It's January: you've resolved to eat healthier, spend less, and try new things. Sounds simple, right? In actuality, the winter blues is making the tubs of Ben and Jerry's and microwave meals even more seductive. Taste is on hand to help.
While Tescos and Co-ops are abundant, Manchester city centre has a handful of independent traders selling wholesome, healthy and locally grown produce - if you know where to look. Try the Arndale Food Market for starters.
With a well stocked butcher, two fresh fish counters and an organic veg shop round the corner, you're a Jamie Oliver recipe away from cooking up a storm.
But a butchers can be daunting - we don't all know our beef shins from our elbows. That's why Taste have asked local traders their favourite recipes, as an introduction to their produce. Give it a try this weekend, and let us know how it goes at @tastemanchester.
Open since last June, this quaint stall on Church Street sells a small but well-sourced range of local veg, sundries, as well as fresh bread from Trove. Run by Alison Bell and Carolyn Davis, the shop is a haven in the Northern Quarter for shoppers looking to stock a healthier larder this January.
Raw Rhubarb Salad
"I sliced diagonally two sticks (obviously the angle isn't really important, I just think it looks pretty) I love my Julianne peeler but the slicers don't work on rhubarb, it does, however peel very easily - think cheese strings - so I shredded the next two into a bowl.
Sprinkle a pinch or two of salt over the rhubarb and mix a little, then leave for ten minutes. In the meantime, grate your beetroot (as long as you use organic beetroots you can grate the with the skin on, that way you won't get red hands.)
After ten minutes give the rhubarb a rinse and drain then add some leaves and the beetroot, I used a handful of lettuce and spinach leaves here, then covered in a simple dressing of pomegranate molasses, apple cider vinegar and hemp oil, topped with some flaked almonds or feta and you're good to go."
Coriander Flatbread
Ingredients
1 Cup of Gram Flour
1 Cup of Water
1 Clove of Garlic
1 Small bunch of Coriander
Half a red Chilli
A generous pinch of Salt and Pepper
2 Tablespoons of Hemp Oil
Whisk together your gram flour, water, garlic, salt & pepper, hemp oil.
Pre heat the oven to 200 degrees and line an oven tray with greaseproof paper.
Then add the sliced red chill and finely chopped coriander. Stir well.
You can cook immediately, or cover and leave in the fridge for a few hours or over night to use later.
Simply pour the mixture into the tray and cook for 15-20 minutes until the edges start to brown.
Based in the Arndale Food Market, Direct Fisheries sell some of the best fresh fish the North West has to offer.
Tuna, Fennel and Bean Salad (perfect for the gym junkie)
160g fresh tuna
400g cannellini beads
1 small bunch of dill and parsley roughly chopped
1/2 fennel bulb thinly cut
1/2 cucumber in ribbons
1 heaped tbsp pumpkin seeds
For the Dressing:
Zest of 1/2 Lemon + 1 tsp juice
1 tsp wholegrain mustard
1 tsp olive oil
Mix in a jam jar and add seasoning to taste.
Lightly fry the tuna, 3-4 minutes each side. Tip the beans into a bowl and mix well with the dressing. Add the herbs, fennel and cucumber. Flake the cooked tuna and fold through the salad. Spoon onto a plate and add pumpkin seeds to serve. Easy!
High Street Meat Market
Lamb Rump with a Herb Crust
Ingredients:
2 whole lamb rump
50g fresh bread crumbs
3 tbsp fresh chopped parsley
3 tbsp fresh chopped mint
1 tsp fresh chopped rosemary
3 cloves crushed garlic
1 tbsp english or dijon mustard
salt and fresh black pepper
Preheat oven to 180 / gas mark 6. Brown the lamb in a frying pan on all sides for 5 mins. On a baking tray glaze the lamb with the mustard, mix together the breadcrumbs, herbs and garlic, then add salt and pepper and press around the lamb.
Roast for 25-30 mins for medium rare. Rest for 5-10 mins then carve, serve with dauphinoise potatoes, greens and a red wine gravy.
In association with Manchester Markets