The Cook & the Kitchen Porter

Cuddington & Dinton Village Ball

liberatethelasagna — Fri, 18 May 2012 20:44:48 +0000

This weekend sees the Cuddington & Dinton Village Ball, arranged by hard working parents from the Cuddington & Dinton C&E School. CiCi CoCo have done a little (very small in comparison to the effort of the team arranging the ball ) to show our support and of course we will be going along to enjoy the fin. If you can find our table and answer the question on the table stand then lasagna is yours!!

win a lasagna... but you need to see over!

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Cuddington Village Stores… Lasagna in stock for one weekend!

liberatethelasagna — Fri, 18 May 2012 20:30:03 +0000

Over the weekend the Cuddington Village Stores has our lasagna in stock… perfect for your Sunday lunch after the village recovers from our hangover from the Cuddington & Dinton Village Ball! In the store are:

_ Lasagna alla Bolognese
The classic. An award winning deep rich beef & pork lasagna inspired by stays in Bologna using locally sourced, free range meat.

_ Pork, Apple & Quince Lasagna
A seasonal deep lasagna made with local free range pork, local apples and award winning quince jelly

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From Field to Plate…

liberatethelasagna — Fri, 11 May 2012 17:48:04 +0000

Mr Finn kindly send us some pictures from the local farm in Beckley where he sources his free range pork. That pork then makes its way into our lasagna… from the fields of Oxfordshire to our Kitchen and then onto your plate…

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Quince Jelly

liberatethelasagna — Fri, 04 May 2012 15:02:31 +0000

Quince Jelly is just one of the amazing products that Colin & Elspeth Wainwright produce from the humble quince. We met them at one of our first markets, the Waterperry Apple Festival back in 2010. Colin gave us some valuable advice on how to run the stall but more importantly we were introduced to their products. Since then we have been using their award winning Quince Jelly in our Special ‘Pork, Apple & Quince Lasagna.’

Quince Products Ltd is based in Watlington, Oxfordshire.

Quince Jelly

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Spuntino | no telephone | no reservations

liberatethelasagna — Thu, 03 May 2012 18:27:42 +0000

On a recent trip to London we sought out Spuntino – it is a kind of Brooklyn diner in Soho, the sort of place where you expect to be served a Pickle Back (that’s a Jameson with a shot of pickle juice to follow). It so similar to many of the bars that have popped up over New York but with not so much pretention. After walking past (it is tricky to find – no sign) you enter the space though a rusty metal facade made up of more kinds of safety glass that I knew existed.

You sit at the bar and are served by very friendly and very tattooed staff. Everything is a little ‘knackered’ giving the whole place a very worn but warm feel but if you look closely everything is considered, down to the chipped tin wear plates and the typed menus on brown wrapping paper – perhaps a little too much. All the dishes in the menu are small and not too expensive (around £5) and you need to order a few to share. We had pickles (just got too), deep fried olives stuffed with anchovy, spicy sausage and grits and of course we had to try the ‘sliders’ – small burgers…

The pulled pork slider was our favourite, closely followed lamb and pickled cucumber slider and the grits but the dish we will be definitely trying next time is Truffled Egg Toast which the guy next to us had… it looked fantastic, thick white cheese on toast topped with and egg and truffle oil. Well worth a visit when when you are in London – if you can find it!

Spuntino

Sliders - Pulled Pork is the best!

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Mr Finn | The Farm Butcher

liberatethelasagna — Thu, 03 May 2012 08:54:34 +0000

We have been getting our meat from John aka Mr Finn since we started and he has helped us all along the way. Mr Finn supplies our free range beef and pork sourced from local farmers from his farm shop in Horton-cum-Studley just outside Oxford. He has encouraged us along the way and grinds our meat specially for our Lasagnas. We even get the stall next to him at local markets!

Mr Finn & us at the Waterperry Apple Festival

Mr Finn aka John Taylor in his shop

John hard at work...

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The Claytons | Pork & Ginger

liberatethelasagna — Thu, 03 May 2012 08:35:07 +0000

In our Village of Cuddington Ben and Karen Clayton raise and sell rare breed Oxford & Sandy Black pigs under the great name of Pork & Ginger. We use the pork once a year to make our special ‘Cuddington Fete’ Lasagna Napoletana which we sell from a stall outside our house during the fete day. If you ever get then chance come along to the fetem it is one of the best around. In 2012 it is on 14th July.

Ben also makes some fantasic pork pies and sausages which are a real treat!

Oxford Sandy & Black piglets

Our Fete Special

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‘The Tooting’

liberatethelasagna — Thu, 03 May 2012 07:47:42 +0000

Inspired by our time living in Tooting, London and the amazing restaurants, markets and culture that exists there we have been experimenting with a new flavour of lasagna – ‘The Tooting’ It is a lightly spice curry lasagna and so far we have tried three varieties: Lamb & Apricot (admittedly a little Moroccan), Chicken Tikka (got too, its the classic!), and a drier beef dish with a spiced bechamel sauce. The results have been interesting… the two favourites so far at the lamb and beef. We will make our favourites and try them out at East Oxford Farmers Market to see which people like the best…

The Tooting - Curry Lasagna

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East Oxford Farmers Market | 5th May 2012

liberatethelasagna — Thu, 03 May 2012 07:31:16 +0000

Look out for us at the East Oxford Farmers Market this weekend… we look forward to the market to catch up with regular customers and also to get some amazing lunch for ourselves over the weekend. One of the best farmers markets around!

Preparations are taking place…

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Happy Birthday

liberatethelasagna — Thu, 05 Apr 2012 07:33:35 +0000

On April 01st we were two. Its been a busy two years, we have made lots of friends, manned lots of stalls at lots of markets…. some great some not so great. We become a lot wiser and won a Great Taste Award. Looking forward to the next two….

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