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12:00am Friday 7th December 2012
12:00pm Thursday 6th December 2012
12:00am Sunday 7th October 2012
HEREFORDSHIRE’S farmers’ markets have welcomed two new stallholders whose qualifications are, at first sight, slightly surprising as both Gerald Williams and Pam Davenport have doctorates – Gerald is a material physicist and Pam a psychologist.
4:00pm Friday 5th October 2012
12:00am Thursday 4th October 2012
IF you have what it takes to tickle the taste-buds, please the palate and create lipsmackingly good food, now’s your chance to prove it by entering the Hereford heat for the county cookoff, part of the Allpay Flavours of Herefordshire Festival.
12:00am Saturday 8th September 2012
3:34pm Friday 7th September 2012
2:50pm Thursday 2nd August 2012
IT seemed as if summer would never come, but as I am writing this we have had barbecues every night for the last week to make the most of the long awaited sunshine. Hereford Farmers’ Market will be bringing barbecues into the heart of the city as part of Tropical Hereford when it sets up the Farmers’ Market Big Beach Barbecue on August 16 and 23. Producers at the market have been putting their mind to some new products and recipes for the summer season. Whyle House Lamb have lamb burgers – something a bit different, made from leg and shoulder meat with no added rusk, just a bit of mint and seasoning – gluten free as an added bonus. They also have something new this year – lamb spare ribs with lots of meat on them and ideal for marinading. Tudge Meats have their ever popular tasty sausages, and one of the Tudge family favourite barbecue recipes is tenderloin and chorizo kebabs (see recipe, right). The wet weather had one positive outcome as Beth, from Beth’s Buns, had become so disheartened by the recent wet weather that she came up with rainbow cake to lift everyone’s spirits. Each colour is baked individually and then sandwiched together to make a fantastically colourful centrepiece for any picnic. Ã Further information at hfmg.org or on Twitter @HFDshireFarmMkt. Market’s set to cheer up summer Tough task for flavour judges Four Shire Food, Arts and Craft Festival at Whitbourne Hall: Sunday, August 19. Herefordshire Country Fair, Whitfield Estate: Sunday, August 5. Tropical Hereford – children’s fun events in High Town, Monday, August 13, to Tuesday, August 28. FFooood eeveennts inn AAuuguust Tenderloin and chorizo kebabs Recipe by Matthew Drennan Makes six. Takes 20 minutes to make, 10-12 minutes on the barbecue, plus soaking 2 pork tenderloins, each about 350-450g 2 thick slices granary bread 200g thin piece chorizo, cut into 24 slices 6 tbsp olive oil ½ tsp paprika 1 tbsp chopped fresh sage Vegetable oil, for brushing 1. If using wooden or bamboo skewers, soak six in cold water for at least 30 minutes. 2. Meanwhile, trim the pork of any excess fat, then cut into bite-size cubes, giving 24 pieces in all. Cut the bread into 24 cubes, slightly smaller than the pork. Thread four pork pieces, four bread pieces and four chorizo slices alternately onto each soaked skewer. 3. Mix the olive oil with the paprika, sage and some seasoning, and brush over the skewers, making sure you soak the bread well. 4. Brush the cooking grate with a little oil. Barbecue the skewers directly over a medium heat source for 10-12 minutes – turning halfway and brushing with any remaining paprika oil – until cooked through.
12:00pm Thursday 2nd August 2012
7:50am Friday 6th July 2012
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