Kokova Magazine

Food lovers can see TV celebrity chef James Martin cooking up gastronomic delights using the best ingredients Cumbria has to offer. James will be giving three cookery demonstrations at the Taste Cumbria Festival on Sunday 30th September 2012, stunning food lovers with recipes such as smoked haddock with Cumbrian rarebit, sole with Morecambe Bay Shrimps, vanilla and Grasmere Gingerbread cheesecake and slow roast fillet of Cumbrian beef with wild Whinlatter Forest mushrooms.

James Martin will be giving three cookery demonstrations at the Taste Cumbria Festival on Sunday 30th September 2012, stunning food lovers with recipes such as smoked haddock with Cumbrian rarebit, sole with Morecambe Bay Shrimps, vanilla and Grasmere Gingerbread cheesecake and slow roast fillet of Cumbrian beef with wild Whinlatter Forest mushrooms.

CIRIO has created a trio of delicious sunshine-inspired recipes to help Britain finish the summer with a flourish this August Bank Holiday (25th - 27th August 2012). No matter what the weather actually brings, Italy's favourite tomato brand has created three recipes which are guaranteed to add some sunshine to end-of-season parties, BBQs and family get togethers.

"Belly pork is an all-time favourite of mine. It has so much flavour, plus it's a forgiving cut of meat as it’s not easy to over-cook. Just start it at a high temperature, then turn it down to cook for a few hours until tender and melt in the mouth". This recipe was inspired by a trip to the USA, when I was asked to be a judge at a world barbecue championship in Lake Placid, upstate New York. The blend of flavours is sweet and smoky, with just a hint of aniseed that works so well with pork" - Peter Sidwell

Cumbrian chef, Peter Sidwell, shares his culinary secrets and recipes from his Simply Good Family Food cookbook, as well as Cumbrian inspired recipes.

Halloumi cheese with roasted sweet potatoes, squash and lime - "This dish is the perfect combination of sweet roasted seasonal vegetables, salty cheese and fresh limes and herbs" - Peter Sidwell.