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Butter Making with FEASTKIDS

 

Butter is very easy to make yourself. Cream is the only ingredient! It is better if the cream has been sitting in the fridge for a couple of days; really fresh cream takes longer to turn into butter.

 

Ingredient: double cream

 

Method
1. Take the cream out of the fridge and let it warm to room temperature for about half an hour.
2. Pour enough cream into a jam jar (choose the largest jar you can comfortably hold) to come a third of the way up the sides. You need to leave plenty of airspace so the cream can really move around.
3. Screw on the lid tightly. Now shake the jar up and down and all around so that the cream bounces against the lid. It is important not to stop shaking until the butter starts to form.
4. First you will feel the cream slop around in the jar, then you will notice that it stops slopping and goes silent. At this stage you just have whipped cream. Keep shaking. Pretend you're playing the maracas! It may take ten minutes or it may take half an hour.
5. All of a sudden the sound and the sensation will change. You'll have a big lump sloshing around in a thin, watery liquid. The lump is your butter and the liquid is buttermilk. Carefully open the lid and take a look inside.
6. Now you have to wash your butter under the cold tap. Drain the buttermilk off into a mug and fill the jam jar with cold water. Swirl the lump of butter around in the water and pour the water carefully away. Do this again and again until the water is clear.
7. Put the butter lump on the board and press down on it with the back of a wooden spoon (or use your hands) to force out any buttermilk still inside. This is important, as any buttermilk left inside it will make it go sour.
8. You can now mould your butter into a shape, wrap it in greaseproof paper and keep it in the fridge, or eat it straightaway.

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recipes


Seasonal Recipes

Asparagus Soup
Serves: 6
Regional Speciality:
Notes: A delicious soup which can be served hot or chilled!
Asparagus Soup

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Steamed Purple Broccoli with Goat's Cheese
Serves: 4
Regional Speciality: This is so quick and easy - choose your local goats cheese
Notes: Often simply referred to as purple sprouting, this is the original version of broccoli and has long stalks and small purple flower heads. The leaves, heads and stalks are all tender and edible. Look for strong, firm green stalks with tightly packed purplish green heads.
Steamed Purple Broccoli with Goat's Cheese

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Salad of Asparagus and New Potatoes, with Basil
Serves: 4
Regional Speciality:
Notes: This recipe is quick and easy.
Salad of Asparagus and New Potatoes, with Basil

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Tomato and Courgette Flan
Serves: 4-6
Regional Speciality: An early celebration of the fantastic British Tomato
Notes: Herald the season and celebrate the first crop as part of British Tomato Week
Tomato and Courgette Flan

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Frog Soup
Serves: 2-4
Regional Speciality:
Notes: Not real frogs but a really vibrant green!
Frog Soup

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Mushroom and Bacon Tarts with Creamy Goat's Cheese
Serves: 4
Regional Speciality:
Notes:

These quick and easy tarts are drizzled with a creamy goat’s cheese sauce and make a simple, but flavour-packed, light lunch or supper.

Mushroom and Bacon Tarts with Creamy Goat's Cheese

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Roast Leg of Lamb with Garlic and Lemon Potatoes
Serves: 6-8
Regional Speciality:
Notes:

A wonderful way to enjoy the Best of British Lamb!

Roast Leg of Lamb with Garlic and Lemon Potatoes

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Leek & sage risotto with crisp bacon
Serves: 1
Regional Speciality:
Notes: A quick risotto and leave out the bacon to make it veggie!
Leek & sage risotto with crisp bacon

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Aubergine and Cashew Curry
Serves: 4
Regional Speciality:
Notes: A quick vegetarian curry ideal for weekday meals.
Aubergine and Cashew Curry

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Chantenay Carrots in Cumin and Coriander Butter
Serves: 2
Regional Speciality:
Notes: These wonderfully sweet carrots go beautifully with the cumin!
Chantenay Carrots in Cumin and Coriander Butter

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Lamb and Beetroot Casserole
Serves: 4
Regional Speciality:
Notes: The sweetness of the beetroot goes well with lamb. Beetroot is known to have a great nutritional content and is also reckoned to be a good detoxifier.

 

Lamb and Beetroot Casserole

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Sizzling Greens with Crispy Beef
Serves: 2
Regional Speciality:
Notes: Shredded cabbage is so quick to cook simply steamed or tossed with a bit of butter. It’s also delicious stir-fried, and in this Chinese inspired recipe it is perfect – slightly crunchy and toasted at the edges.
Sizzling Greens with Crispy Beef

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Savoy Cabbage with Bacon, Stilton and Walnuts
Serves: 4
Regional Speciality:
Notes: Excellent on its own or served with mash potato or sausages.
Savoy Cabbage with Bacon, Stilton and Walnuts

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Chicken, pea & pasta broth
Serves: 2
Regional Speciality:
Notes: A speedy midweek meal - ready in 15 mins!
Chicken, pea & pasta broth

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Elderflower Cheesecake
Serves: 8
Regional Speciality: Mediaeval Recipe!
Notes:
Elderflower Cheesecake

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Posh Potato Salad - use any new potatoes fresh from your region
Serves: 4 - 6
Regional Speciality: Jersey
Notes:
Top Tip - You could replace the cream with soured cream or natural yogurt for a healthier option.
 
Posh Potato Salad - use any new potatoes fresh from your region

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Watercress, Spinach and Rocket PESTO
Serves: 6-8
Regional Speciality:
Notes:
Watercress, Spinach and Rocket PESTO

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Nettle Soup
Serves: 6
Regional Speciality:
Notes: Nettle is one of the first plants to show up in spring. It contains many valuable nutrients including vitamin C. It is a widespread weed growing practically everywhere people allow it to grow. The best for soups and salads are the youngest upper two or four leaves. Do not make this soup after June as nettles then start to form oxalic acid and can cause tummy ache.
Nettle Soup

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Purple Sprouting Broccoli with Sage and Tomato
Serves: 6
Regional Speciality:
Notes:
Purple Sprouting Broccoli with Sage and Tomato

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Pan Fried Chicken Breasts with Rhubarb Chutney
Serves: 4
Regional Speciality: Seasonal Yorkshire Rhubarb
Notes: The recipes is from Michael Hjort from Meltons Restaurants in York. Michael delighted the audience by his cookery demonstration at Spring Feast Food Festival  and he also runs the York Festival of Food & Drink and is a FEAST friend.
Pan Fried Chicken Breasts with Rhubarb Chutney

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Rhubarb Fool
Serves: 2
Regional Speciality: Yorkshire Rhubarb
Notes: Supplied by Michael Hjort of Meltons Restaurants in York
Rhubarb Fool

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Here is a flavour of what’s best to eat during the Winter Season ……………….

 

December

beetroot,  brussels sprouts, carrots, cauliflower, celeriac, celery, chicory, horseradish, leeks, parsnips, potatoes (maincrop), shallots, spinach,  swede, turnips, apples, clementines, cranberries, pears,  quince, beef, chicken, duck, goose, grouse, hare, partridge, pheasant, pork, rabbit, turkey, venison, wood pigeon, cod, eel, haddock, halibut, mackerel,  monkfish, mussels,oysters, sea bass, winkles

January

brussels sprouts, carrots, celeriac, kale, leeks, onions, parsnips, potatoes (maincrop), purple sprouting broccoli,  radishes, rhubarb, spinach, swede, turnips, apples, pears, satsumas, beef, chicken, duck, goose, grouse, hare, partridge, pork, venison, wood pigeon, brill, cockles, coley, crab, eel, haddock, halibut, hake, lemon sole, mackerel, mussels, oysters, scallops, turbot, winkles

February

beetroot, cauliflower, celeriac, celery, jerusalem artichoke, kale, purple sprouting broccoli, rhubarb, rocket, salsify, shallots, turnips, apples, pears, beef, chicken, hare, partridge, pork, rabbit, turkey, venison, wood pigeon, brill, clams, cockles, cod, eel, haddock, halibut, hake, john dory, langoustine, lemon sole, lobster, mackerel, mussels,  salmon, scallops, shrimp, turbot, whitebait, winkles