Seasonal simplicity … a lighter start to the New Year with Sara Price of the Village Green Café, Eyam
After the rich foods of the festive season, we’re ready for something a little lighter in January.
This easy and gluten free frittata is perfect for lunch or a casual supper with friends. It makes the most of the humble leek, which is at its best this month.
All that is needed as an accompaniment is a little green salad with a light cider vinegar dressing and some good sourdough.
Sara has run her Eyam café – which has won three Great Taste Awards – since 2012 and has been a Peak District Environmental Quality Mark holder for more than a decade.
She says: “I am incredibly grateful for the community I’ve found living and working in the Peak District. My commitment to putting people and planet first, whilst delivering the best cafe experience in terms of quality and service, is what I live by.”
Sara lives in the Peak District with her husband Richard, a pair of ‘bonkers dogs’ and her sons who also work at the café.
Leek, thyme and cheddar frittata (gluten free)
4
People
This is a vegetarian option but it also works brilliantly with a couple of rashers of good smoked bacon, diced and fried until almost crispy.
Keeps for up to three days in the fridge.
Ingredients
9 free range eggs
2 tbsp natural yoghurt or creme fraiche
Sea salt & freshly ground black pepper
1 heaped teaspoon Dijon mustard
1 to 2 leeks, washed and diced quite finely (250g approx)
Fresh or dried thyme to taste, leaves picked and chopped finely
125g mature Cheddar, grated
1 1/2 tsp gluten free baking powder
A knob of butter or glug of olive oil
Method
- Line a 9 inch square brownie tin with a single piece of baking parchment (scrunch this up - do not cut to fit as the mixture is very wet and it will leak.)
- Preheat oven to 170C (fan).
- Heat the butter or oil in a frying pan. Once hot, add the diced leeks and cook over a low heat for at least 10 minutes until the leeks are soft but without extra colour. Then, add the salt, pepper and chopped thyme. Put this mixture into the lined tin.
- Crack the eggs into a bowl and whisk thoroughly. Add the yoghurt or creme fraiche, baking powder, mustard and more seasoning. Whisk again and pour this mixture over the leeks. Finally scatter with the grated cheddar.
- Bake in the preheated oven for 25 to 30 mins until the frittata is golden, puffed up and just set.
- Serve straight from the oven or allow to cool and eat cold.
Cider vinegar dressing- Keeps for seven days in the fridge.
- tbsp raw cider vinegar
- tbsp extra virgin olive oil
- tsp Dijon mustard
- tsp maple syrup or light brown sugar
- Sea salt and freshly ground black pepper
- Place all ingredients in a jam jar and shake vigorously