Βι¶ΉΤΌΕΔ

On the weekend of the 27th and 28thΜύof June Βι¶ΉΤΌΕΔ Oxford will be at the Children’s Food Festival at Northmoor Trust Farm and getting kids to have a go at making a Roald Dahl Revolting Recipe.

Children will get a chance to film a short Blue Peter style cookery programme called 'Here's one I made earlier' and then watch it online afterwards.

You can also have a look around the Βι¶ΉΤΌΕΔ Bus, surf the internet and find out about the work of the Βι¶ΉΤΌΕΔ.

On Saturday from 12 - 2pm Wesley Smith will be presenting his show live from the event and talking to some of the stars of screen and kitchen helping children to get a better understanding of where their dinner comes from.

Jo's Farmers Market series

Sourcing local food is something that the Afternoon programme on Βι¶ΉΤΌΕΔ Oxford has been celebrating as part of it's Farmers Markets series. But the future of these local affairs lies in the hands of the next generation, so introducing them to the delights of Oxfordshire flavours is important.

During the Festival the fields at the Northmoor Trust, Little Wittenham will be transformed into a an arena where all the family can find out how to grow fruit and vegetables, make bread and pasta, have a go at making sausages and smoothies.

The Local Flavours Farmers' Market brings together producers from a 30 mile radius of the Northmoor Trust to sell their produce, and help people gain a better understanding of where food comes from and how to enjoy it at its best.

Among the local stall-holders is Jeanette Howse from East Hanney with her jams, jellies, chutneys and pickles. Her neighbour Jane Bowler from Dews Meadow Farm has tastings of popular dry cured bacon and sausages. There will be breads from The Old Farmhouse Bakery at Steventon and sausages from Foxbury Farm at Brize Norton. Find out how bees make Northmoor Trust honey and award winning cheeses from near Great Rollright in north Oxfordshire.

Recipe

Strawberry and Raspberry Sorbet

From Helen Barnard

1kg (in total) ripe strawberries and raspberries (hulled)
300g granulated sugar
Juice of half a lemon
Mint leaves
Pimm's (if desired)

Blend the fruit, sugar and lemon juice to a smooth puree.

If you're not using an ice-cream maker, pour the puree into a shallow tray and freeze for four hours. During this time remove the tray every 30 minutes and whisk the sorbet mixture to help the ice crystals form evenly.

If you are using an ice-cream maker, follow the instructions for making a sorbet.

Serve before the sorbet freezes completely. Use warm tablespoons to scoop it into glass dishes, pour over a shot of Pimm's (if desired) and decorate with mint leaves.