Nelson Food & Drink Festival 2018

MOUTH WATERING RECIPES with celebrity chef - Richard Fox

RECIPES

COCONUT VEGETABLE CURRY

GLAZED SQUASH & BUCKWHEAT SALAD

Organisers of the Nelson Food and Drink Festival are delighted to announce that celebrity chef Richard Fox will be the guest star at the event on Saturday 8th September 2018 ! Richard, dubbed ‘ The Beer Chef ’, will front this year's cookery stage with more than 9,000 people expected to attend the festival - which is free to visit. A host of culinary delights, proudly produced by local farmers and independent traders, will be available for visitors to sample during the special one-day event. Richard, who wrote The Food and Beer Cook Book and starred in the lTV series Men Brewing Badly alongside actor Neil Morrissey, is set to be the star attraction as he demonstrates his cooking skills. Originally from Harrogate, Richard specialises in turning food that is left in cupboards and fridges into gastronomic masterpieces.

Serves 4-6

Serves 4

• 2 tbsp coconut oil • 2 onions, finely chopped • 6 cloves garlic, crushed • 1 large thumb of ginger, finely grated • 3 small chills, finely chopped • 2 tsp coriander seeds • 2 tsp cumin seeds • 2 tsp yellow mustard seeds • 2 tsp black mustard seeds • 400ml water • 150g coconut cream

• 250g buckwheat (soaked for 16 hours in double the volume of water) • 1 tbsp coconut oil • 1/2 butternut squash, cut into 1cm cubes • 2 tsp fennel seeds • 2 tsp black mustard seeds • 1 tbsp honey • 1 tbsp soy sauce

• 1 tsp veg stock • Salt and pepper for seasoning • 1 cauliflower, separated into florets. Bulbous end of butternut squash, peeled, chopped and seeds cleaned and reserved • 1/2 tbspTurmeric • 1 tbsp Garam masala

• Juice and zest of 1 lime • Zest of 1 lemon • Seeds from 1 large pomegranate • Handful of chopped coriander • 1 tbsp extra virgin olive oil Salt and pepper to taste for seasoning

• 4 tbsp Coconut oil • Handful of chopped coriander

Cooked basmati rice to accompany Heat the 2 tbsp coconut oil in a large heavy based saucepan. Add the onions and cook for a few minutes over a medium heat until softened. Add the garlic, ginger and chilli and cook for a further couple of minutes. In the meantime, in a separate pan, dry fry the whole spices for a minute or so - until the mustard seeds start to pop. Grind the spices with a pestle and mortar or in a spice grinder. Add the ground spices to the onion, garlic, ginger and chilli mix and cook over a low heat for a couple of minutes, stirring constantly. Add 100ml of the water and stir to form a thick paste. Add the coconut cream, stir to evenly incorporate and then add the remaining 300 ml of water. Stir until smooth, season and add the veg stock and cook gently over a low heat. Meanwhile, pre-heat the oven to 230°C. Combine the turmeric, Garam masala and coconut oil to form a smooth paste. Add to the cauliflower and squash pieces making sure they're evenly coated. Roast on an oven tray in a single layer for about 15 minutes. They should be just cooked through but with a firm bite. Toast the reserved seeds in the oven for a couple of minutes until lightly browned. To serve arrange the vegetable pieces on a plate alongside the sauce and some basmati rice. Garnish the dish with the chopped coriander and toasted squash seeds.

Drain the soaked buckwheat and rise well under cold running water. Drain well again getting rid of all excess water. Heat a large frying pan and heat the coconut oil. Add the squash, fennel and mustard seeds and fry on a high heat for a few minutes until the squash just starts to colour and is just cooked through. Remove from the heat and add the honey and soy sauce, tossing the squash so it glazes evenly. Add the glazed squash to the buckwheat along with the remainder of the ingredients. Serve at room temperature.

GUIDE TO EVENTS ON THE DAY

1.00pm

Dance and music performances from Sambafriq Band

10.00am

FREE vintage bus to collect visitors to attend the Nelson Food Festival Town Crier announces the Mayor of Pendle

Bhangra live music and dancing

10.00am 10.00am

2.00pm

The Mayor of Pendle declares the Nelson Food Festival officially open outside The Shuttle with VIP dignitaries 11.00am - 2.00pm Children’s cake decorating competition in the Pendle Rise Shopping Centre with Oddie’s throughout the day 11.00am - 2.00pm Children’s colouring competition in the Pendle Rise Shopping Centre 10.00am - 4.00pm Celebrate Nelson with fantastic food, craft, drink and charity stalls outside The Shuttle

4.00pm

Nelson Food Festival closes

LIVE COOKING SHOWS

10.30am

First live show with our celebrity chef, Richard Fox

12.00pm

Second live show featuring Richard Fox

3.00pm

Final live show with celebrity chef, Richard Fox

2018