Food & Drink

Squid salad with lime, coriander, mint and mizuna

Northern Living - Squid salad with lime, coriander, mint and mizuna - RecipeIngredients

for the squid
500 grams baby squid (cut into rings)
3 tablespoons groundnut oil (for frying)

For the dressing

1 bunch fresh coriander (or mint or mixture of both)
1 clove garlic (peeled)
2 tablespoons Thai fish sauce (nam pla)
½ teaspoon caster sugar
1 green chilli (deseeded (optional))
1 lime
 6 tablespoons groundnut oil (peanut oil!) 

For the salad

200 grams mizuna leaves or rocket
1 small red onion

Don't worry if the word mizuna means nothing to you. It's a tenderly peppery Japanese salad leaf, which some greengrocers, and even supermarkets, stock these days, but you can easily use rocket instead. This makes a wonderful starter to a full-blown summer dinner party, but I love it, with nothing before or after, except perhaps a bit of fruit, when I've got a couple of friends coming over for lunch.

(1) Tear the coriander and mint leaves from the stalks, not worrying if a few stalky bits are attached and throw into the food processor along with the garlic, fish sauce and sugar, plus the chilli if you are using it; this is completely up to you and simply depends on whether you want any heat or not. Peel the lime by first cutting off a slice at the ends so that you can make the lime sit on a wooden board and then just cut strips downwards so that peel, and pith, come off cleanly. Add the peeled lime, halved and with the pips removed, to the bowl and process everything until it is a smooth pulp, then drizzle the oil in, down the funnel, with the motor running, to emulsify the sauce. Scrape into a bowl to use later.

(2) Arrange the salad leaves - mizuna or rocket, whichever you're using - in a bowl or on a large plate. Peel the onion, cut it in half and then slice into very thin half moons and sprinkle them over the greenery.

(3) Slice the baby squid, leaving the tentacles whole, and fry in a large pan with a little groundnut oil; you will have to do this in a couple of batches. Remove the cooked squid to a bowl, sprinkle with salt, then, once you've got all cooked and cooled a little, toss in the lime and herb dressing and arrange over the waiting leaves and onions.

Staffordshire Beef Lobby

Northern Living - Staffordshire Beef Lobby – Nutritious food on a budget.This is a soup/stew that is traditional in the Staffordshire pottery towns. When things were very tight the dish was often prepared with little or no meat.

Serves 4


450g/1lb stewing or braising steak - fat removed and cut into small chunks
A handful pearl barley
1 onion diced
1-2 cloves of garlic, crushed (optional)
4 potatoes diced
1 swede diced (the big orange fleshed ones not the little white ones)
4 celery sticks, chopped
4 diced carrots
Beef stock


(1) Put the meat, onion and pearl barley in a large pan and cover with water. Bring to the boil and then simmer gently on a very low heat for 40 mins. Stir occasionally to prevent it from sticking.

(2) Meanwhile peel and chop the vegetables to dice of a similar size

(3) Add the vegetables to the pan and top up with stock to cover the vegetables. Cook at a low simmer for approximately 60 mins or until everything is softly cooked and the meat is tender. Continue to stir occasionally to prevent it from sticking to the bottom of pan.

(4) Season to taste.

Serve in big bowls with chunky bread.

Baked Omelette Roll – Great food quickly on a budget

Northern Living - Baked Omelette Roll. Great nutritious family food on a budgetIngredients – To serve 6 people....

6 eggs
1 cup milk
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup shredded Cheddar cheese
110g Thin sliced ham


(1) Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking pan.

(2) In a blender, combine eggs, milk, flour, salt and pepper; cover and process until smooth. Rip up the ham and mix it in with the other ingredients. Pour into prepared baking pan.

(3) Bake in preheated oven until set, about 20 minutes. Sprinkle with cheese.

(4) Carefully loosen edges of omelet from pan. Starting from the short edge of the pan, carefully roll up omelet. Place omelet seam side down on a serving plate and cut into 6 equal sized pieces.

Toad-In-The-Hole, Onion & Apple Gravy

Toad-in-the-hole, onion & apple gravyJamie Olivers tear & share Sunday lunch classic on a budget.

"I’ve separated out the elements of this classic so you end up with a family-style, tear and share dish that makes everyone go ‘Oooh!’"

In Yorkshire, I learned how real Yorkshire folk approach making a great Yorkie. They aren't into making their batter the night before, instead they focus on getting plenty of air into the batter and achieving a hot consistent temperature in the oven. I truly love this great classic and have only ever had one issue with it: quite often, you end up with half a sausage (the toad) poking out of the Yorkshire (the hole). The bit sticking out is crispy and golden – good times – but the other half of the sausage, inside the batter, is soft, anaemic and boiled – bad times. So in the spirit of family-style sharing and creating a dish that makes everyone go 'Oooh!' I'm separating out the elements so you end up with amazing crispy sausages, a tray of giant Yorkshire to tear up and a wonderful onion and apple gravy. Heaven. Whisk the eggs, flour, milk and a pinch of salt in a bowl, then pour into a jug. Preheat the oven to full whack (about 240°C/475°F/gas 9). Cut your onions into 1cm thick slices, and do the same with the apples – removing the core. Put a large pan on a medium heat. Add the butter, a lug of olive oil, the onions and the apples. Pick in the leaves from 2 sprigs of rosemary. Cook for 20 minutes, stirring occasionally, until soft and golden. Remove the sauce from the heat once soft, season, and add the honey and a splash of water, if needed. Put the sausages into a sturdy roasting tray (roughly 30 x 40cm), toss with a little olive oil and cook in the oven for 20 minutes, or until golden.

Transfer the cooked sausages to a pretty ovenproof dish and toss with half the apple and onion sauce. Cover with tin foil. Remove any excess fat from the roasting tray, replace with a good lug of olive oil and place on a medium heat. Add the remaining rosemary leaves and after 30 seconds, pour in the batter, then put straight into the middle of the oven with the sausages on the shelf underneath. Cook for around 8 to 10 minutes, or until the pudding is fluffy, golden and puffing up at the sides. Whatever you do, do not open the oven door. Put the pan of apples and onions back on a high heat and stir in the flour. Be brave; let it get really golden before adding the cider, stock and a couple of really good splashes of Worcestershire sauce. Let it boil and bubble away until thickened to your liking. Get your guests to the table, with their knives and forks in their hands. Put the bubbling gravy on a board in the middle of the table. 

Axholme Brewing Company - Traditional Ales

Northern Living - Axholme Brewing Company - Traditional AlesAxholme Brewing Company was set up in early 2012 by husband and wife team Mike & Jules Richards. We are commited to craft brewing, creating small batches so we can put as much care as possible into every cask, and create a wide range of interesting beers. Our goal is to introduce a core range of top quality beers in classic styles, along with a wide range of guest ales exploring both modern and historic beer styles. Along with our cask range our beers are also bottled so that they can be enjoyed at home. The Isle of Axholme is a beautiful area of rural North Lincolnshire (and a bit of North Nottinghamshire). Prior to the area being drained by Dutchman Cornelius Vermuyden in the 17th Century, the area was very marshy, and the rivers Don, Idle and Trent formed an inland island (although the Don has since been diverted). The drainage left rich, very flat farmland to the North of the Isle. The three small towns in the Isle are Epworth, Crowle and Haxey. Epworth is famously the birthplace of John and Charles Wesley and the whole area enjoys a rich history.

The brewing process starts when we mix milled malted barley with hot water to create a mash (in the Mash Tun). This is essentially a giant porridge held at a temperature of 65 C for an hour or so. This causes the enzymes naturally present in the malt to convert the malt starches into simple sugars that can be fermented. After this the liquid - now called wort - is strained from the solids and the mash is rinsed through to remove residual sugars. This is called sparging. The wort is collected in the Copper. In the copper the wort is heated to boiling point and the first load of hops - the bittering hops - are added. These hops do not contribute to the flavour of the beer as the aromatic oils are evaporated during the boiling, but the boil isomerises the alpha-acids within the hops creating bitterness. The wort is boiled for an hour, which coagulates the malt proteins, deactivates the malt enzymes and sterilises the wort. At the end of the boil the heat is turned off and the second load of hops is added - the aroma hops. These are not boiled and so they do not contribute much to bitterness but the essential oils in the hops are released into the wort adding flavour. They stand in the copper for half an hour before the next stage. Then the wort is passed through a heat exchanger, cooling the wort down to 17 C and heating up water for the following days brew. The wort flows into one of our fermenting vessels. When collection is completed the levels of sugar are measured using a saccharometer and if they are too high for the beer being created water is added to the copper (also rinsing wort out of the aroma hops) - this is a hop sparge. When the sugar levels - or gravity - are right the yeast can be added. Over the next four or five days the yeast will metabolise the sugars in the wort into carbon dioxide and alcohol. We can measure the progress of the fermentation by measuring the decreasing gravity on the saccharometers. When the beer - as it now is - is fermented cooling coils in the fermenting vessel jacket activate, cooling the beer down to about 10 C. This halts further yeast activity and causes much of the yeast to sediment out. Now the beer can be transferred into casks, along with a finings agent to clear the beer in the cask, where it undergoes conditioning as it heads to a pub cellar and ultimately, your glass.

Axholme Brewing Company
2 Garthorpe Road
North Lincolnshire
DN17 4QT




English French German Italian Portuguese Russian Spanish