MOUTHWATERING meals created from local produce were cooked by a top chef in Durham Market Place yesterday.
The aim of the demonstration was to show people innovative ways of cooking at Christmas using local produce such as venison, turkey and fresh vegetables available from Durham Farmers' Market.
Chef Joe Keenan, who began his career at the Savoy Hotel in London, has worked at several of Durham's top restaurants. Using a market stall as his kitchen, he served up dishes including turkey escalopes with red and white onions with a tomato-based potato mash.
Mr Keenan will be continuing his cookery demonstrations at a delicatessen in Claypath, which will be opened by Durham Markets Company, in February.
Among other items, the shop will sell locally-produced farm foods.
* Durham Farmers' Market is held in the Market Square, from 9am to 3.30pm, on the third Thursday of each month.
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