Church Farm Ardeley

A Free Range Experience

At the Jolly Waggoner

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Join us for a musical guest landlord’s night on Friday 8th May when Happy Daze will be entertaining us with hits from the 60’s through to 2000’s.  10% of the takings will be going to their chosen charity.

With the sun in full swing over Easter we have seen continued growth in the garden we are particularly looking forward to harvest some of our newly planted pine berries—a quirk on the classic strawberry, it’s white with red seeds and has a mild taste of pineapple.

This month’s featured recipe is the field mushroom tower that was part of the recent weekend kitchen show on 3 Counties Radio that Adrian attended. (Podcast available on iPlayer.  Nick Coffer’s Weekend Kitchen, 19 April.)

Stuffed Field Mushroom Tower

4 large field mushrooms

50g grated strong cheddar

50g grated Stilton

50g grated Parmesan

50g diced feta

4 table spoons onion chutney

2 tomatoes sliced

2 table spoons oil

1/2 clove garlic (can be removed if preferred)

Salt and pepper

  1. Peel the mushrooms and remove the stalk
  2. Crush the garlic, mix with oil and drizzle over mushrooms
  3. Bake mushrooms for 8-10 minutes at 180° C
  4. Spread 1 table spoon of chutney into each mushroom, top with sliced tomato
  5. Sprinkle each mushroom with a generous layer of either cheddar and parmesan or Stilton and feta
  6. Bake in the oven for 10 mins or until cheese melted
  7. Stack one of each mushroom on top of each other and place in middle of plate
  8. Serve with smith dressed baby leaf salad
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