Traditional food and drink menu

Tuesday Chews

Pancetta and Blue Cheese Risotto

Serves 4 people Approximate Time: 40 mins.
25g (1oz) butter
1 garlic clove, crushed
300g (11oz) risotto rice
900ml (1½ pints) hot vegetable stock
150g (5oz) stilton cheese, cubed

4 shallots, finely chopped
250g (9oz) pancetta, cut in small pieces
150ml (¼ pint) white wine
2 tbsp. flat leaf parsley


  1. Melt the butter in a sauté pan and fry the shallots, garlic and pancetta for 3-4 minutes until softened. Stir in the rice and fry for a further minute. Pour in the wine and leave to evaporate off.
  2. Gradually stir in the hot stock cooking for 18-20 minutes until the rice is tender, and all the stock has been absorbed.
  3. Stir in the parsley and cheese, then season to taste. Serve immediately with a crisp salad.

Alternatively, if pancetta is unavailable use bacon lardons.

Our thanks to the Dairy Diary for their contribution …




Apple, Nut Crumble

Serves 6 people Approximate Time: 50 mins.
900g (2lb) Bramley apples, peeled, cored and sliced
150g (5oz) unrefined demerara sugar
175g (6oz) plain flour
110g (4oz) butter
1 tsp. mixed spice
250g (9oz) blackberries
1 orange, juiced and zested
110g (4oz) oats
75g (3oz) hazelnuts, toasted and chopped


  1. Preheat oven to 200°C/400°F/Gas Mark 6.
  2. Spread the apple and blackberries evenly in a 2 litre (3¼ pint) ovenproof dish. Sprinkle over 50g (2oz) of the sugar and the orange juice and zest.
  3. Place the flour and oats in a bowl and add the butter. Using your fingertips, rub in the butter until it resembles coarse crumbs. Stir in the remaining sugar, hazelnuts and mixed spice.
  4. Sprinkle crumble evenly over the fruit and bake for 45-50 minutes, until golden and the fruit starts bubbling up.
  5. Serve with cream, custard or ice-cream.
Our thanks to the Dairy Diary for their contribution …


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