Eating Knowsley
Food was always going to be central in this project.
As part of our journey to celebrate Knowsley’s rich food heritage, community cookery classes invited people to explore traditional recipes – cooking, reminiscing, and creating recipes together.
Participants rediscovered how using familiar produce once grown on Knowsley farms, can be the star of the plate. The recipes were showcased at our project celebration event, held to thank all of our wonderful volunteers and stakeholders who helped make Growing Knowsley’s Future possible. You can browse the recipes here in the exhibition and take home a copy to continue the celebration of Knowsley’s food heritage in your own kitchen.
Recipes
Peas & Soft Cheese Tart
A bright, year-round vegetarian tart with pea pesto on flaky puff pastry.
Makes: 12 tarts or 1 large tart | Prep Time: 20 mins | Cook Time: 25 mins
Ingredients
Tart cases:
– 1 packet (495 g) frozen puff pastry (two sheets)
– egg, beaten (for egg wash)
Pesto filling:
– 400 g (12 oz) frozen peas, thawed – 21g grated Italian hard cheese or cheddar
– 14g fresh mint leaves
– 14g fresh basil leaves
– 2 garlic cloves
– 1 tbsp lemon juice
– 1 tsp salt + 1/2 tsp black pepper
– 100ml olive oil + 1 tbsp for seasoning
Assembly:
– 226 g (8 oz) ricotta or any soft cheese
– Extra Italian hard cheese, mint and basil for garnish
– Salt and black pepper
Method
1. In preparation: Preheat oven to 220 °C (425 °F).
Line baking trays with parchment.
2. Cut and bake the pastry: Roll pastry out slightly, cut into 12 rectangles; place on trays. Score 1 cm border on each (don’t cut through); prick the centre with a fork. Brush with egg wash; bake 20–25 mins until golden. Let cool, then gently press centres flat
3. Prepare the pesto: Put peas in boiling water for 1 minute. Drain, then put half the peas into bowl; others go into the food processor. Add Italian hard cheese, mint, basil, garlic, lemon juice, salt and pepper. Blend while drizzling in up to 100ml olive oil until thick pesto forms. Season to taste.
4. Season: Toss the reserved peas with
salt, pepper and olive oil.
5. Assemble the tarts: Spread cooled tart bases with soft cheese.
Top with a layer of pea ‘pesto’. Garnish with seasoned peas, extra Italian hard cheese,
mint, basil and season with black pepper.
6. Serve: At room temperature or chilled. Make‑Ahead Tip: Prepare components separately; assemble just before serving to keep pastry crisp.
Traditional Homity Pie
This classic British potato and leek pie with a rich, cheesy filling, uses apples for sweetness. These pies can also be made as individual hand-held pies in a Yorkshire pudding tray for school lunch boxes and celebratory gatherings.
Serves: 4–6 people | Prep Time: 40 mins | Cook Time: 40 mins
Ingredients
For the Pastry:
– 200g plain flour
-100g cold butter
-or vegan alternative
– Pinch of salt
– Cold water to bind For the
Filling:
-3–4 medium potatoes
-(e.g. King Edward or Maris Piper), boiled and sliced – 1 onion, chopped – 2 leeks, washed and sliced
– 1 apple, peeled and sliced
– (optional, for sweetness)
– 100g grated mature
– cheddar cheese
– 1 tbsp fresh thyme leaves
– Salt and pepper to taste
Method
1. Make the pastry: Rub the butter into the flour, with a pinch of salt, until the mixture resembles breadcrumbs. Add cold water gradually to form a dough.
Wrap in cling film and chill for 30 mins.
2. Prepare the filling: Sauté the leeks and onions in a little butter or oil until soft. In a bowl, combine the boiled potatoes, sautéed leeks, apple slices, grated cheese, thyme leaves, salt and pepper.
3. Assemble the pie: Roll out the pastry and line a pie dish.
Fill with the prepared mixture. Bake at 180°C (350°F) for 30–40 mins until the pastry is golden and the filling is bubbling.
* To make this vegan we can just swap out the butter or lard for a vegan friendly butter alternative and the cheese for a vegan cheese.
Meet the artist
Alison Lockett-Burke
Eating Knowsley
Food expert, Alison delved in to heritage recipes for Eating Knowsley, using produce once widely grown across Knowsley – apples, potatoes, peas and more- and recreated them with community cooks.
Together they developed recipes that celebrate Knowsley’s edible heritage. These recipes feature in our Eating Knowsley Recipe Booklet and the wider exhibition for you to take part in Eating Knowsley. Alison is a long-time food obsessive and chef, and owner-operator of the catering collective Fig and the Wild, and Burner Street Food. She has deep roots in Liverpool’s food scene and a background in teaching; she was a natural choice to head up Eating Knowsley.
