Local food often comes in the form of produce fresh from the allotment, farmers’ market, or field, and there’s no better way to get some goodness into your diet while making a difference to local growers than by incorporating these ingredients into your regular meals. You might even find some varieties that are special to your region, so get out there and check!
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Relish Publications, the UK’s leading fine dining guide and recipe book publisher, has just launched its 24th publication, back where it all started six years ago – in the North East.
This latest edition – Relish North East & Yorkshire Second Helping , profiles over 30 highly acclaimed dining establishments, featuring the crème de la crème of the North East and Yorkshire’s restaurants.
The stellar list of
Larkin Cen’s Lamb and Leek Thai Red Curry
Preparation time: 15 minutes
Cooking time: 1 hour
2 stalks of lemongrass, trimmed and chopped
1 fresh red chilli, finely diced and deseeded
2 cloves of garlic
2 jarred red peppers in oil
1 heaped tsp tomato puree
Juice of 2 limes
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tbsp paprika
2tbsp soy sauce
1tsp sesame oil
2cm (¾in) piece of fresh ginger
1 tablespoon caster sugar
Larkin Cen’s Cheese and Leek Croquettes
Preparation time: 30 – 45 minutes
Cooking time: 30 – 45 minutes
1 tbsp olive oil
1 British leek, washed and finely chopped, remove tough outer leaves
500g floury potatoes such as Maris Piper or King Edward, peeled and cut into chunks
60g Cheddar cheese, grated
2 tbsp fresh flat-leaf parsley, chopped
Salt and black pepper for seasoning
60g plain flour
150g Panko breadcrumbs
1 bottle vegetable
One of the high points in the month-long Norfolk Food Festival took place in Swaffham last weekend, with the enthusiastic participation of practically all the local folk, plus thousands of visitors from as far off as London and Cambridge. The Brecks Food and Drink Festival was a huge success in its first year and the sponsors were determined to make this one even better. From
The best baker in Scotland revealed that the secret to his success is actually very simple: love. Back in 1983 Andre Sarafilovic started his bakery career as an apprentice at the family firm Stephens Bakery in Dunfermline.
His boss at the time Al Terris said that he started work promptly at 4am daily and was very dedicated to baking even though he seemed a bit lonely.