Appetite magazine #41 - February-March 2017

ISSUE 41

www.appetitemag.co.uk

February 2017

TICKLE YOUR TASTEBUDS...

s e p i 30 fab rec

Super foods '17

HEALTHY APPETITE? THIS IS WHAT YOU SHOULD BE EATING

inside All things gin // Take a Wark // Tastes of the sea // Just Desserts // Kitchen kit

Scan this code with your mobile device to access the latest news on our website

STREET FOOD ROAST Sunday March 26

Three courses £15pp, Four courses £18pp plus a free glass of bubbly for mum!

WINNER of the UK’s Best Casual Dining Restaurant at the British Curry Awards 2015 Recommended by The Sunday Times, The Guardian, Harden’s Guide, Buzzfeed

Street food pioneers of the North East Jesmond and High Bridge, Newcastle 1 Brentwood Mews, Jesmond, NE2 3DG, Tel: 0191 2813434, Email: jesmond@dabbawal.com, Web: www.dabbawal.com

Editor is forced to make a difficult choice - will it be the soup diet or the dog?

A gift to self, dear reader, arrived at the door a month ago. A gift immediately so loved that it has barely strayed from my hands since, and its produce has been served at the table daily.

Said present to self is a soup maker; a gadget I love so much I marvel now that I survived so many years without it. And I'm not one for gadgets, not since I kindly purchased a yoghurt maker, circa 1982, for my father for Christmas. He wrestled with it valiantly, even managing to produce a couple of batches of something approaching edible, but thereafter it lay forlornly at the back of the cupboard, emerging only decades later after his - and its - demise.

I never forgot the folly of pocket money wasted on a wholly unnecessary gadget and have since resisted all temptation towards anything more exotic than a Kenwood mixer and a toaster. Indeed, I pride myself on the lack of gadgets

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@appetitemaguk

Be a fan!

We want to hear all about the food and drink you love in the North East, which means you can get fully involved in the region’s only dedicated food magazine.

If you like something, we want to know about it, so tell us. Better still, take a picture and send it to us.

gathering dust on my kitchen surfaces, so it was quite a surprise to all when I announced my intention to invest in said soup maker. And it's a revelation! Cutprice market vegetables go in, and out come soupy delights, as if by magic!

I've also branched out into using it to make smoothies and sauces for the freezer.

But my love affair with my gadget comes at a price. It beeps - a high-pitched, insistent din, over and over, a warning sign of whizzing and purréeing, and of the thing finishing its job. I find this only mildly irritating, but the dog, poor creature, is terrified of the noise, to the extent that he only has to see me plug the thing in and he's a quivering wreck. So I fear I may have to part with it...

So, anyone out there in need of a Dalmatian dog? Free to a good home...

Fame at last! email editor@appetitemag.co.uk

4FoodieCLUB offers and prizes 5 DATE Fill your diary, folks 6 FEEDBACK Foodie news and views 9 FISH Simon's fish pie 12 BUTCHER George's sausage Bourguignon 14 KITCHEN GARDEN Vicky's tales of all things green 17 DAVE COULSON Adventures of a chef about town 20 REVIEW Barrio Comida, Newcastle 22 THE GRAZER Our Anna's cooking seaweed scallops 24 THE TONIC Recipes fit for fantastic gin festivals

Jane Pikett, Editor

appetite.

TICKLE YOUR TASTE BUDS...

Editorial 01661 844 115

Jane Pikett - jane@offstonepublishing.co.uk

30 HEALTHY APPETITE What's hot for a healthy 2017 36 WARK THIS WAY Smokin' hot food from the country 40 KITCHEN KIT The things every foodie's kitchen needs

Advertising 01661 844 115

45 DIARY Beautiful people, beautiful places

Website www.appetitemag.co.uk

46 JUST DESSERTS Winter rhubarb tart

Joanne O’neil - joanne@offstonepublishing.co.uk

Designed & Published by

And if you cook something you’re proud of (or something you’re not!) email us a photo and a description and we might even put it on our Facebook page or in the magazine.

PLACE YOUR ORDER

Unit One, Bearl Farm, Stocksfield Northumberland, NE43 7AL Photography Nicky Rogerson www.nrphotography.co.uk Peter Skelton www.photo-psp.co.uk

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CLUB Italian Restaurant Deli-Gelataria Stuzzico Wine Bar Tucked Away behind Corbridge’s Hill Street

ENJOY A TASTE OF BRANCHES FOR £19.95

EARLY BIRD, WEDS & THURS, 5.30-7PM

01434 634554 St Helen's St NE45 5BE @il_piccolo_deli Il Piccolo At Corbridge

Branches, Ponteland is offering appetite readers its fantastic fivecourse Taste of Branches menu for £19.95 until March 31, 2017.

Available at lunch (noon-2.30pm) and dinner (5pm-7pm), the menu features Lemon & Herb North Sea Fish Cakes, Slow Cooked Duck Leg, Branches Fish & Chips and a Winter Vegetable Tart.* Branches, Brewery Lane, Ponteland, NE20 9NZ tel 01661 822 951, www.branchesrestaurant.co.uk

COMPETITION

www.ilpiccolo.co.uk

TRADITIONAL BEEF AND FREE RANGE POULTRY RAISED HERE AT BLAGDON FARM.

WIN TWO TICKETS TO NEWCASTLE GIN FESTIVAL

Award winning home cooked food prepared with the best ingredients in our farmshop bakehouse.

EVERYTHING YOU COULD NEED FOR A DELICIOUS MOTHERS DAY!

As part of our partnership with Planet Juniper, which you can check out on pages 24-28, we’re offering appetite readers the chance to win a pair of tickets for any of the three days of the first of three 2017 festivals – the Newcastle Gin Festival at South Northumberland Cricket Club on April 7-9, 2017.

All you need to do is head over to www.appetitemag.co.uk and answer the following question: Which spirit accompanies gin in a classic martini?

16-18 The Milkhope Centre, Berwick Hill Rd, Blagdon, NE13 6DA T: 01670 789924 E: enquiries@theblagdonfarmshop.co.uk Open Tuesday-Saturday 10am-5pm Sunday 11am-4pm Open Every Bank Holiday

Also in Fenwick Food Hall, Newcastle 0191 232 5100

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Closing date for entries is April 1, 2017. T&Cs available on request.

*On production of this magazine or a print-out of the offer from www.appetitemag.co.uk

IT'S A DATE! Broom House Farm IT'S ALL GREEK DATE: FEBRUARY 23

Carruthers & Kent's next supper club is a Greek night in in the tasting rooms above their fab enoteca in Newcastle. This is swiftly followed on March 9 with an evening event celebrating British Pie Week, sampling pies and wines from all over the world. Both events, £30. www.carruthersandkent.com

FOOD, FARMING & FUN

WHISKY TASTING DATE: MARCH 9

Quirky beer and wine shop The Pip Stop, which is based in a former 1950s garage in Maiden Law, Co Durham has a packed diary of wine tastings (£10pp inc samples and nibbles), and gin and whisky evenings (£15pp) coming up.

The full events diary is on the website. www.thepipstop.co.uk

SUPPER CLUB DATE: FEB 24

MOTHER’S DAY ROAST DATE: MARCH 26

Dabbawal, the UK’s Best Casual Dining Restaurant at the British Curry Awards and home to best Indian street food this side of Mumbai, offers up a refreshing take on Mother’s Day with a fantastic special Indian street food roast menu, specially designed for sharing and grazing all afternoon long. www.dabbawal.co.uk

FARM SHOP – Everything you need for the BBQ. Grass fed pure Aberdeen Angus beef, lamb, pork. Great range of steaks, burgers and sausages including GF. Come and look at our amazing meat display in the Farm Shop.

COFFEE SHOP – Delicious home made cakes, English breakfasts, tasty snacks and traditional Sunday roasts, made with scrumptious ingredients from our butchery.

Summer time BBQs. Afternoon Tea. FOREST ADVENTURE – Open weekends & school holidays There’s acres of fun for all ages – A fantastic nature trail and forest playground F O R E S T A D V E N T U R E A N D C H I L D R E N ’ S PA R T I E S AVA I L A B L E

OPEN EVERY DAY!

Broom House Farm, Nr. Witton Gilbert, DH7 6TR Farm Shop: 0191 371 8839 Coffee Shop: 0191 371 8382 Email:broomhousedurham@btinternet.com

www.broomhousedurham.co.uk • Follow us on Facebook

The next monthly Supper Club at the Parlour at Blagdon near Newcastle features four courses at £24.95pp including confit duck leg with sweet potato fondant, pickled ginger and red cabble, or oven-baked cod with celeriac purée, mozzarella and sundried tomato tortellini, and citrus and red pepper salsa. www.theparlouratblagdon.co.uk

WINE DINNER WITH JANE PARKINSON DATE: MARCH 30

BBC TV’s Saturday Kitchen wine expert Jane Parkinson hosts a dinner with Newcastle Wine School at Jesmond Dene House, Newcastle guiding guests through five boutique wines alongside a fantastic seasonal menu. Tickets £95. www.newcastlewineschool.com

FOODIES FESTIVAL DATE: JUNE 2-4

Foodies Festival lands at Exhibition Park, Newcastle complete with food, live music, food and drink masterclasses, and celeb chefs including Great British Bake Off winner Candice Brown who will be baking up a storm in the Cakes and Desserts Theatre. Tickets from £11 (kids free). foodiesfestival.com/newcastle-food-festival

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FEEDBACK

FEED...BACK

Email your recipes, feedback and foodie news and you might just pop up on this page. Fame at last! Email editor@appetitemag.co.uk Tweet @appetitemaguk Facebook /appetitemaguk

BEAIG T!

Vintage Style Tea Rooms in Hexham Serving a selection of loose leaf teas, coffee, milkshakes, sandwiches, lite bites, homemade cakes and much more. Dogs Welcome.

Open Mon-Sat 9am-5pm

2 Cattle Market, Hexham NE46 1LS Tel:

01434 604552 CREAMY CHESTNUT AND SERVES 4 Ingredients 5 medium-sized parsnips 1 tbsp + 1 tsp rapeseed oil 2 black peppercorns, crushed 25 chestnuts 1 small onion, peeled & finely diced 2 cloves garlic, peeled 1 small apple, peeled & finely diced 750ml chicken or veg stock 100ml whole milk 50ml pouring cream Method Preheat oven to 220C/Gas 7. Peel parsnips. Cut into rounds, tumble into a roasting dish, top with 1 tbsp

rapeseed oil and the crushed peppercorns. Roast in the oven for 30 mins until tender but not

CHEERS!

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Nice work on the part of The Broad Chare in Newcastle, which has been named among Britain’s Top

PARSNIP SOUP

browned. Score chestnuts with a little cross. Place in a baking dish and roast in the oven for 20 mins.

Shell the roasted chestnuts, cover with a cloth to keep warm and moist, and set aside.

Heat 1 tsp rapeseed oil in a pan then sauté the onion, garlic and apple until tender but not browned.

Pour over the stock then add the parsnips and their juices, and the shelled chestnuts. Simmer for 10 mins.

Mix milk and cream together. Take pan off the heat and blend it with a hand blender, slowly adding in the milk/cream until the mixture is a purée. For a really silky-smooth texture, pass the soup through a fine-mesh sieve.

50 gastropubs for 2017, taking the number 19 spot at the Estrella Damm Top 50 Gastropubs Awards.

One of Terry Laybourne’s 21 Group, this is a Quayside gem – go for the Scotch eggs if nothing else.

Broad Chare, Newcastle NE1 3DQ, tel 0191 211 2144 www.thebroadchare.co.uk

FEEDBACK EAT OWT

NE1’s latest Newcastle Restaurant Week in January was another record breaker, serving up a staggering 45,000 meals over seven days in more than 100 restaurants - 10,000 more than last January’s event.

Since the first event in 2011, it has grown into a bona fide foodie phenomenon - serving 297,000 diners, which is equivalent to the entire population of Newcastle!

We love the event so much that we’ve spent a whopping £3.5m during Restaurant Weeks so far, which is a whole lot of steaks, Dover soles, and soufflés, folks.

The next Restaurant Week takes place in August - watch this space! www.getintonewcastle.co.uk

BACK AND BETTER THAN EVER

(Est 1978)

NORTH ACOMB’S OWN Newcastle institution Simla, one of the hottest tickets in town since the 1980s, has a new look having been reopened and refurbished

by Shelly Muktadir, the eldest daughter of the Ali family who ran it in its heyday. The modern Indian menu is packed with influences from the subcontinent with Bengali mustard fish, Goan fish curry and lobster posto alongside classic curries which are sure to come with plenty of nostalgia.

Side, Newcastle, NE1 3JE tel 0191 232 1070 www.simlarestaurant.net

FARM REARED ABERDEEN ANGUS BEEF, LAMB & PORK From our Kitchen: Cakes, Pies, Ready Meals & Cooked Meat.

Plus lots more from the Fabulous Food Shop!

BE SURE TO ORDER YOUR SPRING LAMB FOR MOTHERS DAY & EASTER

Stocksfield, Northumberland NE43 7UF Tel: 01661 843181 • www.northacomb.co.uk Opening Times: Closed Mon, Tues-Sat 9.30am 5pm, Sun 9.30am-1pm

THE GUILD

OF MASTER CRAFTSMEN

TOP TWEETs! Our pick of the best foodie tweets

hadriansgamebirds (@hadriansgame): Couldn’t resist #pheasant #drumsticks #delicious

Mehdi (@chefamiri): @AAHospitality @WynyardHall @TheAA_Lifestyle @appetitemaguk @RELISH_COOKBOOK

Vallum Farm (@vallumfarm): Who’s excited about staying in one of our Yurts with @Cloudhouseglamp this Summer? #Glamping #camping #NorthEast #Northumberland

Lifestyle Academy (@NCL_Lifestyle): Roast duck breast, confit croquettes, baked apples & pears #ne1RestaurantWeek

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Who said healthy food can’t be delicious

STARTERS

A wide variety of healthier option meals ranging from fresh fish, salads, kebabs, gluten-free to name but a few.

Something for everyone!

3 COURSE LUNCH SPECIAL ONLY £9.95 12-5 Mon-Fri CHEFS SPECIAL £15.95 All day Mon-Thurs SUNDAY LUNCHES from £5.95

BOOK NOW FOR MOTHERS DAY

All Functions Catered For

Stella Road, Ryton NE21 4LU - Tel: 0191 413 2921 www.michelangelorestaurants.co.uk

FESTIVALS RETURN

The Proper Food and Drink Festivals are back this summer, with events in North Shields (April 29-May 1), South Shields (May 27-29), Whitley Bay (June 17-18), Cramlington (July 29-30), Gateshead (Aug 5-6), and Blyth (Aug 12-13). The events are all free entry and are packed with fantastic food producers and bars. www.properfoodanddrinkfestivals.co.uk Meanwhile, the fantastic North East Chilli Festival (Jun 30-Jul 2) moves to a new site opposite Gloucester Lodge Farm, Seaton Sluice, for three days packed with food, bars and music from bands including Heaven 17 and Smoove & Turrell. Roll on summer! www.chillifest-ne-co.uk

TEA TIME

The new Blue Stone Tea Shop in Crook, which was recently opened by a group of former nurses from the University Hospital of North Durham, is putting live music on the menu. Run by David Williams, a former intensive care nurse, and Paul Smith, a retired specialist educator in psychiatry - Paul performs with BBC Newcastle presenter and wellknown soprano Anna Foster, who we hope to hear on the menu soon, plus guitar and drumming lessons are set to be added to the events calendar. Commercial Street, Crook, Co Durham, DL15 9HR tel 01388 768 754, www.facebook.com/pg/thebluestoneteashop

FULLY LICENCED RESTAURANT, DELI & GIFT SHOP Afternoon Tea Monday - Saturday from 2pm onwards £12.50 per person (Booking only) A selection of sandwiches, a slice of quiche, slice of pie, cake and cream scone plus tea or coffee.

• Fully licensed • Breakfasts, lunches, evening meals • Freshly baked cakes and scones daily • Kids play area • Deli & farm shop with an array of local and homemade foods • Gift shop

Please see website or call 01668 219662 for details.

Tel: 01668 219662 | South Road, Belford, NE70 7DP Email: info@sunnyhillsfarmshop.co.uk | www.sunnyhillsfarmshop.co.uk

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BEST AROUND

Deserved praise for The Duke of Wellington Inn at Newton, near Stocksfield, Northumberland, which has been named the Best Hotel in Northumberland by The Daily Telegraph’s Travel supplement. The review said: “A stylish yet relaxed country pub with a handful of classy rooms, the Duke of Wellington has built up a following for its food.”

Newton, Stocksfield, NE43 7UL, tel 01661 844 446 www.thedukeofwellingtoninn.co.uk

FISH Simon Walsh launched Longsands Fish Kitchen, Tynemouth, in 2015, within walking distance of North Shields Fish Quay, where he sources the best of the day’s catch for his a la carte and takeaway menus. Front Street, Tynemouth NE30 4DZ, tel 0191 272 855 www.longsandsfishkitchen.com

m Fro

to field

fork...

FISH! NORTHUMBRIA’S FINEST

NORTH SHIELDS FISH PIE SERVES 4 Ingredients 250g cod fillet cut into 25g pieces 200g salmon fillet cut into 25g pieces 200g smoked haddock, diced 4 large scallops, halved 20 cooked mussels 4 langoustine tails 20g shrimps 2 tbsp chives, chopped For the white sauce: 45g unsalted butter 55g plain flour 700ml milk 1 bay leaf 2 cloves 1 tsp salt pinch black pepper To finish the sauce: 30g unsalted butter 200g onion, finely diced 100g carrot, finely diced 100g celery, finely diced 100ml white wine 100ml double cream For the mashed potato: 800g potatoes, peeled and diced 150g unsalted butter 2tbsp salt 100g warm milk freshly grated nutmeg, to taste 3 egg yolks For the topping: 40g gruyère cheese, grated 20g parmesan, grated 2 tbsp chives, chopped 4 langoustine heads

Method For the white sauce, melt the butter in a pan over a low heat, add flour and cook for 5 mins, stirring.

Meanwhile, place the milk in a pan with the bay leaf and cloves and bring to just below the boil. Pour the milk into the flour mix a little at a time, stirring continually, season and cook out for 5 mins.

To finish the sauce, melt the butter in a pan and add all the vegetables. Cook for 5 mins without colouring, add wine and reduce by two thirds. Add the white sauce and cream and simmer for 2 mins, stirring continually. Remove from heat.

For the mashed potato, cook the potatoes in simmering water until cooked, drain thoroughly and mash, adding the butter, ½tsp salt and the warm milk. Once smooth, remove from heat, add nutmeg and egg yolks. Put mash into a piping bag fitted with a star nozzle.

To finish, add the fish to the hot sauce, cook lightly for 30 secs, then add mussels, shrimps and chives. Divide between 4 pie dishes and pipe with potato. Sprinkle with grated cheeses, put a langoustine head in the middle of each pie and bake at 180C/Gas 4 for 15 mins until golden, then sprinkle with chives and serve.

Tip: If you can't get scallops or langoustines, use monkfish and king prawns instead.

Traditional Butcher producing the finest Northumbrian beef, Pork and lamb reared from our South Tyne Valley and surrounding areas and sold in our shops.

Award winning burgers and sausages made on the premises.

Choice of homebaked pies, cooked meats and hot & cold sandwiches.

Event and Outside Catering available: Barbecues, Spit Roasted pigs, lamb and beef joints 4 Church Street, Haydon Bridge Market Place, Allendale Tel: (01434) 683858 Tel: (01434) 684990 (closed 1/2 day Tues) (closed 1/2 day Tues)

21 Westgate, Haltwhistle Tel: (01434) 322322 (closed 1/2 day Wed)

SITUATED ON THE NORTH WEST CORNER OF CROOK MARKET PLACE, COUNTY DURHAM

The Blue Stone Tea Shop Hosts David and Paul achieve high standards with their home-made breakfasts, morning coffees, lunches and traditional afternoon cream teas consisting of a range of freshly cut sandwiches, cakes and scones served with a pot of tea or barista coffee.

Elegant surroundings, including a private area for parties or meetings, will be complemented by an outside terrace and open Sundays from Easter ‘17 SPECIAL MOTHERS DAY TEA - BOOK NOW Child friendly & with disabled access, and part of the Dementia Friends network.

5-6 COMMERCIAL STREET, CROOK COUNTY DURHAM DL15 9HP TEL: 01388 768754 MON 9-3, TUES,THUR & FRI 9-4, WED 9-1.30, SAT 10-3 CLOSED SUNDAY UNTIL EASTER ‘17

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STARTERS Encore!

McKenna’s at Northern Stage in Newcastle, a must for long lunches and pre-theatre tapas, has expanded into Fells Kitchen – a cool little neighbourhood restaurant in Low Fell, Gateshead - and Ravensworth Golf Club, also in Gateshead, where the Ravensworth Kitchen is now serving up homemade fayre to members and visitors. Time for a trip south of the river! www.mckennasatnorthernstage.co.uk

TOP SPOT

Longsands Fish Kitchen has been named the best new fish and chips business in the UK at the 2017 National Fish & Chip Awards organised by Seafish. The London awards recognised owner/head chef Simon Walsh’s innovative approach to running a new fish and chip shop and sustainable and responsible sourcing.

Front Street, Tynemouth, NE30 4DZ, tel 0191 272 8552 www.longsandsfishkitchen.com

BISTRO BY NIGHT AT

THURSDAY, FRIDAY & SATURDAY EVENINGS 6PM - LATE

TRADITIONAL SUNDAY LUNCH 12PM-4PM CAFE & BAKERY BY DAY Our bistro menu has been designed by head chef Chris Dodds and his team, who are passionate about using seasonal and locally sourced produce in every dish they create.

THE AWARD WINNING FAMILY-RUN COFFEE SHOP, BISTRO AND BAKERY! 101 Durham Road, Blackhill, Consett DH8 8RR

T: 01207 501100 10 appetitemag.co.uk

Open Mon- Sat 9-4.00, & Sun 12-4.00

STARTERS

SEA YOU SOON

A new restaurant and bar specialising in great local produce has opened in Tynemouth. The sit-in and takeaway menu at Coast Kitchen and Bar includes nibbles like seaweed salted organic popcorn; breakfast smashed avocado and pickled chilli with poached egg and sour cream on sourdough; and heartier dishes including slow roast pork belly with white turnips, green onion and apple. Front Street Tynemouth, NE30 4NE tel 0191 257 3923 www.coastkitchenandbar.co.uk

DINNER FOR A GOOD CAUSE

Nice work on the part of some of the region’s leading chefs, who are joining forces to put on a charity dinner at Wylam Brewery in Newcastle in aid of the British Red Cross’ efforts in Syria.

The top kitchen team on the night includes Terry Laybourne (21 Group), Shaun Hurrell (Barrio Comida), James Close (Raby Hunt), Rhian Cradock (The Feathers Inn), Tony Renwick (The Bridge Tavern), Chris Eagle (Saltwater Fish), Helen Doyle (21), Dan Warren (Broad Chare), Gary Dall (The Roxburgh), and grower Ken Holland from North Country Organics.

The event includes DJs and live music, an art and design auction and a posh raffle. Tickets are £75.

Wylam Brewery, Palace of Arts, Exhibition Park, Newcastle NE2 4PZ, somethingforsyria.wordpress.com

CRÊPE IT!

If you like crêpes and coffee, we recommend you stop off in Jesmond, Newcastle for the new Koochie Culture crêperie and coffee house, now open and serving up crepes, waffles, homemade scones, cakes, paninis, salad and soups, plus big breakfasts.

Clayton Road, Jesmond Newcastle, NE2 4RP tel 0191 281 0300 www.koochieculture.co.uk

WINE, DELI, ENOTECA TA S T I N G S a n d E V E N T S

GIFT VOUCHERS and GIFT WRAPPING 3a Elmfield Road | Gosforth | Newcastle upon Tyne | NE3 4AY

Tel 0191 2131818

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THE BUTCHER Local Multi Award Winning Farm Shop.

Awarded Butchers Shop and Farm Shop of the year.

BUTCHER

• Fully stocked butchery counter • Cooked Pies / Pork Pies • Local & Continental Cheeses • Quality fresh fruit and veg

TREAT YOUR MUM FOR MOTHERS DAY Hampers & Vouchers Available – Pre-Order your Easter meat!

– Why not visit our cafe where you can dine in comfort!

– We look forward to welcoming you to Knitsley!

Knitsley Farm Shop East Knitsley Grange Farm, Knitsley, Consett DH8 9EW Open: Mon ~ Closed • Tues to Sat ~ 10am til 5pm • Sun ~ 10am til 4pm Tel: 01207 592059 www.knitsleyfarmshop.co.uk

Image courtesy of AHDB from www.lovepork.co.uk

Here’s a sizzling sausage recipe courtesy of the national Butchers Q Guild, of which I’m a founder member. Perfect for warming you up on these dark winter nights and a great showcase for local sausaves and vegetables. Enjoy it! www.georgepaynebutchers.co.uk

PORK AND LEEK SAUSAGE BOURGUIGNON Classically French..

Savour the great tastes of France

EARLY BIRD 3 Courses - £16.95 Mon - Wed 6-9pm Thurs - Sat 6-7pm LUNCH 3 Courses - £15.95 Mon - Sat 12-2pm OPEN MOTHERING SUNDAY 12-3PM Book in advance 4-6 GILESGATE, HEXHAM, NORTHUMBERLAND NE46 3NJ

Tel 01434 609 943 www.bouchonbistrot.co.uk

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Serves 4 Ingredients 500ml strong red wine 1 spring thyme 1 bay leaf 2 tsp sugar 2 tbsp butter 12 button onions, peeled 1 tbsp plain flour 2 cloves garlic, crushed 500ml beef stock 12 button mushrooms 2 carrots, peeled and sliced 8 pork and leek sausages salt and pepper fresh parsley, chopped Method Boil the wine with the thyme, bay leaf and sugar until reduced by

half, pass through a sieve and set aside.

Melt the butter in a pan over a medium heat, add the onions and soften, then add the flour and garlic and mix well with a wooden spoon. Pour in the wine mixture and the stock, bring to the boil, then add the mushrooms and carrots and leave to simmer.

Lightly grill the sausages until coloured, but not cooked through. Add these to the red wine sauce and continue to simmer for 20 mins.

Check the seasoning, sprinkle with a little chopped parsley and serve with either creamy mashed potato or buttered new potatoes.

dig this VICKY’S GAR DE N Spring time is on it’s way...

• New ideas and products are arriving daily.

• New ranges from Sophie Allport includes “Bees” and “Ducks” • Lots of gift ideas from Wrendale designs and old favourites like the cake tin set.

• Spring Cookware event starts March 1st

The Milkhope Centre, Blagdon Northumberland, NE13 6DA Call us: 01670 789 142 www.lacookshop.co.uk Open: Mon-Sat 10-5 | Sun 10.30-4

Where has winter gone?

My goodness - what is going on?

Alicante beach was white with snow while the first shoots of 2017 were showing in Northumberland according to our foraging chef Jonny. When we caught up about menus he was blitzing said shoots with thistles and coconut water good for the liver he says and so psychedelic (see pic below)!

Despite the terrible problems with the winter lettuce and broccoli in Spain, Vallum seems to be nigh-on self-sufficient. Our polytunnel rocket is so healthy we have had to make pesto this week having picked the plants back, while radishes, lettuce, chard, baby broad beans and beetroot are thriving.

Outside, the celeriac has been a miracle crop and the sprouting broccoli may be late but is picking well now. We hammered our kale by picking too hard in November and it has never recovered – schoolgirl error!

Nevertheless, Sunday lunches in the Tea Room and Restaurant are very busy and I am sure it has a lot to do with the garden's produce.

Away from growing and cooking, we’ve also been busy showing people around our marquee and we are excited for wedding season to start.

We love putting on weddings and it’s a great source of satisfaction to the whole team. I wish we had started doing events years ago. Doing a limited number makes it so rewarding, we have the scope to help couples put their own mark on the food and help them piece together their vision for a day and night to remember.

We’ve also popped back up at The Pele Tower in Corbridge for the first time this year with a very special three-course dinner on Valentine’s Day which woke us all up from our January slumber.

Despite being logistically tricky it is so ancient and so beautifully restored we all love working there.

Roll on spring, roll on weddings and roll on summer – by which time I’ll probably be shouting roll on holidays!

If you do want to try out thistles, read this guide first: www.countrylovers.co.uk/ wildfoodjj/thisprep.pdf

Vicky Moffitt and her husband Peter own Vallum, the food destination and wedding venue on Hadrian’s Wall, eight miles west of Newcastle. Vallum Restaurant & Chef’s Room and Vallum Tea Room serve the vegetables and herbs grown at the Kitchen Garden, and Vallum Shop sells some of its produce. The Shop, Tea Room, and Restaurant & Chef’s Room are all located just yards from the Kitchen Garden, where the team will all be pleased to see you, should you wish to drop by for a visit (and a day’s gardening, should the fancy take you).

Vallum, Military Road, Newcastle, NE18 0LL tel 01434 672 652, www.vallumfarm.co.uk

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STARTERS

ART DECO CINEMA CAFE Coffees, Teas, Wines & Beers Quality Comfort Food Served All Day 2nd Floor Tyneside Cinema 10-12 Pilgrim Street Newcastle

Tel: 0191 2275520 Open: Mon-Sat 10am-10pm Sun 11am-7pm

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Bouchon

Hinnies

Peace & Loaf

TOP 100

Hexham’s Bouchon Bistrot, Newcastle’s 21, Whitley Bay’s Hinnies and Jesmond’s Peace and Loaf have all made it into the top 100 restaurants chosen by OpenTable diners. The results for 2016 brought together 465,000 reviews from more than 5,600 UK restaurants – all submitted by verified diners on the website. www.opentable.co.uk

WASTE NOT…

You won't find anything going to waste at the new Shilling restaurant on Newcastle’s Quayside, where nose-to-tail eating is all over the menu, which features local game, dry cured fish and plenty of veggie options alongside a growing cocktail menu and real ales, all served up in a grand old setting. A must-visit.

Sandhill, Newcastle NE1, tel 0191 230 5229 www.shillingnewcastle.co.uk

Simple!

Cheesecake specialist Simply Cheesecake and Friends has moved into new digs on Newcastle’s Dean Street.

Sister company to the fabulous Simply Cheesecake, it’s all set to serve up topnotch treats when it opens any day now.

Dean Street Newcastle, NE1 1PG tel 0191 340 5754 www.facebook.com/ simplycheesecake. co.uk

Dave Coulson, head chef and co-owner of the excellent Peace & Loaf in Newcastle, offers an insight into life in (and out) of the kitchen…

Jesmond Road Newcastle, NE2 1LA tel 0191 281 5222 www.peaceandloaf.co.uk

CHEF

KITCHEN NOTES I’d like to say it’s been a peaceful break after a busy end to 2016, but it’s been anything but! We’re working hard in the restaurant – as we have done since day one – and between my nine-monthold son Thomas and moving to Low Fell in the last few weeks, January has been anything but a quiet one. That said, I’m not sure I’d know what to do if things weren’t moving so quickly.

In the restaurant, we’ve just finished work on the spring menu. Changes of season are always exciting – seeing the first of something on the menu.

I remember being thrilled to see the colours of winter root veg in October but having spent a few months working with them I’m happy to get some lighter, greener ingredients back in my hands.

My highlights from the spring menu have to be the Carabineros prawns with Thai pork and olive oil, the pork belly braised in nam jim sauce, and the lamb breast with fantastic artichokes from Ken Holland.

We’ll also have skrei - a variety of cod which is sustainably fished and is a big thing in

Norway. It’s the best cod you can get, the flakes are huge and it’s beautiful – and we’ll serve it with a hay-baked celeriac, black garlic, wild rice and onion oil – all nice and clean. The other thing you have to try is our new snack which we’ve called Everyone Loves a Kebab. We serve it up in tinfoil with buttermilk, mint and red cabbage. It’s cool – a little different to what you get in the Bigg Market on a Friday night.

Away from the kitchen, I’ve fallen in love with the Quayside Market – as have my wife Laura and our little boy, Thomas.

There’s some beautiful food to eat on a Sunday morning – a far cry from what it was a few years ago. We’re also big fans of Sunday lunch at John Calton’s Staith House in North Shields and there are some quality pubs round the corner from our new house like The Vic. Aside from that, I’d say it’s been quiet. We’ve got a little break to Centreparcs coming up with the family and we’ve booked tickets to see Stevie Nicks in June - so there’s plenty to look forward to in and out of the kitchen.

co We m wi pe ll tit pr or ic sa em ll a ye tch ar l ro oc un al d! *

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Your local specialist cook and home store.

Everything you need for food preparation through to food presentation, glassware and culinary gifts.

44 Brentwood Avenue, Jesmond, Newcastle upon Tyne NE2 3DH tel & fax: 0191 281 8563 email: jess@stangerscookshop.co.uk

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Tel: 01661 822 951

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17

STARTERS BUEN PROVECHO!

WELCOME TO JESMOND Chef Nick Grieves has taken up residence at 139 Jesmond Road, Newcastle with his new neighbourhood restaurant The Patricia.

Nick arrives in town fresh from The Garden House Inn, Durham, and top London kitchens including The River Café and Simon Rogan’s Fera.

Catering for just 25-30 diners with an open kitchen, this promises much. Open for dinner on Tuesdays and lunch and dinner Weds-Sat. Jesmond Road, Jesmond, Newcastle NE2 1JY, tel 0191 281 4443 www.facebook.com/thepatriciancl

Dubbed the ‘Antonio Banderas of cooking’ by Gordon Ramsay, Spanish chef Omar Allibhoy has opened Tapas Revolution for business in Eldon Square, Newcastle.

It’s the sixth venue for Omar’s all-day, contemporary tapas bar concept offering dishes cooked with ingredients sourced from small artisan producers in Spain alongside cocktails and premium gin and tonics in the traditional Copa de Balón (balloon glass).

Madrid born Omar has cooked for a host of celebrity diners, including Banderas himself, Penelope Cruz, Johnny Depp, Tom Hanks and Prince William and he's written two cookbooks ‘Tapas Revolution’ and ‘Spanish Made Simple’.

Eldon Square, Newcastle www.tapasrevolution.com

JESMOND’S NEW CREPERIE & COFFEE HOUSE WITH A DIFFERENCE

Belgian Sweet Crepes - Waffles-on-a-Stick - Buckwheat Crepes - illy Italian Coffee Loose Infused Tea - Smoothies and Milkshakes - Scones - Cakes Afternoon Picnic Tea - Light Lunches Koochie is available to hire for private parties, business lunches and meetings.

We can provide a unique and tailored experience for any occasion.

19 Clayton Road, Jesmond, Newcastle NE2 4RP Tel: 0191 2810300 www.koochieculture.co.uk

@Koochie_Culture

Open: Mon-Thurs 9am-5pm, Fri & Sat 8am-5pm Sun 10am-3pm

koochieculture

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KoochieCultureCreperie

ok ! ay ur Bo w D o é no her’s nu in Caf ot e se M h m hou nc ss lu Gla

Discover a hidden gem in the Tyne Valley Bradley Gardens is a tranquil oasis and seedbed of inspiration. We invite you to browse plants in our nursery, find homeware and accessories in our shops, or sit, wander and enjoy seasonal food in our Glasshouse Café.

Bradley Gardens Sled Lane, Wylam, Tyne & Wear NE41 8JH Tel: 01661 852 176

W W W. B R A D L E Y- G A R D E N S. C O. U K

REVIEW

If you like Mezcals... and Newcastle in the rain Dean Bailey visits Newcastle’s Barrio Comida

T

his winter has been a long one hasn’t it?

I was one of those first in line for autumn food when it came - potatoes, root veg, casseroles, pies - come the end of September it’s all I long for.

Trouble is (call me fickle if you will) I’m all full up of winter food now, thank you. With that in mind, this month I wanted to ditch seasonal menus and ‘proper’ restaurants in favour of something light, fresh and above all else different!

Where we ended up couldn’t have been more different - Shaun Hurrell’s new Mexican bolt hole on Newcastle’s Quayside, Barrio Comida.

The container in which it is housed was put up by Adam Riley of Riley’s Fish Shack last summer, and Shaun moved in around the turn of the year, replacing Adam’s excellent fish with a Mexican menu

and cocktails. It’s a quirky café space, this, in a couple of converted shipping containers between the Gateshead Millenium Bridge and the Quayside Seaside (returning in May), which will be the perfect place to enjoy cocktails and tacos when some sunshine finally returns.

Right now, it’s quite the cool beach front vibe - even on this, what seems to me the greyest, wettest, coldest, most miserable winter day since records began.

Mind you, weather aside, there is not a better view in Newcastle - sit by the windows and your view down the Tyne and its iconic bridges is uninterrupted - and the rain can’t spoil that.

And while the view is fantastic, the best part of the whole Barrio Comida experience, at least for me, is how un-fussy it all is. I am yet to see a waiter master the art of picking up a roof tile from a table, or a chopping board for that

matter, and to see a chef switch from a Michelin-starred background and ditch all the pomp for fresh ingredients, cooked simply and served on paper plates makes perfect sense to me.

As does the floor-to-ceiling menu board featuring Mexican classics like corn chips, salsa and guacamole, oysters Aguachile style and tacos. Served straight from the open kitchen with its charcoal-fired oven, the tacos are the stars of the show and three each is about right.

The Carne Asada is the best of my three choices - steak cooked over charcoal served with Salsa Negra (chipotle, molasses, garlic, soy and vinegar), grilled spring onion, coriander and a healthy squeeze of lime juice. The freshness of the lime juice and the crunch of the onion is an instant reminder of summer - fresh with a mix of heat and sweetness sorely missed these last few months.

Barrio Comida, Wesley Square, Newcastle, NE1 3DE, www.barriocomida.com

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Lengua - braised and grilled ox tongue, chipotle salsa, radish, avocado, onion and coriander is more subtle, the softness of the avocado and earthy ox tongue matched well with the salsa.

Mole - wood roast chicken, mole poblano sauce and pink onions carries the biggest punch in flavour thanks to that smoky poblano.

Served simply, the food packs big flavours into small plates perfect for a stop off during a Quayside walk or for summer lunches and an escape from the city. The open kitchen, high tables topped with flamboyant designs, and a mix of 1980s classics on the stereo add to the relaxed vibe.

This was a perfect respite from the dark days of winter and I can’t wait to return when we have some sunshine, the Quayside Seaside just out the front door, a long summer evening and a couple of Mezcals...Roll on summer.

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THEGRAZER

Taste of the sea

T

I DO LIKE TO B E B ESI DE TH SEASIDE E

Anna Hedworth, aka The Grazer, has been on her travels. Her reward? Shetland scallops smoked over seaweed right there on the beach

he little grey fish van pulled up just as we were about to give up.

We had seen a few up in Scrabster; little vans that drive around, you can flag them down and buy fish anywhere you see them. We hadn’t found any fish shops and had left a message with a man about some lobster but that was yet to come to fruition.

We’d been up in the very North of Scotland for a week-long holiday, just a cottage on a beach surrounded by sea, big skies, hills and nature.

There were no lobsters and langoustines aboard unfortunately, but we did score some massive Shetland scallops, a couple of kippers and some cod roe.

I’d read something in Niklas Ekstedt’s book about scallops and cucumber steamed over seaweed, so set about making a plan, as one does when you’re staying in a cottage on your own beach.

I wandered down and cut some fresh live seaweed from the rocks. I’ve been reading a bit about seaweeds lately, and it turns out you can eat all of them in Britain, though some are disgusting and you shouldn’t use

stuff lying on the beach. There were a couple of types on the rocks - one you make nori from and another with bits you can pop (I’m not down with the names yet) so I picked a big serving bowlful.

We built a small fire among some rocks with plenty of air flow from below and sheltered from the winds, and got it going using driftwood twigs and dried out seaweed topped with birch logs. That’s another Niklas thing – he always uses birch wood and he knows what he’s doing with fire, and scallops for that matter...

Once the fire was pretty strong I put a bit of butter into the pan and when it sizzled in went the scallops for roughly 2 mins each side. I then set them aside on a warm plate and popped a little more butter in the pan to melt, stirring up all the scraps of flavour from the bottom.

I took the pan off the fire and quickly covered the fire with seaweed.

You don’t want it to go out, but you also don’t want the flames coming through and burning the scallops - so you’re aiming for a nice thick seaweed bed which you can sit the scallops on.

I’m not sure whether Niklas’ version is to steam or smoke these scallops, but ours were definitely

smoked. I left them on for about 2 mins on each side. The seaweed began to change colour to a deep green and just as flames began to lick through it we took the scallops off, seasoned them with salt and drizzled them with hot butter from the pan.

They were wonderful - rich and smoky but more mellow than a wood smoke flavour and with all the taste of the sea intact. There’s something truly magical about cooking outside on a fire - and it makes everything taste better!

More from The Grazer at the-grazerblogspot.com and eat her food at The Cookhouse, Ouse Street, Newcastle, NE1 2PF www.cookhouse.org

7 n eek pe w O sa y da

Homemade Soup, Scones, Cakes & Afternoon Teas GLUTEN FREE OPTIONS

26 Middle Street, Corbridge, NE45 5AT Tel: 01434 633130 www.masseystearoom.co.uk

Tea & Tipple, Corbridge, Northumberland, NE45 5AT www.teaandtipple.com Telephone: 01434 632886

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Massey’s Traditional tea room

THE GRAZER

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23

THE TONIC!

The

perfect tonic I

f you’re a fan of spring evenings in the sunshine and fantastic food washed down with gallons of gin, we’ve got just the tonic for you – the first of three Juniper Planet gin festivals at South Northumberland Cricket Club, Gosforth, Newcsatle on April 7, 8 and 9.

We’ve teamed up with festival organiser Juniper Planet, our sister magazines Cheers and Contact, and the lovely folks at Relish Publications to celebrate the growing range of gins, botanicals and juniper-inspired cocktails being produced in the North East, Cumbria and Yorkshire. The Northumberland Gin Festival will be followed by two more – at Durham County Cricket Club (June 16, 17, 18) and Bedale (September 8, 9, 10) - and all three promise a fantastic line up of gins and tonics (naturally!), food from regional chefs and producers, and live music. Cheers! www.planetjuniper.co.uk

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THE TONIC! THE GIN With more than 70 gins on offer at the first event - the three-day Northumberland Gin Festival in April - there’s plenty on offer to whet your appetite. Sunderland’s Poetic License will launch a limited edition Picnic Gin at the event, while Northumberland’s Moorland Distillery, Hepple Gin and Steampunk will also be on site. Alnwick Gin, The Durham Distillery and Masons Yorkshire Gin from Bedale will also be available, while official drinks partner Fever Tree will provide the best mixers and botanical drinks.

Festival director Mark Carton says: “Gin is more than just juniper berries, and the festival will showcase the sophisticated and complex range available.”

THE FOOD

Northumberland Gin Festival will bring together three of the North’s best street food operators.

Indian street food pioneers Dabbawal will be bringing the best of Mumbai’s street food fresh from their Jesmond and Newcastle city centre kitchens, the boys from La Petite Crêperie will be serving up sweet and savoury crêpes throughout the day, and the Scream for Pizza camper van-turned pizzeria will be cooking up a storm all day long.

THE COMPANY

On top of all the top notch food and drink, there’s live music throughout the weekend and the appetite team will be there along with corporate partners from across the North of England.

Tickets available online - £15 www.planetjuniper.co.uk Use the code GIN17 for 25% off your tickets With your ticket you’ll receive: • A guide to the world’s small batch gins • Hi ball glass for all your drinks • Fever Tree tonic and botanical mixers • Discount vouchers for exclusive products in the gift shop and from selected event partners

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NEWCASTLE GIN FESTIVAL 7TH – 9TH APRIL 2017 We are partnering with South Northumberland Cricket Club for a 3 day festival of all things gin.

Dozens of gin sampling opportunities and chances to meet the distillers.

70+ Artisan and Small Batch Gins from across the UK. Live bands, music and premium street food with a range of offers throughout the event.

BUY NOW www.planetjuniper.co.uk/newcastle

Credit: Joanne McKinnon

25% OFF TICKETS – VOUCHER CODE: GIN17

THE TONIC!

Gin and bear it!

GIN CURED SALMON SERVES 10-12 Ingredients 1kg fresh salmon fillet 1 tbsp sea salt 1 tbsp sugar 1 tbsp ground black pepper 2 tsp juniper berries, crushed 6 tbsp gin 2 tbsp fresh dill, chopped Method If you’ve been to Scandinavia, you’ll know that juniper berries are used widely there for curing meat and fish.

Make this curing mix by combining the salt, sugar, peppercorns, juniper berries and the gin. Cut the salmon side in half to create two triangles.

Place skin side down and rub the curing mix into the fish, then top with dill. Now place one fillet on top of the other (skin side on the outside, cured flesh face to face). Wrap in clingfilm, put in a shallow dish and top with a plate and a weight. Put in the fridge for at least 24 hours, turning twice.

Unwrap and slice thinly to serve with mayonnaise or dill sauce.

To mark our collaboration with Planet Jupiter’s three gin festivals this spring/summer, Jane Pikett serves up some gin-themed dishes

I

f you know your gin, you will certainly know your juniper as it’s juniper berries which give the spirit its distinctive flavour. Spicy and aromatic, juniper berries can be used fresh or dried, crushed or whole, in rich fruit cakes, to cure meat or fish, and to pack a punch in casseroles and marinades with pork, rabbit, venison, beef and duck.

The Europeans really know their juniper, and famously, in the Alsace region of France, the heart attack-inducing choucroute garnie comprises sauerkraut braised with cured pork, bacon, sausage and juniper berries. The purists make their own sauerkraut, cure their own sausage, and no doubt pick their own juniper berries for this dish, which can take days to make.

The key here is to be sparing.

These bad boys are tiny, but they pack a dark, peppery punch and can overpower lighter flavours.

If you’re new to using them, do so sparingly - the more you experiment, the more they will reward you.

Gin, assuming you can lay off it long enough to use it in your cooking, is also a surprisingly versatile ingredient, and not just in a glass. Try these…

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THE TONIC! JUNIPER ROAST POTATOES SERVES 4 Ingredients 750g new potatoes olive oil 6 cloves garlic, whole 2 tbsp dried juniper berries, crushed 3 sprigs fresh rosemary sea salt and pepper 1 small lemon, quartered and finely sliced Method Pre-heat the oven to 190C/Gas 5. Drizzle olive oil into a large baking tray and add crushed juniper berries and garlic, then place in oven for 2 mins to warm. Add potatoes to the tin, season with sea salt and freshly ground black pepper, add lemon and rosemary and shake to coat the potatoes with oil, put back in oven and roast for 40 mins or until tender.

GIN CHICKEN SERVES 6 Ingredients 100ml gin 100ml lemon juice 1 tsp salt 1 tsp sugar 1 tsp dried oregano 150ml vegetable oil 6 skinless chicken breasts 1 onion, finely chopped Method We have come across many versions of gin chicken over the years, and made quite a few, mostly without writing them down because it seems easier to just slosh it all in a pan and let it do its stuff. All you do is whisk up all the marinade ingredients in a bowl, pour over the chicken and set aside for 30 mins (no more).

Then grill the chicken, meanwhile simmering up the marinade with the onion in a frying pan to make a reduced sauce (about 10 mins) which you pour over the chicken and serve.

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VEGETABLE STEW WITH JUNIPER BERRIES SERVES 4 Ingredients 2 tbsp olive oil 1 tbsp unsalted butter 2 onions 1 leek, sliced 1 stick celery 2 cloves garlic, crushed 2 parsnips, sliced 2 carrots, sliced 2 sweet potatoes, diced 2 tsp red pepper flakes 2 tbsp flour 1 glass red wine 1.2 litres veg stock 4 sprigs fresh thyme 1 bay leaf 100g pearl barley 8 mushrooms, sliced 6 juniper berries, crushed salt and pepper

Method Add olive oil and butter to a heavy-based pan over a medium heat. Add onion, leek, celery and garlic and cook, stirring, until softened and golden (6-8 mins).

Add parsnips, carrots, sweet potatoes and red pepper flakes and cook, stirring for a further 5 mins.

Sprinkle over flour and stir to coat and cook for 1-2 mins. Add wine and stir until absorbed (2 mins) then add stock and stir. Add thyme, bay leaf, pearl barley, mushrooms and juniper berries, season with salt and pepper, reduce heat to low, cover and simmer until vegetables are tender – about 40 mins.

Bring The Warmth Into Your Home

An iconic classic, the AGA Cooker still tops the top-ten must haves for the home

The classic look of an AGA Cooker hasn’t changed much since its invention in 1922 by Swedish scientist Gustaf Dalen. The beauty of an AGA is its effortless design, and they are built and crafted at the AGA Factory in Telford. The cooker is constructed of cast iron, and its raw material is still smelted at the Coalbrookdale Foundry in Shropshire. All this makes it clear that an AGA is still a Great British product.

The cooker itself works on the principle of stored heat. Using a small energy source (whether it be electricity, gas or oil) the high level of insulation inside the cooker holds the heat and distributes different temperatures to the castings of the cooker. It is a simple but effective resource, and running costs for gas models are currently less than £12 per week.

As the cooker is on all the time, the beautiful warmth from the Aga produces an ambient temperature which seeps into the fabric of the building, silently but sweetly raising the temperatur and reducing your requirement for additional heating in your kitchen.

In the cooler North East climate and in the modern open plan kitchen design the AGA is ideal for providing

constant warmth.

More recently, models of fully- or semi controllable AGA Cookers have become available. There is also a compact baby AGA which will fit into any small flat or cottage, or suit a smaller budget – there really is an AGA to suit every home and every lifestyle.

Founded in 1888, the family-run business Walter Dix & Co became one of the first AGA dealers in 1931, covering Tyneside, Northumberland, Durham and North Yorkshire. To this day they provide expert advice on AGA and employ both their own installation team and service engineers.

Their fantastic showroom at Team Valley,

Gateshead boasts all the latest models of AGA Cooker and also hosts regular cookery demonstrations. Their knowledgeable staff can demonstrate working models and provide all the necessary information on why an AGA can truly bring the warmth into your home.

In addition to AGA Cookers, Walter Dix & Co also is the leading supplier of rangestyle cookers. They have 14 different brands and more than 70 appliances on display in their showroom, as well as a dedicated AGA Cookshop and AGA Wood Burning Stoves.

To find out more, get in touch or visit the Team Valley showroom which is open six days a week.

Walter Dix & Co 1 Stirling Court, Eleventh Avenue North, Team Valley, Gateshead, Tyne & Wear NE11 OJF Tel: 0191 4820033 email: sales@wdix.co.uk website: wdix.co.uk

HEALTHY APPETITE

Get your (health) kicks in 2017 Forget all the health food fads, Jane Pikett presents the easy user guide to foods that are good for you

N YOU ARE WHAT YOU EAT

ot so long ago it was quinoa, but now it’s sorghum, don’t you know (no, me neither…).

If avocado was the fruit of 2016, jackfruit is at the top of every self-respecting health food addicts’ shopping list in 2017, while as for kale, that’s been replaced by seaweed and spirulina.

Fortunately, here in the real world, we’re more interested in taste and versatility than we are in fashion, and we’re still all over old favourites like turmeric (good for your brain), porridge oats (keep you full and fight cholesterol), and spinach (for precious Vitamin K).

Here’s more of what we’re eating this year: • Avocado: Yes, it’s high in calories, but the avocado’s considerable health benefits include healthy blood flow, reduced cholesterol, and increased brain power. And it’s wonderful on sourdough toast drizzled with cold-pressed rapeseed oil and a scattering of pink Himalyan salt, obvs.

•B eans and lentils: Eating beans, peas, chickpeas and lentils can help you lose weight and fight cholesterol. They’re also cheap, tasty, bulk up endless dishes and are packed with iron, folate, fibre and protein.

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• Beetroot: Beetroot is ridiculously good for you - full of iron, folate, nitrates, betaine, magnesium and other antioxidants, plus lots of good stuff we don’t have room to list here. It may also lower blood pressure, boost exercise performance and protect against dementia.

• Blueberries: The First World’s favourite super food, they’ve been credited with protecting against cancer, dementia and, possibly, solving the Middle East situation.

Better for you with overnight oats than in muffins.

• Broccoli: Broccoli is a cruciferous vegetable, which sounds like a spell out of Harry Potter, but in fact doses you up with vitamin C, folate and phytonutrients which may ward off cancer.

• Cauliflower: It’s not only one of the most versatile veggies on earth (cauliflower cheese, steaks, soup, roast, curried etc), it’s packed with cancer-fighting glucosinolates.

•C oconut oil: Apart from being brilliant for roasting potatoes, this is also fantastic as a skin moisturiser and hair conditioner. The jury appears to be out on whether it is any better or worse for you than other fats, but it is an essential ingredient in the appetite kitchen.

HEALTHY APPETITE OVERNIGHT OATS SERVES 1 Ingredients ¼ jam jar/Kilner jar rolled oats ¼ jam jar/Kilner jar milk (dairy or plant-based) 2 tbsp plain yoghurt (dairy or plant-based) 1 tbsp chia seeds ½ tsp vanilla extract pinch salt topping of your choice - eg frozen berries / banana / figs / granola / nuts / honey etc

FARM SHOP Offering an excellent range of delicious homemade cakes, scones, quiches, savoury pies, soup and tempting desserts, all produced in our own Farm Kitchen.

Method Overnight oats are just like porridge, only so much better (in our opinion!).

Rather than cooking up your porridge in the morning, simply soak rolled oats overnight in milk and/or yoghurt with your choice of topping and leave in the fridge overnight. Frozen berries make a good topping because as they thaw the juices seep into the oats. Banana works beautifully, as do most fresh fruits, and some swear by peanut butter. For extra crunch, add some granola before serving and drizzle over some honey for extra sweetness. Experiment with the amount of milk/yoghurt you add (some prefer it denser, some prefer it extra creamy) and soak in a cereal dish covered with clingfilm, a Tupperware box, jam jar, Kilner jar or similar.

• Fish: Fish is among the healthiest food on the planet, packed with good fats and protein. Some even say it can ward off heart disease and boost your brain health. Oily fish is good for your heart, while white fish is high in protein and low in fat.

• Ginger: Ginger is fantastic for your digestion and is a brilliant natural remedy for nausea.

• Kale: Ridiculously good for you and said to ward off certain cancers, it’s also delicious and beloved of the superskinny Hollywood set (kale crisps, anyone?).

• Oats: There’s a reason why big, strong Scotsmen eat porridge by the kilo, and that’s because oats are a rich source of magnesium, potassium and phytonutrients.

They can ward off cholestrerol and prevent heart disease - more so

if you lay off the whisky with your breakfast bowl of porridge.

• Tomatoes: We LOVE tomatoes in all their forms, and they are full of antioxidants and lycopene, which has been connected to bone and skin health. There are numerous other claims made for tomatoes – some scientifically tested and some merely anecdotal – but it is accepted that they are loaded with good stuff such as Vitamin C and beta-carotene, Vitamin E and magical manganese.

• Turmeric: Wonder spice turmeric is a fantastic brain food and has been linked with skin benefits and managing arthritis.

TEA ROOM A menu to suit everyone, from morning coffee and breakfast to afternoon tea as well as home cooked lunches ranging from a simple sandwich to our daily specials.

Licensed and serving a variety of beers and wines.

BROCKSBUSHES FARM SHOP & TEA ROOM Corbridge, Northumberland, NE43 7UB Open 7 days from 9.30am tel: 01434 633100 email: caroline@brocksbushes.co.uk

www.brocksbushes.co.uk

THE FACTORY KITCHEN spring supper club Friday 3 March | £25pp for 3 courses + glass of fizz An informal evening of food and drink with simple, fresh ingredients served in the laid-back surroundings of the cafe out of hours.

BOOKING ESSENTIAL

• Watercress: Packed with nutrients and phytochemicals said to protect against cancer, the mustard oil in watercress stems also has antibiotic and anti-inflammatory properties so it’s great for your digestion.

• Water: Drink 3 litres every day for clearer skin, better kidney health, and efficient removal of toxins.

Glug down a glassful before meals, and you’ll eat less.

Image: Sean Elliott

• Eggs: Eggs are now officially good for you, packed with Vitamins B12, B2 and B5, Vit A and selenium. Lovers of a high-protein diet advocate eggs for breakfast to help your body fight fat.

FARM SHOP & TEAROOM IN THE HEART OF THE VALLEY

WWW.THEFACTORYKITCHENNEWCASTLE.COM

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31

HEALTHY APPETITE

CAULIFLOWER STEAKS

FISH STEW WITH HARISSA BEETROOT HUMMUS

SERVES 4 Ingredients 1 large cauliflower salt and pepper 2 tbsp rapeseed or coconut oil juice of ½ lemon 2 cloves garlic, minced ½ tsp red pepper flakes 1 tsp ground cumin ½ tsp ground turmeric 1 tbsp pine nuts or peanuts 1 small red chilli, de-seeded and sliced handful fresh corainder

SERVES 4 Ingredients 3 cloves garlic, chopped 2cm piece fresh ginger, peeled and chopped large pinch salt 2 tbsp olive oil knob of butter 2 onions, finely chopped 1 red pepper, sliced 1 tsp honey 2 tsp ground turmeric 2 tsp harissa 1 preserved lemon, chopped 400g tin chopped tomatoes 750ml fish stock 900g chunks firm fish fillets, skinned (eg, salmon, haddock, hake, monkfish) handful fresh coriander

Method Not just for veggies, cauliflower steaks make a refreshing change for a fresh and filling weeknight supper. Pre-heat oven to 190C/ Gas 5. Cut the cauliflower into 4 steaks each about 2.5cm thick and season with salt and pepper.

Heat 1 tbsp oil in a large frying pan and sear steaks for about 2 mins on each side. Transfer the cauliflower to a baking sheet (retaining any oil in the pan).

Whisk together 1tbsp oil, lemon juice, garlic, red pepper flakes, cumin and turmeric and brush over the steaks. Roast in the oven for 15 mins. During the last 2 mins of roasting, heat the frying pan again, add the nuts and the chilli and toss over a medium heat for 2 mins. Serve the cauliflower steaks sprinkled with the chilli and nuts and fresh coriander leaves.

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Method Pound the garlic and ginger with a pinch of salt in a pestle and mortar to make a paste. Heat the olive oil and butter in a heavy-based pan, add the onions and soften for 2 mins.

Add the red pepper slices, honey and the garlic and ginger paste and cook for 2 mins. Add turmeric, harissa and preserved lemon, then the tomatoes and stock. Bring to a boil and then simmer for 15 mins.

Check consistency and add a little more water if necessary, season with salt and pepper and add the fish. Cover and simmer for 10-15 mins. Add half the coriander leaves and then serve with rice or sautéed potatoes garnished with the rest of the coriander.

SERVES 1 Ingredients 1 roast beetroot 400g chickpeas zest and juice of 1 large lemon 2 cloves garlic 2 tbsp tahini 2 tbsp olive oil Method Hummus is the food of the health gods and is so easy to make, we wonder why anyone would buy the stuff. Just plain old hummus with chickpeas and lemon does it for us every time, and once you have it down pat, you can pimp it to your heart’s content with such wonders as coriander, avocado (blitz half and half chickpeas and avo with olive oil, garlic and lemon for our favourite – guacammus), or Moroccan style, layered with onions softened in lashings of oil, butter, ground cumin, turmeric and pink peppercorns.

For this beetroot version, pre-heat the oven to 190C/Gas 5, lay wedges of peeled fresh beetroot in a tin, sprinkle with olive oil and roast for about 40 mins until tender (make extra to use as a meal accompaniment with fresh thyme sprigs and garlic).

Once the beetroot is cool, put it into a food processor along with the other ingredients and whizz.

Add more salt, lemon juice or olive oil to taste, and if it’s too thick add a little water.

HEALTHY APPETITE

COCONUT LENTIL CURRY SOUP Cleaning up Love Lunch in Forth Goods Yard on Forth Banks is doing its bit for clean eating with its new lunch pots. Our favourite so far is the chicken jalfrezi with a baked onion bhaji. Just go‌ lovelunchdeli.com

SERVES 4 Ingredients 1 tbsp oil 1 onion, chopped 2 cloves garlic, chopped 2 sticks celery 1 sweet potato, peeled and chopped 1 potato, peeled and chopped 1 tbsp curry powder 150g red lentils 1.2 litres vegetable stock 400ml low fat coconut milk 2 tbsp fresh coriander, chopped juice of ½ a lemon

Method Heat the oil then sweat the onion. Add garlic, celery, potato and cook for 3 mins.

Stir in curry powder, lentils and then the vegetable stock. Cook covered until the lentils and vegetables are very soft (25 mins). Add coconut milk, coriander, lemon juice and blend.

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HEALTHY APPETITE Pint or push ups?

Bad news folks, new research shows a modest drinking session may require two gym visits to work off the calories.

Online health retailer MuscleFood.com reckon that just one glass of red wine could take 60 squats to work off.

A pint of lager needs take 20 minutes of HIIT (High Intensity Interval Training) to sweat out, while a latte containing 258 calories would require 30 minutes of jogging to work off.

The figures below are based on a person weighing 10 stone and the calorie information was sourced from calorieking.com

1. Latte - 258 calories per 450ml = 30 minute jog

2. Hot Chocolate - 429 calories per 450ml = 6 mile hike

3. Orange juice - 209 calories per 450ml = 45 minutes cycling on flat terrain

4. Smoothie - 207 calories per 450ml = 20 minute swim

5. Glass of red wine - 214 calories per 250ml = 60 squats

6. Glass of white wine 190 calories per 250ml = 30 minutes kickboxing

7. Pint of lager - 330 calories per pint = 20 minutes high intensity interval training

8. Gin and tonic - 143 calories per 170ml = 260 sit ups

9. Cola - 143 calories per can = 70 push ups

10. Milk - 154 calories per 250ml = six minutes of planking

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CURRIED COCONUT LENTILS SERVES 4 Ingredients 3 tbsp olive oil/ coconut oil 2 cloves garlic, crushed 1 tbsp fresh ginger, peeled and crushed 1 onion, finely chopped 1 tsp ground coriander 2 tsp ground cumin 2 tsp ground turmeric 8 crushed pink peppercorns 180g red lentils 400ml half fat coconut milk 1 tsp salt 400ml water fresh coriander

Method Heat the olive oil in a large heavy bottomed pan, add garlic, ginger, onion, coriander, cumin, turmeric and peppercorns and cook, stirring, for about 10 mins until the ginger and garlic are softened. Add the lentils, coconut milk, salt, water, mix and bring to a boil. Then turn the heat down and simmer for about 20 mins (red lentils) or 35-40 mins (green lentils) until the lentils are soft, adding a little liquid as you go if you need to.

Season to taste if necessary, and serve sprinkled with coriander leaves with rice and flat bread and a lemon wedge on the side.

HEALTHY APPETITE SPICED CHICKPEAS AND SPINACH Ingredients 2 x 400g tins chickpeas 3 tbsp olive oil 1 onion, chopped 2 cloves garlic, chopped 2cms fresh ginger, peeled and grated 1 red chilli 2 tsp ground coriander 1 tsp ground cumin ½ tsp ground turmeric juice of 1 lemon 400g tin chopped tomatoes salt 200g fresh spinach

SERVES 4

Method Dain the chickpeas and set aside. Heat the oil in a fying pan over a medium heat, add onion and cook, stirring, for about 10 mins until softened. Add the ginger, garlic, chilli and cook for a further 2-3 mins. Add the coriander, cumin, turmeric and stir, then add the lemon juice, then the tomatoes and mix.

Add the chickpeas and a pinch or two of salt. Cover and simmer gently for 20 mins, then add spinach and a little water if needed, stir and simmer gently for another 5-10 mins. Serve with rice.

SPINACH FRITTATA SERVES 2 Ingredients 1 tbsp olive oil 3 spring onions 150g fresh spinach or watercress 5 large eggs, beaten pinch salt

Method Heat the oil in a frying pan, add the onions and spinach and stir for 2 mins, beat the eggs, pour into the pan and season. Cook over a medium heat until the egg is almost set and then finish under a hot grill for 1-2 mins.

A Delicious Investment in the Heart of Northumberland Visit Battlesteads Hotel & Restaurant near Wark, and enjoy delicious freshly prepared food and home-grown produce in the cosy and contemporary surroundings of the recently restyled restaurant.

The award-winning eco hotel has invested £400,000 into upgrading, including a brand-new extension, adding more lounge-style seating and dining space. The restaurant has also been updated with stylish, modern decor, while remaining true to the history and heritage of the building.

Whether you’re looking for somewhere to celebrate a special occasion, a chance to sample the very best Northumberland food and drink, or just want to pop in for a pint of local real ale, the team at Battlesteads Hotel and Restaurant look forward to welcoming you.

Battlesteads Hotel & Restaurant, Wark on Tyne, nr Hexham, Northumberland NE48 3LS Tel: 01434 230209 Email: info@battlesteads.com www.battlesteads.com

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HOME OF THE ARTISANS

A walk in Wark – home of the artisans Dean Bailey heads out into Northumberland and finds Northumbrian chorizo, smoked cheese, fishing, astronomy and the pub which brings it all together

B

eetroot isn’t my favourite thing in the world, but when Eddie Shilton, head chef of Wark’s Battlesteads pub, restaurant and hotel has it coming in from the garden by the barrow load I can hardly decline.

A purple masterpiece, complete with seven – seven! – variations of beetroot returns. Crispbread infused with the juice, a beet and yoghurt crisp, puréed, crumbled and pickled versions, flowers to garnish and a delicate beet semifreddo in the middle. Not bad for a grand total of about 15 yards in food miles.

“Sourcing ingredients is both the biggest challenge and the greatest thing about Wark,” says Eddie. “When we moved here in 2006 we had a bit of trouble getting suppliers to come all the way out for deliveries so we decided to do it ourselves where we could and use local producers for just about everything else.”

Meat curing maestro Andrej Wout is 100 yards up the road and produces the chorizo and salami for the deli board which

36 appetitemag.co.uk

follows the aforementioned purple masterpiece. It features duck smoked by Bernard Lynch in the village, cheese from Diane and Eric Horn at Slack House Farm about 12 miles away also smoked

by Bernard, thyme butter whipped up from last night’s leftover cream, pickled onions and oven-dried tomatoes from the poly tunnel, and stottie cake made this morning.

We’re just back from a quick walk round to Bernard’s – just round the corner and across the village green - where we found smokers filled with pink salmon and golden cheese and a view to the river where members of the parish can fish between Blue Bell Island and the bridge.

“It’s a pretty little village with everything you’d want if you like your food,” says Bernard. “A sign reading Home of the Artisans would go nicely just there by the bridge.”

Back at the pub, where Gilroy the cat is curled up by the window, Eddie shows me the Dark Sky Observatory at the far end of the kitchen garden, reached through poly tunnel rows of kale, sprouting broccoli and beetroot.

PRONOUNCED LOCALLY AS: A WAH•C IN WAH•C

HOME OF THE ARTISANS

BEETROOT SEMIFREDDO Ingredients 200g cooked beetroot, puréed 250g cream cheese 4 eggs 100g caster sugar 100ml double cream Method Mix together beetroot purée, cream cheese, egg yolks, sugar and cream. Whip egg whites until they form peaks and fold into beetroot mix. Pour into a 500g loaf tin lined with clingfilm and freeze overnight.

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HOME OF THE ARTISANS

“You’ll get the Northern Lights on a good night,” says Eddie, who says local regulars in the bar are frequently joined by an eclectic mix of stargazers, foodies, anglers, walkers, and guns from the shoot.

This is also now recognised as one of the greenest hotels in the country, according to the Green Tourism and Considerate Hoteliers awards in 2016, and the space above the biomass boiler is home to micro herbs and bat boxes. The hanging baskets are filled with fresh bay and thyme, there are cherry and apple trees, and more beetroot, naturally.

The menu works around what’s in the garden, produce brought in by suppliers like Bernard and Andrej, the produce of the shoot or anglers’ baskets.

Life in the country suits Eddie down to the ground. “Having worked in city centre kitchens, this is totally different and rewarding,” he says. “Working with small producers and local ingredients broadens your horizons as a chef,” which is clearly to my advantage, as he produces a dish of roast smoked belly pork (cured by Eddie, smoked by Bernard), butterbean and chorizo cassoulet (the chorizo from Andrej) with vegetables from the garden. Wark – home of the artisans indeed.

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BELLY PORK AND CHORIZO CASSOULET Ingredients 800g belly pork, boneless and skinless rapeseed oil 1 small onion, finely diced 2 cloves garlic, chopped 100g chorizo, diced 800g tin chopped tomatoes few sprigs thyme salt black pepper 2-3 tbsp tomato purée 400g tin butter beans, drained 400g tin cannellini beans, drained hanful fresh chopped parsley

Method Preheat oven to 190C/Gas 5. Brown the belly pork in a frying pan. Transfer to a roasting tin and roast for 15-20 mins depending on the thickness of the pork. Heat a dollop of oil in a heavy saucepan. Gently fry the onion, garlic and chorizo until the onion is soft and oil is coming from chorizo (3-4 mins). Add the chopped tomatoes, thyme, a pinch of salt and 2-3 twists of black pepper.

Simmer for a few mins. Stir in the tomato purée then add the beans, stir and keep warm. Remove the pork from the oven and rest. To serve, divide cassoulet and lay slices of pork on top. Sprinkle with parsley and serve with stottie cake.

FABULOUS FOOD & LUXURIOUS ACCOMMODATION...

AWARD WINNING 5* ACCOMMODATION SHROVE TUESDAY

28th Feb Pancakes Galore!

MOTHERING SUNDAY

26th March. Book now for a special Mothers Day treat

CHEESE & WINE TASTING

Presented by the Real Cheese Shop. Thursday 6th April

BREAKFAST served daily 8am-10am. Teas, coffees & cakes 8am-12 noon FOOD SERVED Mon-Sat 12-9pm. Sunday lunch 3 courses £18.95

The

Duke of Wellington Inn

Newton, Northumberland, NE43 7UL Tel: 01661 844446 www.dukeofwellingtoninn.co.uk Duke of Wellington Newton @DukeinNewton

Voted the Best Hotel in Northumberland by The Telegraph

AWARD WINNING FARM SHOP & TEA ROOM

BUTCHERY:

Suppliers of finest produce from the Tyne Valley MIX & MATCH ANY 3 TRAYS FOR ONLY £10 Choose from: Chicken fillets, rump fillets, braising steak, mince, pork chops, marinated pork steaks, sausages, burgers, whole chicken, pork joints & more!

Try our ‘Rare Breed Belted Galloway Beef’ from superbly flavoured steaks to tender tasty slow cooked stews - Try today and taste the difference!

TEA ROOM:

A cosy, friendly place offering a selection of breakfasts, daily specials, homemade sandwiches speciality teas and great coffee.

Also serving afternoon teas and Sunday lunches.

FARM SHOP:

Offering a selection of fresh local produce, cheese, jams, chutneys, breads, homemade pies, quiches and much more!

Open: Mon-Fri 9.30am-4.30pm | Sat & Sun 9.00am-4.30pm Sled Lane, Wylam – Tel: 01661 853849

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KITCHEN KIT If it tastes as good as it looks, then it should be in your kitchen!

SHADES OF GREY Classic or modern? These Kilner ceramic storage jars suit any kitchen style, £7.95 each at Stangers, Brentwood Avenue Jesmond, Newcastle NE2 3DH, tel 0191 281 8563 www.stangerscookshop.co.uk

PLAY YOU R CAR DS RIG HT Make your own playing card design biccies with these Tala cookie cutters £10 to £15 at Vintage at the Tower Hill Street, Corbridge tel 01434 632 186, www. facebook/VintageAtTheTower

DEE PLY DIPPY Double walled to keep your breakfast dippy egg warm, set of four coloured chick egg cups, £9.99 at Lakeland www.lakeland.co.uk

SMART COOKIE Here’s a lovely foodie gift which everyone gets to enjoy - Smart Cookies Baking Mix in double choc and rainbow, from £8.25 at Broomhouse Farm, Whitton Gilbert, Co Durham, DH7 6TR tel 0191 371 8382, www.broomhousedurham.co.uk

COOL BREW Feeling a little jaded? Revitalise yourself with this Matcha latte green tea, £15 at Happy Organic, Front Street Cleadon, Sunderland SR6 7PG, tel 0191 536 3623, www.facebook.com/ HappyOrganicNE

THE BLU ES It’s top of the editor’s kitchen wish list, folks - La Cafetiere Classic Espresso, £16.95 at Pumphreys Newcastle and Blaydon, tel 0191 414 4510 www.pumphreys-coffee.co.uk

HIC!

Aw, go on, you know you want to! Two Birds Vodka comes in all sorts of scrummy flavours, including passion fruit, salted caramel and blackberry, and it’s £12.99 at Sunnyhills Farm Shop, South Road, Belford, NE70 7DP tel 01668 219 662, www.sunnyhillsfarmshop.co.uk

SMOKIN! 40 appetitemag.co.uk

We love this crockery made from two colours of blended bone china clay giving a unique marbled effect throughout each unique piece, from £3.50 at RE, Bishop’s Yard, Corbridge and www.re-foundobjects.com

KITCHEN KIT TEA UP! For the woman with everything, Matcha premium organic ceremonial grade green tea £33, bowl £36, and whisk £69 at Sutra Tea Leazes Park Road Newcastle, NE1 4PF www.teasutra.co.uk

IN A JAM A seasonal favourite, this redcurrant jam is handmade and just £3 at Vallum Military Road, East Wallhouses, Newcastle NE18 0LL, tel 01434 672 360 www.vallumfarm.co.uk

SWE ET AND SOU R Perfect for adding some pizzazz to salad dressings and marinades, this raspberry vinegar is £8.95 at Blagdon Farm Shop Milkhope Centre, Berwick Hill Road Seaton Burn, NE13 6DA tel 01670 789 924 www.theblagdonfarmshop.co.uk

WILD SIDE With dry January well and truly over, we’ll be raising a glass with these wildlife inspired brews. £3 each.

Boda, Whitley Road Whitley Bay NE26 2NE tel 07542 244 716 www.bodahome. co.uk

THE FINEST LOCALLY COOKED SEAFOOD AND SHELLFISH, OR SIMPLY COME ALONG AND ENJOY FISH & CHIPS FROM OUR TAKEAWAY.

OPEN DAILY: 11:30am till late / Closed Tuesday Please see our website for Special Promotions DELICIOUS BREAKFAST MENU AVAILABLE Sat-Sun 9am-11.30am LOCALLY CAUGHT ‘DAY BOAT SPECIAL’S’ IN BOTH TAKEAWAY & RESTAURANT Longsands Fish Kitchen 27 Front Street, Tynemouth NE30 4DZ Tel: 0191 2728552 info@longsandsfishkitchen.com www.longsandsfishkitchen.com

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Swallow Fish

KITCHEN KIT

OF SEAHOUSES EST • 1843 SMOKED SALMON KIPPERS SMOKED COD SMOKED HADDOCK SALMON SMOKIES SHELLFISH CRABS LOBSTER

Award Winning

Fresh, Seasonal, Traditional & Delicious Our smoke houses have been in operation since 1843 next door to our shop, the ‘The Fisherman’s Kitchen’, where your always welcome.

2 South Street, Seahouses, Northumberland, NE68 7RB Tel: 01665 721052 Proud to be one of Rick Stein’s Food Heroes You can also order online at www.swallowfish.co.uk

MU M’S THE WORD Make sure you’re prepared for Mother’s Day with this Emma Bridgewater mug, £19.95 at Bradley Gardens, Sled Lane, Wylam, NE 41 8JH tel 01661 852 176, www.bradley-gardens.co.uk

GO NUTS A great source of protein and healthy fats, The Nut Roaster cashew nut butter is tasty and roasted in Northumberland. Buy it at Brocksbushes, Styford Roundabout, Stocksfield, NE43 7UB, tel 01434 633 100 www.brocksbushes.co.uk

WE DO! Situated in the small fishing village of Craster.

Take a breathtaking walk to Dunstanburgh Castle (recently voted in the top 5 walks in Europe)

Show them you love them...

CREAM TEA ONLY £4.95

Large homemade fruit scone served with jam & fresh clotted cream with a choice of tea or filter coffee

• Crab Sandwiches • Northumbrian kippers • Homemade Cakes & Scones • Espresso Coffee • Gifts Dogs always welcome • Log Burning Stove 1 Church Street, Craster, Northumberland NE66 3TH Tel: 01665 571251 Open everyday 10am-5pm

shorelinecafecraster@gmail.com

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Renowned for fantastic celebration cakes, Carruthers & Kent are now doing cheese wedding ‘cakes’, made to order. This one was £195.

Carruthers & Kent, Elmfield Road, Gosforth, Newcastle NE3 4AY, tel 0191 213 1818 www. carruthersandkent.com

MAKES SCE NTS We love cooking smells, but we love these basil, pathchouli and geranium chefs’ candles even more, £4 to £5 at Corbridge Cookshop, Middle Street Corbridge, NE45 5AT tel 01434 632 582 www.corbridge cookshop.co.uk

KITCHEN KIT FLAVOU RSOME Little by name, but big on flavour. Our favourite is the Irish Cream, £2.50 to £2.95, Corbridge Larder, Hill Street, NE45 5AA, tel 01434 632 948 www.corbridgelarder.co.uk

The Last Days of the Raj “A truly wonderful evening was had by all, incredible food, top-notch service and staff and a lovely relaxed atmosphere.”

Evening Chronicle

POP! That’s our movie night sorted then! Pop in the microwave and watch the corn pop off the cob, £2.75 at Daniel Farm Sled Lane, Wylam, tel 01661 853 849 www.facebook/danielfarmwylam

01661 59 8181 / 01661 59 8484

eat@Ldraj.com www.thelastdaysoftheraj.co.uk

Opening Times Lunch: Saturday & Sunday: 12:00pm - 2:00pm Evening: Monday - Sunday, 5:00pm - 10:30pm

RISE AND SHI NE Wake up with Lizi’s granola in original wholegrain, mango and macadamia, and pink apple and cinnamon from £4.10 at The Deli Around the Corner, Hotspur Street, Tynemouth, NE30 4EE tel 0191 259 0086, www.thedeliaroundthecorner.co.uk

TASTES HOM EMADE Yummy spread on a warm baguette, Penale’s chicken liver paté is £3.60 at Dene’s Deli Jesmond Road Newcastle, NE2 1LD tel 0191 281 8200 www.denesdeli.com

GOOD, HONEST FOOD WITH A SPRINKLING OF NORTHERN CHARM...

• LUNCH • PRE-SHOW & DINNER • TAPAS • WINES & BEVERAGES McKennas, Northern Stage, Barras Bridge, Newcastle upon Tyne, NE1 7RH Tel: 0191 242 7242 www.mckennasatnorthernstage.co.uk

OPENING TIMES Tue - Sat: 9.30am - 11pm, Mon: 9.30am - 6pm, Breakfast served until 11.30am @McKennascafebar McKennasatNorthernStage

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KITCHEN KIT FANTASTIC FUNGH Ideal for adding depth of flavour to risotto, dried porcini mushrooms, £3.50 to £5.50 at Il Piccolo St Helen’s Street, Corbridge, NE45 5BE, tel 01434 634 554 www.ilpiccolo.co.uk

Family Run Coff� House and Cake Boutique in �e Heart of Team Va�ey...

Traditional Afternoon Tea - only £12.95 Book now for Mothers Day Includes: freshly made sandwiches, homemade cake, scones, served with tea or coffee.

Also specialises in fabulous Wedding & Celebration Cake orders Within Country Baskets, Unit 4 Princesway North, TVTE, Gateshead, NE11 0NF T: 0191 4473404 www.thelittlecoffeehouse.co.uk

Situated in the heart of Cleadon Village.

CHE ESY DOES IT The Perfect cheeseboard combination; Parlour Made Morden Blue, Rosary English Goats Cheese and Grandma Singleton’s Double Gloucester, from £1.99 per pack to £25 a kg, at Knitsley Farm Shop, East Knitsley Grange Farm, Knitsley Consett, Co Durham, DH8 9EW tel 01207 592 059, www.knitsleyfarmshop.co.uk

CLUCKY CUPPA Kitsch, cosy and perfect for keeping your cuppa warm, Sophie Allport’s hen-shaped tea cosy is new for 2017, at La Cookshop, Milkhope Centre, Berwick Hill Road Seaton Burn, NE13 6DA tel 01670 789 142 www.lacookshop.co.uk

BLACK MAG IC Bistro Romano offers fine contemporary Italian and Mediterranean cuisine in a relaxed and friendly vibe.

White crisp linen tables are elegantly dressed for a la carte dining for lunch and dinner.

Italian Classics • A la Carte Menu • Lighter Lunches Early Evening Menu • Daily Specials • Sunday Lunches

Bistro 44 appetitemag.co.uk

63 FRONT STREET CLEADON VILLAGE SUNDERLAND SR6 7PG TEL: 0191 519 1747 www.bistroromano.co.uk

Sweet and syrupy garlic for cooking or snacking, with no fear of garlic breath, The Garlic Farm Black Garlic two clove pot, £4.50 at North Acomb Farm Shop Stocksfield, NE43 7UF tel 01661 843 181 www.northacomb.co.uk

THAI BLESSING Chaophyraya Thai Restaurant opened in Newcastle with a traditional blessing and the opportunity for invited guests to honour Buddha by decorating statues with gold leaf. www.chaophraya.co.uk/newcastle

SMOOTH NIGHT OUT Smooth Radio’s Clive Warren and winners from the show’s Smooth Night Out competition enjoyed an evening of fine dining as part of Sachins’ participation in NE1’s Newcastle Restaurant Week, followed by live singing from Laura Graham and a quiz from Clive. www.sachins.co.uk

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45

QUEEN OF TARTS

RHUBARB TART SERVES 8 INGREDIENTS

cut out and save

For the rhubarb: 800g rhubarb, cut into 4-5cm pieces 100g golden caster sugar ½ vanilla pod, split For the sweet pastry: 200g plain flour pinch salt 90g butter 70g caster sugar 3 egg yolks For the crème patisserie: 4 egg yolks 90g caster sugar 1 tbsp plain flour 1 tbsp cornflour 300ml whole milk seeds from 1 vanilla pod icing sugar 170ml double cream

METHOD

Forced British rhubarb is bang in season and the very thing to add a bit of zing to dark winter days.

For the rhubarb, arrange the rhubarb in a large frying pan with just enough water to cover it plus 50g of the sugar and the split vanilla pod.

Simmer for 5 mins. Remove from the heat and leave to cool, overnight if you can, in the syrup.

For the pastry, sieve the flour and salt into a mixing bowl, add the cold butter in small chunks and rub in with the tips of cool fingers until the mixture resembles fine breadcrumbs.

Mix in the sugar, separate the eggs and add the yolks, reserving the whites for later, and mix into the pastry to make a stiff dough. Roll out to about the thickness of a £1 coin and press into a prepared rectangular or 20-22cm round tart tin with a removable base. Trim the edges, prick the base with a fork and refrigerate for at least 30 mins.

Preheat the oven to 190C/Gas 5, remove the tart tin from the fridge, cover the pastry with a piece of non-stick baking paper and fill with baking beans or rice. Blind bake for 15 mins, then remove the paper and beans and bake for a

further 5 mins until cooked but still pale.

Immediately brush the base with some of the reserved egg white to seal and set aside to cool.

For the crème patisserie whisk the egg yolks, sugar and flours together until pale and thick, then add the milk. Pour into a small pan and bring to a boil then simmer steadily for 3-5 mins. Add the seeds from the vanilla pod and set aside to cool, sifting over a little icing sugar to stop a skin forming, then leave in the fridge covered with clingfilm until ready to fill the tart.

For the glaze, carefully remove the rhubarb pieces from the syrup and set aside. Add the rest of the sugar (50g) to the syrup and boil in a small pan until thick and sticky. Set aside to cool.

To assemble, when the crème patisserie and the flan case are both cool, whip the double cream to soft peaks and fold carefully into the chilled crème patisserie until fully combined.

Spoon into the case, arrange the rhubarb on top in a pattern and brush over the glaze.

The next appetite is out in April. In the meantime, visit us at www.appetitemag.co.uk

46 appetitemag.co.uk

in

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