Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
W 0I Z E
Great British Food
£9OF
SPRING
I N 0S
0
!
PR
COOKBOOK
60+Easter Recipes
65 RECIPES
Bright
FOR& THE WIN!
MARY
good
Beautiful life!
Spring bakes
£8000
BERRY’S
Easy Spring Bakes
OF Toffee
Sticky FOODIE
Cupcakes &
PRIZES
* Lemon Meringue Cake Orange Drizzle
FRESH IDEAS FROM Sponge
* Hot Cross Bun Scones
* Golden Syrup Sponge
£3.99 | April 17
James Martin,
Tom Kerridge &
Tom Blanc
Raymond
Kerridge’s
Diet
In for Now!
Season
Food Lovers
Showstopping
Cheddary& oghurt
Asparagusu r
k e o icot cTart
a ke
a
M & ap r
RACHEL
£3.99 | May 17
Best of
ALLEN’S
FAMILY
Your Weekend FEAST
BRITISH
ESSENTIALS
* Know your English wines * Broad bean fritters
Brunch Pancakes Perfect Roast Lamb * Crab Mac & Cheese
**Healthy veggie *lunches * Berry & vanilla cheesecake
GBF MAY 17 master_GBF 23/03/2017 17:14 Page 2
Welcome to your
Spring Cookbook!
Spring is such a lush, bountiful time of
year for seasonal produce, we thought
it only right to dedicate this special
edition of Great British Food to all things
fresh, green and delicious! Spring
Cookbook is jam-packed with 65 recipes
WIN £7,000
for making the most of your favourite OF PRIZES!
ingredients, from mouth-watering puds VOTE FOR YOUR BRITISH
made with juicy, ripe strawberries on FOOD FAVOURITES ON
p.78 to fresh new ways with broad beans P.107
(p.63) and the ultimate asparagus tart on p.40.
For TV chef James Martin, British food will always be king; in our
interview on p.16 he talks Whitby fish and chips, cooking with Keith
Floyd and why London has the world's best restaurants. Meanwhile,
Tom Kerridge tells us all about his foodie loves (coffee and cured pork)
and hates (kidneys and TripAdvisor) on p.130, and GBF favourite
Raymond Blanc takes us on a springtime tour of his prized kitchen
garden at Le Manoir aux Quat'Saisons on p.34.
The world of English wine has never been more exciting - red, white,
rosé, sparkling and dessert, we now have it all! Our feature on Britain's
top vineyards on p.72 will give you plenty of inspiration for stocking
up your wine cellar, or jump to p.84 for our expert guide to the most
deliciously quaffable bottles to pair with your cheeseboard.
These sticky
Have a tasty month! spatchcock poussins
on p.30 are officially
Strawberrie
s are
RAYMOND BLANC MARY BERRY GLYNN PURNELL the first Bri
tish
berries to be
OUR FAVOURITE FRENCH FOODIE THE UNDISPUTED QUEEN OF PROUD BRUMMIE GLYNN GIVES US AN come
TELLS US WHY SPRING IS SUCH A BAKING SHARES THREE SIMPLY INSIDERS' TOUR OF BIRMINGHAM'S available an
SPECIAL TIME FOR HIM ON P.34 STUNNING CAKES ON P.44. BUZZING FOOD SCENE ON P.33 d we
can't get en
ough of
them on p.78
.
www.greatbritishfoodmagazine.com /3
85
66
Contents M AY 20 1 7
4 / www.greatbritishfoodmagazine.com
83
16
16 44 77
63 7 WAYS WITH BROAD BEANS… 107 THE GREAT BRITISH FOOD
Make the most of your glut with these seasonal recipes AWARDS 2017
Vote for your British food favourites to win over
66 BOWLS OF GOODNESS £7,000 of prizes!
We share veg-packed meals that are perfect
for lunch or dinner 113 DISCOVER WALES
12 reasons why Wales is the perfect place for a getaway
78 STRAWBERRY FIELDS
Celebrate the strawberry season in style 121 48 HOURS IN… BELFAST AND COUNTY DOWN
Northern Ireland has much to offer – we show you
100 NICK’S VEGGIE FEAST where to go
These hearty recipes from Nick Knowles’ new cookbook
are full of goodness Tempting Ideas
9 THIS MONTH
More to Explore News, events, shopping ideas and more
72 CHEERS, GRAPE BRITAIN!
Red, white, rosé, sparkling and dessert – when it 24 OVER TO YOU
comes to wine, we have it all All the latest from you lovely readers
S U B S C R I B E T O DAY ! p.64
www.greatbritishfoodmagazine.com /5
R E CI P E I ND E X
Recipe List
From simple light lunches to tasty seasonal suppers and show-stopping puddings
6 / www.greatbritishfoodmagazine.com
GBF MAY 17 master_GBF 23/03/2017 17:14 Page 7
GBF MAY 17 master_GBF 23/03/2017 17:14 Page 8
N E W S | M AY
Recipe ideas
Zesty Tzatziki
Mix together a grated cucumber with crushed garlic,
olive oil, plain yoghurt, dill, mint and freshly
squeezed lemon for a refreshing and cooling dip.
www.greatbritishfoodmagazine.com /9
This month’s
WISH LIST “I’m currently coveting these
gorgeous, rustic-looking pieces. They ROSA MUG
Elevenses will never be
remind me of some of the ceramics the same again with this
gorgeous mug. £15,
and earthenware used in restaurants oliverbonas.com
across the UK and I just want to fill my kitchen
with all of them!”
KAYLEIGH RATTLE, DEPUTY EDITOR
SAINSBURY’S LARGE
CERAMIC CANDLE
Fill your home with the
scent of amber wood.
£8, sainsburys.co.uk
MARBLE AND
MANGO WOOD
SERVING BOARD
Because every
home chef needs a
paddle board. £28.95,
decorators
notebook.com
DRIP GLAZE
CERAMIC CUP
Bold, striking and
bright – exactly how
JUST SLATE DIPPING BOWL SET we like our cups. £8,
These shallow stoneware bowls are perfect for eclectdesign.com
spring dips. £25.99, lakeland.co.uk
10 / www.greatbritishfoodmagazine.com
N E W S | M AY
2. Monica
Galetti’s Mere
Looking for the hottest ticket
in town? Mere, the eagerly
anticipated first restaurant from
chef Monica Galetti (formerly
of Le Gavroche) and husband
David has now opened its doors
in London’s Fitzrovia. The citrus
and yoghurt dessert, containing
blood orange mousse, yoghurt
sorbet, lemon confit and sparkling
grapefruit, sounds particulalry
refreshing and apt for spring. Find
out more at mere-restaurant.com
www.greatbritishfoodmagazine.com / 11
NE W S | A PRIL
Happy as pie
To kick off the summer season (we’re almost there!), pie and quiche specialist
Higgidy is launching a delicious new pork and Sussex cider pie filled with
red cabbage, fennel seeds and Maldon sea salt. They’ve also updated their
packaging with some gorgeous new illustrations. higgidy.co.uk
What we’ve
been drinking...
Made with real lemon juice and
pure rose oil, this rose lemonade
is thirst-quenchingly refreshing.
Enjoy it on its own, on the rocks,
or mixed with gin or vodka for the
ultimate summer cocktail. £2 for
500ml, available from National
Supermarkets, Fentimans.com
STRAWBERRY
GLORY!
With strawberry season upon us,
we can’t wait to tuck into the 30+
varieties of this delicious fruit that
YOU subscription boxes come filled with recipe cards and ingredients
and can be delivered straight to your door.
KNOW?
According to a survey condcuted by Great British Chefs
(greatbritishchefs.com), over 95% of foodies admit
to cooking a dish they’ve seen on a TV. Have you? Or
My Foodie Recipe Box, Mindful Chef Recipe Box, WW Smart Kitchen Classic
do watch food TV programmes purely for relaxation/ £42, from £6 per portion, Box, from £35,
enjoyment? Let us know! abelandcole.co.uk mindfulchef.com wwsmartkitchen.co.uk
12 / www.greatbritishfoodmagazine.com
GBF MAY 17 master_GBF 23/03/2017 17:14 Page 13
e
Mad
h i te - milk
g W ersey
stan J
Gar reamy
h c
w it
Get involved!
Do you have a cooking query you’d like to have
answered by the W.I.? Email us at
kayleigh.rattle@aceville.co.uk or contact
Chorizo
instead? You could also take some suggest any cordials or tonics
cheese, biscuits, chutney, and a I can make?
Time!
cake to finish. We’d recommend Rachel Bloomsbury, via email
banana bread, or something A: Fresh citrus fruit makes water
similar that’s easy to transport much more palatable and it’s
and slice outside. really easy to add a few slices of
If you’ve ever dreamt of
lemon and lime to a jug. You could running your own deli,
Q: I’m keen to make more salads, also make an elderflower cordial? you’re going to love this
but they just don’t fill me up. Add 1.75kg of caster sugar to 1.8 sausage making kit.
What can I add to make them litres of boiling water and stir Just combine the chorizo cure
more substantial? until dissolved. Once cooled, add mix with pork mince, pancetta
Margaret Brooke, via email roughly 20 washed elderflower or lardons and lashings of
A: People often think salads heads with the rind and juice of wine, pop it in the machine
Illustrations: Louise Abbott
begin with lettuce and end with two lemons and 50g of citric acid. provided and you’ll have
cucumber and tomato, but they home-cured meat in a matter
Leave to stand for 24 hours and
of days. Barbecues
can be so much more than that. then strain and bottle.
will never be the same
An important thing to consider Find out more about the again. £49.99,
is texture, so why not add some W.I at thewi.org.uk.
designasausage.com
“I love making pies and, as a vegetarian, it cooked through evenly. The only downside
creating one that has the flavour, weight was the tin’s lack of heatproof handles. I had
and body of a meaty equivalent can some- to remove the tin's sides ten minutes before
times be a challenge. In my quest to cook the pie was ready, in order to brown the pie
the perfect terrine-like pastry-covered pie, all over, and I did find it a little tricky to
I thought I’d try using a rectangular pie remove the tins when they were piping hot
dish – a first for me. I’m not usually one for – but that could just have been down to my
’s technicalities, so the fact that the tin only cumbersome oven gloves! Fancy having a go
Kayleigh pie had four easily manoeuverable parts pleased yourself? Head to greatbritishfood.com to
e
homemad me greatly. The pie was easy to assemble and follow the recipe I used.”
14 / www.greatbritishfoodmagazine.com
N E W S | M AY
MORE
READS...
BOOK
have time for this
staple ingredient.
SH OPP I NG
BASK E T Kitchen Confidential: Steven Edwards Q&A
One of the youngest ever winners of MasterChef: The Professionals, Steven has just opened his
first restaurant, Etch, in Brighton. Find out more at etchfood.co.uk
www.greatbritishfoodmagazine.com / 15
XXXXXXXX | XXXXXXXX
“London is the
food capital of
the world!”
He may have recently cooked and traveled his way
around France in Keith Floyd’s old Citroen 2CV but,
for James Martin, British cuisine will always be king
INTERVIEW: KAYLEIGH RATTLE
000
16 / / www.greatbritishfoodmagazine.com
JAMES MARTIN
S
ince leaving
Saturday Kitchen,
James has
thankfully not
been away from
our screens for too long. His
most recent TV series, James
Martin's French Adventure,
found him touring the length
and breadth of France,
tracing not only the steps of
his younger self (he trained
as a chef in Saint-Émilion,
France) but also those of his
culinary idol, Keith Floyd.
We caught up with James to
find out more about his Gaelic For some reason, French chefs
seem to be obsessed with carrots!
tour as well as the changing
Everywhere I went, including
face and perception of many two and three Michelin star
British cuisine... restaurants, I got given a carrot –
they had them on everything and
Keith Floyd was one of the first I really couldn't understand why.
proper TV chefs. Before Keith, I certainly liked them by the end of
food programming pretty much it, though!
consisted of a bench with a stove.
Keith got rid of the bench and took The French attitude towards
people on a journey that was both British cuisine has certainly
fun and interesting. He traveled changed. I trained as a young chef in
the world, met great characters and France, but it wasn't really the done
never pretended to be anything thing at the time. It was assumed
other than what he was. He's a prime then that all that British people
example of someone who stayed true could cook was roast beef, Yorkshire
to what they believed in – and that's puddings and fish and chips!
certainly a lesson for lots of younger
chefs and TV stars these days. The English food scene is very
different now to what it was 30
I first met Keith when I was about years ago. There were probably only
12 years old. We then crossed four to five restaurants to choose I'm obviously biased, but Yorkshire
paths again through the restaurant from if you were an ambitious chef has more Michelin star restaurants
business when I was a head chef in back then, but now, the world is by county than any other in the UK.
my 20s, and again in the TV world. your oyster. London may have it all, And when it comes to fish and chips,
We exchanged numbers and he but it's thanks to the tremendous Whitby is still the best place, end of!
used to call me up before Saturday amount of work that's been put in by It's not just the meal, it's the whole
Kitchen – I would have loved to the entire hospitality industry, right experience – you only get it if it's
have had him on the show, but the across the board. freezing cold and blowing a hoolie!
producers wouldn't let him on!
I've asked some of the greatest Wherever you go in England you're
I was honoured to have the chance chefs in the world where they think guaranteed to find some great
to buy Keith's Citroen – my mates some of the best food is and they've places to eat. For example, when you
couldn't believe it when I told all said London – and I agree. travel up the M1 there's Restaurant
them! The whole thing was fitting London is the food capital of the Sat Bains, an incredible place – it's
and I really couldn't have travelled world! It's a unique city where underneath a flyover in Nottingham
France in any other car. Plus, you can get the best of everything, and serves some of the best food
wthere's a reason why Citroens are all in one place. In Paris you'll find in the country. I'm going down to
so popular in France – in any other really good French food for example, Cornwall to my mate's restaurant
car the suspension would have been but you won't tend to find a world next week – Paul Ainsworth is
wrecked as the pot holes there are class Chinese or Indian restaurant, the only chef in Padstow to get a
such a nightmare! like London. Michelin star.
www.greatbritishfoodmagazine.com / 17
Lamb Chops with 150g caster sugar
Seared Little Gem 250g butter
& Peas 5 star anise
16 carrots, tops on
Serves: 4
Prepare: 5 minutes For the pork:
Cook: 10 minutes 4 pork loin chops (about 1.5kg
in total)
4 Barnsley lamb chops 2 tbsps olive or rapeseed oil
(about 150g each) Sea salt and freshly
1 tbsp olive or rapeseed oil Ground black pepper
4 little gem lettuce, cut into
quarters lengthways 1. For the carrots, pour 1 litre
250ml beef stock of water into a large shallow
400g frozen peas pan and add the sugar, butter,
Small bunch of mint, leaves star anise and bring to the boil.
picked and chopped Peel the carrots and cut off the
25g butter tops, leaving 5cm of green still
50ml double cream attached.
Sea salt and freshly 2. Finely chop 2 tablespoons
Ground black pepper of carrot tops and reserve. Add
the carrots to the pan and boil
1. Heat the grill to high. Season rapidly for 20 minutes until
the lamb chops with salt tender.
and pepper, then grill for 2–3 3. Meanwhile, season the chops
minutes each side, or until with pepper. Place a large non-
cooked to stick frying pan over high heat
your liking. and pour in the oil. When it's
2. Transfer to a warmed platter hot, add the chops and cook
and set aside to rest in a warm for 6–8 minutes, turning half
place. Meanwhile, place a large way through, until browned and
frying pan over high heat and cooked through. Remove from
drizzle in the oil. Once it’s hot, the heat, season with salt and
sear the lettuce until charred on leave to rest for 5 minutes.
all sides. 4. To finish, stir the finely Lamb Chops with Seared
Little Gem & Peas
3. Add the stock, peas and mint chopped carrot tops into the
and bring to the boil, then turn reduced cooking liquid in
down to a simmer and reduce the pan and serve up. Place 1 small shallot, finely diced
the stock by half. Add the butter four carrots on each plate, top 1 garlic clove, crushed
and reduce by half again, then with a chop, then spoon over 6 sprigs of tarragon
season with salt and pepper. the sauce.
4. Finally, stir in the cream and 1. Place the leeks in a large
warm through. Serve with the lamb chops. saucepan of lightly salted boiling
water and blanch for 2–3 minutes
Pork with Vichy Leeks Vinaigrette until just soft.
Carrots 2. Meanwhile, mix all the
Serves: 6 other ingredients together
Serves: 4 Prepare: 5 minutes in a shallow dish.
Prepare: 5 minutes Cook: 5 minutes 3. Drain the leeks, add to the dish
Cook: 10 minutues, plus 500g baby leeks, trimmed and coat in the vinaigrette while
resting time 1 large tbsp Dijon mustard they are still warm, then leave
50ml white wine vinegar to cool in the dressing. Serve at
For the Vichy carrots: 200ml olive or rapeseed oil room temperature.
18 / www.greatbritishfoodmagazine.com
JAMES MARTIN
www.greatbritishfoodmagazine.com / 19
“We don,t cook with lettuce often, tender. Add the clam liquor
and cream and cook until
20 / www.greatbritishfoodmagazine.com
GBF MAY 17 master_GBF 23/03/2017 17:14 Page 21
GBF MAY 17 master_GBF 23/03/2017 17:14 Page 22
COL U M N | VA L E N T I N E WA R N E R
Valentine’s kitchen
Our columnist may like listening to music while
cooking his dinner, but when it comes to restaurant
soundtracks it's an entirely different matter –
you've been warned!
I
f music be the food of love… abuse of a captive audience. My local café
as the saying goes. I'd have to argue serves great coffee but plays awful house
one is more likely to take a date music at 7am – gah! At that time of day I've
for dinner than to see a musical. barely flicked on the lights and my eyes are
Personally, I don’t like them and still stuck together!
I'd definitely decline a second date if I was I must admit, I do love listening to
given even the inkling of an impression music in my kitchen at home though –
that I would have to endure an opening song it's on the minute my apron is. Combined,
where everyone is busy heave-hoing and cooking and music transport me. As I sway
huffing and puffing around a market set. and grate Mimolette, it takes me away
Nor am I one for music in restaurants. from the grating feelings of an everyday
What's so wrong with the pleasing volume London existence. What's more, Donny
of chatting voices and tinkling cutlery? Hathaway is a fine duet to a bubbling fish
In high-end places it’s all about the noise of soup while Grace Jones has helped me
the establishment, and I love it. Not every make a fine woodcock pâté en-croûte. To
space needs filling. be honest, most dinners at mine usually
I’ve yet to see a review that states the food end up with dancing in the kitchen... once
was less than satisfactory, but the music ABOUT VAL WARNER the plates are cleared, that is!
was simply divine. In fact, I find second Our monthly columnist is an I do compile fortnightly playlists on
rate food is only amplified by bad music. acclaimed chef, TV presenter the 'Kitchen Beets' section of my website
Only the other day I was sitting in a tiny fish and author. Check out his though, leaving you the choice to play
restaurant in Soho when noisy bongo drums Kitchen Beets playlist at them or not. It would, however, be hard
reached such a frantic fever pitch that I valentinewarner.com to avoid hypocrisy if I heard one of my
felt it was more likely a witch doctor with playlists in a restaurant and asked for it to
rolling white eyeballs was going to deliver be turned up.
my food than a waiter. P.S. I love listening to a live folk band with
I don’t go to restaurants to hear cool a pork pie and ale.
music – I go to eat food and talk. If I’m
brave enough to ask for the sound to be
turned down, I'm usually met with flaring
nostrils and a volume difference only a
“I love
bat could detect. I feel like saying: you
may make smokey moose ribs and dollop
listening
birch ash mayo on salsify fries, sprinkle
crispy moss on your miso granita and have
to music in
captivating tattoos – that's great, you're
cool, I'm not – but I want to eat your food, my kitchen
– it's on the
so would you mind spinning your vinyl at
home, please?
minute my
Music is very personal, so it leads me
to believe that dressing my salad with the
plinky plonky sounds of Jack Johnson or
serving my venison with a side of Roger
Whittaker’s Durham Town is potential
apron is”
www.greatbritishfoodmagazine.com / 23
Eastern
PROMISE
Anjum Anand takes inspiration from
India's extraordinary food culture to create a trio
of deliciously different spring dishes
2 large garlic cloves, finely grated panch phoran. Cook for 20–30
¾ tsp garam masala seconds, or until the seeds are
1 free-range egg popping and colouring. Add
Salt and freshly ground the onions and a good pinch of
black pepper salt and cook over a high heat
5–6 burger buns or baps until they have coloured and are
1 large tomato, sliced crossways well browned on the edges, 5–7
minutes. Adjust the seasoning
For the roasted green chilli yogurt: and set aside. (You can reheat
3 large green chillies, stalks these on the barbecue later in
removed, pierced with the a flameproof pan, or keep them
tip of a knife warm in a low oven.)
2 rounded tbsps thick 3. Mix together the yoghurt,
Greek yoghurt mayonnaise and coriander for the
2 tbsps crème fraîche topping, adding a good grinding
or mayonnaise of black pepper and salt lightly.
Good handful of Once the chillies are cool, peel
chopped coriander off their skins, slit lengthways and
deseed; discard the seeds. Then
For the spiced caramelized onions: chop the flesh up and add to the
1½ tbsp vegetable oil yogurt. Set aside.
½ tsp panch phoran spice blend 4. When you are ready to cook,
2 red onions, thinly sliced make 5–6 large patties out
of the minced meat mixture,
1. Mix together all the ingredients remembering to make a little flat
for the burgers (except the buns indent in the centre lightly with
Best-ever Burgers and sliced tomato), season with your fingers; this will help them
with Spiced Onions 1¼–1½ tsp salt and leave to rest for cook evenly and not puff up in
30 minutes. You can either cook the middle. Preheat a barbecue or
Makes: 5-6 the chillies on the barbecue later, griddle pan. Place on the hottest
Prepare: 15 minutes, plus or do them in a frying or griddle part of the grill and cook for 4–5
resting time pan in advance. Wherever you minutes, or until a little crisp and
Cook: 20 minutes cook them, place them directly charred, then turn over and cook
on the hot surface and cook, for another 1–2 minutes. Place 1
For the burgers: turning once the underside has slice of the tomato on the base
450g minced beef or lamb, charred and blistered. Once they of each bun, top with a burger, a
with some fat on it are done, wrap in cling film and generous dollop of the yogurt,
1 red onion, finely chopped set aside. which should start oozing with
10g finely chopped root ginger 2. Heat the oil for the onions in a the heat, and some onions. Place
(peeled weight) frying pan and, once hot, add the the lid on and eat immediately.
24 / www.greatbritishfoodmagazine.com
R E CI PE S | I N D I A N D I N N E R S
www.greatbritishfoodmagazine.com / 25
Coastal Crab ½ tsp ground turmeric 1. Heat the oil in a large non-stick
& Coconut Curry 2 tsps ground cumin karahi, wok or saucepan. Add the
2 tsps ground coriander mustard seeds and, as they are
Serves: 4 ¾ tsp freshly ground popping, add the curry leaves and
Prepare: 15 minutes black pepper cook for another 10 seconds or
Cook: 30 minutes 3 tsps garam masala so. Add the onion and a little salt
80g fresh grated coconut and cook until it is soft and has a
5 tbsps vegetable oil (you can buy this frozen in good golden brown colour on the
1 tsp brown mustard seeds Asian supermarkets as well as edges, around 10 minutes.
15 fresh or dried curry leaves fresh in some supermarkets now), 2. Meanwhile, make a paste in a
1 onion, finely chopped plus more to serve (optional) blender of the ginger and garlic
Salt 2–3 green chillies, stalks removed, with some water. Add to the pan
40g roughly chopped root ginger pierced with a knife and cook for 1–2 minutes, or until
(peeled weight) 1 medium-sized crab, around the water has dried off and the
Cloves from ½ large 1.2kg, cleaned, lightly garlic smells cooked.
head of garlic broken up in places 3. Add the tomatoes, seasoning
400g tomatoes, blended 2 tsps tamarind paste, or to taste and powdered spices and cook
until smooth Handful of chopped coriander well until the masala releases oil
¼–½ tsp chilli powder, or to taste (optional), to serve into the pan, around 15 minutes,
stirring often. Once it has
released oil into the pan, stir-fry
over a high heat to darken a
little. This will deepen the
flavour and colour.
4. Meanwhile, blend the coconut
with some water until smooth.
Once the tomatoes are done,
add the coconut and chillies,
bring back to the boil and add
the crab. Cook for 2–3 minutes,
then add enough water to come
just halfway up the crab.
Return to the boil, cover and
simmer for 15 minutes.
5. Once the crab is done, add
most of the tamarind, taste and
adjust the seasoning and add
more tamarind or chilli powder
for more tang or heat respectively.
There should be a lot of thick
sauce; this is not a watery curry,
you should be able to eat the
creamy sauce with rice. Serve
sprinkled with coriander or
coconut, or both.
26 / www.greatbritishfoodmagazine.com
R E CI PE S | I N D I A N D I N N E R S
ANJUM'S TIP
“If you have friends round, serve
this on fried tostadas, drizzled with
a little tangy herb chutney (see
chutney recipe) mixed with some
crème fraîche, or in tacos with the
same chutney and sour cream.
Scatter with pomegranate seeds
for sweet fruitiness.”
“This is a lovely,
versatile chutney
that is tangy and
with 1 tsp of the olive oil,
herby rather
virgin olive oil
Salt and freshly ground seasoning and the garlic. Leave
for 30 minutes if possible.
than sweet”
black pepper
1 large garlic clove, finely grated 2. Heat a griddle pan or frying
1 tsp cumin seeds pan, add the chicken and cook for Tangy Herb Chutney
(roast and ground) 5–6 minutes on each side or until
Good fistful of chopped done. I like to cover the pan (with 60g coriander leaves
coriander, finely chopped another pan) 2 minutes in, to keep and some stalks
1½ tbsps lemon juice, or to taste the chicken moist. Meanwhile, 2 tbsps lemon juice, or to taste
½ medium-large tomato mix together the remaining oil, 20g mint leaves
½ ripe avocado seasoning, roast cumin and a little 25g pistachios (shelled weight)
¼ red onion, finely chopped each of the coriander and Salt
or thinly sliced lemon juice. ½ garlic clove (optional)
Handful of chopped lettuce, 3. Chop the tomato and avocado
such as Little Gem into even 1–2cm cubes. Place 1. Blend all the ingredients, along
1½ tsps chaat masala in a bowl and add the onion, with 4 tablespoons of water, until Recipes taken from
lettuce, chaat masala, chilli and I Love India (£16.59,
¼ small Indian green finger smooth and creamy; it might take
Quadrille) by
chilli, deseeded and thinly sliced most of the dressing. Toss well a minute or so. Taste and adjust Anjum Anand
to mix and season to taste. It award-winning
1½ tbsps salted peanuts, the seasoning and tang (lemon
Indian cookery
lightly chopped should be tangy, spicy and well- juice) to taste. Keep in an airtight writer and founder
seasoned. Add more lemon juice of The Spice Tailor.
glass jar in the fridge or freeze
Photography:
1. Marinate the chicken breast if necessary. until ready to use. Martin Poole.
www.greatbritishfoodmagazine.com / 27
y...
Diary Dates
TASTE CHOCOLATE,
Over to you
BRISTOL
15th-16th April HAVE YOUR SAY...
This fun festival takes place in
the new Bristol Harbour Hotel
and features artisan chocolatiers,
specialist food producers and
WHAT’S YOUR FAVOURITE
new tasting experiences. There WAY WITH POTATOES?
will be a whole heap of treats to
This month we started a great #potato debate
taste including stunning cakes,
and roasties came out on top!
patisserie, mouth-watering fudge
and indulgent hot chocolate.
tastechocolate.co.uk
12%
22%
experts. Expect to see a selection ROASTIES
of local names including the
award-winning vodka maker
Jelley’s Distilleries. BAKED
POTAT0
spencerofalthorp.com/the- MASHED
althorp-food-and-drink-festival POTATO
LONDON COFFEE
FESTIVAL, Keep an eye out for our reader polls on Twitter @gbf_mag Have your
SHOREDITCH say !
6th- 9th April
Our Tastemaker
London Coffee Festival is the
Each month we pick an Instagram user we love and chat to
UK’s largest coffee and artisan
food event, featuring speciality them about all things food. Could you be next? Get in touch!
tea, local food, demonstrations
from world-class baristas,
live music and live latte art
workshops. Learn how to create
the best brews at home, taste
different coffee blends and
indulge in some delicious food.
londoncoffeefestival.com
- Tom Kerridge
Read more about Tom’s foodie loves and hates on p130
@Mortimer_George
To have your food featured in the mag simply drop us an email at yasmin.godfrey@aceville.
“AMAZING #fresh #oysters co.uk or tag us in your food on Twitter, Facebook or Instagram.
from @SteinSandbanks”
www.greatbritishfoodmagazine.com / 29
Easy Alfresco
The weather is finally warming up – time to eat
outside! These spatchcock poussins and tasty sides
look impressive but couldn't be easier to make
Sticky Spatchcock
Poussins & Griddled
Salad Onions
Serves: 4
Prepare: 25 minutes, plus
marinating time
Cook: 40 minutes
30 / www.greatbritishfoodmagazine.com
R E CI P E S | A LFR E SC O
www.greatbritishfoodmagazine.com / 31
GBF MAY 17 master_GBF 23/03/2017 17:14 Page 32
WE E K E N D S AWAY
Weekends
Away With... xxxxxxxxx
Glynn Purnell
BIRMINGHAM Purnell's
www.greatbritishfoodmagazine.com / 33
Jump into
Spring
With
Raymond Blanc
Join us behind the scenes at Le Manoir
aux Quat’Saisons...
34 / www.greatbritishfoodmagazine.com
F E AT U R E | R AY M O N D B LA N C
“Shoots are
beginning to
peep through
the ground all
around me”
prepares me for the day ahead. I look around me on this spring day.
I stepped through the archway to The sleep of winter is at an end and
my beloved potager garden and slowly the garden is being awakened
observed the first shoots poking by the gentle warmth and light of
their little heads through the soil. the sun. Shoots have begun to peep
At that moment, memories of through the soil and all around me
my father came to mind and I the gardeners are preparing the
continued to think of him as ground into a fine tilth so that it’s
I walked in the sunshine, along just right for seedbeds and direct
the gravel path that cuts through sowing. Spinach and broad beans
part of the garden. My father are sown, as well as burdock and
was a watch maker by trade, but courgettes. To my right, perfect rows
gardening was his great passion. of radishes display their white collars
Like most French gardens, ours and palest of green stalks, their red
I
had a small patch of grass for the bulbs hidden beneath the ground.
dandelions, but most of the garden At this time of year there are, of
was dedicated to growing our food. course, so many demands from the
t’s difficult to find
From here, vegetables and fruit kitchen, and these include the daily
a more blooming then made their way to Maman harvesting and sowing of micro-
and beautiful place Blanc’s kitchen. herbs, be they kale, celery leaf or
at this time of year One day, when I was about seven sorrel. In the herb garden the team
than Le Manoir years old, my dad called me to are lifting, dividing and replanting
aux Quat’Saisons. Here, his side and scooped a handful of herbs such as chives and monarda
earth from the ground. “Raymond, to rejuvenate them. There is more
renowned chef and
look at this,” he said, and nodded being sown under glass, such as
passionate champion of towards the palm of his hand. So I sweet peppers, aubergines, chilli
British produce Raymond looked. “Smell it,” he said. So I did. peppers, tomatoes, cucumbers,
Blanc tells us all about the “Taste it,” he said. I looked at him goosberries and lablab beans. We will
gardens of one of the world’s bewildered, but you didn’t disobey grow eight to twelve varieties each of
papa. The earth was gritty and many of these crops, in order to find
best restaurants, plus
bitter and it sucked the life out of the very best.”
he shares some tasty my mouth.
seasonal recipes for While my father’s soil tuition
you to cook tonight. seemed strange to me then, I
later came to regard it as priceless
TURN THE PAGE!
“This morning I did what I do most advice. His point, he explained,
Replicate Raymond Blanc’s
mornings at Le Manoir. I took a was this: once you can appreciate
plot to plate philosophy with
stroll through the gardens, where the soil and know its components
these gorgeously vibrant and
a low mist hovered over the frosted – be it clay or lime, dry or full of
seasonal recipes...
ground. This leisurely, pleasant walk moisture – you will know what to
is a ritual of mine; it rebalances and grow in it.
www.greatbritishfoodmagazine.com / 35
Soupe au Pistou
“There’s no better embodiment of
garden to plate gastronomy (or
in this case, garden to bowl) than
this wholesome and delicious
soup of cherry tomatoes and
summer vegetables. Making
soups with water (as my mother
always did) rather than stock
creates a light soup with
‘clean’ flavours. It also allows
the vegetables to express
themselves fully.”
Serves: 4
Prepare: 10 minutes
Cook: 10-15 minutes
For the pistou: topped with a thin film of olive oil For the squid:
A handful of basil leaves and to exclude the air, and use within 3 medium squid (300g in total),
stalks, washed a week.) prepared, washed and drained
4 garlic cloves, peeled and crushed 3. To make the soup, heat the 2 tbsps olive or rapeseed oil
100ml extra virgin olive oil or oil in a large pan over a medium 1 tsp lemon juice
rapeseed oil heat. Add the onion, carrot, celery 1 red chilli, pith and seeds
Sea salt and freshly ground and fennel and sweat for removed, finely chopped
white pepper 3 minutes. Season with 5 pinches 1 tsp palm sugar, grated
of salt and a pinch of pepper. 10g coriander leaves, chopped
For the soup: 4. Pour in 800ml boiling water Sea salt and freshly ground
4 tbsps extra virgin olive oil or and boil rapidly for 5 minutes. black pepper
rapeseed oil Add the courgette and broad
½ medium white onion, peeled and beans and cook for a further 3 For the vegetables:
cut into 1cm dice minutes, then add the peas and 200g plum tomatoes, each cut
1 medium carrot, peeled and cut into tomatoes and cook for 1 minute. lengthways into 8 segments
1cm dice 5. Lastly, mix in 50g of the pistou 2 tbsps extra virgin olive oil or
½ celery stick, cut into 1cm dice sauce and most of the grated rapeseed oil
½ small fennel bulb, cut into 1cm dice Parmesan. Taste and correct the 1 medium fennel bulb, trimmed
1 small courgette, cut into 1cm dice seasoning if necessary. Divide the 1 medium courgette
50g freshly podded broad beans soup between warmed bowls.
50g freshly podded peas (optional) Sprinkle with the remaining For the rocket salad:
8 cherry tomatoes, skin on, halved Parmesan and serve with the 4 handfuls of rocket leaves, picked
toasted baguette or croûtons. and washed
To finish and serve: 2 tsps aged balsamic vinegar (at
55g Parmesan, freshly grated Spiced Squid & least 8 years old)
1 tbsp extra virgin olive oil or
Toasted fine slices of baguette or a Chargrilled Vegetables
large handful of croûtons rapeseed oil
A small piece of aged Parmesan
“This is a lovely, fresh dish
1. To make the pistou, blanch the
basil in plenty of boiling water for
with brilliant textures and 1. Slice the squid pouches open
3–5 seconds to cook and fixate the it’s very easy to prepare. The lengthways and score each half
chlorophyll so it keeps its bright vegetables can be griddled with the point of a knife on the
green colour. Drain and plunge and marinated a day ahead, inside, to a 2mm depth. Cut each
into iced water to stop the cooking half into 6 pieces. Chop the squid
then warmed gently to serve.
process. Drain, squeeze out any tentacles into 3cm pieces.
Oven-dried tomatoes can be 2. Put the prepared squid into a
excess water, then chop.
2. Transfer the basil to a blender prepared up to a week bowl and add the oil, lemon juice,
and add the garlic, a pinch each of in advance.” chopped chilli, grated palm sugar
salt and pepper and the oil. Pulse and chopped coriander. Toss to
to a smooth purée, then taste and Serves: 4 mix and leave to marinate for 30
adjust the seasoning if necessary. Prepare: 10 minutes, plus minutes. (No salt is added at this
Refrigerate. (If you have more than marinating time stage as it would cure the squid
you need, keep the rest in a small jar Cook: Approximately 1½ hours and draw out its water.)
36 / www.greatbritishfoodmagazine.com
R AY MON D B L AN C | FE AT U R E
salad to finish.
www.greatbritishfoodmagazine.com / 37
GBF MAY 17 master_GBF 23/03/2017 17:14 Page 38
EasyEveryday
TEMP T I N G S E A S O NAL RE CI PE S T O CO O K NOW
25
Bright &
Beautiful
Recipes
for your
midweek meals
www.greatbritishfoodmagazine.com / 39
Easy Everyday
X XXXXXXX | XXXXXX XX
u s
SEASONAL HERO
Asp a r a g
One of the most anticipated crops of the year, asparagus is versatile to
cook and bursting with flavour. Take advantage of its short window today!
I
t’s been a long time coming, but asparagus season is finally upon us! While we’re 2. Remove the baking beans and
most familiar with the green variety, we mustn't forget about its purple and white cook the pastry for a further five
siblings, which are just as delicious. Last summer we were lucky to have plenty of minutes to ensure the base is
warm weather, so we’re in for a super-tasty season: think asparagus wrapped in cooked. Remove from the oven,
bacon, dippy eggs, griddled spears in salads and so much more! trim the edges and leave to cool.
3. Melt the butter in a medium
frying pan over a medium-
GROW high heat. When bubbling, add
Asparagus grows best in open, sunny areas – avoid harvesting the bacon and onion. Fry the
yours for the first two years of growth. ingredients, stirring regularly for
10 minutes, by which time the
onions will have softened and
PREP caramelised. Tip the mix onto a
Bend the asparagus spear until it snaps and use the woody ends to make a plate and reserve.
soup, or pop them on your compost heap. 4. Reduce the oven temperature
to 180°C/Fan 160°C/Gas 4. Bring
a pan of water to the boil. When
STORE
bubbling vigorously, drop in the
You can store your asparagus in a glass of water or wrapped in damp
asparagus and cook for two and a
kitchen paper in the fridge.
half minutes before draining and
cooling quickly under cold water.
5. Cut each spear to fit into the
ENJOY tart case. Slice up the trimmings
We love asparagus simply griddled and dipped into a soft boiled and reserve.
egg or boiled and served with hollandaise – yum! 6. Scatter the cooked onion and
bacon mixture in the base of
the tart, arrange the spears in
ASPARAGUS TART 200ml double cream the case following the pattern
Watercress salad to serve of a clock, and scatter the sliced
SERVES: 4-6 trimmings evenly into the base.
PREPARE: 20 minutes 1. Preheat your oven to 190°C/ 7. Beat together the eggs and
COOK: 1 hour 15 minutes Fan 170°C/Gas 5. Lightly dust a double cream, and slowly pour
clean surface with flour then roll the mix into the tart, trying not to
Flour, for dusting out the pastry to the thickness of disturb the asparagus.
500g block of shortcrust pastry a £1 coin and large enough to line 8. Slide the filled case into the
Knob of butter a 23cm loose-bottomed, fluted oven and bake for 30-35 minutes,
4 rashers smoked streaky tart case. Lay the pastry in the or until it’s just set with a slight
bacon, sliced into 1cm pieces tart case with any excess pastry wobble on the surface.
1 onion, peeled and finely sliced overlapping the sides. Line with 9. Remove the tart from the
450g asparagus, woody crumpled baking parchment, fill oven and leave to cool before
stems removed with baking beans and bake for slicing into wedges and serving
5 medium free-range eggs 30 minutes. with watercress.
40 / www.greatbritishfoodmagazine.com
Our stunning
cover star!
st
“Combining one of Britain’s mo
y bacon,
anticipated harvests with smok
”
this tart is perfect picnic fodder
www.greatbritishfoodmagazine.com / 41
Easy Everyday
X XXXXXXX | XXXXXX XX
Asparagus
“A delicious side dish for n Combine 2 tbsps soy
42 / www.greatbritishfoodmagazine.com
GBF MAY 17 master_GBF 23/03/2017 17:14 Page 43
Artists
in Cheese
Making
Easy Everyday
BAKING WITH
MARY BERRY
000
44 / / www.greatbritishfoodmagazine.com
Easy Everyday
XXXXXXXX | X X X X X X X X
WHITE CHOCOLATE & just melted. Add the crushed then leave to cool down for 5–10
RASPBERRY CHEESECAKE biscuits and sugar and stir until minutes until cool but still liquid.
combined. Spoon into the base of 5. Meanwhile, tip the Mascarpone
SERVES: 6–8 the prepared tin and press with into a bowl, and mix with a spatula
PREPARE: 30 minutes, the back of a spoon until level. to loosen so it is soft. Add in the
plus chilling Chill in the fridge while you make cream and vanilla extract, stirring
the topping. with the spatula until smooth.
FOR THE BASE:
4. Break the chocolate into a 6. To make a coulis for the top of
150g digestive biscuits
separate bowl and sit it on top the cheesecake, place half the
60g butter, plus extra for greasing
of a pan of simmering water. raspberries into a small blender
1 tbsp demerara sugar
Stir until melted but not hot, or food processor. Add the icing
FOR THE TOPPING:
200g white chocolate
1 x 250g tub of full-fat
Mascarpone cheese
300ml pouring double cream
“This smooth and creamy
cheesecake is just delicious”
1 tsp vanilla extract
500g fresh raspberries
1 tbsp icing sugar
SPECIAL KIT:
20cm round spring-form tin with
deep sides
A piping bag fitted with a plain
nozzle (optional)
PREPARE AHEAD
This cheesecake can
be made up to 2 days
ahead and kept in the
fridge. Decorate just
before serving for the
best results. It also
freezes well without the
raspberries and coulis
on top.
www.greatbritishfoodmagazine.com / 45
Easy Everyday
X XXXXXXX | XXXXXX XX
wich
drizzle cake and a Victoria sand
225g self-raising flour
225g baking spread, plus extra
– a winning combination!”
for greasing
1 tsp baking powder
Finely grated zest of 1 orange
SPECIAL KIT:
2 x 20cm round, loose-bottomed
sandwich tins.
46 / www.greatbritishfoodmagazine.com
XXXXXXXX | X X X X X X X X
sponge on a plate and spread FOR THE ICING: golden and springy to the touch.
over the buttercream, right to 150g butter, softened Remove from the oven and leave
the edges. Place the drizzle-iced 225g icing sugar, sifted to cool in the tin for a few minutes
sponge on top to sandwich the before transferring to a wire rack
cakes together. Cut into wedges 1. You will need a 12-hole muffin to cool down fully.
to serve. tin and a piping bag fitted with a 5. To make the icing, measure the
plain or star nozzle. Preheat the butter and icing sugar into a bowl
TOFFEE CUPCAKES oven to 180°C/Fan 160°C/Gas 4 and whisk with an electric hand
and line the tin with paper cases. whisk until light and fluffy, or use
SERVES: 12 cupcakes
2. First make the toffee sauce. a freestanding food mixer. Add
PREPARE: 15 minutes
Measure all the ingredients three-quarters of the toffee sauce
COOK: 25 minutes, plus
into a saucepan and stir over a to the icing and whisk to combine.
cooling time
medium heat. Once the butter Keep the speed low or the sugar
FOR THE TOFFEE SAUCE: has melted and combined with will fly everywhere!
50g butter the sugar and cream, bring to 6. Spoon into a piping bag and
75g light Muscovado sugar the boil and allow to bubble for pipe swirls on top of each cupcake
150ml double cream about 3 minutes to thicken. Set using either a plain or star nozzle.
½ tsp vanilla extract aside to cool down completely. Use a teaspoon to drizzle the
3. To make the sponge for remaining sauce over the top.
FOR THE SPONGES: the cupcakes, measure all the
100g baking spread
ingredients into a large bowl and Recipes taken from Mary Berry
150g self-raising flour
whisk with an electric hand whisk Everyday by Mary Berry (£26,
150g light
until blended and smooth. Spoon BBC Books, ). Photography by
Muscovado sugar
3 tbsps milk the mixture into the paper cases, Georgia Glynn Smith
2 free-range eggs dividing it evenly between them.
1 tbsp black treacle 4. Bake in the oven for about
½ tsp vanilla extract 20 minutes or until well risen,
www.greatbritishfoodmagazine.com / 47
Easy Everyday
X XXXXXXX | XXXXXX XX
LET'S DO
BRUNCH
These egg-centric dishes are perfect for an
extra special breakfast or brunch
SERVES: 4
PREPARE: 20 minutes
COOK: 35 minutes
TO SERVE:
2 tbsps rapeseed or
extra virgin olive oil
90–180g thinly sliced raw
pancetta rashers (depending
on appetite)
4 medium free-range eggs
Brown sauce
and raw
“This Irish dish includes cooked
2. Put the flour, bicarbonate of
soda, salt and freshly ground
e on the side
potato for texture. Brown sauc
black pepper in a small bowl and
48 / www.greatbritishfoodmagazine.com
XXXXXXXX | X X X X X X X X
e right order!”
mash well and spread up the
sides of the bowl to cool
right components, just not in th
down quickly.
4. Meanwhile, grate the still-
raw potatoes on the fine side
to get long threads. Squeeze
all the excess liquid out and add
the grated potato to the mash.
Add the flour mixture, chopped
herbs and the yoghurt. Break in
the two small eggs and mix well.
Whilst still in the bowl, roughly
divide into eight mounds.
5. Put the oven on a low setting
– just to keep the boxty warm
as you cook them – and line
an oven tray with foil. Heat a
frying pan, preferably nonstick
and large enough to cook four
at a time. Add half the oil and
scoop four portions into the
pan, flattening them to roughly
7–8cm rounds. Fry them over
a lowish heat for 2–3 minutes
on each side until golden and
cooked through. Transfer to the
oven to keep warm.
6. When the boxty are cooked,
wipe out the pan. Cut the
pancetta rashers into 1.5cm
pieces with scissors (no need to
separate the slices as they do so
in the pan), add to the pan and
stir-fry over a medium heat for
a few minutes until the pieces 4 duck eggs Juice of 1 small lime
separate into golden wafers 2 tbsps rapeseed oil Sea salt crystals and
and the fat flows into the pan. 30g butter freshly ground
Remove with a slotted spoon. 1 garlic clove, crushed to a paste Black pepper
with a few sea salt crystals
7. Add the oil and fry the eggs
175g crustless bread, whizzed in a 1. Half-fill a medium pan with
until the whites turn crispy
mini blender to a rough crumb water and bring to the boil. Have
around the edges and the yolks
3 tbsps freshly chopped a bowl of cold water on hand.
are still soft. Serve the boxty flat-leaf parsley Crack an egg into a small glass
with the pancetta and egg and 2 tbsps chopped chives and stir the boiling water to
scatter with freshly ground black 150g curly kale, leaves pulled from
create a whirlpool effect. Gently
pepper, some sea salt crystals the tough stalks
lower the egg into the vortex
and a bowl of brown sauce on 150g good-quality sliced ham
(this compacts the white and
the side. Freshly ground black pepper
helps to cover the yolk in the
A KIND OF DUCK thick white) and turn the heat
FOR THE GHEE
EGGS BENEDICT HOLLANDAISE SAUCE: right down. Cook for 3 minutes.
150g organic ghee Lift out with a slotted spoon and
SERVES: 4 1 tbsp white balsamic vinegar put in the bowl of cold water
PREPARE: 15 minutes 2 tbsps water while you continue to cook
COOK: 30 minutes 3 egg yolks the rest.
www.greatbritishfoodmagazine.com / 49
Easy Everyday
X XXXXXXX | XXXXXX XX
2. Heat a tablespoon of the oil continuously until emulsified. 200g button chestnut mushrooms
and the butter in a frying pan, add Gently stir in the lime juice. 140g diced pancetta or lardons
2 tbsps rapeseed or
the garlic and breadcrumbs and Transfer the hollandaise to a
extra virgin olive oil
fry for about 4 minutes, stirring basin and sit it over a pan of just-
75g mangetout
every few minutes until light boiled water (heat turned off)
10 medium eggs
golden. Turn off the heat and add without letting the base touch 3 tbsps pitted Kalamata olives
the parsley and chives. the water. Covered, it will keep 4 tbsps freshly grated Parmesan
3. In a separate pan, heat the warm for up to 30 minutes. You cheese, plus extra to serve
remaining oil and stir-fry the kale may need to reheat the water Sea salt crystals and freshly
for a few minutes. Add a splash of after 15 minutes, but remove ground black pepper
water, cover and cook for another the bowl to do this, turn off the
minute until just tender. Remove heat and sit the bowl back over 1. Preheat the oven to 200ºC/
from the heat and keep warm. the water and cover. Trim any Fan 180ºC/Gas 6. Grease an
4. To make the hollandaise, melt straggly white from the eggs to oven tin of about 19 x 22cm.
the ghee in a small pan until just neaten them up and immerse in Strip the tomatoes from the vine
warm, then transfer to a jug. Put a bowl of boiling water to warm and put them in the tin with the
the vinegar, water and a pinch through for a minute. mushrooms and diced pancetta,
of salt and pepper in the same 6. Arrange some of the kale on toss with the oil and cook in the
pan. Add the yolks and whisk until four plates and divide the ham oven for 15 minutes.
frothy. Put over a very low heat, on top. Lift the eggs out using 2. Meanwhile, pile a few
stirring continuously for 3–4 a slotted spoon, drain briefly, mangetout together at a time and
minutes until just warm (it must then put one on top of each shred them into three lengths.
not overheat). Remove from portion and spoon over some Blanch for 2 minutes in boiling
the heat. hollandaise. Scatter with the salted water, drain and refresh
5. Using electric beaters, whisk in crispy crumbs and black pepper. under the cold tap. Crack the
the ghee, starting with dribbles, eggs into a bowl, add salt and
OVEN OMELETTE FOR A
then in a steady stream whisking break up just a little with a fork so
SMALL CROWD
the yolks are still yellow pieces
within the whites.
“This is an easy way SERVES: 5-6
PREPARE: 10 minutes
3. Remove the tin from the oven,
about it!”
50 / www.greatbritishfoodmagazine.com
XXXXXXXX | X X X X X X X X
SHOPPING BASKET
keeps
“The Egyptian spice mix dukkah
ndy to
well in a sealed jar and is very ha
scatter over lots of dishes”
www.greatbritishfoodmagazine.com / 51
GBF MAY 17 master_GBF 23/03/2017 17:14 Page 52
52 / www.greatbritishfoodmagazine.com
Easy Everyday
DELICIOUS IN
30 MINUTES
These quick and easy pasta dishes
take 30 minutes or less to cook and
prep – get stuck in tonight!
www.greatbritishfoodmagazine.com / 53
Easy Everyday
CONCHIGLIE WITH FLOWER SPAGHETTI CARBONARA WITH
SPROUTS & CHORIZO COURGETTE & FRESH BASIL
SERVES: 4 SERVES: 2
PREPARE: 10 minutes PREPARE: 10 minutes
COOK: 15 minutes COOK: 20 minutes
1. Cook the pasta in a large pan of boiling water for 10 1. Cook the pasta in a large pan of boiling water according
minutes. Add the flower sprouts and cook for a further 3 to pack instructions.
minutes until both are tender. 2. Meanwhile, heat the butter in a frying pan and cook
2. Meanwhile, heat the oil in a small frying pan and cook the garlic, shallot and courgette for 6–8 minutes until
the chorizo, onion and garlic for 5 minutes. Add the softened and slightly golden. Set aside a few small basil
chopped tomatoes and chilli and cook for 3–4 minutes leaves and shred the remainder. Stir the shredded basil
until softened and pulpy. Add a ladleful of cooking water into the courgette mixture and cook for a few seconds.
from the pasta pan and stir through. 3. Beat together the eggs, crème fraîche, cheese and
3. Drain the pasta and flower sprouts and return to the some coarse black pepper.
pan. Add the chorizo mixture and toss together well. 4. Drain the pasta and return to the pan (off the heat). Add
Spoon into 4 bowls, scatter with the grated Parmigiano the courgette and egg mixtures to the pan and toss well
and serve swiftly. together until the heat of the pasta has thickened the sauce.
SERVES: 2 SERVES: 4
PREPARE: 15 minutes PREPARE: 10 minutes
COOK: 15 minutes COOK: 15 minutes
54 / www.greatbritishfoodmagazine.com
GBF MAY 17 master_GBF 24/03/2017 12:57 Page 55
www.greatbritishfoodmagazine.com / 55
Easy Everyday
X XXXXXXX | XXXXXX XX
QUICK &
HEALTHY
These tempting-looking suppers are actually gluten-
free and contain no refined carbs or sugars. They're
also ready to eat in about 30 minutes – perfect for
wholesome mid-week eating!
56 / www.greatbritishfoodmagazine.com
www.greatbritishfoodmagazine.com / 57
Easy Everyday
X XXXXXXX | XXXXXX XX
COOK: 30 minutes
80g quinoa
300ml boiling water
1 head of pak choi
1 yellow pepper
4cm fresh ginger
4 spring onions
½ fresh red chilli
Coconut oil
2 x 150g sea bass fillets
2 tsps tamari
1 tbsp sweet miso paste
Juice of ½ lime
Sea salt and black pepper
58 / www.greatbritishfoodmagazine.com
GBF MAY 17 master_GBF 23/03/2017 17:14 Page 59
GBF MAY 17 master_GBF 24/03/2017 12:32 Page 60
Easy Everyday
XXXXXXXX | X X X X X X X X
WEEKDAY 1 2
WONDERS
Update your
spring pantry
with these
tasty buys
www.greatbritishfoodmagazine.com / 61
GBF MAY 17 master_GBF 23/03/2017 17:15 Page 62
Telephone:
01851 702445
List of stockists available at:
www.charlesmacleod.co.uk
62 / www.greatbritishfoodmagazine.com
Easy Everyday
XXXXXXXX | X X X X X X X X
7 ways with...
BROAD BEANS
Bright-green and full of the joys of spring, broad
beans are a seasonal favourite for us. Make the
most of your glut with these tasty recipes
www.greatbritishfoodmagazine.com / 000
/ 63
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Bowls of
GOODNESS
Leap into spring with these veg-packed
meals – perfect for lunch or dinner
Farro & Heirloom with a good pinch of salt and Bunch of colour fresh raw
Tomatoes the rosemary and bring to the vegetables (rainbow or regular
boil. Turn down the heat and let carrots, chiogga beetroots,
Serves: 4 it simmer for 40 minutes if using radishes and tomatoes), cut in
Prepare: 15 minutes wholegrain pre-soaked farro. Pre- pieces or sliced where it suits
Cook: 35 minutes soaked semipearled farro cooks Drizzle of rapeseed or olive oil
in 20–25 minutes and pearled 200g buckwheat
250g farro, preferably wholegrain farro cooks in 15 minutes with no Handful of cauliflower and
and pre-soaked for 8 hours soaking needed. broccoli florets
Few sprigs of fresh rosemary 2. Taste the farro. It should have Bunch of spinach
300g heirloom cherry tomatoes a good bite, but not be too 1 mango, stoned, halved, peeled
of different colours, halved or mushy. Remove the rosemary and and diced
quartered according to size drain the farro well. Spread onto 3 handfuls of red cabbage,
2 red onions, quartered a clean tea towel and let it dry for shredded
Rapeseed or olive oil 10–15 minutes. 2 handfuls of seeds and nuts
2 handfuls of toasted pine nuts 3. Meanwhile, put the tomatoes Sprouts (we used beansprouts and
400g can cannellini beans on the lined tray, cut-side up, beetroot sprouts)
100g black olives, pitted with the onion. Drizzle with oil, Handful of strawberries
Bunch of mixed fresh herbs, e.g. sprinkle with salt and roast for Salt and pepper
red purple basil, parsley and mint, 25 minutes. Whisk together
chopped the dressing ingredients and For the green goddess dressing:
Salt and pepper set aside. 1 avocado, stoned and peeled
4. In a pan, toast the pine nuts, 1 garlic clove
For the balsamic dressing: without oil, until fragrant. Rinse Juice of ½ lemon
80ml rapeseed or extra and drain the cannellini beans Handful of chopped chives
virgin olive oil and pat dry with kitchen paper. Handful of parsley
3 tbsps lemon juice Put the beans, dried farro, roasted 1 ½ tbsps fresh tarragon
1 garlic clove, finely tomatoes and onions, olives Salt and pepper
chopped to a paste and herbs in a bowl and mix
3 tbsps balsamic vinegar well. Drizzle with the balsamic 1. Preheat the oven to 200°C/Fan
Pinch of salt and pepper, to serve dressing. Taste and adjust the 180°C/Gas 6. Line a baking tray
Burrata or Mozzarella seasoning with salt and pepper. with greaseproof paper and
Fresh basil Serve in bowls topped with roast any suitable vegetables,
creamy pieces of Burrata and such as radishes and tomatoes,
1. Preheat the oven to 200°C/Fan fresh basil. for 20 minutes.
180°C/Gas 6 and line a baking 2. Make the dressing by
tray with greaseproof paper. Rainbow Salad combining the ingredients in a
Heat a large saucepan over a food processor and blending until
medium–high heat and toast Serves: 4 smooth, adding water until you
the farro, stirringc onstantly, for Prepare: 10 minutes reach your desired consistency.
4–5 minutes. Add 1 litre of water Cook: 25 minutes 3. Heat a saucepan with a
www.greatbritishfoodmagazine.com / 67
“Don't you just love the colour
explosion here? The idea is to
gather vegetables and fruit of
different colours in groups for
a rainbow effect”
drizzle of olive oil and toast the Spring Thai Salad
buckwheat, stirring constantly, for
2 minutes. Cover with water and Serves: 2-3
add a pinch of salt, then bring Prepare: 15 minutes
to the boil. Let the buckwheat
simmer for 10 minutes, or until 3 spring onions,
tender, then drain and spread it ¼ small red cabbage
out on a clean tea towel to dry for 1 mango
10 minutes. 2 avocados, stoned,
4. Steam the cauliflower and peeled and diced
broccoli for 4 minutes, or ½ cucumber
alternatively, cook them in boiling 3 carrots
water for 4 minutes. Rinse under Big handful of coriander leaves
cold water, drain and set aside. 2-3 handfuls of baby spinach
Divide the buckwheat between Sprinkle of toasted sesame seeds
four serving bowls and add the 150g cooked quinoa (optional)
rest of the salad ingredients either 200g smoked tofu, diced
in groups of colour or mixed (optional)
together. Season with salt and 70g toasted cashew nuts
pepper to taste. Serve with (optional)
the dressing.
For the soy dressing:
Recipes taken from 100ml soy sauce
Bowls of Goodness Juice of 2 limes
by Nina Olsson.
(£18.99, Kyle Books). 3 tbsps coconut sugar
Photography by ½ tsp ginger, grated
Nina Olsson.
1 tbsp toasted sesame oil
68 / www.greatbritishfoodmagazine.com
R E CI P E S | VEGGI E M E A LS
Dhal Tadka
Serves: 4-6
Prepare: 15 minutes
Cook: 1 hour
To serve:
Fresh coriander
Naan (optional)
Raita (optional)
www.greatbritishfoodmagazine.com / 69
GBF MAY 17 master_GBF 23/03/2017 17:15 Page 70
70 / www.greatbritishfoodmagazine.com
SHOPPING
02 03
01
04
SPR I N G H AS
05 SPRUNG! o f th e b es t fl o rals on the
Here’s our pick ighten your home
market to br
07 09
06
08
01. Marimekko Pieni Apron, £39, cloudberryliving.co.uk 02. The Anoushka Bouquet, £30, bloomandwild.com 03. Freda White Flower
Round Tray, £15, habitat.co.uk 04. Pip Studio Blooming Tales Teapot, £32, johnlewis.com 05. V&A William Morris Enamel Mug, £9.99,
inkoo.co.uk 06. Succulent Book, £35, marksandspencer.com 07. Joni Cotton Tea Towel, £7.50, ulsterweavers.com
08. Orla Kiely Set of Three Herb Pots, £44.95, cuckooland.com 09. Cactus Vase, £2, from Flying Tiger stores
www.greatbritishfoodmagazine.com / 71
Cheers,
Grape Britain!
Red, white, rosé, sparkling and dessert – when it
comes to wine, we now have it all, says
Kayleigh Rattle
M
ove over Sauvignon worldwide as a result. And it's not
Blanc, Prosecco just the bubbles that has everyone
and Champagne, excited. While sparkling wine
there's now a currently accounts for two-thirds
whole host of of English wine produced, red, rosé
delicious, award-winning English white and dessert wine is also hot on
wines on the scene. Whilst wine its heels, and the whole country is
growing in England is nothing new getting involved. From the
(thanks to the Romans we've been chalky fields of Sussex to the
at it for years), in recent years our rolling hills of Yorkshire,
bottles have been receiving a deluge here are some of the close
of international recognition and to home hotspots that
Did you
awards, with English wine now are putting English wine
know?
Climate change could
being exported to 27 countries firmly on find grapes such as
Malbec – popular in
Argentina and France –
Sussex
Home to the South Downs and Brighton, Sussex is also one of the sunniest regions
growing in the UK
by 2100!
in the UK and boasts plenty of mineral-rich limestone chalk soil (the same type of
soil found in France's Champagne region), perfect for sparkling wine production. Key
vineyards include: Ridgeview, a family-run sparkling wine producer; Bolney Estate, one
of the first English producers to have their wine served at Wimbledon; Blubell Vineyard
Estates who produce much-revered Hindleap wines, and Nyetimber, one of the best-known
Champagne equivalents, whose wine was served at the Queen's Golden Jubilee. Sussex
is also home to Wiston Estate Winery. Located on the south-facing slopes of the South
Downs, (which closely resemble Champagne's Côte de Blancs vineyards), Wiston produce
an array of delicious sparkling wine including Brut, Cuvée Rosé and Blanc de Blancs. They
also use a traditional Coquard press for grapes, one of only four to be used outside of
France. Sparkling wine aside, Kent also offers favourable growing conditions for grapes
such as Bacchus, a German variety often compared to Sauvignon Blanc. One such specialist
is Stopham Vineyard, whose still white wine can be found on the menu at Raymond Blanc's
Le Manoir aux'Quat Saisons.
72 / www.greatbritishfoodmagazine.com
ENGLISH WINE
Hampshire
To the west of Sussex, Hampshire has
experienced a boom in wine production in
recent years. Hambledon, one of the first
modern commercial vineyards in the UK,
has been going from strength to strength
and Hattingley Valley is also receiving wide
recognition for their sparkling wines. In addition
to these well known names, also look out for
Kent
Compared to the rest of the UK, Kent benefits from a slightly
Exton Park Vineyard, who've won a number of
awards since launching in 2014. Handily, their
Brut and Blanc de Noirs also come in half bottles
warmer climate, making the garden of England a key wine-
– perfect for picnics.
growing region, alongside its impressive beer and cider
output. One of the stars of the scene is Gusbourne, who are
making a range of premium sparkling and still wine using
traditional sparkling wine grapes. You'll also want to taste
the produce from Chapel Down, one of the largest wine More to explore...
Places as far and wide as Somerset, Gloucestershire,
producers in the county. As well as being known for their
sparkling wine, beer and cider, their still white Bacchus and Oxford, Cornwall and London are also giving the more
Chardonnay and Union Red and English Rosé selections are traditionally recognised wine-producing counties a run
worth a particular mention. for their money. One such example is Aldwick Court Farm,
the largest vineyard in Somerset, who've been receiving
accolades for their wines, with their Aldwick Buteo White
2014 and Jubilate Sparkling Brut 2013 gaining notable
recognition in particular.
In Oxfordshire, Harrow & Hope released their first wine in
2016, to much acclaim, while Brightwell Vineyard is also
making a name for itself, especially for its Pinot Noir –
the vineyard has even been known to make deliveries to
Buckingham Palace! Further afield, the wine from Three
Choirs in Gloucester and Camel Valley in Cornwall also
comes highly recommended, while English sparkling wine
is now even being made in London, thanks to the Forty Hall
Vineyard, a community-run project. And it doesn't stop
there! Even as far as Nottingham, Eglantine Vineyard is
producing North Star, an eiswein style tipple that's not too
dissimilar from its German counterpart.
www.greatbritishfoodmagazine.com / 73
Where to celebrate
English Wine Week
Don’t miss this exciting celebration of English wine
27th May to 4th June
I
f you love English wine, don't miss the many tastings
and promotions in supermarkets and independent O R G A N I C V I N E YA R D , TO U R S
& H O L I DAY C OT TAG E S
retailers up and down the country or the chance
to enjoy English wine by the glass at the many
restaurants, pubs and hotels running special tastings
and events. To find out why English wines have been
winning so many awards internationally and beating some of
the top names in Champagne production, you could also visit
one of the many vineyards open to the public across England
and Wales and meet the winemakers. Here you'll not only
be able to taste their wines, but explore the processes behind
making them.
To find out what’s happening in your area during English
Wine Week visit englishwineproducers.com
Join us for our one hour walking, talking
@englishwine @englishwineweek and tasting tour – £10/person
@englishwineproducers Oxney Organic Estate,
Hobbs Lane, Beckley, Rye, East Sussex TN31 6TU
www.oxneyestate.com
E: wine@oxneyestate.com
T: 01797 260 137
and winery near Rye in East Sussex shepherd's huts located in the
and is part of a large organic vineyard itself. For English Wine
farming estate. It's open for tours Week, Oxney will be hosting a Picnic
and tastings, or to stock up on in the Vineyard on Saturday 27th
lovely organic wines, 9am-5pm May from 12pm.
Monday-Friday and on Saturday by
appointment. Established in 2012, oxneyestate.com
Oxney has already received awards wine@oxneyestate.com
and industry recognition.The winery 01797 260 137
practices small batch winemaking
with a very natural approach, giving
the wines time to develop. The
estate planted Pinot Noir, Pinot, Rathfinny
Chardonnay and Seyval Blanc grapes Wine Estate
to make English sparkling wine. Rathfinny Wine Estate is a relative
The first sparkling (Classic 2014) newcomer to the English Vineyard
was released in November 2016 industry. It's a family-owned
and a sparkling rosé and a blanc vineyard, established in 2010 by
de blancs will be released over the Mark and Sarah Driver, dedicated
next few years. Oxney has also made to producing some of the world’s
small quantities of still wine – its finest sparkling wines from their
Pinot Noir rosé has received much site in Sussex, England. Located
praise. The estate has a number of on a wonderful south-facing slope
74 / www.greatbritishfoodmagazine.com
in England’s South Downs, the Sparkling Outdoor Train
climate, chalk soil and aspect Tour & Gallery Restaurant Dinner
make it the perfect site. Rathfinny Saturday 27th May,
use a traditional winemaking 6.30pm & 7.30pm
philosophy incorporating hand- Enjoy the early summer evening
harvested grapes, hand-pruned commencing with our outdoor
vines and the Traditional Method Vineyard Train Tour. Sparkling
to make their sparkling wines, wine & canapés will be served at the
due for release in 2018. Rathfinny top of Ranmore at one of the most
also offer Winemaker’s Lunches spectacular viewpoints of the vineyard
and Afternoon Tea Tours which
Denbies Wine Estate
overlooking Box Hill & Dorking*,
allow guests to learn about Sussex
England’s Largest Vineyard
followed by a three-course meal in the
sparkling wine production. Tastings Gallery Restaurant.
are available in the Gun Room £55.00 per person /
(Cellar Door) and the Flint Barns Loyalty Club £49.50 Indoor Wine Experience tours
and tastings
provide home away from home Outdoor vineyard tours & trail
accommodation. From the Flint English Wine Week Wine
The Gallery Restaurant
A la carte/panoramic views over the vineyard
Barns you can also explore the & Cheese Walks The Conservatory Atrium Restaurant
Open all day for refreshments/
flora and fauna of the Estate on the Thursday 1st, Friday 2nd lunches/afternoon tea
Rathfinny Trail. & Saturday 3rd June, 11am Shopping
Art Gallery
Join us for a guided walking Farmhouse Accommodation
rathfinnyestate.com tour through the vines followed by a Surrey Hills micro-brewery
Village Greens Farm Shop
info@rathfinnyestate.com tasting of four wines with local cheeses Brand new cinema experience:
01323 871031 Seasons in the vineyard
in the heart of the vineyard.
£19.95pp / Loyalty Club £9.95pp To find out more call 01306 876616
or visit www.denbies.co.uk
Full details and reservations are Denbies Wine Estate Ltd, London Road, Dorking Surrey RH5 6AA
www.greatbritishfoodmagazine.com / 75
GBF MAY 17 master_GBF 23/03/2017 17:15 Page 76
A PINCH OF SALT
is a curing company,
born from a passion for
Great British produce.
Organic &
Free Range
76 / www.greatbritishfoodmagazine.com
T R I ED & T E ST E D
Finish your
charcuterie platter 7
with a drizzle of
herb oil. Simply 1
chop up rosemary,
sage and thyme
and mix with oil,
salt and pepper. 2
5
6
www.greatbritishfoodmagazine.com / 77
Strawberry
FIELDS
British strawberry season is finally here!
Celebrate in style with these glorious fruity puds
78 / www.greatbritishfoodmagazine.com
RE CIPE S | STR AW B E R R I E S
Fresh Strawberry base of a 23cm springform the top and spread to give a thin
& Vanilla Baked loose-bottomed cake tin with layer then decorate with the fresh,
Cheesecake parchment paper. Place the minted strawberries.
biscuits in a food processor and
Serves: 8-12 whizz until they resemble fine Strawberry Ripple
Prepare: 15 minutes crumbs. Tip into a bowl, add the Shortbread Slice
Cook: 50 minutes melted butter and mix well. Press
the biscuits into the base of the Makes:12 bars
125g McVitie’s Hobnobs tin and place in the fridge to chill. Prepare: 20 minutes,
biscuits or similar 2. Beat together the cream plus freezing time
125g Seriously Gingery All Butter cheese and sugar with an electric Cook: 2 hours 20 minutes
Dark Chocolate & Ginger Biscuits, hand whisk until smooth then
or similar carefully add the eggs one at a 400g strawberries, hulled and cut
25g butter, melted time, with the vanilla extract, until into wedges
600g cream cheese well mixed – be careful not to 2 tsp icing sugar
75g caster sugar over whisk. Pour the mixture onto 250g shortbread fingers, crushed
4 large free-range eggs the chilled biscuit base and bake 50g unsalted butter, melted
3 tsps vanilla extract in the middle of the oven for 50 1 litre tub vanilla ice cream
300g fresh strawberries, hulled minutes until just set. Turn off the 2 tbsp freeze-dried strawberries
and quartered heat and leave the cake to cool in
1 tbsp icing sugar the oven with the door open. 1. Blitz 175g of the strawberries in
Few sprigs fresh mint, 3. Meanwhile, place the a food processor. Add the icing
finely chopped strawberries in a bowl with sugar then press the whole lot
170ml tub soured cream the icing sugar and mint and through a sieve to make a sauce.
toss together well. When the Set aside in the fridge.
1. Preheat the oven to 160°C/ cheesecake is completely cooled, 2. Mix 225g of the crushed
Fan 140°C/Gas 2. Line the spoon the soured cream over shortbread with the melted butter.
www.greatbritishfoodmagazine.com / 79
Press this mixture into the base surface and make a shallow 3 WAYS TO USE UP
of a baking parchment-lined dip in the centre with a spoon. STRAWBERRIES
slice tin, about 18 x 28cm in size. 2. Bake for about 35 minutes until These recipes are a great way of
Chill for 15 minutes. Take the ice the cake is golden and firm to the utilising over-ripe berries
cream out of the freezer to touch. Turn onto a wire rack to
Strawberry Coulis
soften slightly. cool completely.
Heat 400g of strawberries in a pan for 3-4 minutes
3. Smooth the ice cream over 3. To finish, whip the cream
until soft. Add about 70g of caster sugar and cook
the chilled shortbread base. with the icing sugar until it forms
until the sugar has dissolved – about 3 minutes.
Drizzle with the strawberry think peaks. Stir in the chopped
Loosen with water if needed and blend until smooth.
sauce then scatter over the fresh strawberries. Cut the cooled
Strawberry Vodka
strawberries, dried strawberries cake in a half horizontally and
Thoroughly wash and dry 450g of strawberries,
and remaining shortbread. sandwich together with the
remove the tops and slice. Add 750ml of good quality
Return to the freezer for at least strawberry cream. Turn
vodka to a jar with 2 tbsps of sugar, then shake to
2 hours or until firm then remove upside down.
combine. Add the strawberries and store in a cool
and leave to stand at room 4. Warm the redcurrant jelly with
place for about 4 days – vigorously shaking the jar
temperature for 10–15 minutes 1 tablespoon water until melted.
every day. Strain through muslin, decant into bottles
before cutting into bars with a Brush over the cake. Roll out the
and seal. Store in the fridge.
sharp knife. fondant icing thinly and use to
cover the top of the cake. Chill Strawberry Mess
Strawberry until ready to serve, then cut into Take a 400g punnet of strawberries and roughly mash
Pepper Fancies 16 squares and scatter with half. Divide between four bowls and top with smashed
rose petals. up meringues and whipped cream or ice cream. Slice
Makes: 16 Recipes courtesy of waitrose.com/recipes the rest of the berries and spoon over the top.
Prepare: 30 minutes
To finish:
160ml pot double cream
1 tbsp icing sugar, sifted
100g strawberries, hulled
and chopped
1-2 tsps redcurrant jelly
100g white fondant icing
Rose petals, to decorate
80 / www.greatbritishfoodmagazine.com
GBF MAY 17 master_GBF 23/03/2017 17:15 Page 81
GBF MAY 17 master_GBF 23/03/2017 17:15 Page 82
Multiseed
Brittles
for
dipping
&
topping
www.bigcheesemakingkit.com rootsandwingsorganic.com
Great tasting
British Stilton
made the
traditional way
Our unique family heritage, traditional
craftsmanship and passion for great cheese,
help make Cropwell Bishop Stilton so tasty.
Contact us to find out
more about our range of
delicious cheese
telephone: +44 (0)115 989 2350
www.cropwellbishopstilton.com
follow us on Twitter
@YummyStilton
82 / www.greatbritishfoodmagazine.com
B R I TI SH C H E E SE
YOUR
ULTIMATE
GUIDE TO...
BRITISH
CHEESE
Looking to
host the perfect
cheese and
wine pairing?
Or to discover
your favourite
new cheese?
Our 13-page guide
has you covered
TURN
TO PAGE...
84
for wine and
cheese pairing tips
85
to discover the UK's
best cheesemongers
87
for mouth-wateringly
good toastie recipes
93
for expert
cheeseboard advice
94
for our favourite
varieties
98
to cook the ultimate
mac 'n' cheese
www.greatbritishfoodmagazine.com / 83
What
1
A PAIR!
Wash down your favourite cheeses
with a glass or two of these
complementary English tipples
2
84 / www.greatbritishfoodmagazine.com
X X X X X XBXRXI T| I SXHX X
CXHXEXEX
SXE
7 of the best...
CHEESE SHOPS
Get your shopping basket at the ready because these independent
specialists are the cream of the crop
2 4
1. The Fine Cheese Company Nigel Slater’s Kitchen Diaries or Paul Hollywood’s Bread.
Located within the heart of England’s West Country (home of No, it’s not a TV set – it’s a fully-functioning family-run
British Cheddar) this Bath-based establishment is a cheese business and you’ll fall in love with their selection
lover’s sweet shop. You’ll find over 100 British handmade of cheeses the minute you step through the door.
cheeses, as well as local Somerset varieties including See cheesesonline.co.uk for more information.
Montgomery’s Cheddar and Hafod. Don’t miss their ’Big Birthday
Cake’ – a stack of cheeses which comes with a candle and party 5. Paxton & Whitfield
popper! It serves 12... or one! finecheese.co.uk Established in 1797, this revered London cheesemonger
not only boasts counters piled high with some of the best
2. The Courtyard Dairy British artisan cheeses, but also helpful, experienced staff
Housed in an old stone barn in the Yorkshire Dales, The brimming with advice. You can find these dairy-filled havens
Courtyard Dairy’s location is as rustic and artisan as the cheese it in London’s Jermyn Street and Cale Street, as well as
sells. Weave your way past wheels of ageing cheeses and you’ll Stratford-upon-Avon and Bath. If you can’t get to the shops
find British favourites such as Stichleton, Kirkham’s Lancashire, themselves, you can also order directly from their website,
Dorstone and Tunworth, as well as a whole host of newcomer paxtonandwhitfield.co.uk
cheeses – all of which have been carefully hand-selected.
Don’t worry if you don’t know what to buy as the shop also 6. Cheese Please
sells ready-prepared cheeseboards – ideal. Find out more at Lewes in East Sussex is a mecca for independent shops and
thecourtyarddairy.co.uk Cheese Please doesn't disappoint. The shelves and counters
are filled with local, artisan produce, but be sure to get there
3. Neal’s Yard Dairy early – their freshly made cheese sandwiches are very popular
Working with over 70 cheesemakers across the UK and Ireland, and fly off the counter at speed! cheesepleaselewes.co.uk
Neal’s Yard Dairy is a must for all cheese enthusiasts. Expect to
find a large selection of British classics such as Stinking Bishop, 7. The Cheesebox
as well as in-house matured varieties and specialist cheeses If you’re looking for a specialist cheese shop in the garden of
from the Neal’s Yard Creamery in Dorstone. Visit them in England, head to Whitstable. Stop by on a Friday or Saturday
London’s Bermondsey, Borough Market and Covent Garden, night and you’ll find a ’cheese bar’ in full swing – a night of
or online at nealsyarddairy.co.uk cheese tasting accompanied by plenty of Kentish wine, beer
and cider. Once bought, cheese is beautifully packed in a box
4. Cheeses and pulled tight with a ribbon – who said a seaside souvenir
You may recognise this quaint little shop in Muswell Hill from needs to be a stick of rock? cheesebox.co.uk
www.greatbritishfoodmagazine.com / 85
GBF MAY 17 master_GBF 23/03/2017 17:15 Page 86
86 / www.greatbritishfoodmagazine.com
B R I TI SH C H E E SE
Melt in the
MIDDLE!
Perfect as a breakfast treat, lunchtime snack
or even for dinner, these seriously tasty cheese
toasties will seduce you in seconds
er
Turn oivpe...
for rec
www.greatbritishfoodmagazine.com / 87
Vintage Cheddar,
Bloody Mary Butter,
Bacon & Rocket
Serves: 2
Prepare: 15 minutes
Cook: 10-15 minutes
4 slices bacon
4 slices brown sourdough
120g vintage Cheddar, sliced
Handful of rocket
Sea salt and freshly ground
black pepper
88 / www.greatbritishfoodmagazine.com
B R I T SH C H E E SE
SHOPPING
LIST
These Stilton
slices are perfect
for toasties – and
burgers! £2.50 for 100g,
marksandspencer.com
Challock Chutney,
available from local
delis and farm shops
top with the bacon. Fry for 2–3 70g kimchi, finely chopped cook for a further 3 minutes,
minutes until the cheese has ½ spring onion, finely sliced or until the outside is golden and
melted. Serve the melt with an the cheese has melted. Slice in
extra sprinkling of cheese and 1. Spread the butter onto one half and serve.
some ketchup, if desired. side of both slices of bread and
place them butter-side down
Spiced Stilton, on a plate.
Cheddar & Kimchi 2. Drizzle the Sriracha over
one slice, then layer on the How to make the
Serves: 1 Cheddar, Stilton, kimchi and perfect toastie:
Prepare: 10 minutes spring onion. Top with the
n Spread salted butter or
Cook: 6 minutes second slice of bread, butter
rub a garlic clove on the
side face up.
outside of your sandwich
1 tbsp butter, at room temperature 3. Heat a griddle pan or
for a golden crust
2 slices white sourdough bread heavy-based frying pan
and added flavour.
1 tsp Sriracha sauce over a medium heat. Lay the
n Pickled vegetables
25g grated mature Cheddar sandwich in the pan and press
are a great toastie
25g Stilton or other blue cheese, down with a spatula. Cook for
accompaniment as they
sliced or crumbled 3 minutes, then flip over and
can help cut through
rich cheese.
3 OF THE BEST TOASTIE CHEESES n Ideally, use one-day-old
These bad boys have guaranteed melt factor!
bread – it’s not too soft
Lincolnshire Poacher: This unpasteurised cow’s milk cheese is a
and crisps up well.
surefire hit when it comes to toasties.
n Take the cheese
Ogleshield: A superb West Country equivalent to Raclette,
out of the fridge an hour
Ogleshield cooks and melts perfectly.
or so before making
Mayfield Swiss: Similar in style to Emmental, Mayfield is sweet, nutty
your sandwich.
and ideal for melting.
www.greatbritishfoodmagazine.com / 89
B RIT S H CHE E S E
1. Cut the Halloumi into three of bread on top, with the butter
slices and dry fry it in a frying side face up.
pan or griddle pan over a 3. Heat a heavy-based frying
medium-high heat for 2 pan over a medium-high heat,
minutes on each side. then transfer the sandwich into
2. Spread the butter on one side the pan. Cook for 3 minutes,
of both slices of bread and lay pressing down with a spatula
them butter-side down. Lay the to help the bread toast, then flip
Halloumi on one of the slices, it over and cook for a further 3
then add the spinach, mint and minutes until the sandwich is
jalapeños. Put the other slice golden and crispy.
Totally Crackers!
it's not all about the bread – add your favourite cheese
to homemade crackers for an extra crispy melted snack.
Best buys
Food blogger Hatty Bakewell
(hattybakewells.co.uk) shares her
kitchen must-haves, all available from
FOR CHEESE LOVERS abraxascookshop.com
Kitchen Craft Deluxe
Just Slate Round Cheese Cheese Planer, £10.99
Board, £15.99 Dish up tasty, comforting
For a rustic yet modern finish cheese on toast in no
to any dinner, serve up a time. This cheese planer
delicious mixture of cheeses portions up the perfect
on this slate board. cheese slice with just a
flick of the wrist.
90 / www.greatbritishfoodmagazine.com
GBF MAY 17 master_GBF 24/03/2017 14:16 Page 91
www.chunkofcheese.co.uk
www.greatbritishfoodmagazine.com / 91
GBF MAY 17 master_GBF 23/03/2017 17:16 Page 92
Doddington Cheese
Company
Quality, Tradition
And Provenance.
Traditional hand
crafted cheese made
on the farm from the
fresh milk of our own
herd of dairy cows.
www.doddingtondairy.co.uk
enquiries@doddingtondairy.co.uk
info@abraxascookshop.com
www.abraxascookshop.com
01327-341080 10.00am – 5.00pm daily www.challockchutneycompany.moonfruit.com/
92 / www.greatbritishfoodmagazine.com
BRITISH CHEESE
www.greatbritishfoodmagazine.com / 93
2
1
3
7
4
12
9 10
11
94 / www.greatbritishfoodmagazine.com
B R I TI SH C H E E SE
The Ultimate
CHEESE PARTY
Put on an award-worthy spread with these
outstanding hard, soft, blue and washed-rind cheeses
19
20
18
13
14
17
21
15
16
er for
Turn ovinfo...
more
www.greatbritishfoodmagazine.com / 95
More cheese, please!
Love our cheeseboard overleaf? Here,s where to buy yours...
1. CROPWELL BISHOP STILTON, 9. DORSTONE, £9, 17. ROOTS & WINGS MULTISEED
£12 PER KG, WAITROSE.COM PAXTONANDWHITFI ELD.CO.UK BRITTLES WITH CHEDDAR, £2.25,
Family-run Cropwell Bishop's classic The distinctive appearance of this OCADO.COM
Stilton pairs perfectly with pears, honey delicious ashed goat's cheese makes Made with organic seeds and West
and walnuts – perfect for springtime it an instant crowd-pleaser. We also Country Mature Cheddar, these crispy
salads as well as cheeseboards. love its soft, mousse-like texture and flatbreads are great with a wedge
zesty overtones. of cheese.
2. GARSTANG BLUE, £16-£19 PER KG,
DEWLAY.COM 10. SNOWDONIA BLACK 18. MEXICANA CHEDDAR, £2,
Once made, this creamy blue is BOMBER, £4.50 FOR 200G, SUPERMARKETS NATIONWIDE
matured for six weeks, allowing its SNOWDONIACHEESE.CO.UK If you love a little heat, look no further
signature mould to develop – we A modern classic, this extra mature than this fiery specimen. This cheese's
love it. Cheddar is loved for its depth of blend of peppers and chillis makes it
flavour. Serve with crusty bread and a stand out from the crowd.
3. SHEPHERD'S PURSE fruity chutney or relish.
YORKSHIRE BLUE, FROM £3.15, 19.APPLEBY'S DOUBLE
SHEPHERDSPURSE.CO.UK 11. STINKING BISHOP, £10.50 PER GLOUCESTER, AVAILABLE AT
This outstanding ewe’s milk cheese 250G, PAXTONANDWHITFIELD. SELECTED FARM SHOPS AND DELIS
strikes the perfect balance between CO.UK Appleby's Double Gloucester tastes as
sweet and salty. Think Roquefort, but This melt-in-the-mouth washed-rind good as it looks. Impress your guests
slightly milder. cheese is similar to Epoisses but not by adding this golden-yellow hued
as strong. Its Perry-washed rind adds classic to your spread.
4. DELAMERE DAIRY GOATS CHEESE to its characteristic flavour.
£2.50, BOOTHS.CO.UK 20. SHROPSHIRE BLUE, £6 PER 250G,
Perfect for adding to crackers, 12. PERL LAS, £6.25 PER 250G, PAXTONANDWHITFIELD.CO.UK
sandwiches, sauces and more, PAXTONANDWHITFIELD.CO.UK With its russet hue and striking blue
this goat's cheese is also great With its distinctive blue and green veins, this Stilton-like cheese is the
in toasties. veins, this Welsh blue is the favourite perfect addition to any cheese board.
of many. We particularly love it on
5. TUNWORTH, £10.50, crisp crackers. 21. COLLIERS CHEESE WELSH
PAXTONANDWHITFIELD.CO.UK CHEDDAR, £4, WAITROSE.COM
This Camembert-style soft cheese 13. LYBURN OLD WINCHESTER Robust yet creamy, this Welsh Cheddar
is made from the milk of a small EXTRA MATURE, FROM £6.30/250G, can be enjoyed on its own, or grated
herd of grazing Ayrshire cows on the LYBURNFARM.CO.UK over your favourite pasta.
Hampshire Downs – it's also loved by Sitting comfortably between a
Raymond Blanc. Cheddar and a Gouda, this standout
cheese has a nutty yet creamy flavour
6. SUSSEX HIGH WEALD HALLOUMI, you'll fall in love with.
£18 PER KILO, SAINSBURYS.CO.UK SHOPPING BASKET
Made from 100% sheep’s milk, 14. CORNISH YARG, £6.75 PER 250G,
Don't miss these tasty products...
this British Halloumi knocks its PAXTONANDWHITFIELD.CO.UK
Mediterranean equivalents out of the Encased in nettles, Cornish Yarg is a
park. Enjoy hot or cold, depending on delicious hard cheese that boasts a
how much you like the squeak! delicate mushroom flavour from the Blaenafon Cheddar
Pwll Ddu, £4.50,
maturing leaves.
chunkofcheese.co.uk
7. ASLOP & WALKER LORD LONDON,
DELIS AND CHEESEMONGERS 15. APPPLEWOOD CHEDDAR, £2,
NATIONWIDE SUPERMARKETS NATIONWIDE
Invented in honour of the London With its smoky taste and creamy
2012 Olympics, this semi-soft cow’s texture, this Cheddar is perfect for The Big Cheese
Making Kit, £36,
cheese has been receiving its own fare melting, baking or nibbling.
bigcheesemakingkit.com
share of awards, and it tastes as great
as it looks. 16. DODDINGTON CUDDY CAVE,
DODDINGTONCHEESE.CO.UK
8. EVE, £8.50, Northumberland’s Doddington Farm
PAXTONANDWHITFIELD.CO.UK produces a delectable selection of Artesa Cheeseboard
Washed with cider brandy and dairy, including this moreish hard and Knife Set, £19.99,
wrapped in a vine leaf, this goat's cow’s cheese – you'll love its smooth, lakeland.co.uk
cheese from Somerset is a delight. creamy texture.
96 / www.greatbritishfoodmagazine.com
GBF MAY 17 master_GBF 23/03/2017 17:16 Page 97
Back to Mac
As varied as it is loved, mac 'n' cheese is a
surefire crowd pleaser – you can't go wrong
with this gorgeously creamy recipe
98 / www.greatbritishfoodmagazine.com
C H E E SE
www.greatbritishfoodmagazine.com / 99
Nick’s
Veggie Feast
TV presenter Nick Knowles isn't the obvious champion
for veggie food, but after embracing a 'flexitarian' diet
(mostly vegan and veggie with the odd day off) he's never felt
better. These hearty recipes from his new book,
Proper Healthy Food, couldn't be tastier!
Falafel with Creamy For the avocado hummus: fridge for at least 30 minutes
Garlic Sauce & 400g tin chickpeas, rinsed to firm up.
Avocado Hummus and drained 3. Make the sauce. In a small
3 tbsps tahini paste bowl, combine the yoghurt,
Serves: 4–6 1 large garlic clove, crushed buttermilk, milk, garlic and parsley.
Prepare: 40 minutes, Zest and juice of 1 lemon Season to taste and set aside.
plus chilling time 1 large ripe avocado 4. Next, make the hummus.
Cook: 1 hour 2–3 tbsps cold water Blitz the chickpeas, tahini,
1 tbsp olive oil or avocado oil garlic and lemon zest and juice
450g butternut squash together in the small bowl of
or sweet potato, peeled To serve: the food processor. Scoop the
and cubed 4 flatbreads or wraps flesh out of the avocado, add
2 tbsps olive or rapeseed oil to the chickpeas and blitz until
1 tsp Allspice 1. Preheat the oven to 200ºC/Fan smooth. Transfer to a bowl and
1 tsp chilli flakes 180ºC/Gas 6. In a large roasting stir through enough of the water
2 tsps ground coriander tray, toss the squash or sweet to create a dropping consistency.
2 x 400g tins chickpeas, potato with the oil, allspice, chilli Transfer to a bowl and drizzle
drained and rinsed flakes and ground coriander. with the oil.
Small bunch of coriander Season to taste. Place in the 5. Now, return your attention to
leaves, chopped oven for 30 minutes or until the falafel. Sprinkle some flour
Juice of 1 small lemon just cooked. onto a plate and dip each falafel
1 tsp nigella or onion seeds 2. Place 1 tin of the chickpeas, into it, making sure each one is
3 tbsps plain flour, plus the roasted squash and half evenly coated. Heat the sunflower
extra to coat the coriander leaves in a food oil in a large non-stick frying pan
5 tbsps sunflower oil processor and blitz several over a medium heat. Add the
Salt and freshly ground times to create a rough-textured falafel and gently fry on each
black pepper mixture. Transfer to a bowl and side for 5 minutes. Set aside on
blitz the remaining chickpeas in kitchen paper then transfer to a
For the garlic sauce: the food processor to a coarse baking sheet and place in the hot
150g thick greek yoghurt texture. Add to the rest of the oven for 10 minutes.
100ml buttermilk mixture and stir through the flour, 6. Meanwhile, warm the flatbreads
3 tbsp milk most of the remaining coriander in a low oven for 5 minutes.
1 fat garlic clove, crushed leaves and lemon juice. Season Assemble the flatbreads with
2 tbsps flat leaf parsley, to taste. Form the mixture into 12 the falafel, a good drizzle of the
finely chopped balls, flatten gently with the palm sauce, a spoonful of hummus, the
4 tbsps pickled jalapenos, of your hand and sprinkle with remaining coriander and some
to serve (optional) the nigella seeds. Set aside in the pickled jalapenos, if you like.
100 / www.greatbritishfoodmagazine.com
R E CI P E S | N I C K K N OW LE S
www.greatbritishfoodmagazine.com / 101
“This rich
Bolognese
will convert
even the most
dedicated
meat lovers”
102 / www.greatbritishfoodmagazine.com
GBF MAY 17 master_GBF 23/03/2017 17:16 Page 103
EW
N
~ Established 1934 ~
Edinburgh’s award winning Italian, Continental and Scottish
Emporium is Scotland’s original independent specialist food
shop and wine merchant.
www.greatbritishfoodmagazine.com / 103
Gluten Free
GLUTTONY
In honour of Coeliac Awareness Week
(8 – 14th May), we set Yasmin Godfrey, our
th
I
’m always hearing the same things:
“Is it an allergy?” No. “We can’t
guarantee that your meal will be
completely gluten free.” Then I can’t
have it. “Surely a breadcrumb wouldn’t hurt?”
Wrong. I was diagnosed with coeliac disease in 2015
after a lifetime of illness. I’d spent 20 years working my way through
the medical dictionary, but now I know coeliac disease was behind it all!
As a foodie it was a rough ride to begin with, but now there are so many 1
goodies on the market to enjoy – here’s my pick of the best.”
Yasmin Godfrey, Editorial Assistant
1. Yorkshire Meatball Company and floral notes, as with any great that making your own can
Original Meatballs, £3, theymc.com pilsner, you’d never believe this be tough. Even most of the
Bound with gluten-free oats, these beer’s main ingredient is missing! shop-bought cookies are more
meatballs are well-seasoned and like shortbread – but not
packed full of meaty goodness. 6. World Top Brewery these; they’re soft, chewy
Perfect for a quick midweek meal. Marmalade Porter, £1.99, and delicious!
worldtopbrewery.co.uk
2. Debbie & Andrew’s Harrogate This rich, dark porter has hints of 10. Meridian Tamari
97% Sausages, £3, tesco.com zesty orange and undertones of Soya Sauce, £2.09,
Lean and meaty, these sausages coffee and chocolate – it’s flavour- hollandandbarrett.com
have been blended with balsamic packed and great value. Hankering for soya sauce
vinegar, coriander, salt and white but know that it’s off limits?
pepper – they’re my absolute 7. Chippa Worcester Sauce, Tamari solves those hunger
favourite on the market. £1.29, asda.com pangs and it tastes identical to your
Other brands of Worcester Sauce usual sushi dipping sauce.
3. Doves Farm Brown Rice commonly contain barley, but not
Tortiglioni, £2.49, dovesfarm.co.uk this one – lavish it generously on 11. Doves Farm Self Raising Flour,
Doves Farm are renowned for their your cheese on toast! £2.19, dovesfarm.co.uk
gluten free flours, and their pasta is Using a blend of different
just as good, too! 8. Stokes Brown Sauce, £3.20, flours, raising agents and xanthan
stokessauces.co.uk gum, this flour works brilliantly
4. John Hampden’s Golden Harvest Step aside HP, Stokes have set when substituted one for
Ale, £2.65, chilternbrewery.co.uk the bar for brown sauce and this one in recipes – I like to use
Hoppy and floral, this beer has a hint bottle is perfect for slathering on it to bake a classic victoria sponge.
of butterscotch about it – it’s full, your bacon sandwich!
well-rounded and totally delicious. 12. M&S Made Without
9. Tesco Finest Free From Self Raising Flour,
5. Bellfield Brewery Bohemian Triple Chocolate Cookies, £1.50,marksandspencer.com
Pilsner, 12 bottles £29.40, £1.80, tesco.com Slightly cheaper than the Doves
bellfieldbrewery.com I always get a craving for a cookie Farm flour, this is a great alternative
Harbouring a slight bitterness and if you’re a coeliac you’ll know for keen bakers.
104 / www.greatbritishfoodmagazine.com
G LU T E N FR E E
9
11
7
12
10
2 8
6
4
14
13
15
16
13. Garofalo Gluten Free Casarecce These crispy bites are a fantastic 16. M&S Gluten Free Sliced White
Pasta, £2.99, ocado.com alternative to millionaire’s shortbread Boule, £3, marksandspencer.com
Made with corn, rice and quinoa flour, – they were a big hit in the office, too. Super-soft and with a great crust, this
this pasta tastes exactly like its gluten- loaf is one of the best gluten-free
filled counterpart – a must buy! 15. Wellfoods Gluten Free options on the market. It’s also great
Burger Buns, £2.45 wellfoods.co.uk for sandwiches!
14. M&S Gluten Free Millionaire's Simply heat through in the oven
Caramel Crispy Mini Bites, £3.10 for 5-10 minutes for pillow-soft
marksandspencer.com burger buns.
www.greatbritishfoodmagazine.com / 105
GBF MAY 17 master_GBF 23/03/2017 17:16 Page 106
106 / www.greatbritishfoodmagazine.com
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n Pete Brown, beer writer
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Pick one option in any category n Rhug Estate Farm Shop, Denbigshire
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n The Hollies Farm Shop, Cheshire n Kilnford Barns, Dumfries n Sawers, Belfast
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112 / www.greatbritishfoodmagazine.com
D I S COV E R B R I TA I N
www.greatbritishfoodmagazine.com / 113
1 Have a pint
and a walk
Beautiful views and good food are two
things Wales has in spades – so why
not combine both by planning a walk
that stops at great pub along the way?
There are countless to choose from;
on the Welsh borders we love the own, and Brecon Beacon Holiday
Llangollen History Trail, which takes Cottages have a huge selection of
in medieval churches, castle ruins properties to settle into, from rustic
and views over the Dee valley. Stop at and coconut and Penderyn Welsh farmhouses and cosy townhouses
canal-side pub the Cornmill for local whisky and sultana. Further south, to a river-side mill and even an
ale and delicious seasonal food. For Cardiff Bakestores in the heart of Elizabethan tower! Some have
more ideas go to visitwales.com Cardiff Central Market serve up truly spas and hot tubs too – perfect for
artisan cakes that are as far from the unwinding after a day exploring the
2 Let nature feed you plastic-wrapped supermarket variety mountains. breconcottages.com
Starting out as a rugged street food as you can get.
shack at Freshwater West beach, If you're lucky you'll get one 5 Feast on glorious
the Pembrokeshire Beach Food still warm off the bakestone! Welsh lamb
Company has grown massively over cwmnicacengri.co.uk There's a reason why Welsh lamb
the past few years, now boasting is famed the world over – the taste
several mobile vans touring the 4 Go wild in the is unbeatable! One of our favourite
country. Delicious offerings include Brecon Beacons producers is Maerdy Farm, located
beach burgers, lobster rolls, bacon Rolling green landscapes? Glistening in the rolling emerald hills of
sandwiches and brownies – all waterfalls? Quaint villages and cosy Carmarthenshire – serious sheep
infused with foraged seaweed. pubs? The Brecon Beacons National farming country! Its slopes and
cafemor.co.uk. Or, for a more Park has them all, and is one of the secret valleys are inhabited by
hands-on experience, Wild About most captivating parts of the UK dozens of hill farms that have been
Pembrokeshire offer all kinds for nature lovers. The best way to family owned for centuries. The
of wild food days in St explore is by having a base of your Davies family have been rearing
Davids, including hedgerow
walks and seashore forages.
© Crown Visit Wales
wildaboutpembrokeshire.co.uk
3 Eat proper
Welsh cakes
It'd be churlish to visit Wales and not
have a Welsh cake! For aficionados,
the griddled beauties served up at
Cwmni Cacen Gri (The Welsh Cake
Company) – a gorgeous little bakery
in the idyllic village of Betws-y-Coed
– are said to be the finest in the land.
As well as the classic type, the shop
also makes interesting flavours like
raspberry and white chocolate, lime
114 / www.greatbritishfoodmagazine.com
D I S COV E R B R I TA I N
8 Get up close
with bison on
the Rhug Estate
Rhug Estate – a rural beauty spot
spanning a whopping 12,500 acres
– is fast becoming a top foodie
experience for visitors to North
Wales, with its sprawling farm shop,
fabulous all-day bistro and stunning
landscape. Pop into the shop and
stock up on local delicacies – there
are over 3,000 products for sale,
including organic wines, freshly
lambs in this timeless landscape for baked bread, delicious pies and over
hundreds of years, using traditional 60 cheeses – before talking a farm
natural farming methods that have walk around the estate and along the
been perfected and passed down river Dee and stopping for a picnic.
from their forefathers. As a result There's also a special Bison Walk,
the quality is unparalleled. You can where visitors can see the farm's
buy all kinds of cuts (including whole prized bison in the flesh. The Bison
and half lambs) online at Grill restaurant also serves up a
maerdyfarm.wales cracking fry up, not to mention a
fantastic selection of burgers, made
6 Do the Michelin thing from beef and lamb reared on the
Wales now has an impressive seven estate. rhug.co.uk
Michelin starred restaurants; two
of them were new additions last 9 Take a Welsh whisky
year. Chef Shaun Hill is an icon masterclass
in seasonal British cooking and Penderyn is Wales' largest and
his eponymous restaurant The longest established whisky producer,
Walnut Tree near Abergavenny and what a whisky it is! The distillery
serves up generous, joyful plates produces a wonderful selection of
of unpretentious fare – with a award-winning single malts and
particular focus on game and offal. spirits in the southern foothills of
thewalnuttreeinn.com. Another the magnificent Brecon Beacons in
gem is Tyddyn Llan, a tucked South Wales. The beautiful location
away restaurant with cosy rooms also makes the distillery a perfect
in rural Llandrillo; expect classic spot for a day out, whether you want
combinations cooked to perfection. a guided tour or a more personal
tyddynllan.co.uk masterclass. For us, the whisky to
go for is the company's house style
7 Relax on Wales' Penderyn Madeira-finish Single
Largest Vineyard Malt at 46% abv. It’s smooth, light in
Llanerch Vineyard has to be one character, softly golden in colour and
of the prettiest settings for a perfect for connoisseurs and whisky
cookery school. The sloping hills newbies alike. penderyn.wales
of the 22 acre estate could rival any
continental vineyard, yet it's also 10 Tour the country's
conveniently located less than 20 amazing festivals
minutes drive from Cardiff. Llanerch From street food and celeb chefs
has a boutique hotel, restaurant at the popular Abergavenny Food
and wine shop, as well as a fabulous Festival (16th-17th September)
www.greatbritishfoodmagazine.com / 115
whole day discovering it all. There's
also a great selection of British-
made items from the likes of Royal
Worcester, London Pottery and
Emma Bridgewater. You can also buy
online at saltandpepper.co.uk
how to bone, roll and tie a pork belly feast on a delicious selection of sheep and Hereford cows, or grab a
joint and butcher half a lamb, going home-cooked breakfasts, lunches bite to eat and enjoy the surrounding
home with prepared meat worth £75. and freshly-made cakes and scones. views from the cafe. It's a fantastic
humblebynature.com You could quite literally spend the day out. cwmcerrigfarmshop.co.uk
116 / www.greatbritishfoodmagazine.com
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Top Tables
The best restaurant, pub and
hotel recommendations – tried and
tested by the GBF team
Great Escapes
THE ATHENAEUM HOTEL
& RESIDENCES, MAYFAIR
In a part of London that tends to
be a little stuffy, The Athenaeum is
a breath of fresh air. This Mayfair
institution (famous guests include
Elizabeth Taylor and Marlon Brando
to name a few) recently underwent a
multi-million pound refurb, and what
a beauty it is.
The light-filled lobby is hugely
inviting, with huge floor-to-ceiling
windows that offer lovely views of to
Green Park. Furnishings are plush
and vibrant with a touch of vintage
– a modern reflection of the hotel's
Art Deco heritage – and the lobby
flows seamlessly into the bar and burgers to mussels with chips and style with slick bathrooms, fluffy bath
restaurant, encouraging guests to buttery grilled lobster. Highlights for robes and gloriously comfortable
linger and feel at home. The hotel is us were a beautifully rich Cornish beds. The addition of free Sky Movies
far bigger than you'd imagine from fish soup, Gressingham duck and Sports in each room is a nice
looking at it (there are 18 apartments, cassoulet and pan roasted turbot touch if you're planning a more
plus 144 bedrooms and suites) and with a cockle chowder. sedentary break.
rooms are fairly compact (as you'd athenaeumhotel.com
expect in this part of London) but And the food?
steeped in luxury. BROOK GREEN HOTEL, Expect classic pub grub with a
HAMMERSMITH modern twist; a shepherd’s pie
And the food? Just a quick stroll from the chaos comes with a base of unctuous,
As part of the revamp, the hotel has of Hammersmith lies the Brook slow-cooked lamb shank with
partnered with Michelin-starred Green Hotel, a former coaching bubbling cheesy mash on top, while
chefs The Galvin Brothers to look house that's been in this leafy corner roast pork belly is freshened up
after all of the hotel’s catering, of West London since 1886. With with chorizo and aubergine lentils.
including room service, afternoon easy access to the Central Line, Puds of stem ginger crème brulée
tea and breakfast. A clever choice, the city's top attractions are only and poached pear with praline and
as the duo's brand of affordable a tube away, and for shopping and blackberry sorbet are generous and
luxury really offers something for entertainment, Westfield shopping delicous. To drink, there's a varied
everyone, whether that's a posh hot centre, Shepherds Bush Market and selection of ales on tap and the wine
dog for £11.50, or Exmoor caviar for Hammersmith Appollo are all nearby. list is concise and well-chosen.
£150. The set menu is also cracking The pub itself has the feel of a classic The basement cocktail bar is also
value at £23.50 for three courses. If London boozer with a huge open plan a fun spot for a pre or post-dinner
you get the chance, nip to the cosy bar, high ceilings and stained glass tipple. The breakfast menu has a
and intimate bar before supper. windows, while the roaring fire and great selection of fry up alternatives
Signature cocktails are listed on comfy sofas give it a homely feel that (though the full English is fab), from
playing cards for extra fun, and the makes you want to settle in for the a smoked salmon bagel with cream
selection of craft spirits is incredible. night. The hotel is tucked away at cheese to brioche French toast with
The dinner menu is packed with the back of the pub, with 17 modern smoked bacon and maple syrup.
crowd-pleasers, from fish pie and rooms decorated in bright boutique brookgreenhotel.co.uk
118 / www.greatbritishfoodmagazine.com
D I S COV E R B R I TA I N
ONES TO WATCH
Foodie spots to add to your wish list
SORREL, DORKING
Due to launch this spring inside a beautiful Grade II
listed building in the centre of Dorking, Sorrel promises
regularly changing, seasonal tasting menus and
'an immersive dining experience' where guests rub
shoulders with the chefs. stevedrakefood.com
Restaurants We Love
ORMER MAYFAIR, CENTRAL LONDON
Michelin starred chef Shaun Rankin has brought the very best of Jersey to Central London at the
newly refurbished Flemings hotel. Ormer Mayfair acts as a sister restaurant to the chef's highly
acclaimed St Helier-based eatery, the original Ormer, and what a treat it is. At a time where rustic,
low-key dining is fashionable, it's refreshing to see a new restaurant unashamedly embrace old
school glamour. Kick things off with a drink at the hotel's Manetta's Bar, where plush velvet and
polished rose gold set the scene for some seriously creative cocktails. The dinner menu reflects
Shaun's love for Jersey's local produce, with a particular focus on seafood; think hand dived
scallops, Jersey royals and hand-picked shoreline herbs. It's also great to see so many English
options on the wine menu. We start with plates of smoked eel with apple and horseradish, and
lobster ravioli in a crab bisque – both perfectly balanced and beautifully presented. Main courses
are similarly stunning; a zingy lobster salad comes with an incredibly rich-tasting mound of crab
linguine, while the turbot with a pine nut crust, cockles and sea vegetables offers a true taste of the
sea. For dessert be sure to try the chef's signature treacle tart – pure comfort on a plate.
flemings-mayfair.co.uk
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DELICATESSEN
CAFÉ
A small but crazy busy deli
café sitting pretty wedged
between our brilliant big
sister the Dufferin Arms & the
We sell exceptional, stunning Killyleagh Castle.
quality meat. We offer a continually
changing menu in
From our own the cafe using lots
Texel Cross lamb and our of wonderful local
produce including
Hereford traditional beef. sweets & chocolates,
All here, from our fully cheeses, chutneys,
stocked butchery – charcuterie, breads,
house made cakes,
you don't get more local tarts, soups and
than that! deli treats.
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D I S COV E R B R I TA I N
Historic Beauty
History fans will love the 17th century
James Street South
Ballygally Castle (hastingshotels.com).
Legend has it the grounds have been
haunted for 400 years – the ghost is said to
be a friendly spirit who walks the corridors.
Once you’ve explored the building, taken
a stroll around the castle’s gardens and
along the golden sands of Ballygally Bay,
we recommend indulging in one of the
Westeros Tomahawk steaks for two at the
Ballygally Castle Garden Restaurant. The
20Oz, salt-aged steak is locally sourced from
Carnbrooke Meats in Dromore – it’s super-
tender and packed with flavour.
Ballygally Bay
Food Tour
48 HOURS IN... Take a wee wander around Ballycastle,
Belfast &
another beautiful town just 20 minutes from
Ballygally Castle, where food is at the very
heart of its community. Considered to be one
the best places to live in Northern Ireland,
County Down
this town is filled with beautiful eateries,
and what better way to experience all that’s
on offer than with a food tour? North Coast
Walking Tours (northcoastwalkingtours.
com) is the brainchild of Caroline Redmond,
born and bred in Ballycastle, who leads
With superb produce, a stunning coastline the tour and feeds you well along the
way. Another nearby foodie destination
and some of the world’s friendliest people, is Killyleigh; here you’ll find Picnic
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Enter at: greatbritishfoodmagazine.com/giveaways
X XXXXXXX | XXXXXX XX
122 / www.greatbritishfoodmagazine.com
Enter at: greatbritishfoodmagazine.com/giveaways XXXXXXXX | X X X X X X X X
H
WIN WORTR
OV E
ONE OF FIVE
THERMAPEN £300!
THERMOMETERS
Barbecue season is almost upon us, so why not
H
WORTR
enter our competition to win one of five Thermapen
thermometers? Used by many celebrity chefs and
OV E
£250!
professional cooks, the Thermapen 4 gauges temperature
in just three seconds, so you know exactly when your food
is cooked to perfection and ready to serve.
For more information thermapen.co.uk
WIN A WEEKEND WO R T
BREAK FOR TWO OV E R H
With the weather warming up and the nights
£250!
getting lighter, what better way to celebrate
than to get away from the hustle and bustle of
WO R
daily life? The winner of this fantastic prize will TH
OV E R
£389.
be able to indulge in afternoon tea for two and dinner before
99!
settling down for a night’s sleep at a choice of 15 Classic
Lodges hotels; from Bagden Hall in West Yorkshire to
Marshall Meadows in Northumberland. The following day
the winner can enjoy a full English breakfast, or a slightly
lighter continental version to fuel the day, and also enjoy a
stroll around the historical towns or beautiful countryside
that surround the hotels. For more information visit
classiclodges.co.uk *
WIN A BARBECUE
*The dinner, bed and breakfast prize is based on two people sharing a double/
twin room, and can only be booked via the Central Reservations line – 08456 Getting in the mood for barbecue season? One lucky GBF reader
038892. The prize must be redeemed before the end of August and is subject
to availability on selected dates. The prize is not transferable and cannot be
could win a Char-Broil® Gas2Charcoal Barbecue. Perfect if you
exchanged for a cash value. want to quickly fire up the grill without the hassle of waiting for your
charcoal to heat up, this barbecue combines the convenience of gas
with the smoky flavour of charcoal. There's also a built-in side burner
so you can prepare your fried onions to top your hot dogs and burgers
whilst the meat is cooking. This barbecue makes an ideal addition to
any garden or balcony – it doesn’t take up much space, but can easily
handle cooking large quantities of meat or fish.*
For more information visit char-broil.eu
*Delivery to the UK (inc. Northern Ireland) only. Excludes Channel Islands and Eire.
www.greatbritishfoodmagazine.com
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123
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Don't miss our…
June issue
LOVE
BRITISH
SUMMER!
Beautiful berry bakes
Easy al fresco eats
Thomasina Miers
Lorraine Pascale
Great British
FOOD
On sale 12th May
GBF MAY 17 master_GBF 24/03/2017 15:08 Page 126
Home-reared,
free range beef,
pork and lamb from
our award-winning
butchers.
126 / www.greatbritishfoodmagazine.com
RU LE B R I TA N N I A
RULE BRITANNIA Try something new with our pick of the most
delicious food and drink on the market
COOKING
COMPANION
Made from rapeseed
grown on Yorkshire soil,
YORS extra virgin cold
rapeseed oil is pressed
and bottled on the farm.
It’s a healthy, tasty and
versatile cooking oil that
can be used for roasting,
baking, frying or
even dressings.
£4, waitrose.com
LOCAL DELI
Established in 1934, Valvona & Crolla stock a
NICE CREAM
delicious selection of top-quality cheese, cured
Summer is just around the corner
meats, fruit and veg, antipasti, cakes, oils and
and we all know that ice cream goes
coffee. This much-loved delicatessen also offers
hand-in-hand with warmer weather.
an impressive list of over 1000 wines and boasts
Yeo Valley have just released a fab new
one of the largest whisky, gin, spirits and liquor
ice cream selection which includes
selections in Scotland – the perfect deli for foodies!
classic flavours such as strawberries and
For more information visit, valvonacrolla.co.uk
cream, double chocolate and even sea-
salted caramel – they’re totally delicious!
£4.00, ocado.com GIN AND TONIC?
Made with 24 botanicals, this
fresh, floral gin has citrus notes
that are grounded by earthy
cassia bark and a smooth local
CLASSIC BRITISH BEER Surrey honey. We recommended
Just the thing for any beer serving it with a generous handful
connoisseur, Woodforde’s of ice, a dash of tonic and a twist
Bure Gold new brewing of orange peel to garnish. £35,
kit makes 40 pints of pale, silentpooldistillers.com
sweet golden ale. This is
the perfect beer kit to make
and enjoy at summer parties
and barbecues. £22.99,
muntonshomebrew.com
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RULE BRI TANNI A
BUON APPETITO
When it comes spaghetti, not all varieties are equal. If you tend to
just smother your pasta in sauce, let us introduce you to Spaghetti
Aio e Oio, (Spaghetti with Garlic and Oil), a deliciously easy dish
that’s one of the most loved spaghetti recipes in Italy. It’s the perfect
midnight snack for Italians and a life saver whenever the fridge is
worryingly empty. It is simple to make and so tasty provided the
pasta is top quality and produced in Italy; we love it with Garofalo
Spaghetti. £1.99, ocado.com
COPPER COOKWARE
Copper pans make the perfect addition to
any kitchen; not only do they look beautiful
on display, but the even heat distribution from
the copper makes them perfect for creating
sauces, reductions and rouxs. This month, Falk
are also offering you the opportunity to grab
their copper cookware at half price. See their
website for more information.
From £80, falkculinair.co.uk/try-me-offer
MAGICAL MARAMLADE
This traditional marmalade
is totally moreish and
delicious when smothered
on hot buttered toast!
Based in the Dundee area,
the home of marmalade,
Mackays uphold their
heritage by continuing to
make their marmalade in
authentic copper pans.
£1.70, mackays.com
BACK TO SCHOOL
Located on the Welbeck Estate in North
Nottinghamshire, the School of Artisan Food is an
idyllic spot to improve your cookery skills. Whether
you’re an an aspiring food producer or simply want to
HOME CURE
brush up on your kitchen know-how, this school offers
Always fancied creating your own cured meats? This starter
a wide range of hands-on courses covering baking,
kit contains everything you’ll need, including cures for bacon,
cheesemaking, patisserie, butchery and charcuterie,
gammon, ham and salt beef. The perfect gift for any foodie, or
chocolate and food photography. For more information
even a project for yourself! £29.94, weschenfelder.co.uk
visit, schoolofartisanfood.org
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• C lassifieds MAY 17_GBF classifieds 23/03/2017 12:03 Page 129
GREAT
MARKET
T: 01729-830902 @TownEndAirton
www.townendfarmshop.co.uk
To advertise in
GREAT BRITISH FOOD
please call –
Owen on
01206 505939
or Nathan on
01206 505424
www.greatbritishfoodmagazine.com / 129
LAS T WORD S | TOM K ER R IDG E
A SHARP
CHEF’S KNIFE CLING FILM
I’ve come across many chefs in the kitchen who
When you find the right knife, you almost have to
don’t know how to cling film things properly
tame it like a wild animal and then it'll become your
Illustrations: Alice Cleary, aliceclearyillustrated.com
INSTAGRAM PLASTIC-HANDLED
Following different food-led Instagram FRYING PANS
accounts helps me increase my Frying pans with plastic handles don’t make any sense
understanding and knowledge of food. to me. I like to roast something in a pan and put the
It also allows me to look at new ways of whole thing in the oven – that’s what we do in in a
plating dishes. professional kitchen so let’s do it at home, too!
Tom Kerridge's new book, Dopamine Diet (Absolute Press, £20) is out now
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