The Food Gatherer's noteWe don’t take payment to be listed in our Gazetteer,  members are chosen because we genuinely love what they do and they often take part in our events.  The only thing we might ask members for is an inspirational recipe or cooking tip to share with you. 

Here's Holtwhites Bakery's choice, taken from Yotam Ottolenghi's book Jerusalem, they often serve it in the bakery at lunchtime, especially in the summer. It's a kind of warm gazpacho with a Middle Eastern hit. It’s ridiculourly simple to make and a good way of using up sourdough leftovers.

Another good tip for using up staler bits of sourdough is to make croutons. Tear the bread up and place on a roasting tray in the oven on a very low heat, or residual heat after cooking) and bake until completely dry. You could add some seasoning and spices if you want to while you bake it, but Chase Sourdough is so tasty I don’t think you need anything on it.

Float the sourdough croutons in the soup or add to salads and what you don’t use store in an airtight container for later.


Tomato & Sourdough Soup


2 tbsp olive oil, plus extra to finish
1 large onion, peeled and chopped
1 tsp cumin seeds
2 garlic cloves, crushed
750ml vegetable stock
4 large ripe tomatoes, chopped
400ml tin good quality chopped tomatoes
1 tbsp caster sugar
1 slice sourdough bread
2 tbsp chopped coriander, plus extra to finish
Salt and black pepper

To Prepare:

Heat the oil in a medium saucepan, add the onion and sauté, stirring often, for five minutes, until translucent.

Add the cumin and garlic, and fry for two minutes, then add the stock, both fresh and tinned tomatoes, sugar, a teaspoon of salt and a good grind of black pepper.

Bring to a gentle simmer and cook for 20 minutes, adding the bread halfway through. Add the coriander, then pulse-blitz the soup a few times to break down the tomatoes a bit – you want them a little coarse and chunky.

(This soup should be quite thick, but add a little water to thin it down if you prefer.) Serve drizzled with oil and garnished with fresh coriander.



The Food Gatherer's noteWe don't take payment from our members to be included in our Gazetteer,  they are chosen because we genuinely love what they do.  Instead we ask  for an inspirational recipe or cooking tip to share with you.   Alex Hunnisett, the owner of Peatchey Butchers shared his guide for cooking steak with us, which we have laid out for you here in our own way! 




Buying quality meat is essential and the thicker the cut, the better.  Make sure your steak is room temperature before cooking.  Alex suggests we, “Remove steaks from the fridge at least 15 minutes before cooking, as this will enhance their tenderness.”  


Steak is best cooked on a hot charcoal barbecue.  However, if you are reading this in the winter and this seems like utter madness, then go for a griddle pan (which will give your steak those beautiful charred stripes) or a heavy cast iron fry pan.  

If you opt for the pan then turn the heat up high.  If the pan is sizzling hot, then you shouldn’t need any oil on your meat.  If you do then gently rub a small amount of neutral oil, such as vegetable or grapeseed oil on both sides . Open your windows in the kitchen as it will get smokey! 


If the meat is good quality then salt and pepper are all you need to season the meat  but most importantly, Alex warns when oiling or seasoning that we shouldn't over handle the meat. 


If going for the barbecue then cook on the hottest part of the grill, but avoid any flames.   Whether cooking on a hot pan or bbq then only turn your steak once, halfway through cooking.  After searing both sides, hold the steak fat side down on the pan or barbecue with tongs to brown the fat. 



Resting the meat is essential before it is served.   Timing will depend upon the thickness of your steak and if you are cooking a T-bone then you will need a bit longer. You can use touch as a guide …  if the meat feels like a plump cushion that gives a bit to the touch, then it is still rare. The tighter and firmer the feel of the meat becomes to the touch, the more well done the meat is.   

If you prefer to go by the clock, as a general guideline for a 1 inch thick sirloin steak, Peatchey recommend the following cooking times: 

Blue  -  Sear the steak for 1 – 2 minutes on each side and rest for 6 minutes. 
Rare - Sear for 2 and a half minutes each side and rest for 5 minutes.
Medium Rare – Sear for 3-4 minutes each side and rest for 4 minutes.
Medium – Sear for 4 minutes each side and rest for 3 minutes.
Medium / Well – Sear for 5 minutes on each side and rest for 2 minutes.
Well Done – Sear for 6 minutes each side and rest for 1 minute


For extra indulgence, melt some butter in the pan you are cooking the meat in until brown and nutty and then spoon the butter over the steak as it finishes cooking and when resting. 

Serve on a new plate after resting.



The Food Gatherer's Note: This traditional Italian recipe can be a bit divisive. Some love the clash of sweet tomatoes and peppers with the saltiness of capers and anchovies and the acidity of the vinegar in this classic peasant dish that was designed with the pure intention of using up stale bread. Others loathe it, I admit vinegary stale bread doesn't sound most appealing, but personally I love the flavours and I enjoy the thrill of creating something so flavoursome out of bread that's past its best. I would use a jar of roasted peppers for ease. 

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The Food Gatherer's Note: A gorgeous summery aromatic Thai style soup using seasonal courgettes along with free range chicken.  I use thigh (ask for the joints to be de-boned when you check out in the notes section) but you may prefer chicken breast - it's all a matter of preference! You can also add noodles in the last few minutes of cooking time to make the soup more substantial and if you want to make things easy for yourself midweek then cook off the chicken in a thai curry paste instead of creating your own as in the recipe before adding the rest of the soup, juts add some slices of ginger along with the lemongrass and fish out later.

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