Food is our passion, especially using local produce from our wonderful Shropshire Hills area. Each Tuesday we will provide a recipe, cooking tip or introduce an ingredient which will hopefully fire your enthusiasm for cooking.
See below our Shropshire Hills recipes.
Check out our What's on page for upcoming cookery courses.
While we were being Anglo-Saxons at the Ludlow Food Festival one of the things we did was make this cake. Obviously worthy of the event since we were using some of our precious honey and made with the only bean known to Europe before contact with the new world.
Come forage in our meadows for the makings of an incredible dessert.
Peanut butter is not only for sandwiches but also for making great sauces.
This dish can be just as delicious made at home as it is when you have it in a restaurant with friends. It is surprisingly simple to make with its rich flavourful sauce.
Amasing melt in your mouth biscuits with a lovely lemony taste from Jane's Patisserie given a twist from my son who put a spoonful of melted white chocolate on each one - very memorable.
This time of year doesn't last long - gather your whinberries while you may - and make them into a delicious pie!
When you have people visiting over the summer, there is nothing better than to ask if they would like pancakes with this fresh raspberry syrup for breakfast.
While himalayan balsam has many bad points, it does have a high nectar production which attracts pollinators and also makes a nice jam.
This is the time of year with an abundance of fruit. It is simple to make that fruit into jam. If you have never made jam you should give it a try - delicious spread on your toast
I go back and forth between summery salads and something more warming - back to something more warming. Barley takes longer to cook but makes a great change from rice and pasta.
When taking a walk, have you ever looked down and noticed these yellow flowers? If you pick one and pinch it - it smells like pineapple. This syrup is aromatic and citrussy; delicious drizzled over yoghurt, diluted for drinks.
At the last Girls Group before September, we made some quick and delicious mug cakes, giving us energy before going down to the river. This is our tweaked recipe as we found the cakes too sweet.
Depending on where it is growing this plant can be considered invasive, so what better to do than use some of its seeds? This mustard is hot like wasabi or grated horseradish and will keep for a year, a little going a long way.
The elderflowers are out and there are many things you can make with them including Elderflower Sorbet! Now all we need is some sun to pick them in...
This is definitely the weather for salad meals, plus you can show case the courgettes you are growing - a win/win.
Something to really make your weekends special.
Meatloaf is a 'blast from the past', this one is moist and delicious because of the added vegetables. Also quick enough to be a weekday meal.
For this warm bank holiday, I decided to turn a favourite side salad into a main. So here is a version of panzanella with more vegetables and either chicken or paneer added. Not traditional, but delicious.
Just one of my favourite recipes. I love pak choi - and so do my slugs - and the lime, coconut milk and green curry paste make for a magical accompaniment.
This is one of the recipes that lead to a wonderful smell during the morning's plant based Spanish Tapa Cookery Course. I watched with envy as they went out the door at the end of the workshop, but of course with this I can make them myself.
I toyed with the idea of making a rhubarb sorbet but by the time I had come in from cutting the rhubarb out in the cold only a warm, comforting rhubarb crumble would do.
We've had requests for the recipe for our 80K Festival Fidget Pie (they certainly feature in the memories and photos of participants). Well, on the day they are made by the experts at A. Ryan & Son Butchers in Much Wenlock, but this is our recipe for homemade ones.
One of the joys of taking part in the Shropshire Way 80K Festival is the food. And we have had requests for this recipe our wonderful chefs make.
Naturally one of the most wonderful things about our cooking courses are the recipes you take away with you. If you were not on last week's course, let me share this one with you.
Spring may have sprung but there are still days when a warming curry hits the spot.
Have a fresh take on your baked beans and make them yourself!
The Centre is lucky to have staff with very talented daughters who can make things like these traditional currant buns.
It is time! Here is a recipe to make lovely, soft hot cross buns.
Something magically simple from yesterdays workshop
Everyone needs a list of comfort food recipes – and this one is also fibre and nutrient rich – so win, win.
If you would like a change from crepes with lemon juice and sugar or golden syrup, try these cardamom crepes from Somalia, where they are called malawax (pronounced ma- la-wah)
From Friday’s Lamb Supper, a Greek recipe that is simple to prepare but elegant enough for an evening at the Centre.
While both the Shropshire weather on Candlemas and Punxsutawney Phil predict an early spring, it is still soup weather. Here is a filling soup as we continue to search for signs of spring.
A dish to fight the gloom of a grey day. Also a forgiving dish, it asked for ricotta cheese and cream, but I have found it just as delicious when using up cottage cheese and cream cheese. I love the crunch of the pine nuts set against the pasta.
Either part of a light supper or a lovely lunch. With the added benefit that sardines are full of omega-3 fatty acids and often found as part of the Mediterranean recipes.
Just the thing for cold weather, hearty but the lemon and coriander giving it a bit of a sparkle.
Healthy, simple, delicious! If one of your New Year’s resolutions was to get more beans into your diet, add this recipe to your rotation of menus.
Families prepared to welcome in the New Year last Saturday, making among things, these muffins, which are said to bring prosperity in the New Year, though they will taste good anytime.
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