It’s now four years since the market reopened - and 393 years since the original market got its charter.
We’re still keen on providing you with the best local food - so come along, listen to the music, and enjoy what’s sure to be another excellent market.
Our birthday market opens at 9am on Saturday 13th June…
Catherine at Sweet Stuff Slow
If, like me, you’re addicted to Lemon Posset (courtesy of Catherine of Sweet Stuff Slow) then you may be wondering what you can do with the little ramekins that you get. Well you could recycle them - or you could try out this recipe that I pocked up a few years ago in California.
About 120ml double cream
1 1/2 tsp lemon zest
120g cheese – grated (how about trying one of Lightwood Farm’s wonderful cheeses?)
4 eggs from Offchurch Poultry
2 tbsp chopped fresh parsley
Salt and pepper to taste
Heat your oven to 160 degrees centigrade. Liberally butter 4 of the ramekins (make sure you’ve eaten the dessert first, although it seems unlikely any would have survived this long). Pour 1 tbsp cream into each ramekin, and sprinkle lemon zest equally into each dish. Now put the evenly divided cheese over the lemon and cream, and gently break egg into each one. Add salt & pepper.
Pour 1 Tbsp cream over each egg and scatter parsley on top to garnish.
Bake in the centre of the oven for 12 minutes or until the eggs have just set.
Thanks to the Inn at Occidental for this recipe.
Regular market goers will know Billy Auger - one of our smallest producers - with his stall of soft fruits and nuts. The good news is that after another long winter Billy will be back with us this Saturday.
Billy in 2008