‘Come Dine With Us’ has been

an informal adult learning project

which has set out to reconnect

people with local farmers,

bakers and food processors in

order to help demystify food

and whet appetites for more

information. We took a leap

of faith and decided to take

learning opportunities out into

our community. 45 events have

happened across town including

cooking in local pubs, sports

centres, churches, on street

corners and in people’s kitchens.

We have visited local farms, made

sausages on butchers’ stalls and

run sessions on growing food,

chicken keeping, tree grafting,

planting a nut wood and wild

food walks.

Around 1000 people from our

local community have participated

in one way or another. It’s been

a blast and here is a record of

a moment in time, of a small

community trying to make a big

difference.

Enjoy!

STARTERS 4

MAINS 16

DESSERTS 44

FRUIT TREE GRAFTING 58

4 5

Ingredients •1 pkt Jus-roll puff pastry• Packetvegesausage mix (Suma, from the Bear is good)• Packetvegancheese (Bear, choose one of the melty ones)• Tomatopuree• Anyfreshherbsfrom the Health Centre (or dried oregano)

Prepare all the ingredients.Thiswillmakedozensofcanapés–sausagerolls,minipizzas&cheesestraws. Be inventive and add flavourings as you wish.

Takethepastryoutofthefridgeatleast1hourbeforecooking.Mixsausagemix with water as instructed on packet, half a packet will be plenty. Grate about half of the cheese, then more as you need it.• Rollsoutstripsofpastry4”wideandaslongasyourboard.Layaroll ofthesausagemixalongit.Rollpastryoverandbrushwateralongedgeto helpseal.Slicerollonaslightdiagonaltomakebitesizesausagerolls. Keep doing this until you have required number of sausage rolls. Spread out on a lightly oiled baking tray• Rolloutmorepastryand,using2”cutter,cutoutasmanyroundsas youwantminipizzas.Putabloboftomatopureeoneach,thenspreadit outtoalmostcoverthecircles.Gratethecheese&sprinkleoverthe pizzas.Sprinklealittleherbonthetopandadropofoliveoil.Youcould addcapers,mincedgarlicorhalvedolivestoo.Placeonalightlyoiled baking tray.• Rolloutpastryandcutintostrips1”widex5”long.Sprinklegrated cheese onto strips pressing it in firmly, adding a little smoked paprika, chillipowderorcurrypowderifyouwantaspicierstraw.Layontoalightly oiled baking tray and twist the straws 3 or 4 times, pressing down each end onto the tray.

CookeverythingonGas6/200’forabout15/20mins.

VEGGIE

“I’m inspired to eat

more fruit and

vegetables”

Quick Quotes

6 7

Ingredients •500gwhitestrong (bread) flour•10gfreshyeastor5g dried yeast•350mlwarmwater•5gsalt(1tsp)

Equipment•Scales•Largemixingbowl•Oldbutclean plastic bag (e.g. a carrier bag) or a tea towel•2smallloaftinsora baking tray•Ovenandovengloves•Wirecoolingrack

Prepare all the ingredients. 1. Wash your hands2. Mixalltheingredientstogetherinthebowluntilashaggydoughforms3. Pickupallofthedoughandknead(stretchandfoldagainandagain) untilitissmoothandglossy.Thiswilltakeabout10to15mins4. Placethedoughinthebowl,coverthebowlwithadampteatowelor plastic bag (making sure it can’t touch the dough) and leave for 45 mins to an hour to prove5. Divide the dough - in half for small loaves, or into approx sixteen portions for rolls6. Mouldintoballshapesandleavedoughballstorestfor10mins.7. For small loaves, flatten the dough balls, roll into sausage shapes and place with the seam at the bottom into greased tins. For rolls, remould the balls8. Cover the dough with a plastic bag or damp tea towel (make sure there is space above the dough so that it does not touch the bag or towel) to stopitformingadry‘skin’andleavetoprovefor45–60minsuntil doubledinsize9. Bakeat220Centigrade/gasmark7untilgoldenbrown.Thisshouldtake around15minsforrollsand25–30minsforsmallloaves.10. Wearing oven gloves, remove your bread and leave to cool before eating.

BASIC WHITE

“How easy it is to

use local produce”

Quick Quotes

8 9

Ingredients • 4tbspoliveoil• 2onions finely chopped• 1kgpumpkinsor squash (try kabocha), peeled deseeded and chopped into chunks• 700mlvegetableor chicken stock• 142mlpot double cream• 4sliceswholemeal seeded bread• Handfulpumpkin seed from a packet

Prepare all the ingredients. 1. Heat half the olive oil in a large saucepan, then gently cook the onions for 5 mins, until soft but not coloured. Add the pumpkin or squash to the pan, thencarryoncookingfor8–10mins,stirringoccasionallyuntilitstartstosoften and turn golden.

2. Pourthestockintothepan,thenseasonwithsaltandpepper.Bringtotheboil,thensimmerfor10minsuntilthesquashisverysoft.Pourthecream into the pan, bring back to the boil, then puree with a hand blender. For an extra-velvety consistency you can now push the soup through a fine sieveintoanotherpan.Thesoupcannowbefrozenforupto2months.

3. While the soup is cooking, slice the crusts from the bread, then cut the bread into small croutons. Heat the remaining olive oil in a frying pan, then fry the bread until it starts to become crisp. Add the seeds to the pan, then cookforafewminsmoreuntiltheyaretoasted.Thesecanbemadeadayaheadandstoredinanairtightcontainer.Reheatthesoupifneeded,tasteforseasoning,thenservescatteredwithcroutonsandseedsanddrizzledwithmore olive oil, if you want.

PUMPKIN

“Inspirational ideas

of quick food

with really fresh

ingredients”

Quick Quotes

10 11

Ingredients •200gbrownlentils•200mlvegetableoil•1tomato•5clovesgarlic•1tspsalt•Freshcoriander•½tspchilli•½tspcumin•½tspcoriander

Prepare all the ingredients. Pour100mlwaterintoapan.Addspices.Boil.Whenboilingaddlentilsandcook on a medium heat

Add the tomato

Peelandslice5clovesgarlicandaddtooilinsaucepan. Bringtobubbleonmediumheat.TurnoffheatandleaveoiltoabsorbgarlicAdd more water to lentils if looking dry and before they go soft. When lentils are soft reheat oil and garlic until garlic turns golden brownAdd oil to lentil mixture and stir.

Sprinkle fresh coriander on top and serve

BROWN LENTIL

“Always up for

something different,

makes me feel

alive and lucky”

Quick Quotes

12 13

Ingredients • 50gofbutter • 1/2anonion finely sliced• 1cloveofgarlic chopped•1/2aleek trimmed & chopped•1/2apotato peeled & chopped•150mlofhot vegetable stock

Ingredients • 50gofbutter • 1/2anonion finely sliced• 1cloverofgarlic chopped•1/2aleek trimmed & chopped•1/2apotato peeled & chopped•150mlofhot vegetable stock

Prepare all the ingredients. Heatbutter&sauteonion,garlic&leektilsoft.Addpotato&stock,boil.Simmerfor10mins.Allow to cool slightly, then blend in blender til smooth.

Prepare all the ingredients. Meltbutterintolargepanonalowheat.Addonion,celery,potatoesandsweat for 6-8 minutes, stirring occasionally.

Addstocktopan,bringtoboilandsimmerfor20minutesoruntilthepotatoes are tender. Cool a little then blend until smooth.

Stir in cream, stilton and some parsley, season with salt and pepper. Returntoasimmeringheat(donotboil).Serve.Sprinklewithsomemore parsley and fresh black pepper.

POTATOL E E K

And

CELERYS T I L T O N

And

14 15

Ingredients •1&1/2lbpotatoes cooked•1onion finely chopped•1tbspvegghee•2tspfreshcoriander chopped•1/2tspchillipowder•1tspturmeric•1tspgarammasala•juiceof1/2lemon•1/2tspsalt

Ingredients •1butternutsquash peeled and deseeded •2tbspoliveoil•1tbspbutter•2onions diced •1garlicclove thinly sliced •2mildredchillies deseeded and finely chopped •850mlhotvegetable stock •4tbspcrèmefraîche plus more to serve

Prepare all the ingredients. Heatoil,fryonionfor2mins.Addturmeric&mix,addsalt,chillipowder,then1/2cupwater,cookfor2mins.Addpotatoes,coverpan&cookfor10minutes,addingmorewaterifmixbecomesdry.Addgarammasala&mixwell.Addlemonjuice,mix&serve.

Prepare all the ingredients. Heatovento200C/180Cfan/gas6.Cutthesquashintolargecubes,about4cm/1½inacross,thentossinalargeroastingtinwithhalftheoliveoil.Roastfor30mins,turningonceduringcooking,untilgoldenand soft.

While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and ¾ of the chilli. Cover andcookonaverylowheatfor15-20minsuntiltheonionsare completely soft.

Tipthesquashintothepan,addthestockandthecrèmefraîche,thenwhizzwithastickblenderuntilsmooth.Forareallysilkysoup,putthesoupintoaliquidiserandblitzitinbatches.Returntothepan,gentlyreheat, then season to taste. Serve the soup in bowls with swirls of crèmefraîcheandascatteringoftheremainingchoppedchilli.

BOMBAY

BUTTERNUTSQUASH

16 17

“I’m inspired to get

some chickens”

Quick Quotes

Ingredients For the chickpea casserole•200gbutternutsquash cut into cubes•2tbspvegetableoil•2tbsptomatopuree•1onion sliced•1carrot diced•2garliccloves sliced•saltandfreshlyground black pepper•400gcanchickpeas drained•400gcanchopped tomatoes•1x1ptvegetablestock•1tbspchoppedfresh Thyme•2tbspcuminpower

For the scone topping•100g/3½ozself-raising flour•50g/1¾ozunsalted butter•saltandfreshlyground pepper•Freshchoppedthyme and parsley

Prepare all the ingredients.For the chickpea casserole1. Preheattheovento180C/350F/Gas4. Placethebutternutsquashinabakingtrayanddrizzleitwithonetable spoon of the vegetable oil.2. Roastthebutternutsquashfor8-10minutes,oruntiltender.3. Meanwhile,heattherestofthevegetablesandtomatopureeandoil in a frying pan and fry the onion and garlic for 3-4 minutes, or until softened. 4. Add the cooked butternut squash cook for a further 5-6 minutes. Season with salt and freshly ground black pepper. 5. Add the chickpeas tomatoes and cumin. Spoon the mixture into a casserole dish.6. Increasetheoventemperatureto200C/400F/gas6.

For the scone topping1. Stir in the flour and butter with the herbs and season until the mixture comes together as dough 2. Rollthedoughoutonaflouredsurfacetoa2.5cm/1inthickness.Using a5cm/2inpastrycutter,cutoutcirclesofthedough3. Bakeintheovenfor10-12minutes,oruntilgolden-brownontop.4. Add the scones to the casserole just before serving

Serve with lovely warm bread.

CHICKPEA & BUTTERNUT SQUASH

Top tips for keeping chickens• It’sbesttoalternateyourflockbetweentwopenssothesoildoesn’tget tired and pest ridden. • Forabrightorangeyolkfeedthemlotsofgreens.• Putthechickentowork!useachickentractortocultivategroundandto eat them garden pests. • Diversifyyourchickensdietbuygrowingsunflowersandbuckwheatfor forage whilst improving the soil and attracting wildlife. • Reducethechicken’secologicalclawprint.• Feedthemmicronizedpeasforproteininsteadofgrowingpelletsfullof South American soya.

18 19

COURGETTE

EASY

Ingredients •Courgette (or other edible) flowers•1cupplainflour•Sparklingwater or beer•Salt&pepper•Oilindeepfryer/pan

Ingredients •100gplainflour•20gsoyaflour•Pinchofsalt•200mlsoyamilk•50mlwater

Prepare all the ingredients. Makeatempuramixwiththeflour&enoughliquidtomakeabatterthickenoughtoclingtotheflowers,addalittlesalt&pepper.Whisk well and leave to stand for 30 mins. Whisk again. Dip flowers into batter, making sure they are covered, then drop into hot oil and cook til crisp and golden. Drain on a paper towel and serve with a dipping sauce eg chilli. If you have batter left, use it to make vegetable fritters eg mushrooms, cauliflower florets, aubergine slices etc

Prepare all the ingredients. Blend/whisk&chillforawhile.Whiskagain,thencookinhotoil.Thesepancakesareperfectforthosewithlactoseintolerance/egg allergy/vegan diet.

Use with a sweet or savoury filling or make slightly thicker, small pancakes&dropinfruit,egblueberriesastheyarecooking.

20 21

Ingredients •600g/1lb6ozTipo‘00’ flour •6freerangeororganic eggs •Salt,oliveoil

Prepare all the ingredients.Sifttheflourandsaltintoaheaponaworktop.Makeawellinthemiddleand tip in the eggs and oil. Begin drawing the flour into the eggs with your fingertips, mixing to incorporate into a sticky dough. Knead gently but firmly untilsmooth,elasticandsilky–aboutfiveminutes.Wrapincling-filmandleave to rest for 30 minutes.

Cut the dough into quarters and flatten one piece into a rough disc (rewrap the rest in cling film, or cover with a damp tea towel, until you’re ready to roll them).Rolloutwithapastamachine,graduallydecreasingthewidthofthesetting, or roll it out by hand (use a well floured rolling pin) until it’s very thin. Restforabout15minutes,thencutintostrips,eitherusingthetagliatellecutteronthemachineorbyhand.Tocutbyhand,gentlyfoldthedoughintothirds, place on a floured surface and, using a sharp knife, cut into strips approximately 5mm wide. Bring a large pan of salted water to a boil. Cook the pasta so it’s ready at thesametimeasthesauce–ifyoucookitstraightaway,itwilltakeonlyacouple of minutes at a rolling boil, or three to four minutes if you have left it to dry overnight. Drain well.

FRESH

“I’ve wanted to learn

how to make pasta

for years and now

i have”

Quick Quotes

22 23

POTATOESBEETROOT

And

WITH GOAT CHEESE

Ingredients• 1rollofshort crust pastry • 3freerangeeggs• 200mldoublecream• 3-4tspof softcheese• 4-5potatoes peeled & ready to cook •3-4beetroot pre cooked•150gofsoft goat cheese• salt• pepper

Prepare all the ingredients1.Putthepastryinatartdish,placebakingpaperwithbeansinthe centreofthedish.Cookintheovenfor10-15min(190ºC).Takethe pastry out of the oven and leave it to cool down.2.Boilthepotatoesinapanuntilcooked.Drainandputthepotatoesin a cold water and leave to cool down whilst you prepare the mix.3.Preparethemix:beattheeggstogetherthenaddthedoublecream andthesoftcheese.Mixwellandseasonwithsaltandpepper.4. Slice the potatoes in a plate. Slice the beetroot separately in another plate.

To prepare the Tart5. Grate the cheddar cheese and place some cheese in the bottom of the tart.6. Add a layer of potatoes, then a layer of the mix, then a layer of beet root.Youcanprobablyaddanotherlayerofmixandfinishwiththe last slices of potatoes and beetroot left.7. Finish with adding some goat cheese on the top of the tart.8.Putintheovenfor30minutes(190ºC).

“Enjoyed making

the potato and

beetroot tart”

Quick Quotes

24 25

CREAMED

STUFFED

Ingredients •BrusselSprouts•Salt&Pepper•BaconLardons•Cream•Garlic

Ingredients •Springcabbage•Boiledrice•Freshherbs•Onion•Garlic•Mushrooms•Peppersetc

Prepare all the ingredients. 1. CookBrusselssproutsinapanofsaltedboilingwaterfor8–10minutes.2. Drainandrefreshinabowloficeandwater.Drainsproutsagain. 3. Cook bacon lardons in a non-stick pan, fry until crisp. 4. Add cream and garlic to a small pan, bring to the boil. 5. Stir the sprouts into the bacon, then add the cream and garlic. 6. Season with salt and pepper.

Prepare all the ingredients. Thisisaveryflexiblerecipe.Nottheusualfilledandrolledleavesinasauce,butadishwhichcanbedifferenteachtimeyoumakeit!

1. Prepareyourcabbageleavesthenstuffthemwithwhatevertakesyour fancy!Takethelargerleavesoffthecabbage,washwellthenblanchin salted boiling water until slightly softened. 2.Draintheleavesandflattenthem.Thenfillwithacombinationofboiled rice,chopped fresh herbs, sauteed onion, garlic, mushroom, pepper... whatever you have to hand. 3. Fold the sides of the leaves loosely across the filling then place, close to eachother,onanoiledbakingdish.Pouralittleoliveoilovertherolls.4. Bakeintheovenuntiltheleavesbegintocrispslightly.Youcouldfillthe leaves with other pre-cooked grain, roasted veg etc etc.

Experiment and enjoy!

26 27

PEXO BLANCO CHEESE WITH TOMATO & HERB SAUCE

Ingredients• 2tbspoliveoil• ½redonion, finely chopped• 1clovegarlic, chopped• 1tbsptomatopuree• pinchdriedchilli flakes• 100g/3½ozPexo Blanco cut into cubes • 1tinofchopped tomatoes • 150g/5½ozany shaped pasta, cooked according to packet instructions• 2tbspchoppedfresh basil, parsley and a sprinkle of thyne• Saltandfreshly ground black pepper

Prepare all the ingredients1. Heat the olive oil in a frying pan over a medium heat. Add the onion, garlicandchilliflakesandfryfor2-3minutes,untilsoftened.2. Addthepexoblancocheeseandfryfor2-3minutes,untilgolden.3. Add the tomato puree tinned tomatoes, pasta and basil and stir together and warm through.4. Toserve,placeintoawarmbowlandseason,totaste,withsaltand freshly ground black pepper.

All the herbs are grown locally around TodmordenAtthehealthcentregardenornexttoCafé72oppositethecricketgroundBurnleyRoad

“Fantastic - never

made pasta before!”

Quick Quotes

28 29

TURKEY

Ingredients• 1choppedonion• 4chillies deseeded• 1tspcorianderseeds• 2tsptamarindpaste• 1tbspcastersugar• 2garliccloves• Smallamountof root ginger peeled and chopped• 1tbspsunfloweroil• 500gturkeybreast, sliced• 400mlcoconutmilk• 3sprigsthyme• 150mlchickenstock• 2largepotatoes, chopped• 250gfreshspinach• Bunchofcoriander• Handfulofalmonds Optional

Prepare all the ingredientsPlacechoppedonion,chillies,corianderseeds,tamarind,sugar,1 chopped garlic clove and ginger into a blender. Blend into a paste.

Heatoilinalargepan,browntheturkeywith2ndchoppedgarliccloveandthethyme.Removeturkeyfromthepananddiscardthegarlic.Inthesamepan cook the paste for a few minutes then return the turkey to the pan. Add the coconut milk, stock and potatoes.

Cookgentlyfor20minutesuntiltheturkeyhascookedthroughandthesauce has thickened. Finally stir in the spinach, and sprinkle over the fresh coriander and almonds (optional).

Warm through and serve.

‘Now I’m keen to add

some foraged

ingredients to my

cooking’

Quick Quotes

30 31

VEGETABLE

Ingredients• 1onion• 4tbsp(130ml) sunflower oil• 2–3tomatoes• 1pepper,anycolour• 1aubergine• 1mediumpotato• 1greenchilli

Spice Mixture • ½-1heapedtspof chilli, to your taste• ½tspofturmeric• ½tspground coriander• 1tspgroundcumin • ½bulbgarlic• Thumb-sizepiece fresh ginger• Salttotaste

Prepare all the ingredientsSlice onions and fry with salt in oil until brown. Chop tomato and mix with spices.Soak rice for 10 minutesWhen onions have browned, add tomato and spice mixture.Chop aubergine, pepper and potato. Add to onions.Chop green chilli into pieces, add to pan.Stir contents of pan on medium heat.Cookforanother5–10minutes.When cooked, sprinkle with fresh coriander and serve.

Enjoy with roti (flat bread)

“I want to cook

more vegetables”

Quick Quotes

32 33

VEGAN

Ingredients

Falafels• Itincookedchickpeas• 1onion• 2clovesgarlic• 2tspcumin• 2tbspfresh parsley/coriander, finely chopped• 3tbspflour• Oliveoilforfrying

Mayonnaise • 200mlssoyamilk• 1/2tspmustard• 1tbsplemonjuice• 2tspcidervinegar• ½clovegarlic• 325mlvegetableoil• Saltandpepper

Hummus • 1tincooked chickpeas• 1tbsptahini• Largeclovegarlic crushed• 3tbsplemonjuice • 2dspoliveoil• 1tspsalt• Liquidfromchickpeas

Prepare all the ingredients

Falafels Mashthechickpeas,addallotheringredients.Combinewellandformdessert spoons of mixture, rolling into a ball or flat cake. Shallow fry in oil until golden.

Mayonnaise Blend the first five ingredients. Keep blender running and add oil gradually inathinstream.Mixtureshouldbethick.Addsaltandpeppertotaste.Willkeep in fridge for about a week. Adjust lemon and garlic to taste.

Add herbs (e.g. tarragon) to flavour.

HummusBlend chickpeas and combine with tahini, olive oil, lemon juice, garlic and enoughliquidtoachievedesiredconsistency.Putinbowlanddrizzlewitholive oil and paprika. Adjust garlic, lemon and tahini to taste. Add chopped coriander/roasted peppers/chopped olives as optional.

Fillings• Falafelsandhummus,withsaladleaves,redonionsand chopped coriander• Roastedvegetableswithcreamcheese,choppedcorianderand salsa sauce.• Spicybeanswithyogurt,saladleavesredonion,peppersand salsa sauce

34 35

SPANISH

Ingredients • 1mediumonion• 3or4redpotatoes• 3tbspoliveoil• 5largeeggs• Saltandpepper• Paprika• Flat-leafparsleyor basil to garnish

Prepare all the ingredients1. Cut the onion in half and thinly slice each half2. Cutthepotatoesinhalf(youcanleaveskinson)andsliceinto 3mm slices3. Dry potato slices by using a tea towel or kitchen roll4.Heat2tbspoliveoilinthefryingpanuntilhotandaddonionsandpots. Tossintheoilandturnheatrightdowntolow.Addplentyofsaltand pepper.Putlidonfryingpanandcookgentlyfor20mins,oruntiltender. Frequently turn potatoes over to avoid browning.5. Break eggs into a bowl and whisk lightly - do not over beat. Add seasoning and paprika.6. When potatoes are nicely cooked, transfer them to the eggs in the bowl and mix well.7. Putfryingpanbackontheheat,addrestofoilandturnuptomedium. Addtortillamixandturnheattominimum.Cookslowlyfor20–25mins uncovered. Every now and then draw edges in with a palette knife, to create a lovely rounded edge. When virtually no liquid egg left on the surface of the omelette, turn over to cook on the other side by placing a flat lid or plate over the pan and turn upside down so the tortilla is on the plate.Putpanbackontheheatandslidethetortillabackin.Cookfor 2minthenturnofftheheatandallowthetortillatorestfor5mins.

“I’m planning to

grow vegetables

next year”

Quick Quotes

36 37

SHEPHERDS

IngredientsFor the bottom layer with the vegetables:• 1mediumonion(red or white onion) peeled, chopped in dice• 3carrots peeled, chopped in dice• 3celerysticks trimmed, chopped in dice• 1clovegarlic• 1tinofchopped tomatoes or 3 fresh and ripe tomatoes• Oliveoil• Saltpepperandherbs for seasoning.

For the layer with meat:• 500glambmince meat• 2clovesgarlic peeled and finely chopped• Herbs(example: rosemary, parsley, mint, thyme)• Oliveoil• Flourfordustingthe meat• 1cupofwaterto cover

For the top layer with mash potatoes:• 1kgofpotatoes• 1cupofmilk• butter• Salt,pepperand nutmeg for seasoning Optional: breadcrumbs

Prepare all the ingredients1.Preheattheovento190oC/ gas 5.2.Prepareallthevegetables,peelandchopindice.Preparethe meatwithgarlicandsaltanddustwithsomeflour.Youcanuse somespices:paprika,cinnamon,chilliesetc..3. Heat the frying pan with olive oil and add the mince meat, finely choppedgarlicandtheherbs/spicesofyourchoice.Thenremove the meat and set aside in a bowl. In the same frying pan, add theonionandgarlicandthenaddthecarrotsandcelery.Opena tin of tomatoes and add to the vegetables. Season with salt, pepper and herbs. If you choose to use fresh tomatoes instead of tinned tomatoes, chopped them finely and add to the vegetables. Cookonalowheatforabout25minutes.4.Meanwhile,peelthepotatoesandboiltheminapanwithsalted wateruntilcooked.Oncecooked,drainthepotatoes.Usethepan toheatthemilkandaddthebutter.Then,addthepotatoesand mash well until smooth. Season with salt, pepper and a pinch of nutmeg.5. Final stage, rub the bottom of the dish with butter. Add the vegetables for the bottom layer then add the meat with some freshly chopped herbs (rosemary, mint) for the middle layer and the mashforthetop.Youcanalsotopwithbreadcrumbsifyoulike.6. Bake the pie in the oven until golden on the top. (approx.15-20min)

Enjoy your meal!

38 39

SEASONAL

Ingredients• 1and½clovesgarlic, crushed• 1smallblockof root ginger, chopped• 4tbspvegetableoil• 1smallheadbroccoli, cut into florets• 1courgette cut in small shapes• 1carrot finely sliced• 1wholeredpepper, thinly sliced• ½redonion chopped• ½tspsalt• 1tspChinesefive spice powder• 2tbsplightsoysauce

Prepare all the ingredients1. Placeoilinthepanandheat2. AddthegingerandgarlicandChinesefivespicepowder3. Placeallyourvegetablesinthepanandgiveaquickstir4. Add salt and soya sauce5. Cook the vegetables through but keep them crunchy

Serve with noodles or rice. Yummy! This is lovely and healthy

“Has opened my

vision about food

found around me”

Quick Quotes

40 41

MUSHROOM & GINGER

Ingredients• 3tbspsoil• ½tspcuminseeds• 1cupchoppedonions• 1tbspchoppedginger• Greenchillies to taste• 1tspcorianderpowder• 1tspturmericpowder• 1cupchopped tomatoes• 1and½tspsred chilli powder• 300gmushrooms• 1tspgarammasala powder• Greencoriander chopped• Salt to taste

Prepare all the ingredients

Clean and cut mushrooms into quarters. Heat oil in a pan. Add cumin seeds andletthemcrackle.Addchoppedonionsandsautéuntillightgoldenbrown. Add chopped ginger, green chillies, coriander powder, turmeric powder and salt. Cook for one minute. Add chopped tomatoes and red chilli powder and cook until oil separates the masala. Add more oil if needed. Add mushrooms and cover. Cook for another 10 minutes on a medium flame. Add garam masala powder. Cook for a further 5 mins, uncovered, on a high flame.

Sprinkle with chopped green coriander and serve.

Great with rice or

Indian breads.

Top Tip

42 43

Ingredients• 1Kgmincedpork• 200mlsicedwater• 200gsausagerusk• 1tspsalt• 1/2tspwhitepepper• 10gnaturalwhey stabiliser• Sausagecasings

Prepare all the ingredientsFirst add the iced water to the mince and mix until the meat has absorbedthewater.Thenaddtheruskandworkthemixturetogether,making sure it is thoroughly mixed. Add the salt and pepper and finally the stabiliser. Allow the mix to chill down in the fridge for at least 5-6 hrsStuffthecasingstoyourownrequirements–linkandthenreturntothefridge. Keep covered at all times.Grillthesausagesatamediumheatforabout20minsturningacoupleof times to brown.Feastwell!

BASIC PORK

“I cook, but am now

inclined to make my

own sausages”

Quick Quotes

44 45

“I felt an increased

sense of community

spirit, I am proud to

be a resident of

Todmorden”

Quick Quotes

ASIAN

Ingredients Semia• 1/3rollofvermicelli• 2tbspsunfloweroil• 2cupsmilk• 2tbspsugar• 1tbspraisins& coconut mixed

Sweet Rice• 1cuprice• 2tbspoil• 2tbspsugar• 2tbspwater• foodcolouring• 1tbspcoconut• 1tbspraisins• 10blanchedalmonds

Prepare all the ingredientsSemiaFry vermicelli in oil til reddish colour. Add milk, sugar and fruit.Simmer for 5 minutes.

Alternatively, you can use less liquid and make a more solid mix, cutting it into squares when cold.

Sweet RiceBoil rice in water til cooked. Drain. In another pan heat oil with sugar and water.Stironmediumheatfor2mins.Addrice,coconut,raisins,almondsandstir.Addafewdropsofyellowfoodcolouring&heatgentlyfor10mins.

46 47

“I want to use

more home

grown ingredients”

Quick Quotes

HOMEMADE SHERRY

Ingredients • 8triflesponges• 4tablespoons raspberry jam• 8tablespoons sweet sherry• 2tbspcustardpowder• 2tbspsugar• 1pintdoublecream

Prepare all the ingredients1. Slice each trifle sponge in half and spread jam over each half. Puthalvesbacktogetherandplaceinaservingbowl2. Poursherryovertriflesponges3.Mixcustardpowderandsugartogetherwithasmallamountofmilkto make a paste4. Add rest of milk to custard paste and warm gently until it thickens5. Pourcustardovertriflespongesandleavetochill6. Whip the cream until thick and glossy7. When the custard is cold pour the cream on top

BLACKBERRY

Ingredients• 6flozsapplejuice• 4flozsnatural yoghurt• 1banana peeled & chopped• 6ozsblueberries.

Prepare all the ingredientsPutallinablender&blendtilsmooth.

Pour into glass & enjoy!

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INDIAN

Ingredients

Chaat• Yoghurt (you can also add cream to make it extra-rich)• Mixednon-acidicfruit (apples, bananas, grapes pears, pomegranates)• 1tbspsugar• Fruitchaatmasala spice mix (available from asian shops)

Prepare all the ingredients

ChaatChop fruit and mix with yoghurt, sugar and chaat masala spice mix

“Cooking is easier

than I thought”

Quick Quotes

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CHRISTMAS

Ingredients • 1thickslice of panettone chopped into cubes• Brandy• 150mldoublecream• Seedsfrom1 vanilla pod• 1tbspicingsugar• 55gdarkchocolate, melted•1 clementine

Prepare all the ingredientsPlacehalfthepanettonecubesintoatallglassanddrizzleoversomebrandy.

Whisk the cream with the vanilla seeds and the sugar in a bowl until it holds its shape when the whisk is removed.

Fold most of the melted chocolate into the cream and spoon half the mixture over the panettone cubes in the glass.

TopthepanettoneandcreamlayerswithalayerofhalftheClementinesegments.

Repeatthelayeringprocesstofilltheglass.

Finishwith2clementinesegmentsandthelastdrizzleofmeltedchocolate

‘Inspired me to be

more experiemental

with varieties of

different food’

Quick Quotes

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COCONUT

MULLED

Ingredients •250gdigestivebiscuits•250gdessicated coconut•2tbspcocoapowder•Tinofcondensedmilk

Ingredients •2.5pintsapplejuice•4tbsphoneyorsugar•2cinnamonsticks•6wholecloves•Groundallspice, to taste•Peelof1orange

Prepare all the ingredients. Crushbiscuitsandcombinealltheingredientstogether.Rollmixtureintoballs and coat in coconut or if you prefer, chocolate vermicelli.

Prepare all the ingredients. Pourapplejuiceandhoney(orsugar)intoastainlesssteelpan.Placecinnamonsticks,cloves,allspiceandorangepeelinamuslinbag. Drop this spice bag into the pan.

Putpanonmediumheatfor5–10minutes,donotletthe mixture boil.

Removefromheat,discardthespicebagandladlethemulledappledrink into cups. Add a fresh cinnamon stick if required, to each cup.

“Makes me more

confident in making

my own food”

Quick Quotes

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“I love being a part

of such a vibrant

community”

Quick Quotes

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STRAWBERRY

RED CURRANT & APPLE

Ingredients •900ghulled strawberries•1kgjamsugar•Juiceofhalfalemon

Ingredients •11/2lbredcurrants•11/2lbapples Cox or cookers peeled and cut into wedges•11/2lbsultanas•1ptwhitewinevinegar•8ozgranulatedsugar•1ozsalt•4teaspoonsallspice•4teaspoons ground cinnamon

Prepare all the ingredients. Putfruit,sugarandlemoninapan(crushthefruittoreleasesomejuice)Heat gently to dissolve the sugar stiring frequentlyBring to the boil and boil for 4 minutes then test for a set removing any scum with a slotted spoon

Pot into clean, sterilised, warm glass jars

Prepare all the ingredients. Putallingredientsexceptthesugarinapanandslowlybringtosimmering point. Cook gently until the apple is soft.Nowaddthesugarandsimmergently,stirringfrequentlyuntilthemixture is of a thick consistencyPourintopreheated,sterilisedglassjars

“Inspiring me further

to grow more –

already started”

Quick Quotes

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“I will definitley

grow my own food”

Quick Quotes

Why do we graft? Theseedfromacoxapplewillproduceanappletree,butitwillnotproduceacoxappletree.Inotherwords,fruittreescannotbereproduced“true”totheoriginalvarietyfromseed.Insteaditwillbeanewindividual with an unpredictable combination of characteristics of its own. Although this is desirable in terms of producing new combinations from the richness of the gene pool of the two parent plants (such sexual recombination is the source of new varieties), only rarely will the resulting new fruit tree be directlyusefulorattractivetothetastesofhumankind.Mostnewplantswillhavecharacteristicsthatlie somewhere between those of the two parents. A desired variety can only be reproduced by grafting. Grafting is a term which describes a number of different techniques in which a section of a stem with leaf buds is inserted into the stock of a tree. Grafting is useful for more than reproduction of an original variety. It is also used to repair injured fruit trees or for top-working an established tree to one or more different varieties. Grafting also controls the vigour of the desired variety reducing the height and the time it takes for the fruit tree to crop.

Scion CollectionThefirststepingraftingistocollectthescionmaterial.Ascionisadetachedshootortwigcontainingbuds from the desired variety. Scions are cut from the previous season’s growth, while they are dormant. Thescionsshouldbecarefullylabelledandplacedinamoistziplockbag.Theyshouldbekeptinacoolplace (the fridge is ideal), by doing this they will remain fresh and dormant until spring.

When to GraftIt is best to graft in late winter early spring, this is the time when the buds of the trees are beginning to open.Thediagramsbelowshowthevarioustechniquesofgrafting.

FRUIT TREE

Whip-and-tonguegrafting(farleftandleft).Thegraft(scion)inposition(Right).Thescionheldfirmly in position with raffia or special plastic tape. (Far right) Waxing in the binding and top cut to prevent any drying out of the graft.

Thismethodisusedtograftavarietyontoarootstockandisthemethodwewillbeshowingyoutoday.1. Trimtherootstockrightbackmakealongslantingcutintothetoppartofthestemtoleavealong wedge shape.2.Usingaoneyearoldscion,cuttheendtoformthecorrespondingedge.3.Maketwomorecuts,oneupwardsontherootstockandonedownwardsinthescion,toformtwo ‘tongues’ that will fit together4. Fitthescionintotherootstock,makingsurethatthecambiumlayerscorrespond.Tiethegraftwithtape and cover with grafting wax.

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Bud grafting is done in summer and is the main technique used to graft stoned fruit like plums and cherries.

1. In summer cut a length of stem from the varietyyouwanttobud.Leavingtheleafstalks on the cutting, but remove the leaves then remove a bud using a sharp knife.2. CutaT-shapeslitinthebarkoftherootstock and peel back the bark slightly.3. SlidethebudintotheT-shapedslitusingthe leafstalkasahandle.Tiethebudontothetree using tape. 4. When the bud has shown signs of growth you can remove tape and prune off the growth of the rootstock above the bud graft. A then tie the new graft to the stub to grow upright.

Cleft GraftingThistechniqueisusedtograftanewvarietyontoanexistingtreeinlatewinterearlyspring.

1. In mid-winter prepare the limb where you want to graft the new variety.2. Attheendofwinterearlyspring,split each of the cut ends by driving a bill hook into each one using a hammer.3. Prepare2lengthsofscionforeach branch that was cut back for grafting. Using a sharp knife cut each scion into a wedge shape.4. Insert the scion into each cut end, making sure the cambium layers are touching.Tieinthescionsusingtape and cover with grafting wax.

IncredibleEdiblefruittreesarenowavailableinGordonRiggsLocalandHeritageAppleVarietiesgraftedandgrownbyusinTodmorden,onrootstockstosuitourharshclimate.

FRUIT TREE

Our thanks to all the participants, tutors and volunteers who have been involved in making this amazing project happen.

This project has been funded by the skills

funding agency

IncredibleEdibleTodmordenisacommunitygroupwho,

for the past three years, have worked with the local

community, local businesses and learning providers in our

town to raise the profile of local food in the belief that it

can contribute to stronger, healthier communities, create

economic opportunity and spread kindness.

http://www.incredible-edible-todmorden.co.uk/