Kat Riach lives in Fife and is passionate about seasonality, local produce and home cooking
May days
May has to be one of my favourite months – as a baker, I’m used to early mornings and, during May these become a pleasure. What cold be nicer than starting the day with sunrise over the farm and the dawn chorus – it seems that all of nature isdesperate to drink up the extra hours of daylight.
Mediterranean lamb chops
We had a ninth birthday celebration in our house last week, and the special request for dinner was a spring recipe I wanted to share – Mediterranean lamp chops. As we are just about the enter the season for British lamb this is a perfect time to try this. Start by throwing some fresh mint, fresh rosemary and a couple of garlic cloves with some olive oil into a food processor, whizz to make a herb paste and set aside. Roughly chop an aubergine, three coloured peppers, a couple of courgettes, and a red onion into chunks and place in a deep roasting tin.
Top these with your lamb chops and carefully spread the herb paste over the chops. Bake in an oven preheated to 180C for 15 minutes. Remove the tray and top with 200g of feta, crumbled, and some halved cherry tomatoes, bake for another 10 minutes. Serve with some Scottish asparagus for a true taste of the season.
Songs to cook to
A new discovery for this month is The Dead South, In Hell I’ll Be In Good Company is our favourite track.
