We love cooking with fresh, local market ingredients and thought what better way to celebrate all that is in season than with some seasonal recipes!
If you would like a copy of our recipes, recipe cards are available from the market information booth.
For the sorbet:
- 100g caster sugar
- 1 lemon (peel & juice)
- 1 bay leaf
- 600g fresh cherries
- 100ml water
- 75ml cherry liquor
- 1/2 tsp vanilla extract
For the cherry sauce:
- 250g fresh cherries
- 150ml water
- 75g caster sugar
- 50ml cherry liquor
- Mint leaves
- Thick cream
- Grated dark chocolate
Place the sugar, bay leaf and peel from half of the lemon into a pan with the water and warm on a low heat until the sugar is dissolved. When dissolved, remove the syrup from the heat and set aside to allow the flavours to infuse.
Remove the stones from the cherries.
Now remove the lemon peel and bay leaf from the syrup. Place the pitted cherries and the syrup into a food processor and blend until smooth. Add 1 tsp of lemon juice, the cherry liquor and vanilla extract and blitz until absorbed.
Place cherry mixture into an ice cream machine and churn until it is thick and glossy, then place in a container and freeze overnight.
Remove the stones from the remaining cherries.
Place the pitted cherries, sugar and water into a heavy-based saucepan and cook over a high heat until the fruit breaks down and thickens.
Blend the cherry mix until smooth, then leave to cool. Refrigerate until needed.
Serve two scoops of sorbet with a drizzle of sauce, topped with thick cream, a mint leaf and a sprinkling of dark chocolate.
For the meringue:
- 5 large egg whites
- 350g caster sugar
- 1/2 tsp vinegar
- 1 tbsp cornflour
- 5 fresh peaches
- 600ml thickened cream
- 2 tsp vanilla extract
- fresh mint or rosemary
- 20g toasted, flaked almonds
Preheat oven to 100 degrees C.
Line a baking tray with baking paper and mark out 5 x 5cm circles.
Beat egg whites with an electric mixer until soft peaks form.
Gradually add the sugar, a dessert spoon at a time. When all combined add cornflour and vinegar.
Spread meringue mix onto marked circles on baking tray.
Use a palette knife or spoon to shape the sides of the meginue upwards for a traditional pavlolva shape.
Bake in over for about 1 1/2r, until dry. Switch off oven and leave the pavlova to cool in the oven with the door slightly open for 1 hour.
Whip the cream until soft peaks form. Stir in the vanilla.
Remove the stones from the peaches and slice thinly.
Spoon the cream onto the pavlolva and top with peach slices. Sprinkle with toasted almond flakes and garnish with a sprig of fresh mint or rosemary.
- 4 whole sweetcorn
- 200g feta cheese
- 1 tsp chilli flakes
- 6 mint leaves, chopped
- chopped corriander
- a drizzle of olive oil
Place a large pan of water on the stove and bring to the boil.
Heat up a BBQ to a medium heat.
Peel the sweetcorn.
Put sweetcorn into the pan of boiling water and cook for 5 mins.
Remove corn from pan and pat dry with paper towel.
Place the sweetcorn on the BBQ and cook for 6 minutes, turning the corn every 2 mins so it is evenly cooked.
Remove from the heat.
Crumble the feta cheese onto a plate.
Drizzle the sweetcorn with olive oil,
Roll the corn in the feta cheese and place on a platter.
Sprinkle the sweetcorn with chilli flakes, chopped coriander and mint and serve immediately.
- 2kg Abelsway Farm Chicken
- 2 lemons
- 2 garlic bulbs
- 4 sprigs of tarragon
- 4 sprigs of rosemary
- 4 sprigs of thyme
- 75ml extra virgin oil
- 100ml Reisling
- salt and pepper
Preheat oven to 200 degrees C.
Put the chicken in a large rectangular roasting tray.
Cut the lemons in half and stuff one half into the chicken. Then cut the garlic bulb across the centre and stuff half into the chicken with the rosemary, tarragon and thyme.
Place the remaining halves of lemon and garlic into the roasting tray, sliced side up.
Pour the olive oil over the chicken, then the Reisling and season with salt and pepper.
Roast in an oven for two hours. Every 30 minutes, spoon the juices from the roasting tray over the chicken, lemons and garlic.
When the chicken is cooked, remove it from the oven and allow it to rest for 20 minutes.
Serve with new potatoes and seasonal vegetables for a perfect Sunday lunch.
- 250g Wiechs Barossa Valley Egg
- 700g zucchini
- 1 clove of garlic
- 1 lemon (juice only)
- 35g parmessan
- 4 sprigs of mint
- 15 leaves of basil
- 2tbsp olive oil
- 250g ricotta cheese
Fill a large pan with water, add a little salt, and bring the water to boiling temperature.
Cut the zucchini into 1cm dice, chop the garlic, grate the parmesan, chop the mint and basil, and set aside.
When the pan of water is boiling, add the pasta and cook for 5 minutes.
At the same time, heat a large frying pan, and add the olive oil. Turn the heat low, add the zucchini, and toss in the oil. Cook gently for 2 minutes, then add the garlic and cook for 2 minutes, stirring all the time. Add half the lemon juice, stir well, and remove from the heat.
Drain the pasta, keeping 1 cup of the cooking water. Place the pasta into the pan with the zucchini, add the parmesan and remove from the heat. Add the retained pasta cooking water, lemon juice, mint and basil and stir gently until the cheese has melted and the sauce is glossy and smooth.
Gently fold in half of the ricotta and spoon it into bowls.
Serve with black pepper and a spoon full of ricotta crumbled over the top.
- 5 figs
- 60g plain flour
- 1/2 tsp cinnamon
- 1 lemon (zest only)
- 1 tsp baking powder
- 180g ground almonds
- 100g fine polenta
- 160g butter
- 140g sugar
- 2 eggs
- 100g caster sugar
- 80g water
- 40g butter
Preheat oven to 180 degrees C.
Prepare the figs by removing the stalk, then cut them in half and place them cut-side down into a 1kg loaf tin in 2 rows.
Make the caramel – place the water and sugar into a non-stick pan and heat until the water evaporates and the sugar turns golden brown. Remove the pan from the heat and add the butter, stirring until the caramel forms a smooth consistency—pour the caramel over the figs.
Make the cake by mixing all the dry ingredients. Beat the butter and sugar with an electric whisk until light and fluffy. Add the eggs, one at a time. Add the dry ingredients and mix well until combined.
Spoon the cake mixture into the loaf tin to completely cover the figs in the caramel. Bake for one hour, until cooked.
Leave the cool, then top with vanilla icing and fresh figs, serve with Jersey Fresh thick double cream!