Appetite magazine #46 - November 2017

ISSUE 46

www.appetitemag.co.uk

November 2017

TICKLE YOUR TASTEBUDS...

! s e p 4 4 fab reci

french fancy MICHEL ROUX JNR DROPS BY FOR COFFEE

inside Bonfire Night supper // Christmas gifts to make now // Harvest for the world

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Editor reflects upon the many advantages of her very own hotline to unpaid labour Top Gear had The Stig - a nameless chap in white who did the test drives. I have Mrs Higgs - a loyal friend, always on the end of the phone with advice, inspiration and, inevitably, her precious time when I need a recipe test driver on deadline.

In preparation for this magazine, she has lost days of her life slaving over liver and mushroom stroganoff (three variants before she was satisfied), mulled cider (four alternatives, but then she gets thirsty...) and - the reason for this column Yorkshire parkin.

When I asked her to test some parkin recipes, Mrs Higgs revealed she'd never actually had it. When I'd got up off the floor to which I'd dropped in horror, this set me thinking. I can't remember the last time I made parkin, yet my mother made it weekly. Mrs Higgs claimed she had never made or eaten it because (poor wretch) she is from the south of England, where they have no use for such pleasures (I know, weird). Clearly, this is no excuse because my mother's

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Be a fan!

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If you like a place, we want to know about it, so tell us.

Better still, take a picture and share it on social media, tagging @appetitemaguk.

And if you cook something you’re proud of (or something you’re not!) email us a photo or share it with us on social media and we might even put it in the magazine.

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

parkin was the best I've ever had, and she was from the Midlands. Mind, her Yorkshire pudding was also a work of genius, but I digress. Having been forced to accept that "being from the south" is no excuse when I am on deadline and I need a talented sous chef, Mrs H set about the task with the aid of Mr H, who is from Lancashire, where they like to think they know a bit about such matters.

Following much experimentation, he not only declared a winning recipe (my mother's, so it happens), he set to work photographing it for our benefit (see above left). And that, dear reader, is what you call a team effort. So, bravo for Mrs Higgs for her culinary skill, her husband for his work as chief taster and photographer, and my dear mama for her parkin recipe, which, should the fancy take you, you will find on page 44.

Jane Pikett, Editor Enjoy!

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

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

PLACE YOUR ORDER 4FoodieCLUB offers and prizes 5 DATE Fill your diary, folks 6 FEEDBACK Foodie news and views 14 DAVE COULSON Our chef's latest adventures 17 BUTCHER George Payne's favourite stew 20 IN THE GARDEN Down in the Kitchen Garden at Vallum 22 FISH Graham's smoked mackerel fishcakes 26 REVIEW Monday night treats at Wynyard Hall 28 FOODIE FEST Highlights from our Eat Drink Fest 30 THE GRAZER The apples of Anna's eyes 32 AUTUMNAL ART Recipes from Artisan, Newcastle 36 FRENCH FANCY In the kitchen with Michel Roux Jr 40 HOT STUFF Recipes for Bonfire Night 47 CHRISTMAS GIFTS Perfect presents for every foodie - and you can make most of them now!

52 HEALTHY APPETITE The power of kale 56 KITCHEN KIT Essential kit for every foodie 46 LAST WORD With Paul Johnson, chef/proprietor at The Ship Inn, Wylam

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CLUB

Broom House Farm

FOOD, FARMING & FUN

FARM SHOP We breed, rear and sell our own well hung pure Aberdeen Angus beef, lamb, mutton, Saddleback pork, ham, bacon and gluten free burgers & sausages . Come and look at our amazing meat display in the Farm Shop. Fantastic turkeys, poultry and everything you need for the perfect foodie Christmas.

CHRISTMAS ORDERS NOW BEING TAKEN! COFFEE SHOP – Delicious home made cakes, English breakfasts, tasty snacks, made with scrumptious ingredients from our butchery. Afternoon Tea. FOREST ADVENTURE – Open weekends & school holidays.

There’s acres of fun for all ages – A fantastic nature trail and forest playground.

LUNCH FOR £5 AT KOOCHIE CULTURE Koochie Culture, Jesmond is offering appetite readers the chance to try its fab salmon fishcakes with a side salad for £5 until Nov 30, 2017. Available Thursday-Friday.* Koochie Culture Clayton Road, Jesmond, NE2 4RP, tel 0191 281 0300 www.facebook.com/pg/koochieculturecreperie

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

TWO LUNCH OFFERS FROM THE COFFEE TREE ...at Christmas

Where will you dine this Christmas?

Find inspiration at www.northumberlandeats.co.uk

menus-local food-offers-events

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The Coffee Tree, Wylam has two great offers for appetite readers this month, both available until November 30, 2017. You can enjoy homemade soup of the day (£4.50) and a sandwich of your choice half price (£2.75 - normally £5.50), served with side salad, homemade coleslaw and crisps. Alternatively, enjoy a free child's meal with every adult meal from the lunch menu. Available MondayFriday, 9am-4pm.* The Coffee Tree, Main Road, Wylam NE41 8AQ, tel 01661 852 422

TOASTS OR CHUTNEY TO GO WITH CHEESE AT CARRUTHERS & KENT Carruthers & Kent is offering appetite readers a box of Fine Cheese Company Toasts or a jar of Yummy Things chutney with every cheese purchase over £15 until Nov 30, 2017.* Carruthers and Kent, Elmfield Road, Gosforth, NE3 4AY tel 0191 213 1818 www.carruthersandkent.com *On production of this magazine or a print-out of the offer from www.appetitemag.co.uk

IT'S A DATE!

IN THE KITCHEN

DATE: THROUGHOUT OCT-NOV Blackfriars’ fantastic calendar of events features something for cooks of all ages and tastes in the coming weeks. Half term sees the return of the Little Monks’ Cookery Club (Oct 24-25) plus there’s a new six-week Morning Cookery School running every Wednesday from Nov 1-Dec 6. One-off events coming up include a Seafood & Whisky Dinner (Fri Oct 27), Bread Making for Beginners (Sat Nov 4), Pizza & Prosecco Night (Thurs Nov 16) and Vegetarian Cookery (Sat Nov 18). See website for full listings and to book. www.blackfriarsrestaurant.co.uk

BEST OF FRANCE

DATE: NOV 16&17 Bouchon Bistrot is serving up an evening of great food and Beaujolais Nouveau this November. The threecourse menu includes Oeuf en Meurette with Toasted Brioche, Coq au Vin, Red Wine Poached Pear, and a carafe of Beaujolais Nouveau per couple. £25.95 per person. www.bouchonbistrot.co.uk

ON TAP

DATE: TIL OCT 22 The Victoria Comet, Newcastle hosts the first Nicholson’s National Beer Showcase this month, celebrating Britain’s best breweries with 28 new beers on offer. Special events are taking place throughout the six-week event – details available online. www.nicholsonspubs.co.uk/ beershowcase

CHRISTMAS PREP DATE: SAT NOV 25

It’s that time of year again, but fear not - the good folks at Blagdon Farm Shop are on-hand with their annual Christmas Food Fair & Tasting Day. Drop in 10am-5pm to sample turkeys, geese, chickens, beef and gammon from the Blagdon Estate and local farms, and place your orders for Christmas. www.theblagdonfarmshop.co.uk

Christmas Fayre Lunch Mon-Sat 12pm until 4pm 3 Courses £14.95 Christmas Fayre Dinner Mon-Sat 5pm until 10pm 1 Course £13.95 | 3 Courses £22.95 New Years Eve

James Bond 007 - Celebrate with a glass of fizz, Vodka or Martini on arrival followed by a 3 course dinner. Then see the New Year with a disco and dancing from 9pm. Firework display from 12.10am and a hot pulled pork or beef bap. £

39.95

Also home to La Taverna - Real Ale, Chicken and Tapas Bar. Open 7 days a week from 12 til late

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

1964

is a family run, fine dining restaurant in the heart of Low Fell

FRENCH FANCY DATE: NOV 16&17

Pop along to The Duke of Wellington Inn, Newton, near Corbridge, to enjoy fabulous French food served up alongside a first taste of this year's wonderful Beaujolais Nouveau.

Tickets available from the pub. www. thedukeofwellingtoninn. co.uk

GARDEN GREAT DATE: NOV-DEC

Bradley Gardens is promising a warming winter programme of events, serving up Late Night Shopping & Dinner (Nov 16), Tea with Santa (Dec 7) and a Christmas Supper Club (Dec 9). www.bradley-gardens.co.uk

TEA ON THE ORIENT EXPRESS DATE: NOV 3&5

Pop into Tyneside Bar Café for a special Orient Express-themed afternoon tea followed by a VIP screening in the Tyneside Cinema’s Classic Circle of the new film adaptation of Murder on the Orient Express. www.tynesidecinema.co.uk

We serve up quality, exquisite cuisine using fresh locally sourced produce cooked to the highest standards by our chefs.

Christmas Fayre Menu: 2 Courses £16.95 | 3 Courses £19.95 Christmas Eve Menu: 2 Courses £16.95 | 3 Courses £19.95 To Book Online: www.1964tdkr.co.uk By text: 07398 166 736 • By phone: 0191 487 4002 565A Durham Road · Low Fell · Gateshead · NE9 5EY Opening Hours MON & TUE CLOSED • WED Lunch 12 noon - 3pm | Dinner 6 pm - 9.30 pm THURS & FRI Lunch 12 pm - 3pm | Dinner 6pm - 9.30 pm • Bar open until 11pm SAT Lunch 12 noon - 3pm | Dinner 6pm - 9.30 pm | Bar open until 11pm • SUN Lunch 12 noon - 4pm

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FEEDBACK

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 Twitter, Facebook and Instagram appetitemaguk, Facebook /appetitemaguk

PARMO PDO CAMPAIGN

Il Piccolo, Corbridge Restaurant | Wine Bar Deli/Gelateria

download our app for loyalty rewards, events and offers

www.ilpiccolo.co.uk

01434 434554 | St Helen’s St, Corbridge NE45 5BE

Mayor Ben Houchen with Geoff Johns of Jeff the Chef Foods In a genius move, Tees Valley’s new mayor, Ben Houchen, has launched a campaign to secure Protected Designation of Origin (PDO) status for Teesside’s worldfamous parmo.

His crusade to gain the international stamp of authenticity for the dish of breadcrumbed chicken and cheese, which is known in polite company as a parmesan, was one of his

election pledges. “We need to officially protect the provenance of this local delicacy and make it abundantly clear that the genuine article is only from Teesside,” says the young campaigner, parmo in hand.

The parmo is said to have been invented in 1958 by chef Nicos Harris at his Middlesbrough restaurant. It has since been enjoyed by millions. Never had it?

Try the recipe below!

B IG

EAT!

ART DECO CINEMA CAFE PARMO PERFECT

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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SERVES 4 Ingredients For the béchamel sauce: 5 tbsp butter 4 tbsp all-purpose flour 1 litre milk 2 tsp salt ½ tsp freshly grated nutmeg For the chicken: 4 chicken fillets 1 egg 150g breadcrumbs 1.25 litres vegetable oil, for frying 110g cheddar cheese Method Flatten the chicken breasts. Beat egg in a shallow bowl. Season

breadcrumbs and pour on to a large plate. Coat chicken fillets with egg cover with the crumbs. Set aside.

Melt the butter in a saucepan over a low heat. Add flour and stir continuously until smooth to make a roux. Gradually add milk, whisking continuously until very smooth for 10 mins. Remove from heat, season with salt and nutmeg. Deep fry chicken fillets until golden. Drain on kitchen paper. Pour the béchamel sauce over the chicken, sprinkle over the cheese, place under a medium grill until cheese melts, serve with chips and, for the healthier minded, a green salad garnish.

FEEDBACK TOP DOGS Congrats to our columnist Dave Coulson (right) and the Peace & Loaf team on being named the North East Restaurant of the Year at the fourth annual Food Awards England 2017.

Dave, chef patron at Peace & Loaf in Jesmond, Newcastle, is a lovely chap who genuinely values his customers, which is fortunate as they had to vote for the restaurant to win the award. Dave said: “It’s an honour and we’re eternally grateful to each and every one of our lovely clients who took the time to vote for us; it really is appreciated.” Peace & Loaf, Jesmond Road, Jesmond, Newcastle NE2 1LA, tel 0191 281 5222, www.peaceandloaf.co.uk

VEGGIE SPECIAL Good news for plant lovers veggie boards have landed at our favourite enoteca, Carruthers and Kent. The Fromagerie and Charcuterie boards at C&K are deservedly renowned, and we’re looking forward to trying the new Vegetarian version. Carruthers & Kent, Elmfield Road, Gosforth NE3 4AY, tel 0191 213 1818 www.carruthersandkent.com

THE COOKSHOP HAS EVERYTHING YOU NEED TO PREPARE FOR THE FESTIVE SEASON...

SUNDAY CHAMPS Nice work on the part of The Black Bull Inn, Frosterley in Co Durham, which has made it into The Guardian’s 50 best Sunday lunches in the UK. The only entry from the North East, The Guardian praised the pub’s traditional lunch, warm décor and regular live music.

The Black Bull Inn, Frosterley DL13 2SL, tel 01388 527 784 www.blackbullfrosterley.com

From roasting tins, pudding bowls, cake boards, home baking to food preserving, jam making and storage and much more!

Stockists of: Stellar Cookware, Silverwood, Sophie Allport & Wrendale.

CORBRIDGE LATE NIGHT SHOPPING - MONDAY 4TH DEC CORBRIDGE COOKSHOP (J F Walton & Son) 15 Middle Street, Corbridge, Northumberland NE45 5AT Open: Mon-Sat 9am-5pm, Sun 12-4pm 01434 632582 | www.corbridgecookshop.co.uk

TOP TWEETs! Our pick of the best foodie tweets

Jane Pikett‫@( ‏‬janepikett): Great to see Nicola and Tom @MuckleBrewing at our festival @EatDrinkFestNCL @appetitemaguk

Alexis Forsyth (@Alexis_R_F): Photo shoot for @appetitemaguk featured these stunning dishes from @artisan_NE! #foodie

Hexhamshire Organics (@HexOrganics): My morning read. Thank you @appetitemaguk #OrganicSeptember #FeedYourHappy

Jane Pikett‫@( ‏‬janepikett): Loved lunch with @SEMComms @CamberCoffeeNCL Beetroot souvlaki wrap made me happy! #vegan #lunch #Newcastle

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STARTERS

All change

We can report a busy couple of weeks at The Botanist in Newcastle, with the introduction of a weekday lunch menu for the first time, the opening of a new mezzanine floor, and the launch of a revamped Sunday lunch. Midweek lunch is light and fast with homemade sandwiches and salads, while Sunday lunch has had a refresh with rotisserie roasted premium beef and rotisserie chicken.

The Botanist, Monument Mall, Newcastle, NE1 7AL, tel 0191 261 6307 www.thebotanist. uk.com

IN THE WARS

TAKE IT AWAY

Harissa Mediterranean Kitchen in Sandyford, Newcastle is delivering a healthier diet straight to your door with the launch of its first takeaway menu.

Its Middle Eastern and Mediterranean-inspired takeaway feasts are low in fat, sugar and salt and include tasty dips served with homemade flatbreads, spicy Lebanese Potato Batata Harra, Felafel and Marinated Chicken Kebabs, and Slow-Cooked Lamb, Butternut Squash and Chickpea Tagines.

Harissa Mediterranean Kitchen, Starbeck Avenue Sandyford, Newcastle, NE2 1RJ, tel 0191 261 5501 www.harissakitchen.co.uk

The excellent Experimental Diner pop-up is back October 29 and 30, starring chefs from Peace & Loaf in Newcastle, and Hinnies in Whitley Bay in the unique surroundings of the North East Land, Sea and Air Museum near Sunderland.

Sunday October 29 will see the return of Peace and Loaf’s Simon Whitehead and Hugo Embleton-Black (above) with a Dining In War-inspired menu.

Then Gareth Clarke, head chef at Hinnies in Whitley Bay, will be in the kitchen on Monday October 30 with a rustic Geordie-influenced menu. Both events include a tour of the museum and tickets are £80 per person including four-course dinner, welcome drink and wine. www.theexperimentaldiner. co.uk

EXCLUSIVE READER OFFER:

20% OFF

ANY GATEHOUSE EVENT *

WELCOME TO WOOLIES, WELLIES... AND FOODIES!

(Quote APPETITE when booking)

Come and try the flavours of the season at The Gatehouse, our new foodie haven at the Lord Crewe Arms.

LUNCH & DEMO 26th October 2017 @ 11.00am Sourdough with Chef During this demo you’ll get to feel, see, taste and smell a range of delicious but simple loaves. Includes tea, coffee, lunch—and bread! - £36.75 p.p.

SIP & SUPPER 4th November 2017 @ 7.30pm The Rhône in Autumn The rich wines of the Rhône Valley come into their own this season. We’ll introduce eight of the best to savour alongside some highly inventive cuisine - £42.50 p.p.

CHEF’S TABLE 25th November 2017 @ 6.30pm Faye Dodwell—MasterChef Semi-Finalist!

Hexham’s Faye Dodwell reached the MasterChef semi-finals, impressing the judges with her raspberry and chocolate tart. Feast on a 3 course supper with wines! - £55.00 p.p.

LUNCH & DEMO 1st December 2017 @ 11.00am Christmas Dinner Chef will show you how to create perfect sides, sauces, trimmings and turkey. You’ll leave with the confidence to cook the lot! Includes tea, coffee and a hearty lunch - £36.75 p.p.

Our event vouchers make cracking Christmas gifts! Purchase at: lordcrewearmsblanchland.co.uk Lord Crewe Arms • The Square • Blanchland • Northumberland • DH8 9SP • T: 01434 677 100 E: enquiries@lordcrewearmsblanchland.co.uk • W: lordcrewearmsblanchland.co.uk • t: Lord_Crewe_Arms • f: LordCreweArmsBlanchland

*20% off reader offer excludes New Year’s Eve. Valid until 13th February, 2018.

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You don’t need to travel far to have your cake and eat it

Visit our wonderful Coffee Shop and have a leisurely stroll around our Garden Nursery

Speciality tea & coffee, cakes to die for, fresh scones and a great selection of sandwiches and paninis. All made on the premises.

A family run coffee shop & garden nursery Stank Lane, Pity Me, Durham DH1 5GZ, Just off A167, Pity Me roundabout. Telephone: 0191 384 7122 OPENING HOURS: The Tea Barn 8:30am till 4:30pm everyday, stop serving at 4:00pm.

Garden Nursery 8:00am till 5:00pm everyday.

STARTERS

WE’RE INN SERIOUS BUSINESS

We’ve been breaking our dining al-desko habit with the new business lunch at Dobson & Parnell, Newcastle.

Ham Hock Terrine, Pickled Vegetables and Mustard Dressing; Pan-Fried Black Cod, Turnip Purée, Puffed Wild Rice, Chilli and Lime Dressing; and Poached Autumn Fruits are among the stars. Available October and November. Dobson and Parnell, Queen Street Newcastle, NE1 3UG tel 0191 221 0904, www. dobsonandparnell.co.uk

WHAT A FIND

The wonderful Lulu of the amazing streetfood concept Lulu Cooks Chinese – a favourite at places like The Boilershop Steamer in days past – has popped up with her own place in Heaton, Newcastle, serving up small and beautifully formed plates and cocktails.

Lost & Found, open for brunch and dinner WednesdaySaturday and for brunch all day on Sunday, is home to quirky 1920s-inspired décor, cocktails, craft beers and small plates from around the world, plus light and hearty brunch dishes.

Lost & Found, Heaton Road, Newcastle, NE6 5HP, tel 0191 209 2359, www.lostandfoundnewcastle.co.ukco.uk

STAR TURNS

It’s that time of year again, when the all-powerful folk at Michelin announce the stars of the culinary world.

James Close has retained his two stars at The Raby Hunt in Darlington, while Kenny Atkinson at House of Tides in Newcastle maintained his one star rating.

Michelin Bib Gourmands go to just 27 UK restaurants this year, including Terry Laybourne’s Broad Chare in Newcastle, Haveli in Ponteland, River Café on the Tyne, and The Staith House in North Shields.

Meanwhile, the new Waitrose UK Good Food Guide includes 36 of the North East’s best restaurants, including a place in the top 50 for The Raby Hunt.

The guide also names the following among its much sought-after Local Gems: Bistro Forty Six, Jesmond,

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The Good Pub Guide 2018 has named one of our favourite country pubs, The Lord Crewe Arms in Blanchland, its Inn of the Year.

Bringing together feedback from customers and scores from random inspections by its editors, The Good Pub Guide assesses hundreds of pubs around the country each year.

Lord Crewe general manager Tommy Mark says: "With such strong competition across the whole of the UK, to be singled out for this title is a tremendous coup. It's a fantastic accolade which follows hot on the heels of many others over the last couple of years."

The Lord Crewe Arms The Square, Blanchland DH8 9SP, tel 01434 677 100 www.lordcrewearms blanchland.co.uk

Newcastle; Caffè Vivo, Newcastle; Cal’s Own, Newcastle; Colman’s, South Shields; Latimer’s, Sunderland; The Roxburgh, Whitley Bay; Audela, Berwick; The Rat Inn, Anick; and The Ship Inn, Newton by the Sea. Tyneside Bar Café at Newcastle’s Tyneside Cinema is also included in The Waitrose Good Food Guide and CAMRA’s Good Beer Guide.

Clockwise from top left: The Roxburgh's Gary Dall, Tyneside Bar Café, The Staith House's Jimmy Laffan and John Calton, Caffe Vivo

STARTERS B IG COURGETTI WITH ROUGH BASIL PESTO EAT! & CHERRY TOMATOES Ingredients 50g pine nuts 2 cloves garlic 1 large bunch fresh basil 50g fresh grated parmesan cheese (or vegan equivalent) 150ml extra virgin olive oil juice of ¼ lemon (optional) salt and pepper 4 courgettes olive oil 16 cherry tomatoes handful fresh rocket grated parmesan and basil leaves to garnish Method For the pesto, very lightly toast the pine nuts under the grill for 2 mins. Add to a food processor with the rest of the ingredients,

blitz and season. For a rougher pesto, bash the ingredients together rather than using a food processor.

Trim and spiralize or julienne the courgettes, toss in a splash of olive oil and a pinch of salt and put in a colander to drain for 10 mins.

Place a large frying pan over a medium heat, add the courgetti and toss over the heat for 2-3 mins until softening. Remove and set aside to keep warm, heat a little olive oil in the pan, add the tomatoes and fry for 2 mins.

Add the courgetti, rocket and pesto, toss until heated through and serve in warm bowls with a little grated parmesan and basil leaves.

(Est 1978)

CHRISTMAS AT NORTH ACOMB

FREE RANGE TURKEYS, GEESE, DUCKS & CHICKENS, ABERDEEN ANGUS BEEF, HOME CURED GAMMON, PORK & LAMB AND A FULL RANGE OF GAME. Orders now taken for Christmas & New Year Don’t forget our scrumptious selection of mince pies, Christmas cakes and puddings plus lots more.

GIFT VOUCHERS & HAMPERS AVAILABLE

Stocksfield, Northumberland NE43 7UF • www.northacomb.co.uk Tel: 01661 843181 • Open Times: Closed Mon, Tues-Sat 9.30am 5pm, Sun 9.30am-1pm shop@northacomb.co.uk • AWARD WINNING FARM SHOP

There is nothing more exciting than Advent, the festival of waiting for Christmas.

Here at La Cookshop we have a large range of wooden Advent calendars and Advent candles. An amazing range of Christmas crackers, Christmas cards, calendars and lots of other gift ideas too.

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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STARTERS CHARITY PIE FIGHT Could the humble pie be the key to helping men live happier, healthier and longer lives?

Pioneering Newcastle-based social enterprise Food Nation thinks so – and it’s secured nearly £100,000 funding from the Movember Foundation to launch a pilot scheme to prove it.

The money is being invested in developing a Men’s Pie Club, bringing men together through a shared love of pies.

Men’s Pie Clubs will be launched later this autumn at venues across Tyneside. www.foodnation.org

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

HART OF THE CITY Take things easy this Autumn with our delicious range of top quality Ready Meals TASTE THE DIFFERENCE 27 Princes Road, Brunton Park, Gosforth NE3 5TT

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

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Great news for Newcastle foodies - work is about to begin on White Hart Yard – a new bar and restaurant development in the centre of the city.

Developed by the company behind Pleased to Meet You – winner of the Best Spirits Bar/Pub of the Year in the Great British Pub Awards 2017 – the 30,000sqft of Grade I-listed property between Grey Street and the Cloth Market will be transformed into a number of dining and bar areas inspired by the destination pop-up developments of Shoreditch and Dalston in London. www.craftedprojects.co.uk

Christmas at Blagdon

• Succulent free range turkeys and rare breed beef from our own farm • Great Taste Award winning dry cured gammon. Perfect for boxing day • Delicious party food freshly made in our farm shop kitchen • Trees and trimmings, chocolates and chipolatas, hampers and hams • Geese, ducks, guinea fowl and the biggest selection of game in the region • From our farm, freshly picked vegetables delivered straight from the field

All you need for a delicious Christmas

CHRISTMAS FAYRE SATURDAY 25ST NOVEMBER Come and discover how good Christmas can taste and meet our local suppliers.

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

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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

Coffee Shop • Buffets • Parties • Special Occasions

Delicious homemade food, cakes and daily specials made fresh to order - sit in or takeaway.

Serving breakfast, lunch and afternoon teas.

Open 7 days

Mon-Fri 8am-4.30pm | Sat & Sun 9am till 4pm T: 01661 823902 | M: 07715 841163 13A Bell Villas, Ponteland, Newcastle upon Tyne NE20 9BD

ENJOY A SPARKLING CHRISTMAS AT JESMOND DENE HOUSE Champagne Cocktails, blazing log fires, mince pies, delicious food and 40 gorgeous bedrooms for entertaining or pampering that someone special.

Jesmond Dene House Jesmond Dene Road Newcastle upon Tyne NE2 2EY T: 0191 2123000 E: info@jesmonddenehouse.co.uk www.jesmonddenehouse.co.uk

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NEW SEASON It's been a busy few weeks since my last column, with a holiday to Rhodes for the family, Thomas' first tantrums (which have been interesting!) and plenty of autumn flavours on the menu in the restaurant.

We've got some big, bold flavours with stonebass and halibut bang in season. Lamb is at its absolute best with a little more fat on it right now, and we've got amazing ducks coming up from Lancashire as well.

It's a great time for veg too with Ken Holland and Hamish producing everything from beautiful tomatoes and some very late edible flowers through to the first of the turnips, heritage carrots and some of the best beetroot of the year so far on our doorstep.

It's been such a busy few weeks it's hard to remember everything I've been up to. We had an amazing time in Rhodes as a family and I've got a nice tan for once. We've also been over to Amsterdam to see The Rolling Stones - one of the best

gigs I've ever been to and a big tick on my bucket list.

We're also making a few changes at home, where a new garage door makes getting out on the scooter a lot easier and I've been working out a plan for the new kitchen.

Working with Adam Riley at Riley's Fish Shack in Tynemouth was a fantastic experience which included getting up at 7am for the fish market then cooking for 29 people down on the beach. The seven courses of turbot went down really well and I'm looking forward to doing something with him again soon.

Last up this month, a couple of shout outs.

First to The Patricia and Nick just up the road for a top quality Sunday lunch. And another to the team at Peace & Loaf because we've just been named runner-up in The Observer Food Monthly's top Sunday lunches in the country and runner-up un the Best restaurant in the North category. Well done guys, keep it up!

AD184 WALTER DIX.indd 1

05/09/2017 15:42

Starters HEALTH KICK

Is your body a temple? Then we have good news in the shape of the new Aurora Kitchen, which has been launched by personal trainer Kyle Patterson in Newcastle. Kyle, who runs Aurora Fitness in the city, is serving up super-fresh breakfasts, wraps, salads, burritos and more to eat in or take away.

Aurora Kitchen, Heber Street, Newcastle, NE4 5TN tel 0191 435 8719, www.aurorakitchen.co.uk

From ÂŁ14.95pp

Lazy Sundays In the Claret jug

Traditional home cooked roast with live music

Call 01434 673 Served from 1-4350 pm Children's menus available to reserve your table Book your table on 01434 673 350

slaley hall | Hexham | Northumberland | NE47 0BX www.QHotels.co.uk/Slaleyhall

01434 673 350

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IN A SPIN

If cocktails and carbs are your thing, while the item above this is possibly not for you, the new Laundrette on Newcastle’s Westgate Road may well be. The new 90-seater bar/ restaurant is home to carb-filled favourites like Sticky Beef Brisket Burger, Pesto Chicken Pizza, and Truffle Mac 'n' Cheese. Cocktails include Rhubarb Gin Smash, Laundrette with Love, and the Bubble Bath Sharer. Hic! The Laundrette, Westgate Road, Newcastle, NE1 1TT tel 0191 261 2334, www.thelaundretteuk.com

'TIS THE SEASON

There really is no avoiding the fact that Christmas is coming, and to get into the mood we recommend Vallum's annual Christmas market, with mulled wine and food to enjoy as you browse stalls loaded with food, drink and gifts. Kids' crafts and Santa are on offer to keep younger members of the family entertained. Novewmber 18, 10am4pm. Vallum, East Wallhouses, Military Road, Newcastle NE18 0LL, tel 01434 672 323, www.vallumfarm.co.uk

Butcher

EITHER START YOUR DAY OR END YOUR EVENING @

Quiz night every Wednesday Bike night every Thursday Ford meet last Sunday of the month ADULT HALLOWEEN PARTY

Fancy dress & solo singer Free entry and food available till 8pm

CHRISTMAS MARKET

4th November - Doors open to public 10.30am-3pm Breakfast served from 9am

SPRING LAMB STEW Spring lamb is readily available, so here’s an allin-one dish ideal for a chilly autumn evening from George Payne courtesy of the national Butchers Q Guild, of which George is a founder member. www.georgepaynebutchers.co.uk SERVES 6 Ingredients 1kg lean boneless lamb shoulder, cubed 2 bay leaves 4 sprigs fresh thyme 1 onion, peeled and quartered 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 peas or petit pois 30ml freshly chopped flat-leaf parsley or chervil

Method Put 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 it. Discard the vegetables and herbs.

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

Trim and 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.

Season and garnish with the herbs and serve with crusty bread.

Opening Hours: Mon-Fri 11am-11.30pm | Sat 9am-11.30pm | Sun 9am-10.30pm

30 Pavillion Terrace, Burnhope, Durham, DH7 0BN t: 01207 528 999 e: garagebarandgrille.co.uk w: www.garagebarandgrille.co.uk

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

BUTCHER

Food served till 7pm every Sunday

Your local specialist cook and home store.

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

Find the perfect Christmas gift at Stanger’s Cookshop, your local specialist cookware supplier.

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.

appetitemag.co.uk

17

Starters

b crepes b cakes b sandwiches b Waffles b Archers speciality coffee and takeaway tubs b

Ice Cream Cakes For Any Occasion A range of exquisite hand made ice cream cakes all made from Simply Jersey Ice Cream

Mini Cake £7.00 | Small Heart £18.00 Small Cake £20.00 | Medium Heart £25.50 Medium Cake £27.50 | Large Cake £37.50 New Moor Farm, Walworth Gate, Darlington, DL2 2UD. 01325 300 336 (open 10am - 8pm) Unit 2-3 The Station, Richmond, North Yorks, DL10 4LD. (open 10am - 6pm) 28-29 Palace Hub, The Esplanade, Redcar, TS10 3AE. 01642 296 502 (open 10am - 8pm) Stores are open from 10am to 5pm Wed - Sunday starting November.

Ord er through the website

(o n e w e e k s n o t i ce r e q u i r ed )

www.a rchersjerseyi cecream. com

HAVE YOU HAD YOUR FIX TODAY?...

AWARD WINNING BLACKHILL STOTTIES & BAKED EGG CUSTARD Yes that’s right our stotties & baked egg custard have been given a

GOLD AWARD BY THE GUILD OF FINE FOOD ...Come down and try for yourself!

101 Durham Road, Blackhill, Consett DH8 8RR

T: 01207 501100

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

www.sweet-harts.com | email: enquiries@sweetharts.co.uk

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POT ROAST PHEASANT WITH FENLAND CELERY WHITE WINE AND FENNEL SEEDS Ingredients 50g butter 2 tbsp olive oil 2 pheasants 6 shallots, peeled and halved 4 large sticks Fenland celery, each cut into 3, plus a few leaves 3 fat cloves garlic, sliced 2 tsp fennel seeds, lightly crushed in a pestle & mortar 500ml white wine salt and freshly ground black pepper Method Preheat the oven to 160C/Gas 4. Over a medium heat, melt the butter with the olive oil in a flameproof casserole dish large enough to fit both pheasants.

When it is foaming, add one of the pheasants and fry until crisp and golden all over. Transfer to a plate and repeat with the other bird, also transferring to a plate.

Reduce the heat to a minimum, add the shallots and cook for around 10 mins until soft and translucent. Add the celery

(reserving the leaves), garlic and fennel seeds, stirring well to coat in the buttery juices. Season with a little salt and freshly ground black pepper.

Pour in the wine, return the pheasants to the pan and bring up to a simmer. Cover with a lid or tightly fitting piece of foil and transfer to the oven. Cook for 60-90 mins, until the meat from the birds is falling away from the bone.

Turn off the oven. Remove pheasants from the pot and pull off the legs and carve off the breast in one piece. Transfer to a serving platter, cover loosely with foil and return to the oven to keep warm.

Simmer the sauce on the hob until slightly thickened, whisking briskly to emulsify it together a little. Serve the pheasant with a little sauce poured over, and the rest in a jug alongside for adding as you eat. Serve with creamy mashed potato and buttered greens. (recipe: www.fenlandcelery.com)

For all your Autumn and Festive Season Foods.

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 • Hampers • Christmas Preserves and Condiments • Foodie Stocking Fillers • Christmas Ale Packs GIFT VOUCHERS AVAILABLE ONLINE & IN-STORE

We look forward to seeing you at Knitsley.

Christmas meat and pastry orders taken from November

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

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

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

Tel 0191 2131818

www.carruthersandkent.com appetitemag.co.uk

19

dig this VICKY’S GAR DE N

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

IN THE DARK T: 07964 864 181 | www.pure-knead.co.uk hello@pure-knead.co.uk 152 Park View | Whitley Bay | NE26 3QW purekneadwhitleybay purekneadwhitleybay

THE ONLY AUTHENTIC ITALIAN GELATO PRODUCER AND WHOLESALE SUPPLIER IN THE NORTH EAST

We make our gelato daily using fresh local milk, double cream and the finest italian flavourings with more than 30 flavours and different sorbets • Gluten Free • Free Delivery

You can visit us at our Ice Cream Parlour in Blyth: Ciccarelli’s Ice Cream, Links Road, Blyth, NE24 3PL Tel: 01670 797 428 www.ciccarelli.co.uk Contact of Factory: Ciccarelli Artisan Gelato, Unit 1 South Nelson Industrial Estate, Cramlington, Northumberland, NE23 1WF Tel 01670 590033 www.ciccarelligelato.co.uk

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Having just returned from a very relaxing, sea-tastic and majorly foodie holiday in Cornwall it has been quite tricky to get back into work mode.

After a wedding for 150 (the loveliest couple) and Sunday lunch for 100 the next day (in three hours) I literally feel like I am walking on my stumps. We’re just a small team, you know!

The hit of the menu in the restaurant on Sundays at the moment is the little cracker pictured above. It's a raw plate from the kitchen garden and would have been served with our whipped Vallum fettle cheese (like feta) but the fridge decided to freeze it all. It turned to glue, so we opted to whip some goat's cheese instead!

The only non-Vallum produce on this photo is the olive oil in the dressing and the lemon which we marinated the courgette in and dressed the leaves with - and of course the goat's cheese. The rest of the plate contains baby spinach, baby kale, courgette, cucumber,

tomato, basil, micro basil, basil flowers, carrot and nasturtium. The carrots are still growing well in the polytunnel and the chard (which didn't taste great raw, unlike the kale which was amazing) is going berserk and makes great greens for main courses. We can't wait for the sprouting broccoli to start. It looks splendid and abundant.

We have more pea shoots coming through thanks to Richard's frenzied planting before he had a holiday and will start experimenting with different cresses when he gets back. It's incredible how much flavour a little shoot can punch! I had forced sweetcorn shoots at the Fat Mermaid in Amble the other day and it completely transformed the side salad. A hidden flavour I couldn't put my finger on!

The whiplington is asleep on the sofa and so is Puss - these darker nights are making me feel lethargic and the new regime of spending more time in the office as the weddings firmly take over our lives is quite exhausting!

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

Delicious tasting locally caught fresh fish & seafood served straight from the boat to your plate CHRISTMAS MENU AVAILABLE FROM THE 1ST DECEMBER 2 Courses £16.95 - 3 Courses £22.50 (book before the end of November and receive a FREE bread board, coffee and mince pies)

Crowned ‘Coastal Fish Restaurant of the Year’ for the second year running

Best Fine Dining in Northumberland

Amble’s Old Boat House restaurant shortlisted for 2017 Seafood Restaurant of the Year

Offering fresh Southern Italian food and a Gluten Free menu 80 Queen Street, Amble, Northumberland NE65 0DD Tel: 01665 711 862 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 Chef Graham Sharp of Longsands Fish Kitchen, Tynemouth, works 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

A menu shaped by our surroundings, coloured by the seasons and enjoyed by everyone

FISH! Whether you are planning a wedding, family celebration, or simply looking for a smart restaurant with a relaxed atmosphere serving superb food with a well-stocked bar and an excellent selection of wines.

Restaurant open for dinner each night, serving refreshments and afternoon teas and Sunday lunch.

Seasonal events throughout the year including Christmas and New Year.

Why not give us a call?

Take advantage of our Appetite readers offer and receive a 10% discount on all food –quote APP01

Station Road, Rothbury, Northumberland NE65 7QH

01669 622900 stay@coquetvale.co.uk www.coquetvale.co.uk

Situated in the small fishing village of Craster.

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

“RELAX AND WARM UP WITH US”

WITH A DELICIOUS HOT CHOCOLATE, MARSHMALLOWS AND LASHINGS OF FRESH CREAM, OR OUR HOMEMADE SMOKED HADDOCK CHOWDER AND DOORSTOP BREAD.

• Breakfast • Northumbrian kippers • Light lunches • Cakes and scones • Gifts Dogs always welcome!

1 Church Street, Craster, Northumberland NE66 3TH Tel: 01665 571251 Open everyday 10am-5pm

shorelinecafecraster@gmail.com

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SMOKED MACKEREL FISHCAKE WITH CELERIAC REMOULADE SERVES 2 Ingredients For the mackerel fishcake: 400g mashed potato (4 large baking potatoes) 100g butter salt and pepper 500g smoked mackerel 2 shallots, peeled, finely diced 4 tbsp chives, chopped 4 tbsp flat leaf parsley, chopped 1 lemon, zested 100g flour 3 eggs, beaten 100g breadcrumb 500ml veg oil, for deep frying For the celeriac remoulade: 7 tbsp mayonnaise 2 tsp honey 3 tsp wholegrain mustard salt and pepper 1 celeriac 2 tbsp chives, chopped 2 tbsp parsley, chopped For the pickled gooseberries: 100g gooseberries 300ml cider vinegar 300ml water 250g caster sugar

Method To pickle the gooseberries: Add the cider vinegar, water and caster sugar to a pan. Bring the mixture to the boil, pour over the gooseberries and chill in fridge.

For the remoulade: In a large bowl mix the mayonnaise, honey and mustard, and season with salt and pepper. Peel and quarter the celeriac and coarsely grate into the mixture. Stir well and finish with the chives and parsley.

For the fishcake: Peel and halve the potatoes then boil or steam until tender. Once cooked, drain and mash together with butter, and salt and pepper. Allow to cool. Remove the skin from the mackerel and break the flesh into large chunks. Combine with the potato, shallot, chives, parsley and lemon zest, and mix thoroughly. Roll the fishcakes into balls, dip into flour then into the beaten eggs before coating in the breadcrumbs. Deep fry for 4 mins until golden brown. Serve with remoulade and gooseberries.

FESTIVE DINING AT THE BISCUIT FACTORY

ARTISAN RESTAURANT FESTIVE & NEW YEAR’S EVE MENUS FROM 28 NOV & THROUGHOUT DEC Dine out in style over the festive season with our exquisite prix fixe, à la carte and New Year’s Eve tasting menu brimming with seasonal flavours and locally sourced ingredients Highlights include Citrus Cured Salmon, Breast & Pithivier of Wild Duck, Red Wine Braised Beef Cheek, Potato & White Turnip Gratin and Chocolate & Hazelnut Pave Private dining is also available for parties of up to 22 guests From just £15.95pp

To book, visit www.artisannewcastle.com or call 0191 260 5411

THE FACTORY KITCHEN CAFE CHRISTMAS EVE SPARKLING BRUNCH 24 DEC, 11AM - 1PM Enjoy a special pre-Christmas Day treat and tuck into one of our hearty brunch dishes, served with a glass of Bucks Fizz for £10pp, or enjoy brunch and a bottomless Bucks Fizz for £15pp Brunch selection includes: Eggs Florentine, Eggs Royale, Brioche French Toast with streaky smoked bacon or Gingerbread French Toast with home churned festive ice cream

To book, visit www.thefactorykitchennewcastle.com or call 0191 261 1103

STARTERS In it to win it

Young chefs from across the region are set to gather for the NECTA North East Young Chef of the Year 2017 - the annual competiton which is renowned for discovering the talent of the future.

Entrants must be under 24 and create a two course menu including pheasant in the main course and apple in the dessert. They will be judged on October 26 at St James Park, Newcastle. www.nectachef.org

Fun of the Fayre

The ever-popular Brocksbushes Christmas Fayre is back Nov 9-12 with three marquees filled with gifts, food and wine. Entry and car parking is free and there’s a fairground for the little ones. There’s also a Christmas Tasting Weekend coming up Dec 8-9 with produce to sample and order.

Brocksbushes Farm Stocksfield, NE43 7UB tel 01434 633 100, www. brocksbushes.co.uk

POPPING UP

CHRISTMAS COVERED

Blagdon Farm Shop has everything covered for a tasty local Christmas, from the roast for the big day to the trimmings and pudding. The farm shop is filling up with produce from the Blagdon Estate including bronze and white turkeys, geese, ducks and guinea fowl. There’s also Blagdon beef, chicken and pork on the order book, plus lamb, venison and game birds from Northumberland. Turkey hampers are available alongside homemade stuffing, Christmas cakes and vegetables grown locally. Easy - details on the website and orders can be placed over the phone or in the shop. The Blagdon Farm Shop Unit 16-18, Milkhope Centre, Berwick Hill Road Seaton Burn, NE13 6DA, tel 01670 789 924 www.theblagdonfarmshop.co.uk

Winter warmer

Carruthers & Kent is hosting its annual Winter Wine Fair on Sunday Nov 26 at Wylam Brewery in Newcastle’s Exhibition Park. This year’s event offers the chance to taste some 100 wines from around the world from fizzes, sweeties and sherries to other Christmas-themed spirits and pick up your favourites ahead of the big day. Tickets £20 per person. Carruthers & Kent, Elmfield Road Gosforth, NE3 4AY, www. carruthersandkent.com

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HAVE A KEBAB...

WE LI KE !

For the first time, a kebab from Whitley Bay is gracing the pages of appetite. It may have been home to some questionble versions over the years, but the seaside town is at last the proud possessor the real thing with all the trimmings at Elder and Wolf on Whitley Road. Served in flatbreads fresh from the wood-fired oven, the kebab menu changes weekly. The spicy lamb one pictured above was served up with heaps of fresh leaves, pickled cabbage, the essential garlic and chilli sauces and non-essential but delicious edible flowers (there’s a first time for everything!).

We can report the wood-fired pizzas are top notch too. Just go...

Elder and Wolf, Whitley Road, Whitley Bay tel 07599 833 611, www.elderandwolf.com

Tom Reeves, winner of Young North West Chef of the Year 2017, is popping up at Peace & Loaf on November 14 to team up with chef patron Dave Coulson. Tom (below), originally from Hartlepool and now part of the team at Simon Rogan’s two Michelin star L’Enclume in Cartmel, Cumbria, met Dave at the age of 14 when the two worked at Hartlepool golf club. Now they’re teaming up to create an eight-course tasting menu for one night only - tickets £65 from the restaurant.

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

E R

V

w C no E as ok m nu 3 D Bo ist e – 2 hr M O V C yre 8 N Fa E D 2

S

Christmas shopping and festive cheer all in a Victorian walled garden Enjoy a Christmas inspired meal in the Glasshouse café, visit one of our many shops in the garden and be tempted by wreaths & winter planting in the nursery. Browse ladies accessories and visit the festively decorated interiors store and gift shop filled with traditional decorations and inspirational gifts.

L AT E N I G H T SHOPPING & DINNER

TEA WITH S A N TA

CHRISTMAS SUPPER CLUB

16 NOVEMBER

7 DECEMBER

9 DECEMBER

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

To book: Call the Glasshouse Cafe directly on 01661 852 176 ext.206 or email bookings@bradley-gardens.co.uk

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

The Blue Stone Tea Shop

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

A touch of Edwardian taste in Crook

We o�er barista made co�ee and tea, delicious homemade cakes, scones, sandwiches, breakfasts, lunches, ice-cream sundaes and our fabulous afternoon tea.

Visit our elegant and friendly tea shop just o� the market place in Crook and take advantage of our garden.

Child friendly / disabled access / dog friendly / part of the dementia friends network

Opening Times: Monday 10-4, Tuesday 9-4.30, Wednesday 9-3.00, Thursday, Friday 9-4.30, Saturday 9-4, Sunday closed 5-6 COMMERCIAL STREET, CROOK, COUNTY DURHAM DL15 9HP TELEPHONE: 01388 768754

McKennasatNorthernStage Also at Fell’s Kitchen , 568a Durham Road, Low Fell, Gateshead Tel: 0191 4914660

CREATE YOUR BESPOKE MEDIA PACKAGE WITH APPETITE MAGAZINE Reach

5,000+

Established

Available at

350

foodie outlets

2011

80,000

loyal followers on our digital channels

copies published ever year

FOR MORE INFORMATION CONTACT: Joanne O’neil - tel: 01661 844115 mob: 07950 334992 | email: joanne@offstonepublishing.co.uk @appetitemaguk

Subscribe to our newsletter for tasty o�ers and free recipes www.appetitemagazine.co.uk

26 appetitemag.co.uk

REVIEW

Dinner fit for a duke

Dean Bailey heads to Wynyard Hall for a Monday night treat

I

hate Asda on Mondays.

Actually, I think I hate Asda every day, it’s just Mondays are the worst of them all.

So despite traffic chaos caused by winds stronger than the day Dorothy left Kansas, I need minimal encouragement to venture out on the first school night of the week.

“We haven’t done anywhere fancy for ages,” declares our esteemed editor over Monday morning’s first vat of tar-black coffee. “Pick somewhere smart for once. And put on some decent clothes.”

With “fancy”, “smart” and the requirement for appropriate dress the only brief forthcoming, I look up the menu at Wynyard Hall – the 1820s mansion owned by the Marquesses of Londonderry before being bought and turned into a hotel by Sir John Hall – and book

a table before the boss has chance to change her mind.

And my, this is, for want of a better word, “fancy”, complete with six-columned portico towering over the front door and a gothic welcome provided by magnificent stone dogs.

For added atmosphere, the wind - encouraged by a distant hurricane called Ophelia - beats at the branches on the trees and whips the door closed behind us as we step into a stately octagonal entrance hall which seems to lead off in all directions, its marble columns, commanding paintings and noble chandelier all distracting from the task in hand.

The Duke of Wellington, after whom the dining room is named, stayed here, as did Edward VII and Queen Alexandra. The restaurant is dominated by a huge portrait of Wellington, and he looks down

on us as we ponder the exquisite gold detailing on the ceiling, the chandeliers, the towering paintings, and wonder why we don’t eat in such lavish surroundings every evening.

For the chefs, Wynyard provides not just a fine setting for the food, but a walled garden, restored by Sir John, which is home to many of the vegetables and herbs which star on the menu, providing a rich harvest yards from the kitchen door.

Cumbrian lamb served with peas, cabbage and bacon steals attention from the surroundings, the deep pink of its seared loin standing out among a tangle of greens and pea purée, while its slow-cooked shoulder packs a flavour punch.

Ribeye steak revels in its 30day dry aging and in its partner for the evening - a big-flavoured smoked garlic mash which receives

our immediate and lasting attention.

The bread is noteworthy - malty with a thick crunchy crust and served with olive oil and tart balsamic - while heritage beetroot fresh from Wynyard’s soil is a fine partner for smoked Scottish salmon. Home-grown peas, meanwhile, lend the Cumbrian ham and pea soup a marvellous hue and cherish the delicate pease pudding ravioli which floats atop it.

English strawberries with shortbread and vanilla mascarpone and lavender ice cream are a suitably elegant partner for the surroundings, while a sticky toffee pudding with butterscotch sauce and pain d-epice ice cream hints at a more rustic nature in the kitchen.

The grand setting doesn’t come with too grand a price tag. Three courses for two comes in at just under £80, and you get to imagine spending all your time here for free.

Wynyard Hall, Wynyard, Stockton-on-Tees, Billingham, TS22 5NF, tel 01740 644 811, www.wynyardhall.co.uk

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27

EAT DRINK FESTIVAL Vintage Style Cafe Offering Homemade Cakes, Sandwiches and Afternoon Tea

Gift Vouchers Available

White Swan Centre, Killingworth, North Tyneside NE12 6SS Tel: 07733 895579 Open Mon-Fri 10am - 3pm

Carefully selected products chosen for quality and flavour...

Bespoke Hampers, Christmas Gifts & Cheeseboards plus lots of Christmas goodies in store.

The Deli Around the Corner 61 Hotspur Street, Tynemouth, NE30 4EE Tel: 0191 259 0086 Open Tues-Fri 10-6 / Sat 9-5 www.thedeliaaroundthecorner.co.uk

FABULOUS HEATED CONSERVATORY Award winning coffee shop serving bespoke sandwiches, soup, daily specials, home cooked cakes and speciality scones.

Dogs welcome.

Why not enjoy one of our Cream Tea Hampers Tel: 01670 505483 | 52 Newgate Street, Morpeth NE61 1BE Open Mon-Sat 9.30am-4pm

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CHEERS! Were you there? The region’s first Eat Drink Fest was a treat. Here’s more…

The first Eat Drink Fest at Hoult’s Yard, Newcastle brought together some of the region’s best food and drink producers, welcomed by 1,800 hungry visitors who did their bit to vacuum up all that was on offer and go home very happy.

If you went and didn’t have the chickpea and potato curry from Mivesi, you missed a treat. If you did have one of the amazing wraps from Papa Ganoush, you enjoyed some of the best street food there is. The efforts of these fantastic producers were matched by street food from a host of brilliant vendors including the excellent Greedy Goose, La Petite Crêperie, Longhorns, Lost & Found, Northumberland Sausage Co, Northumbrian Bakehouse, Little Fishy, and the charming Adventures in Aude, all serving up fabulous food inside and outside The Clay Shed at Hoult’s Yard in the Ouseburn, Newcastle.

Brought to you by appetite, our sister magazine Cheers, and Festival Concepts, the two-day festival was created to celebrate all that’s good about North East food and drink. It began a few months ago, when a few of us got together to discuss a gin festival. And why not - it’s our favourite tipple, after all. We recruited premium distillers including Durham Gin, Whitley Bay Gin, the excellent Hepple Gin from Northumberland, and for the drivers, the fantastic Temperance Spirits Co, which creates (whisper it) an alcohol-free ‘G’&T, and knew we had a winning formula.

Then someone mentioned beer, and local brewers came on board, including the excellent Nicola and Tom Smith with their Muckle Beer, new kids on the block Rigg and Furrow, wheat-free specialist Autumn Brewing, and Sonnet 43. Then we recruited some of our favourite chefs to put on fascinating demos, including the brilliant Martin Charlton of The Boat House Food Group, the ever-entertaining Bob Arora from Sachins, and Anjana Doshi from Pan Asia.

Live music was brought to us by Sour Mash Trio, Kathryn Wales, Richard Sutton, and Eliza Lawson, creating a fantastic atmosphere and an event which exceeded all our expectations. So, thank you to all who came. See you next year!

Appetite Zone Adventures in Aude, The Greedy Goose, La Petite Crêperie, Little Fishy, Longhorns, Lost & Found, Mivesi, Northumberland Sausage Co, Northumbrian Bakehouse, Ouseburn Coffee Company, Papa Ganoush, WMH Farm Foods.

Chef keynote speakers Bob Arora, Sachins. Martin Charlton, Boathouse Food Group. Anjana Doshi, Pan Asia. Kitchen provided by NECTA.

HOMEMADE • HOT FOOD • SCONES • CAKES • SOUPS

Watling Coffee House

FRESH COFFEE • DAILY SPECIALS • MADE TO ORDER

FRESH COFFEE • DAILY SPECIALS • MADE TO ORDER

The

Serving Corbridge and its visitors since 1979 11 Watling Street Corbridge NE45 5AG Tel: 01434 634425 HOMEMADE • HOT FOOD • SCONES • CAKES • SOUPS

Amble Butchers, Autumn Brewing, Box Social Brewing, Champion Bottles and Taps, McColls Bewery, Muckle Brewing, Rigg & Furrow, Sonnet 43.

Alnwick Gin, Durham Gin, Eden Mill Gin, Hepple Gin, Lakes Distillery, Ludovici, Masons Gin, Newcastle Gin, Poetic License, Temperance Sprit Co, Whitley Bay Gin.

Gin and Cheers speakers Bands Sour Mash Trio, Kathryn Wales, Richard Sutton, Eliza Lawson.

Thank you All who came and enjoyed it with us, Hoult’s Yard for hosting our event, NECTA (North East Culinary and Trade Association), London Bar and Kitchen LBK, Fever-Tree.

Massey’s Traditional tea room

Spirit Zone

Andy Petherick, Alnwick Gin. Steve Brace, Poetic License.

Ross Holland, Box Social Brewing.

7 n eek pe w O sa y da

Cheers Zone

WINNER OF THE BES T INSTAGRAM POST Sophie Smith @sophieksm ith1 For more pictures and videos of the #eatdrinkfestnc l why not follow us on: @appetitemaguk @eatdrinkfestncl

eat DRINK FESTIVAL at

hoults yard

walker road, newcastle, ne6 2hl w w w . eat dr in k f est . co . u k

october 1 3 - 1 4 , 2 0 1 7

Subscribe to the appetite newsletter for tasty offers and to find out more about our future events at www.appetitemag.co.uk

Homemade Soup, Scones, Cakes & Afternoon Teas GLUTEN FREE OPTIONS 26 Middle Street, Corbridge, NE45 5AT Tel: 01434 633130 www.masseystearoom.co.uk

A Warm Welcome Awaits You At...

Main Road Wylam We provide the finest freshly ground coffee, speciality teas, breakfasts, light lunches, daily specials, soups & scones, delicious cakes & tray bakes, as well as our new addition of Wheelbirks Ice Cream, making every visit enjoyable.

Come along & treat yourselves.

“Coffee & friends make the perfect blend” Open - Mon-Sat 9am-4pm | Tel: 01661 852422 Follow us on facebook: thecoffeetreewylam

appetitemag.co.uk

29

THEGRAZER

eat cake!

This month, our columnist Anna Hedworth, aka The Grazer, offers up her take on apple and cinnamon cake

W

e have a ton of apples again this year at the allotment.

Part of one of our trees has collapsed due to the weight of the fruit and our trees sag across the path blocking people’s way.

Despite this bumper crop, I’m pretty sure everyone else at the allotment thinks we’re useless, and we haven’t been there as much as I’d like this year, but I still love it. Our allotment is ‘wild’ in style. I’m very tidy in the rest of my life, constantly picking things up, cleaning, reordering, stacking, straightening - I think you need to be like that to run an

efficient kitchen - but it’s nice to have a place in my life that is a bit messy but still beautiful.

I don’t care if you can’t get down some of the paths. It’s overgrown with apple boughs, flowers, vines, blackberries, honeysuckle, creeping nasturtiums, huge fennel plants that have gone to seed, but I think that’s the beauty of it. It’s not like it’s a big patch of nettles; but I’ll await my next warning email from the allotment committee.

I think I’ve been asked for my recipe for apple and cinnamon cake more than any other recently. Pretty much everyone who has ordered it at Cook House wants to know how to make it, so here it is – enjoy!

APPLE AND CINNAMON CAKE Ingredients 1 large cooking apple 150g butter 225g self-raising flour 225g caster sugar 1 tsp baking powder ¾ tsp cinnamon 2 eggs ¼ tsp almond essence Method Line a 23cm cake tin and preheat the oven to 160C/Gas 3. Peel a large cooking apple and cut it into thick slices. Melt butter in a pan on a gentle heat. Then add flour to a bowl followed by the caster sugar,

30 appetitemag.co.uk

baking powder and cinnamon.

Give all the dry stuff a good mix and make sure there are no clumps. Beat 2 eggs in another bowl and add the almond essence.

Add the eggs and the melted butter to the dry mix and quickly bring it together using a spatula to create a mix which is almost like a batter.

Add ¾ of the mix to the lined cake tin and spread it out. It might seem like there’s not much of the mixture to you, but don’t worry, that’s how it is meant to be. Then add a layer of apples to the top of the mix,

covering the whole lot. Add the remaining ¼ of the mix on top of the apples. Then pop it in the oven and bake for 50 mins.

Sprinkle the top with a tiny bit of sugar when it comes out and it will smell amazing, all being well. The batter-like mix means you almost get a buttery crust to the edges of the cake, with the middle staying warm and crumbly with soft layers of sweet apple. It is very good still warm from the oven with a dollop of cream, and will keep well for a couple of days in an airtight tin if you don’t eat it all at once.

Read more from The Grazer at thegrazerblogspot.com and eat her food at The Cookhouse, Ouse Street, Newcastle, NE1 2PF www.cookhouse.org

Christmas Fayre CORB RI DG E, NORTH U M B E RLAN D, N E43 7U B FREE ENTRY AND CAR PARKING

9TH, 10TH, 11TH & 12TH NOVEMBER 2017 10AM TILL 4.30PM EACH DAY TE L: 01434 633100 www.brocksbushes.co.uk • caroline@brocksbushes. co.uk

A great day out! Not to be missed!

Three huge marquees full of wonderful things for Christmas. Unusual gifts, food and wine.

There is even a fair ground ride to keep the children happy!

FARM SHOP: closes at 6pm TEA ROOM: closes at 5.30pm every day Don’t forget to order your Christmas Goodies...

- Fresh Turkeys, Ducks, Geese and Chickens - Fresh Cut Christmas Trees, Wreaths, Holly & Mistletoe - Homemade Mince Pies, Christmas Puddings etc

CHRISTMAS TASTING WEEKEND 8th & 9th DEC 2017 11am to 3pm

Make a day of it...

Visit our Tearoom for a Light Snack, Lunch or Afternoon Tea!

SEASON’S BEST

Theartof autumn Andrew Wilkinson of Artisan at The Biscuit Factory shares some of his finest autumnal recipes with us

A

ndrew Wilkinson and his talented team at artisan at The Biscuit Factory in Newcastle are relishing the opportunities the new season brings, sourcing ingredients from fields,

foragers and fishermen to create exquisite menus which befit the restaurant’s setting in the UK’s largest independent art, craft and design gallery.

Try these recipes created especially for us by Andrew to welcome the new season.

Artisan, The Biscuit Factory, Stoddart Street Shieldfield, Newcastle, NE2 1AN, tel 0191 260 5411 www.artisannewcastle.com

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SEASON’S BEST

Venison Scotch egg andautumn slaw SERVES 4 Ingredients For the Scotch egg: 400g venison mince 150g minced bacon 2 shallots 1 clove garlic 4 juniper berries knob of butter sprig thyme salt and pepper 4 eggs 100g flour 2 whisked eggs 100g panko breadcrumbs For the slaw: 100g celeriac 1large beetroot 1 parsnip 1 tbsp mayo 1 tsp wholegrain mustard 2 tsp chopped chives Method Put the venison and bacon in a bowl and set to one side.

Finely dice the shallots and garlic, crush the junipers with the back of a knife and sweat in a knob of butter with the thyme over a low heat for 5-10 mins until soft. Chill in the fridge and once chilled, add to the venison and bacon and season.

Mix together, weigh into 75g balls and refridgerate for 20 mins.

Bring a pan of water to the boil and place the whole eggs in. After 6 mins, take the pan off the hob and run the eggs under cold water for 10 mins until chilled. Peel, rinse and put to one side.

To assemble the Scotch eggs, lay 4 pieces of cling film on a bench and place a venison ball on each. Add another layer of cling film on top of each and use a pan to press the meat mixture into an even thickness. Remove the top layer of cling film, place an egg in the middle of each piece of meat mixture and press it around each egg.

Refrigerate overnight.

In three bowls, place the flour, beaten egg and breadcrumb. Roll each egg in flour and coat in egg before covering in breadcrumb. Then place back in the egg and crumbs again to ensure an even coating. Keep in the fridge until needed.

For the slaw, peel and wash the vegetables then use a Japanese mandolin to cut into fine matchsticks. Place in a bowl and lightly season.

Add the mayo, mustard, and chives and mix well.

Set a fryer to 175C and deep fry the eggs for 6 mins until crispy. Rest for 2-3 mins and serve warm alongside the slaw.

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33

SEASON’S BEST

Quince, damson and almond tart SERVES 4 Ingredients 2 large quinces 300g damsons 50g caster sugar 50ml water icing sugar and apricot jam to glaze For the poaching liquor: 2 star anise 375ml sweet dessert wine 1 litre water 125g honey juice 1½ lemons 1 vanilla pod For the pastry: 250g plain flour

100g diced butter 100g icing sugar 2 medium eggs For the frangipane: 350g unsalted butter at room temp 250g caster sugar 250g ground almonds 4 medium eggs at room temp 50g plain flour Method (prepare night before) Peel and cut the quinces into wedges. Bring the ingredients for the poaching liquor to the boil and poach quinces until soft. Allow to cool.

Stone the damsons and put in a pan with 50g caster sugar and 50ml water over a medium heat. Reduce to a compote.

Root vegetable gratin SERVES 4 Ingredients 4 Heritage potatoes 4 Jerusalem artichokes 2 white turnips salt and pepper For the cream: 300ml double cream 300ml whole milk sprig thyme 2 large garlic cloves salt and pepper

34 appetitemag.co.uk

Method Put the cream ingredients in a pan and bring to a boil. Remove from heat, cover and leave to infuse for 10 mins. Thinly peel and slice the veg and season. Strain the cream, discard the herbs and garlic, and layer the cream mixture and vegetables in casserole dishes. Cover in tin foil. Place the gratins in a roasting tin with a few centimetres of water and cook in an oven at 160C/Gas 3 for 40 mins. Remove foil, cook for a further 15 mins until golden. Rest and serve.

To make the pastry, sift the flour into a bowl, rub in the butter with your fingertips, add a pinch of salt and rub in the mixture until you have the texture of breadcrumbs. Add the icing sugar and make a well for the beaten eggs. Knead until the dough comes together, wrap in cling film and refrigerate overnight.

For the frangipane, put the butter and sugar in a bowl and beat with a wooden spoon until creamy.

Add the almonds and then the egg in stages. Sift in the flour and bring together. Set aside.

Roll the pastry out and line a 30cm tart case. Blind bake for 15 mins at 170C/Gas 4. Remove baking beans and bake for a further 10 mins.

Add the compote and then a layer of frangipane mix. Place the quince wedges on top with more of the compote. Bake for 45-50 mins at 160C/Gas 3.

Glaze with warm jam and icing sugar.

SEASON’S BEST

Redwinebraised beef cheeks with glazed onions, smoked bacon andwildmushroom SERVES 4 Ingredients 4 beef cheeks 500ml red wine 1 carrot 1 onion 2 sticks celery 3 cloves garlic 1 bay leaf 4 black peppercorns sprig thyme generous knob beef dripping or duck fat 1 tbsp tomato purée 500ml chicken stock 500ml beef stock For the garnish: 30g butter handful wild mushrooms 200g smoked bacon, chopped into pieces 12 button shallots, chopped selection of cavolo nero chopped parsley Method (prepare 2 days in advance) Two days in advance, remove the sinew and excess fat from the beef and place in a dish.

Pour over the red wine and leave to marinade for 24 hours.

Peel and dice the vegetables and place in a bowl with the peeled and chopped garlic, bay leaf, peppercorns and thyme.

Remove the beef cheeks from the marinade and pat dry with a paper towel. Keep the marinade to one side. Heat beef dripping or duck fat in a pan and add the beef cheeks.

Caramelise (brown) for 10-15 mins over a medium heat and then set the meat to one side.

Put the vegetables in the same pan and slowly caramelise. Add the tomato purée and cook for 10-15 mins. Deglaze with the red wine you used for the marinade and reduce by two thirds. Add the beef cheeks to the pan, add the bay leaf and thyme and cover with the beef and chicken stock. Bring to a simmer and cover with a lid. Place in a preheated oven at 95C/Gas ¼ and cook for 12 hours.

Take the meat out and allow to rest for 1-2 hours. Then strain the sauce and reduce to a nice consistency. Put 30g butter in a clean pan and once it foams, add shallots and smoked bacon. When the onions are soft, add the wild mushrooms and season. Finish with cavalo nero and chopped parsley. Warm the beef cheeks and sauce and then serve.

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35

MICHEL ROUX JR

Bon appetit Two Michelin-starred chef Michel Roux Jr talks fast food and offal with Jane Pikett

I

t’s probably not something a two Michelin-starred chef should be admitting, but Michel Roux Jr has been known to slip off the fine food wagon.

Ask the 57-year-old what he likes to eat and he says: “Good food – and occasionally a hot dog, but don’t tell anyone!”

Further questioning reveals his food lapses haven’t just stopped at hot dogs. Whisper it quietly, but he has eaten a McDonald’s and allowed KFC to pass his lips.

It says a lot about the man at the helm of London’s famous Le Gavroche restaurant, however, that he can remember when he ate both of these.

“Ooh, the last time I had a McDonalds was in either October 1989 or 1990. I can’t quite remember the year, but I know the month. I had been in the North, was driving back to London, it was late, and I was starving.

“I stopped at Watford Gap and there was a McDonald’s drive thru. It was a case of needs must.”

His brush with KFC goes back to 1975. “I was at Scouts,” the celebrated chef recalls. “The Scout leader said, ‘I’m going to treat you.

There’s this new restaurant that’s just opened. How would you all like fried chicken?’ I thought that sounded good.

“It’s interesting he used the term ‘restaurant’ for what was, I think, KFC’s first place in the UK, and says a lot about our relationship with food and dining out at that time.

Anyway, I didn’t much care for the fried chicken when it arrived.”

36 appetitemag.co.uk

It is no surprise Michel had such precocious food tastes at so young an age.

His father is the legendary French-born restaurateur and chef, Albert Roux, and his uncle the equally well-known culinary genius, Michel Roux Snr. It was 50 years ago that the Roux brothers founded Le Gavroche (in French, The Urchin), and helped start a new food culture in Britain.

In 1974 it became the first UK restaurant to win a coveted Michelin star, a second in 1977, and a third in 1982. Michel Jr took over in 1993 and Michelin awarded two stars. It has remained a two-star establishment ever since.

It hasn’t made Le Gavroche - the training ground for some of the world’s most talented and best-known chefs including Marco Pierre White, Gordon Ramsey, Bryn Williams and Monica Galetti among them – any less popular.

Training is an area Michel is passionate about, and why he is sitting in the unlikely surroundings of an American diner in Gateshead.

He has been tempted North to launch The Vault, a £2m training facility for young people with autism and learning difficulties where they can gain real on the job experience in a hotel and restaurant, with a view to equipping them to work in the hospitality sector.

Michel is renowned for encouraging people to work in the industry, and very publicly mentored youngsters on TV in The Chef’s Protégé and Kitchen Impossible, where he helped a group of youths with learning difficulties find jobs.

MICHEL ROUX JR

FR E NC H FANCY

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37

MICHEL ROUX JR The Vault is run by the St Camillus Care Group. Working in partnership with a number of colleges around the region, it is offering real and valuable experience of every aspect of the hospitality trade.

Michel says more places like it are needed. “It’s not about looking at people’s disabilities, it’s about focusing on their abilities and giving them options,” he says.

The American-style diner is a long way from Le Gavroche and the classic French dishes it has always specialised in – even if the food is now lighter and the portions smaller than in Albert and Michel Snr’s days, reflecting changing tastes.

But it is to the culinary past that Michel Jr is next turning his attention with the publication of his new book, Les Abats, which translates simply as ‘offal’.

Many of the greatest French dishes contain offal, and Michel is on a mission to take the fear out of eating it.

He accepts it is likely to be a niche book, but says: “I love offal.

If it’s cooked badly, then it’s like anything, it will be terrible. But done well, it is delicious. If we put kidneys on the menu at Le Gavroche, they fly out the door. But offal is more than just kidneys.”

Michel can’t understand why the British view eating offal with such distaste.

It may be due to older people’s childhood memories of being forcefed boiled tripe, with its pungent smell and chewy, slimy texture.

But Michel hopes Les Abats will show that offal can be turned into enticing, delicious and relatively cheap meals.

The book contains both Roux family recipes, such as the simple sweetbreads his mother fed him as a child, and more adventurous dishes served at Le Gavroche.

As he says, if we are prepared to take the life of an animal, then the least we can do is ensure we eat all of it - not just the choice cuts.

Les Abats is published

by Seven Dials at £25

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Boiled egg with smoked salmon, asparagus tips and caviar From the Le Gavroche Cookbook, Weidenfeld & Nicolson SERVES 6 Ingredients 30 small asparagus tips 4 slices smoked salmon 2 tbsp double cream 2 tbsp horseradish relish 4 eggs 120g sevruga caviar olive oil 12 round brioche bread toasts (1cm thick, 3-5cm wide)

Method Peel the asparagus and trim to 4cm lengths. Cook in boiling salted water until just tender (5-7 mins), then immediately refresh in ice-cold water and drain. Cut the smoked salmon into 18 rounds, using a cutter the same diameter as the brioche.

Whip the cream and add the horseradish relish.

Cook the eggs in boiling water for 3½ mins, hold under cold running water for 10 seconds and then peel while still hot.

Put the eggs into a warm dish and break them up with a fork (the yolks should be runny and the whites solid).

Season with a little pepper and gently fold in the caviar.

Reheat the asparagus in boiled salted water, drain and roll in a little olive oil to make them glossy.

To assemble, put a small dollop of horseradish cream in the centre of each plate, then a smoked salmon round, more horseradish and then the lightly toasted brioche slice. Repeat the layers to finish with two brioches and three smoked salmon rounds on each plate. Arrange the asparagus on top and spoon the egg and caviar mixture around.

MICHEL ROUX JR

Chicken Liver gratin From Les Abats by Michel Roux Jr, Seven Dials This makes a perfect starter for a special meal and you can prepare it in advance, then keep it in the fridge, all ready to finish off just before you’re ready to serve. It’s important to use fresh (not frozen) livers for the best texture.

SERVES 4 Ingredients 400g fresh chicken livers 1tbsp vegetable oil 2 shallots, chopped 2 tbsp chopped flat leaf parsley 1 tbsp butter 220ml double cream 160g cooked basmati rice (about 65g raw) grated zest of 1 lemon 3 tbsp grated Gruyère cheese 2 egg yolks 3tbsp grated Parmesan cheese Salt and freshly ground black pepper Method Trim the livers of any sinew and green bits. Season them with salt and pepper. Heat the oil in a frying pan.

Add the livers and sear them over a high heat, then add the chopped shallots, parsley and butter. Cook briefly, then remove the pan from the heat while the livers are still slightly under cooked and moist. Divide the contents of the pan between four individual gratin dishes or tip everything into one big dish.

Preheat the oven to 220C/Gas 7 and heat up your grill.

Pour the cream into a small saucepan and bring it to the boil. Add the rice and the lemon zest and simmer for 4–5 mins, then season. Take the saucepan off the heat and mix in the Gruyère and egg yolks. Pour the cream mixture on to the livers and sprinkle over the Parmesan. Put the gratin in the hot oven for 5 mins, then finish it under a grill until beautifully golden on top. Serve at once.

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39

HOT STUFF N TREASLOOT &P

Remember, remember.. …the 5th of November is on its way. Jane Pikett serves up a heart warming Bonfire Night supper For me, winter begins on Bonfire Night – the first evening when the sky is truly black and the smell of bonfire and fireworks welcomes in the comforting days of winter.

There are few more evocative nights than this, and gathering friends around the fire for a Bonfire Night supper surely makes for the cosiest of nights.

Enjoy these warming dishes and comforting sweets and welcome in winter. There’s a long way to go until next spring, so you may as well begin with a night of friendship and good cheer.

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QUICK French onion soup SERVES 4 Ingredients 80g butter 800g onions, peeled and sliced 3 cloves garlic, peeled and crushed 2 tbsp plain flour 1.2 litres good beef stock salt and fresh ground black pepper 4 slices French bread, toasted 100g Gruyere, grated Method Melt the butter in a pan over a medium heat and when foaming add the onions. Fry gently until soft and golden. Add garlic, flour, combine and cook for a few mins. Set aside off the heat for 2 mins to take the heat out.

Now add the stock and bring to the boil, stirring. Season and reduce the heat, cover and simmer for 20 mins. When ready to serve, toast 4 slices of baguette on one side under the grill, top the untoasted side with grated Gruyere and place back under the grill until cheese melts. Adjust seasoning in the soup, pour into bowls and top with cheesy toast.

HOT STUFF

Bonfire baked sweet potatoes

Pulled pork SERVES 4-6 Ingredients 1.25kg boneless pork shoulder generous knob butter 1 onion, finely sliced 1 medium carrot, chopped 3 stalks celery, roughly chopped 4 cloves garlic, smashed 100ml chicken or vegetable stock 150ml cider 2 tbsp liquid smoke salt and fresh ground black pepper bread rolls and coleslaw to serve Method Heat oven to 170C/Gas 3.

Trim off any large pieces of fat from the pork and cut into large fist-sized pieces. Rub the pork with salt and pepper.

Warm butter in a frying pan and sear meat on all sides (5 mins). Place in an oven dish with vegetables and pour over liquid smoke, stock and cider.

Cover and place in the middle of the oven for 2-4 hours.

Transfer to a large bowl and shred using two forks. Strain the liquid and vegetables out and set aside. Moisten the pork with a little of the liquid if you need to when you serve in bread rolls with coleslaw.

SERVES 4 Ingredients 4 medium sweet potatoes olive oil & salt

Portobello mushroom sandwich SERVES 4 Ingredients 4 portobello mushrooms 3 garlic cloves, peeled, minced 2 tbsp olive oil ½ onion, peeled, finely chopped 50g breadcrumbs 1 tbsp fresh parsley 225g plain cream cheese 1 tbsp lemon juice salt and pepper 1 ciabatta, quartered and sliced in half lengthways Method Preheat oven to 200C/Gas 6.

Clean mushrooms, remove stalks and cut stalks very finely.

Heat the oil in a frying pan over a medium heat, add the garlic,

mushroom stalks and onion and cook gently until softened. Set aside to cool. When cool, add half the breadcrumbs, parsley, cream cheese and lemon juice.

Mix to a paste.

Brush mushrooms with olive oil on both sides, then place fins side up on a baking tray. Spread over the paste, sprinkle with remaining breadcrumbs, place in oven and bake for 15 mins.

While baking, brush the ciabatta on top and under sides with a little olive oil, sprinkle with salt and toast under a medium grill until golden. Turn over and brush flesh sides of bread with olive oil and salt, place a mushroom in each to make sandwiches.

Method Clean and thoroughly dry potatoes. Rub in olive oil and salt, wrap in tin foil and place in the bottom of the bonfire.

Leave for 45-55 mins.

Remove and serve with sour cream, feta cheese or chorizo.

Liver & mushroom stroganoff SERVES 4 Ingredients 500g lamb’s liver 50g flour salt and fresh ground pepper 50g butter 1 onion, peeled and chopped 2 rashers streaky bacon, chopped 150g mushrooms, sliced 175ml chicken stock 170ml tub soured cream chopped chives Method Cut liver into bite-sized strips and toss in flour seasoned with a little salt and pepper.

Heat butter over a medium heat and sear liver until lightly browned (5 mins) and set aside. Add onion, bacon and mushrooms to the same pan and add any remaining flour. Cook 2 mins. Add stock gradually, bring to the boil, stirring, season, return liver to the pan, cook 5 mins. Remove from the heat and stir in the cream then return to hob and heat very gently. Garnish with chopped chives.

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41

HOT STUFF

Baked camembert SERVES 4 Ingredients 1 camembert 7 cloves garlic, peeled 2 sprigs fresh rosemary fresh ground sea salt and black pepper olive oil or honey to drizzle Method Preheat oven to 180C/Gas 4.

If the cheese is in a wooden box, remove paper wrapping and replace in box. If not, unwrap and place in a terracotta pot. Score a cross in the rind, insert garlic and rosemary sprigs, season with fresh ground sea salt and black pepper and drizzle with olive oil or honey. Bake for 15-20 mins and serve with toasted baguette or ciabatta.

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Treacle toffee Atholl brose SERVES 4 Ingredients 4 tbsp medium porridge oats (or 3 tbsp oats + 1 tbsp ground almonds) 4 tbsp whisky 1 tbsp lemon juice 2 tbsp honey 150ml double cream Method A staple of the Scottish Highlands, this pudding proves that the amount of effort expended into a dessert can be in inverse proportion to the enjoyment in return. It’s stupidly easy, yet so satisfying on a dark autumnal or winter night. Don’t take the quantities too seriously - this is meant to be adjusted to your taste First, spread the porridge oats (or combined oats/ground almonds) on a baking tray and put under the grill on a low heat to toast gently. Keep an eye on it, remove the minute it is gently browned. Set aside to cool.

Combine the whisky, lemon juice and honey in a bowl, then add the cream and whisk into soft peaks. Fold in the toasted oats, turn into cups or glasses and chill. Serve garnished with a stick of cinnamon, a twist of lemon zest, or homemade thin shortbread rounds.

Makes 500g toffee Ingredients 450g dark brown sugar 120ml water ¼ tsp cream of tartar 115g black treacle 115g golden syrup Method Line and generously grease an 18cm square tin. In a heavy based pan over a low heat, dissolve the sugar in the water (do not stir). When fully dissolved, add the remaining ingredients, turn up the heat and bring to the boil (again, do not stir) to 140C (use a sugar thermometer). This will take 20-35 mins.

As soon as it reaches temperature, pour the toffee into the prepared tin and leave to cool. Once cold remove from tin and break with a toffee hammer.

HOT STUFF

Yorkshire parkin SERVES 6 Ingredients 175g butter 175g muscovado sugar 100g black treacle 75g golden syrup 175g oats 175g plain flour 5g bicarbonate of soda 10g ground ginger 5g mixed spice 2 eggs 100ml milk

Toffee apples Ingredients 4 lollipop sticks 4 red apples, washed 110ml water 225g demerara sugar 25g butter ½tsp vinegar 2 tbsp golden syrup 1tsp red food colouring Method Combine the water and the sugar in a saucepan and heat over a medium heat until the sugar dissolves. Add the butter, vinegar, syrup and food colouring. Increase heat and bring to the boil at 140C (use a sugar thermometer). Stick lollipop sticks into apples, dip in the syrup, place on a lightly oiled baking tray to set.

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Hot mulled cider SERVES 8 Ingredients 2 litres apple cider 2 cinnamon sticks 1 tsp allspice berries 4 whole cloves 4 star anise 1 orange, thinly sliced zest of ½ lemon in thin strips 50g dark brown sugar

Method Heat all ingredients in a large pan over a low heat.

Serve in glass mugs.

Method Line an 18cm square cake tin and preheat oven to 140C/Gas 1. Put butter, sugar, treacle and syrup in a pan and heat gently until melted. Leave to cool a little.

Combine the dry ingredients in a mixing bowl and add the syrup mixture. Beat the eggs and milk then add to the mixture and combine to make a batter. Pour carefully into the lined tin and bake for 60-75 mins. Leave to cool in the tin. When completely cool, wrap in greaseproof paper and then foil and store in a tin for a week or two to mature.

Serve as it is, or for a party, top it with a litle icing sugar and glacé ginger.

AWARD WINNING FARM SHOP & TEA ROOM

BUTCHERY: Christmas Meat Hampers starting from £35.00 (orders being taken) Mix & Match Meat Trays x 3 packs for only £10

ORDER YOUR FREE RANGE TURKEY FARM SHOP: Offering a selection of fresh local produce, cheese, jams, chutneys & breads. A good range of craft beers and Artisan Gin and Savoury Hamper Sets.

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

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

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45

The

Duke of Wellington Inn

Newton, Northumberland, NE43 7UL Tel: 01661 844446 www.dukeofwellingtoninn.co.uk FABULOUS FOOD & LUXURIOUS ACCOMMODATION...

BREAKFAST served daily 8am-10am. Teas, coffees & cakes 8am-12 noon.

FOOD SERVED Mon-Sat 12-9pm, SUNDAY LUNCH served 12-5pm.

AWARD WINNING 5* ACCOMMODATION

CHRISTMAS FAYRE MENU: 2 Courses £16.95 | 3 Courses £19.95 Available from 1st Dec, Mon-Sat 12 noon - 9pm

NEW YEARS EVE : 4 Course to include fizz & canapes from 6.30pm and celebration till 2am £64.95

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

46 appetitemag.co.uk

CHRISTMAS COUNTDOWN

CHRISTMAS PRESENT Jane Pikett recommends you save yourself the hassle of Christmas, and pre-make these gifts now.

They’ll be perfect when gift-giving time arrives

N

o doubt, Christmas was never meant to be the frenzied assault on John Lewis it has now become – and it certainly was never meant to result in the taking of a second mortgage.

Without wishing to come over all holier-than-thou, I’m up for a simpler festive season this year, and I recommend the giving of a jar of

homemade jam or infused peaches above a Hermès scarf any day.

Make these gifts now and they’ll be at their best come Christmas.

You may have to invest in some jars to put them in, though they taste the same served from the best Kilner as they do from an old Robinson’s jam jar, even better when you take the time to add a red ribbon and a bit of sparkly stuff. It’s the thought – and the effort in the kitchen – that counts, not what it cost.

CRANBERRY NUT CHOCOLATE Ingredients 85g chopped almonds + smalll handful whole almonds 85g chopped hazelnuts + small handful chopped hazelnuts 85g dried cranberries, chopped + small handful dried cranberries 85g desiccated coconut 500g dark chocolate, chopped Method Spread chopped nuts on a baking tray and toast under a grill for 5 mins. Set aside. Line a baking tin with parchment. Melt chocolate in a bowl over a pan over simmering water (don’t let the touch the bottom of the bowl). Mix chopped nuts, cranberries and coconut into the chocolate and pour into the baking tin. Top with whole nuts and cranberries. Leave to set, break up and put into bags tied with ribbon.

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CHRISTMAS COUNTDOWN

PINEAPPLE RUM

HAZELNUT TRUFFLES Ingredients 75g chopped hazelnuts 350g dark chocolate, finely chppped 300ml double cream pinch salt Method Spread nuts on a baking sheet and toast under a low grill for 5-10 mins until golden. Set aside to cool. Place half the chocolate in a saucepan over a low heat and melt, stirring constantly. Remove from heat and whisk in cream and salt. Stir in half the nuts. Let cool, stirring occasionally, until thick enough to scoop with a spoon.

Line a baking sheet with waxed paper. Scoop 1 tbsp cooled mixture and roll between palms to form a ball. Place on sheet. Repeat with remaining chocolate mixture.

Refrigerate. Place half of remaining chocolate in a saucepan and stir constantly until melted. Remove from heat and add remaining chocolate. Stir until smooth. Set a chocolate ball on a fork and dip into melted chocolate. Let excess chocolate drip into bowl. Return ball to baking sheet. Repeat.

Sprinkle balls with remaining hazelnuts. Stand at room temperature or refrigerate until set.

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Ingredients I pineapple 75cl bottle gold Barbados rum

BERRY CORDIAL Ingredients 500g blackcurrants 500ml vodka 500g granulated sugar Method Wash the berries and dry completely. Pour the sugar into large jars or bottles and fill the remaining space with berries. Fill up with vodka to cover the berries.

Seal and set aside for 2 months, shaking every week. Strain through a fine metal sieve then through a coffee filter. Pour into pretty bottles for use as a cordial.

Method Peel, core and cut the pineapple into chunks and place in a large container. Pour in rum, covering the pineapple. Store in a cool, dark place, stirring and tasting once a day for about 2 weeks. Strain through a fine sieve and then a coffee filter to remove fruit, decant into small bottles and present to your delighted friends.

LIMONCELLO Ingredients zest of 10 lemons 1 litre vodka 675g white sugar 1 litre water Method Put the lemon zest into a large bottle or jar, pour over vodka, cover and leave in a cool dark place for 1 week. Then put sugar and water in a medium saucepan and bring to the boil (don’t stir) and boil for 15 mins. Add the lemon vodka mix, strain into bottles and seal with corks. Leave for 2 weeks at room temp. Pour through funnels into pretty bottles and gift to friends.

CHRISTMAS COUNTDOWN

MANHATTAN CHERRIES Ingredients whole sweet red cherries bourbon Method Fill clean small jars with cherries (retain some stalks if you can, and don’t pit them) and pour in enough bourbon to cover. Cover with a lid and store in the fridge for at least 2 weeks. Use in Manhattans as you would maraschino cherries.

Fruits

PEACHES IN COINTREAU Ingredients 450g fresh peaches 225g sugar 300ml water 150ml (approx.) Cointreau Method To skin the peaches, plunge them in boiling water for 2 mins, remove and gently rub off the skin. Halve and remove stones. Dissolve half the sugar in water, add peaches and simmer 5 mins. Remove peaches from the syrup and place in sterilised jars (Kilner jars are best). Put the syrup back on the hob, add the remaining sugar and simmer gently until sugar is dissolved. Bring to 110C (use a thermometer), set aside to cool.

Pour the syrup into a measuring jug and add the same amount of Cointreau. Pour over the peaches, put on lids and store for 2 months.

CRANBERRY AND ORANGE MARMALADE Ingredients 1.5 kg oranges 350ml water 350g sugar 350g fresh cranberries Method Remove the zest from the oranges, slice into thin strips, and set aside.

Peel the oranges and cut into sections. Put in a saucepan with the zest, the water, 120g of the sugar and bring to the boil. Reduce heat and simmer for 15 mins, stirring occasionally. Add remaining sugar and cranberries and simmer for about 90 mins or until thick, stirring occasionally. Remove from heat and cool. Pour into sterilised jars.

VANILLA SUGAR Ingredients 450g white sugar 1 whole vanilla pod Method Pour the sugar into an airtight container, slice the vanilla pod lengthwise and use a knife to scrape out the black seeds. Stir into the sugar and bury the pod in the sugar. Cover and let stand for at least 1 week. When Christmas comes, present to your friends in pretty little jars tied with ribbons.

VANILLA EXTRACT Ingredients 10 vanilla pods, split lengthwise 1 litre bottle vodka Method This is so easy – just bung the pods into the vodka bottle and replace the cap. Store in a cool, dark place for anything between 3 weeks and 6 months, giving it a gentle shake every week. Decant into sterilised smaller bottles and present to your grateful friends at Christmas.

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CHRISTMAS COUNTDOWN

HERB-INFUSED OILS Ingredients olive oil and one or more of: thyme rosemary sage oregano

INFUSED VINEGARS Ingredients distilled white vinegar and one or more of: sprigs fresh rosemary sprigs fresh thyme fennel fronds orange zest strips star anise chili peppers

Now put each flavouring in separate bottles or lidded jugs with enough room to fit all the liquid you need for however many bottles you are doing for each flavour.

Warm the vinegar in a saucepan until it reaches a simmer (not a boil). Remove from heat, let it cool slightly, and pour the appropriate amount of warm liquid over each flavouring. Cover and refrigerate for Method 2-3 weeks.

Invest in or save some attractive Now sterilise the bottles you are bottles with tight lids (cork is best to present the vinegar in, strain as metal lids can rust).

The amount of vinegar and flavours each vinegar through a fine sieve and a coffee filter and pour the you need depends on how many bottles you are filling, but as a rule result through a funnel into the bottles. Decorate each with its of thumb, for a 75cl bottle, you want 3-4 large sprigs of rosemary, flavouring – so for the rosemary vinegar add a sprig or two of 4-6 strips of orange zest, 2-4 rosemary, add a chilli to the chilli chilli peppers, 3 star anise, 8-10 fennel fronds, and so on according vinegar, star anise to its vinegar, and so on. Present to your friends. to taste.

Make festive treats and gifts 50 appetitemag.co.uk

Method Invest or save some attractive bottles with cork stoppers (metal lids can rust). Herbs which work well include thyme, rosemary, sage, and oregano. It’s important that your herbs are clean and completely dry or you’ll get nasties growing in the bottles. Fill clean, dry bottles with olive oil and a few fresh herbs. Test after a couple of weeks and add a few more leaves if you wish – better to add more later than make it too strong to start with.

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

Enjoy a mulled wine & tasty bites as you browse stalls full of festive food, drink & great gifts, with crafts to keep the children busy and of course Santa himself!

Vallum Farm, East Wallhouses, Military Road, Newcastle upon Tyne, NE18 0LL appetitemag.co.uk

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HEALTHY APPETITE

Green machine If it’s good enough for the Hollywood A-list, it’s sure good enough for us. Jane Pikett goes crazy with the kale

K

ale is one of the few greens which is more abundant and flavourful when the weather gets cold, which is good news, as it’s also ridiculously good for you.

Beloved of Hollywood A-listers and body builders alike, it’s packed with super vitamins and lacks calories. Every bite packs a nutritious punch, and unless you smother it in cream and butter (and why not?), it won’t make you pile on the pounds.

Alongside cabbage and spinach, this is our favourite green. It makes for a fantastic smoothie, steamed accompaniment, or a wonderful ingredient for soup.

Try these…

Italian white bean and kale soup SERVES 4 Ingredients 2 tbsp olive oil 1 large white onion, chopped 3 cloves garlic, minced 2 carrots, peeled and thinly sliced 2 sticks celery, sliced 1 400g tin chopped tomatoes 2 litres water 400g tin haricot beans, drained, rinsed 400g tin cannellini beans, drained, rinsed 200g kale, washed, trimmed and torn fresh parmesan, to garnish Method Heat the oil in a pan over a medium heat, add the onion and garlic and cook gently, stirring, until the onion softens.

Add the carrot and celery and cook for a further 5 mins, then add the tomatoes and water, combine and bring to the boil.

Simmer for 15 mins.

Add the drained beans and the kale, season with salt and pepper, and simmer for a further 15 mins. Serve in bowls with a little grated parmesan.

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Super green stir fry SERVES 4 Ingredients 200g brown rice 75g sesame seeds 1 tbsp olive oil 1 tsp sesame oil 3 cloves garlic, crushed 1 red chilli, de-seeded and chopped 1 x 2cm piece ginger, peeled and finely sliced 200g kale, trimmed and chopped 5 spring onions diagonally sliced 2 courgettes, very thinly sliced in ribbons 2 tsp soy sauce 1 tsp honey Method Steam rice according to packet instructions. Toast sesame seeds under a low grill for 2 mins and set aside.

When the rice is almost done, heat the oils in a large pan over a medium heat, add the garlic, chilli and ginger and stir 3 mins. Add the vegetables and toss 5-6 mins. Add soy sauce and honey, toss further and remove from the heat.

Serve sprinkled with sesame seeds with rice.

HEALTHY APPETITE

Kale crisps SERVES 4-6 Ingredients 200g kale 1 tbsp olive oil fresh ground sea salt Method Preheat oven to 200C/ Gas 5. Trim and discard hard stalks from kale and tear leaves into bite-sized pieces. Wash leaves and dry thoroughly in a salad spinner. Place leaves on two lightly oiled baking trays, rub olive oil between your hands and massage the leaves gently, coating lightly with the oil. Grind salt over and bake for 10-15 mins until crisp.

Kale and quinoa salad SERVES 4 Ingredients 125g quinoa 200g torn kale leaves, washed, stems removed 50g red pepper, finely chopped ½ red onion, chopped 50g dried cranberries 50g flaked almonds Dressing: 4 tbsp olive oil 2 tbsp lemon juice 1 tbsp Dijon mustard sea salt and black pepper Method Cook the quinoa according to instructions and set aside to cool.

Blanch the kale for 1 min in boiling water, or steam in a steamer. Set aside to cool. Place all ingredients in a bowl. Whisk together all the dressing ingredients and pour over.

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HEALTHY APPETITE

Kale pesto Ingredients 200g kale leaves, trimmed of stems 150ml olive oil 3 cloves garlic, peeled salt and pepper generous squeeze lemon juice 50g grated parmesan 25g pine nuts Method Toast the pine nuts under a low grill for 4 mins. Set aside. Bung the kale in a food processor and pulse until finely chopped. Add the rest of the dry ingredients and pulse gently until smooth as you pour in the oil gradually.

Add more oil for consistency if you wish, and more lemon to your taste.

Christmas The County at

How to eat it: • On toast with soft boiled eggs

• Stirred into spiralised courgette ‘pasta’ with fresh cherry tomatoes and capers • Drizzled on fresh chicken salad

New Year’s Eve at The County

Join us for your Festive Celebration

EAT, DRINK & PARTY

FESTIVE MENU

DJ & Dancing til Late. No Tickets. No Door Charge OR

2 Courses £18.95 / 3 Courses £21.95

5 COURSE DINNER | £28.95 PER PERSON

BOOKINGS NOW BEING TAKEN

Bookings now being taken

Monday 27th November to Sunday 24th December The County Hotel, Priestpopple, Hexham, Northumberland NE46 1PS Tel: 01434 608444 www.countyhotelhexham.co.uk

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TABLE FOR THE NIGHT WITH FULL TABLE SERVICE

SUNDAY 31ST DECEMBER | FROM 7PM The County Hotel, Priestpopple, Hexham, Northumberland NE46 1PS Tel: 01434 608444 www.countyhotelhexham.co.uk

Christmas & New Year Events 2017

Horton Grange Country House Hotel provides the perfect venue For your festive celebrations.

Christmas Day Lunch

Christmas Party Nights

Spend this very special occasion with all the family at Horton Grange with sumptuous food and festive surroundings. £99.50 per person, £49.50 children under the age of 10.

Join in the festive spirit at Horton Grange with delicious food and fabulous entertainment from our resident disco letting you dance the night away with friends, family or colleagues!

New Year’s Eve Welcome in the New Year at Horton Grange with fabulous food and be entertained by our resident disco, finishing with a magnificent fireworks display at midnight. £92.50 per person.

Jason Isaacs Party Nights Enjoy a wonderful 3 course meal with Prosecco and Canapés on arrival with the fabulous Jason Isaacs on Sunday 3rd and Thursday 14th December. £43.50 per person.

Available Friday and Saturday nights throughout December. £34.50 per person.

Boxing Day Lunch Spend Boxing Day at Horton Grange with friends & family whilst enjoying a delicious 3-course meal. £39.50 per person, £19.50 children under the age of 10.

We are open every day for Festive Lunch & Festive Afternoon Tea

Please see web site for full details. full Christmas Brochure is Also available upon request.

Horton Grange Country House Hotel, Berwick Hill Road, Ponteland, Newcastle upon Tyne NE13 6BU T: (01661) 860686 E: info@hortongrange.co.uk W: www.hortongrange.co.uk Facebook: Horton Grange Country House Hotel Twitter: @HortonGrange

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

GO NUTS...

G’DAY MATE Grab a taste of the outback with this Bundaberg ginger beer and root beer at Corbridge Larder, Hill Street, Corbridge, NE45 5AA, tel 01434 632 948, www.corbridgelarder.co.uk

IN A JAM These jars and coasters make for great stocking fillers - even better eat if you make chutney or jam for the jars first. £2.50 and £1.99 at Sunnyhills Farm Shop South Road, Belford, NE70 7DP tel 01668 219 662 www.sunnyhillsfarmshop.co.uk

BLING THI NGS Serve up your salad in style with these Broste Copenhagen Tvis salad servers £47 at www.amara.com

GRATE IDEA Every kitchen needs a top-notch cheese grater, and this one from Kuhn Rikon is among the best. £19.95 at Bradley Gardens Sled Lane, Wylam NE41 8JH tel 01661 852 176 www.bradley-gardens.co.uk

STAY SHARP

...with this nut butter maker. Just pop in your favourite nuts - peanuts, almonds, cashews, sunflower seeds etc - a bit of oil and hey presto natural homemade nut butter. It’s top of the editor’s Christmas list! £49.95 at www.cuckooland.com

TAKE THE BISCUIT These dove, snowflake and moose biscuit cutters are from £4 at RE, Bishops Yard Main Street, Corbridge NE45 5LA tel 01434 634 567 www.re-foundobjects.com

DAISY, DAISY This gorgeous Pip Studio Fantasy Pink range is perfectly pretty on any table. Find it at www.daisypark. co.uk

IN THE PIN K These new flamingo pieces from Sophie Allport will brighten up your kitchen. Noticeboard £32, apron £19, and double oven gloves £18 - part of a larger range at Stangers, Brentwood Ave, Newcastle, NE2 3DH tel 0191 281 8563 www.stangerscookshop.co.uk

Always be the sharpest knife in the cutlery drawer with this Chefs Choice knife sharpener, guaranteed to give a professional edge to your knives. £29.99 at La Cookshop, Milkhope Centre, Berwick Hill Rd, Seaton Burn, Newcastle NE13 6DA, tel 01670 789 142, www.lacookshop.co.uk

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KITCHEN KIT RAISE A TOAST A superior cheese accompaniment, The Fine Cheese Co. Toast for Cheese in Quince Pecan & Poppyseeds, Cherries & Almonds come in at £3.35 at Carruthers & Kent Elmfield Road, Gosforth, Newcastle NE3 4AY, tel 0191 213 1818 www.carruthersandkent.com

IN THE MOU LD Making chocolates for Christmas? Impress your friends by employing this chocolate mould multi-pack £9.99 at Lakeland www.lakeland.co.uk

ALL ABUZZ Honey – it’s good for you, and this sweet chestnut honey is harvested from the sweet chestnut trees in the forests of Dordogne. £6.50 at the Travelling Bee Company www.travellingbee.co.uk

CHE ESY DOES IT Look after the grand fromage in your life with this Raclette cheese grill £19.99 at www.thepresentfinder.co.uk

CUDDLE UP For the ultimate in food-related Christmas decorations, invest in these pigs in blankets. £15 at White Stuff stores regionwide and www.whitestuff.com

HOT NEWS Go for an explosive gift idea with a chilli bomb paste ideal for bruschetta, meat, fish and even omelettes £3.75 at Il Piccolo St Helen’s Street, Corbridge NE45 5BE, tel 01434 634 554 www.ilpiccolo.co.uk

WHY NOT CELEBRATE THE FESTIVE SEASON HERE WITH US AT THE SHIP, WYLAM

CHRISTMAS EVE Sunday lunch 12- 5pm. Mulled wine, mince pies and carol singers in the evening.

NEW YEARS EVE Sunday Lunch Menu 12- 3pm.

NEW YEARS DAY Special brunch menu from 12-5pm.

Christmas Day and Boxing Day closed.

NEW YEARS EVE PARTY Canapes and Fizz, five course dinner and live music till late £45 per person. Ticket only event, advanced bookings only.

CHRISTMAS FAYRE MENU Served throughout December 1 course £15, 2 Courses £20, 3 Courses £25

Sit back, relax and enjoy your time on board The Ship

Main Road, Wylam NE41 8AQ Tel: 01661 854538 www.theshipinnwylam.co.uk

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KITCHEN KIT FOR THE BIR DS

TAKE A BREAK Treat yourself to this set of four flavoured coffees by the Delicious Deli Company, £24 at Debenhams regionwide and www.debenhams.com

Treat yourself to this Meadowfield Birds Isabel mug £8.50 at Cath Kidston stores and www.cathkidston.com

TOP OF THE POPS

HEY, LITTLE HEN

There’s popcorn, and then there is gourmet popcorn, which is what you get with this gourmet popping corn in golden butter, rich ruby red, and midnight blue for £2.75 at Daniel Farm, Sled Lane, Wylam, tel 01661 853 849, www.facebook/danielfarmwylam

These cute hen biscuits can be used as alternative table decorations, tasty place settings or thoughtful thankyou gifts - perfect for hen dos £20 at www.biscuiteers.com

TIN TIN!

HOT TO CHOC

Your Christmas cakes are going to taste all the better when they’re stored in these Emma Bridgewater cake tins - 10 inch £15, 8 inch £11 at Corbridge Cookshop Middle Street, Corbridge, NE45 5AT, tel 01434 632 582 www.corbridgecookshop.co.uk

Batten down the hatches and settle down for winter with this set of 12 flavoured hot chocolates £10 at Next stores and www.next.co.uk

CHRISTMAS & NEW YEARS EVE

2017

Super Sunday Lunch At The Stadium of Light

Prices:

BOOKINGS NOW BEING TAKEN MANY NIGHTS SOLD OUT LAST YEAR SO BOOK NOW TO AVOID DISAPPOINTMENT

CONTACT THE CHRISTMAS HOTLINE ON 0371 911 1555 OR EMAIL SOLCHRISTMAS@ELIOR.CO.UK

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1 course - £10.95 | 2 course - £14.95 3 course - £18.95 | Kids - from £6.95 Dates: Call for availability Call to Book: 0191 511 1555 or email: solevents@elior.co.uk

KITCHEN KIT THE BIG SMOKE

VISIT ONE OF THE TONEY MINCHELLA CAFES IN SOUTH SHIELDS

Add a lot of flavour with this Northumbrian Smokehouse Billy’s Chilli Oaky Smokey Relish, Sweet & Heat Relish, and Dangerously Hot Relish £3.95 at The Deli Around the Corner, Hotspur Street, Tynemouth NE30 4EE, tel 0191 259 0086 www.thedeliaroundthecorner.co.uk

WE’RE JAM MIN These gorgeous Rosebud Preserves from Yorkshire are all gorgeous, especially the piccalilli – the best we’ve tasted! £3.15 at Dene’s Deli, Jesmond Rd, Newcastle, NE2 1LD tel 0191 281 8200 www.denesdeli.com

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

CALLED TO THE BAR This has to be the ultimate bar set for the most stylist home mixologist. It’s by Biba and it’s £50 at House of Fraser stores regionwide and www.houseoffraser.co.uk

Swallow Fish OF SEAHOUSES EST • 1843

Award Winning

TASTE OF PARADISE This Coconut Merchant coconut jam is a delicious and unique spread made from coconut milk and coconut sugar only, making for a slight caramel taste. £4.80 at Happy Organic, Front Street, Cleadon, Sunderland, SR6 7PG tel 0191 536 3623, www.facebook.com/HappyOrganicNE

NO ARG UM ENT

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

SMOKED SALMON KIPPERS SMOKED COD SMOKED HADDOCK SALMON SMOKIES SHELLFISH CRABS LOBSTER

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

Keep everyone else in line with this mug bearing the slogan “I’m not arguing with you, I’m just explaining that I’m right” £4.50 at Sainsbury’s stores regionwide

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KITCHEN KIT SUM MER DAZE

SIG N OF THE TIM ES

Re-live sunny days with this pineapple cocktail cup, due to go on sale £26 from November at www.oliverbonas.com

We can think of a home for this, no problem! It’s just £4.95 at www.cuckooland.com

SWE ET! We’re buzzing with this adorable vintage honey pot, £14.50 at Vintage at the Tower, Hill Street Corbridge, tel 01434 632 186 www.facebook/VintageAtTheTower

FESTIVE CHE ERS Toast the festive season with these Christmas baubles containing 20cl of The Lakes Gin or The ONE British Isles Blended Whisky. The Lakes Distillery is also doing gift sets each containing six 5cl of whisky, vodka or gin. Baubles £19.95 and gift sets £35 at www.lakesdistillery.com

From field to f�k...

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.

FRU ITY Life too short for baking? Invest in these Jenkins & Hustwit fruit cakes at Knitsley Farm Shop, East Knitsley Grange Farm, Knitsley, Consett, Co Durham, DH8 9EW, tel 01207 592 059, www.knitsleyfarmshop.co.uk

ALL IN A NAM E Fat Lass Preserves are homemade in Newcastle in flavours including Newkie Broon Ale & Apple chutney, Lemon and Onion Tandoori Masala chutney, Strawberry and Lavender jam, and Lemon and Fennel marmalade, £3.75 at Boda Home, Whitley Road, Whitley Bay, NE26 2NE, tel 07542244716, www.bodahome.co.uk

Situated in the heart of Cleadon Village.

Event and Outside Catering available: Barbecues, Spit Roasted pigs, lamb and beef joints ORDERS NOW BEING TAKEN FOR CHRISTMAS POULTRY & CHIPOLATA SAUSAGES 4 Church Street, Haydon Bridge Tel: (01434) 684990 (closed 1/2 day Tues) 21 Westgate, Haltwhistle Tel: (01434) 322322 (closed 1/2 day Wed)

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

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

Now Booking For Christmas Italian Classics • A la Carte Menu • Lighter Lunches Early Evening Menu • Daily Specials • Sunday Lunches

Bistro 60 appetitemag.co.uk

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

DIARY

THE BOTANIST GROWS The Botanist in Newcastle welcomed guests to the launch of its new Mezzanine Floor function space overlooking its iconic 9 metre tall sycamore tree. The guests enjoyed food, drink and live music in the new space. www.thebotanist.uk.com

LAUNDRETTE SPINS INTO ACTION Newcastle’s newest bar and restaurant The Laundrette opened its doors on Westgate Road with a VIP evening. www.thelaundretteuk.com

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TheLast Word This month: paul johnson, chef/owner at the ship inn, wylam Out of all the things you make, what’s your favourite? My sticky toffee pudding, which is an amalgamation of lots of recipes and ideas which I’ve got from books, working with other chefs and lots of trial and error.

What do you eat for breakfast?

Porridge most days - it’s quick and keeps you going. If we’re off work we’ll often go to Daniel Farm in Wylam and have something there.

And your go-to guilty pleasure? I’ll be honest, I do like a kebab now and again. I like the richness and flavour of the meat cut through perfectly by the pickled cabbage; it’s a pretty wellrounded dish. When I’m in the kitchen I can go through a lot of Tetley tea. My grandad always drank it and I used to play with the collectable figures as a kid.

Who’s the most famous person you’ve cooked for? Pierre Koffmann and Gordon Ramsay both visited Nathan Outlaw’s restaurant in Cornwall, where I worked until recently.

Gordon bought a house over the road so we’d see him quite a lot. He’s a big guy and can be quite daunting when he grabs your hand to shake it.

What would you choose for your last meal on earth? It would have to be seafood. I really enjoy fish cooking so I’d go for a nice fruits de mer platter. We ate some amazing fish when we were living in Cornwall and I’d happily go back for that.

What’s your most important bit of advice? Nathan Outlaw taught me about looking at food from the customer’s point of view. Chefs can get carried away with what food looks like on Instagram and they neglect to think how hard it can be to serve or to cook consistently. Food is all about the taste.

What can I find in your home fridge right now? Not a lot because we’ve got the pub kitchen downstairs. There’s cheese, olives and my partner Kelly’s big on crisps and hummus so there’s plenty of those.

What would you be doing if you weren’t a chef? I got into cooking really early with my mam, nanna and grandad so I haven’t thought about it too much. I’ve always found business interesting so I may have gone into something following a business studies qualification.

Which ingredient would you choose if you could only have one?

Anchovies. I love them for their amazing umami flavour. They’re brilliant with lamb, beef and in loads of sauces.

You must have loads of recipe books. Which is your favourite? It’s true, I’ve got a big collection ranging from Nigella and Mary Berry, who are great for cakes and biscuits, through to Gordon Ramsay and Pierre Koffmann.

My favourite is Rick Stein’s English Seafood Cookery. It goes from preparing fish and the different cuts through to some amazing classical recipes.

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

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

Fish and chips from Rick Stein’s in Padstow.

Last one, who gets your vote for greatest cook ever?

Nathan Outlaw. Working with him every day was so inspirational - seeing what he could do with just three or four ingredients was incredible.

Paul Johnson recently took over as head chef and owner of The Ship Inn, Wylam alongside his partner Kelly Hopkins having returned to the North East following three years with double Michelin-starred Nathan Outlaw in Cornwall. www.theshipinnwylam.co.uk

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2007

2017

BISTROT FRANÇAIS CELEBRATING 10 YEARS...DÉJA

Festively French...

Christmas Lunch - 12-2pm - 3 Courses £19.50 | 2 Courses £17.50 Christmas Fayre - Mon-Wed 6pm-9pm/Thurs-Sat 6pm-7pm - 3 Courses £20.50 | 2 Courses £18.95 See website for menu

4-6 GILESGATE, HEXHAM, NORTHUMBERLAND NE46 3NJ

Tel 01434 609 943 | www.bouchonbistrot.co.uk