By Morley Hayes in News at Morley Hayes, Blogging | 10th July 2021
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 | 03rd July 2021
With elderflower season now well underway, we thought we’d celebrate all the diverse uses and benefits of this ancient British flower.
Elderflowers have many different culinary uses from drinks to desserts (including the Wedding Cake of the Duke and Duchess of Sussex!) and if you want to dip your toe into the world of foraging, they're a great place to start.
The elderflower is the jewel in the crown of many foragers. It can be found in woods and along roadside hedgerows across the UK.
From late May you’ll see masses of tiny white flowers hanging in sprays which develop into purple elderberries later in the summer. With their large and flat surface, elderflowers are hard to miss, especially with their vibrantly white colour and floral scent.
The elderflower is an ancient plant, native to the UK, with a fascinating history. The elder tree which the elderflower originates from has many associations in folklore, particularly the Anglo-Saxons who believed if you were to fall asleep under one of these trees, you would be protected from evil spirits.
Seen as a protective tree, the elder tree was viewed as sacred by many country folks who wouldn’t cut or burn the wood of the tree in fear of upsetting it and bringing bad luck upon themselves.
Elderflowers have long been believed to have medicinal and healing properties. The elderflower has anti-septic and anti-inflammatory properties and has been used as an ‘at home’ remedy for centuries. Elderflower is now used as an old-fashioned remedy to treat anything from the common cold to hay fever and even some forms of arthritis.
There are lots simple and delicious ways of eating the flowers and the fruits. The flowers and berries are the only edible part of the plant, which are best picked when the buds are freshly open.
The fragrant flowers are most famous for making elderflower cordial – with its light and floral taste, it makes the perfect summer drink. You can drink it chill...