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February 2018


s! e p i 31 fab rec


inside Simon Hicks’ Northumbrian pleasure // Anna Hedworth’s campaign for kombucha //

Masterchef Faye Dodwell’s home kitchen // Graham Sharp’s fish supper // Bob Arora’s Last Word

Scan this code with your mobile device to access the latest news on our website

Sunday Quayside Market The Quayside, Newcastle upon Tyne Every Sunday 9am – 4pm A vibrant and flourishing street market along the river from the Guildhall to Gateshead Millennium Bridge, whether you’re a foodie or fashion conscious, a browser or a buyer the Quayside Market offers fresh and local, traditional and modern, history and culture. There really is something for everyone.

Phone: 0191 211 5512 Email: Newcastle-upon-Tyne-Markets

This month, our editor tries to remember a time before food was wrapped in plastic... Did you watch Blue Planet II? If not, I can only imagine you were on the moon or in prison. And while the rest of us thoroughly enjoyed the adventures of the deep-sea squid, sharks and the like, I, along with most of the country, was not so impressed by the sight of acres of plastic waste clogging up our oceans - much of it from food, and almost all of it unnecessary. According to the Blue Planet people, 12m tonnes of the stuff manages to get into our seas and oceans every year, and most of it stays there - floating around to kill birds, fish, even whales. So why are we so obsessed with wrapping everything in the stuff? Back in the day (yes, I am very old...), vegetables came home in paper bags. They still do if you shop at the market. Yet the big stores envelop everything in plastic, the upmarket ones even putting apples and pears in moulded plastic trays. Wrapping potatoes in plastic bags, sometimes with the mud in which they grew still stuck to them, seems to defeat the point, doesn't it?

When did plastic-wrapped fruit and veg become a thing? I honestly can't think, but the younger members of the team at appetite HQ reckon they've never known anything else. Whether it's potatoes, carrots, broccoli, tomatoes or just about anything you can fit into a bag, cling film or a plastic tray - you'll find it encased in the stuff. I don't know when it happened, but I've had my land and sea-fill. Thanks to Blue Planet, the youngsters in the office now choose unwrapped goods in the supermarket. And they don't put it in one of those silly little plastic bags they provide for loose produce either, preferring the pleasure of seeing their oranges and apples roll joyfully around around on the cashier's conveyor belt. If you haven't already joined this peaceful protest against plastic wrap, dear reader, please do, and do your bit to change the world, one muddy, conveyor belt dancing spud at Jane Pikett, Editor a time.

PLACE YOUR ORDER 4FoodieCLUB offers and prizes 6 FEEDBACK Food and drink news and views 8 DATE Fill your diary, folks 10 BUTCHER George Payne's special roast lamb and mint sauce

13 FISH Graham Sharp's smoked haddock and mussel chowder

14 IN THE GARDEN Down in the Kitchen Garden with Vicky at Vallum

17 DAVE COULSON Welcoming the New Year with our star chef

20 THE GRAZER Our Anna is all about brewing kombucha

22 WINTER WONDERLAND The best of Northumberland produce, by chef Simon Hicks




Be a fan!

We want to hear all about the food and drink you love in the North East, which means you can get fully involved in the region’s leading dedicated food magazine. If you like a place, we want to know about it, so tell us. Better still, take a picture and share it on social media, tagging @appetitemaguk.

And if you cook something you’re proud of (or something you’re not!) email us a photo or share it with us on social media and we might even put it in the magazine. Fame at last! email


Editorial 01661 844 115

Jane Pikett -

Advertising 01661 844 115

Joanne O’neil - Website Designed & Published by

Unit One, Bearl Farm, Stocksfield Northumberland, NE43 7AL Photography Nicky Gibson Peter Skelton

28 MASTER CHEF At home with Masterchef semi-finalist Faye Dodwell

32 COMFORT FOOD Winter warmers to take you into the first days of spring

38 HEALTHY APPETITE Bored of your January diet? Brighten up February with something fresh

42 KITCHEN KIT The essential kit and caboodle for every kitchen

46 LAST WORD Bob Arora, of Newcastle's legendary Sachins, is in the hot seat




Il Piccolo, Corbridge

Slaley Hall is offering appetite readers sparkling afternoon tea for two for £25 until March 25, 2018. Excludes Feb 14 and Mar 10 & 11. Booking essential, quote 'appetite' to receive this offer. Slaley Hall, Hexham, NE47 0BX, tel 01434 673 350

Restaurant | Wine Bar Deli/Gelateria

download our app for loyalty rewards, events and offers

01434 434554 | St Helen’s St, Corbridge NE45 5BE




NORTHUMBRIAN BEEF STEAK SHARING BOARD FOR TWO FOR £30 AT THE PLOUGH, ALNWICK The Plough, Alnwick is offering appetite readers a 22oz Northumbrian rump steak from Sewingshields Heritage Meats served with a side of chips, sautéed mushrooms and onions, and a bottle of house wine for £30 until March 2, 2018. Booking essential. The Plough, Bondgate Without, Alnwick NE66 1PN, tel 01665 602 395,


Classically French... EARLY BIRD 3 Courses - £17.95 Mon - Wed 6-9pm Thurs - Sat 6-7pm LUNCH 3 Courses - £16.95 Mon - Sat 12-2pm



Vallum Tea Room is offering appetite readers a second afternoon tea for £2 until March 2, 2018. Afternoon tea includes a selection of artisan sandwiches, cakes, scones and award-winning chocolate brownies. Booking essential, quote 'appetite offer'. Subject to availability. Open Mon-Sun 10am-4.30pm. Vallum, Military Road, East Wallhouses, NE18 0LL tel 01434 672 652,


Tel 01434 609 943

*On production of this magazine or a print-out of the offer from


A fine selection of authentic and traditional Mediterranean dishes. FREE BOTTLE OF WINE AT THE SHIP INN

Healthy chargrills, meat & fish dishes and salads all made with fresh ingredients

The Ship Inn, Wylam is offering appetite readers a free bottle of wine with every booking until March 2, 2018. Offer available Tues-Thurs only (excluding Valentine’s Day). Booking essential, quote 'appetite offer' when booking. The Ship Inn, Main Road, Wylam, NE41 8AQ tel 01661 854 538,


LUNCH FOR £5 AT JAN’S KITCHEN Jan’s Kitchen, Ponteland is offering appetite readers its soup of the day with any toastie for just £5 until March 2, 2018. Jan’s Kitchen, Bell Villas, Ponteland, NE20 9BD, tel 01661 823 902,

Also home to La Taverna - Real Ale, Chicken and Tapas Bar. Open 7 days a week from 12 til late

Stella Road, Ryton NE21 4LU Tel: 0191 413 2921



Daniel Farm, Wylam is offering appetite readers two steaks and a bottle of wine for £20 on Valentine’s Day (February 14). Daniel Farm, Sled Lane, Wylam, NE41 8JH tel 01661 853 849,

Award winning home cooked food prepared with the best ingredients in our farmshop bakehouse.

15% OFF EVENTS AT THE COQUETVALE HOTEL The Couquetvale Hotel, Rothbury is offering appetite readers a 15% discount on two of its upcoming events. On Valentine’s Day, readers can enjoy a romantic dinner for two with a glass of fizz for £46.75 per couple (normal price £55). On Mother’s Day, Sunday March 11, readers can enjoy a three-course lunch and gift for all the mums for £16.95 per adult (normal price £19.95). Booking essential. Can be purchased as a gift voucher. The Coquetvale Station Road, Rothbury, NE65 7QH, tel 01669 622 900

16-18 The Milkhope Centre, Berwick Hill Rd, Blagdon, NE13 6DA T: 01670 789924 E: Open Tuesday-Saturday 10am-5pm Sunday 11am-4pm Open Every Bank Holiday



We make our gelato daily using fresh local milk, double cream and the finest italian flavourings with more than 30 flavours and different sorbets • Gluten Free • Free Delivery

You can visit us at our Ice Cream Parlour in Blyth: Ciccarelli’s Ice Cream, Links Road, Blyth, NE24 3PL Tel: 01670 797 428 Contact of Factory: Ciccarelli Artisan Gelato, Unit 1 South Nelson Industrial Estate, Cramlington, Northumberland, NE23 1WF Tel 01670 590033

A menu shaped by our surroundings, coloured by the seasons and enjoyed by everyone

Whether you are planning a wedding, family celebration,or simply looking for a smart restaurant with a relaxed atmosphere serving superb food with a well-stocked bar and an excellent selection of wines. Restaurant open for dinner each night, seasonal bar menu, refreshments, afternoon teas and Sunday lunch. Seasonal events throughout the year. Why not give us a call for more information? Take advantage of our Appetite readers offer and receive a 10% discount on all food –quote APP04

Station Road, Rothbury, Northumberland NE65 7QH

01669 622900



Send us your recipes, feedback and foodie news and you might pop up on this page. Fame at last! Email editor@appetitemag. Twitter, Facebook and Instagram appetitemaguk, Facebook /appetitemaguk


Easy patatas bravas SERVES 4 Ingredients 20 shallots, peeled 750g new potatoes, halved 100g chorizo, cut into chunky pieces 1 tbsp olive oil 1 clove garlic, crushed 1-2 tsp smoked paprika 1 tbsp parsley, finely chopped. 1 x 350g tub ready-made (or homemade) tomato and chilli sauce Greek yoghurt, to serve

Method Pre heat oven 200C/Gas 6. Put shallots, potatoes and chorizo on a roasting tray or in an oven-proof dish, sprinkle over olive oil, garlic and smoked paprika, toss until lightly coated and cook for approx 30 mins, turning at regular intervals until the shallots and potatoes are cooked and golden. Sprinkle with the parsley. Heat the tomato and chilli sauce. Serve sauce and yoghurt as dips alongside the roasted mix. (

REVOLUTION CONTINUES Tapas Revolution’s Lounge & Sangria Bar has opened on Blackett Street in Newcastle – joining the fab restaurant next door. The new bar, inspired by the bars of Madrid - hometown of chef Omar Allibhoy (pictured), and is home to an extensive sangria menu to share and more. Bar de Tapas at Tapas Revolution, Blackett Street Newcastle, NE1 7AP tel 0191 261 4948

EAT TO THE BEET Here’s a lovely thing – creamy beetroot hummus with sourdough croutons at the excellent Arlo in Jesmond, Newcastle. Just one of many reasons this place is always packed, and it’s always worth a wait for a table. Oh, and yes, we had a side order of chips. Just go…Arlo’s Brentwood Avenue, Jesmond, Newcastle NE2 3DH, tel 0191 281 4838

FEEDBACK PICK OF THE BUNCH Local Multi Award Winning Farm Shop. Awarded Butchers Shop and Farm Shop of the year. • Fully stocked butchery counter • Cooked Pies / Pork Pies • Local & Continental Cheeses • Quality fresh fruit and veg

TREAT YOUR MUM FOR MOTHERS DAY Hampers & Gift Vouchers Available Peace & Loaf has joined the Top 100 UK Restaurants in the latest league table from online booking website OpenTable. One of only seven restaurants outside London on the list, which is based on more than 730,000 verified diner reviews from 2017, Peace & Loaf has been on a roll in last few months, picking

up runner-up spots in the Best Restaurant and Best Sunday Lunch in the Observer Food Monthly awards and winning the North East Restaurant of the Year in the Food Awards England. Peace & Loaf, Jesmond Road Jesmond, NE2 1LA tel 0191 281 5222

– Why not visit our cafe where you can dine in comfort! – We look forward to welcoming you to Knitsley!

Knitsley Farm Shop East Knitsley Grange Farm, Knitsley, Consett DH8 9EW Open: Mon ~ Closed • Tues to Sat ~ 10am til 5pm • Sun ~ 10am til 4pm Tel: 01207 592059

TOP TWEETs! Some of our favourite foodie tweets... Jesmond Dene (@JesmondDeneOrg): It’s look-but-don’t-touch for @guidedogs puppy Nikka at @HarissaKitchen

CookYourselfHappier (@Cook_with_Trina): Huge cookyourselfhappier thanks to @appetitemaguk for including me in their Christmas Crackers recipe feature #festivefood #christmascooking #cookyourselfhappier #happyfood #mentalhealth

OPEN FEBRUARY Park View, Whitley Bay.

A brand new eating experience with a late night mezze cafe. Scream For Pizza (@scream_pizza): 1st Margaret of the day @JesFoodMkt

The Doughnut Guy (@Thedoughnutguy): For those of you not on a diet...

Hollie Ellis (@imhollieellis): Great healthy food at @AuroraAthletic Kitchen in Newcastle with @smmconcierge for Newcastle’s Restaurant Week! #northeasthour

240 Park View, Whitley Bay NE26 3QX Tel: O7895 158 796

Rosie Oswin (@rosieoswin): Fantastic lunch as always at The Cookhouse. Thanks to @the_grazer and team!

Photography: Bec Hughes of “House of Hues”



Whether you’re popping in to experience our seafood or our new Beef Club menu, enjoying our extensive gin selection or staying the night, you’re guaranteed a warm welcome.


Delicious sharing boards or a la carte menu. Why not enjoy a bottle of house wine? On offer for only £10.


Sunday lunch, Afternoon Tea and wine offers. (advance booking required for Afternoon Tea) 24 Bondgate Without, Alnwick, Northumberland, NE66 1PN

t: 01665 602395


There’s something for everyone at Blackfriars in February. Workshops include a One Pot Wonders Cookery Day on Sat Feb 10 (£99pp), Children's Cookery Classes during half term Feb 13-15 (£39 per day or £69 for two days), Quick & Easy Family Suppers on Sat Feb 17 (£99pp) and a Fish & Seafood Masterclass on Sat Feb 24 (£125pp). There’s also a special Magnum Force Wine Dinner on Fri Feb 23 (£69.50pp).


Delicious Homemade Food & Cakes, with Daily Specials Breakfast, lunch & afternoon teas. Sit in or take away! See our menu & more @

Open 7 days Mon-Fri 8am-4.30pm Sat & Sun 9am till 4pm

T: 01661 823902 M: 07715 841163 13A Bell Villas, Ponteland, Newcastle upon Tyne NE20 9BD


The annual Lobster Charity Ball is back at Hardwick Hall Hotel, Sedgefield in April with a Lobster Surf & Turf menu and a headline performance by Kathy Sledge. This year’s event is in aid of Daisy Chain, which supports families affected by autism, and tickets include reception drinks and canapés, a four-course dinner created by award-winning chefs from the Rib Room Steakhouse & Grill and complimentary wine, lager and beer. Tickets £145 +VAT per person. www.


Hot on the heels of another recordbreaking week in January, NE1’s Newcastle Restaurant Week will be back in August 2018. Expect more restaurants to be taking part across the city with set menus for £10 and £15.


It may be a little while away yet, but we can’t wait for The Bathtub Sessions at Wylam Brewery this summer. In partnership with Fentimans, the three sessions promise the return of the finest gin distillers to the stunning Wylam Brewery in Newcastle’s Exhibition Park. Tickets £10.


The North East Vegan Festival, organised by Farplace Animal Rescue, is back with three events. The first takes place at Sunderland’s Stadium of Light on March 4 with two more festivals at Gateshead International Stadium on May 5 and November 3. Tickets from £3.


The Proper Food and Drink Festivals are back with another full calendar in 2018. The first event is set for North Shields on May 5-7 with more festivals planned for South Shields, Whitley Bay, Cramlington, Gateshead and Blyth. The Great North Feast is also in the diary for August 25-27 in South Shields’ Bents Park. www.properfoodand





Doddington Dairy, Wooler has been presented with three World Cheese Awards - the highest accolade in the cheese-making world. The dairy’s Admiral Collingwood and Doddington cheeses both received Gold awards while Berwick Edge received a Bronze medal. The company has a repertoire of seven hard, semi-soft and blue cheeses, including the fantastic Admiral Collingwood which is washed in Newcastle Brown Ale. Check the website for stockists.

From the finest traditionally reared aberdeen angus beef, lamb and pork, most of which is reared at North Acomb our award winning handmade sausage, dried cured bacon and gammon to our exclusive range of home prepared ready meals, cakes, pies and puddings. North Acomb is sure to tempt your taste buds!


CALL IN FOR A COFFEE, CAKE AND BROWSE North Acomb Farm, Stocksfield, Northumberland NE43 7UF. Tel: 01661 843181 email: Open: Tues-Sat: 9.30am - 5pm, Sun: 9.30am - 1pm Closed all day Monday



Noveltea, the cold-brewed alcoholic tea blend based in Newcastle and available at some of the country’s biggest department stores and best restaurants, is hosting a promo day at Green Ginger Shopping Arcade, Tynemouth on March 10. The event, which runs 11am-3pm, offers a chance to try the products and learn more about the brand. For more information on the event email

Andrew Gooding, Northumberland Seafood Centre manager and Colmans Seafood Temple owner Richard Ord


Colmans Seafood Temple has teamed up with Northumberland Seafood Centre and Hatchery in a new ‘buy one set one free’ initiative. Colmans will donate 50p to the Northumberland Seafood Centre and Hatchery for each lobster bought in the restaurant - enabling them to release a young lobster back in to the wild. Colmans Seafood temple, Sea Road, South Shields, NE33 2LD, tel 0191 511 1349,




b crepes b cakes b sandwiches b Waffles b Archers speciality coffee and takeaway tubs b

ROAST LAMB WITH MINT SAUCE Easter falls early this year, so with this in mind Newcastle butcher George Payne is serving up a twist on the traditional Sunday roast lamb leg or shoulder joint with a zesty glaze and a classic mint sauce. His recipe is courtesy of the national Butchers Q Guild, of which George Payne Butcher is a founder member.

Ice Cream Cakes For Any Occasion A range of exquisite hand made ice cream cakes all made from Simply Jersey Ice Cream

Mini Cake £7.00 | Small Heart £18.00 Small Cake £20.00 | Medium Heart £25.50 Medium Cake £27.50 | Large Cake £37.50 New Moor Farm, Walworth Gate, Darlington, DL2 2UD 01325 300 336 Unit 2-3 The Station, Richmond, North Yorks, DL10 4LD 28-29 Palace Hub, The Esplanade, Redcar, TS10 3AE 01642 296 502 STORES ARE OPEN FROM 10AM TO 5PM WED - SUNDAY

O r d e r th r o u g h t h e w e bs i t e

(one weeks notic e requir e d )

w w w . a r c h e r s je r s e y ic e c r e am.c o m


Serves 6

joint and season. In a small bowl, mix together the lemon zest, garlic, rosemary leaves and oil. Stuff the Ingredients mixture into the slits, brush with the 1.3kg lean lamb leg, shoulder or remaining mixture, place joint on a half shoulder joint salt and freshly milled black pepper rack in a large non-stick roasting tin and cover with foil. Roast (medium: grated zest of 1 lemon 25 mins per 450g +25 mins; well 2 large garlic cloves, peeled and done - 30 mins per 450g + 30 sliced lengthways mins). 40 mins before the end of 2 large sprigs rosemary cooking remove the foil. 10-15 mins 1tbsp olive oil before the end of cooking, glaze the 3tbsp lemon marmalade, melted joint with the lemon marmalade For the mint sauce For the mint sauce, pound the mint 30g fresh mint leaves, leaves and sugar into a rough paste stalks removed in a pestle and mortar. Add the 2 tbsp light muscovado sugar boiling water and leave to infuse for 150ml boiling water 5-10 mins. Allow to cool and stir in 150ml white wine vinegar the vinegar. Serve with seasonal veg and gravy Method made with homemade lamb stock Preheat the oven to 180C/Gas and fat from the roasting tin. 4. Make slits on both sides of the


McKennas, Northern Stage, Barras Bridge, Newcastle upon Tyne, NE1 7RH Tel: 0191 242 7242

OPENING TIMES Tue - Sat: 9.30am - 11pm, Mon: 9.30am - 6pm, Breakfast served until 11.30am @McKennascafebar McKennasatNorthernStage Also at Fell’s Kitchen , 568a Durham Road, Low Fell, Gateshead Tel: 0191 4914660




Hundreds of recipes at


The Old Shire Hall, a £15m hotel in Durham City which will be home to Marco Pierre White Steakhouse, Bar and Grill and Tinderbox Espresso Emporium, is almost ready to open its doors. The Grade II-listed building is being converted into an 83-bedroom Hotel Indigo and new general manager Paul Borg says: “We can see huge improvements week-on-week. Things are going at a pace and the scheduled spring opening is on track."


The Lakes Distillery picked up medals in three categories of the 2018 Global Distillery Masters. The distillery won the Master award from Best Distillery Facilities for a third year in a row, as well as picking up Gold for Consumer Experience and for Digital and Social Media. The Global Distillery Masters awards are chaired by The Spirits Business and are judged by a panel of industry specialists. The Lakes Distillery, Setmurthy, Nr Bassenthwaite Lake CA13 9SJ, tel 017687 88850,

We have hundreds of recipes books at appetite HQ, split into many piles, shelves, stacks and boxes depending on their uses. If you haven’t got a collection like ours, or if you’re inclined to Google it rather than search the shelves, head over to - which brings together recipes from nearly 50 editions of appetite and has a nifty search option (which is very good when you just want ‘cake’ – for example). Now, where’s that parkin recipe from last October gone?

Escape from the busy everyday bustle and enjoy a little slice of country life at Daniel Farm. T E A R O O M • FA R M S H O P • B U T C H E R Y

VALENTINES DAY STEAK OFFER (from our butcher counter) 2 steaks and a bottle of wine (red, white or rose) only £20.00

MOTHERS DAY - Delicious Sunday lunches from 12 noon - 2 courses £11.50, 1 course £8.50, small plate £6.50 OR AFTERNOON TEA FOR TWO - £19.95 add a bottle for £15.00 or a glass for £5.00 (Booking Recommended)

Gift Vouchers Available

AWARD WINNING FARM SHOP & TEAROOM Sled Lane, Wylam Tel: 01661 853849 OPEN: Mon-Fri 9.30am-4.30pm | Sat & Sun 9.00am-4.30pm


STARTERS l-r Charlie Mair, Allan Hyslop and Tom Westman



Northumberland's game is some of the best in the UK – just ask Close House head chef Craig Harvey, whose menus are packed with seasonal game, some of it shot by Craig himself and all of it sourced from the county. On our last visit, we enjoyed this roast pheasant served with roast parsnip fondant. No.19, Close House Heddon-on-the-Wall NE15 0HT tel 01661 85 22 55

The brilliant Dosa Kitchen is now serving up dosas of all styles at its new home in Jesmond, Newcastle. Now settled at the former home of Longhorns on Osborne Road after picking up a big following through pop-ups in Newcastle, the team are serving up light dosas made from a mix of black lentils and rice. Just like the ones poular in India's street markets, they are filled with everything from potato masala to gorgeous paneer cheese. There are also tiffins and traditional South Indian curries on the menu. Bookings online or through social media. Dosa Kitchen Osborne Road (rear) Jesmond, NE2 2AE


Meat:Stack has opened its own home in Newcastle’s Grainger Market after two years of rave reviews at its semi-permanent pop-ups at No.28 in the city and at Salt Horse in Edinburgh. Set up by friends Charlie Mair, Allan Hyslop and Tom Westman, Meat:Stack is home to some of the best burgers in town including its signature West Coast Classic cheeseburger - all made with local ingredients. There’s breakfast on the menu too, served 7.30am-11am Mon-Sat. Meat:Stack, 87-88 Grainger Market, Newcastle, NE1 5AE

Come rain or shine Morpeth Market every Wednesday 9am-3pm Come along and support local traders. Shop fresh local produce from fruit and veg to breads, cakes and cheeses.

Morpeth Farmers Market first Saturday every month

First Farmers Market of the year Saturday 3rd February. The Morpeth Market is located in the Market Place in the heart of Morpeth. Enquiries contact: Lottie Thompson at

@moreinmorpeth /moreinmorpeth #morpethmarkets 12

Morpeth Town Council

More in...


FISH Chef Graham Sharp of Longsands Fish Kitchen, Tynemouth, works within walking distance of North Shields Fish Quay, where he sources the best of the day’s catch for his a la carte and takeaway menus. Front Street, Tynemouth NE30 4DZ, tel 0191 272 855


FOOD, FARMING & FUN FARM SHOP – We breed, rear and sell our own well hung pure Aberdeen Angus beef, lamb, mutton, Saddleback pork, ham, bacon and gluten free burgers & sausages. Come and look at our amazing meat display in the Farm Shop. COFFEE SHOP – Delicious home made cakes, English breakfasts, tasty snacks, made with scrumptious ingredients from our butchery. We are now serving delicious Farm House Afternoon Tea - do ring and make a booking with at least 24 hours notice. NEW GIFT SHOP – Full of gorgeous candles, stylish pottery, textiles and other goodies.

Broom House Farm Broom House Farm, Nr. Witton Gilbert, DH7 6TR Farm Shop: 0191 371 8839 Coffee Shop: 0191 371 8382 • Follow us on Facebook


Master Veg

SMOKED HADDOCK AND MUSSEL CHOWDER Ingredients 1kg fresh mussels 100ml white wine 50g unsalted butter 100g smoked bacon 1 large onion, finely chopped 50g plain flour 1 litre full fat milk 3 large potatoes, peeled and chopped into small cubes 3 bay leaves 300g natural smoked haddock salt and ground white pepper 2 tbsp chives, finely chopped 2 tbsp parsley, finely chopped Method Put the cleaned mussels into a medium sized pan over a high heat. Add the wine, cover and cook for 2-3 mins or until opened. Tip into a colander and drain over a bowl to collect the juices. Once cooled, remove the

mussel meat from the shells and set aside for later. Discard the shells and pass the liquid through a fine cloth to remove any grit or sand. Melt the butter in another pan, add the bacon and fry until crisp. Add the onion and cook gently until softened. Stir in the flour and cook out for 1 min. Stir in the milk gradually and add the juices from the mussels. Add the potatoes and bay leaves and leave to simmer for 15 mins or until the potatoes have softened. Add chunks of smoked haddock and simmer for 3-4 mins or until the fish is cooked. Season with salt and pepper and remove the bay leaves. Remove from the heat and stir in the mussel meat. Add the chopped parsley and chives and serve in warm bowls.

Our two-hour, hands-on cooking classes will give you lots of veg inspiration – and the chance to see whether a Riverford veg box is for you. Next classes: Monday 12th March, Gateshead Thursday 26th April, West Denton Wednesday 2nd May, Quorum Business Park Book now at


dig this


FRISTY FROSTY! The whole garden has been cloaked in sparkle dust today. We had to stop picking the kale mid-December as it had stopped regenerating with the lower temperatures and it doesn’t look like picking up anytime soon. The sprouting broccoli started a little early (it should have waited until January) and has now slowed to a crawl when we should be inundated with sweet, tender spears. Richard says the foliage is tender and sweet to eat raw and there’s more of it this year. Mind, he looked a bit like Jack Frost after his visit to the garden! We are starting to get back on an even keel at Vallum after the weirdest December ever. With schools finishing late we never really got that huge surge in visitors before Christmas. It came more between Christmas and New Year and seems to have continued into January. All very odd! Sunday lunches are busy in the Restaurant and Tea Room with lots of lovely feedback. A wedding couple and their family loved the Chef’s Room for a private Sunday

VALENTINE’S DINING LIKE NO OTHER Our stylish restaurant adjoining The Biscuit Factory art gallery provides a memorable backdrop to your romantic evening, with an exquisite menu to match. Five course dinner - £55 per person Available at 6pm or 8.30pm on Wed 14 February Menu also available Thurs 15 to Sat 17 February Call 0191 260 5411 or email



Image: Sean Elliott

*Pre-bookings only. £10pp deposit required.

Lunch party, especially the log fire and Chesterfields. We've been super busy with wedding viewings too. It’s quite humbling when you show people the marquee, talk about the food and have such positive reactions. After a steep learning curve, it is great to feel part of something which is actually working well, and which we love doing.  The guys in the Restaurant are working on menu and recipe development, having committed to new canapés and birdcage chicken on paper. Now we need to perfect the basics to make them amazing January has raced away with us and our weddings will be in full swing come March. The new outdoorindoor barn addition to the marquee is making slow progress but will be finished for Easter. We have closed the shop to make way for workshop experiences this spring, but all our breads are still for sale in the Tea Room. Oh, and we are hiring waiting and kitchen staff. Email Exciting times!

Vicky Moffitt and her husband Peter own Vallum, the food destination and wedding venue on Hadrian’s Wall, eight miles west of Newcastle. Vallum Restaurant & Chef’s Room and Vallum Tea Room serve the vegetables and herbs grown at the Kitchen Garden, and Vallum Shop sells some of its produce. The Shop, Tea Room, and Restaurant & Chef’s Room are all located just yards from the Kitchen Garden, where the team will all be pleased to see you, should you wish to drop by for a visit (and a day’s gardening, should the fancy take you). Vallum, Military Road, Newcastle, NE18 0LL tel 01434 672 652,

STARTERS Blackfriars


The New Year brought with it the 15th NE1 Newcastle Restaurant Week. More than 100 of the city's best destinations took part this year with early numbers suggesting the event has broken its own January records again. Dry January and Veganuary were well-catered for this time, with mocktails and vegan dishes proving popular on the £10 and £15 set menus. Restaurant Week returns August 6-12. ne1-events/restaurant-week


Indie coffee shop Holmeside Coffee has set up shop in the leafy surroundings of Sunderland’s Winter Gardens. Founded by Joe Collins, formerly of Sunderland band Lilliput, the coffee house, formerly based at Independent nightclub, has moved into the museum café after raising more than £8,000 through crowdfunding. The new, larger space is open Mon-Sat 9am-5pm and Sun 10am-4pm. There are plans for evening events including foodie pop-ups, music nights and socials as well as the regular film, book and community groups familiar since it was founded in 2013. The coffee is from Ouseburn Coffee, Climpson & Sons and Assembly Coffee from London, and The Barn from Berlin. Holmeside Coffee, Sunderland Museum and Winter Gardens Burdon Road, Sunderland, SR1 1PP

GREEN FINGERS The lovely folks at Riverford are hosting events in the next few months to showcase what you can do with their fab veg boxes. The two-hour, hands-on classes take place on March 12 in Gateshead, on April 26 in West Denton, and on May 2 at Quorum Business Park. For more info and to book your place see the website.


A Traditional British Pub in the charming village of Wylam Serving proper, tasty and wholesome pub food using the best locally sourced ingredients that the season has to offer.

Valentine's Day Three Courses £18 - Book your table now to be in with the chance of winning your meal and a complimentary bottle of Champagne. One lucky table will be drawn on the night.

Mother's Day Sunday Lunch - Two courses £16.50, Three courses £19.50 - Prices include a gift for all the mums.

Main Road, Wylam NE41 8AQ Tel: 01661 854538


Coffees, Teas, Wines & Beers Quality Comfort Food Served All Day 2nd Floor Tyneside Cinema, 10-12 Pilgrim Street Newcastle

Tel: 0191 2275520 Open: Mon-Sat 10am-10pm Sun 11am-7pm


STARTERS CHEESE, CELERY AND WALNUT SCONES WITH PARSLEY BUTTER MAKES 15 Ingredients 225g self-raising flour 2 tsp baking powder 50g butter 2 celery stalks, finely chopped + 1 bunch celery stalks for serving 125g mature cheddar, grated 50g walnuts, roughly chopped 1 large free range egg 6 tbsp milk (approx.) for the parsley butter 50g butter, softened 2 tbsp parsley, finely chopped Method Preheat oven 220C/Gas 7 and grease a baking tray. Place the flour and baking powder into a large bowl, rub in the butter until it resembles fine breadcrumbs and stir in the finely chopped celery, 100g of the grated cheese and the



chopped walnuts. Break the egg into a measuring jug, lightly beat and make up to 150ml with the milk. Add all but a small amount (which you should reserve to glaze the tops of the scones). Mix gently until you have a soft dough. Knead lightly on a floured surface and roll out to approx. 2cm thick, cut into 6cm rounds and place on the baking tray. Brush the tops with the reserved egg mix and sprinkle with the remaining cheese, bake for 12-15 mins until well risen and golden. Cool on a wire rack. Mix together the softened butter and parsley and serve the scones warm, split in half and topped with the butter and the celery sticks on the side. (

YES, CHEF! Dave Coulson, head chef and co-owner of the excellent Peace & Loaf in Newcastle, offers an insight into life in (and out) of the kitchen… Jesmond Road Newcastle, NE2 1LA tel 0191 281 5222


NEWYEAR, NEW EXPERIENCES Happy New Year - even though it feels like it was months ago now. We had a great family Christmas with our little boy Thomas, who loved every minute of it. I can’t wait until next year when he’ll be that little bit older and really gets what’s going on. It was a pretty chilled break. I broke up from work on December 23 and had a few drinks with the lads, then didn’t touch another until January 13 (hangovers and looking after Thomas don’t go together!). We spent some time at home and I only cooked once - fillet steak with roast sprouts and veg mash - and spent Christmas Day at my mam’s where she does the cooking. We’ve been out and about a bit too and I’ve been down the road to The Victoria in Low Fell a couple of times. All very laid-back and chilled. With just three days off at Christmas and three at New Year, we managed to fit in some quality time, though I’m ticking off the days to our summer holiday now.

In the kitchen it’s as busy as ever – the other Monday we had 25 lunch covers and 60 for dinner! It’s a tough time of year for the staff, having come off a busy December, so I have to say a massive thank you to everyone in the kitchen and front of house for the hours they put in and for the quality of what they do. It’s been busy with our restaurant week in Jesmond too - and though it’s great to get people back in after the Christmas period it does take its toll on the people working in the restaurants taking part. On the menu right now we’ve got a lovely char siu pork dish with pak choi and some lovely steamed pork buns. Lamb is beautiful through the winter months and we have some great racks on at the minute with a crisp oyster potato to make a contemporary hot pot. By the time I write my next column we’ll be getting into spring and have the flavours of wild garlic and leeks starting to come back in. I can’t wait to see some bright green back on the menu.

Sparkling Afternoon Tea 2 for £25

Homemade baked treats served with a glass of Prosecco

Call 01434 673 350 to reserve your table

Please quote ‘Appetite’ to receive this offer*

slaley hall | Hexham | Northumberland | NE47 0BX 01434 673 350

* Excludes 14th Feb, 10th, 11th March. Offer expires 25th March 2018




TACO TIME FARM SHOP Offering an excellent range of delicious homemade cakes, scones, quiches, savoury pies, soup and tempting desserts, all produced in our own Farm Kitchen. TEA ROOM A menu to suit everyone, from morning coffee and breakfast to afternoon tea as well as home cooked lunches ranging from a simple sandwich to our daily specials. Licensed and serving a variety of beers and wines.

BROCKSBUSHES FARM SHOP & TEA ROOM Corbridge, Northumberland, NE43 7UB Open 7 days from 9.30am tel: 01434 633100 email:

Spring is on its way at La Cookshop at Milkhope

Seeking out good food one Saturday afternoon, we stumbled across Lola Jeans in Newcastle. Sister of the Tynemouth bar/restaurant of the same name, the lunch menu includes the fish tacos pictured above, gourmet steak sandwiches and sharing boards. There’s also a Keep It Clean menu which includes rare beef, superfood and crayfish salads and a tempting cocktail menu, which is why our lunch break turned into a long afternoon… Lola Jeans, Market Street Newcastle, NE1 6JE, tel 0191 230 1921,

REGION'S FIRST Durham Distillery, the brains behind Durham Gin and Durham Vodka, has announced plans to produce the first whisky to be distilled in the North East. The small-batch distillery is relocating to Durham city, where Durham Whisky will be created. If you're keen to be part of whisky history, you can now sign up to reserve a Founder’s Cask, which will be ready to drink in 2021. Hic!

Jessica Tomlinson, head distiller at Durham Distillery

This exquisite Wrendale designs bread bin will brighten any kitchen and with the matching Biscuit Barrel & Canister set, your kitchen will be sorted for Summer.

NORTHUMBERLAND RESTAURANT WEEK Milkhope; Country shopping on the edge of the City 23 Milkhope Centre, Blagdon Northumberland, NE13 6DA Call us: 01670 789 142 Open: Mon-Sat 10-5 | Sun 10.30-4


Martin Charlton and the team at The Old Boathouse Food Group launched Northumberland Restaurant Week in January and they’re already looking forward to getting more restaurants involved next time. The first event, which included the Boathouse Group’s restaurants The Old Boat House, La Famiglia and The Fish Shack in Amble and Blyth Boathouse - saw each restaurant offer a set menu, similar to the original New York Restaurant Week.

Delicious tasting home made cooking straight from the oven everyday Visit our wonderful Coffee Shop and have a leisurely stroll around our Garden Nursery.

We have even more seating available in our new extension. Speciality tea & coffee, cakes to die for, fresh scones and a great selection of sandwiches and paninis. All made on the premises.

A family run coffee shop & garden nursery Stank Lane, Pity Me, Durham DH1 5GZ, Just off A167, Pity Me roundabout. Telephone: 0191 384 7122 OPENING HOURS: The Tea Barn 8:30am till 4:30pm everyday, stop serving at 4:00pm. Garden Nursery 8:00am till 5:00pm everyday.


Fermentation season G

Anna Hedworth, AKA The Grazer, has gone a little bit mad scientist this month – and the results taste fantastic

ut health isn’t exactly a glamorous subject, but it’s one that has interested me since reading Cooked by Michel Pollen, and more recently seeing Prof Tim Spector speak at the School of Artisan Food. It was a fascinating talk about understanding the microbes in our guts; looking after them and in turn improving our health, weight and mental wellbeing. The gut is the largest organ in our body and keeping the microbes it contains alive and flourishing affects so much. They help us to digest food, control the calories absorbed, provide vitamins and keep our immune

system strong. Modern diets full of processed ready-meals, factoryfarmed meat full of antibiotics, and fatty fast foods are bad for our guts. Your gut needs a diverse range of home-cooked and live foods like wine and cheese, live yoghurt, fermented foods such as kimchi, pickled fruit and vegetables, olives, miso soup, aged cheeses, live beer, sauerkraut, keffir and kombucha. These things used to be much more prevalent when fridges were non-existent and people had to preserve fruit, veg and milk as a regular part of life. All this led to my interest in keffir - a fermented milky yoghurt drink - and kombucha - a fermented sweet tea which tastes a bit like apple juice. I would highly

recommend giving either a go. We’re making both at the minute, and have added a big vat of kimchi to our fermented house pals. Small bottles of keffir or kombucha are pretty expensive in the shops, but you can produce litres at home for pence. Kombucha is such a tasty, refreshing, beneficial drink and I’ve also been looking at using it in our menus. At Brunswick House in London I had a salad of kombucha plums, beetroot and goat’s curd. It was totally delicious. By adding fruit to your kombucha for a week, you can flavour it and get tangy, delicious fruit for salads or puddings too. I ordered my ‘scoby’ (the live element) online and it’s a bit weird! It was in a pouch with a little bit of

kombucha liquid, already fermented, which gets your batch going. You simply brew a big batch - a couple of litres - of strong sugary tea (I’ve been using breakfast tea). Once the tea is cold, you add the scoby and leave it to ferment. It’s ready when it no longer tastes of tea (the fermentation process feeds on the sugar so it is no longer sweet). My first batch took a month, but it has since sped up to a couple of weeks as the scoby has settled in. It’s a strange, yet fascinating process! I love it, and I’m drinking as much as possible of it and of keffir while everyone around me has flu. I’m determined not to succumb, so I’m armed with fermented fluids and a big bag of clementines!

Read more from The Grazer at and enjoy her food at The Cookhouse, Ouse Street, Newcastle NE1 2PF


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Feasting for foodies, chef’s demos, guest chef pop-ups and cosy overnight retreats.

(Quote Appetite when booking)

Oozing atmosphere at every flag-stoned turn. Oh, and we’re Good Pub Guide’s Inn of the Year 2018. Lord Crewe Arms • The Square • Blanchland • Northumberland • DH8 9SP • T: 01434 677 100 E: • W: • t: Lord_Crewe_Arms • f: LordCreweArmsBlanchland




RECIPE Brew a big pan of tea using 2 litres of water, 7 tea bags and 170g sugar. Allow the tea to sit for 30 mins then remove the tea bags. Set aside to cool. Kombucha doesn’t like metal, so in a big glass jar or similar combine the scoby, a cup of kombucha from your last batch and the new tea. Stir with a plastic spoon. Leave to sit for anything between 7 and 30 days, keep tasting until the taste of tea has disappeared - this will vary depending on climate, time of year, weather and the size and health of your scoby. Drain off the kombucha into glass bottles when it is ready, leaving behind the scoby and a cup of the kombucha. Then the cycle starts again... time to brew some fresh tea. At this point you can drink your kombucha straight away or you can add fruit, apples, plums, oranges, ginger, herbs etc and let it sit for a week to flavour it, then drain again and use the fruit in salads and puddings. Easy!



WINTER WONDERLAND Simon Hicks, head chef at The Lord Crewe Arms, Blanchland, Northumberland, serves up a warming winter supper menu

GAME AND BLACK PUDDING FAGGOT SERVES 4 AS A MAIN COURSE OR 8 AS A STARTER Ingredients 200g caul fat (your butcher should be able to provide you with some) 3 shallots, finely diced 2 cloves garlic, finely diced 1tsp thyme leaves, chopped 1tsp rosemary, chopped 2 tbsp butter 150g black pudding (Simon gets his from JD Hall Butchers, Corbridge) 100g pork shoulder, minced 100g back fat or beef suet, minced 100g bacon, minced 350g game meat (e.g. venison, mallard, pheasant) minced ½ tsp ground mace  salt and freshly ground black pepper  100g fresh white breadcrumbs  1 egg  Method A faggot is a great way to use up odds and ends of meat. When you're using game, just be sure there’s enough fat in it so it doesn’t go dry. Soak the caul fat in water for 2 hours. Sweat off the shallots, garlic and herbs in the butter for 10-15 mins until turning golden. Break up the black pudding in a food processor or chop into small pieces. Mix with all the other ingredients apart from the caul fat and stock. Form into 4 balls for main course size or 8 for starter. Wrap each in caul fat. Preheat the oven to 180C/Gas 4. Put the faggots in an ovenproof dish with the chicken stock. Braise with a lid on for 40 mins (the starter faggots will take about 25 mins). Serve with mashed potatoes or bashed root veg and gravy.


DINNER IS SERVED ONION AND CIDER SOUP Ingredients 150g butter 1kg onions, peeled, halved and finely sliced 2 garlic cloves, finely chopped 1 tsp fresh rosemary, chopped 25ml brandy 500ml cider 300ml double cream 2 tbsp cider vinegar salt and freshly ground black pepper

Method Put the butter in a large pan over a medium heat. Once foaming, add the onions and sweat off on a low heat for 30 mins. Add the garlic and rosemary and sweat for another 30 mins. Don’t rush this stage - the onions should become very sweet. Once this has happened, deglaze the pan with the brandy, add the cider and reduce by three quarters. Add the cream and some vinegar to taste. Season generously. Blitz until smooth and serve.


DINNER IS SERVED ROAST THISTLEYHAUGH CHICKEN WITH THREE-CORNERED GARLIC SERVES 6 Ingredients 3.8 litres water 200g salt 2.5kg organic chicken 125g butter salt and freshly ground black pepper 3 tbsp three-cornered garlic leaves (or wild garlic leaves or chives) Method We get the best chicken ever from an organic farm in Northumberland. The chickens are a bit too big for us to serve as a whole in the restaurant, so we split them in half. For this recipe, we use three-cornered


garlic or wild garlic, which both grow wild. The three-cornered is in season Feb-June, and the wild March-July. Chives are a reasonable replacement for either, though each have their own distinct flavour. Heat 800ml water with the salt until the salt has dissolved. Mix with the rest of the water and allow to cool. Put the chicken in and leave for 2 hours. Then remove it and leave to dry. To spatchcock the chicken, place on a chopping board with the cavity facing you. Using a large knife, separate the legs from the backbone by cutting through the hip joint. This should not take too much pressure. If it is not giving way, keep on

searching for the right joint. Once the legs are separated, slide the knife through the rest of the cavity alongside the backbone. Crack through the ribs and remove the backbone. Flatten the chicken, pressing down on the breastbone. Place the chicken on a large roasting tray, breast side up. Brush all over with softened butter and season. Roast in a preheated oven at 210C/Gas 7 for 40-50 mins (depending on the size of the chicken). Once cooked, allow to rest for 10 mins. Reserve the butter and juices and whisk in the garlic leaves/chives and serve with the chicken. Serve with simple greens and buttermilk mashed potatoes.



BAKED BEETS AND SHALLOTS WITH ALMOND MILK BREAD SAUCE Ingredients 3 tbsp vegetable oil 4 large red beetroots 4 large yellow beetroots salt 8 banana shallots 1 tbsp sherry vinegar For the bread sauce 800ml almond milk 80g flaked almonds, toasted + garnish 1 small onion, sliced 1 bay leaf 6 black peppercorns 8 cloves 1 star anise 250g breadcrumbs

For the sherry vinegar reduction 2 tbsp sherry vinegar 1 tbsp sugar Method Drizzle 1 tbsp oil over the beetroots and season with salt. Pierce all over with a fork and wrap each individually in tin foil. Bake at 180C/Gas 4 until soft (about 2 hours). Allow to cool slightly. Cut off the top and bottom and peel off the skin. Cut into chunks. Cut the shallots in half lengthways. Heat 2 tbsp oil in a large ovenproof frying pan. Place the shallots in the pan, cut side down. When they start to colour, put them in the oven at 180C/Gas 4 for 5 mins. Turn them over and

put them back in the oven for another 5 mins. Drizzle with sherry vinegar and allow to cool in the pan. Peel off the outer skin. For the bread sauce, bring the almond milk to the boil. Add all the other ingredients except the breadcrumbs, and allow to infuse for 30 mins. Pass through a fine sieve. Add the breadcrumbs, season with salt and warm through until thickened. For the reduction, heat the vinegar and sugar in a pan until the sugar has dissolved and the liquid has started to thicken. To serve, divide the bread sauce between four bowls. Mound beetroots and shallots on top. Drizzle with some vinegar reduction and top with toasted almond flakes.


DINNER IS SERVED BUTTERMILK PUDDING WITH RHUBARB COMPOTE SERVES 4 Ingredients For the buttermilk pudding 4 Titanium gelatine leaves (professional grade, available online) 1 vanilla pod 100ml elderflower cordial 50g sugar 350ml buttermilk 250ml double cream For the rhubarb compote 400g forced rhubarb, roughly chopped 75g sugar


Method Soak the gelatine in cold water until softened. Cut the vanilla pod in half lengthways, scrape out the seeds and add the seeds and pod to a small pan. Add the cordial and sugar. Bring to the boil. Whisk in the softened gelatine. Pass through a fine sieve and cool. Stir in the buttermilk. Whisk the cream to soft peaks and then fold through the mix. Set in either one large dish or four small moulds/glasses. Leave to set in the fridge. For the compote, put the rhubarb and sugar in a large pan. Cook gently over a low heat until the rhubarb starts to break down. Don’t turn up the heat - the sugars in rhubarb caramelise at a low temperature and change the fresh flavour. Spoon the rhubarb on top of the pudding and serve.

NOVELTEA is an alcoholic tea blend that matches the two things British people love: tea and alcohol. Coming soon to The Church Mouse at Green Ginger Shopping Arcade, Tynemouth. Join us for our free tasting event on Saturday 10th March 2018, 11am-4pm. For details, call 07885909714 or email

Soak up the views while you dine AWARD WINNING FOOD & 5* ACCOMMODATION VALENTINES

If your looking for somewhere to bring that special person in your life on that very special evening, then look no further. A deliciously tempting menu that we think is very special and something that your partner will remember or choose from our a la Carte menu. Visit our website for more details.

MOTHERS DAY 3 course Sunday lunch £19.95. FOOD SERVED MON-SAT 12-9PM, SUNDAY LUNCH 12-5PM


Duke of Wellington Inn

• Voted the Best Hotel in Northumberland by The Telegraph •

Newton, Northumberland, NE43 7UL Tel: 01661 844446 Duke of Wellington Newton




MASTERCHEF Dean Bailey heads into rural Northumberland to talk food with lorry driver, yurt builder and MasterChef semi-finalist Faye Dodwell


es, you did read that bit above correctly - it says lorry driver, yurt builder and MasterChef semi-finalist. And we can add private chef to our description of Faye Dodwell, who I find prepping her next dinner party in the kitchen of her home in rural Hexhamshire. Things have changed a lot in the year since she reached the semi-finals of MasterChef, having been persuaded into it by daughters Scarlett, Robyn and Lucy, who downloaded the application form and filled it in themselves before putting it in front of their mother to sign. “I forgot about it and got the call to the audition months later when I was at a summer festival in Oxfordshire,” says Faye, remembering a day a world away from today’s view of snow-topped hills from her floor-to-ceiling kitchen windows. “I had to dash straight up to the audition in Manchester. My husband Nick drove down to meet me there with most of the contents of my kitchen, and I prepared my audition dish in a little apartment where Nick had to fix the oven.” Her egg-shaped chocolate shell filled with white chocolate mousse and a lemon curd 'yolk', served with chocolate-dipped shortbread soldiers, won her a place in the show. That, and “babbling away like a lunatic” during the audition, she says. “The experience was amazing,” she says, busily prepping at the kitchen counter as ginger kitten Odin rolls around on the floor at her feet. “The Masterchef crew are brilliant; they make it so normal and it doesn’t feel like a big TV show at all.


“I got to do some incredible things like working in the kitchen with Shaun Rankin at Ormer in Mayfair and cooking for Tom Kitchin. I also have amazing memories of cooking for John Torode and Gregg Wallace in the studio. “It was hard to keep the result quiet for so long, and it took me ages to get over feeling like a failure at going out in the semi-final, but it's definitely one of the best things I’ve ever done.” Back home in Hexhamshire, where she grew up on a dairy farm and where she and Nick converted an old barn into a family home, Faye started working as a private chef, popping up at events at places like The Lord Crewe Arms, Blanchland almost straight after the show ended. “I love the events,” she says. “I have the perfect mix of cooking and being able to have a break from the kitchen. I don’t think I’d enjoy it if I was working 50-hour weeks in a restaurant.” There is, however, much in this home kitchen which leans towards the professional, including the prepped ingredients neatly laid out for every course and an enviable collection of plates and serving dishes from the likes of RE in Corbridge. But the roots of Faye’s cooking lie very much in the home. “I first learned at home with my mum, cooking traditional food my dad liked, but I really learned about food after we got married," she says. "We had no money and a baby so I had to learn to make something out of nothing. I used what I could get late in the day from the market and the reduced food in the supermarket. Nick isn’t a picky eater, which always helped, so he tested everything. I still know if something hasn’t worked because he’ll say, ‘maybe not that one again’.


“I learned so much from working with what I had, having to add flavour to cheaper cuts of meat and coming up with my own dishes for the family. It’s really satisfying to start with something which isn’t a super ingredient and turn it into something which tastes really good. “Cooking is a hell of a lot easier than most people think. I try to stick to five main ingredients per dish – quite often chorizo, which is the best ingredients ever - and from your main ingredients you can just add little bits to add some frills to it. I’m as far from the school of using flowers and microherbs on everything as possible. That’s definitely not for me.” On top of events and private parties, she spends her summers driving a 7.5 tonne lorry with the yurt-building crew from CloudHouses, which is based in Haydon Bridge, near Hexham, and hanging out at the world’s best festivals, where the yurts house festival-going glampers. “I went to my first festival, Glastonbury, at 42. I’ve been to loads of festivals now and I love it. We’re one big dysfunctional family. I’ll often cook for the crew and I’ve got a catering job at a festival glamping field coming up this year.” Looking ahead, Faye’s thinking about a cookery school. “I’d love to have my own place. I’m 45 and I don’t want to lose the love of cooking by working in a restaurant. A school would be perfect for me.” For now, there’s a 10-course tasting menu to prep and no plan for tonight’s tea – not that that's likely to present a problem.



HOME-CURED SALMON SERVES 6 AS A STARTER Ingredients For the salmon 500g salmon, skinless and pin boned 250g Maldon sea salt 50g caster sugar 2 tbsp fennel seeds For the pickle 200ml cider vinegar 1 tbsp fennel seeds 3 tbsp caster sugar 1 small bulb fennel 100g of pea shoots Method Cover the salmon with the salt, sugar and fennel seeds, cover in tin foil and refrigerate for a minimum of 4 hours. For the pickle, put the vinegar, fennel seeds and sugar in a saucepan and bring to a boil. Once the sugar has dissolved, turn off the heat. Thinly slice the fennel bulb, place in a bowl and pour the vinegar mix over. Set aside until you're ready to take the salmon from the fridge. When you're ready for the salmon, rinse the salt mixture off and pat dry with kitchen towel. Slice the fish to your preferred thickness and serve with the pickle, finished with the pea shoots.




SERVES 6 AS A STARTER Ingredients 2 large parsnips 75g buttter 50g plain flour 200ml whole milk (approx.) 200g truffle Brie cheese 200g plain flour 2 eggs, beaten 200g panko breadcrumbs

SERVES 12 Ingredients For the pastry 250g plain flour 150g unsalted butter pinch caster sugar pinch salt 1 egg yolk 50ml whole milk For the filling 250ml double cream 2 big sprigs of rosemary  200g 70% dark chocolate  25g liquid glucose 50g butter To serve Fresh raspberries or cherries soaked in Kirsch 

Method Peel, chop and boil the parsnips until very soft, put through a ricer or mash, and set aside. Melt the butter over a medium heat and stir in the flour until combined. When the mixture starts turning slightly paler, start adding the milk a little at a time. It will look like a big yellow lump to begin with, but don’t worry - just keep adding the milk a little at a time until the mixture looks like a really thick cheese sauce. Add the parsnips and then the cheese in small cubes a little at a time. The sauce should be really stiff now and difficult to stir. Put the mixture into a piping bag and chill for a couple of hours. When the mixture is cold, pipe it out on in long sausage shapes onto a baking tray lined with baking parchment and place it in the freezer for an hour. Put the flour, beaten egg and breadcrumbs into three separate bowls. Take the mixture out of the freezer and cut into 5cm lengths. Dip each piece into the flour, then the egg and finally the breadcrumbs, making sure each is fully coated. Put them back on the tray and return to the freezer, where they can be left until you need them. When you’re ready to serve, deep fry in small batches until golden brown and serve with any big-flavoured meat such as beef or game.

Method For the pastry, put the flour, cubed butter, salt and sugar in a bowl and rub in until the mixture resembles fine breadcrumbs. Add the egg and milk and bring together to make a ball. Wrap in cling film and put in the fridge for 20 mins. Roll out the pastry to 2mm thick and use it to line a buttered 23cm tart tin. Prick with a fork and refrigerate for 20 mins. Remove from the fridge, fill the case with baking beans and bake at 190C/Gas 5 for 25 mins. Remove the beans and bake for a further 5-10 mins until golden brown. Set aside to cool at room temperature. For the filling, place the cream and rosemary in a pan and bring to the boil. Remove the rosemary and stir in the chocolate. Stir in the glucose. Stir in the butter a little at a time. Cool to room temperature. Once cooled, pour the mixture into the tart case. Leave in a cool place or the fridge until you are ready to serve. To serve, cut into wedges and finish with fresh raspberries or cherries soaked in Kirsch.


COMFORT AND JOY Indulge yourself in the closing days of winter with our pick of the season’s most comforting dishes

SPRING ONION & CELERY LOADED POTATO SKINS SERVES 4 AS A STARTER / 2 AS A MAIN Ingredients 2 large baking potatoes 2 tsp olive oil, plus extra for dressing the leaves salt and freshly ground black pepper 2 tbsp sour cream 25g cheddar cheese (we used Godminster) 4 spring onions, finely chopped 2 sticks of celery, finely chopped pinch smoked paprika 1 bag fresh Spicy Mixed Leaves Method Heat oven to 200C/Gas 6. Prick the potatoes a


few times with a fork. Combine oil with a good pinch of salt and pepper and roll the potatoes in it one at a time. Bake in the oven for 1hour until crisp on the outside and soft in the middle. Leave to cool. Once cool enough to handle, cut the potatoes in half and scoop out the centre. Use a fork to mash the potato in a bowl with the sour cream and cheddar then stir in the spring onions and celery and season. Load the mash mixture back into the skins, sprinkle with a pinch of smoked paprika and grill until the tops start to brown. Toss the mixed leaves in a little olive oil, season and serve. (

COOK! CRISPY SHALLOT AND BASIL FRITTERS MAKES 30 BALLS / 6 PORTIONS Ingredients For the honey shallot relish 1 tbsp olive oil 10 shallots, peeled and finely sliced 2 tsp runny honey salt and pepper For the fritters 50g butter 8 shallots, chopped finely 2 cloves garlic, crushed 100g plain flour 100ml milk 100ml goats’ cheese, crumbled 8 leaves fresh basil, shredded 2 eggs, beaten 50g white breadcrumbs vegetable oil Method For the relish, heat the olive oil in a heavy-based pan. Add the shallots and then the honey, combining well. Turn

down the heat and allow to cook slowly and caramelize for approximately 15 mins. Once cooked, season well. In a small casserole pan, melt the butter and add the chopped shallots and garlic, cook on a low heat for 3-4 mins until softened. Add 50g of the flour, mix well and cook out for 1 min on a low heat. Add the milk slowly, then the goat’s cheese, mix well then leave to cool. Add the basil and season to taste. Roll the mixture into balls then roll in each in the remaining 50g flour, then into the egg and finally the breadcrumbs. Repeat the egg and then the breadcrumbs. To serve, deep fry at 180C for 3-4 mins until golden. Serve with a simple salad dressed with balsamic vinaigrette and the relish.

SHALLOT SOUP WITH A GOAT’S CHEESE CROUTON SERVES 4 Ingredients 500g shallots 30g butter 3 garlic cloves, finely sliced 2 tsp sugar 200ml dry British cider 1 litre good beef stock 1 bay leaf 2 slices sourdough bread, cut in half or to fit in the top of the soup bowls 1 log goat’s cheese Method To prepare the shallots , place in a bowl and pour a kettle full of boiling water over them, leaving them to soak for 2-3 mins. Drain them and run under cold water and you will find they will peel with ease. After peeling, finely slice. Melt the butter in a large heavy-based saucepan

with a lid. Tip the shallots, garlic and sugar into the pan. Stir well then put the lid on and cook for 20 mins, stirring occasionally. When the shallots are softened and browned, stir in the cider and the stock, season, add the bay leaf and bring to a simmer. Cook with the lid on for 1 hour. When you’re ready to serve, heat the grill, toast the bread and slice the cheese into four. Ladle the soup into four bowls. Put a slice of cheese on each piece of toast and lay one in each bowl. Put the bowls under the hot grill until the cheese is melted and bubbling, then serve. (



PASTA VONGOLE SERVES 4 Ingredients 800g fresh clams (discard any open ones) 12 whole shallots, finely chopped 75g butter 2 cloves garlic, peeled and chopped 2 glasses of white wine 400g cooked spaghetti or linguine 100g double cream 50g flat leaf parsley

Method Thoroughly wash the clams. Chop the shallots into a fine dice and cook in the butter until soft. When soft add the chopped garlic and 1 glass of the white wine and reduce slightly. This can be done up to 2/3 days in advance, cooled and kept in a sealed jar. Place a large pan on a medium heat and allow to get hot, then add the clams and the remaining white wine.

SLOW-COOKED BRISKET OF BEEF WITH BEER SERVES 4-6 Ingredients 1.5kg beef brisket (ask for the ‘nug end’ from your butcher) 400ml beer, IPA is perfect 4 bay leaves 4 sprigs thyme 4 cloves garlic 1 tbsp oil 4 sticks of celery, trimmed and cut into 7cm pieces, split lengthways if too thick 8 shallots, peeled 2 carrots, peeled and roughly chopped 1 tbsp brown sugar 2 tsp Dijon mustard 2 tbsp tomato puree ½-1 tsp chilli flakes, to taste


Method Marinade the beef in beer, bay, thyme and garlic overnight. The next day, remove beef and reserve the marinade. Heat your oven to 160C/Gas 3. Heat the oil in a large casserole, brown the beef and set aside. Add the vegetables to the pan, stir to coat with the fat, turn the heat down and cook for 5-8 mins with the lid on. Stir well, then add sugar, mustard, tomato purée and chilli flakes. Add the reserved marinade, including garlic and herbs, to the pan, stir and season. Return the beef to the pan, baste with the liquid and cook in the oven for 3 hours with the lid on, turning the meat once. Once cooked, the meat should be very tender. Pull the meat apart and stir into the sauce and serve with root veg mash.

When the clams all start to open add the cooked spaghetti/linguine to the same pan. Combine and then add the double cream and the cooked shallots. After 2-3 mins, when it is all warmed through, check the seasoning and adjust if necessary and add some chopped parsley. Serve in hot bowls and finish with the rest of the chopped parsley. (

COOK! SPRING ONION RAREBIT SERVES 2 Ingredients 120g Godminster cheddar, grated 1tsp English mustard 1 egg yolk 4 spring onions, sliced 30g butter 30g plain flour 100ml beer or stout 100ml milk 4 slices sourdough bread 2 spring onions, sliced in half lengthways, to serve salt and black pepper

Method Mash together the cheese, mustard, egg yolk, spring onions and a grind of black pepper. In a saucepan, melt the butter then stir in the flour and cook for 1 min, stirring continuously. Gradually pour in the stout then the milk, stirring continually until incorporated, then add the cheese mixture and continue to stir until melted and smooth. Set aside. Heat the grill and line the grill pan with foil. Toast the bread on both sides then cover with the cheese mixture. Grill until bubbling and browned. Top with half a spring onion and serve with beetroot relish and your favourite beer. (

VEGGIE SAUSAGE AND BEAN STEW SERVES 4 Ingredients 1tbsp vegetable oil 1 pack Quorn meat-free sausages, sliced 1 large onion, sliced 1 red pepper, diced 1 yellow pepper, diced 2 cloves garlic, crushed 1tsp paprika 1 tin kidney beans in chilli sauce 500ml water 200g Maris Piper potatoes, scrubbed and cut into small dice 150g carrots, peeled and diced salt freshly ground black pepper 3 sprigs fresh thyme leaves

PIRI-PIRI CHICKEN BURGER SERVES 2 Ingredients 2 chicken breasts, skinless 1 tbsp + 1tsp piri-piri seasoning mix 1 lime 2 tbsp oil 4 spring onions, 2 finely chopped and 2 cut into strips 2 tbsp mayonnaise ½ avocado ½ little gem lettuce 2 burger buns salt and pepper

Method Heat the oil in a large frying pan, add the sausages, onions and peppers and cook for 10 mins over a medium/high heat. until they turn golden Add the garlic and paprika and fry for a further 2 mins. Add the kidney beans with their sauce and half of the water. Tip in the potato and carrot, ensuring it is covered in sauce. Bubble over a medium heat for 15 mins then add the remaining water. Cover and simmer for a further 15-20 mins or until the vegetables are tender. Season to taste, garnish with the thyme leaves and serve.

Method Cover the chicken breasts with a sheet of cling film and bash to an even thickness with a rolling pin. Mix together 1 tbsp of the piri-piri seasoning mix, the juice of half the lime, the oil and the finely chopped spring onions to make a marinade. Pour this over the chicken and leave to marinate overnight or for as long as possible. Grill or griddle the chicken on a medium heat for 10-15 mins, turning regularly. It should be charred on the outside and juicy but cooked in the middle. While the chicken is cooking, mix together the remaining piri-piri seasoning and the mayonnaise. Slice the avocado and dress with lime juice and a good pinch of salt. Tear the lettuce leaves and toast the buns. Lay the leaves on the bottom half of each bun, put a chicken breast on top, add a dollop of piri-piri mayonnaise and top with the spring onion strips, avocado and the bun lid. (


COOK! BERRY HOT POTS SERVES 4-6 Ingredients 300g strawberries, quartered 300g blueberries 50g caster sugar ¼ tsp vanilla extract 3 tbsp cornflour ¼ tsp orange zest 1 tbsp orange juice 45g flour 45g slivered almonds 45g chopped pecans ¼ tsp all spice 75g muscovado sugar pinch of salt 75g softened butter 4-6 oven safe jam jars


Method Heat oven to 190C/Gas 5. In a bowl, mix the berries, caster sugar, vanilla, cornflour, orange juice and zest, ensuring the berries are well coated, then chill in fridge. In another bowl, blend the flour, nuts, spice and muscovado sugar, then rub in the butter to make a crumbly dough. Pour the berries into the jars, divide the dough into 4-6 balls, flatten slightly and push down on the berries like a lid. Place the jars on a baking tray lined with baking paper and bake for 20-30 mins until bubbling and brown. Allow to cool slightly before serving. (

COOK! STRAWBERRY & CHOCOLATE GANACHE ROULADE SERVES 8-10 Ingredients 150g strawberries + extra for decoration (we used Viva) 4 eggs, separated 2 tbsp heaped of cocoa powder & extra for dusting 100g unrefined caster sugar pinch cream of tartar For the ganache & decoration 250g plain chocolate, broken up 15g butter, softened 380ml double cream icing sugar to dust Method Preheat oven to 200C/Gas 6. Butter a 32cm x 23cm Swiss roll tin and line with greaseproof paper. Whisk egg yolks until thick and creamy then slowly beat in cocoa powder and half the sugar. In a separate bowl with clean whisks, beat egg whites until they form soft peaks, then gradually add remaining sugar mixed with the cream of tartar. Beat a spoonful

of egg white mix into the yolks to loosen, then gently fold the yolk mixture into the whites with a metal spoon. Pour into the tin and bake for 15 mins until cooked through and springs back when you touch the centre. Cool for 5 mins and turn onto a large sheet of greaseproof dusted with cocoa powder. Gently peel off the paper, roll up in new paper and leave to cool. Put the chocolate and butter in a mixing bowl. Heat the cream in a pan until almost boiling, then pour over the chocolate and stir until smooth. Refrigerate for 10 mins until firm. Chop half the strawberries into small pieces and stir into half the ganache. Unroll the sponge and spread with ganache. Slice remaining strawberries and lay on top of the ganache. Re-roll the cake carefully. Spread remaining ganache over the cake, top with strawberry slices, dust with icing sugar and serve. (

STRAWBERRY OVEN-BAKED RISOTTO WITH BUTTERMILK SERVES 4 Ingredients unsalted butter to grease 250g strawberries 1 litre buttermilk 100g soft brown unrefined cane sugar zest of 1 unwaxed lemon 200g arborio or carnaroli risotto rice 1 cinnamon stick 250ml fresh cream, for serving Method Preheat oven to 180C/Gas 4. Butter a small roasting tin or Pyrex dish. Hull strawberries, chop and set aside. Combine buttermilk, sugar and lemon zest in a bowl. Scatter rice and strawberry pieces evenly across the buttered tin/dish. Break the cinnamon stick into two and place, set apart, in the tin. Pour the milky liquid evenly over. Bake for 30 mins, until the rice is soft and the top browned. (Cover with foil if it browns too fast). When ready, remove from the oven and rest for 5 mins. Serve with double cream. (




BLUEBERRY & BEETROOT PORRIDGE WITH CHOPPED WALNUTS Start the day right with this colourful breakfast of blueberry and beetroot porridge, packed full of antioxidants and guaranteed to power you through the day. SERVES 4-6 Ingredients 470ml water 100g rolled oats ¼ tsp cinnamon (plus more for serving) 200g blueberries, fresh or frozen 3-4 tbsp maple syrup (to taste) salt 2 large cooked beetroot, chopped yoghurt (oat or milk) and chopped walnuts to serve


Are you still on your January health kick, or have you slipped back into surf and turf on the sofa? We offer a helping hand...

So, how’s it going? Do you have an early spring in your healthy step, or are you lost in a sea of suet pudding? If the latter, this selection of healthy lunches, suppers and breakfast boosters will help you on your way…


Method Bring the water to a boil in a mediumsized saucepan, add the rolled oats and cinnamon, reduce the heat and simmer for 10-15 mins, stirring occasionally, until all the water is absorbed. While the oats are cooking, in a separate pan combine the blueberries, maple syrup and a pinch of salt. Cover the pan and place on a medium heat. Bring the mixture to the boil then uncover and allow the blueberries to cook gently until soft and the juice around the berries is thick (about 10 mins). Add the chopped beetroot and continue cooking until beet is hot. Put the oatmeal and blueberry-beet sauce in bowls. Serve with plain oat or milk yogurt and chopped walnuts. (




MACKEREL WITH TOMATO SALSA ONTOAST SERVES 4 Ingredients 6 shallots, peeled and sliced finely 1 tbsp capers 1 tbsp olive oil 2 tsp red wine vinegar 1 tsp lemon juice 4 tomatoes, chopped small bunch parsley, chopped salt 8 smoked mackerel fillets 8 slices of sourdough bread Method To make the dressing, combine half the sliced shallots with the capers, oil, vinegar and lemon juice and set aside. For the salsa, mix together the tomatoes, the remaining shallots, the parsley and a pinch of salt in a bowl. Heat the grill and cook the mackerel fillets skin side first until cooked through. While the fish is cooking, toast the bread. To serve, pile a spoonful of the salsa onto each slice of toast. Cut each mackerel fillet in half and pile the two halves on top of the salsa then drizzle with the dressing. (

SERVES 4 Ingredients 6 cloves garlic, sliced 4 tbsp extra virgin olive oil 400g tinned chickpeas, drained 1 lemon, zest and juice 1 tbsp tahini salt and pepper 400g mixed radishes, halved 4 warmed pitta breads Method Put the garlic and olive oil in a medium frying pan, heat gently until the garlic starts to turn golden brown, remove from the heat and set aside. Place all the hummus ingredients in a food processor, blend until fairly smooth and season with salt and pepper. Serve with radishes and warmed pittas. (


THE ULTIMATE POWER BREAKFAST HOT SMOKED SALMON & WATERCRESS FRITTATA Ingredients 1 tbsp olive oil 6 spring onions, finely sliced 150g watercress 150g hot smoked salmon (vegan option chickpeas or roasted sweet potato) zest of half a lemon ¼ tsp dried chilli flakes (optional) 10 large free-range eggs salt and pepper to taste pinch ground nutmeg 1 tbsp crème fraîche (vegan option - thick soya yoghurt) 25g feta cheese, thinly sliced (vegan option coconut cream cheese) Method Preheat your grill. Warm the olive oil in a non-stick frying pan with an ovenproof handle and sauté the spring onions over a gentle heat for a few minutes until soft. Add the watercress and stir gently until the watercress begins to wilt. Remove the skin from the hot smoked salmon and flake it in pieces into the pan. Add the lemon zest and dried chilli. In a bowl, season the eggs generously with salt, black pepper and a pinch of nutmeg, add the crème fraîche and whisk until combined. Pour into the pan and cook over a gentle heat, moving the mixture around with a spatula every now and then, until the bottom of the frittata is set and the top is still wobbly. Scatter over the feta cheese, pop under the grill for another 2-3 mins to finish cooking the top, and serve. (



MARINATED OVEN-BAKED CHICKEN WITH ROASTED SHALLOTS AND PEPPERS SERVES 4 Ingredients 8 chicken thighs 150ml pot natural yoghurt 2 tbsp harissa paste 12 shallots, peeled 4 mixed peppers - red, yellow & green, quartered, seeds and core removed Method Make cuts in the skin of the chicken thighs to let the marinade penetrate. Mix together the yoghurt and harissa paste, toss into the chicken and leave to marinate in the fridge for 20 mins or for several hours, if time. Preheat oven to 200C/Gas 6. Place the chicken in a single layer in an ovenproof casserole or roasting tin. Add the peppers and shallots, sprinkle with a little oil. Cook for approx. 35 mins until the chicken is golden and cooked through and the shallots and peppers are nicely roasted. Delicious served with baby new potatoes t or couscous mixed with finely chopped fresh coriander, mint and chopped dried apricots. (


SUPER-FOOD BUDDHA BOWL SERVES 2 Ingredients 240g tin chickpeas, drained 120g broccoli 1 tbsp sesame oil ¼ tsp cayenne pepper sea salt 1 medium carrot, grated medium bag mixed salad juice ½ lemon 2 tbsp tahini ½ tsp garlic powder 2 tsp sesame seeds freshly ground black pepper leaves from 4 stalks parsley Method Peheat your oven to 200C/Gas 6. Drain the chickpeas and spread them over a large oven tray. Divide the broccoli into small florets and


toss them onto the same tray, then drizzle with sesame oil and sprinkle with cayenne and a good pinch of salt. Shake the pan to coat everything and place in the oven to roast for 15 mins. While it’s in the oven, divide the carrot and salad leaves between two bowls. Then, to make the dressing, mix together the lemon juice, tahini, garlic powder and enough water to make a drizzling consistency. Stir in the sesame seeds and season to taste with salt and pepper. Once the chickpeas and broccoli are toasty, pile them into the bowls with the leaves and carrot, then drizzle over the dressing adding some parsley leaves as you go. (

HEALTHY VEGGIE FAJITAS SERVES 4 Ingredients 200g Quorn meat-free chicken pieces, defrosted 2tsp smoked paprika 1tsp cumin, ground 1 tsp coriander, ground ½ tsp salt ½ tsp black pepper ½ tsp chilli powder 1 clove garlic, crushed zest of 1 lime 3 tbsp olive oil ½ red onion, finely sliced 1 red pepper, sliced 1 orange pepper, sliced 150g mushrooms, slicked bunch fresh coriander leaves, chopped 30g grated cheddar salt and pepper 4 tortillas or pitta breads soured cream, to serve

Method Mix the paprika, cumin, coriander, salt, black pepper, chilli powder, garlic and lime zest in a bowl and stir in the Quorn pieces. Ensure they are evenly coated then cover and refrigerate for 1 hour. Heat 2 tbsp of the oil in a large pan over a medium heat, add the Quorn pieces and cook for 5-7 mins until cooked. Remove from the pan and keep warm. Heat the remaining oil and add the onions. Cook for 2-3 mins then add the peppers. Continue cooking until beginning to soften then add the mushrooms. Stir well and continue to cook for 5 mins. Stir in the Quorn pieces, cheddar and coriander and season. Warm the pittas or tortilla wraps for a few seconds in the microwave, fill with the fajita mix and soured cream and serve.


The Feathers Cookery School Ovingham Middle School Find out more visit Phone 01661 843 607 or email


KITCHEN KIT If it looks or tastes good, then it should be in your kitchen!

CHOCOLATE AFFAIR Whether you scoff it yourself, or gift it to a loved one, the Choc Affair Single Origin Selection brings you a beautiful selection of the world’s flavours. £14.95 for 6 bars at Blagdon Farm Shop, Milkhope Centre Seaton Burn, NE13 6DA, tel 01670 789 924

CHE ESE COM PLIM ENTS Give your cheeseboard the perfect touch with The Cheese Deli Selection, featuring everything from caramelised onion chutney to The Cheesemaker’s Pickle. £14.95 at Knitsley Farm Shop Consett, DH8 9EW, tel 01207 592 059

COM FORT CASSEROLES Still feeling that winter chill? Invest in this Grunwerg Commi Chef Die-Cast round casserole Dish, £29.99 at La Cookshop Milkhope Centre, Seaton Burn, NE13 6DA tel 01670 789 142,


ECO COFFEE Perfect for your morning commute or pottering about on a cold day, this eco-friendly ECOffee Bamboo Fibre Cup is the perfect partner in crime each and every day. £9.95 at The Deli Around the Corner, Hotspur Street, Tynemouth NE30 4EE, tel 0191 259 0086

SAUCE UP YOU R LIFE Add some zing to your table with the Fairley’s Sauces. Whether your favourite is Tomato, Sweet Chili or BBQ, at only £5.50 a bottle you might as well take the lot home. Daniel Farm, Wylam NE41 8JH, tel 01661 853 849 danielfarmwylam




Quiz night every Wednesday Bike night every Thursday Ford meet last Sunday of the month So, a little birdy tells us Pumphrey’s have only gone and developed their own chocolate-covered coffee beans. The best news is that you’re covered whether your favourite is milk, dark or assorted. £4.50 at Pumphreys, Blaydon, NE21 4JJ, tel 0191 414 4510

UDDERLY BUTTER LY There’s nothing better than a home-cooked breakfast in the morning. The perfect addition? Butter! Make sure yours is well presented in this Burleigh butter dish, £35 at Bradley Gardens Wylam, NE41 8JH tel 01661 852 176

Valentines Special Evening is on Tues 13th Feb Steak Night (2 steaks plus a bottle of wine) £20 Celebrating our 1st Birthday on Sat 10th March Disco, Karaoke and Singer Food served till 7pm every Sunday Opening Hours: Mon-Fri 11am-11.30pm | Sat 9am-11.30pm | Sun 9am-10.30pm

30 Pavillion Terrace, Burnhope, Durham, DH7 0BN t: 01207 528 999 e: w:

A STYLISH COVER UP Keep your clothes clean with this beautiful A Farmer’s Daughter apron, tastefully adorned with illustrations of lamb, pork and beef cuts. £19 at Broomhouse Farm, Durham, DH7 6TR, tel 0191 371 8382


OPEN DAILY: 11:30am till late / Closed Tuesday Longsands Fish Kitchen 27 Front Street, Tynemouth NE30 4DZ Tel: 0191 2728552


KITCHEN KIT COU NT PLANTU LA This delightfully presented garlic plait by The Garlic Farm is £12.50 and a firm favourite with customers at North Acomb Farm Shop Stocksfield, NE43 7UF tel 01661 843181

RED HOT These crispy tomato slices are perfect for a bloody (or virgin) Mary, topping a caprese salad or adding to a pasta sauce. They look and taste gorgeous, add a crisp texture, or can soften in sauces. £5.75 at Il Piccolo St Helen’s Street Corbridge, NE45 5BE tel 01434 634 554

DIP IN Keep your biscotti fresh in the most stylish way possible with this traditional polished aluminium Italian biscotti tin, £19.50 at RE, Bishops Yard, Main Street, Corbridge, NE45 5LA tel 01434 634 567


RELISH THE SPIC ES Perk up your plate with this tangy Fine Cheese Co. piccalilli, £4.50 a jar from Carruthers & Kent, Elmfield Road Gosforth, Newcastle NE3 4AY tel 0191 213 1818

SUPER-M UM Let your mum know who’s best with this Emma Bridgewater mug. Probably best you make the first cuppa, too… £19.95 at Bradley Gardens Wylam, NE41 8JH tel 01661 852 176 www.bradley-gardens.

INTO THE BLU E This gorgeous Rick Stein Coves of Cornwall Harlyn Bay 2L jug offers style and practicability to any table, £45 at John Lewis, Eldon Square Newcastle and at

co We m wi pe ll tit pr or ic sa em ll a ye tch ar l ro oc un al d! *



Your local specialist cook and home store. Everything you need for food preparation through to food presentation, glassware and culinary gifts.

This pretty cup and saucer in Laura Ashley’s classic Sweet Allysum pattern is part of a range which includes mugs and bowls, £15 at Laura Ashley, Metrocentre, Gateshead or at

44 Brentwood Avenue, Jesmond, Newcastle upon Tyne NE2 3DH tel & fax: 0191 281 8563 email: * Price matching on like for like products. Includes sale items. Excludes online only stores.

TAKI NG A LIBE RTY Celebrate the beauty of cabbage leaves with this beautiful Bordallo Pinherio earthenware bowl, £95 at


GI’Z A HUG It’s a design classic! Eat one half of an avocado and save the second half with the stone in to prevent browning with these stretchy silicone covers designed to hug your fruit, sealing the flesh of your avo to keep it fresh for longer. One small and one large, £6.50 at Lakeland, Metrocentre, Gateahead, and at

Orders now being taken for Easter legs of local Spring Lamb, Lamb Crowns and Minted Lamb Cushions TASTE THE DIFFERENCE 27 Princes Road, Brunton Park, Gosforth NE3 5TT

Tel: 0191 236 2992 Ask about our FREE local delivery service


TheLast Word This month: bob arora, sachins, Newcastle favourite is an old Indian book called In the Kitchen With Chef Gill.

What do you eat for breakfast? It’s normally Ready Brek or Weetabix on the way out to the gym. If I’m treating myself I’ll head down to Jesmond Dene House and go out for a walk in the dene afterwards.

Out of all the things you make, what’s your favourite? At the moment it has to be my mum’s secret chicken curry recipe. We had it on our Newcastle Restaurant Week menu in January and it went down a storm.

And your go-to guilty pleasure? Chocolate, crisps and pizza - in that order. I love to eat all three and have done for as long as I can remember. I guess my guiltiest pleasure is a Pizza Express pizza with chicken, onions and peppers.

Who’s the most famous person you’ve cooked for? It has to be David Bowie - he was a really nice bloke. We had some great times after filming The Tube on City Road, most of them I can’t share though. I’ve also been lucky enough to cook for Michael Jackson and Madonna.

What would you choose for your last meal on earth? A full Sunday roast. I try and have one every Sunday and could probably eat one every Monday and Tuesday too. My second choice would have to be mince and dumplings.

What’s your most important bit of advice? There’s always something new to learn - even after 35 years in the kitchen.

What can I find in your home fridge right now? The bare essentials, some lamb and some cheese, and there’s a bit of chicken kashmiri which I took home from the restaurant last night. There’s never anything processed in there though - I can’t stand having it in the fridge. Which ingredient would you choose if you could only have one? Garam masala - it is such a versatile mix of ground spices and works really well in Indian and English cooking. You must have loads of recipe books. Which is your favourite? I have a big collection from the best TV chefs like Gordon Ramsay, Jamie Oliver and Nigella Lawson, but my

What would you be doing if you weren’t a chef? I’d love to work in the car industry. My honest answer would be selling cars, though I would have loved the chance to be a motoring journalist.

Inside the minds and kitche ns! of leading chefs and produ cers

If you only had £10 to spend on food, what would you buy? I could just about manage a good Sunday dinner I think. Who gets your vote for greatest cook ever? It has to be Gordon Ramsay. He’s been so successful for so long now and he can turn his hand to any style of cooking.

Bob Arora has owned Sachins restaurant for 35 years and is one of the North East’s most respected chefs. Sachins, Forth Banks, Newcastle, NE1 3SG, tel 0191 232 4660,





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Appetite magazine #48 - February 2018  
Appetite magazine #48 - February 2018  

Did you watch Blue Planet II? If not, I can only imagine you were on the moon or in prison. And while the rest of us thoroughly enjoyed the...