Muckle Brewing ales at mmm… and glug…

Muckle Brewing at mmm

Muckle Brewing is a tiny brewery with big values and mighty flavours – and we are delighted to be holding a ‘meet the brewer’ at mmm… and glug… on Saturday, 5 August 2017 from 1pm.

Situated close to Hadrian’s Wall, in an idyllic rural setting, Muckle select the best grains and hops to create ales with layers of flavour, a strong head and a refreshing taste.

Many years of brewing experimentation, testing, successes and failures have culminated in the development of Muckle Brewing’s inaugural five ales.

Definition: Muckle – Northumberland and Scottish dialect – great, massive, huge. In Northumberland used mainly as an adjective to describe big, large or mighty; muckle house, muckle tree.

What we sell at mmm…

Muckle Brewing ales at mmmMuckle Buster red ale
Windshields Crag marks the highest point of Hadrian’s Wall from where dramatic views open across Kielder Forest and the Cheviot Hills in the north; over purple heather moorlands leading to Cold Fell in the south; to the Solway Firth and Criffell in the west and to the east the Wall weaving and climbing along the Great Whin Sill ridge past mirrored loughs and roman forts.

Muckle Buster, a fruity red ale, is inspired by the radiant sunsets across the big skies of the Solway Firth where Hadrian’s Wall marches westward to the coast.

Muckle Chuckle amber ale
Haltwhistle Burn rises from the peaty uplands of Hadrian’s Wall Country in the shadow of the Great Whin Sill.

Gathering strength on its journey to the South Tyne Valley, it tumbles through a dramatic sandstone gorge with densely wooded banks, descending through an industrial heritage of wool, coal, lime and brick; now home to red squirrel, roe deer, otter, heron and dipper.

Muckle Chuckle, a refreshing amber ale with layers of flavour, is crafted around the sound of the burn bubbling and chuckling over and around the dark, mossy stones of Haltwhistle Burn Gorge.

Muckle Tickle bitter
During the summer months, wander through the graceful grasses and flowers of the upland hay meadows of Northumberland; bare calves brushed and tickled by the fescue grasses and flowers and seed heads of Wood Cranesbill and Meadow Buttercup; singing Skylarks hovering overhead and sun shining.

Muckle Tickle, a refreshing light bitter, is crafted of the calmness, tranquillity and colour of that sunny Hay Meadow in Hadrian’s Wall Country.

Muckle Moss Stout
Moss is the name used for the peat bogs and mires that scatter the hills and moors of Northumberland. Wrapped in myth and legend the mosses are places of unsure footing and deep, black peat-stained pools.

Muckle Moss, a National Nature Reserve, is situated in the undulating cuested landscape of Hadrian’s Wall Country and is a place of Curlew and Snipe, Bog Rosemary and Cotton Grass.

Muckle Moss Stout mirrors the character of the Moss. Rich, dark, aromatic with a good strong head the colour of Cotton Grass.

Whin Sill Blonde ale
The Great Whin Sill is a narrow, north facing ridge of hard dolerite rock running across Northumberland. Formed from cooled magma the rugged, rocky outcrop of the Whin Sill provides a dramatic backbone for Hadrian’s Wall, built by the Romans in 122 AD.

Whin Sill Blonde is brewed with Progress and Bramling Cross hops; giving an initial citrus flavour, followed by sweet grass and then a biscuity finish.

Refreshing and light, perfect for a warm sunny summers day.

Want to know more about Muckle Brewing?

Thanks to Muckle Brewing for the information and (c) images on this page.

Meet the Hogarth Honey bees at mmm…

Honey bees - Hogarth Honey

Food and drink emporium mmm… and glug…, currently based in the Grainger Arcade, will host over 10,000 local Hogarth Honey bees on Saturday, 24 June from 12 noon onwards.

Hogarth Honey bees at mmm and glugThe Hogarth Honey bees, which proved a huge hit at the store last summer, are returning with the first of their precious local summer honey.

The free event will give youngsters (and those not so young) the chance to taste the honey and find out more about protecting the much-needed insects.

mmm… and glug… owner Simone Clarkin hopes to not only get families to taste the honey, but also to find out how to encourage bees to their own gardens and neighbourhoods.

She said: “We certainly expect the Grainger Arcade to be ‘buzzing’ after last year’s meet the bees event literally stopped people in their tracks outside our shop.

“Bees are pollinators and play a huge part in the UK’s food chain. One third of the food we eat would not be available, but for the hard work of our bees.

“When the Hogarth Honey bees visited us last year (see photo below) we found many people, particularly children, who had never tasted honey before – and they loved it!”

Hogarth Honey bees visit mmm in 2016Michael McCartney of Hogarth Honey, based in Wolviston Grange, is looking forward to once again being asked lots of questions about his much-loved bees.

He said: “Bees fly about 55,000 miles to make just one pound of honey, that’s over twice around the world. And honey was even used as currency in Roman times.

“But, bees are in danger of disappearing from our environment. Farming practices continue to disturb the natural habitats of solitary bees and bumblebees.

“The honey bee is also under attack from the Varroa mite and it is only the care provided by myself and other local beekeepers that is keeping north east colonies alive.

“I would love to talk to as many potential beekeepers and amateur gardeners as possible when we visit mmm… so we can spread the word about protecting our local bees.”

The Hogarth Honey bees will be at mmm… and glug… 10-13 Grainger Arcade, Newcastle upon Tyne, NE1 5QF from 12 noon on Saturday, 24 June.

Grainger Arcade-based Pet Lamb Patisserie will also be providing hand-made Hogarth Honey bee flapjacks to taste at the event.

mmm… and glug… recently announced plans to expand its business with a move to a larger headquarters in Newcastle city centre and the launch of a ‘click and collect’ online shop.

Want to know more before the Hogarth Honey bees visit?

Other events at at mmm… and glug… (all from 1pm)

  • Patagonian wine tasting (date tbc)
  • Summer fruit beer tasting (date tbc)
  • Ooft! meet the maker – come and taste hot Scotch Bonnet pepper and smoky chipotle sauces (date tbc).

Coming soon …

  • We are moving to a bigger shop on Grainger Street – watch this space!
  • Click and collect at mmm… and glug… To find out more sign up for news below.

Expansion to Grainger Street is our recipe for success

Sintons Solicitors at mmm... and glug...

A North East artisan food and drink retailer, which sources products from around the world and has amassed a following across the UK and beyond, is targeting expansion through a move to Grainger Street and the launch of its online shop.

mmm glug stamp logo Grainger Streetmmm…and glug…was established in Newcastle in 2008 and has grown into one of the most highly-esteemed independent food and drink brands of its kind.

It attracts customers from across the country and earning name-checks in books by celebrity chefs, including Thomasina Miers

The business, based in the city’s Grainger Market, has earned fame in foodie circles for its commitment to sourcing the highest quality produce from suppliers around the world.

It is now known for being the go-to place for the most unusual of ingredients, and has a loyal and sizeable following both among its customer base and on social media.

Run by Simone and Ian Clarkin, mmm…and glug… – which started out in 2008, is now moving to a two-floor 1,500 sq ft retail unit on nearby Grainger Street.

This will allow it to have its own shop front on one of Newcastle’s busiest streets and dictate its own opening hours.

The move comes at a time of development for the business, as it introduces a ‘click and collect’ service for customers and online mail order to allow it to look at international trade.

Spanish paprika at mmm... Grainger Streetmmm…and glug…have also launched a range of its own-label spice mixes and cooking ingredients.

mmm…and glug…has been built by passionate foodies Simone and Ian, who have assembled a five-strong team who share their love of quality food and drink.

Simone’s background in sourcing fine food and wines from continental suppliers, coupled with Ian’s expertise in marketing – which has seen mmm…glug…named as one of the most influential independent businesses on Twitter – has proved a recipe for success.

Simone said: “This is a very exciting time for us, moving into our own shop on Grainger Street and having the freedom that comes with that is something we have wanted for some time.

“The Grainger Market has been a fantastic place to be, but we are delighted with the start of our new chapter.

“Our ethos is we source high-quality food and drink from independent producers wherever they are in the world, and strive to build long-term relationships with both our customers and suppliers.

“We do stock products from the North East and we source from Spain, Italy, France, America, we look across the whole world to get the quality we know our customers will want.”

Ian, who initially was ‘Saturday boy’ with mmm…glug…before joining his wife full time, said: “We have customers who come to us from as far afield as Liverpool and Manchester and even afield.

“Through the launch of online ordering in the near future we hope we will become accessible to people across the UK and even internationally.

Thomasina Miers at mmm... Grainger Street“Our customers are fantastic and are the biggest advocates of what we do.

Thomasina Miers first became aware of us when she remarked how difficult it was to find some cooking ingredients; one of our customers got in touch with her to tell her about us.

“Since then, she has mentioned us in her cookbooks and even held a book launch here.”

mmm…and glug…have been supported in its expansion by law firm Sintons, with Head of Licensing Sarah Smith and Laura Peace, Partner in the Real Estate team, both acting in the transaction.

Sarah Smith said: “Newcastle enjoys a reputation as a vibrant and diverse leisure venue which attracts people from across the whole UK.

“mmm…and glug…is another example of something special we have here which again puts the North East on a national scale.

“Its reputation for its quality and variety of produce is well known far beyond this region.

“And the platform it has created on social media has also helped it to stand out in the very competitive culinary marketplace.

“We wish Simone and Ian luck in their new home for mmm…and glug…on Grainger Street and every success as they continue to grow and develop the business.”

Pictured (courtesy of Sintons Law and David Wood Photographer above: left to right –  Simone Clarkin; Sarah Smith and Laura Peace, Sintons and Ian Clarkin.

Want to know more before we move to Grainger Street?

Free events at mmm… and glug… (all from 1pm)

  • Saturday, 3 June: Flashhouse Brewing meet the brewer – come and taste Jack O’Keefe’s latest North Shields-brewed ales, including his new chocolate coffee stout
  • Saturday, 16 June: Firebrick Brewery meet the brewer – looking for a Father’s Day gift? Our Blaydon-based brewery will help you find the perfect bottles for him to enjoy.
  • Patagonian wine tasting (date tbc)
  • Summer fruit beer tasting (date tbc)
  • Ooft! meet the maker – come and taste hot Scotch Bonnet pepper and smoky chipotle sauces (date tbc)
  • Meet the Hogarth honey bees – come and meet 10,000 of our honey making bees and taste this year’s summer honey (date tbc)
  • Click and collect at mmm… and glug… To find out more sign up for news below.

Lilliard Gin craft gin now available at mmm…

We are delighted that mmm… and glug… is the first stockist of Lilliard Gin small batch gin in England.

To celebrate this, we are hosting a free meet the distiller event with Kate, Head Distiller at LIlliard on Saturday, 27 May from 1pm onwards.

About Lilliard Gin

Lilliard small batch gin is handcrafted in their tiny copper still, using ingredients found and foraged in the Scottish Borders.

Lilliard gin botanicals at mmmLight and with a complex floral palette, it reflects Lilliard’s landscape and the abundant natural resources of the Southern Scottish Valleys.

Lilliard Gin is a light, elegant gin with a complex floral palette. Its botanicals reflect the four seasons of the beautiful Borders landscape.

The distillery sits in the Teviot valley and uses local spring water in its distilling process.

Borders history, and a Borders legend

Lilliard legend of the BordersLilliard made Borders history, and they were inspired by a Borders legend. Local heroine, Lilliard, who gave her name to their gin.

Lilliard was the heroine of the Battle of Ancrum Moor, fought between the Scots and English in 1545, just North of where Lilliard Gin was conceived.

She fought to the death to avenge the murder of her lover at the hands of the English, and the landscape that inspired the gin bears her name, so it was only fitting that the gin should too.

Want to know more about Lilliard Gin?

Other events at mmm… and glug… (all from 1pm)

  • Saturday, 3 June: Flashhouse Brewing meet the brewer – come and taste Jack O’Keefe’s latest North Shields-brewed ales, including his new chocolate coffee stout
  • Saturday, 16 June: Firebrick Brewery meet the brewer – looking for a Father’s Day gift? Our Blaydon-based brewery will help you find the perfect bottles for him to enjoy.
  • Patagonian wine tasting (date tbc)
  • Summer fruit beer tasting (date tbc)
  • Ooft! meet the maker – come and taste hot Scotch Bonnet pepper and smoky chipotle sauces (date tbc)
  • Meet the Hogarth honey bees – come and meet 10,000 of our honey making bees and taste this year’s summer honey (date tbc)
  • Click and collect at mmm… and glug… To find out more sign up for news below.

Brinkburn St Brewery ‘Groovy Juice’ at mmm…

Brinkburn St Brewery Groovy Juice at glug...

Say hello to (and of course taste) Brinkburn St Brewery’s Groovy Juice at mmm… and glug… this Saturday (8 April) from 1pm.

This ‘New England’-style IPA comes in at 6.0% ABV and is made with seven different hop varieties – Azacca, Cascade, Simcoe (US), Olicana (UK) & Sticklebract, Wai-iti, Waimea (New Zealand).

Rolled flaked oats included in the mash give an enhanced mouth feel, together with an “orangey” appearance and a very juicy character!

It begs the question ‘CAN YOU DIG IT??’ 

About Brinkburn St Brewery

Brinkburn St Brewery was formed in January 2015 by founder Lee Renforth and started brewing in September 2015, after a nine month period of set-up and trial brewing.

Since then, Brinkburn has brewed over 20 different beers that they have tested in over one hundred pubs and clubs in Tyneside and further afield in an attempt to try to identify what real/craft ale drinkers like.

Their core range (all stocked at mmm… and glug… when available) are:

  • Session beers (ABV 3.6 – 4.2%) – Canny Sculler (ABV 3.6%), Byker Blonde (ABV 4.0%) and Byker Hill Bitter (ABV 4.2%)
  • Mid-strength ales (ABV 4.3 – 4.8%) – Byker Brown Ale (ABV 4.8%), Tino (ABV 4.8%) and Geordie Pagoda (ABV 4.8%)
  • Hop-head ales (ABV 5.0%+) – Fools Gold – Remastered (ABV 5.0%), The Pursuit of Hoppiness 2016 (ABV 5.2%) and Hop Gremlin (ABV 5.6%).

Want to know more?

Taste Northumberland-distilled Hepple Gin at mmm…

Hepple Gin at mmm... and glug...

Chris Garden – Head Distiller at Hepple Gin will be at mmm… and glug… this Saturday (1 April) from 1pm for a free tasting of his award-winning Northumberland gin.

Hepple are rooted in the Northumbrian Moors, one of the most botanically vibrant environments in England, where they pick their green juniper and other wild aromatic plants that money cannot buy.

Hepple uses three techniques to capture the full range of flavour from their botanicals bringing them as alive in the bottle as they were in the hills!

They are a copper pot still. a Co2 extraction system and a rotary evaporator.

But enough of that, what does it taste like …

Hepple Gin – tasting notes

Hepple Gin at mmm and glugOn the nose…
There is an immediate fresh scent of green apple, bright grapefruit and spicy juniper.

This then opens up to reveal underlying notes of Douglas Fir, and fragrant blackcurrant.

On sipping …
The initial fresh citrus flavours evolve into unexpected ripe cantaloupe melon, the spicy fragrant juniper continues to coat the palate.

There is a luscious sweet mouthfeel, which is both juicy and quenching.

The finish …
Extremely long and this is where the juniper reveals itself further with flavours alternating between sandalwood and cedar with a notable savoury presence that complements the sweet blackcurrant and liquorice.

The sweet juiciness is maintained throughout the finish.

Cocktail ideas from Hepple Gin.

Chris Garden - Hepple GinMeet the distiller at mmm… and glug…

Chris Garden – Master Distiller at Hepple.

Chris originally worked as head distiller at London-based Sipsmith for over five years before moving to the wilds of Northumberland with his young family.

Chris is a graduate from the Institute of Brewing and Distilling at Heriot-Watt, Edinburgh.

Want to know more?

Little Turban curry sauces at mmm…

Little Turban sauces at mmm

‘Little Turban’ (aka Harj) is an artisan producer of modern regional Indian cooking sauces available at mmm…

Their vision is to introduce real authentic, regional flavours and aromas from around India to your dining table.

Little Turban’s products reflect the diverse flavours, aromas, spices and tastes India has to offer.

Each of their cooking sauces is inspired by a regional classic steeped in tradition and influenced from past generations and rulers.

Little Turban at mmm…

Rich and aromatic Lababdar Curry

A meal fit for Royalty!

A rich sauce made with a cashew nut paste, cream and butter for that decadent experience.

This dish originates from the Mughal era and has stood the test of time as a truly rich royal dish from Hyderabad.

Rustic and hearty Kashmiri Rogan Josh

The famous Rogan Josh created in the way it was orginally created with freshly ground Kashmiri chillies.

These chillies give this sauce a deep red colour.

Combined with a blend of aromatic spices and tomatoes this sauce is a umami hit, which gives it an amazing meaty taste.

Creamy and aromatic Makhani Masala

Creamy, rich and well spiced is the only description for my version of the famous Butter Chicken made famous in Old Delhi

Little Turban was inspired to recreate it with his special blend of tandoori spices.

A real must for lovers of Butter Chicken and for those that enjoy a little spicy kick.

Hot and spicy Naga and Mango Curry

Little Turban’s take on the classic chicken curry but with a bit of kick.

This smooth sauce is combined with a special garam masala blend, naga chilli and mango pulp.

This combination gives the sauce a great balance of heat and sweetness.

A must for chilli lovers.

Creamy coconut Goan Fish Curry

Inspired by Harj’s (aka Little Turban) trip to Goa.

This creamy coconut based sauce brings together a blend of complex spices together which embodies the coastal flavours of Goa.

It’s great with with fish and seafood, as well as chicken, lamb, beef and pork.

Meet the producer – Little Turban’s sauces are already hugely popular with our customers at mmm… so come and try one yourself from 1pm on Saturday, 11 March with Harj himself.

Want to know more?

Kwan’s Kitchen stir fry kits at mmm…

Kwan's Kitchen at mmm...

Kwan's Kitchen family photoKwan’s Kitchen, award-winning Chinese condiments and stir fry kits at mmm… can help you create restaurant quality dishes at home in minutes.

The Kwan family knows a thing or two about the Great British taste for Chinese cuisine.

For more than three decades, they have been preparing authentic Chinese food that excites the taste buds of their restaurant clientele.

Originally from Guangdong province in South China, Kwan’s Kitchen take inspiration from the vast array of Chinese cuisine on the Chinese mainland and Hong Kong.

Kwan’s Kitchen at mmm…

Spicy Szechuan meal kit – this spicy kit uses a delicious blend of tomato and garlic combined with Kwan’s award winning Szechuan chilli oil to give you a true taste of Sichuan cuisine.

Kwans_Kitchen_spicy_SzechuanBlackbean and garlic meal kit – this stir fry meal kit uses freshly ground blackbean and garlic combined with Kwan’s award-winning salt and pepper spice blend and Szechuan chilli oil.

Aromatic curry meal kit – this kit uses a fine blend of herbs and spices combined with Kwan’s award-winning salt and pepper spice blend and Szechuan chilli oil.

Sweet chilli with sesame and coriander meal kit – this Sweet chilli stir fry kit uses a delicious blend of fresh red chillies combined with Kwan’s award-winning salt and pepper spice blend.

Unlike commercial sweet chilli sauce Kwan’s don’t dilute the chillies with water or saturate with sugar.

How to use the kits – simply choose your favourite meat and vegetables, follow the simple three step process and you have a restaurant quality Chinese meal in 10 minutes!

Salt and pepper spice/hot salt and pepper spice – Kwan’s traditional family blend of five spice, ginger and garlic has been used in Kwan’s restaurants since 1978.

Experience authentic Chinese flavours with this versatile seasoning blend.

Want to know more?

May at mmm… and glug…

May is the month of flowers (and indeed flours) and time to look forward to the coming of summer!

To help bring on the sunshine we share some great recipes and invite you to join us in store for some tasty events.

hepple-packshotSupplier of the month: Hepple Gin

We invite you to come and meet Northumberland-based distillers Hepple Gin at mmm… this Saturday (14 May) from 1pm.

Hepple have just won Gold at the drink’s ‘Oscars’ – the 2016 World Spirits Competition in San Francisco.

Hepple go beyond traditional distillation with an innovative three-stage process to reveal botanicals at their most vital.


In season

Bagna Cauda 033A fleeting treat, British asparagus is in season from the end April to mid June.

Freshly picked asparagus is traditionally matched with hollandaise sauce.

But, for a little twist on the traditional try our Bagna Cauda with British Asparagus. 

Moz’s Bagna Cauda – a mmm… recipe


She Devil BBQ sauceRecipe of the month – ‘She Devil’ BBQ sauce

Create a delicious sauce to pep up your barbecues with a bit of a spicy kick.

You can also pour over ribs, sausages or chicken wings just before they’re finished cooking for a nice spicy glaze!

Moz’s ‘She Devil’ BBQ Sauce – a mmm… recipe


Coming up in May….

  • Hepple Gin meet the distiller: this Saturday (14 May)
  • Rose’ wines in-store tasting: Saturday, 21 May
  • Bim’s Kitchen meet the supplier: Saturday, 4 June.

And finally, Real Bread Week runs from 14 to 21 May and whether you are a seasoned bread baker or a first timer we have a wide range of great flours.


Want to know more?

Easter is here – and so is Spring …

This month Easter chocolates and the arrival of Spring …

  • Easter is coming and we celebrate one of our great local suppliers – Davenport’s Chocolates.
  • Sunday, 20 March marked the Persian New Year, ‘Norooz’, celebrating the first day of spring. To mark this event we share with you a recipe for Persian Kisir salad (adapted from Sabrina Ghayour’s book ‘Persiana’).
  • The arrival of spring means the first signs of new produce and one of the tastiest and most fleeting is wild garlic. 
  • We also want to share a lovely recipe for wild garlic and potato soup.

Davenport’s Chocolates

Hand crafted in Tyneside by Jane Williams and her team of chocolate artisans.

Davenports eggsJane trained as a classical chocolatier under Master chocolatier, Philippe Burger and preserves the traditional Swiss method of ‘enrobing’, whereby tasty handmade centres are delicately coated in smooth, rich chocolate couveture.

Jane’s team are multi-skilled with a passion for chocolate and at Davenport’s there is no mechanised production line, every task is completed by hand with care.

Davenport’s chocolates are available all-year round at mmm… and at Easter we are stocking these Davenport’s hand-crafted chocolate eggs:

  • Vintage Collection dark chocolate eggs
  • Vintage Collection milk chocolate eggs
  • Signature Collection milk chocolate eggs
  • Floral Collection dark chocolate eggs
  • Fudge Mallow Milk chocolate eggs.

Persian New Year – Kisir

KisirKisir is a bulgur wheat salad with pomegranate molasses and fresh herbs.

Adapted from Sabrina Ghayour’s book ‘Persiana’, this dish is great for sharing as part of a feast.  

You can also add feta cheese or similar and scoop up in gem lettuce cups for a nice pre-dinner snack.

You will need:

  • 250g Suma bulgur wheat (or try Zaytoun Palestinian Maftoul as an alternative)
  • 160ml boiling water
  • 1 tbsp Asharun Spices harissa paste
  • Juice of 1 lemon
  • 2 tbsp Mutti tomato puree
  • 2 tbsp Arabica Spices pomegranate molasses
  • 5 tbsp Zaytoun extra virgin olive oil
  • 2 tsp Maldon sea salt flakes
  • Fresh ground black pepper
  • 5 ripe tomatoes, finely diced
  • 1 bunch spring onions, finely chopped
  • 1 x 20g bag mint, leaves picked and finely chopped
  • 1 x 20g bag flat leaf parsley, leaves picked and finely chopped
  • 100g fresh pomegranate seeds.

Tip the bulgur wheat or Maftoul into a shallow bowl and pour over the hot water.

Allow to absorb (this should take 15 mins) and then transfer to a large bowl for mixing. 

Add the harissa, lemon juice, tomato puree, pomegranate molasses, oil, salt and pepper to the bulgur wheat and work into the grains using your hands.  

This will allow the grains to absorb all the lovely flavours.

Once you have mixed well, and the grains are well coated, add the tomatoes, spring onions, herbs and pomegranate seeds, and stir well until combined.  

Check the seasoning and adjust with salt, pepper and lemon juice as required. 

Allow to stand for at least 10 minutes before serving at room temperature.


In season – wild garlic

Wild garlicWild garlic is now in season and thrives in woodlands and around deciduous trees, especially where there is a marshy area or pond.

These leaves are delicious raw in salads, or in dressings such as Trotters Wild Garlic Pesto (a must have at mmm… and due very soon).

The taste is quite mild, similar to chives but with a hint of garlic.

Be sure to wash the leaves well before using.

A great way to use them is sliced very finely and tossed in olive oil, then simply tossed through a salad.

Moz’s favourite use for them is with mashed potato – simply slice finely, and stir through buttery mash.

To make delicious croquettes, you need to chill the mash, and form into small balls or sausage shapes.

Then dip them into beaten egg and coat with panko breadcrumbs. Shallow fry in rapeseed oil until brown and crisp – a great alternative to roast potatoes.

Once the plants have flowers, you can also deep fry the flowers as a garnish, or dip in a light batter for tempura – delicious.

Wild garlic and potato soup 

You will need:

  • 2 tbps Baste and Bray Extra Virgin Northumbrian rapeseed oil
  • 2 shallots, chopped finely
  • 200g white potatoes, peeled and diced
  • 400g sweet potatoes, peeled and diced
  • 1 litre vegetable stock (we love Marigold Vegetable Bouillon)
  • 60g wild garlic leaves, washed, dried and finely shredded
  • Maldon sea salt flakes and freshly ground white pepper
  • Creme fraiche or sour cream for garnish.

Heat the oil in a large saucepan.  Gently fry the shallots until softened without colouring.

Wild garlic soupAdd the diced potatoes and sweet potatoes and the stock.

Bring to the boil, and simmer for 15-20 minutes until the potatoes are tender.

Add the wild garlic leaves, reserving a few shreds for garnish.

Transfer the soup to a blender, or blend in the saucepan using a stick blender, until smooth.

Check your seasoning and add salt and pepper to taste.

Serve sprinkled with the remaining shreds of wild garlic, and a swirl of crème fraiche or sour cream.

Serves 4.


Upcoming events at mmm… and glug…

  • Poetic Licence (distilled in Durham) free in-store gin and vodka tasting – Saturday, 2 April from 1pm
  • Hepple Gin (distilled in Hepple, Northumberland) free in-store tasting – Saturday, 23 April (tbc) from 1pm.