Locally Sourced Meals

Locally Sourced Meals

Today is the first day of The East of England Co-op‘s sourced locally fortnight. I have always loved how the EoE Co-op has supported our local producers and this fortnight celebration highlighting what you can buy from local producers is an amazing way to discover new foods, last year I found Hadleigh Maid and I’m now addicted to their Hot Chocolate.

Locally Sourced Two Pig Parcel
Locally Sourced Two Pig Parcel

So last weekend in preparation I went on a shopping trip to my local East of England Co-op, grabbed myself a basket full of local goodies and created a couple of gorgeous recipes to share with you all. A fantastic cheesy stuffed mushroom and a simple two pig parcel. 

Locally Sourced Cheesy Stuffed Mushroom
Locally Sourced Cheesy Stuffed Mushroom

Cheesy Stuffed Mushroom

The following weights are approximate, I’m not an exact kind of a cook and are for two mushrooms.

What you need

  • Locally Sourced Flat Mushrooms
  • Suffolk Gold Cheese
  • Garlic & Herb Cream Cheese (not locally sourced)
  • A local bakers Cheese Straws
  • Stokes Tomato Ketchup

    Stuffing Mix
    Stuffing Mix

Method

  • Preheat oven to 200 c and lightly oil a baking tray
  • Remove stalk from mushrooms and place on tray
  • Cut approx 30g of the Suffolk Gold Cheese into small cubes (0.5cm x 0.5cm)
  • In a bowl mix approx 20g cream cheese with the Suffolk Gold, and a dollop of Stokes Tomato Ketchup and mix adding more ketchup if required for consistency
  • Spread onto the mushrooms
  • Crumble a cheese straw and use to top the cheesy mix, eat rest of cheese straws another day, in secret (if you don’t have cheese straws a few crisps will also work)
  • Bake for 20 minutes or until golden
    Almost ready for the oven
    Almost ready for the oven

    Locally Sourced Two Pig Parcels
    Locally Sourced Two Pig Parcels

Two Pig Parcel

The following weights are approximate, I’m not an exact kind of a cook and are for two parcels.

What you need

  • Locally Sourced Sausage Meat
  • Locally Sourced Ham
  • Suffolk Gold Cheese
  • Stokes Tomato Ketchup

    Creating Your Parcel
    Creating Your Parcel

Method

  • Preheat oven to 200 c and ready two sheets of foil (for parcel wrapping)
  • Cut two lengths of Suffolk Gold cheese, approx 1cm wide
  • Place a slice of ham onto a piece of foil
  • Using about 1/3 of the tube of sausage meat form a disc (this will eventually be wrapped to create ball)
  • Into the centre of the sausage meat pop in your cheese and add 1tsp of ketchup
  • Fold the sausage meat around the cheese and ketchup and mould into a ball
  • Wrap the ham around the parcel of sausage meat and then cover with the foil
  • Bake for 20 minutes ensuring it is cooked through
  • For a crispy finish remove from the oven after 15 minutes, remove foil and finish by shallow frying

    Ready for the oven
    Ready for the oven

Both dishes are excellent served with Jacket Potatoes and Locally Sourced Asparagus.

For dessert I bought two options, Carrot Cake Cupcakes from a local bakers or a bar of Gnaw Banana Chocolate, both were excellent 🙂

Gnaw Go Bananas
Gnaw Go Bananas

So why not head to your nearest East of England Co-op between 30th May and 12th June to show your local producers some love and maybe you’ll find something new that you just can’t do without.

Wendy's House Carrot Cakes
Wendy’s House Carrot Cakes

Disclosure – I was given some gift vouchers so that I could buy the products to create these recipes, all opinions are my own.

 

 

3 thoughts on “Locally Sourced Meals”

  1. These look amazing, well done you! There’s nothing like keeping it local – I do as much shopping as I can with local suppliers. Every little helps, right? x

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