Serves 4

Added by: Eat Tunbridge Wells

400 g chicken breast fillets
1 stem lemon grass, white part only, finely chopped
1 tablespoon fish sauce
2 teaspoons sugar
2 tablespoons lime juice
1/2 tablespoons sweet chilli sauce
200 g Chinese cabbage (wom buk), thinly sliced
1 carrot , cut into ribbons with a vegetable peeler
1/2 small red onion, sliced
1/2 cup (15 g) fresh coriander leaves
1/2 cup (25 g) roughly chopped fresh mint
2 tablespoons fresh coriander leaves, extra
2 tablespoons chopped peanuts
1 tablespoon crisp fried shallots

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Pigs Cheek with Celeriac Puree, Wild Garlic Spring Greens and Cider Gravy

Cost and Local Source:  This dish costs less than £2 per person. Pig cheeks can be obtained from Peter Speaight in Chapel Place, Tunbridge Wells. Wild garlic is in season from April until end June.

Copyright: Claire Wood,  Woods, Tunbridge Wells, Kent 

Serves 4

12 Pig Cheeks
Duck Fat
2 Celeriacs
1 Spring Cabbage
Handful Wild Garlic
½ Pint Cider
Pint Chicken Stock
Seasoning

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Source: Liam Moody – Inspired by a Nigella recipe but added a few ingredients to give it a bit of kick.

1 large clove of garlic
4 tablespoons soy sauce
3 tablespoons tomato puree
1 tablespoons tomato ketchup
2 tablespoons golden syrup  (to make it sticky)
2 teaspoons english mustard
2 tablespoons brown sugar
4 tablespoons red wine vinegar
1 teaspoon of tobasco sauce (optional)
Half a teaspoon of chilli powder (optional)

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Submitted by Manny

Serves 6-8
Serve with cold double cream.

Prep time 20 minutes
Cook time 45 minutes

The pudding can be put together a day in advance and kept, covered  in the fridge

75g soft butter
4 large ripe Comice pears, peeled, cored and out into 6 pieces lengthways
175g caster sugar
350ml whole milk
1 x 150ml carton double cream
1 tablespoon grated root ginger
2 large eggs plus 3 large egg yolks
1 x 8 pack brioche rolls
100g sultanas

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Serves 4

Added by: Eat Tunbridge Wells

175 g dried thin egg noodles
2 tablespoons peanut oil
2 chicken breasts (about 250 g each)
1 onion, sliced
1 small fresh red chilli, seeded and fine ly chopped
1 tablespoon finely chopped fresh ginger
2 tablespoons Indian curry powder
3 cups (750 ml) chicken stock
800 ml coconut milk
300 g baby bok choy, cut into long strips
1/3 cup (20 g) fresh basil, torn

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Serves 4

Added by: Eat Tunbridge Wells

1 tablespoon olive oil
1 red onion, finely chopped
700 g frozen peas
100 g rocket leaves
3 cups (750 ml) hot vegetable stock
shaved Parmesan, to garnish
rocket leaves, extra, to garnish

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Copyright: Thackeray’s, Tunbridge Wells, Kent

200g Chopped Suet
65g Ground Almonds
200g Raisins
80g Sultanas
200g Breadcrumbs
300g Currants
Lemon Zest & Juice
200g Mixed Peel
1 Orange Zest & Juice
200g Dark Sugar
1.4 Bottle Guinness
25g Prune Puree
1/2 Bottle Brandy
60g Soft Flour
6g Sugar
100g Fresh Egg

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Serves 6

Added by: Eat Tunbridge Wells

Local Sources: Pork from Peter Speaight or JC Rook and Sons depending on which end of town you are. Spices from any local deli or supermarket. If you are using JC Rook and Sons for the meat also head next door to Smiths for Fruit which is a great Green Grocer.

2 teaspoons cumin seeds
2 teaspoons black mustard seeds
1 teaspoon cardamom seeds
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1/2 teaspoon black peppercorns
6 whole cloves
5 small dried red chillies
1/3 cup (80 ml) white vinegar
1 tablespoon soft brown sugar
1/3 cup (80 ml) oil
1 large onion, chopped
6-8 cloves garlic, crushed
1 tablespoon finely grated fresh ginger
1.5 kg pork leg, cut into 3 cm cubes

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