Recipes

Saddle of hare filled with a mushroom and apricot salsa

Saddle of hare filled with a mushroom and apricot salsa, wrapped in Cumbria Air Dried Ham, roasted and served with a sauce of juniper and fresh thyme.
Submitted by Robert Lyons from The Bay Horse at Ulverston.

A Yard of Sausage with Red Cabbage

A thick coil of Cumberland sausage, traditionally sold by length rather than twisted into neat coils and weighed out, spills it’s juices into a pot of long cooked cabbage, spiced, sweetened with apple and sharpened with vinegar, This is a splendidly robust dish for winter; just the thing to fend off a chill March wind.

Cumbria Air Dried ham with spiced pickled damsons

Submitted by Steven Doherty from The Punchbowl Inn at Crosthwaite. Stephen was born in Manchester but spent his formative years on the West coast of Lancashire. After 2 years at Southport catering college he moved to London as an apprentice at the Savoy. In 1978 he joined Albert Roux as a Commis Chef at Le Gavroche and eventually became Head Chef there.

Gratin of black pudding & Westmorland smoked cheese

Gratin of black pudding & Westmorland smoked cheese on a cassoulet of haricots blanc, Smoked Cumberland bacon & Waberthwaite Cumberland sausage with thyme, rosemary and a Levens Morocco ale sauce.

Submitted by James Brown from The Old Vicarage at Witherslack