Villagers fear Hartington cheese factory closure could have a knock-on effect

Villagers fear Hartington cheese factory closure could have a knock-on effect

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Autumn Flavours - Leeks

Fresh, organic leeks are amazing right now. I didn't like much leeks until I had them in my veg box, and discovered how fresh and sweet they can really be and I think they're a great alternative to harsh onions.

Leeks are great in this easy pasta dish that could use ham or smoked salmon.

For 2 people:
- slice 2 medium slice leeks thinly,
- gently fry them in 2 dessertspoons of butter with a drop olive oil to stop the butter burning.
- Add about 100 grams of smoked ham or smoked salmon cut into strips
- Add a small glass of dry white wine and reduce

- Cook enough farfalle for 2 people in lots of well salted water
- When al dente, drain the pasta and return to the saucepan, add the leek and ham sauce, stir well

Serve topped with parmesan or grana padano. For cheeky and luxuriant dish, add some cream to the leeks.

Autumn Flavours - fresh plum sauce, Chinese style

I reckon that British cooking really comes into its own in Autumn and Winter. Our climate means that Autumn crops are just outstanding, you can't beat a British apple!

In my parents' garden there is an abundance of damsons and plums, lovely fruits which make gorgeous jams and preserves, but are also great as robust accompaniments for meat. Stone damsons, cook them down with some fried onions, red wine vinegar, brown sugar and spices of your choice to make a chutney for meats and pat'es. Or stuff game meat with them after soaking them in Armagnac. I personally love gin that has had damsons soaked in it.

For plums, I would make a lovely fresh plum sauce for duck or for stir frying vegetables. Remove the stones of the plums, cook them with fresh grated ginger, garlic, rice wine vinegar, brown sugar, star anise and five spice powder. Don't forget to add some light soy sauce for seasoning and a little water - not too much.

Recipe - Aqua Sale (Poor Man's Meat)

This is one of the most surprising things I tried in Italy. It is an amazing dish for using up stale bread. Aqua sale means ‘water salt’ as they are the two main ingredients, it’s also known as ‘poor man’s meat’.
The bread is key here. In Puglia the most popular bread is arguably from Monte Sant’Angelo. A large round bread that is very springy, light and dry with a heavy crust. You can buy it in its full, massive, round form or buy pieces of it. It goes stale quite quickly and is therefore perfect for this.
Any kind of dry, tasty rustic bread with a good crust works well – ciabatta is fine but it must be stale. I have adapted this a little to make a more interesting salad
· 75 g stale bread grated into chunky crumbs
· Cold water, about ¼ pint but it depends
· Course ground sea salt
· Course ground pepper
· Extra virgin olive, a large slug of it, to taste
· A handful of good quality tomatoes – vine, cherry, pref. Organic
· A handful Flat Parsley coarsely chopped
· One spring onion finely chopped
Soak the bread in water, salt and pepper. Don’t make it soggy, it must absorb the water only.
Add all other ingredients and leave to rest for about 10 minutes.
This salad should not be wet, it should hold its shape a little like a pate. The tomatoes and oil also add liquid so don’t be heavy handed with the water.

Vegetarian Food and Art at The Warehouse Cafe, Birmingham

Selfridges in Birmingham dominates the skyline in the north with its UFO/aquatic/futuristic - like design. But if you venture to the area of Digbeth below, you will find an interesting modern art scene, quietly growing. (More at Scrapbook )

Walking away from Selfridges towards the top of Digbeth, you will soon come across a little sign for The Warehouse Cafe. Situated on Allison street, it is a vegetarian restaurant, network centre for Friends of the Earth, and shop. It has won awards, been reviewed, but is it that great?

I went there for lunch and had refried bean tacos with potato wedges and piquant green salad
dotted with green pickled chilli slices. The tacos were crisp with a gooey mixture of well-seasoned beans and cheese, made even nicer by adding the yoghurt and coriander side sauce to it and some of the salad. The potato wedges were tasty, crispy on the outside and beautifully soft in the middle. It was a perfect light lunch and only £6.

My only criticism was that I was expecting a kind of semi-gallery feel with lots of art, but instead there were some very small examples kind of dotted around. The restaurant itself had that typical veggie character with unfussy pine and formic tables, I didn't find the atmosphere that inducive to hanging out. However I did notice they have plans for refurbishment this month. And anyway, the food was really worth it!

The Warehouse Cafe

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Healthy Banana Cake

This banana cake recipe was given to me by a student. It is wonderful and easy to make. In the original recipe Splenda is used instead, if you prefer this, do not pre-heat your oven.

2 peeled apples grated

1 sliced banana WITH skin

2 tablespoons of unrefined cane suger

1/2 tsp of mixed spice

2 egg yolks and 3 egg whites

3 tablespoons of sunflower oil

2 1/2 0z of oats

2 1/2 0z of self-raising wholemeal flour

1/2 tsp of baking powder

Preheat the oven to 180 c

Mix the oil, apple, eggs and mixed spice together

In a separate bowl, mix all the other dry ingredients

Add the the oil, apple etc to the dry mixture and combine gently

Pour into a greased baking pan - I used a square one of medium size

Bake for about 35 minutes, check after 30.

Turn out onto a rack then cut into squares when cooled.

Ways With...Brioche

This is going to be a regular feature of my blog, where I highlight a particular ingredient or favourite food that is versatile. First off is brioche which is a new discovery for me.
Brioche is a sweet bread that originates from France. I have often looked at it in the supermarket with its sunny yellow glaze and wondered whether I should try it, it looked so inviting. I eventually did and wasn’t disappointed. The slightly sweet taste makes it perfect for breakfast, but also means it’s a great base for sweet dishes. I personally love brioche spit open with ham inside like a little sandwich, or a hotdog weiner, it reminds me of the baked goods from my favourite Chinese bakery.
However if you like sweet things, try brioche in bread and butter pudding, filled with ice cream as an ice cream sandwich or covered in icing/frosting to make a simple iced bun.
For the iced buns, make sure your icing is quite thick as it often slips off the shiny brown top of the brioche, you might also have to add a couple of layers if this is indeed the case.