Todmorden Country Show

Thanks to everyone who came along to see our stalls at Todmorden Country show on Saturday 3rd June 2017. Big thanks also to our trustees for working so hard on the day and our friends at Incredible Edible Todmorden. Our tent looked fantastic.

We had plants to show, including our ginormous cabbage, and to share- lots of parsley, chives and lovage from our basket of produce were given away at the end.  Andy & Martyna really enjoyed talking to you all about what we’re growing up at Incredible AquaGarden both traditionally and using aquaponics and hydroponics.

Jane & Ian volunteered to help make smoothies on our fabulous smoothie bike. Hope you had a go!

Becky, our food inspirer had made salsa, bean dip and flat bread for folks to have a taste of the sorts of things she cooks up at our food workshops.

The bean dip went down extremely well and she even ran out of recipes to give away. If you weren’t able to get one on the day here’s the recipes she used:



Easy Bean Dip


  • 1x 400g tin white beans (Cannellini, butter bean or flageolet)
  • 3 tbsp olive oil
  • 1 clove garlic (peeled and chopped)
  • 1 heaped tbsp. sesame seeds
  • A pinch ground cinnamon
  • Large handful flat leaf parsley
  • 1 sprig of thyme ( or lemon thyme if you have it)
  • 1-2 tbsp lemon juice


  1. Whizz all ingredients, except 1 tbsp lemon juice, in a hand blender until smooth and creamy, taste and add more lemon juice if required.
  2. Serve with homemade flat bread  or chopped raw vegetable sticks like carrot, peppers or cucumber

Tomato Salsa (Serves 4)


  • 4-6 medium tomatoes, peeled and finely chopped
  • 1 small red chili, finely chopped and deseeded
  • 1/4 – 1/2 medium red onion, very finely chopped
  • 2 small garlic cloves, crushed
  • Small splash of white wine vinegar
  • Squeeze of lime juice
  • Handful of fresh coriander, roughly chopped
  • Salt and  black pepper to taste


  1. Combine all ingredients in a medium bowl and mix together well.
  2. Refrigerate until required.
  3. Serve with flat breads, carrot sticks, tortilla chips……..Enjoy!


Easy Flatbreads              (Makes 6 large or 12 small)


  • 500g self-raising flour, plus a little extra for dusting
  • ½ teaspoon salt
  • 1 tea spoon baking powder
  • 500g natural yoghurt


  • Put all of the dry flatbread ingredients into a bowl. Make a well in the centre and tip in the yoghurt. Fold the flour and yoghurt together to form a dough.

(If the dough’s a little wet still, you may need to add another sprinkling of flour)

  • Dust your work surface with a little flour, then tip the dough onto it.
  • Knead the dough for a minute or so to bring it together, and then divide the dough into about 12 equal-sized pieces.
  • Dust a rolling pin with flour then roll the pieces of dough out into side-plate-sized rounds.
  • Stack them between small sheets of greaseproof paper next to the hob ready to cook.

To cook your flatbreads Put a griddle pan (or a large dry frying pan) on a high heat to get nice and hot. Once it’s really hot, cook each flatbread for a couple of minutes per side, until slightly puffy and lightly charred – you’ll need to do this in batches.

We’re still working on the recipe section of the website but  will have all the recipes from our Eat Fresh cooking workshops up there soon.

If you want to join Becky to make flatbread and dips then come along to the Eat Fresh Cooking Workshop at Todmorden Health Centre 11.30-1.30 on Monday 12th June


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