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.

Ribble Mary (serves four)

Ingredients
One kilo of locally grown ripe tomatoes
One head of locally grown celery
sea salt and cracked black pepper taste
Six limes
Tabasco
Worcester sauce
300ml Vodka

Method
Lay the tomatoes on a baking tray sprinkle with sea salt and cracked black pepper
Take a knife and cut a cross in each to allow the juice to leak out
Cook on high heat for 10 minutes
Turn down to low heat and cook for a further 20 minutes
Leave to cool completely
Use a juicer to liquefy the tomatoes, sieve to remove any seeds
Do the same with the celery
Add both into a mixing bowl along with the juice of six limes
Add tabasco, worcester and the vodka
Mix in a cocktail shaker and serve in a highball glass filled with ice and garnished with leftover celery