Food & Drink

With KATY BEAUCHAMP

Thrifty flavours for the winter months ahead

THIS month’s recipes are not only hearty and warming but –as we all count the pennies and tighten our belts – leftovers from the starter and main course can make two different dishes for another day.

SLOW-COOKED CHICKEN IN APRICOT SAUCE

INGREDIENTS

(serves four plus a couple of portions of soup) 4 chicken quarters 100g chopped onions 250g chopped carrots 150g dried soft apricots 100ml white wine 600mls of chicken stock

This dish produced loads of sauce, which I gave to my mother as soup for lunch and she said it was absolutely delicious!

METHOD In an ovenproof dish, brown the chicken on both sides and remove. Fry the onion, carrots and apricots for five minutes in the same pan. Add the wine and then, two minutes later, the stock. Bring to the boil, lay the chicken back on top and cover the dish with a lid or foil.

Cook at 150°C for two hours (or in a slow cooker on high for 45 mins). When done, remove the chicken and blend everything left in the pan (I used a stick blender). Serve the chicken on rice or mash and pour over the sauce. Don't forget to enjoy the soup for lunch the next day!

ROASTED TOMATOES AND CHEESE

Cheeky cheesy treats

INGREDIENTS

(for six people) 6 medium-sized tomatoes 175g cream cheese 2 tbs of pesto To serve: soldiers, breadsticks or carrot sticks

You could use any cheese in these, even a hard cheddar, or a goat’s cheese mixed with sweet chilli sauce. I'm using cream cheese and pesto as that's what my grandchildren like best.

METHOD Slice the tops off the tomatoes, scoop out the insides and set these aside. Mix the cheese and pesto together and spoon into the tomatoes and replace the lids. Bake for 20-25 minutes at 160°C.

Mix the leftover tomato bits with a spoonful of pesto and large dollop of cream cheese and bake alongside the tomatoes. Whizz up the mixture and you've got yourself a delicious pasta sauce for another meal.

APPLE CINNAMON CAKE

METHOD Whisk together, the eggs, sugar, butter, milk, cinnamon and fold in the flour and baking powder followed by the apples. Pour into an oven proof

INGREDIENTS

(makes 10-12 squares) 3 eating apples cut into small chucks 3 eggs 150gr soft brown sugar 80gr melted butter 180ml milk 300g self raising flour 1 tsp baking powder 1 heaped tsp of cinnamon pinch of salt dish (I used a lined roasting tin) and bake for 35-40 mins at 160°C. We enjoyed ours warm with clotted cream, but it’s just a good cold with a cup of tea!

A decade of delights

WELLS Food Festival celebrated its tenth anniversary with a feast of treats from more than 150 stallholders offering flavours from close to home to far afield.

Sue and Lani, from Dulcote, on their Javani Spices stall Spanish flavours on one of the paella stalls

The Bishop’s Palace swans arrive on the scene as stalls line the moat

Smokehouse is on fire

Street food judges from Mogers Drewett

FRESH from winning the title of Best West Country Street Food at the Wells Food Festival, Will Willmott has his sights set on taking his Smokehouse on the hill

BBQ to even more events next year.

His “low and slow” pork and chicken wowed the judges with jackfruit as an option for those wanting a non-meat dish.

Will, of Oakhill, began smoking pork and other meats as a hobby around 20 years ago as a way to unwind from his career in the publishing industry.

Now Smokehouse on the hill is in big demand at weddings and other bespoke events with Will’s emphasis very much on quality street food served with style and with the emphasis on offering a relaxed and fun eating experience, whether that’s locally-sourced meat – with rolls from Shepton Mallet bakery Denelas – or GF, vegetarian and vegan options.

WILD FOOD Not wild food!

“IF you go down to the woods today you’re sure of a big surprise” . . . words from the old song Teddy Bears Picnic. Now you don’t have to “disguise” yourself as a teddy bear to go to the woods but at this time of year you could well be in for a surprise. After the dry summer With ADRIAN BOOTS spell, this autumn has proven to be rather spectacular for mushrooms but not just the edible ones.

Poking through the grass at the base of a tree are bright red caps, with white spots and fleccy stems – the toadstool Fly Agaric. You definitely can’t have a “teddy bears picnic” on these as they are poisonous, so don’t even try. However historically it was collected by people not for making a tasty stroganoff dish but for another reason altogether, more on that later. So technically you could eat it but then you could regret doing so for the rest of your life . . .

Fly Agaric (Amanita muscaria) has a cap 10 to 20cm across, bright red (sometimes a bit orangey) and covered in white movable spots. The stem is 8 to 20 cm tall, 1 to 2cm wide in mature specimens, is white, fleecy with a swollen base and fleecy bands. The ring is simple and pendulous, gills and flesh white. Very common under birch and pine trees in the autumn and early winter months. So what is the surprise? Unlike the teddy bears one must always “have cares” and apparently if consumed Fly Agaric has powerful psychoactive properties (Ibotenic acid) with numerous scary symptoms including nausea, vomiting, spasms, confusion and floating/flying sensations.

Scandinavian Sami reindeer herders were known to consume this toadstool not for leisure but to commune with the ancestors as part of their shamanic tradition. Their reindeer can eat it without harming themselves (their biology being different from ours) and they also collected the urine as the psychoactive compound passes through intact, so is recyclable too.

Not my cup of tea. And of course there is the association in our own country with witches, taking the toadstool (probably for the same reasons as the Sami) and is likely the origin of the tales of witches flying on broomsticks.

So when you are out and about “beneath the trees where nobody sees” make sure of your edible mushroom identification and avoid poisonous toadstools at all costs so that you can, like the teddy bears of the song, continue “having a lovely time today”.

Adrian Boots is a Landscape Ecologist, Wild Food Forager and Adventure Activity provider. You can visit his website: www.gowildactivities.co.uk to learn more about wild food foraging and activities you can do with him on the Mendip Hills.

GARDEN FOOD Flour corn part II

A COUPLEof months ago I wrote about a flour corn we were trialling called “Magic Manna”. At the time of writing in mid-August our harvest wasn’t yet in but it was looking promising – in the end the corn ripened easily by midWith JAKE September and the grain is now all WHITSON separated from the cobs and dry. We were concerned that mould might take hold in the cobs so we finished off the drying in our dehydrator.

All told we got harvested around 750g of dry grain per square metre from our patch, which we are really impressed with considering that we neglected the patch somewhat, letting creeping buttercups invade.

“Magic Manna” is an unusual corn. It was bred by plant breeder Carol Deppe in the US, and is essentially four types of corn in one. The cobs come as single coloured ears in one of four colours – red, white, ivory and brown (although the seed we have bought is a little mixed up, and needs a little reselection to get back to the original). All can be ground together to make a delicious corn flour, but the different colours have their own distinctive uses too. The brown corn makes a good flour for savoury corn breads, while the white and ivory corns are sweeter and make delicious pancakes or sweet breads. The red is the only one we have experimented with yet, however, and this colour is great for parching.

Parching corn isn’t something I knew about before reading Carol’s books. It is perhaps best compared to popcorn – the kernels are toasted over a dry heat until they audibly pop. They don’t explode like a popcorn kernel, but rather simply crack and puff up a little.

Flour corns are much softer than popcorns however and the result is a very savoury, substantial, crunchy and chewy snack with a lovely corn flavor. Given that you go straight from grain to an edible end product with no grinding or milling is also a very attractive, minimally processed staple.

We’re really excited about this corn and plan on growing much more of it in the future – keep your eyes peeled for more experiments in the coming months!

Jacob Whitson is a chef, food writer and smallholder –he divides his time between the Mendips and Pembrokeshire.

The village pub with a big heart

BEING part of the community was always at the heart of Nikki and Mark Hutchison’s plans for the Horse and Jockey at Binegar when they took over the inn six years ago and it remains the case today.

The couple want the inn to be a place where everyone feels welcome and part of the pub “family” even if it’s someone’s first visit there for a drink or a meal.

The Horse and Jockey boasts a famous “cider bar” snug area, where everyone is encouraged to join in the conversations over a pint or two, a main bar, restaurant and skittle alley, which is home to six teams.

Food is served seven days a week with menus ranging from pub classics to a thin and crispy range of pizzas, Sunday lunches and weekday specials. Cheesecakes are specialities on the dessert menu and all menus can be found on the inn’s recently-revamped website which includes some stunning imagery by local photographer Paul “Chip” O’Shaughnessy.

Nikki and Mark also aim to give something back to the village and the wider area by supporting good causes, such as the Somer Valley Foodbank.

The now famous Binegar’s Bonkers Wheelbarrow Race will return over the Christmas period, taking place on Bank Holiday Tuesday, December 27th, raising money for the foodbank. Meanwhile, the couple’s son, Jack, raised £1,000 for the Mendip School’s Pool fundraising appeal by completing the Wells 10K. Jack, 16 and now a student at Bath College, attended the school.

Nikki said: “When we redecorated the main bar and restaurant we used the specials blackboard as a welcome sign to say ‘There are no strangers here at the Jockey, only friends you have yet to meet’ and that’s as true for the team here as it is for our customers.”

Nikki Hutchison in the main bar of the Horse and Jockey

Nikki, Mark, their family and the team welcome you to a rare little jewel on the beautiful Mendip Hills in the village of Binegar.

Restaurant open:

Monday-Saturday: 12-2pm & 6-9pm Sunday: 12-3pm

Bar open:

Monday-Friday: 12-3pm & 6pm-close Saturday: 12-close Sunday: 12-5

Dogs welcome in the bar Dating from the 18th Century, the Horse and Jockey offers a cosy cider bar, main bar and restaurant where we serve traditional home-made meals, pizza menu and a popular Sunday roast.

Thank you to all our amazing customers and Jockey Team who have supported us over the past six years; we love being part of the community!

Whether it’s for a drink and a catch-up with friends or to relax over a lovely home-cooked meal, the welcome will always be warm and friendly.

Follow us for news, events, live music and disco dates (firework night disco Sat, Nov 5th) The Horse and Jockey, Binegar Lane, Binegar, Radstock BA3 4UH. Tel: 01749 840537 • www.horseandjockeybinegar.com

A day trip with a difference

FOR a family day out to visit somewhere a little further afield and get Christmas-ready, eat:Festivals are organising five food and drink festivals around the region during November and December.

Teignmouth takes place on Saturday, November 19th, Taunton on Saturday, November 26th, Nailsea on Saturday, December 3rd, Yeovil on Saturday, December 10th and Weston-super-Mare on Sunday, December 11th – all unique in their own way.

Organiser, Sarah Milner Simonds, said: "Each event is a representation of the place where we are being hosted and the scale has to be right too. So, at Teignmouth, which takes place in The Triangles we have around 60 producers but the Taunton event planned for November 26th is the largest Christmas market in Somerset with more than 100 stalls and stretching for ½-a-mile through the town centre.”

The Yeovil festival coincides with the postponed Super Saturday activities throughout the town. The food and drink producers are within the Quedam Centre. eat:Weston is inside the Winter Gardens. Nailsea promises to have 100 producers and will be held within the Crown Glass Shopping Centre and the High Street.

Father Christmas will be a guest at all the markets and all are un-ticketed and free to attend.

Christmas charity fair

THE Tucker’s Grave Inn, at Faulkland, will host another of its famous charity afternoon tea parties in December, combined with a Christmas Fair.

Taking place on Sunday, December 4th, the event will raise money for the Bowel Movement cancer charity. A similar party earlier this year raised thousands of pounds for the charity –with tables laden with cakes and other goodies – and people have been asking when the next one will be held.

Takeaway · Delivery · No dine-in Address: Tweentown, Cheddar BS27 3JB

Cakes galore at the last Bowel Movement fundraiser in May

It’s just one of many events being held at the famous inn in the coming weeks, with live music in the barn every Saturday night in November.

On the evening of Friday, December 16th, visitors are welcome to join in a carol concert with mulled wine and mince pies on offer.

And, looking further ahead, plans are underway for another wassail which is guaranteed to draw a big crowd.

Tucker’s has also just launched the third in its range of ciders unique to the inn. Mango joins Mother Tucker’s and Mind yer Ed and is available alongside the inn’s wide range of traditional ciders, along with Mallets and bottled ciders.

Bar open Mon-Sat: 11.45am- close Sun: 11.45am-10pm Old Parlour Café & Bar open Fri-Sun: 8am-5pm

Tucker’s Grave Inn, Faukland, Radstock, BA3 5XF. T: 01225 962669 E: info@tuckersgraveinn.co.uk W: www.tuckersgraveinn.co.uk

Get into the festive spirit Tucker’s style!

H Live music in the barn every Saturday night in November H Sun, Dec 4th: Xmas fair (1.30-5pm) in aid of the Bowel Movement charity H Fri, Dec 16th: Christmas carols with mulled wine & mince pies H Sat, Dec 31st: New Year’s Eve party with the Usual Suspects (ticketed event – details tbc) H And we’ll be wassailing in the New Year – watch this space!

Tucker’s now boasts three ciders unique to the inn: H Mother Tuckers (medium) H Mind yer ed! (medium sweet) H Mango (sweet)

Don’t forget Prem’s famous Friday night authentic Nepalese curry and our winter warmer Saturday night pork and cider stew with chunky bread!

New faces at the Blue Bowl

DANand Jess Pardoe are the new landlords at the Blue Bowl in West Harptree, returning to be nearer family after many years away keeping country pubs.

They originally worked for Butcombe, first at the Queen’s Arms in Bleadon, then at the Ring O’ Bells, Compton Martin before running the Royal Oak in Much Marcle, Herefordshire for three years and then the Farmers Arms in Apperley, Gloucestershire for ten years.

Jess is from Compton Martin and Dan is from Shipham. Dan took a degree in hotel management and catering, before training as a chef in Paris. Jess started her training at the Ring O’ Bells before working her way up to be head chef with Hilton Marriott.

Dan said: “Everything we serve will be home-made, freshly prepared on site, with local ingredients from within 20 miles. It will be traditional pub fare, with a bit of extravagance on the a la carte menu.”

There will also be food theme nights, featuring more exotic dishes from around the globe.

But while building up the food side, they aim to keep their local customers happy. After refurbishment, the bar is still separate and there’s still a dart board on the wall.

The whole interior has been given a fresh new look, particularly the dining area.

They also have plans to turn the Blue Bowl into an events venue, with music nights and festivals, making use of the extensive garden.

Dan said: “We know some of the best tribute bands in the business, but I’m also keen on classical music, so we aim to have something for everyone.”

The pub also offers bed and breakfast accommodation, which is popular with fishermen visiting nearby Chew Valley Lake.

PUB | RESTAURANT | BEDAND BREAKFAST

Dan and Jess Pardoe offer you a warm welcome Home-cooked traditional food from local suppliers With some a la carte surprises H Food theme nights H Music events and festivals Opening: Closed Mondays Tues-Thurs 12-3pm 5.30-11pm Food until 2pm and 9pm Friday/Saturday 12-11pm Food all day until 9pm Sunday 12-9pm • Food 12-8pm