The Power of Recognition

Bealtaine

At the weekend Ursa Minor was featured in The Financial Times in an article naming the 20 Best Bakeries in the UK. What an ego boost, being recognised amongst those we admire is humbling…yet I feel uncomfortable too, I’ve written previously about the subjective nature of ‘best’ and how I feel it can be exclusionary.  My struggle this week is learning how to take a compliment!

Ursa Minor in the Financial Times

However there are two things that I will happily take from being featured in the article of which I am extremely proud. 

One is raising the profile of our town and of the North.  Even if subconsciously, someone logs the name Ballycastle when reading the article, or the fact that places here stack up to the rest of the UK (out of the cities) will hopefully mean greater respect, interest and intrigue in our beautiful land, places and people.

Looking to Fairhead from Kinbane

Secondly my own determination. Something which I’ve found challenging over the past 9 years is the juxtaposing reality of having a career and having children.  Work life balance is easier to manage, I think I’m actually pretty good at that, but a career is distinctly different. I always had a vision for the business; honest and innovative baking, devoted to quality, using local produce with contemporary style.  I wanted to create something unique, interesting and which would instil pride in the community by supporting them through the availability of good food, informative and fun events and a hub in the town. 

Cooking dinner at Larrybane during last summer’s Inquisitive Evenings series with my brother Ewen

I was also very keen to continue learning, improving my skills and technique, researching and I remain passionate about making connections with producers and other bakers.  I always wanted to represent the business, knowing my regulars and suppliers, creating trusting relationships and friendships. Throw in four pregnancies (one miscarriage) and the reality is very different; the all encompassing devotion of mothering.  The shifting of priorities.

On our hols in the Cotswolds 2021

There was a level of frustration and sadness as I couldn’t focus on the things I wanted to do, all the ideas for the business, new bakes and events on hold or forgotten.  Of course, the amazing experience of having and raising a family is central to my happiness and I’m so grateful but I don’t think it’s selfish to admit that I need my own time too.  And whilst I was happy to see other business grow and develop it sometimes felt like I was being left behind, not seen; especially when Dara is more often the face of Ursa Minor.  Now that the little bears (literally the Ursa Minors) don’t need constant attention and I’m not drained by pregnancy nausea and exhaustion I am collecting and remembering all the notes, sketches and lists and have a renewed sense of excitement for the direction of my career.  Being named in the article and the featured photo of my eclairs was self-affirming, encouraging, a moment of recognition!

The notebook is becoming full again with beautiful, wild ideas!

Solo at the top of Murlough

Bealtaine

Myself and my wonderful sister in law celebrated Bealtaine with an early morning swim in one of my favourite spots- we threw primroses and gorse flower into the water and swam in the rain, perfect!  The next way to celebrate is through food; these recipes use honey and wild greens to reflect the welcoming of the oncoming season.

I can’t really claim that this is a recipe exactly but definitely something you should try, simplicity. Irish Raw Milk Cheese week begins on the 8th of May, celebrating the variety of delicious cheeses on the island; a good excuse to try more cheese!

I think the idea below would also be amazing with Young Buck; visit Mike’s Fancy Cheese in Belfast or if you’re on the North Coast Maegden has an excellent selection.

A Snack for One

Toast one very thin slice of sourdough until crisp. Drizzle some high quality olive oil, smear on a piece of beautiful ash rolled Crottin from St.Tola, add local honey (I used Summerhill) and a few little fresh thyme leaves, or whatever herbs you like. This is food!

Nettle Paneer

Based on a Saag Paneer but I used Spring’s wild alternative. Make Paneer in advance.

Pick only the bright green tender tops of the nettles, a heaped colander worth. Wash well and snip off any rough stems. Do I need to warn about stings here?!

2 litres whole milk

tbsp butter

2 small onions, chopped

2 garlic cloves, finely grated

thumb size piece of ginger, finely grated

Tbsp of coriander seeds

2 cardamom pods

lemon

To make the paneer, heat milk in a large pan until just starting to simmer, add 2 tbsp lemon juice or vinegar, start to stir and as you do you will notice the milk starting to split into curds and whey. Keep stirring for a couple of minutes then strain the whey off into a sieve lined with a clean tea towel (keep for something else) and try and weigh it down with something heavy. After an hour or two you will have a block of paneer.

Heat butter or oil in a large frying pan on a medium heat, when melted add the coriander and cardamom, cook for a couple of minutes. Add the chopped onions, cook until translucent. Add the garlic and ginger and cook for another few minutes. Add the nettles, lemon juice and chilli and cook until the nettles have wilted but still vibrant green. Blitz in a blender or food processor until smooth puree; you may need to add some water. Add half a teaspoon of salt and some pepper, check seasoning and adjust if needed.

Put back into the pan and add the chopped Paneer and cook for a few minutes until heated through.

Terrible photo but impressive tower of poppadom?

Hope you enjoyed this weeks ramblings, the above is my personal experience of motherhood and is not intended to offend or influence. Parenting is deeply individual and private; your way is the best way xxx

My three little bears