Lancashire Life - - Food & Drink -


Bring the cream to the boil, then stir in the su­gar, lemon juice and lemon zest, re­turn to boil and sim­mer for an­other minute, re­move from heat and pass through fine sieve into a bowl and al­low to cool, then pour into 4 glasses and leave to chill in the fridge.

For the blue­ber­ries

Put su­gar into a pan over a medium heat, af­ter 5/8 min­utes su­gar will start to melt, be­fore it starts to caramelise add blue­ber­ries and stir till the blue­ber­ries burst, put in a bowl and chill in fridge.

For the blue­berry sor­bet

Place su­gar, glu­cose and water in a pan over medium heat and dis­solve, add blue­berry puree and whisk, pass through a sieve and chill, then churn in an ice cream ma­chine.

By Nigel Ha­worth, Lan­cashire Life Food Hero of the Year

50g South­port shrimps

10g or­ganic oat­meal

2 knobs tar­ragon but­ter

25ml Veg­etable nage

50ml Tomato water

2 dessert spoons tomato rel­ish ¼ tsp tar­ragon paste

½ spring onion, finely sliced ½ plum tomato, chopped into fine dice

Pinch salt

For the tomato rel­ish

½ onion, finely sliced

500g chopped plum to­ma­toes 3 dessert spoons olive oil

2/3 rds chopped red chilli 1 clove gar­lic, chopped and pureed 3 pinches salt

4 pinches su­gar

1 dessert spoon tomato puree 200 ml tomato juice

½ lime, juiced

For the tomato water

1 box to­ma­toes 4 gar­lic cloves 100g su­gar

30g salt

500g basil 1l tomato juice 800ml white wine

For the tar­ragon paste

90g tar­ragon

90g pars­ley (wash thor­oughly) 60g toasted pine nuts

6 cloves roast gar­lic

250ml olive oil

5g salt

145g grated Lan­cashire Cheese


Place the but­ter into a small heavy bot­tomed pan then add the or­ganic oat­meal in.

Add the but­ter, veg­etable stock, tomato water, tomato rel­ish, tar­ragon paste, bring to the boil and stir gen­tly for two min­utes.

Add the shrimps, spring onions, chopped to­ma­toes and salt. Check the sea­son­ing and serve im­me­di­ately.

To gar­nish the por­ridge serve a mix­ture of tomato water, rel­ish and pesto on a warm spoon on top of the por­ridge.

For the tomato rel­ish

In the olive oil lightly caramelize the onion. Add the chilli, gar­lic, salt and su­gar; add the to­ma­toes, tomato puree, tomato juice and the lime juice.

Cover with a lid and gen­tly sim­mer for 20 min­utes. Pass through a fine sieve and re­serve.

For the tomato water

Mix in bread ma­chine for 15 min­utes

Hang in muslin overnight

For the tar­ragon paste

Place all in­gre­di­ents into a liq­uidizer, liq­uidize into a smooth paste.

For the tar­ragon but­ter

100g soft­ened un­salted but­ter 10g finely diced shal­lots

20g chopped tar­ragon

Malden sea salt, to taste

Pinch cayenne pep­per

1 tbsp lemon juice

For the tar­ragon but­ter

Add all in­gre­di­ents into mix­ing bowl and mix un­til light and fluffy.

To gar­nish

Tomato Con­casse

Spring onion, finely sliced Chopped chives

Olive oil


By Nina Mat­sunaga, head chef at Black Bull at Sed­bergh, Lan­cashire Life Restau­rant with Rooms of the Year


3 tbsp rape­seed oil

2 fat cloves of gar­lic, minced 1 onion, finely chopped 1 leek, hard green parts re­moved, finely sliced

200g pearl bar­ley

500ml chicken stock

200-300g beet­root juice

1 tsp picked thyme leaves

Salt and pep­per, to sea­son

2 tbsp cream

30g hard, strong cheese, grated Hand­ful spinach

For the par­tridge

2 long legged par­tridges or crowns






To fin­ish the dish

2 figs cut in half Pick­led wal­nut Hand­ful kale 2 baby beet­root


Put two ta­ble­spoons of oil in a wide, shal­low pan on a medium heat and add the onions, stir­ring to stop them stick­ing – you want ev­ery­thing soft, sweet and translu­cent.

Add the leeks and keep stir­ring reg­u­larly. Af­ter around 10 min­utes, pour in the pearl bar­ley and stir. Add a splash of stock, bring to the boil, re­duce to a sim­mer, and when the stock is al­most all ab­sorbed, add a lit­tle more. Re­peat un­til the stock is used up, add beet­root juice a splash at a time.

Check the pearl bar­ley is soft and swollen and has the de­sired red/pur­ple colour you want. Add the thyme and sea­son­ing, and stir through to warm for a minute or two. Re­move from the heat, add the cream, cheese and spinach and stir well.

For the par­tridge

Brown the par­tridges in a pan with a lit­tle oil well on all sides and then place in the oven at

180c fan, Make sure to have some but­ter in its cav­ity and on top with herbs and sea­son­ings and cook ap­prox­i­mately 6-8 mins.

Let the bird rest in a warm place for around 4-5 mins and carve breasts and legs.

To fin­ish the dish

Peel the baby beet­root and cook in lightly salted water un­til ready (check af­ter 8 mins). Place halved figs in the oven with a driz­zle of oil and soften them a lit­tle

around 5 mins. Blanch the kale in salted water, drain and serve.


By Uni­corn Gro­cery, Lan­cashire Life In­de­pen­dent Re­tailer of the Year


400g yel­low split peas

2 tsp ground turmeric (or a thumb­size piece of fresh turmeric, finely grated)

1 tsp asafoetida (op­tional) Hand­ful of cherry to­ma­toes, halved

For the crispy onions

300ml rape­seed or sun­flower oil 2 large onions, peeled and sliced

For the tarka

2 medium onions

2 tbsp oil from the crispy onions 4 cloves of gar­lic

A thumb-size piece of ginger 2 tsp cumin seeds

1 tsp black mus­tard seeds

1 tsp chilli flakes

To fin­ish

Small bunch of fresh co­rian­der 1 tsp salt (or to taste)


Soak the split peas for two hours (or overnight) then rinse thor­oughly in cold water. Soak­ing the split peas re­duces the cook­ing time, but it’s not es­sen­tial, so give dry split peas an ad­di­tional 20-30 min­utes of cook­ing time to make sure they’re re­ally soft.

Put the split peas in a large pan with 1.5 litres of cold water. Place on a high heat un­til boil­ing and skim off any scum that floats to the sur­face.

Add the turmeric, asafoetida and to­ma­toes to the pan. Turn down to a sim­mer and cook with a lid just rest­ing on the pan (so the steam can es­cape) for 50 min­utes to 1 hour, stir­ring oc­ca­sion­ally.

The split peas should then be com­pletely soft.

For the crispy onions

Pre­pare th­ese while the dhal is cook­ing. Heat the oil in large fry­ing pan. When hot, add half the onions and cook, stir­ring oc­ca­sion­ally, un­til dark golden in colour. Re­move with a slot­ted spoon and drain on kitchen pa­per or a wire rack. Re­peat with the other half. It is nec­es­sary to use a lot of oil to make the onions crisp up. Re­use some of this for the tarka (no need to wash the pan) and save the rest for the next time you fry onions.

For the tarka

Halve the onions and slice them finely. Heat the oil in a fry­ing pan and cook on a medium heat for 15 min­utes, stir­ring oc­ca­sion­ally, un­til soft and golden. Finely chop the gar­lic and ginger, or blend in a lit­tle oil.

Add them to the onions along with the cumin and mus­tard seeds and the chilli flakes. Fry for a cou­ple more min­utes un­til the seeds start to pop, then stir the tarka through the dhal. Stir the dhal re­ally well so the peas break down and it gets nice and creamy. If it is too thick, add water, if too thin cook un­cov­ered for a while longer.

To fin­ish

Add salt to taste. Chop the co­rian­der, in­clud­ing the stalks un­less they are woody, keep a small amount back for gar­nish and stir the rest through the dhal. Serve with co­rian­der and crispy onions piled on top of each bowl.

VE­GAN WHITE CHO­CO­LATE AND RASP­BERRY BLONDIE By Whale Tail Cafe, Lan­cashire Life Tea Room/cafe of the Year


120g melted co­conut oil

400ml unsweet­ened al­mond milk Juice of 1 large lemon

12 tblsp maple syrup

2 tsp vanilla ex­tract

Pinch of salt

300g ground al­monds

300g plain flour

4 tsp of bak­ing pow­der

½ tsp bi­car­bon­ate of soda

200g ve­gan white cho­co­late chunks

190g fresh rasp­ber­ries

Pre-heat oven to 180 de­grees. Grease and line an 11inch by 9inch bak­ing tin with non-stick bak­ing parch­ment.

Place the melted co­conut oil in a large bowl, add the milk, lemon juice, maple syrup, vanilla, salt and ground al­monds. Sieve in the flour, bak­ing pow­der and bi­carb.

Add the chopped white cho­co­late chunks and mix well, adding a lit­tle ex­tra milk if too stiff. Pour the mix into the lined tin and then press the rasp­ber­ries into the top of the cake.

Bake in the cen­tre of the pre­heated oven to 30 to 45 min­utes un­til risen and golden and a skewer comes out clean.

Leave to cool be­fore cut­ting it into 15 squares.

ABOVE: Par­tridge and Pear Bar­ley risotto RIGHT: Nigel Ha­worth’s shrimp por­ridge

ABOVE: Split pea dahl. Pic­ture by Carl Sukonik for Ve­gan North BE­LOW: Rasp­berry blondie

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