Great British Food May 2017s

* WILD GARLIC SOUP * YOUR BRITISH OYSTER GUIDE * SLOW ROAST PORK BELLY *
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
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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
Natasha our new favourite

dish to eat alfresco!
Editor
natasha@aceville.co.uk
MEET THE EXPERTS
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
Foodie Features Tasty Recipes

16 “LONDON IS THE FOOD 24 EASTERN PROMISE
CAPITAL OF THE WORLD!” Anjum Anand shares a trio of deliciously different
James Martin shares some recipes from his spring dishes
new book and chats to us about the changing
face of British cuisine 30 EASY ALFRESCO
As the weather heats up, we’ve got the perfect dishes
23 VALENTINE'S KITCHEN for you to enjoy outside
Our columnist loves cooking with music, but restaurant
soundtracks are a different matter 40 SEASONAL HERO
This month we focus on asparagus, on of the most
33 WEEKENDS AWAY WITH... GLYNN PURNELL anticipated crops of the year
Brummy chef Glynn Purnell tells us about his favourite
places to eat in Birmingham 44 BAKING WITH MARY
Queen of baking Mary Berry shares some delicious
34 JUMP INTO SPRING WITH cake recipes with a twist
RAYMOND BLANC
Find out what goes on behind the scenes at Le Manoir 48 LET'S DO BRUNCH
aux Quat'Saisons at this exacting time of the year The perfect dishes to kickstart your morning
(or afternoon!)
83 THE ULTIMATE GUIDE TO... BRITISH CHEESE
Turn to our 13-page guide to discover the 53 DELICIOUS IN 30 MINS
best cheeses the country has to offer, alongside Quick and easy pasta dishes to add to your midweek
plenty of recipes and expert tips meal repertoire
130 LAST WORDS 56 QUICK & HEALTHY

Tom Kerridge discusses his foodie loves and hates These delicious suppers are ready to eat in 30 mins
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
77 THE BRITISH CURE 114 TOP TABLES

We’ve tried and tested some of the Restaurant, pub and hotel recommendations tried and
best British charcuterie tested by the GBF team
104 GLUTEN FREE GLUTTONY 119 THE BIG FOODIE GIVEAWAY

Find out the best gluten We have £2,000 worth of treats
free products on the market up for grabs this month!
S U B S C R I B E T O DAY ! p.64
Get a 12 month tastecard membership
R E CI P E I ND E X
Recipe List
From simple light lunches to tasty seasonal suppers and show-stopping puddings
Starters, Snacks & Sides

16 Leeks Vinaigrette p.24
30 Pesto Peppers
Great British
FOOD
30 Curried Sweet Potato
with Sweetcorn & Avocado Salsa
40 Asparagus Tart
40 Soy & Ginger Asparagus
40 Tempura Asparagus
40 Bacon-wrapped Asparagus Editor
48 Herby Boxty with Crispy Egg & Pancetta Natasha Lovell-Smith 01206 508619
48 A Kind of Duck Eggs Benedict natasha@aceville.co.uk
48 Oven Omelette Deputy Editor

48 Frazzled Wok Eggs on Toast Kayleigh Rattle 01206 508623
63 Broad Bean Soup kayleigh.rattle@aceville.co.uk
63 Broad Beans, Ricotta & Editorial Assistant

Pickled Celeriac On Toast Yasmin Godfrey 01206 505985
63 Broad Bean, Feta & Mint Salad yasmin.godfrey@aceville.co.uk
63 Broad Bean Fritters Group Advertising Manager

63 Broad Bean Minestrone Daniel Lodge 01206 505951
87 Vintage Cheddar, Bacon Advertising Manager
& Rocket Toastie Owen Cook 01206 505939
87 Fried Egg, Bacon & Cheese Toastie owen.cook@aceville.co.uk
87 Squeaky Cheese with Jalepeno Senior Account Manager
& Mint Toastie Nathan Kliber 01206 505424
87 Spiced Stilton, Cheddar 40 Jersey Royal & Asparagus Gratin nathan.kliber@aceville.co.uk
& Kimchi Toastie 53 Penne Arrabiata
Account Manager
with Cherry Tomatoes Patrick Weatherley 01206 505955
66 Farro & Heirloom Tomatoes patrick.weatherley@aceville.co.uk
Mains 66 Rainbow Salad Group Editor
MEAT & POULTRY 66 Spring Thai Salad Charlotte Smith 01206 508615
16 Lamb Chops with Seared 66 Dhal Tadka
Art Editor
Little Gem & Peas 98 Creamy Mac 'n' Cheese with Sage Matt Sumner
16 Pork with Vichy Carrots 98 Kale & Cauliflower Mac 'n' Cheese
98 Truffle 'n' Mac Arancini Designers
24 Griddled Chicken Salad
Adam Barford, Lloyd Oxley
24 Best-Ever Burgers with Spiced Onions 100 Falafel with Creamy Garlic
30 Sticky Spatchcock Poussins Sauce & Avocado Hummus Publishing Director
Helen Tudor 01206 505970
& Griddled Salad Onions 100 Caribbean Veg Curry & Fresh Roti
53 Conchiglie with Flower 100 Rich Lentil Bolognese Photography
Sprouts & Chorizo CliQQ Photography 01206 855477
53 Spaghetti Carbonara with Puddings & Bakes Subscriptions
Courgette & Fresh Basil 44 White Chocolate & 01795 418672
56 Rosemary Lamb with Italian Raspberry Cheesecake Circulation
Cannellini Beans & Kale Crisps 44 Orange Drizzle Cake Mick Orrin 01206 505912
56 Sirloin Steak with Sweet Potato Baked 44 Toffee Cupcakes
Accounts
Egg, Balsamic Glaze & Asparagus 78 Strawberry Mess Joy Loveday 01206 505914
63 Broad Bean, Bacon & Goat's 78 Strawberry Shortbread Slice
Cheese Risotto 78 Fresh Strawberry & Published by
Aceville Publications Ltd,
p.27
Vanilla Baked Cheesecake 21-23 Phoenix Court, Hawkins Road,
FISH & SEAFOOD 78 Strawberry Pepper Fancies Colchester, Essex, CO2 8JY
16 Clams in Fennel & Chive 99 Sea Salt Water Biscuits
Sauce with Samphire 99 Poppy Seed Crackers
24 Coastal Crab & Coconut Curry
36 Spiced Squid & Chargrilled Vegetables Dips, Sauces & Drinks
53 Linguine with Crab, Chilli & Garlic 9 Tzatziki
56 Ginger & Spring Onion Seabass 9 Green Pea Hummus
with Miso & Lime Quinoa 9 Beetroot & Mint Dip Newstrade Sales
24 Tangy Herb Chutney MarketForce 0203 148 3300
98 Lobster & White Wine Mac 'n' Cheese
63 Broad Bean Hummus Next Issue on sale: 12th May
Vegetarian 78 Strawberry Coulis
36 Soupe Au Pistou 78 Strawberry Vodka
N E W S | M AY
This Month What to eat, drink, cook, discover and more

MAKE SPRING SING!
With so many of the nation’s favourite vegetables now arriving on the shelves – asparagus, cucumber,
carrots and courgettes, we’re looking at you – we can now breathe a collective sigh of relief. And what
better way to devour all of these gorgeous, seasonal offerings than by enjoying them whole? Gather your
favourite veg, place them on a sharing platter (we’ve opted for this rustic paddle board from
lakeland.com) and whizz up a couple of fresh and zingy dips to accompany them.
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.
Green Pea Hummus

Blend cooked green peas, rapeseed oil, garlic, tahini,
cannellini beans and lemon juice. Add feta for a
cheesy twist.
Beetroot & Mint Dip

Combine cooked beetroot with cumin, lemon,
crème frâiche and mint for a fresh and
earthy dip.
Mixed seasonal vegetables from ocado.com
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
SAGE FERN VASE

The perfect SMALL DIPPED
CERAMIC SALAD PLATE shape, colour
A rustic and wholesome salad would MACRAMÉ PLANT
and size for spring HOLDER
look great on this. £17, blooms. £18, olivero-
iansnow.com Keep the artisan
nas.com theme going
throughout the
house with this lovely
plant holder. £8.95,
dotcomgiftshop
MARBLE AND
MANGO WOOD
SERVING BOARD
Because every
home chef needs a
paddle board. £28.95,
decorators
notebook.com
BRASS HANDLE CERAMIC TEAPOT

You could even use this teapot as a vase!
£25, whitestuff.com LAKELAND EARTHENWARE
FLUTED PIE DISH
Looking to make your spring veg
sing? This is just the dish. £24.99,
lakeland.co.uk
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
N E W S | M AY
What,s new this month...

1. MasterChef
Returns!
If you like nothing more than
relaxing in front of the TV,
get your aprons at the ready
as John Torode and Gregg
Wallace will be back on your
screens for the 13th series of
MasterChef throughout April
and May. Expect plenty of
buttery biscuit bases - there's
25 episodes, after all!
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
3. M&S Beetroot & Lemon Ravioli

This newly-launched free-range egg pasta perfectly embodies
spring. Filled with beetroot, Parmesan and lemon, these raviloli
are impressively zingy and ideal for speedy yet tasty midweek
meals. £3 for 250g, marksandspencer.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
Foodie Thermometer are now grown in the UK. These

mini victoria sponges are made
with Driscoll Jubilee strawberries,
What’s Hot What’s Not some of the sweetiest and juiciest

on offer. Head to greatbritish
+ PATISSERIE - TAKEAWAY PIZZA
foodmagazine.com for the recipe.
There are plenty of patisserie-laden Mary Berry’s not a fan, and who are 00
shops opening across the UK – check we to disagree? We’re opting for
out Parisian favourite Maître Choux for homemade bases and toppings instead.
starters (maitrechoux.com).
+ APERITIVO HOUR - WINTER FODDER

Casseroles and stews will always have a
Favoured by Italians, this sociable
place on our plates, but we’re swapping
early evening drink/snack redezvous is
our slow cookers for barbecues and
taking over the UK – get your spritzers
picnic blankets right now – hello spring!
at the ready!
3 OF THE BEST... F O O D DELIVERY BOXES

DID
Illustrations: Alice Cleary alicecleary.illustrated.com
Short of time or not sure what to cook? These handy
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
e
Mad
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Gar reamy
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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
Ask the W.I.

us via the Great British Food social
media channels
Each month we pose your pressing foodie

questions to the W.I. – here they reveal some
handy tips for spring
Q: I’m planning a family carrot and walnuts, or even pear
picnic, but everyone’s bored of and blue cheese for a Waldorf-
sandwiches already! What can inspired salad? Croutons also add
I make instead? a great crunch, just make sure you
Sally Shepland, via email add your dressing right before
A: Picnics are a great way to get serving to make sure your salad
together with friends and family, leaves stay fresh and crisp.
but you definitely don’t need to
stick to sandwiches. Why not make Q: I’m trying to keep myself
some sausage rolls – both meat better hydrated, but water really
and vegetarian – and a big salad doesn’t excite me. Can you
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
TRIED & TESTED

Each issue we trial the latest kitchen gadgets and cookware. This month, Deputy Editor Kayleigh has a go at making
a spring vegetable pie using Lakeland’s Rectangular Raised Pie Tin (£34.99, lakeland.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.”
N E W S | M AY
MORE
READS...
Posh Rice (£12.99,

Quadrille)
When recipes are as

exciting and vibrant
as the ones in this
book, you’ll always
BOOK
have time for this
staple ingredient.
CO R NER When it comes to springtime

cooking, we’d be hard pressed to
find a cookbook more fitting than
this gorgeous new release. Gone are
the times when lemons, limes and
orange would merely be used as garnish. Rather, The Curry Guy
(£12.99, Quadrille)
Citrus finds them at the heart of each dish, and
Fan of a a Friday
the recipes couldn’t be more inspiring. night takeaway?
Recipes That Celebrate the Sour and the Sweet by This handy
Catherine Phipps (£20, Quadrille) is out now. Photography cookbook will
by Peter Cassidy. have you rustling
up curries in your
kitchen in no
time thanks to its
100+ recipes.
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
What’s your favourite What three ingredients are always in

Borderfield’s British kitchen gadget? your fridge?
Rapeseed Oil, £3.50 At work it’s a Pacojet (a gadget Butter, I just love butter! Bacon; adding
for 500ml,
available at that micro-purées food without it to anything instantly makes it taste
supermarkets thawing). I love it to bits and use it better. And eggs; they’re really versatile
for all of my ice creams and sorbets. and can be used in so many recipes.
At home it would be my Kenwood
food mixer – it’s great for desserts Your top chef tip?
Little Scarlet
Strawberry Candle, £25 and bread. To taste. Before you serve anything, be
tiptree.com
sure to taste it and to make it the best
What do you tend to cook at home? that it can be.
To be honest, my wife does a lot of
the cooking, but when I do cook it’s What’s the worst meal you’ve ever had?
usually homely food like shepherd’s It has to be fermented shark in Iceland.
Fowey Valley Cider’s
Castledore, £3.50, pie or lasagne – I enjoy eating I’ve never eaten anything like it, but the
foweyvalleycider. locals seem to really enjoy it.
simple food.
co.uk
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.
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.
JAMES MARTIN
Clams in Fennel & 150ml double cream

Chive Sauce with 1 tsp finely chopped chives
Samphire 2 plum tomatoes, skinned
deseeded and diced
Serves: 4 200g samphire
Prepare: 10 minutes
Cook: About 12 minutes 1. Heat a large saucepan until
hot, add all the clams and the
12 razor clams, cleaned wine, cover with a lid and steam
500g clams, cleaned over high heat for 1–2 minutes
150ml white wine or until the clams have opened.
2 tbsps olive oil Pour the contents of the pan
1 garlic clove, finely chopped into a colander, set over a bowl
2 shallots, finely chopped and drain. Keep the liquor.
1 fennel bulb, trimmed 2. Discard any clams that haven’t
and finely diced opened, then pull the clams
“We don,t cook with lettuce often, tender. Add the clam liquor
and cream and cook until
but the French do it so well!” reduced by half, about 5

minutes.
4. To finish, add the clam
Recipes taken from from the shells and remove the 3. Place a sauté pan over flesh, chives, tomatoes and
James Martin’s
French Adventure
dark grey part from the razor medium heat, add the oil and samphire and gently warm
(£20, Quadrille). clams. Reserve half the razor heat until hot. Add the garlic through for 30 seconds.
Photography:
Peter Cassidy
clam shells and discard most and shallots and cook for 2–3 Arrange the reserved shells
of the round shells. Rinse the minutes, stirring, until soft. on a large warmed platter and
clams to remove any grit, then Add the fennel and cook for spoon the clams and sauce
roughly chop the flesh. a further 2–3 minutes until over the shells to serve.
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”
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.
R E CI PE S | I N D I A N D I N N E R S
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.
Griddled Chicken Salad
Serves: 1 as a light meal,

2 as a starter, or 6 in lettuce
leaves as a nibble
Prepare: 15 minutes,
plus resting time
Cook: 12 minutes
1 large skinless chicken breast

1½ tbsps rapeseed or extra
R E CI PE S | I N D I A N D I N N E R S
4. When the chicken is done,

you can slice it thinly and place
on top of the salad, drizzled with
the remaining dressing and
coriander, or chop into small bites
and mix with the salad, dressing
and remaining coriander. I also
like the flavours to marinate for a
bit before serving, so make it up
10–15 minutes before serving if
possible. Scatter over the peanuts
and serve with the Tangy Herb
Chutney (below) on the side.
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.
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
ALTHORP FOOD AND

DRINK FESTIVAL,
NORTHAMPTONSHIRE
6th-7th May
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52%
CHIPS
Althorp Food and Drink Festival
will include talks, tastings and
demonstrations from all kinds of
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22%
experts. Expect to see a selection ROASTIES
of local names including the
award-winning vodka maker
Jelley’s Distilleries. BAKED
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spencerofalthorp.com/the- MASHED
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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
THE GREAT BRITISH

Tom Yum Soup Fennel Fougasse Bone Broth
FOOD FESTIVAL
HARDWICK HALL, We chatted to Sophie Hyam, 47 can’t help but like their immaculately
MANSFIELD (@sophiehyam), about seasonal ingredients, plated dishes.
29th April – 1st May seafood and her favourite food photography
How do you cook?
With cookery demonstrations Describe your photo style? I cook all types of cuisine, but I am particularly
from a selection of Great I take a lot of close up shots to get the detail enthused by Michel Roux Jr. and Raymond
British Bake Off stars and of the food. My aim is to capture the whole Blanc’s recipes.
plenty of delicious food to try dish and I’ve recently started changing the
backgrounds of my photos. What’s your signature dish?
throughout the day, The Great
Beef medallions on a potato and parsnip
British Food Festival is set to What images do you ‘like’ on Instagram? rosti, parsnip crisps, seasonal green veg and
be the perfect foodie day out. I follow lots of local butchers and their a rosemary red wine jus.
greatbritishfoodfestival.com/ wonderful cuts of meat always get my like. I
hardwick-hall love seafood so any dishes that contain lobster,
prawn or scallops will also impress me. I also at
follow several Michelin starred-chefs and I @sophiehyam Follow th!
foodie
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Breakfast Dinner Next Month’s

Tucked away inside Ben- Housed in a gorgeous
nett’s department store 200-year-old chapel, Star Letter Prize
is a little place called Lisa Masa (masarestaurant-
Jean (lisajean-bennetts. winebar.com) is just a Mindful Chef, the healthy
com) that has recently short stroll away from recipe box delivery service with
been awarded Derby’s central Derby and the a difference is packed with
@sta5
best newcomer. Here you beautifully-presented, lean and sustainably sourced
“I spent Sunday night
can divulge in a stunning delicious food created ingredients. Devon born
baking this delicious
five-course champagne by the team has a co-founders Giles Humphries
apple cake”
breakfast – what better strong focus on locally and Myles Hopper, both
way to start your day?! sourced produce. keen sportsmen and health
enthusiasts, launched Mindful
Lunch Coffee Chef in 2015 to make healthy
The two- and three-course The perfect city centre bis- eating easy. One lucky
lunch menus at Darley’s tro-café has to be Oliver’s Great British Food reader
Restaurant & Terrace (olivers.kitchen) – it’s could get their hands on a
(darleys.com) are superb a caffeine lover’s haven. Mindful Chef Recipe Box
value for money. This You’ll be made to feel right including recipe cards and
multi-award winning, two at home with a friendly full ingredients list. All you have
AA Rosette fine dining welcome, plus the relaxed to do is send us a message
restaurant also has pictur- surroundings will help you or write us a letter - we look
@_bobandbeard esque views overlooking refuel before getting back forward to hearing from you!
“Sourdough topped with the River Derwent. to the hustle and bustle. mindfulchef.com
broad beans, radishes and
asparagus”
I’m not a massive fan of kidneys and

the job they do biologically doesn’t
encourage me to eat them either! I can’t
face them, even when they’ve been
devilled with mustard and spices!
- 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”
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
4 cloves garlic, crushed

2 x 20g packs fresh rosemary,
stalks removed and leaves chopped
2 tbsps clear honey
Zest and juice of 1 lemon
1 tsp black sea salt, crushed
3 tbsps rapeseed oil
4 x 500g packs Gressingham Corn
Fed Poussins, or similar
2 x bunches salad onions, trimmed
1. To make the marinade, mix the

garlic, rosemary, honey, lemon
zest and juice, salt and
2 tablespoons of oil in a bowl.
2. To spatchcock the poussins,
remove the string, turn the bird
over (breast-side down) and,
using kitchen scissors, cut along
either side of the backbone
to remove it. Turn the poussin
back over and press down
with the back of your hand to
flatten. (Remember to wash your
hands, surfaces and all utensils
thoroughly afterwards.)
3. Place the poussins in a large
tray and rub them all over with
the marinade. Cover the tray with
clingfilm and place in the fridge
for at least 30 minutes.
R E CI P E S | A LFR E SC O
4. Preheat the oven to 200ºC/Fan 145g bag mixed leaves, to serve

180ºC/Gas 6. Place the poussins Loaf of ciabatta bread, warmed,
onto a rack over a foil-lined tray to serve
and bake in the preheated oven
for 25 minutes. Finish on the 1. Preheat the oven to 190ºC/Fan
barbecue or griddle pan for a 170ºC/Gas 5. Place the peppers,
further 10 minutes (5 minutes cut-side up, in a large roasting tin.
on each side) until the skin is Spoon the pesto into the pepper
crisp and the meat is tender shells then pop 2 tomato halves
and cooked through with no in each.
pink meat. 2.Tuck the garlic slivers between
5. Remove the poussins from the the tomatoes and bake for 45 1. Light the barbecue or preheat
barbecue or pan and leave to rest. minutes until tender and golden. the oven to 200ºC/Fan 180ºC/
Meanwhile, rub the salad onions Scatter with basil and serve with Gas 6. Scrub the sweet potatoes
in the remaining oil, season with salad and warmed ciabatta. and cut them into 1cm slices. Mix
black sea salt and griddle for a the curry paste, half the lemon
few minutes until charred and Curried Sweet Potato juice, sunflower oil and mint
softened. Serve the poussins with Sweetcorn & together sin a large bowl. Stir in
with the salad onions and a Avocado Salsa the yogurt and season.
bowl of fresh salad. 2. Add the sweet potatoes to
Serves: 4 the curry paste mixture and mix
Pesto Peppers Prepare: 15 minutes well until coated. Arrange the
Cook: 45 minutes sweet potato slices on the hot
Serves: 6 barbecue and cook for 20–25
Prepare: 10 minutes 650g sweet potatoes minutes, turning regularly, until
Cook: 45 minutes 2 tbsps tikka curry paste tender. Alternatively, arrange the
Juice of 1 lemon slices in a single layer in a shallow
6 red peppers, halved and 1 tbsp sunflower oil roasting tin and cook in the oven
cored, stalks still attached 2 tbsps chopped fresh mint for 45 minutes, turning once until
190g jar pesto 4 tbsps natural yoghurt golden and cooked through.
6 small plum tomatoes, 195g can sweetcorn, drained 3. Make the salsa by combining
halved lengthways 1 ripe avocado, stoned, peeled the remaining ingredients and
2 garlic cloves, thinly sliced and diced serve with the potatoes.
Basil leaves, to garnish 6 salad onions, chopped Recipes courtesy of waitrose.com/recipes
WE E K E N D S AWAY
Weekends
Away With... xxxxxxxxx
Glynn Purnell
BIRMINGHAM Purnell's
Heading to Birmingham? Chef Glynn

Purnell has the lowdown on the best Simpsons
places to eat and drink in the city

I've lived in Birmingham all my life. It's full a good Balti is a good Balti! It always arrives
of hard-working, friendly, down to earth at the table sizzling in the same steel bowl
people with a good sense of humour. In all it's been cooked in, and you should never
honesty, it used to be the worst place in the eat it with a knife and fork – always with
country for food, but it's now one of the finest your hands and a table naan, which is
cities to visit. With Birmingham now offering basically the size of a duvet! Balti is the
everything from curries to fine dining to perfect example of fusion food going back
street food to cocktails, Brummies can finally years – it's a Pakistani/Brummie invention, Slow. He specialises in amazing slow cooked
push their chests out and be proud of their and we're all very proud that it came out of meats and is one of the longest standing stall
city being a culinary destination. Birmingham. Balti-birmingham.co.uk holders there – his brisket and ribs never
disappoint! digbethdiningclub.co.uk
Birmingham's Markets Sushi Passion
Birmingham was built around its markets, Without a doubt, Sushi Passion is my All of Birmingham's
and they're still the beating heart of the city. favourite place to eat in Birmingham and Michelin Star Restaurants
I've been visiting them since I was five or it's widely recognised for serving up the I was the proud holder of Birmingham's first
six years old. I vividly remember my mum best sushi in the city. The original Sushi Michelin Star, and the city now has six: my
buying her fresh ingredients and haggling Passion sits within the markets, where you own restaurant, Turners at 69, Simpsons,
with the traders. She was very good at it, will literally see the fish being delivered Adam's, Carters of Moseley and Peels
and we'd often walk away with a free bag of and then eaten straight away. The second in Solihull. This is not only fantastic for
pigs trotters that I'd then eat while watching restaurant is in the Great Western Arcade – Birmingham, but also for us chefs as we get
Blind Date in my pyjamas on a Saturday I often take my team there for a bite to eat. the chance to eat at each other's restaurants!
evening! I still buy produce from the sushipassion.eu
markets for my restaurant and bistro today. Wing Yip Oriental Grocers
We turn up at George Smith's shellfish stall Digbeth Dining Club I often walk around Asian supermarkets to
first thing in the morning and wait for the Digbeth Dining Club is actually a street pick up ingredients and bring them back
van to arrive from the coast – the fish I food event that takes place every Friday to the restaurant to have a play with. I've
serve in Birmingham is as fresh as any and Saturday night. It's changed the face experimented with a raft of authentic foods
seaside restaurant. of our city's alternative food scene and has from this store including dehydrated squid
been voted the best street food event in and mooli. This shop never fails to give me
The Balti Triangle the UK. You can get anything from tacos plenty of inspiration. Wingyip.com
Birmingham's Balti Triangle can be a little and slow pulled pork to pizza and pies.
Find out more about Glynn Purnell at
bit of a cliché, but at the end of the day, My favourite stall is Andy Stubbs' Low 'n' purnellsrestaurant.com
Jump into
Spring
With
Raymond Blanc
Join us behind the scenes at Le Manoir
aux Quat’Saisons...
Photo by Jason Ingram
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.
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.)
R AY MON D B L AN C | FE AT U R E
“This is a lovely, fresh

dish with brilliant
textures and it’s
very easy to prepare.
The vegetables can
be griddled and
marinated a day
ahead, then warmed”
3. Preheat the oven to 100°C/

Fan 80°C/Gas ¼ and heat up a
griddle pan. Arrange the tomato
segments on a baking tray lined
with greaseproof paper, brush
with 1 tbsp of oil and dry in the
oven for 1½ hours.
4. Using a mandoline, slice
the fennel lengthways into
2mm thick slices. Slice the
courgette lengthways into
5mm thick slices. Cook the
fennel and courgette slices on
the hot griddle pan in batches
for 1 minute on one side, until
charred. Reserve in a large bowl.
5. Drizzle with the remaining
1 tbsp of oil and season with a
little salt and pepper. Toss in the
tomatoes when they’re ready.
Set aside and keep warm.
6. For the salad, toss the rocket
leaves with the balsamic vinegar,
olive oil and a pinch of pepper.
Taste and adjust the seasoning
as necessary.
7. Season the marinated
squid with salt and pepper.
Heat the griddle pan until very
hot and cook the squid for
15–30 seconds on each side.
Remove from the griddle, taste
and adjust the seasoning if
necessary. It’s essential that the
griddle is very hot so the squid
is charred but barely cooked
inside.
8. Divide the griddled
vegetables and squid evenly Interview and
recipes adapted
between individual bowls and
from Le Manoir Aux
arrange the rocket salad in the Quat’Saisons (£50,
centre. Shave Parmesan over the Bloomsbury)
salad to finish.
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
p53 p44 p48
4 delicious Mary Berry's Brilliant

new pasta easy spring breakfast &
suppers bakes brunch ideas
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.
Our stunning
cover star!
st
“Combining one of Britain’s mo
y bacon,
anticipated harvests with smok
”
this tart is perfect picnic fodder
Easy Everyday
MORE WAYS WITH...
Asparagus
“A delicious side dish for n Combine 2 tbsps soy
any spring supper” sauce, 2 tbsps of sesame

oil, a thumb-sized piece of
grated fresh ginger and one
crushed garlic clove with a
diced, deseeded chilli. Grill
your asparagus until soft and
charred and then toss with the
dressing, scatter with sesame
seeds and serve.
n Make a tempura batter with
85g of flour, a pinch of salt
and 200ml of sparkling water
and whisk until smooth. Dip
the asparagus into the batter,
then deep fry in smoking hot
oil for 2-3 mins. Remove and
put onto kitchen roll to absorb
excess oil. Serve with a small
pot of soy sauce on the side
for dipping.
n Wrap each piece of
asparagus in 1 rasher of
streaky bacon, season with
pepper and pop in the oven
at 180°C/Fan 160°C/Gas 4 for
15 minutes, or until the bacon
is crisp. These can also be
ALSO IN SEASON... griddled on the barbecue and
make the perfect springtime
Chicory side dish.
Grown as a forced crop, chicory – also known
as endive – have delicious, slightly bitter
leaves. Add to salads or roast in the oven, but JERSEY ROYAL & 2. Cook the asparagus in a large
ASPARAGUS GRATIN pan of boiling water for 4-5
be sure to brush with lemon juice to prevent
any discoloration. minutes until almost tender.
SERVES: 4
Drain and refresh under cold
Gooseberries PREPARE: 5 minutes
COOK: 30 minutes water then pat dry and cut the
A popular British fruit since Elizabethan
spears in half.
times, these bright green berries are
500g Jersey Royals or new 3. Blanch the spinach in boiling
typically used in the traditional British dish,
potatoes, halved if large water for a minute, drain
gooseberry fool. Even though they have a
2 sprigs fresh mint thoroughly and add to the
sharp taste, gooseberries are great when 300g asparagus spears potatoes with the asparagus.
sweetened in a crumble. 100g bag fresh baby spinach 4. Whisk the hollandaise and
Jersey Royals 200g tub hollandaise sauce cream together and spoon over
3 tbsps single cream
The Jersey soil is light and well-drained and the vegetables to roughly cover.
5 tbsps pumpkin seeds
many farmers still use seaweed harvested Scatter with the pumpkin seeds
from Jersey beaches as a natural fertiliser, and bake for 15 minutes until
helping to produce some of the UK’s best the top is golden. Serve with
Fan 180°C/Gas 6. Cook the
potatoes . These delicious, British potatoes crusty bread to mop up any
potatoes in simmering water
are perfect in a potato salad or roasted with extra sauce.
with the mint for 12-15 minutes
garlic and lemon zest. until tender, then drain and place Recipes courtesy of
in a shallow buttered gratin dish. waitrose.com/recipes
Artists
in Cheese
Making
Tel: +44(0)1825 831810 | info@AlsopandWalker.co.uk | AlsopandWalker.co.uk

Easy Everyday
BAKING WITH
MARY BERRY
000
44 / / www.greatbritishfoodmagazine.com
Easy Everyday
XXXXXXXX | X X X X X X X X
From orange drizzle cake to sticky toffee

cupcakes, these delicious treats put a fun twist
on classic bakes with epic results!
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)
1. Butter the base of the tin and

line with a disc of baking paper.
2. To make the base, measure the
biscuits into a resealable freezer
bag and use a rolling pin, or the
base of a saucepan, to crush into
fine crumbs, but still leaving a bit
of texture.
3. Heat the butter in a small
saucepan over a low heat until
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.
Easy Everyday
“A simple, but perfect treat for FOR THE SPONGE:

4 free-range eggs
na
everyday, this is a cross betwee 225g caster sugar
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
FOR THE DRIZZLE ICING:

Juice of ½ orange
100g caster sugar
Grated zest of ½ orange (grated
using a zester), to decorate
FOR THE BUTTERCREAM

FILLING:
100g unsalted butter, softened
Finely grated zest of ½ orange
2 tbsps orange juice
150g icing sugar, sifted
SPECIAL KIT:
2 x 20cm round, loose-bottomed
sandwich tins.

Fan 160°C/Gas 4, then grease
the tins with baking spread and
line each of the bases with a disc
of baking paper.
teaspoon to make a few small
SHOPPING BASKET 2. To make the icing, mix the
holes in the white chocolate
orange juice and sugar together
mixture, pushing right down to
in a bowl.
the top of the biscuit base.
3. To make the sponges, place
9. Pour or pipe enough of the
all the ingredients for the batter
coulis into the holes to fill them,
in a bowl and whisk together
setting aside the remaining
with an electric hand whisk until
coulis for decorating the top
combined. Divide the mixture
Cupcake Cases, £2.75 for 54 of the cheesecake. Spoon the
cake-links.com evenly between the prepared
remaining white chocolate
tins and level the tops.
mixture on top and smooth and
4. Bake in the oven for about
level the top. Cover with cling
25 minutes until golden brown
film and chill in the fridge for
and springy to the touch. After
a minimum of 6 hours or
5 minutes, turn out of the
ideally overnight.
Typhoon Vintage Americana Cake Tin, tins, remove the baking paper
£18.80 hartsofstur.com 10. To serve, arrange the rest
and transfer to a wire rack.
of the raspberries on top of the
Immediately pour the drizzle
cheesecake and drizzle over the
sugar and whizz until runny, then icing on top of one sponge all
remaining coulis. Run a palette
pour through a sieve to remove the way to the edge. Sprinkle
knife around the edges of the tin
the seeds. with the orange zest and set
before removing the sides and
7. Pour the melted chocolate into aside to cool down completely.
base and sit it on a serving plate.
the bowl with the Mascarpone 5. To make the filling, place the
mixture and stir to combine, butter in a bowl with the orange
ORANGE DRIZZLE CAKE
taking care not to over-mix. zest and juice. Adding the icing
8. Spoon half the white chocolate SERVES: 8 sugar a little at a time, whisk
mixture on to the biscuit base PREPARE: 15 minutes with an electric hand whisk until
in the tin. Use the handle of a COOK: 25 minutes, plus cooling smooth. Sit the plain, non-iced
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
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,
“Think of sticky toffee pudding

in the form of a cupcake
– divine and very indulgent!”
Easy Everyday
LET'S DO
BRUNCH
These egg-centric dishes are perfect for an
extra special breakfast or brunch
HERBY BOXTY WITH CRISPY

EGG & PANCETTA
SERVES: 4
PREPARE: 20 minutes
COOK: 35 minutes
675g King Edward or other

floury potatoes
2 tbsps plain spelt flour
½ tsp bicarbonate of soda
15g flat-leaf parsley, stems
trimmed, finely chopped
10g chives, chopped
10g tarragon, leaves removed
and finely chopped
2 tbsps natural yoghurt
2 small free-range eggs
2 tbsps olive or rapeseed oil
½ tsp sea salt crystals
Freshly ground black pepper
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
1. Peel all the potatoes. Cut 350g

into large pieces and cook in
boiling salted water for about
15 minutes or until soft. Put the
rest of the potatoes into cold
water and set aside.
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
u fancy” whisk with a fork to aerate.

is a must for us, but use what yo 3. When the potatoes are
tender, drain well in a colander
and cover with a few sheets of
kitchen paper for a few minutes

t has all the
“This new take on eggs benedic
to dry off. Tip into a large bowl,
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.
Easy Everyday
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,
to feed a few people COOK: 25 minutes

pour over the eggs, scatter with
the mangetout and olives, grind
nonchalantly for Sunday Butter, for greasing over some black pepper, then add
brunch and feel good

250g cherry tomatoes on the vine the grated Parmesan in patches.
about it!”
SHOPPING BASKET
keeps
“The Egyptian spice mix dukkah
ndy to
well in a sealed jar and is very ha
scatter over lots of dishes”
Stornoway Black Pudding, £5 for

650g charlesmacleod.co.uk
Assam Jamguri Tea, £8.85 for

125g greysteas.co.uk
Clarks Special Reserve

Red Maple Syrup, £6 from
Sainsbury's stores
Return the tin to the oven for 1. Tip the dukkah into a bowl
10–12 minutes until the omelette and mix in the red pepper
is set and puffy at the edges. flakes and crushed pistachios. smokes, add all but a tablespoon
Heat 2 teaspoons of the oil in a of the remaining olive oil.
FRAZZLED WOK EGGS frying pan over a medium heat, Crack an egg into a cup and add
ON TOAST WITH GRILLED crumble in the black pudding and to the oil (watch it carefully as
TOMATOES, BLACK PUDDING stir-fry for 2 minutes. it will spit a lot). Spoon over the
& DUKKAH 2. Meanwhile, preheat the oil and coax the white to fold
grill to high and line a baking over the yolk. When the white
SERVES: 2
sheet with foil. Place the bread has frazzled golden edges and
PREPARE: 10 minutes
and the tomatoes, cut-side the yolk is set to your liking, lift
COOK: 10 minutes
up, on the baking sheet, grind it onto a plate lined with kitchen
50g–70g packet of dukkah over some pepper and spoon paper. Fry the second egg in
1 tsp red pepper flakes over a tablespoon of the oil. the same way.
2 tbsps pistachio nibs or skinned Grill for about 1½ minutes, turn 4. Serve the black pudding with
pistachios, roughly crushed the tomatoes on the slices of
the toast and continue to grill
7 tbsps rapeseed or extra
for about a minute until golden. toast, and top each with an egg
virgin olive oil
Remove the toast and leave the golden-side up. Spoon over the
150–200g good-quality black
tomatoes to finish for maybe last of the oil and scatter with
pudding, skinned
2 slices of bread a minute. Spoon a little more the dukkah.
2–3 tomatoes, cored olive oil over the toast and
and quartered keep everything warm in the Recipes taken from Cracked by
2 large eggs switched-off grill. Linda Tubby (£16.99, Kyle Books).
Freshly ground black pepper 3. Heat a large wok and, when it Photography by Alli Allen.
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!
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
300g essential Waitrose Conchiglie Rigate, or similar 150g spaghetti

200g pack flower sprouts Knob of butter
1 tsp rapeseed oil 1 clove garlic, crushed
120g chorizo, diced 1 shallot, finely chopped
1 onion, finely chopped 1 large courgette, coarsely grated
1 clove garlic, chopped ½ x 25g pack fresh basil
2 ripe tomatoes, roughly chopped 2 free range eggs
½ tsp dried chilli flakes 100g crème fraîche
2 tbsps grated Parmigiano Reggiano 25g grated Parmesan, plus extra to serve
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.
PENNE ARRABIATA LINGUINE WITH CRAB,

WITH CHERRY TOMATOES CHILLI & GARLIC
SERVES: 2 SERVES: 4
PREPARE: 15 minutes PREPARE: 10 minutes
COOK: 15 minutes COOK: 15 minutes
1-2 tbsps rapeseed oil 400g linguine

2-3 red chillies, seeded and finely chopped 4 tbsp olive or rapeseed oil, plus extra for drizzling
2 cloves garlic, finely chopped 2-3 cloves garlic, finely chopped
½ x 25g pack fresh basil, roughly torn 1 fresh red chilli, seeded and finely chopped
270g cherry vine tomatoes, halved 200g crab meat (ideally a mix of white and brown)
1 tbsp sun-dried tomato paste Juice 1 lemon
150g penne 25g pack fresh flat-leaf parsley, roughly chopped
2 tbsps freshly grated Parmigiano Reggiano Green salad, to serve
Leafy green salad, to serve
1. Cook the linguine according to pack instructions, then
1. Heat the oil in a medium saucepan and cook the drain and cover, reserving a little of the cooking water.
chilli, garlic and half of the basil for 2 minutes. Stir in 2. Meanwhile, heat a frying pan over a medium heat.
the tomatoes and paste, and simmer very gently Add the oil, followed by the garlic and chilli, and fry
for 10 minutes. gently for 2 minutes.
2. Meanwhile, cook the pasta in a large pan of boiling 3. Add the crab meat, stir well to combine and heat
water according to the packet instructions, then drain through. Once the crab is hot, fold through the
and return to the pan. Stir in the sauce, remaining basil lemon juice.
and the cheese, and toss well together. 4. Add the cooked, drained linguine to the crab together
3. Divide between 2 bowls and grind over some black with enough of the reserved cooking water to loosen.
pepper. Serve with a leafy green salad on the side. Add the parsley and toss through until the pasta is evenly
coated in the sauce.
5. Divide between shallow bowls, drizzle with a little oil and
Recipes courtesy of waitrose.com/recipes serve immediately with green salad.
Easy Everyday
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!
1. Preheat the oven to 200°C/ until crispy.

Fan 180°C/Gas 6. 7. Thinly slice the lamb steaks. To
2. Finely chop or crush the garlic serve, spoon the Italian beans on
and finely slice the red onion. to warm plates, sprinkle over the
Finely chop the rosemary, kale crisps and place the sliced
removing the stalks. Slice the lamb on top.
cherry tomatoes in half. Roughly
chop the kale leaves, removing SIRLOIN STEAK WITH
the tough stalks, and roughly SWEET POTATO BAKED
chop the sun-dried tomatoes. EGG, BALSAMIC GLAZE &
3. Heat ½ tablespoon of oil in a ASPARAGUS
frying pan on a medium heat.
Season the lamb steaks and SERVES: 8
cook for 2–3 minutes on each PREPARE: 15 minutes, plus
side, then remove from the resting time
COOK: 30 minutes
pan and place on a baking tray.
Sprinkle over half the rosemary
1 sweet potato
and 1 teaspoon of oil and place in
100g asparagus
the oven for 10–15 minutes, until 100g cherry tomatoes
cooked but still slightly pink in 40g rocket
the middle. Leave to rest for Rapeseed or olive oil
ROSEMARY LAMB WITH 5 minutes. 2 free-range eggs
4. Meanwhile, heat ½ tablespoon 2 x 170g sirloin steaks
ITALIAN CANNELLINI BEANS
of oil in a medium-sized pan on 4 tbsps balsamic vinegar
& KALE CRISPS
a medium heat. Add the garlic 15g pine nuts
and the remaining rosemary and Sea salt and black pepper
SERVES: 2
PREPARE: 10 minutes, plus cook for 1 minute, then add the
resting time red onion and cook for a further 1. Preheat the oven to 200°C/
COOK: 25 minutes 7 minutes, until softened and Fan 180°C/Gas 6.
turning golden. 2. Cut the sweet potato in half
2 garlic cloves 5. Drain the beans and add to lengthways, then place in a
1 red onion
the red onion, along with the saucepan and cover with boiling
3 sprigs of fresh rosemary water. Boil for 15 minutes, then
sun-dried tomatoes, balsamic
150g cherry tomatoes drain and leave to cool for a
vinegar, cherry tomatoes and 2
60g kale few minutes.
tablespoons of water. Simmer
40g sun-dried tomatoes
for 5–10 minutes, then season. 3. Meanwhile, using a peeler,
Rapeseed or olive oil
6. While the lamb is resting, peel the asparagus into long
2 x 150g lamb leg steaks
place the kale on a baking tray, thin ribbons. Cut the cherry
240g drained cannellini beans
1 tbsp balsamic vinegar drizzle over 1 teaspoon of oil and tomatoes in half. Put the
Sea salt and black pepper place in the oven for 5 minutes, asparagus, tomatoes and rocket
Easy Everyday
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
1. Rinse the quinoa and put into

a saucepan with the boiling
water. Simmer for 15–20
minutes, until cooked.
2. Meanwhile, cut the root
end of the pak choi and thinly
slice the yellow pepper. Peel
the ginger and slice into thin
matchsticks. Finely slice the
spring onions and red
chilli lengthways.
3. Heat ½ tablespoon of oil in
a frying pan on a medium heat.
Add the pak choi and yellow
pepper and cook for 5 minutes,
until softened, then remove
from the pan and keep warm.
4. Season the sea bass with sea
salt and black pepper. Using
the same frying pan, heat ½
Recipes taken from Mindful Chef: Eat Well, Live Better by
tablespoon of oil on a medium
Myles Hopper & Giles Humphries (£20, Century)
heat and place the sea bass in
the pan skin side down. Fry for
2–3 minutes each side, until
into a bowl with ½ tablespoon of 6. Heat a saucepan on a gentle cooked through. Remove from
oil and season. heat. Pour in the balsamic the pan.
4. Carefully remove a few vinegar and heat for 5 minutes, 5. Add 1 teaspoon of oil to the
tablespoons of sweet potato until the vinegar has reduced to frying pan on a medium-high
from the centre of each half. a syrupy consistency. heat and add the ginger, chilli,
Crack an egg into each hole. 7. Thinly slice the steaks and spring onion and tamari. Cook
Sprinkle with sea salt and place serve on warm plates, alongside for 3 minutes, until
the sweet potatoes on a baking the asparagus salad and golden brown.
tray in the oven for 15 minutes, sweet potato eggs. Drizzle the 6. When the quinoa is cooked,
or until the egg white is set. balsamic glaze over the salad drain, season and stir in the
5. Heat ½ tablespoon of oil in a and sprinkle over the pine nuts. miso paste and lime juice.
frying pan. Season the steaks on To serve, place the miso and
both sides and place in the pan. GINGER & SPRING ONION lime quinoa on a plate, top with
Cook until golden brown: 2–3 SEABASS WITH MISO & the seabass and spoon over
minutes each side for medium LIME QUINOA the spring onions, chilli and
rare or 4–5 minutes each side ginger. Serve alongside
for well done. Remove the steaks SERVES: 2 the stir-fried pak choi and
from the pan and leave to rest. PREPARE: 15 minutes yellow pepper.
Easy Everyday
WEEKDAY 1 2
WONDERS
Update your
spring pantry
with these
tasty buys
1. Emily Crunchy Spring

Greens Veg Crisps, £1.19 3 4
ocado.com
Sugar snap peas and French
beans are baked and seasoned
to perfection in this snack.
2. The Bay Tree Lemon
& Elderflower Curd £2.75
thebaytree.co.uk
This preserve is our new
favourite toast topper!
3. The Jolly Hog Black Treacle
Smoked Back Bacon Rashers,
£3 ocado.com.
These rashers caramelise
beautifully when cooked. 5 6
4. Marks & Spencer Frida
Tumbler, £3
This pretty tumbler is made
from super durable plastic –
making it ideal for picnics.
5. PACK'D Detox Smoothie Kit,
£3.50 ocado.com
These frozen smoothie kits are
great time-savers.
6. Karma Cola, £1.59
waitrose.com
This delicious, rich-tasting cola
couldn't be more different from
mass-produced varieties.
7 8
7. Baroque Small Rectangular
Serving Board, £12.99, tg-
woodware.com
This rustic acacia board is
perfect for sharing and serving
cheese, charcuterie and bread.
8. Sainsbury's Home
Bloomville Measuring Cups,
£10 from stores nationwide
Give your kitchen a bright
vintage feel with these ceramic
measuring cups.
Multi award winning, our Stornoway

Black Pudding, is made with Scottish
oatmeal to give a unique texture.
Essential in a traditional breakfast
or a perfect accompaniment to a
range of savoury ingredients such
as scallops, chicken, beef and pork.
ONLINE SHOP – PRICE LIST

Stornoway Black Pudding 1.3kg – £9.00
Stornoway Black Pudding 650g – £5.00
Stornoway Haggis 500g – £5.00
Uig Lodge Smoked Salmon £230g – £12.50
Charlie Barley Jute Bag – £3.00
+ Delivery charges based on weight.
Telephone:
01851 702445
List of stockists available at:
www.charlesmacleod.co.uk
Easy Everyday
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
when the last has been absorbed. Once your rice

PREPARE YOUR BEANS is soft, fold in 200g of prepared broad beans, 50g
Remove them from their pods, boil for 2 minutes, Parmesan, 50g soft goat’s cheese and a knob of
plunge in iced water then pop the bright green beans butter and season before serving.
out of their thick skins.
BROAD BEAN, FETA & MINT SALAD
Combine 200g of prepared broad beans with a handful
BROAD BEAN SOUP of sliced mint leaves, the juice of half a lemon, a glug of
Blend 200g of prepared broad beans with a handful of rapeseed oil, salt and pepper. Add in a pack of Feta broken
spinach and 200ml of vegetable stock. Pass your purée into pieces and a handful each of watercress and rocket.
through a sieve into a saucepan and heat gently. Meanwhile,
heat a tbsp of oil in a pan. Once smoking hot, add in a thinly BROAD BEAN FRITTERS
sliced garlic clove and cook until crisp and lightly golden. Put 500g broad beans, a handful of mint, handful of
Season and serve your soup with the garlic crisps and a coriander, 1 tbsp of flour, zest of 1 lime, 3 garlic cloves, 1 tsp
drizzle of the garlic oil on top. TIP: top with a poached cumin, 1 tsp ground coriander and ½ tsp sumac in a food
egg to add extra richness. processor, season and blend. Shape the mixture into 17
balls, dust in a little flour and deep fry until golden (this
BROAD BEANS, RICOTTA &
should take about 5 minutes). Serve with a dollop of
PICKLED CELERIAC ON TOAST
yoghurt, a squeeze of lemon, a sprinkle of dried chilli
Pickle the celeriac overnight by warming 400ml of vinegar
and a drizzle of oil.
with ½ tsp of coriander seeds and a bay leaf. Leave this to
cool, then pour over the thinly sliced celeriac. Serve the
BROAD BEAN MINESTRONE
celeriac on a wedge of sourdough, on top of a thick layer
Put 200g of broad beans in a pan
of ricotta seasoned with salt and pepper, a scattering of
with 700ml of hot vegetable stock.
prepared broad beans, pea shoots and a drizzle of
Bring to the boil and stir in
rapeseed oil.
150g of cooked spaghetti
chopped into pieces and a
BROAD BEAN HUMMUS
tbsp of pesto, then season
Put 200g of beans into a food processor along with
and serve.
1 garlic clove, 1 tbsp of tahini paste, the juice of half a lemon,
2 tbsps of rapeseed oil and a pinch of salt, then blend to a
smooth purée.
BROAD BEAN, BACON & GOAT'S CHEESE RISOTTO

Thinly slice 3 rashers of streaky bacon and cook in a pan with
a glug of oil until just-crisp. Add in 1 diced onion and 2 finely
sliced garlic cloves and cook until soft. Add in 500g of risotto
rice and heat until the grains begin to crack slightly. Add in
1L of vegetable stock ladleful by ladleful, adding each one
/ 63
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R E CI P E S | VEGGI E M E A LS
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
“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
1. Mix the ingredients for the

soy dressing along with 2
tablespoons of water. Slice the
spring onions in fine rounds and
shred the red cabbage.
2. Half, stone, peel and dice the
mango and avocado into small
pieces. Shave the cucumber into
thin bands and cut the carrots
into sticks.
3. Divide the cut salad
ingredients into bowls and add
the coriander and spinach and
sprinkle with sesame seeds.
Serve with the soy dressing on
the side and quinoa, tofu and
cashew nuts if you like.
R E CI P E S | VEGGI E M E A LS
Dhal Tadka
Serves: 4-6
Prepare: 15 minutes
Cook: 1 hour
400g red lentils or yellow split

mung peas or peas, soaked and
drained if you have time
1.5 litres water
For the tadka spice mix:

3 tbsps ghee or coconut oil
4 shallots, finely sliced
3 garlic cloves, finely sliced
1 tbsp ground almonds
Juice of 1 lime
1 tbsp tomato purée
1 tsp freshly grated
or ground turmeric
1 tsp salt
1 tsp ground cumin
1 tsp mustard seeds
1 tsp freshly grated
or ground ginger
1 tsp ground coriander red chilli
(or more to taste), finely chopped
1 tsp coconut sugar
To serve:
Fresh coriander
Naan (optional)
Raita (optional)
1. Put the lentils in a large

saucepan with the water. Bring
to the boil and skim off any foam
that rises to the surface with a
spoon. Let the lentils boil for 35–
50 minutes, adding more water if
it dries up. Keep adding water to
achieve the desired consistency.
When the lentils are dissolved
and creamy, remove the pan from
the heat.
spice paste ingredients and stir-
fry for another 3 minutes before “To think that plain
2. To make the tadka, heat a
saucepan over a medium heat
removing from the heat.
3. Reserving a small amount of cooked lentils have
and add 2 tablespoons ghee or
coconut oil. Sauté the shallots,
the tadka for topping, blend the
rest of the mixture to a smooth so much taste
garlic and almonds over a low
heat until the shallots are golden
paste with a few tablespoons
water. Before serving, bring the is astounding!”
and transparent. Let the shallots dhal to a simmer and mix in the
sweat and release their juices tadka. Remove from the heat and
rather then get too crispy. Add serve with fresh coriander. You
another tablespoon of ghee or can make this a bigger meal by
coconut oil with the rest of the adding raita and naan bread.
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
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.
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.
ENGLISH WINE AT-A-GLANCE

n Over 5 million bottles of English wine are produced
Surrey each year

Illustrations: Alice Cleary alicecleary.illustrated.com
n There's 500+ vineyards in the UK, with over 100

Alongside Kent, Hampshire and Sussex, Surrey is traditionally
being open to visitors
regarded as one of the 'big four' wine-growing regions in the
n Sparkling wine accounts for around two thirds of all
UK. It's also home to Denbies Wine Estate, the UK's largest
English wine produced
single vineyard, who plant a variety of cool, climate-suiting
n English wine is now exported to over 27 countries
grapes including Bacchus, Ortega and Rondo. They also grow
worldwide
classic varieties such as Chardonnay, Pinot Noir and even
n The most widely planted grapes are Chardonnay
Sauvignon Blanc (one of the few places in the UK to do so).
and Pinot Noir, followed by Bacchus,
Rathfinny Wine Estate also continues to impress and have
Head to englishwineproducers.co.uk to find out more.
been stacking up a range of awards internationally.
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
Oxney Organic Estate converted barns for self-catering

Oxney Organic Estate is a vineyard breaks, and will soon have two
Oxney-GreatBritishFood-Ad-01.indd 1 17/03/2017 13:02
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
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
Denbies Wine Estate

T. 01306 876616 www.denbies.co.uk Email: events@denbiesvineyard.co.uk
available on the Denbies website. Company Registered in England No 9822843
Designed by pre: www.designbypre.com Find us on Facebook Follow us on twitter
Denbies Wine Estate is England’s denbies.co.uk Photo credits: visit www.denbies.co.uk /DenbiesWineEstate @denbiesvineyard
largest single estate vineyard. 01306 876616

Family owned and run, Denbies
vineyard was planted in 1986,and ENGLISH WINE MADE WITH PRECISION
since then has become one of AND PASSION IN SUSSEX
the largest wine producers in the Stopham Vineyard
UK. The estate lies in the heart of Stopham Vineyard and Winery is
Surrey overlooking Box Hill, where situated in the beautiful village of
Denbies produces internationally Stopham next to the River Arun,
award-winning excellent cool within the South Downs National Park
climate sparkling wines using the in West Sussex. Primarily a still white
traditional grape varieties, grown on wine specialist, Stopham use the latest
chalky soil. The winery also makes winemaking technology in their Grade
first class still wines from the noble II listed winery. During English Wine
varieties, Pinot Noir, Chardonnay week, they will be showcasing their
and now Sauvignon Blanc. This is wines at the Brighton and Hove Food
a combination of warmer growing Festival on Hove Lawns in Brighton
seasons producing riper fruit, and (27th-29th May). Throughout the
a great deal of expertise in the summer months they will also be
winemaking process. In 2016, offering weekly winemaker tours of Nestled in the South Downs National Park,
the Denbies wine range was awarded the vineyard and winery with guided West Sussex, next to the River Arun
29 international medals, including tastings, followed by optional lunch in Specialists in still white wines produced
an International Wine Challenge the pub by the river at the bottom of from hand-harvested grapes
Gold for Denbies Greenfields the vineyard. Vineyard tours, tastings and winemaker lunches
Sparkling. Denbies offers both during the summer months
indoor and outdoor daily wine stophamvineyard.co.uk
Stopham Vineyard, Stopham, E: info@stophamvineyard.co.uk
experience yours. Highlights for info@stophamvineyard.co.uk Pulborough, West Sussex, RH20 1EE T: 01798 865666
W: www.stophamvineyard.co.uk Twitter: @StophamVineyard
English wine Week include: 01798 865666
A PINCH OF SALT
is a curing company,
born from a passion for
Great British produce.
Organic &
Free Range
Created by Master Butcher, Alan Bartlett

and Chef, James Golding.
Pork, Charcuterie, Lamb, Mutton, Ruby Veal, Beef
A PINCH OF SALT is one of the only locally cured
meat producers in Hampshire. www.peelham.co.uk
Visit our website or give us a call, Fresh from our on-farm butchery in the
www.apinchofsaltcuring.co.uk Scottish Borders
01425 611278 Sustainability • Integrity • Traceability • Taste
British Charcuterie with

Provenance, Award winning
salami and Charcuterie
produced on our Family
Farm with our Home
Reared Pork.
Tel: 01379 384593

E: ian@lanefarm.co.uk
www.suffolksalami.co.uk
T R I ED & T E ST E D
The British Cure

France, Spain and Italy may be renowned for their
charcuterie, but us Brits have become a dab hand at
preparing delicious, cured meats too
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
1. Hampshire Coppa, from £3, tasting, herby salami is complemented

apinchofsaltcuring.co.uk perfectly by the aniseed notes of 6.York Ham Air Dried,
Made by curing New Forest pork fennel seeds. from £4.62, lishmansbutchers.co.uk
shoulder in a blend of salts and spices This ham has been made in a similar
and coating it in a peppery spice mix, 4. Green Pepper Venison Salami, from way to Italian prosciutto, but using
this slowly dried ham has a strong £5.49, greatglencharcuterie.com Yorkshire pigs. Thinly sliced and soft
punchy flavour and great marbling. This venison salami from the Scottish with just the right amount of fat, this
Highlands has a rich gaminess, which ham is packed full of flavour.
2. Belted Galloway Bresaola, is beautifully accompanied by gentle
£4.50, townendfarmshop.co.uk spicing and green peppercorns. 7.Wild Mushroom & Truffle,
Made from Yorkshire Belted Galloway £4.55, moonsgreen.co.uk
cattle, this salumi is marinated in red 5. Suffolk Salami with Red This air-dried salami is made from
wine before being dry-cured and aged, Wine & Peppercorns, from locally-reared, East Sussex pork,
giving it a rich, full-bodied flavour. £4.50, suffolksalami.co.uk wild mushrooms and truffle-infused
Handmade with pork reared on oil. Moons' Green Cobnut & Red Wine
3. Organic Salami with Fennel, the Whitehead family farm in Saucisson was a winner in the Great
£5.81, peelham.co.uk Woodbridge, this salami has a subtle British Food Awards in 2016 and we
Made close to the Berwickshire Coast pepperiness that’s perfect for any think this one could be a strong
on the Scottish Borders, this complex- charcuterie platter. contender this year.
Strawberry
FIELDS
British strawberry season is finally here!
Celebrate in style with these glorious fruity puds
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.
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
“It might sound unusual but just a tiny

Cook: 35 minutes
amount of black pepper can really

1 tsp baking powder
enhance the flavour of strawberries”

175g caster sugar
175g butter, softened
3 medium free-range eggs,
at room temperature
1 tsp freshly ground black pepper
3.5g freeze-dried strawberries
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
1. Preheat the oven to 180°C/Fan

160°C/Gas 4. Butter and base
line a 20cm square cake tin.
Sift the flour and baking powder
into a mixing bowl and add
the sugar, butter, eggs, pepper
and freeze dried strawberries.
Beat with an electric mixer until
well combined and with a soft
dropping consistency. Spoon
into the prepared tin, level the
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
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
What
1
A PAIR!
Wash down your favourite cheeses
with a glass or two of these
complementary English tipples
2
1. Sophisticated, full-bodied and bursting with cherry

notes, Bolney's rosé tastes great with a mild, blue
cheese. Bolney Rosé 2014, £13.99,
bolneywineestate.com
5
2. Straight from the fields of Somerset and made
with Bacchus grapes, this wine has a fresh, floral
nose – perfect for cheese! Aldwick Bacchus 2015,
£12.95, aldwickcourtfarm.co.uk
3. England's not commonly known for its red wine,
but this delicious Pinot Noir sits perfectly with a
whole host of cheeses. Denbies Pinot Noir, £17.95,
denbies.co.uk
4. Contains hints of lemon blossom, this Brut pairs
well with Cornish Yarg and farmhouse Cheddar
in particular. Castle Brook Classic Cuvée, £32,
castlebrookvineyard.co.uk
5. Put the Sauvignon Blanc to one side and wash your
goat’s cheese down with this highly quaffable English
6 equivalent instead. Three Choirs Bacchus 2013,
£13.15, three-choirs-vineyards.co.uk
6. Punctuated with delicate bubbles and floral and
citrus aromas, Nyetimber's Blanc de Blancs will
complement any cheese board. Nyetimber Blanc de
Blancs 2009, £40.99, nyetimber.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
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
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
For the Bloody Mary butter:

4 tbsp butter, at room temperature
1 tsp Worcestershire sauce
4 drops of Tabasco sauce
1. Cook the bacon using your

preferred method, until it is nice
and crispy. Set aside.
2. To make the Bloody Mary “This recipe also works well
butter, mix 2 tablespoons of
butter in a bowl with the tomato with scrambled egg, but it’s hard
purée, Worcestershire sauce and
Tabasco. Pop it in the fridge and to resist a drippy fried egg”
chill for 10 minutes.
3. Meanwhile, spread the
remaining butter on one side of both sides of each slice
Fried Egg,
each slice of bread and lay them of bread. Set everything
butter side down.
Bacon & Cheese aside when done.
4. Spread the Bloody Mary butter 2. Melt some butter in a frying
on the unbuttered sides of the Serves: 2 pan and fry the eggs to your
bread, then lay the cheese on 2 Prepare: 5 minutes liking. To get a runny yolk and
of the slices. Season, top with the Cook: 15 minutes crispy edges, lots of butter
bacon and rocket and close the helps! Transfer the eggs to a
sandwiches with the remaining 6 slices smoked streaky bacon plate and keep the pan over a
bread so the butter is on the 1 tbsp butter, at room temperature, medium heat. If there’s still a
inside and the plain buttered plus extra for frying lot of butter in the pan you can
sides are facing out. 2 slices multiseed bread swipe some away with a paper
5. Heat a large heavy-based 2 medium eggs towel but be careful not to
frying pan on a medium heat and 4 slices medium-hard cheese, plus burn yourself.
transfer the sandwiches into the extra grated cheese, to serve 3. Place both slices of the bread
pan. Cook for 3 minutes then flip Ketchup, to serve (optional) in the hot frying pan and fry
them over and cook for a further each side for a few minutes
2–3 minutes, or until the cheese 1. Cook the bacon either in a until golden and crispy. Lay
has melted and the bread is crispy frying pan or under the grill until 2 slices of cheese on each,
and golden. crispy. While it’s cooking, butter followed by an egg, and then
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
Two Tier Slate Cheese

Serving Stand, £34.99,
lakeland.co.uk
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.
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.
Sea Salt & Rosemary Poppy & Fennel Seed Crackers

Water Biscuits Sift 250g plain flour, 1 tsp
Whizz 200g plain flour, 50g baking powder and a pinch of
Squeaky Cheese with butter, 1 tsp baking powder, a few salt into a bowl, followed by 2 tsps
Jalepeño & Mint sprigs of rosemary and a pinch poppy seeds, 2 tsps fennel seeds
of sea salt in a food processor and 1 tsp cracked black pepper.
Serves 1 for one minute. Add 4 tbsps Rub in 60g unsalted butter until
Prepare: 12 minutes water and mix with your hands. you have a breadcrumb texture.
Recipes taken Cook: 10 minutes Roll out the dough on a floured Make a well in the centre and
from Melts by Fern
surface and cut into small circles. add 100ml iced water. Combine
Green (£12.99,
Hardie Grant). 60g British Halloumi Sprinkle with sea salt and place to form a ball then roll out
Photography by
1 tbsp butter, at room temperature on a baking tray covered in onto a lightly floured surface.
Jacqui Melville.
2 slices white sourdough bread baking paper and place in the Cut into rounds and bake for
Small handful of spinach oven at 180ºC/Fan 160ºC/Gas 4 20-35 minutes at 180ºC/Fan
1 tbsp chopped mint leaves for 10-15 minutes. 160ºC/Gas 4.
1 tbsp pickled jalapeño
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.
LSA Orange Cheese

Dome, £39.99
Cover up a spread of fruits, nuts,
cheese and some leafy greens Kitchen Craft Cheese
for a big reveal. This beautiful Serving Set, £9.99
enamel dome and ash base If you love a plentiful
combines style and functionality; cheeseboard, an array of
the bright orange creates a real stylish knives will give the
statement, and it’s a great centre occasion panache.
piece for the table.
We are a specialist cheddar cheese

company based in the World Heritage site
of Blaenafon, South Wales. All our cheeses
are handmade at our shop in Broad Street
Blaenafon by our family and are free from
any artificial preservatives or colourings or
dried ingredients.
Our Pwll Mawr cheddar is actually

matured 300ft below ground at the
bottom of the mine shaft at Big Pit
mining museum
SPECIALITY CHEESES | HAMPERS
www.chunkofcheese.co.uk
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
The Challock Chutney produces a wide range of

chutneys, pickles and jam using ingredients locally
sourced from farms and smallholdings.
All the products are made in small batches in Pauline's
own kitchen and she also works with the Wye
Community Farm turning their fruit into jam.
info@abraxascookshop.com
www.abraxascookshop.com
01327-341080 10.00am – 5.00pm daily www.challockchutneycompany.moonfruit.com/
BRITISH CHEESE
The Big Cheese

Looking to put together the perfect
cheeseboard? Give yours an impressive
edge with this top advice from some of the
country's leading chefs and restaurants...
“I'm partial to a really good mature Cheddar such

as Montgomery's, Lincolnshire Poacher or Oval
Shield. Laverstoke Mozzarella from Hampshire is
also fantastic. I also love Comté... but alas, there
isn't a British equivalent!”
James Martin, Chef and TV personality
“Cumbrian Morgan and Blacksticks Blue are two of my

favourite cheeses, along with the award-winning Cornish
Blue. To complement our cheeseboard, I really rate an oatcake
– my personal favourite is a digestive (for its sweetness) and
a damson butter. I’d also suggest an Eccles cake served warm
with Mrs Kirkham’s Lancashire Cheese.”
Neil Haydock, Executive Chef, Watergate Bay Hotel
“We used to only have one British cheese on our

4 steps to cheeseboard, and that was Stilton at Christmas.
Now, we serve over 45 cheeses, at least half of which
the perfect are British. Our board includes Davidstow Cheddar
cheeseboard (we're the only restaurant in the UK to serve
their five-year-old vintage variety), Cornish Yarg,
1. Go for a balance Red Leicester, Colston Bassett Stilton, Pearl Las,
of styles, types and Stinking Bishop and many more. We also recently added Cerney Ash and
textures. For us, the Somerset's Rachel to our selection. One of our signature dishes, our cheese
key three to include are soufflé, also uses British Cheddar. We serve our cheese with bread, salt,
a Cheddar, a blue and a pepper, quince jelly, celery, chutney and nutty toast – no crackers!”
mould-ripened cheese. Emmanuel Landré, General manager, Le Gavroche
2. If it's served after

a meal, aim for about “Cranborne cheese is ideal for those who like a mild, soft-
80g cheese per person. rinded variety while a mature Dorset White is great for those
If cheese is main event, with stronger palates. If a Stinking Bishop style cheese is too
allow for 150g or more. much for you and your guests, try a nutty Tilly Whim. When
it comes to the all important question of bread and biscuits,
3. Keep pungent
I personally prefer both, especially sourdough from Orchard
cheeses away from Bay Bakery in Cranborne.”
more delicate varieties Mark Hartstone, Chief Proprietor, La Fosse
and try to have
separate knives for
each type. “The St James (washed-rind cheese) on our board uses
sheep’s milk from just down the road and has a really
4. Take your cheese out
fruity, farmy taste. As well as more traditional cheeses,
of the fridge at least an
another favourite is St Jude’s from Suffolk, which is an
hour before serving,
unpasteurised, soft, salty, brie-like cheese.”
otherwise the cold can The team at L'Enclume, Cumbria
mute its flavour.
2
1
3
7
4
12
9 10
11
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
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.
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
Creamy Mac 'n' Cheese macaroni in salted, boiling water

with Crispy Sage according to packet instructions.
2. While the pasta is cooking, melt
Serves: 4 the butter in a pan then
Prepare: 5 minutes then add the flour, stirring gradually
Cook: 30 minutes on a low heat until a sauce is made.
3. Slowly add the milk to the butter
400g macaroni pasta and flour, along with the sage
40g unsalted butter, plus leaves. Turn up the heat
extra for greasing and stir continually until the sauce
4 sage leaves, finely chopped has thickened.
375ml whole milk 4. Lower the heat and whisk in the
40g plain flour Cuddy's Cave, Cornish Yarg and
100g Cuddy’s Cave, grated, Garstang White. Season with
plus 25g for the top black pepper.
50g Cornish Yarg, cut into cubes 5. Drain the pasta and combine
50g Garstang White, crumbled with the cheese sauce in a baking
Freshly ground black dish. Top with the remaining
pepper to season Cuddy's Cave and thyme leaves
3 x sprigs of thyme and place in the oven for 20-25 Britain’s Got Talent!
minutes until bubbling and golden Love Brie, Stilton and Parmesan? These
1. Preheat the oven to 180°C/ on top. Remove the thyme before British alternatives are just as tasty –
Fan 160°C/Gas 4 and cook the serving. you’ll never notice the difference!
Brie -> St Eadburgha, Stinking Bishop,

Wigmore or St Endellion
MORE WAYS WITH MACARONI...
Stilton -> Barkham Blue or Perl Las
Lobster & White Wine
Parmesan -> Montgomery’s Cheddar, Sussex
Add 100ml white wine to the basic sauce in the recipe above. Stir in the
Charmer and Twineham Grange
flesh of one large lobster for a luxurious twist on a comforting classic.
Camembert -> Tunworth
Kale & Cauliflower Pecorino -> Lord of the Hundreds
Add a handful of cauliflower and kale to the pot of boiling pasta or Berkswell
five minutes before the pasta has finished cooking. Also add some Reblechon -> Rollright
chopped kale to the bubbling mac 'n' cheese five minutes before it's Roquefort -> Mrs Bell’s Blue and
ready to come out of the oven. Lanark Blue
Truffle 'n' Mac Arancini Raclette -> Ogleshield
Keep any leftovers in the fridge overnight, then cut into cubes and Mozzarella -> Laverstoke Farm
drizzle with truffle oil. Roll into shallow bowls of flour, beaten egg and Feta -> Yorkshire Fettle
Panko breadcrumbs and fry in hot oil for a couple of minutes for the Gouda -> Killeen Goats Gouda, Berwick
ultimate crispy on the outside, creamy on the inside crunch. Edge and Old Winchester
C H E E SE
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.
R E CI P E S | N I C K K N OW LE S
Caribbean Veg Curry 3 garlic cloves, sliced

& Fresh Roti 1 scotch bonnet chilli, halved
1 tsp Allspice
Serves: 4–6 1 tsp cayenne pepper
Prepare: 1 hour 15 minutes, 1 tsp ground coriander
plus resting time 2 x 400g tins full-fat coconut milk
Cook: 1 hour, 10 minutes ½ small pineapple, peeled, cored
and cut into cubes
For the roti: 3 tbsps crunchy peanut butter
200g self-raising flour, plus extra Juice of 1 lime, plus
for dusting extra wedges to serve
½ tsp fine salt Small bunch of coriander,
2 tsps black or brown sesame seeds roughly chopped Place in a lightly oiled bowl,
1 tbsp vegetable oil, plus 50g coconut flakes, toasted covered with a clean tea towel
extra for frying Salt and freshly ground and leave to rest for
black pepper 25–30 minutes.
For the curry: 2. Meanwhile, start on the curry.
3 white potatoes, peeled and cubed 1. Prepare the roti. Sift the flour Preheat the oven to 180ºC/Fan
200g baby aubergines or 1 large, and salt into a large mixing bowl 160ºC/Gas 4. Bring a large pan
sliced and add the sesame seeds. Make of lightly salted water to the boil,
3 tbsps olive or rapeseed oil a well in the centre and pour in add the potatoes and cook for
3 shallots, sliced the vegetable oil with 130ml warm 15 minutes. Drain and set aside.
1 red pepper, deseeded and sliced water. Stir together, tip onto a 3. Place the aubergines on
1 yellow pepper, deseeded clean work surface and knead for a roasting tray, drizzle with 2
and sliced a few minutes or until smooth. tablespoons of the oil and toss
“This rich
Bolognese
will convert
even the most
dedicated
meat lovers”
2 x 400g tins chopped tomatoes

2 tsps sugar
1 bay leaf
360g dried spaghetti
(or other pasta of your choice)
Salt and freshly
ground black pepper
Hard vegetarian cheese, to serve
Basil leaves, to serve
1. Heat the oil in a large saucepan

over a low heat and add in the
onion along with a pinch of salt
and splash of water, then sweat
for 10 minutes until really soft.
Stir through the carrots, celery
and oregano. Tie the rosemary
and thyme stems together with
Recipes taken from together. Cook in the oven for smoking. Add the floured roti to kitchen string and add to the
Proper Healthy Food
by Nick Knowles
15–20 minutes or until soft. the pan, one at a time. Cook for pot. Continue to cook over a low
(£14.99, BBC Books). 4. In a casserole pot, heat the 2 minutes on each side or until heat for 15 minutes. Stir through
remaining oil over a medium heat. puffed up and slightly charred. the garlic and soften for a further
Add the shallots to the pan and minute before pouring in the
cook gently for 5 minutes. Add Rich Lentil Bolognese red wine. Simmer until the liquid
the peppers, garlic and chilli to has reduced by half, about 1–2
the pan and cook for a further 5 Serves: 4 minutes. Next, tip in the lentils,
minutes. Stir through the spices Prepare: 25 minutes chopped tomatoes, tomato purée
and cook for a final minute. Add Cook: 1 hour and sugar. Season well and bring
the potatoes and aubergines the pot to a boil. Nestle in the
and pour over the coconut milk. 2 tbsps rapeseed or olive oil bay leaf and reduce to a simmer.
Slowly, bring to the boil, reduce 1 large onion, finely diced Cook, uncovered, for 20 minutes,
to a simmer and cook, uncovered, 2 carrots, peeled and diced stirring occasionally, until the
for 20 minutes. Remove the chilli into ½ cm pieces sauce has thickened slightly.
halves, then stir through the 2 celery sticks, diced 2. Meanwhile, bring a large pan of
pineapple, peanut butter, lime into ½ cm pieces salted water to the boil and cook
juice and coriander. Taste and ½ tbsp fresh or dried the pasta for 6–8 minutes until ‘al
adjust the seasoning to oregano, finely chopped dente’, then drain.
your liking. 3–4 rosemary sprigs 3. Remove the herb bundle
5. Divide the roti dough in to 8 3–4 thyme sprigs from the sauce and pour the
pieces and roll out into rounds 1 garlic clove, crushed Bolognese over the drained pasta
on a lightly floured surface. Heat 200ml full-bodied red wine and toss to coat it well. Serve with
a non-stick griddle pan over 400g tin green lentils, cheese (if using) and basil leaves
a medium heat until almost rinsed and drained scattered over.
EW
N
Muntonshomebrew @Muntons Find your nearest stockist at: www.muntonshomebrew.com
~ Established 1934 ~
Edinburgh’s award winning Italian, Continental and Scottish
Emporium is Scotland’s original independent specialist food
shop and wine merchant.
Shop With Valvona & Crolla

In the online shop you will find an
extensive range of quality cheese, cured
meats, fruit and veg from Milan, antipasti,
oils and coffee as well as a wine list of
over 1000 wines with one of the largest
whisky, gin, spirits and liqueur selections
in Scotland.
For further information on
Valvona & Crolla’s Shop, VinCaffé, Caffé Bar and Foodhalls, please see website
FREE DELIVERY ACROSS THE ENTIRE UK*
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HOW CAN YOU VOTE? Go to: www.greatbritishfoodmagazine.com/awards/
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Gluten Free
GLUTTONY
In honour of Coeliac Awareness Week
(8 – 14th May), we set Yasmin Godfrey, our
th
resident coeliac, the challenge of finding the best

gluten free products in the shops
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.
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.
WELLFOODS Tel: 01226 381712

LIMITED wellfoods.co.uk
It's real food

minus the gluten
Wellfoods Limited | Towngate | Mapplewell

Barnsley S75 6AS
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Behind the scenes our team of judges, including John

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Please tick just one answer for each category unless stated otherwise
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Lavender and Lovage is a fresh and innovative blog that is

written by Karen Burns-Booth, specialising in family food,
organic produce, exciting new and original recipes, baking,
seasonal ingredients and cooking traditional British cuisine
throughout the seasons; travel is also covered as well as
French lifestyle, French cooking, historical feasts and festivals,
herbs, keeping chickens and gardening. Karen writes and
publishes regular weekly posts, develops her own recipes and
takes all of the photos that appear on her blog. Karen is also a
member of the professional body, The Guild of Food
www.lavenderandlovage.com
D I S COV E R B R I TA I N
WALES15 delicious things

to eat, drink and do
With amazing restaurants, unbeatable scenery
and some of the country's best food festivals,
Wales is the perfect location for a spring getaway
© Crown Visit Wales
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.
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
cookery school headed up by Welsh

chef Angela Gray. In October, during
the grape harvest, visitors can help
with the picking – and are rewarded
for their efforts with an afternoon
of food, wine and music. llanerch-
vineyard.co.uk
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)
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
14 Try seaweed gin

Since it was launched on St David’s
Day 2014 at Glynhynod Farm in
to seafood celebrations at 12 Celebrate artisan Ceredigion, Dà Mhìle Seaweed Gin
Pembrokeshire Fish Week (24th Welsh dairy has become a true classic amongst
June-2nd July), Wales boasts some When dairy farmers Gareth and gin lovers. Made with organic
of the finest food festivals in the Falmai Roberts started producing seaweed from the Celtic coast, the
UK. One of our favourites is Festival artisan yoghurt from their tiny unusual botanical is left to infuse for
Number 6 in the beautiful coastal farmhouse back in the 1980s, they three weeks, leaving a soft emerald
village of Portmeirion; technically could never have predicted their green hue on the gin. The artisan
it's an art and music event, but the creamy creations would one day distillery's story actually started
food offering is incredible – think adorn the shelves of the country's top in 1992 when it started producing
fresh lobsters on the barbecue, cold food stores. Today, almost 30 years the world’s first organic whisky;
craft beers and lively group banquets later, Village Dairy or Llaeth Y Llan these days the team lovingly craft
cooked by Michelin-starred chefs. make some of the most delicious a stunning selection of drinks and
festivalnumber6.com yoghurt we've ever tasted, including spirits, from apple brandy to oak-
tempting flavours like rhubarb, aged gin. Visitors to the distillery
11 Go back to school peach melba, gooseberry and our are also promised a warm welcome
Humble by Nature is a bustling farm favourite, banoffee. For stockists in and fun, laid-back tour – just be sure
and rural skills centre in Monmouth your area visit villagedairy.co.uk to book in advance as they're very
owned by broadcaster Kate Humble. popular. damhile.co.uk
The farm hosts an eclectic variety of 13 Buy beautiful
courses in smallholding and animal British cookware 15 Embrace farm life
husbandry, artisan food, rural Salt and Pepper, located in the pretty Cwmcerrig Farm Shop in
skills and crafts. We love the look of market town of Monmouth, is an Camarthenshire truly is a food
Home Butchery Skills (Saturday 7th award-winning independent retailer. lovers' paradise, with a dazzling
October), a hands-on class where A wide selection of kitchenware, selection of Welsh cheeses, locally-
you start by learning about different gifts, clothing and toys are spread baked breads and glorious produce
cuts of meat before moving onto over four individual, characterful fresh from the farm. Have a wander
essential knife skills for butchery. shops. The cookshop has a coffee around the farm paddocks and say
By the end of the day you’ll know shop upstairs where shoppers can hello to the Shetland ponies, Jacob
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
Bring this advert in for 10% off your

Farm shop basket or your Bistro meal.
www.rhug.co.uk | 01490 411100
Rhug Estate, Corwen, Denbighshire
LL21 0EH
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
ONES TO WATCH
Foodie spots to add to your wish list
LUPINS, FLAT IRON SQUARE, LONDON BRIDGE

Serving up British seasonal food with a globally-inspired
'sunshine' twist, Lupins is coming to London's buzzing
Flat Iron Square this spring. lupinslondon.com
THE BOTANIST, DIDSBURY

The quality bar/restaurant chain, known for its innovative
botanical cocktails and deli-inspired food, has just
opened its latest branch in Didsbury Village this month.
thebotanist.uk.com
SUGARSIN, COVENT GARDEN

Head to Covent Garden for arguably the finest pick 'n'
mix you'll ever try! New sweet shop SugarSin is sight to
behold, with amazing sweets sourced from all over the
world, plus lots of vegan, veggie and gluten free options.
sugarsin.co.uk
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
ROAST, BOROUGH MARKET

Borough Market is the heart of the capital's food scene and nestled within you'll find Roast – a
bright, bustling restaurant with floor-to-ceiling windows, offering the perfect perch from which
to spy on the activity below. The set up is formal-meets-casual – suited and booted waiters flit
between tables of relaxed, laid-back groups of families and friends. Food is classic, fresh and
seasonal, with a big focus on supporting British farmers and producers, some of which are
stallholders at the market. Scotch egg with sweet piccalilli to start was a hit, but the real star of the
show was the roast rib of beef – pink, tender and juicy with amazingly fresh vegetables plus all the
trimmings. There's a big focus on quality British meats – they butcher whole animals and fish
fresh on site each day – but veggies will find plenty to feast on too. Much of the produce is sourced
from the market itself, but there is a detailed list which states the exact farms each of the meats
they serve come from; a true sign of a restaurant that puts quality ingredients at the heart of its
ethos. roast-restaurant.com
THE DUFFERIN ARMS

35 HIGH STREET KILLYLEAGH BT30 9QF
A traditional pub, serving great food, a

unique atmosphere and Live music.
See our website or call us on:
028 4482 1182
www.dufferinarms.com
MON-THUR 12-3/5-8.30 | FRI-SAT 12-9 | SUN 12-8
Cwmcerrig Farm Shop
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.
Please vote for us

in the
Great British Food
Awards 2017
Tel: 01269 844 405

www.cwmcerrigfarmshop.co.uk 47 HIgh St, Killyleagh, Co.Down. BT30 9QF
Email: info@cwmcerrigfarmshop.co.uk Open Mon-Fri 7am - 5pm Sat & Sun 10am-4pm
St George's market Countryside Relaxation

If you’re looking to have a break from
everyday life, the award-winning Slieve
Donard Resort and Spa (hastingshotels.
com) in Newcastle is a haven of relaxation.
Named after the highest mountain in
Northern Ireland, this Victorian hotel is
located at the foot of the Mourne Mountains
in the midst of County Down. Offering
stunning views of the Irish landscape, it’s
also the perfect base to explore and is just
Ballygally Castle 30 minutes by car from Belfast. Once you’ve
settled in and had a wander around the
hotel's six acres of grounds, why not head
down to the spa? You’ll not want to miss a dip
in the jacuzzi which overlooks the beautifully
moody Newcastle beach.
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
Northern Ireland has so much to offer Delicatessen & Cafe (facebook.com/

picnicdelicatessen), winners of the
2016 Great British Food award for the best
Market Day an undiscovered gem worthy of recognition. Independent Retailer in Northern Ireland.
Foodie heaven exists in Belfast, trust The menu served up by Head Chef David Grab yourself a bundle of tasty snacks to
us! Built in 1896, St George’s Market Gillmore focuses on simple, clean-tasting enjoy in the beautiful surroundings of
(belfastcity.gov.uk) is one of the city’s dishes; we recommend going for the Killyleigh, or have a bite to eat in the
oldest attractions and a great place to pass Guinness-cured salmon followed by the deli’s homely cafe. Stopping by a traditional
some time. It’s home to some of the freshest pillowy blueberry soufflé, then wash it all Irish pub for a pint of Guinness is a must
produce that Northern Ireland has to offer, down with a glass of locally distilled Jawbox when you're in Northern Ireland, and we
from award-winning artisan bread to hand- gin with ginger ale. Alternatively, if you’re have just the place! Found just around the
roasted coffee and everything in between. looking to dine in classic Michelin luxury, corner from Picnic Delicatessen & Cafe is
After a wander around the stalls, follow then OX (oxbelfast.com) is the place to go The Dufferin Arms (dufferinarms.com).
your grumbling tummy to James Street – the fine-tuned flavours and local produce If you're lucky enough you might even catch
South (jamesstreetsouth.co.uk), showcased won’t disappoint. some live music there, too.
Enter at: greatbritishfoodmagazine.com/giveaways
The Big Foodie

GIVEAWAY!
From UK breaks to breakfast in London and hampers
full of delicious goodies, we’ve got over £2,000 of foodie
prizes just for you
WIN A LUXURY
WEEKEND AWAY IN WORTR
H
ABERDEENSHIRE OV E
Fancy winning a trip to Scotland? One lucky

£1000!
GBF reader could be jetting off on an idyllic
weekend for two to Meldrum House Country Hotel &
Golf Course in Aberdeenshire. As well as being surrounded
by 240 acres of beautiful grounds, you’ll also get to stay in the
Laird’s Suite , which even has its own jacuzzi. Not only that,
the stay will also include a full Scottish breakfast each morning
plus dinner each night. You’ll also be able to enjoy champagne
afternoon tea on arrival as well as a tour of Glen Garioch
Distillery with return transport. You can also take advantage of
the hotel's 18-hole golf course or, if that’s not your thing, enjoy a
tipple or two at the 800-year-old Cave Bar which stocks over
100 whiskies.
To find out more visit meldrumhouse.com*

*The prize is provided subject to availability and can be taken up until December
10th 2017. Travel is not included. Dinner allowance is £45 per person. Drinks with
dinner are not included.
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 RUDE HEALTH

HAMPER AND BREAKFAST
FOR TWO AT THE RUDE
HEALTH CAFÉ
To coincide with ‘You’re in Rude Health When… Week’ this
June, one GBF reader can win breakfast for two at the Rude
Health café in London, along with a hamper overflowing
with their dairy alternative drinks range, cereals, snacks and
porridges, to keep you cartwheeling and leap-frogging with
energy through the coming summer months.
For more information visit rudehealth.com
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
www.greatbritishfoodmagazine.com //000
123
From baking and butchery

to cheesemaking and icecream
making, those keen to fulfil their
love for food should look no further
than The School of Artisan Food.
Based on the beautiful Welbeck Estate, North Nottinghamshire,

The School is a registered charity dedicated to teaching skills in
all aspects of sustainable and artisan food production.
To find out more visit
schoolofartisanfood.org or call 01909 532 171
@artisanschool schoolofartisanfood artisanschool
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
Home-reared,
free range beef,
pork and lamb from
our award-winning
butchers.
A great selection of Cornish cheeses, Gin,

Wine and Biscuits
Plus a great range of beauty products and gifts.
Online orders sent anywhere in the UK.
Please call on 01841 533060
Email: sales@padstowfarmshop.co.uk
www.padstowfarmshop.co.uk
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
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
CUT THE MUSTARD

This aromatic mustard is subtle in strength, coarse-grained
and made using sage and coriander, which gives it a
deliciously distinctive taste. Try with steaks, sausages and
pies. £3.50, shakenoak.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
• C lassifieds MAY 17_GBF classifieds 23/03/2017 12:03 Page 129
GREAT
MARKET
Gifts with a difference

spicelydoesit.com
Town End Farm Shop & Tearoom

with views of Malham Cove,
Farm Butchery & Charcuterie,
Home of The Yorkshire Chorizo,
Monthly Pork Butchery,
Curing & Charcuterie Courses.
Town End Farm Shop,

Airton, Skipton, North
Yorkshire, BD23 4BE
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
LAS T WORD S | TOM K ER R IDG E
IN THE KITCHEN WITH…

West Country super-chef Tom Kerridge
loves a cup of coffee and a handful of
pork scratchings, but don’t even think
Loves about serving him kidneys... Hates
COFFEE KIDNEYS
Coffee is my only real vice I’m not a massive fan of
left and I just love it in all kidneys and the job they
its guises. I really enjoy do biologically doesn’t
experimenting with different encourage me to eat them
beans and styles – from either! I can’t face them,
espresso to filter, I’m a big fan. even when they’ve
been devilled with
mustard and spices.
CURED PORK
I’m all for proper nose-to-tail eating and pork has
to be my favourite meat for this. Salamis, air-dried WINE LISTS
hams, chorizo, black pudding, pork scratchings and I find all wine lists a little pretentious. Now I’ve given
sausages – I love anything that utilises pork. Plus, life up booze completely, just present me with the tea and
without bacon would be boring! coffee menu and I’m a happy man!
DRY RUBS TRIPADVISOR

Whether you’re slow-roasting, cooking a casserole I find it difficult to take
or sticking a few bits on the barbecue, dry rubs are TripAdvisor seriously – it’s
a great way to pack flavour into your dishes. an unregulated guide with no
They work well on fish, veggies, fried measure. Different people like
onions and almost every meat you different things, but for me it’s
could think of. just too varied – I haven’t looked at
it for over three years.
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
and it drives me insane. Everything should just have one

best friend. There are lots of brands out there, so you
layer around it, tightly secured with no fluffy bits
have to be sure to pick one that is well-weighted, sits
around the end – not double wrapped!
comfortable in your hand and suits you.
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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MEET THE EXPERTS

Foodie Features Tasty Recipes

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77 THE BRITISH CURE 114 TOP TABLES

104 GLUTEN FREE GLUTTONY 119 THE BIG FOODIE GIVEAWAY

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Starters, Snacks & Sides

48 Oven Omelette Deputy Editor

63 Broad Beans, Ricotta & Editorial Assistant

63 Broad Bean Fritters Group Advertising Manager

This Month What to eat, drink, cook, discover and more

Green Pea Hummus

Beetroot & Mint Dip

Mixed seasonal vegetables from ocado.com

SAGE FERN VASE

BRASS HANDLE CERAMIC TEAPOT

What,s new this month...

3. M&S Beetroot & Lemon Ravioli

Foodie Thermometer are now grown in the UK. These

What’s Hot What’s Not some of the sweetiest and juiciest

+ APERITIVO HOUR - WINTER FODDER

3 OF THE BEST... F O O D DELIVERY BOXES

Short of time or not sure what to cook? These handy

Ask the W.I.

Each month we pose your pressing foodie

TRIED & TESTED

Posh Rice (£12.99,

When recipes are as

CO R NER When it comes to springtime

What’s your favourite What three ingredients are always in

Clams in Fennel & 150ml double cream

but the French do it so well!” reduced by half, about 5

Griddled Chicken Salad

Serves: 1 as a light meal,

1 large skinless chicken breast

4. When the chicken is done,

ALTHORP FOOD AND

THE GREAT BRITISH

From our Inbox… Tell us what

JO ORR, via Email

Breakfast Dinner Next Month’s

I’m not a massive fan of kidneys and

4 cloves garlic, crushed

1. To make the marinade, mix the

4. Preheat the oven to 200ºC/Fan 145g bag mixed leaves, to serve

Heading to Birmingham? Chef Glynn

places to eat and drink in the city

Photo by Jason Ingram

“This is a lovely, fresh

3. Preheat the oven to 100°C/

p53 p44 p48

4 delicious Mary Berry's Brilliant

MORE WAYS WITH...

any spring supper” sauce, 2 tbsps of sesame

Tel: +44(0)1825 831810 | info@AlsopandWalker.co.uk | AlsopandWalker.co.uk

From orange drizzle cake to sticky toffee

1. Butter the base of the tin and

“A simple, but perfect treat for FOR THE SPONGE:

FOR THE DRIZZLE ICING:

FOR THE BUTTERCREAM

1. Preheat the oven to 180°C/

“Think of sticky toffee pudding