Celebrity Chef Richard Fox in conversation with Alex Lewczuk about his upcoming work at the Newark & Notts show this weekend and his ongoing commitment to the Love Food Hate Waste campaign
In which Lucy Haxton and Bumble take Alex Lewczuk & Aaron Craig on a guided tour of this superb small holding just outside Malton North Yorkshire ( original TX for www.southsidebroadcasting.com on April 4th 2011 )
Head Chef Aaron Craig with some tips on poaching salmon ( original TX for `The Midweek Drive Morning Edition on www.sirenonline.co.uk March 31st 2011 )
Phil Grooby talks peas with Alex Lewczuk, Joy Knight, Sara Bullimore & Emma Louise Kinnaird ( original TX for The Midweek Drive on www.sirenonline.co.uk Wed March 30th 2011 )
Tim Jones in conversation with head Chef Aaron Craig & Alex Lewczuk about the award-winning produce that comprises Lincolnshire Poached Cheese ( original TX on www.southsidebroadcasting.com on March 18th 2011 & on The Midweek Drive Morning Edition for www.sirenonline.co.uk on Thursday March 25th 2011 )
Lucy Haxton from www.yorkshiremeats.co.uk talks about the innovative nature of her adopt-a-pig scheme with Aaron Craig & Alex Lewczuk ( original TX from www.southsidebroadcasting.com on Friday March 18th 2011 )
Provided for The Midweek Drive Morning Edition - Thursday March 24th 2011 on www.sirenonline.co.uk - the recipe can be found on www.southsidebroadcasting.com
Info on the life of St Patrick and an ideal celebratory dessert provided via Head Chef of the Crown in Ripon Aaron Craig in conversation with Alex Lewczuk, Dave Kenyon & Rebecca Friis-Jansen ( original TX for The Midweek Drive Morning Edition on Thursday March 17th 2011 ) recipe details reproduced below
Guinness and Chocolate Cake FOR THE CAKE 250ml Guinness 250g unsalted butter 75g cocoa 400g caster sugar 1 x 142ml pot sour cream 2 eggs 1 tablespoon real vanilla extract 275g plain flour 2 1/2teaspoons bicarbonate of soda FOR THE TOPPING: 300g Philadelphia cream cheese 150g icing sugar 125ml double or whipping cream Preheat the oven to gas mark 4/180°C, and butter and line a 23cm springform tin. Pour the Guinness into a large wide saucepan, add the butter - in spoons or slices - and heat until the butter's melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and bicarb. Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake. When the cake's cold, sit it on a flat platter or cake stand and get on with the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Or do this in a processor, putting the unsieved icing sugar in first and blitz to remove lumps before adding the cheese. Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint.
Head Chef Aaron Craig provides a perfect Fish based suggestion not only for the season of Lent but for healthy eating the whole year round ( original TX from The Midweek Drive Morning Edition on www.sirenonline.co.uk Thursday March 10th 2011 )
Head Chef Aaron Craig with another challenging culinary tip for 5-a day seekers with Natalie Smith, Bryan Rudd, Rebecca Friis Jansen & Alex Lewczuk ( original Tx on www.sirenonline.co.uk for The Midweek Drive morning edition March 3rd 2011 )
