All About HFMA: News, Information & Links

 

Pork and Two Veg win award

Our names are Joe and Sally Brandt, and we raise our free range Gloucester cross Tamworth pigs on
our small holding just outside of Woolhope in Herefordshire.

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 Sausage week
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 sausages.

And thanks to Weekend Kitchen for featuring our sausages.


Previous news

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 including:
•Food Pavilions
•Over 130 local producers and food enterprises
•Workshops & demonstrations
•Children’s entertainment•Family fun activities
and of course, your
•Farmer's market

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 – Hereford

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”.

Further information

David Griffiths Tel: 01568 797427


Welcome to the Farmer's Markets in 2014

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!


Christmas Markets

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 Saturday 14th.

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 Ledbury. 

FARMERS MARKET LOOKING FOR NEW STALLS & VOLUNTEERS

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 wines.”

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 Farmers Markets

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 shopping.

Free range pork producer, G & R Tudge have recently branched out to supply local wild venison sourced locally though the Deer Initiative.

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 challenges.

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 species.

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 high-energy cereals.

" 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 Serrano Chillis.

Venison Casserole

By Elizabeth Guy from Country File Summer Diaries

Ingredients
• 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, diced
• 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

To serve
• new potatoes
• wilted spinach

Preparation method
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 2013

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.

Wye Valley 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.

Brockmanton Rapeseed Oil

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’ markets.


Local Wines to welcome the long awaited Fine Days

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 ecology.

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 25th January.

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 Andy.

“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 bakery.

“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 expand.”

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 a Thursday.

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 County”.

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.

Further information:
Kate Tudge (Herefordshire Farmers Market Association) 07717 331682
ktudge@onetel.com

Andy Offer (Herefordshire Farmers Market Association) 07831 256463
Andy@whylehouse.co.uk


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 website www.ledburyfoodgroup.org.

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 favourite recipe.

NEW RECIPES TO TRY


Simple ingredients as the perfect foil to the richer foods of Christmas

Beetroot, Radish and Goats Cheese salad – serves 4

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 thin slices.

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 top.

Dressing - 100ml Greek yogurt, 1 tbs. water, 2 tbs. olive oil, crushed clove of garlic. Mix together and drizzle over the salad at the last moment.

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 the base.

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.


Picnic Recipe
Carrot and Little Hereford Pittas

Enough for 2

  • 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

    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 immediately

    Barbecue Recipe
    Pork and chorizo kebabs

    Makes 6
    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.
    Chef's tip
    Serve with couscous, grilled tomatoes and rocket








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