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The Chapelton Farmers Market

This Sunday, Chapelton will host its very first farmers market bringing a wide variety of Scottish producers to the town to showcase their offerings.

From delicious food to bespoke Scottish gifts and skincare products, there will be something for everyone at Sunday’s market. To give you an idea of what you can expect to see on the day we’ve provided a rundown of each of the stalls attending and what they will have on offer.

The Principled Pig

Serving up mouth-wateringly delicious pork, the Principled Pig a small-scale, family run smallholding will be catering to the needs of hungry passers-by. Only producing low-volumes of meat from a small number of animals, the Principled Pig ensure they deliver the highest standard of animal welfare which they believe contributes to the incredible flavour and tenderness of the pork.

After working up an appetite wandering round the many stalls you can rest assured your savoury cravings will be sorted out by the Principled Pig.

The Bread Guy Bakery

Offering freshly baked breads made from only the finest ingredients, The Bread Guy Bakery will be on hand to provide a wide selection of breads, pastries and Paninis.

Sourcing all ingredients locally in the North East of Scotland, the talented master baker behind The Bread Guy Bakery puts techniques long forgotten in the current bakery market to good use, mixing ancient techniques with modern flair to produce expertly hand crafted, mouth-watering breads.

Devenick Dairy

Cheese lovers take note, the Devenick Dairy stall will host a flavoursome array of homemade cheeses from the family farm just south of Aberdeen.

The Groat family who run the Devenick Dairy have always been cheese lovers, with a history of cheesemaking in the family. When they decided to take on a new adventure, cheesemaking seemed like the obvious choice for them so in 20016 the Devenick Dairy was born.

As well as their unique collection of cheeses, they will also be bringing cheesecake, oatcakes, pork and veal.

Haydn’s Woodfired Pizza

With over 15 years’ experience of catering and the pizza industry, Haydn’s Woodfired Pizza will be coming along to grab a slice of the action on Sunday.

The family run mobile pizza kitchen with free standing pizza oven will be serving up exceptional, hand crafted woodfired pizzas in a range of different styles.

Head along and choose your toppings for the ultimate comfort treat!

Bannerman Butcher

No stranger to the Chapelton website is Bannerman Butcher, who have worked with us to provide a number of different recipes including Haggis Lasagne and perfect Barbequed Steaks.

Local butcher Bannerman Butcher from Inverbervie is home to some of the finest steaks, sausages and pies as well as a whole range of locally sourced produce which they will be bringing along with them on Sunday.

Head along to their stall to sample some of their delicious offerings or pick up something for your Sunday dinner.

Cove Honey Bees

For something a little sweeter, look out for Cove Honey Bees’ stall, a small family run business from Cove that produce a range of products using honey from their family-run bee colonies.

Set up in 2013 with just one mini hive, the team at Cove Honey Bees have now expanded to 18 strong working colonies spread through Cove, Banchory Devonick, Drumoak, Kirkton of Skene and as far north as Ellon.

Follow the buzz to their stall where you can buy a whole host of exciting products including honey, honey breads, chutneys and sauces.

All about Lemons

If zest is what you’re after, All About Lemons, lemon curd is guaranteed to satisfy any cravings you might have.

The Aberdeen-based family business run by Joyce Scott produces delicious and fresh artisan food produce and gifts using 100% fresh ingredients with no additives or preservatives.

They will be selling their popular lemon curd alongside lemon fudge and a selection of cakes and biscuits including their coveted lemon Empire biscuits.

From Bakery Lane

If the above wasn’t enough to please even the sweetest tooth, small catering company From Bakery Lane will be there on Sunday with a selection of gluten free and regular granola, jams, chutneys and marmalades all using local ingredients.

Baked by Alice whose love for baking inspired her to move back to Scotland from London to open her own bakery, the offerings From Bakery Lane use fresh local eggs to make amazing bakes that support local producers.  

Sillyflatt Fare, Flowers and Gatherings

Once you’ve had your fill from the many delicious snacks available at the farmers market, take a wander to Sillyflatt Fare, Flowers and Gatherings’

stall where you can pick up some beautiful flowers.

Perfect as a centrepiece in your living room or gift for a loved one, the flowers grown by Sillyflatt Fair are both traditional and unusual, grown on a family farm in the coastal North East of Scotland.

Sealscrook Farmcrafted Skin Care

Selling their amazing and luxurious artisan scrubs, lip balms and goat’s milk soaps, Sealscrook Farmcrafted Skin Care’s stall will be packed full of lovely gifts for friends or treats for yourself.

Produced out on their farm in Turriff, all of the products from Sealscrook Farmcrafted Skin Care are completely natural and will leave your skin looking and feeling amazing.

Wrapr

If you’re looking to be a little more eco-friendly this summer, Wrapr have a fantastic solution for all of your wrapping needs.

Helping you to ditch plastic in the form of things like carrier bags and cling film, these eco-friendly cloth clings are perfect for wrapping up sandwiches, fruit and other lunchbox items. They come in a range of beautiful colours and patterns too so make sure you look out for them.

Solstice Nurseries

If you’re looking for something decorative on Sunday, Solstice Nurseries will be bringing along a selection of locally grown ornamental plants.

Based in Banchory Devenick, Solstice is a ‘not for profit’ social firm that provides work experience, training and qualifications for people recovering from mental health issues.

Teacake

With all of the new producers coming to the town, our faithful Teacake will be on site too delivering the caffeine hit needed for a full day of exploring the many exciting stalls.

Foodie Quine’s Banana Strawberry and Honey Muffins

Leading food and drink blogger Foodie Quine shares another of her favourite recipes for the muffins she provided at the refreshment table of this year’s Chapelton 10K.

One of my favourite things about the Chapelton 10k in 2018 (apart from the fab medal) was the fantastic selection of homebakes available after the race for the runners. Having signed up to take part again in 2019 (I’d clearly forgotten about THE HILL) I wanted to contribute something for the refreshment table so whipped up a couple of batches of Banana, Strawberry and Honey Muffins the night before the race.

Alas by the time I’d plodded my way around the course they were all gone! I’m going to have to run faster next year. (To put it into perspective Robbie Simpson won in 32:25. I reached 5k at 33.20)

Love Food Hate Waste – This recipe is ideal for using up bananas – the blacker the better. Did you know that you can freeze over ripe bananas to use in baking (or smoothies) at a later date?

Banana, Strawberry and Honey Muffins

Ingredients for 10 muffins

280g plain flour

1 tsp baking powder

1 tsp bicarbonate of soda

1/2 tsp salt

3 large well ripened bananas

75g honey

1 free range egg, beaten

60ml milk

90ml sunflower oil

150g strawberries, finely chopped

Method

  1. Prepare muffin tins with 10 paper cases and preheat oven to 200c
    In a large bowl sieve together the flour, baking powder, bicarb and salt
  2. In a separate bowl mash the bananas, add the honey, egg, milk, oil and mix well. 
  3. Pour all wet ingredients into dry and stir until combined.
  4. Gently fold in three quarters of the finely chopped strawberries.
  5. Spoon into 10 muffin cases.
  6. Top with the remaining strawberries and bake for 20-25 minutes until tops are lightly browned and springy.

Recipe: Teacake’s Spring Starter

Spring is most definitely in the air and with that comes the opportunity to experience seasonal produce.

Here, Teacake owner Bob Miller shares his recipe for the perfect spring starter – lamb shank bonbon with garlic and baby gem puree, peas and samphire reduction. Whether you’re hosting a dinner party al fresco or celebrating a family occasion with a BBQ, this is the perfect way to begin a spring meal.

Ingredients and Method

To make the shank bonbon

  • 1 x lamb shank
  • 1 x carrot chopped
  • 1 x stick of celery chopped
  • 1 x garlic clove chopped
  • Sprig of rosemary
  • Sprig of thyme
  • Pink of lamb or chicken stock
  • 2 x eggs
  • 1 x cup of plain flour
  • 2 x cup of breadcrumbs
  • Salt and pepper for seasoning

In a hot pan, sear the lamb shank and season well. Remove from the heat and fry the vegetables and herbs in the same pan, using the stock to deglaze.

Add the meat and vegetable mixture to a slow cooker and cook for six to eight hours until the meat comes away from the bone. Alternatively, you can braise the meat in an oven, 180C, for two to three hours.

Remove the meat from the liquid (set aside to be used as a gravy) and once cooled pull the meat away from the bone using a fork. Season with salt and pepper and roll into small balls. Chill in the fridge for 30 minutes.

In the meantime, arrange three bowls – one with beaten egg, one with plain flour and one with breadcrumbs. Remove the lamb balls from the fridge and roll in the flour, then egg and then breadcrumbs. Once covered, shallow fry in a pan with a little olive oil.

To make the baby gem and wild garlic puree

  • 2 x baby gem lettuce
  • 200g wild garlic 
  • 200ml chicken stock
  • 200ml double cream
  • 2 x banana shallots (diced)

Blanch the wild garlic and baby gem for 40 – 50 seconds and then refresh in cold or iced water.

In a hot pan, sauté the shallots before deglazing with stock and then cream. Reduce for a few minutes then blitz in a food processor with the gem and garlic before seasoning to taste.

To prepare the greens

  • 100g frozen peas 
  • 100g samphire
  • 100g shelled green beans 
  • 3 x white asparagus stalks
  • 6 x green asparagus stalks

Blanch all greens then toss in hot butter in a pan and lightly season with salt and pepper.

To serve, spoon the puree onto a dish before topping with a shank bon bon and accompanying greens.

FOODIE QUINE’S EASTER FUDGE

As one of Scotland’s leading food and drink bloggers, a resident of
Newtonhill and a regular visitor to Chapelton, Claire Jessiman (aka Foodie Quine) is a familiar face to many.

Sharing her passion for great Scottish produce, local restaurants and cafes and inventive recipes, Claire’s blog www.foodiequine.co.uk is the place to find great inspiration for eating out or dining in. Here, Claire shares one of her latest recipes – Easter fudge.

More of Claire’s favourite recipes and cooking tips can be found at www.foodiequine.co.uk or on the Chapelton blog.

Recipe_1-1024x768 FOODIE QUINE'S EASTER FUDGE

With only two ingredients, no tricky temperatures or boiling hot sugar required, this microwave Easter Fudge is quick and easy to make. Once you’ve mastered it you can adapt the toppings to suit the occasion and personal preference. You can make it with white, milk or dark chocolate. I use supermarket own brand which works just fine. More expensive chocolate may be even better, I just haven’t tried it! You can also make it in a bowl over boiling water if you don’t have a microwave.

Ingredients
• 500g White Chocolate
• 1 x 397g tin Condensed Milk
• Suggested toppings – mini eggs, gummy fried eggs, Easter sprinkles

  1. Line a traybake tin (aprox 34cm x 20 cm) with baking paper.
  2. Break up the chocolate and put in a microwavable bowl
    along with the condensed milk. Microwave in a series of 30
    second bursts.
  3. Remove, stir and check each time until it the chocolate has
    melted. Beat well with a wooden spoon until smooth.
    At this point you need to work quickl    y
  4. Tip the fudge into the prepared tin and spread it with
    a palette knife into a smooth and even layer. Push your
    selection of Easter toppings into the fudge.
  5. Place the tray of fudge in the fridge to set for at least four
    hours (or ideally overnight).
  6. Once hard cut into chunks with a large knife.

Haggis Lasagne with Bannerman Butcher

It’s Burns night this month, a night celebrating Scotland’s national treasure, Robert Burns. After the success of their delicious hanger steak recipe back in summer, we’ve teamed up with Bannerman Butcher again to bring you a haggis dish with a twist, perfect if you’re having friends round to celebrate Burns Night.

This delicious haggis lasagne recipe is simple and comforting, putting a Scottish twist on an Italian classic. Best served with a Burns’ poems and a nip of your choice. 

You Will Need

For the Filling

  • One packet of steak mince plus enough water to cover the mince once browned
  • Gravy mix sachet of your choice
  • Bannerman homemade haggis mix
  • One large turnip cut into chunks  
  • 1.8kg potatoes cut into chunks

For the White Sauce

  • 50g butter
  • 50g plain flour
  • Whisky of your choice

Extras

  • Salt and pepper to taste
  • Sprinkle of cheese for the top
  • Sprinkle of parsley

Recipe

  1. Preheat your oven to 180C fan.
  2. In a large pan start by browning the mince, once browned add enough water to cover. Season and bring to the boil.
  3. Once the steak mince is cooked, stir in gravy mix to thicken then crumble in Bannerman homemade haggis. Give a good stir and set to the side.
  4. Par boil turnip and the potatoes in salted water then drain and set to the side.
  5. Melt the butter in a pan and add in flour, stirring to make a roux. Once you have formed the roux stir in whisky of your choice to create a white sauce.
  6. In an oblong baking dish, layer the haggis mince mix, turnip, potatoes and lasagne sheet. Cover in the whiskey sauce and then repeat.
  7. Sprinkle a little cheese on top and cook in the oven for 25 minutes.
  8. Cut into large slices and sprinkle with parsley

This recipe is great for having guests round for a Scottish celebration but doesn’t have to be just for burns night. Enjoy this warming dish on a cold night when comfort food is needed to warm you up.

Christmas Cookie Recipe

As we approach Christmas we all have our own routines that help us feel festive, be that curling up with our favourite Christmas films, listening to festive Christmas music or decorating our homes to inspire festive cheer.

Another great way to get yourself in the Christmas spirit is by baking some delicious Christmas goods. These tasty sugar cookies are so simple to make and can be used as ornaments to hang on your Christmas tree, wrapped in cellophane and given as a gift or simply enjoyed with a festive hot chocolate. Take a look at the recipe below.

You Will Need

 For the Biscuits

  • 100g of unsalted butter, softened at room temperature
  • 100g of caster sugar
  • 1 free-range egg, beaten lightly
  • 1 tsp of vanilla extract
  • 275g of plain flour

Method

  1. Begin by preheating your oven to 190C/375F/Gas 5, then line a baking tray with greaseproof paper.
  2. In a bowl, cream butter and sugar together until pale, light and fluffy.
  3. Gradually beat in the egg and vanilla extract, mixing until well combined.
  4. Sift in the flower slowly until the mixture comes together as a dough before rolling out on a flowered work surface to a thickness of 1.5cm.
  5. Using cookie cutters or a glass, cut shapes out of the dough and carefully place onto a baking tray.
  6. If you are planning to use the biscuits as Christmas tree decorations, this is where you would use a straw to cut a hole in the top of the biscuit. Remember that the dough will spread out when baking so ensure the hole is not too small.
  7. Next, bake the biscuits in the oven for 8-10 minutes or until they are a pale-golden brown. Take them out of the oven and leave them to firm up for 5 minutes before cooling them on a wire rack.

For the Decorations

  • 400g of icing sugar
  • 3-4 tbsp water
  • 2-3 drops of food colourings
  • Edible glitter (optional)

Method

  1. To make the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in a few drops of your choice of food colouring until you are happy with the colour
  2. Carefully spread the icing onto the biscuits using a knife and sprinkle over the glitter or any other decorations you’d like to use. If using the biscuits for a Christmas decoration you could add bows, just remember to remove them before eating.
  3. Set aside until the icing hardens, then enjoy with friends, wrap as gifts or decorate your tree.

Disclaimer: Please note the recipe for these Christmas cookies was adapted from BBC Good Food’s recipe here.

Spicy Squash and Apple Soup from the Liberty Kitchen

There has certainly been a chill in the air in Chapelton recently as Jack Frost has arrived just as the clocks have gone back.

If you are looking for something a little more warming than just a sandwich for your packed lunch, why not try this recipe for spicy squash and apple soup from the Liberty Kitchen? Using seasonal winter vegetables, this delicious soup is comforting and sweet with a spicy kick, perfect to take in a flask to work or enjoy later at home by the fire.

For the Soup You Will Need:

1ltr vegetable stock

1/3 of a large butternut squash/pumpkin

1 x red onion

1/4 of a red chilli

4 x apples

1 x red pepper

Small piece of fresh ginger/teaspoon of ground

1tbsp coconut oil

Method:

  1. Lightly fry the finely chopped onions, chilli and grated ginger in the coconut oil until soft
  2. Add the remainder of the chopped vegetables and soften.
  3. Add the stock and simmer for around 30 minutes then blend.
  4. Squash seeds can be rinsed and lightly toasted on a baking tray with a little olive oil or coconut oil until crunchy, then sprinkle with sea salt as a lovely crunchy topping. Enjoy!

Celebrate Chocolate Week with Local Blogger Foodie Quine

Celebrating all things chocolate, Chocolate Week is the nation’s favourite themed week, taking place from 15th – 21st October.

With hundreds of events taking place across the UK with the country’s top chocolatiers and stores, this is the perfect excuse to indulge on the sweet, whether that’s purchasing a bar of quality chocolate from your favourite local supplier or using the ingredient in a new recipe.

To celebrate Chocolate Week, here in Chapelton we have partnered with local and highly successful blogger and foodie Claire Jessiman, aka Foodie Quine.

Here, Claire shares some of her top chocolatey recipes.

Strawberry, Almond and Chocolate Chip Muffins

blogger-image-970122118-300x300 Celebrate Chocolate Week with Local Blogger Foodie Quine

The combination of sweet strawberries and dark chocolate makes the perfect muffin. Quick and easy to make, these are great for a grab-and-go breakfast, with a cup of tea or as a dessert with a scoop of ice cream on the side.

http://www.foodiequine.co.uk/2017/06/strawberry-almond-choc-chip-muffins.html

Tunnock Teacake Rocky Road

blogger-image-1504203261-300x300 Celebrate Chocolate Week with Local Blogger Foodie Quine

Teacakes are a classic and old favourite. The biscuit and marshmallow goodness is iconic in Scottish confectionary and the ideal ingredient for making rocky road.

http://www.foodiequine.co.uk/2016/02/tunnock-teacake-rocky-road.html 

For more of Claire’s amazing recipes, visit www.foodiequine.co.uk or follow her on Instagram at @foodiequine

Teacake’s Cullen Skink Soup with Cheese and Mustard Scone

As we reluctantly say goodbye to warm summer days and light evenings, we welcome the cool crisp air of autumn and the orangey, brown leaves and the need for blankets, scarves and hot chocolates.

Another great way to keep warm during the cooler months is with a nice hearty soup, so we have teamed up with Teacake to bring you this recipe for delicious Cullen Skink soup, served with warm smoked cheddar cheese and mustard scones. Try the recipe below for yourself to enjoy this rich, warming treat.

For the Cullen Skink Soup You Will Need:

 500g pale smoked haddock boned & skinned

1 large potato peeled and diced

1 medium onion peeled & finely diced

1 large leek washed and halved then sliced

100g chopped flat leaf parsley

400ml milk

400ml double cream

200ml of fresh chicken or smoked fish stock

Salt & pepper

Method:

  1. Heat a pan with some oil and sweat off all of the vegetables until they are lightly coloured. Season with salt and pepper.
  2. Add the smoked haddock to the same pan and add the cream, milk and stock. Simmer on a medium heat until the potatoes are almost soft.
  3. Add the chopped parsley and stir the soup until the fish has broken up. Season to taste, and if desired, add more stock/cream to reduce thickness.

For the Cheese and Mustard Scones You Will Need:

455g plain flour

113g butter/margarine

1 egg

100g grated smoked cheddar cheese (use majority in mix but save some to sprinkle on the scones at the end of baking)

Pinch of salt and pepper

Splash of milk

1 Teaspoon of grain mustard

Method:

  1. Preheat the oven to 180 degrees.
  2. In a food processor add the flour, cheese, butter, mustard, salt and pepper and mix until the ingredients resemble bread crumbs.
  3. Add the egg and mix through, and pour in milk a little at a time until the mixture binds together.
  4. Knead the dough on a floured surface and lightly roll out.
  5. Cut the scones into the desired size and sprinkle the remaining cheese on top.
  6. Bake scones for 21 minutes until risen and lightly golden.
  7. Serve your scones warm with the soup as a delicious, warming lunch.

Barbequed Steaks with Sweet Potato Salad

July may be nearly over, but that doesn’t mean the end of BBQ season! We’ve teamed up with local butcher Bannerman Butcher to bring you the perfect recipe for hanger steaks with a sweet potato salad side, guaranteed to land you the title of King of the BBQ.

Whether enjoyed outdoors in the sunshine or inside on those Scottish summer days, this quick and easy dish is the perfect crowd pleaser. Just follow the simple steps below.

You will need

2 large hanger steaks from Bannerman Butcher (depending on how many people you are feeding)

For the sweet potato salad:

2kg sweet potatos, peeled and cut into large chunks

1 tbsp olive oil

2 cloves of garlic, grated

140g feta cheese, roughly crumbled

50g toasted pine nuts

100g pomegranate seeds

Salt and pepper

1 tsp red chili flakes

For dressing:

4 spring onions, finely chopped

½ small bunch parsley, chopped

2 tbsp extra-virgin olive oil

2 tbsp clear honey

5 tbsp white wine vinegar

 Begin by Making the Salad

As the steaks take only minutes to cook, start by preparing the sweet potato salad. This can be done in advance of your guests arriving, giving you plenty of time to play host.

  1. Heat the oven to 200C/180C fan/gas 6.
  2. Toss the sweet potato with the olive oil, garlic, chili flakes, salt and pepper until coated evenly, then spread across a baking tray topped with baking paper.
  3. Cook for 30-35 minutes until tender, then leave to cool to room temperature.
  4. Mix the dressing ingredients into a large bowl, seasoning to taste.
  5. Pile the potato onto a serving platter and generously drizzle over the dressing.
  6. Tear up the feta and scatter over with the toasted pine nuts and pomegranate, then gently toss with your hands, taking care not to break up the potato.

With your salad ready it’s time to move onto cooking the steaks. For this recipe, Bannerman Butcher suggests using hanger steaks as the heat of the BBQ really intensifies the flavour.

  1. Place your steaks onto a hot BBQ and cook for 3-4 minutes on each side, depending on how you like yours cooked.
  2. Add a little salt and pepper, then rest the meat for 5 minutes before slicing and enjoying.

This recipe is the perfect dish for when you have lots of guests coming over and you don’t want spend hours over the stove. Quick, simple and delicious, enjoy recreating this tasty steak and sweep potato salad recipe for friends and family.

Disclaimer: Please note the recipe for the sweet potato salad was adapted from BBC Good Food’s recipe here.