Cheshire Independent Issue 144

FEBRUARY / MARCH 2020 8 Follow us on Facebook: Cheshire Independent ...to avoid disappointment OPENING HOURS 5.30 - 12pm weekdays 5.30 - 1am Saturdays 3pm - 10pm Sundays Come along and experience our stunning extended dining area – extra 40 covers! Established 25 years same owner same chef www.balti-kitchen.co.uk Book now for MOTHER’S DAY... Open from 5pm 22 Park Green, Macclesfield. Tel: 01625 503070 SUNDAY SPECIAL (5 COURSES) 5pm-10pm - £12.50 ADULTS £7.90 CHILDREN (UNDER 16) The Balti Kitchen &Dining Room Independent FOOD & DRINK ROBINSONS Brewery has unveiled a £400,000 refurbishment project which will see the Bulls Head – the oldest pub in Stockport’s Market Place – re-open its doors for the first time in eight years. The grade II listed pub, which dates back to 1731, has been closed since November 2011 but Robinsons is hop- ing to complete the refurbishment in time for the brewery’s 182nd birthday in September. Formerly one of Stockport’s top music venues, the Bulls Head is positioned in one of the most historic settings in all of Stockport. Across the cobbled street in theMarket Place, atop the stone steps, the preserved Victorian frontage of the Bulls Head stands face-to-face with the renovated Market Hall building. Existing as the ‘oldest fully licensed house in the Market Place’, the Bulls Head is a famous inn with strong politi- cal and historical associations. It was the centre of local unrest which led to the massacre of Peterloo and, prior to construction of the Market Hall, the balcony was famously used by orators to address the crowds and for the election of ‘hustings’. The Bulls Head is also the only pub to feature on Stockport’s Blue Plaque Trail. William Robinson, managing direc- tor (Pub Division), explains: “Stockport Market Place is the historic heart of our town and somewhere we are proud to help preserve. “We took the decision to renovate the Bakers Vaults in 2014; at a time when STOCKPORT Gin has launched a new ‘Sustaina- ble Edition’ in an exclusive partnership with Selfridges. Stockport Gin Sustainable Edi- tion is made using leftover orange peels that are collected from bars and restaurants in Selfridges stores that would otherwise go to waste. These are then used to fla- vour the gin before being bot- tled in recyclable glass bottles. Even the labels used on the bottles have been sourced from a specialist supplier and are fully biodegradable. The drink is produced by hus- band and wife Paul and Cheryl Sharrocks who already use some locally foraged botanicals to fla- vour their products. Stockport Gin’s new Sus- tainable Edition will be sold exclusively in Selfridges stores, including Manchester City Cen- tre and the Trafford Centre, and online. Cheryl said: “This has been a really exciting project to work on for us. We were delighted when Selfridges approached us to produce an exclusive gin for them and we feel that the Sus- tainable Edition gin is a really unique gin given the concept and story behind it.” Paul added: “Sustainability is a really important subject all around the world right now and something both us and Selfridges are passionate about so to be able to work with them and create a product that reflects this passion has been fantastic.” LOOKING to eat better? With these recipes that focus on healthy ingredients you’ll be spoilt for choice with tasty inspiration. Blanched asparagus with lemon and tahini dressing britishasparagus.com This vegan asparagus salad is easy to put together. The tahini dressing blends all the flavours beautifully. Serves: 2 Preparation time: 5 minutes Cooking time: 15-20 minutes You’ll need: 500g asparagus 4tbsp tahini 2 cloves of garlic, crushed 2tbsp olive oil 1tsp runny honey Juice of 1 lemon Salt and freshly ground black pepper 1tbsp sesame seeds What to do: Bring a large pot of salted water to boil and blanch the asparagus for 2-3 minutes. Drain and place in a bowl of ice-cold water. In a small bowl, combine the tahini, crushed garlic, olive oil and honey and mix well. Grad- ually whisk in the lemon juice until emulsified. If desired, thin the sauce by adding 1tbsp water and stirring well. Season with salt and pepper to taste. Place the sesame seeds in a dry frying pan and toast until just browning. Make sure to keep moving the seeds around the pan to stop them from catch- ing. Once toasted, set aside to cool. Place the asparagus on a small serving dish and drizzle over the tahini dressing then sprinkle on the sesame seeds. Fresh and Naked rainbow salad freshandnaked.co.uk Different colours in fruit and veg signify different nutri- ents, so ‘eat the rainbow’ with this fresh, colourful salad for a healthy boost to your daily nutrient intake. Serves: 2 Preparation time: 15 minutes Cooking time: n/a Tuck in to a healthier you You’ll need: For the dressing: 2 tbsp pumpkin seeds 1 lime, juice only 1 tangerine, juice only 1 tbsp olive oil ½ shallot, finely sliced 1tsp pink peppercorns, roughly crushed For the salad: 1 slice rye bread, sliced into cubes 6 cooked Beetroot, cut into wedges 1 yellow pepper, sliced 1 carrot, grated 100g mange tout, sliced 10 radishes, quartered a large handful of Fresh & Naked rocket small bunch of parsley What to do: In a small frying pan toast the pumpkin seeds until they start to pop, tip into a small bowl and add the lime and tangerine juice, oil, peppercorns, shallots and a pinch of salt. In the same pan dry fry the rye bread until toasted on all sides. Toss the rocket in a little dress- ing and lay on the plate. Put the rest of the ingredients on top of the rocket, drizzle over the pumpkin seed dressing and finish with rye croutons. Chickenbakedwithshallots, olives and thyme This recipe is so easy! Baked chicken breasts are a simple and healthy dinner option that is packed full of protein. Serves4 Preparation time: 10minutes Cooking time: 30minutes You’ll need: 4skinless chickenbreast fillets 12shallots, peeled 4garlic cloves 16goodqualitypittedgreenolives 2sprigs fresh thyme 2 tbspextravirginoliveoil 2 tbspsherryvinegar salt and freshlyground blackpepper What todo: Preheat the oven to 190C/Gas 5. Arrange the chicken breasts in a shallow roasting tin or baking dish. Tuck the shallots, garlic and olives in around the chicken and place the thyme sprigs on top. Drizzle over the oil and season with salt and pepper. Bake for 20 minutes, then remove from the oven and drizzle over the sherry vinegar. Cook for a further 10 minutes, until the chicken is cooked through. Serve with a green salad. FEELING BULLISH World of Beer by John Patrick Raising a glass to sustainability the Market Place was really struggling and something drastic needed to change. “Since then, everyone has pulled together for the benefit of the town and the regeneration of Stockport has been remarkable. “FromFoodie Friday, whichwe sponsor, to the launch of the Produce Hall, and the many boutique and independent shops, the old town of Stockport is once again bustling and it’s now the right time to re-open the Bulls Head.” The intensive three-month refurbish- ment scheme is planned to start in June and Robinsons hope to re-open in Sep- tember 2020; just in time to raise a glass to the brewery’s 182nd birthday. The new look promises to be a cele- bration of all things Stockport; from the hat museum to the brewery – which can be seen from the external terrace of the pub – local heritage will be at the heart of this iconic pub. William adds: “I hope everyone is as excited as we are for the restoration of the Bulls Head. “The transformation requires consid- erable investment; but we believe in the collective vision and ambition that we all share for Stockport to thrive once more and re-opening this historic pub is an integral step in bringing life to that cor- ner of the Market Place and attracting people back to Stockport.” The brewery says the re-opening of the pub will create around 15-20 new jobs.

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