Smoked Chicken & Noodle Soup




  • 2 tablespoons olive oil
  • 2 leeks, chopped
  • 1 carrot, chopped
  • 2 celery stalks, chopped
  • 2L (8 cups) chicken stock, heated
  • 150g thin dried egg noodles
  • 1 1/2 cups (180g) frozen peas
  • 250g smoked chicken breast, shredded
  • Flat-leaf parsley leaves, to serve


  • 1
    Heat oil in a large pan over medium-low heat. Cook leek for 6-8 minutes, stirring until soft. Add carrot and celery, and cook, stirring, for 5-6 minutes until soft. Add stock and bring to a simmer. Add noodles and cook for 6 minutes or until tender, adding the peas for the final 2 minutes.
  • 2
    Stir in chicken and simmer for 1 minute or until warmed through. Divide among bowls, season, and top with parsley leaves.





Creamy Smoked Chicken & Chive Fettuccine



  • 400g fresh or dried fettuccine pasta
  • 25g butter
  • 5-6 spring onions, trimmed and chopped
  • 1 Tbsp crushed garlic
  • 250g Creme Fraiche
  • 1 cup chicken stock
  • 1 Tbsp wholegrain mustard
  • ½ Smoked Chicken, shredded
  • 2 Tbsp chopped chives
  • grated parmesan cheese




  • Cook the fettuccine in boiling salted water until al dente. (Check cooking times on the packet).
  • Melt the butter in a large frying pan and panfry the spring onions and garlic until softened, but not brown.
  • Stir in the Creme Fraiche, chicken stock, wholegrain mustard, Smoked Chicken and chives, and heat through.
  • Add the drained pasta to the sauce and toss to mix. Season with salt and pepper if wished.Serve immediately garnished with chopped chives and grated Parmesan cheese.


Smoked salmon & celeriac dauphinoise


  • 1 lemon, juice only
  • 1 small celeriac, about 650g/1lb 7oz, peeled and quartered
  • 2 medium baking potatoes, peeled and thinly sliced
  • 250 g smoked salmon
  • small handful fresh dill, chopped
  • 1 onion, finely sliced
  • 284ml carton double cream

smoked salmon and celeriac dauphinoise


  1. Preheat the oven to fan 180C/conventional 200C/gas 6. Pour the juice of one lemon into a large bowl. Slice your celeriac into pieces about the thickness of a £1 coin, tossing them into the lemon juice as you go, then add the potato slices
  2. In a large ovenproof dish, layer the celeriac and potato with the slices of salmon, sprinkling with your small handful of chopped dill, 1 chopped onion and drizzling a little cream over each layer. Season with a little salt and lots of pepper at each stage. You should have three layers of potatoes and celeriac sandwiching two of salmon, onion and dill. Finish with the remaining cream.
  3. Cover the dish with foil and place on a tray. Bake for 45 minutes, then remove the foil and bake for another 30-40 minutes until bubbling and the top is crispy and golden. Test that the vegetables are cooked by inserting a skewer or small knife – it should push in easily. If you like, you can flash it under a hot grill to get the top layer really crispy. Leave to cool slightly then serve straight from the dish with a crisp green salad and some chilled white wine.

Smokey Cheese & Onion Tart


  • 1 knob butter
  • 6 bacon (rashers, chopped into pieces)
  • 3 onions (thinly sliced)
  • 200 ml double cream
  • 500 grams shortcrust pastry (block, all-butter has the best flavour)
  • plain flour (for duting)
  • 140 grams Smoked Cheddar Cheese (hard farmhouse, half grated, half crumbled)
  • 1 eggs (beaten)
  • 140 grams cherry tomatoes (halved)

smoky cheese & onion tart


  • Heat oven to 220C/200C fan/gas 7.
  • Heat the butter in a frying pan until sizzling, then add the bacon and cook for 6 mins until just starting to crisp.
  • Add the onions and sweat for 10 mins until soft, sticky and golden.
  • Pour in the cream, take off the heat and leave to cool a little.
  • Meanwhile, roll the pastry out on a lightly floured surface to a rectangle a little larger than this magazine and transfer to a baking tray. Roll the edges up and press down to create a raised border.
  • Tip the creamy onions into a bowl. Mix in the grated cheese and most of the beaten egg.
  • Spread the mixture over the pastry, then scatter over the tomatoes and crumbled cheese.
  • Brush the borders with the remaining beaten egg, then bake for 20 mins until golden.
  • Leave to cool, then cut into squares.

Enjoy warm with salad

Smoked Cheddar & Apple Quesadilla


  • 8 Whole wheat tortillas
  • 300 g grated smoked cheddar
  • 100 g  baby spinach
  • 8 slices of smoked or un-smoked bacon, cooked and crumbled
  • 2 granny smith apples, cored and thinly sliced
  • non stick cooking spray, for cooking
  • sour cream, for serving



  • Sprinkle 1 tortilla with some cheese, a small handful of baby spinach, bacon and sliced apples. Press another tortilla on top to make a quesadilla.
  • Heat a nonstick skillet over medium-high heat and spray with nonstick spray.
  • Cook the quesadilla on each side for 2 to 3 minutes until golden.
  • Repeat with the remaining tortillas and fillings.
  • Slice into wedges and serve with sour cream.


Roasted Tomato & Smoked Goats Cheese Tart with Thyme




725 g ripe plum tomatoes

150 g Shropshire Smokery Smoked Goats Cheese

2 tbsp chopped fresh thyme, plus a few small sprigs

375 g ready rolled puff pastry

2 cloves of garlic, peeled and crushed

2 tbsp extra virgin olive oil

salt & freshly ground black pepper


ripe plum tomatoes

ripe plum tomatoes


you will also need a large baking tray measuring 16 x 12 in lightly oiled

pre-heat the oven : gas mark 5 , 375 f  (190 c )







To begin the recipe, first of all unwrap the pastry and place it on the baking tray. Then, using a sharp knife, carefully score a line on the pastry, about ½ in (1 cm) in from the edge, all the way around, but be careful not to cut it all the way through.

Now tip the smoked goats’ cheese into a small bowl, add the crushed garlic, chopped thyme and a good seasoning of salt and freshly milled black pepper. Then give it all a good mixing and, using a small palette or other round-bladed knife, carefully spread the cheese mixture evenly all over the surface of the pastry, right up to the line.

Next, thinly slice all the tomatoes (there is no need to peel them) and arrange them on top of the smoked goats’ cheese in overlapping lines length ways; overlap one line one way and the one next to it the other way.

After that, season the tomatoes and then drizzle the olive oil and scatter the sprigs of thyme all over them. Bake in the pre-heated oven on the middle shelf for 55 minutes or until the pastry is golden-brown and the tomatoes are roasted and slightly charred at the edges.

If you are going to serve the tart warm, leave it to settle for about 10 minutes before cutting into squares.

Smoked Salmon & steamed potato salad with lemon & parmesan






Wash the potatoes and rub well with your thumb to remove any loose flakes of skin. Put them into a  steamer basket and place over a suitably sized pan of boiling water. Cover & let the potatoes steam for 10-20 minutes or so, checking them with a skewer regularly.

shropshire smokery royal fillet of smoked salmon

Shropshire Smokery royal fillet of smoked salmon

While the potatoes are steaming away, slice your salmon 3 – 4 slices per person & make the dressing by putting the oil, chopped parsley and lemon zest and juice, salt and pepper in a small jar with a lid. Screw the cap on tight then shake to mix.

Put the parmesan in a single layer on a baking sheet. Get your grill hot, then let the cheese cook under it till pale gold. (Keep an eye on it – at first it will take ages then suddenly it will brown in seconds.)

Remove potatoes from the heat and slice each one in half length ways. Toss gently in the lemon and parsley dressing then dust with the grated, toasted parmesan.

Serve with the salmon layered on top





Smoked Cheddar Cheese Scones

Less than 30 minspreparation time

10 to 30 mins cooking time

Makes 8-12 scones



  • 225g/8oz self raising flour

  • pinch of salt

  • 55g/2oz butter

  • 25g/1oz shropshire smokery smoked mature cheddar cheese, grated

  • 150ml/5fl oz milk

Preparation method

  1. Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.
  2. Mix together the flour and salt and rub in the butter.
  3. Stir in the cheese and then the milk to get a soft dough.
  4. Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on the baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
  5. Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden. Cool on a wire rack.


Courgette Carbonara


  • sea salt
  • freshly ground black pepper
  • 6 medium green and yellow courgettes
  • 500 g penne
  • 4 large free-range egg yolks
  • 100 ml single cream
  • 1 small handful Parmesan cheese, freshly grated
  • olive oil
  • 6 thick slices of Shropshire Smokery, Smoked Hanging Bacon, cut into chunky lardons
  • 1 small bunch fresh thyme, leaves picked and chopped, flowers reserved (if you can get hold of flowering thyme)
  • a few courgette flowers, optional

Smoked Hanging Bacon


Put a large pan of salted water on to boil. Halve and then quarter any larger courgettes lengthways. Cut out and discard any fluffy middle bits, and slice the courgettes at an angle into pieces roughly the same size and shape as the penne. Smaller courgettes can simply be sliced finely. Your water will now be boiling, so add the penne to the pan and cook according to the packet instructions.

To make your creamy carbonara sauce, put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork. Season lightly and put to one side.

Heat a very large frying pan, add a good splash of olive oil and fry the Shropshire Smokery, smoked bacon until dark brown and crisp. Add the courgette slices and 2 big pinches of black pepper, not just to season but to give it a bit of a kick. Sprinkle in the thyme leaves, give everything a stir, so the courgettes become coated with all the lovely smoked bacon-flavoured oil, and fry until they start to turn lightly golden and have softened slightly.

Smoked Hanging Bacon in Courgette Carbonara

It’s very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the courgettes, smoked bacon and lovely flavours, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you’ll scramble the eggs.)

While you’re tossing the pasta and sauce, sprinkle in the rest of the Parmesan and a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning. If you’ve managed to get any courgette flowers, tear them over the top, then serve and eat immediately, as the sauce can become thick and stodgy if left too long.

Beautiful Courgette Carbonara

Smoked Salmon Chowder

Smoked salmon chowder


you will need:


  • a knob of butter
  • 1 onion , finely diced
  • 750g potatoes , diced
  • 500ml chicken stock
  • 500ml milk
  • 350g smoked salmon , cut into ribbons
  • a handful of parsley leaves, finely chopped
  • 1 lemon , halvedSMOKED SALMON CHOWDER



  • Fry the onion gently in the butter, then add the potatoes, stock and milk and simmer until the potatoes are very tender.
  • Add the smoked salmon and parsley and season well.
  • Heat everything through and add a squeeze of lemon.