Appetite #68 – May/June 2022

ISSUE 68

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May/June 2022

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Queen’s tea This month, we are mostly celebrating tea and the Jubilee!

Plus How to do afternoon tea // Cooking with tea // The etiquette of tea // Oh, and tea!

BRING YOUR FAMILY BRING YOUR FRIENDS BRING THE DOG You’ll never be short of stunning sights - make yourself at home at Beadnell Towers the best boutique hotel in Northumberland.

Paul Johnson is now heading up the kitchen, using fresh, seasonal produce and a frequently changing menu.

Join us for breakfast, drop into the bar for lunch (12noon -3pm), come for dinner (5pm -9pm), stay the night.

THE WYNDING, BEADNELL, NORTHUMBERLAND NE67 5AY TEL: 01665 721211 | WWW.BEADNELLTOWERS.CO.UK

WELCOME

Our cup of tea Editor celebrates tea, and all the joys of a daily break for a cuppa and cake Her Majesty the Queen, by all accounts, holds her 5pm teatime very dear. Barring accidents and unavoidable engagements (rare, as her diary is planned around her 5pm ritual), she lays aside whatever vital issues of state she is dealing with and sits down to take tea.

Earl Grey or Assam is enjoyed with her childhood favourite jam pennies (jam sandwiches on white bread cut into little discs), a cucumber, egg or smoked salmon finger sandwich, and a small slice of cake.

The Queen eats modestly, working on the principle that a little of what you fancy regularly is far better for you than an occasional blowout. Hence, while this daily ritual may sound like quite a treat, she eats only a little, valuing the ritual with a friend, family member, trusted confidante or contentedly alone rather more than the nutritional nature of the event.

HM, as I think she has proved over the last 70 years, is a woman of constancy, and we would all benefit from adopting her teatime habit – breaking at the same time each day to rest, recuperate and re-fuel. And it is in appreciation of the Queen’s dedication to this

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Cover: Jubilee tea courtesy of Michelle Cowan and the team at Blagdon Bakehouse at the Blagdon Farm Shop, photographed by Nicky Rogerson on pages 26-33

We want to hear all about the food and drink you love in the North East. Keep in touch with us via social media, sign up to our newsletter at www.appetitemag.co.uk or email us at: editor@appetitemag.co.uk

most British of habits that we dedicate this edition to tea and the taking thereof.

Hence, we serve up a hearty Jubilee tea menu which we encourage you to enjoy with friends during the Jubilee weekend, plus a run-down of some of our favourite afternoon tea venues in the region, and a guide to tea etiquette (who knew one should stir from 12 o’clock to 6 o’clock rather than around and around?) along with some delicious recipes using tea leaves.

Most of the recipes here (apart from the coolly contemporary matcha ice cream and cookies), are pretty much as old as the hills.

From the humble fruit scone, to a nourishing tea bread, to Sunday special roulade and rhubarb cheesecake, this is Jubilee tea as our mothers and grandmothers would serve it, and I hope you will be inspired to make the most of it during HM’s big weekend in June.

Happy Jubilee all, and may we all enjoy many more afternoon teas to come...

Jane Pikett, Editor

Editorial 01661 844 115

Jane Pikett - jane@offstonepublishing.co.uk

Advertising 01661 844 115

Joanne O’neil - joanne@offstonepublishing.co.uk Website www.appetitemag.co.uk Designed & Published by Unit 5b, Bearl Farm, Stocksfield Northumberland, NE43 7AL Photography Nicky Rogerson www.nrphotography.co.uk

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Shop, Eat, Pick Local Visit the Tea Room to sample our NEW menu!

Combining old favourites with fresh new meal choices perfect for summer, our new Tea Room menu is sure to delight.

Plus, loyalty card members get 20% off hot drinks!

THE ULTIMATE IN LUXURY BEEF, MELT IN THE MOUTH & BEAUTIFULLY MARBLED FOR OUTSTANDING FLAVOUR. The unique depth of flavour makes for an extraordinary culinary experience which you won’t forget. Cuts include sought after fillet, rib eye & sirloin steaks, among others such as traditional roasts & slow cook joints for amazing casseroles.

Hoardweel Farming Ltd Duns, Scottish Borders TD11 3RY Tel: 07919 856 473 or 07904 862 773

Bred in the Scottish Borders, our Wagyu beef is grass fed on our family farm using sustainable grazing systems to help the environment.

Each order is individually picked & delivered direct to your door.

Retail & Wholesale inquiries welcome.

HOARDWEEL FARMING LTD. WWW.HOARDWEELWAGYU.CO.UK

Pick Your Own Fruit season starts in June, keep an eye on our website for updates!

Find out more at www.brocksbushes.co.uk Corbridge, Northumberland, NE43 7UB | 01434 633100

Sunday Quayside Market Classic and contemporary all under one roof

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.

The Grainger Market is light, bright and has 110 quality traders.

Alongside craft stalls, mini bazaars, jewellers, plant stalls, you can also find high quality butchers, artisan bakers, greengrocers, and award winning street food traders, coffee shops and cafes. So if you’re foodie or fashion conscious, a browser or a buyer the Grainger Market offers fresh and local, eats and seats, history and culture Monday to Saturday.

Phone: 0191 211 5542 Email: markets@newcastle.gov.uk www.newcastle.gov.uk/graingermarket @Nclmarkets @GraingerMarketNewcastle

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Phone: 0191 211 5512E mail: markets@newcastle.gov.uk www.newcastle.gov.uk @Nclmarkets Newcastle-upon-Tyne-Markets

WHAT’S INSIDE

Highlights

May/June 2022

26

Jubilee tea

All the recipes you need for a right royal tea party

07 Offers

46

18 Take 5

49

...Exclusive to Appetite

Our 5 favourites of the moment

21 Food fight Battle of the burgers

40 Cheers!

Our pick of the region’s drinks

Kitchen kit

Every kitchen’s essentials

Just desserts

Sweet strawberry and ricotta rollups

50 Last word

Restaurateur Paolo Pieri

22

How to do...tea Continuing this edition’s theme - we’re cooking with tea

34

To a tea

Our pick of the region’s best afternoon teas.

Go on... treat yourself!

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

@gratenewcastle

CONTEMPORARY INDIAN RESTAURANT AUTHENTICALLY ORIGINAL HONEST HOME COOKING Using the freshest of ingredients - we are the pioneers of colourless and healthy Indian cooking!

Ayla @Grey Street Contemporary Indian Restaurant 17 Grey Street, Newcastle, NE1 6EE 0191 261 2299 Email: bookings@ aylagreystreet.co.uk www.aylagreystreet.co.uk

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OFFERS

Fancy a foodie offer on us? Look no further than these specials from some of our favourite people.

Simply cut out and keep or print from our website, and remember to quote ‘Appetite offer’.

To use these offers, please quote ‘Appetite offer’ when booking and take a copy of the offer with you (either cut out from the magazine or printed from www.appetitemag.co.uk/offers). All offers are subject to availability.

£10 off barista course

Baristocracy Coffee is offering Appetite readers £10 off a 2.5-hour Home Barista course until June 30, 2022. Offer includes vouchers to be redeemed within 12 months. Usual price £55, and every participant receives a 250g bag of coffee to take home. Offer only applies to purchases made in the roastery. Baristocracy, Unit 2 Larch Court, North Industrial Estate, North Shields, NE29 8SG www.baristocracycoffee.com

FREE GLASS OF WINE

Carruthers & Kent is offering a free glass of house red or white wine to Appetite readers who order an antipasti plate. One complimentary glass per person aged 18 or over. Offer available until June 30, 2022 on presentation of this voucher only. Open for drinks and boards from noon Thurs-Sun (close 6pm Thurs, 9pm Fri and Sat, and 5pm Sun). Carruthers & Kent 3a Elmfield Road, Gosforth, NE3 4AY, tel 0191 213 1818, www.carruthersandkent.com

15% off

Caboose at Blyth Boathouse is offering Appetite readers 15% off their food bill on Wednesdays and Thursdays 5-9pm until June 30, 2022.

Caboose at Blyth Boathouse, Quay Road, Blyth, NE24 3PA, tel 01670 359 851, www.caboose-group.co.uk/blyth

15% OFF

Appetite readers can enjoy 15% off across all beers in Muckle Brewing’s online shop until June 30, 2022. Use code ‘muckle15’ at checkout. www.mucklebrewing.co.uk

Appetite Weekly newsletter Be part of the club!

Receive the latest news, recipes, offers and more fresh from the Appetite kitchen in your email inbox every Friday morning.

Sign up to Appetite Weekly at the Appetite website: www.appetitemag.co.uk

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WHAT’S HOT

Feedback SEND US YO U R R E CIPE S , FEED B ACK AND F O ODIE NE W S AND YOU MIGHT P OP UP ON T HIS PA GE .

FAM E AT L A S T ! EM AIL T HE ED. AT EDITO R@APPE T IT EMA G .C O.UK AND C ONNE C T WIT H US HERE : T WI T T ER @ APPE T I T EMAG UK • FACEBO O K @APPE T IT EMA GUK • INS TA GR AM @APPE T IT EMA GUK

WHAT DO I DO WITH..? APR IC OT S The UK apricot season begins now, heralding the return of this versatile and pleasingly fuzzy little fruit. The editor favours hers in spring crumbles served with gallons of whipped oat cream (apricots and oats are a match made in Heaven, by the way...), while they are also a great substitute for oranges in an olive oil cake. What else?

Try these…

Use instead of dried fruits plus a little almond extract in scones.

Make thin shortbread biscuits with the traditional recipe including 1 tsp vanilla extract and sandwich with apricot jam.

Roast apricots in the oven with marsala wine and almonds and serve with enormous dollops of whipped cream or Doddington Dairy vanilla ice cream from Wooler. Oh, and a marsala wine chaser, naturally (hic!).

NE W ON T HE C ORNER The former On the Corner café on Ilfracombe Gardens, Whitley Bay, is now Meet Me On The Corner café-bistro, brought to us by Laura Campbell of the brilliant gluten-free bakery Baked with Love by Laura and her husband Kris, a chef who has worked in some of Newcastle’s leading hotels and restaurants. Opening weekend was so busy they had to stop serving and they’ve been busy ever since serving up breakfast and brunch, lunch, cakes and sweet treats. There's a good range of vegan and gluten-free options and the owners source their ingredients from local suppliers. Meet Me on the Corner, 45 Ilfracombe Gardens, Whitley Bay, NE26 3LZ, tel 0191 252 6971, Facebook/meetmeonthecornercafe

NICE ICE ...

Ciccarelli has again teamed up with Urban Green Café in Newcastle’s Exhibition Park and Paddy Freeman’s Park to serve up their scrummy ice creams this summer.

New ice cream counters at both locations will be serving up to 10 flavours of awardwinning ice cream from Blythbased Ciccarelli throughout the summer, complete with all your favourite toppings and sauces.

Exhibition Park and Paddy Freeman’s Park, Newcastle www.urbangreennewcastle. org/urban-green-cafe

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WE'VE BEEN TO VE G AN MARK E T C O NE WC A S T L E

REBEL , REBEL

Newcastle’s first vegan street market was a big hit in Granger Street, serving up plant-based street food, artisan bakers, craft brewers and stalls including the the fantastic Northumberland-based Tyne Chease, the sublime Saving Nemo Vegan Food Truck, which was serving up the hearty ‘fish’ and chips in the photo above, and a host of others.

The Vegan Market Co hosts markets every weekend across the UK, bringing the best of the best in vegan food, drinks, clothes, cosmetics and more from independent, ethical and sustainable businesses, in addition to zero-waste champions and environmental charities.

The premises of the former Shoe Tree Café in Heaton, Newcastle, has been transformed to create the new fine dining destination Rebel under chef Lindsay Rushton, formerly of Newcastle's Michelin-starred House of Tides and Jesmond Dene House. Home to only around 24 diners, the small, perfectly formed menu features fantastic sustainable produce, expertly executed and served in a stylish and informal space. The sevencourse tasting menu can be altered for pescatarian, vegetarian and vegan diners too. Rebel, 150 Heaton Park Road, Newcastle, NE6 5NR tel 0191 691 2720, www.restaurantrebel.co.uk

RE T URN OF T HE R OARING T WENT IE S Fenwick Newcastle is marking its 140th anniversary with the opening of a new restaurant and music club, Arthur's, named for Arthur Fenwick, son of founder John James Fenwick.

Arthur’s will host music and dining experiences throughout the year in the spirit of Fenwick Jnr, who had quite the passion for entertaining, it seems. The venue launched with a 1920s-themed weekend of food, live jazz and cocktails, and there are plans for a series of music, dining and 'immersive experiences' to run over one weekend every month. Arthur's occupies the first-floor space which used to be home to restaurant Tivoli and its opening follows that of the adjacent new-look Café 140 and exhibition space. More info here: www.fenwick.co.uk/events

PL ANS HATCHED F OR EL E G ANT NE W SPACE News reaches us that the owners of Hibou Blanc (that's White Owl) in Newcastle are all set to open a new café-bar named Grey Owl on Grey Street. Work is underway to transform the former Davidson’s jewellers next door to the Theatre Royal into a sophisticated spot open for breakfast and brunch, lunch, supper and drinks until late, with outdoor seating, coffee, cocktails, wine, and sharing boards. Watch this space…

Grey Owl, 94 Grey Street, Newcastle, NE1 6AG, www.grey-owl.co.uk

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S TA R T E R S

IT ’S A DAT E

Light bites Crystelle Pereira

T YNEDALE BEER FESTIVAL JUNE 17-19 Tynedale Beer Festival returns to Tynedale Park on Corbridge’s scenic riverside from June 17-19 for three days of great beer, cider, wine, gin, rum, food, music and fun.

Daytimes on Saturday and Sunday are family-friendly, children go free and there’s plenty to entertain them throughout the day. There’s a stellar line up of bands to enjoy over the weekend, and a street food village with some of the region’s best vendors. Visit the festival website to find out more and book tickets: www.tynedalebeerfestival.org.uk

PLATINUM JUBILEE AFTERNOON TEA SUNDAY JUNE 5 To celebrate the Queen’s Platinum Jubilee, Jesmond Dene House in Newcastle’s Jesmond Dene is hosting afternoon tea in the Great Hall on Sunday June 5, 1pm-4pm. Tickets are £42 per person and include Pimm’s on arrival, afternoon tea with refillable tea and coffee, and live music. Booking required: email events@ jesmonddenehouse.co.uk or tel 0191 212 6060 www.jesmonddenehouse.co.uk

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LIT TLE MONKS COOKERY CLUB MAY 30-31 This one- or two-day cookery club is for 7-10-year-olds with an interest in all things food.

These popular workshops at Blackfriars Cookery School in Newcastle are all about allowing kids to go at their own pace in the kitchen, making cooking fun and giving them confidence in the kitchen. They’re shown how to make delicious and nutritious nibbles, enjoy fruit and veg, and make super snacks and family favourites. £75 per person per day or £135 for two consecutive days. For more info, visit: www.blackfriarsrestaurant.co.uk/ events

F O ODIE S FLO CK TO FE S T I VAL A record-breaking 30,000 people descended on Bishop Auckland Food Festival to celebrate food from more than 150 traders and enjoy demos from famous names including John Whaite and Bake Off favourites Crystelle Pereira, Karen Wright and Chigs Parmar.

TV chefs and bakers in the outdoor cookery theatre included the Dirty Vegan Matt Pritchard, MasterChef The Professional’s finalist Philli Armitage-Mattin; and Bishop Auckland’s own MasterChef contestant Mike Bartley.

More at: @BishFoodFest on Facebook, Instagram and Twitter

RAYNER JOINS WYNYARD HALL AS EXEC CHEF

Wynyard Hall has appointed Gareth Rayner, formerly of the 4 AA Rosette Middleton Lodge, as executive head chef. Gareth says he plans to create modern British menus with a plot-toplate ethos at Wynyard, where he will oversee the Glass House restaurant overlooking the kitchen garden.

Gareth, who also directs banqueting and events and the venue, said: “The key to producing quality food is always having salt, good music and a good atmosphere in any kitchen, be it home or work.”

Wynyard Hall, Wynyard, Stockton TS22 5NF, tel 01740 644 811 www.wynyardhall.co.uk

Gareth Rayner

MAY WILD NETTLES Wear gloves to harvest, boil to remove the sting and use as you would spinach in soup and smoothies. Delicious!

WOOD PIGEON Renowned as the tastiest wild pigeon, now is the time for young, tender birds roasted with Chinese five spice, orange zest, Demerara sugar and dry white wine.

Kate Hudson and Alex Forsyth

C AL L ED TO T HE B AR North Shields roastery Baristocracy Coffee has launched an introductory course for would-be baristas and a new programme of coffee appreciation sessions for coffee lovers.

The barista course is aimed at industry newbies and is run by Baristocracy founder Alex Forsyth. The 2.5-hour course covers everything from setting up an espresso machine to pulling shots and texturing milk.

Alex and his partner Kate are also hosting coffee appreciation sessions for coffee lovers on the first and third Saturdays of every month from June 18. The sessions include a coffee cupping workshop where you can learn about flavour and build your tasting vocabulary. You can learn how different brewing methods affect flavour profile and presence in the cup, and explore the professionals’ secrets to improving your home brewing. The 90min sessions are available for up to six people and cost £30 each.

For details and to book, go to: www.baristocracycoffee.com/speciality-coffee-courses

RADISH Pretty in pink and the peppery star of the salad bowl, serve on sourdough spread with butter seasoned with fresh chives and anchovies. Sublime!

JUNE BROAD BEANS Deep fried or roasted with salt and garlic, broad beans are so moreish. For bright green hummus, blanch briefly in boiling water, cool and whiz in a food processor with olive oil, garlic, salt, lemon juice and zest and serve on toasted sourdough.

CRAB North Sea crab is sublime now in salads, chowder and fish cakes. Always use both the white and brown meat for their complementary texture and taste.

GOOSEBERRIES Refreshingly zingy and tart, gooseberries are the kings of crumbles, tarts, jams and smoothies. Make a compote and stir into elderflower cordial with a little fresh ginger to put a spring in your step.

PIZ Z A PERFE C T Fausto Pizza has launched a new summer menu designed for evenings by the sea at Roker.

Served Tues-Sat 1pm-9pm, traditional pizzas feature alongside house specialities including The Fausto with Parma ham, sun-dried tomatoes and pesto, and the World Champ featuring cider-soaked chorizo and rocket. New salads and sides also feature, alongside 50% off pizza 5pm-6pm on Wednesdays and Thursdays, and two-for-one pizza every Tuesday. Fausto Coffee has also launched an in-house roastery, FC ROAST, featuring a Giesen roaster. Fausto, Marine Walk, Roker, Sunderland SR6 0PL, tel 0191 514 5886 www.faustocoffee.co.uk

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IN THE GARDEN

S TA R T E R S

SPRING IS SPRUNG Vicky Moffitt, of Vallum Farm on Hadrian’s Wall, shares the trials and tribulations of the Kitchen Garden which supplies produce to the farm’s weddings and events, and Restaurant Pine.

Vallum, Military Road, Newcastle, NE18 0LL tel 01434 672 652, www.vallumfarm.co.uk Every year I feel myself being pulled out of the doldrums of The Long Brown Northumbrian Winter by the first signs of spring. Birds wake me up, green buds abound and the lawn goes from static to crazy; oh, for the smell of the first-cut grass.

Spring has got to be everyone’s favourite thing, hasn’t it?

The willow is well on its way to becoming green on the wedding lawn, having towered crazily tall after a year of neglect. Archie, Ollie and Jock did an amazing job cutting everything back during their Easter holidays (thank you!) and weaving the young shoots down, so by the end of May it will be rippling in thick waves in the breeze again.

We’ve been enjoying young nettles in risottos and smoothies recently.

I’ve mentioned them before because they are so versatile, so do go and forage some and give them a go.

I’m fortunate to be writing this on a beach in Crete where we enjoyed a bowl of what the Greek call bitter greens with lemon and olive oil last night. I don’t know what they were, but they felt nourishing. I imagine

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the grandmother of the house may have foraged them (a romantic notion, but why not?).

Restaurant Pine at Vallum have planted rainbow chard for us in the Kitchen Garden.

At weddings, we use the big leaves to serve freshly carved roast meats on long bamboo boards. They look so decadent and we only have a month or so now until they’ll be ready.

I saw a clip online of someone planting a slice of tomato in compost, and away came the plants really quickly.

I’ll still go to Tom and Joe’s in Wylam for my own garden seedlings. Dorothy looks after us and even comes up to do the herb and flower pots on the Marquee decking.

It’s so good to be away in the sun. Even if the sea’s cold (we’re by a river and there’s snow in the mountains) and there’s a pretty strong breeze. The contrast with Northumberland and the winter we’ve left behind is heaven.

Happy growing – and if you have any photos of your efforts and you’re on Instagram, share them with me @vicmoffitt and with this fine magazine @appetitemaguk

BL ACK BIRD FL IE S HIGH WIT H L AT E S T AWARD Congratulations to The Blackbird, Ponteland, which has been named Pub of the Year at the North East England Tourism Awards.

Praised for its quality service, al fresco offering and adapting to challenges brought on by Covid, the popular pub now has an expanded outdoor area, a new permanent outdoor tipi, and a street food kitchen. Stuart Young of Northumberland Pub Company said: “A great pub would be nothing without great customers to fill it and we are very grateful to everyone who has stopped by to support us by drinking and dining with us over the last seven years. It’s a fantastic feeling to know that all of our hard work during the challenges of the last few years have paid off and we couldn’t be prouder.”

The Blackbird, North Road, Ponteland, NE20 9UH tel 01661 822 684, www.theblackbirdponteland.co.uk

Chilli Mangoes

SUNDERL AND RE S TAUR ANT WEEK DEL IGHT S DINER S Foodies brought a huge boost to Sunderland’s economy during the city’s Restaurant Week in March, which recorded an economic impact of more than £196,000 – up £85,000 from the previous event in September.

Organised by Sunderland BID and supported by Station Taxis, more than 50 restaurants took part and more than 8,000 vouchers were downloaded over the course of the week. Sunderland BID chief exec Sharon Appleby said: “Restaurant Week created a real buzz around the city, bringing in tens of thousands of pounds to the local economy, which is a huge boost for businesses across the area.”

The next Sunderland Restaurant Week runs Sept 17-25, details here: www.sunderlandbid.co.uk

THE TRUE

MEXICAN experience

AUTHENTIC FOOD AND A WIDE RANGE OF PRODUCTS IMPORTED DIRECTLY FROM MEXICO EAT-IN OR TAKEAWAY

GET TOGETHER AND ENJOY THE SUN!

Choose from quesadillas, tacos, rice bowls, burritos, nachos, salads and soups, with a variety of fillings on offer.

A healthy juice bar is available, giving you the true Mexican experience!

• Huge range of delicious meats for the BBQ – burgers, sausages, skewers, steaks, -choose from beef, pork, lamb, chicken and venison • Handmade quiches and salads from our own Bakehouse • Mouth-watering range of freshly made desserts for summer • Local and English fresh seasonal fruit and vegetables • Wine, local beer and charcoal

TASTE THE SUMMER AT BLAGDON Visit our website to find delicious bbq food and afternoon teas to order. www.theblagdonfarmshop.co.uk 4 MARKET STREET, HEXHAM, NE46 3NU

TEL: 01434 622329

OPEN: MON-THURS 9AM - 7PM FRI & SAT 9AM - 9.30PM. CLOSED SUNDAY

16-18 The Milkhope Centre, Berwick Hill Rd, Blagdon, NE13 6DA T: 01670 789924 E: enquiries@theblagdonfarmshop.co.uk Open Tuesday-Thursday 10am-4pm, Friday-Saturday 10am-5pm, Sunday 11am-4pm. Closed Monday (incl Bank Holidays)

Restaurant - Bar - Rooms - Events

The perfect venue

to hold your next celebration!

Authentic traditional Mediterranean dishes, inspired by family recipes and regular visits to the Mediterranean Now serving breakfast 8.30-11.30 Mon-Sat

MICHELANGELOS RESTAURANT - BAR - ROOMS - EVENTS STELLA ROAD, RYTON, NE21 4LU TEL: 0191 413 2921

www.michelangelorestaurants.co.uk appetitemag.co.uk

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BOOKS

BO OK S F OR C O OK S Helen Stanton of Forum Books in Corbridge, The Bound, Whitley Bay, and The Accidental Bookshop, Alnwick, reviews the latest food titles THE LAST BITE // ANNA HIGHAM Celebrate a new approach to desserts, from ricotta ice cream and roast peaches in summer, to apple crisps and pear sorbet in the autumn, to rhubarb rice pudding and puff pastry in winter then milk meringues and prune purées in spring. These recipes make those who ‘don’t do dessert’ finish every last bite.

SEA SALT // LEA-WILSON FAMILY The LeaWilson family of Halen Mon sea salt on Anglesey present recipes which showcase this often misused ingredient. Learn how much salt to add and, crucially, when in the cooking process, to make tomatoes sing, to create a salty char for meat, and to make chocolate torte all the more chocolatey. An indispensable and delicious guide.

HOME FOOD // OLIA HERCULES In her most personal book yet, Hercules distills a lifetime of kitchen curiosity into her 100 most-loved recipes.

She draws on her childhood in Ukraine; her years in Cyprus and Italy; simple, plant-centric family meals in London; and festive recipes gleaned along the way. These recipes have been hand written, handed down and shared among friends. Dotted with vignettes from fellow chefs and food writers, this extremely personal book offers irresistible recipes, charming storytelling and boundless heart.

L E T ’S G O INSIDE Congratulations to Knitsley Farmshop and Café, where the Granary Café’s indoor dining room has re-opened after renovation.

The dining room closed in April 2020 during the first Covid lockdown, and the regulars who have continued to enjoy the cafe’s homemade sweet and savoury treats on the terrace are now flocking to the cosy new space. A working farm, Knitsley is also home to an award-winning shop, butchery, bakery and deli, all of which, like the cafe, showcase the farm’s own produce.

All meals at the café are prepared on site and the daily menu features breakfasts, lunches, cakes and sweet treats. The specials menu includes Friday fish and chips, while the popular house favourites include stotties and bread buns filled with Knitsleyreared meats, homemade pies and beef dripping chips, traditional ploughman’s lunches, cream scones and homemade cakes.

Knitsley Farmshop & Granary Café, East Knitsley Grange Farm Knitsley, Consett, Co Durham, DH8 9EW, tel 01207 592 059 www.knitsleyfarmshop.co.uk

WE LIKE

MEZCLA // IXTA BELFRAGE Mezcla means mix, blend or fusion in Spanish and in her first solo cookbook Ixta Belfrage shares 100 bold recipes inspired by Italy, Brazil, Mexico and beyond.

Creative, colourful and delicious, this is food for every day and every occasion. Quick, flavourful recipes such as giant cheese on toast with honey and urfa butter appear alongside others to spend more time over.

They include chiles rellenos with salsa roja risotto, and prawn lasagne with habanero oil.

EASY // CHRIS BABER Easy is the only cookbook you need to make every meal count without stressing in the kitchen. Whether it’s having a crowd of mates over for a weeknight dinner, recreating your favourite takeaway or rustling up a delicious brunch to start the weekend right, Hexham chef Chris has a dish for every occasion.

Packed with straightforward recipes from spicy prawn tostadas and honey and harissa spatchcock chicken to veggie pilaf with fried halloumi and summer strawberry and raspberry crumble, this is delicious food that hits the spot every time.

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AL L T HING S GRIL L ED It’s National Barbecue Week May 30-June 6 and the team at Turnbull’s in Alnwick are pulling out all the stops. The team of craft butchers at the Northumbrian Food Hall and town centre shop have all you need from burgers, sausages and kebabs to low ‘n’ slow BBQ treats such as pulled pork, brisket and pork belly. The team are expert in all things grilled so be sure to pick up a top tip or two on your visit as well.

Turnbull’s, 33-35 Market Street, Alnwick, NE66 1SS and Turnbull’s Northumbrian Food Hall, Willowburn Retail Park Taylor Drive, Alnwick, NE66 2DJ, www.turnbullsfood.co.uk

S TA R T E R S

Classically French

PRIDE OF T HE PRE SER VE S The region’s best preserve producers picked up top prizes yet again at the famed annual World Marmalade Awards at Dalemain House and Gardens in Penrith.

Woodcrest Kitchen, Jean’s Jams, and The Mad Jam Woman all picked up awards against competition from more than 3,000 entries from more than 30 countries.

Burnopfield-based Woodcrest Kitchen earned three Silver awards and two Golds for its Bitter Seville Orange Marmalade and Lemon & Orange Marmalade with a Hint of Ginger. Newburn-based Jean’s James earned Gold for its Seville Orange Marmalade and Seville Orange Marmalade with Alnwick Rum. The Mad Jam Woman, Amble, picked up two Golds for Dark Seville Orange Marmalade and Lime Marmalade with Mango, Pineapple and Chilli.

More info at: www.marmaladeawards.com

LUNCH Tues-Sat 12-2 PRIX FIXE MENU Tues - Sat 12.00 - 2pm and 6pm - 9pm A LA CARTE

G O OD ENOUGH TO GREEK The Real Greek is now open in Newcastle’s Eldon Square, part of the group’s expansion plans which include two new restaurants in Manchester. The new 154-cover restaurant features indoor and outdoor seating and a choice of traditional and contemporary Greek meze dishes, flame-grilled meats, souvlaki wraps and salads served to share alongside a selection of Greek wines.

The Real Greek, Eldon Square, Newcastle, NE1 7JG tel 0191 359 2354, www.therealgreek.com

Two Storey Rooftop Terrace (weather permitting) Glass Summer Room available ideal for private dining 4-6 GILESGATE, HEXHAM, NORTHUMBERLAND NE46 3NJ

Tel 01434 609 943 www.bouchonbistrot.co.uk

Bouchon Bistrot

bouchonbistrot

@bouchonbistrot

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Everything a farm shop should be...

THE BEST ABERDEEN ANGUS BEEF, QUALITY MEAT, FRESHEST DAIRY PRODUCE AND VEGETABLES. ABERDEEN ANGUS STEAK, SPRING LAMB, SAUSAGES & BURGERS FOR YOUR BBQ

Catering trailer with a choice of delicious produce direct from our farm shop - available for weddings, birthdays, sporting and corporate events

Every drop of spurreli icecream is made with passion and enthusiasm from start to finish.

So take your time and enjoy!

AWARD E s t a b l i s h e d WINNING FARM SHOP

1978

North Acomb Farm, Stocksfield, Northumberland NE43 7UF TEL: 01661 843181 EMAIL: shop@northacomb.co.uk www.northacombfarmshop.co.uk OPEN: Tues-Sat: 9.30am - 5pm, closed Sunday & Monday

“Simply Incredible” Jean-Christophe Novelli “Just so smooth, amazing. 10 out of 10!” Antonio Carluccio The Old Chandlery, Coquet Street, Amble, Northumberland, NE65 0DJ Opening Hours: 10am – Early Evening | 7 days a week E: hello@spurreli.com | T: 01665 710890 | www.spurreli.com

SUPERB LOCATION ON THE SEAFRONT WITH AMAZING VIEWS OF ROKER LIGHTHOUSE Cakes, bagels, pizza & bar.

Offering locally brewed beer, cocktails, spirits and wines.

FC ROAST is now available... Try our very own coffee, roasted in house.

Sèrie A is a single origin coffee, with our green beans from Brazil.

PIZZA & BAR

Hand stretched, wood fired pizza, using the finest local ingredients.

PIZZAS SERVED: Tues-Sat 1pm-9pm HAPPY HOUR, 50% OFF ALL PIZZA: Wed & Thurs 4-5pm 241 TUESDAY: 241 on all pizza all night

Marine Walk, Roker, Sunderland, SR6 0PL Tel: 0191 5145886 www.faustocoffee.co.uk Open: Mon 8-4pm, Tues-Sat 8-10pm Sun 8.30-5pm

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“Top food and drink and first class service” “The best fish and chips I’ve had in years” “Lovely atmosphere, great food and lovely staff” Recently voted NORTH EAST PUB OF THE YEAR 2022 at the North East Tourism Awards

www.theblackbirdponteland.co.uk

COOK!

J E R S E Y R OYA L P O TA T O E S , A S PA R A G U S , A N C H OV I E S & PA R M E S A N SERVES 4

HAIRY BIKER SI SERVES UP FESTIVAL FOOD AND MUSIC Hairy Biker Si King will bring his passion for food and music to Sunderland in June, where he’s helped to bring together performers and street food suppliers for the Souled Out Festival Sunderland – part of the Soul Food and Music Festival June 10-12.

“I’m chuffed to bits to be involved,” said Si of the event bringing together artists, musicians and food producers. “It’s been a privilege to curate some of the food and music and it’s an incredible programme.”

Souled Out is at Plot 12 on the former Vaux site, while across the festival there are performances from The King Cush Band, Voices of Virtue, Groove Train, and Smoove and Turrell. Street food traders chosen by Si include Scream For Pizza, Dosa Kitchen, One Dining, and Nan Bei. Meanwhile, the Soul Food and Music Festival at Keel Square will serve up free family entertainment, buskers and a street food market. Info and tickets at: www.soulfoodmusicfestival.co.uk

INGREDIENTS 500g Jersey Royals, scrubbed clean, larger ones halved 400g asparagus, tough ends snapped off For the dressing: 1 garlic clove 7 anchovy fillets, 4 finely chopped, 3 cut in half lengthways salt

1 egg yolk 1 heaped tsp Dijon mustard juice of ½ lemon ½ tbsp red wine vinegar 5 tbsp extra-virgin olive oil, plus extra to drizzle 35g grated Parmesan, plus shavings to serve To serve 2 baby gem lettuce, leaves separated handful fresh dill, chopped

METHOD Place the potatoes in a pan of cold salted water over a medium heat, bring to the boil and cook for 12-15 mins until tender. Drain, set aside and keep warm.

Crush garlic and the 4 chopped anchovies with a little salt to make a paste, place in a mixing bowl. Whisk in the egg yolk, mustard, lemon and vinegar, and when fully combined whisk in the olive oil, then the grated Parmesan and season to taste. Pour dressing over the warm potatoes.

Heat a griddle pan over a medium-high heat and add the asparagus, charring on all sides, about 4-6 mins. Keep warm.

Arrange salad leaves in a wide bowl and top with the potatoes and asparagus, drizzling the leaves and asparagus spears with the dressing from the bottom of the potato bowl.

Drape over the anchovy halves and scatter with Parmesan shavings. Drizzle with a little extra oil and serve warm.

COOK! AL L SE T TO BLO OM Victors, a new American-inspired restaurant serving up small plates garnished with edible flowers in elegant surroundings draped in wisteria is set to open in the former Las Iguanas on Newcastle Quayside in July.

Work is under way to create a stylish venue featuring a central bar, al fresco seating, and floral décor in the style of the three Victors restaurants in Alderley Edge, Hale and Oxford. Victors is inspired by the Hamptons – the upmarket New York seaside community known for its affluent residents – and boasts a menu of modern American sharing plates including burgers, sushi and raw bar platters.

Victors, 106 Quayside, Newcastle, NE1 3DX, www.victors.co.uk

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JUST GO..!

Take 5

Seeking foodie inspiration?

Here are five of our editor’s favourite things of the moment...

T HE WHIT T L ING HOUSE This seaside restaurant with 10 characterful bedrooms is yards from Alnmouth Beach and serves robustly flavoursome dishes using locally sourced Northumbrian ingredients such as Bread & Roses sourdough, Lindisfarne oysters, and Doddington ice creams. The menu stars local fish and seafood including lobster served poached or grilled and the best Northumbrian meats. You can also take your dog and stay over in one of the beautifully designed rooms. 24-25 Northumberland Street, Alnmouth, NE66 2RA tel 01665 463 001, www.thewhittlinghouse.co.uk

LA CHOCOL ATRICE

La Chocolatrice in Coxhoe, Co Durham, is home to homemade chocolates to suit every taste.

There’s also an online shop and you can indulge your chocolate love further with a truffle making class at Coxhoe or at La Choc’s Newcastle base. Make your own indulgent truffles and flakes at the workshop, decorate and create your own tasty treats and enjoy tasting opportunities along the way. Shop and workshop, 4 Commercial Road West, Coxhoe, Durham DH6 4HJ. Workshop, 67B Westgate Road, Newcastle, NE1 1SG, www.lachocolatrice.co.uk

E STATE TE A CO

BIG RIVER BAKER Y

This small-batch bakery specialises in slow-fermented handmade breads and baked goods made with locally sourced ingredients.

It’s also a social enterprise delivering training and opportunities to people facing complex barriers to employability. Famed for its sourdoughs and beer breads, scones, quiches, classic pastries, and stotties, there are also regular baking courses. 42 Wretham Place Shieldfield, Newcastle NE2 1XU, tel 07817 769 174 www.bigriverbakery.com

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KARMA KITCHEN For superb homemade vegan Indian food delivered direct to your door, you need go no further than family-run Karma Kitchen. Sunita and her daughters Meera and Reema serve such delights as tofu pakora, a dreamy banana blossom ‘fish’ masala, seitan madras and puddina, chana masala and much more, including their own tandoori pizzas.

6 Bigg Market, Newcastle, NE1 1UW, tel 07578 947 797, www.karma-kitchen-cafe.co.uk

Estate Tea Co specialises in ethically sourced small batch loose leaf teas. Visit the teahouse and shop to taste and bring home single batch teas from some of the world’s finest independent tea gardens, enjoy coffee from Pink Lane Coffee and Origin Coffee Roasters, and food including udon noodles, handmade gyoza, and British brunch classics.

84 Heaton Road, Newcastle NE6 5HL, tel 0191 618 1709 www.estateteaco.co.uk

HOME OF THE BEST PORK PIES

Delicious Homemade Food & Cakes, with Daily Specials

* Fully stocked butchery counter * Cooked meats /pies / pork pies * Local & continental cheeses * Quality fresh fruit and veg

Hot and cold sandwiches, toasted paninis, wraps, jacket potatoes and more.

Or any of our other delicious pastries

Hampers & Gift Vouchers Available WHY NOT VISIT OUR CAFE WHERE YOU CAN DINE IN COMFORT!

Breakfast served until 12 noon.

A selection of homemade cakes and tray bakes - gluten free/vegan options available.

MEAL DEAL Any cold sandwich, crisps and pop or water £4.50 KIDS MEAL DEAL Any cold sandwich, crisps, a piece of fruit and a fruit shoot £3.50

Open 7 days

Mon-Fri 8am-4pm Sat & Sun 9am till 4pm

Knitsley Farm Shop East Knitsley Grange Farm, Knitsley, Consett, DH8 9EW Tel: 01207 592059 | www.knitsleyfarmshop.co.uk OPEN: Tuesday to Saturday 9am til 4pm.

CLOSED: Sundays & Mondays

T: 01661 823902 M: 07715 841163 www.janskitchen.co.uk

13A Bell Villas, Ponteland, NE20 9BD

Ciao! Welcome to Pranzo, Whitley Bay Modern Italian cuisine at the highest level

Pranzo is a celebration of authentic italian food

The family-run deli & trattoria is located in the heart of Whitley Bay, offering Italian tapas, pasta, pizza and street food in the restaurant, on the alfresco terrace or as take away.

Pranzo works closely with local producers, as well as speciality Italian artisans, to create a menu that can be enjoyed by all of the family. The wine list is sourced directly from Italian vineyards featuring classics such as Vermentino Toscano, Chianti Classico , Aglianico Porconero and Cannonau Dolinova.

Check our website/facebook/instagram for weekly menu updates

BREAKFAST - ITALIAN TAPAS - AUTHENTIC PIZZA - WINE - COCKTAILS

16 Station Road, Whitley Bay, NE26 2RA Tel: 0191 676 7062 Open Tues-Sun 9am-10pm

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19

From trawler to table for the finest fresh fish

BEST QUALITY SHELLFISH, SEAFOOD AND FRESH FISH

Chirton Fisheries Tel: 0191 261 2026 26/27 Grainger Market, Newcastle, NE1 5QG

off Just !

1 e h t A

Scan QR for BBQ Tips from the experts

Willowburn Retail Park, Alnwick, NE66 2DJ

www.turnbullsfood.co.uk | 01665 602186

discover fresh côte flavour Over 20 delicious new dishes to chose from

Come in and enjoy our sweet summer treats from Toot Sweet Patisserie or cool down with a Ciccarelli ice cream.

Available now at: Exhibition Park Claremont Rd, Newcastle Upon Tyne, NE2 4PZ Ciccarelli’s ice cream is also available at Paddy Freeman’s Park Freeman Rd, High Heaton, Newcastle Upon Tyne, NE7 7AH Urban Green Café profits are reinvested into supporting Newcastle’s parks and allotments.

urbangreennewcastle.org/urban-green-cafe cafe@urbangreennewcastle.org

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UrbanGreenCafeNcl

Book now at cote.co.uk/Newcastle

FOOD FIGHT

Burger bout All hail barbecue season, and with it we put two burger recipes head to head.

Which will you choose?

BBQ L AMB BUR GER

VS

SWEE T P OTATO BUR GER

SERVES 4

SERVES 4

INGREDIENTS 450g lean lamb mince 25g dried apricots, finely chopped 25g shelled pistachio nuts or almonds, finely chopped 1 tbsp freshly chopped coriander or mint ½ lemon, grated zest and juice To serve: salad leaves, cucumber, and yoghurt with fresh mint

INGREDIENTS ½ tbsp olive oil • 1 red pepper 250g sweet potatoes • 250g potatoes ½ tsp red chillies, chopped • 1 tbsp fresh coriander, chopped salt and freshly ground black pepper • 70g breadcrumbs ½ carrot, coarsely grated • 1 tbsp savoury seed mix 2 tbsp vegetable oil • 4 burger buns salad leaves and grated radish to serve

METHOD Mix together all the burger ingredients in a large bowl.

Using slightly damp hands, shape mixture into 4 burgers.

Place on a plate, cover, and refrigerate for 30 mins.

Cook on a prepared barbecue or under a preheated grill for 8 mins or so on each side until cooked through and any juices run clear.

Serve in burger buns with salad leaves, shaved cucumber, and a dollop of yoghurt mixed with fresh mint leaves.

METHOD Preheat oven to 180C/Gas 5. Top, tail, de-seed and quarter the red pepper. Brush with olive oil, place on a roasting tin and roast for 20 mins. When tender, remove from oven, chop finely and set aside.

Peel sweet potato and potato, cut into chunks, place in a saucepan, cover with water, bring to a boil over a medium heat and simmer until just tender. Drain thoroughly and mash.

Add red pepper, chilli and coriander to mashed potato and season well. Stir in half the breadcrumbs, carrot and seeds to make a soft dough. Mix well and shape into 4 burgers.

Lightly whiz remaining breadcrumbs in a food processor to make finer crumbs, pour onto a plate and use to coat the burgers.

Heat the oil in a frying pan and fry the burgers for 3-4 mins on each side until golden. Serve in burger buns with salad leaves and grated radish.

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LOW DOWN

Tea for you…

Tea – how often do you give your daily cuppa or six much thought? In celebration of the Jubilee teas being served across the nation, Jane Pikett celebrates Britain’s favourite beverage and serves up some recipes which include its flavoursome leaves The Queen, by all accounts, holds teatime very dear. At 5pm each day, whether she is resident at Sandringham, Windsor, Balmoral or Buckingham Palace, everything stops and Her Majesty is brought her tea, which she pours herself and enjoys with guests or alone, according to circumstance.

HM is said to favour Earl Grey or Assam loose leaves poured from the pot into a fine china cup. Her former personal chef Darren Grady has said that she likes a ‘cut cake’ – i.e., one she can take a small slice from (she is famously modest in her habits and the cake will reappear each day until it is gone) served with small cakes such as eclairs or fruit tarts from which she may take a tiny nibble. She likes a scone and two types of finger sandwich – smoked salmon, roast beef – and always ‘jam pennies’, which are jam sandwiches cut into little rounds with a pastry cutter. She famously eats modestly, and it is agreed that this daily break is as much about the routine and the opportunity to draw breath as it is whatever is served with her beloved cuppa. See? She’s just like us…

AFTERNOON TEA ETIQUETTE THE TEA Loose leaf tea is best, and should be served with a second pot of hot water to dilute as necessary. Allow 1 tsp loose tea per person plus 1 tsp per standard pot.

THE WATER Use fresh water and warm the pot by pouring boiling water into it, swirling around and pouring away. Pour freshly boiled water on tea, put on the lid, and cover with a tea cosy.

BREWING Small-leafed varieties require 3 mins to

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brew, large leaf tea requires 6 mins.

It’s ready when the leaves sink to the bottom of the pot.

POURING THE TEA If your butler doesn’t pour, the person closest to the pot pours for everyone, always using a tea strainer (as per HM).

ADDITIONS While some teas are best black, always offer cold milk or lemon, both of which are added after the tea – never before.

STIRRING THE TEA To avoid splashes, move the spoon back and forth 12 o’clock to 6 o’clock, never touching the sides of the cup. When done, place the teaspoon on the saucer at the rear of the teacup.

HOLDING YOUR TEACUP Pinch the handle with your forefinger and thumb – don’t hook your finger through the handle, and don’t stick your pinkie in the air (dear God!).

WHAT’S YOUR BREW? MINT TEA 4tsp tea leaves, 600ml boiling water, 75g caster sugar, 12 mint leaves, 300ml sparkling water or soda water, lemon slices: Place tea leaves in a jug and add 600ml boiling water. Brew for 3-6 mins (depending on tea), strain into a clean jug and add caster sugar and mint leaves. When cool, stir in 300ml sparkling water, ice, 4 lemon slices and serve.

TURMERIC TEA 3 tsp ground turmeric, 1 tbsp fresh grated ginger, zest of 1 small orange, honey and lemon slices to serve: Place

turmeric, ginger and orange zest in a teapot or jug. Pour over 500ml boiling water and leave to infuse for 5 mins.

Strain, add a slice of lemon to each cup and sweeten with honey.

LONG ISLAND ICED TEA 500ml vanilla vodka, 50ml dry gin, 50ml tequila, 50ml rum, 50ml triple sec, 50ml-100ml fresh lime juice, 500ml cola, 2 limes cut into wedges: Place vodka, gin, tequila, rum and triple sec in a large jug, add lime juice to taste, half fill the jug with ice, stir and serve cold.

OTHER BEVERAGES TO SERVE AT TEATIME ELDERFLOWER CORDIAL 900g caster sugar, 600ml boiling water, 30g citric acid, 1 lemon, 10 elderflower heads washed and drained: Place caster sugar in a large jug, pour over boiling water, stir to dissolve. Add citric acid, the zest of 1 lemon, the rest of the lemon sliced, the elderflower heads, cover and leave to stand for 12 hours. Strain through a muslin and store in a sterilised bottle for 1 month before serving.

BARLEY WATER 25g pearl barley, water, zest of 1 lemon, 125ml lemon juice, sugar to taste: Place the pearl barley in a saucepan with water to cover, bring to a boil and boil for 2 mins and strain into a clean pan. Add the lemon zest and juice, 1.1 litres water and heat gently, stirring occasionally, until boiling. Reduce heat, cover and cook gently for 45 mins.

Remove from heat and leave covered until cool. Strain, sweeten to taste and serve.

LOW DOWN

WHAT – AND HOW – TO EAT AT AFTERNOON TEA Use your fingers for sandwich products (they’re called finger sandwiches for a reason). For your scone, break it with your fingers rather than using a knife, and add butter, cream or jam to each section – whether you add the cream or jam first is up to you (which is correct is a big debate, which we’ll not go into). Finally, don’t dunk your biscuits or pastries in your tea.

Finger sandwiches: Never (God in Heaven) serve big stotties or doorsteps for afternoon tea. A nice afternoon tea features modestly filled finger sandwiches made with thinly sliced bread, no crusts and no sloppy filling to ruin your dress. Fillings should be cut into tiny pieces so small bites can be taken. We recommend cucumber (naturally), egg mayo (not sloppy) with cress, ham and mustard, smoked salmon and cream cheese, and Coronation chicken (always).

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LOW DOWN

COOKING WITH TEA

TEA BREAD

M AT C H A C O O K I E S

INGREDIENTS 80g dried apricots 80g dried pears 115g sultanas 300ml strong hot tea 2 eggs, beaten 115g Demerara sugar + 1 tsp 115g wholemeal flour 115g plain flour 2 tsp baking powder

INGREDIENTS 115g butter at room temp 150g caster sugar 2 tbsp matcha green tea powder, sifted 1 egg ½ tsp vanilla extract 190g plain flour ½ tsp baking soda ¼ tsp salt 75g chopped pistachios walnuts or white chocolate, if desired

METHOD The night before, slice apricots and pears to a similar size to the sultanas, place all in a bowl, pour over hot tea, stir, cover and leave overnight.

Grease and line a 900g loaf tin, preheat oven to 180C/Gas 5.

Stir sugar and eggs into the soaked fruit. Sieve over the flours and baking powder and mix together. Spoon mixture into the tin, level the surface, make a shallow indent down the centre and sprinkle 1 tsp Demerara sugar all over.

Bake for 1-1¼ hours until a skewer comes out clean when inserted. Remove from oven and leave in tin for 10 mins before turning out to a wire rack to cool.

METHOD Preheat oven to 180C/Gas 5 and line a baking tray with greaseproof paper.

Place butter and sugar in a bowl and cream together with a wooden spoon. Mix in the sifted matcha tea powder, add the egg and vanilla extract and mix.

Sieve the flour, baking soda and salt over the butter-sugar mixture and fold in gently. Stir in the nuts or chocolate.

Scoop dough between two dessertspoons and place on baking trays, leaving space between for cookies to expand. Bake for 8-10 mins, cool for 5 mins on the tray and transfer to a wire rack to cool. Serve when cool with Earl Grey or green tea.

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LOW DOWN

GREEN TEA ICE CREAM INGREDIENTS 4 tsp green tea powder (matcha) 3 tbsp hot water 300ml whipping cream 4 tbsp condensed milk 1 tsp vanilla extract digestive biscuits, crushed to crumb

METHOD Mix 2 tsp green tea powder with 3 tbsp hot water and leave to cool.

In a mixing bowl, whip the cream until stiff peaks appear.

Mix the tea with the condensed milk and vanilla extract and fold into the whipped cream.

Freeze for 3 hours.

Serve with a sprinkle of digestive biscuit crumbs.

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JUBILEE!

Fit for a queen Wondering what to put on your Jubilee tea table? Fear not, Michelle Cowan and the Blagdon Bakehouse team at Blagdon Farm Shop have the answer to your all prayers with these scrummy recipes. This is a right royal tea!

Photos: Nicky Rogerson

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JUBILEE!!

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JUBILEE!

SUMMER FRUIT ROULADE SERVES 6-8 INGREDIENTS 6 large egg whites 340g caster sugar 400ml double or whipping cream 300g mixed summer fruits of your choice (fresh or frozen)

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METHOD Preheat oven to 180C/Gas 4.

In a large clean bowl whisk the egg whites with an electric whisk on full speed until very stiff. Gradually add the sugar 1 tsp at a time, whisking well on full speed between each addition.

Continue whisking until all the sugar is incorporated and the mixture is extremely soft and glossy.

Grease and line a 23cm x 33cm Swiss roll tin with non-stick baking parchment. Spread the mixture evenly over the base of the tin. Place in the oven and bake for 10 mins. Lower the temperature to 140C/Gas 1 and bake for a further 20 mins until firm to the touch.

Remove from the oven and turn top down onto a sheet of non-stick paper. Remove the baking paper and leave to cool for about 10 mins.

Lightly whip the cream and spread evenly over the cold meringue, then spread summer fruits over the cream.

Using the baking parchment, roll lengthways or widthways (as you prefer) to make a roll. Keep refrigerated until ready to serve.

S A LT E D C A R A M E L TA R T INGREDIENTS 300g digestive biscuits 150g unsalted butter 250g jar caramel (or homemade) pinch sea salt 300ml double cream 125g dark chocolate, chopped 125g milk chocolate 50g unsalted butter 20g white chocolate

SERVES 6

METHOD Place the biscuits in the bowl of a food processor and blitz to a crumb. Add the melted butter and mix to combine. Press the biscuit mix into the sides and base of a 23cm flan tin, ensuring you have a thick enough layer to remain stable. Refrigerate for 30 mins.

Spread the caramel sauce onto the biscuit base and sprinkle over a pinch of sea salt. Place cream in a saucepan over a low heat until just boiling. Place the dark and milk chocolates in a bowl, add the butter, pour over the hot cream and whisk until smooth. Pour this mixture over the caramel sauce. Melt the white chocolate in a bowl over a pan of simmering water and drizzle over the top of the chocolate. Refrigerate for 1 hour before serving.

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JUBILEE!

FA R M H O U S E PIE SERVES 4-6 INGREDIENTS For the pastry: 500g plain flour 250g unsalted butter 140ml water or 1 pack readymade shortcrust pastry For the pie filling: 1 tbsp oil for frying 1 onion, finely chopped 2-3 sprigs fresh thyme 125g streaky bacon, chopped 400g sausage meat salt and freshly ground black pepper 1 egg, beaten 1 red apple METHOD If you are making your own pastry, place the flour in a large mixing bowl. Rub in the butter until you have a soft breadcrumb consistency. Mix in water gradually to create a dough. Wrap in clingfilm and refrigerate for 30 mins before using.

Preheat your oven to 190C/Gas 5 and grease a 25cm round pie tin.

Take ⅔ of the pastry and roll out a disc to line the base and sides of the tin with an overlap. Take the other ⅓ of the pastry into a disc large enough to top the pie.

In a frying pan, heat a little oil, add the onion and thyme and cook slowly over a medium heat until soft.

Add the bacon pieces and cook through until it starts to colour. Set aside and when cool remove the thyme.

Grate the apple into a mixing bowl, add the sausage meat and mix together. Mix in the bacon and onion mixture and season with salt and pepper.

Press the filling mixture into the pastry case. Take the disc of pastry you have for the lid. Use a lattice cutter to turn this into lattice, or leave whole. Brush beaten egg around the rim and press down the pastry lid, forking the edges to seal and, if using a solid lid, pricking holes in it with a fork to allow the steam to escape during cooking.

If you are using a solid lid and have any pastry scraps left over, cut them into leaves to decorate the top.

Brush the top with beaten egg and bake for 4560 mins. Serve hot or cold.

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JUBILEE!

RHUBARB CHEESECAKE INGREDIENTS 4 sticks rhubarb, chopped into small chunks 2-3 tbsp sugar 200g digestive biscuits 200g ginger nut biscuits 225g butter 700g cream cheese 500ml double cream 140g caster sugar 1 heaped tbsp powdered gelatine (optional) 2 tbsp rhubarb curd to drizzle over

SERVES 6-8

METHOD Grease and line a 25cm cake tin with three layers of clingfilm.

Place butter in a saucepan over a low heat and melt. Place biscuit crumbs in a mixing bowl, pour butter over and mix well. Place in the tin and flatten down to make a base.

Place rhubarb and 2 tbsp sugar in a pan and cook over a medium heat until tender.

Taste and add more sugar if required.

Place cream cheese, double cream and caster sugar in a mixing bowl and add 2 dessert spoonfuls of the rhubarb. If using gelatine, dissolve it in a small amount of water (as per pack instructions) and add to the bowl. Blend until smooth and fairly thick.

Stir through more of the rhubarb, reserving enough to garnish, and spread filling evenly over the biscuit base.

Drizzle some rhubarb curd on top and decorate with rhubarb pieces around the edge. Refrigerate overnight.

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JUBILEE!

A S PA R AG U S A N D BAC O N Q U I C H E SERVES 10-12 INGREDIENTS For the pastry: 500g plain flour 250g unsalted butter 140ml water or 1 pack readymade shortcrust pastry For the filling: 1 bunch asparagus, woody ends snapped off salt oil for frying 125g bacon, chopped 400g extra mature cheddar 6 eggs 700ml whipping cream

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METHOD If you are making your own pastry, place the flour in a large mixing bowl. Rub in the butter until you have a soft breadcrumb consistency. Mix in water gradually to create a dough. Wrap in clingfilm and refrigerate for 30 mins before using.

Preheat oven to 190C/Gas 5. Brush a frying pan with oil, add the asparagus, season with a pinch of salt and cook over a medium heat for 3 mins, turning. Remove from the pan and set aside. Add the bacon to the same pan and fry until browned.

Place a 28cm x 4cm flan dish or loose-bottomed flan tray on a baking tray, roll out the pastry and use it to line the dish, leaving an excess overhanging the edges.

Spread the cheese evenly over the pastry base, filling until the tin is about half full.

Roll a rolling pin over the top to remove the excess pastry. Arrange the asparagus over the cheese and sprinkle the bacon on top.

Mix eggs and whipping cream together and pour over the filling.

Place in the oven and cook for 40 mins, rotate the tin 180 degrees and cook for another 10 mins until evenly golden.

JUBILEE!

HM’S BEST FRUIT SCONES MAKES 12 INGREDIENTS 225g self-raising flour ½ tsp salt 25g-50g butter 50g caster sugar 50g currants, sultanas or other dried fruits 125ml-150ml milk flour for kneading milk or beaten egg for glazing

METHOD Grease a baking sheet and preheat the oven to 220C/Gas 7. Sift flour and salt into a large mixing bowl, rub in the butter to form a breadcrumb texture. Stir in the sugar and dried fruit. Add 125ml milk and use a roundbladed knife to mix to a dough. Add a little more mllk if needed. Knead very lightly on a floured surface until smooth.

Roll out to about 1cm thick and cut into rounds using a 6cm cutter.

Place on a greased baking sheet, brush with milk or beaten egg and bake for 10-12 mins. Cool on a wire rack. Serve with masses of jam and cream.

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AFTERNOON TEA

Time for tea Enjoy being transported to a world of elegant cake stands and loose-leaf tea in china cups with our pick of the best afternoon tea in the region

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AFTERNOON TEA

Grand Afternoon Tea - £24.95 per person Champagne Afternoon Tea - £33.95 per person Sparkling Afternoon Tea - £28.95 per person Mason Tea Edition Gin Afternoon Tea - £31.95 per person Pimm’s Afternoon Tea - £26.95 per person Cream Tea - £9.50 per person

ROPERY LANE, CHESTER-LE-STREET DH3 4NX 0191 389 1111 - hello@lumleycastle.com - www.lumleycastle.com

Enjoy a sweet or savoury afternoon tea, in stunning surroundings with unrivalled panoramic sea views on the riverside in Blyth. £17.50 per person 48 hour advanced booking required Caboose at Blyth Boathouse, Quay Road, Blyth, NE24 3PA www.caboose-group.co.uk/blyth Tel – 01670 359851

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CABOOSE Treat yourself to a sweet or a savoury afternoon tea at this beautiful riverside bistro famed for superb local produce, expertly prepared and served in a light, contemporary space blessed with huge picture windows overlooking the river. In addition to its wonderful afternoon teas, Caboose is known for its breakfasts and brunches, lunches, dinners and Sunday roasts. Using wonderful regional produce, traditional afternoon tea served with an innovative twist is priced from £17.50 per person, including bottomless tea or filter coffee.

Gift vouchers are also available. Caboose at Blyth Boathouse Quay Road, Blyth, NE24 3PA, tel 01670 359 851 www.caboose-group.co.uk/blyth

JESMOND DENE HOUSE Afternoon tea at this elegant boutique hotel in leafy Jesmond Dene in Newcastle is quintessentially English, with finest quality loose-leaf tea served in fine bone china cups alongside triple-tiered stands with exquisite patisserie, dainty finger sandwiches and beautiful, freshly baked warm scones. Vegetarian, vegan and gluten-free options are available with 48 hours’ notice and prices start at £28.

Jesmond Dene House, Jesmond Dene Road, Newcastle, NE2 2EY tel 0191 212 3000, www.jesmonddenehouse.co.uk

AFTERNOON TEA

LUMLEY CASTLE Magnificent Lumley Castle provides quite the setting for an elegant English afternoon tea served either in the hotel’s grand restaurant or in dry weather in the splendid Inner Courtyard or South East Terrace with breathtakng parkland views. There are several tempting options to choose from, including the traditional Grand Afternoon tea with finger sandwiches, patisserie and finest leaf tea, the Champagne afternoon tea, and options with Pimm’s or G&T. Prices start at £24.95.

Lumley Castle, Ropery Lane, Chester-le-Street, DH3 4NX tel 0191 389 1111, www.lumleycastle.com

MATFEN HALL HOTEL This 19th Century five-star hotel and spa experience is famed for its magnificent location in the stunning Tyne Valley countryside and the elegant interiors which might have been designed specifically for sophisticated afternoon teas. Options include a Classic Afternoon Tea with wonderful patisserie, scones and finger sandwiches, and the Country Afternoon Tea which is a rustic and hearty twist on the traditional favourite. Matfen Hall Hotel, Matfen, NE20 0RH tel 01661 886 500, www.matfenhall.com

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AFTERNOON TEA

ST MARY’S INN Afternoon tea at St Mary’s Inn is a classy affair featuring such delights as scones, cakes, and other handmade treats. Served with Rington’s tea or coffee, or fizz if you fancy, this is afternoon tea the Northumbrian way. St Mary’s Inn, St Mary’s Lane, St Mary’s Park Morpeth, NE61 6BL, tel 01670 641 111, www.stmarysinn.co.uk

WALWICK HALL Walwick Hall’s sophisticated afternoon tea served in the hotel’s beautiful Drawing Room comprises delicate sandwiches, freshly baked scones with clotted cream and jam, beautifully presented pastries and more, all carefully crafted by the venue’s expert pastry chef. Add some extra sparkle with a glass of champagne and enjoy the view over the Tyne Valley. Walwick Hall, Humshaugh, Hexham NE46 4BJ, tel 0871 495 0013, www.walwickhall.com

“There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea.” Henry James from The Portrait of a Lady, 1881.

There is no more delightful and quintessentially British institution than afternoon tea and nowhere better to enjoy it than Jesmond Dene House. The ritual of tea served in bone China and three tiered stands over-flowing with cakes, dainty finger sandwiches and our signature freshly baked, still warm scones.

PLATINUM JUBILEE AFTERNOON TEA SUNDAY 5TH JUNE FROM 1PM – 4PM To celebrate the Queen’s Platinum Jubilee, we will be hosting a traditionally British, Regal Afternoon Tea in The Great Hall. £42 per person: Pimm’s on arrival, afternoon tea with refillable tea and coffee as well as live music.

Pre-booking for this event is required email events@jesmonddenehouse.co.uk or call 0191 212 6060 AFTERNOON TEA IS SERVED IN FERN, WEDNESDAY – SUNDAY, 1PM – 4PM. FOR BOOKINGS PLEASE VISIT OUR WEBSITE.

JESMOND DENE HOUSE - Jesmond Dene Road – Newcastle – NE2 2EY T: 0191 212 3000

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E: info@jesmonddenehouse.co.uk

W: www.jesmonddenehouse.co.uk

DRINK

Top tipples Stumped about how to make the most of all those long summer evenings in the sunshine?

Look no further than this month’s pick of top tipples, wine merchants, bottle shops, distilleries and more

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GRAPE AND GRAIN Morpeth’s oldest independent fine wine, craft beer and spirits merchant, Grape and Grain is home to a wide range of quality products you won’t find in supermarkets. The team research every product fully and try everything before adding it to the shelves. They also offer expert advice on issues including matching wines to your meal choices, selecting the finest spirits and more. Be confident you’ll get a great product and remember that anything which doesn’t pass the team’s taste test doesn’t get onto the shelves. Grape and Grain Bridge Street, Morpeth, NE61 1NL, tel 01670 504 901 www.grapeandgrain.online

CARRUTHERS & KENT Newcastle Enoteca Carruthers & Kent is a thriving wine and bottle shop, deli and wine bar; a place to learn about and sample great wine and pair it with fine cheese and charcuterie. Take away or eat and drink in with advice from owners Claire Carruthers and Mo O’Toole and their team. They host regular wine tasting evenings drawing winemakers and experts from around the world and after a twoyear interval, they are back on their travels bringing new wines to Newcastle. If you want knowledge with a personal touch, this is the place to go. Elmfield Road, Gosforth, Newcastle, NE3 4AY tel 0191 213 1818, www.carruthersandkent.com

WINE, DELI, ENOTECA TA S T I N G S a n d E V E N T S

GIFT VOUCHERS and GIFT WRAPPING 3a Elmfield Road | Gosforth | Newcastle upon Tyne | NE3 4AY

Tel 0191 2131818

www.carruthersandkent.com appetitemag.co.uk

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DRINK

COCKTAIL CORNER You can’t do summer without cocktails! Here are some favourites from the Appetite kitchen…

COSMOPOLITAN 50ml lemon vodka • 15ml triple sec • 30ml cranberry juice • 10ml lime juice • ice + a lime wedge Shake in a cocktail shaker with ice and strain into a glass.

LONG ISLAND ICED TEA 25ml light rum • 25ml vodka • 25ml gin • 25ml tequila • 25ml lime juice • Coke Mix the alcohols with the lime juice. Pour into a glass over ice.

MOJITO ½ lime, cut into 4 • 5 fresh mint leaves • 1 tbsp sugar • 50ml golden rum • soda water • handful of strawberries or

raspberries (optional) Put the lime, mint, sugar and berries in a glass and mash together. Add the rum, top up with water and stir.

TEQUILA SUNRISE 50ml tequila • 25ml grenadine • 175ml orange juice Mix tequila and orange juice and pour over ice. Slowly pour in the grenadine allowing it to settle at the bottom of the glass like a sunrise.

GIN MARTINI 50ml dry gin • 1 tsp dry vermouth • ice Chill a martini glass in the fridge. Put gin and vermouth in a jug filled with ice. Stir until cold and strain into the cold glass.

We are an award winning butchers and bottle shop in the heart of Heaton, Newcastle We stock free range locally sourced grass fed meat that we dry age in our Himalayan Salt chamber for a minimum of 30 days.

We also have a fantastic range of craft beer, natural wine, cheese and Meat Salt Smoke charcuterie.

188 Heaton Road, Newcastle upon Tyne NE6 5HP

0191 265 7955 • blocknbottle.com

Opening Hours: Moday, Tuesday, Wednesday & Saturday 9am-5pm Thursday & Friday 9am-7pm @blocknbottle

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CHAMPAGNE COCKTAIL 1 white sugar cube • 2 dashes angostura bitters • 2 tsp brandy • chilled champagne to top up • orange twist to garnish Put sugar cube in a champagne flute, sprinkle over the bitters and let it soak in. Add brandy, top up with champagne, serve with an orange twist.

SINGAPORE SLING 25ml gin • 25ml cherry brandy • 50ml pineapple juice • 10ml Benedictine • 10ml grenadine • 10ml Cointreau • Soda water Mix everything apart from the soda water together. Pour over ice and top up with soda water.

CENTRALE CentrAle in Newcastle’s Central Station is the quintessential bottleshop, packed with bottles, cans and lots more from the best breweries, distilleries and artisan producers in the North East and beyond. Bruce and his daughter Ellen stock a huge range of local tipples and are happy to help you choose something for any occasion, from a quiet afternoon in the garden to a party catering for guests with a multitude of different tastes. Local favourites feature alongside special editions and there’s always something new to try.

Platform 12, Central Station, Newcastle, NE1 5EW tel 0191 261 8468, www.centralebeer.com

BLOCK & BOTTLE Block & Bottle in Heaton, Newcastle, is an award-winning artisan butcher and bottle shop housed in a beautifully restored Edwardian shop. It recently featured in TV’s Hairy Bikers Go North series, Si King declaring it “the best butcher’s shop in the North East.” The shop specialises in locally sourced whole carcass butchery and can supply any cut of meat. It stocks around 150 beers from the best breweries in the North East, UK and further afield, natural and organic wines from around the world, and Room For Fishes cocktails made in Newcastle.

All can be bought or enjoyed in the cosy back room with log burner and Scandi décor. 188 Heaton Road, Newcastle, NE6 5HP tel 0191 265 7955, www.blocknbottle.com

MUCKLE BREWING Muckle Brewing in Hadrian’s Wall country has built a passionate following for its big flavours and high-quality beers covering a range of styles. This garden brewery run by Tom and Nicola Smith is renowned for its unfiltered, naturally carbonated bottle-conditioned beers. Available from various stockists and farmers’ markets across the region, you can also order Muckle beers online with the full selection available and ready to be delivered to your door ahead of a weekend in the sunshine. www.mucklebrewing.co.uk

Grape and Grain is an independent fine wine, craft beer, and spirits merchant based in the picturesque town of Morpeth in the heart of Northumberland Welcoming and down to earth, our focus is on customer experience. We offer tailored advice and food matching, helping customers widen their palate. Boasting a wide selection of artisan goods we strive to remain on the cutting edge of the latest fashions by introducing our customers to unique quality products.

Always innovating. Never boring.

Bridge Street, Morpeth | T01670 504901

info@grapeandgrain.online www.grapeandgrain.online appetitemag.co.uk

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DRINK

TYNEDALE BEER FESTIVAL As well as stocking up for your parties this summer, join in one of the biggest beer festivals of the season with the return of Tynedale Beer Festival on June 17-19.

Taking place over three days at the beautiful Tynedale Park on Corbridge’s scenic riverside, the friendly festival will bring together beer, cider, wine, gin, rum, food, music and lots of fun in the sunshine.

Saturday and Sunday are family-friendly too – children go free and there’s plenty to entertain them throughout the day. As ever, there’s a stellar line up of bands as well, and the street food village will welcome some of the region’s best vendors. Visit the festival website to find out more and book tickets. www.tynedalebeerfestival.org.uk TBF-24 Appetite Ad awk.qxp_TBF Appetite Ad awk 25/04/2022 4:38 pm Page 1

COMING SOON! BEER • CIDER • CRAFT KEG BEER • WINE • PIMMS GIN & RUM BAR • STREET FOOD • LIVE MUSIC • SATURDAY & SUNDAY FAMILY AFTERNOON Tickets from just .50 BUY ONLINE, PLUS BOOKING FEE: TYNEDALE RUGBY CLUB, CLOSE TO CORBRIDGE TRAIN STATION CAMPING • FREE CAR PARKING • TWO ENORMOUS MARQUEES

£7

tynedalebeerfestival.org.uk

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@tynebeerfest

IN 2022 WE ARE PROUD TO SUPPORT:

THE HEXTOL FOUNDATION • THE PEOPLE’S KITCHEN TYNEDALE HOSPICE AT HOME • TYNEDALE RUGBY FOOTBALL CLUB

WL DISTILLERY WL Distillery has a reputation for quality gins made with handpicked ingredients. Founded and run by Scott Wilson-Laing, the distillery has won multiple awards, including Silver at the 2021 London Spirits Competition, Gold at The Gin Masters and Design Bronze at The World Gin Awards in 2021. Inspired by Scott’s summers in his grandad’s garden eating fruit from the bushes and trees as he enjoyed the sunshine, the flavours in each of the distillery’s gins are rooted in English produce, from blackberries to pears and apples. The range includes 1st Edition Gin alongside seasonal limited editions and Wilson’s Gin Club Watermelon and Liquorice. With further developments in the pipeline, watch this space. The small batch gins are available to purchase online at www.wldistillery.com

PROUD TO SUPPORT ALL OUR LOCAL NORTH EAST BREWERIES WITH THE MOST COMPREHENSIVE SELECTION OF LOCAL BEERS AVAILABLE ANYWHERE.

BESPOKE GIFT BOXES AVAILABLE FROM £10 READY MADE BEER GIFT SETS, CUSTOM BEER GIFT BOXES, AND A RANGE OF LOCAL GIFTS TO SUIT ALL BUDGETS.....

FIND US AT: UNIT 11, PLATFORM 12, CENTRAL STATION. @CENTR_ALE

@CENTRALEBEER

EMAIL: CONTACT@CENTRALEBEER.COM • PHONE: 0191-2618468

A summery, splash of flavour. w l d i s t i l l e r y. c o m

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KITCHEN KIT

Hey, good cooking Our pick of the most stylish and tastiest items to buy now

THE HOLY TEA TOWEL This unique 100% cotton tea towel featuring a heavenly image of the Madonna is a godsend for any kitchen. Designed by RE, printed and manufactured in the UK, it’s £7.50 at RE, Bishops Yard, Main Street Corbridge, NE45 5LA, tel 01434 634 567 www.re-foundobjects.com

COFFEE TIME POUR ME This beautiful hobnail water jug, hand blown in the Czech Repbublic, is at home in the kitchen or dining room, pretty on the table with fresh spring flowers and a perfect pourer for water, Pimm’s or summer cocktails. It’s £95 at Ibbi, Vallum Farm, East Wallhouses Newcastle, NE18 0LL, tel 01434 409 085, www.ibbidirect.co.uk

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The wonderful patisserie PureKnead is home not only to superb artisan breads, patisserie and cakes, but also homeware, including from the gorgeous brand Nkuku. This two-piece mug set is £28 at PureKnead, 111 Park View, Whitley Bay NE26 3RH, and 38 Dean Street, Newcastle NE1 1PG, tel 07964 864181 www.pure-knead.co.uk

POT STOP These Emma Bridgewater cork pot stands are pretty, practical and just £4.50 at Corbridge Cookshop, Middle Street Corbridge, NE45 5AT tel 01434 632 582 www.corbridgecookshop.co.uk

GREEN SCENE This olive green Falconware enamelware jug doubles as a slender vase for flowers or herbs and adds a touch of traditional class to your table. £37 at Linnels Farm, Linnels Bank, Hexham NE46 1TS, tel 07832 132483, www.linnelsfarm.com

CHOCS H’WAY! TRIPLE CROWN Create a custom Muckle Brewery Gift Pack Selection by choosing three of the Hadrian’s Wall brewer’s beer gift packs, which include the spring/summer selection of Whin Sill Blonde, Pride of the Park, and Muckle Magic. The triple bundle is £33.30 and the individual threebottle packs are £11.10 at www.mucklebrewing.co.uk

Go on, treat yourself to some gorgeous Monty Bo Jangles choccy scoffy and flutter scotch boxes at Blagdon Farm Shop Milkhope Centre Berwick Hill Road Seaton Burn Newcastle NE13 6DA tel 01670 789 924 www.theblagdonfarm shop.co.uk

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Promote your business in appetite magazine - Established 2011 - Available at 400 foodie outlets - 72,000 copies published every year - Reach 9,500+ digital followers

PureKnead Bakery sells a range of high quality bread, cakes & coffee, all made with quality ingredients, attention to detail and design.

38 Dean Street, Newcastle NE1 1PG | 111-113 Park View, Whitley Bay NE26 3RH T: 07964 864 181 | www.pure-knead.co.uk | hello@pure-knead.co.uk Now open Sundays on Dean Street Follow us on Facebook and Instagram for bakery updates purekneadwhitleybay purekneadwhitleybay

Ibizan inspired Spanish Tapas Restaurant and Bar overlooking the magnificent Cullercoats Bay SaltHouse is about inclusivity, informality and community without sacrificing quality.

Eating drinking and relaxing with friends at any time of the day is what we are about.

From a traditional Spanish sandwich (Bacadillo) lunch served 12-4, a tapas meal with friends into the evening or our amazing traditional Sunday lunches served Sunday 12-5...every time is a perfect time to visit us!

Midweek Tapas & Drink £25

3x Tapas £ 2x Drinks Tuesday - Friday 12PM - 4PM

6/7 Victoria Crescent, Cullercoats, NE30 4PN Tel: 0191 2511699

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FOR MORE INFORMATION CONTACT: JOANNE O’NEIL TEL: 01661 844115 MOB: 07950 334992 EMAIL: JOANNE@OFFSTONEPUBLISHING.CO.UK

Subscribe to our newsletter for tasty offers and free recipes www.appetitemag.co.uk

DESSERTS

Just desserts S T R AW B E R R Y A N D R I C O T TA ROLLUPS SERVES 2 INGREDIENTS 150g plain flour 2 large eggs 300ml semi-skimmed milk a little vegetable oil or melted butter 200g tub ricotta zest of 1 lemon seeds of 1 vanilla pod 1 tbsp honey 150g strawberries, hulled and sliced To serve: icing sugar METHOD Sieve the flour into a bowl. Add the eggs and around a quarter of the milk, and whisk until smooth. Then gradually whisk in the remaining milk.

Heat a large non-stick frying pan over a medium heat. Add a little oil or butter and using a few sheets of kitchen paper, wipe around the pan so that it is lightly greased.

Pour about 3 tbsp of the batter into the pan, then swirl it around so it thinly covers the surface.

Cook for 45 seconds or until golden brown then flip and cook for 30 seconds. Remove from the pan and place between sheets of baking paper. Repeat the process with the remaining batter.

Mix together the ricotta, lemon zest, vanilla and honey. Spread a heaped spoonful of the mixture on the surface of a pancake then scatter with strawberry slices. Repeat the process with another pancake then place it on top of the first one.

Roll the stacked pancake up into a tight roll and cut into 2cm thick pieces. Serve with a dusting of icing sugar.

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LAST WORD

Paolo Pieri OWNER, MICHELANGELO’S, RY TON What do you have for breakfast?

I start with two espresso ahead of an hour in the gym. After that, I’ll make a big smoothie - cucumber and pineapple is perfect for the start of the day.

And your go-to guilty pleasure?

I pick as I work, which is really important in the kitchen as you have to taste everything which goes out the door. If I’m treating myself, KFC is a favourite – just not too often.

What would be your last meal on earth?

Posh fish and chips – a good quality piece of Dover sole, pan fried then grilled and served with chips and peas.

What’s in your home fridge/freezer?

Lots of fruit and vegetables for smoothies, and another of my guilty pleasures – ice cream. I could eat it all day while sitting in the sunshine in Italy, and when I’m at home I have to have some close by at all times.

Which ingredient would you have if you could only choose one?

Garlic is essential in our Mediterranean menu and in so many other cuisines.

I couldn’t work without it. Rosemary picked from our herb garden comes in a close second.

What’s your most important piece of kitchen kit?

The convection oven is essential and I love having one in the kitchen. I have my eyes on a Rational oven as we expand our wedding business too, which will only improve what we do further.

What’s your favourite cookbook?

I’ve got a huge collection of cookbooks, but the one thing I’ve always loved to read more than anything else is La Cucina Italiana magazine. It’s such an inspiring publication, filled with interviews with chefs, trends and lots of recipes.

What’s your most important piece of advice in the kitchen?

Build your ability to cope under pressure, which is something which comes with experience. It’s important to be able to take a breath, think your way through what you’re doing, and get yourself through a service with as clear a head as possible.

What would you be doing if you weren’t working in food?

I’d love to have been an interior designer. I’ve done all the work in our restaurant and I have a great passion for art and design.

If you only had £10 to spend on food, what would you buy?

Good fish and plenty of fruit. I had a beautiful grilled shellfish and fresh tropical fruit platter in Italy recently and it was as perfect a meal as I’ve had.

Who is the greatest cook ever?

The best chef has to be Gordon Ramsay.

His food is incredible and covers such a wide spectrum, but is always rooted in simple flavours. I also must mention my Aunt Nicola – a fabulous Italian home cook who inspired me so much in my early days in a kitchen.

Michelangelo’s, Stella Road, Blaydon, NE21 4LU, tel 0191 413 2921, www.michelangelorestaurants.co.uk

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