Recipes to whet your appetite for local food, created with good wholesome ingredients and a little imagination. Enjoy!
This tasty take on a traditional toad in the hole is made with locally souced Cumberland sausage and cooked on a barbeque
Courgettes are like buses; nothing for ages then an abundance at once. Make the most of the help-yourself-to-allotment-excess boxes appearing at gateposts during the summer camping season.
Often overlooked, the very useful aubergine is packed-full of vitamins, minerals and fibre. It’s a great ingredient for soaking up and carrying flavours so perfect in curries, stir-fries and stews.
These utterly delicious and filling röstis are great as part of a big brunch, or make a good meal on their own with a side salad.
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