Gourmet Recipes

Hawkshead was once a part of Lancashire, known as Lancashire beyond the sands. Many of the traditional Lancashire and Cumbrian dishes bear common routes, and are based on great locally grown and farmed produce. This recipe for Lancashire Hotpot is the recipe I use at home, but as with many of these dishes every household makes their own version, mine is based on my mothers recipe and always reminds me of my childhood. Serves 4 - 6 people Ingredients 2lb best end or middle neck of lamb, cut into bitesize pieces, cutting off any excess fat 1 whole link of great lancashire Black pudding cut into 4 - 6 pieces Hawkshead Relish (bottled sauce similar to Worcester Sauce but a softer version) 2 large Onions sliced 1 large Carrot sliced Oil Butter plain flour Bay leaf Thyme 2lbs potatoes (waxy lancashire potatoes) cut into thin slices Sea Salt Freshly ground black pepper Pre heat the oven to 170c/325f/Gas3 Method Having trimmed any excess fat from the lamb and pat dry with kicthen paper,...

This is a lovely fresh tasting tart that is great with a salad for a light lunch or as a starter. Ingredients Hawkshead Red Onion Marmalade 1 Med Red Onion - Sliced Butter Puff Pastry (use the frozen kind, life's too short!) 100g Goats Cheese (the log style with the rind on) Fresh Thyme Instructions Heat the oven to 225c/ Gas 7 Soften the onions in a little butter until they are translucent but not browned. Roll out the pastry into a rectangle to about 1/2 cm thickness, using a knife score a border around the edges and prick the base all over with a fork. Spread the base with sufficient Hawkshead Relish Red Onion Marmalade to coat the base, leaving the border clear. Top with the softened onions and a slice of the Goats Cheese, sprinkle with a little of the fresh thyme and bake in a hot oven for 15-20 minutes or until the pastry is golden and puffed up and the cheese has browned on the top.

Ingredients 500g minced beef 1-2 tbsp Worcestershire sauce
 Small bunch parsley
 60g Roussas Greek feta cheese, cubed
 50g rocket leaves
 4 bread rolls, lightly toasted
 4 tbsp olive oil
 4 tbsp lemon juice For the relish 200g cooked beetroot, cubed 3 small pickled onions, finely chopped
 2 tbsp Odysea Green Cracked Olives, roughly chopped
 1 tbsp chopped fresh mint Little Extra Virgin Olive Oil Instructions Put the beef mince in a bowl and season, stir in the Worcestershire sauce and parsley. With wet hands, form into 4 burgers, press a few feta cubes into the centre of each and press the mince back over to reshape. Cover and chill for up to 12 hours. Grill the burgers for 3-4 minutes, turning halfway, until cooked through. Make the relish by mixing all the relish ingredients together. Season with salt and pepper and bind with a little extra virgin olive oil. Place some rocket on each roll and top with a burger and some relish. Odysea Green Cracked Olives