• 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
  • Would you like to join the market?

    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

October 2010 Recipes (provided by Jonny Greer)

Salmon Burger with Crusty Bread and Herb Salad

Serves 4

  • 4 x 120 g salmon
  • 2 egg whites
  • 25 ml double cream
  • Salt & cayenne pepper, to taste
  • 4 slices crusty bread
  • 50 g salad leaves
  • 50 ml rapeseed oil
  • ½ tsp whole grain mustard
  • 15 ml white wine vinegar
  • Salt & pepper

Dice salmon into nicely sized pieces .Mix egg white and a little double cream to bind. Season. Mould into patties and fry. Toast or fry crusty bread.

Mix together the mustard, vinegar, olive oil and the salt and pepper to make a dressing. Toss the salad leaves. Arrange and finish with dressing around plate.


Chump of Lamb, Dauphinoise & Seasonal Vegetables

Serves 4

  • Red Wine
  • 4 x 150 g lamb chumps
  • 500 g baking potatoes
  • 250 ml double cream
  • 2 cloves garlic
  • 1 pinch nutmeg
  • 50 g goats' cheese
  • Sprig of thyme
  • Sprig of rosemary

Place cream, thyme, nutmeg and one clove of garlic on heat and boil.  Season to taste and then pass through a sieve. Peel potatoes and slice very thinly.

Arrange the potatoes in a baking dish and ladle cream over.  Sprinkle the cheese on top. Place in an oven at 180°C until golden brown and soft to the touch.

Seal off lamb in a hot pan with a sprig of rosemary and clove of garlic. Place in oven at 180°C for approx 15-20 minutes, depending on how you like your meat cooked.  Set the cooking juices aside. Prepare vegetables of your choice to your taste.

Add red wine to the cooking juices and reduce.  Pass through a sieve.  Season and add some diced butter to thicken the sauce.


Gratin of Local Berries

Serves 4

  • Selection of local berries, to taste
  • 45 g icing sugar
  • 3 egg yolks
  • ¼ tsp cornflour
  • ½ tsp glucose syrup
  • Cairn O'Mohr Strawberry wine, to flavour

Whisk glucose syrup, sugar and egg yolks in a bain marie.  Add cornflour and cook out.
Add wine to flavour. Arrange the berries in a bowl or dish, individual one or one to share.

Spoon the sabayon over the berries and using a blowtorch, glaze berries. Serve.

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