Food & Drink

The most wonderful time of the year –for me!

With KATY BEAUCHAMP

I love entertaining and I love Christmas. Always have done. . . always will . . . from wrapping presents and writing cards to decorating the house and, above all, cooking for the festive period!

CHRISTMAS DOUBLE DIPPERS

SEVEN VEG TERRINE

A VERSATILE layered terrine which can be served as a main course (with sprouts and roast potatoes) for vegetarian guests on Christmas Day or as an accompaniment to fish or meat.

METHOD (THIS IS A FOUR-STAGE RECIPE) For the cauliflower layer: boil the whole head of cauliflower for ten minutes, drain and cool. In a bowl mix the mayonnaise, the cheese, squeeze in the juice of half a lemon, add salt and pepper and a teaspoon of garlic granules. Heat oven to 170°C. Spread mixture over the cauliflower and bake for 15-20 minutes.

Tip away most of the liquid from the bottom of the dish, chop cauliflower and use a potato masher to achieve required consistency.

For the carrot and sweet potato layer: Dice veg and saute with the onion in 75gms of butter, add ground coriander, salt and pepper and a teaspoon of garlic granules and cook for a further five minutes. Add boiling water until the veg is just covered. Cook until the veg is tender and all the liquid has evaporated. Mash to taste.

For the green layer: cook broccoli until tender. Add spinach and half of the peas for a further two minutes. Drain and blend with the remaining 50gms of butter, garlic granules, salt and pepper and grated nutmeg, add the juice of a half of lemon and remaining peas.

To assemble: Take a 3lb loaf tin and brush with butter. Lay first sheet of pastry so it comes up over the sides, brush

INGREDIENTS (Makes 8 generous slices) One medium head cauliflower Two large carrots One medium sweet potato 300gms broccoli 150gms frozen peas 200gms fresh spinach Half a diced onion (preferably white) 3 heaped tbsp mayonnaise 150gms grated cheddar Juice of one lemon 1tps ground coriander 1tps grated nutmeg 125gms butter Salt and pepper Garlic granules 4 sheets filo pastry 3tps stuffing mix Cranberry sauce (homemade with butter and sprinkle 1tsp of stuffing mix over. Repeat twice. Spread the cauliflower layer on first, then the green layer, then the orange layer. Spread cranberry sauce on top and fold edges of pastry over the top. Take last sheet of pastry and slightly “rumple” over the top. Heat oven to 170°C. Brush terrine with butter and bake for approximately 30 minutes until golden brown. Serve hot straightaway or allow to cool and store in the fridge for a few days before reheating. or shop-bought)

A versatile dish for all tastes Chicken dippers – finger licking good!

THIS double dipper recipe is great for a Christmas party!

INGREDIENTS (Makes 20 balls) METHOD Squeeze the meat from the sausages into a bowl and add lemon zest, one 4 chicken sausages 2 tsp herbs 1tsp lemon zest 1 tsp garlic granules teaspoon of the mixed Black Pepper herbs and garlic granules Breadcrumbs and mix. Heat the oven to Cranberry sauce 180° Celsius. Divide the mixture into 20 balls and bake for 15 minutes.

Meanwhile, gently fry some breadcrumbs (or stuffing mix) in butter with the rest of the herbs and salt and pepper until crispy.

To serve, put the chicken balls into a bowl (provide cocktail sticks), put cranberry sauce (homemade or shop-bought) into a second bowl and the crispy crumbs into a third. Encourage guests to dip the balls into the sauce, then the crumbs.

MINI CHRISTMAS CAKES

INGREDIENTS (Makes 3 small cakes) 200gms dried fruit and nuts (of choice) Liquid to soak fruit (of choice) 1tsp cinnamon 1tbsp black treacle 100gms vanilla ice cream 1tbsp lemon curd (or marmalade) 100gms plain flour I’VE been making these miniature cakes for years and gifting them to friends and neighbours. I use empty cleaned tuna tins (but anything similar will do) to bake them in.

I also make miniature cake boards by covering squares of recycled cardboard with shiny paper or look for nice plates in a charity shop.

METHOD Soak fruit in liquid of your choice (I use a blackcurrant cordial), add cinnamon and treacle and soak overnight.

Strain the fruit in a bowl and combine with melted ice cream and lemon curd or marmalade. Mix in the flour and divide between the three tins. Heat oven to 160°C and cook uncovered for 30 mins. Cover with foil and cook for a further 20-30 mins.

Turn out and leave to cool and decorate as you wish.

Christmas treats

LOU Foulger, aged 26, has managed to turn her hobby into a lockdown business success, with huge demand for brownies, cakes and other products made by her company, Pensford Bakes.

After moving to Pensford a year and a half ago, she started baking in her kitchen, having decided to give up work as a primary school teacher.

Since September she’s been hiring a kitchen to cope with website and email orders. She’s also working on a series of gift boxes for Christmas.

WILD FOOD Jelly Christmas!

LOOKINGfor inspiration and something a little different this Christmas? I thought so. Let me share with you this wonderful wild jelly recipe. Superb as an accompaniment to a meaty feast or given as a seasonal gift. Made using the last of our foraged crab With ADRIAN BOOTS apples (ok, maybe with a few cider apples too) and wild juniper berries collected during a lovely summer’s walk in Wiltshire, this crab apple and wild juniper jelly is excellent with a coarse pate, wild game terrine or Mendip favourite Draycott Blue cheese.

Here’s the recipe and method for Crab Apple and Wild Juniper Jelly. Makes about five jars or six if you are lucky: 1.5kg crab (or cooking/cider) apples 12 juniper berries 100ml cider vinegar Sugar (450g sugar for every 600ml of juice) Water (to cover apples)

Roughly chop the crab apples but do not peel and core them as it is important for the pectin to help with the set. Place in a pan, with the juniper berries and just enough water to just cover the apples. Bring to the boil then simmer for about 45 minutes or until the fruit is squishy (technical term).

Carefully pour into a jelly bag suspended over a bowl and leave to drip overnight. Do not force the pulp through the jelly bag or you will end up with “cloudy” not jelly. Return to the pan with the cider vinegar and bring to the boil adding the sugar.

Boil for ten minutes or so until setting point is reached. Pour into sterilised jars either boiled in a pan or washed in a dish washer. Be careful, the liquid jelly is as hot as volcanic lava and just as painful to remove from clothing and bare skin. Here speaks the voice of experience.

There you have it – a sweet and tangy crab apple jelly with that wonderful aromatic but dry edge from the juniper berries, perfect for cutting through the richness of meats and cheeses. Here’s wishing you all a very jelly Christmas!

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 Norfolk biffins

I CAMEacross these in a book of historical British recipes and thought they sounded so good they’d be worth reviving. They are a very slowly baked (in the past in cooling bakers’ ovens) and partially dried apple, flattened With JAKE WHITSON gradually during cooking, which were once a popular Christmas treat throughout Britain.

They are mentioned in many of Charles Dickens’ books, particularly “A Christmas Carol” – describing the festive offerings available from fruiterers in London at the time “there were Norfolk Biffins, squab and swarthy, setting off the yellow of the oranges and lemons, and, in the great compactness of their juicy persons, urgently entreating and beseeching to be carried home in paper bags, and eaten after dinner”,

Traditionally it is apples of the “Norfolk beefing” variety that were used, partially because of a thick skin that copes with the gradual flattening without breaking. However a deeper dig into the history books suggests that this method of cooking was once applied to many different kinds of apple. Seeing as there are no “Norfolk beefings” to be had in Somerset (as far as I’m aware) I tried using Russets and Bramleys, which both had satisfactory but different results. I placed the washed apples on baking sheets (they exude a sticky caramelised juice while cooking which would make them stick to the tray) and placed them in my oven set as low as it would go (about 80c). I kept an eye on them and as they softened I gradually flattened them by pressing gently with my fingers.

I left them on for a few hours and then let the oven cool down with them inside and repeated the process three times until I judged that they were ready. I probably overdid the Russets as they were drier to start with and they ended up like a very caramelised dried apple.

The Bramleys stayed juicy and were delicious, though possibly a little more sour than ideal. Overall they were both really delicious and well worth reviving for a Christmas treat. Merry Christmas everyone!

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

Lockdown creates new local grocery business

WHENthe first lockdown hit us and supermarket shelves were empty, staff at the Dundry Inn swung into action and set up a local grocery shop in the pub garden called Balli’s. As time went on, a home delivery service was added to help stock up other customers in the wider areas of Bristol.

Balli’s, the brainchild of the pub’s owner Aydin Balli, is continuing to grow rapidly, which is no surprise as not only does it pride itself on sourcing the best quality fruit, vegetables and meat in the area but also gives a superb, friendly service.

Cerian Adams, the manager of Balli’s said: “The shop really brought the village together. Everyone in the pub got involved. I’m down the Bristol Fruit Market every day at 5am to make sure we get the best quality fruit and veg at the best prices. It’s just grown from there.”

The staff worked closely with Arthur David throughout the lockdowns and Balli’s took on home delivery customers from Arthur David when their traditional customer base opened back up.

Now the shop is open seven days a week and delivers all over the area. Cerian, who lives in the village with husband, Andrew, said: “Everybody loves it, it’s been a great team effort.”

To support a local lockdown business, try out Balli’s home delivery service! Their friendly staff cannot wait to deliver your order and right now there is 10% off on the website!

Country shopping at its best New Manor Farm Shop North Widcombe, West Harptree, Bristol BS40 6HW CELEBRATE CHRISTMAS WITH US!

Centred around a traditional farm courtyard near Chew Valley Lake –the very best in local produce and gift ideas

MEAT SUPPLIED FROM OUR OWN FARM

TEA ROOMS

BOOK YOUR CHRISTMAS LUNCH –AVAILABLE FROM DECEMBER 1ST Hot & cold meals • Delicious cream teas • Full English breakfasts • Come and enjoy our lovely Sunday roast lunches CHRISTMAS TREES, HOLLY WREATHS & HIYACINTHS

Feast with us this Christmas FABULOUS CHOICE OF CHRISTMAS GIFTS

Cakes, Mince Pies, Christmas Puddings and more

Opening times: Farm shop: Monday to Friday 9am - 5.30pm • Saturday 8.30am - 5.30pm • Sunday 10am - 5pm Tea Room: Monday to Sunday 9.30am - 4.30pm Wheelchair access, children welcome, free parking, coaches by appointment Farm Shop: 01761 220067 • Tea Rooms: 01761 220172

Christmas at The Queens Chew Magna

THEQueens Chew Magna is a hidden gem in the heart of the village. Following a high quality refurbishment and extension prior to re-opening in June 2021, with the addition of four beautiful boutique B&B rooms, the pub and it’s head chef Jordan Meagher has quickly established a reputation for excellent well executed pub classics. But it is not only the food which draws customers.

“We are a traditional pub providing quality food and a wide range of ales, fine wines and artisan soft drinks” say owners Nick & Jayne James. The Queens Chew Magna encourages people to call in for a pint and a chat with its friendly staff. General Manager Tom Glosenko’s cocktails are not to be missed either.

The Queens will always try to accommodate walk-ins but bookings are advised for tables which can be made via the website. Keep an eye out for the New Year’s Eve set tasting menu which will be launched very soon with limited availability.

Some of the team (l to r) Will Chandler sous chef, Jordan Meagher, head chef, Will Jenkins, assistant manager, Tom Glosenko, manager and Nick James owner

Village pub

Boutique rooms

THE QUEENS CHEW MAGNA CHRISTMAS MENU

Christmas orders now being taken

Legendary but forward-thinking

STEPPING into the Tucker’s Grave Inn is like stepping back in time – no wonder it’s listed as one of the most important heritage inns in Britain.

It first opened its doors to drinkers more than 200 years ago and is steeped in history. But time doesn’t stand still and whilst people visiting for the first time might be taken aback by the fact that it doesn’t have a proper bar and Butcombe bitter is served straight from the barrel, its owners are definitely forward-thinking.

The pub itself is cosy and friendly, divided into three seating areas. However, it is outside that the Tucker’s Grave has entered the 21st century.

A new barn – quaintly called the Old Parlour Café – opened at the end of the summer. Its main function is as a café during the week but has a well-stocked bar. It’s light, modern and welcoming and ideal for walkers exploring the surrounding area which boasts many footpaths and bridleways – don’t be surprised to see horses tied up in the spacious gardens!

Meanwhile, another open-fronted barn is gaining an enviable reputation as an ideal party venue featuring regular live music and is available to hire.

In summer, the campsite – it’s along the lines of “wild camping” – is packed with tourists in tents, caravans and motorhomes or those simply wanting to enjoy a typically “Tucker’s weekend” with a wide range of traditional ciders on offer.

Food had never been a reason to visit – cheese and onion or ham baguettes are available at weekends – until now.

The team at Tucker’s have just launched the Tucker’s Graze –sharing platters of locally-produced cheeses, scotch eggs, pies and the like, available to pre-order and enjoy in the parlour or inn. The team believes in supporting local enterprises wherever possible and the platters are currently available on Wednesday and Thursday evenings.

On Friday nights, why not try one of campsite manager Prem’s delicious Nepalese curries? From Saturday, Nov 20th Tucker’s began offering either a chilli or flavoured stew. Keep an eye on the website for menu updates.

Food at the Tucker’s? That really is forward-thinking.

Open 2-11pm (Mon-urs), midday-11pm (Fri & Sat). midday-10pm (Sun)

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

Tucker’s Grave Inn – past, present and future!

Enjoy the atmosphere and friendliness of our legendary Somerset inn

e Old Parlour is now open for drinks, teas, coffees and cakes. Our Friday night curries are a must!

And introducing our latest venture –the Tucker’s “Graze” –platters packed with delicious homegrown and handmade produce from local businesses. Order ahead on our new booking page at https://eating.tuckersgraveinn.co.uk or call Dawn on 07882 771183

Our outside barn is the perfect party venue, with regular live music

Christmas Trees for sale at The Holcombe Farmshop

We are excited to announce that we will have a limited number of UK-grown Premiere classic cut Nordmann Fir Trees to sell at the Farmshop. We will have 2 sizes to choose from: MEDIUM 150-175cm LARGE 175cm-200cm Pre-order your Christmas Tree before December at the special price: MEDIUM£30orLARGE£35! To pre-order your Christmas Tree please call the Farmshop on 01761 233731 or visit us and purchase over the counter.

Everyone welcome

THE Farmshop at Holcombe is probably unlike any other – it’s also a restaurant and pub and will be celebrating its first Christmas since it re-opened after extensive renovations earlier this year.

As well as selling – and using – locally-sourced produce, everyone is welcome to enjoy its unique atmosphere with a friendly front-of-house team and highly-skilled kitchen staff. The bar offers Thatchers cider and Butcombe bitter as well as a wide range of spirits and extensive wine list.

Serving breakfast and brunch – its steak and eggs are renowned – the Farmshop offers a varied menu throughout the day and evening.

Thank you for your continued support in 2021 From Rob and all the team at Beans and Machines Ltd

t: 01761 418882 • e: rob@beanandmachine.co.uk • www.beanandmachine.co.uk