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Demonstration Kitchen Thursday 22 September


This week at the Demonstration Kitchen, Celia Brooks-Brown will be cooking up a vegetarian feast while our resident chef Hayley takes a well-deserved break. 

Celia will be in the Jubilee Market from 12pm until 2pm.

Celia will be on hand to answer any questions you may have about the recipes or indeed any food and cookery related questions – come along and get some practical tips.  We look forward to seeing you there!

Please note that only ingredients bought in the Market on the morning of Celia’s demonstration are used; recipes are therefore subject to change.

Celia’s recipes for Thursday 22nd September 2011

Panzanella / Bread Salad

Produce supplied from


  • 2 red peppers, halved, stem and seeds removed
  • 2 yellow peppers, halved, stem and seeds removed
  • 500g /1 lb. ripe vine or plum tomatoes
  • 4 tablespoons of  red wine vinegar
  • 2 garlic cloves
  • Coarse sea salt
  • Freshly ground black pepper
  • 120ml / ½ cup finest extra virgin olive oil, plus a little extra for drizzling
  • 2 tablespoons of capers, drained
  • 24 high quality black olives, stoned
  • 1 small or ½ large loaf day-old ciabatta, cut into rough cubes
  • 1 bunch / 1 cup loosely packed basil, leaves torn

Preparation method

  • Preheat the grill to its highest setting. Grill the peppers until blackened all over, place in a plastic bag and leave to sweat until cool. Then peel and cut into strips, reserving any juice.
  • Halve the tomatoes and scoop out the core over a sieve placed over a bowl. Cut the tomatoes into strips. Place the cores in a blender and puree. Push the puree through the sieve into the bowl of juice.
  • Pound the garlic with a large pinch of coarse salt in a mortar until smooth. (Alternatively, use a garlic press.) Combine tomato juice, pepper juice, vinegar, pepper and garlic, and whisk in olive oil. Taste for seasoning.
  • Combine peppers, tomatoes, capers, olives, ciabatta, and basil. Mix well with the dressing. Leave to marinate for about an hour at room temperature. Serve drizzled with more olive oil if desired. Serves 4-6.

Truffle-scented stuffed mushrooms

Produce supplied from


  • 6 medium field, flat or Portobello mushrooms, similar in size, plus an extra 150g / 5 oz.
  • Olive oil
  • 6 teaspoons plus 1 ½ tablespoon of truffle oil
  • Salt and pepper
  • 250g / 9 oz. shiitake mushrooms, stems removed
  • 5 cloves garlic, sliced
  • 120ml / ½ cup Madeira wine, sherry or vermouth
  • 2 teaspoons of fresh thyme leaves
  • A good grinding of nutmeg
  • 50g / 2 oz. Parmesan, grated
  • A generous handful of flat parsley leaves

Preparation method

  • Preheat the oven to 200 C / 400 F / Gas 6. Cut the stems out of the 6 stuffing mushrooms. Brush caps generously with olive oil and lay gill-side up on a baking sheet.
  • Drizzle gills of each mushroom with 1 tsp. truffle oil, and season with salt and pepper. Coarsely chop remaining mushrooms; shiitakes too.

For the filling

  • A little tip: the filling can be made 24 hours in advance.
  • Heat 2 tablespoons of olive oil in a pan.
  • Add garlic and fry for a couple of minutes until fragrant.
  • Add chopped field and shiitake mushrooms, salt and a vigorous dose of pepper. Fry over a medium-high flame until mushrooms have collapsed.
  • Pour in wine, add thyme and nutmeg, raise the heat and cook until the juices have mostly evaporated.
  • Cool briefly, then puree in a food processor with grated Parmesan, parsley and remaining truffle oil. 
  • Spoon mixture into mushroom hollows. Bake for 20-30 minutes, until shrunken and lightly golden on top.
  • Serves 6, or 3 generous servings of 2 mushrooms each, depending on the size of your mushrooms.

Herbed Courgette Fritters

Produce supplied from


  • 3-4 medium courgettes, grated, salted well and left to drain for 20 minutes
  • 250g dry, crumbly cheese, crumbled
  • 2 teaspoons of crushed garlic
  • 2 handfuls of fresh dill, finely chopped
  • 3 tablespoons of plain flour
  • 1 egg, beaten
  • Salt and pepper
  • Olive oil for frying

Preparation method

  • Squeeze the courgettes as dry as possible and place in a large bowl.
  • Combine with remaining ingredients, except oil.
  • Form in to large-cherry-sized balls, flatten and fry in hot oil, turning once, until golden brown. Drain on kitchen paper and serve as is, with a squeeze of lemon, or with a spicy sauce, accompanied by bread and salad.

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