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Helen Browning, author of “Pig – Tales from an organic farm” and Chief Executive Officer of the Soil Association, is an organic livestock and arable farmer.
We are pleased to confirm that Helen with her co-author Tim Finney is coming to Ledbury on Monday 15th April to give a thought-provoking talk at the invitation of Ledbury Library Development Group and Ledbury Food Group. Continue reading “The future for Farming? Talking about Pigs”
Ledbury Food Group with its partners Ledbury Fringe and the Ledbury Poetry Festival invite you to join us at this year’s Ledbury Celebration on Sunday 14th July.
This year’s event will be held in the historic setting of St Katherine’s, Ledbury by our very special 15th century Master’s House. Continue reading “A Date for your Diary – Ledbury Celebration 2019”
This is a very tasty pudding. Do not forget to take the butter out of the fridge so that it is nice and soft when you make the sponge. I always make my Victoria sponges with margarine rather than butter as I think it gives a lighter texture when made, but the choice is yours obviously.
The rhubarb is roasted first as it holds together better than when it is cooked in a saucepan. Clearly you can serve this with a variety of things – custard, yogurt, crème fraiche or ice cream, apart from the suggestions in the recipe.
Thanks to everyone who took part in this special festival of local food last weekend, and especially this year those who came out on a freezing Friday to enjoy a heart-warming breakfast. Your support for the event is very much appreciated by our local food producers, retailers and caterers.
Continue reading “7th Ledbury Big Breakfast beats the weather – thanks”
Join us for Ledbury’s “midwinter food festival” over the weekend of Friday 1st, Saturday 2nd and Sunday 3rd February – the 7th Ledbury Big Breakfast.
19 local venues in and around Ledbury will be 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 breakfast.
Specials this year include breakfast pancakes or muffins, hummous on toasted sourdough with tomatoes and spinach, almond croissants, Vegan tofu scramble, Shakshouka eggs, Beef Hash cakes, a Bloody Mary breakfast, Hereford Hop rarebit, Crispy fish and duck egg, Croque Monsieur, Bara Brith (vegan) with Perl Wen and toast with Chuckleberry Jam. Continue reading “Full details of the Ledbury Big Breakfast now available”
January’s recipe is very versatile as you can, of course, vary the vegetables. Make sure you use plenty of seasoning as vegetarian dishes can sometimes be bland. If you are not that keen on pearl barley you could use half pearl barley and some tinned beans and as the recipe feeds 6 you can halve the quantities. I would not personally recommend freezing it. Shallots are much easier to peel if you put them in boiling water first, but you can use red onions or ordinary onions come to that. You can add more vegetables than the recipe states if desired and I would add a couple of cloves of garlic personally and perhaps a tin of tomatoes and some tomato puree. Continue reading “January Recipe: Vegetable Stew with Herby Dumplings”
