NATURALLY SMOKED CRASTER HADDOCK AND MUSSEL CHOWDER

200g of naturally smoked Craster haddock 500ml fish stock
10Og of new potatoes 50g choped onions
10Og of bacon cut into strips 10g flat leaf parsley - chopped
500ml milk 20g butter

Method
Boil new potatoes until cooked but still firm - cool, peel and slice into Vfccm rounds
Gently sweat off the onions in the butter, add the bacon and cook
Add the milk, stock and potatoes
Add the diced and skinned smoked haddock, simmer for two minutes
Add the mussels and flat parsley, simmer until the mussels open, check seasoning
Ladle into bowls

SADDLE OF RABBIT STUFFED WITH WILD MUSHROOMS WRAPPED IN HOME-CURED STREAKY BACON, SERVED ON NETTLE MASH AND THYME

Saddle of rabbit, boned Thyme
Eight thin slices of streaky bacon or pancetta Seasoning
200g of wild mushrooms 25g butter
For the rabbit

Cook the wild mushrooms gently in the butter, add the thyme and seasoning
Lay the bacon on a sheet of cling film, place the saddle on top, place the mushrooms in the centre and roll into a cylinder, tying the ding film to keep the shape Steam or bake until the core temperature reaches 72 degrees C. About 15 minutes at 170 degrees C.

For the mash
800g pan of peeled, washed and diced good quality mashing potatoes.
200g of butter/marge Boil until tender, mash until smooth, add butter or marge and a good squirt of nettle oil for a rich colour.

For the Jus
Reduced brown chicken stock passed through a sieve
Thickened with a little arrowroot or com flour, seasoned if necessary. Add some fresh rubbed thyme and whisk in a little butter before serving.

ROSE PETAL AND LAVENDER PANNACOTA SERVED WITH ROAST BLACKBERRIES, CANDIED ROSE PETALS AND ROSEHIP SYRUP

For the pannacota
350ml double cream
125ml milk
One handful of rose petals (washed and dried)
Two sprigs of lavender (washed and dried)
50g sugar
Two leaves of gelatine (softened in cold water)

Place the rose petals and lavender in a saucepan, add the milk and cream. Bring to the boil, add the sugar and softened gelatine, allow to infuse. When the mixture has cooled and become fragrant pour into moulds and allow to set in the fridge.

For the roast blackberries
Put some blackberries on a baking tray, liberally dusting with icing sugar and place in a medium oven to warm the blackberries through until they start to weep.
For the candied rose petals Dip some petals in sugar syrup, then in caster sugar, allow to dry and become crisp.

THE ABOVE RECIPES WERE CREATED AND DEMONSTRATED BY MARTIN CHARLTON FOR THE GOURMET FOOD FAIR, GRAINGER MARKET, NEWCASTLE, OCTOBER1.2004

ON THE SAME OCCASION RICHARD SIM CREATED AND DEMONSTRATED THE FOLLOWING DISHES:

GREEN GAUGE CRUMBLE TART

Pastry 4oz flour
3 oz butter 2 oz icing sugar
one egg lib green gauges
3oz brown sugar 3oz flour

1. Rub butter, flour and sugar until breadcrumbs consistent, add egg and bind together.
2. Line flan ring.
3. Fill with green gauges
4. Rub brown sugar, butter and flour together, pour over
5. Bake tart in oven for approx. Vfe hour at 200 degrees C.

GROUSE AND SMOKED BACON TERRINE

One Ib minced pork One Ib Dice smoked smoked bacon
Vfelb streaky bacon Three young grouse
Butter Salt
Pepper Fresh figs
Pickled beetroot

1. Line terrine with bacon
2. Mix pork, bacon and fresh figs
3. Take breast of grouse
4. Assemble in terrine
5. Bake in oven for 11/2 hours at 180-200 degrees C.

ROAST COD WITH BUBBLE AND SQUEAK

One large cod fillet Two old potatoes
Two leeks One oz grated cheese
One small onion Butter
Flour Milk
One sweet potato

1. Roast cod in pan
2. Boil potatoes, then mash
3. Dice leek and half of onion
4. Fry in butter until golden brown
5. Place onion rings in milk and flour, deep fry
6. Garnish