When you are dealing with clients from different parts of the county, or even different parts of the country, where should local be classed as? I like to use products that are manufactured, produced and sold within a reasonable distance from my base in north Cumbria. I use Lakeland meat where possible, or meat from the smaller producers that are closer to me. This may bring the price up, but it means that I can offer ingredients that I can trace back to the source and even visit if I feel necessary.
I have spoken to several people recently, and they have all said, “within the county” when asked what they would class as “local”. This poses a small predicament; I am based in Brampton in Cumbria, and the furthest part of the county is 70 miles away; is this still local? If I went 70 miles in the other direction, I would be well in to Scotland; is this local?
Local means different things to different people, so maybe instead of just stating “local”, maybe we should be a little more specific. I use a supplier in Castle Douglas in Scotland, and they are only 60 miles away from me; close enough for me to go to their office and have a cup of coffee and a chat. To me, they are local, but if I have a client in Barrow-in-Furness, Castle Douglas is not local to them. So, maybe we should state that the suppliers are local to us, or that they are just smaller producers that provide a fantastic product.
Buying from local suppliers isn’t just a good idea because of traceability, it also makes environmental sense. The less something must travel from farm to fork, the less pollution is released into the atmosphere.
This only scratches the surface, and is intended to invoke thought and discussion. There are other questions we should ask ourselves when ordering from our suppliers. What about Fair trade? What about sustainability? Maybe these are questions for another time…
Now that Halloween has passed, bonfire night is looming quickly. One of my favourite things about bonfire night is wrapping up warm with a mug of hot soup while watching the fireworks. With Halloween only a couple of days ago, now is a perfect time to pick up a few reduced price pumpkins from your local greengrocer. Bearing that in mind, I thought I would share this recipe for a Toasty Thai Pumpkin Soup I saw in the “Carlisle Guide” magazine.
Please remember to be safe when you are at any firework event. Our emergency services are already stretched, please don’t make it worse for them.
Toasty Thai Pumpkin Soup
Ingredients (for 6 servings):
- ½ Kg Pumpkin, peeled and chopped
- 4 teaspoons of Sunflower oil
- 1 sliced onion
- 1 tablespoon of grated ginger
- 1 bashed lemongrass
- 3-4 tablespoons of Red Thai curry paste
- 400ml coconut milk
- 850ml vegetable stock
- Lime juice and sugar to season
- 1 sliced red chilli (optional)
- Pumpkin seeds to garnish
- Preheat oven to 200°. Throw the pumpkin, seasoning, and half the sunflower oil into a roasting tin and cook for 30 minutes.
- Whilst the pumpkin is roasting, toss the rest of the oil, lemongrass, ginger and onion into a pan and soften for 10 minutes. Once softened, stir in the curry paste and cook for 1 minute, before adding the now roasted pumpkin, 350ml of the coconut milk and all the stock.
- Simmer and continue to cook for 5 minutes before fishing out the lemongrass.
- Allow to cool and blend until smooth.
- Return to the heat and warm through whilst seasoning with salt, pepper, lime juice and sugar.
- Drizzle with the remaining coconut milk, scatter with chopped chilli and pumpkin seeds and serve
If you have any other bonfire night favourites, let us know what they are in the comments below
Welcome to Autumn
Autumn can be a fantastic time of year when it comes to the culinary harvest, and it also lends itself to the typical “comfort” food. Why not speak to your greengrocer about what they have in season and try something different with it?
Personally, I love the soft fruit that is in season at the moment and I thought I would share a recipe that combines 3 of my favourite foods; plums, almonds and crumble (recipe taken from the BBC website).
As well as this recipe, why try the Sloe Gin recipe on our facebook page. The used sloes will be good for Sloe port around Christmas
Plum and Almond crumble slice
250g pack butter (this must be very cold)
225g caster sugar
300g ground almond
140g plain flour, plus 25g/1oz
1 tsp cinnamon
1 tsp baking powder
approx 6 plums, stoned and cut into sixths
50g flaked almonds
- Heat oven to 180C/fan 160C/gas 4. Butter and line a 20 x 30cm baking tin with baking paper. Put the butter, sugar and ground almonds into a food processor, then pulse until the mixture resembles very rough breadcrumbs. Spoon out half the mix into a bowl and set aside.
- Add 140g flour into the mix in the processor and whizz until it just forms a dough. Tip into the tin and press down with the back of a spoon. Bake for 15-20 mins until golden. Leave to cool for 10 mins.
- To make the filling, put the remaining butter and the sugar and almond mix back into the processor, saving a few tbsp for the topping. Add the eggs, the 25g flour, cinnamon and baking powder and whizz to a soft batter. Spread over the base.
- Top with the plum pieces and a little extra caster sugar and cinnamon. Bake for 20 mins, then sprinkle with the remaining crumble mix and flaked almonds. Cook for another 20 mins or until golden. Leave to cool in the tin before slicing.
To find out what is in season, I use www.eattheseasons.co.uk. To find out what is in season, head over to this site, to possibly try some new ingredients. Why not step out of your comfort zone and pick something you haven’t used before and make something completely different? Let me know how you get on.
Next time, we will be looking forward to Christmas with some tips on reducing stress around the festive time
Keep a look on our facebook page for other tips and recipes