Moroccan Style Meatballs

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These spicy meatballs are delicious and really simple to make. To get the best results you do need to get in there with you hands when you mix all the meatball ingredients together. You will end up with yellow fingers because of the turmeric in the Ras El Hanout but it's worth it!
The addition of semolina rather than breadcrumbs helps to bind everything together as well as adding a slight nuttiness.

Unlike most meatballs in sauce recipes there is no need to fry them first. They are just dropped straight into the sauce and simmered slowly – this releases their flavour into the sauce and everything becomes wonderfully infused, rich and delicious.

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Savoury Seedy Crackers

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These crispy seedy crackers are so simple to make, it seems almost insane to go and buy something similar from the shops. Plus you can flavour them with almost any seed you like. We've used caraway seeds, but sesame, poppy, fennel or even cumin seeds would also be excellent additions – it very much depends on what you prefer.
Linseed meal is included too for extra flavour and it's good for you as well. We wonder if that cancels out the naughtiness of the lavish amounts of cheese we like to eat with these crackers?

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Lavender, Chilli & Rosemary Focaccia

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Focaccia originates from Italy and is enriched with olive oil, which gives the bread a soft texture. It can be topped with a variety of things, but rosemary and sea salt is the most common. We’ve gone a step further and used chilli flakes and some dried lavender flowers taking the flavour into another dimension.

Focaccia is the perfect bread to be enjoyed with charcuterie, cheeses or even just simply dipped into a rich balsamic or fruit vinegar.

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Enjoy the scent of lavender in the kitchen

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Right now the air is buzzing with the sound of bees bobbing about on the lavender and the sun is releasing the wonderful soothing scent which makes the garden a lovely place to relax.
Even when the lavender has finally finished flowering it can still be enjoyed until next summer. As long as you remember to dry some bunches and then crumble the flower heads into jars, the aroma packed blooms can be used around the home and in the kitchen.

The mediterranean plant has long been utilised for its health and wellbeing qualities and is the essential oil is used by aromatherapists to promote relaxation. It is an antiseptic and also has anti-inflammatory properties and was even used to disinfect hospital floors during the First World War. A little of the oil applied to your temples will soothe a headache and we can certainly vouch for its ability to aid sleep and relieve anxiety.

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Historically, lavender can be traced as far back as ancient Egypt where it was used for embalming and cosmetics. The ancient Greeks greatly appreciated its scent and the Romans made full use of its healing attributes. In fact it has been used throughout history to the present day from medicine through to insect repellent to perfume.


When we’re out in my garden tending to the fruit bushes, vegetable plants, and herbs, we often ponder how flowers could be used in our cooking, lavender being no exception. It is a strong flavour and should be used sparingly but lends itself to both sweet and savoury dishes.


A couple of sprigs of the flowers tucked into a jar full of caster sugar gently infuses to give a wonderful ingredient for baking, the subtle fragrance is good in cakes and biscuits. It is also an unusual but interesting addition to rubs and marinades, perfectly complementing lamb or even chicken. A few of the dried flower buds can be dropped into milk or cream, gently warmed and left to allow their flavours to permeate to make a base for custard or ice cream.

Photo: © Womersley Foods

There are some producers on The Artisan Food Trail that use lavender in their products to the greatest of effect. Try the infused vinegars from Scrubby Oak Fine Foods or Womersley Foods.

Although there a few people who don’t like the smell of lavender as they associated it with elderly aunts’ handbags, we would urge them to try it in cooking as it really is a different story. Just take care not to use too much and it can transform a dish in a subtle yet surprising way.

We made a deliciously fragrant focaccia bread with just a sprinkling of lavender and you can have a go at making it yourself using our recipe.

Left: Womersley Foods' Lime, Black Pepper & Lavender Vinegar goes great with fish.

Feta, Spinach & Mint Tart in Linseed Meal Pastry

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This savoury tart is creamy and delicious, with a lovely salty tang from feta cheese. Spinach is an ideal partner for the cheese but the addition of fresh mint really lifts and brightens the flavour.
The pastry is quite special too as we’ve added some linseed meal giving an extra fresh nutty flavour.
The tart can be served warm or cold with a salad of tomatoes, cucumber,
red onion and black olives. It would also be ideal to take on a picnic too.

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Apple Meringue Pie

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Wonderful tangy apples under a billowing cloud of meringue make this a refreshing dessert and a change from the usual lemon meringue pie.
We made ours a little different by adding some passion fruit vinegar to the apples which complements them rather well.
AFT member, Alan Coxon makes a series of fruit vinegars using his Roman and Greek Vinaigres as a base, so not only do you get the deep fruit flavours but also the blend of spices and herbs too.
This makes the finished result very interesting so we do recommend using the vinegar as the pie won’t really taste the same.

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Easter Recipe: Simnel Cake

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There are many versions of the story of how the Simnel cake originated, so it is difficult to ascertain which one is actually true, so to save confusion we'll not go into the details. What is known is that nowadays it is made for Easter and decorated with marzipan balls to represent the eleven disciples. Yes eleven not twelve, Judas is left out and if you know your Bible stories, you'll have worked out why.

Simnel cake is very much like a lighter version of Christmas cake. Dotted with juicy fruit and fragranced with a dash of cinnamon it's perfect for any celebration, but you need to like marzipan to enjoy it, there's lots of it – on the top – our favourite part, the seam of gooeyness in the centre.

There probably isn't an authentic recipe left in existence as our research found a multitude of different ones using varying quantities of fruit and even nuts, but we've put together one that appeals to our tastes.

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Ricotta Pancakes with Marinated Blood Oranges

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Pancake Day is only just a round the corner so we thought it about time we included a recipe from the AFT Kitchen to try on the day.
These pancakes are perhaps a little different from the usual in that they contain ricotta cheese and the way they are prepared produces a very light and fluffy result.

Taking inspiration from the traditional citrus accompaniment and crepe suzette we chose to serve them with marinated oranges. We managed to pick up some delicious blood oranges which are not only gloriously coloured but also have a good intense tangy flavour.
We enhanced the flavours further with the addition of Orange & Mace Vinegar from Womersley Fruit & Herb Vinegars which gave a little fragrant spiciness.

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Halloumi Lentil Salad

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Like our Autumn Salad this is another hearty delicious meal that suits the colder months.
To be honest it was one of those dishes where we looked in the fridge and thought, ‘what would go together to make something tasty’, so the recipe that follows is as flexible as you want to make it.

Having a good chunk of Halloumi cheese to play with, we chose ingredients that complemented it. Something robust and flavoursome with hints of the Mediterranean seemed appropriate.

Halloumi cheese is a magical substance as it does not melt when you cook it, so is perfect for frying. This produces a lovely crispy exterior with soft, warm milky interior.

This is lovely dressed with some fruit vinegar which adds a little sparkle to everything.

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Chocolate & Beetroot Cake

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Chocolate and beetroot is actually a very good combination and even if you say you don’t like beetroot, it really does take on a whole new taste sensation this way.

This is a cake of contrasts and contradictions. So dark in colour it should be exceedingly rich, but surprisingly it is quite light. The beetroot lends a little sweetness and also its reddish-purple juice manages to tint even the darkest of chocolate.

Serve with a dollop of cream or creme fraiche.

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Truffled Potato & Celeriac Bake

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Creamy baked potatoes and celeriac taste sublime but add a little truffle oil and they’re heavenly. The addition of dried mushrooms gives the dish a decidedly ‘woodland’ character – they are something a little extra that we felt would make things more interesting, but you can leave them out if you want.
This is great as a side dish with roasted meats or even with a crisp green salad or just on its own. As it cooks the smell of truffles fills the kitchen as well as making us impatient to eat to it.

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Autumn Salad

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Autumn salad may sound like a contradiction, because who wants to eat salad when the weather is damp and chilly?
This ‘salad’ however, is served warm and has a hint of spice for a cosy satisfying element.
As the cheese melts slightly over the warm roasted squash it makes for a very comforting meal.

This is more of a set of assembly instructions rather than a recipe. There are no strict rules and you are free to improvise but we hope it will inspire you to use some of the great artisan produce on our food trail.

British-grown onion squash is becoming more 
available in the shops now and is a great 
alternative to butternut squash. It is best to 
use a squash or pumpkin that has a denser 
textured flesh and the onion squash is perfect, 
plus it is such a gorgeous deep orange colour.

So what will you need?
Onion squash or butternut squash
Cold pressed rapeseed oil*
Fresh rosemary
Walnuts
Butter
Brown sugar
Ancho powder*
Chipotle powder*
Salt
Ricotta cheese
Smoked goat’s cheese*
Salad leaves eg. baby spinach, ruby chard, rocket
Raspberry Vinegar*

*denotes suggested Artisan Food Trail producers’ products




Putting the salad together
Remove the seeds from your squash and peel it, then cut into chunks or slices. Toss in some rapeseed oil (we used Yare Valley Oils) and sprinkle with chopped rosemary. Put on a baking tray and roast in a hot oven until soft and browned at the edges.

Prepare the nuts. Place a pan on the hob over a low to medium heat add add a knob of butter. When the butter has melted add a tablespoon of brown sugar and stir to melt. Add about half a teaspoon each of ancho and chipotle powder (we used Capsicana Chilli Co), some finely chopped rosemary and some salt to taste. Tip in a handful or so of walnuts and stir until they are well coated.
Tip out on to a plate to cool.

Put some salad leaves into bowls and lightly drizzle with rapeseed oil and some raspberry vinegar (we used Alan Coxon’s).
Put some roasted squash chunks on top and then crumble over the ricotta and smoked goat's cheese (we used some from
The Artisan Smokehouse).
Scatter over the spicy nuts and finish with a drizzle of more raspberry vinegar.
Season with salt and freshly ground black pepper if you like.

Ricotta, Lemon & Raisin Tart

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With added flavours of fresh lemon, warming nutmeg and rich fruity raisins, the tart is a real treat. Being very much like a baked cheesecake in texture crossed with the flavours of a traditional egg custard tart, there's something for everyone.

Please excuse us for not making our pastry but like many people these days we don't always have much time to spare. Besides it is possible buy very good quality sweet shortcrust pastry dough.

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Lemon Loaf Cake

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The brilliant thing about this cake is that you don’t have to remember to take the butter out of the fridge to soften, before you start. Also, as the cake doesn’t use the creaming method, a minimal amount of equipment is required.
We always find the fresh tangy flavour of lemons is an antidote to any gloomy weather and having some particularly large fragrant fruits to hand, we decided to make this cake as a pick-me-up.
A slice in the afternoon is lovely with a cup of freshly infused green tea.

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Smoked Bacon, Bean and Savoy Cabbage Soup

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A good soup should provide satisfaction and nourishment and be a pleasure to make as well as eat. We like our soups to be hearty and a complete meal in a bowl that can be made at the end of a busy day. This one is chunky and extremely delicious served with a few hunks of lightly toasted bread.

Tip: You don’t have to stick slavishly to the recipe – most other beans are interchangeable for borlotti. Try flageolet, pinto, cannellini, they all work equally as well.

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Fragrant Coconut Chicken with Mustard Seeds

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The beauty of this recipe is that it makes a lot of sauce. We reckon it will do six people generously and although the recipe is for four you could increase or reduce the amount of chicken to suit. Allow two chicken thighs per person but always make the full quantity of sauce. Once the chicken has been scooped out and eaten you can freeze for use on another occasion.

Just defrost and then warm through with more chicken or something different, such as prawns or fish.
This recipe uses fresh curry leaves but if you do have difficulty in obtaining them, then use dried, although fresh is best. You can find them in most Indian stores and, dare we say it, in a supermarket whose name begins
with ‘M’!

Chilli tip: We deseeded our chillies for a milder flavour but if you like it hot, leave the seeds in or use more chillies – it’s up to you.

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Cranberry Sauce

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Bright red and shiny, cranberries are the very essence of Christmas. Not only do they look festive but they are the perfect accompaniment to turkey and many other meats eaten at this time.
Cranberry sauce is so easy to make, there really is no need to buy it in jars. Made fresh, it is zingy and pleasantly astringent, just the thing to perk up anything from chicken to ham or as a fruity partner to offset the richness of venison. It even goes well with cheese such as a well-matured stilton.

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Bangers & Mash

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Now that you've seen the amazing sausages made by our producers, you'll know what to buy next time you fancy some sausages and mash.

Okay, it's not exactly difficult to make mashed potatoes but we've included a recipe for the way we make them in The Artisan Food Trail kitchen. Nothing fancy or labour intensive, just good old fashioned mash. And so what if you end up with a couple of lumps in it – it's not a Masterchef competition – it's for you to enjoy.

The only tip is to make sure you use floury potatoes (Maris Piper, Desiree, King Edward, Estima, Nadine, Rooster, Saxon and Wilja are suitable varieties) as opposed to waxy ones, otherwise you won't achieve the smooth fluffy texture and could end up with something more like wallpaper paste!

How to make mashed potatoes (serves 4)
Ingredients

• 900g floury main crop potatoes, peeled and cut into chunks
• 55g butter
• 2-3 tbsp milk
• salt and freshly ground black pepper

Method
Place the potatoes in a large saucepan and fill with enough cold water to just cover the potatoes, add some salt. Bring to the boil and cook the potatoes gently for 20 minutes until soft.
Drain the potatoes and allow to sit so that the steam evaporates off. Mash until smooth – you could use a potato ricer as this achieves a nice smooth consistency, but a regular masher or even a fork will do.
Beat in the butter with some seasoning and enough milk to make a smooth, creamy mash.

Variations
Mashed potato can be dressed up with all manner of things for an extra wow factor.

1. Try substituting half the quantity of potato with parsnip or celeriac.
2. Add a good grating of fresh nutmeg.
3. A handful of chopped spring onions for crunch and bite.
4. A dollop of wholegrain mustard for a tangy kick
5. Grate in some strong cheddar or Parmesan cheese – a smoked one would be good too
6. A swirl of pesto
7. Go mad and add a dash of chilli sauce

It's really up to you, but these are a few pointers to get you started. If anyone has other ideas for mashed potato additions, why not let us know and leave a comment at the bottom of this post.

Toad in the Hole

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Crispy puffed up Yorkshire Pudding encasing a few good plump, meaty sausages makes a great family meal.
The trick to getting the pudding batter to billow up is to make sure you heat the fat in the tray, in which it is to be cooked. The fat should be smoking when you pour in the batter, this way it starts to cook immediately enabling a good rise.
Part-cooking the sausages before adding them to the batter ensures that they don't look anaemic – you want shiny brown burnished 'toads' to make it look appetising.
Served with a rich gravy this is sure to be a winner.

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Smoked Paprika Stew with Caraway Dumplings

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Autumn is here, the nights are drawing in bringing a chill air that just has you wanting something warming and soul restoring.
Now is not the time for salads and most people’s thoughts turn to wholesome steaming bowls of comfort food in the form of stews, casseroles, creamy mash, and rib-sticking creations to carry them through the winter months.

You really can’t beat a rich stew with some dumplings to satisfy the need for a big foodie hug. This recipe is very much like a goulash with its rich velvety sauce more vivid than the reddest autumn maple leaf.

We used smoked paprika from The Artisan Smokehouse, which is sweet and earthy with a great depth of flavour, everything you’d expect from a really good paprika, but with a little extra excitement for the taste buds – a smokey background.

You don’t have to use chicken in this recipe, it is quite versatile and adaptable. For a vegetarian option just add your favourite vegetables and/or beans and cook until tender.
Other types of meat could be used, such as beef, lamb or even venison, but you will need to cook longer and slower, before adding the dumplings, to achieve a more tender texture.

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