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Ark of Taste Product of the Month – Kentish Cobnuts

Ark of Taste Product of the Month – Kentish Cobnuts
Ark of Taste Product of the Month – Kentish Cobnuts
Ark of Taste Product of the Month – Kentish Cobnuts

Kentish Cobnut growers expect record harvest

Kentish Cobnuts are a wonderful product that deserves to be enjoyed, and best of all, they are in season now! The taste is superb, and Slow Food UK are proud to champion this forgotten food and the producers, such as Potash Farm and Hurstwood Farm, as part of the UK Ark of Taste programme. The Kentish Cobnut Association also promotes this fantastic product and include a number of producers in their members portfolio.

During Slow Food Week 2014, brilliant Chef Alliance member Tom Aikens created a wonderful dish which stunningly highlighted the potential of Kentish Cobnuts.

Last year’s mild winter and a good pollination period in spring have combined to great effect. This year’s bumper harvest is expected to boost the value of the Kentish Cobnut industry over the £1m mark.

The season is also very early this year, with many crops already ripe by the beginning of August, so despite the increased harvest, it is expected that the season will finish in mid rather than late September.

The increased cobnut harvest comes in stark contrast to that of the imported hazelnut. Cobnuts are versatile and can be enjoyed in so many ways. They are delicious fresh, as they are, or incorporated into salads. Roasting cobnuts really brings out their flavour, and used whole, chopped or ground they can be used to flavour pasta, meringues, crumbles, cakes and much more.

Recipe: Marrow stuffed with Nuts and Plums (provided by Potash Farm):

(Serves 4)

1) Wash 1 large marrow, split in half lengthways, and remove the seedy central pith. Place in an oven-proof dish.

2) Stone and halve 12oz plums (or a smaller quantity of damsons) and shell 1lb cobnuts (weighed in husk) and chop them coarsely. Fry 2 thinly sliced medium onions in 2oz butter. Mix all the filling ingredients (2 gloves garlic; 6oz thickly sliced mushrooms, 4 sliced tomatoes, 2 heaped tsp grated fresh ginger root, 1 tsp mixed herbs) together and season to taste. Pack into the marrow and dot with 2oz of butter.

3) Cover and cook in a moderate oven (325°F; 170°C; Gas Mark 3) for 1 1/2 to 2 hours, depending on the size of the marrow. Enjoy!

This is a year of excellent quality and quantity for a fantastic, traditional British product.
Enjoy fresh green juicy Kentish Cobnuts now, or wait for the fuller flavour of the mature brown nuts in October.
Find out more about Kentish Cobnuts here.

Other Ark of Taste products in season now include: British Red Grouse, Devon Red Ruby Cattle, and Pershore Plums.

Have a browse of our Seasonal Calendar for more Ark of Taste products ready to enjoy now!

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