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

Category: Vegetables

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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The nights have started to draw in and the weather has definitely cooled down. We had the first frost this week, which is a real sign that winter is on its way.

It’s the time of year for warming food, and there is a great selection available. Add parsnips and Jerusalem artichokes to your roast vegetables. Brussel Sprouts are also just coming into season. Leeks are also at their best, and so diverse. I like mine stir fried with onions, mushrooms, cabbage and a little soy sauce. Beetroot is also coming into it best season. Grate raw into a salad or roast with your Sunday dinner. read more

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Autumn is here and Halloween in nearly upon us. This is one of my favourite times of year. The nights are drawing in, the weather has cooled down and meals turn into a warming family affair.

We have the delights of English apples coming into season, with Cox’s being one of the most popular ones among UK households. Other fruit in season include plums, pears and elderberries.

There is a glut of vegetables to choose from including Beetroot, Broccoli, Brussels Sprouts, Butternut Squash, Carrots, Cauliflower, Celeriac, Celery, Courgette, Kale, Leeks, Onions, Parsnips, Peas, Potatoes, Pumpkin, Radishes, Spinach, Spring Greens, Swede, Sweetcorn and Turnips! 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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What are the best fruit and veg to eat during August?

Summer is well underway and we have a great selection of fruit and vegetable to choose from during August.

One of the advantages of eating fruit and vegetables that are in seasons is the cost savings that come along with that. It is a great way to reduce your food bill. 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.

This is a great time to make preservatives, jams and pickles. You can pick up the ingredients cheaply and make things to enjoy throughout the year. One of my favourites is making jam, it’s easy to do, and everyone loves a jar of homemade jam during the festive season. All you need to a simple jam is sugar and fruit. Dissolve the sugar in a pan before adding the fruit. Boil until set. To set your jam is set, place several spoons in the freezer. When you want to test your mixture, remove one and place a small blob of jam mixture onto the frozen spoon. If it starts to set, then your jam is ready to be placed into jars, if it is still liquid, cook the mixture for longer. read more

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It may not feel like we are in the middle of Summer, but we are half way through the year already.

Summer is just starting we are seeing more variety of local fruit and vegetable available. So, what should you be eating and why does it make sense?

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.

In season and best to eat during the month of July are: read more

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Summer is just starting we are seeing more variety of local fruit and vegetable available. So, what should you be eating and why does it make sense?

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.

In season and best to eat during the month of June are:

  • Asparagus, always delicious with a little oil and salt cooked under the grill or on the BBQ.
  • Peas, sweat and delicious straight out of the pod.
  • Onions and garlic are coming into season.
  • A variety of lettuce and salad leaves are available to go with fresh local tomatoes, radishes and carrots.
  • For pudding we have the British Strawberry, Blueberry and Cherry all starting to make an appearance and all go beautifully with vanilla ice cream on a hot summer’s day.
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