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

A delicious warming soup, perfect for a simple and quick meal, serve with crusty bread.


Serves 6


2 tablespoons of butter

1 tablespoon of vegetable Oil

1 onion chopped

2 garlic cloves, chopped

2cm piece of ginger, chopped

1 chilli deseeded and chopped, or chilli flakes

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon ground turmeric

1 carrot, chopped

1 celery stalk, chopped

1 leek, chopped

4/5 parsnips peeled and chopped

2 tablespoons of fresh chopped coriander

900ml veg or chicken stock read more

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The key to a successful and stress-free Christmas dinner (or any other dinner) is in the planning.  You don’t want to be rushing around at the last minute on Christmas day, so the key is in preparing in advance.  Work out what you are going to eat on the day and discuss any specific dietary requirements in advance.  Plan your menu and pre-order any items in advance – such as turkey (make sure it fits in your oven!) or vegetable boxes.

Prepare vegetables in advance – this can be done the day before, peel, dice and chop vegetables and leave in cold water in the fridge.  Alternatively, some dishes can be made in advance and frozen. read more

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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


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


 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


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


 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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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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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


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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