Hairy Bikers learn the art of sausage making on A66

Posted - Wednesday, 16th September '09

TV stars the Hairy Bikers say making sausages at a farm shop in the Teesdale area was a highlight if their food tour of Britain.

Simon King and Dave Myers, from the BBC show The Hairy Bikers, filmed at Mainsgill Farm Shop and Tea Room i... Read More

Food Quiz Answers - February 2009

Posted - Wednesday, 11th February '09

Fancy a curry?

Posted - Friday, 23rd January '09

Steamed Venison Pudding with Figgy Pastry

Heat a little oil in a pan and over a high heat brown the venison, in two batches if necessary. Spoon out and reserve. Chop the onion and garlic and in the same pan fry over a medium heat until golden. Sprinkle over the tablespoon of flour and gradually pour in the beer, scraping in the residues on the bottom of the pan. Add the rest of the ingredients if there is room or transfer to a casserole a...

View Ingredients and Recipe

Spring Mint Parfait

Line a 1lb loaf tin with cling film. Whiz the leaves from the mint sprig and cream together in a blender until the mint is finely chopped into the cream. Then lightly whip the mint cream. In a clean bowl whisk the egg whites until they form stiff peaks and set aside while you make the sugar syrup. Put the sugar, water and strips of lemon zest into a heavy-based saucepan. Bring slowly to the boil a...

View Ingredients and Recipe

Skewers for a sizzling summer

To give the lamb time to marinate in the herb paste it is best to prepare it 4-6 hours in advance. The herb paste will keep in the fridge for up to a week and is just as delicious used with other meats and vegetables. To go with lamb I use some seasonal sweetcorn which I immerse in a bucket of water for at least an hour before use to plump up the kernels and to prevent them drying out and burning ...

View Ingredients and Recipe