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Celebrating British and Irish Cheese

British and Irish artisan cheese has been dealt a devastating blow by the closure of restaurants, hotels, pubs and cafes. Practically overnight, cheesemakers and cheesemongers who supplied these businesses saw a massive loss of business. There have been some fantastic advocates of the industry over the last couple of months, in particular Jenny Linford who...

Smoked trout fishcakes

Ingredients approximately 300g mashed potato ( we used leftovers from Sunday lunch) 1 portion of smoked trout ( we used Staal Smokehouse) 4 spring onions sliced ( including greens) Method Put the mashed potato in a bowl and season. Flake in the smoked trout and add the sliced spring onions. Mix together and use a...

Wild garlic and asparagus tart

Ingredients 1 sheet ready-rolled puff pastry 75g fresh curd cheese (I buy Botton dairy from Food Circle York) small bunch of wild garlic, chopped 1 bunch of asparagus ( I bought local Sand Hutton asparagus) zest of a lemon Method Preheat the oven to 200c Lay out the sheet of puff pastry onto a baking...

Black pudding hash

Ingredients (Serves 2) 2 cloves garlic, crushed 4 slices of black pudding (approx 250-300g) diced 2 eggs Method Turn the oven on to 180c. Par boil the diced potatoes for a few minutes til not quite cooked (about 7 minutes). Put a bit of oil in a large frying pan and add the potatoes and...

Celebrating British and Irish Cheese

British and Irish artisan cheese has been dealt a devastating blow by the closure of restaurants, hotels, pubs and cafes. Practically overnight, cheesemakers and cheesemongers who supplied these businesses saw a massive loss of business. There have been some fantastic advocates of the industry over the last couple of months, in particular Jenny Linford who wrote this great article in April encouraging us to support our cheese producers. The publicity...

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Smoked trout fishcakes

Ingredients approximately 300g mashed potato ( we used leftovers from Sunday lunch) 1 portion of smoked trout ( we used Staal Smokehouse) 4 spring onions sliced ( including greens) Method Put the mashed potato in a bowl and season. Flake in the smoked trout and add the sliced spring onions. Mix together and use a little beaten egg to bind if needed. Shape into fish cakes. Heat a little oil...

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Wild garlic and asparagus tart

Ingredients 1 sheet ready-rolled puff pastry 75g fresh curd cheese (I buy Botton dairy from Food Circle York) small bunch of wild garlic, chopped 1 bunch of asparagus ( I bought local Sand Hutton asparagus) zest of a lemon Method Preheat the oven to 200c Lay out the sheet of puff pastry onto a baking tray and using a knife, score a border about 2cm from the edge. Trim the...

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Black pudding hash

Ingredients (Serves 2) 2 cloves garlic, crushed 4 slices of black pudding (approx 250-300g) diced 2 eggs Method Turn the oven on to 180c. Par boil the diced potatoes for a few minutes til not quite cooked (about 7 minutes). Put a bit of oil in a large frying pan and add the potatoes and the 2 cloves of crushed garlic . Fry, tossing occasionally. Add the black pudding and...

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Young Buck blue cheese scones

Ingredients 250g soda bread flour ( I use Mortons) 50g butter 125g Young Buck blue cheese 100ml buttermilk 1 egg Method Preheat a fan oven to 200c. Put the soda bread flour in a large bowl, add the butter and rub the butter through flour to resemble breadcrumbs. Cut up the Young Buck blue cheese into little pieces and add to the flour mix. In a jug mix together the...

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Clam and Cork

If you suggested to me that my love of food would take me on a culinary adventure by way of a train to Doncaster and a walk to Doncaster markets I would have thought you had gone mad. BUT there I was, at Doncaster Fish Market having the time of my life. Turns out Jay Rayner knows what he is talking about 😉 Clam and Cork is everything I hoped it would...

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Mini Simnel Bundt Cakes

Ingredients ( makes 4 mini bundt cakes and some muffins)480g plain flour1 tsp baking powder½ tsp bicarbonate of soda1 ½ tsp mixed spice 200g caster sugar2 eggs110g melted unsalted butter 280ml milkZest of an orange100g sultanas50g raisins 50g currants50g mixed peel100g marzipan (plus extra to decorate) Method Heat the oven to 170cPut the flour, baking powder, bicarbonate of soda and mixed spice in a bowl In a separate bowl whisk the sugar and eggs...

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Aizle, Edinburgh

Wow. To be honest I could stop the review there. Aizle was wow, from beginning to end and it’s been a while since I have had a meal that blew my socks off. Not one dish disappointed. Each was creative and interesting and left me asking ‘so how did they do that’.  I had high hopes when we first entered the restaurant and I spied chopsticks.  I love eating with...

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The Little Chartroom

They say all good things come in little packages and they, whoever they are, would be right because what The Little Chartroom lacks in size it certainly makes up for in personality and culinary flare.   We ventured to the Little Chartroom for brunch on our last morning in Edinburgh and it certainly gave us a fantastic farewell to this beautiful city.  Situated on Leith Walk, with its mix of faded...

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Noble Holywood

I just happen to be sitting opposite Jay Rayner at Monmouth coffee company’s Borough Market cafe. Not long ago I spent a day with him in London learning more about the craft of writing (with several other people I hasten to add) his simple presence this morning reminded me that I’ve not written in a while and I should,  in fact the place I want to write about is a place...

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