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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.

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.

Serves 2 – 4

For the dough:

250g. wholemeal or white spelt flour
1 tsp. dried active yeast (I used easy blend)
1 tsp. fine sea salt
1 tsp. honey
1 tbsp. olive oil, plus extra for greasing the bowl

For the beetroot chutney:

1 x 250g. pack cooked beetroot in natural juices, drained
1 red onion, finely chopped
1 small red apple, peeled, cored and finely chopped (I actually didn’t peel mine)
75mls. red wine vinegar
100g. light brown soft sugar
1 tbsp. thyme leaves

For the topping:

125g. ricotta (I would actually use more of the 250g. tub)
1 garlic clove, crushed
5 tbsps. finely grated Parmesan
6 tbsps. olive oil
6 stalks broccoli (cut in half if large)
50g. frozen peas
a handful of rocket, plus extra to serve
2 tbsps. toasted pine nuts

For the dough, mix the flour, yeast and salt in a bowl.  Dissolve the honey in 125mls. warm water and add to the bowl with the olive oil.  Mix to make a rough dough, tip on to a floured work surface and knead for 5 minutes until smooth.  Transfer to a clean, oiled bowl and cover with clingfilm.  Leave to rise for 1 hour or until doubled in size.  I use my airing cupboard for dough rising.

For the chutney, reserve a small beat for the topping, chop the rest into 5mm. dice and put in a saucepan with the remaining ingredients.  Simmer uncovered for 35 minutes, stirring often, until the beets break down a little and the chutney is sticky.  Transfer to a bowl or sterilised jar.  The leftovers will keep in the fridge for at least 2 weeks.

Preheat the oven to 240, fan 220, gas mark 9.  Mix the ricotta, garlic, 3 tbsps. of the Parmesan, 1 tbsp. olive oil and some crushed black pepper.  Finely slice the reserved beetroot.  Knock the dough back, turn out on to a lightly floured surface, cut in half and roll each piece to make a thin base about 18cm. x 30cm.  Transfer to separate floured baking sheets and spread half the ricotta mixture over each base, leaving a 1cm. border.

Boil the broccoli for 2 – 3 minutes and pat dry on kitchen paper.  Top each pizza with the broccoli and sliced beetroot, then add dollops of beetroot chutney and scatter over the rest of the Parmesan, drizzle with 1/2 tbsps. olive oil and cook for 15 minutes until the base is crisp.

Meanwhile, add the peas to a pan of boiling water and cook for 2 – 3 minute until tender.  Put the rocket, peas, pine nuts and 4 tbsps. olive oil in a blender and blend until finely chopped.  Drizzle over the pizzas and scatter with a handful of rocket.

TIPS

1. I made this last night and it was very nice but quite a lot of work.  You could easily use ready made beetroot chutney, or some other form of chutney (e.g. caramelised onion) instead of making your own.   
2. The pea mixture which is added at the end is just like pesto so, again, instead of making your own, you could use a jar of ready made pesto and thus save time and trouble.
3. You could obviously use frozen broccoli if you don’t have any fresh to hand.  This would stretch to feed 4 if you accompanied it with garlic bread and a salad.  If you are not a vegetarian you can, of course, use some meat on the topping.  I leave that up to you.
4. It was a nice dough to handle, kneaded well but I did add slightly more water than the recipe said, not too much!  Spelt flour is considered to be easier to digest and I use it a lot.