OF THE BEST LOAVES IN NORTHANTS
Easy peasy Easter Sunday lunch l l l
Succulent roast lamb Honey glazed root vegetables THE PERFect roast potatoes
We chat to the faces behind Burnt Lemon Catering
ISSUE 001 lSpring 2018 l£££2.99
Well-bred bread 10 Breakfast is for champions 14 Live life on the veg 22
You heard it here first spring has officially sprung. We have fully embraced celebrating Easter in this edition. This means Sunday roast favourites and chocolatey treat recipes throughout – Not forgetting some lip-smacking meat (and dairy-free recipes for our vegan readers).
Food talk Lamb is for life, not just for Easter 7 Burnt Lemon Catering 16 It ain’t easy being cheesy 20 Recipes In season 5 Easy peasy Easter roast 8 Creme egg brownies 28
Reviews TheWalnut-Tree Inn 13 Fox & Hounds 25 Deliciously Ella 30
This issue bravely goes where no man wants to go with the ‘bread is bad’ debate. We also try to discover why we eat lamb at Easter. All this plus our regular features and reviews for fellow Northants foodies - enjoy! Emma Sinclair Editor, Northants Food @northantsfood
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Cook the cover Hot cross buns
50 MINS | MAKES 15
full-fat milk 300ml butter 50g strong bread flour 500g salt 1tsp caster sugar 75g sunflower oil 1 tbsp yeast sachet 7g egg 1, beaten mixed dried fruit 250g ground cinnamon 1tsp plain flour 75g marmalade 3 tbsp l Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Put the flour, salt, sugar and yeast into a bowl. Make a well in the centre. Pour in the warm milk and butter mixture, then add the egg. Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough. l Tip on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for 5 mins until smooth and elastic. Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent. l With the dough still in the bowl, tip in themixed dried fruit and cinnamon. Knead into the dough, making sure everything is well distributed. Leave to rise for 1 hr more, or until doubled in size.
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l Divide the dough into 15 even pieces. Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand. Cover with more oiled cling film, or a clean tea towel, then set aside to prove for 1 hr more. l Heat oven to 220C/200C fan/gas 7. Mix the flour with about 5 tbsp water to make the paste for the cross â€“
add the water 1 tbsp at a time, so you add just enough for a thick paste. l Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. l Bake for 20 mins on the middle shelf of the oven, until golden brown. Gently heat the marmalade to melt, While it is still warm, brush over the top of the warm buns and leave to cool.
IN SEASON Spring greens Spring greens and cashew stir-fry sunflower oil 2 tbsp unsalted cashew nuts 50g red chilli deseeded and finely sliced 1 garlic clove peeled and thinly sliced 1 ginger peeled and diced, 3cm spring greens finely shredded, 300g oyster sauce 3 tbsp l Heat half the oil in a wok, add the nuts and cook them until they turn golden brown. Tip out of the pan. l Add the rest of the oil and when hot, add the chilli, garlic and ginger. Cook a few seconds, then add the greens and stir-fry for a couple of minutes, add a splash of water to the pan, cover and steam for 2 minutes. l Push the greens to the side, add the oyster sauce and bring it to the boil, mixing in the cooking juices. Then stir the sauce into the greens. Sprinkle with the nuts.
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Lamb is for life, not just for Easter “The lamb you eat at Easter is born in the autumn”
hroughout history, there has been references to lamb as a symbol for Easter. Many believe this ancient European tradition came from the Jews who had converted to Christianity, continuing their tradition of eating roast lamb at Passover.
your wellies!” The obvious reasoning as to why we tuck into a succulent joint of lamb come Easter Sunday is because lamb is one of the first meats available for spring. Or is it? I went to Chapple Hill Farm in Blisworth to find out more about rearing lambs. “Don’t forget your wellies!” was the last thing farmer Tom Coulton had said to me before I arrived at that farm and thankfully - I didn’t. Once through the mud and the cow sheds I arrive at a huge shed full of sheep, baby lambs and a smiling farmer informing me that a ewe was just giving birth. It is hard to imagine these dinky new-born lambs will be on our dinner tables ready to eat in a few short weeks? Tom then explained that they wouldn’t be ready to eat at Easter. In fact, the ‘spring’ lamb that we fondly attach to the religious spring-time celebration is reared
Farmer Tom Coulton at Hill Farm
specifically for the Easter market. Tom says: “The lamb you eat at Easter is born in the autumn”. Suddenly I must again wonder why we eat lamb at Easter? Third-generation farmer, Tom, explains that although it isn’t something they do at Chapple Hill Farm, early rearing of lambs is common procedure across the country. I may not ever know exactly why we eat lamb at Easter but, I do know it creates a wonderful feast for the whole family that should be enjoyed all year round.
Where to get your lamb in Northants • M A Coales, Kettering • W H Thomas, Wellingborough • M&G Butcher, Northampton • R G Elliot, Kislingbury • E Lee & Sons, Earls Barton • Hambleton’s, Mears
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recipes Easy peasy
Easter Sunday lunch
This no-fuss roast dinner will take the stress out of cooking for your loved ones this Easter. Perfect for a family of four. Roast lamb & potatoes leg of lamb as desired potatoes 10 rosemary 2 large sprigs garlic 4 cloves olive oil 2 tbsp salt & pepper for seasoning l Remove lamb from the fridge 1 hr before roasting and parboil the potatoes. l Preheat the oven to 200ยบC/400ยบC/gas 6. Place lamb and parboiled potatoes in a large roasting tin, then cover the contents of the tin in olive oil, garlic and rosemary.
cheesy leeks Cheesy leeks
Redcurrant jelly gravy
l Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it more well done.
leeks 4 milk 450ml grated cheddar cheese 110g flour 25g unsalted butter 25g
lamb stock cube 1 redcurrant jelly 1 tbsp cornflour 1 tbsp water 300ml meat juices
Honey-glazed roasted root vegetables
l Slice the leeks and simmer for 10 mins in boiling water. Drain well and arrange in a baking dish.
l Skim the fat from the roasting juices, then pour into a measuring jug. Make up to 300ml if necessary and transfer to a pan.
carrots 4 parsnips 4 celariac 1 small honey 5 tbsp salt & pepper to season l Cut root vegetables length ways and cover in honey, salt and pepper. l Place vegetables on baking tray below the lamb and potatoes.
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l As your leeks are simmering, put the milk, flour and butter in a saucepan. Bring to the boil, whisking continuously; simmer for 2 to 3 minutes, until the mixture thickens. Then add 3/4 of the grated cheese, whisking until it is completely melted. l Pour the cheese sauce over the leeks and top with remaining cheese. Bake for 20-30 minutes, until golden.
l Dissolve the stock cube in 300ml hot water and add to the pan with the redcurrant jelly. Stir until the jelly melts. l Mix the cornflour with 3 tbsp cold water and stir into the pan. l Heat until boiling, stirring all the time, and simmer for 2 minutes.
A lways parboil your roasties, give them a shake around in the
colander until theyâ€™re fluffy, then pour into mega hot fat.
The Good Loaf
Well-bred bread S
ince Henry VIII indulged his penchant for oysters and suffered the most appalling gout as a consequence, food fads have always been a talking point. And in this age of fibre-optic, superfast communication, debates rage around the world about straight bananas, square tomatoes, five-a-day, carbs, gluten-free, dairy-free – and bread. There are few aromas more alluring than the smell of freshly baked bread. Who hasn’t had a spontaneous belly rumble when walking past a bakery? Or childhood memories of Granny
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baking summoned by the scent? But is this very basic, compulsive wish for wheat good for us? Somehow, deep down, we all believe the old adage ‘you are what you eat’. And we’re obsessed with how we look. If you’ve never taken a slice of cheap, mass-produced, highly refined white – and therefore bleached – sliced bread (which secretly we all love toasted with butter) and scrunched it up in your fist, do it now. Its production process means it’s so full of air it reduces to a lump smaller than a 10 pence piece.
If you step outside the UK, your loaf of bread may be filled with various chemicals used to bleach flour including: Benzoyl peroxide, Calcium peroxide, Chlorine, Chlorine dioxide gas, Azodicarbonamide, Potassium bromate, Calcium bromate and Nitrogen dioxide (to name a few). That the packaging of this kind of bread often boasts added B vitamins, thiamin and niacin – all of which occur naturally in wheat – begs the question ‘What
on earth did manufacturers do to the wheat to make adding these ingredients necessary?’
According to the The George Mateljan Foundation, a not-for-profit wholefood organisation, “The health benefits of wheat depend entirely on the form in which you eat it. These benefits will be few if you select wheat that has been processed into 60% extraction, bleached white flour. 60% extraction – the standard for most wheat products in the United States, including breads, noodles and pastas, baked goods like rolls or biscuits, and cookies – means that 40% of the original wheat grain was removed, and only 60% is left. Unfortunately, the 40% that gets removed includes the bran and the germ of the wheat grain – its most nutrient-rich parts. In the process of making 60% extraction flour, over half of the vitamin B1, B2, B3, E, folic acid, calcium, phosphorus, zinc, copper, iron, and fibre are lost.” And so, from the ridiculous to the sublime… Artisan breads. Another food fad and of course Jamie Oliver can always be relied upon to engage in the food debate. On his website he ran an article written by the Flour Station, a business that began in his awardwinning Fifteen restaurant, and is dedicated to promoting handmade artisan breads.
“At The Flour Station we use the word ‘artisan’ to sum up just how much attention we give our products; the long, traditional processes we use and the way we closely monitor every single handmade loaf, like protective parents, to make sure it comes out beautifully. In short, it’s very wellbred bread.” The writer went on to say: “Artisan bread is actually easier to digest, because the enzymes have had time to begin breaking down the gluten in the flour while fermenting.” So maybe it’s the quickly made, mass produced bread that’s actually triggering gluten allergies? This conversation will no doubt continue for many years to come, because bread, in all its various forms, is the most widely consumed food in the world – and has been for 30,000 years. If you’re avoiding carbs to help with weight loss or are gluten intolerant we genuinely feel for you, and hope you find satisfying alternatives.
5 of the best loaves in Northants 1
Magee St Bakery, Northampton
Much-a-dough bakery, Wellingborough
The Good Loaf, Northampton
Caked In Bread, Brackley
Incredible Bakery Company, Kettering
If you’re not, Northamptonshire has an abandunce of bakeries - we’ve even picked out where to find the best loaves.
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The Walnut-Tree Inn
T ucked away on the outskirts of Northampton you will find a former railway hotel which is now called The Walnut-Tree Inn. The outside is a gorgeous, rustic building but the inside, tells a different story. Exposed brick, wooden pallets and copper beer pumps are just a few of the new features that give the bar a modern feel. As soon as we entered the building, the barman greeted us and showed us to a free table - by the window obviously so I could be one of THOSE people taking pictures of my food. Once seated, we were handed a nice full food menu and offered a drink – my partner and I both went for a G&T (again obvs). The menu offered a choice of a la carte, pub grub, sandwiches, salads and tapatizers (which I’m told is a mix between tapas and appetizers). We chose braised ox cheek from the a la carte menu which was served with bubble and squeak, root vegetable fondants and a red wine reduction. The ox cheek was cooked to perfection and the bubble and squeak added a lovely nostalgic twist. From the main menu we had good old-fashioned fish and chips - that certainly didn’t dissapoint. I say we... of course I was the one that chose the deep-fried plate of goodness. Calories aside, it was such a treat to have decent fish and chips this far inland.
The staff were extremely busy, but attentive, checking on us halfway through the meal and quickly taking our empty plates.
honestly say it was the best I’ve ever tasted. My partner had sticky toffee pudding - also a winner.
Now I was full, but there’s always room for dessert. My eyes were quickly drawn to homemade ice creams and sorbets, and quicker again to the words ‘salted’ and ‘caramel’. I am an absolute sucker for salted caramel ice-cream. This was the deal breaker for me and I can
The Walnut-Tree Inn offers the best of both worlds, perfect for intimate dinners or informal get togethers with friends. Check out their facebook page for live music every Saturday night too.
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Breakfast is for champions L
ife can so often get in the way of eating breakfast. Excuses include, sleeping in, running late, tending to the kids or perhaps it is even the dreaded hair-wash day – everyone is guilty of breakfast skipping at some point in their lives. After a night of sleeping and no eating your body and brain crave the fuel that food provides. Apart from providing energy for the day ahead, breakfast foods are good sources of important nutrients such as calcium, iron and B vitamins as well as protein and fibre.
Nutritionists believe that skipping breakfast causes the body to tap energy reserves, resulting in fatigue and the temptation to reach for unhealthy snacks – never a good thing. Agreed?
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When we skip breakfast, our body conserves energy which, in turn, slows metabolism and means that we burn fewer calories. But if eating breakfast is good for the waistline – count me in. Some say that eating breakfast is not only essential for fuelling up for the day but crucial for maintaining a healthy weight. And consuming the majority of your calories at the beginning of the day just makes sense, as it gives you more time to burn them off. Or does it? The question has been researched into the ground by universities around the world. Some researchers found that eating breakfast didn’t change the participants’ metabolic rate or the number of calories they consumed later in the day.
Others reviewed a wide array of studies on the effect of eating breakfast on weight loss and concluded that many of the studies were biased and unreliable because of the widespread feeling that breakfast must be good for us. Some advocate that skipping breakfast could actually be beneficial – and let’s face it, fasting is becoming a hot trend at the moment, based on the premise that when you’re fasting, the body burns fat instead of spending time processing food. Fashion and fads aside, the weight of opinion seems to be that breakfast is vital for our bodies to function efficiently and research – more research – shows what a positive impact eating breakfast can make on your day.
recipes We have put together a selection of our favourite recipes to spice up your brekkie life and if timing is your issue check out THE Overnight oats â€“ no excuses. Baked eggs rye bread soldiers olive oil 1 tsp cherry tomatoes 6 spinach 20g sliced chorizo 50g large eggs 2 chilli flakes sprinkle sea salt flakes sprinkle Preheat oven to 200c/180c fan/gas mark 6. Grease oven proof dish and place all ingredients in - eggs cracked on top. Sprinkle with chilli and sea salt flakes. Bake in the oven for 12-15 mins and serve with rye soldiers,
Overnight oats plain Greek yogurt 100g rolled oats 100g milk of choice 200ml chia seeds or flaxseeds 1 tbsp berries handful
Blueberry pancakes self-rasing flour 135g baking powder 1tsp milk 130ml egg lightly beaten, 1 melted butter 2 tbsp maple syrup 5 tbsp blueberries 100g
Sift the flour and baking powder into a large bowl. In a separate bowl lightly whisk together the milk and egg, then whisk in the melted butter. Pour the milk mixture into the flour mixture and beat until you have a smooth batter.
Mix together all ingredients apart from the berries in a medium-sized mixing bowl.
Heat a non-stick frying pan over a medium heat and add a knob of butter. When itâ€™s melted, add a ladle of batter. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown.
Spoon into a jar with a tight-fitting lid and top with the berries. Close and refrigerate overnight before eating.
Heat maple syrup and blueberries in pan until you have a thick consistancy. Pour over pancakes and enjoy.
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Meet the faces behind Burnt Lemon Catering Chef duo James Peck and Dale Whitlock have recently made the brave decision to leave their restaurant jobs and persue their dreams. The pair followed very different paths into the catering industry. Dale took the more traditional route of college, while James received his training in the army. One thing they both share a passion for food. Burnt Lemon Catering is their new business venture which aims to showcase local produce in small niche venues.
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The boys will even cater for intimate dinner parties in the comfort of your own home. When I asked about their cooking style, both agreed that using seasonal foods that are locally sourced is top on their priority list. You can expect dishes with humble ingredients from Burnt Lemon and from there, they give it their own signature twist. Be sure to keep an eye out for their upcoming supper clubs and dinner parties. These events will be held in a range of amazing venues in Northants.
Nettles Nettle smoothie
banana 1 pineapple 1/4 coconut milk dash Cucumber 1 avocado 1/2 stinging nettle leaves handful l Add the banana, pineapple chunks, a dash of coconut milk, and a handful of nettle leaves to the blender and blend all the ingredients well. l Make sure to blend long enough to end up with a smooth mixture as once they are well shredded and blended, the nettle plants will no longer sting.
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Black forest cupcakes gluten-free self raising flour 175g caster sugar 175g cocoa powder 50g bicarbonate soda 1 tsp pinch of salt coconut oil (melted) 4 tbsp warm water 100 ml black cherry jam whipped coconut cream grated dark chocolate cherries l Preheat oven to 180 C/350 F/gas mark 4 and line cake tin with paper cases. l Sift dry ingredients into a bowl, then slowly add the wet ingredients and mix until there are no lumps. l Pour mixture into the cases and bake in the oven for 15 minutes. l Once out of the oven and cool, cut a small hole in the cupcakes. Now fill the hole with the black cherry jam. l Pipe a small amount of whipped coconut cream on top, followed by dark chocolate shavings and a cherry to finish.
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It ain’t easy being cheesy We meet the man behind St Giles Cheese
heese, chutney and chocolate - what more could you want? Ale perhaps? If you’re looking for all of this and more look no further than St Giles Cheese shop. The store was established in 2010, by Steve and Caroline Ward, to provide Northampton residents with quality cheese, wines and breads from all over Britain and mainland Europe.
“We dived into the shop feet first”
Steve Ward, St Giles Cheese
Now celebrating their seventh successful year of business, Steve explains that they weren’t expecting the shop to be such a hit. “We dived into the shop feet first with no experience other than a love of food.” A trip to France had opened up the couples eyes to the lack of quality cheese available in the UK. The pair made it their mission to fill the shop’s shelves with artisan products from all over Europe. products you can’t find in the supermarkets.
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Local businesses also appear in the shop, including Cobblers Nibble, Northampton Blue, Wodehill’s cheese, and a range of local ales and gins.
If you’re wanting to visit the shop for yourselves, it’s situated in the charming St Giles Street, Northampton - just in case the name didn’t give it away.
Broccoli & Northampton Blue Soup with Cobblers Nibble on toast
Ingredients: 1 tbsp oil, 1 finely chopped onion, 1 medium diced potato, 1 knob butter, 1l chicken or vegetable stock, 1 head broccoli, roughly chopped,140g Northampton Blue. Method: Heat the oil in a large saucepan and then add the onions. Cook on a medium heat until soft. Add a splash of water if the onions start to catch. Add the potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes. Remove the lid. Pour in the stock and cook for 10 â€“ 15 minutes until all the vegetables are soft. Add broccoli and cook for a further 5 minutes. Carefully transfer to a blender and blitz until smooth. Stir in the Northampton Blue and season with black pepper. Accompany with epic cheese on toast made with Cobblers Nibble.
Live life on the veg U
nless you’ve been living in a cave for the past three years, you will have noticed that being a vegan is SO IN. Once a diet associated with Greenpeace campaigning hippies, veganism has now entered the home of many a LA socialite. Bill Clinton, Pamela Anderson and none other than ‘Queen’ Beyonce are all selfproclaimed vegans. Like all good trends, the original source is unknown but it has spread like wildfire. Plant-based diets and recipes have been more accessible thanks to glorious social media platforms such as Instagram and Pinterest.
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Possibly unwitting supporters of veganism, the government has promoted a ‘Five a Day’ (catch up – that’s fruit and veg) campaign for some years – only to up it to ten healthy fruits and vegetables a day just this month (February) to secure a long and healthy life. What you eat in the course of your day may be driven by your allergies, by your need to loose weight, or your desire to be healthy. Or you may have a moral issues associated with what you eat? The Vegan Society says: “Preventing the exploitation of animals is not the only reason for becoming vegan, but for many it remains the key factor in their decision to go vegan and stay vegan…
“Well-planned plant-based diets are rich in protein, iron, calcium and other essential vitamins and minerals. The plant-based sources of these nutrients tend to be low in saturated fat, high in fibre and packed with antioxidants, helping mitigate some of the modern world’s biggest health issues like obesity, heart disease, diabetes and cancer. Whether you have dietary or moral reasons for considering veganism, what’s to stop you from having a jolly good home-baked vegan lasagne? Absolutely nothing – and we have all the reasons for why you don’t have to swap flavour for meat with our top vegan menus in Northants.
Vegan lasagne aubergines 2 mushrooms 200g brown onion 1, large cherry tomatoes 150g dairy- free cheese 150g dairy-free milk 200ml dairy-free butter 1 tbsp flour 1 tbsp Roast tomatoes in oven at 175°C. Dissolve the butter in a pan and add the flour. Stir until the mixture forms a smooth paste then pour in approx 1/5 of the milk and allow to boil without stirring. Stir until the mixture blends smoothly, beat vigorously and add the remaining quantity of fluid as described, beating well after each addition. Finally add cheese and set aside when smooth.
Pre heat oven to 175°C / 350F°. In a non stick pan, add a small amount of oil and lay eggplant sizes down. Cook for 2-5 minutes each side, until lightly browned and softened. Repeat this for all eggplant slices. Set aside. In the same pan, add more oil and mushrooms and onion slices. Cook for about 5 minutes, until mushrooms are done. Set aside. In a large baking dish layer as follows: Roasted cherry tomatoes, aubergine, white sauce, mushroom and onion mixture. Repeat the layers, finishing on the white sauce. Cover with foil and bake at 175°C / 350F° for 40 minutes, removing foil half way through. Leave to stand for 15 mins before serving.
Top vegan menus in Northants • Karmana, Northampton • Nanna’s Kitchen, Kettering • Castello Lounge, Wellingborough • Fox & Hounds, Harlestone
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Fox & Hounds Harlestone
M elt-in-your-mouth beef, crispy roasties and all the gravy. That’s what I wanted and that’s what I got at the Fox and Hounds in Harlestone. After a manic week and weekend (parents don’t get weekends) there’s nothing I love more than to blow away the cobwebs with a long walk followed by a hearty roast - that’s NOT cooked by me.
The pub is located half a mile away from the beautiful Harlestone Firs - a perfect loacation if you too are a fan of the Sunday walk/roast combo. I went to the Fox and Hounds with my partner and two children and we immediately fell in love, wishing that it could be our local. Everything is immaculate but at the same time still cosy and not at all pretentious. The walls are lined with charming wooden drawings of British game birds which really add to the character of the place. We were seated quickly, mainly because we were keen beans arriving at 12pm on the dot. Booking is advisable as the restaurant was packed full in a matter of minutes. We all went for roast dinners, but the menu is extensive and they have amazing vegan dishes on offer too. I went for roast beef that came with the works. The waitress was also kind enough to get me TWO extra gravy boats.
The plates were very asthetically pleasing too - great for the gram. The kids both had roast chicken and they were biggest childrens portions I had ever seen (the longer they eat, the longer the peace and quiet). Now I’m sure they won’t want me to advocate this but, the staff were extremely patient and friendly despite the childrens questionable behaviour. There is nothing worse than the staff of an establishment judging your
parenting while you desperately wolf your meal down - so a big thank you to the Fox and Hounds crew for that. For this reason we didn’t get to enjoy one of their mouth-watering desserts but how’s this for a pudding: chocolate brownie, baked Sicilian lemon cheesecake, profiteroles, strawberries and a Bourbon vanilla ice cream cookie sandwich - all on one plate! Fox and Hounds - I’ll be back.
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To market, to market
In and around the markets in Northants
orthamptonshire is famous for it’s market towns. Brackley, Towcester and Northampton are just a few the county has to offer.
Northampton Northampton’s Market Square is one of the oldest markets in the UK – with records dating back to 1235. Markets are held 8am-4.30pm, Monday to Saturday and there are stalls selling fresh fruit and vegetables
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Look out for local butchers and fishmongers that also make an appearance throughout the week.
Towcester The vibrant market town of Towcester is situated in the beautiful South Northants countryside.
A Farmers Market is held every 2nd Friday of the month in Richmond Road Car Park between 9.00am and 1.00pm.
Brackley The historic weekly general market can be found in the Upper Town square outside the Town Hall each Friday. The Market’s origins date back to the early 1700’s when it was considered an important centre. The market is held every Friday between 08:30-11:00
DAventry Daventry market can be found on the town’s High Street.
The market has been in existence since about 1255 and has many long running traditions. Tuesday and Friday are general market days, although during holiday times additional market days are held. The road road is closed to all traffic between 5am and 6pm
Corby Corby Indoor Market is located in Corby town centre. The market has fixed units around the edge which are permanent and traditional market stalls in the centre giving a variety of products depending on the day you visit. Opening Times are Monday Saturday 9am to 5pm, Sunday 10am to 3pm
Wellingborough A general market is held on Wednesdays, Fridays and Saturdays. Farmersâ€™ and local produce sales are amalgamated within the general market. The market can be found in Market Square and Pebble Lane.
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recipes How do you eat yours?
Mega chocolatey treats that will be a hit with yoUR FRIENDs and family this easter
Creme Egg cheesecake digestive biscuits 280g unsalted butter, melted 140g double cream, lightly whipped until it forms soft peaks 500g icing Sugar 140g full fat cream cheese 560g mini Cadburyâ€™s Creme Eggs 275g full size Creme Eggs 3 l Crush the biscuits in a freezer bag until they look like lumpy sand. l Mix with the melted butter and press into your 7â€? tin. l Chop the mini creme eggs into quarters. l Whip the cream using electric hand mixer until it forms soft peaks. l Fold the whipped cream into the icing sugar, cream cheese and chopped mini Creme Eggs. l Fold in gently until fully combined, do not over whip the mixture.
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Creme Egg cheesecake
l Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one. l Chill for 3 hours or even better, over night. l Drizzle chocolate over the top and decorate with creme egg halves.
Creme Egg Brownies caster sugar 400g butter, melted 225g cocoa powder 60g vanilla extract 1 tsp eggs 4 plain flour 225g salt 1/2 tsp
baking powder 1/2 tsp creme eggs 4 l Mix all ingredients in the order given, leaving out the creme eggs. l Bake at 180 C for 20 25 minutes in a rectangular 23x33cm greased baking tin. l Cut the creme eggs in half and pop on top of the brownie mixture after 15 mins. l Bake for a further 10 mins. l Cool, and slice into 8 equal square portions.
Creme Egg brownies
Cookbook review: Deliciously Ella with Friends The much-anticipated new cookbook from Deliciously Ella has at last hit the shelves. ‘Deliciously Ella with Friends’ follows her best-selling book, ‘Deliciously Ella Every Day’, and is predicted to be equally as successful. The blogger turned food writer, known as Deliciously Ella, shot to ‘Insta-fame’ for her wonderful recipe adapting for ‘clean’ eaters. Her new cookbook is full of healthy and hearty recipes that are great to share with your nearest and dearest. There really is something for every occasion including, perfect picnic ideas, garden party snacks and sweet brunch recipes to make you salivate.
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Ella keeps it simple and the recipes are really straightforward to follow. The book is full of vibrant food and pictures of Ella and her friends which adds a lovely personal touch. We made ‘Baked sesame & tomato avocados’ and they tasted as good as they looked - DELICIOUS.