end of the season. Wild rose bushes are found in hedgerows, rough grass and scrubland and you can use the rosehips to make jellies, sauces, syrups or teas – but be sure to remove the inner seeds first!
As autumn is one of our favourite times of year at Morley Hayes, we’re celebrating with our next countryside walk on Sunday 14 October. Join us for a ramble around the Morley c...
By Morley Hayes in News at Morley Hayes, Blogging | 10th August 2018
It’s summer, and for most of us Brits, that only means one thing – barbeque time. With 2018 proving to be one of the hottest in years, we’ve probably consumed more burnt burgers than ever before. So, with the heatwave looking like its here to stay, we’ve compiled some ideas to jazz up your BBQ offering and really wow your guests this August Bank Holiday.
Let’s start with the classic BBQ staple – the burger. There are endless ways to create your perfect burger and of course, a multitude of possible fillings. At Morley Hayes, we believe there’s no better burger meat than beef. We like ours with melted cheddar cheese, fried onions and ketchup – simple but effective.
No barbeque is complete without a yummy kebab. The world’s your oyster when it comes to combinations, but you can’t go wrong with a simple lamb and mint kofta. Other kebab recipes include lamb with plum sauce and served with sour cream, or a honey-glazed pork and pineapple skewer that the kids will love.
A meaty BBQ nightmare is a thing of the past for the modern-day vegetarian, with more veggie recipes available now than ever before. Our favourites include delicious halloumi, tomato and aubergine skewers. Drizzle in olive oil and serve on warm crusty bread and you’ve got a dish for any time of the year.
There are a range of decent veggie burgers available in all supermarkets for a quick and easy meat-free alternative. But if you’d like to make your own, we recommend mushrooms, butter beans, sweet potato and pepper, along with avocado, as some of the best veggie burger ingredients.
For the sides, why not mix it up and change chips to sweet potato fries, a healthier alternative, cooked in the oven first and then smoked on the barbeque. Or, try some delicious miniature new potatoes or keep it simple with a corn on the cob, charred and dripping with butter.
If you’d rather not risk another burnt sausage or need a break from the BBQ, pop down to the M...
By Morley Hayes in News at Morley Hayes, Blogging | 11th July 2018
With England through to a World Cup semi-final for the first time in 28 years, football fever has well and truly swept the nation. And, since it’s being held in Russia this year, we thought we’d join in the fun by focusing on traditional Russian cuisine. Why not experiment and serve some of these authentic dishes at your next World Cup party? After all, they only come around once every four years!
Russia is a massive and hugely diverse country and as a result, so is its cuisine. Food varies from city to city and takes influences from Northern and Eastern Europe, Central Asia, Siberia and East Asia.
Here are just three Russian dishes you’d have to try if visiting the country, or that you could even make at home.
When temperatures in Russia drop (and they do, temperatures can drop to -30°C during winter in Moscow), a typical warming beet soup, or borscht, might do the trick. This delicious dish is served with or without meat, potato, herbs (usually dill) and a dollop of smetana, Russian sour cream.
Another popular dish is pelmeni, Russia’s take on dumplings. They are usually made from thin, unleavened dough and filled with minced meat, onions, mushrooms, and sometimes, turnip. They can be served alone, in butter and topped with sour cream, or in a soup broth.
Arguably one of Russia’s most famous foods, blini, Russia's version of the thin French crêpe, are a staple on most Moscovian menus. Typically made with buckwheat for savoury fillings or white flour for sweet toppings, blini are such an important part of Russian cuisine that a festival called Maslenitsa celebrates the beginning of spring with them.
If these Russian recipes don’t take your fancy, or, if you’d rather let someone else handle the cooking, come and visit Morley Hayes and enjoy some good English fayre. We’re showing all of England’s games live on the big screen in Spike Bar, so you can come and roar on The Three Lions with us while you enjoy ...
By Morley Hayes in News at Morley Hayes, Blogging | 15th June 2018
With summer on its way and the sunshine looking like it’s here to stay (for now at least), we thought we’d celebrate the best British summer fruit there is – the strawberry.
Put them in your Pimm’s, smother them in cream, make a yummy jam, or top your scones with them - when it comes to using this tasty and hugely versatile fruit, the possibilities are endless!
British Strawberries really are the best in the world. They're in season from early May and if the good weather continues from July they’ll be around until the end of September.
They’re full of health benefits too – did you know that a handful of strawberries contains more vitamin C than an entire orange?
Strawberries were cultivated by the Romans as early as 200 BC. In medieval times, strawberries were regarded as an aphrodisiac and soup made of strawberries, borage (also known as starflower) and soured cream was traditionally served to newly-weds at their wedding breakfast. Strawberries were also used to treat digestive ailments, discoloured teeth and skin irritations.
With a long season and an excellent taste, Elsanta is still the most popular British strawberry. Look out for Sweet Eve and Eve’s Delight too, which are both high in natural sugar and have a pleasant perfumed aroma. Other varieties include English Rose, known for its orange zest flavour and Jubilee.
Here at the Dovecote, we use the unique flavours and textures of strawberries in our own special way. We’re always coming up with new ideas and recipes to showcase the great British strawberry - from jams, compotes and sorbets to jellies and mouth-watering meringues.
So, make the most of the strawberry season and give your taste buds a dose of the Great British summer!
If you want to have a go at making your own strawberry-centric delights at home, check out some of our favourite strawberry recipes from around the web:
Start with the basics, learn how to make strawberry jam - https://www.bbcgoodfood.com/howto/gui...