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February 2010 Recipes (provided by Tony Heath)

Winter Celeriac Soup

  • 1 medium celeriac
  • 3 medium Rooster potatoes
  • Summer Harvest Rapeseed oil- approx 3 tbsp
  • 1 large onion - finely sliced
  • 1 piece of leek - white only - thinly sliced
  • Tsp fennel seeds - ground in a pestle
  • 6 cloves garlic - peeled
  • Juice of 1 lemon
  • 1.5 litres light chicken or vegetable stock
  • Sea salt and freshly ground white pepper

Peel and dice the celeriac and potatoes – quite small – approx 1 cm square – place in a bowl cover with cold water and the juice of half the lemon to stop any discolouration.  Heat a large saucepan add 2 tbsp Rapeseed oil and the onions, leeks and fennel seeds and sweat ( cook gently without colour ) until soft and translucent.  Crush the peeled garlic and add to the onions along with the celeriac and potatoes, season and coat well through the oil. Add the stock and simmer for about 20 minutes until the vegetables are cooked. Add the juice of the other half of lemon and liquidise with a stick blender. You can whizz until well pureed or stop half way to leave a soup with a more rustic appearance. Serve in a deep bowl, drizzle with more Rapeseed oil and a little double cream if you wish.  Accompany with warm leek, bacon, potato and 'Anster' cheese scones.

Celeriac Remoulade

  • 500 g celeriac
  • 1 red onion thinly sliced
  • 250 ml thick mayonnaise
  • 2 tbsp grain mustard
  • Grated zest and juice of one lemon
  • Dash Worcester sauce
  • 2 tbsp freshly chopped parsley
  • Sea salt and freshly ground pepper

Peel the celeriac, cut into 4 then slice each quarter as thinly as possible. Stack slices 3 or 4 at a time and cut into long thin strips (julienne) Place in a bowl and mix with the onion. Beat the mayo with the mustard, lemon zest and juice, Worcester sauce and seasoning, combine with the celeriac and onion, stir in the parsley and serve. Great with thinly sliced roast pork.

Leek Bacon and 'Anster' Cheese Scones

  • 1 white leek, washed and finely sliced
  • 115 g potato cooked and thoroughly mashed
  • 175 g self raising flour
  • 1 tsp baking powder
  • 1 large egg beaten
  • 1 tbsp oil
  • 3 slices back bacon, finely chopped
  • 50 g grated ‘Anster' cheese
  • 2 tbsp fresh chopped herbs – parsley, chives would be fine with a little thyme
  • Salt and pepper to taste
  • A little milk if necessary  

Preheat oven to 220C or gas mark 7.  Heat the oil in a pan and fry the leek and bacon until soft and cooked but not browned.  Sieve the flour and baking powder into a bowl, stir in the mashed potato with the leek and bacon mixture and the cheese, herbs and seasoning. Beat the egg and stir in to the mixture keeping a little back for glazing the scones. The mix should be soft and just coming together but not too sticky. If it is too dry add a little milk. Roll out on a floured board to about 1-1.5 cm thickness and stamp out the scones with a plain cutter. Brush lightly with the reserved egg and bake for about 10 – 15 minutes until golden and firm.  Eat warm with the soup!

Pan Fried Breasts of Guinea Fowl wrapped in Pancetta with a Herb & Orange Butter

  • 2 breasts of guinea fowl, skinned and trimmed
  • 6-8 slices of pancetta
  • 100 g butter
  • 2 tbsp chopped mixed herbs – any 3 from parsley, chives, basil, marjoram, tarragon, mint, chervil
  • Grated zest and juice of 1 small orange
  • 100 ml chicken stock
  • Olive oil/Rapeseed oil for sautéing
  • Seasoning

Grate the orange zest, squeeze the juice. Soften 75 g of the butter. Finely chop the herbs, add to the butter with the orange zest and mix well. Form a pocket in each guinea fowl breast and place half the herb butter in to each. Lay 3 – 4 slices of pancetta on to a board, stretch with the back of a knife if necessary (make sure the slices are overlapping). Place the guinea fowl on top of the pancetta, season with pepper and a little salt and wrap the pancetta around the breast neatly.

Repeat with the other breast and chill for half an hour.

Set oven to 190-200C. Heat a non stick pan. Add a little oil and lay the breasts in the pan and cook carefully on one side to put a little colour on the pancetta, keeping the heat fairly low. Repeat on the other side taking care to keep the pancetta in place.

Add a knob of butter to the pan, allow to foam then baste each breast continually before removing to an oven proof tray.

Replace the pan on the stove, increase the heat and add the orange juice and chicken stock, reduce by a half the pour around the breasts in the tray. Place tray in oven for about 10–15 minutes dependent on size of breasts.

Remove and allow to rest before carving.

Arrange in front of a mound of remoulade and pour some of the cooking juices over the carved flesh.

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