Food & Drink

Gluten Free Cheese and Bacon Pierogi

Northern Living - Gluten Free Cheese and Bacon PierogiPierogi are a Polish version of a dumpling, traditionally stuffed with mashed potato and cheese. Delicious with the addition of a little Bacon! Obviously for those who do not suffer from Coeliac Disease feel free to swap the GF Flour for ordinary plain flour. This recipe will make sufficient Pierogi for a dinner party or large family gathering. But they can be frozen before the cooking stage in smaller batches to cook at a later date.



29.58 ml onions, grated

59.16 ml butter

4-6 large potatoes

473.18 ml cheddar cheese, grated

236.59 ml crumbled cooked bacon

salt and pepper


473.18 ml gluten-free flour

4.92 ml salt

1 egg

118.29 ml water

118.29 ml cold mashed potatoes

14.79 ml butter, melted



(1) Cook the onion in the butter until tender.

(2) Add onions and cheese to hot cooked potatoes and mash thoroughly.

(3) Add bacon, salt, and pepper to taste.

(4) Set aside, let cool to room temperature before using.


(1) Mix flour and salt in a deep bowl.

(2) Add egg, mashed potatoes, melted butter, and enough water to make dough medium soft.

(3) Knead until smooth (use floured board).

(4) Divide dough into 2 parts, cover, let stand 10 minutes.

(5) Roll dough thin on floured board.

(6) Cut dough using a round cookie cutter or drinking glass.

(7) Place spoonful of filling in each circle - fold in half.

(8) Press edges together with fingers. If dough does not stick, dampen edges slightly.

(9) Place on floured board and cover with damp towel to keep moist.

(10) Place perogies in pot of rapidly boiling salt water - do not over crowd pot.

(11) Stir gently to keep from sticking - do not use a sharp spoon.

(12) Cook until Pierogies begin to float and are well puffed, about 3 minutes.

(13) Remove from pot and drain well.

(14) Continue to cook remaining Pierogies.

(15) After boiling fry with butter and chopped onions until slightly browned.

Baked Camembert With Garlic & Rosemary

Baked Camembert With Garlic & RosemaryA gooey and fragrant Baked Camembert is always good at a dinner parties, or alone in the evening. This version with garlic and rosemary works great with a glass of Prosecco!

Just for Rebecca Sophia Kim Thompson - It's all for her....

Just remember to bake it in the little cardboard box it comes in. I'm not cleaning your cooker for you....


1 (9 ounces) wheel of Camembert cheese, in its wooden box

1 garlic clove, peeled and sliced

A few tips fresh rosemary

Olive oil


(1) Preheat oven to 350F / 180C

(2) Remove Camembert from plastic wrap and put it back into its wooden box. Place the cheese (and box) in a baking sheet.

(3) Using a sharp knife, score the top in a crosshatch pattern. Push in the slices of garlic into the cheese and sprinkle the rosemary all over the top. Drizzle with olive oil to taste.

(4) Bake for 20 minutes, until golden and fragrant.

(5) Remove from oven and serve immediately with a fresh sliced baguette or crostini.

Wine as it should be ( No added extras!)

Wine as it should be - With nothing addedWine is know to have existed in one form or another at the very least for over 8000 years. The basic recipe is very simple. Crush loads of grapes, trap the liquid away from the atmosphere, let the natural yeast do it's thing, drink. OK in that form it might be an acquired taste. But with a little more care and simple filtration a perfect palatable wine is not difficult to make.

However as with so many simple but good things, over the last century or so we have felt obliged to improve on nature. High volume, low cost and very long shelf lives have clearly been a driving force. Doubtlessly increased profit margins play a significant role also.

So without falling into the scare tactics sort of article style what is in your bottle of commercially produced wine which shouldn't have a place there and which you're probably not aware about?

According to The Organic Wine Club "Conventional wines are sterile, filtered and, frankly speaking, chemically neutered. Life literally has been squeezed out of them. They are full of residual pesticides and injected with high levels of sulphites to make them taste the same, prolong the shelf life and mask the flaws. Have you noticed that there is no contents information on the wine label? This is because there are dozens of additives allowed in its production: sugars, sulphites, preservatives, colour and flavour adjustment agents and more. They trigger allergic reactions, headaches and other ill effects.”

Living with an asthmatic, as I do, the most immediate concern here are the Sulphites. Although they do have to be indicated on the label unless you've had an Asthma attach induced by them you've probably never really paid them a great deal of thought. Also although I'm not an insect, I'm personally not keen on consuming or indeed drinking something which is intentionally designed to kill!

We've partnered with he Organic Wine Club to bring you some outstanding wines made how they were intended. We hope you enjoy them. Have a glass on us! (Literally we're not making anything out of this. You get the savings as the customer

Why don't we support Stoptober and now Dry January?

Why don't we support Stoptober and now Dry January?So we had Stoptober and now we are confronted by Dry January. As an industry – you might not like to think of us as that, but we are professionals just like you. We don't actually want to see you suckered by social trends which are mutually damaging.

So what is the point? Stoptober piggybacked on Dry January which originated in 1984 to demonstrate that a break from heavy drinking for a month wouldn't do anybody any harm. A fair point, will made. Stoptomber like many Internet trends pretended to be a charitable effort, for Prostrate Cancer, or Ear Lobe Cancer, Big Toe Cancer, or whatever. Let's raise awareness....  Well folks we have News for you....

Dry January....Unless you have a serious addiction problem, giving up for a month will do nothing more than massage your ego. If you do actually have a serious addiction issue then you'll not be able to complete the first week unaided. So no win for you. 

Who wins? Well it's certainly not the charities that people peddle on social media. But there are winners. You know those sights you visit to register how much you've saved? You see all those adverts, now think about it? Do a domain name registration search ( will do it for free for you) Oh look, registered address a PO box in Algeria? Odd that....

Who looses? We you know that nice bloke at the local boozer, or the bar team in the city centre bar or nightclub who know your name. That chap at the restaurant you used to drop in at on a Friday night? Your mate who drives for the brewery? Your brother in law who works making the Aluminium barrels? These are the people who's lives and welfare your gullibility is putting at risk.

Grow a mind, use Google if you will, but don't cause harm to an industry which is already beleaguered for the sake of your ego. You know the phrase?

Use it or loose it? It applies to the local as much as anything else. You'll be the first up in arms when there's a new housing estate built where The Stinking Badgers Arms used to be....

Gluten Free Cornish (Style) Pasties

Northern Living - Gluten Free Cornish Pasty recipeSometimes is the simplest things you miss. A nice hot pasty on a cold day is a real homeless treat and you don't need to be all chefy to make them!


225g Gluten Free Multi purpose White flour

110g butter (soft)

1 medium beaten egg

1 tbsp cold water

beaten egg for brushing


1 medium potato, peeled and cut into ½ cm cubes

1 medium carrot, washed and cut into ½ cm cubes

1 onion peeled and finely chopped

Swede, peeled and cut into ½ cubes

250g lean braising steak, cut into ½ cm cubes

salt and pepper to season


A beaten egg for brushing

A little extra GF flour for rolling out pastry



1. Place half the measured mix in a medium size mixing bowl with the other pastry ingredients.

2. Mix to a smooth paste using a fork. Add remaining mix and work together first using a fork and then by hand to bring together into a ball.

3. Knead on a work surface lightly dusted with a little more GF flour until completely smooth. Cling film and chill the pastry for 20 minutes. Knead again before rolling. Divide pastry into 6 equal pieces.


1. Preheat the oven 180C/160CFan / Gas Mark 4.

2. Dust the surface with GF flour and roll each piece into a circle approximately 14/15cm.

3. Divide the ingredients into 6, arrange the potato and swede along the centre of a pastry circle, season and top with the steak and carrot and onion, season again.

4. Lightly brush the outside edge of the pastry with egg then carefully bring up the edges to the centre to cover the filling.

5. Pinch or crimp between the forefinger and thumb of one hand and forefinger of the other to create a sealed crest over the top of the pastry. Repeat with the other pastry circles, place on a baking sheet.

6. Brush the pasties with beaten egg and cook for 1 hour reducing the heat to 160C/140C Fan / Gas Mark 3 after 40 minutes.



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