LiverpoolMy

LifeFood & Drink

WHAT ’S ON REVIEWS COMPETITIONS OFFERS RECIPES

WINA meal

for two with wine at a local restaurant

SEE PAGE 30!

ISSUE 1FREE

This Is Livin’Crosby’s Favourite Bar & Grill

Open 7 days a week from 10am for brunch/lunch/dinner

Signature cocktails, craft beers & wines

2 Course Menu only £12.95 including a Glass of House Wine

Monday-Thursday 5-7 pm.Traditional Sunday Roasts £10.95

T: 01515384343

4A Carnegie Avenue, Crosby, L23 3BR

This Is Livin’Crosby’s Favourite Bar & Grill

Open 7 days a week from 10am for brunch/lunch/dinnerSignature cocktails, craft beers & wines

2 Course Menu only £12.95 including a Glass of House WineMonday-Thursday 5-7pm

Traditional Sunday Roasts £10.95

0151 538 43434A Carnegue Avenue, Crosby L23 3BR

www.myliverpoollife.com

Welcome to our very first ‘taster’ issue!

Our independent guide will introduce you to some of our favourite places to eat and drink within the Liverpool area.

Conveniently located in the centre of the guide, ‘What’s On’ lists an eclectic mix of food related markets, festivals and events that are happening over the next few weeks.

We’ll also be letting you in on some of the best offers, helping you to dine out for less without compromising on quality. If you’re really lucky, you could also win dinner for two with wine!

Need some inspiration in the kitchen? Check out our recipes, reviews and special features to get the ‘juices flowing’!

Do you have a ‘fur baby’? Check out our dog friendly places that will have tails wagging. Or follow Angel Thomas of Pawabella who has a great recipe for homemade treats.

Keep your eyes peeled for our second issue, or drop us a line if you would like a digital or hard copy sending to you.

Interested in promoting your business or stocking our magazine? Please, get in touch, we’d love to meet you for a coffee ‘on the house’ of course!

FIRST

ISSUE! LiverpoolMy

Life

Tel: 0151 378 3440Mob: 07769 216 983e: info@myliverpoollife.com www.myliverpoollife.com

Don’t forget to follow us on social media too!

My Liverpool Life Burlington HouseCrosby Road North Liverpool, L22 0PJ

Laura Doyle Editor

Editorial AssistantsJohn Paul LevyAshleigh Coleman

Contributors Charlotte Carroll Angel Thomas

Graphic DesignCharlene Errity

PrintSBL PRINT LIMITEDSuite GBurlington HouseCrosby RoadLiverpool L22 0PJt: 0151 920 2996f: 0151 920 0894

The small print: Advertising revenue has covered the cost of producing this guide. Our aim is to only include establishments that we frequent ourselves or that of those that have been recommended based on quality and service. Our reviews are that of our own and those supplied by third parties, therefore this guide should not be taken as a direct recommendation from My Liverpool Life.

facebook.com/myliverpoollife @myliverpoollife @myliverpoollife

LIVERPOOL’S COFFEE SCENE

If there’s one thing we love about the great city of Liverpool, it’s the sense of community amongst its people. One simply has to walk through the centre on a busy Saturday afternoon and take in all this great city has to offer, the streets are practically alive with the hustle and bustle of our daily routines. And how do we fuel all of this? With coffee of course! Whether you’re in the city centre or the surrounding suburbs you’re never more than a stones throw away from a coffee shop, restaurant or café and here at Crosby Coffee we just want to make sure this fantastic community gets what we believe to be the quality coffee it deserves.

So what makes quality coffee? There is a range of factors to take into consideration but let’s just focus on the primary one. Freshness! Once roasted, all coffee beans expand and emit Co2 gas which affects the final products overall taste. You need to leave the coffee to rest just long enough to release these gases which is usually between 2-5 days. This ensures the coffees full flavour profile remains and you’re not

ending up with a cup of gassy coffee. Leaving the coffee too long will also have a negative effect on the bean. We leave our coffee to rest for a minimum of 2 days and when we deliver to our customers we recommend they use their beans within 2 weeks of the roast date, which we handily print on every bag.All over the UK there are hundreds of independent roasters set up with the same intent; to sell fresh, unique coffee that is prepared with care and love. You really can get some of the best coffee from around the world, right on your doorstep. Wouldn’t you like to see the difference in fresh and stale coffee? What are you waiting for?

Crosby Coffee was born from 3 crucial ingredients, Pride, Passion and Obsession. We believe in great coffee locally and look forward to sharing it with you.

Jack FosterRoaster & ProprietorUnit 14 Bridge Road Industrial Estate Bridge Road, Litherland, Liverpool L21 2Q

Open Tuesday - Saturday 10:00 - 16:00

Get in touch with us at:

info@crosbycoffee.co.uk0151 538 5454 / 07592 114055facebook.com/CrosbyCoffee/twitter.com/coffeecrosby

Cutting meat from your diet may be a challenging task for some, but for others it’s a lifestyle decision that has shaped the way they live and feel. Arguably, a plant-based diet possesses more health benefits when compared to a meat-based diet. Some of these benefits include: a boost in energy levels, increased immunity function, reduced risk of disease, improved hair, skin and nails and a longer life-span. Also ‘food for thought’ If you eat a vegan diet for just ONE day, you could help save 1100 gallons of water-Save 45 pounds of grain-Save 30 sq.ft. of forested land and save one animals life.

Could you cut out meat for one day a week?

White Wolf Yoga and Kitchen14 Cook St Liverpool Merseside L2 9QU

United Kingdom0151 345 6023

@WhiteWolfYoga

If this interests you then why not check out White Wolf Kitchen, a new vegan-friendly health food shop and café? Located in The Property Exchange, close to Moorfields Station, within walking distance of the city centre, it has a varied selection of plant-based food choices, including sandwiches, salads, soups, juices and even chocolate. They also sell their own blend of Fairtrade, Rainforest Alliance Certified coffee, sourced from the mountains of Mexico!

Also try making this succulent vegetable curry as an alternative to meat 1 small cabbage head, diced finely4 small carrots1 large can of diced tomatoes3 cups vegetable broth

1 yellow squash, diced finely

1 red pepper, diced finely

7-8 new potatoes, diced finely

1/2 small onion, diced finely1 tsp salt (or adjust to taste)A dash of pepper1-2 tbsp curry powder (personal preference!)Parsley to garnishDice all vegetables apart from tomatoes and place into a large pot. Use a second pot and add chopped tomatoes, vegetable broth, salt, pepper, and curry powder. Mix ingredients. Add ingredients to original pot. Cover and cook on medium heat for around 45 minutes – then cook on low for 1 hour or until potatoes are tender, allow to sit for 5 minutes and serve.

Vegetable Curry

If someone stopped you on the street and asked you, “What are flowers used for?” Most of us would reply ‘For decoration purposes and to look pretty’! What about to eat?? A striking number of people forget the fact that flowers are edible and can be used to enhance the flavour and appearance of your food. Here are a few edible flowers that will add some blooming flair to your recipes this season!

Apple Blossom Apple Blossom is a small, lilac-coloured, decorative flower that is used often in desserts. Crystallising the petals with egg whites and sugar makes for a great addition to ice creams and fruit punches.

Courgette Flowers The courgette flower (not to be confused with the squash-like vegetable) refers to the yellow-coloured tip of the plant itself. Enjoy in a variety of ways: sauté them with oil or butter and serve with pasta, deep fry them to make courgette fritters or simply stuff them with cheese and enjoy!

Fuchsia A vibrant, purple-coloured flowers that garnishes desserts well. Include them in a jelly or a jam for great results; the taste can vary wildly – some Fuchsia plants are sweet and some even have a hint of spice!

Pansies Pansies come in a variety of colours, ranging from deep blues to sharp yellows. They have a fresh, crisp flavour and taste surprisingly similar to lettuce, making them a delightful addition to a salad. Also good to garnish cocktails with.

Bellin ‘Popsicles’ with Edible Flowers *Ingredients (makes ~10 popsicles):

• 15 oz prosecco• 5 oz simple syrup• 5 oz lemon juice• 2 large white peaches• 3 dashes peach bitters• Approximately40edibleflowers(violetsworkwell)

Chop the peaches - removing the pits - and add them to your blender. Puree until smooth and strain through a fine mesh strainer. Transfer 5 oz of peach puree to a mixing bowl. Add the lemon juice, prosecco, simple syrup, and bitters. Carefully add the prosecco, as it will foam aggressively. Stir to combine. Wash and dry the edible flowers and add them to the Popsicle moulds. (Approximately 4 per mould). Pour the peach mixture into the Popsicle moulds. The flowers will float to the surface.

Place the Popsicle moulds into the freezer for approximately 45 minutes or until partially frozen, allowing you to gently mix the Popsicle with evenly distributed flowers. This is a good time to add the popsicle sticks too. Place back into the freezer until frozen solid.Once frozen, release the popsicles by running them under warm water for a few seconds. Serve on a bed of ice or hand them out right away! Recipe & Image from honestlyyum.com

Edible Flowers

Waterloo Bistro & Coffee Shop

Early Bird Menu2 Courses £12.95

3 Courses £14.95

Includes a Bottle of House Wine Per CoupleAvailable Wednesday - Thursday 5pm-9pm

Friday 5pm-7pm

120 South RoadWaterloo, L22 0ND

Tue - Sat 10am-10pm Sun 12pm-9pm

f: The Waterloo Bistro and Coffee Shopt: 0151 928 6478

Function Room available for hire from 2nd April

The Waterloo Bakery (part of The Waterloo Bistro) Coffee & Walnut Cake Jimmy’s cakes as so in demand, that they’ve launched a bakery to supply local coffee shops and functions. The Coffee and Walnut Cake has a divine sponge with a light coffee essence layered and finished with a thick spreading of buttercream and whole walnuts. Enjoy ‘in house’ or ‘take out’. 120 South Road, Waterloo L22 0NDTel: 0151 928 6478

We’re true ‘advocators’ of a balanced diet and If you are going to treat yourself, do it ‘properly’! Indulge in locally baked cakes and ‘swerve’

supermarket additives with some of our fresh favourites...

Homemade Cheesecakes Mini Berry & Elderflower Cheesecake Niki and Mike keep a tight lip when it comes to revealing what makes their cheesecakes so special! We adore the berry and elderflower flavour, topped with fresh raspberry and blueberry. This ever so creamy cheesecake with its subtle fragrance and spring berries, sits perfectly on a compact ‘not too sweet’ digestive base. 73 Bridge Road, Litherland L21 2PA Tel: 0151 928 7835

Cake LiverpoolVictoria Sponge Cake (Vegan friendly) Clare’s motto is ‘Everyone Deserves Cake’! Whether you are vegan, have an intolerance or not, her cakes will surpass your expectations. A Victoria Sponge is a classic choice, and this one doesn’t disappoint with homemade strawberry jam, a light non-dairy ‘cream’ filling on a surprisingly spongy, lightly dusted cake. Unit G2, Walton Cornerstone, Liston Street, Walton L4 5RTTel: 07772 571 949

Debz Cakes Chocolate Nutella Cake WOW! If you’re nuts about chocolate (and nuts) you’ll love this ‘best seller’ from Debbie! The richest of chocolate sponge is layered with hazelnut spread, fresh cream, chocolate cream, mixed nuts and then repeated. If that’s not enough, the precisely decorated finish is piped with more cream and chopped hazelnuts. 23 Kelvinside, Crosby L23 0RHTel: 07535 247 659

Four Heaven’s Cake!

NICOLA’S TENNER OFFER!ANY STARTER +

ANY PIZZA OR PASTA DISH + ANY GLASS OF HOUSE WINE FOR £10.00

AVAILABLE: MON - THURS 4:30 PM - 10:00 PM

FRIDAY 4:30 PM - 6:30PM SUNDAY 1PM - 5PM

30 SOUTH ROADWATERLOO, L22 5PQ

0151 928 2862FUNCTION ROOMS AVAILABLE FOR PRIVATE HIRE!

Pawsome Peanut Vanilla Cookies for Dogs!250ml (1 cup) water250g smooth peanut butter1 egg1 tsp Vanilla 1000ml (4cups) whole wheat flour 150ml (1/2 cup) cornmeal

Pre heat oven to 180c 350f

Whisk together water and egg, add peanut butter and vanilla, stir in cornmeal and whole wheat flour, knead the dough until it forms into a ball.

Lightly flour the work surface and roll dough to about 1/4” thickness, cut out using cookie cutters and prick with fork.

Bake for 18-20 minutes, leave to cool, for crunchier cookies bake for an extra 15 minutes.

Recipe by Angel Thompson, Pawabella www.pawabella.com

Salt Dog Slims 79 Seel Street, Liverpool L1 4BBTel: 0151 709 7172

Doctor Duncan’s 1-2 St John’s Lane, Queens Square, Liverpool L1 1HFTel: 0151 709 5100

Baltic Fleet 33a Wapping, Liverpool L1 8DGTel: 0151 709 3116

The Volunteer Canteen41 East Street, Waterloo L22 8QR Tel: 07891 407 464

The Workshop47 Crosby Road North, Waterloo L22 4QBTel: 0151 329 2797

The Crosby Tea Rooms185a College Road, Crosby L23 3ATTel: 0151 345 1212

The Freshfield1 Massams Lane, Formby L37 7BDTel: 01704 874 871

The Hightown Hotel Lower Alt Road, Hightown L38 0BATel: 0151 929 2650

Some of our favourite ’Dog Friendly’ places to eat or drink’.

decided on the ‘Early Bird’ menu, which seemed like great value at £16.95 each for 3 courses, plus a bottle of house wine to share. I’m usually a tad apprehensive of ‘house wines’, however, the Plaimont Chemins de Gascogne Cotes de Gascogne surpassed many a ‘house white’ I’ve sampled. The citrus notes, were perfect with the fish, as was the acidity. I choose the French Onion Soup to start, which was a relatively thick beef broth full of caramelised onions that were well seasoned before sealing. The soup was topped with garlic croutons (homemade) and sprinkled with dried thyme. Overall, it was pleasant, however, I would have preferred a bit more of the red wine to be present. I also like

For those that frequent Waterloo’s South Road, you will no doubt agree there is an enviable choice of cuisine that can comfortably compete with Lark Lane and even the City Centre. Whether you fancy Greek, Indian, Mexican, Spanish or Turkish, your taste buds can be tantalised from dishes originating from afar. What many of us have been ‘crying out’ for is a Bistro, with a menu to match. Our seemingly silent voices must have finally been heard as Jimmy Brice and the team (mainly family) opened its doors to The Waterloo Bistro & Coffee Shop in February. My friend Lauren (LG) and I had decided on an early dinner straight from work on a Friday evening. As we had some serious ‘catching up’ to do, we didn’t want anywhere too noisy, plus we had her gorgeous baby joining us so local was a factor. We decided on the bistro as it was also ‘baby friendly’ making it an ideal choice. It was just shy of 7 pm, so we

The Waterloo Bistro & Coffee Shop

Carrot &

Corriander

French Onion Soup

mine finished with grilled Gruyere or Emmental Cheese, although, admittedly, I am somewhat difficult to please when it comes to French Onion, having grown up in North America (French Canadian influence) I can make a pretty good one myself. LG had the Carrot & Coriander, which apparently was really good with not too much coriander. To follow, I ordered the Seabass which was pan fried to perfection, scattered with capers and served with a delicious nut brown butter, which had a hint of lemon and parsley. The fillets (two) were lightly seasoned with firm flesh and not too flaky, proving their freshness. The sugar snap peas were crisp and worked well with the fish, as did the new potatoes served to share. LG had the Beef Strogonoff, which consisted of strips of fillet, smothered in a rich, but not too creamy sauce with hints of Dijon and paprika (I HAD to taste this). The mushrooms were disguised well (LG’s not a fan and I don’t think she noticed them). Again, the dish was accompanied with sugar snap peas, along with rice. To finish, we both ordered the Lemon Cheesecake which was divine and surprisingly light. The crumbly base was just perfect and not too sweet, while the Chantilly cream and fresh raspberry offset the sharpness of the lemon just right. All of the desserts are freshly made in house and are proving so popular that the Bistro now offers a take out and delivery service (subject to spend).

We had a great evening and I can highly recommend

this place if you’re looking for a laid back meal of classic bistro dishes, of which are reasonably priced.

The Waterloo Bistro Tel: 0151 928 6478120 South RoadWaterlooL22 0ND

Seabass

Beef Strogonoff

LemonCheesecake

Written by Laura Doyle

Savoy Cabbage - Shred and add to creamy pasta dishes, minestrone soup or Chinese stir-fry dishes.

White Cabbage -Shred and use raw make homemade coleslaw or pickle for sauerkraut. Red Cabbage - Braise with apple, or shred and use raw in an Asian inspired slaw.

Cauliflower-Add florets to Indian curries, also try grating and boiling to use instead of rice.

Celeriac - Shred and use raw in salads or boil and mash to use instead of potatoes.

Kale -Add to creamy soups and hearty stews or just blitz and use raw in smoothies or juices.

The UK has an abundance of seasonal vegetables in spring so take advantage of your local produce. Not only is it fresher and tastier, it contains more nutrients that of overseas vegetables that has travelled a long distance to get here. You’ll also be doing your part for the environment (and your body) by helping to cut down on carbon emissions caused by transporting food! Visit your local grocer’s and farmer’s markets or start growing your own ready for next season!

There are lots of ways to use this seasons vegetables but here are some of our favourite ways:

New Potatoes -Slice, fry and use in Spanish tortilla, or boil with skins on and make a classic potato salad.

Pak Choi - Add to Thai curries and stir-fry dishes, or lightly steam as an accompaniment to fish.

Peppers - slice and stir-fry red, green and yellow peppers to make colourful fajitas. Also great raw in a crudities platter. Purple Sprouting Broccoli - Simmer and add to creamy risottos or roast with lemon and garlic infused oil.

Radicchio -tear and use in citrus infused salads or wedge and roast with thyme and oil, drizzle with balsamic vinegar.

Spinach -Use raw in salads with bacon, wilted with fish or again raw in smoothies or juices.

Spring Greens -Shred and add to light vegetable soups or saute and use in omelettes.

Watercress-Add to quiche fillings, use raw in hummus or simply sprinkle on egg sandwiches.

P.S Don’t forget to freeze any uncooked vegetables, these will always come in handy to add to soup, pasta, stews and curries

Seasonal Vegetables

#ShopLocal #ScoffLocal ;)

Meat/ Fish/ Vegetarian Small Plates

In House Stone Baked Pizzas

House Charcuterie & Patês

Extensive Wine Menu

Choice of Draught/Bottled Beers

2 PIZZAS & BOTTLE OF WINE £23 TUE-SAT FROM 5PM

OPEN TUES-SAT 10AM-9PMSUNDAY 10AM-2PM

Blues Bar Crosby21 Moor Lane. Crosby, Liverpool L23 2SE0151 924-3334 WWW.BLUESBARCROSBY.CO.UK

Know your ’Small Plates’ from your ’Pinchos’? Hands up who’s a little confused with some of the trendy food terminology that’s donning menu’s these days? Perhaps these simple definitions, can shed some light? Let’s start with the most obvious:

Small Plates: Predominantly Western dishes, simply served in smaller portions than can be ordered in multiples to create a main meal or singular as a snack or small meal.

Starter: Doesn’t really need much explaining but we can’t leave out our ‘no fuss’ British term out. A first course served before a main that usually differs from the main menu.

Appetizer: American ‘Starter’ which again is served as a first course before a main. Traditional French appetizers tend to be smaller in size than a ‘starter’ to whet the appetite.

Tapa’s: Spanish snacks typically served at the bar with drinks, although in the UK, it’s popular to order multiple hot Tapa’s to create a main meal, much like ‘Small Plate’s.

Pincho: Again a Spanish snack enjoyed at the bar with drinks, tend to be simpler than tapa’s and prepared in advance using bread as a base and skewered. (translation “thorn or spike”). Pintxo: The Basque version, which again are served skewered. In certain regions, these are cooked to order and are not readily available at the bar to ‘pinch’. (translation “spike”).

01/05 & 02/05 Artisans at Croxteth Hall – Croxteth Hall is hosting the very best in food, drink, arts and crafts this May! With free entry and six hours between noon – 6PM to experience all that you can, you have no excuse!

02/05 Garden Party at This is Livin-Enjoy live music & cocktails with vocalist Clare Sophia on the newly renovated terrace offering an outdoor bar. Special Bank Holiday BBQ from 1pm, Carnegie Ave, Crosby L23 3BR. Tel: 0151 538 4343.

04/05 Italian Night at Veeno Liverpool – Great evening to enjoy authentic food, wine, culture and music. Hosted on the first Wednesday of each month from 5pm-10pm at 46 Castle Street, Liverpool L2 7LA. Tel: 0151 236 1691.

06/05 Ladies Charity Event with Afternoon Tea & Prosecco - Pioneer Bar & Brasserie 107 Liverpool Road, Crosby L23 5TDTel: 0151 924 1665

06/05 Social Networking Lunch with live music & wine - This is Livin 4a Carnegie Avenue, Crosby L23 5TDTel: 0151 538 4343

07/05 Cook with Chuck ‘Mini Makers’-Cooking experience for kids who can make and decorate delicious cupcakes (free tea & coffee for parents) 2-3pm Waterloo L22. Tel: 07562 710 220.

07/05 Cheese & Wine Tasting Evening Fun & informal event with food matching Jury’s Inn, 31 Keel Wharf, Liverpool L3 4FNBook www.cheshiremerseywineschool.co.uk

13/05 Fete at Tate-Part of Light Night 2016 that celebrates the best of British Summer with this in-gallery fete that brings together art, food & music 4-10pm at Tate Liverpool, Albert Dock, Liverpool L3 4BB. Tel: 0151 702 7400.

13/05 Waterloo Farmers Market – Visit Old Christ Church for their monthly Farmers Market available on the second Friday of each month. Purchase fresh local produce from 10:30 am-1:30pm at Waterloo Road, Waterloo L22 1RE.

14/05 Waterloo Flea Market & Vintage Fayre Old Christ Church plays the host to another exciting event on the second Saturday of each month. The Flea Market and Vintage Fayre combo is available from 9:30AM - 1:30PM.

30/04 (& every Saturday)Children’s Lunch with Peppa & George Pig (new characters each time) The Waterloo Bistro & Coffee Shop 120 South Road, Waterloo L22 0NDTel: 0151 928 6478

What's On !

Craft beers are something of an enigma to most of us - a concept lost somewhere inbetween the Carling’s and Stella Artois’ of the world. Despite that, a significant number of us crave a beer with substance and are let down by what is

usually on offer at our local. With the help of Crosby Bottle Beer Shop, I decided to sample some of the local craft beer variety (that is, the independently-produced beer variety) in order to prepare myself for a long summer filled with great

weather and even better beers!

CRAFT BEERS

Liverpool Organic Imperial Russian StoutLiverpool Organic Brewery is a Liverpool-based brewery that produces vegan-friendly bottled beers. I opted for their Imperial Russian Stout, which was a dark coloured stout with an intense liquorice flavour that also possessed hints of black treacle. The aroma was fruity and had a twinge of dark chocolate, which was pleasant to the nose.Neptune Brewery Jack May IPANeptune Brewery hail from Maghull – the town where I am personally from – so it goes without saying that I had to sample their wares. I’m a fan of pale ale and after a brief moment of consideration, I chose ‘Jack May’, an amber-coloured IPA with a strong citrus flavour and a refreshing, carbonated initial kick. It has a pronounced citrus aroma and a slightly sweet, caramel-like aftertaste. 3 Potts Turbine IIPA, 3 Potts, a Southport-based Brewery, is a name that I’d heard before through word-of-mouth. I elected to choose ‘Turbine’, an IIPA, and I was not disappointed! This particular IIPA was a darker-than-usual concoction with a strong hoppy flavour. It had a floral, fruity aroma and left a lasting aftertaste of grapefruit which was pleasant to the taste-buds.

Weird Beard Double Perle Stout Jamie at Crosby Bottle Beer Shop informed me of Weird Beard, a London-based brewery that produced a coffee milk stout under the name ‘Double Perle’ - A nearly-opaque coloured stout with a sizeable brown head. It possessed a strong aroma of coffee and had a potent coffee flavour. There was a distinct aftertaste of honey and chocolate which was unexpected, but definitely welcomed.

Special thanks to Crosby Bottle Beer Shop and Jamie for lending a helping hand to an amateur beer aficionado like myself. If you’re in the area, you can visit Crosby Bottle Beer Shop at 59 College Road, Crosby L23 0RL, or give them a call on (0151) 949 1834.

Written by John Paul Levy.

BEST MID WEEK SPECIALS

Bistro Jacques 2 Courses from the A la Carte Menu

plus a Bottle of Wine each for £16.95Mondays & Tuesdays 4:30-10:30 PM

37-39 Hardman Street, Liverpool L1 9AS Tel: 0151 709 1998

Blues Bar 2 Pizza’s plus a bottle of House Wine for £23 Tuesday-Saturday from 5 PM21 Moor Lane, Crosby L23 2SETel: 0151 924 3334

The Boot Room 2 for 1 Pizza’s Monday-Wednesday All Day

LFC, Anfield Road, Anfield L4 0TH Tel: 0151 9061892

The Fat ItalianGlass of Prosecco & Two Courses for £10.00Monday-Thursday 4-6:30 PM & Sunday 12-4 PM 70 Coronation Road, Crosby L23 5RQ Tel: 0151 924 8842

Best Mid Week Specials!

BEST MID WEEK SPECIALS

Pioneer Bar & Brasserie 2 courses for £9.95

Monday-Thursday from 5 pm (max 8 people) 107 Liverpool Road, Crosby L23 5TD

Tel: 0151 924 1665

Nicola’s RistoranteAny Starter plus any Pizza or Pasta Dish plus a Glass of House Wine for £10.00Monday-Thursday 4:30-10 PM & Friday 4:30-6:30 PM 30 South Road, Waterloo L22 5PQTel: 0151 928 2862

This is Livin 2 Courses + Glass of Wine £12.95

Monday-Thursday 5-7 pm. 4a Carnegie, Crosby L23 3BR

Tel: 0151 538 4343

The Waterloo Bistro 3 Courses for £14.95 pp includes a Bottle of Wine per coupleWednesday-Thursday 5-9 PM & Friday 5-7 PM 120 South Road, Waterloo L22 0ND Tel: 0151 928 6478

Best Mid Week Specials!

A good shoulder of lamb is hard to beat for value and flavour and a new lamb season is upon us. To celebrate we’re demonstrating a classic serving here- which we serve

with our Sunday roast, but why not try it on any day through the week with some classic minted Jersey Royals and Formby Asparagus when they come available a bit later this month? Sprouting broccoli and spring green cabbage are other favorites, widely available now. When you eat seasonal local produce you know you’re getting the very best of nutrition and flavor and that you’re supporting local and national

producers -encouraging British produce over imports. Everything to gain.

One unrolled boneless shoulder of Welsh lamb (you can unroll a prepared one yourself of course)Around 1.5kg -2kg in this case. Feeding 6-8 people

Zest of lemon and it’s juice4-5 Minced garlic clovesTwo onion finely dicedOne large carrot finely dicedRosemary, a good few sprigsThyme leaves separated from stalk, two tablespoonHalf a Nutmeg grated8 Tablespoons dry breadcrumbs20g chopped parsley2 Tablespoons of your best honeySea saltBlack Pepper

For the gravy

Pint of lamb, veal or even a good homemade veg stock, vegetable cooking liqourLarge glass of red wineA tablespoon of redcurrant jelly, optionalExtra thyme and rosemary sprig

A 40cm section of meat netting stocking or butchers twine (you will need to learn a butchers knot).

Ingredients

Recipe courtesy of Albina in

Crosby

ROAST SHOULDER OF WELSH LAMB

Method

Remove thyme leaves by drawing finger and thumb along the stem pulling the leaves down so they fall off. You can use a knife in a similar fashion. Kibble the rosemary- finely chop leaves as with the thyme separated from the stem. Reduce the lemon in a pan with two tablespoons honey to around 4-6 tablespoons of liqour

Lay out, as flat as possible, the Lamb shoulder. I trim any obviously excess fat, there’s plenty more where that came from to keep it moist, you will see!

Rub the seasonings, one diced onion, garlic, breadcrumbs and herbs onto the inside of the lamb shoulder so that the rolled up joint will contain a swirl of colour and flavour. Rub in the reduced lemon and honey, I use the back of the spoon or a spatula.

Roll up the joint from the smallest end to the widest to it tucks in nicely. Tie up using the butchers knot and twine -or the netting (roll it up for ease of application) Season the outside with salt and pepper and place on a bed of the remaining onion and the carrot

Dry roast at 170°C/325°F/gas 3 and cook for 4 hours . Baste every hour or so with the fats and juices in the bottom of your tray. It’s Important to

render the fat down fairly ‘low and slow’ and there’s a lot of fat in a shoulder!

When the Lamb is falling away to the touch it’s ready. Remove from the tray and allow to rest for 20 minutes or more.

De-glaze the tray with the wine and half the stock . Transfer to a gravy separator or spoon off the fat layer from the top, passing the juices through a sieve to remove the onion carrot and any remnants of the lamb. I recommend the separator due to the amount of fat that is released during cooking. Be fastidious with removing as much as you can-it will improve your gravy.

Transfer to a sauce pan adding the remaining stock and a sprig of thyme and rosemary for some more lively aromatics, reducing down to a sticky sauce, adding the redcurrant jelly, if desired, and seasoning of salt and pepper to taste.

Enjoy with your roast dinner trimmings, or whatever takes your fancy. Glass of wine perhaps?

Recipe by Mark Batty Head ChefALBINA, 55 Coronation Rd, Crosby, Liverpool L23 5RE0151 932 9460www.albina.co.uk

I fell in love with Italy as a country, just 4 years ago when visiting Rome. Smitten with its ancient ruins comfortably sitting next to the cities more modern architecture and Its people’s warmth surpassed my expectations of that of a city, particularly when visiting in August, the height of the tourist season. Then there’s the food! Fresh, hand stretched Spaghetti Marinara donned with chosen lobster (sorry, but he did look a tad bored in the tank), so divine you knowingly accept that it will be nigh on impossible to rival.

As for wine, I’ve always been partial to an Italian white. In my teens I would order a Frascati or Soave (mispronounced) and feel at the height of sophistication. Although, these days, I prefer a pronounced Pinot Grigio, Gavi, or ‘When in Rome’ a Romanella Spumante.

Rome’s intense August heat had me yearning for the coast, so with Google’s help, the other half and I boarded a train to Ostia Lido. Entering the beach club with its

colourful beach huts and 70’s striped deck chairs, it was apparent we were THE ONLY tourists. Rather than feel alienated, I felt nostalgic. Having grown up in a predominantly Italian community in Toronto, the large families, sharing homemade food with wine had me reminiscing of my childhood. As an only child, I relished my school friends of Italian descend inviting me over for supper (tea). Sitting eating (with plenty of listening) amongst a family of 12 under the grape vines nurtured

ITALIANS DO IT BETTER

in a backyard had me fascinated. Homemade wines (purple grape juice for us kids) Harvested plum tomatoes and zuccini shaped my palate and my love for Italian people from a very young age of around 6. Although it took me over 30 years to visit Italy itself, it was always in the forefront of my dreams and I have since visited Pisa, Viareggio and more recently Sicily, where I’ve acquired a new found love of Italian Reds. Until my next trip, I shall reminisce with a few favourites.

Ciao Laura xWhite: 2014 Gavi di Gavi, Bric Sassi, Roberto Sarotto, Piedmont Crisp, floral flavours are refined with peach and honeydew fruit.

Red: 2012 Nero d’Avola, Mazzei Zisola Sicilia IGTForest fruits and orange peel, complimented with mulberry perfumes.

Sparkling: Prosecco Superiore Extra Dry, Valdobbiadene Golden apple undertones with delicate floral touches & crisp dry bubbles.

Find these wines at www.thegoodwineshop.co.ukwww.italvinus.co.uk & www.aldi.co.uk

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When possible, I try to stay in an independent hotel, rather than a chain as the décor tends to be more creative and less ‘safe’, the service more personal and the food less ordinary.

It was the other half’s (TOH) birthday so we were determined to venture into town for dinner and stay over. Having previously attended a dinner at The Richmond, it seemed like a good choice as the décor, service and food were impressive.

We checked in with ease around 4 pm on Saturday and were very pleased with our Junior Suite and appreciated the additional space with a well equipped kitchen and dining areas. The main attraction for TOH was the super-sized flat screen TV in the lounge area. In the bedroom, a slightly smaller one donned the wall in front of the superking bed which was carefully made with Egyptian cotton sheets.

A few glasses of fizz enjoyed on our terrace, followed by an AMAZING power shower, outfits ‘to boot’ and we were ready for a drink at the hotel’s bar. I played it safe from the bold black and white décor with blue lighting and opted for a glass of Pinot Grigio, which unfortunately wasn’t quite chilled enough for me, nonetheless it went down well.

We ventured out for dinner, but returned a couple of hours later to our suite, cracked open another bottle of fizz and later had a very comfortable, peaceful night’s sleep. So much so, that we didn’t quite make it to breakfast and enjoyed a coffee, fruit and more fizz on the terrace. After all, it was TOH’s birthday! A late checkout (with no waiting) completed our pleasant and reasonably priced stay. Review by Laura Doyle The Richmond Hotel 24 Hatton Garden

Liverpool L3 2AAwww.richmondliverpool.com

Rooms from £99 per night. Tel 0151 236 1220

The Richmond Hotel Review

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