Appetite magazine #42 - April-May 2017

ISSUE 42

www.appetitemag.co.uk

April/May 2017

TICKLE YOUR TASTEBUDS...

s e p i 21 fab rec

thou shall have a fishy FISH - NOT JUST FOR GOOD FRIDAY!

inside Putting on The Ritz // Top tips for best asparagus // Rhubarb and custard // Kitchen kit

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

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Audacious and unusual - a private, intimate, atmospheric space within a Veranda, with a press for champagne buzzer

Improvised Private Dining l Book Ahead l Dabbawal Jesmond

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 69-75 High Bridge, Newcastle, NE1 6BX, Tel: 0191 232 5133, Email: highbridge@dabbawal.com 1 Brentwood Mews, Jesmond, NE2 3DG, Tel: 0191 281 3434, Email: jesmond@dabbawal.com www.dabbawal.com

Editor ponders the vital question gripping Britain is it a crime to add cream?

I love a bit of righteous indignation, never more so than when it has middle England in such a lather that talk of it fills the aisles in Waitrose and hundreds of vexatious column inches in The Daily Mail. For what could be more vital in today's uncertain world than the ongoing debate over Mary Berry's Bolognese sauce?

also takes the chattering classes' eyes off the nuclear situation just as a crazy person in North Korea could be building a bomb which will obliterate every branch of Waitrose on the planet; a reckless act which will doubtless result in a worldwide shortage of organic pesto, and then where will we be?

No flash in a Le Crueset pan, this is the food debate that keeps on giving, La Berry's generous application of white wine (I kid you not...) and (whisper it...) cream continuing to exercise the minds of harried self-professed 'foodies' for whom culinary etiquette is second only in import to the international Treaty on the Non-Proliferation of Nuclear Weapons.

Actually, scratch that, to these people, Bolognese-gate is way more important than that.

Yes, that is what I would like to say. However, I have to confess that my censorious tone is a front - a flimsy attempt to appear intellectually superior to the Bolognese-obsessed masses. Not only am I still ranting about La Berry's culinary faux pas, here I am writing about it. So, just for the record, a genuine Bolognese sauce contains red wine, never white, and never has cream in it. Plus, it benefits from a big splash of Henderson's Relish.

Or have I just started Jane Pikett, Editor something there?

Oops!

As you will gather from the above, I consider all this fuss to be fatuous in the extreme and a criminal waste of time. It

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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.

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.

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

appetite.

TICKLE YOUR TASTE BUDS...

Editorial 01661 844 115

Jane Pikett - jane@offstonepublishing.co.uk

Advertising 01661 844 115

Joanne O’neil - joanne@offstonepublishing.co.uk Website www.appetitemag.co.uk Designed & Published by

PLACE YOUR ORDER 4FoodieCLUB offers and prizes 5 DATE Fill your diary, folks 6 FEEDBACK Foodie news and views 11Simon's FISH cockles and mussels 14 BUTCHER George's spring lamb stew 18 KITCHEN GARDEN Purple reigns on the veg plot 20 DAVE COULSON Adventures of a chef about town 22 REVIEW We head to Sweethart, Consett 24 PUTTING ON THE RITZ Executive chef John Williams on his

journey from South Shields to The Ritz

28 THE GRAZER Wor Anna hits the rhubarb 30

BY ROYAL APPOINTMENT Recipes from the Duke of Wellington 34 KITCHEN KIT Treats for every foodie's kitchen 36 GOOD FRIDAY FISH Great recipes for fruits of the sea 40 HEALTHY Top tips for asparagus 46 LAST WORD John Calton, The Staith House

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

27 APRIL NEW WORLD VS ITALIAN WINE TASTING - PLEASE BOOK

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

www.ilpiccolo.co.uk

FREE STARTER OR PUD AT THE KINGSLODGE INN The Kingslodge Inn, Durham city is offering appetite readers a free starter or pud with every adult main course. Available Monday-Thursday until May 11, 2017, excluding Bank Holidays.

The Kingslodge Inn, Waddington Street, Flass Vale, Durham DH1 4BG, tel 0191 370 9977, www.kingslodgeinn.co.uk

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 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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FREE HOT DRINK AT KOOCHIE CULTURE Koochie Culture in Jesmond, Newcastle is offering appetite readers a free hot drink with any crepe or waffle until Tuesday May 16, 2017. Available Mondays and Tuesdays.* Koochie Culture Clayton Road, Jesmond, Newcastle, tel 0191 281 0300 www.facebook.com/koochieculturecreperie *On production of this magazine or a print-out of the offer from www.appetitemag.co.uk

IT'S A DATE! COOKS’ TOURS DATE: MAY 10 & MAY 24

The excellent Forum Books in Corbridge, which has built a reputation for hosting fantastic events with the best cookery writers, has The Curry Guy, aka Dan Toombs, and Italian cook Carmela Sereno on its events calendar for May. Enjoy an evening with Toombs on May 10 at Tea and Tipple in Corbridge, while Carmela offers up an evening of pasta making, again at Tea and Tipple, on May 24. www.forumbooksandkids.com

BEER AND FOOD MATCHING DATE: APRIL 21

Grape vs grain; what do you think?

Blackfriars in Newcastle invites you to enjoy food with matching beers with a special intro to each beer from the restaurant’s beer guru. £49pp including food and beer. Arrivals at 7pm. www.blackfriarsrestaurant.co.uk

EGGSTRAVAGENT EASTER DATE: APRIL 13-16

Wynyard Hall has a host of activities this Easter weekend, beginning with a Children’s Chocolate Workshop on Thursday April 13 complete with lollipop making and a treasure hunt, £30 per child; Good Friday is Fish and Fizz Friday at the Wellington Restaurant where the menu is fish-themed; and on Easter Sunday, lunch includes a complimentary glass of wine, beer or soft drink, plus there’s an Easter egg hunt in the gardens. www.wynyardhall.co.uk

FLYING HIGH DATE: AUG 24-29

Sample dishes 100ft in the air by chefs from Newcastle restaurants including SIX, Hawthorns, and Artisan with the return of the popular Newcastle in the Sky event at Sage Gateshead. www.eventsinthesky.co.uk

FOODIES FEST 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). www.universe.com

REAL FOOD FROM PASSIONATE PEOPLE

GETTING TOGETHER THIS EASTER? Succulent Northumbrian Lamb, Delicious grass fed Beef, free range Blagdon Chicken All prepared with love and care by our award winning butchers Award winning home cooked food prepared with the best ingredients in our Bakehouse From free range to hand painted, we have every kind of egg!

Everything for a perfect Easter!

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

PROPER FESTS 2017 DATE: VARIOUS

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 2930), Gateshead (Aug 5-6), and Blyth (Aug 12-13). The events are all free entry and are packed with fantastic food producers and bars. Roll on summer! www.properfoodanddrink festivals.co.uk

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FEEDBACK 2007

2017

BISTROT FRANÇAIS CELEBRATING 10 YEARS...DÉJA

FEED...BACK

Send us your recipes, feedback and foodie news and you might pop up on this page.

Fame at last! Email editor@appetitemag. co.uk Tweet @appetitemaguk Facebook /appetitemaguk

B IG

Classically French...

EAT!

EARLY BIRD 3 Courses - £16.95 Mon - Wed 6-9pm Thurs - Sat 6-7pm LUNCH 3 Courses - £15.95 Mon - Sat 12-2pm 4-6 GILESGATE, HEXHAM, NORTHUMBERLAND NE46 3NJ

Tel 01434 609 943 www.bouchonbistrot.co.uk

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

SERVES 4 Ingredients 2 tbsp olive oil 2 tbsp balsamic vinegar 1 clove garlic, crushed 4 portabello mushrooms, stalks removed 85g watercress 100g gorgonzola cheese 6 small rolls, sliced horizontally lettuce, tomatoes, onion etc to serve

Your local specialist cook and home store.

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

Method Mix olive oil, vinegar and garlic with salt and pepper and pour half into a dish big enough for the mushrooms.

Place mushrooms in the dish, drizzle

BACK TO BLACK

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

www.stangerscookshop.co.uk * Price matching on like for like products. Includes sale items. Excludes online only stores.

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RESS SLIDERS

over the remaining dressing, cover and leave to marinate for 1 hour.

Heat the grill and put mushrooms on a shallow baking tray, gill side down.

Grill for 5 mins, turn and cook the other side for 2 mins. Meanwhile, put the watercress in a bowl, cover with boiling water, leave for 1 min until wilted, then drain on kitchen roll.

Once mushrooms are cooked, fill each with watercress and top with cheese. Return to the grill with the rolls, cut side up. When the rolls are toasted and the cheese is bubbling, place a mushroom inside each roll and serve with your choice of fillings. (recipe credit: www.watercress.co.uk)

The excellent Hawkshead Relish Company down the road in the Lake District should strike gold with this fabulous new black garlic ketchup - its extraordinary flavour the result of baking whole garlic bulbs for 40 days at a very low temperature. Rich, smooth and bursting with a balsamic sweetness, use it on everything!

RRP £4.95 – check the website for stockists. www.hawksheadrelish.com

FEEDBACK EATING FOR SYRIA

SMALL SCREEN STARDOM

Local Multi Award Winning Farm Shop.

Awarded Butchers Shop and Farm Shop of the year.

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

Great work on the part of our columnist Anna Hedworth - see also story, right - and a small team of friends who raised more than £30k at the Something for Syria dinner in aid of the Red Cross’s work there. A total of 200 people, including us, turned up for the Syrian-inspired banquet at Wylam Brewery created by a dream team of the best chefs and up-andcoming culinary talents in the North East, including head chef at Wylam Tony Renwick, Shaun Hurrell (Barrio Comida), Terry Laybourne (21 Group), Chris Eagle (Saltwater Fish), Dan Warren (Broad Chare), James Close (Raby Hunt), Rhian Craddock and the team from The Feathers Inn, Gary Dall (The Roxburgh) and Matt Brown (Harissa Kitchen).

Anna Hedworth – owner of the fantastic Cook House in the Ouseburn Valley, Newcastle – has only gone and been on the telly with no less than Michel Roux Jnr. As you can see in the pic above, Monsieur Roux filmed for a day with our Anna at the Cook House and the result was screened on Channel 4’s new programme Hidden Restaurants in March, where we saw the man himself sample Anna’s wares at her cool little foodie retreat. As Anna says of the experience of welcoming him to her humble abode, “not intimidating at all!”. It’s available online if you’ve not yet seen it.

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 Closed Easter Sunday

• Anna’s latest Grazer column is on page 28

TOP TWEETs! Our pick of the best foodie tweets

Visit Northumberland (@VisitNland): Vote for The Old Boathouse Amble @TOBHFoodGroup Coastal Fish Restaurant of the Year - fishingnewsawards.co.uk

Food Haul Blog (@foodhaulblog): A little treat from @blagdonfarmshop #yum

The Roxburgh (@The_Roxburgh): Chefs day off @OMNIONTHECORNER with @BarrioComida @toriasoul #coastalliving #chefsdayoff

Il Piccolo Corbridge (@il_piccolo_deli): Peckish?? #Italianfood #Sicilianchef #Corbridge #pizza #pasta #finewine #deli

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m Fro

STARTERS

to fork... d l e fi

NORTHUMBRIA’S FINEST

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 Tel: (01434) 684990 Open late Thurs/Fri till 7pm (closed 1/2 day Tues)

JOIN THE CREWE

The fab Lord Crewe Arms in Blanchland, Northumberland, is about to launch a series of intimate guest chef dinners at its lovely new Gatehouse building, starting on May 6 with Martin Sweeney from The Tramshed, Shoreditch. Lord Crewe head chef Simon Hicks (pictured) is also taking over the new venue for a series of cookery workshops in June and July. Check the website for the full events programme.

Lord Crewe Arms, Blanchland DH8 9SP, tel 01434 677100 www.lordcrewearmsblanchland.co.uk

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

PLAICE YOUR VOTE

Good luck to the Old Boat House, Amble, nominated for Coastal Fish Restaurant of the Year in the 2017 Fishing News Awards, which it wom last year, when the judges said: “Whether it’s Amble lobster, Scottish mussels or locally smoked salmon, with friendly service and picturesque harbour views, the bistro has a dedicated fan base.” Vote for it at the Fishing News website. The Old Boat House, Leazes Street, Amble NE65 0AA, tel 01665 711 232, www.boathousefoodgroup.co.uk

You only live once...

...And that being the case, we recommend you keep an eye out for opening day at a new £1m rooftop bar being built now on High Bridge in Newcastle. Yolo Townhouse, sister to Yolo in Ponteland, will include bars, restaurants, and an open-air terrace. www.yolo.uk.com

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STARTERS WHERE’S THE CATCH?

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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Catch Seafood is set to open a third venue just outside Ponteland, Newcastle in May. The former Waggon Inn will house the new fish and seafood restaurant, sister to two others in West Yorkshire where popular plates include mussels in a Thai coconut broth and cod with beetroot fondant, braised oxtail, celeriac and kale.

Catch Seafood Higham Dykes Newcastle, NE20 0DH www.boothwood.com

GEORGE HITS BIG 30

Butcher George Payne – an appetite columnist and one of Rick Stein’s Food Heroes – is marking 30 years in business in Gosforth, Newcastle.

A butcher man and boy like his late father Harry, George is known for his continuing commitment to rare and native breed meats. George plans to 'beef up' the milestone (sorry…) by rolling back his prices to offer Beef Topside at 1987 on the anniversary in June. George Payne, Princes Road Newcastle, NE3 5TT, tel 0191 236 2992 www.georgepaynebutchers.co.uk

Seasonal sensation

Artisan at The Biscuit Factory is now offering its excellent Seasonal Showcase menu, which launches on the first Wednesday night of every month, throughout the month, in addition to a new Vegetarian Showcase menu. The April Seasonal Showcase features Lindisfarne oysters with cucumber, apple and horseradish; brill with scallop and crab ravioli and wild garlic; and lemon tart with Yorkshire rhubarb. Pre-bookings only, £10pp deposit required. Artisan at The Biscuit Factory, Stoddart Street Newcastle, NE2 1AN, tel 0191 260 5411 thebiscuitfactory.com/artisan

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

FISH!

(Est 1978)

NORTH ACOMB’S OWN

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 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

SOYANDGINGER STEAMED COCKLES AND MUSSELS SERVES 4 Ingredients 50g fresh ginger 1 stick lemongrass 1 shallot 1 small red chilli 500g fresh cockles 500g live Shetland mussels 1 tbsp olive oil 50ml soy sauce 200ml fish stock zest and juice of 1 lime 3 tbsp fresh coriander, chopped 1 tbsp sesame seeds 1 spring onion, finely diced, for garnish Method Finely dice the ginger, lemongrass, shallot and chilli. Thoroughly rinse and de-beard the cockles and

mussels and discard any shells that are damaged or open.

Heat a large pan over a high heat, add the oil and sweat off the ginger, lemongrass and shallot for 1-2 mins.

Add the shellfish and stir, then after 30 seconds pour in the soy sauce and 50ml of your fish stock, cover with a lid and leave to cook for 3 mins.

Once the mussels and cockles have opened, add the rest of the fish stock and the red chilli and bring to a boil.

Finally, add the zest and juice of the lime, 2½ tbsp of the coriander and the sesame seeds and stir.

Spoon into a bowl, garnish with spring onions and the rest of the coriander and serve right away.

Great Healthy Grilled Mediterranean Food Stella Road, Ryton NE21 4LU - Tel: 0191 413 2921 www.michelangelorestaurants.co.uk

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BURGER BATTLE

BISTRO BY NIGHT AT FRIDAY & SATURDAY EVENINGS 6PM - LATE 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

Open Mon- Sat 9-4.00, Wed 9-3.30 & Sun 12-4.00

WHAT’S YOUR BEEF? Battle of the Burger returns to Wylam Brewery, Newcastle, on Easter weekend. Here are eight of the competitors announced as we went to print…

Let battle commence!

LOLA JEANS Last year’s champ served up two beef patties, Monterrey jack cheese, Bulleit bourbon and bacon jam, pastrami, brown ale and maple candied bacon topped with crispy shoestring onions and Lola’s Sauce. Can they top it? www.lolajeans.co.uk RED’S TRUE BBQ It’s known for its doughnut burger, but will it ring the changes for the contest? www.truebarbecue.com FAT HIPPO It won in 2015, and the team promise to make a big impression again this time. www.fathippo.co.uk

Broom House Farm FOOD, FARMING & FUN

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

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LONGHORNS BBQ Longhorns’ taste of Texas includes a spiced hog and beef patty with Monterey jack cheese, chorizo and onion chutney. Yee-Haa! www.longhornsbbq.co.uk THE GRIND Try the new Mexican, The Grind’s take on the famous Mexico green chilli cheeseburger. www.no28.co.uk ZAPATISTA It’s known for its Mexican flavours, but will it spice up proceedings? www.zapatistaburrito.com THE SAUCY BURGER Their toppings include fried eggs, hash browns, Honey Nut Cheerios, and Monster Munch, but will they top the competition? www.thesaucyburger.com SHILLING The new kid on the block, Shilling is all about noseto-tail feasting. One of the ones to watch! www.shillingnewcastle.co.uk Wylam Brewery, April 14-15, noon-midnight. Children welcome Saturday until 7pm. www.wylambrewery.co.uk

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 cafĂŠ.

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

THE BUTCHER Situated in the small fishing village of Craster.

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

SPRING LAMB STEW

George Payne is one of celebrity chef Rick Stein’s Food Heroes and is a founder member of the national Butchers Q Guild, which represents leading independent meat retailers. Q Guild members are officially recognised as being among the best butchers in the UK. www.georgepaynebutchers.co.uk

ENJOY A CREAM TEA OVER EASTER FOR 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

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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BUTCHER

Serves 6 Ingredients 1kg lean boneless lamb shoulder, cut into cubes 2 bay leaves 4 sprigs fresh thyme 1 onion, peeled and cut into quarters 1 leek, roughly chopped 3 garlic cloves, peeled and crushed salt and freshly milled black pepper 1.2 litres cold water 200g baby carrots, scraped and halved if large 200g baby turnips, scraped and quartered, if large 200g baby onions or shallots, peeled 200g baby or small leeks, halved 200ml white wine (dry or medium) 200ml good, hot lamb stock 200g dwarf or French beans, trimmed 200g frozen peas or petit pois 2tbsp freshly chopped flat-leaf parsley or chervil Method Place the lamb in a large pan with

the bay leaves, thyme, onion, leek, garlic, seasoning and water to cover.

Bring to the boil, reduce the heat and simmer over a low heat for 1 hour, skimming regularly, if required.

Remove from the heat and cool slightly.

Transfer the lamb to a large, ovenproof casserole dish and strain the vegetable liquor over the lamb.

Discard the vegetables and herbs.

Add the baby carrots, turnips, onions or shallots, leeks, white wine and lamb stock. Bring to the boil, reduce the heat and simmer for 15 mins.

Add the dwarf or French beans and cook for a further 3-4 mins. Add the frozen peas or petit pois and cook for a further 2 mins or until the vegetables are cooked.

Season and garnish with the herbs and serve with plenty of crusty bread to soak up the juices.

Note: The stew can be cooled and kept in the refrigerator for up to 24 hours, then reheated slowly.

AWARD WINNING FARM SHOP & TEA ROOM

TEA ROOM:

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

Also serving afternoon teas, Sunday lunches, a selection of wines and craft beers.

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!

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

Spring 2017 Banner Artwork Half Size.qxp_Layout 1 20/02/2017 12:19 Page 1

Stellar 1000 5 piece set

£99

RRP £250

Stellar 5000 Induction 5 Piece set

Meyer Select 6 piece set

RRP £300

RRP £200

£150

£100

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

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VISIT ONE OF THE TONEY MINCHELLA CAFES IN SOUTH SHIELDS

STARTERS

All with delightful views, delicious coffee, hot & cold food, breakfast and of course fantastic ice cream!

TONEY MINCHELLA TONEY MINCHELLA @ TONEY MINCHELLA @ @ Whitburn Bents The Car park South Promenade The Car Park The Park, South Marine Park, Whitburn Bents Road, Sea Road, Beach Road, South Shields South Shields NE33 2LD NE33 2NN Whitburn SR6 7NX

TONEY MINCHELLA @ Haven Point The Car Park River Drive North Promenade South Shields NE33 2TJ

EASTER AT Sunday service BROCKSBUSHES The Golden Egg Safari Hunt Good Friday 14th April, Easter Saturday 15th April & Easter Sunday 16th April Tickets £5.00 each Pennine Falcons - Come & Meet the Birds of Prey See Website for dates Bouncy Castles on site over the Easter Holidays (weather permitting)

While you are here why not pay a visit to our Farm Shop & Tea Room

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

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Sunday lunch is an absolute must here at appetite HQ – so much so we sent our team out to try four of the best last month. Here's what we found…

Blackwell’s of Norton, the famed butcher with awards covering its walls, is serving up one of the finest Sunday lunch (pictured) experiences anywhere right now.

There are just 20 covers squeezed into the shop in Norton, so booking is a must, and it's absolutely worth it.

Boards filled with pink slabs of beef, beautifully roasted chicken, huge Yorkshire puddings and crispy roast potatoes are served to share on picnic tables alongside glass cabinets filled with fresh meat - unsurprisingly there's no veggie option here, folks!

The pop-up experience inside a butcher’s shop is different, to say the least, but the food is stunning – including a starter of ham, quail’s egg and chips and a dessert of

white chocolate, pistachios and berries; both light and fresh leaving plenty of room for the main course.

Close House delivered up a top lunch, as always, with a fantastic sirloin of local beef and two huge Yorkshire puddings served up with beautiful views to match. The sticky toffee pudding, a recipe from executive head chef Craig Harvey’s time in London’s finest kitchens, was the best we’ve found – ever!

Just over the A69, Vallum Farm serves up a quality lunch with the freshest veg you’ll find picked just out the front door in the Kitchen Garden. Another one to book early, the veg almost managed to outshine the beef and Yorkshire puds - nearly.

Last up, The Border Minstrel at Newcastle Racecourse in Gosforth is a great foodie pub – with a quality Sunday roast served in a lovely relaxed atmosphere - we ended up staying for hours...

The

Duke of Wellington Inn

Newton, Northumberland, NE43 7UL Tel: 01661 844446 www.dukeofwellingtoninn.co.uk

FABULOUS FOOD & LUXURIOUS ACCOMMODATION...

AWARD WINNING 5* ACCOMMODATION EASTER SUNDAY 12-5pm 16th April

CHEESE & WINE TASTING

Excited to be serving Alnwick Gin -

Presented by Berkmann Wine Cellars & Cheese Shop, Morpeth

Come and try one of their delicious cocktails

Friday 28th April - 7.30pm

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

Voted the Best Hotel in Northumberland by The Telegraph Duke of Wellington Newton @DukeinNewton

appetitemag.co.uk

17

dig this VICKY’S GAR DE N

Purple reign

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

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

18 appetitemag.co.uk

The purple-sprouting broccoli at Vallum is insane. It's like being in a virtual reality world down here in the garden, and it's been a bumper crop this year.

The colours are amazing and we can't do enough with it. We've sautéed it with chilli, put it in tarts with stilton and even worked it into sourdoughs. The most amazing use, however, is when we pop it on the Sunday lunch as the jewel in the crown; it sets the North Acomb Farm roast pork off a treat. We love it, and it turns the water a crazy shade of purple, which make us smile (simple things!).

The hard work begins now all across the site; getting the vegetable beds ready and generally sorting out before spring takes a firm hold and we can't keep up.

Our first wedding is in April so there is much work afoot preparing, polishing and organising ready for the 2017 season. We do love a wedding! The yurts are nearly ready to go up, so from April the site is fully open with our shop back to seven days a week.

Of course it's tricky, balancing slow winters with peak season and

finding people happy to work when the work is there, but we have been lucky. The more Vallum grows the more it becomes like an extended family and we are so grateful to everyone who makes Vallum happen. We have never had so many youngsters applying for summer jobs - good for you, the youth of today!

The hens are laying and the multi-coloured free-range eggs (VERY free range eggs!) are on sale. We don't know where the hens go / live / laugh / love, and in general we are full of optimism and team spirit for the crazy busy months ahead.

We have been enjoying Catriona MacDougall's blog Cook Yourself Happier www.cookyourselfhappier. com - please check it out. She has great feelgood recipes which are accessible to thee and me.

I was very fortunate; Catriona knows the best places to eat and abducted me on a 48-hour road trip to Skye to eat at The Three Chimneys last week. It was a heavenly trip, if an insane drive, and yes, we laughed until we wheezed!

Happy spring!

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

T H E G AT E H O U S E COOKING

+

DINING

+

G AT H E R I N G

Once a building that held the keys to our village in the moors, this spring 'The Gatehouse' is breathing in a new life.

Head over the tops to watc h c he fs fro m a rou n d t h e UK ( m a st e rs of t h e ir craft ) cook up a stor m in our count ry k it ch e n . Sit d own to fe a st o n a d in n e r made just for you by Sim on Hicks , o u r ve ry own cu lin a ry a rt ist e .

Or gather for business-or-p le a s u re in fro nt of o u r ro a rin g fire s , hidden behind the tur r et s t h at a d orn o u r h o n ey-sto n e d wa lls .

Dates for you r d ia ry ; a n eve n in g wit h . . .

6th May

2 0 t h M ay

M a rt in Sween ey

Tom F ra ser

( T he T ramshed, Shor editc h )

( Scott s , M ay fa ir)

1st July

15t h Ju ly

Ron n ie M uray

Kenny Coltma n

(Pec k ham Manor , SE Londo n )

( Co lt m a n s , Pe e ble s )

Lo rd C r e w e A r m s • T h e S q u a r e • B l a n c h l a n d • N o r t h u m b e r l a n d • D H 8 9 S P T: 0 1 4 3 4 6 7 7 1 0 0 • E : e n q u i r i e s @ l o rd c r e w e a r m s b l a n c h l a n d . c o . u k w w w. l o rd c r e w e a r m s b l a n c h l a n d . c o . u k • t : Lo rd _ C r e w e _ A r m s • f : Lo rd C r e w e A r m s B l a n c h l a n d

CONSERVATORY AND OUTDOOR COURTYARD GARDEN

yes, chef!

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

Award winning coffee shop serving bespoke sandwiches, daily specials, home cooked cakes and speciality scones. Dogs welcome.

Why not enjoy one of our Cream Tea Hampers (SANDWICH, CAKE OR SCONE WITH CREAM AND TEA OR STANDARD COFFEE)

in our beauti l sunny courtyard garden Tel: 01670 505483 | 52 Newgate Street, Morpeth NE61 1BE Open Mon-Sat 9.30am-4pm

SPRING HAS SPRUNG

Every drop of spurreli icecream is made with passion and enthusiasm from start to finish.

So take your time and enjoy!

“Simply Incredible” Jean-Christophe Novelli “Just so smooth, amazing. 10 out of 10!” Antonio Carluccio The Old Chandlery, Coquet Street, Amble, Northumberland, NE65 0DJ Opening Hours: 10am – Early Evening | 7 days a week E: hello@spurreli.com | T: 01665 710890 | www.spurreli.com

Pure Sicilian Pistachio

Pure Sea Buck Asian Real Raspberry Arabica Thorn Ginger Banana & Kirsch Coffee Ice-Cream Ice-Cream Ice-Cream Sorbet Ice-Cream

20 appetitemag.co.uk

3

3

Ricotta & Coco Pesto

Raspberry Banana & Sorbet Caramello

We’re already well into spring with the latest menu proving really popular. The restaurant is busy and I’m pretty tired, which is always a good sign.

We’re tweaking the menu every day at the moment as we get the first of the spring veg and herbs in. Wild leeks and wild garlic are all over the menu right now. We’ve also got our hands on coltsfoot, which looks a bit like a thin dandelion and tastes a bit like cucumber, which is perfect for the mackerel – which is at its absolute best right now.

I did my own take on a chicken parmo for a special event last month and I liked it so much it’s gone on the menu. It’s a bit different to the traditional parmo; we do it with the inner fillet and serve it with a wild garlic mayonnaise and the best parmesan you can buy – Grana Padano.

Our take on the donner kebab is still proving popular as well and is part of our drive to keep innovating and looking

at how we can take an idea and do it our way. It’s good fun and keeps everyone in the restaurant thinking and coming up with ideas.

We had a break at Center Parcs at the start of March as a family, which was really chilled with plenty of eating, sleeping and swimming - and Laura and Thomas loved it.

I’m judging the final of the North East Young Chef of the Year in April, which will be really interesting. We’ve got to inspire young chefs and get them coming into the kitchen, including at Peace & Loaf where we’re looking for chefs – pop in or give us a buzz if you’re interested. I started out at 15 at the Castle Eden Inn and it was a long way from what we have at Peace & Loaf so you’ll get a great start in the kitchen.

All of those, and an event with Adam Riley at the Boiler Shop featuring fine dining and paper plates, should keep me busy in the next month or so.

Catch you soon.

Gin Festival

THE PERFECT TONIC Regular readers will be aware that the last edition of appetite devoted four pages to the glory of gin. And, now that we’ve almost sobered up, we have an excuse for another page thanks to the forthcoming Durham Gin Festival, for which we happen to be the official media partner along with our sister publications, Cheers and The Northumbrian, and the lovely folks at Relish Publishing. I know, it’s a tough job, but…

This three-day festival of all things gin at Durham County Cricket Club celebrates the growing range of gin, botanicals and juniper-inspired cocktails being produced in the North East, Cumbria and Yorkshire.

The event on June 16, 17 and 18 will also feature fantastic street food vendors and live music, all of which will help the sampling of more than 70 gins go down a treat.

This place rea�y does have to be s�n to be believed...

THE GIN

THE FOOD

The best of North East gin will take centre stage with Sunderland’s Poetic License, Northumberland’s Moorland Distillery, Hepple Gin and Steampunk. The excellent Alnwick Gin and The Durham Distillery are also sure to be big hits as is Masons Yorkshire Gin from Bedale.

Official drinks partner FeverTree will also be a big part of the event – providing the best mixers and botanical drinks to add to the quality gins on offer.

Durham 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 stunning street food and snacks fresh from their Jesmond and High Bridge, Newcastle kitchens.

The boys from La Petite Crêperie will be creating sweet and savoury crêpes throughout the day, while the Scream for Pizza camper van-turned pizzeria will be on hand too.

TEAROOM, PARTIES, CRAFT WORKSHOPS Every aspect of our tearoom has been given a sprinkling of fairy dust.

Escape the real world and call in to sample our delicious range of lovely lunches, homemade cakes, scones and pies as well as a great selection of tea, coffee and soft drinks. We’re fully licensed too!

Tickets available online £15 www.planetjuniper.co.uk Use the code DCC25 for 25% off your tickets With your ticket you’ll receive: A guide to the world's small batch gins, a hi ball glass for all your drinks, Fever-Tree tonic and botanical mixers, and discount vouchers for exclusive products in the gift shop and from selected event partners.

Open: Tues-Fri 10am-4:30pm, Sat 10-4pm, Sun & Mon Closed

Dene Workshops, Mickley, Stocksfield NE43 7BG. Tel: 01661 844307

appetitemag.co.uk

21

REVIEW

Build it - they will come Dean Bailey heads to Consett to discover builder-turned-baker Mark Hart making his mark with his new bistro

I

’ve long been a fan of Sweethart Coffee & Cake in Consett, Co Durham and the produce of its owner, the talented builder-turnedbaker Mark Hart.

His bread and cakes are a must if you’re lucky enough to live nearby - or willing to make a 20-minute detour like me - and we get a reminder of just how good it is with a few slices as Mark, who is waiting at table at 7pm having started in the bakery at 3am, shows us around Sweethart’s new home.

Having moved across the road, Mark’s new bistro - which is revealed each Friday and Saturday night, having served as a café in the morning - is a long way from the bustling feel you’ll find during the day; the light, open space

replaced with a stylish restaurant vibe as the sun sets.

The irresistibly named Every Bit of the Pig, a staple of the weekly bistro menu, is stunning; you could easily pick it up and place it on any of the trendiest dining tables of Newcastle or Durham and be delighted by it.

Topped with a sliver of crackling, the perfect combination of salt and fat, it’s a hearty, warming indulgence. Sweet belly pork is served alongside fillet, earthy filowrapped black pudding, pressed shoulder, and ham hock which has been breaded and lightly fried. A big dish (none of the portions are small here) the various flavours of pork and the combination of textures work beautifully together.

Bread is a must, being in a

bakery and knowing how good it is, and a starter of pan-fried prawns on a slab of rosemary focaccia is excellent; the chilli and garlicmarinated prawns and a generous squeeze of lemon re-energising the senses after a day in the sun.

Asparagus with a fried duck egg is simple and delicious, the gooey yolk meandering across the plate before it is swept up with more bread.

Upstairs, there is a new private dining room, complete with a 20-seat round dining table made especially for the space. We also tour the rooftop conservatory, which will be filled with fresh herbs by the time you read this.

The bistro menu is finished off with grills, from which the burger is the standout. A brioche bun, sweet

and lightly toasted, is filled with local beef and a standout bacon jam. Mark won’t divulge its secrets, but he does reveal that it includes maple syrup and bourbon, among numerous other secret ingredients.

Our desserts are finished to the same beautiful standard as the bakery’s sweet treats; the pistachio tuille with rum-soaked Yorkshire rhubarb trifle is a sticky cinder toffee-inspired delight, while the gold leaf-topped billionaire’s chocolate pudding with salted caramel is an indulgent treat.

Three courses each, with drinks, is excellent value at £70 - a reminder that, when you live in town like me, it’s too easy to stick with city centre favourites, yet the short drive to Co Durham is amply rewarded by this hidden pleasure.

Sweethart Coffee & Cake, Durham Road, Blackhill, Consett, DH8 8RR, tel 01207 501 100, www.sweet-harts.com

22 appetitemag.co.uk

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STAR TURN

Putting on

The Ritz From South Shields to The Ritz via plate pies, roast dinners and state banquets, we talk food with Ritz executive chef John Williams MBE

Y

ou’d be forgiven for assuming that life for Ritz executive chef John Williams, a man the French, no less, have honoured with their equivalent of the MBE for services to their cuisine, would comprise wall-towall foie gras and beluga.

The reality of heading up the kitchens at one of the world’s smartest hotels is probably not far off, though Williams’ personal taste remains true to its foundations in South Shields, where as a child he was his mother’s kitchen helper.

Plate pies, roast dinners with Yorkshire pudding, and prawn claws his father brought home from the quay form the culinary memories of a man who would go on to be awarded an MBE and the French equivalent, the CMA, in recognition of his commitment to French cuisine.

His office overlooks a new suite of kitchens at The Ritz staffed by 65 cooks, and there remains the hint of a Shields twang to his voice, despite 40 years in London’s top hotels, including The Berkeley and Claridges, where he was executive chef. Trained in classical French style by the legendary Remy Fougere, with whom he went on to open a restaurant at London’s Royal Garden Hotel, he says: “We

24 appetitemag.co.uk

use the best ingredients we had 100 years ago, we’ve just improved on the simplicity with which we used to cook. We’d boil, roast and poach, while the French were more advanced; bringing in their techniques has improved British cooking.”

Williams, 58, began his career at The Percy Arms Hotel in Otterburn, Northumberland with an introduction to fresh ingredients.

“I will never forget the smell of the grouse I was given to pluck on my first day,” he says. “I still head out on August 12 to find that smell and memories come flooding back.”

The second of six children, life was simple. “We didn’t have a lot, but I loved my mother’s cooking.

She’d shout me in from playing football to scrape the Jersey royals and I’d get four with melted butter as my reward. I used to do the mint sauce for the lamb as well and I’ve been in love with Jerseys and mint sauce ever since,” he says.

He was also inspired by an early celebrity chef, Graham Kerr – TV’s Galloping Gourmet. “I remember watching him travel to the best restaurants in the world to eat the finest food and I wanted some of the same,” he says. “I’ve used influences from my mother throughout my menus,” he adds.

“Her take on dumplings, the ones as big as your fist which soak up

your gravy, influenced a Ritz dish with braised veal shin. That was posher of course, but the basic foundations of her mince and dumplings were there.”

His favourite Ritz dishes include langoustines served with spiced carrot purée and lemon verbena sauce, which takes him straight back to childhood days sucking out the sweet meat from the prawn claws his father brought home.

He also enjoys The Ritz’s braised turbot served on cauliflower purée with braised morels, broad beans and baby leeks with champagne sauce, and a pigeon dish from the current menu with a truffle and foie gras sauce which he considers “the most beautiful sauce in the world”.

At home, his tastes are simpler, his go-to a simple roast chicken with sage and onion stuffing – though the Yorkshire pudding which would have accompanied chicken and every other roast back home in South Shields is reserved solely for beef. “I’ve become a bit of a snob,” admits John.

With 40 years cooking for the great and the good behind him, he could dine out on celebrity stories for the rest of eternity. “I’m only a cook, but I’ve met some amazing people and I live like a king with access to some of the finest food and wines in the world,” he says, though his favourite story is of a

Langoustine, celergy and lovage

STAR TURN

Vanilla mousseline with caramelised apple, almonds and calvados ice cream

Norfolk crab, cucumber, egg yolk and sevruga caviar

Prime Minister who favoured ready meals. He went to see Margaret Thatcher to discuss the menu ahead of cooking for her 70th birthday. “She looked deep into my eyes and told me how busy she was, and how she loved to stop and sit down for dinner with Dennis.

‘You know what we like most’ she said, ‘anything that goes ping in the microwave and comes from Marks and Spencer, which means you’re in charge of this dinner’.”

He’s gathered many plaudits and honours, but the most recent, The Ritz’s first-ever Michelin star, is his proudest. The star was a long time coming, he says, because an establishment like The Ritz is so huge, with the restaurant, the Palm Court, Rivoli Bar, private dining rooms and the room service serving hundreds of diners daily – the whole judged as one entity by the people at Michelin, who will also judge one small restaurant with, say, 50 covers and one daily service, by the same standard.

“I always believed we were as good as any star restaurant and this recognition makes the cooks realise why they’re here,” he says.

“It meant a lot to see them get the praise they deserved.”

John is executive chairman of the Royal Academy of Culinary Arts and his dream is to establish a school for young cooks. For now, it is time to oversee the lunch service and he has a state banquet to plan (he’s not at liberty to say who for).

Not bad for a lad who grew up scraping Jerseys in South Shields.

appetitemag.co.uk

25

STAR TURN

Roast grouse, celeriac, salted grapes and walnuts SERVES 10 Ingredients butter for frying 10 grouse 80g Alsace bacon lardons 350g white grapes 200g salsify 20g chopped parsley 200g celeriac purée 150g girolles ½ punnet baby watercress 80g candied walnuts 200g roast juices Method Quickly seal the grouse in foaming butter, then finish in the oven at 180C/Gas 4 for 12 mins.

Sauté the bacon lardons in foaming butter then drain.

Peel the grapes and lightly salt them.

Cut the salsify into small batons then caramelise in oil and glaze with a small amount of sauce (recipe, right), finally finishing with chopped parsley.

Sauté the girolles.

Dress the plate with celeriac purée (recipe, right) swiped on one side with a couple of walnuts per plate neatly arranged on top.

Remove the grouse breasts from the crowns and put the breasts together, skin side facing out.

Deglaze the roasting pan with the jus and serve on the side.

26 appetitemag.co.uk

Accompaniments: Celeriac purée 1 celeriac 250g butter 100ml cream salt Method Peel the celeriac and cut into small pieces. Place in a vac pack bag with 50g of the butter. Seal completely and steam until well cooked. Blitz in a food processor.

Add the butter in small amounts with the cream and salt. Blitz until smooth. Check for seasoning.

Candied walnuts 100g walnuts 1 litre water 1kg sugar Method Bring the water and sugar to the boil so the sugar dissolves. Place the walnuts in a tub, pour over the liquid and soak in the fridge for 24 hours. Strain off all the liquid and fry slowly in a pan with oil. Remove from the oil and dry on a J-cloth.

Salsify 200g salsify juice of 1 lemon 25g olive oil salt Method Wash and peel the salsify then place in vac pack bags with the lemon juice, olive oil and salt. Seal completely and steam until cooked.

Chill and cut into batons. Finish as in the main recipe, above left.

STAR TURN Roast chicken with stuffing SERVES 4 Ingredients roast chicken: 1 good free range or organic chicken, giblets removed 40g soft butter 30ml oil 1 onion, peeled and halved 1 lemon, halved 3 large sprigs of rosemary 3 large sprigs of thyme gravy: 200ml stock, ideally made from the chicken giblets and poultry trimmings stuffing: 500g good spicy sausage meat (Cumberland) 100g onion, finely chopped 150g chestnuts: blanched, peeled and broken up (optional) 150g fresh breadcrumbs ½ bunch sage, chopped ½ bunch parsley, chopped 25g butter Method Remove the chicken from the fridge 2 hours before cooking.

Preheat the oven to 180C/Gas 4.

In a bowl, mix the butter with some seasoning. Using your fingers, carefully lift the skin away from the breast of the chicken and smear the butter under the skin on to the breast.

Place the chicken in a roasting tray with a little oil, then put the onion, lemon and herbs in the cavity; tie the legs with string. Place in the oven and roast (time dependent on size) basting every 15 mins so it becomes a rich golden brown.

Once cooked, remove from the oven and leave to rest for 20 mins.

Reserve the juices for the gravy.

For the stuffing, melt the butter in a pan and add the onion, cover with a lid and sweat for 3-4 mins.

Remove from the heat. In a mixing bowl, mix the sausage meat with a wooden spoon, add the onions and herbs with the chestnuts. Finally, add the breadcrumbs and mix thoroughly. Mould into some foil then roll into a large sausage and place on some baking foil and cook at the same temperature for 30 mins until cooked through.

For the gravy, skim off the excess fat from the juices and place the tray on the stove. Add stock, bring to the boil and simmer for 10 mins, season and pour through a sieve into a serving jug.

Note: if you prefer thicker gravy finish with a tablespoon of slaked corn flour.

Serve with: Brussels sprouts, glazed carrots, roast parsnips, whole salt-baked beetroot, duck fat-roast potatoes

Lemon posset with exotic fruits Ingredients posset: 2 large lemons, zest and juice 575ml double cream 175g sugar fruits: 1 kiwi ½ papaya ¼ pineapple ½ mango 1 passion fruit 2 limes, zested 12 leaves mint

Method Dice all the fruits to 5mm cubes.

Add the passion fruit seeds, lime zest and mint and set aside.

In a pan, boil the sugar and cream.

In another pan, add the lemon juice and zest and bring to the boil once your cream has come to heat. Once both are boiled, combine both mixtures and pass through a fine chinoise. Pour into serving glasses, refrigerate until set. To serve, spoon fruits onto posset.

appetitemag.co.uk

27

THEGRAZER

Starturn I

RHUB AWAKENING

She’s been on telly with Michel Roux Jnr, helped to raise £30k for charity, and found time to rustle up a fab rhubarb cake. Here’s a snapshot of life for The Grazer, aka Anna Hedworth

t’s been a very busy few months, with charity and TV taking up all my time, which sounds glamorous but in fact has just been very hard work.

Something for Syria came to life at the end of February.

A night that began as an idea at Christmas to raise some money for the people of Aleppo and escalated into a full on massive do at Wylam Brewery that raised over £30,000!

It still makes me quite emotional. It just shows what you can do when a few of you put your heads together and call on the kind and talented people of the North East.

Just when it felt calm and I could get back to the work and life I had totally ignored running up to the event I got a call from Boomerang Productions; I was going to be on TV! Cook House appeared last week as part of a new series on Channel 4 called Hidden Restaurants with Michel

Roux Jnr. The crew spent 10 hours filming at Cook House last summer for the programme - who knew there was so much to film in such a tiny space? - and I was incredibly nervous. Thankfully that didn’t seem to show through too much.

If you didn’t see it, one morning Michel Roux arrived at the door and off we went to Ouseburn Farm and

picked some lovely fresh vegetables and herbs then cooked together back at Cook House.

I lost all sense of what to say, how to move and talk at the same time, how to chop, but thankfully they were a very encouraging and friendly bunch and were also very good at editing.

Michel was a pro, super professional, a really nice guy. Since it has been on TV, Cook House has been inundated with new customers, which is wonderful, and incredibly hard work! I’m definitely going to need a holiday at some point!

In other news… the rhubarb is up, so I thought you might like a simple but delicious cake recipe. It is one of my favourite cakes, not overly sweet, but buttery and crumbly.

The outside of the cake forms a delicious buttery crust and it is soft and fruity in the middle, which is lovely with a dollop of cream.

Spring really is sprung!

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

RHUBARB CAKE Ingredients 150g butter 225g self-raising flour 225g caster sugar 1 tsp baking powder 2 eggs ¼ tsp almond essence 2 sticks rhubarb (or any other fruit) Method Line a 20cm cake tin with

28 appetitemag.co.uk

greaseproof paper, heat the oven to 160C/Gas 3, then melt the butter in a pan and set it aside to cool slightly. Combine the flour, sugar and baking powder in a bowl, and beat the eggs and almond essence together in another small bowl. Prepare the fruit. I used 2 sticks of rhubarb cut on the diagonal and tossed in a bit of sugar.

This cake also works well with apples, raspberries, pears,

plums... anything delicious. Finally, combine the flour mix with the butter and egg mix - it is quite a thick batter when it’s done - and mix until it’s smooth. Add ¾ of the mix to the cake tin and spread it out. You will think it seems like not very much, but don’t worry. Lay the rhubarb over the mix in an even layer. Add the rest of the mix to the centre of the cake on top of the rhubarb. Pop it in the oven and bake for 50 mins.

THE GRAZER FRESH COFFEE • DAILY SPECIALS • MADE TO ORDER

The

Watling Coffee House

Serving Corbridge and its visitors since 1979 11 Watling Street Corbridge NE45 5AG Tel: 01434 634425

FRESH COFFEE • DAILY SPECIALS • MADE TO ORDER

HOMEMADE • HOT FOOD • SCONES • CAKES • SOUPS

HOMEMADE • HOT FOOD • SCONES • CAKES • SOUPS

ITALIAN DINING in the heart of

NEWCASTLE Situated under the Tyne Bridge in the heart of Newcastle’s popular Quayside, Uno’s is a family-run restaurant which has been serving the finest traditional Italian food since 1989.

18 SANDHILL, QUAYSIDE, NEWCASTLE UPON TYNE, NE1 3AF TEL 0191 261 5264

www.unosrestaurant.co.uk

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

Traditional Afternoon Tea - only £12.95 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

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

Massey’s Traditional tea room

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RECIPES

TASTE OF THE COUNTRY With spring in the air at appetite HQ, we head a mile up the road to the Duke of Wellington Inn at Newton, near Stocksfield, named the Best Hotel in Northumberland by the Daily Telegraph Travel team. These dishes from head chef Dave McKie are guaranteed to whet your appetite

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RECIPES

CHEESE SOUFFLÉ

SERVES 6

Ingredients 20g melted butter to line 6 ramekins 25g grated parmesan to line ramekins 275ml whole milk 1 white onion, peeled, left whole 8 cloves grated nutmeg 40g butter 40g plain flour 100g mature cheddar, grated 1 tsp English mustard salt and pepper to taste 3 free range eggs, separated 1 heaped tsp chopped chives Method Pre heat the oven to 135C/ Gas 1. Brush the insides of six ramekins with melted butter and dust with grated parmesan.

Peel a white onion and stud with 8 cloves. Heat the milk gently in a small pan, add the onion and a little grated nutmeg. Remove from the heat, cover with a tightfitting lid and allow to infuse for 10 mins. Melt the butter in a heavy-based pan, add the flour and cook over a gentle heat, stirring constantly with a wooden spoon for 10 mins to make a roux. Allow to cool a little.

Re-heat the milk, strain and add to the roux a little at a time,

stirring continuously. Whisk out any lumps with a balloon whisk, add mustard and cook, stirring constantly, over a low heat, for 15 mins. Remove from the heat, stir in cheese and egg yolks and season well.

Put the egg whites in a bowl and whisk with a clean whisk until peaks form whites. Fold gently into the white sauce with a metal spoon. Fill prepared ramekins with soufflé mix.

Make a bain marie by boiling the kettle, then take a large baking dish, line it with a clean tea towel and stand the ramekins in it. Put in the oven, then pull out the tray half way so that you can reach the edge to carefully pour in hot water from the kettle to 3/4 up the sides of the ramekins (putting the water in the bain marie once it is already on the oven tray avoids trying to transfer it from kitchen table to the oven with the water in it - hot water spillage into the soufflés will ruin them!).

Cook for 25 mins until the tops are risen and have a slight wobble. Remove and serve immediately.

Note: You can make these in advance – simply make the mixture and cover in clingfilm and transfer to the oven to cook later

PEARL BARLEY ARANCINI AND PUMPKIN PURÉE

SERVES 4

Ingredients arancini balls: 6 tbsp butter 1 head celery finely diced 4 carrots finely diced 6 shallots finely diced 4 cloves garlic crushed 720g pearl barley 2.2 litres vegetable stock 200ml white wine 4 tsp salt 4 tsp ground pepper 100g parmesan, grated 1 egg, beaten 100g breadcrumbs pumpkin purée: 4 tbsp butter ½ pumpkin, in small cubes 6 shallots, finely chopped 750ml vegetable stock salt and pepper Method For the arancini, pre-heat oven to 180C/Gas 4. Melt butter in a heavy-based pan and sweat

carrots, celery and shallots for 5 mins, add garlic and pearl barley and stir. Add white wine, bring to a boil then simmer and reduce by half. Add stock and cook, stirring occasionally, over a minimal heat until the liquid is absorbed and barley is cooked.

Take off the heat, season and add cheese. Cool then form into balls. Coat in beaten egg and breadcrumbs, place on a greased baking tray and bake for 20 mins until crisp and golden.

For the pumpkin purée, melt butter in a pan and sweat pumpkin and shallots for 5 mins.

Add stock and cook over a medium heat until tender. Pass through a sieve and blitz in a food processor, adding further liquid if needed, then season and serve alongside the arancini.

• We serve with roast piccolo parsnips, beetroot roasted in maple syrup and scorched salted cauliflower

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RECIPES

PEANUT BUTTER PARFAIT

TANDOORI MONKFISH AND PRAWN VINDALOO WITH STICKY FENNEL RICE SERVES 4 TO 6 Ingredients vindaloo sauce: 2 tbsp olive oil 1 tbsp yellow mustard seeds 1 onion, finely chopped 2 tsp kashmiri chilli powder 2 tsp ground coriander 2 tsp ground turmeric 3 cloves garlic, crushed 25 fresh curry leaves 1 tin chopped tomatoes 2 green chillies, finely sliced 1 tsp salt 100ml tamarind liquid 450g Greenland prawns, peeled tandoori monkfish: 500g monkfish 3 tbsp tandoori masala powder 1 small pot natural yoghurt sticky fennel rice: 300g Thai jasmine rice 3 tbsp cooking oil 1 tsp fennel seeds 700ml water salt to taste Method For the vindaloo sauce, place oil in a pan over a medium heat and add the mustard seeds. When the mustard seeds begin to pop, add the onion and fry for 10 mins until tender and slightly coloured.

Add the kashmiri powder, coriander, turmeric, garlic and curry leaves and cook, stirring for

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2 mins. Next add the tomatoes, chillies, salt and tamarind liquid and simmer for approximately 20 mins, then add the prawns and cook for a further 10 mins until thickened.

For the monkfish, place all the ingredients in a bowl, mix and leave in the fridge overnight to marinate. While the rice is cooking, pre-heat the oven to 180C/Gas4. 10 mins before the rice is ready, remove the monkfish from the marinade and place on a greased baking tray and place in the oven to roast for 8 mins.

For the rice, soak the rice for 30 mins in cold water. Drain thoroughly and set aside. Heat the oil in a pan and fry the fennel seeds over a medium heat until browned. Add the rice and salt, lower the heat and cook, stirring for 2 mins. Add the water and bring to the boil, put a lid on the pan and simmer for 12 mins.

Remove from the heat and leave for 10 mins, un-disturbed. Serve immediately.

To serve, arrange the vindaloo and the monkfish on a serving plate with the rice.

Note: For tamarind liquid, you can buy tamarind concentrate at some supermarkets and online - simply dilute in warm water to make tamarind liquid

SERVES 4 TO 6 Ingredients 300g smooth peanut butter 6 tbsp Frangelico liqueur 225ml double cream 750g caster sugar 12 eggs (6 left whole, 6 separated) 500g double cream, semi-whipped Method Line a 1.2 litre loaf tin with cling film. Whisk the peanut butter, Frangelico and 225ml double cream to a paste. Set aside.

Put 450g of the sugar, 6 whole eggs and 6 yolks in a stainless steel bowl over a pan of simmering water and whisk until light and mousse-like (a sabayon). Set aside.

Place the remaining 300g sugar

in another pan with 9 tbsp water.

Heat gently to dissolve the sugar then rapidly boil for 2 mins to make a sugar syrup. Meanwhile, whisk the 6 egg whites to stiff peaks. When the sugar syrup is at 115C (the temperature is important so use a cooking thermometer), stream it into the egg whites, continuing to beat until the mixture is stiff and shiny.

Fold the sugar egg whites into the peanut butter mix and then fold in the sabayon and the 500g double cream. Then fold the egg white mix into the peanut butter mix Pour into the tin and freeze for 6 hrs or until solid. This will keep in the freezer for a couple of weeks.

COCONUT MILK RICE PUDDING

SERVES 4 Ingredients 110g pudding rice 460ml coconut milk 220ml milk 4 tsp caster sugar 1 vanilla pod 5 drops vanilla essence 100g clotted cream

Method Put the rice, coconut milk, milk, sugar and vanilla in a heavy-based pan over a medium heat and bring to the boil. Reduce heat, cover and cook over a low heat for 1 hour, stirring occasionally. Once cooked, leave to cool with the lid on. When cold, remove the vanilla pod and stir in the cream. Pour into dishes and refrigerate until ready to serve.

SEASONAL SHOWCASE TASTING MENUS We are now offering our chef’s Seasonal Showcase tasting menu all month long.

The menu, which celebrates an ingredient, a type of cooking or time of year, launches on the first Wednesday of the month with a special welcome drink and canapés in our adjoining gallery.

The menu is then available to pre-book throughout the rest of the month.

Stoddart Street Newcastle NE2 1AN

0191 260 5411 info@artisannewcastle.com Twitter.com/artisan_NE

WWW.ARTISANNEWCASTLE.COM

Image: Sean Elliott

From £45 per person, with an optional flight of wine from £25 per person.

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

KoochieCultureCreperie

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

CUTTING IT Lay out the cured ham, Portuguese paiola and painho on a serving plate for the perfect charcuterie platter, from £3.70 to £7 at Brocksbrushes Styford Roundabout, Stocksfield NE43 7UB, tel 01434 633 100 www.brocksbushes.co.uk

PRESSE D FOR TIM E Enjoy coffee on the go with the Bodum travel press £12.99 at La Cookshop, Milkhope Centre Berwick Hill Rd, Seaton Burn NE13 6DA, tel 01670 789 142 www.lacookshop.co.uk

IN A PIC KLE Just add cheese, wine and a roaring fire and you have the perfect supper! Pickled walnuts, pears or cherries, £8.99 from Carruthers & Kent, Elmfield Road, Gosforth, Newcastle NE3 4AY, tel 0191 213 1818 www.carruthersandkent.com

PER FECT PAN FORTE This delicious panforte is studded with orange peel and almonds for a lovely Easter gift £9.95 at Il Piccolo, St Helen’s Street, Corbridge, NE45 5BE tel 01434 634 554 www.ilpiccolo.co.uk

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ITALIAN PASSION For the ultimate in sophisticated snacking, open one jar of raw basil pesto £4.95 and one bag of Seggiano mini lingue Italian savoury flatbreads, £2.85 and handmade in Piemonte for Daniel Farm, Sled Lane, Wylam, tel 01661 853 849, www.facebook/ danielfarmwylam

SPR ING GRE ENS We are in love with this gorgeous cabbage tureen by Portuguese ceramic company Bordallo Pinheiro. It’s £74.95 and part of a fab new range at Stangers Brentwood Ave, Newcastle NE2 3DH, 0191 281 8563 www.stangerscookshop.co.uk

LIFE’S A… …bowl of cherries with this fantastic trompe l’oeil cherry print tea towel £6.50 at RE, Bishops Yard, Main Street, Corbridge NE45 5LA tel 01434 634 567 www.re-foundobjects.com

KITCHEN KIT TEA EVE This gorgeous Tea Eve porcelain double wall mug with lid and strainer is £17.95 at Pumphreys Newcastle and Blaydon tel 0191 414 4510, www. pumphreys-coffee.co.uk

SWE ET AND SOU R A store cupboard must, try this Womersley Raspberry Vinegar £8.95 at Blagdon Farm Shop, Milkhope Centre Berwick Hill Road, Seaton Burn Newcastle NE13 6DA, tel 01670 789 924, www.theblagdonfarmshop.co.uk

30TH ANNIVERSARY EASTER TREATS TO SAVOUR

Organic Free Range Lamb Dexter Beef Saddleback Pork All from our long-time local supplier Tom Burn

TASTE THE DIFFERENCE 27 Princes Road, Brunton Park, Gosforth NE3 5TT

Tel: 0191 236 2992 Ask about our FREE local delivery service

GET FRESH Keep things fresh with a Price’s chefs candle £5 large and £4 small at Corbridge Cookshop Middle Street, Corbridge, NE45 5AT tel 01434 632 582 www.corbridgecookshop.co.uk

Local honey and more When it comes to quality and taste, you’ll find our honey travels well. An inspired choice of the finest honey’s and honeybased organic products.

Traders at local markets and suppliers to exclusive outlets including Fenwick and the finest restaurants in the UK including Inver Restaurant voted AA Restaurant of the Year – Scotland 2016.

COOKIE CUTTER These cutesy vintage cookie cutters are among the numerous gems to be found at Vintage at the Tower and the new Living at the Tower, Hill Street Corbridge, tel 01434 632 186, www.facebook/ VintageAtTheTower

This year we are supplying bees to beekeepers (available from May). Please order early.

www.travellingbee.co.uk Tel: 07884 422992

Email: travellingbecompany@gmail.com

Find us on:

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FISH

taste of the sea..

Fish is more popular than ever, the North East is home to some of the best seafood you’ll find, and it’s almost Good Friday - so what better time to celebrate fish? Jane Pikett gets cooking...

Seafood risotto SERVES 4 Ingredients 36 fresh mussels 150g squid, thinly sliced 900ml fish stock 50g butter 1 tbsp olive oil 1 white onion, chopped 1 clove garlic, crushed 300g Arborio risotto rice 120ml white wine 50 parmesan cheese juice ½ lemon 450g prawns, peeled Method Wash and clean the mussels.

Open by placing in a pan with a little water, cover tightly and put over a high heat. When open, strain, remove the meat from all but 16 shells, and set aside. Wash and clean the squid, removing any transparent bone.

Cut into rings and tentacles in half. Heat the stock in a pan and leave on the hob to simmer.

In a large pan, melt the butter and oil, add the prawns and squid and sweat for 1-2 mins. Remove with a slotted spoon and set aside, leaving as much butter and oil in the pan as possible.

Now add the onion and garlic and sweat for 3 mins. Add the rice and mix well. Add the wine and bring to a simmer for 2 mins.

Add a ladleful of the simmering stock and stir until it is absorbed, then repeat, stirring continuously until all the liquid is absorbed and the rice is tender. Five minutes before the end of cooking, add lemon juice, cheese and mix well, then stir in the seafood. Cook for 5 mins more. Season and serve.

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Delicious tasting locally caught fresh ďŹ sh & seafood served straight from the boat to your plate

Awarded Best UK Coastal Fish Restaurant

Best Fine Dining in Northumberland

The Boat House - Amble Leazes Street, Amble, Northumberland NE65 0AA Tel: 01665 711 232 www.boathousefoodgroup.co.uk Blyth Boat House Quay Road, Blyth, Northumberland NE24 3PA Tel: 01670 369 052 www.blythboathouse.co.uk The Fish Shack - Harbour Rd, Amble, Northumberland NE65 ODD Tel: 07426 277158

FISH

ENJOY THE FINEST LOCALLY SOURCED SEAFOOD & SHELLFISH IN OUR RESTAURANT OR SIMPLY ENJOY FISH & CHIPS FROM OUR AWARD WINNING TAKEAWAY. PLEASE SEE OUR WEBSITE FOR SPECIAL PROMOTIONS

OPEN DAILY: 11:30am till late / Closed Tuesday Longsands Fish Kitchen 27 Front Street, Tynemouth NE30 4DZ Tel: 0191 2728552 info@longsandsfishkitchen.com www.longsandsfishkitchen.com

Fish pasties SERVES 4 Ingredients 150g swede, peeled and diced 1 white onion, diced 225g white waxy potato, peeled and diced 425g cod, haddock or salmon fillet in 2.5cm pieces 1 tbsp capers 25g butter 4 tbsp flat leaf parsley salt and pepper 900g shortcrust or puff pastry 1 beaten egg for glazing

Method Preheat the oven to 200C/Gas 6. Mix the filling ingredients in a large bowl. Roll pastry to 2.5cm thick and press out 4 discs of around 20cms. Divide the filling between each one, leaving a 2cm border, brush edges with a little beaten egg, bring together to form an envelope and crimp the edges.

Glaze, place on a greased baking sheet and bake for 35 mins.

Serve hot or cold.

Swallow Fish 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

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Wild garlic pesto roast cod SERVES 4 Ingredients 4 cod fillets, skin on melted butter black pepper wild garlic pesto: 100g wild garlic leaves 50g parmesan 50g pine nuts, toasted 80ml olive oil juice of ½ lemon salt and pepper Method Preheat the oven to 230C/Gas 8.

It’s peak season for wild garlic, so get picking because it makes

a wonderfully rich pesto for this dish. To make the pesto, blitz all the ingredients in a blender, adding further lemon to taste if needs be or oil for consistency.

Set aside. Place the cod fillets skin side down on a greased baking tray, top each with a layer of pesto about 2cms deep (you can store the rest of the pesto in a sterilised jar in the fridge for a couple of weeks and use as normal basil pesto, stirred through pasta etc). Place the baking tray in the oven and roast for 15 mins. Serve with buttered new potatoes and wilted spinach.

FISH

SALMON fish cakes SERVES 4 Ingredients 500ml whole milk 350g salmon fillet salt 450g Maris Piper potatoes 25g butter 30ml single cream 1 tbsp flat leaf parsley, chopped 1 tbsp fresh dill, chopped 2 tsp Thai fish sauce zest of ½ lemon 50g plain flour 2-4 tbsp sunflower oil 4 lemon wedges to serve

Method Pour the milk into a widebottomed pan and season with salt. Warm to a gentle simmer, add the fish and cook for 5-8 mins, depending on the thickness of the fish. Remove the fish and set aside. When cool, flake gently.

Meanwhile, cook the potatoes in a pan of simmering water for 20 mins until tender. Drain thoroughly and mash with butter and cream. Set aside.

To the potato, gently stir in the fish, herbs, fish sauce, lemon zest and salt and pepper and leave to cool. When cool, form mixture into 8 cakes about 2.5cm thick, wrap in clingfilm and refrigerate for 1 hour. When you’re ready to cook, sprinkle the flour onto a dinner plate and use it to coat each fish cake. Heat the sunflower oil in a wide-bottomed pan over a medium heat, add the fishcakes and cook for 3-4 mins each side.

LINDSAY

Sea bass and samphire SERVES 4 Ingredients 8 sea bass fillets, skin on 50g melted butter salt and pepper 225g samphire drizzle olive oil lemon wedges to serve Method Brush the fish with 25g of the melted butter, season with salt

and pepper and cook under a medium grill for about 10 mins each side. Meanwhile, bring a pan of water to the boil, add the samphire and simmer for 3 mins.

Drain and toss with the rest of the melted butter and a drizzle of olive oil. Serve the fish on top of the samphire drizzled with any remaining melted butter from the pans and with a lemon wedge on the side.

THE WORLD FAMOUS

ESTABLISHED 1936

FED UP WITH TIRED, BLAND FISH FROM SUPERMARKET COUNTERS? We’ve been fish merchants in the North East for over 70 years maintaining the same constant first class quality at a fair price...

If you don’t know us already - now is the time to try the best stuff !

Specialities - Oak smoked salmon & the famous Craster Kippers Visit our shop where all types of seafood & local produce are available all year round. Fax & email orders taken.

As featured on Tales from Northumberland with Robson Green

The Craster Seafood Restaurant Open Easter till October

Tel: 0191 261 2995

Lindsay Bros, Alley 1, Grainger Market, Newcastle NE1 5QG

Craster, Northumberland, NE66 3TR Restaurant: 01665 576230 | Shop: 01665 576223 www.kipper.co.uk

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HEALTHY APPETITE

Thespears have it

FE E LI NG TIP-TOP

Asparagus – food of the gods, and the British variety comes into season at the end of April.

So what will you do with it?

W

e all know about its racy connotations as an aphrodisiac (Really? With boiled eggs?

We don’t think so!) but do you know how good asparagus is for you?

It’s full of Vitamin C, which boosts your immune system, it

Skinnyasparagus omelette Ingredients 2 whole eggs 3 egg whites sea salt and fresh black pepper 2 tsp olive oil 2 spring onions 6 fresh asparagus spears, trimmed and diced parmesan cheese, to garnish

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has vitamin K, which is essential for healthy blood clotting (yeuch… sorry), it promotes healthy bacteria in the intestine which means it can help reduce bloating, and it’s a mild diuretic, so it can help you to detox.

Plus, it is ridiculously tasty, especially griddled and dipped in creamy hollandaise or runny egg.

On a health kick? Try these…

Method Mix the eggs and egg whites with a fork, season with salt and pepper and set aside. Heat the olive oil in a frying pan and gently sweat the onion and asparagus for about 3 mins until tender. Add the egg and cook over a medium heat until almost set, then finish under a medium grill. Fold and serve with a green salad and a little parmesan cheese over the top.

HEALTHY APPETITE

Cauliflower asparagus pizza Serves 2 Ingredients 750g cauliflower florets 1 clove garlic, minced 75g ground almonds 3 tbsp ground chia seeds sea salt and fresh black pepper 2 eggs, beaten 1 courgette, finely sliced 12 asparagus spears, trimmed 2 tbsp pesto 2 tbsp passata 1 small red onion, finely sliced fresh basil leaves to garnish Method Heat oven to 200C/Gas 6. Whiz the cauliflower in a food processor until it’s like rice, then microwave in a bowl covered with clingfilm until softened. Set aside to cool.

Tip into a clean tea towel, scrunch into a ball and squeeze out as much liquid as you can. Mix the cauliflower in a bowl with the garlic, ground almonds, and chia

TIP

seeds, season and combine.

Stir in enough of the egg for a firm consistency.

Spoon the cauliflower mixture onto a large greased and lined baking tray and spread it into a 30cm circle, a little thicker at the edges to make a crust. Bake for 15mins-20mins until golden brown and crisping at the edges, then set aside to cool a little.

Meanwhile, heat a little oil in a griddle pan and add the courgette slices in batches to sear on both sides. Remove and set aside, and do the same with the asparagus, then soften the onion a little in the same pan and set aside.

To assemble the ‘pizza’, spread a thin layer of passata over the cauliflower base, arrange the onion on top, some pesto, then the courgette and finally the asparagus. Put back in the oven for 10-12 mins. Serve with a scattering of basil leaves.

To avoid the dreaded soggy bottom, keep the topping light.

If you have too much asparagus and courgette, you can always serve it on the side.

No-sinasparagus soup

No-guilt asparagus guacamole

Ingredients 1 tbsp low-fat spread drizzle of olive oil 2 bunches asparagus, chopped, tips set aside 1 medium onion, finely chopped 2 cloves garlic I large white potato, peeled and finely chopped 2 big handfuls fresh spinach 700ml vegetable stock salt and fresh black pepper 2 tbsp low fat plain Greek yoghurt

Ingredients 16-20 fresh asparagus spears, trimmed 6 ripe cherry tomatoes ½ red onion 1 fresh red chili, de-seeded (optional) handful coriander leaves 2 garlic cloves juice of ½ lime ½ tbsp. extra virgin olive oil sea salt and black pepper

Method Heat the butter and oil in a pan, fry the asparagus tips for 2mins to soften a little, then set aside.

Add the onion, garlic, trimmed asparagus stalks (not tips) and chopped potato and cook for up to 10 mins to soften. Add the spinach and stock, stir, bring to the boil and whiz smooth with a stick blender. Add more water for consistency if needed. Season and serve with the asparagus tips on top, plus a dollop of Greek yoghurt if you wish.

Method Yes, avocado is good for you, but it also has about 12 times the fat content of good old skinny asparagus, so try this take on the Mexican favourite…

Bring a pan of water to the boil, turn down to a simmer and throw in the trimmed asparagus for 5 mins or until tender (not mushy).

Drain immediately and run under cold water to stop it cooking, chop finely and set aside.

If you like a smooth guacamole, now just blitz it all in a food processor. Alternatively, if you prefer a bit of texture, chop the dry ingredients into very small dice in a bowl, then add the lime juice and oil and combine. Either way, before serving, adjust the seasoning and add more lime juice/oil if you wish, and serve with a sprinkling of coriander leaves over the top.

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BY THE SEASIDE

park life THE FRESHEST INGREDIENTS BROUGHT TO YOU EVERY DAY! Using local and artisan suppliers bringing passion, provenance and above all great flavour to all our food.

• Delicious food made fresh to order • Cakes and sweet treats baked in store every day • Eat in or take out - your menu, your choice • Licensed, so why not enjoy a glass of wine with your meal

PureKnead Artisan Bakery sells a range of high quality bread and cakes, all made with quality ingredients and attention to detail and design.

Dog friendly so you’re welcome to bring your pooch (as long as they are well behaved)

Park View Deli Bar

FOOD - HOMEWARE - GIFTS 188 Park View, Whitley Bay, NE26 3QP | Tel: 0191 252 8236 www.parkviewdelibar.co.uk | Open Mon: Sat 9am, Sun 11am

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T: 07964 864 181 paulalwatson@virginmedia.com 152 Park View | Whitley Bay | NE26 3QW purekneadwhitleybay purekneadwhitleybay

BY THE SEASIDE We head to the coast to check out the cafés and restaurants on Park View, Whitley Bay, and pack a picnic for the beach with the produce of the bakeries and delis along this foodie street EDEN’S CAFÉ When it comes to starting out to walk down Park View, Eden’s Café is a great starting point. Run

by Janice and patisserie chef/ chocolatier Rob Eden-Bagley, this coastal café serves up a top full English breakfast and fantastic breakfast pancakes. Everything here is homemade, from the soups, sandwiches and daily specials at lunchtime to the cakes, scones and chocolates. Open seven days a week, the café has just celebrated its first birthday and is licensed.

203 Park View, www.facebook. com/pg/edenscafe THE COTTAGE KITCHEN Just off Park View on Countess Avenue, The Cottage Kitchen is home to proper home-cooking and has been a go-to for comfort food on the coast for 50 years.

The menu is full of hearty fayre including all-day breakfast, hot stottie dips and mini stotties alongside sandwiches and daily specials every lunchtime. They also do a top-notch cuppa.

1-5 Countess Avenue www.facebook.com/CottageKitchen-150235811683424 PULP FICTION For the healthier-minded, Pulp Fiction is the highlight of our tour.

Set up in 2015, this fab future food and juice café is home to all things green and good for you.

On a sunny day the garden is the perfect place to stop for lunch or a smoothie among the fruit and veg grown for the kitchen. Enjoy breakfast, lunch, superfood snacks and clean treats, and take a bag filled with popcorn, roasted nuts, chcocolate bars and brownies

home for later.

193 Park View, www. pulpfictionfuturefood.com PARK VIEW DEIL BAR This fab deli is filled with the freshest ingredients from local and artisan suppliers. The cheese counter is incredible and the treats on sale incude jams, dressings, pasta sauces, Sloemotion gins and vodkas, and more. There’s also a café menu for breakfasts, sandwiches and salads, cakes and bakes. It’s dog friendly too.

188 Park View www.parkviewdelibar.co.uk NICHOLSON’S BUTCHERS A Whitley Bay institution, Nicholson’s has been here for more than 100 years. Now into its fourth generation, the family-owned shop, which was one of the first-ever

VALENTINOS FINE ITALIAN CUISINE

FAMILY OWNED AND RUN RESTAURANT Freshly cooked food using local ingredients

LUNCH SPECIAL 3 Courses (Fri & Sat 12-3pm)

£5.95

Local butcher with over 100 years knowledge and expertise

EVENING SPECIAL

3 Courses (Mon-Thur 5-10pm, Fri 5-6pm, Sat 3-6pm Sun 5-9pm)

£8.95

TRADITIONAL SUNDAY ROAST 3 Courses (Sun 12-5pm)

£8.95

183 Park View, Whitley Bay, NE26 3RE Tel: 0191 340 4748 | www.valentinos.co Open: Mon-Thurs: 5pm-10pm | Fri: 12-3pm & 5-10pm Sat: 12-10pm | Sun: 12-9pm

Offering hand selected Northumbrian Lamb, Beef and a wide selection of produce for the perfect Easter Open Good Friday from 10-2

140 Park View, Whitley Bay

tel: 0191 2525250

www.nicholsonsbutchers.co.uk C Nicholson and Son Butcher

@NicholsonsofWB

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BY THE SEASIDE

PureKnead

Whitley Bays Award Winning, Fully Licensed Indian Restaurant & Takeaway

Nicholson’s Butchers

Indian Tapas Menu available on Thursdays & Sundays 5.30pm-11pm (advanced booking recommended).

North Tyneside Council - Best Curry Chef Award as well as the North East Region - Best Curry Chef Award.

Open 7 days a week from 5:30pm 11pm (inc. all Bank Holidays)

238 Park View, Whitley Bay, NE26 3QX Tel: 0191 297 1183 www.theahar.com

Haven of Self-Indulgence...

A Home-From-Home Experience!

Known for serving great quality traditional British food using the very best meat in every dish including British Pork and top quality Angus beef.

Delicious Sunday Lunches to eat in or takeaway!

All our delicious hand-made patisseries, gateaux and cakes are a wonderful taste sensation using the finest ingredients, all of which can be enjoyed in our CafĂŠ, or to Take-Away.

Full English and continental breakfasts, light lunches including sandwiches made to order, home-made soups, teas and coffees and the most amazing hot chocolate made with real Belgian chocolate with over 20 varieties to choose from.

Fully Licensed with a selection of wines and beers.

THE COTTAGE KITCHEN Whitley Bay 1-5 Countess Avenue, Whitley Bay, NE26 3PN Tel:- 07530 101 186 | Open: Tues-Sat 9am -3pm, Sun 10am - 3.30pm

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203 Park View, Whitley Bay, NE26 3RD Tel: 0191 251 7482 www.edenscafe.co.uk

BY THE SEASIDE members of the national Butchers Q Guild, is home to the best local produce and loads of expert advice.

The award-winning produce ranges from innovative sausages to pies and pasties.

140 Park View www.nicholsonsbutchers.co.uk PUREKNEAD Head a little further up the street to PureKnead and fill your last bag with artisan breads and cakes. The fresh bread, a white sourdough and focaccia in our case, is really good – as are the cakes – they barely made it home before they disappeared. There’s also

the option to get a custom cake design too.

152 Park View www.pure-knead.com AHAR With a lot of walking and bags full of treats and produce, we had to finish our trip with a sit down.

Ahar, home to an award-winning Bangladeshi and Indian menu, was a great choice. Popular with locals and buzzing when we popped in, you’ll find classic curries and an Indian tapas menu available Thursdays and Sundays.

238 park View www.theahar.com

NEWCASTLE FESTIVAL 16TH – 18TH JUNE 2017

AT D U R H A M C O U N T Y CRICKET CLUB - DURHAM

TICKETS ON SALE NOW

Park View Deil Bar

Use early booking discount code DCC25 to claim 25% OFF your tickets at

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Eden’s Café

This ticket covers entry, your FREE glass, guide and FREE sampling of products from selected gin brands, entertainment, live music and our street food o�ering.

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TheLast Word This month: John Calton, The Staith House You’re looking well John, but if you did happen to be on death row, what would be your last meal on earth? Marco Pierre White’s tagliatelle of oysters and truffles, of course!

Nice choice. So what have you got in your home fridge right now? We’ve got some lamb chops, a really nice bit of Somerset brie and some little bits of charcuterie. We keep it nice and simple as we tend to eat out on our days off as we spend 5-6 days a week in the restaurant.

Inside the minds and kitche ns - of leading ch efs and producers

What’s your food guilty pleasure? I love pizzas topped with anything hot and spicy. We eat pretty healthy at home so it’s my treat.

And the culinary gods’ advice you always follow? Cook with the seasons, don’t waste anything and keep it simple. I’ve heard them time and time again throughout my career.

And what do you eat for breakfast? Porridge with granola, banana and honey made by my wife Kimberley. Something different every day – eggs, smoothies, a bit of everything.

Your worst food disaster ever?

Black Thursday, as we now call it.

Just after we opened The Staith House, a Thursday night before Christmas the gas went off, the fryer broke and we ended up trying to do 60 covers from a tiny plancha.

Blimey, that’s healthy. What’s your ultimate ingredient, quinoa?

Nah, I’ve always loved truffles. I’ve used them in all sorts of ways.

Glad you go survived that to tell the tale. What’s your specialty?

Fish and shellfish is the obvious one with North Shields Fish Quay on our doorstep. We also do a lot of game, with some fantastic local produce.

And your must-have kitchen tool? A decent knife sharpener – ours is from Robert Welsh and it’s fantastic.

Favourite recipe? I get bored quite quickly so it changes all the time. I love working with fish and right now it would be our bouillabaisse with a pan-fried piece of gurnard – it’s an underrated fish, beautiful and meaty.

Your favourite cook book? Well, I’ve got about 1,000, so that’s really tough! I keep going back to Andrew Pern’s Black Pudding and Foie Gras, which is fantastic, having worked with him back in the day. And Michel Roux Jr’s Le Gavroche was the first recipe book I ever got so that’s a favourite too.

Who’s the most famous person you’ve cooked for? I don’t remember that many, but there were the judges from Masterchef The Professionals - Jay Rayner, Andy Hayler and Charles Campion.

What would you be doing if you weren’t a chef? I have no idea!

I started an electrical engineering course, but couldn’t get away it.

Maybe I’d be in wine or a food writer.

FR U ITS OF TH E SEA

If you only had £10 to spend on food, what would it be?

I’d stay in, buy some vegetables and chilies and do a pan of soup. The rest would go on some good bread and cheese for cheese on toast.

And your vote for greatest cook ever? Marco Pierre White and Gordon Ramsay.

John Calton is chef/owner of the award-winning gastro pub The Staith House in North Shields, listed in the Michelin Guide, Michelin Eating Out in Pubs Guide, and The Good Food Guide

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