Stratta blog

Steyning Market cookery demonstrations




Mary will be at Steyning Market as usual this Saturday (5th September) and is taking part in a cookery demonstration along with several other producers.  This is one of a number of events in the area to launch the Horsham District Food and Drink Festival

Please do pop along and say hello if you are in the area

Here are the recipes she will be doing on the day so you can “cook along” at home if you can’t join her at the market.



Sweet chilli and ginger sauce

  • 5 garlic cloves, roughly chopped
  • 2 red chillies, roughly chopped
  • 2cm piece ginger, peeled and roughly chopped
  • 2 dried kaffir lime leaves
  • 175g caster sugar
  • 50ml ginger and honey vinegar
  • 1 tbsp lime juice
  • 1 tbsp soy sauce

To make the dipping sauce, blend the garlic, chillies, ginger and lime leaves in a food processor until very finely chopped. Tip the sugar into a small saucepan, add 3 tbsp water and heat gently to dissolve. Continue to cook for another min or so until the syrup starts to thicken slightly.

Add the chilli and ginger mixture, and continue to cook for a further 2-3 mins. Then stir in the ginger and honey vinegar, lime juice and soy sauce. Remove from the heat and leave to cool to room temperature.



Purple shiso and purple shiso vinegar
Purple shiso and purple shiso vinegar


Tomato Salsa

  • 2 red onions
  • 2 plum tomatoes
  • 2 small red chillis (with or without seeds!)
  • large red pepper
  • bunch of fresh shiso or basil
  • splash of purple shiso vinegar

Finely dice all the ingredients, stir in vinegar and serve with the crab cakes