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Preview: The Westmorland Gazette | Recipes

The Westmorland Gazette | Recipes

The Westmorland Gazette /leisure/dine/recipes/

Published: Mon, 23 Apr 2018 10:55:14 +0100

Last Build Date: Mon, 23 Apr 2018 10:55:14 +0100


Create your very own Christmas show-stoppers with these festive recipes from Booths

Tue, 28 Nov 2017 14:09:23 +0000

The Christmas season is upon us and this year Booths is on hand with some of its most sumptuous recipes to help see you through the festivities. At the heart of the each dish is a passion for sourcing the finest locally sourced ingredients so you can shop fresh and shop locally.

AGONY CHEF: making desserts for vegans can be a bit tricky

Sat, 11 Nov 2017 08:10:00 +0000

I’m going to a party and have to take a vegan dessert. Has chef any suggestions?

Nick Cullen's chicken livers on toast with mushrooms and bacon

Sat, 08 Jul 2017 06:00:00 +0100

CHICKEN livers are another massively overlooked ingredient in my opinion. Not only are they incredibly good value for money (about 30p per serving) but they’re also packed with flavour as well as being high in protein, iron and vitamin A and B.

AGONY CHEF: I am a big fan of slow cooked meats

Fri, 30 Dec 2016 07:45:08 +0000

Justin Woods, head chef at The Castle Green Hotel, Kendal, and Greenhouse restaurant

AGONY CHEF: meatballs - the ultimate comfort food

Sat, 05 Nov 2016 09:08:24 +0000

I LOVE meatballs, always a memory of my childhood, the ultimate comfort food, and would go for a simple tomato sauce, made with lots of garlic and finished with plenty of fresh basil.

AGONY CHEF: bacon hotpot is an amazing dish, real autumn comfort food

Sat, 17 Sep 2016 08:39:06 +0100

Justin Woods, head chef at The Castle Green Hotel, Kendal, and Greenhouse restaurant

AGONY CHEF: I love using lentils as part of a salad

Sat, 10 Sep 2016 07:56:50 +0100

Lentils are an edible pulse and are part of the legume family. They can be bought in various different colours and sizes. We tend to use a green lentil rather than the yellow or red, it’s generally more robust.

AGONY CHEF: try an asparagus hummus dip instead of making a regular pate

Sat, 03 Sep 2016 08:12:06 +0100

Justin Woods, head chef at The Castle Green Hotel, Kendal, and Greenhouse restaurant

AGONY CHEF: maybe take the kids out to a local pick your own fruit farm

Sat, 27 Aug 2016 08:32:02 +0100

At this time of year, I would definitely recommend using some British grown soft fruits, maybe even take the kids out to a local pick your own farm and get them to pick their own fruits ready to make into a smoothie.

AGONY CHEF: I’ve always remembered their courgette and lemon cake

Sat, 20 Aug 2016 07:30:47 +0100

When I was a young chef in a busy 5-star hotel in London, we were visited by various famous chefs from around the world including a couple from Mexico, whose name I’ve long forgotten but whose courgette and lemon cake I’ve always remembered. Cream together 200g of unsalted butter with 200g golden caster sugar. Slowly add three free range beaten eggs, 330g coarsely grated courgettes, 1 tsp poppy seeds, 1 tsp vanilla extract and the zest of 3 lemons. Beat to a creamy batter, then stir in 2 tbsp lemon juice, 100g self-raising flour, 100g wholemeal flour, 1 tsp baking powder and a quarter of a tsp salt. Mix altogether until well combined. Butter 2×20cm sandwich tins and line the bases with parchment paper. Bake at 180C for about 25 minutes or until well risen, golden brown and spring in the middle. Allow to cool for about 15 minutes, then turn out onto a cooling wire to cool completely. Mix together 1 tbsp lemon juice with 25g caster sugar, drizzle over both sponge cakes. Spread on half with lemon curd. To make a lemon frosting, cream together 60g icing sugar and 50g butter, add 200g soft cream cheese and the juice and zest of 2 lemons. Place the other half of cake onto the lemon curd and spread with the lemon frosting. Sprinkle with some more poppy seeds and serve.

AGONY CHEF: I would happily eat scrambled egg every day of the week

Sat, 04 Jun 2016 07:56:27 +0100

I love eggs, love them for their practicality, for their taste, for their texture, so an amazing product and even better if home grown. I would happily eat scrambled egg every day of the week, served on toasted muffins with a little spread of Marmite. But to use a large amount of eggs, maybe make a baked egg custard. Bring 600ml double cream and 250ml whole milk to the boil. In a large bowl, whisk together 9 egg yolks and 4 tbsp of honey. Pour the hot cream and milk onto the egg yolks, whisk to combine, add a good amount of freshly grated nutmeg. Bake in a Bain Marie in the oven at 140C for about 35 minutes. Remove from oven, allow to cool, then serve with some freshly chopped strawberries drizzled with some Pimms and dust with some icing sugar. With your left over egg whites, make some meringue, dry out in a low oven overnight and serve with the egg custard.

AGONY CHEF: if you fancy making something with feta I would suggest making a frittata

Sat, 14 May 2016 08:05:27 +0100

Justin Woods, head chef at The Castle Green Hotel, Kendal, and Greenhouse restaurant

Some of the nicest salads are those made with what you have left over in the fridge

Sat, 23 Apr 2016 08:32:14 +0100

This may sound a bit strange but I think the nicest salads are those made with what you have left over in the fridge and having a quick mooch round your cupboards. I always have some sort of small pasta, like orzo or zita, or maybe you’re the adventurous type, you might have some quinoa, lentils or cous cous lurking in a dark corner. A meat of some sort – a bit of leftover Sunday roast, a piece of cooked chicken or a few rashers of bacon cooked till crispy, then cooled and diced. Some salad leaves; I always prefer a nice bit of crispy iceberg lettuce or little gem lettuce rather than some fancy soft lettuce, but I always like to add a bit of watercress for a peppery bite. I’m a bit of a blue cheese fiend, so I always have a bit 'ageing' at the back of the fridge; so crumble that into the salad. Couple of soft boiled eggs, peeled and cut into quarters. Some thinly sliced red or white onion and some tomatoes if you have some. To make a dressing, I just use a decent balsamic vinegar and a good olive oil, about three parts oil to one part vinegar. Have everything in a large bowl, add the dressing, give a good mix and serve in bowls with some warm bread.

Baking is a piece of cake with Jane

Tue, 06 May 2014 10:29:34 +0100

Jane Asher is recalling a recipe from her first baking book.

Love is in the air, so try tasty sweets for your sweetheart

Sat, 08 Feb 2014 17:00:00 +0000

If there’s one day in the year when cooking should be a labour of love, it’s February 14. And most lovers would be more than happy to be given one of these delicious and beautiful bakes, served with nothing other than two spoons.

Recipie: Spanish lunch, chorizo, egg and potato salad

Mon, 27 Jan 2014 11:53:44 +0000

Many workers simply grab a boring sandwich at lunchtime, or nip out for a pricey pastie.

Recipie: Baked store-cupboard chicken with lime, soy and honey

Mon, 20 Jan 2014 16:23:46 +0000

Career chameleon Lorraine Pascale’s latest guise sees her judging Sky Living’s new cookery competition, My Kitchen Rules, with Michelin-starred chef Jason Atherton.

Recipe: Holland’s Ghoul-ash Pie

Tue, 29 Oct 2013 16:34:17 +0000

TAKE a look at this ghoul-ash pie to get you in the mood for Hallow'een

Recipe: Learn to make a British classic

Mon, 05 Aug 2013 17:53:38 +0100

Enjoying a sizzling portion of fish and chips by the sea is something of a summertime tradition. And the UK spends roughly £1.2bn on the dish every year.

Recipe: Serve an ace cake for Wimbledon fortnight

Mon, 24 Jun 2013 18:12:14 +0100

Wimbledon has started and, apart from the tennis, that can only mean one thing – strawberries.

Recipe: Pea and mint soup

Mon, 17 Jun 2013 17:53:30 +0100

NOW is a good time to refresh your buffet repertoire ahead of any summer parties.

Recipe: Chocolate brownies

Mon, 10 Jun 2013 18:10:19 +0100

Forget socks and slippers and instead treat your dad to some tasty grub on Father's Day, next Sunday.

Recipe: Risotto with mushrooms

Mon, 03 Jun 2013 18:07:36 +0100

IF you’ve ever fried off a clove of garlic, drizzled olive oil over a salad or sprinkled basil over your spaghetti, chances are you've been inadvertently inspired by the late food writer Elizabeth David.

Asparagus season is short but sweet

Mon, 27 May 2013 17:28:21 +0100

The British asparagus season is in full swing, but hurry – there's just six weeks left until it's off the shelves. Keeley Bolger unearths TV chef Marcus Bean's top tips for making the most of this special vegetable.

Recipe: Tarte Aux Asperges

Mon, 20 May 2013 17:54:28 +0100

Monday is the start of National Vegetarian Week and to mark the occasion there’s a host of tasty recipes which will tempt even the most confirmed carnivore.

Tasty treats for tiny chefs to try

Mon, 06 May 2013 16:28:53 +0100

BREAKFAST in bed might sound like a distant dream for many parents, but for celebrity chef Marcus Wareing it's a regular treat.

Fight is on to save our Stilton

Mon, 29 Apr 2013 17:27:26 +0100

A GREAT British cheese is under threat — because young people are afraid to eat the mould.

Recipe: Rose veal chops with apricot and coriander spelt salad

Mon, 15 Apr 2013 10:13:16 +0100

NORTH West food retailer Booths has urged families to maintain a high fibre diet to prevent a killer disease.

Recipe: Roast lamb with rapeseed oil

Tue, 02 Apr 2013 15:01:08 +0100

If you need a heartwarming meal after a few hours out in the cold, here’s a recipe for a tasty, traditional lamb roast, using rapeseed oil.

Recipe: Taleggio and new potato frittata

Mon, 11 Mar 2013 17:39:53 +0000

Taleggio and new potato frittata (Serves 6 or 4 for brunch with a salad)

Recipie: Gary Rhodes’ broccoli, celery and cheese linguine

Sat, 02 Feb 2013 14:00:00 +0000

MICHELIN-starred chef Gary Rhodes has created a Campbell’s Capsule Cupboard of tasty new meals for the family.

The Nadia Sawalha diet has all the treats built in

Mon, 28 Jan 2013 16:19:49 +0000

IN an ideal world, Nadia Sawalha would have banished the word ‘diet’ from the cover of her cookbook.

Recipe: Leek, chorizo and goat's cheese tortilla

Tue, 22 Jan 2013 17:24:56 +0000

WITH pennies tight after Chrismas, save money at the checkout with great value seasonal recipes from leeks to feed up to four people for under £5.

Recipe: Sun dried tomato, chicken and potatoes

Mon, 07 Jan 2013 17:22:30 +0000

January is a hard month to love.

Recipe: Bubble and squeak

Wed, 02 Jan 2013 10:59:17 +0000

Christmas food is the gift that keeps on giving, especially if you've bought a whopper of a turkey.

Cookery: There's no need for turkey terror!

Mon, 17 Dec 2012 16:56:04 +0000

TERRIFIED of cooking turkey this Christmas? Fear not — the Meat Trade Journal’s ‘best butcher in the North’, Riley’s in Crawshawbooth, offers top tips on how to best prepare the bird.

Recipe: Ice cream pudding

Sun, 02 Dec 2012 16:45:43 +0000

IF you’re having a Christmas party and want to serve something that little bit different, here’s a simple recipe from Green & Black’s that will appeal to anyone with a swet tooth.

Recipe: Sausage casserole

Mon, 05 Nov 2012 17:16:03 +0000

Planning a party this Bonfire Night? There’s so much to organise on November 5 that hosts often find themselves missing the fun, there’s one area that certainly doesn’t have to be difficult — the food!

Recipe: Pumpkin and chorizo soup

Thu, 01 Nov 2012 17:28:09 +0000

HALLOWE’EN may be over for another year but on the plus side, pumpkins will now be selling cheaply and Bonfire Night is just around the corner.

Recipe: Paul Hollywood's cranberry and stilton bread

Mon, 29 Oct 2012 16:20:29 +0000

HE’S the man the contestants fear on The Great British Bake off.

Recipe: Scary Hallowe'en treats

Mon, 22 Oct 2012 17:20:28 +0100

Want to keep the kids entertained this Halloween? Annabel Karmel has some eye-popping ideas and devilishly delicious bites With vampires, werewolves and zombies still all the rage on our screens, Halloween is the perfect time to show off your creative side.

Recipe: Japanese omelette

Thu, 18 Oct 2012 17:37:28 +0100

THE humble egg has had a tough time over the years.

Recipe: Egg & smoked salmon timbales

Tue, 02 Oct 2012 09:52:16 +0100

Next week is British Egg Week and new research is suggesting that the humble oeuf is better for you than 30 years ago, The humble egg has had a tough time over the years.

Recipe: Sun-dried tomato bread

Tue, 28 Aug 2012 15:38:23 +0100

Ocado has teamed up with some top chefs – including Nigel Haworth and Lisa Allen of Northcote – to showcase the best of British summer dining, online at

Recipe: Chicken Jalfrezi

Tue, 12 Jun 2012 16:56:45 +0100

EXECUTIVE chief Mohammad Ajaz is responsible for 250 covers at the Maida restaurant in Eanam, Blackburn, and can find himself feeding 400 people at banquets and outside events.

Recipe: Figs, Creme Fraiche, Rocket and Mint salad

Tue, 01 May 2012 16:24:30 +0100

Think Moroccan cooking and the image of colourful spices piled up in a bustling souk may spring to mind.

Recipe: Summer Potato Salad

Tue, 24 Apr 2012 14:36:37 +0100

Every year there are two potato crops to look forward to, and the first — known as the ‘early’ or ‘new’ season — is almost upon us.

Recipe: British Asparagus, Ricotta & Pancetta Pizza

Tue, 17 Apr 2012 13:28:43 +0100

BRITISH asparagus is just coming into season and TV chef Valentine Warner has come up with the delicious teatime treat for the family which take less than half an hour to make.

Recipe: Rasberry and banana traybake

Tue, 03 Apr 2012 14:03:09 +0100

WITH Easter fast approaching family gatherings are likely.

Recipe: Oaty Carrot and Thyme Muffins

Fri, 26 Aug 2011 16:55:43 +0100

SALES of vegetable seeds now outsell those of flowers, as amateur gardeners embrace the grow-your-own trend.