This is a good way of using up the jars of marmalade that you may or may not have been making with the Seville oranges. If using shop bought marmalade you can use a thick shred, dark one or fine shred instead. I served mine with custard and our neighbour’s daughter had 3 helpings. It is delicious.
Thanks to everyone who took part in or visited this popular event which reminds us of our local food heritage and every year surprises us with the ingenuity of our local food providers.
Even the sun shone for this year’s Ledbury Big Breakfast held on Friday 31st January, Saturday 1st and Sunday 2nd February 2020 at cafes, pubs, hotels, butchers and delis in and around Ledbury.
Most businesses reported good trade through the weekend with breakfasts from the lightest to the most traditional in demand, from bacon, eggs and trimmings through devilled kidneys to avocado on local sourdough, with many different options in between. Saturday was particularly busy – thanks to everyone who booked in advance to avoid disappointment.
The warm salad is very good served with sausages which can be put in the oven before the vegetables. You can vary the vegetables depending on availability. I regularly roast squash and you could, of course, also use parsnips.
The soup too is pretty versatile as again you could vary the vegetables, parsnips and carrots would be good, or squash and carrots. Omit the cream if you like but it makes it richer. Continue reading “January Recipes: Winter vegetable – Warm Salad and Soup”
Join us for Ledbury’s Celebration of Breakfast over the weekend of Friday 31st January, Saturday 1st February and Sunday 2nd February – the 8th Ledbury Big Breakfast.
19 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 including eggs in all ways, a breakfast stack, a “fruity oat jar”, homemade baked beans, haddock with muffins, avocado and bacon, cider sausages with trimmings, breakfast baps, marshmallow pancakes, kedgeree, celeriac rosti, a vegan fry-up and locally produced charcuterie. Continue reading “Full details of the Ledbury Big Breakfast now available”
This recipe is best served warm but to serve it cold make up to 2 days ahead and store in an airtight container in the fridge. Remove from the fridge about an hour before serving. Do not use low fat cream cheese in this recipe, sometimes it just doesn’t work or taste the same. You could always use all oatcakes if you don’t want to use digestive biscuits. Continue reading “December Recipe: Stilton Cheesecake with Sticky Port Figs”
We are pleased again to celebrate Ledbury’s Big Breakfast which sees local cafes, pubs, hotels and shops in Ledbury and district offering all kinds of food to celebrate that most important of meals – breakfast featuring good locally produced food and drink.
This special and very popular weekend sees those taking part creating special breakfast dishes featuring local produce as well as their normal offerings. Each year a splendid range of breakfasts is on offer from the lightest to the heartiest.
Every day there seems to be something in the Media about eating meat. We are being encouraged to eat less meat (IPCC Report 2019) to reduce carbon and methane emissions. But reducing Co2 is so much more complicated. Emissions from rearing animals, particularly cattle for meat and dairy consumption may account for some 14% of the total created by us. This is an international figure though, and may not be true for the UK.
If you saw the BBC documentary on Monday 25th November, “Meat, a Threat to our Planet”, you may have been put off eating meat ever again. It was horrific to see vast herds of cattle and huge numbers of intensive pig farms which feed the American appetite for meat, and the ecological consequences of this. It is shocking to see farmers burning Amazon rainforest so that they can rear beef cattle, and the precious Sierra in Brazil being turned over to grain to feed these animals. Industrial scale “factory” farming like this produces cheaper meat and it is this that we need to stop eating. So let’s not eat meat from America or Brazil, but let’s continue to support our local meat producers. Our carbon footprint and farming practice is nothing like that of the Americas. Small scale pasture-reared meat is high in nutritional value and low in carbon footprint.