It was great to be out this weekend at Great Malvern Food Festival! Priory Park was a great setting with lots of space for the food stalls, with areas for eating and drinking.
It was a pleasure to shop at the stalls, picking up some of my favourite local products to cook with.
The main dish featured vegetables from Styan Family Produce, and Chill your Beans vegan sausages. I created a sticky citrus glaze using Bellringers Preserves orange marmalade.
For dessert, I cooked some local strawberries with a splash of Tipsy Fruit Gin, raspberry liqueur. This was finished with a couple of squares of rich single origin Columbian chocolate from The Cosy Chocolate Company.
I’ve put the recipes below if you’d like to try them.
Pan Roasted Summer Sausages
a tablespoon of oil for cooking
a thinly sliced courgette
a thinly sliced onion
2 thinly sliced medium tomatoes
3 cloves garlic, sliced or crushed
4 ‘Chilli Your Beans’ sausages
2 tablespoons orange marmalade
1/2 tin cannellini beans rinsed and drained
handful fresh garden herbs
salt and black pepper
zest of a lemon
1 red chilli, chopped
squeeze of lemon juice for drizzling
Finely slice the vegetables and sausages on a jaunty angle.
Heat a little oil a heavy pan then roast the vegetables until lightly charred. Add the garlic slices and the sausages. Cook until the sausages are browned.
Add the orange marmalade and stir to coat the vegetable mixture and add a little water.
Add the tomatoes, chilli, chopped herbs, and lemon zest.
Drizzle with fresh lemon juice before serving.
Good served on sourdough bread or with new potatoes or a grain.
200g strawberries, halved
30ml raspberry liqueur
25g dark chocolate
Place a shallow frying pan on the heat. When the pan is hot, add the strawberries.
Cook briefly, and then add the raspberry liqueur. Cook for 2 minutes, and then add the piece of chocolate. Stir until it is melted, then remove pan from the heat.
Some of the products I used can be ordered on line.