CRAIG BAIRSTOW
CHESHIRE LIME SPREADING Agricultural Contractor
Supplier of Lime, Salt, Calcium, Magnesium, Basic Slag, Gypsum & Stone.
Lime Supplied & Spread Fertiliser Spreading
Q New This Season Q 14 ton dump trailer for hire
Tracked Excavator for Hire with Driver Any Groundworks Undertaken Ditches / Lagoons / Drains / Tracks etc.
Tel: 01606 883566 Mobile: 07976 439656
W R ROBERTS
Mobile Sheep Dipping (Plunge)
Rhys: 07789 748 891 G.S. & P.A. REEVES LTD .. Rear discharge muck spreading .
Flail hedge cutting up to 6.5m reach with 1.6m cutting head .. Saw blade work with single 35” saw blade .. Low ground pressure wheels or turf tyres
. HEDGEROW & GRASS CUTTING SPECIALIST Front mounted flail mowers for verge mowing
Slurry Tanking 3000 gallon Silaging with self propelled forager full or part job
We have 10 years’ experience and take pride in our work Contact Neil on 07973 242808
www.nworthcontracting.co.uk Serving North Cheshire & nearby
Now carrying large stocks of creosoted Fencing Materials
Motorway Crash Barriers
Also Stockists Of Large Oak Beams Large Stock of Feather Edge Panels Large Steel Tanks (with certificate)
Tel. Wem (01939) 232440 or 233812
Café Corner
Ann, Emma & Jordan
Grazers Café Market Drayton Livestock Market
Black Pudding Scotch Eggs
Who doesn’t love a livestock market café? With their home cooked hot food and freshly baked cakes, there’s always a warm welcome for those of us who work in wellies! Over the next few months we’ll be showcasing a recipe provided by various market cafés.
Ingredients
12 Free range eggs 300g Sausagemeat 150g Black pudding
grated 300g Breadcrumbs
Method 1
Deep fat fryer - set at 180 C o
2 Put water into a large pan - enough to cover six eggs - bring to the boil.
3 Add the six eggs to the boiling water and boil for 6 minutes.
4 Cool immediatley in cold running water and peel as soon as cool enough.
5 Mix blackpudding with sausagemeat, divide into 6 balls and flatten.
6 Wrap meat around eggs (making sure no holes).
TRY IT OUT & post your results on our Facebook or Twitter page using the hashtag: #CafeCorner
@THEFARMART FARMART Page 32
7 Dip in whisked eggs then into breadcrumbs and repeat.
8
Cook for 9 minutes or until 75 C is reached in the sausagemeat.
o
9 Serve hot with a dressed salad. Will keep in the fridge for 5 days.
To Advertise 01625 529 900
email@thefarmart.co.uk www.thefarmart.co.uk August 2019
THE
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