Sticky Toffee Pudding

Prep Time : 30 mins

Cooking Time : 40 mins

Serves : 12

Heres a recipe you just cant go wrong with, I dont think I’ve met anyone that doesn’t like this dessert so what better dish to put on for my birthday menu?

Everyone has tasted it and has their own personal experiences with this dessert, from county pubs to fine dining restaurants, you can find it anywhere!

I first experienced a real Sticky Toffee Pudding when I started working in restaurants and tried the home made stuff, you just cant beat it, I dont mind what anyone says, making your own toffee compared to the shop bought stuff really is the “icing on the cake.” Also with the magic ingredient of good quality dates your certainly onto a winner

Due to exceptionally high demand from Riverside Market for me to reveal the recipe, here it is!

Parsnip Soup with Curried Oil

Prep Time : 20 mins

Cooking Time : 20 mins

Serves : 6

I love parsnip soup at this time of year. It’s a bit of a naughty one as it’s quite rich and creamy but we need the extra layers in winter. You can always remove the cream or use milk if you think you have enough storage for winter though.

Try this recipe on anyone who claims they don’t like parsnips. It’s so delicious I’m sure they will change their mind!

Pumpkin Pie

Prep Time : 60 mins

Cooking Time : 40 mins

Serves : 6

My first memories of this go way back to when I was a child. It was Halloween and having a frugal mother we would use the leftover pumpkin to make a pie. It was never something that was that appealing due to the large quantities of wax that had penetrated through the flesh and the fact that the traditional carving pumpkins aren’t really that great to make the pies with.

However my first Thanksgiving celebration introduced me to a new world and so the game was on to work out a recipe as good as that one. Trial and error always seems to work for me as there is no perfect way of doing things in cooking, if it tastes nice to you then that’s right!

I’ve had Pumpkin Pie on the Riverside Market Stall since day one and every time it has sold out so I must be doing something right. I’ve got Blaencamel Farm to thank as they are the ones who provide me with the great produce in the first place. I hardly use any sugar as the natural sugar content in the squash is quite high due to being picked so fresh.

A couple of Christmassy spices and some organic local eggs, cream and you’re onto a winner!
Good luck, it is a time consuming one but it’s really worth it in the end…