Derbyshire is blessed with people who are creative enough to explore all sorts of ingredient possibilities.

From local beer to local meat, there is some great local produce which makes those ideas viable.

In an attempt then to get more familiarised with all the ingredients and produce that is out there, I have given myself the challenge to explore farm shops and markets around Derbyshire. I will share with you the local gems I have discovered and develop recipes for you to try in the comfort of your home!

For my first quest, I visited Croots Farm shop and Cafe in Duffield.

At the cafe one can have breakfast or lunch or enjoy a treat with a coffee or tea and the shop sells fruit and veg, lots of local produce and there is also a butchery selling high quality meat and meat products.

The first product I decided to try was a mango chutney made by Mr Pitchfork’s Pickles. It’s handmade in Nottingham and they produce only small batches following traditional recipes and sourcing local ingredients where possible.

Since everyone overindulged with meat and sweets during the Christmas period, I decided to develop a couple of recipes for you which are vegetarian and are super easy and fast to follow.

The first one is a Bulgar wheat pilaf with mango chutney halloumi and Balsamic charred peppers.

INGREDIENTS

100 gr bulgar wheat

200 gr boiling water

200 g halloumi cheese

1 tbsp olive oil

2 tbsp mango chutney

2 tbsp fresh coriander (finely chopped)

1/2 onion chopped

1/2 bell pepper (cut in quarters)

2 tbsp balsamic vinegar

25 gr pistachios

salt/pepper

INSTRUCTIONS

Step 1

In a bowl, add the bulgar wheat and cover it with the boiling water, salt and pepper. Cover with cling film and let it stand for 30 minutes.

Meanwhile, add the olive oil in a small pan and saute the onion. Remove from the heat and leave to the side.

Step 2

On a grill, add the chopped pepper and drizzle with the balsamic vinegar. Grill the pepper for 2 minutes each side and remove from the heat. Leave to the side.

 

Step 3

Cut the halloumi cheese in thick slices and smother them in mango chutney. Cook in a pan or the grill until they reach a nice golden brown colour. Remove from the pan and leave to the side.

Step 4

Remove the cling film from the bulgar wheat and fluff it using a fork.

Step 5

To assemble the dish: Place the bulgar wheat in a plate. Mix in the onion. Place the halloumi cheese on top along with the pepper. Sprinkle with the chopped coriander and pistachio nuts and enjoy!

The second recipe utilises the leftovers from the recipe above! How cool is that!

It’s halloumi and mango chutney wraps with spinach salad

INGREDIENTS

1 handful of baby spinach leaves

1/2 bell pepper (chopped)

1/4 cucumber finely sliced

100 gr halloumi slices

nan bread or tortilla wraps

2 tbsp mango chutney

2 tbsp yogurt

some finely chopped chilli (optional)

1 tbsp olive oil

1 tbsp coriander finely chopped

INSTRUCTIONS

Step 1

In a bowl add the spinach leaves, cucumber, pepper and chilli. Drizzle with olive oil and mix well.

 

Step 2

Place the halloumi cheese in a pan with 1 tsp of olive oil and cook until nicely golden.

Step 3

Warm up the nan bread or tortilla wrap. Spread some mango chutney and place the salad on top. Then add the cooked halloumi and a dollop of yogurt and more mango chutney if desired.

I hope you try and enjoy both recipes. As you can see they are super easy to prepare and make so they are ideal for lunch or a light dinner. The chutney can be found online as well but in other farm shops around Derbyshire.  I would love to hear back from you with comments, suggestions or ideas.

Posted by: Dina Dimitriou Koutsela on February 21, 2018