Spring has definitely sprung, and in true brit reaction to the weather our furry coats have been swapped for a bikini top and shorts. The heatwave means we can hit the garden with our lily-white bodies and get some Vitamin D exposure.
With this in mind last weekend saw the Davies household’s first barbecue of the year. After a quick trip to Slade Organics just outside Wick in the Vale of Glamorgan, we came home with fantastic fillet steak from prime Aberdeen Angus cattle. How do I know they were Aberdeen Angus? Because Slade Farm labels tell you so, including the age of the animal, what they ate, their provenance, (bred, born, reared and fattened on Organic holding based at Southerndown), where they were slaughtered and how long the meat was hung for. This is the sort of info which should be standard and gives you a much more personal connection to what you are eating. Added to which, and most importantly, the end product is rather fabulous.
We even picked up boot-full of manure for my veg patch courtesy of some very cute Gloucestshire Old Spot pigs which are also raised on Slade Farm.
Great steak is best kept simple, rub with a fruity olive oil and season well with sea salt and cracked black pepper. Once your coals are hot, pop on your steaks and open something red and fruity (note: to avoid barbecue burns, limit the red and fruity to just a glass until you put the tongs down).
Cook your steak as you like it (mine’s seared, smoky and pink) and then leave it to rest with a knob of herb butter on a warmed plate. Alongside your steak try a quick baby gem salad, the sweet and crisp leaves will hold their own against ripe tomatoes layered with basil and red onion. In true boy scout style you could add a crispy skinned baked potato sliced open with some salty butter to cool the inside. With the sun fading and probably your first sunburn of the year just starting to glow, eat, drink and enjoy it while it lasts people.