Tastes of Lincolnshire

Fiona Sciolti features with chef Valentine Warner on Alan Titchmarsh Show

2011-07-15T15:20:00.001+01:00

Due to be aired TONIGHT, 15th July (8pm, ITV1), artisan chocolatier Fiona Sciolti of North Lincolnshire is to feature on the Alan Titchmarsh ‘Love Your Garden’ programme; showing top chef Valentine Warner how she makes her Lavender & Vanilla chocolate ganache.

The three minute feature was filmed just a few weeks ago when Valentine came to visit Fiona at her home in Brigg, to see for himself just how she uses the flowers from her own garden to make her delicious, botanical chocolates. Fiona lovingly hand-crafts each individual chocolate in her dedicated studio-kitchen in the garden. “The botanical reference is because I use real flowers, fruit, teas, herbs and honey, locally sourced where possible” she says.

Initially, Fiona is seen with Valentine as they wander through the garden chatting about how the different flowers in the garden can be used in the kitchen. The action then moves into Fiona’s kitchen as she works through the recipe for her Lavender and Vanilla ganache; and Valentine lends a hand throughout whilst talking to Fiona about her craft. Fiona uses only natural ingredients: “I pride myself on never using any essences or flavourings in my chocolates, so with the Lavender chocolate for example, I infuse the whole flower head to get the real flavour, just as nature intended.”

Fiona was thrilled and delighted to have such a celebrity chef come and work with her, “It was great to meet Valentine, he’s a real inspiration and he showed a genuine interest in my work.”

This will be Fiona’s third appearance on television this year: In February, she featured in the first episode of The Secret Supper Club with Ollie Smith on Channel 4 and with another local foodie, she helped prepare a three course meal in an old working windmill. More recently, she featured in a three minute television advert with another top celebrity chef, Jean-Christophe Novelli when she won a National competition run by the Potato Council, to come up with a quick and easy, but nutritious and original way of serving potatoes. She won with her recipe for crushed Lincolnshire Maris Piper potatoes with pesto, served with pan-seared mackerel.

Fiona’s chocolates are available through local farm shops and delicatessens as well as Farmers Markets and Food Festivals up and down the country. They will also soon be available online through her website www.scioltichocolates.com due shortly to be re-launched

OUTSIDE CATERING AT THE LINCOLN HOTEL - WE NOW OFFER A STYLISH SOLUTION TO ALL YOUR CATERING NEEDS

2011-07-07T10:24:00.003+01:00

Catering For Any Event, First Class Food, Drink & Service Comes As Standard.

With over 10 years experience in the hosting of events & weddings in the hotel with an award winning restaurant, The Lincoln Hotel is now all set to offer you this service in your home, office, garden or business.

Our aim is to offer first class stylish food, drink & service for any event where catering is required. From initial meetings to discuss event ideas right through to managing the event on the day, you can relax knowing that “Outside” at The Lincoln Hotel will make your event outstanding!! No matter where or what kind of event you are holding, we can deliver a friendly & efficient first class experience with minimal fuss.

Our event planners are already busy organising catering services and outside catering arrangements for our extensive list of private, corporate and wedding clients.

We are very excited about the amazing outside catering opportunities we can offer for you in Lincoln & beyond!

We hope that lots of you will come along to our launch event on the 14th July at 6pm for a taster of what we can produce in your home or office!

Tennis Playing Piglets Delight Visitors During Wimbledon

2011-06-27T12:01:00.001+01:00

The Pink Pig Farm in North Lincolnshire has its own Wimbledon stars this year – a group of little pink piglets who have started to play ‘piggy-tennis’ in their outdoor pen, much to the delights of visitors during the big tournament.

The family run farm, based in Holme, decided to experiment by placing a giant sized tennis ball in the piglet’s pen to see if their staff’s interest towards the big game transcended into the pigs they looked after.

To their amazement the piglets pounced on the ball – rallying it around the pen like a group of tennis passing pros.

“It was a crazy idea we had for getting our pigs involved in the big game,” explained Sally Jackson owner of the Pink Pig Farm. “Pigs are very intelligent animals and they soon got the hang of passing the big tennis ball to each other – it was hilarious to watch!”

Visitors to the Pink Pig during Wimbledon will be able to see the tennis playing piglets on the farm trail, plus treat themselves to a traditional English strawberry cream team in the farm shop.

Fresh Lincolnshire strawberries are being picked, home made fruity scones are being baked and thick clotted cream is being churned for every visitor. But if the strawberry cream tea doesn’t tickle your fancy, there are lots of other tasty homemade teats available in the café including chocolate brownie, flapjack and shortbread, plus a selection of fluffy cakes.

“We are looking forward to getting into the spirit of the game and sharing it with our visitors over a cream tea. All of us, including out pig, will be cheering on the British professionals.”

Dates – until the end of Wimbledon.
Strawberry cream tea - Cream tea include crustless sandwich assortment, homemade scone with clotted cream and jam plus a selection of homemade mini cakes and tea/coffee just £7.99
Address - Holme Hall, Holme, Scunthorpe, DN16 3RE. Telephone-01724 844 466
Opening Times - Monday to Saturday 09.30am 17.00pm. Sunday & Bank Hols 10.00am - 16.00pm.

DIY PIZZA DOWN ON THE FARM

2011-06-10T12:19:00.003+01:00

This weekend as part of Open Farm Sunday The Pink Pig Farm at Scunthorpe will be inviting visitors to come along and create their own homemade DIY pizza, made from fresh local ingredients.

Visitors will be able to grind their own flour, find out how cheese is made and where ham comes from, on a fun quiz and farm trail. When the trail is complete, visitors will be able to come back to the farm shop and create their own delicious homemade pizza to take home for tea.

On the day there will also be tractor-trailer rides to the reservoir, where you'll be able to see the pea vining and explore the combine!

The cost of pizza making is just £3.90 pp which includes the farm trail, or £1.99 if you'd rather just make the pizza.

Sunday 12th June at The Pink Pig : http://www.pinkpigfarm.co.uk

THE BULL & SWAN GIVES THE TRADITIONAL SCOTCH EGG A MAKEOVER

2011-05-27T11:54:00.001+01:00

The innovative team of chefs at The Bull & Swan in Stamford have given the traditional Scotch egg a series of makeovers and created some tasty new versions especially for the Stamford Feast.

Since the Bull & Swan opened in January, one of the most sought after dishes on the menu has been the Burghley Estate venison Scotch eggs with visitors to the hotel’s bar and restaurant hungry to sample the popular snack.

Following on from the huge demand for these tasty bites head chef Phil Kent and his team concocted a special full English breakfast Scotch egg in celebration of the Royal Wedding which was well received by guests. A combination of black pudding and locally produced sausage meat wrapped in pancetta around a soft boiled free range egg has gone down so well that the chefs have been inspired to create even more mouth watering versions of this humble product originally created by Fortnum and Mason in 1738.

Eight varieties of Scotch egg will be on offer at the Stamford Feast to suit every palate including Tikka Marsala, Sunday lunch (a blend of pork loin, roasted vegetables and apple sauce) and for vegetarians there is a goat’s cheese with sun dried tomato and basil version. Visitors will be able to sample all of the Scotch eggs which will be available to buy and individually packaged with instructions for re-heating.

The Bull & Swan at Burghley, High Street, St. Martin’s, Stamford, Lincolnshire. PE9 2LJ

www.thebullandswan.co.uk

Free Family Fun day shows the real story behind food

2011-05-26T09:31:00.001+01:00

On Sunday 12 June 2011, various farms across Lincolnshire will be opening their gates to the public for the annual Open Farm Sunday. This national event is a must for anyone interested in discovering how farmers produce our food, and the ways they care for our countryside.

Open Farm Sunday helps the public understand the story behind food and it’s link with nature, by encouraging them to be interactive and have some fun.
Each event is unique to the host farm. Some are on a large scale and include activities and mini farmers markets. Others are smaller events, catering for specific group visits.

Following the success of last year, Uncle Henry’s Farm Shop in Kirton Lindsey are putting on their own unique family fun day.
Last year the Farm Shop welcomed over 2000 visitors to their outdoor event. This year they have some new additions to their programme of events and a new theme running throughout the day.
This year they have joined forces with “Red Tractor” assurance (www.redtractor.org.uk) to help raise awareness of the quality assurance mark.
The Red Tractor is a mark of assurance that shows the food or drink product meets strict standards of food safety, environmental protection and animal welfare. The Union Flag featured in the logo highlights a guarantee of origin in the UK.
Shoppers may recognise the logo from their trips to the supermarket. It is featured on a variety of food and drink products from milk, to fresh meat and dairy, to produce and cereals.
Through its association with Red Tractor assurance, Uncle Henry’s will offer the public a fun and engaging afternoon whilst underlining the importance of food safety and origin.
“We are even planning a “Red Tractor” Tractor pull competition, so are hoping for some strong visitors!” says owner Steve Ward.
Other activities will include a falconry display, puppets, trailer rides and demonstrations. A raffle will be held to raise money for local charities Lindsey Lodge Hospice and Grayingham Church.

Caroline Drummond, Chief Executive of LEAF (Linking Environment And Farming), organisers of Open Farm Sunday said: “Last year over 184,000 people visited farms on Open Farm Sunday experiencing the joy of discovering the great outdoors down on the farm. This is a day out with a real difference and so much to discover! Whatever you do at an Open Farm Sunday event on Sunday 12 June, it is a great opportunity to experience REAL farming at first hand and to meet Britain’s famers. Just as each farm is unique, each Open Farm Sunday event is unique. LEAF supports farmers with putting on an event that is not only enjoyable, but gives visitors a really fascinating insight into aspects of the countryside that they would not usually see or experience on an average day out.”

Open Farm Sunday at Uncle Henry’s is on Sunday 12th June and is free to enter. Other farms do not usually charge entry. However this is down to the discretion of the individual farm.
To find out more about LEAF and Open Farm Sunday call 02476 413911 or visit www.farmsunday.org

Tennyson Rises at the Lincolnshire Events Centre

2011-05-23T15:40:00.000+01:00

There is ground breaking news at the Lincolnshire Events Centre. Construction has begun on the latest addition to the showground’s buildings. The Tennyson Pavilion replaces the Sponsors Pavilion that was demolished in 2008 to make way for the EPIC Centre. The new Pavilion will be completed in time for the Lincolnshire Show on June 22nd & 23rd.
The previous Sponsors Pavilion was donated to the Lincolnshire Agricultural Society by A W Lockwood, on completion of his year of office as President of the Society. The new Tennyson Pavilion will replace this, enabling sponsors and corporate hospitality guests at the Show to be the first to benefit from this brand new facility.
John Lockwood, Chairman of the Agricultural Society, said “I am delighted to be supporting the Tennyson Pavilion; the development will be a great addition to the Events Centre and the Show itself.” He added “It’s perfect for hospitality at the Show, being central to all that goes on at Show and a great place to experience the Main Ring entertainment.”
Local firm, John Roberts Architects, have designed the single story Tennyson Pavilion, which will be situated on the west side of the Main Ring, providing an ideal venue all year for exclusive meetings and receptions. The Tennyson Pavilion, named in honour of Lincolnshire’s world famous poet, is entirely in keeping with the Event Centre’s ethos, the building incorporates many environmental features and is designed to be highly insulated and energy efficient.
Mark Farmer, Chief Executive at the Lincolnshire Events Centre said “The new pavilion will not only provide a new intimate facility for events throughout the year but it also reinforces our commitment to developing this prestigious venue to the benefit of the County’s economy.”
For more information about hospitality at the Show or to book the Pavillion for exclusive private parties throughout the year, contact Laura Luty, Business Development Manager at the Lincolnshire Events Centre.

Jungle Book at The Butterfly and Wildlife Park

2011-04-15T18:04:00.003+01:00

This Easter Weekend The Butterfly and Wildlife Park are welcoming back the Shooting Stars Theatre Company who'll be hosting a fantastic Jungle Book Weekend.

All the Jungle Book favourites will be at the Park and there will be many activities and performances for visitors to watch and join in with. Children over 5 can join in workshops with the actors at 11.30 (contact the park to sign up for these as it’s first come, first served) and some of the children will get the chance to appear in the 1.30 show in the park in front of a live audience. This will be a fantastic, colourful, lively and entertaining weekend and we hope to welcome many, many visitors to our fun packed Easter celebration. Of course, there will also be Easter Egg hunts and various Easter craft activities as well.

http://www.butterflyandwildlifepark.co.uk

Hambleton Bakery at Oundle

2011-04-11T13:43:00.002+01:00

The new Hambleton Bakery in Oundle will be celebrating its opening by giving out some tasters and drinks on Wednesday 20 April, 11am - 2pm.

Award for Redhill Farm Free Range Pork

2011-04-11T12:58:00.002+01:00

Congratulations to Redhill Farm Free Range Pork for picking up another award. From the East of England, Countryside Alliance for the Local Food category 2010.

Vegetarian Week in Lincoln

2011-04-11T12:09:00.002+01:00

Lincoln Indoor Picnic at Trinity & United Reform Church in St Martins Square, Lincoln. Saturday 21 May 11am - 4pm. Free entry, first 25 visitors receive a goody bag. Free samples of vegan and vegetarian food, recipes, books, tombola and food stalls. Profits towards animal rescue. http://bit.ly/ePj7W2

Sutterton Farm Shop

2011-04-11T11:11:00.003+01:00

Visit the new farm shop at The Thatched Cottage Restaurant in Sutterton near Boston. Butcher, baker and deli, quality, homemade and local produce. www.thatchedcottagerestaurant.co.uk

Asparagus Comes Early!

2011-04-07T10:17:00.021+01:00

The asparagus has come early this year for Church Farm in Newark, and no one quite knows why! Usually ready around May the pointy veg has made a sudden appearance surprising everyone.

If you're a fan of asparagus then The Church Farm Shop will be holding an Asparagus Open Day on 16th April to celebrate the delicious spring time delicacy, so pop along to stock up on the locally produced crop.

For an appetising and seasonal meal including asparagus try this recipe from Rachel Green, perfect for an Easter dinner!

Roast loin of Lincolnshire Lamb with Asparagus, Goat’s Cheese and Lavender Leaves
Serves 4

4 x 110g Lincolnshire lamb loins
2 tsp grain mustard
2 sprigs lavender leaves, roughly chopped
1 tbsp chives, roughly chopped
2 x soft goat’s cheeses (approximately 100g)
1 tbsp double cream
1 tsp black pepper corns, cracked
Rapeseed oil for frying
20g rocket leaves
1 tbsp oregano leaves
1 tbsp flat leaf parsley
12 medium asparagus spears trimmed and blanched

For the garlic croutons:
2 slices wholemeal bread, 1cm thick
1 butter, softened
½ clove garlic, crushed

For the vinaigrette:
45ml grainy mustard
45ml rapeseed oil
45ml cider vinegar
Squeeze of lemon
1 tsp runny honey

Trim the lamb loins, then roll in the grain mustard and then the chopped lavender leaves and chives. Wrap tightly in Clingfilm and chill until ready to cook. For the garlic croutons, preheat the oven to 190°C/375°F/Gas Mark 5. Remove the crusts from the bread and cut into 1cm cubes. Melt the butter in a small pan with the garlic. Then add the bread cubes and stir until thoroughly coated with butter. Place them on a small baking sheet and bake in the preheated oven for 8 minutes.

For the vinaigrette simply whisk all of the ingredients together Cream the goat’s cheese, if necessary add a touch of cream to slacken- the mixture should stand in peaks. Season with cracked black pepper corns and chives. Unwrap the lamb, heat a little oil in a frying pan and fry the meat for 2-3 minutes on each side, until an even crust forms. Lift out of the pan and leave to rest. Place 3 spoonfuls of goat’s cheese at triangular points on each plate. Arrange the rocket, oregano, parsley and croutons in the centre of the plate and 1 asparagus spear or bean between each pyramid. Cut each lamb loin into 5 slices and arrange on top of the salad. Drizzle some vinaigrette around the plate and over the lamb and serve immediately.

Lincolnshire named the UK's face of British Food Fortnight

2011-04-06T16:15:00.003+01:00

Sally Jackson, owner of the award winning Pink Pig Farm in North Lincolnshire has won the coveted title Face of British Food Fortnight 2011 – a national campaign that celebrates the best of Britain’s food (17th September to 2nd October).

Hundreds of farmers around the country entered the 2011 competition, but Sally, from the Pink Pig Farm in Holme North Lincolnshire was announced the winner today by Farmers Weekly Magazine.

“British Food Fortnight flies the flag for British Farmers - and we’ve put Lincolnshire on the map as top notch farming county by winning,” said Sally Jackson owner of the Pink Pig Farm.

“I’m thrilled we’ve won. The competition had farmers from Bedfordshire, Sussex and Wiltshire all in the running. The judges were looking for someone that embodies the UK’s wonderful countryside and has qualities that are wholesomeness, trustworthy, traditional with integrity. My family has been farming in Lincolnshire for over 100 years and we shared all these values; not only with the farming community but also our visitors, suppliers and customers at our farm shop”.

“We are exceptionally proud of what we’ve achieved at the Pink Pig Farm - we’ve opened our farm shop which sells free range pork and home grown treats, launched the hugely popular Farm Trail to visitors from all over the county, and organise a two-day North Lincolnshire Food Festival, one day of which is specifically aimed at kids.

“I can’t wait to work with the team behind British Food Fortnight and Farmers Weekly to show everyone through the campaign what a great farming community Lincolnshire has.”

Sally was chosen by a panel of judges and will launch the national campaign in September throughout the UK. Sally and her farm in Lincolnshire will feature, online and in the campaign’s promotion material.

The judging panel included members of Farmers Weekly Magazine, organisers of British Food Fortnight and author / friend-of-the-countryside Jilly Cooper.

According to British Food Fortnight organiser Alexia Robinson, Sally is the "perfect face" to front British Food Fortnight.

"In Sally, we have found someone who epitomises everything that British Food Fortnight is about. She produces the most fabulous quality distinctive food that reflects the beautiful part of the country it comes from. The work she does with children also makes her a great ambassador for our school programme."

Celebrity judge, Jilly Cooper continued to say, “I fell in love with Sally Jackson – she has such a lovely warm face and I was so impressed by her Pink Pig farm. It is fantastically important that she invites 1,500 school children to her farm because it is so important for them to realise the wonders and importance of the countryside and farming.

“Also it is wonderful that she helps 30 local producers and has won all these awards. So, after a lot of heart-searching, worry and fretting (I would like to give first prize to all of them), I decided to give it to Sally Jackson. I do wish her the best of luck."

Local Food Award

2011-03-21T15:42:00.002Z

REDHILL FARM FREE RANGE PORK

DECLARED REGIONAL CHAMPION OF THE BRITISH COUNTRYSIDE ALLIANCE AWARDS

Tastes of Lincolnshire member, Redhill Farm Free Range Pork based near Gainsborough in Lincolnshire, has won the East of England regional Local Food Award in the annual Countryside Alliance Awards.

Redhill Farm will now compete with 11 other regional champions from England, Scotland and Wales for the UK Countryside Alliance Local Food Award and will attend a prestigious ceremony at the House of Lords on 30th March where the national winners will be announced.

The Countryside Alliance awards celebrate rural life, business, heritage and produce. Entrants are first nominated by members of the public and then judged on their answers to in-depth questions about their business’ role in their community. Community values and commitment to product or skill are the foundations of what the judges are looking for. Britain is split into 12 geographical regions for the purposes of this competition.

“The East of England region covers Lincolnshire, Norfolk, Suffolk, Cambridgeshire, Bedfordshire, Essex, and Hertfordshire so we are absolutely amazed and thrilled to have been selected as the winner of the Local Food Award out of all the other entrants throughout such a vast region,” comments Redhill Farm Managing Director, Jane Tomlinson.

The Countryside Alliance East of England Regional Director, Sarah Taylor, visited Redhill Farm as part of the judging process and comments, "Jane & Terry Tomlinson at Redhill Farm are incredibly passionate about their business and true ambassadors for local produce. The knowledge that Jane and Terry have is exceptional and this is evident by the amount of people who queue for their produce at Farmer's Markets. There is also a farm shop at Redhill Farm which is very popular with the local restaurant trade, yet all business has come to Jane and Terry through word of mouth.

Overall, Redhill Farm is a pioneer in the local food industry, their products are second to none and their dedication and determination to help people buy and enjoy local food really does come across - an outstanding business which richly deserves this award.”

First conceived of in 2005, the awards were borne of a need to support and promote rural communities. The Countryside Alliance had long felt the "doom and gloom" tales of rural decline, while true to an extent, did not accurately reflect the spirit of rural people and the efforts of thousands to keep their communities alive.

The national winners will be chosen by a panel which is chaired by the Countryside Alliance Chief Executive and which also includes TV cook Clarissa Dickson Wright, the Daily Telegraph commentator Philip Johnston, Farmers Guardian Editor Emma Penny and Chris Dewbury of Rural Hero supporters, Hunter Boot.

For further information on Redhill Farm Free Range Pork Ltd please visit http://www.redhillfarm.com/ t. 01427 628270

Tastes of Lincolnshire Award Winners

2011-02-10T11:37:00.002Z

On 1st February 2011 the cream of the crop of Tastes of Lincolnshire members gathered at the Lincoln Hotel for the annual awards. The guests had the prize giving ceremony before being served afternoon tea which included cakes generously donated by Tastes of Lincolnshire bakeries.

The butchers Simons of Spilsy won the ‘producer’ award, with Saints and Sinners from Spalding and Boston Sausage accepting the Highly Commended places.

For the ‘retailers / wholesalers’ group, the prize was given to Ideal Lincs, Burgh on Bain, Market Rasen, and Highly Commended was granted to both Anglia Woods Foodservice of Grimsby and Pocklingtons Bakery from Alford.

First place in the ‘Grower’ category was for Uncle Henry’s Farmshop and Cafe at Grayingham, with Sunnyside Up of Market Rasen and Minting Park Meats from Gautby, near Wragby as the runners up. Thierry Daugeron’s Outside Catering of Stamford scooped the top award in the ‘Caterers’ category with the Lincolnshire Agricultural Society and Finefood2u, both of Lincoln, taking second place.

In terms of eateries, Pooley’s Tearoom of Messingham, near Scunthorpe was awarded best tearoom for the second year in a row, with the runner up positions being so close that it was granted to The Point Cafe at Gibraltar Point, Sunnyside Up of Market Rasen and The Pink Pig Farmshop and Restaurant in Holme, near Scunthorpe.

The winning pub was Village Limits of Woodhall Spa, a runner up in the 2009 awards, Highly Commended went to The Barley Mow in Boston and the Thornton Hunt Inn from near Ulceby.

Melanie’s Restaurant in Louth went from Highly Commended in 2009 to be 2010’s best restaurant, with the runners up being The Old Bakery of Lincoln and Magpies Restaurant in Horncastle.

Accommodation is split down into 3 categories to cater for the varying types. For Bed and Breakfast’s The Grange at East Barkwith, Market Rasen came out on top for the second year in a row, with runners up Chaplin House of Martin and Kingthorpe Manor near Market Rasen. The Manor House at Martin was awarded the top prize for self catering accommodation after coming second in 2009, and was followed by Elms Farm Cottages of Boston and Poplar Farm Holiday Cottages in Sutton-on-Sea. First prize for accommodation open to non-residents was given to The Olde Barn Hotel at Marston, near Grantham, with the Highly Commended places going to Village Limits of Woodhall Spa and Hickman Hill Hotel in Gainsborough.

The prestigious Mr George Award for Outstanding Contributions to Tastes of Lincolnshire was given to Robin Dennett of Dennett’s ice cream.

The Tastes of Lincolnshire team are really proud of all the winners. They’ve worked really hard to promote Lincolnshire produce and this is reflected through their awards.

Look out for the awards feature in the next issue of Good Taste - Spring/Summer 2011 - out by the end of March.

October guest blog: Blue Skies and Lincolnshire Pies...

2010-10-28T13:03:00.001+01:00

For me, Lincolnshire has always been a Garden of Eden: a terrain full to the brim with enchanting tales and breathtaking scenery which is hidden away behind the veil of metropolitan society.

Many stories I had been told of patchwork meadows, quirky foods and Iron Age settlements. I never once dared to transcend this barrier between dream and reality until I was offered the chance to visit Lincolnshire for the first time.

The first day began with arduous car trip all the way from the Dorset coast. As we entered Lincolnshire, the land became pristinely flat with the rolling hills like a palette of colour. We had set off in the early hours of the morning, when the sky was aflame with glorious sunrise. Therefore, we were in need of a good breakfast to kickstart us for the day ahead. We stopped at a local farm shop and enjoyed a basic fry up. Unadorned yet deeply flavoursome, the breakfast had me back into a fit and zealous mentality.

Our first stop was to Tealby, a picturesque village enclosed by a lining of conifers in the heart of the Lincolnshire Wolds. As we approached our accommodation, smells of manure to pollen passed through me like a chainsaw through frogspawn. Even from our accommodation, I could see the cattle grazing over the flat plains and the rows of agricultural crops. Our accommodation was a quaint cottage with traditional interior. I would have liked to have relaxed in the armchair in the sitting room but we were soon off to explore.

Redhill Farm are producers of national award winning free range pork, using traditional, simple methods to produce fine quality fresh pork on the farm from their own herd. Named after the farm itself, the business started in 1998 when Jane Tomlinson diversified her husband Terry’s farming business in response to the growing need for high quality local produce.

As we basked in the sun, Jane came out to give us a tour of her farm. Instantly, her dedication to local food as well as her gregarious nature became clear. Approaching the smokery, the aroma of mingling spices created a surge of appetite within me. I found it incredible to see just how pigs are bred and the strong ethic behind the whole operation. We saw pigs, all with their own huts, rolling around in a pool of mud, suckling their piglets and enjoying their carefree lifestyles. Personally, I find pork a difficult ingredient to cook perfectly as many distributors can lie about origin. Jane’s quality assurance at every stage was meaningful to me and I can see why Redhill farm is known as ‘the stall with the queue’. These pigs had their sweltered faces soused by cool drinking water, their hunger fed by an assortment of feed and their desire for care tended to by Jane and her family. As she presented me with a hamper, bursting with Lincolnshire specialties, it was a true culinary and personal delight.

Moisture clung to my burn flesh as I stood waiting to leave so I decided to sit by the car and focus in on an oak leaf, imposing me into its shade. The sky was of so delicate a blue as to contain something of gently mockery. There was no wind so the lone leaf sidled on its going downwards and touched at last so intangibly the earth with which it was to merge, that the gesture was much gentler than the greeting. The car engine roaring into gear brought me back to myself. With the taste of salty bacon marring my tongue, we headed for Uncle Henry’s farm shop.

Based around 5 miles away from the centre of Gainsborough, Uncle Henry’s is a secluded farm and coffee shop named after Henry Wright. Today, the farm is mixed arable and livestock farm growing many crops and has a large pig herd. The farm aims to promote environmentally responsible farming. In the shop, we saw an array of local produce ranging from pork haslets to stacks of idiosyncratic cheeses to the infamous cauliflower. Everywhere I looked; this shop was championing everything from Lincolnshire and delivered a strong ethical message again. All of us salivating, we picked out some goodies such as a locally sourced grape pressé and cured slices of bacon, directly from the farm. Around the shop, zesty perfumes and meaty aromas tainted the air, arousing fervent wonder on my palette.

As the sunset began to dominate the surroundings, stars studded the sky and I was surrounded by colour that looked like spots of jam, splashed across the sky. We headed through the narrow streets, past the blistering paint and gilt of once bright murals into the centre of Louth, to ‘Melanie’s’, a contemporary restaurant serving local produce at its finest. I ordered the ambitious main of fillet steak in a red wine jus which didn’t fail to deliver in any sense. The beef flaked under my fork, melting slowly into a warm sensation in my mouth. The tang of the red wine added a different dimension with the steamed vegetables, ever so slightly adding a softer and warmer texture to the dish. Overall, my beef along with the duck and sea bass the rest of my family enjoyed, proved food can be of paramount quality without having travelled from the iridescent shores of Denmark.

As the night drew in, we promenaded under the stars which proved a psychedelic phenomenon piercing through the silence of the darkness. We made our way back to the cottage and lit the fire. Its orange and red tendrils explored the fireplace like a new born’s hand, and with the fire crackling gently, I slipped into sleep on my capacious bed.

As I woke up on the second day, I saw the sky ushering in a gray and forbidding manner. We decided to explore Lincoln, and set out after a warming breakfast of delicately smoked bacon, gently caramelised sausage and softly fried egg, all donated by Red hill farm. As we left the enchanting hills of Tealby, the land opened up once again, creating a natural pathway to our destination: the Iron Age settlement of Lincoln.

The heart of this fruitful county is a place full of chic retail and beautiful architecture with historic and mysterious tales pumping through its veins. Walking down the streets, I caught the smells of griddling sausages and rubbed orange peel, among the multitude of sounds. Despite being of Iron Age origin, the town is sculpted around the Tudor era which adds to the quirky charm of the place. Whilst we had to leave to head back home, sitting under the voluminous facade of the cathedral was enough the sear your inner marrow with wonder.

Overall, the trip to Lincolnshire was a real dive into an unknown pool of agricultural and culinary discovery. I not only learnt about the capricious consumer view on local food but the trip was also a personal development for me as a young cook/writer. Whether I am need of inspiration for Watz4Dinner or creative flare, a euphoric shiver will always race through and vitalise me, taking me away to Lincolnshire: land of blue skies and Lincolnshire pies.

This month our guest blog was written by Ryan Gruss; winner of the Guild of Food Writers WriteIt competition 2010 and author of the Watz4Dinner blog.

2010-10-28T10:55:00.003+01:00

As the Tastes of Lincolnshire team are busy preparing for the Sausage Festival at the weekend, we thought it would be a good idea to raise the profile of the protected status of the Lincolnshire Sausage, especially as we're also fast approaching British Sausage Week too!

Don't miss our Tastes of Lincolnshire BIG Sausage Festival on Saturday 30th October from 10am to 4pm in Lincoln Castle and Castle Square, Lincoln. It's free and there's lots of entertainment and of course lots of sausages and local produce to sample!

British Sausage Week takes place from 1st - 7th November. More info at: http://www.lovepork.co.uk/blog/article/sausage-week-2010

Bangers and cash!

Jane Tomlinson, Director of Redhill Farm Free Range Pork, farms in Lincolnshire with her husband Terry. As well as running the business, Jane has three children and is founder of Lincolnshire Farmer’s Markets, a founder member of Tastes of Lincolnshire, an Ambassador for Select Lincolnshire and a SlowFood member. Here she discusses the not so humble Lincolnshire sausage.

Sausages are serious business! Just over £650 million was spent on sausages last year and the figure is rising.That is equivalent to nearly £30 per household. No wonder there has been a lot of attention lately in the progress of the application for Protected Status for the Lincolnshire Sausage. If it wasn’t such big business Lincolnshire Sausage would already have it’s protected status – as ever it all comes back to money.

The issue here isn’t why should Lincolnshire Sausages be awarded protected status – I think we all agree that it’s a regional speciality originating from our county. All genuine producers of Lincolnshire sausages with a connection to the county have agreed that their own secret methods are fundamentally the same. (ie: The agreed specification is 70% minimum pork coarsely ground open texture, breadcrumb or bread rusk, sage, seasoning and natural casings). The only stumbling block is that if Lincolnshire sausages get Protected Geographical Indication (PGI) this means that ALL Lincolnshire Sausages have to be Produced or Processed or Prepared in Lincolnshire. That in itself isn’t much to ask. I would have preferred we insisted on the PDO status (Protected Designation of Origin) where all three have to be carried out in Lincolnshire – but apparently that isn’t even remotely viable – so we’re not insisting that the pork and other ingredients have to be produced in Lincolnshire, or even the UK, that means we are even allowing our county sausages to be made with imported pork by some big companies that supply the vast majority of sausages sold by the multiples outside the county. You won’t catch any self-respecting Lincolnshire butcher touching the stuff I might add. No, all we are asking is that whoever you are, however big and whoever you supply, with ingredients from whereever, is just that you make them in Lincolnshire.

Most producers could commit to that you would think, even the multi-million pound processor or supermarket chain – they should at least be made to have a processing facility within Lincolnshire – rewarding the county of Lincolnshire with jobs and industry and the knock-on effect that this boost to the local economy would bring. In an ideal world if we had PDO status and the pork and other main ingredients had to come from the county that would benefit the whole industry supply chain of farmers, growers, slaughterhouses, butchers, processors, packers and distributors. Last time I looked there seemed to be plenty of empty industrial units and sites to develop and I’m sure we have a few people unemployed to fill the jobs.

Just for once when we have an opportunity like this, when we have something unique in this county, something which is very rare in this world of globalised, homogenised food production, would it seem too much to ask that the county that has this regional heritage actually gets some benefit from it? Something many people may not be aware of is that in many other counties in the UK they have lost their small independent butchers shops to bigger “chain” butchers. These businesses operate in the same way as the supermarkets – having central production and distribution depots churning out the same standardised products to all outlets regardless of region.

Lincolnshire as a county is an exception in this respect having many generation family butchers due to the deep rooted rural connections with farming and the service that these family butchers provided in our historical market towns.These butchers are still providing that vital link now, keeping skills alive and offering REAL locally reared meats and producing something of quality for those that value it.These butchers and other specialist producers like them are very proud of their heritage and the Lincolnshire Sausage.

So that’s it, the issue is that big businesses don’t want to move into Lincolnshire to be able to produce Lincolnshire sausages. We’re not fighting EU opinion over whether the Lincolnshire sausage fits the criteria for protected status – of course it does! We’re not going to be lining the pockets of the vast majority of small independent producers of Lincolnshire Sausages anyway – most of us mainly sell locally within Lincolnshire and will continue to do so after PGI status.
If we can’t succeed in insisting that all Lincolnshire sausages have to be produced in Lincolnshire then we’re giving away one of our precious assets and a chance to build the local economy for generations to come and giving it to big businesses and intensive farmers of imported pork at the expense of our own farms, our own jobs and local economy.

You may think why bother? Let them do what they like! But do you feel any pride when you see the Red Arrows fly over, do you enjoy the Wolds or feel any sense of belonging when you’ve been away and return to the view of the Lincoln Cathedral? Would you so readily give them away? If not, then let’s not give our food heritage away either. For more information on the Lincolnshire Sausage Association see website www.lincolnshiresausages.co.uk.

Jane Tomlinson, Redhill Farm

Pan Fried Salmon Steaks on a Bed of Watercress Cream

2010-10-01T09:00:00.000+01:00

Salmon steaks are very versatile, tasty and economical. This makes a lovely quick lunch or supper dish - healthy too!

Serves 4

4 salmon steaks
2 tbsp lemon juice
salt & freshly ground black pepper
25g/1oz butter
2 spring onions, finely chopped
bunch watercress, finely chopped
8 tbsp low fat crème fraiche
watercress springs and lemon wedges to garnish

Method:

1. Season the salmon steaks with lemon juice and salt and pepper. Heat a frying pan, pan fry the salmon steaks for 2-3 minutes on each side.

2. Melt the butter in a small saucepan, gently fry the spring onions without browning. Add the watercress, mix in the crème fraiche and warm through.

3. Divide the sauce between 4 plates, place a salmon steak on top and garnish with watercress and lemon wedges before serving.

Pumpkin Risotto

2010-09-30T09:00:00.001+01:00

Pumpkins are part of the squash family; a really versatile vegetable excellent in casseroles, soups or roast in olive oil with garlic - or wonderful in this risotto.

Serves 4-6

Olive oil for frying
2 medium onions, finely chopped
2 fat cloves garlic, finely sliced
450g/1lb pumpkin flesh, chopped into small pieces
1 tsp dried herbs
350g/12oz risotto rice
glass white wine - optional
1.2 litres/2pts hot vegetable stock
black pepper to season
2 tomatoes chopped
chopped parsley
grated parmesan
25g/2oz dried pumpkin seeds

Method:

1. Heat a little oil in a large frying pan, fry the onion and garlic until soft and just beginning to brown. Add the pumpkin and fry for about a further 5 minutes..

2. Add the herbs and rice and stir well, then add the glass of wine (if using) then a ladle at a time gradually add the hot stock, stirring well until all the liquid has been absorbed and the pumpkin is tender. This will take about 20-25 minutes to add the stock. The risotto should be thick and creamy at this stage. Add the chopped tomatoes and black pepper.

3. Serve the risotto sprinkled with chopped parsley grated parmesan cheese and a sprinkling of dried pumpkin seeds. To serve, try with a mixed leaf salad.

Lincolnshire Sausage Paprika

2010-09-29T09:00:00.000+01:00

This is a wonderful easy to make family recipe!

Serves 4

450g/1lb Lincolnshire Sausages
1 tbsp oil
1 onion, peeled & sliced
1 tbsp paprika
1 x 400g can chopped tomatoes
1 tbsp tomato puree
150g/6oz button mushrooms
300ml/ ½ pt stock
freshly ground black pepper

Method:

1. Dry fry the sausages until browned on all sides remove from the pan and set aside.

2. Add the oil and onions to the pan and fry until browned. Add the paprika and cook for a further minute, then add the tomatoes to the pan with the puree. Stir well then add the mushrooms and stock.

3. Bring the mixture to the boil, reduce the heat then return the sausages to the pan and cook for a further 10-15 minutes.

4. Serve with fresh seasonal vegetables.

Chocolate Beetroot Cake

2010-09-28T09:00:00.000+01:00

Now you may think this sounds really strange, but it works amazingly well. After all we are no strangers to carrot cake!

Serves 6

75g/3oz cocoa powder or powdered drinking chocolate
175g/6oz plain flour
2 tsp baking powder
250g/8ozcaster sugar
250g cooked beetroot
3 large eggs
200ml corn oil
1tsp vanilla extract
Icing sugar for dusting

METHOD:

1. Heat the oven to 180C/Gas 4 line a 20cm (8in) round or square cake tin. Sift the cocoa powder, flour and baking powder into a bowl. Mix in the sugar, and set these dry ingredients aside.

2. Purée the beetroot in a food processor.

3. Add the eggs one at a time, then add the vanilla and oil, and whizz until it is smooth. Make a well in the centre of the dry ingredients, add the beetroot mixture and mix it all lightly. Pour into the prepared cake tin.

4. Bake for 50 to 60 minutes or until an inserted skewer comes out clean (cover with a loose sheet of foil if it starts to brown at about 30 minutes).

5. This cake will not rise a great deal, and the top will crack. After removing from the oven, leave it for 15 minutes before taking it out of the pan. Cool on a wire rack and dust with icing sugar before serving. Or you could make a chocolate or orange butter cream for the top.

Cheese Topped Rustic Potatoes

2010-09-27T09:00:00.000+01:00

This can be served either as an accompaniment to a meal or as a dish on its own, and served with a salad.

1kg/2lb 3oz potatoes washed and sliced into 5cm/ ½ thick pieces
350ml/12fl oz milk
4 cloves garlic, sliced
50g butter
1 tsp rosemary
½ tsp nutmeg
75g/3oz strong cheddar cheese

Method:

1. Place the sliced potatoes with the remaining ingredients apart from the cheese, in a saucepan and bring to the boil then simmer for 2 minutes giving the occasional stir. This will loosen the starch and give a creamier texture.

2. Transfer the to a 2 litre ovenproof dish and leave to cool if preparing in advance.

3. When ready to cook place in a pre-heated oven Gas 6/200C and cook for 30 minutes uncovered or until golden and cooked.

4. Sprinkle with the grated cheese and return to the oven for another 10 minutes until the cheese has melted

Lincolnshire Day Menu at The Barley Mow

2010-09-24T12:04:00.002+01:00

Lincolnshire Day
Friday 1st October 2010

At The Barley Mow, Friskney, PE22 8SD.
Tel. 01754 820 883

To celebrate Lincolnshire Day we have put together a delicious menu using traditional Lincolnshire food.

To feel like a true ‘yellowbelly’ book your table now!!!

2 courses £12
3 courses £15

Starters

Broccoli & Lincoln blue cheese Soup (v) with local crusty bread
Hot Smoked Salmon fishcake with a chilli dipping sauce
Stuffed Chine with local crusty bread & pickles
Hot Haslet, fried onion and Tatie hash on mixed leaf

Main courses

Lincoln Red Beef, Batemans XB and onion Pie
served with roasted vegetables & mash potato
Beer Battered Grimsby Haddock
handcut chips & minted Peas
Slow roasted Belly pork on creamy mash
served with mulled apple cider gravy & roasted vegetables
Stuffed pepper with Lincolnshire poacher cheese risotto
served on mixed leaf with a tomato and herb salad
Lincoln Red Rump Steak (£3 supplement) or Fillet steak (£7 supplement)
handcut chips, tomato, onion rings, mushrooms & house butter
Boston Sausages and mash with onion gravy and vegetables

Desserts

Apple and bramble Crumble and custard
Crème brulee with poached pear compote
Steamed Raspberry and almond sponge with custard
Chocolate Brownie with vanilla ice-cream
Lincolnshire Cheese board with plum bread (£2 supplement)

All dishes are cooked to order and subject to availability.
Some dishes may contain nuts. Please let your server know if you have any allergies.
This menu is only available on Friday 1st October 2010 5.30pm-9pm.
2 course price of £12 is based on : starter & main or main & dessert, you are welcome to have two starter dishes if you prefer however please be advised that the price will still be £12.00.

Christmas Theme
‘Ladies Night’
Thursday 18th November

Smoked Haddock & Leek Bake

2010-09-24T09:00:00.000+01:00

Smoked haddock really is the tastiest fish - look for the uncoloured variety. The breadcrumb and cheese topping makes a pleasant change to the usual mashed potato. This can be made in advance and frozen until needed.

450g/1lb smoked haddock
570ml/1pt milk
1 slice onion
1 bay leaf
25g/1oz butter
2 leeks, finely sliced
25g/1oz plain flour
freshly ground black pepper

FOR THE TOPPING
175g/6oz fresh white breadcrumbs
75g/3oz Lincolnshire Poacher cheese, grated

Method:

1. Place the fish in a large saucepan with the milk, onion and bay leaf. Bring to the boil and poach until just cooked - this will only take 2-3 minutes, then allow to cool. Remove from the liquid, strain and reserve the milk then remove the skin from the haddock. Gently flake the fish and lay in an ovenproof dish.

2. Melt the butter in a saucepan, add the leeks and sweat until soft. Remove from the heat and add the flour, mixing well.

3. Gradually add the reserved milk, stirring well between each addition. Return the pan to the heat and gradually bring to the boil - stirring all the time until the sauce has thickend. Simmer for 2 minutes, season with pepper.

4. Pour the sauce over the fish. Mix the breadcrumbs and cheese together and sprinkle over the sauce. Place the dish on a baking tray then cook at Gas 5/180C for 20-25 minutes or until golden.

5. Serve with green vegetables or a crispy salad.
.

Boozy Beef

2010-09-23T09:00:00.000+01:00

This recipe is exactly as it sounds and is quite delicious - but definitely for adult tastes. To allow the flavours to really develop, make the day before serving.

Serves 4-6

1kg/ 2 ¼ lb locally produced beef braising steak
2 onions, peeled and cut into quarters
1 tbsp plain flour
2 tsp mustard powder
salt & freshly ground black pepper
2 tbsp oil
570ml/1 pt red wine
150ml/ ¼ pt port
1 tbsp redcurrant/blackberry jelly
sprigs of fresh thyme

Method:

1. Either leave the steak in whole pieces or cut into cubes or strips. Place the steak in a dish with the onions and pour over the wine and port. Cover and leave to stand for a few hours.

2. Drain well, reserving the liquid. Place the flour and mustard powder in a plastic bag with the salt and pepper. Put the steak in the bag and shake well to coat with the flour.

3. Heat the oil in a casserole that is suitable for the hotplate and oven. Fry the beef and onions until browned. Add the reserved liquor to the casserole, with the jelly and fresh thyme, cover with a lid and place in the oven. Cook for 2/3 hours at Gas 2 /150C Simmering oven of an Aga.

4. When tender remove the thyme sprigs. Taste for seasoning, either leave to cool, refrigerate overnight and re-heat to serve the next day. Or serve when cooked with jacket or mashed potatoes and seasonal vegetables.

Chicken & Pear Casserole

2010-09-22T09:00:00.000+01:00

This really is a simple-to-prepare casserole, making the most of autumn fruit to give a delicious flavour.

1 large onion, peeled and sliced
4 British chicken breasts, quarters, or 8 chicken thighs
1 tbsp oil
1 small can prunes
4 small pears, cored and quartered
150ml/ ¼ pt white wine
salt & pepper to taste

Method:

1. Heat the oil in a large frying pan and fry the onion for about 3-4 minutes. Add the chicken and fry for a further 5 minutes.
2. Drain the prunes, reserve the syrup and make up to 150 ml/ ¼ pt with water. Place the prunes and pears in the pan, add the prune syrup, wine and salt and pepper.
3. At this stage either place a lid on the pan and simmer on the hotplate or place in an oven heated to Gas 5/190C for 45min or until the chicken is cooked.
4. Serve with jacket potatoes or rice and seasonal vegetables.

Sweet Potato & Roast Garlic Soup

2010-09-21T14:34:00.000+01:00

Today's recipe in celebration of British Food Fortnight is a lovely warming autumn/winter treat. Perfect for a cosy lunch or wholesome starter.

Don’t be put off by the amount of garlic in this recipe, by roasting the garlic it gives the soup the most amazing flavour. Wonderful served with hunks of warm crusty bread.

SERVES 4-6

1 tbsp oil

2 large sweet potatoes

1 bulb garlic (the whole thing)

1 onion. chopped

1 head celery washed and sliced

1 leek, sliced

2 pts/ 1.2 litres well flavoured chicken or vegetable stock

seasoning

splash of cream to serve

Method:

1. Wrap the sweet potatoes in foil place on a baking tray with the whole garlic bulb. Place in a hot oven for about 15 minutes or until the garlic is soft. Remove the garlic and leave to cool, continue to cook the sweet potatoes until tender.
2. Meanwhile heat the oil in a large pan, add the onion, celery and leek cook over a gentle heat until soft.
3. When cooked remove the sweet potatoes from the oven, allow to cool slightly then remove the skin and add the flesh to the pan. Remove the skin from the garlic and add the flesh to the pan.

4. Add the stock and heat until the vegetables are tender. Blend the soup, season to taste - and just before serving add a swirl of cream.

Baked Plums with Honey Oat Topping

2010-09-20T16:32:00.000+01:00

Our first in a series of recipes from Sally Elkington at Lincs FM Farming Programme to celebrate British Food Fortnight - look out for more every day this week and next.

British Plums are such a treat when they are in season so make the most of them. This recipe is a tasty variation of a crumble.

750g/1 ½ lbs Victoria plums

50g/2oz soft brown sugar

75g/3oz butter

3 tbs runny honey

175g/6oz oats

1. Wash and remove the stones from the plums. Layer them in a shallow ovenproof dish, a flan dish is ideal.

2. Gently melt the butter with the honey, remove from the heat and stir in the oats. Sprinkle the mixture over the plums and bake in the oven Gas 4/180C for 30 –35 minutes.

3. Serve warm or cold with cream, custard or ice cream.

Celebrate harvest with a taste of Lincolnshire

2010-09-16T15:07:00.000+01:00

From Sally and Andrew Jackson, The Pink Pig:
http://www.pinkpigfarm.co.uk/

The combine has been washed down (mostly transferring the dirt to Andrew - you should have see the bath water!), the onions are drying and the potatoes are sacked up...we're going to thank everyone for a great harvest by giving you the best of all the produce grown here on the farm....everything that we serve for dinner on the Friday 24th September from 7pm, will be from our own fields...the menu is:

Starters:
Pea and ham soup (Andrew grows fresh peas and our own ham);Roast tomato tartlet (tomatoes from our polytunnel) or pork liver pate with red onion marmalade (Carl's onions) all served with homemade bread

Mains:
A trio of sausages (homemade) with leek mash; squash, potato and sage bake, Lincolnshire Hotpot (our own organic lamb) or Pork steak with apple sauce (from our orchard)

Puds:
Spiced plum crumble or Blackberry Brulee (we have the scratches to prove it!)

All for just £19.99 for three courses. Local fruit wines and beers will be available.
Ring 01724 844467 to book (quickly!).
Don't forget our food fair on October 3rd plus our bargain 4 meals for under £5 offer on all through September.

Picnic Treats

2010-07-27T13:14:00.000+01:00

Try these tasty pasties for an al fresco treat. Recipe from Rachel Green, Tastes of Lincolnshire and local food champion.

Spicy Chorizo, New Potato and Tomato Pasties
Makes 12

150g chorizo sausage, sliced
350g new potatoes, cooked and cut into small pieces
110g Cheddar cheese, grated
110g sun-dried tomatoes, roughly chopped
1 tbsp chives
1 tbsp basil
3 tbsp mayonnaise
2 tbsp double cream
2 sheets ready rolled puff pastry
1 egg, beaten
Sea salt and black pepper

Preheat the oven to 200°C/400°F/Gas Mark 6

Method:

First prepare the filling, place the chorizo, new potatoes, cheese, sun-dried tomatoes, chives, basil, mayonnaise and cream in a bowl, season with sea salt and black pepper, remembering that the chorizo and sun-dried tomatoes may be salty, and mix well.

Place the puff pastry sheets on a lightly floured surface and cut out 16 – 18 cm rounds, using a suitably sized saucer or bowl as a template. Place a spoonful of the filling in the middle of each pastry circle.

Brush the edges with beaten egg, bring the edges together into a half moon shape and crimp to seal. Repeat with the remaining pasties. Place on a greased baking sheet. Brush the top of the pasties with the remaining beaten egg and bake in the preheated oven for 20 – 25 minutes until crisp and golden brown.

Shakespeare is coming to the Butterfly and Wildlife Park

2010-07-27T13:10:00.000+01:00

Shakespeare is coming to the Butterfly and Wildlife Park with a professional production of A Midsummer Night’s Dream.

Twelve actors from the Shooting Stars Theatre Company will transport visitors into a world of fairies and magic on both Saturday 14 and Sunday 15 August at 4pm. The performance is FREE with the admission ticket to the park. Bring along some seating to enjoy the outdoor production.

During the day various activities for younger visitors to enjoy will include:
ARTS AND CRAFTS: Come and create fairy wings, wands and crowns, as well as mix up magical fairy dust!
ACTING WORKSHOPS: Come and meet the characters from A Midsummer Night’s Dream and have fun joining in the drama games. Recreate scenes from the play, with help and direction from the professional actors.

Park activities will continue to run as normal, including bird of prey display (weather permitting) and animal encounters. The Tastes of Lincolnshire tearoom and snack cabin will be open for refreshments, or bring your own picnic.

http://bit.ly/9OqHdL

Ukrainian Honey Cake

2010-05-06T14:33:00.000+01:00

Ingredients:

3 large eggs
150g/5oz Sugar
225g/8oz Honey
125ml/4fl oz Sunflower oil
1/2 Orange, juice and zest of
2 tbsp Plain yoghurt
450g/1lb Plain flour
1 level tsp Baking powder
1 level tsp Baking soda
1 level tsp Ground cinnamon
2 level tsp Ground ginger

Preheat the oven to 160C/325F/Gas Mark 3. Break the eggs into a mixing bowl and add the sugar, honey, oil, orange juice, zest and finally the yoghurt. Using a hand mixer on a low speed, beat together until smooth. Add the flour, baking powder, baking soda, cinammon and ginger, beat slowly until they form a creamy batter. Pour the batter equally into two 900g/2lbs load tins lined with greaseproof cases and place in the centre of the oven.

Bake for about 30-40 minutes or until well risen. Press the top of the cakes, if firm the cakes are cooked, if not turn down the temperature to 140C/275F/Gas Mark 1 or until the top feels firm when gently pressed. Turn the cake out onto a wire rack to cool.

Roasted Summer Vegetable Salad with a Chilli & Rosemary Dressing

2010-05-05T09:17:00.000+01:00

Serves 4-6

FOR THE DRESSING:
1 Sprig of fresh rosemary leaves, finely chopped
1 Red chilli, deseeded and finely chopped
1 Clove garlic, peeled and finely chopped
120ml Rapeseed oil
55ml Balsamic vinegar
1 tbsp Runny Lincolnshire honey
Sea salt and black pepper

FOR THE SALAD:
4 tbsp Rapeseed oil
2 Courgettes, cut lengthways into 2mm thick slices
2 Red peppers, deseeded and cut into large chunks
2 Yellow peppers, deseeded and cut into large chunks
2 Red onions, peeled and sliced
1 Bunch of spring onions, trimmed and cut in half
200g Small broccoli florets
Sea salt and black pepper

Prepare the dressing by mixing all of the ingredients together in a bowl and season to taste. For the salad, heat a heavy based frying pan or griddle pan with half the rapeseed oil and sear the courgettes on both sides until well charred and slightly soft. Remove from the pan and place in a bowl to cool then repeat with the red onion, red and yellow peppers and then again with the broccoli and spring onions. Season the vegetables as you cook them and add the rest of the oil to the pan as you need it.

Leave the vegetables to cool, then toss the cooked vegetables with a little of the dressing and season to taste with sea salt and black pepper.

Transfer to a salad bowl and drizzle with the remaining dressing, garnish with a spring of fresh rosemary. Ideally served with BBQ meats on a sunny evening!

Food Comes to The Market Rasen Races

2010-04-29T14:16:00.000+01:00

Come to the races on Sunday 16 May and sample some of Lincolnshire's finest local produce. As you sip on a Pimms and wander the paddocks, there'll be stalls selling delicious treats from cheeses to chocolate.

Along with all of our lovely food you can bring the family to see Shetland Ponies, vintage tractors, hounds and much more!

For more information visit the Market Rasen Races website

Christmas Hampers at The Pink Pig

2009-12-22T11:09:00.000Z

Stuck for Christmas gift ideas? It's not too late to get along to the Pink Pig Farm in Scunthorpe where you'll find fabulous Christmas hampers stocked with tasty local food and drink. And these aren't just any old hampers...once you've finished enjoying its contents, the hamper turns itself into a planter within which you can plant and grow seeds.

With two different sizes available, the hamper starts at £21.00 and includes luxurious treats such as the Pink Pig's very own red onion marmalade, famous barbeque sauce and delicious ginger bread men. The Pink Pig Farm is also supporting the local community by including homemade products from other local producers such as the Calendar Girls raspberry jam and Montezuma organic chocolate are some of the appetizing products on offer.

When all the food presents have been eaten over Christmas, all the recipient has to do is use the hamper liner to line the box, add compost and plant the seeds to enjoy a gorgeous window box planter well into 2010!

The Pink Pig window box hampers are available from the farm shop in Holme, Scunthorpe or via their website at www.pinkpigfarm.co.uk.

Breakfast Week in Lincolnshire: 24-30 January

2009-12-21T14:53:00.000Z

Did you know Breakfast Week is taking place across the UK from 24th to 30th January?...

We all know breakfast is regarded by health professionals as the most important meal of the day - whether you're a slice-of-toast and cup-of-tea type or more into your cornflakes, semi-skimmed and a sprinkling of sugar. Of course not forgetting the great English breakfast...sausage, egg, bacon, beans, tomatoes, mushrooms (the list goes on) - admittedly not an every day morning staple for most, more a weekend indulgence especially when accompanied by a fresh newspaper and pot of coffee. Pure joy!

So starting Breakfast Week off with a bang in Lincolnshire is The Great Australian Breakfast 2010 (Sunday 24th Jan) in Lincoln which celebrates the twinning of our historic city with Port Lincoln in Australia. Everyone is welcome to come along and tuck into a traditional English breakfast whilst watching local bands and enter into the raffle.

Pink Pig Farm near Scunthorpe (pinkpigfarm.co.uk) will be serving up their breakfasts all day, every day for the week with a USA twist. Using Lincolnshire ingredients, indulge in Lincolnshire beef steak, homegrown eggs, homemade pancakes made with local flour, homegrown bacon drizzled with local honey, homemade granola, local yoghurts and British autumn berry compote! Mmm...

That's about it for now but there'll be more breakfast news as I get it.CL

Black Forest Chocolate Roulade

2009-12-21T13:50:00.000Z

A spectacular alternative to Xmas Pud, this roulade is full of flavour and will wow your dinner guests...

You'll need to leave the roulade in the fridge overnight to allow it to rest, so make sure you have this worked into your Christmas schedule.

5 Eggs

225g/8oz Caster sugar

180g/6oz Plain chocolate

3-4 tbsp Water

FOR THE FILLING

575ml/1pt Double cream, lightly whipped with 2tsp vanilla essence

2 tins Black cherries, drained and stoned

3tbsp Kirsch or Cointreau

Icing sugar for dusting

CHOCOLATE SCROLLS

100g/4oz Plain chocolate

Preheat the oven to 180 deg C/350F/Gas 4. Line a swiss roll tin with greaseproof paper and set aside. Seperate the eggs, beat the yolks with the sugar until the mixture is lemon coloured.

Melt the chocolate in the water over a gentle heat and when it is a thick cream draw the pan aside. Whip the egg whites into a firm snow and then add the chocolate to the egg yolk mixture.

Cut and fold the egg whites into the mixture and turn it into the prepared tin. Place in the pre-heated oven for 10-15 minutes or until firm to the touch.

Have a clean tea towel wrung out in cold water. Take out the roulade, cool it slightly then cover with the cloth. (this prevents a sugary crust from forming). Leave it in a cool place for 12 hours or in the refrigerator overnight.

Lay a piece of greaseproof paper on a table and dust it with icing sugar.

Remove the cloth and turn the roulade out upside down on to the greaseproof paper. Strip the paper case off the roulade carefully and drizzle with Kirsch or cointreau. Spread with a layer of whipped cream and black cherries and roll it up like a Swiss roll.

To make the scrolls, place two baking trays in the oven on the lowest setting. Allow them to heat up and remove from the oven. Rub a 100g/4oz block of plain chocolate up and down each tray in even lines, so that it melts in a thin even coating. Leave in the fridge to set.

Before you start to make the scrolls bring the trays back to room temperature, use the edge of a fish slice and hold the tray with one hand and push the chocolate away from you at a 45 degree angle so it rolls up into a pencil shape. Leave in the fridge to set again and carefully remove. Decorate the roulade with the scrolls.

Lift it onto a serving dish and dust well with icing sugar.

Original recipe by Rachel Green. As featured in Good Taste Autumn/Winter 2009

Coq au Vin

2009-10-05T15:20:00.000+01:00

Enjoy this classic dish on a chilly evening with friends - gorgeously warming and very satisfying!

SERVES 4

1 Chicken, jointed into 8 pieces
2 tbsp Rapeseed oil
30g Butter
20 Shallots, peeled and left whole
315g Small button mushrooms
150g Pancetta, cut into lardons
2 Garlic cloves, peeled and crushed
2 tbsp Plain flour
400ml Red wine
100ml Cognac
450ml Chicken stock
1 Bay leaf
1 Sprig Thyme
2 tbsp Parsley, finely chopped
Sea Salt and freshly ground Black Pepper

Preheat the oven to 180 deg C/350 deg F/Gas mark 4. Heat half the oil and butter in a large casserole dish and brown the chicken pieces well, ensuring the skin becomes crisp and brown. Set aside.
Melt the remaining butter with the oil and the shallots, mushrooms and pancetta. Cook for 10 minutes until well browned, stirring regularly to ensure even browning. Add the garlic and cook for 2 minutes. Add the flour and cook for a further minute.
In a seperate pan bring the red wine to the boil and reduce by half. Pour the cognac into a jug and light carefully with a long match. Pour into the casserole and shake the pan until the flames subside.
Add the reduced red wine and chicken stock, return the chicken pieces to the pan and add the bay leaf and thyme, seasoning with sea salt and black pepper.
Cover the casserole and cook in the preheated oven for one hour.
Serve garnished with parsley with plain boiled potatoes.

Original recipe by Rachel Green. As featured in Good Taste Autumn/Winter 2009

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2009-10-05T14:58:00.000+01:00

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