Recipes for August 2022

Chicken With Curried Fennel Sauce

SERVES 4

15g. / 1oz. butter
4 chicken breasts
2 large fennel bulbs
3 cardamom pods
2 large garlic cloves
2.5cm. / 1 inch piece of root ginger
1 fresh red chilli
1 tsp. gd. coriander
½ tsp. gd. cinnamon
½ tsp. gd. cloves
1 tbsp. plain flour
150mls. / ¼ pt. natural yoghurt
8 tbsps. lemon juice
1 ½ tbsps. tomato puree mixed into 300mls.
 ½ pt. water

To serve:

Handful of fresh coriander leaves

  1. Set the oven to gas mark 4 / 180.  Heat the oil and half the butter and add the chicken pieces and brown them all over.  Put the chicken into a large casserole.
  2. Cut off the base and stalks of the fennel and remove any marked outer parts and cut the bulbs into 6 – 8 pieces each.  Blanch the pieces in boiling salted water for a few minutes to soften slightly.
  3. Put the fennel in the dish around the chicken.  Roughly crush the cardamom pods and scatter them in with the fennel.  Peel the garlic and ginger and chop finely.  Cut the chilli open lengthways and discard any seeds and slice very thinly.
  4. Put the frying pan back on the heat, adding the remaining butter.  Add the garlic, ginger, chilli and the ground spices and stir for 30 seconds.  Stir in the flour and continue to stir for 1 minute.  Stir in the yoghurt in one direction only, add the lemon juice to the tomato puree mixture and stir into the fried spices.
  5. Bring to the boil and stir until the sauce thickens, season to taste with a little salt.  Pour the sauce over the fennel in the casserole dish.  Cover and cook for one hour.  Serve with basmati rice and a green vegetable.

You will require an apron and tea towel, a large frying pan and a large casserole dish plus foil to cover and clingfilm.

TIP

The reason for telling you to stir the yogurt in one direction is that it can split.  Adding a teaspoon of cornflour to your yogurt prevents this.  You could, of course, use creme fraiche instead of yogurt if you are worried.  I have never known that to split ever.

Plum & Hazelnut Cake Or Pear & Walnut Cake

SERVES 6

8 – 10 large red plums, halved & stoned or 3 pears
125g. / 4 ½ ozs. soft butter, plus extra for greasing
100g. / 3 ½ ozs. caster sugar, plus 1 extra tbsp.
3 medium eggs, lightly beaten
finely grated zest of 1 lemon
100g. / 3 ½ ozs. self-raising flour, sifted
100g. / 3 ½ ozs. toasted hazelnuts ground or walnuts
2 tbsps. whole milk

  1. Cut each plum half into 3 slices or the cored pears into about 1 cm. / ½ inch thick slices.  Butter a 20cm. 8 inch springform tin and line the base with greaseproof paper or baking parchment.
  2.  Put the butter, sugar (minus the extra tablespoon), eggs, lemon zest, flour, nuts and milk into a food processor and whiz until smooth.  Spoon the batter into the tin and arrange the plum or pear slices, cut-side up, in circles on top.  Make sure you pack them well together.  Sprinkle with 1 tbsp. caster sugar (or more if the plums are very tart) and bake in an oven preheated to 180C / gas mark 4 for 40 minutes.  A skewer inserted into the centre of the cake should come out clean.
  3. Let the cake cool in its tin for 15 minutes, then remove it, peeling off the greaseproof paper on the bottom, and put it on a wire rack to cool completely.

You will need a 20cm. / 8 inch springform tin, apron, teatowel and baking parchment or greaseproof paper.

TIP

Bentleys Fruit Farm near Newent have lovely plums which they say will be available until well into September.

AGM notice and Find out about Ledbury Food Bank and how you can help

We’ve invited Ledbury Food Bank to tell us about their significant role in alleviating food poverty in Ledbury and district following our short AGM on Monday 8th August at 6pm at the Burgage Hall, Church Lane, Ledbury.

Mark Lister, Chair Lead Team for Ledbury Food Bank has kindly agreed to join us to enable us all to gain greater knowledge of the operations and needs of the Food Bank’s work and to discuss how we might contribute or help. For example:

    • How does the Food Bank work?
    • When is it open?
    • Where does the food stocks come from?
    • Can/do local producers contribute or supply produce?
    • What are the items needed most?
    • How can I contribute food or money or my time?
    • How do I introduce someone who may be in need?
    • What has the new premises enabled – do you do more than distributing food stocks?

All are welcome!

AGM of Ledbury Food Group for the year 2021/22

Notice is given that this meeting will be held at 6pm on Monday 8th August at the Burgage Hall, Church Lane, Ledbury.

Agenda

    1. Apologies
    2. Report from the Secretary
    3. Report from the Treasurer
    4. Approval of Accounts for the period to 31st March 2022
    5. Election of a Committee for the year 2022 to 2023
    6. Election of Officials for the year 2022 to 2023 – Chair, Secretary, Treasurer
    7. Any other business

Please access the following documents in advance of this meeting by clicking below.

Agenda for AGM on Monday 8th August 2022 Secretary’s Report for the year 2021/22 Income & Expenditure 1 Apr 2021 to 31 Mar 2022

 

GJ Holliday
Secretary, Ledbury Food Group
01531 633637

 

A Sizzling Ledbury Celebration!..Thanks

If you came to the Ledbury Celebration last Sunday (10th July) many thanks for coming and supporting the event – we were pleased to see you!

If you were not able to come this is what went on…

Alice from Tuston Market Garden
Local Farmer John Davenport displays his vegetables
Mayor and Palestinian Visitors
Rayeesa offers sauce tastings
Steady Trading at Ledbury Celebration
Taking the shade at the Celebration
Voices Unlimited give it all
Hay Charcuterie on their first visit to Ledbury
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The Ledbury Celebration celebrates the local food and drink of Herefordshire and its neighbouring counties with an added menu of music, poetry and our historic heritage.

Held in historic St Katherine’s, Ledbury, the event featured 20 local food and drink producers selling both street-food to enjoy on the spot and specialities to take home.  Trade was good thanks to the support of those who came to the event.

This intimate festival also featured local potters selling wares and “hands on”, Kid’s Kitchen where children could enjoy making a meal and several Sustainable stalls.

The entertainment “menu” included poets Dave Pitt, Emma Purshouse, and Leena Batchelor stirring the crowd with their passionate poetry, and Beth Calverley’s magical Poetry Machine creating intimate poems on demand.

The musical menu featured Ledbury Community Choir – Ledbury’s own massed voices, Keith Baldwin, guitarist and singer, The Ledbury Singers serenading in the heat, and the fiddle playing of Gruig.

A first for Ledbury, one-of-a-kind Voices Unlimited brought their unmistakable Wall of Sound” to the Performance Area setting alight what was already a hot afternoon.

Sustainable Ledbury’s Community Art Project, “The Tale of the Bird and the Tree”, reached its conclusion when the Bird took flight and soared over to join the Tree.

Special visitors to the event included the Mayor and Town Clerk of Ledbury, the Ledbury Carnival Court and a group of young people visiting from Palestine.

This event was assembled as a partnership between Ledbury Food Group, Ledbury Poetry, Ledbury Fringe and Ledbury Town Council, and featured the Town Council’s newly acquired gazebos.

Ledbury Food Group thanks the many volunteers who had made the event possible and the public for supporting the event. 

Please provide us with your feedback at ask@ledburyfoodgroup.org                                  

Recipes for July 2022

TRIPLE TOMATO TART – Serves 6

250g. / 9ozs, ready made puff pastry (all butter is best)
3 tbsps. sun dried tomato puree, or ordinary tomato puree
250g. / 9 ozs. ripe vine tomatoes, sliced
150g. / 5 1/2 ozs. cherry tomatoes, cut in half
2 sprigs fresh rosemary
2 tbsps. extra virgin olive oil
1 tbsp. balsamic vinegar
1 egg yolk
125g. / 4 1/2 ozs. Italian sliced salami, chopped
salt and pepper
handful thyme sprigs

  1. Preheat the oven to 190C / 375F / Gas Mark 5.  Roll out the pastry to form a rectangle 36cm. / 14 inches long and 25cm. / 10 inches wide and lift on to a heavy duty baking tray.
  2. Spread the tomato puree over the pastry, leaving a 3cm. / 1 1/4 inch margin around the edge.  Arrange the vine tomato slices over the tomato puree, scatter over the cherry tomato halves, top with the rosemary and drizzle with 1 tbsp. olive oil and the balsamic vinegar.  Brush the edges of the pastry with egg yolk and bake for 10 minutes.  Scatter over the salami and bake for a further 10 – 15 minutes.   
  3. Remove the tart from the oven and season with salt and pepper.  Drizzle with the remaining oil and scatter over the thyme.

TIPS

You could make this into a vegetarian version by leaving out the salami and instead using feta or goat’s cheese.  Another alternative is roasted peppers and pine kernels instead of the salami.

Some sun dried tomatoes, cut into strips,  could be added at the same time as the salami.

A LEMONY HAZELNUT AND BLUEBERRY CAKE – Serves 8 – 10

115g. hazelnuts
260g. unsalted butter, really soft
225g. white spelt flour
2 teaspoons baking powder
4 large eggs
130g. honey (or golden caster sugar)
130g. maple syrup
finely grated zest of 1 large unwaxed lemon

For the filling:

350mls. double cream
2 – 3 tbsps. honey
2 – 3 tbsps. blueberry jam
200g. fresh blueberries

  1. Preheat the oven to 180C.  Grease and line 2 x 20cm. loose-bottomed sandwich tins.
  2. Toast the hazelnuts in the oven for 5 – 7 minutes but check after 5.  Remove from the oven and leave to cool then whizz in a food processor into fine meal.
  3. Sift the flour and baking powder into a large bowl and beat in all the other ingredients using an electric handmixer.  Be careful not to overmix.  Scrape the mixture into the tins and level the tops with the back of a spoon.  Bake for 25 – 30 minutes until the cakes are risen and golden and a skewer inserted into the centre comes out clean.  Remove from the oven and leave to cool for 5 minutes before removing from the tins and placing on a wire rack.
  4. When cool, lightly whip the cream until soft peaks form, drizzle in the honey and whisk again.  Take one spoonful of jam at a time and carefully marble it through the cream.  Carefully place one cake on a cake plate, spoon over two thirds of the marbled honey cream and place the second cake on top.  Spread the remaining third of the honey cream on top of the 2nd cake, then sprinkle the fresh blueberries over the cream.

TIPS

You could use ground almonds instead of toasting hazelnuts and whizzing them in your food processor.

If you want to cut down on the cream content, I would use half the amount and just put it in the centre.  I would then lightly poach the blueberries and put those on the top.  You could use 1 tbsp. of jam for the centre filling and spread 1 tbsp. of jam on top which would help to anchor the blueberries.

Ledbury Celebration on 10th July – full programme available

The Ledbury Celebration on Sunday 10th July celebrates the local food and drink of Herefordshire and its neighbouring counties with an added menu of music, poetry and our historic heritage.


This year’s event brings an outdoor market to historic St Katherine’s, Ledbury next to the 15th century Master’s House, and just off the High Street. The event runs from 11am to 5pm with entertainment from midday.

Local produce will be on sale either to eat and drink “on the go” or to take home to savour in slower time.

Producers this year include:

• Case for Cooking
• Chock Shop
• Gun Dog Gin
• Hay Charcuterie
• Jus
• Kitchen Flowers
• Kontext Koffee
• Little Bento Box
• Little Marcle Organic Produce
• Miniyaki’s Japanese Street Food
• Myrtle’s Kitchen
• No Frickin Chicken
• Orchard Grove Preserves
• Rayeesa’s Indian Kitchen
• Seb’s Cider
• Tuston Market Garden
• Vicenta’s Empanadas
• Wykeham Gardens

In addition you will find:

• Sustainable Ledbury – find out about avoiding food waste
• Jayne Parry Ceramics
• Karen Tacey Ceramics
• CUP Ceramics – Pottery demonstrations
• Kid’s Kitchen – food activities for younger children
• Eat like your Ancestors

Ledbury Poetry Festival has lined up special “al fresco” poetic performances during the event featuring:

Dave Pitt – “Now more than ever, our world needs the raw anger of poets like Dave. Importantly, we also need the laughs he brings”
Emma Purshouse –“Her talent is in taking the most mundane situations and bringing them alive.”
Leena Batchelor – Pixie Muse – “Calling herself a “poetic minstrel with living in her veins”, Leena writes passionately about everything that strikes her mind and heart”

Poetry performances at 12.45pm, 1.45pm and 2.45pm


And More…

Beth Calverley, will be present with her magical Poetry Machine. This is your chance to experience poetry, created in response to your thoughts, feelings, ideas, and discoveries.

And a feast of musical entertainment…

Performances hourly:

Ledbury Community Choir – Ledbury’s own massed voices. Join in if you know the words (and the tune! At 12 noon.
Keith Baldwin, guitarist and singer, frontman of the band Rubble, will entertain from 1.10pm.
The Ledbury Singers will serenade you with their own smooth music style from 2pm.
• One-of-a-kind Voices Unlimited – rocking out their unmistakable “VU Wall of Sound” raises the tempo at 3pm.
Gruig, a rip roaring foot stomping band from Gloucestershire bring their sing-along Irish songs, jigs and reels to get you dancing at 4pm.

A special event at 1pm – Ledbury’s Community Art Project, “The Tale of the Bird and the Tree”, will reach its conclusion when the Bird will take flight and soar over to join the Tree accompanied by music.

And you can visit Ledbury’s heritage sites, or book in for a session of poetry with Ledbury Poetry Festival on the last day of the festival.

This event is organised by Ledbury Food Group in partnership with Ledbury Poetry, Ledbury Fringe and Ledbury Town Council.

Recipes for June 2022

GREEN LENTILS, ASPARAGUS AND WATERCRESS

200g. green lentils
120g. watercress, thick stalks removed
40g. parsley
150mls. light olive oil
400g. asparagus spears
100g. pecorino cheese
4 lemon wedges,
salt and black pepper

Wash the lentils in cold water, then place in a saucepan with plenty of fresh water and bring to the boil.  Simmer for 15 minutes or until the lentils are just cooked.

While the lentils are cooking, put half of the watercress, the parsley, olive oil, vinegar, garlic and some salt into a food processor.  Blitz until smooth and pour into a bowl.

As soon as the lentils are cooked drain them well and mix them while still hot with the watercress dressing.  Taste and adjust the seasoning.

Break off the end of the asparagus spears and discard.  Cook the asparagus in simmering salted water for 2 – 3 minutes, drain and cut the spears into roughly 6cm. long segments.

You can serve the salad warm or at room temperature.  Toss together the lentils, asparagus and most of the remaining watercress.  Add pieces of cheese as you plate up and garnish with the reserved watercress.  Serve with wedges of lemon.

NOTES

I think this salad would be lovely served with a piece of roast chicken or salmon with a salsa verde sauce for the chicken or salmon.  To make a salsa verde sauce you need 1 large bunch of mixed herbs (parsley, basil and mint say), 1 clove of garlic, 2 tbsps. of capers, 3 gherkins, 2 – 3 anchovy fillets, 1 heaped tbsp. of french mustard, 4 tbsps. olive oil, 1 – 2 tbsps. red wine vinegar and salt and pepper.  Chop all the herbs, capers, gherkins and mix with the rest of the ingredients.

Alternatively, you could add a cooked breast of chicken or salmon to the salad, omit the cheese, and make it a more substantial dish.

STRAWBERRY LABNEH

500g. thick (not low fat) Greek yogurt
400g. strawberries
1 ½  tsp. caster sugar
2 tsps.rosewater
3 tbsps. good honey

Mix yogurt and 50g. of icing sugar and set over a basin lined with muslin or a clean J-cloth.  Put in the fridge and leave to drain overnight (12 hours is best).

Hull and quarter the strawberries and mix with the sugar and rosewater and leave to macerate for a few hours.

Gently fold the honey into the labneh which, by now, will resemble cream cheese.  Puree a quarter of the strawberries, pile the rest on top of the labneh and drizzle with the pureed strawberries.

NOTES

This can be served with poached fruits such as plums or rhubarb, or raspberries rather than strawberries.

To make savoury labneh mix 500g. of thick Greek yogurt with 1/2 tsp. of salt and leave to drain overnight as before.

Make the labneh into balls by rolling between your hands to shape them and then leaving on a clean cloth lined tray.  They can be marinated in olive oil (4 tbsps. for this quantity), some dried oregano or fresh thyme leaves (about 1 tbsp.), the zest of a lemon and a few chilli flakes.  Store in the fridge and serve with flatbreads as a starter or nibble. 

The Ledbury Celebration is coming on 10th July – can you help?

We will post more about next month’s Ledbury Celebration annual food festival with added music, poetry and heritage shortly…but you can put the date in your diary – 11am to 5pm in St Katherine’s Car Park, Ledbury on Sunday 10th July.

But these events don’t happen by chance – we are looking for help with stewarding the event as a general steward or helping on the Food Group stand. We are looking for an hour or two of your time between 11am and 5pm. You won’t be on your own, and there will be professional stewards on site to help.

It’s a day when Ledbury receives many visitors and we want to put on a good show.

If you can spare an hour or two please contact David at 01531 634033 or Griff on 01531 633637

and…

If you know someone who likes putting up or taking down gazebos – please send them our way.