Recipes from local chefs, encouraging the use of local produce.

Health loaf

Ingredients: 14 ounces of brown flour; two ounces of plain white flour; one teaspoon of broad soda; one teaspoon of brown sugar; one teaspoon of bran; one teaspoon of wheatgerm; one teaspoon of oil; three eggs; nine fl oz of milk; one teaspoon of sesame seeds and one teaspoons of linseed.


You only need 2lb baking tin for this bread. Preheat the oven to 165c, gas 3-4. Grease and line tin with greaseproof paper. Weigh out brown flour, sieve white flour and bread soda add brown sugar wheatgerm and the bran. Mix the oil, eggs and milk then stir evenly into dry ingredients spoon into the prepared tin and sprinkle sesame seed and linseed on top. Bake the cake in the oven for about 60 minutes until golden brown and firm. Turn out the loaf, remove the lining paper and leave to cool.

Prawn Provençal


One small onion; one clove of garlic; three tomatoes; two tablespoons of olive oil; about 20 large cooked prawns; a little white wine; chopped parsley and seasoning.


Fry the chopped onion, garlic and tomatoes in oil for approximately two minutes. Add white wine, parsley and seasoning to the onion, garlic and tomatoes and get it hot before heating the prawns for two to three minutes. Garnish with sliced lemon and lime with a sprig of parsley. Serve on a bed of saffron rice.

Baileys soufflé


Three eggs; four ounces of sugar; a quarter of a litre of cream; one packet of powder gelatine; four tablespoons of Baileys and chocolate to decorate.


Lightly whip cream and set aside. Dissolve sugar in four tablespoons of water and heat until it becomes a syrup. Separate egg whites from the yolks. Whisk up whites and gradually add half to the syrup. Remove whites from the mixing bowl and set aside. Whisk egg yolks and add remaining syrup, continue mixing until the yolks turn light in colour. Melt the gelatine to the egg yolk mix, then add in the Baileys. Gently add the lightly whipped cream, mix and finally fold in the egg white using a spatula. Pour into your prepared soufflé dish.

To prepare the dish: Fold a strip of greaseproof paper in four to make a long band. Secure the band around the perimeter of the soufflé dishes and secure with kitchen twine. Pour in soufflé mix halfway up the band of greaseproof paper and allow to set in the fridge for a minimum two hours. When soufflé has set, remove the twine and greaseproof paper, and decorate as desired.


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