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Traditional Fish SmokersSpecialities - Oak Smoked Salmon and 'The Famous Crastel Kippers'Visit our shop where all types of seafood & local produce are available all year round

Fax and mail orders now being takenRESTAURANT OPENSERVING LUNCHES & EVENING MEALS

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,rl I ri'i,*,, ,iCraster, Northumberland NE66 3TR

Tel: 01665 576230 Restaurant01665 576223 ShopWebsite: www. kipper.co. uk

ffiffiffiTrffiffiL{ rilTw o*tirne lv{c sterCh ef Live winner1areffi Kyle is pcppin{{ up sll over,cs l*rr* H*ll drsccrrersAs a teenager, Gareth Kylehad an unusual method ofimpressing the girls; he'd invitethem round to his house for ahome-cooked meal.

And while other boys weretrying to impress the oppositesex with their sporting or musicalprowess. Gareth was tackiingtricky labour-intensive dishes I kelobster thermidor,

ln fact, one of his earliestculinary memories is sitting cross-legged on the floor of his bedroomwith a gi l he had a lancy for.sharing a chicken dinner he hadcreated. He was I4.

The other boys thoughtcooking was a bit naff, but Iquickly realised it was a good wayto make a positive ir press on onthe girls, and the added bonus wasthat I was actually quite good at itf'he says.

So good, that Gareth, 30 nowand with some notable MasterChefLrve wins under his be t, is makingquite a name for himsel{ in theworld of pop-ups.

Tickets for his three-nightGeordie Garden Supperclub atthe Hermitage Community Gardennear his home in Gateshead soldout within days, and there arefurther pop-up dates this autumnat the restored Victorian garden

off Whickham Front Street.Gareth is a natural in the

krtchen, working by instinct,In 2010 he was a regionalcontender on ITV's Britain's BestDish, serving a trio of dessertsof poached pears, peanut brittleand raspberries, rose-scentedchoco ate and ltalian meringueand raspberry macaroon served asa cocktail,

Two years ago he wonMasterChef Live at the BBCGood Food Show at the NEC inBirmingham and was then invitedto appear in a MasterChef Livecook-off in London under thewatchful eyes of chef John Torodeand restaurateur Gregg Wallace,walking off with the tiLle again,

When Gregg came over andasked what I was making and Isaid a custard tart, he gave mea hugi' says Gareth. lt seems helikes his dessertsl

The next Geordie GardenSuppercluo will featr:re his uniquetake on the Gateshead baconfloddie and seasonal game, and itwill be followed by another pop-upwith a North West theme in honourof wife Rachel, who is from Wigan.Tickets for the Geordie GardenSupperclub, Sept 19-21 , fromwww.facebook.com/ga reth.kyleor wwwgarethkyle.co.uk

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MIIllOUHard boil the eggs for fourminutes and alrow to cool, Dividethe black and white puddrng

,,,:inta | - - i, poitions: Usino.,rr ,,,;C]inQ:,,1|,1.n;;,pl.ec,b jackpuddin6,on one half and whiie puddingon the other and flatten out to athrckness o{ about 1cm. Placeone of the hard boiled eggs in

, lhe centle,and,,Cardu,fly wrap'thepudding m;xture aror,nd it oeingcareful to ensure the two coloursdon't mix. Seal ins;oe ihe clingfilmand refrrgerate lor 20 minules.Take off the c inglilm and rolleach egg in the ftour, dip in theoeaten egg and then cover in thebreadcrumbs. Using a deep iatfryer or a iarge heavy bottomedpan, bring the sunflower orl up toa temperaltrre of 180C/Gas4.Carefully fry each egg ore at a,time, iofi..S:1O rnins until golde,n ,',,,.,,and,,the;,pUdding is cenipletelirr'r,: r,'':lr,eookgdi lcaref u 1ly remove {ro rli,,':.:, l l,the oii with a srofted spoon anddrain on kitchen paper.

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r8trilT$':,:r4,boiled eggs ' ',,,,?009 whiie puddingr,'200g black pudding;11;,lr:spoonf ul Diion mustard,ra:little water,.,j,,egg, beaten.,1.,00g white breadcrumbs,:::11009 plain flourcuuml suntlower oti.a.:',',.'.

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Gareth serves these in plantpots with an edible flowergarnish, but ramekins willserve just as well.f:.i. ...t\:: I

1 009 cream cheese509 mascarpone cheese259 icing sugar1 lemon, juice and rindlenron sorber (if you have an icecream maker, make your own;if not, buy some that has Iemonpieces in)759 ginger nut biscuits

'i'.'iiiii;Blend togeiher the cream cheese,mascarpone, lemon juice, rind anciicing sugar, beating plenty of airinto the mix as you stir, Wrap yourbiscuits in a sandwich bag andthen a tea towel and bash themwith a rolling pin Take a scoop ofthe cheese mixture and fill the potor ramekin to about half, Using amelon bal er or a spoon, scoop thelemon sorbet and layer it on to thecheese base, leavrng about 0.5cmgap at the top, Top with the crushedbiscuits and put the cheesecakes inthe f.eezer for 45-60 mins.Then,15 mins before serving,move them to the fridge so thatthe sorbet and cheese are justbeginning to soften when youserve, and enjoyl

F;errlr:* : 'E 51s ir:: -i a i=,1: 31"ii-; .+{li=18 [itAberdeen Angus steaks and Gluten Free Burgers, Spring lamb & porksteaks & chops plus our- range of distlnctrve and exclusivefam ly recipe sausages ail with a fiavour second to none,