Kendal Farmers Market Recipes

Just before Christmas I went up to Kendal for the Farmers Market. They had a wonderful selection of produce from the local area and I cooked up some festive recipes. Here they are:

Stoneyhead Hall Cumberland Sausage Ragu

1 tbsp olive oil
1 large Cumberland Sausage Ring
2 tbsp tomato paste
1 tbsp ketchup
125g cubed pancetta or streaky bacon
350ml red wine
Salt and freshly ground black pepper
1 400g tin chopped tomatoes
1 garlic clove peeled and chopped

Over a medium heat, heat the olive oil in a large pan and then fry the Cumberland sausage. Turning regularly this should take 10 – 12 minutes.
In a separate pan heat all the rest of the ingredients over a medium heat and stir regularly. After about 8 minutes you can add the Cumberland sausage and serve.

Esthwaite Smoked Trout Fillet on a Christmas Cous Cous

Christmas Cous Cous
500g cous cous
100g dried cranberries
Juice of 4 clementine’s
¼ tsp ground cinnamon
½ tsp paprika
½ tsp ground cumin
½ tsp ground coriander
Salt and pepper
750ml hot vegetable stock
A small handful of freshly chopped coriander
2 tbsp olive oil
4 tbsp of pumpkin seeds

In a bowl add together the cous cous, cranberries, juice of the clementines, spices and seasonings, and the vegetable stock. Cover the bowl with cling film and leave to stand for 10 minutes.

Meanwhile heat a frying pan and lightly toast the pumpkin seeds.

Once the cous cous is ready remove the cling film and fluff up with a fork. Mix in the olive oil and serve covered with the coriander and pumpkin seeds.


Esthwaite Smoked Trout Fillet

350g – 450g piece smoked trout fillet (skinned)
1 small bunch chives chopped
1 small shallot, finely chopped
6 tbsp extra virgin olive oil
1 tbsp white wine vinegar
¼ tsp salt

Mix together the chives, shallots, oil, vinegar and salt.
Heat a non stick pan until hot. Brush the fillets with olive oil and fry for 30 to 60 seconds on each side. Serve on top of the cous cous with the dressing drizzled over the top.

Border County Pigeon Supreme with root veg rosti and winter greens


For the Pigeon
6 to 8 Pigeon Supreme's
2 tbsp black peppercorns, crushed
1 tbsp olive oil

Preheat the oven to 200°C. Roll the Pigeon in the crushed peppercorns and then pan fry for one minute on both sides. Now if using a oven proof pan place straight in the oven or transfer to a preheated baking tray and cook for a further five minutes.

For the winter greens
A good bunch of winter greens e.g. curly kale
1 tbsp olive oil
1 tbsp of freshly chopped thyme
1 tbsp of freshly chopped sage
1 tbsp of freshly chopped chives
100ml chicken stock
30g butter
Salt and pepper

Heat the oil in a frying pan and add the kale, thyme, sage, chicken stock and simmer for 5 minutes. Stir in the butter, chives and salt and pepper.

For the rosti
500g potato, grated
500g turnip, grated
250g carrot, grated
50g butter, melted
salt and black pepper
2 tbsp olive oil

Mix the grated veg together and place on a clean tea towel. Roll the towel tightly and squeeze out any excess liquid. Break up the grated vegetables in a bowl and mix in the butter and seasoning.
Press the mixture into a patty about 1cm thick and fry for 2 -3 minutes either side until golden brown.

Serve the venison alongside the rosti and winter greens.