Here are some of the favourite recipes of the chefs who have supported Alnwick Food Festival.

Marinated Kippers, chosen by Terry Laybourne
(serves 4)

300g kipper fillets
1 red onion, peeled and sliced into fine rings
2 shallots, peeled and sliced into fine rings
2 small carrots, peeled and sliced into fine rings
4 small, fresh bay leaves
1 thyme sprig
8 juniper berries
12 coriander seeds
12 black peppercorns
10 Sichuan peppercorns
150ml extra virgin olive oil
150ml sunflower oil
Zest from 1 lemon, cut into fine strips, blanched for 1 minute in boiling water and refreshed in iced water.
Juice from 2 lemons,
Potato salad.
Fresh herbs (dill and flat-leaf parsley).

Scatter a layer of sliced vegetables in the base of a porcelain dish and place the kipper fillets on top. Scatter the remaining incredients over the kippers, then pour in the oil. Cover tightly with cling film and refrigerate for 3 days.

Remove the fillets from the marinade and drain well. Pat dry with kitchen paper, then slice fillets thinly with a sharp, flexible knife. Arrange the slices attractively onto salad plates and scatter some of the vegetables from the marinade over. Season with sea salt and milled black pepper. Drizzle with a little of the oil and garnish with some fresh herbs.

Serve a small pile of potato salad alongside.

This recipe is in Terry's book Quest for Taste.

Northumberland Cheese, Leek and Mustard Souffle, chosen by Terry Laybourne
(8 souffles)

50g soft butter
50g dried breadcrumbs
450ml full fat milk
Half an onion
1 bay leaf
1 clove
75g butter
75g flour
1tbsp English mustard powder
175g leeks, cut into 1cm dice, washed and drained
25g butter
250g grated Northumberland cheese
6 egg yolks
2tbsp chopped chives
6 egg whites
1 tiny pinch of salt
200ml double cream

Heavily butter eight 3" ramekins and dust out with breadcrumbs. Chill.

Stud the onion with the clove and bay leaf. Add to the milk and bring to the boil. Remove from the heat, cover with a lid and allow to infuse.

Melt the butter in a small, thick-bottomed saucepan. Stir in the flour and allow to cook over a gentle heat for 15 minutes to make a roux. Stir in the English mustard powder. Strain and reheat the milk. Add to the roux, one ladle at a time, stirring continually with a spatula and allowing the sauce to boil between each addition. When all of the milk is incorporated, reduce the heat to low and allow to cook gentle for 15-20 minutes, stirring regularly.

Place the leeks in a small saucepan with the butter and 2 tablespoons of water. Season with salt and pepper, cover with a lid and cook gently over a medium heat. Drain in a colander when tender. Stir into the sauce.

Remove the sauce from the heat and stir in the cheese and egg yolks. Cover with cling film to keep warm.

Preheat the oven to 135°C. Boil a kettle of water. Whisk the egg whites until they begin to thicken, add the salt and continue whisking until quite firm (beware of 'graining' and drying out). Beat one third of the whites into the sauce with a wire whisk. Fold in the remainder carefully.

Divide the mixture between the souffle moulds and place the moulds into a deep roasting tray. Pour boiling water around them, transfer to the oven and bake for 25 minutes.

Remove the souffles from oven and allow to cool for 2-3 minutes.

Increase the oven temperature to 190°C. Turn out the souffles into individual ovenproof dishes and pour over 200ml double cream, dividing it between them. Return to the hot oven for 8 minutes, or until golden brown and double in size.

Serve immediately with a salad of crisp leaves in walnut oil dressing.

This recipe is in Terry's book Quest for Taste.

Tomato Tart with Goats' Cheese, chosen by Richard Sim

Pastry
450g Puff pastry

Pin out pastry on a floured board to a thickness of 3/16"Cut with a 4" cutter into 8 discs
Rest in the refrigerator
Egg wash, dock with a fork & bake until golden 10-12 mins

Tomatoes
20 large plum tomatoes (ripe)
Malden sea salt & black pepper
1 head garlic
1 bunch thyme
2tbls extra virgin olive oil

Blanch & refresh tomatoes. Remove skins
Cut in half & gently squeeze out seeds
Arrange, cut side down on a baking sheet, sprinkle very lightly with coarse sea salt
Scatter thyme sprigs & whole, unpeeled garlic cloves
Drizzle with extra virgin olive oil & bake @ 80°C until semi-dri
Caramelised onions
2tbls Unsalted butter
400g Sliced onions
4 Thyme sprigs (leaves only)
Malden sea salt & black pepper

Sweat onions & thyme in butter, season & cook until lightly caramelised
Set asi
Herbed goats' cheese
115g Soft goats' cheese (capri lodge)
2tsp Mascarpone
2tsp Double cream
2tbls Pesto
2tbls Finely chopped, rinsed shallots
2tbls Finely chopped chives
1tsp Pureed garlic
Salt & milled black pepper

Mix goats' cheese, mascarpone, cream, pesto, shallots, chives & garlic
Season to taste with salt & pepper
Frizzy salad
1 small head Frizzy
8 small button mushrooms (firm & white)
16 black olives (halved)
16 cherry tomatoes (halved)
2 tbls chervil leaves
8 chives (in ½" sticks)
110ml extra virgin olive oil
1 tbls lemon juice
Malden sea salt & milled black pepper

Toss everything together in a small bowl

Assembly

Brush 8 x 4" non-stick tart tins with olive oil
Arrange tomatoes so that both the base & sides are completely covered
Warm through in a medium oven
Warm the caramelised onions
Place a scoop of goats cheese into each mould
Divide the warm onions evenly between the moulds
Place a puff pastry disc on top
Invert each tart onto the centre of salad plate
Remove the moulds & place a small bouquet of salad on top
Drizzle thinned pesto around

See more recipes from Richard Sim on the Northumbria Larder website

Nettle and potato soup with chorizo oil, crème fraiche and chives, chosen by Martin Charlton

500g of peeled and diced potatoes
2 onions finely diced
1ltr of chicken stock or vegetable stock
250ml of crème fraiche
4-5 handfuls of washed nettle tops
Some chopped chives
50g of butter
Salt, pepper
2 small chorizo; finely diced and roasted to extract the oil (optional)

Gently cook the onions in the butter, add the potatoes and cook for a few minutes more.
Add the chicken or vegetable stock, bring to the boil and simmer until the potatoes are tender. Add the nettles and simmer for a few minutes more.
Liquidise the soup and place in a clean pan. Add the crème fraiche and check the seasoning and consistency.
Ladle into warm bowls and spoon a little chorizo oil over the top and finish with a sprinkle of chopped chives.
Serve.

Salad of dandelion leaves and pancetta with baby dock and rats tail with a roasted garlic and grain mustard dressing. Served with shavings of Northumbrian goats' cheese and toasted flutes.

For the dressing

Grind the garlic with a pestle and mortar and slowly add the oil and grain mustard.
Then add the vinegar and season with salt and pepper.
Next, take a selection of edible leaves such as:
Baby dock leaves
Wild garlic
Rat's tail
Dandelion

Carefully wash and dry the leaves (a salad spinner is good for this).
Toss the leaves with the dressing, pancetta lardons and croutons.
Season if necessary, then shave the goats' cheese with a potato peeler onto the salad.

See more recipes from Martin Charlton on the Northumbria Larder website