COCKTAIL maestro Kathy Smith and international chef Stosie Madi of Weezo’s in Clitheroe have devised two tasty tipples to launch The Ribble Valley Food Trail, a year long programme of events to celebrate local produce.

Here Kathy and Stosie give you the chance to make your own — using locally sourced ingredients.

Lancashire Lassie (non-alcoholic, serves four)

Ingredients
500g natural yoghurt
500g local fruit in season, currently strawberries and rasberries
2tbs sugar
250ml water
250ml skimmed milk

Method

Blend the strawberries and rasberries
Add the yoghurt, milk and water
Add sugar to taste
Blend until light in consistency
Serve in a high ball glass filled with ice and garnished with leftover strawberries.