Jenny Bristow will be hosting a Spring Cookery Evening in Bob & Berts in Menarys, Bangor on Thursday 6th April at 7pm. From Easter Sunday lunch ideas to quick and easy healthy recipes for mid week meals, Jenny promises to share lots of stories and tips from her experience cooking on and off the screen. She will be cooking with ingredients supplied by Asda on Main Street in Bangor and using many of the products from Menary’s cook shop. All proceeds from the ticket sales and also a charity ballot will be going towards The Danny Mills Heart Foundation who hope to be able to install a life saving portable Heart Defibrillator outside the Upper Main Street shops.

Tickets cost £10 and includes a glass of Fizz and nibbles. Buy your ticket from the cook shop on the first floor in Menarys and online at Main Street, My Street’s Eventbrite page.

To wet your appetite for a tasty evening of food and fun, here are two of Jenny’s recipes that will be featured along with lots more on the evening.

Warm Springtime Chicken with Celery, Pakchoi, Spinach, Red Onion and early spring vegetables.

This is a great one-pot meal, salad starter, main course, supper dish. Totally versatile for any occasion with its flavour, colour and freshness. Serve hot or cold.


4-6 chicken pieces and 1 tsp dark brown sugar

2 red onion – cut into wedges

2-3 Pakchoi

2 dsp olive oil

1 dsp balsamic vinegar

2 dsp honey

2 cloves garlic

2 stalks celery

1 pomegranate – optional when in season

¼ pt/125ml stock – vegetable

110g/4oz spinach

Freshly ground black pepper and fresh coriander to serve

2 Dsp. Tomato paste

200gms (8oz) baby tomatoes roasted.

Oven temperature 180°C


Prepare all the vegetables – cut onion into thick wedges. Cut the celery into large chunks, de-seed the pomegranate, slice the pakchoi.

Toss the chicken pieces in the oil, honey, brown sugar and balsamic - coat well, transfer to a warm heavy based frying pan, cooking in as little oil as possible for 6 – 8 mins. Next add the stock, garlic, honey, balsamic, onions and all vegetables except for the spinach. Cook well until softened but still crispy. Finally add the spinach, pomegranate, spring onions and seasonal herbs, heat through and serve.

A great dish for spring time cookery with the onset of early spring vegetables. Other ingredients such as asparagus, leeks & kale can also be added to this dish

Quick Bake Lemony Drizzle Cake

A great cake to make, packed with the flavour of roasted lemons and a quick sponge to mix.


3 lemons

150gms (6oz) butter

2 eggs (large)

200gms (8oz) Self raising flour

150gms(6oz) caster sugar

25gms(1oz) icing sugar

Vanilla essence – a few drops

To Serve

Icing sugar & lemon peel


Grate the rind of the lemons, then bake the whole lemons in the oven at 200 degrees C (gas mark 6) for 15 – 20 minutes aprox. Until soft then remove and squeeze the juice from the lemons to intensify their sweetness & flavour. Heat the lemon juice with 1 once 25 grams of the sugar in the recipe until bubbling then cool.

To make the cake – melt the butter until soft but not runny add half of the lemon juice above and the sugar, mix well. Add the lightly beaten eggs and sieved flour alternately, add vanilla essence, mix well, then transfer the mixture to a 1lb. loaf lined tin and bake in the oven at aprox 180 degrees C (gas mark 4) for approx. 25 minutes until firm and golden. Remove from the oven, pierce the cake with skewer, pour over the remainder of the lemon mixed with sugar, and leave to cool.

Dust with icing sugar and lemon peel.