Recipes for May

As we have 3 Bank Holidays this month I thought you might be entertaining and I would provide 2 recipes that I cooked when entertaining myself at Easter and which were both very well received.

LAMB KLEFTIKO – Serves 6 – 8

a 2.5kg. bone in leg of lamb
6 garlic cloves
2 tsp. sea salt (ordinary salt will do)
zest of 2 lemons
1/2 tsp. gd. cinnamon
2 tbsps. olive oil
1 tbsp. Dijon mustard

For the traybake:

1 kg. waxy potatoes, cut into wedges
2 red onions cut into wedges
2 large red peppers, cut into wedges
4 medium or large tomatoes, cut into wedges
2 tbsps. olive oil
3 bay leaves
1 garlic bulb, halved horizontally
2 tbsps. capers

  1. Score the fat of the lamb.  Crush the peeled garlic with the salt using a pestle and mortar, add the zest and cinnamon and pound to a paste.  Add the olive oil and combine, seasoning with black pepper.  Brush the mustard over the lamb and rub the paste into the meat.  Cover and leave to marinate in the fridge for 4 hours, or preferably overnight.
  2. Remove the lamb from the fridge at least 30 minutes before cooking.  Preheat the oven to 160C, fan 140C, gas mark 3.  Put the vegetables in a large roasting tin and drizzle over the oil.  Toss to coat and nestle in the bay leaves and halved garlic bulb.  Squeeze over the juice from the 2 lemons.  Sit the lamb on top of the vegetables and cover the tin with foil making sure its well sealed round the rim.  Roast for 4 hours.
  3. Remove from the oven and increase the temperature to 220C, fan 200C, gas mark 7.  Remove the foil and stir the capers into the vegetables.  Return to the oven uncovered for 15 – 20 minutes until the lamb has browned.
  4. Lift the lamb from the tin and cover loosely with foil to rest for about 15 minutes.  Carve the lamb and serve it with the vegetables.
  5. Serve with a Greek salad if desired – 600g. vine tomatoes cut into wedges, 1 red onion finely sliced, 1 green pepper, sliced, 1 large cucumber (cut in 1/2, seeds removed and cut into half moons), 75g. pitted black olives, 3 tbsps. olive oil, 2 tbsps. red wine vinegar, 1 x 200g. pack feta drained and cubed, 2 tsps. dried herbs.


Although it seems quite a lot of work to prepare this, once it is in the oven you can go out for 4 hours.  We found it delicious.  If you don’t want to make a Greek salad you could always cook a green vegetable e.g. broccoli or kale, to give another colour to the food.  There were plenty of leftovers, enough cold for the following day, and a doggy bag for my friend to take home.



1 kg. flour potatoes such as Maris Piper
olive oil for roasting
1 tsp.turmeric
2 tsps. gd. cumin
1 tsp.chilli flakes
200g. spinach
1 x 500g. salmon fillet
2 tbsps. tandoori or tikka spice paste~
100 mls. double cream
lemon wedges to serve

  1. Heat the oven to 200C,  180C fan, gas mark 6.  Cook the potatoes in a large pan of boiling water for 6 minutes.  Drain in a colander and leave to steam dry for a few minutes.  Toss the potatoes in a roasting tin with 1 tbsp. oil, the turmeric, ground cumin and chilli flakes and plenty of seasoning.  Roast for 20 minutes, tossing halfway through.  Boil the kettle.
  2. Put the spinach in a colander and pour over boiling water until wilted.  Use the back of a wooden spoon to squeeze out most of the water.  Rub the salmon generously with the spice paste and drizzle with oil.  Stir the spinach through the potatoes and top with the salmon, skin side down.  Increase the heat to 220C, 200C fan, gas mark 7.  Return to the oven for 20 – 25 minutes or until the salmon is just cooked.  Remove the salmon to stir the cream into the potatoes, replace the salmon and serve with lemon wedges.


I cooked the salmon on a separate baking tray as I thought it might break up if lifted to stir in the cream, it also made it easier to serve.  I also added cauliflower florets to the potato and spinach mixture at the start of the cooking time, broccoli would also be good, to give more vegetables. We all thought it was a lovely recipe.   

Find out about growing Organic and notice of our AGM

We’ve invited local organic farmer John Davenport to tell us about his experiences as a food grower with 40 years’ experience, following our short AGM on Monday 22nd May at 6pm at the Burgage Hall, Church Lane, Ledbury.

John Davenport

“Why eat Green?  The benefits and challenges of growing organic”

You may know John as the man behind Little Marcle Organic Produce, farming near Ledbury and providing a weekly veg-box service to the local community.

John is an early adopter of sustainable ways of using technology – delivering his produce in a battery powered van and exploring non-carbon power supply options.

John will be happy to take questions after his talk.

Before John’s talk:-

AGM of Ledbury Food Group for the year 2022/23

Notice is given that this meeting will be held at 6pm on Monday 22nd May at the Burgage Hall, Church Lane, Ledbury.

(Nearest off street parking – St Katherine’s Car Park)

  1. Apologies
  2. Report from the Secretary
  3. Report from the Treasurer
  4. Approval of Accounts for the period to 31st March 2023
  5. Election of a Committee for the year 2023 to 2024
  6. Election of Officials for the year 2023 to 2024 – Chair, Secretary, Treasurer
  7. Any other business

Please advise me –

a) If you wish to stand for a committee member or official of Ledbury Food Group. Please note that Committee Members and Officials must be members of the Food Group 

b) If you have Any Other Business that you wish to raise at this meeting

Griff Holliday, Secretary – 01531 633637

4th May 2023

The Big Apple Blossomtime in Putley

The parishes of the Marcle Ridge’s seasonal celebration of orchards, apples, cider and perry takes place on Sunday 30th April and Monday 1st May.

There’s lots of “appley” things for you to join in and celebrate the rather late this year coming of Spring.

Putley Blossom

It’s a special opportunity to enjoy the lovely countryside and orchards of the Marcle Ridge in Herefordshire, where local orchards are famous both for their cider fruit and their dessert and culinary fruit.

The events take place over two days around Putley Parish Hall, where you will find an array of traditional ciders and perries from Herefordshire and surrounding counties, together with some of the makers for you to meet, and, on Sunday only, at Court Farm Aylton, where you can spend time in the cruck barn and amongst the apple trees.

Blossomtime is not just for cider enthusiasts. Enjoy a walk through the orchards around Putley and Aylton, with or without a guide, then refresh yourselves with excellent homemade food. Plan your day to include one or two of our special events, including some at alternative nearby locations.

The full programme is available at

Events centre – Putley Parish Hall – Putley Green – HR8 2QN – Car Parking.


Ledbury Celebration 2023 – A Date for your Diary

Ledbury Food Group with its partners Ledbury Poetry Festival and Ledbury  Town Council invite you to join us at this year’s Ledbury Celebration on Sunday 9th July.

This year’s event will again be held in the historic setting of St Katherine’s, Ledbury by our very special 15th century Master’s House – it worked well in 2022!  The event will include (subject to confirmation):

  • An outdoor food and drink market featuring the best of local produce and street food from the Three Counties for you to enjoy at the event or take home. We hope for as good a show as last time when 25 local vendors took part.
  • “Al fresco” poetic entertainment provided by Ledbury Poetry as part of their festival
  • Outdoor musical entertainment featuring local musicians
  • Several craft stalls

It’s the last day of Ledbury Poetry Festival so there’s lots going on, and the town’s heritage buildings will be open for a visit.

The event will run from 11am to 4pm with entertainment from 12 noon.

As in previous years the Ledbury Celebration will be a free public event thanks to grant funding by benefactors.

If you are a locally based food producer or local street-food vendor using local produce and are interested in a stall at the event please contact our organiser Emma Jackson at

Please contact us if you would like to help us setting up, stewarding or setting down after the event – Griff at 01531 633637.   Your help makes these events smooth-running and successful – even an hour or two helps.

More information about the food market, other attendees, performers and the performance schedule will be available on our website nearer the event.

Ledbury Poetry Ledbury Town Council Logo

Alice's market Garden Produce
Alice presents the produce of her Market Garden
Emma the poet
Emma the Poet tells of dangers lurking on the M48








Recipes for March


Serves 4

300g. floury potatoes, peeled and cut into 2cm. pieces
1 small celeriac (600-650g.) peeled and cut into 2cm. pieces
4 eggs
400g. frozen garden peas
about 330mls. whole milk
2 fresh bay leaves
400g. pack Frozen Fish Pie Mix, defrosted
180g. Raw King Prawns
20g. unsalted butter
20g. plain flour
1 unwaxed lemon, zest of all, juice of 1/2
75g. reduced fat creme fraiche

1. Put the potatoes and celeriac in a large saucepan of salted water. Cover and bring to the boil and cook simmering for 15 minutes. Carefully put the eggs on top, cover and boil for a further 7 – 8 minutes. Use a slotted spoon to transfer the eggs to a bowl of cold water. Add the peas to the pan, cover and bring to the boil. Drain and steam dry for 5 minutes, then mash with 30mls. of milk. Season and set aside.

2. Meanwhile, put the bay leaves, fish pie mix and prawns in a large frying pan. Pour over the remaining 300mls, of milk, cover and bring to a simmer. Cook for 2 – 3 minutes. Remove from the heat, allow to cool slightly then transfer the fish to a plate using your slotted spoon. Strain the milk into a measuring jug. You want 300mls. of liquid so top up if necessary. Preheat oven to 180C, gas mark 4.

3. For the sauce, melt the butter in a pan and when melted add the flour and stir to make a paste. Remove the pan from the heat and gradually add the poaching milk until combined. Simmer for a few minutes until bubbling and thickened. Mix in the lemon juice and zest and creme fraiche. Season.

4. Peel the eggs, quarter and place on top of the fish and sauce mixture in a medium-large baking dish. Top with spoonfuls of the mash, spreading evenly to cover. Put on a baking tray and bake for 30 – 40 minutes until bubbling.


Celeriac browns quickly when peeled so put it into water with lemon juice added to stop discolouration. Use a knife rather than a peeler would be my advice.

I used cooked prawns when making this dish and they were fine. I couldn’t find frozen pie mix in the supermarket but they did have fresh, or you could make your own mix using salmon, white fish and smoked haddock. Max sells pie mix (the fishmonger who comes to Ledbury on a Tuesday morning).

You can make a white sauce without making a roux if you add flour to cold milk and keep whisking until it bubbles. I never bother making a roux now. Waitrose sell sauce flour designed to be used without butter.


Serves 8

180mls. sunflower oil
225g. light brown sugar or muscovado sugar
3 large eggs, separated
35g. raw beetroot, peeled and grated
juice of 1 lemon
75g. sultanas
75g. mixed seeds
100g. wholemeal self raising flour
125g. white self-raising flour
1/2 tsp. bicarb of soda
1 tsp. baking powder
1/2 tsp. gd. cinnamon

Preheat oven to 180C/ Gas Mark 4. Line a 900g. loaf tin with baking parchment. Place the oil and sugar in a large bowl and beat until well combined. Add the egg yolks one at a time, beating between each addition. Stir in the grated beetroot, lemon juice, sultanas and all but 2 tbsps. of the seeds.

Sift the flours, bicarb, baking powder and cinnamon over the egg mixture and fold in with a metal spoon.

Place the egg whites in a clean bowl and whisk until soft peaks form. Fold the beaten egg whites gradually into the cake mixture using a metal spoon.

Transfer the mixture to the loaf tin and sprinkle with the remaining seeds. Bake for 1 hour and 15 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and leave to cool for 10 minutes then turn out and transfer to a wire rack. Keeps for 3 – 4 days in an airtight container.


You can buy loaf tins liners at the kitchen shop in Ledbury. Brilliant things to have in store.

Make sure your bowl is grease free when you whisk the egg whites. You use a metal spoon so that you retain the air, a wooden spoon knocks it out.

What is the future for Farming?


cattle grazing

Sustainable Ledbury invite you hear Patrick Wrixon give a presentation followed by discussion and questions on the challenges facing the farming industry on Monday 20th March at 7 p.m. at the Burgage Hall, Church Lane, Ledbury.

Patrick has farmed in Herefordshire for over 40 years. He has been involved with agricultural organisations Farming and Wildlife Advisory Group (FWAG), Linking Environment and Farming (LEAF), and the NFU.

Join in the debate – or just listen!

No tickets are required but donations will be welcome to cover the costs of the meeting.  Organised by: –

Sustainable Ledbury


Full details of the 2023 Ledbury Big Breakfast now available

Join us for Ledbury’s Celebration of Breakfast over the weekend of Friday 27th, Saturday 28th and Sunday 29th January – the 11th Ledbury Big Breakfast

16 local venues in and around Ledbury are taking part on one or more days in this event organised by Ledbury Food Group to celebrate our local food and drink producers and retailers and a healthy breakfast.  The event takes place at cafes, pubs, hotels, butchers and delis in and around Ledbury.

Again there is lots of choice from the lightest to the heaviest breakfast showing the ingenuity of our local food venues – check through the listing below for something to sample, savour and enjoy

Visit our butchers – Gurneys and Wallers – to discover their breakfast delights for you to take home and enjoy. 

Our delis will feature a wide range of local produce to take home to make a special breakfast.

The Country Market at St Katherine’s Hall on Friday will have lots of local produce for sale for your breakfast at home. 

Things get very busy on the Saturday morning – if you see something or somewhere you fancy please book in advance where possible to avoid disappointment.  More places now offer breakfasts on Sunday.

See below for full details of what specials are available, where and when – many venues will also offer their normal breakfast menu.  A number offer vegan, vegetarian and gluten free options.

The full listing of special offerings – what, where and when?

Based on information provided by the participants.  Many will also have their usual breakfast offerings available and will be open during their normal hours.

Cafés, Hotels and Pubs 

Corner House Cafe, 1 The Southend

9.45-16.00 FRI, SAT & SUN        

Phone 01531 635752                  Take-aways.   Bookings

  • Breakfasts of all sizes – we offer seven menu options – with tea, coffee or orange juice for £1 on orders before 11.30
  • Breakfast sandwiches and sub rolls

Produce from: Sessions (sausage/bacon), Bakers Dozen, Waller’s (Meat products), local market

Vegetarian, Gluten Free


The Feathers Hotel, 25 High Street

8.30-11.00 SAT only                   

Phone: 01531 635266                

  • Devilled lamb’s kidneys – sour dough crostini
  • Smoked back bacon, flat mushroom and cheddar eggy bread sandwich
  • Vegetarian hash, poached egg, kale salsa verde

Produce from: LDA Meats

Vegetarian, Vegan, Gluten Free


Janey’s, 15 The Homend

9.00-15.30 FRI & SAT

Phone: 01531 248008                 Take-aways Call & Collect

  • Full English.
  • Pancakes and Waffles
  • Breakfast baguettes
  • Fruit salad and granola

Produce from: Jenkins Greengrocer

Vegetarian, Vegan, Gluten Free



Ledbury Rugby Football Club, Ross Road   

9.00-11.00 FRI & SUN                  

Phone: 01531 631788                 Bookings

A choice of options from our special breakfast menu

Check for Vegetarian, Vegan, Gluten Free options


Malthouse Café & Gallery, Church Lane

9.30-15.30 FRI & SAT and SUN Morning                   

Phone: 01531 634443                 Take-aways Call & Collect Bookings

  • A range of special breakfasts to sort all tastes from our ever changing menu

Produce from: LDA Meats, Peter Cooks Bread, Ledbury Fine Foods (eggs)

Vegetarian, Vegan, Gluten Free


New Market House Café, 1 The Homend

9.30-15.00 FRI, 10.00-15.00 SAT & SUN         

Phone: 01531 635059       Take-aways (preordered) Call & Collect.  Bookings

  • “Vegetarian feast” – Avocado, hash brown, beans, tomato, mushroom, egg, toasted muffin
  • “Local meats feast” – sausage, bacon, black pudding, egg, tomato, mushroom, beans, muffin
  • Plus smaller breakfasts from our menu

Produce from: Gurney’s (meat products), Rob (Ledbury Market)

 Vegetarian Gluten Free


The Organic Cafe (Handley Organics), 5 High St

9.00 – 16.00 FRI & SAT    

Phone: 01531 631136                

  • A menu of savoury and sweet organic treats for breakfast, brunch or whatever

Vegetarian, Vegan, Gluten Free

 Note: not opening on Sunday


Pot & Page, 8 New Street – plant based specialist cafe

10.00-14.00 FRI, SAT & SUN      

Phone: 01531 248743                 Take-aways Call & Collect.   Bookings

  • The Not Much Room Breakfast – a full breakfast sandwiched between two grilled field mushrooms.

 Vegetarian, Vegan, Gluten Free


Weston’s Cider Scrumpy House, HR8 2NQ

9.00 – 11.30 FRI,
1000 – 12.00 SAT & SUN     

Phone: 01531 660626                 Bookings essential

  • Full English with vintage cider sausage
  • Eggs Benedict with cider baked ham

Produce from: Neil Powell Butchers, LDA Meats, Total Produce, Westons Cider

Vegetarian, Gluten Free


Seven Stars, 11 The Homend

9.00-11.00 SAT & SUN               

Phone 01531 635800                  Take-aways (Baps only).   Bookings

  • Full English
  • Small full English
  • Sausage or Bacon Bap

Produce from: LDA Meats, Pershore Produce and our own farm

 Vegetarian, Gluten Free


The Nest at Little Verzons Farm, Hereford Road, HR8 2PZ

9.00-11.45 FRI, SAT & SUN (for special breakfasts)   

Phone: 01531 670816                 Take-aways Call & Collect.   Bookings

 Eggs Benedict

  • Eggs Florentine
  • Eggs Royale
  • Croque Monsieur.

Breakfast Produce from: Peter Cooks Bread, Bakers Dozen Bread, Filly Brook Farm eggs, Croome Cuisine Cheese, LDA Bacon, Ham, Black pudding & Sausages, Alex Gooch Muffins, Salmon from Severn & Wye Smokery, Netherend Butter, Hedonist croissants.

Local produce available to buy in our shop for your home breakfast

Vegetarian, Vegan, Gluten Free


Trumpet Corner Tearooms, Trumpet HR8 2RA

9.00–15.00 FRI, SAT & SUN       

Phone: 01531 670082                           Bookings

  • Full English breakfast
  • Eggs Benedict
  • Smoked salmon & scrambled egg on toasted bagel
  • Brûléed porridge with fresh berries
  • Avocado on toast
  • Italian Shakshuka – Tomato sauce with poached eggs, pesto and sourdough
  • Breakfast toasties and sandwiches

Produce from: Legges of Bromyard, Skittery apple juice, Macneil’s salmon, Baker’s dozen, Country Flavours (eggs), Netherend Butter

 Vegetarian, Vegan, Gluten Free


Please support Ledbury

Food Bank as you are able


Find out how at:


 Delicatessens & Shops


Ceci Paolo, 21 High Street

9.0-1700 FRI & SAT                   

Phone 01531 632976

Local breakfast produce including smoked fish, yoghurt, cheeses, bread, honey and our own delicacies.

Local producers products sold include: • Severn and Wye Smokery, Three Counties Honey, Peter Cooks Bread, Charles Martell (cheeses), Neal’s Yard Creamery

Vegetarian, Vegan, Gluten Free


Handley Organics, 5 High Street

All day FRI & SAT            

Phone: 01531 631136

Lots of local produce and ingredients to make a tasty breakfast to take home including cereals, eggs, bakery etc.

Organic, Vegetarian, Vegan, Gluten Free




Gurneys Family Butchers, 21 The Homend

All day – FRI & SAT

Phone: 01531 632526

Try our special – the Gurney’s Big Breakfast sausage – for your breakfast.

Lots of other locally produced breakfast ingredients for you


David T Waller and Sons, 71 The Homend

All day – FRI & SAT          

Phone 01531 632739

The “Full Monty” is back – our special breakfast treat – pork sausage with tomato, black pudding, mushroom, hash brown, beans all wrapped in bacon

Locally produced ingredients to complete your breakfast

Country Market

Burgage Hall, Church Lane

9.00 – 12.30 FRI only

Local produce for you to take home for a special breakfast (or other meal!)