COUNTRY MARKET NEWS Buy local... you know it make sense!

It’s a good time to order your Christmas bakes and gifts from us! Pop in and let us know how many mince pies you’d like!

Served from 12noon to 3.30pm Wednesday 25th December

Live piano music performed by local Pianist

Adults £70.00 per person / Children £35.00 per person Children under 12 years will be charged £35.00 and may choose smaller portion from the Lunch Menu or an option from the Children’s Menu

We’re rightly proud of the quality of our products. Our food, garden produce, and crafts, are all locally made, home-baked, home-grown and home-crafted. You can buy early and put into your freezer until nearer the time, or collect on our last Friday this year, the 20th December.

We offer seasonal products: wreaths, table decorations, tree decorations, cards, gift items, mince pies, Christmas cakes, puddings, rum butter, mincemeat for your own baking, marzipan fruits, sweets, biscuits, cookies, savoury items like cheese or stilton scones, snacking items and various preserves. Many of our foods can be adapted for special diets, including ‘free-from’ and vegan.

Be sure to order in good time, so we have time to make them for you!

cockermouthcountrymarket Rachel McConkey

We’re open from 9.00am-12.30pm every Friday Please join us for a

For more information contact: or call: 01768776401 Bassenthwaite, Near Keswick, Cumbria, CA12 4RG

SOUP ~ NUTRITION WITH JACKIE ~ Hosted by Cockermouth Golf Club Ladies Section

Sunday 1st December 2.00pm onwards Cockermouth Golf Club

We will have raffles and various stalls to browse for that extra special Christmas present

Lovely Cakes, Bakes

and Sweets

Proceeds to benefit the Cystic Fibrosis Trust and Cockermouth Golf Club

Tickets £12.00 each includes a glass of

Prosecco or alcohol-free punch

Available from the Club: 017687 76223 or Robyn: 07730 595630 / 01900 824232


Salads are out and we want something warming to cheer our lunchtime now the weather is wintery. Homemade soup is cheap, delicious, nutritious and fresh. It’s easy to make, with hundreds of recipes on the internet in every flavour you could wish for. Soup is good to increase variety by ‘hiding’ veg you’re not so keen on. You’ll also be able to avoid unhealthy ingredients often used in manufactured soups like sunflower oil, sugar and MSG. Use your imagination and be a bit free and easy when creating your soup.

My standard recipe goes something like this:

All ingredients should be cut small before they go in the pan.

Cook an onion in butter until transparent.

Add a couple of crushed cloves of garlic, a carrot and couple of sticks of celery. Cook for a couple more minutes.

Add 1/3 tin of tomatoes, a handful each of cabbage stems and cauliflower leaves (washed, chopped and popped in the freezer as you use them), stock or bouillon to cover, a squirt of tomato puree, salt, pepper, 1 tsp dried oregano, 1 tsp dried parsley (or 1 tbsp fresh). Adding saved ‘juices’ from beef stew gives a richer flavour.

ISSUE 437 | 21 NOVEMBER 2019 | 29

You could cut up cooked meats to put in. Deli counters often sell cheap mixed offcuts.

Bring to the boil, simmer for 5 minutes, add some green beans and peas. Simmer for another 10 minutes. Tip in a small (300g) tin of mixed pulses. Use a stick blender to whizz it smooth. Freeze in portions for use on other days.

Following my principle of plants, protein and fats, to make this almost all-carb soup a more nutritionally rounded meal, skip the bread and serve with a dollop of cream on top and cheese on the side.

Top tip: Get soup making!

Jackie Wilkinson Nutrition Coaching 07782 477 364

Sandwiches & Savouries

Scones with Jam & Cream

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