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The Lincolnshire Kitchen 09 Dec

Cookery demonstrations are a highlight for many at Lincolnshire Food and Gift Fair, and those in the newly-titled Lincolnshire Kitchen didn't disappoint at this year's event. The #LincsShowgirls love trying out new recipes, so we've created cards for you to download and try at home yourself this festive season. Enjoy!

Fancy giving one of these recipes a go? Don't forget to send us a picture of the finished product - we're on Twitter @LincsShowground, Facebook and Instagram @ShowGLincs.

Ross Davenport, Cote Hill Cheese

COTE HILL BLUE, PANCETTA & PRUNE CANAPES

COTE HILL RED GOUGERES

Pete Welbourne

TRADITIONAL BREAD RECIPE

Please note, the weights listed in the ingredients are approximate because home-made bread is not uniform and a little deviation is part of the attraction of home-made bread

Foreword from Pete: "The last two ingredients are entirely optional and you can use both or either, but they are often used to feed the yeast, especially when using wholemeal flour. Too much sugar or salt will kill the yeast. A little sugar can help to colour the bread crust. Your choice of fat can be olive oil, vegetable oil, rapeseed oil, white shortening such as Trex or white Flora, old fashioned lard or even butter. My choice is usually white shortening or rapeseed oil."

Ralph Skripek, The Wild Chef in association with Taste of Game (BASC)

HOME SMOKED GOOSE WITH STILTON MUSHROOMS AND A TOSSED LEAF SALADETTE ON CIABATTA BREAD

Jane Tomlinson, Redhill Farm Free Range Pork Ltd

TRADITIONAL BAKED & GLAZED HAM

Ivano de Serio, The Old Bakery

LINCOLNSHIRE FALLOW DEER LOIN, SMOKED POTATO, SQUASH PORRIDGE, BITTER CHOCOLATE OIL

Dan & Charlie, The Strait and Narrow and The Rogue Saint

SNAPPER, XMAS BLAZER, EGGNOWLEDGE & GLITTERY BERRY

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