Dales Festival of Food and Drink

Programme of events

Saturday 1st May 2010
11.30 - 12.00 Bee keeping by Richmond and District Beekeepers Association
12.00 – 12.30 Growing and Using Herbs with Garth Cottage Herbs
12.30 - 13.00 Brewing by Brewlab
13.00 - 14.00 Wood turning by Margaret Garrard
14.00 – 15.00 Soup making with The Foodie Farmer
15.00 – 16.00 Cheese making by Wensleydale Dairy Products

Sunday 2nd May 2010
11.30 - 12.00 Bee keeping by Richmond and District Beekeepers Association
12.00 – 12.30 Growing and Using Herbs with Garth Cottage Herbs
12.30 - 13.00 Brewing by Brewlab
13.00 – 13.30 Healthy Eating with Christine Spencer of Slimming World
13.30– 14.00 All about Farming from National Farmers Union
14.00– 15.00 Soup making with The Foodie Farmer
15.00 – 16.00 Cheese making by Wensleydale Dairy Products

Monday 3rd May 2010
11.30 - 12.00 Bee keeping by Richmond and District Beekeepers Association
12.00 – 12.30 Growing and Using Herbs with Garth Cottage Herbs
12.30 - 13.00 Brewing by Brewlab
13.00 - 14.00 Wood turning by Margaret Garrard
14.00 – 15.00 Soup making with The Foodie Farmer
15.00 – 16.00 Cheese making by Wensleydale Dairy Products

Some recipes from the Dales Festival of Food and Drink held over bank holiday weekend in Leyburn

2010 FESTIVAL RECIPES DEMONSTRATED BY JONATHAN HARRISON FROM THE SANDPIPER

Wednesday 05 May 2010

Fillet of Haddock on a bed of Wild Garlic & Spinach, topped with a Poached Egg

4 portions of haddock

2 cloves of garlic

1 medium shallot

250ml fish stock

Pinch of bay leaf & thyme

500ml of Maythorne Farm double cream

wild garlic

spinach

jersey royal potatoes

4 free range eggs

tomato concasse

seasoning

In a heavy based pan with lid sweat off garlic & shallots in a little olive oil. Add fish stock & herbs. reduce by ½. Add double cream & bring to boil & reduce by1/4. Correct seasoning. Pop in haddock, wild garlic, spinach & new potatoes. Bring to boil & add tomato concasse. Take off when fish is cooked & serve immediately.

Carrick’s Organic Smoked Salmon, Avocado & Crab Salad

600g Carricks’Organic smoked salmon

100g mixed salad leaves

1 lemon

I ripe avocado

Caper berries

Mustard dressing

Crab Mix

250 g picked fresh white crabmeat

50g white breadcrumbs

4 spring onions

¼ bunch of coriander

½ lemon, juiced

75-100g mayonnaise

Mix all together in a large bowl.