Taste Test Lewis’s Farm Shop’s sausages
Whether you like them best with mash, on the barbeque or between two slices of bread, nothing quite beats a good sausage. And if good sausages are what you’re after, then a trip to Lewis’s Farm Shop is certainly in order – there’s a huge range of flavours, and all their sausages are made from British meat. We tried a few of the flavours available: the traditional pork sausages went down well. They were very meaty and tasty, and quite obviously made from high quality meat – in fact, some of the best plain sausages we’ve tried! The herbed sausages had a delicious, but not overpowering flavour. Similar to Cumberland sausages, we think these would be great with mash and gravy! One of the more unusual choices was the tomato sausages. The sausage had a mild flavour, with a kick at the end; these would be great on the barbeque. The asparagus and stilton sausages certainly looked nice, as the green of the asparagus survived cooking. You can certainly taste the stilton in these, which complements the pork of the sausage. If you like your food with a bit of a kick, you may well enjoy the chilli and leek sausages sausages. The first bite of these sausages gives you the sweetness of the leek, and you certainly get the chilli hit afterwards! To try any of the sausages we’ve mentioned, or any of the other freshly made local food available at Lewis’s Farm Shop (and there’s a lot of it!), pop into the shop in Eyton, near Wrexham. Visit www.lewisfarmshop.co.uk for more information.
simnel cake s IngredIents 300g self raising flour 1/2 teaspoon mixed spice 110g butter or margarine 110g brown sugar 2 tablespoons of golden syrup
350g mixed dry fruit 2 eggs Approximately 100ml milk 700g marzipan 2 tablespoons of icing sugar
MetHOd 1 Preheat the oven to 150C/325F/Gas Mark 3. 2 Put the flour into a mixing bowl. 3 Rub the margarine into the flour. 4 Add all the other dry ingredients, then mix well. 5 Add the eggs and golden syrup. Mix well, then add enough milk to give the mixture a soft dropping consistency. 6 Grease a deep, round 8 inch tin. 7 Put half of the cake mixture into the tin. 8 Make a ball out of about a third of the marzipan, then roll it into a flat circle about the size of the cake tin. 9 Put the rolled out marzipan on top of the mixture in the bowl, then add the rest of the cake mixture on top. 10 Bake in the centre of the oven for 1 and1/4 hours or until a thin metal skewer inserted in the centre of the cake comes out without a trace of stickiness. 11 Once cooked, let the cake cool in the tin for around ten minutes before removing it and allowing it to cool thoroughly on a wire rack. 12 Roll out half of the remaining marzipan into a flat circle and place it on top of the cooled cake. Use the icing sugar mixed with some cold water as a glue to hold it in place. 13 Make the remaining marzipan into 11 equal balls. Dip each ball in the icing sugar before placing them evenly around the outside of the cake. 14 Pour the remaining icing sugar into the centre of the cake and use it to hold decorations of your choice. Traditionally, sugar violets are used.
Oswestry Market wins market of the year!
Oswestry Indoor Market has taken first prize in the category of Best Local Council Market in the KPR Midlink Ltd Market of the Year 2013 competition, much to the delight of the Town Council. The category was created some years ago recognising the large number of local councils who are now operating markets across the UK. The judging panel confirmed that ‘the best local council market is awarded to a market which is very special to its town and one that’s gone through a major refurbishment in 2012 after winning a national competition with a design produced by Sir Terrance Conran.’ The judging panel also witnessed the introduction of a new market website with other social media initiatives. This has given the market increased profile and proactive management has improved footfall and also created a greater visual impact for shoppers. ‘This is a huge boost for Oswestry Market and for the town and our town centre,’ said the Mayor Councillor, Martin Bennett. ‘The competition has many entrants from across the UK and the award is a great endorsement for the huge resource and financial investments that we have made in the indoor market in recent years. This is an award that our market traders, our customers and councillors can be extremely proud of. It has been achieved through partnership, hard work and commitment. Oswestry as a town can be very proud.’
nOrtH WALes
CeLyn FArMer’s MArket, MOLd: The Church Hall, King Street. 1st and 3rd Saturday of every month. www.celynfarmersmarket.co.uk 0781 0637233 COLWyn BAy: Bay View Shopping Centre. Every Thursday. 01492 680209 AngLesey: Ysgol David Hughes. 3rd Saturday of every month. www.angleseyfarmersmarket.co.uk 01248 490 213 COnWy: Conwy RSPB Reserve. Last Wednesday of every month. 01492 584091 POrtHMAdOg: Y Ganolfan, near the harbour. Last Saturday of every month. www.marchnadporthmadogmarket. co.uk
MId WALes
ABerystWytH: North Parade. 1st and 3rd Saturday of every month. 01970 633066 BreCOn: Market Hall. 2nd Saturday of every month. 01982 560240 WeLsHPOOL: Coed-y-Dinas. 1st Saturday of each month.
CHesHIre
CeLyn FArMer’s MArket, CHester: Grosvenor Garden Centre. 2nd Friday of every month. www.celynfarmersmarket.co.uk 0781 0637233 CHester: tOWn HALL squAre. 4th Saturday of every month. 01244 402340 WIrrAL: New Ferry Village Hall. 2nd Saturday of every month. 0151 643 1393
sHrOPsHIre
OsWestry: The Bailey Head. Last Friday of every month. 01691 680222 BIsHOP’s CAstLe: Town Hall and Market Square. 3rd Saturday of every month. 01588 638141 LudLOW: Castle Square. 2nd and 4th Thursday of every month. 01584 872043 sHreWsBury: The Square. 1st Friday of every month. 01743 792547 WHItCHurCH: Outside the Civic Centre. 1st Saturday of every month. 01948 665761
March/April 2013 yattaryattar magazine 81