Shropshire Kitchen Magazine 2009

Shropshire kitchen FOOD, DRINK AND LIFESTYLE MAGAZINE Winter 2009

guide to goose How to cook your bird to perfection

christmaS

Gift ideas, recipes, walks and family activities

Win!

BBC Good Food Show tickets New Levi Roots book Chase Liqueur

Cook in style

PLUS Competitions, New Food Shops, Reviews, Recipes, Winter Walks, Travel, Farm Shops, Grow Your Own

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welcome

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elcome to the very first edition of Shropshire Kitchen, a magazine for everyone with a passion for simply delicious food and drink. The kitchen is the heart of the home, the place where we create feasts for the family, romantic dinners for two or share a pot of tea and a couple of biscuits with a friend. And that’s why we at Shropshire Kitchen think that food is

so important. It’s an important part of life and what we all have in common. It doesn’t have to be complicated fare, a simple slice of handmade sourdough bread spread with a generous dollop of Shrophire goats cheese and a home-grown tomato is hard to beat. Every season we will be looking at the best local produce and talking to the people whose mission it is to bring us such delights. We’ll have recipes galore for those who like to eat in, and restaurant and pub reviews for those who prefer eating out. Shropshire is blessed with scores of fanatical foodies who put love, thought and attention into the food and drink they produce. Everyone knows that Ludlow has boasted more than its fair share of Michelin-starred restaurants, but there are many other culinary delights across the county. Hidden gems include many passionate artisan producers, cosy pubs brimming with Shropshire ales and butchers that are a cut above the rest. Whatever your tastes, Shropshire Kitchen has something for everyone.

We’re the magazine we hope you’ll keep close to the heart of your home.

Eluned Watson Editor

Contents regulars

features

recipes

2 Biteback Your chance to let us know what you think

8 & 9 Guide to goose Where to buy, how to cook and why you should feast on this truly festive bird.

9 Cooking your goose

6 In for a grilling Chef Jamie Yardley lifts the lid on his top cooking secrets and tips 5 & 15 Competitions Fabulous prizes for our readers 12, 13 & 14 Reviews Sample some of the best foodie finds from across the county 26 Well seasoned Introducing our very own resident Chef 27 Shopping Red Hot kitchen style

10 Goats cheese Meet a cheese producer who doesn’t like to follow the herd

19 COVER RECIPE Chunky winter vegetable and bean soup 19 Lime, mint and ginger sorbet 20 Braised Christmas chicken

16 & 17 Travel - New York Travel writer Ruth Jones takes a food excursion through the streets of New York.

20 Turkey and Chickpea Coconut curry 21 Hayward’s Restaurant

22 & 23 Christmas craft Get seasonal with the family and create your foodie Christmas Tree decoration

Halibut with vergine sauce

32 Dine with me We talk to Radio DJ Jim Hawkins from BBC Radio Shropshire

26 well seasoned

22 Cinnamon biscuits

Braised lamb shanks with a chorizo sausage cassoulet

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letters

Biteback Share your views to win a copy of Levi Roots Caribbean Food Made Easy This is the part of Shropshire Kitchen where we want to know your news, opinions and interesting titbits.

Whether you’re a domestic goddess who rustles up banquets for 12 at a moments notice or are a wannabe food critic who’s as awkward to please as AA Gill, we want to hear from you.

Let us know what you think of Shropshire Kitchen, share your favourite restaurant or tell us the secret of a perfect pavlova.

Editor Eluned Watson contact@shropshirekitchen.co.uk twitter.com/shropskitchen PRODUction EDITOR Tara Mabbott art director Warran Brindle studio@brindle-design.co.uk www.brindle-design.co.uk

Have you just had the most perfect meal ever? Let us know where.

Perhaps you’ve discovered a patisserie to die for? Tell us about it!

contributors Ruth Jones, Lisa Holland, Brian Taylor

If you’ve a got a family recipe, passed down through the generations, why not share it? It’s selfish to keep it to yourselves (although I do have a friend who still refuses to reveal her granny’s gorgeous sticky ginger cake recipe despite much cajoling).

Contact Shropshire Kitchen 10/11 High Street, Shrewsbury SY1 1SP Tel (01743) 354444 e-mail: contact@shropshirekitchen.co.uk www.shropshirekitchen.co.uk

We know you share our passion for great food and drink and that’s why we want to know all about you.

So get emailing, Twittering or even put good old-fashioned pen to paper, and tell us what you think.

The best letter, Tweet or email will receive a copy of Levi Roots Caribbean Food Made Easy compiled by the irrepressible Levi, made famous from his appearance on Dragon’s Den with his spicy Reggae Reggae Sauce. So come on, there are plenty of reasons to have your say on the hot food topics of the moment.

email: contact@shropshirekitchen.co.uk twitter.com/shropskitchen Tel (01743) 354444 Shropshire Kitchen, 10/11 High Street, Shrewsbury SY1 1SP

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Cover shot taken from Buonissimo! Italian Food Has Never Been so Sexy by Gino D'Campo and photographer Kate Whitaker.

Thank you to all our advertisers.

Please mention Shropshire Kitchen when visiting our advertisers.

Shropshire Kitchen is published four times a year by Kitchen Media Group.

Copyright © 2009 All rights reserved.

Disclaimer - While every effort has been made to ensure that adverts, details and articles appear correctly, Shropshire Kitchen Magazine cannot accept responsibility for any loss or damage caused directly or indirectly by the contents of this publication. The views expressed in this magazine are not necessarily those of its Publisher or Editor.

After enjoying, please recycle this magazine.

NEWS

Entrée Matthew Orme of Wenlock Spring with his awardwinning Wenlock Spring water

Awards pour in Beth Heath

Pop business Hampers brimming with popcorn alongside the usual goodies, are the latest idea from The Ludlow Hamper Company.

The company, which specialises in gifts containing delicacies from Ludlow and the Marches, is using popcorn to pack out its hampers.

It sounds a bit unusual but it’s a far more environmentally friendly way of wrapping her fine fare than plastic packaging.

Customers can snack on the packaging or feed it to the birds, says Beth Heath, the businesswoman behind the venture.

“It’s been really well received. It smells lovely and makes people smile, which is what we’re all about really.”

The Ludlow Hamper Company slogan is ”We buy locally – how lazy is that?”

And Beth and husband Simon believe the fewer food miles her products travel the better.

Green packaging is just part of the ethos of the company which boasts products from Handmade in Ludlow, The Olive Press, Snowdonia Cheese and Tyrrell’s Potato Chips.

For more information www.theshropshirehamper.co.uk Tel (01952) 432175

Wenlock Spring has recently scooped a hat-trick of awards at the British Bottlers Institute Awards. The three awards are for the taste and presentation of its still and sparkling waters. The natural spring water company, of Wolverton near Church Stretton. won a Diploma and Gold Award for the excellent taste of its still and sparkling waters. In the ‘Packaging’ category Wenlock Spring won another Gold award for their glass bottles and label design.

The awards will be presented on Monday, November 23 at Vintners hall in London at the BBI Gala Awards Dinner. Wenlock Spring offer still and sparkling waters in recyclable glass bottles or plastic (PET) bottles. Glass bottles are available in 330ml, 750ml and 1 litre sizes and plastic bottles are available in 500ml, 500ml (sports cap), 1litre, 1.5 litre and 2 litre sizes.

Wenlock Spring Tel (01694) 781277, email: bottles@wenlockspring.co.uk, or visit www.wenlockspring.co.uk

Made in Shropshire A collaboration of Shropshire food producers, artists and craftspeople have opened their first shop in Shrewsbury.

Made in Shropshires’ first dedicated shop is located on the top of Pride Hill, on the old Burger King site.

Some of Made in Shropshire’s locally-produced delights include Fareground’s olives, antipasti and sourdough breads, Heather’s Harvest chutneys and Strefford Hall Farm Shop’s cheeses and meats.

The shop is open Tuesday to Saturday from 10am to 5pm.

You can also catch Made in Shropshire’s ‘Fair in the Square’ in Shrewsbury town centre’s historic square on Saturday, November 14 and Saturday, December 12.

For more information www.madeinshropshire.co.uk

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regulars

Entrée

Catch a sweet treat Gingerbread has long been linked with Market Drayton, the treat is thought to have been made in the town for more than 200 years. The tradition is still alive and well, thanks to Sarah and Tim Hopcroft of Image on Food. For something special for Christmas, get your loved ones a handdecorated gingerbread cookie bouquet (£34.95) or a more simple Christmas Cookie Card (£6) or Santa cookie (£6).

For more information www.imageonfood.co.uk or call Tel (0845) 0951270 Buy online at www.fairytalefavors.net

Tipples stirs up a party

Sausage idol HEART of ENGLAND fine foods (HEFF) launched its annual West Midlands Tastiest Sausage Competition during British Sausage Week and is encouraging butchers from all across the region to enter their best bangers.

For more information about how to enter call the HEFF office on Tel (01746) 785185 or visit www.heff.co.uk

Tipples mobile bar service has found its own reason to celebrate as the company expands after just two years in business. After a busy year, the ambitious outdoor bar and cocktail business has moved to new premises outside Shrewsbury and invested in a third mobile bar. Now based in Hanwood, near Shrewsbury, Tipples cover events and occasions across Shropshire, providing a well-stocked bar and uniformed bartenders.

For more information Tipples bar, Lower Edgebold Industrial Estate, Hanwood, Shrewsbury SY5 8NY. Tel (01743) 872901 email info@tipplesbar.co.uk www.tipplesbar.co.uk

Here comes the Sun One of the country’s last traditional ‘Parlour Inns’ has been saved thanks to two local ale-loving businessmen. The Sun Inn at Leintwardine, near Ludlow, was one of the last ‘Parlour Inns’ – a pub with no bar where beer was served straight from the cask. Having been run by 94-year-old Flossie Lane for 74 years, until her death in June, there was doubt as to what might happen to the renowned 18th century cottage. Gary Seymour, who runs the Fiddler’s Elbow chip shop next to the pub, has teamed up with Nick Davis of Cleobury Mortimer-based Hobsons Brewery to buy the pub and secure its future. “There might be a few improvements along the way but I think Flossie would be happy to know we’re carrying on the old traditions,” said Gary Seymour.

For more information www.savethesun.org.uk

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Update

For all the latest news visit the our blog at shropshirekitchen.tumblr.com

competition

Win 2 pairs of tickets to the

BBC Good Food Show Renowned as the UK’s biggest food and drink Show, with more to see and do this year than ever before!

You’ll find a host of top celebrity entertainment and interactive features including masterclasses, live demos and the all-new cook along stage, the Miele Cookery Experience. With Christmas just around the corner, this Show is the perfect place to stock up on bargains galore, taste and buy festive tipples, get all your Christmas shopping done in one go, and ensure you have the very best seasonal food for all the family.

This year top chefs including Gordon Ramsay, James Martin and Jamie Oliver will feature in the Supertheatre sponsored by Sainsbury’s all showing you the delights of cooking with local, and seasonal produce. With the culinary talent and foodie prowess of the country’s top chefs, you’ll be instantly inspired!

The Drinks Tasting Theatre is a must for all those looking for inspiration for their festive drinks cabinet, with wine superstar Matt Skinner leading entertaining and educational masterclasses.

HOW TO ENTER To win a pair of tickets to the BBC Good Food Show at the NEC Birmingham, 25-29 November 2009, please send us your name, address, telephone number and email address to: Shropshire Kitchen, 10/11 High Street, High Street Chambers, Shrewsbury SY1 1SP or email: contact@shropshirekitchen.co.uk Terms and conditions: No purchase required. One entry per reader.

Tickets will be sent out first class.

The prize is not exchangeable for cash.

No third party entries will be accepted.

Proof of postage is not proof of receipt and responsibility will not be accepted for entries lost.

Employees of Kitchen Media Group and relatives are not eligible to enter.

The winner will be chosen from all the entries once the deadline for receipt of postal and email entries has expired.

Competition closes on 23 November 2009.

For more information visit www.bbcgoodfoodshow.com

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PEOPLE

In for a grilling...

Jamie Yardley

What do you enjoy cooking?

I enjoy cooking a variety of things, from game to unusual cuts of meat, fresh pasta and terrines.

Apart from the Boyne Arms, where else have you worked?

All over the place! From small country pubs and restaurants, a strip club in Darwin Australia, the famous O’Neil’s on the rocks in Sydney Harbor, The Naval and Military Club, The Royal Air force club in Hyde Park, Brocket Hall (where I worked with Jean Christophe Novelli and Steven Saunders).

What chef do you admire most?

Photo: James Day of www.gourmet-life.co.uk

For his passion the late Keith Floyd, for his flair JC Novelli and for his principles Hugh FearnleyWhittingstall. Recently I have been very impressed with Louis Barnett of Chokolit.co.uk fame, his knowledge and dedication really stood out and at just 17.

What lessons have you learnt during your work at Brocket Hall and elsewhere?

Consistency and the very highest standards in everything from hygiene to preparation to morale, all of these have to be maintained, but it is very tough at times to balance all of them.

Why did you choose The Boyne Arms, in Burwarton, for your business?

I was born 20 miles away and my father managed his first business in Bridgnorth. I was visiting my parents, who live near the Boyne, when the idea came around.

Luckily the ex-landlady had had enough. It had all the qualities that we were looking for, a good level of trade, idyllic setting and a great building.

What is your favourite dish?

Without doubt Paella, I love it!

Jamie with Jean Christophe Novelli outside The Boyne Arms

Your favourite tipple?

Jamie Yardley is chef and proprietor of The Boyne Arms, in Burwarton, South Shropshire.

He runs the popular country pub and restaurant, near Bridgnorth, with wife Nere.

Jamie worked with celebrity chef Jean Christophe Novelli for four years at Brocket Hall in Hertfordshire. He has built up a reputation in Shropshire for supporting local food producers and using quality ingredients to create classic English and European fare.

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I have to admit to being a lager drinker, which shocks some people as we serve some of the finest regional ales. I also love to drink red wine – a good glass of Bordeaux or Rioja is to my taste.

Your ideal food and wine combination?

Grilled fish, new potatoes fresh peas/beans and a crisp cold Sauvignon Blanc.

What is the secret of really good food?

Simplicity. Minimum fuss, minimum handling of produce and quality of ingredients.

For more information contact Boyne Arms, Burwarton Village, Bridgnorth Road, Shropshire WV16 6QH Tel (01746) 787214 www.theboynearms.co.uk

Mention Shropshire Kitchen to receive your FREE gift with your first order*

Tel: 01743 440011 Fax: 01743 452071 e-mail: sales@berwickcare.co.uk

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To find out more visit www.shropshirefoodcentre.co.uk or call Claire Cox on 01743 252274

guide to ...

A gander at goose Goose is seasonal, special and free-range. No wonder we’re flocking to feast on it, says Eluned Watson

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traditional Christmas goose is something a bit special. It’s no longer the case that we save up all year for the family feast to remember, like a Dickensian tale. But goose is still as quintessentially Christmassy as it was for Tiny Tim and the rest of the Cratchits in A Christmas Carol.

The traditional goose is still the only poultry that is seasonal. Unlike turkey or chicken, you can’t pop to the butchers and demand a fresh goose at any time of year. It is only available from Michaelmas (the end of September) until Christmas, which makes it something a bit more luxurious. This probably explains why some excited customers apparently insist on ordering their Christmas goose before the summer holidays are even over. The usual time for making orders is from October to early December.

At just over £9 per kg (£4.10 a lb), goose is usually more expensive than turkey and with its rich meat portions are often smaller, it is for a special day and worth it. The other reason that goose is enjoyed over the festive season, is that you can almost certainly guarantee that the geese have been raised as free-range.

Geese do not adapt well to intensive farming methods so have to be raised free-range.

Along with the likes of TV food lovers Hugh FearnleyWhittingstall and Jamie Oliver, we are becoming more aware

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and interested in where our food comes from. A goose spends its life outdoors on grass or stubble fields, only coming in at night for its own protection against foxes.

You only have to drive through Nesscliffe, near Shrewsbury, to see hundreds of geese roaming the fields of Broomhill Farm, to realise they live a life that is truly free-range. “The geese have become a bit of a landmark along the A5,” says William Brisbourne, who runs the business with wife Jennie. “When the road was the main route across the county people would often see the geese and the Brisbourne Geese sign and stop off spontaneously to see if we had any left.

“We have one customer who has been coming to us for 20 years, he used to drive his daughters to Moreton Hall School, near Oswestry, and would pick up a goose on their way home for the Christmas holidays.” His children are now grown up, but he still drives halfway across the county to buy his goose.

Brisbourne Geese began 30 years ago, as part of the family farm, after Will’s schoolboy hobby started making him a profit.

“I had a few geese when I was at school and would sell them to friends and relatives,” he says.

When he left school in 1979, it evolved into a business alongside the cattle, crops and usual farmyard business. He now has 1700 geese grazing on the Nesscliffe countryside.

The geese are reared on the farm from day olds. They are housed in large open-plan barns at night and roam grass

guide to ...

Top tips...

Cook your goose on a large meat tin with a trivet or rack to allow fat to drain.

Store giblets and goose separately in the fridge.

Check the size of your oven before you buy your goose. It can be longer than a turkey and needs a bigger oven and roasting tin.

When buying an oven-ready goose, allow around 1lb per person.

Carving: Goose breasts are shallow so take a long, sharp knife and angle it at about 90 degrees to the breastbone, carving from the neck end. Sever the legs at the thigh joints (under the back).

pastures by day. The day-old goslings arrive in from Norfolkbased Danish Legarth breeding stock in May. Come December they have grown naturally to full maturity and are ready to eat. Each bird is individually dry plucked and waxed which means the skin becomes crispy when roasted. They are then hung for 7 to 10 days to produce a deep and succulent flavour.

All birds are dressed and finished by hand. When collected the goose is oven ready with vacuum-packed giblets and some fat.

Why choose goose?

For those used to turkey or chicken, goose may come as quite a surprise. In his River Cottage Meat Book, Hugh FearnleyWhittingstall describes goose as “about as meaty as farmed poultry gets, with a rich flavour that is a touch beefy (they graze on grass after all) and when properly free-range, gamey too.” It is a rich and succulent meat, which although fattier than turkey or chicken is less fatty than lamb or beef.

The fat contains a high proportion of mono-saturated fat and very little cholesterol. Being more fatty, a goose should not dry out in the oven like a turkey can and the skin is so crisp it has been compared to crackling. The goose should be cooked in a large roasting tin on a trivet or rack so that excess fat can drain away. The goose fat can then be kept in the fridge and will last several months.

Anyone who follows Nigella Lawson at Christmas will know that roast potatoes simply have to be cooked in goose fat. It is also excellent for pastry. The giblets should be kept separately in the fridge and can be used to make giblet gravy.

How to cook your goose: Allow 15 minutes per 450g/1lb plus 20 minutes.

Approximate timing: 4.5kg/10lb = 3 hours, 5.4kg/12lb = 3.5 hours Oven temperature 220 degrees C, 400 degrees F, Gas Mark 6, Aga top right hand oven.

1 Prick the skin, rub salt and pepper over the skin.

2 Stuff the goose with your favourite stuffing, or as an alternative fill the body cavity with chopped apple, green leek tops and herbs of your choice and cook the stuffing separately in a dish.

3 To prevent burning, wrap legs in a double layer of foil or one layer and also cover with some of the fat. Place the goose on a trivet or rack in the meat tin breast side up.

Cover meat tin with foil and place in pre-heated oven.

4 After the first hour baste the goose and make sure the legs are still covered and that the skin is not burning.

Pour off surplus fat into a container. You can now use some of this surplus fat to roast your potatoes.

5 For the last half to three-quarters of an hour uncover the breast to brown and baste again, pouring off the surplus fat.

6 When cooked, lift the goose on to a carving dish to rest for approximately 20 minutes before carving.

Cover loosely with foil.

For giblet gravy: place the giblets in 2.2 litres/4 pints of water. Bring to the boil and then simmer gently for approx 1 hour with the lid on. Strain and thicken the stock to make the gravy.

For more information on Brisbourne Geese: Tel: 01743 741672, email: brisbourne@btconnect.com www.brisbournegeese.co.uk For more information on goose producers contact: British Goose Producers (part of the British Poultry Council) on www.geese.cc

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producer

In clover Brock Hall Dairy Farm is producing home-produced goat’s cheese to restaurants and delis across the county. Eluned Watson meets the modern-day Heidi behind the venture.

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trolling through the lush clover-filled fields at Brock Hall Dairy Farm, 50 snowy white goats with exotic names such as Pandora, Tamara and Titania, trot up to meet us.

They stall briefly when they realise their beloved owner Sarah Hampton isn’t alone, then come over for a nuzzle nonetheless.

These gorgeous goats are the pure-breed white Saanen goats that are responsible for creating the milk for Shropshire’s best-known home-grown goat’s cheese, near Chelmarsh, in South Shropshire.

Sarah chats to them and admits to even singing to them. “They like my singing and a bit of Radio 2,” she says, laughing.

Whether the quality of the cheese is down to her dulcet tones or not, Sarah is more than a singing goat herd. Brock Hall Dairy Farm cheese is being discovered and loved by chefs, delis and farm shops across the county.

Shrewsbury’s Battlefield 1403 farm shop, Ludlow’s Deli on the Square, Bridgnorth Deli and Greenfields Farm Shop in Telford are among foodie stores that sell it. At a recent tasting session at Ludlow Food Centre Sarah had sold out of cheese after little more than an hour.

As for restaurants, the list is impressive. The Hundred House in Norton and Ludlow’s Michelin-starred La Becasse are among the award-winning restaurants that feature her cheeses on their menus. Chef Jamie Yardley from The Boyne Arms in Burwarton has been a supporter from the beginning even collaborating with Sarah to produce recipes.

Sarah’s soft goat’s cheese is exceptionally light and fresh, she also offers a soft cheese with chives and is working on a Feta-like cheese.

Clearly, she loves using the artisan cheese making skills that began as a hobby and a course at Cheshire’s Reaseheath and has become her business.

“I love the process,” she says. “There are so many factors that go into cheese making and I’m always learning. It is a skill that’s 70 percent science and 30 percent art.”

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Having already got goat’s milk on hand, she has the rare boast of knowing exactly how fresh her cheese is.

“It is very important to me to use my own goats’ milk rather than buy it in so that I know how fresh it is and how clean the conditions are,” she says.

The cheesemaking process starts within half an hour of milking and there are 50 metres between milking parlour and dairy.

Sarah knows each of her goats by name. Caring for her herd and keeping them fed, milked and dry (goats don’t like getting wet) is a way of life.

Indeed the farm is a labour of love for Sarah and her husband Robert w ­ ho also finds time to manage a commications agency in Wolverhampton.

For Sarah, the day begins at 6am and doesn’t allow for a day off. She shares the responsibilities of milking and feeding twice a day with herd manager Donna Mulvenna. When I visit Donna is off sick and Sarah is running the farm single-handedly as well as producing the cheese, and being mum to two girls.

It’s a far cry from her former life in journalism.

It is 10 years since she and Robert moved to Shropshire and bought two pedigree Pure Saanens.

One of those – Pallas - is now the model goat who features on the label. Leaving the field of contented goats, including Pallas who is still her favourite, Sarah plucks a large four-leaf clover.

“I’m always finding them,” she explains. Those lucky goats are truly living life in clover.

For further stockists and information contact: www.brockhallfarm.com e-mail sarah@brockhallfarm.com Tel (07968) 081691

walks

Best foot forward

Walking is fun, free and can help work off some of those Christmas calories, so get rambling around the region.

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ou’ve consumed a month’s worth of calories in a couple of days and your head is still fuzzy after finishing a bottle of sherry that no-one remembers buying. To make matters worse, the kids are whining about the fact that Father Christmas forgot to include batteries with most of the toys. Time to pull on the wellies, whack on a Christmas jumper and head out the door.

Whether you’re a toddler or a pensioner - or somewhere between - there is nothing quite as magical and exhilarating as a winter walk.

Scrunching your way across frosty, crunchy grass, squinting at the wildlife through bright winter sun and exhaling clouds of warm breath into the cold air, you simply can’t beat it.

Shropshire has some of the most beautiful countryside in Britain so you’re never far from a breathtaking hike or a gentle family stroll. The county has more than 3,500 miles of rights of way and a quarter of the county is designated as the Shropshire Hills Area of Outstanding Natural Beauty.

The National Trust boasts some beautiful walks that will clear the most heavy head, plus there’s usually a teashop filled with tasty treats nearby.

The Long Mynd and Carding Mill Valley, Church Stretton, are an official Area of Outstanding Natural Beauty and a fantastic place to take children who will love throwing stones (and themselves, so take spare clothes) into the river.

Elegant 18th century mansion Attingham Park, in Atcham, near Shrewsbury has lovely walks in the grounds, where you can usually spot a deer or two before indulging in hot chocolate and cake and the tearoom (check tearoom opening hours beforehand) Wenlock Edge, Much Wenlock, is a limestone escarpment created 400 million years ago. The National Trust manages seven miles of the Edge.

Children will love pretending to hunt for dinosaur remains when they seek fossils, including ancient corals, crinoids and trilobites in the limestone. Adults will delight at the stunning views across Shropshire countryside.

For those who prefer an organised walk, The Ramblers have shrugged off their slightly stuffy image to produce

their Festival of Winter Walks, with organised rambles for members and non-members alike.

Between Boxing Day and January 3, the group has dozens of organised walks that are free and open to everyone.

Chosen and led by experienced Ramblers, the walks will showcase Shropshire at its wintry best. Many of the walks are short and family friendly, although there are challenging hikes for the seasoned walker too.

Choose from a 12-mile Craven Arms circular, a five-mile romp up the Wrekin, or for a real Christmassy feel the ‘Little Switzerland’ walk in the Strettons.

The Ramblers have also teamed up with Nature Valley cereal bars who have a website offering 2000 free walks.

So put your best foot forward and get walking this winter.

Walking websites: www.ramblers.co.uk/ festivalofwinterwalks2009 www.naturevalley.co.uk www.shropshirewalking.co.uk www.shropshiretourism.co.uk/walking www.shropshire.gov.uk/countryside.nsf

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reviewS

New shops on the block There are some delicious new businesses cropping up around Shrewsbury town centre offering tasty treats from Shropshire and further afield. Here are three of the best.

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Le Plat du Jour

Jabulani Food,

Capers Deli

Fish Street, Shrewsbury

Fish Street, Shrewsbury

Frankwell, Shrewsbury

Longing for a reminder of summer holidays across The Channel? Then Plat du Jour offers fine French foods imported by Andrew Stanley.

Opened to the sound of accordion tunes in September, Plat du Jour is a delightful little shop filled with French cheeses, deli meats, terrines, jams, coffee and biscuits.

Andrew takes a trip across The Channel every fortnight and comes back laiden with Gallic treats. “Every visit I come back with something different I’ve discovered,” says Andrew.

“Everything we stock comes from France and we tend to find flavours that are difficult to source from England, we have 19 flavours of Bonne Maman jam including fig.

“For Christmas we are hoping to stock wines as well as quince jelly, mulberry jelly and calvados. We’re also putting together Christmas hampers.”

The shop’s fresh bread and croissants come from a more local source – direct from artisan baker Sheila Sager at Shrewsbury Bakehouse, in Castle Gates.

Specialising in South African goodies, Lizette Coetzee previously attracted African food fans to her Market Hall stall and her specialist website.

Now she has set up a fascinating little shop on the Bear Steps, Fish Street.

Lizette is from South Africa herself and her shop and website are a firm favourite with South African ex-pats longing for a taste of home.

Products from South Africa such as Simba, Mrs Balls and Tang along with spice packs to replicate traditional South African dishes makes this shop special. For those of us unfamiliar with the continent’s food, it is like visiting a foreign supermarket, full of intrigue and mystery. Why don’t we get Fanta Grape in this country for example?

Try Lizette’s fresh Beef Biltong, a traditionally spiced and dried sliced meat, it comes in original, chilli, or periperi. Lizette says it is popular in salads or sandwiches, although the South Africans more often eat it straight from the 100g paper bag as a tasty snack.

Elaine Harper and Ian Fuller have been running Capers as an outside catering venture for the past three years, specialising in outdoor catering with their “Big Pan”.

Their enormous paellas are always a draw at festivals and a real talking point at weddings and parties.

Now, they have set up a sandwich bar and deli in a quaint, old building opposite the thoroughly modern Theatre Severn.

Although primarily a sandwich bar, I challenge any customer to leave without also buying a few extra goodies. Plump olives, Shropshire cheeses from Oswestry, and Pam’s Preserves from Herefordshire are particularly tempting and who could resist the ice creams and sorbets, from Tophouse in Ellesmere.

Elaine and Ian ensure the sandwiches and salads are made fresh to order using ingredients which are good quality, handmade and locally sourced where possible.

Capers also have a selection of sandwich platters and buffet menus available.

Le Plat Du Jour 11 Fish Street, Shrewsbury, SY1 UR Tel (01743) 247770 www.leplatdujour.co.uk

Jabulani Food 2 Bear Steps, Fish Street, Shrewsbury SY1 1UR Tel (01743) 562104 www.jabulanisafoods.co.uk

Capers Deli Sandwich Bar, 134 Frankwell, Shrewsbury, SY3 8JX Tel (01743) 247886 www.cateringcapers.biz

www.shropshirekitchen.co.uk

One of Hopton House’s bedrooms

Beautiful breakfast Hopton House B&B Hopton Heath

H

opton House is everything you could want from a bed and breakfast, and more. The setting in Clun Valley countryside is rural and idyllic, the bedrooms are comfortable with views across the Shropshire Hills, and the unforgettable breakfasts are reason alone to visit.

Hopton House is a converted granary with three bedrooms. It boasts 5 stars and a Gold Award from Visit Britain. It is also peaceful, relaxing, and above all, welcoming. Owner Karen Thorne is passionate about good food and her breakfasts reflect this. Produce is local or organic and home-made wherever possible, often produced from Karen’s own AGA. Delicious smelling just-baked muffins, local apple juice and a bowl of Karen’s own Hopton House Granola with homemade cinnamon spiced fruit compote, are enough to get the laziest customer out of bed.

Then, get the energy for a brisk walk across the Shropshire Hills with a Shropshire breakfast consisting of home cure bacon, locally made sausage and their own free-range eggs.

Hopton B&B has three bedrooms with en-suite bathrooms, stunning countryside views and king or super king size bed. There is also a mini fridge where you can keep your celebratory champagne or fill with foodie delights from nearby Ludlow.

The B&B is perfect for visits to nearby Bishop’s Castle, Ludlow, Wistanstow and Clun. As well as, from outside the county, North Herefordshire and mid Wales.

Beer drinkers will be please to know that breweries The Three Tuns in Bishops Castle, Woods of Wistanstow and Hobsons from Cleobury Mortimer are all close by.

For the more energetic, there are hundreds of miles of walks and cycle routes across the Shropshire Hills. The Shropshire Lad Walk starts at Hopton House and takes in all of Housman’s villages of Clun, Clunton, Clunbury and Clungunford.

Hopton House Bed and Breakfast, Hopton Heath, Shropshire SY7 0QD Tel (01547) 530885 email info@shropshirebreakfast.co.uk www.shropshirebreakfast.co.uk

Jabulani South African Foods are here to bring you all the goodies you miss from Sunny South Africa to your doorstep in SHREWSBURY, SHROPSHIRE only a few minutes from both North Wales and the West Midlands. We are a small family friendly business who really do go the extra kilometre.

Why not come see us in our new shop in

Shrewsbury’s beautiful Fish Street SY1 1UR where you can shop cheaply with satisfaction guaranteed and suggestions welcomed!

You can also find us at: www.jabulanisafoods.co.uk Tel: 01743 562104 Email: sales@jabulanisafoods.co.uk

Tipples aim to tailor make each event to your special request

SPECIALIST OUTSIDE BARS

• Bespoke personal service • Uniformed bar staff • Wide selection of drinks & cocktails • Draught and bottled beers • Table and wine service • Butler service

Book now and SAVE £50 from your November booking!

To discuss how Tipples mobile bar can complement your exclusive function, please call: Office (01743) 860621 Sales 07812 988883

www.tipplesbar.co.uk

Adrian Jones Photography

review

Mamma mia!

Pop open the prosecco, ROMOLO, Shrewsbury’s new quayside restaurant is here to stay, says Eluned Watson

S

itting admiring the elegant and still familiar décor at Romolo, in Shrewsbury, conversation soon turns to previous restaurants that have occupied the prime spot near the River Severn on Victoria Quay.

In the last five years, Est Est Est, Café Uno, then Grazia, have all attempted to serve up Italian-style food with flair, each with different degrees of success.

You might think it would be daunting to follow in these short-lived footsteps if it wasn’t for the impressive credentials shown by all involved in the venture.

Romolo’s owner is Franco Subbiani, owner of the highly successful Albright Hussey Hotel and Restaurant.

Romolo’s manager, Adrian Bibart, has over 10 years bar management experience including work in his native Romania, for Campari in Italy, Absolut in Sweden and Bacardi in Puerto Rico. He is also trained as a cocktail mixologist.

With husband in tow, I turned up to review the restaurant on its first weekend of opening.

For starters, my husband and I chose Bruschette al pomodoro (£3.75) which was simple, rustic and delicious with juicy tomato, fragrant basil and a garlic and a red onion kick.

For main course, I opted for a Risotto of Crab and Crayfish (£10.95). Flavoured with chilli butter and parsley, the risotto was the perfect consistency - not too mushy – with a rich tomato flavour and large chunks of meaty fish.

My husband went for the Free-range Breast of Chicken Mamma Mia (£12.95). Thankfully this dish included no Abba tunes, just a tender chicken breast with goat’s cheese, sun-dried tomato and herb filling, all wrapped in Parma ham. Served with new potatoes, spinach and zucchini, I was jealous of his vast

14

array of flavours and did insist on a little taste (my husband does not do sharing so it was a tiny morsel, but well worth it).

To add a touch of Italian celebration we shared a bottle of Prosecco which brought even more sparkle to the evening.

For dessert, I was sorely tempted by the Baked Ricotta Cheesecake (£4.95), while my husband was edging towards Sticky Toffee Pudding (£4.95). But with bellies already snug against our waistbands, we plumped instead for coffee liqueur.

Our waitress was a delight - effervescent, friendly and always helpful. While manager Adrian seemed genuinely keen to know we had enjoyed our food and encouraged us to make the most of the night by venturing upstairs to the lounge bar.

Here, we relaxed over a cocktail while listening to a couple of guys on guitar. Adrian is a keen advocate of live entertainment and is planning more music nights in the near future. And it seems that Romolo clearly does have a future.

As well as a delicious main menu created by Italian head chef Claudio Murru, the restaurant also caters for all with light bites, tapas, a children’s menu and a Sunday lunch menu.

Having named the restaurant after Romulus - one of the twin brothers who were the mythological founders of Rome – Franco Subbiani must be hoping that Romolo’s will enjoy the same longevity as Italy’s ancient capital city. If the quality of food and service carry on at this standard, there is no reason that Romolo won’t become as well-known in Shrewbury as the Coliseum is in Rome.

Romolo Restaurant and Lounge, Victoria Quay, Shrewsbury.

Tel (01743) 233244 email info@romolo.co.uk www.romolo.co.uk

competition

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Win

To enter please send us your name, address, telephone number and email address to: Shropshire Kitchen,

10/11 High Street,

High Street Chambers,

Shrewsbury SY1 1SP or email: contact@shropshirekitchen.co.uk

Cath Kidston

Terms and conditions: No purchase required. One entry per reader.

The prize is not exchangeable for cash.

No third party entries will be accepted.

Proof of postage is not proof of receipt and responsibility will not be accepted for entries lost.

Employees of Kitchen Media Group and relatives are not eligible to enter.

The winner will be chosen from all the entries once the deadline for receipt of postal and email entries has expired.

Wax Apron

Shropshire Kitchen are giving you the chance to win this fabulous Cath Kidston Christmas Print waxed apron, a real treat that will get you in the festive mood and those around you.

Subscribe today!

Competition closes on 12 December 2009.

Shropshire kitchen FOOD, DRINK AND LIFEST

GUIDE TO GOOSE

How to cook your bird to perfection

CHRISTMAS

Gift ideas, recipes, walks and family activities

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Cook in style

For just ÂŁ6 a year (for p&p), you could receive the next four issues straight through your letter box.

Send a cheque for ÂŁ6 made out to: Shropshire Kitchen, 10-11 High Street, Shrewsbury SY1 1SP Along with your name, address, postcode, telephone number and email.

YLE MAGAZINE WINTE R 2009

PLUS Competitions, New Food Shops, Reviews, Recip es, Winter Walks, Travel, Farm Shops, Grow Your Own TS_COVER.WINTER09

2.indd 1

Enjoy...

9/11/09 21:28:08

15

TRAVEL

Bite of the Big Apple It’s so true what they say, New York is a wonderful city. Exciting, jaw-dropping and one of the best places in the world to eat out, says Ruth Jones

W

hether it’s a hot dog from a street corner vendor or a meal in one of the city’s coolest restaurants, you’re never more than a couple of steps away from a meal or a snack in New York.

Over the five days of my first visit to the city I followed the tourist trail for both sightseeing and eating. But I was also privileged to live like a New Yorker too in a serviced apartment with kitchen, fridge and all. Not that anyone uses their kitchens here. I had the luxury of space (a separate living room too

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at this very swish Midtown address on 48th between 5th and 6th Ave, I could order groceries online and have the concierge bring them up to the room! At AKA, Central Park, room service orders were taken care of by an outside catering company. But if you really wanted to use the huge oven or microwave, nearby deli shops are great for browsing around, and some have ready-made hot food too.

But with New York streets calling and many of the big sights within walking distance, I was keen to discover as much as possible. A good way to do this is with a sightseeing tour. On the CitySights NY hop on-hop off, open-top, double decker tours, which leave from the Times Square area, I managed to see most of the city both day and night. On The Movie and TV tour I enjoyed the best pizza I’ve ever eaten at Ben’s Pizza, where a scene for Men In Black was filmed.

The Carnegie Deli, on 7th Ave near Times Square, is somewhere to soak up some real New Yorker-style food, from a full breakfast to a hot pastrami sandwich at lunchtime ($14.95), to knish, a Jewish dumpling speciality (about $5) or their famous cheesecake ($9 a slice). Main dishes are around $20.

Two absolute foodie highlights of my stay were meals

www.nycgo.com/pressphotos

TRAVEL

at the Oyster Bar and Restaurant at Grand Central Station and a special anniversary meal at The Palm. The station is a must-see attraction, but it was good to arrive early for lunch at the Oyster Bar as it fills up quickly. The red and white gingham tablecloths added to the laid-back, but very buzzy atmosphere, but belied the awesome selection and high standard of seafood on offer. I counted 35 kinds of oysters to order per piece (around $2), clams, shrimp, lobster, crab, fish stews and soups. The shellfish platter is a good way to try the best of the uncooked menu ($18). Clam chowder ($6.25) or calamari ($9.25) are good starters. I loved this place, where you can watch a hard-working team shuck (open) the oysters for an ever-hungry clientele.

The Palm is a New York institution, and specialises in prime, aged steak and lobster and I wasn’t disappointed.

It was packed with New Yorkers and even though I was ushered to the quieter ‘upstairs’ area, it felt so special to be there. Just remember to take out a second mortgage before you book! As in all the restaurants we tried, wine is VERY expensive and pushes up what would normally be a reasonably-priced meal.

As you can probably tell, I loved eating my way around New York. Above are some more tips and addresses to help you plan your visit.

How to get there

Virgin Atlantic flies from London Heathrow to New York five times daily. Fares start from £349 including taxes. Book online at www.virginatlantic.com or call 08448 747 747.

For more information on New York City visit www.nycgo.com

Where to stay

Contact AKA at www.stayaka.com for details and rates of their superb apartments. Further details about serviced apartments on www.sacoapartments.co.uk

Tours

For a comprehensive tour of New York City try www.citysightsny.com. Their “All Around Tour” includes 48 hrs of double decker sightseeing around Manhattan and Brooklyn. Web Special: Adult: $49 (£30); Child: $39 (£23.50).

Shopping

Go designer mad in 5th Ave, queue up on the red carpet at Abercrombie & Fitch, see tech heaven at the Apple store and toy heaven at FAO Schwartz. Search for bargains out of town with an easy bus trip to Woodbury Common Premium Outlets for savings of 25% to 65%. Visit www.premiumoutlets.com

Don’t miss

A trip to the top of the Rockefeller Centre – Top of the Rock – for a breathtaking 360 degree view of the city. Open 8am-12 midnight – first lift 8.30am, last lift 11pm. www.topoftherocknyc.com Buy in advance: www.KeithProwse.com Attraction-tickets-direct.co.uk, www.ticketrips.co.uk

17

GROW YOUR OWN

Winter tips Our guide to help you make the most of your winter produce.

Varieties

90 days to maturity • • • • • •

Beetroot Carrot Parsnip Brussels sprouts Cabbage Cauliflower

60 days to maturity • • • •

Leek Turnip Early cabbage Swiss chard

30 days to maturity

Winter planner This is the time to plant new bushes and trees and prune existing ones. Make your plan for next year’s produce.

Plant: Peas, garlic and rhubarb sets Harvest: Cardoon, celeriac, chard and parsnips Live stock: Make sure the pigs and chickens are warm and well fed.

Vegetables such as parsnips and Brussels sprouts can have a better flavour if allowed to be touched by a light frost.

Root vegetables can be harvested very late into the winter if they are protected by heavy mulch.

December

January

Winter vegetables will still be cropping but otherwise there is little to do at this point of winter.

Sow: Under cover: Lettuce, salads Plant: Garlic, rhubarb sets Harvest: Cabbage (winter), endive, rhubarb, spinach.

Live stock: Make sure the pigs and chickens are warm and well fed.

February

Time to give some attention to the main crops: acquiring and chitting seed potatoes is a priority, and onions and garlic can go in.

Sow: Broad beans, onions, parsnips, peas, radish, spinach Plant: Cabbage (spring), garlic, onion sets HarveSt: Kale, leeks, cauliflower (winter) parsnips Live stock: Make sure the pigs and chickens are warm and well fed.

Source: 21st Century Smallholder

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Chive Radish Leaf lettuce Spinach

• • • •

Position You can grow winter vegetables almost anywhere, all they need is a little effort and attention to detail to provide them with the necessary growing conditions.

Plant your vegetables on the south side of a garden with shelter where they will not only receive more sunlight, but also some protection from winter winds

Timing Timing is critical when you are planning your winter vegetable garden. It is important to know the first average frost date for your location. Why not pop down to your local allotment site or seek the advice of a keen gardener who is likely to know when the frost usually comes in your area?

Maturity Once you know when to expect your first hard frost, you can then determine how long it takes for your chosen vegetables to mature. Usually this information can be found on the back of your seed packet.

If the vegetable you have chosen takes 90 days to mature, simply calculate the date that would be 90 days before the first hard frost in your location. This can be extended if you live in a warmer microclimate or if you use season extenders such as cold frames and greenhouses to protect your vegetables.

Top tip

Using raised beds can help to extend your growing season. The soil in a raised bed will be warmer and using old tires will absorb the sun’s heat, allowing vegetables to survive longer in the winter as well as being a great way to start early in the spring.

Recipes

Have your very own recipe published in our next issue

COVER RECIPE Chunky winter vegetable and bean soup

Win a bottle of Chase liqueur

Serves 4 6 tbsp extra virgin olive oil, 1 onion, roughly chopped 2 carrots, peeled and cut into 2cm chunks 2 turnips, cut into chunks 2 celery stalks, roughly chopped 150g curly Savoy cabbage, roughly chopped 1 bay leaf 1.5 litres vegetable stock 400g tinned cannellini beans, drained 150g (prepared weight) pumpkin, cut into 2cm cubes 4 tablespoons roughly chopped fresh flat-leaf parsley 4 slices of rustic country bread 1 garlic clove, cut in half 100g freshly grated Parmesan cheese Salt and freshly ground black pepper 1 Heat the olive oil in a large saucepan and fry the onion, carrots, turnips, celery, cabbage and bay leaf until they start to go golden, stirring occasionally.

2 Pour in the vegetable stock and gently simmer for 30 minutes or until all the vegetables are soft.

Stir occasionally.

3 Add the beans and the pumpkin, and season with salt and pepper.

Continue to cook for 15 minutes.

Once ready, stir in the parsley and allow to rest for 3 minutes.

4 Meanwhile, place the bread on a hot griddle pan and cook for about 2 minutes on each side until golden and crispy. Immediately rub with the cut garlic clove and drizzle with some extra virgin olive oil.

To serve, place a slice of bread in each serving bowl and pour over the soup. Sprinkle with Parmesan and serve immediately.

Taken from Buonissimo! by Gino D’Acampo. Published by Kyle Cathie, priced £14.99

Recipe extract from Caribbean Food Made Easy with Levi Roots, published by Mitchell Beazley, £17.99. Photography by Chris Terry.

Lime, mint and ginger sorbet Serves 4-6 225g (8oz) granulated sugar 600ml (1 pint) water Leaves from 8 sprigs of fresh mint, plus extra to decorate 2.5cm (1in) piece of root ginger, sliced Juice of 5 limes and finely grated zest of 1 Juice of 1⁄2 lemon 1 small free range egg white, beaten medium-stiff 1 Put the sugar and 225ml (8fl oz) of the water in a small saucepan and gently bring to the boil, stirring to help the sugar dissolve, then boil for 2 minutes. Remove from the heat, stir in the mint leaves and ginger and leave to get completely cold – this gives the flavours a chance to work on the syrup. Strain the syrup and add the remaining water.

Mix with the lime and lemon juice and the lime zest.

2 Churn in an ice-cream machine, following the manufacturer’s instructions, or pour into a broad, shallow plastic or stainless steel box and put into the freezer. If you do the latter, you’ll need to tip it all into a blender and whizz it briefly, or beat the mixture really well, three times during the freezing process. This is to break up the crystals and make the mixture smooth. Each time, return the sorbet to the freezer and repeat the process when the mixture is more frozen.

3 Whether you are making it by hand or in an ice-cream machine, add the beaten egg white near the end of the freezing time and churn or mix by hand again – it needs to be well incorporated.

4 Serve scoops in individual bowls decorated with mint leaves.

Shropshire Kitchen has teamed up with Chase Distillery to offer one lucky reader the chance to will a 50cl bottle of Chase liqueur.

All you have to do is send in your favourite original recipe, if yours is published in the spring issue of Shropshire Kitchen you will receive the bottle of the fresh fruit liqueur made using English potato vodka and fresh fruit from the Chase farm in Herefordshire. The winner can choose from raspberry, rhubarb, blackcurrant, elderflower or their newest flavour white peach. email your original recipe to contact@shropshirekitchen.co.uk Competition closes: December 11, 2009.

RECIPES Braised Christmas chicken The mulled wine flavours the chicken is cooked in smacks of Christmas and is delicious served with a creamy leek mashed potato or baked potato or you could even serve it with couscous.

Accompany with seasonal vegetables or braised red cabbage.

Prep time: 15 min Cook time: about 2 hour Serves 6

Source: www.lovefoodhatewaste.com

Turkey and chickpea coconut curry This tantalising spiced turkey curry is just the right antidote after the over indulgence of the Christmas meal. Use up leftover vegetables from the fridge and make a tasty stock from the turkey bones. Any green vegetables like broccoli, french beans and peas can be added at the end with the turkey if you wished.

Prep time: 20 min Cook time: 1 hour Serves 6 - 8 3 tbsp sunflower oil 2 onions, peeled and finely chopped 1.35kg mixed root vegetables such as potatoes or carrots, peeled and cut into small chunks 2 cloves garlic, peeled and chopped finely 1 1/2 tbsp garam masala 1/2 tbsp chilli powder 200ml turkey or chicken stock 2 x 400ml can coconut milk 1 x 400g x chopped tomatoes 200g tin chickpeas, drained 75g dried apricots, halved 500g cooked turkey meat 4 tbsp yoghurt 2 handfuls fresh coriander leaves 1 Heat a large sauce pan and add the oil, onions and cook, stirring until just browned about 10 minutes.

2 Add the other vegetables and cook over the heat until lightly coloured, about 5 min. Add the garlic, garam masala, chilli powder and cook for a further 1 minute.

3 Pour in the stock, coconut milk, chopped tomatoes, chick peas, apricots and bring up to the boil, then turn the heat down, cover and simmer until the vegetables are almost cooked about 40 minutes.

4 Add the cooked turkey meat and cook for a further 5 minutes or until the turkey is piping hot. Turn the heat off, and just before serving add the yoghurt and coriander, serve with plain boiled basmati rice.

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75cl bottle red wine 1 mulled wine spice bag (or used 1 cinnamon stick, 2 cloves, 4 coriander seeds, little nutmeg and 2 all spice wrapped in a muslin bag) 2 washed and scrubbed Satsuma’s studded with 4 cloves each 2 tbsp dark muscavado sugar Salt and ground black pepper 12 chicken thighs or legs 1 tbsp oil 1 onion, peeled and finely chopped 3 garlic cloves, peeled and finely chopped 1 1/2 tbsp plain flour 100g dried cranberries 300ml chicken stock

1 Put the wine, mulled wine spice bag, Satsuma’s and sugar in a pan. Bring to the boil and bubble until the mixture has reduced, about 10 -15 minutes. Add the Satsuma studded with cloves.

2 Season the chicken skin and in a large pan, heat the oil and fry the chicken pieces until golden. Add the onions, garlic and cook for a further 5 minutes.

3 Add the flour and cook, stirring, for 1 min before adding the reduced wine and stock. Bring the mixture to the boil, then cover and cook at 200°C (400°F) mark 6 for about 1 hour, the sauce should be could be the consistency of gravy.

4 Uncover the casserole, stir in the cranberries and cook for a further 30 minutes. Remove the Satsuma and put into the compost bin. Serve the casserole immediately.

Source: www.lovefoodhatewaste.com

Mbark Jbara has been chef at the Lion Hotel and Haywards Restaurant for a year and a half. He has a passion for creating dishes inspired by cuisine from around the world, using fresh, local ingredients.

Halibut with vergine sauce

By Mbark Jbara, Haywards Restaurant This light, fresh dish is the perfect antedote to huge Christmas dinners and winter stodge. It has a clean, yet zingy flavour, is quick and easy to cook and low in fat.

Serves 2 Two pieces of halibut fillet (you could also use cod or salmon) 1 garlic clove, finely chopped 1 small red chilli, finely chopped 1/4 of a red onion, finely chopped 2 large tomatoes, peeled, deseeded and diced 1/2 a lemon 8 basil leaves, chopped 1 tsp Coriander seeds, crushed 2tbsp extra virgin olive oil 1 Fennel, cut into strips 6 potato noisettes (potatoes cut into hazelnut-sized spheres with knife or melon-baller), boiled for 10 minutes 4 raw King Prawns Dash of white wine Seasoning Fresh coriander for garnish 1 Put garlic, tomato, onion, juice of lemon, chilli, coriander, basil leaves and olive oil into a bowl and mix well. Leave the bowl in the fridge for flavours to infuse for at least 2-3 hours (preferably overnight). This is the vergine sauce.

2 Season halibut on both sides and sear in olive oil for a couple of minutes. Put pan to one side. Bake halibut in a hot oven for a further 5-7 minutes until just cooked through.

3 Take same pan and heat. Throw in fennel, potatoes and king prawns and cook until prawns are cooked (a minute or two). Add a dash of white wine, stir and cook for a further couple of minutes.

4 Place three potato noisettes each around side of plate with fennel pieces on top.

5 Place fish in the middle of the plate with king prawn on each side.

6 Spoon vergine sauce ove the fish and garnish with a little fresh coriander.

7 Serve with a glass of crisp, white wine.

Visit The Lion Hotel, Wyle Cop, Shrewsbury SY1 1UY Tel (01743) 353107 email info@thelionhotelshrewsbury.co.uk www.thelionhotelshrewsbury.co.uk

Since Darwin last dined in our restaurant, we’ve evolved... ...perfection takes time.

Fine dining at The Lion Hotel

THE LION HOTEL S

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Wyle Cop l Shrewsbury l SY1 1UY

01743 353107 thelionhotelshrewsbury.com

family

Christmas Craft

These yummy biscuits make perfect gifts for loved ones and pretty Christmas tree decorations. A festive activity for the whole family.

Get started

Add the flour

Form dough

Roll out

Cut out biscuits

Make icing

Decorate

Finish off

Extract from Christmas crafts with kids by Catherine Woram, Photograpy by Polly Wreford, published by Ryland Peters & Small.

22

family

Cinnamon biscuits Makes 25 small cookies 225g plain flour, plus extra for dusting 1 tsp ground cinnamon 1 tsp ground ginger 1 tsp bicarbonate of soda 60g butter 2 tbsps dark brown sugar 80g golden syrup 1 tbsp beaten egg 1 Preheat the oven to 109C (375F) Gas 5.

Cover two baking trays with baking parchment.

2 Sift the flour, cinnamon, ginger and bicarbonate of soda into a wide bowl or a food processor. Add the butter and mix thoroughly with a wooden spoon or whizz in the processor until the mixture resembles fine breadcrumbs.

3 Add the sugar, golden syrup and egg and mix together or blitz in the food processor to make a soft dough. If it feels too dry, add a little more egg. Now form the dough into a ball then flatten it out so it is ready for rolling.

4 Using a small rolling pin, carefully and evenly roll out the dough to a thickness of about 5mm.

5 Using star-shaped cookie cutters, cut out the biscuits. Use a drinking straw to punch a small hanging hole in each biscuit, about 1cm from the edge. Place the biscuits on the baking tray. Bake them in the oven for 8-10 minutes until light golden.

6 Leave the baked cookies on the tray until they firm, then transfer them to the rack to cool. To decorate the biscuits, you can either use readymixed icing, or beat together icing sugar and water to create thin icing.

7 Use the icing sugar to decorate the biscuits and then add more decorations. Sliver and gold sugar balls look very festive.

8 Once the decorations have dried, thread a length of narrow ribbon through the hole in each biscuit.

They are now ready to be boxed up as a gift, hung from the Christmas tree or just to eat!

READER OFFER - Get your copy of Christmas crafting for the special price of £12.99 including postage & packaging (RRP £14.99) by telephoning Macmillan Direct on 01256 302 699 and quoting the reference GLR 2GY.

23

feature

Get wise to waste Each month, the average family with children throws away over £50 of good food that was bought but not eaten. Love Food Hate Waste has come up with easy ways to help your food budget stretch over Christmas. Follow our tips for saving money on your food bill and there’ll be more on your table and more in your pocket.

Try the love food haste waste recipes on page 20

1 It pays to plan!

4 Carb Control

Planning your meals, especially over the Christmas period, is one of the most effective ways you can cut wastage and food bills. Start by checking your fridge, freezer and store cupboard, and before you go shopping, write a list, so you don’t shop for things you already have. Get the kids to help and to suggest what meals they’d like to have that week. Then you can work out a weekly meal plan.

Day after day we serve up basic staples - bread, rice, potatoes and pasta, but large amounts of these carbohydrates end up going straight in the bin. Are you getting your portions right? Use our portion calculator on lovefoodhatewaste.com/shropshire to check and find a handy way to measure just the right amount. For instance, a mug full of rice will serve 4 adults.

If you enjoy hot buttered toast, keep a ready sliced loaf in the freezer which can go straight into the toaster when you want a piece. Large whole loaves of bread can be cut in half and one frozen for later in the week. You’ll be surprised how easy it is to save money just by being more careful with your carbs.

2 Get Familiar with your fridge and friendly with your freezer Start saving money right now by making a date with your fridge. Just by opening the fridge door and checking the ‘use by’ dates on what’s inside, you can begin saving your pennies and pounds. Meat, fish and ready meals are often the most expensive things we buy, so it helps to get into the habit of regularly checking the dates on perishable items in your fridge.

When you get home with your shopping, it is a good idea to transfer as much as you can straight into the freezer – especially if you are not quite sure when you are going to eat what you have just bought. If you have large packets of chicken pieces or fish, divide them up and freeze individual portions.

3 Date Labels Understanding food dates and what the ‘best before’ and ‘use by’ labels really mean is key to making the most of your fridge and freezer. “Use by” is really the most important date to remember. Visit www.lovefoodhatewaste.com/shropshire to check out the facts about food dates and prevent you throwing food away when it’s still quite safe to eat.

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5 Lovely Leftovers It’s amazing how many meals you can get from one chicken!

If you enjoy a roast on Sunday, the remains of the joint would make a great curry or a delicious risotto later in the week and you’ll always find enough for a sandwich. If you have time, the carcass can also be boiled up for stock and soups.

Being crafty with your food is the clever way to save those pennies – and it really just means thinking before you throw.

With a little bit of thought, you can create some delicious surprises from your leftovers they don’t have to mean second best. The lovefoodhatewaste. com/Shropshire has got a fantastic range of recipes, ideas for freezing, and tips for making your food budget go that much further this Christmas.

well seasoned

Winter A

s we now head into the shorter, darker winter days, warmth is heartening.

Time now for warming lunchtime soups with crusty breads and cheese, pumpkin curries, slow cooking casseroles and magnificent rich pies topped with crisp golden pastry.

Classic soups such as creamy leek & potato finished with a chive crème fraiche or glammed up with a dash of truffle oil.

Pumpkin is this season’s most prolific vegetable with plenty of varieties to choose from – from the full flavoured French to the curvaceous butternut.

A heartening winter supper would be a roasted butternut squash, sage & blue cheese risotto. Perfect for a quick supper for two!

The falling of the leaves signals the arrival of our beloved root vegetables. Understated and under used are both the celeriac and beetroot. Celeriac is ideal as a mash, full of flavour and an ideal accompaniment to those winter casseroles. The deep ruby coloured beetroot with its richness subtle sweetness works beautifully with cream cheese and thyme in tarts.

The prime in-season meat is venison which is low in fat, tender and with a rich, clean taste. Roasted haunches or saddles are beautiful served with creamy celeriac mash and roasted beetroot.

My personal favourite for this time of year is slow-braised lamb shanks, gently simmered for 2-3 hours until tender and nearly falling off the bone. It is perfect with a chorizo and haricot bean cassoulet.

Lamb eaten in winter, having been born in spring and grazed on the lush summer grass, is for more flavoursome than the Easter lambs reared through the lean winter months.

Over 20 years experience in the event catering industry.

A well seasoned catering company.

Exquisite menus, designed for your event.

Tel (07801) 183485 e-mail sales@taylorscuisine.co.uk Pa r t o f Tay l o r s C u i s i n e O x f o r d s h i r e

Shropshire Kitchen’s chef Brian Taylor

Braised lamb shanks with a chorizo sausage cassoulet 4 lamb shanks Bay leaves 50g smoked back bacon 250 ml dry white wine 2 large Spanish onions, sliced 1 litre lamb stock 3 garlic cloves, chopped 2 x 400g cans of haricot beans, drained/washed 2 tbsp tomato puree 8oz chorizo sausage, cut into bite size chunks Fresh thyme sprigs 1 Season the lamb shanks. Heat a small amount of olive oil in a heavy based pan and fry the shanks over a medium heat until evenly browned. Take the lamb out and set aside on another plate.

2 Add another tbsp of oil to the pan and add the bacon and fry until golden. Add the garlic and onions and stir well. Cover the pan and sweat for 4-6 mins 3 Add the tomato puree, thyme sprigs and bay leaves. Leave the lid off (save a sprig of thyme for garnish).

4 Pour in the white wine. Let the wine boil until it has reduced by 2/3rds. Pour in the stock and bring back to simmer.

5 Place the lamb back into the pan and cover with either some crumpled baking paper or tin foil. This will prevent any of the meat from drying out. Turn the heat to the lowest setting and gently simmer for 2-2½ hours turning the Lamb shanks over halfway.

The shanks should now be very tender.

6 Remove the shanks and cover with foil again so to allow the meat to rest.

7 Skim off any excess fat from the braising liquid and then boil to reduce by half.

8 Turn the heat down and now add the Chorizo and washed Haricot Beans. Allow to simmer for a further 10 mins. Season to taste.

9 Return the Lamb shanks and reheat.

10 Divide the lamb shanks between the four warm plates and spoon the beans and sausages around the lamb.

11 Finish with some rubbed thyme and serve immediately.

shopping

Red hot See a crimson tide wash over your kitchen with our stylish selection of red hot kitchen accessories.

1

2

1 Christmas print wax apron £20 www.cathkidston.co.uk

2 San Remo pepper mill in red gloss (also available in white) £77.25 www.topgourmet.co.uk

3 Biscuit container £15 www.josephjoseph.com

3

4 Latina knife block £149 www.josephjoseph.com

5 Steel bread bin

4

£30 www.josephjoseph.com

6 Three oval festive pails £12.99 www.lakeland.co.uk

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6

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what’s next?

Books

NEXT ISSUE

Traditional food from Shropshire to the Caribbean Traditional Food in Shropshire

by Peter Brears Excellent Press £19.95

If you are hungry for a glimpse into Shropshire’s culinary past, this is the book for you. In the first major piece of research into the history of the county’s food production and preparation, including how kitchens were designed and equipped, there are some fascinating facts to discover. We learn how all sorts of dishes were cooked in cottages, bakers’ shops and even great halls. With over a hundred recipes, there is something for everyone, although some of the arduous and time-consuming cooking methods may not suit our modern standards. Local specialities, including Shrewsbury Cake and Shrewsbury Simnel, feature among more traditional recipes.

Caribbean Food Made Easy

by Levi Roots Mitchell Beazley £17.99

Environmental producing New shops in South Shrops Steel in the kitchen Exclusive listings 28

Photo: Hopton House B&B

Spring breaks

Following the great success of the BBC TV programme of the same name, this is a guide to cooking Caribbean food at home taking inspiration from both UK and Caribbean dishes. The book is colourful and fun, with each recipe giving easy-tofollow instructions. Lovely full-colour pictures also bring the cuisine to life. Levi makes Caribbean cooking, including the famous Curry Goat, a walk on the beach and the guide to ingredients, particularly the sunshine kit, is very helpful. With recipes that bring a hint of summer to dull winter days, this book will inspire anyone up for some sunshine cooking.

listings

Farmers’ markets Shropshire Bishop’s Castle

Much Wenlock

A friendly market in the picturesque Town Hall with meat, cakes, preserves, plants and organic vegetables in season, plus occasional stalls.

Third Saturday of every month 9am -2pm. Tel (01588) 630260

Guildhall. First and third Fridays of the month throughout the year from 9 am – 1pm.

Market days are held on Thursdays and Saturdays.

Tel (01952) 727509

Newport Church Stretton Enjoy a selection of local food and craft stalls around the Market Square. Held on the 2nd and 4th Saturday of the month.

Tel (01694) 722113

Craven Arms A monthly Community Food & Farmers’ Market with over 20 stalls at the Shropshire Hills Discovery Centre on A49. First Saturday of the month, 9am - 3pm.

Tel (01588) 676000

Knighton Based in the Community Centre, Bowling Green Lane. It’s held on the second and fourth Saturday of every month from 9.30am - 1.30pm with up to 25 stalls, offering a range of locally produced goods as well as refreshments and a bar.

Tel (01547) 520096

Ludlow Large, popular market covering the Castle Square with over 30 stalls. Second and fourth Thursday of every month 9am – 2pm.

Tel (01584) 878398

First held April 2007 St Mary’s Street Last Saturday of the month. Also visit the Newport indoor market.

Oswestry Bailey Head Last Friday of the month 8.30am - 1:30pm Tel 01691 680222 enquiries@oswestry-tc.gov.uk

Shrewsbury The Square, 1st Friday of the month. Located in the heart of Shrewsbury, offering a wide range of local produce and seasonal food and drink.

Tel (01746) 785185 lynn.wood@heff.co.uk www.heff.co.uk

Wellington Market Square 3rd Saturday monthly 9am – 12.30pm Tel (01952) 240192

Wem Leek Street 2nd Saturday monthly 9.30am - 12.30pm Tel (01743) 367407

Market Drayton

Whitchurch

Weekly street market on Wednesdays, indoor market every Saturday. (not farmers’ market being considered) 8am to 2pm. www.foodconnection.co.uk

1st Saturday of the month 9am – 1pm.

Outside Civic Centre, High Street Tel (01948) 665761

West Midlands, Powys, 3 CountieS & NW England Abbey Leys Farm Shop

Kidderminster

First Sunday monthly (except Jan) 10am - 4pm. Abbey Leys Farm, Peacock Lane, High Legh, Knutsford, WA16 6NS Cheshire Tel (01925) 753465 tim@abbeyleys.co.uk FARMA Certified Farmers’ Market

High Street/Swan Centre 2nd Friday of every month: 9am-4pm Tel: (01562) 732928

Alderley Edge 2nd Sunday monthly (except January) 10am - 2pm. Festival Hall, Alderley Edge, Cheshire Tel (01625) 251753 christinemunro1@yahoo.co.uk

Brecon 2nd Saturday monthly 10am - 2pm Market Hall, Market Street Tel (01874) 636169 Fiona.jones9btopenworld.com

Butterlands Farm Third Saturday monthly 8.30am - 1.30pm (March December inclusive) Cloverbank Organic Farm, Shellow Lane, Gawsworth, Cheshire CW12 2NX Tel (01260) 227907 jane@organiconthehill.com

Knutsford 1st Saturday monthly 9am - 3pm Silk Mill Street, behind Permanent market Tel (01625) 504752 or t.wakefield@macclesfield.gov.uk

Nantwich Last Saturday monthly (except in December when it takes place on the Saturday before Christmas) 9am - 3pm Nantwich Town Square, Cheshire Tel (01270) 537805 council.info@crewe-nantwich.gov.uk

Presteigne 1st Saturday, monthly 9am – 1pm Radnorshire Arms Garage, High Street Tel (01544) 267768

Welshpool Chester 1st Wednesday of the month 10am - 16.30pm Chester Town Hall Square, Cheshire Tel (01224) 402340

First Friday every month from 9am - 2pm Town Hall, Broad Street Tel (01686) 626606

Wrexham Crewe & Nantwich Nantwich Town Square Opening Times: Last Saturday monthly 9am to 3pm Tel (01270) 537805

Ellesmere Port 4th Saturday monthly 8am - 3pm Adjoining Market Hall, Cheshire Tel (0151) 3566894

3rd Friday of every month 9am - 3pm.

Queen Square.

Tel (01978) 292457

If you have a farmers’ market not listed please contact us contact@shropshirekitchen.co.uk

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events

Events We’ve got seasonal treats, Santa and Christmas fayres galore. Check out our pick of the festive fun and New Year events across the county Saturday 21 November

Church Street, Church Stretton 6pm – 9pm Tel (01694) 722533 churchstretton.scf@shropshire-cc.gov.uk

room and National Trust shop with Christmas carol concert. Shuttle provided from Mayfair community centre. Church Stretton Tel (01694) 722631 cardingmill@nationaltrust.org.uk www.cardingmillvalley.com

Friday 27 November

1 December – 4 January 2010

Market Drayton Festival of Lights

Christmas Craft Shop

Market Drayton Town Centre 6.30pm.

Tel (01630) 653114 marketdrayton.scf@shropshire.gov.uk

Quality Christmas gifts from local artists and crafts people. Carols sung 11am certain days in December. 10am - 4pm.

Free entry.

Oswestry Visitor & Exhibition Centre, 2 Church Terrace, Oswestry Tel (01691) 662753 www.oswestry-welshborders.org.uk

Church Stretton Christmas Lights & Fair

28 November – 29 November Nov 28 - 10am – 4pm; 6pm – 9pm.

Nov 29 – 10am – 4pm.

Ludlow Medieval Christmas Fayre Ludlow Castle Festooned with seasonal greenery, Ludlow Castle will be bustling with medieval entertainers, minstrels and traders - truly a feast for all the senses!

Tel (01588) 650307 info@ludlowcastle.com www.ludlowmedievalchristmas.co.uk

Wem Christmas Festival 6pm – 9pm Events in the town including Christmas Lights switch on, bands, Choirs, stalls, Shrewsbury town crier Martin Wood and much more.

Tel (01939) 232963 www.virtualshropshire.co.uk 4 - 23 December

Enjoy an old-fashioned Christmas in Bridgnorth to see Santa and his sleigh and an animal nativity.

Book your visit on Tel (01299) 841255 www.raysfarm.com

Santa Safari

National Trust Shop, Church Stretton 4.30pm – 8pm Entertainment and festivities in the tea

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The Streets of Oswestry Come and join in the fun from 6pm -10pm. Late night shopping, carols and music playing festive tunes in the square and lots more.

Tel (01691) 680222 Fri, Sat, Sun 4 - 24 December; Daily 18 - 24 December

Christmas Wonderland Chance to meet Santa.

Oswestry SY11 4AS Tel (01691) 671123 rachel@parkhallfarm.co.uk Saturday 5 December

Christmas Fayre High Street, Much Wenlock The traditional fayre has street vendors and entertainment, a lantern parade, carols round the tree and switch-on of the Christmas lights.

Tel (01952) 727679 Saturday 5 December

Welshpool Winter Festival (Christmas Market) Welshpool Town Centre Tel (01938) 553142

Bishop’s Castle Christmas Lights Festival Have a fun packed day, see the glorious lights and spectacular fireworks, enjoy the street party and good local food.

6pm – 9pm Tel (01588) 638467 Saturday 5 December

Tenbury Mistletoe Festival

Rays Country Farm

Late Night Christmas Shopping at Carding Mill Valley

Christmas Live

Saturday 5 December Thursday 3 December

28 November – 24 December

1 December

From 4 December

A magical adventure by Land Rover through the woodland to see Santa in his real hillside grotto. Santa Safari, Twilight Safaris and toddler walks available. Call for details: 10.30am - 8pm from £6.95.

Hawkstone Park Follies, Weston under Redcastle, Shrewsbury Tel (01948) 841700 enquiries@hawkstone.co.uk, www.hawkstone.co.uk

In and around Tenbury Wells Christmas market and psychic fair, street entertainment, evening lantern procession and Christmas lights switch on. www.tenbury-mistletoe-festival.co.uk 5 December, 11am

Christmas Parade The streets of Oswestry.

A Christmas Parade of vehicles and festive walkers organised by Borderland Rotary Club.

events 5 – 6 December

6 December, 11am - 3pm

Attingham Park Frost Fair

Fairy Calm Christmas

11am-4pm Browse the Christmas market stalls on the ground floor of Attingham Park house and in the grounds of the park. Ceramics, jewellery, cards, textiles, plus locallyproduced food and drink.

A magical workshop with ways to relax through guided meditation and breathing to beat the Christmas stress, making the run-up to the festive season a calmer one!

Session: £25.

Fairy Calm House, High Street, Clive, Nr Shrewsbury Tel (01939) 220329 fairycalm@yahoo.co.uk

5 - 6 December

Tree Dressing Day Across the country The first full weekend in December is devoted to Tree Dressing, a country-wide event inspired by Common Ground. Trees are selected in villages, towns, markets - anywhere in fact - and you can turn up to decorate it with whatever you fancy lights, ribbons - anything you can think of. www.commonground.org.uk

Christmas Santa Specials Telford Steam Railway Ride the train to visit Santa in his grotto.

Children receive a present. Adults receive a hot drink and a mince pie. www.telfordsteamrailway.co.uk

Red House Farm Christmas Market Redhouse Farm, Dunham Massey, Altringham, Cheshire Tel (0161) 941 3480 info@redhousefarm.co.uk

Victorian Christmas at Blists Hill Museum

12, 13, 19, 20, 21 December

Ironbridge Gorge Museums Watch how food was prepared in olden days.

Tel (01952) 884391 www.ironbridge.org.uk www.shropshire-guild.co.uk

Step back in time to a late Georgian Christmas.

Thursday 10 December

Bring your best ginger-flavoured baking.

Market Drayton Town Centre Tel (01630) 653114 marketdrayton.scf@shropshire.gov.uk

Castle Square, Ludlow A farmers’ market with over 40 stalls.

Ludlow Christmas Craft and Country Saturday 13 December Castle Square, all day.

Christmas Eve market 24 December www.localtoludlow.org.uk

5 – 12 December

Wartime Christmas

Saturday 12 December

RAF Museum Cosford, Shifnal Celebrate Christmas as it was during the Second World War. A wide range of activities including, traditional Christmas craft stalls, a 1940s Santa, Elves and grotto. Have your photo taken. Wartime menu. 10am - 6pm (last admission 5pm).

Free entry.

Tel (01902) 376200 www.rafmuseum.org.uk

Made in Shropshire Fair on the Square

5 – 20 December

The Square Shrewsbury 9am – 5pm hours Every 2nd Saturday, Made in Shropshire, a collaboration of local artists, designer-makers and food producers, are in The Square, Shrewsbury offering a wide range of unique products and produce. www.madeinshropshire.co.uk

Christmas at Wightwick Manor

12 December – January 3

12.30pm - 5pm Wightwick Manor, Wightwick Bank, Wolverhampton Tel (01902) 761400 Every Saturday and Sunday until Christmas, see the halls decked with holly and start your festive period.

National Trust admission. www.nationaltrust.org.uk

Saturday and Sunday 12, 13 December

6, 12, 13, 19 and 20 December

Ludlow Local Produce Market 5, 6, 12, 13, 19, 20 December

and a carol concert. For full details visit the website or call the information line.

Tel (0870) 442 2000 www.warwick-castle.com

Christmas at Warwick Castle Children and parents can enjoy games, carol-singing and, of course, a hearty breakfast or tea with home-made mince pies with Santa’s elves – followed by an audience with the man in red himself.

Each child will also receive a very special gift to take home. There are also themed banquets, Christmas lunches

Christmas at Attingham

13 December, 10am - 2pm

Christmas Farmers’ Market and Ginger Challenge

17 December

Christmas dining, Weston Park By Candlelight (main house) Traditional Christmas.

Must book. 11, 12, 18, 19 December Weston-under-Lizard, Nr. Shifnal TF11 8LE Tel (01952) 852100 enquiries@weston-park.com www.weston-park.com Saturday 19 December

Christmas Market The Square, Shrewsbury Tel (01743) 281000 A host of stalls selling local festive food and drink, decorations, jewellery, accessories, unique, handcrafted items in The Square. Enjoy a glass of mulled wine and roasted chestnuts whilst jugglers, magicians, carol singers and musicians entertain you.

26 December – January 3.

Holiday Family Trail Attingham Park Shrewsbury, SY4 4TP Tel (01743) 708123 www.nationaltrust.org.uk

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Q&A

Dine with me

Jim Hawkins BBC Radio Shropshire How often do you cook?

What music would you have in the background?

Comparatively rarely, I admit. My colleague Eric Smith gets annoyed by my eat-to-live attitude (he sees things the other way around). I tend to grab what I need to keep me going, rather than spend ages contemplating recipes and menus.

Eno’s ‘Music For Airports’ or his recent album with David Byrne, especially if he’s actually going to be there!

Otherwise, I think music worth listening to deserves better than to be left to be ignored in the background.

What’s your signature dish?

What is your favourite tipple?

You’d be surprised at the amount of craft and creativity that goes into my baked potatoes. Or perhaps you wouldn’t.

I don’t really have one; I’m not that bothered about drinks, really. Much Wenlock spring water!

Do you enjoy eating out?

Where is your favourite pub?

Yes, very much. And it’s great to be living in Shropshire, where there are so many great places to eat out.

Depends what kind of pub or night out I’m in the mood for. Somewhere a bit rough’n’ready with a pool table and a pinball machine? Somewhere smart but cool, with leather sofas and not too much noise so you can enjoy conversation?

It’s all about occasion, location and company.

What is your favourite place to eat out?

In Shropshire: China Rose, Kasturi 2, The Armoury or Pizza Express in Shrewsbury, the Pondicherry in Ironbridge and for location as well as food, the Riverside Inn near Cressage.

What would be all time favourite meal?

I try to. Some weeks I’m better at it than others, though.

My food-as-fuel philosophy means I’m thinking in terms of occasion, location and company. Get any two or more of those right, and that becomes my favourite meal.

What food don’t you like?

What’s always in your fridge?

What’s the strangest food you’ve ever eaten?

Milk, Quorn slices, locally-made red onion chutney, locallymade cheese (but that never lasts long!).

I won’t give too much away, but some Shropshire establishments, it seems, struggle with the concept of a vegetarian main course. A couple of times I’ve been presented with dishes which couldn’t have seemed more like the outcome of panic if they’d had ‘OH MY GOD HE’S VEGGIE’ spelled out in Alphabetti Spaghetti

What would you cook for a dinner party?

I’d get a takeaway! I’d consult my friends, decide what type of takeaway we wanted, then get it delivered.

Who would be your dream dinner guests?

My best friends and close colleagues are my dream dinner guests, but it would be great to be joined by broadcaster Danny Baker, musician and thinker Brian Eno, historian Bonnie Greer, comedian Tina Fey, Shakira and Dr Jeremy Johnson, medical director of Severn Hospice.

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Do you watch what you eat?

Meat and seafood! Not a fan of egg-white, either. Or Marmite, the Sauce of Satan.

You can listen to Jim Hawkins in The Morning on BBC Radio Shropshire every weekday morning from 9am until midday. He also has a popular Saturday night music programme from 6pm until 9pm.

For more information you can find him on www.bbc.co.uk/shropshire/local_radio or follow him as jiminthemorning on Twitter.

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