December Recipe: Olde English Trifle

I hope you will enjoy this trifle. You could, of course, cheat and not make your own sponge and if you do not want to use double cream I find natural yogurt (the Greek style) a really good replacement.

Making your own custard is a bit of a chore but it really is much nicer than custard powder, although you can get the real custard from the chiller section. Just be careful, do not have the heat too high as you do not want to end up with scrambled eggs. I also like proper custard made with Jersey milk, readily available in Handley Organics, it tastes so much nicer and this is Christmas after all!

Have a happy and healthy festive season. Continue reading “December Recipe: Olde English Trifle”

“Food” – A Book Group

Food is something we are all interested in. But how does it get to our table? Ledbury Food Group introduces its new go to site Book Group on can you buy prednisone in mexico Thursday 17th January at 7pm. It’s an opportunity for us to “chew the cud” over some of the themes of current books relating to our food, finding out about the joys and challenges farmers face and the history of production. Books such as “The Secret Life of Cows”, forwarded by Alan Bennett, which appeared last year are full of discussion topics. The author Rosamund Young came to Ledbury in March to talk about it. Her introduction explores traditional and commercial farming and the book features hilarious anecdotes about her experiences rearing cows.

“Pig” is the new book on the block. Written by Helen Browning, pig farmer and chief executive of the Soil Association, “Pig” is the first book I would like to introduce the Food-Book Group to. Helen has been invited to Ledbury in April to talk about her farming experiences, and undoubtedly sustainable farming and food production as well. Continue reading ““Food” – A Book Group”

A date for your 2019 Diary – the 7th Ledbury Big Breakfast

Full English breakfast , by permission of Juliette Ainsworth

For 2019 the Big Breakfast creeps into February running between Friday 1st February and Sunday 3rd February.

Again food shops, butchers, cafes, and hotels in and around Ledbury will be offering all kinds of treats to celebrate that most important of meals – breakfast featuring good locally produced food and drink.

Ledbury Food Group has asked those taking part to put on something different featuring local produce as well as their normal offerings, and we are expecting a wide range of breakfasts from the lightest breakfast to the heartiest, catering for all tastes. Look out for vegetarian, and vegan offerings too. Continue reading “A date for your 2019 Diary – the 7th Ledbury Big Breakfast”

Non-Plastic Food Bags come to Ledbury

John Davenport, organic vegetable grower at Flights Orchard Farm, Little Marcle has finally acquired a prototype non-plastic food bag. Made in India from corn starch and hemp it will decompose fully in the compost bin. These are the first food-grade fully compostable bags John has sourced. They are suitable for keeping salad and other veg fresh and can also be heat-sealed.

John announced last week that “stronger, clear bags which fit on the packing ‘wicket’ have now arrived. They replace our plastic bags. They are considerably more expensive than plastic ones, but as more growers and retailers commit to such ecological packaging the price will come down.”

John believes he is the first local grower to source these bags and is delighted to be using them in his Vegetable Boxes.

November Recipe: Sweetcorn and Spring Onion Tart with Polenta Crust

This really is pretty straightforward and has the advantage of being fine for those who are gluten intolerant. Do not use low fat crème fraiche.

The recipe for the Spinach Salad referred to is: a handful of mint, chopped, 2 garlic cloves, chopped, 1 tsp. runny honey, 1/2 tsp. Dijon mustard, salt and pepper, 2 tbsps. red wine vinegar, 6 tbsps. olive or rapeseed oil, 175g. / 6ozs. spinach and 1 small red onion finely chopped. Remove the stems from the spinach if it is not young and put in a bow with the onion. Mix all the other ingredients together to form the dressing and pour over. Serve at once. Continue reading “November Recipe: Sweetcorn and Spring Onion Tart with Polenta Crust”

October Recipe: Red Plum (or Apple) Caramel Cake

This recipe is easily adapted for the apples and pears in season at the moment. I have given you all the variations for this cake so that you can use the fruit that is available at the time.

My only advice is to make the caramel if possible in a pan that is not non stick so that you can see what is happening to the sugar mixture. Do not go away and answer the telephone. Stay with it, it changes rapidly and you do not want it too dark otherwise it will taste burnt.

This cake is made using the all in one method so do make sure your butter is nice and soft. Take it out of the fridge several hours before making or microwave briefly to soften but do not melt. Continue reading “October Recipe: Red Plum (or Apple) Caramel Cake”

Big Apple Harvestime celebrations 13th and 14th October 2018 In and Around Much Marcle

Herefordshire has plenty of reasons to celebrate English apples, orchards and cider and the annual Big Apple weekend offers a special opportunity to enjoy the autumn countryside on the Marcle Ridge. The event is based on eight venues in and around Much Marcle – and cider and perry making will be in full swing! There will be plenty of opportunities to taste, buy and, in some cases, to try your hand. The Big Apple is not only about cider – a ‘Feast of Apples’ at Hellens will feature displays, tastings and sales of some of the less usual dessert and culinary apples, and Marcher Apple Network will be identifying apples throughout the weekend. Herefordshire Beekeepers Association pay a return visit with their Annual Honey Show. Continue reading “Big Apple Harvestime celebrations 13th and 14th October 2018 In and Around Much Marcle”