Food for thought

bread and cheese

With Melton Mowbray’s Artisan Cheese Fair under a fortnight away and Real Bread Week coming up in May,  what else would the Girls Around Town be talking about next weekend but bread and cheese?!

A match made in heaven some would say, especially with British Sandwich Week taking place next month too – and no doubt guests Matthew O’Callaghan and Rhiannon Abbott would agree…

Matthew will be joining June, Tina and Sue in the first hour of the show with news of the Artisan Cheese Fair, which takes place on Saturday 29 and Sunday 30 April. Up to 80 cheese makers, some of whom produce the UK’s rarest cheeses, are expected to attend, with a packed programme of talks, tastings and demonstrations on offer from 10am to 4pm each day.

He’ll be sharing the results of this year’s Artisan Cheese Awards, together with details of what else visitors can expect to see, try and buy – wine, cakes, beer, chutneys and of course Melton Mowbray’s famous Pork Pie to name just a few!

In the second hour, Rhiannon will be on the line from The Epsom Bakehouse to talk about how she turned a life-long passion for home baking into a business.

Find out what a Bread Angel is, what makes ‘real’ bread so different from the everyday loaves sold in supermarkets and how you can try making your own using the free, easy recipes shared on her website.

Tune in or listen online between 10am and 12 noon next Sunday. And in the meantime, here’s a little food for thought – British consumers munch their way through over 11.5 billion sandwiches a year which, if they were laid end to end, would go around the world about 44 times…

Simply s(o)uper!

soup

The first of three recipes featured on Girls Around Town this morning – guest Lisa Holloway serves it as the starter of her warming winter menu but it’s almost a meal so just as good for lunch or a light supper too!

Want the recipes for the other two courses in Lisa’s menu? Just follow these links to her Winter Venison and Beef Stew and Warm Ginger and Plum Cake

Celeriac Soup with Leek and Cheese Toasties

  • Servings: Serves 4
  • Difficulty: easy
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Ingredients

  • Olive oil
  • 4 sliced leeks
  • 3 garlic cloves, sliced
  • 1 large celeriac, peeled and chopped into fairly small pieces
  • 2 medium or large potatoes, peeled and chopped into smallish cubes
  • 500ml vegetable stock
  • 500ml milk (preferably whole)
  • 4 slices sourdough bread
  • Dijon mustard
  • 100g Gruyere cheese, grated

Directions

  1. Heat the oil in a wide, deep pan with a lid, add the leeks and cook gently until soft, about 10-12 minutes. Remove the leeks and set aside. Then add the garlic to the pan and cook for about 3 minutes.
  2. Add the celeriac, potatoes, stock and milk to the pan, bring to the boil and simmer for 15-20 minutes until soft and tender. Season well with salt and pepper, then blend in a food processor or with a stick blender.
  3. Heat the grill to high. Toast the 4 slices of sourdough in a toaster and spread with Dijon mustard, divide the leeks onto the slices of toast and cover with the grated cheese.
  4. Put under the grill until bubbling and golden.
  5. Serve the toasts with the soup, as a wonderful winter starter or a warming lunch or light supper.