Kokova Magazine

"Belly pork is an all-time favourite of mine. It has so much flavour, plus it's a forgiving cut of meat as it’s not easy to over-cook. Just start it at a high temperature, then turn it down to cook for a few hours until tender and melt in the mouth". This recipe was inspired by a trip to the USA, when I was asked to be a judge at a world barbecue championship in Lake Placid, upstate New York. The blend of flavours is sweet and smoky, with just a hint of aniseed that works so well with pork" - Peter Sidwell

Cumbrian chef, Peter Sidwell, shares his culinary secrets and recipes from his Simply Good Family Food cookbook, as well as Cumbrian inspired recipes.

Halloumi cheese with roasted sweet potatoes, squash and lime - "This dish is the perfect combination of sweet roasted seasonal vegetables, salty cheese and fresh limes and herbs" - Peter Sidwell.

We tested some 'Teffios', puffed Teff cereal and came up with a gluten- and dairy-free recipe for our own 'Teff Crispies'. Simple to make, delicious to share and a great favourite with all the family, especially the kids!

For an alternate twist on English Toffee try this simple recipe adapted from a banoffee pie recipe, especially for YST readers to try...

On 29th and 30th September 2012, the Taste Cumbria Food Festival will see Cockermouth's shops, restaurants, hotels and pubs join forces in the weekend-long Cumbrian culinary celebrations. The festival will showcase produce from over 100 regional producers, improving visitors' access to and awareness of Cumbrian food heroes and food culture.