Dunsley Farm recipes from the Spring Fayre Farmers Market cooking demonstration

Despite the continual downpours during today's Farmers Market in Tring to mark the start of Tring Together Spring Fayre, Susan and Carlos Catapim of Dunsley Farm drew in the crowds for their cooking demonstration. Below are the recipes.

Chicken Sagres (serves 4)

Ingredients:

4 Potash Farm chicken breasts, sliced into strips

125g Dunsley Farm cooked ham, chopped

1 red and 1 green pepper (yellow will also do), chopped

1-2 cloves garlic, crushed

1 medium sized onion, chopped

2oz butter

Measure of brandy

125ml white wine

125ml double cream

Seasoning

Method:

1. Melt butter in a pan and cook onion, garlic and peppers and cook until soft

2. Add strips of chicken to the pan and cook through

3. Add white wine and reduce down

4. When the wine has reduced, add brandy and flambé

5. Let the brandy cook off then add pieces of ham

6. Finish with the double cream and seasing, serve hot

Lemon Curd

Ingredients:

4oz margarine

8oz sugar

Juice and zest of 2 lemons plus zest of third lemon

4 eggs. whisked

Method:

1. Put lemon juice, zest, sugar and margarine into a double-boiler or non-stick pan

2. When all the ingredients have melted together, add the eggs

3. Cook out the eggs by continuing movement of the curd until it coats the back of a spoon

4. Allow to cool and bottle or use as required