The 6th annual Fylde Vintage & Farm Show took place last weekend. The two-day event showcased an impressive variety of classic automobiles and farming machinery from yesteryear, as well as rare-breed cattle and other animals.
The event also hosted live music, a fairground, food and crafts displays and a charity auction on Sunday in aid of Trinity Hospice and Brian House.
On Saturday, visitors also had the chance to see a cookery demonstration from by Chris and Patrick.
They first demonstrated a dish that typifies our approach to cooking with highly seasonal, regional produce; a salad of heritage tomatoes, Leagram's organic goat's curd cheese. The salad makes the most of a selection of colourful heritage tomatoes at the height of their season as well as Leagram's excellent cheese.
Secondly, Chris demonstrated making 'hot water' pastry. This is the traditional short-crust pastry used for making savoury pies. Water is heated and fat (suet and butter) is melted in before adding flour and kneading lightly to form a soft dough.
Chris then showed the audience how to 'hand-raise' the pastry around a meat filling (pork in this case) to create individual pies before producing a big one he made earlier for an eager crowd to sample served with some of our homemade piccalilli.
Lastly, an unusual treat. Patrick had earlier foraged a giant puffball mushroom. These mushrooms are seasonally available and can grow up to 50 inches wide. They have a yielding texture like tofu and are best cooked simply. So Chris pan-fries slices of the mushroom in butter, allowing it to turn a nutty brown.
For more information on the festival, visit: