With the summer season in full swing, we’re delighted to be harvesting the first of this season’s spoils, including courgette, summer squash, onions, garlic, plenty of herbs and more. We’re also working hard on getting the next round of produce in the ground, with our team hard at work in the polytunnels and out in the fields.
We’re particularly delighted with our garlic harvest this week, with around 1200 bulbs going into storage to be used throughout the season. We’ve been using plenty at the lodge already this year so this many left over will be sure to keep us stocked up. The next crop will be planted in Autumn ready for next year.
To celebrate our bumper crop, we’ve got a recipe for Richard Corrigan’s Garlic Aioli for you to make, put on everything and enjoy. Often served with white fish, fried seafood and more, this aioli will take your dipping to the next level.
CHEF CORRIGAN’S GARLIC AIOLI (serves four)
- Soak the bread in water for a little while. Zest and juice the lemon and put aside.
- Squeeze the water from the bread and place into a food processor with the garlic, a pinch of salt and the juice and zest of your lemon.
- Blend, gradually adding the oil. Taste, and adjust seasoning if preferred. Store in the fridge and ensure chilled before serving. Enjoy with fish, fries, crusty bread and more.
- 2 slices of stale bread
- 1 lemon
- 2 garlic cloves – or more, if preferred
- 200ml of olive oil