Pork and Two Veg win award
Our names are Joe and Sally Brandt, and we
raise our free range Gloucester cross Tamworth
our small holding just outside of Woolhope in
Our aim is to offer fresh, locally grown pork
that is not only more sustainable but also very
tasty! We raise our pigs naturally, maturing
more slowly than commercially reared pigs, and
we give the animals a good standard of life in
the best environment.
We have been selling our sausages, bacon and
pork cuts at farmers markets, local events and
our farm shop since 2010, and have previously
won awards for our Traditional Pork sausages and
Rosemary and Garlic sausages.
Inspired by the Herefordshire countryside and
the elderflower that grows in the hedgerows
surrounding the farm, we thought its’ unique
flavour would be the perfect complement to our
pork - and so it proved, as the judges placed it
first in the innovative category for British
2014 in the West Midlands.
We must thank our excellent local butcher Wye
Valley Sausage and Bacon, and Kitchen Flowers who
make the delicious elderflower jelly that goes
into our (now) award winning Pork and Elderflower
And thanks to Weekend Kitchen for featuring our
Flavours of Herefordshire Food Festival
We have pleasure in promoting the Fantastic
Flavours of Herefordshire Food Festival which is
taking place over the Bank Holiday weekend 23rd,
24th & 25th August on Castle Green,
Hereford. This year’s Festival will host a
stunning three day menu of foodie events
•Over 130 local producers and food enterprises
•Workshops & demonstrations
•Children’s entertainment•Family fun activities
and of course, your
To find out more about this jam-packed
festival, click here http://www.flavoursofherefordshire.co.uk
New Farmer's Market
NEW Farmers’ Market – Sunday Tesco Belmont –
The Herefordshire Farmers’ Market Association
are working in partnership with Tesco to launch
a new Sunday Farmers Market for Tesco customers
and residents of the Belmont area of Hereford.
Sunday 17th August 2014 will see the brightly
coloured red and white Farmers’ Market stalls
set up as a traditional Market within the car
park area. The market starts at 10am and
finishes at 4pm.
There will be a full range of local produce on
sale including Fruit and vegetables, locally
grown Cut Flowers, and plants for your garden.
Meat for the barbecue; Free Range Rare Breed
Pork from G & R Tudge, Whyle House Lamb, and
delicious meat pies and prepared casseroles from
Moor Meals. Freshly baked bread and home made
cakes will also be available and for something
really special the Hereford Owl Rescue will have
a display of owls on their stall together with
bird food on sale.
“It is a fantastic opportunity for
Herefordshire Farmers Market Association to try
out a new venue in the city and encourage more
customers to purchase locally produced and
reared food” said Farmers Market Association
chair David Griffiths. “We hope the market will
become a regular monthly event on the 3rd Sunday
of the month”.
David Griffiths Tel: 01568 797427
Welcome to the Farmer's Markets
January is turning out to be a wet and soggy
month but your friendly Farmer's Market traders
are still turning out to serve you your
favourite fresh local produce. Ask them and they
will tell you they would much prefer a cold dry
January to this!
Watch out for the Victorian Christmas markets
coming up in Hereford and Leominster where there
will be many more traders supplementing your usual
Farmers Market stalls. See them all dress up as
traders did more than a hundred years ago when
Christmas really was something special! The
Hereford Christmas Market is on Thursday 12th and
Friday 13th December and The Farmers Market will
be in attendance on the thursday. Leominster is on
Also there will be extra Farmers' Markets nearer
to Christmas where customers can collect their
Christmas orders from traders.
Ledbury Farmer's Market: Friday 20th.
Leominster Farmer's Market: Saturday 21st.
Hereford Farmer's Market: Monday 23rd.
Please note that there will be no market on
Thursday 26th in Hereford or Friday 27th in
FARMERS MARKET LOOKING FOR NEW STALLS &
The Herefordshire Farmers Market Association
which co-ordinate Farmers Markets’ in Hereford,
Leominster, Ross and Ledbury is on the hunt for
new local small businesses to come and join the
regular programme of markets.
“We are particularly on the lookout for people
producing and selling Dairy products such as
milk, cheese and yoghurts, beef and game,
together with local growers of fruit” said David
Griffiths, chairman of the Association. “We
would also welcome another wine producer as we
have seen a growing interest amongst our
customers in tasting and buying of locally grown
To sell at the Farmers’ Markets producers must
adhere to certain guidelines; all food or drink
offered for sale must be grown, reared, caught,
brewed, pickled, baked, smoked or processed by
the stall holder. No “bought-in” produce is
allowed. The producer himself, or a direct
employee should be the person selling at the
market and the business should be based within a
30 mile radius of the market.
The association offer plenty of help and
support to any new business and recommend
prospective stall holders come along to a few
markets to talk to other producers before
trading for the first time. “I know I found it
very helpful talking to other meat producers
before I started trading myself,” said Andy
Offer of Whyle House Lamb, “It was useful to get
advice on equipment such as chillers, packaging
and even how many layers of clothing are
required on a cold winters day!”
Anyone interested in becoming part of
Herefordshire Farmers’ Markets should contact
David Griffiths on 01568 797427 or come along to
the Farmers’ Market in Hereford any Thursday.
Further information www.hfmg.org
The Markets Association is also looking to
recruit volunteers to help with the growth and
development of the markets. The roles would suit
anyone who has some spare time on their hands
and is interested in local food and drink, and
in helping to revive town centres. Roles include
general administration, assistance with
publicity and more practical assistance such as
helping with the stalls and layout of the
market. For more information about volunteering
contact Kate Tudge on 07717 331682.
Follow the Farmers Markets on Twitter
@HFDshireFarmMkt or visit www.hfmg.org
Local Wild Venison now available at the
As our thoughts turn to warm winter evenings
by the fire, and steaming casseroles with creamy
mashed potato and fresh green vegetables,
remember the weekly farmers market every
Thursday in Hereford when planning your
Free range pork producer, G & R Tudge have
recently branched out to supply local wild
venison sourced locally though the Deer
The Deer Initiative was established in 1995
and is a broad partnership of statutory,
voluntary and private interests dedicated to
"ensuring the delivery of a sustainable,
well-managed wild deer population in England and
Wales". There are no definite numbers but there
are thought to be tens of thousands of fallow
deer roaming wildly in Britain. To manage deer
sustainability the Initiative must face several
Deer often have a negative impact on
vulnerable habitats and tree planting schemes.
Because they tend to range over large areas they
must be managed across a variety of land owners
and so the Deer Initiative aims to set standards
and best practice for the humane control of the
Deer are amongst the largest wild animals in
Britain and can cause serious motor accidents,
up to 74 000 collisions and between 10-20 human
fatalities are caused each year.
The meat from deer is a low fat red meat that
is very versatile in cooking and full of
flavour. As well as being lower in saturated fat
than other red meats, venison is higher in
polyunsaturated fats. This is largely because
deer feed on grass and vegetation rather than
" We were often asked by our existing farmers
markets customers if we could recommend anywhere
selling local venison" said Chris Tudge, " We
already had contacts with people working within
the Deer Initiative and so it seemed a natural
progression for us to source and promote Venison
alongside our free range rare breed pork
products. The response has been overwhelming".
The Tudge family have been producing and selling
Rare Breed pork for over 15 years and have meat
packing and processing buildings on their farm
in North Herefordshire.
The Tudge family attend Farmers Markets in
Hereford, Leominster, Malvern, Abergavenny and
Ludlow and also sell Venison to local
restaurants and offer a nationwide courier
service. Venison is available as steaks,
fillets, loin and haunch joints together with
cubed venison for casserole and Venison Burgers.
Try the Burgers with Chilli sauce also available
at the Farmers Market via Fat Man Chilli or a
new hot relish recently created by Pam at Chilli
Pepper Plantation using scotch bonnets and
By Elizabeth Guy from Country File Summer
• 1 tbsp olive oil
• 25g/1oz butter
• 2 onions, diced
• 4 fresh garlic cloves
• 4 rashers smoked bacon
• 500g/1Ib 2oz mushrooms
• 2.5kg/5½lb haunch or shoulder of venison,
• ½ bottle red wine
• 400ml/14fl oz water
• 2 beef stock cubes, crumbled
• 3 tbsp redcurrant jelly
• salt and freshly ground black pepper, to taste
• 50g/2oz cornflour
• punnet redcurrants, to decorate
• 6 sprigs rosemary or thyme, to decorate
• new potatoes
• wilted spinach
1. Preheat the oven to 150C/300F/Gas 2.
2. On the hob, heat the olive oil and butter in
a large lidded casserole dish. Add the onions
and cook until softened, but not browned.
3. Add the garlic, bacon and mushrooms and cook
for a further minute.
4. In a frying pan, brown the venison a handful
at a time and add to the casserole. When all the
meat is browned, add the red wine, water, stock
cubes, redcurrant jelly and salt and pepper.
5. Bring to the boil and stir well. Put the lid
on the casserole and place in the middle of the
oven - cook for 90 minutes.
6. Remove from the oven. Make a paste with the
cornflour and two tablespoons of water. Add as
much of the paste to the casserole as is needed
to thicken the sauce - add a little at a time if
you are not sure how much you will need.
7. Transfer the casserole to the hob, and, on a
low heat, cook until the gravy has thickened -
this will take about five minutes.
8. Serve with new potatoes and wilted spinach.
Decorate each plate with a sprig of rosemary or
thyme and a bunch of fresh redcurrants.
The Cargill Flavours of Herefordshire Festival
Hereford City Centre & Cathedral Close
2nd & 3rd November
Saturday 10.00-16.30 & Sunday 10.30-16.00
Download their leaflet
or visit their website www.flavoursofherefordshire.co.uk
As before, there will be a fuller than ever
Farmers Market on both days with all the following
regular HFMA traders attending:
Cake Aspirations; Beccy Whittal
Paulette’s Pantry; Paulette White
Dean Bolt Pottery; Dean Bolt
Pork & 2 Veg.; Jonathan Brandt
Loafers; Darren Rogers
Orchard Grove Preserves; Vivien Brandt
Chilli Pepper Plantation; Pam Davenport
Friday Beer Company Ltd.; Gerald Williams
Moor Meals; Jackie Limb
Whyle House Lamb; Andy offer
V. Q. Country wines; Debbie Attrill
Court Farm and Leisure; Tim and Nicki Gilbert
Wye Valley Granola; Angharad Warren
Malthouse Produce; Chris Wilkes
Brockmanton Rapeseed Oil; Ryan Price
Pigott’s Perfect Puddings; Ian Pigott
The Quirky Slate Company; Simon Allard
The House of the Rising Bun; Martin Davies
Simply Baked; Daniel Rogers
Curds and Whey; Nico Pivard
Sally’s Pantry Ltd.; Sally Edey
G & R Tudge Pork; Gordon Tudge
Country Flavours Ltd.; Alice Hancorn
Old Sandlin Fruit; Nick Wenden
Pip’s Cider; Diane Phillips
Castle Farm Pork; Martyn Meredith
Local Food Producers Support Each other
Angharad Warren moved from London to
Ross-on-Wye in 2010. Delighted by the wide range
of delis, farm shops and farmers’ markets in
Herefordshire, she set about to find a naturally
made breakfast cereal. Angharad was surprised
that she was unable to source a breakfast cereal
which wasn’t full of sugar and processed fats so
set about making her own Granola.
Her homemade Granola tasted so good that her
partner, Adam, insisted that she should be
selling it. After months in the kitchen refining
the recipe in order to create a granola that not
only tasted delicious but was good for you too,
Wye Valley Granola was born!
The finished product is truly local, none of
the ingredients are sourced further afield than
43 miles away, and not only are they local but
all suppliers operate in a responsible and
ethical way too.
The apple juice is from Whitethorn Farm in
Carey, a family run business just outside of
Ross. The farm sits on gently sloping land by
the banks of the River Wye and has been
cultivated and fully converted to organic
certification, shunning the use of any
pesticides and chemicals.
The Extra Virgin Rapeseed oil used is
Brockmanton's, bottled at source by Ryan Price
on his family farm in Pudleston, Leominster.
Ryan has had a challenging first year of
production with unseasonal weather affecting
growth of the rape seed. After last year’s
extremely wet summer followed by the wet cold
winter, the oilseed rape crop that was planted
in early September really struggled to get
going, it sometimes looked as if there would be
nothing to harvest at all! But as the weather
steadily improved through the spring so did the
crops. And now, although the harvest will be
later than usual, it looks like it will be
better than first expected.
Once harvested, the rape seed is pressed and
bottled on the farm ensuring the best possible
quality oil. This is Ryan’s first year in
production of cold pressed rapeseed oil and he
has been attending the farmers’ markets in
Herefordshire since February. Ryan is also busy
getting the oil into local shops around the
county. This summer he is attending some local
food festivals including Shobdon, Ludlow and the
Flavours of Herefordshire.
Both Angharrad (Haddy) and Ryan attend
Herefordshire Farmers Markets. You can buy the
Granola every Thursday at Hereford and Ryan
sells his Rapeseed Oil at the Leominster,
Hereford Saturday and Ross-on-Wye Farmers’
Local Wines to welcome the long awaited Fine
Debbie Attrill started making wine just over 25
years ago when her uncle gave her a small
fermentation bin and a very tatty, very old
beginner’s guide to wine making book. Perhaps he
wanted her to do more with his grapes than eat
them by the bunch.
Since then her interest in wine making has gone
from strength to strength. Based on the
Herefordshire, Gloucestershire border in
Longhope in the Forest of Dean, Debbie now makes
a huge variety of wines. She and her husband and
chief wine taster, Adrian now grow their own
fruit, flowers and vegetables on the farm to
produce a wide selection of country wines.
Everything grown on the farm is handpicked and
unsprayed, so there are no pesticides involved
in the growing process. Nature provides the best
quality produce when left naturally with a well
thought out management program benefitting the
Varieties include such unusual tipples as Pear
Bramble Tip Marrow, Golden Plum Dandelion and
Rosehip Summer Sun.
Debbie sells her wines through several local
retailers, at shows and Farmers' Markets,
including the Ross-on-Wye Farmers Market on the
first Friday of every month.
Pips Cider wins two more prestigious awards
One of Herefordshire’s youngest craft cider
producers is delighted to announce that they
have won prizes for two of its ciders. Pips
Cider from Dorstone won second prize for their
Dry and Sweet cider in the International Cider
and Perry Awards held at the Hereford Cider
Museum in May.
Alistair Phillips, 27, who produces Pips cider,
and also claims to be the youngest award winning
cider maker in Herefordshire said; “When you
consider that we only started producing ciders
in 2010, and with the breadth of experience in
quality cider making in Herefordshire over many
generations, we are extremely proud to be a part
of this story”.
“From the beginning we produced our ciders as
an accompaniment for food. They have a rich deep
and unique tannic flavour and are packaged to
appeal to people who like a quality cider with
their food. They are also a refreshing
alternative to wine for people who like to relax
with their friends”.
“We won silver in the Flavours of Herefordshire
competition for our Medium cider last year, have
recently been PGI accredited and we are
launching a new product line soon, so we have
had a busy time recently,” he added.
Cider, Cheese and Folk Night
On Thursday 6th June, Monkland Cheese dairy is
hosting an evening combining some true
Herefordshire flavours. Tastings of Tom Oliver’s
Ciders and cheese made on site at Monkland Cheese
Dairy – combined with local entertainment from the
folk band Bandangle.
Tickets and more information from Monkland Cheese
Dairy 01568 720307.
Cakes and Curries
Cakes and sweets are always a welcome addition to
a local shopping experience especially when there
are some free samples to tempt you. Paulette White
is a new independent business specialising in a
delicious and exciting range of jams, relishes and
homemade cakes, all made with fresh locally
sourced ingredients. She established the business
in 2012 and decided to take the plunge and join
the Farmers Market at the beginning of this year,
after a challenging few cold months the business
is really taking off. You can try her produce at
the Farmers Market in Hereford every second and
fourth Thursday of each month where you can treat
yourself to a delicious slice of homemade cake
including her popular Malteaser cake.
Another local business, Cake Aspirations
specialises in custom made cakes and
confectionary, and is run by chef proprieter Beccy
whittal. Beccy has a real passion for food and has
worked within the hospitality industry for twelve
years,all her cakes are designed to your personal
specification using local ingredients -Netherend
dairy butter from Gloucestershire,Eggs from Local
yolks Westbury-on-Severn and makes all her jam
from fruit from her fathers farm and her own
cottage garden. Beccy has recently moved to
Highnam Business centre on the way to Gloucester
where there is a café/shop where you can buy her
hand made cakes and confectionary as well as a
light lunch or a freshly brewed coffee. A
production kitchen is also going up on her fathers
farm to keep up with demand of wedding/celebration
cakes and confectionary.
Another regular stall holder at the Farmers
Markets is Rayeesa’s Indian Kitchen who has built
up such a demand for their frozen curry sauces
that what started as a business selling through
the Farmers Markets has now grown into supplying
several local stockists in Hereford, Leominster,
Hay and Bromyard.
Enjoying the Big Breakfast in Ledbury
The Farmers Market in Ledbury got involved with
Ledbury’s first ever “Big Breakfasts” which were
served at many venues around the Town including
some of the stalls at the Farmers Market on Friday
See details in "Ledbury Big Breakfast" below.
Farmers’ Markets at Risk
Hereford Farmers’ Market is at risk of closing
down if the Council does not agree to reduce the
ground rent in the town.
Herefordshire Farmers’ Market Association (HFMA)
who run Farmers’ Markets in Hereford, Ledbury,
Ross and Leominster pay Herefordshire Council a
site rent in each town and then charge a stall fee
to member producers to trade at the markets.
“Markets in Leominster, Ross and Ledbury are
thriving despite these hard times but we are
struggling to make the market in Hereford High
Town viable” said Andy Offer, the owner of Whyle
House Lamb and a Director of the HFMA.
“Herefordshire Council see High Town as a money
making opportunity and have hopelessly unrealistic
objectives for revenue earning. They believe the
Farmers’ Markets should be made to compete with
the likes of Sky and other corporate users which
we believe is completely wrong in principle,” said
“The very high site rent in Hereford means we have
to re-charge an unrealistic stall fee to traders,
simply to cover costs and the whole point of
taking over the markets was to manage them to
generate a small surplus which we could use for
marketing and promotion and to recruit more
traders”. Bigger, more vibrant markets attract
more people and improve the city centre,
benefiting shoppers, traders and shop keepers
alike”, he added.
“The stall rent of £33 a day in Hereford is way
out of line with other Farmers’ Market rents
nationwide,” said Andrew Mottram from Lorentzen
“The cost of stalls at many farmers markets is
between £10 and £15 and some of these have
considerably more footfall than Hereford. For
example the market located right outside King’s
College in Cambridge charges just £12.50 and rent
is £10 in Camden.”
HFMA was created 3 years ago to manage and run the
Farmers’ Markets and relies very heavily on
volunteer trader members to keep it going. Stalls
are erected and taken down by traders as there is
no funding to pay contractors to do this as on
most other markets.
Many smaller producers take as little as £80 at a
market and so the stall fee of £33 represents over
40% of their takings and leaves very little
margin. Preparing produce such as cakes, breads or
meat often takes up to a days work before the
market, and this together with a day attending the
market means that on these margins it is not
sustainable for any business.
“We have made several requests for a reduction in
rent to make the stall-holding viable,” states
Marietta Fourie-Owen of Imaginative Gourmet.
“We stall holders have persisted with our
commitment to the market in the belief that some
movement would be made. However, to date nothing
has happened and each day spent in Hereford is a
questionable effort having much of our revenue
taken to cover high costs. In these grim times the
benefit of having a vibrant city centre must be
far more valuable than the direct rents that the
council receives. Should there be no change, then
I for certain will have to cease trading. Should
this be the case then it is losses all round as
the market diminishes and the social welfare costs
The group have researched contracts held between
similar farmers market groups and their local
councils and the ground rent demanded by
Herefordshire Council is out of line with other
councils across the region. Moseley charge only
£50 for the whole pitch, Kingsnorton £100 and
Harbourne £160, this compares with the £450
demanded by Herefordshire Council for the rent of
the High Town pitch on a Saturday and over £300 on
The Sustainable Food & Drink Strategy for
Herefordshire, launched by the council and other
partners defines its purpose as ‘ to bring about
an integrated, County-wide approach to activity in
the food and drink sector through co-operation
between local government, Health service, business
and community partners’. Farmers Markets are
mentioned throughout the strategy document in
terms of increasing and sustaining rural jobs, and
promoting the purchase and sourcing of local food.
“We really did believe we were pushing at an open
door with our plans to develop the markets”, said
Andy Offer “but the reality is that a group of
small, local food producers are being asked to pay
in excess of £20,000 a year to trade in Hereford”.
“Revenue earning for the Council rather than
revenue generating for the food industry in the
Councillor Adrian Blackshaw who chairs the
Herefordshire Food and Drink Partnership and who
represented Herefordshire Council at the
Herefordshire Farmers Market Association AGM in
2012 stated that Farmers’ Markets are a crucial
part of Food in Herefordshire providing Healthy
Food for local people at reasonable prices. He
added that they were also important in
regenerating the farming community and that the
weekly Hereford Market was vitally important in
the overall rebranding of Hereford as a vibrant
city with a quality shopping experience.
Herefordshire Farmers Market group are keen to
explore a variety of models, for example Moseley
Market pay a nominal rent for the market space
which is basically an administration fee and are
then able to invest surplus funds into Community
Projects. The group have donated over £30,000 in
recent years delivering significant local benefits
and creating a real sense of ownership of the
market within the community. HFMA believe that
taking an imaginative view and supporting our
Farmers’ Markets will deliver more sustainable
benefits to Hereford and the community than trying
to generate cash in the short term.
Kate Tudge (Herefordshire Farmers Market
Association) 07717 331682
Andy Offer (Herefordshire Farmers Market
Association) 07831 256463
Ledbury Big Breakfast
On Friday 25th and Saturday 26th January.
Independent butchers and local food shops in
Ledbury will offer tastings and special breakfast
product offerings. Cafes and pubs will serve
breakfasts featuring wonderful locally produced
food. Organised by Ledbury Food Group, a voluntary
group that promotes Ledbury’s local food, full
details of the event will be available on their
On Friday 25th January, the Herefordshire farmers’
market will also be in town.
Time to plan new recipes for the new year
Stuck in a rut of cooking the same meals week in,
week out? You probably also have a fridge full of
left over cream and other festive ingredients.
Take a look at what is in the store cupboard and
look for new recipes using some of these leftovers
or old store cupboard “hangers on”. It’s amazing
what recipes pop up on an internet search if you
search on specific ingredients. So start the year
with a new challenge – try one new recipe to cook
every week. Below are a couple to whet your
appetite. BY the end of 2013 you’ll have 50 new
recipes under your belt to add to your repertoire.
Another excellent place to discover new recipes is
the local farmers market. All stall holders either
grow or produce the product they are selling and
so they are a great source of ideas on new ways to
cook their product. Many of the stall holders have
free recipe sheets to give away to customers or
they will be happy to tell you about their
NEW RECIPES TO TRY
Simple ingredients as the perfect foil to the
richer foods of Christmas
Beetroot, Radish and Goats Cheese salad –
Bunch of small raw beetroots + 2 tbs. oil.
Trim roots and leaves from beets (keep leaves if
fresh), wash beets, line a baking tray with 2
layers of foil, toss beets in oil and put in pan.
Loosely wrap foil around beets. Cook 180C until
tender – about 30 mins. When cool enough to handle
skin and cut into rounds or wedges.
1 small red onion, peeled, cut in half and
finely sliced. Put in a saucepan with 125ml.
cider vinegar and 50grms caster sugar.
Bring gently to the boil and allow too pickle for
30 minutes. Drain.
Small bunch radish – cut lengthways into
Watercress – tossed with the radish, 1tbs.
olive oil, good squeeze lemon juice, a few
grindings of black pepper. Arrange on
plates, add beetroot and crumbled goats cheese on
Dressing - 100ml Greek yogurt, 1 tbs.
water, 2 tbs. olive oil, crushed clove of garlic.
Mix together and drizzle over the salad at the
Winter Tart – serves 4-6
Wash and slice 6-8 clementines into rings.
Put in a shallow pan, just cover with water and
add 3 oz. sugar. Gently bring to the
simmer and poach until the rind is just tender.
About 10 minutes. Strain carefully and allow
slices to cool. Return liquid to the pan and boil
until reduced and syrupy.
Line an 8 inch flan tin with short crust
pastry. Spread 3 tbs. marmalade over
Cream together 4 oz. butter and 4oz.
caster sugar until light and fluffy. Gently
add 2 beaten eggs and finally 4 oz.
Ground almonds; spread this mixture over the
marmalade. Carefully arrange the clementine slices
over the top of the almond mixture. Place the flan
tin on a hot baking tray and Bake at 170 C for 40
– 45 minutes.
Allow to cool for a few minutes then brush or pour
the reserved clementine liquid over the top.
This tart may be slightly squidgy. If you want to
be utterly decadent serve with cream whipped with
Grand Marnier or Cointreau.
I large grated carrot
1 dessert spoon sultanas
2 tablespoons grated Little Hereford Cheese
made in Monkland
1 tablespoon orange juice
1 tablespoon cashew nuts
Carrot and Little Hereford Pittas
Enough for 2
In a bowl mix all the ingredients together
Toast 1 pitta bread or some flat bread from
Lorentzen bakery in Capuchin yard, cut in half
and open up each half to make a pocket. Stuff
the pitas with the carrot mixture and serve
Pork and chorizo kebabs
Recipe by Matthew Drennan
Takes 20 minutes to make, 10-12 minutes on the
barbecue, plus soaking
2 pork tenderloins, each about 350-450g
2 thick slices Granary bread
200g thin piece chorizo, cut into 24 slices
6 tbsp olive oil
1/2 tsp paprika
1 tbsp chopped fresh sage
Vegetable oil, for brushing
1. If using wooden or bamboo skewers, soak 6
in cold water for at least 30 minutes.
2. Meanwhile, trim the pork of any excess fat,
then cut into bite-size cubes, giving 24
pieces in all. Cut the bread into 24 cubes,
slightly smaller than the pork. Thread 4 pork
pieces, 4 bread pieces and 4 chorizo slices
alternately onto each soaked skewer.
3. Mix the olive oil with the paprika, sage
and some seasoning, and brush over the
skewers, making sure you soak the bread well.
4. Brush the cooking grate with a little oil.
Barbecue the skewers directly over a medium
heat source for 10-12 minutes – turning
halfway and brushing with any remaining
paprika oil – until cooked through.
Serve with couscous, grilled tomatoes and