Fresh summer strawberries will be available throughout coming months and we decided to celebrate with this delectable recipe from Carolyn Cheshire, of Lower Buckton Country House, in Leintwardine.
Tag Archives: credit munch
Two succulent barbecue recipes
With summer upon us, it’s time to head for the barbie – so we turned to the county’s foremost Aussie chef, Tim Wesley, of Hadley Park House, for his two best barbecue recipes.
Asparagus spears in hollandaise sauce
Eating fresh, local, seasonal food is at the heart of the Shropshire Star’s Credit Munch campaign. So, this week, we’re turning our thoughts to asparagus.
Pork belly with honey and thyme
Head chef Michel Nijsten, at the Albright Hussey, near Shrewsbury, has given us this recipe. He’s a huge fan of belly pork and says this can be served as a special occasion dinner.
Chicken and chasseur sauce
Acclaimed chef Jamie Bailey, from the Swan Inn, at Highley Road, Bridgnorth, is a big fan of local, seasonal produce. Here he shares his scrumptious recipe for chicken thighs with roasted root veg and chasseur sauce.
Hell’s Kitchen – our version
Competitors on TV’s popular Hell’s Kitchen were asked to make sandwiches last night. That’s easy, thought our features department. Oh, how wrong they were… And you can see the results here.
Old Vicarage, Worfield
Reviewer’s rating: *** Andy Richardson returned to see if some basic errors had been ironed out.
Boar’s Head, Bishop’s Castle
Reviewer’s rating: *** Sophie Bignall spends an enjoyable evening at a country inn.
Perfect hot cross buns
Thousands of hot cross buns will be sold across the county today. Andy Richardson went to meet some of Shropshire’s top bakers to find out more. And if you fancy making your own, we have the perfect recipe.
Pan-fried salmon with Eastern influences
If you have a well-stocked store cupboard, this recipe is for you. It’s light, quick and not a bit fiddly. And if you use two-minute microwaveable rice, you’ll be sitting around the dinner table in no time, says Anthony Worral Thompson.
Stuffed local lamb breast with capers
Breast of lamb is a really underrated cut of meat. It is cheap to buy, has a lovely taste around this time of year, just before the new-season lamb starts, with the lambs a bit older and having a slightly stronger flavour.
Minister backs Credit Munch campaign
The Government today backed the Shropshire Star’s Credit Munch campaign and said it hoped it would be a lifeline for farmers and food businesses.
Food stylist backs budget recipes idea
A leading food writer and TV presenter today supported the Shropshire Star’s Credit Munch campaign and said food did not have to be expensive to be good.
Michelin-star holder Raymond Blanc to offer crunch recipe
The Shropshire’s Star Credit Munch campaign was today given another enormous boost with the support of one of the world’s finest chefs.
Delia’s English potted crab
In a recipe taken from her new book, Delia Smith tells us how to make this traditional English treat. It’s brilliant as a first course for a summer meal for six, but two could easily polish off the whole lot for lunch.
Ainsley backs our Credit Munch
The Shropshire Star’s Credit Munch campaign has been given a huge boost with the backing of one of the UK’s most popular celebrity chefs.
Hundred House Inn’s Fidget Pie
The origin of the word fidget is likely to have come about as a reference to fitchett – a slang word for apple. The Hundred House Hotel share their version with us, which uses quality local suppliers.
Credit Munch – eat healthy, eat local
Today sees the launch of our Credit Munch campaign, the Shropshire Star’s recipe for healthier eating that also highlights high quality, low cost ingredients produced locally.
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