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Food Group celebrates Ledbury’s Food Heritage

As part of Ledbury’s contribution to this year’s Heritage Open Days, we are joining with Ledbury Town Council to celebrate the long heritage of local food production.

We are mounting a photo exhibition at the Market House when it is open to the public for Heritage Open Days.  The photos will reflect on local food production today at three farms in the Ledbury district. 

The exhibition is on 14th and 15th September.

Growing food has been a vitally important feature of Ledbury’s life for 900 years – for 400 years the Market House has been a centre for trade in local food.

This exhibition picks up the Heritage Open Day theme of “Edible England” and reminds us that local food production remains just as important today.  It visits three local farms – a sheep farm, a vegetable grower and an orcharding farm.  The photos show different seasons in the farming year.

The photos are the work of local photographers Pat Strauss and Ed Mustafic and previously featured in our exhibitions at The Master’s House, Ledbury.

Place: The Market House, High Street, Ledbury

When: Tuesday 14th and Wednesday 15th September

Times: 1100-1300 & 1400-1600

Make it a day visiting heritage buildings in Ledbury – and visiting one of our cafes for lunch!  Find details of heritage sites at:

https://www.heritageopendays.org.uk/visiting

or

https://www.visitherefordshire.co.uk/see-do/city-towns/ledbury

 

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The Big Apple 2021 is on!

The apples are ripening on the trees, the presses are standing by, and the time is fast approaching for the Big Apple to welcome visitors to the Herefordshire parishes of the Marcle Ridge continuing a thirty year tradition.

Sadly last year’s event was cancelled, but this year the organisers of the Big Apple have come up with a plan that will see all the usual venues in and around Much Marcle involved on Saturday 9th and Sunday 10th October.

“Within 24 hours of asking them, all nine venues had expressed their enthusiasm to go ahead”, said spokesman Jackie Denman. “When we cancelled last year, we had lots of messages of support telling us that we had made the right decision, but also telling us that we would be much missed. So now we’re busy behind the scenes working on our programme, which will go online on www.bigapple.org.uk on Monday 13th September. We can’t wait to get back!”

So put the 9th and 10th October in your diary – for your annual opportunity to enjoy the orchards, to see, hear and smell cider being made and to taste many different varieties of apples, local ciders, perries and apple juices, all of which has become an established part of the calendar for many people.

Familiar Big Apple venues will include Gregg’s Pit, Awnells Farm, Woodredding, Lyne Down, Pope’s Perry and Hellens, alongside regular attractions at Westons Cider.

We look forward to visiting this wonderful celebration of local produce!

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When is local not local?

When it’s a jam!

Do you know how easy it is to create your own label jam?

What are you going to call it?

On sale locally recently was jam labelled “Ledbury Fine Foods” and “Great British Classics” complete with Union Jack.

Where do you think this was made?

Perhaps in Ledbury or its neighbourhood?

The answer is that the jam had in fact been made in Leicestershire by Bramble Foods.

We looked up Bramble Foods Ltd on the web. They are a well-established business in Market Harborough supplying a wide range of food products.

One of their services is providing personalised or own label products.

We have no problem with what Bramble Foods are doing – and there is nothing wrong with the quality of their jam.

But it is possible that product labelling may create a wrong impression in the eyes of the customer.

So…Beware! Remember when “buying local” to check the label if you don’t know the product.

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Recipes for August

PORK AND FENNEL BURGERS WITH FENNEL SLAW

Serves 4

8 good quality pork sausages
1 tsp. fennel seeds
pinch dried chilli flakes
zest and juice of 1 lemon
2 tbsps. mayonnaise
1/2 onion, finely chopped
1 bulb fennel, sliced or chopped
4 rolls, split in half

  1. Heat the oven to 200C / 180C fan / gas mark 6.  Snip the tops off the sausages and squeeze out the meat.  Stir in the fennel seeds, chilli flakes and half the zest, then shape into 4 patties.  Place the burgers on a greased baking sheet and cook for 25 – 30 minutes until golden and cooked through. 
  2. Meanwhile, mix the remaining zest and juice with the mayonnaise and seasoning, then stir in the onion and fennel.  Leave to stand while the burgers finish cooking.
  3. Place a burger in each roll with some slaw, serving any extra on the side

RASPBERRY CHEESECAKE BROWNIES

Makes 16 squares

150g. butter, unsalted
150g. dark chocolate (70% cocoa solids)
3 medium eggs
100g. caster sugar
100g. light brown soft sugar
30g. cocoa powder
75g. plain flour

For the topping:

125g. soft cheese i.e. cream cheese, full fat
1 medium egg
50g. caster sugar
150g. pack raspberries

  1. Preheat the oven to 180C / gas mark 4 and line a 20cm. by 20cm. square baking tin with baking parchment.
  2. Melt the butter and chocolate in a large heatproof bowl set over a pan of simmering water, or use the microwave in short bursts, stirring until smooth.
  3. In a separate bowl whisk the eggs and both sugars with an electric whisk until the mixture is thick and foamy (about 5 minutes).
  4. Pour the melted chocolate into the whisked eggs and fold until carefully combined, using either a spatula or metal spoon.  Sieve the cocoa powder and flour over the top and fold again to make a smooth batter.
  5. For the topping, beat the soft cheese, egg and caster sugar together.  Scrape most of the brownie batter into the cake tin, reserving 2 tbsps. to make the swirl top.  Smooth the batter.  Press in half the raspberries.
  6. Pour the cheesecake mixture into the tin and tilt to create an even layer.  Add 2 tsps water to the remaining brownie batter to loosen it then dollop teaspoon sized amounts over the top of the cheesecake layer.  Swirl gently using a skewer.
  7. Scatter over the remaining raspberries and bake for 30 – 35 minutes – the top should still have a slight wobble.  Allow to cool completely in the tin before slicing and serving.  These will keep for up to 4 days covered in the fridge.  

TIPS

If you wanted to cut down on the amount of sugar in the brownies, you could use 100g. of light brown sugar and 50g. of caster sugar.  It is all a question of personal taste but that should be fine.

Be careful if melting your chocolate in the microwave, do it in slow bursts.

Make sure the fennel is well covered with the lemon juice.  I wouldn’t make the slaw until the last minute, otherwise it could discolour.

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We’ve updated our Food Information Page – AND new cafés to try!

Eating In or Eating Out?  Our Local Food Information Page has been updated to provide the latest gen on local food retailers and eating places for you to sample.

Many who set up delivery services during lock-down are continuing to provide these now – so if you are reluctant to go out, the food can still come to you.  Or you might just want a night at home with no cooking!

Find out more on the Food Information Page

For those venturing out, Ledbury has new or recently opened cafés to add to our fabulous range of cafés for all tastes:

Choccalistic, Homend Mews – 01531 637305 – Ledbury’s (fairly) new chocolate shop and tearoom (indoors and outdoors).

Pot and Page – 01531 248743 – newly opened in New Street, Ledbury featuring “plant based lunch and brunch menus”, and second hand books.

The Ledberry – newly opened in The Homend – 01531 632676 – a “multi brand boutique featuring an exciting range of clothing, homewares and accessories, as well as a secret garden for guests to enjoy light refreshments”.

The Sunrise Café – in the High Street – 01531 634111 – a basic café with breakfast options

In addition The Organic Café, High Street – 01531 631136 – is open again above Handley Organics with a whole new menu to explore.

In the Ice Cream World – award winning Just Rachel Luxury Desserts is now under new owners and has changed its name to Berry’s Luxury Ice Cream.  It should still taste as good.  Local suppliers are listed on the Food Information Page.

 Finally an apology

We have been unable to notify you of new posts on our website in the past couple of months – including our popular monthly recipes.  Hopefully this problem is now fixed.  Please find any blogs you missed at link to blogs page.

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July Recipes

HASSELBACK AUBERGINE PARMIGIANA – Serves 4

1 large onion, chopped
5 tbsps. olive oil
3 crushed garlic cloves
2 tbsps. tomato puree
500mls. tomato passata
400g. tin chopped tomatoes
2 1/2 tsps. dried oregano
1 tsp. caster sugar
large pinch of chilli flakes (optional)
2 large aubergines
50g. grated Parmesan
1 mozzarella ball
30g. dried breadcrumbs
small handful fresh basil

  1. Heat the oven to 200C fan / gas mark 7.  In a large frying pan heat 1 tbsp. of the oil and fry the onion for 5 minutes.  Add garlic fry for one more minute.  Then add the tomato puree and fry for a further minute.
  2. Pour in the passata, chopped tomatoes, 2 tsps. dried oregano, the caster sugar and chilli if using.  Bring to a simmer and cook for 10 minutes until slightly reduced.  Pour the sauce into your baking dish.
  3. Take the aubergines and make widthways cuts at 1cm. intervals, three quarters of the way through, so the slices are still attached at the bottom.  Drizzle with 3 tbsps. olive oil, getting into the cuts.  Spoon a little tomato sauce into the cuts, along with 30g. grated Parmesan.  Arrange the aubergines in the baking dish on top of the sauce and bake for 30 minutes or until the aubergines are slightly charred.
  4. Cut the mozzarella ball into 6 – 8 pieces then dot over the aubergines.  In a small bowl mix the dried breadcrumbs with 20g. grated Parmesan, 1 tbsp. olive oil and 1/2 tsp. dried oregano.  Sprinkle over the aubergines and bake for a further 20 – 30 minutes until the cheese is golden and the aubergines are tender.  Top with fresh basil and serve with crusty bread and a green salad.  

 

BEETROOT SALAD = Serves 4

2 medium beetroot
dash olive oil
20g. blanched almonds
1/2 tsp. cumin seeds
1 red eating apple cut into 2cm cubes
1 green eating apple cut into 2cm. cubes
1/2 small red onion sliced
handful fresh herbs
salt and pepper

Dressing:

150g. plain yogurt
1 lime, zest and juice
2 tsps. runny honey

  1. Pre-heat the oven to 200C/180C fan/gas mark 6.
  2. Line a baking tray with kitchen foil and place the beetroot in the middle.  Season with salt and pepper and drizzle with oil.  Wrap the foil around the beetroots, seal and bake for 1 hour.
  3. Place a small frying pan over a low heat and toast the nuts and cumin seeds for 2 minutes.  Remove from the heat and allow to cool.
  4. Peel and cut the beetroot into 2cm. cubes and place in a large, glass bow.  Stir in the apple, nuts, seeds and herbs.
  5. To make the dressing mix the ingredients together in a bowl.  Just before serving dress the salad and mix well. 

TIPS

The best Mozzarella is buffalo mozzarella.  You could use Parmigiano Reggiano rather than Parmesan, or even a strong Cheddar if you wished.

Do not prepare the beetroot salad too much in advance as the apple will discolour.  If preparing it slightly in advance toss the apple in lemon juice which will stop them going brown.

When toasting the nuts and seeds do be careful as they burn very easily.  Do not have your heat too high.

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Hereford Times Food and Farming Awards

Congratulations to award winning local food producers

Several local to Ledbury producers have won awards at this year’s Hereford Times Food and Farming Awards 2021.

.Just Rachel, now based at the Hop Pocket, won the award for Best Dairy Producer for their scrummy ice creams. 

Pixley Berries, from Pixley, won the award for Best Drinks Producer for their wonderful fruit juices and cordials.

David Powell of Awnell’s Farm, Much Marcle was presented with a special Outstanding Achievement award as well as Cattle Farmer of the Year. Mr Powell is renowned for his herd of Herefordshire cattle.

Cattle at Awnell’s Farm
Cattle at Awnell’s Farm

Details of all the winners across the county can be found at https://www.herefordtimes.com/news/19382855.revealed-winners-hereford-times-food-farming-awards-2021/

Well done to all!

© Ledbury Food Group 2014-26