Knutsford Market Hall, Silk Mill Street, Knutsford WA16 6DF
Phone: 07979155605

Category: Recipes

This dish is fabulous with any meal but is also great with a Christmas dinner, it can be prepared in advance and put in the fridge beforehand, leaving more time for opening Christmas presents!!

 

Serves 6

Ingredients

2 red onion, peeled and quartered

1 butternut squash, peeled, deseeded and chopped into 2cm pieces

2 parnsips, peeled and chopped into 2cm pieces

4/6 carrots, peeled and chopped into 2cm pieces

3 beetroot peeled and chopped into 2cm pieces

Mixed herbs or fresh herbs such as parsley and thyme read more

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It’s that time of year when we all look forward to taking a break and spending some time with our friends and families. It’s also an expensive time of year, with gifts being purchased in preparation for Christmas Day. One of the ways to reduce your costs when having a large gathering is to cook foods that are in season.

This month we have a variety of traditional fruit including Apples, Pears, Cranberries and Clementines.

On the vegetable front we have Beetroot, Brussels Sprouts, Cabbage, Carrots, Celeriac, Celery, Jerusalem Artichokes, Kale, Leeks, Mushrooms, Onions, Parsnips, Potatoes, Red Cabbage, Swede, Turnips, and Watercress. read more

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OK, so it’s not Christmas yet, but this dish doesn’t have to only be served with your Christmas dinner, it is perfect with bangers and mash or a Sunday roast.  It can be made a few days in advance and reheated.

Serves 6

 Ingredients

 50g butter, plus extra to serve
1 red onion, finely chopped
1 cinnamon stick
¼ tsp ground cloves
¼ tsp ground nutmeg
1 red cabbage, cored and cut into irregular chunks
1 sharp eating apple, finely chopped
3 tbsp muscovado sugar
150ml balsamic vinegar
2 tbsp cranberry sauce read more

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A good, traditional soup, perfect for the winter evenings.

Serves 4

Ingredients

25g butter

2 large leeks, finely sliced

1 onion roughly chopped

250g potatoes, peeled and roughly chopped

750ml vegetable or chicken stock

300ml milk

Salt and pepper

Method

 Melt the butter in a large saucepan, add the leeks, potatoes and onion.  Stir well so they are covered in butter.  Cook over a low heat for aboutr 15 minutes, until the vegetables are soft, stirring them constantly to stop them becoming brown.  Add the vegetable or chicken stock and milk.  Bring to the boil, then turn down the heat and simmer gently for approx. 20 – 30 minutes until all the vegetables are tender.  Season to taste.  The soup can be served like this or blended if you prefer a smoother texture. read more

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Ingredients

 

For the cake

300g self-raising flour

300g light muscovado sugar

3 teaspoon of mixed spice

2 teaspoon of bicarbonate of soda

175g sultanas

½ teaspoon of salt

4 beaten eggs

200g melted butter

Zest of 1 orange

1 tablespoon of orange juice

500g (peeled weight) pumpkin or butternut squash flesh, grated

For the icing

200g pack soft cheese

85g butter, softened

100g icing sugar, sifted

Zest 1 orange and juice of half

Method

Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch. read more

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This month sees the official beginning of Autumn!

With the change in season, comes a new selection of fruit and vegetables. Here we feature the fruit and vegetable that are in their prime during September. This allows you to shop locally and fresh, reducing food miles and putting more money back into your local economy.

Blackberries are delicious at this time of year, and if you are lucky enough you will be able to forage some. There are plenty of walks around Cheshire that will feature a hedgerow brimming with this fantastic soft fruit. Just last weekend I made an apple and blackberry crumble, served with masses of custard. A real old favourite. read more

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One of the easiest ways that we can reduce the cost of our food shopping is to eat the produce that is in season. Not only is this good for the wallet but also for the environment. This also has the added advantage that our food travels less miles

Spring is officially, even if the weather is all over the place, and we are starting to see a bit more variety of local fruit and vegetable available. So what should you be eating?

In season and best to eat during the month of May are: Asparagus, Radish, Broccoli, Rocket, Carrots, Samphire, Cauliflower, Spinach, Cucumber, Spring Onions, Lambs Lettuce, Curley Lettuce, Peas and Watercress. Jersey Royal New Potatoes are also fantastic if you can get hold of them. They are always a best seller and never last long on our shelves. read more

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pancakeFor the pancake mixture
110g plain flour, sifted
pinch of salt
2 eggs
200ml of milk mixed with 75ml of water
50g butter

Method: Sift the flour and salt into a large bowl. Create a well in the middle and add the eggs. Slowly start to whisk, adding the milk and water mixture gradually until a smooth batter.

Cooking
Make sure your pan is nice and hot.
Melt a small amount of butter.
Place a ladle of mixture into the pan, tip the mixture around the pan to create a smooth pancake.
Cook for 1 minute and then flip and cook the other side.
Serve hot with your favourite fillings.
Clean the pan and repeat. read more

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