HEREFORDSHIRE producers have reason to celebrate with Court Farm Tillington and Pip’s Cider both receiving awards in the annual Flavours of Herefordshire Awards.

Pip’s Cider, one of Herefordshire’s youngest and smallest craft cider producers, is delighted to have received the prestigious Protected Geographical Indication (PGI) certification for its range of ciders. The PGI status means that Pip’s is allowed to use the EU reserved description ‘Herefordshire Cider’ to describe its products.

“We started our business in 2010 and set out from the beginning to produce a high quality cider which could be offered as an interesting alternative to wine,” explains managing director Diane Phillips.

“To qualify for PGI status cider makers have to source their apples and produce their cider in Herefordshire. It is similar to terms such as Appellation Controlée used to describe wine.”

Marietta Fourie-Owen of Imaginative Gourmet, a regular trader at the farmers’ markets, has recently participated in a new television programme Food Glorious Food. Her recipe was judged by Loyd Grossman and awarded his special rosette (which, he says, he “does not award without serious contemplation”).

Marietta Fourie-Owen was one of the few contenders awarded the accolade and as a consequence her recipe will be published in the book Food Glorious Food which accompanies the new ITV1 series presented by Carol Vorderman.

Rhubarb Rosemary Jelly

Taking inspiration from this year’s successful Marmalade Festival in Bromyard, this jelly is a delicious alternative to the traditional mint jelly served as an accompaniment to roasted meats such as lamb for Easter.

Ingredients

450g/1lb of trimmed rhubarb

400ml water

730g caster sugar

80 ml white wine vinegar

3 tablespoons chopped fresh rosemary leaves

3 gelatine sheets

Method

Cut rhubarb into ½ inch slices, put in to a solid bottom pan along with the water, sugar, vinegar, and rosemary.

Bring to a boil and simmer 15 minutes (rhubarb will disintegrate).

While rhubarb is simmering, in a small bowl soak 3 gelatine leaves in water until soft. Squeeze out any excess water and place in the pan with rhubarb mixture and remove from heat, stir until dissolved fully Pour mixture through a fine sieve into a large bowl, and discard solids. Skim off any foam and immediately pour jelly into sterilised jars. Wipe rims of jars with a dampened cloth and seal jars with lids. Cool completely. Rhubarb rosemary jelly keeps, chilled, for two months.

Recipe from Gourmet Treats, Bromyard. gourmet-treats.biz