Farmers Markets : Caroline Wright - 14 February 2009 (From Worcester News)

Farmers Markets : Caroline Wright - 14 February 2009

9:50am Monday 16th February 2009 in Farmers' Markets

WITH the wintry weather still upon us, it is always nice to cook up something that will warm you on a bitterly cold February day.

But what to cook? Well, one meal you might not think of at this time of year could be just what you are looking for – lamb.

Several Worcestershire farmers’ market producers supply top quality lamb, including Larkin’s Family Meats, Golden Valley Organics and Rochford Country Meats.

At today’s farmers’ market in Bromsgrove, head to the Rochford Country Meats and Vicarage Fruit Farm stalls for some delicious cuts.

Henry Wormington, of Vicarage Fruit Farm, said: “Because of the bad summer weather, we’ve got a shortage of vegetables on the farm – so my wife and I decided to start selling our lamb on the stall.

“Our flock lives on grassland and natural pasture. As well as all the regular cuts of meat, we make our own lamb burgers, lamb and mint sausages and our new recipe lamb and redcurrant sausages (which are gluten-free).

“These are made with my wife’s own redcurrant jelly, from the fruit that we grow on the farm.

“We cook up tasters on the stall so come and try some.”

If you fancy some lamb this weekend, try this recipe for Lancashire Hotpot:

INGREDIENTS

900g/2lb lamb chops or cutlets
15ml/1tbsp sunflower oil
30ml/2tbsp mint
3 large onions, sliced
15-30ml/1-2tbsp dried mixed herbs
15ml/1tbsp plain flour
600ml/1pint lamb stock
15-30ml/1-2tbsp Worcestershire sauce
Salt and black pepper
2 bay leaves
25g/1oz butter, softened
900g/2lb white potatoes, unpeeled and sliced

METHOD

Coat the cutlets with the mixed herbs. Heat the oil in a large pan and cook the chops or cutlets.

Transfer into a large ovenproof casserole dish with a lid.
Sprinkle over half the mint. Pre-heat the oven to Gas mar 3, 170C, 325F.

Fry the onions for about 10 minutes, adding a little more oil to the pan if necessary. Stir in the flour and cook for 1-2 minutes. Add the stock, Worcestershire sauce and seasoning.
Pour the stock and onion mixture into the casserole dish and sprinkle over the remaining mint and add the bay leaves.
Arrange the potato slices on top of the casserole dish. Season and dot with half the butter. Cover and cook for 1½ hours. Remove the lid and cook for a further 50 minutes.
Brush the potatoes with the remaining butter and place the casserole under a preheated moderate grill for 4-5 minutes until the potatoes are crisp and golden.
This weekend’s farmers’ market is in Bromsgrove High Street, from 9am until 5pm today.

Next weekend’s markets is in Abbey Road, Malvern, from 9am until 2pm.

For further information, go to wfmg.co.uk.