• Welcome to Perth Farmers' Market

    Welcome to Perth Farmers' Market

    Perth Farmers' Market takes place the first Saturday of every month in King Edward Street, Perth, Scotland from 9am until 2pm
  • You'll see the Market at other events

    You'll see the Market at other events

    check out our Event Calendar
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    Would you like to join the market?

    Apply on line or give us a call
  • We also organise Craft Markets

    We also organise Craft Markets

  • Looking for recipe Ideas?

    Looking for recipe Ideas?

    Check out the recipe section
  • You can hire stalls for your own event

    You can hire stalls for your own event

  • Pick up some great local food & drink

    Pick up some great local food & drink

    from award winning producers
  • Please Contact Us

    Please Contact Us

    For information regarding the market or events we are attending

September 2010 Recipes (provided by Tony Heath)

Autumn Harvest Fruit Crumble Crunch

Serves 2-4


  • 100 gms sliced brioche – broken up by hand
  • 30 gms almond flakes or nibs
  • 30 gms demerara sugar
  • 15 gms porridge oats
  • Pinch each of ground cloves and cinnamon
  • 50 gms unsalted butter


  • 3-4 desert apples
  • 75 –100 gms blackberries or raspberries
  • Desert spoon granulated sugar
  • 50 mls apple juice or water
  • Juice of half a lemon
  • Pinch cinnamon


Peel, core and chop the apples quite small (approx ½ inch pieces), place in a bowl and toss in the lemon juice to stop discoloration.

Heat the apple juice or water in a saucepan, add the sugar and dissolve before adding the chopped apples and a pinch of cinnamon. Cook with a lid on for about 7-10 minutes until the apples are starting to soften, add the soft fruit and cook for a further 2-3 minutes until the juices from the berries flow.

Remove pan from heat.

Place all the topping ingredients into a food processor and pulse until crumbed.

Heat a good sized non stick fry pan, add the butter and when foaming add the crumb mix, stir and cook until mixture is a nice golden brown and all the butter is absorbed. Remove pan from heat.

To serve, spoon the hot fruit mixture into serving rings placed on hot plates, leaving most of the juices still in the pan. Fill the ring ¾ full then spoon some crumb mix on top to fill the final ¼; lightly firm down. Spoon some of the fruit juices around the ring, place a dollop of crème fraiche or whipped cream on top and carefully lift off the rings to serve.

Quick & Easy Chicken Curry

Serves 2

  • 2 raw chicken breasts, skinned and boned
  • 1 medium onion
  • 2 cloves garlic
  • 1 green chilli
  • 1 tbsp rapeseed oil
  • ¼ tsp ground turmeric
  • ¼ tsp garam masala
  • ¼ tsp ground coriander
  • ½ tsp ground cumin
  • ¼ tsp salt
  • 1 tsp tomato paste
  • ½ tin thick creamy coconut milk
  • Small bunch fresh coriander


  • Cut chicken into even sized pieces approx 2cm square.
  • Finely chop onion, garlic and chilli.
  • Roughly chop coriander.
  • Heat a wok or large non stick frying pan, add the rapeseed oil and the chopped onion.
  • Fry for 2 minutes before adding the chicken, stir through and cook for about 5 minutes.
  • Now add the garlic and the chilli, keep stirring and cook for another 2 minutes.
  • Continue cooking and add the spices, salt and tomato paste. Stir well in for a minute then add the coconut milk. Bring to the boil and simmer until a nice consistency.
  • Check a piece of chicken; it should be white all through. Check seasoning, finally add coriander and serve with basmati rice.

Lightly Curried Savoy Cabbage

Serves 4 as an accompaniment to other curried dishes

  • ½ Savoy cabbage or green cabbage
  • 2 tbsp rapeseed oil
  • 1 medium onion
  • 1-2 green chillies
  • ¼ tsp ground turmeric
  • 20 gms desiccated coconut
  • ½ tsp black mustard seeds
  • Juice of one lime plus wedges to serve


  • Shred the cabbage quite finely.
  • Halve and thinly slice the onion.
  • Deseed and finely chop the chillies.
  • Heat a wok until it smokes, add the oil, then the mustard seeds.
  • Add the cabbage, onion and chillies and stir fry for about 2 minutes.
  • Add the turmeric and coconut. Continue stir frying until the coconut begins to colour.
  • Remove from the heat, squeeze on some lime juice, season with salt and serve with lime wedges

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