The Westmorland Gazette food and drink news, features, updates, recipes, events, county shows

Take advantage of the wild garlic harvest!

12:38pm Thursday 10th May 2012

What can I do with wild garlic except wild garlic butter, there is so much of it about. Has chef some ideas?

Agony chef: Help needed with my curry sauce

2:51pm Thursday 3rd May 2012

I enjoy love a vegetarian katsu curry but can’t quite get the sauce right. Any tips? Ian Page, Settle.

What's the best cut to use for braised steak?

2:19pm Thursday 26th April 2012

I usually fry steak but fancy trying it braised. Does chef have a recipe to suit four people? Jan Rose, Penrith

Add a bit of excitement to your vegetarian meals

11:19am Tuesday 24th April 2012

My vegetarian meals come out rather bland and I am cooking a stew for some friends. Any tips?

Top tips for a perfect sausage casserole

5:04pm Thursday 12th April 2012

I’ve tried several times to make a sausage casserole but I can’t get it right. Has chef any suggestions?

A great dessert using pears

5:08pm Thursday 5th April 2012

Pears are a really versatile fruit and can be used in both savoury and sweet dishes. One of my favourite ways with pears is to have them simply roasted with some vanilla and stem ginger, then served with some whipped cream or ice cream. For four people, peel four comice pears and cut in half from top to bottom. With a small knife or a teaspoon cut out the little core and seeds in the centre. In a heavy wide bottomed saucepan, place 400g of caster sugar and place over a medium heat, add 150ml water and start to make a light caramel. Add the pears face down in a single layer, you might need to make it in 2 batches then add 50g diced butter, a little vanilla extract and 25g chopped stem ginger. Place the saucepan in the oven and cook for approx 15 minutes or until nicely caramelised. Be really careful as it will be very hot. Remove the pears from the pan, add 50 ml water to thin down the caramel. Spoon the ginger syrup over the pears and serve with some softly whipped cream.

Great ideas for sea bream

5:17pm Thursday 29th March 2012

A friend of mine recently had bream and loved it. Have you any suggested dishes?

Almonds are for more than Bakewell tarts!

11:23am Friday 23rd March 2012

Does chef have a recipe for a pudding using almonds other than a Bakewell tart?

Agony Chef - Vegetarian Christmas alternative

5:00pm Wednesday 7th December 2011

Do you have a vegetarian festive alternative to a meat dish? Victor Francis, Kendal.

Agony Chef - Tomato sauce

5:38pm Wednesday 16th November 2011

Has chef any tips for a tasty tomato sauce to go with mackerel? Tina Montgomery, Lancaster.

Agony Chef - Butternut squash

5:23pm Wednesday 16th November 2011

I’ve been given a butternut squash. However, I’m unsure how best to use it. What would chef recommend? Lisa Levine, Cockermouth.

Agony Chef - Alternative to treacle toffee

6:36pm Wednesday 9th November 2011

Does chef have a recipe for a healthier alternative to treacle toffee to be served at a bonfire party?

Agony Chef - Braise red cabbage

5:20pm Wednesday 19th October 2011

How do you braise a red cabbage to go with a hotpot supper? Tania Hargreaves, Penrith.

Agony Chef - Courgettes

5:16pm Wednesday 19th October 2011

A FRIEND has given me a bag full of courgettes. I find their taste somewhat bland. How would chef cook them? G Templeton, Windermere.

Agony Chef - Swordfish

5:06pm Wednesday 19th October 2011

I bought a piece of swordfish, fried it but it didn’t quite work for me and seemed to dry. Has chef any tips on the best way of cooking it? Jill Richmond, Penrith.

Agony Chef - Vegetable stew

6:44pm Tuesday 18th October 2011

Which vegetables would you recommend for a really tasty (and spicy) vegetable stew? Carla MacDonald.

Agony Chef - Mushroom stroganoff

6:29pm Tuesday 18th October 2011

I’m a big fan of mushrooms. Which type would chef use to make a mushroom stroganoff? Rose Harland, Cockermouth.

Agony Chef - Tomatoes

2:48pm Wednesday 14th September 2011

We have a surplus of tomatoes this year. Instead of salads, what would chef recommend is the best way to use them?

Agony Chef - Summer salad dressing

4:28pm Wednesday 7th September 2011

I would love to make my own summer salad dressing. What ingredients does chef suggest?

Agony Chef - Summer pudding

4:20pm Wednesday 7th September 2011

I would like to make a summer pudding. Does chef have a recipe?