Make the most of your ingredients with some seasonal recipes!

Every month we offer you recipes that celebrate great Cumbrian seasonal ingredients.  Keep up to date with what's growing right now in the north of England  -  and if I can grow it here then you can too!

Recipes from W.I. tasting evening in April 2011.

CUMBRIA ON A PLATE – TASTE OF SPRING

WEDNESDAY 20^TH APRIL 2011

SAVOURY HERB SCONES

250g/8 oz self raising flour  (85% from the Watermill, Little Salkeld)

½  level teaspoon salt       

1 teaspoon baking powder                               50g/2  oz butter

about ¼ pint natural yogurt                                        handful fresh thinly sliced chives

Sift together the dry ingredients and cut the butter into this.  Rub the butter in until it resembles fine breadcrumbs. Mix in the chives.  Gradually mix in the natural yogurt until a soft dough is formed.  Turn the dough onto a floured board and press down gently.  Lightly roll or use your fingers to produce a round about ¾" thick.  Using a very small or cocktail cutter stamp out the tiny scones and place on a baking sheet. 

Bake in a preheated oven at No. 7, 210ºC, 425ºF, for about 10 minutes.  Cool completely and freeze.To serve, thaw at room temperature and fill with – cream cheese and smoked salmon, or pesto and cherry tomato slice or salami/ham and relish.

CUMBERLAND SALAD

2 desert apples washed diced                          4 sticks celery washed      

6oz/180g Winter Tarn Dr Foster cheese           4 tablespoons olive oil                 

2 tablespoons Wild & Fruitful cider vinegar      1 teaspoon Cumberland mustard

1 small red onion finely chopped                      handful of chopped walnuts         

1 bunch seasonal leaves

Clean and chop the vegetables.  Lay the leaves in the salad bowl.  Scatter the apple and vegetables with the diced cheese on top.  Make up the dressing by whisking the mustard with the vinegar and drizzling in the oil.  Pour over the salad and serve.

CRANSTON ‘S TRADITIONAL CUMBERLAND SAUSAGE

Oven baked and served with Wild & Fruitful’s Fiery Orange Chutney

CUMBERLAND MUSTARD  MASH

450g/1 lb old potatoes                                     1 tablespoon butter

125ml/¼ pint milk less if needed depending on the variety of potato          

1 tablespoon Cumberland Mustard                   3 spring onions finely sliced

salt and freshly ground black pepper and freshly grated nutmeg.

Peel the potatoes and place in a saucepan of water, add teaspoon salt, bring to the boil and cook until tender.

Meanwhile heat the milk and butter. Drain the potatoes and mash with some of the heated milk, and season.  Mash until creamy.  Stir in the Cumberland Mustard and spring onion slices.   Sprinkle with fresh chives to finish.

A TASTING OF CUMBERLAND CHEESES FROM WINTER TARN FARM

With

LIZZIE SMITH’S DAMSON GEMS

COMPOTE OF SPRING RHUBARB served with Home Made Meringues

500g/1 lb rhubarb                                  100g/4 oz  sugar

2 tablespoons orange juice                              half cinnamon stick

Zest of one orange

Trim the fruit and wash stalks, cut into 1” (25mm) lengths.   Place sugar and 3 tablespoons cold water into pan with juice, zest of orange and cinnamon stick.  Bring to the boil and stir until sugar has dissolved.  Cover pan with lid and simmer for 5 minutes.  Leave to cool and strain the syrup into a clean pan.  Add the rhubarb, simmer gently for 10 minutes or until tender.

WINTER 2011
Early on in the year, Onion Family Soup is a real winter warmer.  Easy to make and delicious to eat with the toasted bread.

Last year's garlic drying in the sunshine, now using up in delicious soups, stews and stir fries.