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Tom Kerridge | Nathan Outlaw | Raymond Blanc

Candice Brown | Val Warner | Yotam Ottolenghi

COMFORT
COOKBOOK
65
FEEL-GOOD
RECIPES
GREAT
BRITISH
FOOD
AWARDS
ISSUE

reinvented!
JAMIE’S
COSY
DINNERS
Make his spicy
roast chicken &
stay-at-home steak

SAVOUR AUTUMN!
£3.99 | Oct 17

ALL THE good


th in gs...
+Squash mac 'n' cheese
+ Forage your own G & T
+ Easy home-cooked game
6 Mouthwatering Pies • 4 Fruity Crumbles • 20 Satisfying Veggie Meals
GBF SEPTEMBER 17 master_GBF 25/08/2017 11:49 Page 2
Welcome to your
Check out
the
winners o
f o ur

Comfort Cookbook!
2017 Grea
t
British Fo
od
Awards on
p.53

Of all the senses, taste and smell


really have the power to transport you
back to another time, whether it's a
comfortingly stodgy childhood meal
or the amazing food you enjoyed on a
particularly memorable holiday.

My personal Achilles heel is the smell


of fresh chips from the chippie – it
takes me straight back to sandy seaside
holidays with my grandparents; I have
to use all my resolve not to sneak in for a bag every time I get a whiff of
that gloriously savoury, salty and slightly greasy aroma. The feel-good
factor you get from certain foods is certainly a powerful thing – but
don't just take my word for it. Jump to p.40 to find out which meals
make the likes of Tom Kerridge, Yotam Ottolenghi and Raymond Blanc
go weak at the knees!

Comfort food automatically makes us think of rich, warming and


filling dishes like roasts, meat pies and big bowls of pasta – and you'll
find plenty of the good stuff over the next 146 pages. However, feel-
good food doesn't have to be a feast of high calorie stodge – as good as
that can be! Also in this issue, alongside the chocolate desserts, fruit
crumbles and hearty meat stews, you'll also find all kinds of wholesome
meals made with the freshest seasonal produce.
Who doesn't love a
Have a delicious month! gooey chocolate pud?
You won't be able to
Natasha resist our recipes
on p.22
Editor
natasha@aceville.co.uk

MEET THE EXPERTS

This vibran
JAMIE OLIVER ELLY CURSHEN TOM KITCHIN t brunch
dish on p.10
0 is
EVERYONE'S FAVOURITE TV THE BRISTOL-BASED COOK SCOTTISH CHEF TOM EXPLAINS perfect for sh
FOODIE PUTS A QUICK AND SHARES HER TIPS FOR COOKING WHY COOKING WITH GAME IS aring and
EASY SPIN ON SOME COMFORT FLAVOUR-PACKED MEALS IN A EASIER THAT YOU'D THINK ON P.113 feeding a cr
CLASSICS P.16 HURRY ON P.100 owd

www.greatbritishfoodmagazine.com /3
95

100
Contents O C T O B E R 20 17
Foodie Features 100 BATCH OF THE DAY!
16 KEEP IT SIMPLE WITH JAMIE Food writer Elly Curshen has some delicious recipes
These new recipes from Jamie Oliver only use to whip up midweek
five ingredients!
107 YOUR ULTIMATE GUIDE TO... MEAT & GAME
21 VALENTINE'S KITCHEN Learn how to cook the perfect steak and more
Our columnist tells us why foraging is a must
this month Tasty Recipes
23 CHOCOLATE HEAVEN
26 THE WEEKEND BOTANIST Treat yourself this October with these gorgeously
Deputy editor Kayleigh Rattle heads to the Inner indulgent recipes
Hebrides to search for native gin botanicals
35 PASTA PERFECTION
31 SHEILA DILLON'S BRITISH FOOD TOUR Cook up spaghetti Bolognese and creamy
Comfort food doesn't have to be stodgy, mushroom tortellini today!
explains Sheila Dillon
70 SEASONAL HERO
40 COMFORT ON A PLATE How to make the most of figs, one of our
Nathan Outlaw, Raymond Blanc and more share favourite fruits
their favourite guilty pleasures
75 7 WAYS WITH...
46 BRUNCH FOR A CROWD Butternut squash can transform a simple dish into
Chef Sabrina Ghayour shows us how to put on a a guaranteed showstopper – here's how
Middle Eastern-inspired spread
76 NOT SO HUMBLE PIES
53 THE GREAT BRITISH FOOD AWARDS 2017 From meltingly tender beef to creamy chicken,
The results are in! Find out the winners of this we've got a filling to suit everyone
year's awards

4 / www.greatbritishfoodmagazine.com
94
16

81 118
81 DELICIOUS IN 50 MINUTES 127 CREAM OF THE CROP
Comforting crumbles to serve with lashings The tastiest British Cheddars to add to your cheeseboard
of ice cream
129 EXPLORE HAMPSHIRE & ISLE OF WIGHT
84 GO WITH THE GRAIN 7 delicious things to eat, drink and do in this beautiful region
We love these quick and simple recipes for paella
and risotto 134 TOP TABLES
Our pick of the best places to eat and sleep across the country
88 CHEESE PLEASE!
Find out how to make the ultimate mac 'n' cheese – Tempting Ideas
you know you want to! 9 THIS MONTH
Recipes, news, reviews, events and more
93 EAT WELL, SAVE MONEY
These easy meals for all the family use up surplus store 136 THE BIG FOODIE GIVEAWAY
cupboard ingredients Get your hands on £2,757 worth of prizes!

More to Explore 146 IN THE KITCHEN WITH…


45 SOME LIKE IT HOT! Chocolatier Paul A. Young explains why he loves nothing
We round up our favourite British mustards more than Yorkshire puddings covered in gravy

WORTH
£40

S U B S C R I B E T O DAY ! p.32

TO RECEIVE A FREE VONSHEF ULTRABLEND BLENDER

www.greatbritishfoodmagazine.com /5
R E C IPE IND E X

Recipe List
From simple light lunches to tasty seasonal suppers and show-stopping puddings

Breakfast & Brunch


46 Sausage, Potato, Pepper & Onion Bake p.24
46 Cheddar & Feta Frittata
Great British
FOOD
46 Whipped Ricotta & Fig Toasts
46 Caramelized Banana Crêpes
93 Shakshouka & Flatbreads

Starters, Snacks & Sides


9 Garlic Mushroom Bruschetta Editor
9 Creamy Mushroom Soup Natasha Lovell-Smith 01206 508619
natasha@aceville.co.uk
71 Fig & Blue Cheese Salad
75 Butternut Hash with Fried Eggs Deputy Editor
75 Butternut Squash Soup with Kayleigh Rattle 01206 508623
kayleigh.rattle@aceville.co.uk
Crispy Onions
89 Cauliflower Cheese with Walnuts Group Advertising Manager
& Cumin Daniel Lodge 01206 505951

89 Blue Cheese & Potato Soup Advertising Manager


89 Cheesy Sausage Rolls Owen Cook 01206 505939
owen.cook@aceville.co.uk
118 Jansson’s Temptation
Senior Account Manager
Mains Nathan Kliber 01206 505424
nathan.kliber@aceville.co.uk
MEAT & POULTRY
Account Manager
16 Harissa Chicken Traybake
Patrick Weatherley 01206 505955
16 Epic Rib-Eye Steak patrick.weatherley@aceville.co.uk
35 Classic Bolognese 75 Squash Dhansak
Group Editor
75 Sausage, Squash & Kale Bake 75 Creamy Butternut Squash & Red Charlotte Smith 01206 508615
76 Chicken, Ham & Leek Pie Onion Spaghetti
76 Spicy Moroccan Lamb Pie Art Editor
75 Roasted Butternut Squash &
Lloyd Oxley
76 Beef & Shallot Pie Rosemary Risotto
84 Red Rice, Basil & Ricotta 76 Squash, Spinach & Goat's Cheese Pie Designers
Stuffed Poussins Adam Barford
76 Baked Brie in Pastry Luke Rogers
89 Cheddar, Bacon & Tomato Tart 84 Mushroom, Mascarpone &
108 Butter-Fried Steak with Golden Garlic Truffle Risotto Publishing Director
Helen Tudor 01206 505970
110 Slow Spiced Ox Stew 89 Butternut Squash Mac & Cheese
110 Pigs' Cheeks with Peas 89 Four Cheese Bake Photography
113 Grouse Sausage Rolls 100 Lentil, Tomato & Coconut Dhal CliQQ Photography 01206 855477
113 Pot-roasted Chicken 100 Dhal with Tofu, Avocado, Pickles Subscriptions
118 Slow-Roast Lamb Shoulder with & Seeds 01795 418672
Flageolet Beans, Rosemary & Garlic 100 Lentil, Tomato & Coconut Dhal Circulation
118 Roast Rib of Beef with Horseradish 100 Refried Black Beans Mick Orrin 01206 505912
Crème Fraîche 100 Baked Black Beans with Green
Accounts
142 Tomato, Chorizo & Mozzarella Orzo Rice & Eggs Joy Loveday 01206 505914
100 Tuscan-style Cannellini Bean Stew
Published by
FISH & SEAFOOD 100 Cannellini Bean Stew with Aceville Publications Ltd,
35 Tuna, Rocket & Harissa Spaghetti Crispy Fish
p.27
21-23 Phoenix Court, Hawkins Road,
76 Smoked Fish Pie with Crispy Potato & Colchester, Essex, CO2 8JY
Cauliflower Topping Puddings & Bakes
84 Spanish Seafood Rice 24 Chocolate Fondant
93 Smoked Haddock Fish Cakes 24 Chocolate Cherry Brownie Cake
93 Moules Marinière with Chips 24 Quick Salted Caramel &
Chocolate Tart
24 Chocolate-Dipped Sea Salt &
Vegetarian Rye Digestives Newstrade Sales
9 Mushroom & Truffle Risotto MarketForce 0203 148 3300
81 Pear Crumble with Chocolate Chunks
35 Creamy Mushroom Pasta & Hazelnuts Next Issue on sale: 13th October
35 Squash & Sage Pasta 81 Spiced Rhubarb & Orange Crumble
71 Fig & Goat's Cheese Tart 81 Spiced Black Forest Crumbles
75 Butternut Squash, Cheddar & Blue 81 Autumn Fruit Crumble
Cheese Bake 93 Churros

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Recipe list 86.indd 6 25/08/2017 15:39


GBF SEPTEMBER 17 master_GBF 25/08/2017 12:17 Page 7

e
Mad
h i te - milk
g W ersey
a r stan y J
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GBF SEPTEMBER 17 master_GBF 25/08/2017 12:22 Page 8
N E WS | O C TO B E R

This Month
What to eat, drink, cook, discover and more
GO WILD FOR MUSHROOMS!
Don't fret about the onset of cooler, wetter weather – it's actually the perfect growing conditions for
wild mushrooms! Farm shops, delis and supermarkets are now teeming with these woody delights –
here's how to make the most of chanterelles, porcini, chicken of the woods and more…

3 ways with wild mushrooms


While we can't resist mushrooms simply soup and serve with a drizzle of truffle oil,
fried in butter as part of a Saturday black pepper and dried oregano.

3
morning fry up, here are a couple more
Mushroom & Truffle Risotto
dishes they taste great in:
Heat 2 tbsps rapeseed oil in a
saucepan then add 1 chopped onion, 1

1 Garlic Mushroom Bruschetta


Melt butter in a frying pan before
adding two cloves of finely chopped
chopped garlic clove and ½ chopped leek.
Fry until softened then add 200g mixed
wild mushrooms. Stir in 350g risotto rice,
garlic and two large handfuls of wild
150ml white wine and a ladle of vegetable
mushrooms, roughly chopped. Meanwhile,
stock (make 750ml in total). Keep adding
preheat the grill. Once the mushrooms
the stock once the last ladle has been
are tender, throw in a handful of chopped
absorbed. Once the rice is
flat leaf parsley. Drizzle rapeseed oil on
cooked and plump, top
ciabatta slices, top with the mushrooms,
with chopped parsley,
season with salt and pepper and place
grated Cheddar
under the grill for a couple of minutes.
and serve.
Top with grated Cheddar and serve.

2 Creamy Mushroom Soup


Heat butter in a saucepan then gently
fry two chopped shallots, 1 clove chopped
garlic and a sprinkling of dried oregano.
Simmer until the mushrooms are soft then
add 850ml vegetable stock. Bring to the
boil and simmer for 20 minutes. Blend the
Ingredients from ocado.com

www.greatbritishfoodmagazine.com /9
This month’s
WISH LIST “Sometimes nothing beats a
walk in the woods, especially Just the thing
in the autumn. These gorgeous, for showing off
all of your foraged
rustic items are inspired by produce. Wooden
Edge Blue Dish, £14.99,
this season and are perfect for bringing tkmaxx.com
a bit of nature indoors”
For brightening up your
KAYLEIGH RATTLE, DEPUTY EDITOR
table – we particularly love
its beech wood lid. Enamel
Butter Dish with Wooden Lid,
£15, joandcohome.com

The ideal board


for prepping all of A super stylish way to keep Always have your
this month's delicious all of you utensils tidy. Acacia favourite British
ingredients. Natural Elements Wood Utensil holder, £18.99, red on display with
Acacia Wood Chopping Board, lakeland.co.uk this handy vessel.
£34.99, very.co.uk Sagaform Wine
Carafe with Oak
Stopper, £22.50,
redcandy.co.uk
Fill with a large
Look stylish yet
batch of artisan hot
seasonal with
chocolate. Dipped
this rustic apron.
Terracotta Cup, £12.95,
Thornback & Peel
decoratorsnotebook.co.uk
Pear Apron, £24,
thornbackandpeel.
co.uk

We reckon these coasters


would look great perched
underneath a refreshing G&T.
Loft Wood Coasters 4 Pack,
£12.50, marksandspencer.com

10 / www.greatbritishfoodmagazine.com
N E WS | O C TO B E R

What,s new…

1. Have a pizza this!


When it comes to comfort food,
pizza is a surefire winner whatever
the season – especially when it
looks (and tastes!) this good. These
brand-new Detroit style pizzas from
M&S are available in a variety of
moreish flavours including The Big
Cheese which contains not one,
not two, but three different types of
cheese and The Whole Hog which
is topped with spicy pulled pork
along with barbecue sauce and
smoky sausage – delicious. From £6,
marksandspencer.com

2. British Food Fortnight


Coinciding with the traditional British
harvest, British Food Fortnight began
in 2002 to promote homegrown food
and drink. This year, it's running from
23rd September to 8th October and is
supported by ambassadors including
Raymond Blanc and Liz Earle. Head to
lovebritishfood.co.uk to find out about
events taking place near you.

3. Waitrose Good Food Guide 2018


The results are in! Seen as one of the go-to 'bibles' for
foodies, Waitrose's Good Food Guide 2018 is out now
and there has been a shake-up at the top with Nathan
Outlaw's Restaurant Nathan Outlaw knocking off Simon
Rogan's Cumbrian hotspot L'Enclume. Turn to page 40 to
read about Nathan's favourite comfort food.

www.greatbritishfoodmagazine.com / 11
NE W S | OC TOBE R

DIARY DATES
ALDEBURGH FOOD FESTIVAL
23rd - 24th September
Celebrate all of the beautiful
produce that East Anglia
has to offer within the idyllic
setting of Snape Maltings.
aldeburghfoodanddrink.co.uk

CHELTENHAM
LITERATURE FESTIVAL
6th - 15th October
The likes of Mary Berry, Nigella
Lawson and Hugh Fearnley-
Whittingstall will be adding some
foodie flair. cheltenhamfestivals.com

ABERGAVENNY FOOD FESTIVAL


16th - 17th September
Discover this Welsh town's

Pure shores
incredible food scene
and don't miss the many
masterclasses and foraging tours.
abergavennyfoodfestival.com
Fish and chip lovers rejoice – north sea cod is officially back on the menu as it
has just been awarded the Marine Stewardship Council's (MSC) certification
for sustainability. You'll now be able to find it bearing the 'blue tick' label in
supermarkets nationwide, which means that it is both sustainable and highly
traceable. This is great news for us Brits as we apparently devour 70,000
tonnes of cod each year! Now pass us the vinegar…

Foodie Thermometer
What’s Hot What’s Not What we’ve
+ SHERRY
been drinking...
- MARMITE Scotland might be known for its
No longer just a festive tipple, Love it or hate it, it's apparently whisky and gin, but it can now add
UK sherry tales have increased the most seized food item at
by 46% this year.
white rum to its list of accolades.
airport customs across the UK.
Made in Angus, SeaWolf is the
+ SNACKS - EMPTY FRIDGES first white rum to be distilled in
Brits spend an average of £267 Scotland – and what a treat it is!
The average Brit is said to raid
million on snacks each week
their fridge and cupboards
Boasting notes of green banana
– who knew?!
23 times a day! and sugarcane, SeaWolf can
be enjoyed straight, or in a
delicious daiquiri. £34,
mothership-hq.myshopify.com

BEAUTIFUL 3 O F THE BEST…


HALLOWEEN TREATS
BULARI Don't let trick-or-treaters go hungry with
these delicious sweets and chocolates
'Bulari' is thought to be the new name
for English sparkling wine. It roughly
translates as 'bubbles' in Latin and vinyard
Poultin Hill Estate in the Cotswolds has
recently trademarked the phrase. It's
hoped the word will be used as widely as
Walkers Nonsuch Treacle Sweet Virtues Halo Thins, Hotel Chocolat Trick
Champagne, Prosecco and Cava – only Toffee, from £1, £3.50 for a twin pack, or Treat Bucket, £20,
time will tell! walkers-nonsuch.co.uk sweetvirtues.co.uk hotelchocolat.com

12 / www.greatbritishfoodmagazine.com
GBF SEPTEMBER 17 master_GBF 25/08/2017 12:31 Page 13
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
us via the Great British Food social
media channels

Ask the W.I.


Each month we pose your pressing foodie
questions to the W.I. Here they tell us how
to make the most of autumnal gluts:
Q: With the weather turning colder, I'm flesh with chicken or
getting more and more hungry. Can you vegetable stock, add
suggest some warming yet filling dinners I a bit of cream or
could make? Soup just doesn't do it for me! crème fraîche and
Susie Winchester, via letter
A: Pies are delicious and warming without
your choice of herbs
or spices. Cinnamon
Foodie
being too difficult to make. The options for
fillings are endless; you could try chicken,
and nutmeg can also
enhance the sweetness
Favourites
steak and kidney, lamb, fish, or for vegetarians, of the pumpkin while thyme, garlic and According to a recent survey
lentil and roasted vegetables. You can also use peppercorns can make for a more savoury but compiled from over 118 million
a variety of pastries and alternate between equally as delicious soup. traveller reviews on booking.
mashed and sliced potato on top. Curries are com, the charming coastal
also perfect for these cooler evenings, and can Q: My fig tree has been very generous this town of Padstow is the top
again be made with whatever ingredients you year and I now have lots of leftover fruit. destination for foodies in
have to hand. What should I make? the UK. Given its plethora of
Joanna Smith, via email Michelin starred and cosy
Q: My daughters always carve out lots of A: Lucky you! Figs are delicious on their own, family-run restaurants, you can
pumpkins for Halloween but they usually but can also be used in a wide range of savoury see why. Ludlow, Birmingham,
end up going to waste. What can I make and sweet dishes. For a mouth-watering but Harrogate, Leeds and Stow on
with the leftovers? simple savoury starter, stuff them with goat's the Wold also featured highly.
Rachel Grant, via email or blue cheese, wrap in Parma ham, drizzle
A: Pumpkin is a very versatile vegetable and with honey and bake for 10 minutes then serve
can be used interchangeably with butternut with rocket and crushed pecans or walnuts.
squash in many recipes. The flesh can be quite For a showstopping dessert, why not try panna
hard to remove when raw but if you roast it in cotta fig flans; smooth creamy panna cotta
the oven for an hour before, you can scoop it within wafer thin tartlet cases served with
out easily and use it in soups, stews, or even fresh figs macerated in pastis. The full recipe
pies and cakes. Pumpkin soup is particularly can be found on the W.I. website.
easy to make and you can cook large batches Find out more about the W.I. at thewi.org.uk.
and freeze them. Simply blend the roasted

TRIED & TESTED


Each issue we trial the latest kitchen gadgets and cookware. This month Deputy Editor Kayleigh tests Morphy
Richard's Accent Microwave (from £99.99, morphyrichards.co.uk)
As they are, microwaves are pretty straightforward to use. microwave disasters prior to testing this one. I'd burnt tomato
You just need to pop your food in, set the timer and hey presto soup, exploded porridge and also completely ruined tupperware.
– right? It was only when But thanks to this model's eight preset buttons (covering soup,
trying out the latest porridge,vegetables, pasta and more), potential reheating
Accent Microwave from mishaps can be easily avoided. Handily, it also features five power
Morphy Richards that I levels, so rather than blitzing everything full blast at 800w, you
realised there's more to it can alter the outage according to the delicacy of the ingredients
than that. I must admit, you're using. As well as managing to heat up food consisently,
I'd had my fair share of this microwave also looks great in my kitchen!

14 / www.greatbritishfoodmagazine.com
N E WS | O C TO B E R

MORE
READS…

Do Wild Baking:
Food, Fire and
Good Times by

BOOK
Tom Herbert
(£8.99, Do Books)

A go-to read for

CO R NER
avid foragers and
those looking to
learn all about
cooking outdoors
– don't miss the
If you read one cookbook hole-in-the-
ground popcorn!
this month…
If you loved Persiana and Sirocco,
you'll want to get your hands on
Feasts, the latest book from
chef, food writer and cookery
teacher Sabrina Ghayour. Middle-
Sweet by Yottam
Eastern influenced dishes abound, and they're all Ottolenghi and
perfect for sharing. Turn to p.46 for some beautiful Helen Goh
(£27, Ebury)
brunch recipes from the book.
Feasts by Sabrina Ghayour (£20, Mitchell Beazley) Discover how to
make everything
from quick and
simple cookies to
the showstopping
meringues that
adorn the windows
SHOPPING

Kitchen Confidential:
of many an
ESSENTIALS Ottolenghi café.

Ellis Barrie Q&A


Ellis Barrie is the chef proprietor of The Marram Grass, Anglesey
(themarramgrass.com). Catch him cooking at this year's Camping &
Mexicana Wedge,
£1.75, tesco.com
Motorhome show at Birmingham's NEC 17th - 22nd October

Which ingredients are What's your guilty midnight snack?


always in your fridge? A pork pie – I'm addicted to them! They're perfect for
It definitely depends on when I’ve been working late and I need something I can
Foodie Flavours the time of year, but there eat in three mouthfuls. Just thinking about them has now
Fruity Set, £16,
are always courgettes or made me desperate for one!
foodieflavours.com
squash, fresh herbs and
What's the worst thing you've ever eaten?
a nice bit of cheese. Actually, my girlfriend’s pregnant so
I once ordered baby squid risotto in a restaurant. I was
it’s fair to say we pretty much always have a full fridge at
really looking forward to it, but I remember inwardly
the moment!
gasping when it arrived. It wasn’t squid – it was actually
Yeo Valley Greek
Style Natural
What's your favourite type of comfort food? octopus – and there was nothing baby or tender about it!
Yoghurt, £1.70, Fish pie – it's warming without being too heavy. It still It was just a whole lump, boiled I guess, in over-reduced
waitrose.com
allows for seasonality too, depending on what fish is cream on top of rice.
available. I use anything from salmon to wild seabass,
What British ingredient couldn't you live without?
mussels, prawns and shrimps. I also use pancetta, which
Beetroot. It’s just so versatile! And horseradish as it goes
adds a lovely smoky warmth, and I cook it all off with a
so well with meat and fish. We have such amazing lamb
little garlic, white wine and thyme before adding fish,
and mackerel in this corner of Wales, which compliments
Muntons Homebrew sauce and creamy mash on top.
Kit, from £22.49. these ingredients perfectly.
muntonshomebrew.
com

www.greatbritishfoodmagazine.com / 15
16 / www.greatbritishfoodmagazine.com
RECIPES | JAMIE OLIVER

Keep it Simple
with Jamie
Jamie Oliver is on a mission to prove you can cook
seriously satisfying meals with just a few carefully
chosen ingredients. These recipes, from his new book
5 Ingredients, keep it easy, wholesome and delicious!

5 MINUTES WITH JAMIE

Where did you get the but not so many that you have to about 5-Ingredients. It will work for the people
idea for the book? write a list and do a big shop. who are already great cooks, but at the same
The whole process has been a bit of a time, I’m really excited about the non-cooks;
revelation. While time and money are How can this book help families the millions of people who tend to reheat
often cited as the biggest barriers to people shop and cook better? food in the microwave. Although we obsess
cooking from scratch, and I know that I hope it will streamline the way that about cost and time, being able to memorise
these are real problems as I’ve dealt with people think about food. By really stripping the ingredients for your dinner off the top of
them in previous books and shows, it back the ingredients to the bare bones of your head just makes cooking instantly more
dawned on me that a more subtle reason each dish, quality and cooking technique accessible. I hope that breaking down these
is also the amount of ingredients a recipe have become the two cornerstones of each barriers will get more people in the kitchen.
needs. Having written the book and seen recipe. That’s not to say that you have
the impact on the crew while we were to spend a load of money on expensive Did you practice any of
filming the show, I think this concept just produce, or be the best home cook going. the dishes on your family?
might be the big one. Being able to pick up I just want to emphasise simple, but Loads, in different forms . My family often
just a handful of ingredients and smash it important stuff, like buying the best you get the more experimental side of my
in the kitchen makes things really easy. It can afford, or dressing a salad in the most cooking, the dishes I’m playing with and
was a bit of a eureka moment, if I’m honest. delicious way that gives it an extra flavour tweaking. Having said that, cooking for
dimension. Put simply, this book is about the family is so different now, as the kids
Why five ingredients? nailing the basics to incredible effect. are growing up. I’ve got teenagers who are
For me, five is the magic number. ready to give anything a go — they loved the
When I tried recipes with three or four Why should everyone dynamic salads, the punchy noodle and rice
ingredients, sure, they were incredibly learn to cook? dishes, anything hot and kicking. Jools is
easy. But, the payoff for that was that Knowing how to cook for yourself is an always into the roasts, slow-cooked dishes,
they just didn’t deliver the hit of flavour essential life skill. It enables you to feed and really beautiful pastas. Then, with the
and texture I was after. Using five yourself and your family with good, little ones, they like things that are clear
ingredients allows a balance between wholesome meals, so you know exactly and modular – they’re still exploring and
simple and delicious. It’s enough what’s in the food that you’re eating. This expanding their taste buds.
ingredients to have some fun with, is one of the reasons that I’m really excited

www.greatbritishfoodmagazine.com / 17
Harissa Chicken
Traybake

Serves: 4
Total: 9 minutes prep,
50 minutes cook

4 mixed-colour peppers
2 red onions
1 x 1.2kg whole free-range chicken
4 heaped teaspoons rose harissa
4 sprigs of fresh mint

1. Preheat the oven to


180°C/350°F/gas 4. Deseed the
peppers and tear into big chunks,
peel and quarter the onions and
break apart into petals, then place
it all in a 30cm x 40cm roasting
tray. Use a large sharp knife to
carefully cut down the back of the
chicken, so you can open it out
flat, then score the legs. Add to
the tray with the harissa, and a little
sea salt, black pepper and red
wine vinegar. Toss well, making
sure you get into all the nooks and
crannies of the chicken.
2. Sit the chicken flat on top of
the veg, skin side up, and roast it
all for 50 minutes, or until gnarly
and cooked through. Pick over the
mint leaves before dishing up.

Calories: 297kcal Protein: 35g Salt; 0.9g


Fat: 11.4g Carbs: 13.9g Fibre: 5.8g
Sat Fat: 2.7g Sugar: 12.2g

Epic Rib-Eye Steak

Serves: 4
Total: 26 minutes

600g piece of rib-eye steak (ideally


5cm thick), fat removed rare in the middle, or cook to your regularly. Pour in the beans and
4 sprigs of fresh rosemary liking, turning regularly with tongs. their juice, add 1 tablespoon of
4 cloves of garlic 2. Meanwhile, strip the rosemary red wine vinegar and simmer
350g mixed mushrooms leaves off the sprigs, peel and for 5 minutes, then season to
1 x 660g jar of white beans finely slice the garlic, and tear up perfection. Sit the steak on top
any larger mushrooms. When the and pour over any resting juices.
1. Place a large non-stick frying steak’s done, remove to a plate Slice and serve at the table,
Recipes and
pan on a medium-high heat. Rub and cover with tin foil. Reduce the finishing with a little extra virgin
Photography
the steak all over with a pinch of heat under the pan to medium, olive oil, if you like. © Jamie Oliver
Enterprises Limited.
sea salt and black pepper, then and crisp up the rosemary for
Photography by
sear on all sides for 10 minutes in 30 seconds, then add the garlic David Loftus.
total, so you achieve good colour and mushrooms and cook for 8 Calories: 501kcal Protein: 37.3g Salt; 0.7g
Fat: 30.8g Carbs: 19.7g Fibre: 6.3g
on the outside but keep it medium minutes, or until golden, tossing Sat Fat: 13.6g Sugar: 1.8g

18 / www.greatbritishfoodmagazine.com
RECIPES | JAMIE OLIVER

www.greatbritishfoodmagazine.com / 19
GBF SEPTEMBER 17 master_GBF 25/08/2017 12:57 Page 20
COLU M N | VALENT IN E WA RNE R

Valentine’s kitchen
Comfort is as much about embracing the outdoors as it
is getting cosy at home. Here our columnist extols the
benefits of foraging – just don't forget to take your basket!

A
while ago I was sent a letter
that started “Dear Valentine
[I was surprised by the
polite prefix...] you
are a moron. Do you
really think that on returning home
from a tiring day at work, with
kids to feed, I’m going to muster
a bucket and head out to search
the hedgerows for sparse leaves,
maggoty mushrooms and other
desperations with the idea that it
would feed my family? I have little
time and your posturings
are impractical.”
Resisting the urge to inquire as to
whether he had been getting enough
sleep recently or to suggest that a basket
would in fact be a far superior gathering
vessel to a bucket, I pondered whether,
moron or not, he might have simply
missed the point.

“Some of the
Wasn’t it better to know these things gathering such foods could in fact bring
than not? Wasn’t there a mild requirement about some quality time with his children,
for us to be aware of the kingdom we were
most delicious
captivating inquisitive young minds? The
born into? Was it not preferable to be able additional family labour may also result in
to pull up a horseradish than to buy it? bigger food hauls, too!
Surely a Sunday walk is made all the better
for a wild strawberry or two? While it’s not
It might be worth remembering that
many things found inside a supermarket
things are found
necessarily gung-ho foraging, many times
I've accidentally found a glut of things that
are not cultivated but wild, and the man
might be surprised by a mackerel’s
in nature!”
subsequently altered my plans for a given eagerness to jump onto even his plate
meal, be it ink cap mushrooms for toast or caramel brittle), plus most of the easily
should he head out with a few fishing rods.
cockles for spaghetti. recognisable mushrooms such as ceps
Some of the most delicious things are
Although there’s no real requirement for puffballs, blewits, chestnuts (amazing in
found in nature but of course, if he finds a
a hunter gatherer in the modern day west, soup) …to name a few.
Illustrations: Alice Cleary, aliceclearyillustrated.com

banana flavoured milkshake preferable to


it did keep us in a collective and connective So put that in your pipe and smoke it, sir!
elderflower, who am I to say he is wrong?
relationship with nature at the time Things to look out for over autumn
and provided us with information that include: sloes, bullace and damson
ABOUT VAL
simply helped one be more self sufficient/ (well met friends with gin and vodka), WARNER
opportunistic, should deliciousness elderberries (add to apple or quince Our monthly columnist
present itself in the form of the dittander crumble), marsh samphire, juniper and is an acclaimed chef,
flower or seaweed for example. Would this bog myrtle (for stews or rubs for some TV presenter and
gentleman ignore cobnuts or blackberries meats and fishes), rosehips for cough author. Find out more at
were he to pass them? I doubt it, unless mixture or syrup, rowan berries for jelly valentinewarner.com
he was a truly gloomy being. And, surely, (great with lamb) and hazelnuts (fab in a

www.greatbritishfoodmagazine.com / 21
XXXXXXXX | XXXXXXXX

Chocolate
Heaven
Nothing says indulgence like a big, gooey chocolate pud.
These delectable bakes use sophisticated flavours to
enhance the chocolate taste even further

000
22 / / www.greatbritishfoodmagazine.com
www.greatbritishfoodmagazine.com

Chocolate Recipies.indd 1 24/08/2017 16:58


R E C I P E S | C H O C O L AT E

they should still have a slight Drain the cherry compote if using.
Chocolate Fondant
wobble. Turn out onto plates 5. Spread the butter icing over 1
and serve at once, dusted with half of the brownie cake, spoon
Serves: 2
cocoa powder. over the drained cherries or
Prepare: 50 minutes, plus cooling
jam and top with the remaining
Cook: 10 minutes
Chocolate Cherry brownie cake. Dust with cocoa

50g unsalted butter, plus extra,


Brownie Cake and serve.

softened, for greasing


Serves: 8-10
1 tbsp cocoa powder, sieved,
Prepare: 10 minutes, plus
for dusting
chilling time
50g dark chocolate (70% cocoa
Cook: 25 minutes
solids), chopped into small chunks
1 free-range egg, plus 1 yolk 350g plain chocolate, broken
25g caster sugar
into pieces
1 heaped tbsp plain flour
225g salted butter, diced
3 medium free range eggs
1. Preheat the oven to 200˚C/Fan
225g dark brown soft sugar
180˚C/Gas 6. Grease 2 x 150ml
75g self-raising flour
dariole moulds, add the cocoa
75g chocolate chips
powder to one and then transfer
to the other, turning it as you go
For the filling:
until the mould is evenly coated.
50g salted butter
Repeat with the other mould,
100g icing sugar (golden ideally)
discarding the excess cocoa.
1 tsp vanilla bean paste
2. Melt the chocolate and butter
200g cherry compote or jam
together in a bowl set over a pan
1 tsp cocoa powder
of barely simmering water (or in a
microwave, in short bursts) with a
1. Preheat the oven to 190°C/Fan
pinch of salt. Stir to combine and
170°C/Gas 5. Grease and base line
set aside to cool briefly.
2 x 22cm sandwich tins.
3. Using electric beaters, whisk
2. Melt the chocolate and butter
together the egg, egg yolk and
in a large bowl over a pan of
sugar until tripled in volume;
simmering water.
it should hold a trail for 2-3
3. Meanwhile, whisk the eggs and
seconds. Sift over the flour and
sugar until pale and fluffy. Stir in
gently fold in. Loosen the melted
the chocolate mixture and then
chocolate with a little of the egg
fold in the flour and chocolate
mixture then, in two batches,
chips. Divide between the 2 tins
carefully fold in the remainder.
and bake for 25 minutes until just
Divide the mixture between the
cooked. Allow to cool, then chill.
moulds, cleaning the edges with
4. To make the filling, whisk the
kitchen paper, if needed.
butter, sugar and vanilla extract
4. Bake for 10 minutes, until risen
together until pale and fluffy.
and a crust has formed on top;

“Serve this molten pudding


with sweetened whipped
cream and raspberries”

www.greatbritishfoodmagazine.com / 23

Chocolate Recipies.indd 2 24/08/2017 16:58


“Traditionally, Quick Salted Caramel &
Chocolate Tart
caramel colour.
2. Pour the cream into another

malt extract gives Serves: 8


saucepan and warm gently with
the butter.

digestives their Prepare: 20 minutes, plus


chilling time
3. Remove the cream and butter
from the heat and pour into the

distinctive flavour. For Cook: 10 minutes caramel. It will hiss and spit. Once
calm and smooth, tip into a metal

this recipe we’ve used 150g golden caster sugar


150ml whipping cream
bowl, add the salt and leave until
cool but not cold. Take 2 tbsps of

rye flour – it’s nutty, 20g unsalted butter


¼ tsp flaky sea salt
the caramel and place in a piping
bag to use later. Pour the rest into

savoury and gives Ready made sweet pastry case the pastry case and chill until set.
4. For the topping, heat the

the biscuits a For the topping:


150ml whipping cream
cream gently until just reaching
a simmer and pour over the

satisfying snap” 150g 70% dark chocolate,


chopped finely
chocolate, then leave for a few
minutes before stirring until the
Cocoa powder for dusting chocolate is smooth and
has melted.
1. Place the sugar in a heavy- 5. Pour onto the caramel and
based pan with 50ml water and leave to cool and set in the fridge.
heat, stirring occasionally, until the Drizzle with reserved caramel and
sugar has dissolved then serve dusted with cocoa.
heat gently to a rich, golden

24 / www.greatbritishfoodmagazine.com

Chocolate Recipies.indd 3 24/08/2017 16:58


RECIPES | ICE CREAM

R E C I P E S | C H O C O L AT E

Chocolate-Dipped Sea
Salt & Rye Digestives
Makes: about 24 biscuits
Prepare: 25 minutes, plus chilling
and cooling time
Cook: 40 minutes

240g dark rye flour, plus extra


for rolling
1 tsp baking powder
½ tsp fine salt
200g golden icing sugar
100g unsalted butter, at room
temperature
75-90ml double cream
250g milk chocolate
Flaky sea salt, to sprinkle

1. Preheat the oven to 180°C/


Fan 160°C/Gas 4. Line 2-3
large baking trays with baking
parchment. Put the flour, baking
powder, salt, icing sugar and
butter in a large bowl, mixing
with a fork (or a food processor)
to create a sandy texture. Mix in
75ml cream until it starts to come CHOCS
together; you may need an extra AWAY!
15ml if it’s dry. Knead briefly to a
rough dough; don’t overmix.
2. Liberally flour the worktop and
roll the dough out to a thickness
of 0.4cm. Using a 7cm cutter,
stamp out rounds and place on Green & Blacks Organic
White Chocolate
the prepared trays, about 4cm
Raspberry Swirl
apart; re-roll any trimmings to £4.20 waitrose.com
create about 24 biscuits. Use a
bamboo skewer or fork to make
deep indentations in the biscuits.
Chill for 20 minutes.
3. Bake from chilled, in batches,
for 20 minutes, until golden.
Leave on the tray for a few
Doisy & Dam Roasted
minutes, then transfer to a wire Cacao Nibs Milk
rack and leave to cool completely. Chocolate,
£2.69 abelandcole.co.uk
4. Melt the chocolate in a
heatproof bowl set over a pan of
barely simmering water. Half-dip
the biscuits in the chocolate, let
the excess drip off, then lay on
fresh parchment. Sprinkle with
the salt; leave to set for 30-40 Liquid Fudge Sauce
minutes. They can be stored in an www.fudgekitchen.co.uk
£4.50 235g per jar
airtight container for up to 1 week. Available in 6
fudge flavours
Recipes courtesy of waitrose.com/recipes

www.greatbritishfoodmagazine.com / 25

Chocolate Recipies.indd 4 24/08/2017 16:58


The weekend
BOTANIST
Kayleigh Rattle searches the hills
and shores of Islay for the native
botanicals that make up this Scottish
island's first and only gin

26 / www.greatbritishfoodmagazine.com
FORAGING

The Botanist gin:


meet the botanicals
Wild and abundant, these flowers can be found
across Islay and are just some of the many foraged
ingredients that make up The Botanist

Tansy
Bog myrtle

Some of the botanicals that are added to The Botanist gin

A
s you may know, the garnish. Adding a twist of lime here
British gin boom is and a rose flavoured mixer there can
in full swing. In 2016 elevate a humble gin into quite the
alone, Brits bought showstopping beverage. But what
over 40 million bottles intrigues me – and what inspired me
of the stuff and there's now more than to head to Scotland's Inner Hebrides
300 British varieties on the market. on a foraging expedition – is the
While these impressive statistics unique combination of herbs, flowers
(combined with the news that the and berries which can be added to
British juniper shortage is now over) the distillation process. While gin
Gorse
may be music to gin lovers' ears, one typically comprises a number of base
can't help but wonder what actually botanicals including juniper (this in
sets all of these bottles apart? fact needs to be present for it to legally
Of course, it in part comes down be a distilled gin in the UK), anything
to how gin is served; anything from from musky angelica root to territory
Meadowsweet
the temperature of the spirit itself specific ingredients such as wild
to the shape of the glass it's poured Scottish heather can be added to gin
into can impact on flavour and mouth stills during its production.
feel and the same goes for tonic and

www.greatbritishfoodmagazine.com / 27
Wild gorse

Bruicladdich's Ugly Betty still

“There's no such
thing as weeds –
they're just ingredients
we don't know what
to do with yet!”
Islay bound the island, The Botanist features nine
Just a 40-minute flight from Glasgow, base botanicals (juniper, coriander,
Islay (pronounced eye-lah) is widely cinnamon, cassia, lemon peel, angelica
known and celebrated for its peaty root, orange peel, liquorice and orris) as
whisky and wonderful wildlife. But well as 22 additional wild ingredients
on top of boasting eight extremely that are native to Islay. These delicate
successful whisky distilleries, this wild flowers and herbs are sustainably
small Scottish island is also home foraged in the bogs, hills and shores of
to some seriously impressive local Islay by two local botanical scientists
produce including homegrown before being left to dry on their porch,
oysters, hand-dived scallops, high or preserved into tinctures [liquid
quality meat and game and plenty extracts]. They're then slowly vapour
of organic vegetables from its infused into Bruichladdich's Ugly
community-run garden. Betty, a formidable copper Lomond
With so many ingredients growing still which was originally used for
in abundance across this fertile malt production.
island, it's no wonder the makers of
Islay's first and only handcrafted and Off the beaten track
distilled gin, The Botanist, chose to Travelling around Islay, it was easy
add 22 local herbs and flowers to their to see why such a wild, rugged and
unique batch. Launched in 2010 as relatively untouched landscape
an experiment by Bruichladdich, one could inspire distilleries such as
Not a weed! Bruicladdich. I'd barely left the airport
of the leading whisky distillers on

28 / www.greatbritishfoodmagazine.com
FORAGING

Wild heather

The Oa

Kayleigh foraging at The Oa

FORAGERS'
FAVOURITES
before spotting bags of smoky peat was confirmed on a blustery morning I would never have noticed, and most
lining the roadside and learning all walk in The Oa peninsula, the most certainly would have dismissed as
about gorse, one of The Botanist's native remote part of Islay and home to rocky weeds if I had.
botanicals. These vibrant yellow wild cliffs and nesting golden eagles, with
flowers adorn the roads, fields and hills Galloway-based forager Mark Williams Gin and terroir Rock Rose Autumn Edition ,
£37.50, rockrosegin.co.uk
of Islay and can taste of coconut – or (gallowaywildfoods.com). "There's This in-depth understanding of
peas (!) – depending on whether the no such thing as weeds – they're just and respect for the environment in
bush is south or north-facing. My trip ingredients we don't know what to do which something grows is a
continued in a similar vein; a brief with yet!" he told us as we stood in familiar concept for the whisky
visit to the Octomore Spring, where the nature reserve's car par, squinting and wine industries – it's known
The Botanist Islay Dry Gin,
the natural waters which are added through the blustery wind. Eager to put as terroir – and it can certainly be £36.99, waitrose.com
to The Botanist are sourced, found this concept into action and to warm applied to the British gin movement
us walking past all manner of edible ourselves up, our group swiftly hurried too. As The Botanist demonstrates,
wild ingredients including watercress, off. "Where are you going?!" Mark the flora and fauna of Islay are
heather and even more gorse. motioned to us as he pointed out five central to its production, taste
edible herbs and flowers growing merely and identity and, excitingly, I'm Condessa Sloe Gin,
Look again inches from the parked cars and our confident we're only going to see £18.89, condessa.co.uk

It soon became apparent that what feet. He then proceeded to identify and increasingly more of these unique
some people (including me) may explain the history of many more of the distillations being made as peoples'
dismiss as being merely weeds, can curiously named botanicals that make awareness of and respect for their
in fact be delicious botanicals that up The Botanist gin including tansy, landscape grows – sláinte to that!
not only taste great, but can really hogweed, angelica, meadowsweet and thebotanist.uk.com
Dà Mhìle Botanical Gin,
embellish and differentiate a gin. This wild thyme – herbs and flowers £29.95, masterofmalt.com

www.greatbritishfoodmagazine.com / 29
GBF SEPTEMBER 17 master_GBF 24/08/2017 16:34 Page 30
PROMOTION

IN THE BEST OF
SPIRITS SINCE 1886
Natural ingredients are at the heart of The Forager
Franklin & Sons soft drinks, tonics & This summer Franklin & Sons
mixers. Taking inspiration from the have inspired drinkers to follow the
founding brothers, who established the original family ethos and go back
brand in 1886, Franklins has continued its to nature, by compiling a series
search for quality by sourcing the finest of G&T’s and cocktails, all with a
ingredients, hand-selecting them at their handpicked twist. They worked in
best. The range combines fruits, roots and collaboration with Forest gin whose
herbs from across Britain as well as the ingredients are all foraged in the UK.
finest ingredients expertly sourced from
around the world, including lemons from 125ml Franklin & Sons Natural
the island of Sicily and Ecuadorian Indian Tonic Water
cinchona bark, the natural home of quinine. 50ml Forest Gin
With no artificial colours or flavours and 2 large fresh foraged blackberries
no sweeteners or preservatives, the range of 1 sprig of rosemary
drinks are expertly crafted and packaged in
a bespoke glass bottle which celebrates the Fill a copa glass with ice,
brand’s London heritage. then add the blackberries and
rosemary, followed by gin and top
Available at Harrods, Selfridges, with tonic water.
Sainsbury’s and Tesco
Find inspiration for your own creations with Franklin & Sons:
Website: franklinandsons.co.uk franklinandsons.co.uk/blog/foraging-cocktails
Email: info@franklinandsons.co.uk Find tips for foraging at home:
Social: @franklinandsons franklinandsons.co.uk/blog/fora-gin-tips/

30/
30 / www.greatbritishfoodmagazine.com
www.greatbritishfoodmagazine.com
C O L U M N | S H E I L A D I L LO N

Sheila Dillon's
British
Food Tour
Our columnist Sheila Dillon has
mixed feelings about comfort
food; here she explains why
eating for pleasure doesn't have
to involve junk and stodge

Rice pudding,
bananas squashed
onto thickly
buttered white
bread, and
cauliflower boiled
just so—not
too soft, not too
crunchy— chopped “Food and hunger are interwoven with
with butter, salt and lots of black pepper
are my key comfort foods. When I feel low
emotion – emotions that have been
and rushed that’s what I eat. I don’t dwell hijacked by the food industry”
on it. I just feel better…comforted. I know
rice pudding goes back to my grandad—he A few weeks ago I was recording at a As Bee Wilson shows brilliantly, food
made it most Sundays. I loved him and I Weight Watchers meeting in the London and hunger are interwoven with emotion.
loved it—particularly because he always suburbs. It made vividly real how much Emotions that have been hijacked by
gave me the biggest serving of the brown, things have changed and what damage the food industry. Emotions physically
crisp crust. has been done in two generations. Two manifested now in the obesity epidemic,
‘Comfort food’ is a phrase I’ve thrown generations who mostly rely on the type 2 diabetes, heart disease and all the
around a lot over the years, writing and processed food industry for the majority rest of the public health problems we
broadcasting, but until recently I hadn’t of their meals and who appear to accept know too well and that threaten to
thought much about what it really means. without question the everydayness of bankrupt the NHS.
But then I read Bee Wilson’s wonderful biscuits, cakes, chocolate bars and sweets. But what you learn in First Bite is a
First Bite: How We Learn to Eat. It’s a sense of optimism about the possibilities
book that has a lot of those ‘of course, The lure of the biscuit tin of change. What counts in the difficult
that’s the way it is!’ moments, when All but one of the women there, battling business of changing the eating habits
something you’ve subconsciously always their weight, told me about what they of a lifetime is pleasure. Without rooting
known is really spelled out for you. As she called the 'naughty cupboard' at home, change in pleasure, there can’t be any
says, “Every bite is a memory and the most always kept well-stocked with a wide change. Your appetite will only shift its
powerful memories are the first ones… at variety of those treats. I asked why they shape as you eat foods that are healthy but
the table we are given both food and love, did it if they were trying to get thinner. taste great too. Government campaigns
and we could be forgiven if, later in life, we Wasn’t it a temptation? It was and a lot of that harry and threaten, that warn us
have trouble distinguishing the two.” them told stories of hiding in the laundry against chocolate and chips and crisps,
I’m lucky that the foods unconsciously room to gulp down a chocolate bar or pack simply don’t work. Finger wagging has
tied up with love for me are not particularly of biscuits. But for all that, they had no never worked We have, says Wilson, to
sweet or junky; rice pudding is a sweet treat doubt that the naughty cupboard, with all become like children again. “Next time you
but it takes time to make — I can’t reach for its mixed feelings, was necessary. Why? sit down to eat, imagine you are an ideal
it at every low moment. Younger people, I They looked at me with amazement: parent feeding a beloved child…You’d want
think, are not so lucky. “For the children,” each one said. yourself to enjoy eating”.

www.greatbritishfoodmagazine.com / 31
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GBF SEPTEMBER 17 master_GBF 25/08/2017 13:34 Page 34
XXXXXXXX | XXXXXXXX

R E C I P E S | PA S TA

Pasta
PERFECTION
From proper spaghetti Bolognese to creamy mushroom
pasta, these recipes are comfort in a bowl

000 / www.greatbritishfoodmagazine.com
www.greatbritishfoodmagazine.com / 35

Pasta Recipies.indd 1 25/08/2017 16:03


Tuna, Rocket & Harissa

S erves: 2
Prepare: 10 minutes
Cook: 15 minutes

4 tbsps extra virgin olive oil, plus


extra to serve (if needed)
1 medium red onion,
finely chopped
2 garlic cloves, squashed, peeled
and halved lengthways
1–2 heaped tsps harissa or
chilli paste
Grated zest and freshly squeezed
juice of 1 lemon
330g cherry tomatoes, quartered
A handful of mint leaves,
finely chopped
A handful of parsley,
finely chopped
A handful of rocket leaves, torn
160-g can or jar of tuna in
oil, drained
1–2 tbsps umami paste
240g dry short pasta shapes
Salt and freshly ground
black pepper

1. Put a large pan of salted


water on to boil for the pasta.
Meanwhile, place all the
ingredients apart from the pasta
in a large bowl.
2. When the salted water is
at a rolling boil, add the pasta
and cook according to the
instructions on the packet.
3. Drain the pasta, but keep a cup
of the cooking water. Tip the hot
drained pasta into the bowl of
other ingredients. Season with
salt and black pepper and toss
with gusto until the heat from the
pasta unlocks the flavours of all
the aromatics. If necessary, add
a splash of the retained pasta
cooking water or a splash more
olive oil to loosen up. Either serve
immediately or allow to cool and
store in the fridge to serve later.

Creamy Mushroom
Serves: 2
Prepare: 10 minutes

36 / www.greatbritishfoodmagazine.com

Pasta Recipies.indd 2 25/08/2017 14:14


R E C I P E S | PA S TA

“Fresh mushrooms,
rich double cream
and punchy garlic is a
perfect combination”

Cook: 15 minutes cream and heat until bubbling. 70g smooth goat’s
30 g butter Check the seasoning and remove cheese, crumbled
2 tbsps extra virgin olive oil from the heat. Salt and freshly ground
2 garlic cloves, finely chopped 3. When the salted water is black pepper
350g mixed mushrooms, cleaned at a rolling boil, add the pasta 2 heaped tbsps finely grated
and roughly sliced and cook according to the Parmigiano Reggiano, to serve
½ vegetable stock cube instructions on the packet.
A handful of flat leaf parsley, 4. Drain the pasta, but keep a 1. Preheat the oven to 180°C/Fan
finely chopped cup of the cooking water. Tip 160°C/Gas 4. Place the squash
50 ml white wine the hot drained pasta into the cubes and eight of the sage
150ml double cream sauce and toss with gusto over leaves on a non-stick baking
160g dried or fresh pasta (tortellini a high heat until the pasta looks sheet. Drizzle with oil until well
works well) creamy and well coated. Add a coated and season with the dried
Salt and freshly ground splash of cooking water to loosen chilli flakes, salt and black pepper.
black pepper if needed. Serve immediately Roast in the preheated oven for
2 tbsps finely grated Parmigiano with the finely grated Parmigiano 20–30 minutes until the squash
Reggiano, to serve1–2 tbsps cheese and plenty of extra is softened and beginning to
umami paste black pepper. caramelize and the sage leaves
240g dry short pasta shapes are crisp but not burnt.
Salt and freshly ground Squash & Sage 2. When the squash has finished
black pepper cooking, put a large pan of salted
S erves: 2 water on to boil for the pasta.
1. Heat the butter and oil in a Prepare: 10 minutes Meanwhile, heat the butter, lemon
heavy-bottomed pan, add the Cook: 45 minutes juice and remaining sage leaves
garlic and sauté until glassy. Add in a heavy-bottomed pan. When
the mushrooms, stock cube ½ butternut squash, peeled, the butter begins to colour, but
and parsley. Season with salt deseeded and chopped into not burn, remove the pan from
and pepper and sauté until the 1-cm cubes heat. Add the roasted squash
mushrooms are softened but not 16 sage leaves (but not the crispy sage leaves)
mushy. Meanwhile, put a large Olive oil, for drizzling combine, check the seasoning
pan of salted water on to boil for ½ tsp dried chilli flakes and set aside.
the pasta. 60g butter 3. When the salted water is
2. Deglaze the mushroom pan Freshly squeezed juice of ½ lemon at a rolling boil, add the pasta
with the wine. When the wine 160g dried pasta and cook according to the
begins to evaporate, add the 2 tbsps pumpkin seeds, toasted instructions on the packet. Drain

www.greatbritishfoodmagazine.com / 37

Pasta Recipies.indd 3 25/08/2017 14:14


the pasta, but keep a cup of 450g minced beef beautiful depth of flavour to
the cooking water. Tip the hot 1 tsp dried oregano the meat.
drained pasta into the squash 3 bay leaves 2. Add the minced beef to the
and butter, add the pumpkin 400g can chopped tomatoes pan and cook, stirring regularly,
seeds and a splash of the 125 ml red wine until browned. Add the SHOPPING
retained cooking water (about 60ml marsala (optional) oregano, bay leaves, tomatoes, BASKET
60 ml) and toss with gusto over 125ml beef stock red wine, marsala (if using), stock,
a high heat until the pasta looks 4 tbsps tomato purée tomato purée and anchovies.
creamy and well coated. 2 anchovy fillets Bring to the boil and then lower
4. Serve immediately topped 600g dried pasta (spaghetti or the heat, cover and simmer on a
with the crumbled goat’s cheese, linguine works well) very low heat for 25–45 minutes
the crispy sage leaves and plenty Salt and freshly ground (if you have time, you can let
Garofalo Fusilloni Pasta,
of grated Parmigiano cheese black pepper this simmer for up to 3 hours; £2.39 ocado.com
and extra freshly ground Parmigiano Reggiano, finely basically the longer the better).
black pepper. grated, to serve 3. Towards the end of the
Knob of butter, to serve cooking time, cook the pasta
Classic Bolognese in plenty of salted boiling
1. Heat the oil in a large frying water according to the packet
Serves: 4-6 pan and fry the pancetta and instructions, then drain.
Prepare: 10 minutes mushrooms for 3–4 minutes Taste and adjust the Laverstoke Park Farm
Cook: 1 hour, 10 minutes until browned and the fat Bolognese seasoning (this won’t Buffalo Mozzarella,
£2.80 waitrose.com
of the pancetta is rendered. need much salt), and drizzle in
2 tbsps olive oil, plus extra Add the onion, carrot, celery some extra olive oil to finish.
for drizzling and garlic, and sauté on a low Toss the meat sauce through
80g diced pancetta heat, stirring regularly, until the pasta and serve topped with
150g chopped portobello or the vegetables have begun to grated Parmigiano cheese and a
chestnut mushrooms give off their liquid, soften and knob of butter.
1 onion, very finely chopped caramelize slightly. Be patient
1 carrot, grated with this stage, as waiting for the Recipes taken from Laura Santtini’s Pasta
Dell'Ugo Beetroot &
Secrets (£16.99, Ryland Peters & Small)
1 celery stick, very finely chopped vegetables to cook down and Photography: Christopher Scholey
Goats Cheese Fiorelli
with Mint Butter,
2 garlic cloves, crushed caramelize properly will add a £3.99 ocado.com

38 / www.greatbritishfoodmagazine.com

Pasta Recipies.indd 4 25/08/2017 14:14


GBF SEPTEMBER 17 master_GBF 25/08/2017 13:35 Page 39
fort
CONoAmPLATE
From cheese on toast to fish finger sandwiches, our favourite
chefs share some of their guilty pleasures

W
hether it's fish Tom Kerridge
and chips soaked Spaghetti Bolognese
in vinegar or a “As soon as the nights start closing in and the weather
homemade shepherd's begins to turn, the first thing I look to for that warm feeling
pie with tender beef of nostalgia, comfort and home is spaghetti Bolognese. Rich
Bolognese sauce that’s been cooked for over six hours, with
and rich gravy, we all have a go-to comfort
mince that’s been roasted first, and then maybe even some
dish that we can always rely on. But what do braised beef folded through it at the end, really does make
the professionals crave on a rainy day? me feel at home and in a happy place.”
We find out…
Yotam Ottolenghi
“The first thing Rice and Lentils
“Comfort for me lies in the things I would eat when I was

I look to for that growing up. One of them was a simple Arabic dish called
Mujadara which is essentially rice, lentils and spices such as

warm feeling of cumin and cinnamon plus lots of fried onion. It sounds kind
of healthy – it probably is! –

nostalgia and home is


but in actual fact it feels really,
really comforting thanks to all

spaghetti Bolognese”
of the fried onions.

40 / www.greatbritishfoodmagazine.com
COMFORT FOOD

It's normally or stall or a variation of it I'll always


served with get some – I call it research! I like
yoghurt which to add cauliflower to mine as well as
makes it even more bits of bacon. There's something so
rich. It's definitely one of my go- comforting about the golden melted
to comfort dishes.” cheese on top – I always burn my Whenever I make
tongue on it because I can't wait for her cheese soufflé (she

Simon Rogan it to cool. I know I'll never get


bored of it!”
used Comté but you could easily use
farmhouse Cheddar instead) I’m
Fish Finger Sandwiches
transported back to those wonderful
“My ultimate comfort food has
got to be fish finger sandwiches as Raymond Blanc days where something so simple
could provide such great joy.”
they remind me of my childhood. Maman Blanc’s
Whenever I eat one they make Cheese Soufflé Find out how to make Maman Blanc’s
cheese soufflé for yourself at the Raymond
me feel nostalgic. Another one of “Ah comfort food – even just the Blanc Cookery School. Visit belmond.com
le-manoir-aux-quat-saisons-oxfordshire
my favourite comfort dishes is a words themselves conjure up
Thai curry, purely because it's such strong images in my mind! I
just so tasty!” remember Maman Blanc creating
the most delicious cheese soufflés

Candice Brown when I was a boy. She would cook the


soufflé in a big shallow earthenware
Mac ‘n’ Cheese
dish instead of individual tins.
“My ultimate comfort food would It would then be placed on our
have to be mac ‘n’ cheese – it large kitchen table – which
has to be homemade, too. When really was the heart of
I was at university my mam our home – and we
used to make batches of it and were all able to
would send me back armed with help ourselves.
the stuff. Wherever I go now, if
there's mac ‘n’ cheese on a menu

www.greatbritishfoodmagazine.com / 41
COMFORT FOOD

Nathan Outlaw “I have no doubt that once


Fish Pie & Cheese
on Toast you’re full of some really good
“There are times when all I want to
do is curl up and eat the equivalent
of a foodie hug – for instance, when
fish pie you’ll feel that all is
it’s cold and I’ve gotten wet through
from watching my son play rugby,
well with your world”
or when I’m really tired and it’s been
a long day. My go-to dishes at these Oh, and don’t forget the boiled eggs cheese on toast is virtually effortless to
times are always the same. In the either; they finish it off and are make but there’s something about the
first scenario it’s an old fashioned part of the nostalgia. It’s a rustic wonderful smell of toast and melting
fish pie and in the second, it’s meal and should look the part. It’s cheese that always makes me smile.
straightforward cheese on toast. the sort of thing that warms you It was a family favourite when I was a
Fish pie takes a bit of time and up and makes your mouth water child and probably the first ‘cooked’
effort to make but it’s so worth it. when you come indoors and smell thing I ever mastered – and that’s now
I like mine with three types of fish it in the oven. I have no doubt that the same for my kids. I invariably eat
(equal parts cod, smoked haddock once you’re full of some really good more of it than I need to though, but I
and salmon) and they need to be fish pie you’ll feel that all is well just can’t help it!”
bound up in a lovely smooth sauce, with your world. On the other hand,
then covered with creamy mash and
topped with cheese that melts and
runs down the sides of the dish.

Illustrations: Alice Cleary, aliceclearyillustrated.com

42 / www.greatbritishfoodmagazine.com
GBF SEPTEMBER 17 master_GBF 25/08/2017 13:38 Page 43
GBF SEPTEMBER 17 master_GBF 25/08/2017 13:41 Page 44
T RIED & TE S TE D

Some Like
it Hot...
Whether you like it punchy, grainy, sweet or fiery,
there's a British mustard out there to suit all
palates. Here are some of our favourites

SHAKEN OAK ARTHUR’S DUCHY ORIGINALS STOKES CLASSIC ENGLISH CHANTERS ARTISAN FOODS
PEPPERCORN MUSTARD, ORGANIC WHOLEGRAIN MUSTARD, £3.05 HONEY MUSTARD, £3.50
£3.50 from shakenoak.co.uk MUSTARD WITH HONEY, from ocado.com from independent retailers
£2.45 from waitrose.com Traditional English mustards
The silky smooth texture of this A wonderfully grainy and mild-
mustard makes it perfect for Made with brown and yellow can sometimes be all heat and tasting mustard, with a lovely
mixing into mash. Made with lots mustard seeds, a touch of honey no flavour, but this version from subtle sweetness from the honey.
of freshly ground black pepper it and cider vinegar, this mustard is Stokes is really delicious – and Fabulous on a thick-cut
packs a real punch, so a little goes complex but perfectly balanced. eye-wateringly hot! Smooth, ham sandwich.
a long way. Warm in a pan with cream to make strong and very tasty. Try adding
a lovely sauce for pork chops to sausage rolls.
or chicken.

www.greatbritishfoodmagazine.com /45

Tried & Tested.indd 1 25/08/2017 15:18


Brunch for a Crowd
Chef Sabrina Ghayour certainly knows how to put on a good
spread! This Middle Eastern-inspired feast is just the thing
for feeding a big group of friends or family

46 / www.greatbritishfoodmagazine.com
RECIPES | BRUNCH

My perfect
brunch
When you have a family or group to feed for
breakfast or brunch, you really want to put your
energy and effort into making dishes that have
interesting but not too many overpowering flavours.
I like to serve the kind of food that provide a wake-
up-call, flavour-wise, to those who need it, and that
set you up for the day, not just the morning, with
flavours that are often bold but always balanced.
Choose one recipe or choose them all – there is
something for everyone here, and you can throw in
a few of your own favourite breakfast essentials.
The point here is to take what you like and
combine it with what you have and what
your favourite staples are.

Whipped Ricotta & Fig 200g ricotta cheese the slices. Reserve a little of the
Toasts with Candied Bacon 1 heaped tsp dried thyme, bacon mixture for sprinkling, then
plus extra to serve divide the remaining mixture into
Makes: 4 zest of 1 unwaxed orange 4 portions and spoon 1 portion
Prepare: 5 minutes 4 large slices of sourdough bread over the ricotta on each slice
Cook: 10 minutes 4 figs, each cut into 5–6 segments of bread. Arrange the fig slices
maldon sea salt flakes and freshly on top, then sprinkle over the
200g thick-cut unsmoked streaky bacon ground black pepper reserved bacon and a little dried
(approximately 14 slices) thyme and pul biber to serve.
1 tbsp pul biber chilli flakes, 1. Heat a large frying pan over
plus extra to serve a high heat. Line a plate with a Cheddar & Feta Frittata
4 tbsps clear honey double layer of kitchen paper.
When the frying pan is hot, add Serves: 4–6
the bacon and dry-fry for a few Prepare: 10 minutes
minutes on each side, until the Cook: 15 minutes
fat has rendered and the bacon is
golden brown, completely crisp vegetable oil
and can be crumbled with ease. ½ red pepper, cut into 1cm strips,
2. Transfer to the paper-lined then diced into 1cm pieces
plate to drain the excess oil. ½ green pepper, cut into
When dry, crumble the bacon 1cm strips, then diced into
into a small bowl and crush it 1cm pieces
finely with a fork. Mix in the pul 4 spring onions, thinly sliced from
biber and honey and set aside. root to tip
Put the Ricotta, dried thyme and 200g feta cheese, broken off into
orange zest into a large bowl, 1cm chunks
season generously with salt and 100g mature cheddar
pepper and whip until smooth cheese, grated
and a little aerated. 1 tbsp pul biber chilli flakes
3. Toast the bread, then divide ½ small bunch of dill,
the Ricotta mixture between finely chopped

www.greatbritishfoodmagazine.com / 47
½ small bunch of fresh coriander,
finely chopped
8 large eggs, beaten
maldon sea salt flakes and
freshly ground black pepper

1. Preheat the oven to 220°C/


Fan 200°C/Gas 7. Drizzle a
little oil into a large, ovenproof
frying pan and set it over a
medium-high heat. When the
oil is hot, add the peppers
and fry for 1 minute, stirring to
prevent them from taking on
colour or burning. Mix in the
spring onions, Feta, Cheddar,
pul biber, dill and coriander.
2. Season the beaten eggs
well with salt and pepper
and pour them over the
ingredients in the pan, then
shake the pan to ensure the
egg spreads evenly around
the pan and coats all the
contents. Cook for about 2
minutes, or until you see the
edges of the frittata begin
to solidify, then transfer the
pan to the oven and bake
for 10–12 minutes, or until
the frittata is cooked – insert Cheddar &
a knife into the centre to
ensure the egg is cooked Feta Frittata
through. Either slide or flip
the frittata on to a plate and
serve – or eat straight from
the pan. Leftovers are great
served at room temperature.
high meat content) To serve:
Sausage, Potato, 3 tbsps garlic oil 200g thick greek yoghurt
Pepper & Onion Bake 2 large potatoes, parboiled with your favourite chilli sauce
skin on and cut into 1cm-
Serves: 4–6 thick slices 1. Heat a large frying pan over a
Prepare: 10 minutes 200g small peppers or 1 large red medium-high heat, add the cumin
Cook: 30 minutes and 1 large green pepper, cored, and coriander seeds and dry-toast
deseeded and cut lengthways into for about 1 minute, shaking the pan
2 tsps cumin seeds 2.5cm-thick strips until they release their aroma and
2 tsps coriander seeds 2 large red onions, quartered and begin to brown a little, taking care
1 tbsp sweet paprika each quarter halved not to let them burn. Using a pestle
2 tbsps pul biber chilli flakes maldon sea salt flakes and and mortar, crush the seeds very
500g sausages (preferably with a freshly ground black pepper roughly, just to break them.

48 / www.greatbritishfoodmagazine.com
RECIPES | BRUNCH

Sausage, Potato,
Pepper & Onion
Bake

2. Transfer to a bowl and combine 3. Brush the paper with 1 tbsp 4. Bake in a medium-high
with the paprika and pul biber. of the garlic oil and season the oven for 16–18 minutes, or
Set the same frying pan you base with salt and pepper. Lay until the peppers are nicely
used to toast the seeds over a the potato slices in the tray browned and the sausages
high heat and fry the sausages and season again with salt and are cooked through. Serve
for 6–8 minutes, or until they start pepper and one-third of the with dollops of thick Greek
to brown on all sides – you don’t spice mixture. Evenly distribute yoghurt, a good drizzle of your
need to fully cook them in the pan the sausages, peppers and favourite chilli sauce (I love
as they will finish cooking in the onions in the tray. Reserve sriracha) and a sprinkling of
oven later. Cut each sausage into a little of the spice mix for the remaining spice mix. This
3 slices diagonally and set aside. sprinkling, then drizzle over the dish goes well with simple
Preheat the oven to its highest remaining garlic oil and spice fried or scrambled eggs.
temperature. Line a large baking mix and season generously
tray with baking paper. with salt and pepper.

www.greatbritishfoodmagazine.com / 49
RECIPES | BRUNCH

Caramelized blend the liquid into the flour you like) and cook for a further 30
Banana Crêpes mixture a little at a time, whisking seconds or so, until the underside
well with either a fork or an electric is golden brown. Transfer the crêpe
Makes: 12 hand whisk to beat out any lumps. to the warm plate and cover with
Prepare: 10 minutes Mix in the 2 tablespoons of melted greaseproof paper. Repeat with
Cook: 15 minutes butter and the sugar, then transfer the remaining batter, adding 1
Recipes extracted the mixture to a measuring jug and teaspoon melted butter to the pan
from Feasts
100g plain flour, sifted set aside. each time. Keep the crêpes warm
by Sabrina
Ghayour (£20, pinch of salt 2. Set a heatproof plate over a while you cook the topping.
Mitchell Beazley)
2 free range eggs pan of simmering water – you 4. Put the caster sugar into a
Photography:
Kris Kirkham 200ml milk can keep the cooked crêpes shallow dish. Dip the 2 cut sides of
50g salted butter, melted, warm by stacking them on this each banana slice into the sugar
plus an extra 6 tbsps plate as you cook them. Heat an to coat. Put 25g of the butter into
1 heaped tbsp golden caster sugar 18cm-diameter frying pan over a large frying pan set over a high
a medium-high heat. Drizzle in 1 heat. Add half the banana slices
For the topping: teaspoon of the melted butter and and fry for no more than 1 minute
3–4 tbsps golden caster sugar tilt the pan to spread it around the on each side, or until slightly
3 large or 4 small bananas, base of the pan. Quickly pour in caramelized. Remove from the
diagonally sliced 2.5cm thick just enough crêpe batter to barely pan and repeat with the remaining
50g salted butter coat the base (you want a nice, thin butter and banana slices. To serve,
75g pistachio nuts, crêpe, not a pancake) and tilt the place a few banana slices across
roughly chopped pan to spread the batter evenly. half of each crêpe. Scatter over the
clear honey 3. Cook for about 1 minute, or until pistachios and drizzle a little honey
the edges start to curl up, then over each. Fold into quarters and
1. To make the crêpe batter, put use a knife to tease the edge of serve immediately.
the flour, salt and eggs into a the crêpes over to check if the
large mixing bowl. Combine the underside is golden and, if so,
milk and 50ml water in a jug, then flip the crêpe (use a spatula if

50 / www.greatbritishfoodmagazine.com
GBF SEPTEMBER 17 master_GBF 25/08/2017 13:46 Page 51
GBF SEPTEMBER 17 master_GBF 25/08/2017 13:48 Page 52

Re E ’ a 31
FR BF pir

Ger Ex iveryheck /17


ad de t /10
‘G E

E 7 es

BF clu wi out
1
x

l c

siv th !
e:
GRANOLA
Award-winning granola roasted in our London bakery with premium organic wholegrains

● Gluten free ● No added sugar ● Carefully sourced wholegrains ● Freshly baked

Discover the range and buy online at www.huskandhoney.co.uk

52 / www.greatbritishfoodmagazine.com
G B F AWA R D S 2 0 17

At GBF we're all


about celebrating
small artisan
producers - in
fact, we set up the
Great British
Food Awards
four years ago precisely to
give them the praise they
rightly deserve!

So for this year's awards I'm


absolutely delighted to see so
many truly innovative small
companies coming top. I'm proud
to say that all of our winners
represent the very best of modern
British food today. From Bessie's
Tea Parlour – who use local
Kentish ingredients and hand
foraged delicacies to create some
of the most delicious bakes our
panel have ever tried – to Dyfi
Distillery and its small-batch Pollination
HOW WE JUDGED...
Gin, which again uses foraged botanicals n We had a record number of entries – all of which demonstrated
to create a superlative spirit. the thriving food scene that is alive and kicking in the UK.
This year we taste-tested every single product entered, giving
After an unprecedented number of scores primarily based around taste but also taking into account
entries and four months of rigorous provenance and value for money.
shortlisting, testing and tasting – the n We then made a shortlist of our favourite products in each

results are in! We are proud to reveal category, and asked our panel of celebrity experts and GBF
testers to taste each product and name their favourite – along
the winners of the Great British Food
with two highly commended products.
Awards 2017. The following products
reflect the exciting developments
YOUR FOODIE FAVOURITES
in British artisan food. And we can To find out who you picked in our reader voted
guarantee that each one will blow your categories jump to p.63
socks off!

www.greatbritishfoodmagazine.com / 53
54 / www.greatbritishfoodmagazine.com
G B F AWA R D S 2 0 17

CHEESE COOKING OIL CEREAL


Judged by executive chef of London's Judged by TV chef, cook Judged by Le Gavroche's
Duck & Waffle, Dan Doherty and author Rachel Allen Michel Roux Jr.
"I love a bowl of cereal,
Winner Winner so judging this category was my
Lynher Dairies Cornish Kern, Ocado Gold Cold Pressed idea of heaven!"
lynherdairies.co.uk Rapeseed Oil, £3.49 for 500ml,
“Gorgeous cheese that really ocado.com Winner
develops as you eat it. I loved “I found this to have the Husk & Honey Oat & Nut
the crystals and the mature flavour: richest flavour of all the oils. Granola, £6.50 for 450g,
a real pleasure to eat, especially It's flavoursome and nutty, yet huskandhoney.co.uk
with a white wine.” gorgeously smooth.” “The granola tastes homemade,
with a lovely nutty flavour. It has a
Highly commended Highly commended little hint of sweetness from the
Shepherds Purse Yorkshire Blue, Hillfarm Extra Virgin Cold Pressed fruit and honey with a pleasant
£3.89 for 180g, ocado.com Rapeseed Oil, £3.85, supermarkets crunch. Every now and then there
nationwide was an explosion of taste from the
Fen Farm Dairy Baron Bigod, Himalayan salt. It is really
fenfarmdairy.co.uk Borderfields Gold, £6.99, delicious with goat’s milk
borderfields.co.uk yoghurt and a few blueberries.”

Highly commended
Hodmedod's Organic Naked
Barley Flakes, £1.89 for 500g,
hodmedods.co.uk

Spoon Cereals Apple &


Peanut Granola, £3.80 for
400g, ocado.com
DAIRY SAVOURY
Judged by Simon Rogan, chef PRESERVE
patron of Cumbria’s L’Enclume Judged by gardener, cook, writer
and TV presenter Sarah Raven
Winner
Cotteswold Dairy Greek
Winner
Style Yoghurt made from Hawkshead Relish Company
Fresh Jersey Cream, cotteswold- Black Garlic Ketchup, £4.99,
dairy.co.uk hawksheadrelish.com
“The yoghurt had a lovely deep “Original, smoky and rich with a great
creamy flavour and a gorgeously colour. Would be good with cheese,
thick, smooth texture. It was great to sausages or a shepherd’s pie.”
eat on its own but when combined
with some mixed berries from our Highly commended
farm it was next level, a really amazing
Heidi Jane Preserves Spicy Apple
product which they should be very
Chutney, £4.25, heidijane.co.uk
proud of. Fantastic!”
Mrs Darlington’s Spicy Tomato
Highly commended & Sticky Onion Chutney, £2.39,
Handmade by Hadley’s Honey Ice mrsdarlingtons.com
Cream, handmadebyhadleys.co.uk

Beckleberry’s Blackcurrant
& Liquorice Ice Cream,
£4.99, booths.co.uk

www.greatbritishfoodmagazine.com / 55
CONFECTIONERY GLUTEN FREE SWEET BAKE
As judged by patissier As judged by River Cottage’s nutrition Judged by the Great British
and celebrity expert Naomi Devlin Food team
chef Eric Lanlard
Winner Winner
Winner Oast To Host Quongo Leek Bessie's Tea Parlour Allotment Cake,
Lauden First Class and Bacon Quiche, £3.97, bessiesteaparlour.co.uk
Chocolate Collection, £20, oasttohost.com “A fantastic (and utterly delicious!)
laudenchocolate.co.uk “The real test of free-from food is celebration of local produce, this
“Just by the look and size of each whether it tastes like something is allotment cake is just outstanding.
chocolate you know that you missing or not and this quiche isn’t We loved the use of seasonal and
are in for a treat. My favourite missing a thing! In fact, it was hands- local fruit and veg including Kentish
flavours were the passion fruit down the most delicious thing I tasted cobnuts as well as butternut squashes
and the lemon fillings which whilst judging these awards. There are grown by the tea room's customers!”
tasted so natural. They were not no unpronounceable ingredients, just
overpowering and super zesty. crisp, buttery pastry and a rich, savoury Highly commended
They are just so, so good!” filling. I was sad to find after my last
The Proof Of The Pudding
mouthful that there was no more left!”
Marmalade Sponge Pudding, from £6,
Highly commended proofofthepudding.co.uk
Popcorn Shed Salted Caramel
Highly commended
Gourmet Popcorn, £2.99, Pollen + Grace The Mojo Bar, Tiptree Patisserie Ltd Raspberry
popcornshed.com £3, selfridges.com & White Chocolate Gateau,
tiptreecakes.com
Walkers Non Such Love Brownies Handmade
Liquorice Toffees, £1 for 150g, Double Chocolate Brownies,
sainsburys.co.uk from £1.50, booths.co.uk

SAVOURY BAKE SWEET PRESERVE


Judged by local food champion Judged by chef Rosemary Shrager
Nathan Outlaw
Winner
Winner Blood Orange & Gin Marmalade,
Bessie’s Tea Parlour Leek & Kentish £2.99, ludlowfoodcentre.co.uk
Blue Cheese Tart, £4.75 per slice, “Great consistency and texture
bessiesteaparlour.co.uk with the perfect amount of rind.
“I loved the filling, which was well Completely delicious on all levels!”
seasoned and balanced. The
blue cheese was just right. It looked, Highly commended
felt and tasted like a homemade
Season’s Bounty Strawberry Jam
tart - lovely!”
with Norfolk Lavender, £3.75,
seasons-bounty.co.uk
Highly commended
Fuud Ltd’s Chicken & Chestnut Pie, Gower Cottage Brownies Ltd
£4.75, fuud.co.uk Orange Brownie Butter, £6.95,
gowercottagebrownies.co.uk
Aryzta Beef, Horseradish & Cheddar
Pie, £3.50, aryztafoodsolutions.co.uk

56 / www.greatbritishfoodmagazine.com
G B F AWA R D S 2 0 17

“It looked, felt


and tasted like
a homemade tart
– lovely!”
- Nathan Outlaw

www.greatbritishfoodmagazine.com / 57
58 / www.greatbritishfoodmagazine.com
G B F AWA R D S 2 0 17

SAUSAGES BACON
As judged by chef and As judged by chef and food writer
TV personality Richard Corrigan Valentine Warner

Winner Winner
Lobsterdog Ltd Sheepdogs Ludlow Dry Cured Back Bacon, £3.50
Sausages, £4.50 each, for 180g, ludlowfoodcentre.co.uk
lobsterdogsfoodtruck.com “This was an outstanding product! The
“I found this to be the all-out meat was giving and juicy and didn’t
winner. The sausages had a great leak during frying. The salting was
flavour and moisture and a really gentle, allowing the delicate taste of the
enjoyably crispy skin when cooked.” meat to shine. Well done!”

Highly commended Highly commended


Ginger Pig Traditional Pork Emmetts Blythebrough Pork
Sausages, £11.50 per kg, Unsmoked Back Bacon, £16.45 per kg,
thegingerpig.co.uk emmettsham.co.uk

Muscle Food Sticky Italian Pork Helen Browning Smoked Back Bacon,
Sausages, £3.70, musclefood.com £4.49, ocado.com

FRESH MEAT
As judged by the
Great British Food team
SMOKED FISH CHARCUTERIE
Winner As judged by food writer and Steven Lamb, curing and
columnist Tim Hayward smoking expert at River Cottage
Lidgate Butcher Himalayan
Salt Aged T Bone Steak,
£31.50 per kg, lidgates.com Winner Winner
“Easily one of the finest steaks our panel Lambton & Jackson Maldon Emmets Suffolk Black Ham,
had ever tried. When cooked medium Deep Smoked Salmon, from £28.95 per kg, emmettsham.co.uk
rare the beef cut like butter and was £12, lambtonandjackson.com “The vibrant pinkness of the meat
meltingly tender, with a gloriously rich “This was a clear winner for me. hidden under the mahogany skin is
and complex beefy flavour. The care It had a good, strong smoky smoky and moreish. This is a ham that
and attention that clearly goes into flavour - they obviously tend is evocative of a certain time and
sourcing, butchering and ageing the their smoker with great care” craft which ought to be championed
meat has definitely paid off – with and preserved for future
incredible results.” generations to enjoy.”
Highly commended
Highly commended Highly commended
Salar Flaky Smoked Salmon,
The Thoughtful Producer Game £6.50, salarsmokehouse.co.uk Woza Wild Venison Biltong Original
Hung Chicken, from £15.99, Beef, from £4, eatwoza.com
thoughtfulproducer.co.uk Inverawe Smoked Scottish
Organic Salmon, £6.95, Three Little Pigs Rare Breed Chorizo,
Highland Game Fillet Of Scottish waitrose.com £6.99, partridges.co.uk
Wild Venison, £39 per kg, stockists at
highlandgame.com

www.greatbritishfoodmagazine.com / 59
BEER GIN CIDER
As judged by beer critic As judged by baker As judged by drinks expert
Sophie Atherton John Whaite, former winner of Olly Smith
The Great British Bake Off
Winner Winner
Tiny Rebel, Cwtch, from £2.30,
Winner Dunkertons Organic Perry, £2.40,
tinyrebel.co.uk Dyfi Distillery Pollination Gin, dunkertonsorganiccider.co.uk
“From the hoppy, caramel aroma to its £34.95, selfridges.com “With its gorgeous aroma of pear
coppery-amber colour, onto grapefruit “Tastes like summer: and spice, it’s a true taste of the
and pine hop flavours balanced with honey, pollen and wild flowers. countryside, masterfully crafted.”
nutty-cakey malts, everything about Seriously beautiful!”
this beer is enticing.” Highly commended
Highly commended Dunkertons Black Fox Organic
Highly commended Drinks of Manchester Limited Sparkling Cider, £2.29 for 500ml,
Moor Beer, Nor' Hop, £2.20, Manchester Gin, £36, booths.co.uk waitrose.com
moorbeer.co.uk
Sloemotion Hedgerow Gin, Hallet’s Real Cider, £30 per case,
Siren Craft Brew Bourbon Milkshake, £36.95, shop.sloemotion.com halletsrealcider.co.uk
£5.39, honestbrew.co.uk

SAVOURY SNACK WINE


As judged by MasterChef presenter As judged by food
and chef John Torode critic Grace Dent
“It’s amazing how savoury snacks have
changed and developed over the last
Winner
years – it's no longer just cheese and Lyme Bay Winery Rosé Brut, £24.50,
onion crisps. Saying that, I quite like a lymebaywinery.co.uk
cheese and onion crisp!” “I was a sucker for a rosé brut anyway,
and then this absolute gem came
Winner along from Axminster in Devon. A
Peter's Yard Sourdough Crispbread pretty pale pink hue with gorgeous
Bites, £2.40, waitrose.com notes of apple and raspberry. Sweet
and charming enough to win over
“Just great! Addictive and versatile and
even the hardest of hearts. Perfect
can be eaten alone or with cheese,
with fish. Actually, perfect with
cured meats and other dips. They
almost anything!”
stored for ages and we all loved them.”
Highly commended
Highly commended
Bolney Wine Estate Blanc De Blancs
Gail's Seeded Crackers,
2015, £27.99, bolneywineestate.com
£3.20, gailsbread.co.uk
Denbies Greenfields Brut, £23.99,
The Yorkshire Wagyu Company
waitrosecellar.com
Original Biltong Slices, £4.95,
yorkshirewagyucompany.co.uk

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G B F AWA R D S 2 0 17

“It's amazing how savoury


snacks have changed over
the years – it's no longer just
cheese & onion crips!”
- John Torode

www.greatbritishfoodmagazine.com / 61
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62 / www.greatbritishfoodmagazine.com
G B F AWA R D S 2 0 17

YOU HAD YOUR


SAY TOO...
This year over 11,000 Great British Food readers voted for
their foodie favourites – here are the results!

T H E R E S U LT S

BEST MULTIPLE RETAILER BRITISH FOOD BRAND


BEST BRITISH TV PERSONALITY
Sponsored by Vzug Sponsored by Applewood Winner: Tyrrells
Winner: Waitrose Renowned for creating fantastic crisps
Winner: Mary Berry
Your favourite shop sells an incredible in innovative flavours, Tyrrells are a truly
You named the doyenne of British
selection of artisan and everyday iconic brand
baking as your top TV personality for
the second year in a row! ingredients in plush surroundings
Highly Commended:
Highly Commended: Bettys, Maldon Sea Salt
Highly Commended:
James Martin, The Hairy Bikers Aldi, M&S

BEST COOKWARE BRAND BEST COOKERY SCHOOL BEST FOOD WRITER


Sponsored by Robert Welch Sponsored by Thermapen
Winner: Lakeland
Whether you need beautiful tableware, Winner: River Cottage Winner: Nigel Slater
practical kitchen essentials or fun Eclectic and exciting courses Few writers can describe the sensual
gadgets, Lakeland has it all! taught by experts in beautiful pleasures of eating quite like Nigel
surroundings? Sign us up! Slater in his much-loved column for
Highly Commended: The Observer
Kenwood, Aga Highly Commended:
Leiths School of Food and Wine, Highly Commended:
Rick Stein's Cookery School Jay Rayner, Giles Coren

www.greatbritishfoodmagazine.com / 63
G B F AWA R D S 2 01 7

T H E R E A D E R VO T E D R E S U LT S C O N T I N U E D

BEST DRINKS WRITER BEST INDEPENDENT BEST NEW BRITISH PRODUCT


Sponsored by Badger Beer ONLINE RETAILER Sponsored by Kelly's Of Cornwall
Sponsored by Mackays
Winner: Olly Smith, wine Winner: The Yorkshire
columnist and drinks expert Winner: The Cheese Shed Meatball Co
With his uniquely enthusiastic An emporium of artisan cheese Set up in Harrogate by a father and son
and jolly style, Olly makes wine from the West Country, lovingly curated team, the company use flavour-packed
accessible to all by Ian Wellens and his high-welfare meat to create meatballs
team in rural Devon that will blow you away
Highly Commended:
Olivier Ward, gin expert, Highly Commended: Highly Commended:
Fiona Beckett, The Guardian’s The Cornish Fishmonger, Booja-Booja Dairy Free Ice Cream,
wine critic The Whisky Exchange Manchester Gin

BEST BRITISH RESTAURANT BEST BRITISH COOKBOOK BEST FOOD BLOG


Sponsored by Rock Rose Gin Sponsored by Inverawe Smokehouse Sponsored by Debbie & Andrew’s
Winner: The Hand & Flowers, Winner: Super Food Family Winner: Eat Like a Girl –
Marlow – Tom Kerridge Classics by Jamie Oliver eatlikeagirl.com
Tom Kerridge's renowned Michelin- Despite having published so many Niamh Shields' award-winning blog
starred restaurant has elevated the books, Jamie always manages to is packed with gorgeous recipes and
reputation of pub grub to surprise and delight us – and last year's great foodie travel guides
epic proportions Super Food Family Classics was
no exception! Highly Commended:
Highly Commended: My Fussy Eater – myfussyeater.com
The Man Behind the Curtain, Leeds - Highly Commended: Lavender and Lovage –
Michael O'Hare Long Weekends by Rick Stein, lavenderandlovage.com
Dinner, London – Heston Blumenthal Fresh India by Meera Sodha

64 / www.greatbritishfoodmagazine.com
GBF SEPTEMBER 17 master_GBF 25/08/2017 13:49 Page 65

Whether it’s ‘England’s Best Burger’, a glorious dry-aged fore rib of beef,
or simply our award-winning range of homemade sausages, our skilled
team will help you create a fantastic meal for any occasion.
We’ve also got everything else you’ll need: the craft beers, wine & a
stunning selection of cheeses.

BUTCHERY • DELICATESSEN • GROCERY • CAFÉ

A1307, 2 miles South of Cambridge, opp. turning to Stapleford

DIVINE SMOKED SALMON

www.lambtonandjackson.com
Tel: 01621 853 710
orders@lambtonandjackson.com

www.greatbritishfoodmagazine.com / 65
GBF SEPTEMBER 17 master_GBF 25/08/2017 13:53 Page 66

BRITISH & URBAN CHEESE SPECIALIST WHOLESALERS

13 Fortis Green Road, Muswell Hill, London N10 3HP


0208 444 9141 www.cheesesonline.co.uk
cheeseshopmuswellhill CheeseShopN10
cheeseshopmuswellhill

66 / www.greatbritishfoodmagazine.com
G B F AWA R D S 2 0 17

B E S T I N D E P E N D E N T R E TA I L E R S

SCOTLAND
NORTH OF ENGLAND
Sponsored by Scotland Food & Drink
Winner: The Scottish Deli, Perthshire Winner: Keelham Farm Shop,
Having two shops in Highland Perthshire Thornton and Skipton
means the team have access to an amazing Both branches of this inspiring farm shop
natural larder, from smoked salmon, honey are renowned for their fantastic selection of
and venison to craft beers, fresh berries and Yorkshire specialities, including produce from
wild mushrooms. 400 farmers and suppliers.

Highly Commended: Highly Commended:


Valvona & Crolla, Edinburgh The Hollies Farm Shop, Cheshire
Ardoss Farm Shop, Fife Fodder, North Yorkshire

NORTHERN IRELAND
Winner: Pheasants' Hill MIDLANDS
Farm, Downpatrick Sponsored by Kadai Firebowls
This stunning rural shop farms Winner: Chatsworth Estate
the largest herd of Tamworth Farm Shop, Derbyshire
pigs in Ireland, as well as free- With more than half of all products
range chickens, geese sold either produced or prepared
and grass-fed Dexter and Irish on the Chatsworth Estate, this pretty
Moiled cows. farm shop has great
local credentials.
Highly Commended:
Ballylagan Organic Farm, Highly Commended:
County Down Ludlow Food Centre, Shropshire
Clogher Valley Meats, Clogher Becketts Farm Shop, Birmingham

WALES
Sponsored by Village Dairy

Winner: Penylan Pantry, Cardiff


This popular shop stocks the largest
selection of British cheeses in Cardiff,
alongside homemade Scotch eggs,
beautiful cakes and
everyday groceries.

Highly Commended:
Rhug Estate Farm Shop, Denbighshire
Llwynhelyg Farm Shop, Ceredigion EAST OF ENGLAND
Sponsored by Cley Smokehouse

WEST OF ENGLAND Winner: The Norfolk Deli,


Illustration: Alice Cleary, aliceclearyillustrated.com

Norfolk
Winner: Padstow Farm Shop, SOUTH OF ENGLAND & LONDON
This fantastic deli is a veritable
Cornwall Winner: Foxholes Farm Shop, Aladdin's cave of delicious food,
Visitors and locals alike flock to this Hertfordshire selling local Norfolk specialities,
idyllic store, which incorporates a This stunning farm shop is particularly known for awesome homemade
butchery, deli and dairy, and even its delicious Saddleback pork, homemade cakes sandwiches and hard-to-find
makes its own Cornish pasta on site. and seasonal fruit and veg sourced from a local artisan products.
farmers’ co-operative.
Highly Commended: Highly Commended:
Darts Farm Shop, Devon Highly Commended: Suffolk Food Hall, Suffolk
Washingpool Farm Shop, Dorset Cheeses, Muswell Hill, London Gog Magog, Cambridgeshire
The Hungry Guest, Kent and West Sussex

www.greatbritishfoodmagazine.com / 67
GBF SEPTEMBER 17 master_GBF 25/08/2017 13:54 Page 68

The Scottish Deli


Simon, Sarah, Jane, Xander and the team
look forward to welcoming you!

Delicious homemade soups,


sandwiches, baking and an
impressive range of cheeses,
meats, wines, local craft beers,
and speciality food. Evening
The Scottish Deli: Proud to be winners
of ‘Best Independent Retailer for Scotland’
Wine Bar and Scottish Deli
Category of the GBF Awards 2017! Tapas menu in Dunkeld.

1 Atholl Street, Dunkeld PH8 0AR 96 Atholl Road, Pitlochry PH16 5BL
Tel: 01350 728028 www.scottish-deli.com Email: info@scottish-deli.com Tel: 01796 473322

68 / www.greatbritishfoodmagazine.com
EASY
EVERYDAY

EASY EVERYDAY
T E M PT I N G S E A S O N A L R E C I P E S TO C O O K N O W

30 +
WARMING
COMFORT SEASONAL
RECIPES
FOOD
EVERYDAY!
Delicious ways to shake up your weekday cooking

p81 p89 p93

Tempting Thrifty meals


4 incredible new ways to feed
fruit crumbles with cheese a crowd
www.greatbritishfoodmagazine.com / 69

EE Complete issue 86.indd 69 25/08/2017 14:39


Figs
SEASONAL HERO

As at home in a salad as they are in a cake, figs are joyously sweet


and celebrated for their ripe, fruity flavour. They’re in season now
so grab some while you can!

F
igs may be some of the oldest fruits on earth, but there’s no tiring of these FIG & GOAT’S
delicious morsels. Their luxurious texture and honey-like sweetness means CHEESE TART
they’re great for desserts, but also for cutting through rich and meaty game. This tart is just perfect for a light
Here’s how to make the most of them this month. lunch – not only does it look pretty
but it takes no time to rustle up.
GROW
For a successful harvest, you’ll need to plant your fig tree Serves: 4
against a sunny wall. Figs also grow well in containers if Prepare: 15 minutes, plus
you’re concerned about winter frosts. freezing time
Cook: 30 minutes

PREP Plain flour, for dusting


Figs are rather delicate and need to be handled gently. Lightly wipe their skins 250g all-butter puff pastry
with a damp cloth, trim off the stem if it’s hard and cut the fruit in half from top 2 medium free-range eggs
to bottom if you desire. 1 medium free-range egg yolk
150ml double cream
4–6 fresh figs
STORE 100g soft goat’s cheese
2 tbsps pine nuts
Figs are at their best when plump but not too juicy. Store in the fridge,
2 sprigs of thyme, leaves picked
loosely wrapped in kitchen paper. Figs perish very quickly, so eat within
Salt and freshly ground
one or two days of purchasing.
black pepper
Aged balsamic vinegar and
rapeseed or extra virgin olive oil,
ENJOY
for drizzling
Eat as they are, drizzled with honey, or grilled, roasted or poached.
You can also place them in the oven overnight on a low heat for a Special kit:
delicious and nutritious snack. 35 x 11cm tart tin

1. Lightly dust the work surface


with flour and roll the pastry out
ALSO IN SEASON… to their foraged diet, pheasants are into a rectangle 3cm bigger than
naturally low in fat and rich in protein the tart tin on all sides. Carefully
Oysters and flavour. lift the pastry into the tin – try not
Now that there’s an ‘r’ in the month, to stretch it – and press it into the
native oysters are being harvested Elderberries corners, lining the base and sides
and devoured across the country. Get ready for a hedgerow harvest this evenly. Pop into the freezer for
Key varieties to look out for include month – elderberries are one of the 30 minutes while you preheat the
natives from Essex, Kent, Dorset, many delicious fruits that are ready for oven to 200ºC/Fan 180ºC/Gas 6
Devon and Cornwall. picking. Add them to crumbles and pies and place a solid baking tray on the
or rustle up a rich jus to serve with middle shelf to heat up.
Pheasant venison – just watch your clothes when 2. In a bowl, beat the eggs and yolk
Game season kicks off on 1st October you’re cooking as these tasty berries with the cream until thoroughly
across England and Wales. Thanks can stain! combined then season well with salt
and black pepper. Trim the tough

70 / www.greatbritishfoodmagazine.com

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EASY
EVERYDAY

www.greatbritishfoodmagazine.com / 71

EE Complete issue 86.indd 71 25/08/2017 14:39


stalk from each fig and cut them in
half. Prick the base of the pastry
case with a fork and pour in the
egg mixture. Crumble the cheese
on top and arrange the fig halves
evenly between the cheese, cut-
side uppermost. Scatter with the
pine nuts and thyme leaves.
3. Carefully slide the tart onto the
hot baking tray and bake for 15
minutes until the filling has started
to set and the pastry begins to turn
crisp and golden. Reduce the heat
to 180ºC/Fan 160ºC/Gas 4 and
cook for a further 15 minutes.
4. Remove from the oven and
leave to cool slightly before serving
drizzled with the balsamic vinegar
and oil.

FIG & BLUE


CHEESE SALAD

Serves: 3-4
Prepare: 5 minutes

2 chicory heads
1 head of radicchio
200g blue cheese
A handful of chopped
toasted hazelnuts
6 ripe figs
8 slices of cured ham
A generous glug of extra virgin
olive or rapeseed oil
A glug of aged balsamic vinegar
Salt and freshly ground
black pepper
Sourdough bread to serve

1. Wash the salad leaves in cold


water and dry on a clean tea towel,
then arrange on a plate. Crumble
over the cheese and scatter over
the hazelnuts. Cut or tear the figs
into quarters or bite-sized pieces
and arrange over the leaves with
the slices of ham.
2. Drizzle over the oil and balsamic
vinegar, season with salt and black
pepper and serve with some crusty
sourdough bread to mop up
the dressing.

Recipes taken from


Summer Berries &
Autumn Fruits by Annie
Rigg (£19.99, Kyle
Books). Photography by
Tara Fisher

72 / www.greatbritishfoodmagazine.com

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GBF SEPTEMBER 17 master_GBF 25/08/2017 12:55 Page 73

Truly artisan gins made with wild Welsh


botanicals, foraged in the UNESCO World
Biosphere Reserve of the Dyfi Valley.
We are honoured to receive the Great British Food
Awards Best Gin 2017 for our Pollination Gin.

www.dyfidistillery.com
For details of how to order and when we are open
to curious visitors, or find us on Facebook.

www.greatbritishfoodmagazine.com / 73
GBF SEPTEMBER 17 master_GBF 25/08/2017 12:35 Page 74

Handmade
in the
traditional
way in
Norfolk

www.seasons-bounty.co.uk
Tel: 07796 678490 Email: Seasons.Bounty@yahoo.com
Season’s Bounty @Seasonzbounty

Cley Smokehouse
traditional smoked fish and meats delivered direct

Congratulations to
The Norfolk Deli – Winner of
‘Best Independent
Retailer East of England’

High Street, Cley, Norfolk NR25 7RF


01263 740282
Available online at: www.cleysmokehouse.com
74 / www.greatbritishfoodmagazine.com
EASY
EVERYDAY

7 ways with…
BUTTERNUT SQUASH
Wonderfully versatile and gloriously sweet, butternut squash has the
ability to make any dish sing

1 Butternut Squash Soup with


Crispy Onions
Heat oven to 200ºC/Fan 180ºC/Gas 6
cooked. Remove half the mixture, blend
with a hand processor and return to the
pan. Stir in the juice of 1 lime and serve
chilli in a large roasting tin and drizzle
with rapeseed oil. Roast for 40 minutes,
turning the sausages once halfway. Add
and place a peeled and cubed butternut with a handful of chopped coriander and in a 200g bag of kale, toss with the other
squash, chopped onion and 2 pinches of desiccated coconut. ingredients and cook for 5 more minutes.
dried rosemary onto a tray. Drizzle with Serve with a squeeze of lemon and a side
oil, season, and roast for 35 minutes. Fry
a chopped onion in butter until crisp. 4 Creamy Butternut Squash & Red
Onion Spaghetti
of creamy polenta.

Remove the tin from the oven, discard the


rosemary and blend the contents in a food
processor with 500ml vegetable stock,
Fry 1 tbsp of rapeseed oil in a large pan
followed by ½ cubed butternut squash.
Add a red onion cut into wedges and ½ tsp
7 Roasted Butternut Squash &
Rosemary Risotto
Heat oven to 220°C/Fan 200°C/Gas 7.
100ml double cream and half the crispy paprika. Meanwhile, cook 200g spaghetti Toss a large diced squash in rapeseed oil
onions. Heat in a large saucepan and serve according to packet instructions. Once and place in a roasting tin with 3 garlic
topped with the remaining onions. cooked, drain the pasta, reserving 2 tbsps gloves and a sprinkling of dried rosemary
of the pasta water. Add the pasta and for 30 mins. In a separate pan, melt 25g

2 Butternut Squash, Cheddar & Blue


Cheese Bake
Toss a cubed butternut squash in oil and
remaining water to the vegetable pan
along with ½ a squeezed lemon, ½ a block
of Feta and a handful of chopped parsley.
butter over a medium heat, stir in a finely
chopped onion and sweat gently for 8-10
mins until soft. Stir 300g risotto rice into
a tsp of dried rosemary and bake in the Mix until combined and serve with toasted the onions and pour in a dash of white
oven at 180ºC/Fan 160ºC/Gas 4 for 25 pine nuts. wine and simmer for 30 seconds. Add
minutes. Cook 300g pasta to packet ¼ pint of vegetable stock (you’ll need
instructions. In a separate pan fry a finely
chopped onion in butter for 5 minutes,
adding torn sage leaves and 2 rashers of
5 Butternut Hash with Fried Eggs
& Feta
Heat 1 tbsp rapeseed oil in a pan along
one litre in total), stir, and leave on a
medium heat for 25-30 mins, adding ¼
of the remaining stock when the last bit
sliced bacon. Take off the heat and add to with 2 sliced shallots, 200g diced has been absorbed. Once the squash is
the cooked and drained pasta. Melt 40g butternut squash and 2 handfuls of cooked, add it to the risotto along with a
of butter in a separate pan and gradually spinach. Cook for 5 minutes then make handful of frozen peas. Serve with grated
stir in 40g plain flour followed by ½ pint 3 holes in the mixture. Crack an egg Cheddar, rosemary sprigs and a drizzle of
of of semi-skimmed milk, 100g Cheddar into each before covering with a lid for a rapeseed oil.
and 50g blue cheese. Place the pasta in a couple of minutes. Once cooked, garnish
dish along with the creamy cheese sauce, with a handful of chopped Feta and season
bacon and squash. Crumble 50g Cheddar to taste.
and 25g blue cheese over the top and
cook for 40 mins at 180ºC/Fan 160ºC /
Gas 4 until golden. 6 Hearty Sausage, Squash & Kale
Tray Bake
Preheat oven to 200°C/Fan 180°C/

3 Squash Dhansak
Sauté a large chopped onion, 2 diced
garlic cloves, a thumbsize piece of ginger
Gas 6. Put 6 sausages, a diced butternut
squash, a handful of cherry tomatoes
and a deseeded and finely chopped
and a chopped chilli in coconut oil for a
couple of minutes then add 1 tsp each
of coriander seeds, cumin seeds and
turmeric. Once fragrant, add a cubed
butternut squash and a sliced red pepper.
Add 100g soaked lentils along with 3 cups
of water and a squeeze of tomato purée.
Simmer for 30 mins, or until the lentils are

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Not So
Humble Pies
From meltingly tender beef to
creamy chicken, we’ve got a pie
filling to suit everyone!

76 /76 / www.greatbritishfoodmagazine.com
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EE Complete issue 86.indd 76 25/08/2017 14:39


EASY
EVERYDAY

CHICKEN, HAM &


LEEK PIE

Serves: 6
Prepare: 15 minutes, plus
chilling time
Cook: 45 minutes

For the pastry:


450g plain flour
50g jar poppy seeds
100g butter, cold and cut
into cubes
100g lard, cold and cut into cubes
150g strong Cheddar, finely grated
1 medium free range egg yolk,
to glaze

For the filling:


2 tbsp rapeseed oil
2 x 500g packs leeks, trimmed,
cleaned and sliced
20g pack sage leaves, shredded
4 tbsps plain flour
100ml medium white wine
500ml turkey or chicken stock
500g cooked turkey or chicken
meat, pulled into chunks
300g ham, cut into chunks
150ml crème fraîche
water and use the pastry trimmings 250g smoked haddock fillet,
1. Preheat the oven to 200°C/Fan to cover the lip. Place the rest skinned
180°C/ Gas 6. Tip the flour and of the pastry on top of the pie, 1 tbsp rapeseed oil
poppy seeds into a large bowl. Add pressing onto the pastry lip. Slash 1 onion, finely chopped
the butter and lard and rub with the top to allow steam to escape 2 tbsps flour
your fingers until it resembles large and use any leftover pastry to 300ml hot vegetable stock
breadcrumbs. Add the Cheddar and decorate. Brush with egg yolk and 3 tbsps crème fraîche
about 8-9 tbsps of cold water until place in the oven to bake for 35-40 180g pack raw jumbo king prawns
it comes together in a soft dough, minutes, until golden. 25g pack fresh flat leaf parsley,
then knead briefly. Wrap in clingfilm finely chopped
and place in the fridge to rest for at SMOKED FISH PIE WITH 3 medium free-range eggs, hard
least 30 minutes. CRISPY POTATO & boiled, shelled and quartered
2. To make the filling, heat the oil CAULIFLOWER TOPPING
in a large sauté pan, add the leeks 1. Preheat the oven to 200°C/
and gently cook for 10 minutes with Serves: 4 Fan 180°C/Gas 6. For the topping,
the lid on, until softened but not Prepare: 10 minutes bring a pan of water to the boil and
coloured. Add the sage and cook Cook: 1 hour add the potatoes. Simmer for 15
for a further 2 minutes, then stir in minutes until tender, then add the
the flour and season generously. For the topping: cauliflower and simmer for 8 more
3. Slowly pour in the wine and then 900g floury potatoes, peeled and minutes until the potatoes and
the stock, until a thick sauce is cut into large cubes cauliflower are very tender.
formed. Add the cooked turkey and 1 cauliflower cut into florets 2. Drain and return to the pan,
ham and stir in the crème fraîche. 150ml milk and heat for a few minutes to dry
Tip the filling into a 2-litre lipped pie 50g butter out the potatoes and cauliflower.
dish and leave to cool completely. 100g mature Cheddar, grated Add the milk and butter, and mash
4. Meanwhile, roll out the pastry together. Add the cheese and
to 5mm thickness and cut to just For the filling: mix well.
bigger than the size of the dish. 450g fresh white fish, such as 3. Meanwhile cut the fish into large
Brush the edges of the dish with haddock, cod or coley, skinned chunks and set aside. Heat the oil

www.greatbritishfoodmagazine.com /77

EE Complete issue 86.indd 77 25/08/2017 14:40


Get your fill!
Three more delicious fillings to try

1. Squash, Spinach & Goat’s Cheese


Roast 1 squash, 2 red onions and 3 garlic
cloves (in their skins) with oil and seasoning
until soft. Squeeze the roasted garlic from
the skins and mash everything together. Mix
with chopped cooked spinach, Ricotta and
goat’s cheese and add to your pie of choice.

2. Spicy Moroccan Lamb


Pan fry 500g lamb stewing steak with sliced
onions, garlic and seasoning until soft, then
add a tin of chopped tomatoes and a tsp
each of ras el hanout, ground cumin and
ground coriander. Pour in 300g of lamb or
veg stock and simmer for about 2 hours 30
minutes, until the meat is tender. Add to a
baking dish and top with filo pastry or sweet
potato mash and bake.

3. Baked Brie
Take a whole Brie cheese and smother the
top with your favourite chutney. Cut a puff
pastry sheet in half and place the brie in
the centre of one. Dampen the edge of the
pastry with water and lay the other sheet on
top, pressing around the sides and cutting
off any excess. Brush with an egg wash and
and bake in a hot oven for about 10 minutes.

2. Stir in the Dijon, stock and


mushrooms, bring to the boil, then
cover and simmer on a low heat
for 1 hour 30 minutes, stirring
occasionally. Remove the lid and
in a frying pan and cook the onion 800g diced braising steak
cook for a further 20-30 minutes
for about 5 minutes until softened, 2 tbsps plain flour, seasoned
or until the meat is tender and the
then stir in the flour and cook for 1 tsp paprika
sauce has thickened. Allow to cool
a minute. 1 tbsp oil
slightly before transferring to a
4. Slowly add the hot vegetable 500g pack shallots, peeled
rectangular ovenproof serving dish.
stock stirring continuously until 200ml red wine
3. Preheat the oven to 200°C/Fan
you have a smooth sauce. Add the 1 tbsp Dijon mustard
180°C/ Gas 6. Roll out the pastry
crème fraîche and stir, add the fish, 500ml beef stock
on a floured surface to about 2cm
prawns and parsley, then season. 2 x 200g packs button mushrooms
larger than the dish, trim off the
5. Spoon the fish filling into a 500g pack puff pastry
pastry edges and place around the
1.5-litre ovenproof dish and arrange 1 medium free-range egg, beaten
edges of the dish. Brush with a little
the eggs on top. Spoon on the
beaten egg then top with the large
mash and rough up the top with a 1. Preheat the oven to 180°C/
piece of pastry, pressing the edges
fork. Bake for 30 minutes until the Fan 160°C/ Gas 4. Toss the beef
to seal. Make 3 slits in the centre
top is golden, the filling is bubbling in the seasoned flour mixed with
and brush with egg to glaze.
and the fish is cooked through. the paprika. Heat the oil in a large
4. Bake for 30 minutes or until
saucepan and fry the beef in 2
golden, and serve with
BEEF & SHALLOT PIE batches to brown, adding the
mashed potatoes.
shallots to the second batch. Return
Serves: 8 the first batch of meat to the pan
Prepare: 15 minutes and add the wine. Cook for 2-3 Recipes courtesy of
Cook: 2 hours, 25 minutes minutes to reduce a little. waitrose.com/recipes

78 / www.greatbritishfoodmagazine.com

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GBF SEPTEMBER 17 master_GBF 25/08/2017 12:38 Page 79

www.greatbritishfoodmagazine.com / 79
GBF SEPTEMBER 17 master_GBF 25/08/2017 12:52 Page 80

HUNTERS of HELMSLEY
27 years of Yorkshire's best food and drink
Over 2,000 items in stock

Wide selection of local and regional produce


Hampers, gifts and selected products
available online for delivery across the UK

Tel: 01439 771307


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Open 8am – 5.30pm 7 days a week
13 Market Place, Helmsley, North Yorkshire YO62 5BL

Preserved with passion

Visit our website for: Where to find us, Stockists,


Latest News, Our Values
www.The-Jam-Shed.co.uk | 01787 341768

80 / www.greatbritishfoodmagazine.com
EASY
EVERYDAY

DELICIOUS IN
50 MINUTES
Few puds are as hearty and satisfying as a
fruit crumble – always served with lashings of
ice cream of course! These delicious bakes
take less than 50 minutes to prep and cook

/ 81

EE Complete issue 86.indd 81 25/08/2017 14:40


PEAR CRUMBLE WITH SPICED RHUBARB &
CHOCOLATE CHUNKS ORANGE CRUMBLE
& HAZELNUTS
Serves: 4
Serves: 6 Prepare: 10 minutes
Prepare: 10 minutes Cook: 30 minutes
Cook: 40 minutes 1 orange
1kg ripe pears, peeled, cored 5 cardamom pods
and chopped into 1cm pieces 400g pack rhubarb, cut into
Grated zest and juice of 3cm pieces
1 unwaxed lemon 2 star anise
100g milk chocolate, 50g dark brown soft sugar
roughly chopped 1 tbsp custard powder
50g light brown soft sugar 50g butter
50g plain flour
For the crumble: 50g oats
100g plain flour 75g mixed nuts, chopped
50g butter, chilled and diced 50g demerara sugar
50g light brown soft sugar 2 tbsps marmalade
50g pack roasted hazelnuts, chopped
1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Zest the orange
1. Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease 6 x 250ml and reserve for the crumble; cut off the skin and pith then
ovenproof teacups or ramekins. In a medium bowl, mix together separate into segments. Remove the black seeds from
the pears, brown sugar, lemon zest and juice, and half the the cardamom.
chocolate. Divide the mixture between the teacups or ramekins, 2. Place the rhubarb in a medium saucepan with the orange
spooning over any juice. segments, cardamom, star anise and soft sugar then cook for
2. To make the crumble, place the flour and butter in a medium 10 minutes, stirring occasionally. Stir in the custard powder and
bowl and, with your fingertips, rub together until the mixture bring back to the boil. Remove the star anise and pour into a
resembles fine breadcrumbs. Stir in the sugar, hazelnuts and serving dish.
remaining chocolate. 3. Meanwhile, rub the butter, flour and orange zest together to
3. Spoon the crumble over the pears and press down lightly. Place resemble breadcrumbs, and rub in the oats, nuts, demerara and
the crumbles on a baking tray and bake for 35-40 minutes until marmalade. Sprinkle over the rhubarb and bake for 20 minutes
golden and bubbling. Serve with vanilla ice cream. or until golden. Serve warm with custard or scoops of vanilla
ice cream.

SPICED BLACK FOREST EASY WINTER


CRUMBLES FRUIT CRUMBLE

Serves: 4-6 Serves: 4—6


Prepare: 10 minutes Prepare: 10 minutes
Cook: 40 minutes Cook: 25 minutes

450g bag frozen black forest fruits 2 tart apples, peeled,


(or similar), defrosted cored and cut into 8
Grated zest and juice 2 ripe Conference pears,
1 orange peeled, cored and cut
1 tsp clear honey into 8
1 tsp ground cinnamon 100g soft prunes, halved
50g butter 8 tbsps orange juice
125g flour 50g butter, diced
40g caster sugar 65g plain wholemeal flour
40g muesli or granola 25g demerara sugar
75g wholegrain rolled oats
1. Preheat the oven to 190°C/Fan 170°C/Gas 5. Tip the fruit 1 tsp ground cinnamon
with any juices into individual pudding bowls or a 1 litre baking
dish. Whisk the orange zest and juice, honey and cinnamon 1. Preheat the oven to 180°C/Fan 160°C/Gas 4. Cook the fruit
together and pour over the fruit. and prunes in a frying pan with the orange juice for 3-4 minutes,
2. In a bowl, rub the butter into the flour to form fine covered, then transfer to 4–6 individual ovenproof dishes.
breadcrumbs. Stir in the sugar and muesli and scatter the 2. Meanwhile, rub the butter into the flour and sugar until
mixture over the fruit to cover it. Bake for 25–30 minutes, it makes a coarse crumb-like texture, then stir in the oats
until the top is golden and crisp. Serve with ice cream and cinnamon. Sprinkle over the fruit and bake the individual
crumbles for 20–25 minutes until golden.

82 / Recipes courtesy of waitrose.com/recipes

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www.greatbritishfoodmagazine.com / 83
GO WITH
THE GRAIN
When it comes to comfort food, rice is one of
the easiest and most satisfying ingredients to
cook with; these rich and filling dishes elevate the
humble grain to epic proportions!

84 / www.greatbritishfoodmagazine.com

EE Complete issue 86.indd 48 25/08/2017 14:40


EASY
EVERYDAY

MUSHROOM,
MASCARPONE &
TRUFFLE RISOTTO

Serves: 2
Prepare: 10 minutes, plus
soaking time
Cook: 30 minutes

15g dried porcini mushrooms


25g butter
1 small onion, finely chopped
175g arborio rice
100ml white wine
500–600ml pints hot vegetable or
chicken stock
225g mixed mushrooms, sliced
1 tbsp tarragon, finely chopped
25g Parmesan, finely grated
2 tbsps mascarpone
Drizzle truffle oil
Salt and freshly ground
black pepper
SPANISH SEAFOOD RICE then cook for 5 minutes more. Tip
in the rice, season and stir for 2 –3
1. Soak the porcini in 150ml of Serves: 4 minutes until the rice is golden. Pour
boiling water for 30 minutes. Drain, Prepare: 10 minutes over 750ml of the saffron stock,
reserving the mushroom liquid, and Cook: 1 hour, 5 minutes bring to the boil, cover, then lower
roughly chop. the heat and simmer for 15 minutes.
2. Melt half the butter in a saucepan 850ml hot chicken stock 3. Wash the shellfish and discard
over a medium heat. Add the onion ¼ tsp saffron any mussels or clams that don’t
and cook for 5 – 8 minutes until 1 tbsp rapeseed oil close when tapped. Once the rice
softened. Stir through the rice 200g chorizo, sliced is cooked, quickly tip the seafood
and toast for 2 minutes. Pour in 6 rashers smoked streaky bacon, into the pan and pour over the
the wine and let it bubble, stirring roughly chopped remaining stock. Cover with the lid
until evaporated. Add the porcini 1 large onion, sliced again, increase the heat to medium
and its soaking liquid and stir until 3 garlic cloves, crushed and cook for 10–15 minutes until the
absorbed. Add the stock a ladleful 3 plum tomatoes, finely chopped mussels and clams have opened and
at a time, stirring and letting the 1 tsp sweet smoked paprika the prawns are pink.
rice absorb most of the liquid 350g bomba or paella rice 4. Set aside to steam for 10 minutes.
before adding some more. This will 300g mussels, cleaned Discard any clams or mussels that
take about 20 minutes. 300g clams, cleaned haven’t opened. Scatter over
3. Stop when the rice is al dente 250g raw shell-on prawns, cleaned the parsley and serve with lemon
then turn off the heat – you may not Small bunch parsley, wedges, prawns and parsley,
need to use all of the stock. Heat roughly chopped then season.
the remaining butter in a large frying Salt and freshly ground
pan and fry the mixed mushrooms black pepper
until golden brown, then season. Stir
half the mushrooms through the
2 lemons, cut into wedges, to serve “A take on the classic
risotto, along with 2 tsps of 1. Pour the stock over the saffron Valencian seafood
the tarragon.
4. Scatter over the Parmesan,
and set aside. Heat the oil in a
large paella or frying pan over a
paella. You want the rice
cover and leave for 5 minutes.
Gently stir the risotto, then divide
medium heat. Add the chorizo and
bacon and cook until beginning
to crisp a little on the
between bowls, top with the
remaining mushrooms, a dollop of
to crisp. Add the onion and garlic,
then lower the heat and cook for 8
bottom of the pan – this
mascarpone, a drizzle of truffle
oil, the remaining tarragon and a
minutes until softened. is called ‘socarrat’ and is
considered a delicacy”
2. Turn up the heat a little and stir
grinding of black pepper. through the tomatoes and paprika,

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RED RICE, BASIL 1. Cook the rice in boiling salted drizzle generously with oil, drape
& RICOTTA water according to the packet over the remaining Parma ham
STUFFED POUSSINS instructions. Preheat the oven to and season.
Serves: 2 200°C/Fan 180°F/Gas 6. Meanwhile, 4. Roast for 40 – 45 minutes,
Prepare: 10 minutes heat 1 tbsp of oil in a large frying basting and drizzling with more
Cook: 55 minutes pan and cook 3 slices of the Parma oil halfway through, or until the
ham until crisp, then remove and poussins are cooked. Leave to rest
100g red rice, set aside. for 10 minutes, then scatter over
1 tbsp rapeseed oil 2. Add the onion and celery to the some basil leaves before serving
5 slices Parma ham pan and fry for 8 minutes, then stir with cavolo nero or salad leaves.
1 onion, finely chopped through the garlic. Pour in 50ml
1 stick celery, finely chopped of the wine and cook until mostly
2 garlic cloves, crushed evaporated. Tip the cooked rice
125ml white wine into the pan, then chop the crispy
100g Ricotta Parma ham and stir this in too.
25g Parmesan, finely grated Set aside to cool a little, then stir
½ small bunch basil, roughly through the cheeses, basil and
chopped, plus extra to serve some seasoning. MAKE AHEAD: Taken from Posh
2 poussins 3. Stuff the rice mixture into the Rice by Emily Kydd
Salt and freshly ground cavities of the poussins. Place in a You can make the rice
( £12.99, Quadrille)
black pepper small roasting tray, spooning any stuffing in advance and chill
Photography
Cavolo nero or salad leaves, extra stuffing around the edges. it, but bring it back to room
©Alex Luck
to serve Pour over the remaining wine, temperature before using.

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88 / www.greatbritishfoodmagazine.com
EASY
EVERYDAY

CHEESE
PLEASE
From rich and gooey melted Cheddar to beautifully pungent Stilton, we
love cheese in all its delicious forms! These delicious dishes put this
indulgent ingredient at centre stage

www.greatbritishfoodmagazine.com / 89
BUTTERNUT SQUASH 1. Preheat the oven to 190ºC/Fan 4. Preheat the grill to high. Stir
MAC & CHEESE 170ºC/Gas 5. Put the squash in a the macaroni into the cheese
roasting tin and scatter over the sauce, then carefully fold in the
Serves: 4 garlic and sage, then drizzle over squash, taking care not to break
Prepare: 20 minutes the oil. Roast for 30 minutes until it up. Spoon the mixture into an
Cook: 40 minutes the squash is tender and golden. ovenproof dish and scatter over the
2. Meanwhile, cook the macaroni in rest of the cheese. Place under the
500g butternut squash, peeled, boiling water for 8–10 minutes until grill for 3–5 minutes until bubbling.
deseeded and cut into 4cm chunks tender. Drain well and set aside.
1 clove garlic, crushed 3. Melt the butter in a pan and stir CAULIFLOWER CHEESE
1 tbsp chopped fresh sage in the flour. Remove from the heat WITH WALNUTS
1 tbsp rapeseed oil and gradually stir in the milk to form & CUMIN
225g macaroni a smooth sauce. Return to the heat
40g butter and cook, stirring continuously, Serves: 8
40g plain flour until it comes to the boil. Reduce Prepare: 15 minutes
600ml semi skimmed Milk the heat and simmer for 2 minutes. Cook: 20 minutes
175g mature Cheddar, grated Remove the sauce from the heat
and stir in two thirds of the 568ml whole milk
grated cheese. ½ onion, studded with 6 cloves
2 bay leaves
10 black peppercorns
1 cauliflower, cut into florets
We’ve given specific cheeses
50g unsalted butter
to go with each recipe, but
½ x tsp cumin seeds
feel free to experiment with
50g plain flour
different varieties or even
100ml soured cream
combine your favourites for
75g grated Cheddar
extra flavour
75g dried breadcrumbs
25g walnuts, whizzed in a
food processor

1. Preheat the oven to 200ºC/Fan


180ºC/Gas 6. Heat the milk gently in
a saucepan with the clove studded
onion, bay leaves and peppercorns.
Take off the heat when it starts to
simmer. Strain.
2. Bring a large pan of salted water
to the boil then add the cauliflower
and cook for 5 minutes. Drain well
and set aside in the colander to
drain off any excess water.
3. In another medium sized
saucepan melt the butter and when
foaming add the cumin seeds and
stir for a minute then add the flour
stirring continuously. When the
mixture takes on a golden colour
and starts to smell nutty add the
milk 1-2 ladles at a time. Once you
have a smooth paste you can add
the milk more quickly. If the mixture
is a bit thick you can add some
more milk.
4. When all the milk is added, stir in
50g of the cheese and the soured
cream. Season to taste. Place the
cauliflower florets into a 28-30cm
rectangular oven-proof dish and
pour over the cheese and
cumin sauce.

90 /

EE Complete issue 86.indd 52 25/08/2017 14:40


EASY
EVERYDAY

5. Mix the breadcrumbs, walnuts


and remaining 25g cheese together
then sprinkle over the top of the
mixture and bake in the preheated
oven for 20 minutes or till the top is
bubbling and golden brown.

CHEDDAR, BACON &


TOMATO TART

Serves: 8
Prepare: 25 minutes
Cook: 45 minutes

300g shortcrust pastry


Plain flour, for dusting
6 rashers smoked streaky bacon,
cut into 1cm strips
250g cherry tomatoes, halved
200g extra mature
Cheddar, grated
170ml double cream
150ml semi-skimmed milk
4 medium free range eggs
2 tbsps chopped fresh chives, plus
extra to garnish
Green salad, to serve

1. Preheat the oven to 190ºC/Fan


170ºC/Gas 5. Shape the pastry Love your Leftovers! 3 OF THE
into a disc and roll out on a lightly Instead of consigning those last bits of cheese BEST
floured surface until large enough to to the back of the fridge, use them to make one COOKING
CHEESES
line a deep, 23cm loose-bottomed of these indulgent recipes
tart tin. Trim the edges and prick
the base with a fork.
2. Line the tart with a sheet of
1. Four Cheese Bake
Take 200g of three types of cheese and melt them
baking parchment and fill with
in a saucepan with 25g butter, 200g cream cheese
baking beans. Bake for 15 minutes
and 100ml of milk. Season and add a few handfuls of
until pale and golden. Remove the
cooked mushrooms and chicken. Mix the sauce with
paper and beans, lower the oven Belton Red/White Fox,
500g of cooked pasta and place in dish. Top with any £3.00 waitrose.com
temperature to 160ºC/Fan 140ºC/
remaining cheese and bake until the top is crisp
Gas 3 and cook for a further
and bubbling.
5 minutes.
3. Meanwhile, cook the bacon in a
non-stick frying pan for 4-5 minutes 2. Blue Cheese & Potato Soup
until crisp, then drain off any excess Cook a sliced onion and a stick of celery in butter until
oil. Place the tomatoes, cheese and soft. Add 500g of potatoes (peeled and chopped), Cropwell Bishop Blue
bacon in the tart tin. a sprig of thyme and a bay leaf and cook in a litre of Shropshire,
£2.75 waitrose.com
4. Beat together the cream, milk, chicken stock for about 30 minutes. Remove the herbs
eggs and chives, and pour into the and whizz the mixture with a hand-held blender until
case. Bake for 45 minutes until set smooth. Stir in 100g of blue cheese and 70g of double
and golden. Take the tart out of the cream and heat. Season to taste.
tin, sprinkle over the extra chives,
slice and serve with salad.
3. Cheesy Sausage Rolls
Smooth sausagemeat along the centre of a puff pastry
Recipes courtesy of
sheet. Top with a spread of French mustard and scatter
waitrose.com/recipes
over your favourite cheese – Cheddar or Mozzarella
Applewood Smoked
work well. Egg wash the edges then roll; ensure the Cheddar Slices,
pastry completely encloses the fillinf at both ends. £1.75 from supermarkets
nationwide
Slice and bake until golden.

www.greatbritishfoodmagazine.com / 91

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GBF SEPTEMBER 17 master_GBF 25/08/2017 13:56 Page 92

Suppliers to
independent
shops,
restaurants
and mail order

Discover the delicious taste of our yummy ‘Great British’


puddings, genuinely home made in our dedicated farm
house kitchen in rural Northumberland.
Our range comprises indulgent sticky puddings and
traditional steamed puddings, such as our Great British
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orange liquer as well as our exclusive ‘Alnwick Rum
Christmas Puddings’.

HIGHLY COMMENDED

ORDER YOUR CHRISTMAS


PUDDING NOW!

92 / www.greatbritishfoodmagazine.com
EASY
EVERYDAY

Eat Well,
SAVE MONEY
These hearty recipes make use of thrifty produce
and store cupboard staples to create some
seriously tasty family meals

/ 93
www.greatbritishfoodmagazine.com

EE Complete issue 86.indd 54 25/08/2017 14:40


SMOKED HADDOCK 2. Place the haddock in a saucepan Shape the mixture into 4 large
FISHCAKES and pour over the milk. Add enough fishcakes and dust in flour. Leave
water to cover the fish completely. to set in the fridge whilst you make
Serves: 4 Add the bay leaf and bring the liquid the hollandaise.
Prepare: 15 minutes to the boil. Turn the heat down to 5. Melt 100g of the butter in a small
Cook: 30 minutes its lowest setting, cover with a lid pan and put to one side. Separate
and then leave the fish to poach one of the eggs, keeping the white
600g potatoes, peeled and cut into gently for 10 minutes. After 10 for another day, and plopping the
large 4cm chunks minutes, take the fish from the liquid yolk into a large bowl. Pour the
275g smoked haddock and, using a knife and fork, flake white wine vinegar in with the
250ml milk the flesh into the bowl of mashed egg yolk and then place the bowl
1 bay leaf potato, discarding any skin and over a medium pan filled with
1 tbsp vegetable oil bones along the way. simmering water. Make sure the
½ onion, peeled and diced 3. Heat the oil in a small saucepan base of the bowl doesn’t come
½ x 400g tin chopped tomatoes over a medium to high heat and, into contact with the surface of
1 tbsp dark brown sugar when hot, add the onion and fry, the water. Whisk the vinegar and
1 tbsp red wine vinegar stirring regularly, for 6 minutes, or yolk together for 2 minutes, or until
1 tsp English mustard until very soft. Add the tomatoes light and fluffy. Take the pan off the
25g breadcrumbs and bring up to a simmer. Stir in heat and begin to add the melted
2 tbsps plain flour the sugar and red wine vinegar and butter gradually, whisking almost
130g butter cook for 4 minutes, then blitz until constantly. Once all of the butter
5 free range eggs smooth. This is your homemade
1 tbsp white wine vinegar ketchup. Leave to one side to cool

“Fresh mussels give you


100g baby spinach to room temperature.
4. Spoon about 3 tablespoons of
1. Boil the potatoes in a large pan
until completely tender. Drain, leave
the fish poaching liquid into the fish
mixture and also add the mustard a huge amount of flavour
to steam dry for 5 minutes and then
mash until smooth.
and breadcrumbs, along with a
good pinch of both salt and pepper.
for the price”

94 /

EE Complete issue 86.indd 94 25/08/2017 14:40


has been incorporated, continue to potatoes into the oil and cook for a smooth sauce. Return to the heat
whisk off the heat until you reach about 10 minutes, or until you can and cook, stirring continuously,
a thick hollandaise sauce. Whisk in easily push a fork into the potato. until it comes to the boil. Reduce
a few spoons of warm water if the Do not overcrowd the pan – if the the heat and simmer for 2 minutes.
sauce is too thick, season with salt potatoes don’t fit in comfortably Remove the sauce from the heat
and pepper and leave to one side. then cook them in batches. and stir in two thirds of the
6. Heat half the remaining butter Carefully scoop the blanched grated cheese.
in a pan over a medium heat and, potatoes out of the oil and leave 4. After 6 minutes, take the lid off
when hot, fry the fishcakes for 3 them to cool on a tray. the pan and the majority of mussels
minutes on each side, until golden 2. Just before you are about to eat, should be opened – discard any
brown and hot through. Put on a reheat the vegetable oil to 180ºC that stay tightly clamped shut. Add
plate to one side. and, in batches if needed, fry the the cream and the parsley to the
7. Meanwhile, bring a pan of water blanched chips for 2 minutes, or mussels, bring the liquid up to the
to the boil and, when simmering, until they are golden and crisp. boil one last time and then serve
crack in the remaining 4 eggs and 3. Melt the butter in a pan and stir with the chips.
reduce the heat right down so the in the flour. Remove from the heat
water is barely bubbling. Poach the and gradually stir in the milk to form
eggs like this for 4–5 minutes for a
soft yolk.
8. Add the remaining butter to
the pan used to fry the fishcakes
and, when hot and melted, wilt the
spinach. Serve each fishcake on top
of some wilted spinach, topped with
a poached egg and finished with
the hollandaise sauce. Serve the
homemade ketchup on the side.

MOULES MARINIÈRE
WITH CHIPS

Serves: 4
Prepare: 10 minutes
Cook: 30 minutes

1.5 litres vegetable oil


1kg potatoes, peeled andcut into
1cm thick chips
2 tbsps rapeseed oil
1 onion, peeled and diced
1 clove garlic, peeled and
finely chopped
1.5kg mussels, cleaned
100ml white wine
75ml double cream
½ small bunch of fresh parsley,
roughly chopped

1. Pour the vegetable oil into a


deep saucepan and place it over a
medium to high heat. You want to
heat the oil to 160ºC. If you don’t
have a thermometer, then drop
in a piece of bread – when the oil
is hot enough, it should bubble up
and take about 10 seconds to turn
brown. When you are happy the
oil is at the correct temperature,
carefully lower some of the chipped

/ 95

EE Complete issue 86.indd 95 25/08/2017 14:40


crack an egg into each one. Place form a sticky dough and then put Recipes taken
SHAKSHOUKA & a lid quickly on top (use a baking this to one side for a few minutes. from Save Money
FLATBREADS tray or large plate if you don’t have 2. Pour the oil into a large saucepan Good Food
a lid) and cook for 4 minutes. Just and begin heating to 180°C. (£18.99, Hodder
Serves: 4 before serving with the flatbreads, 3. Mix the cinnamon and sugar & Stoughton). ©
Prepare: 20 minutes season the shakshouka with salt and together in a bowl and then tip Crackit Ltd 2017.
Cook: 30 minutes pepper and scatter with the parsley. out on to a large baking tray – the
cooked churros will go into this mix
40ml rapeseed oil CHURROS to be dredged after frying. Melt
2 red onions, peeled and sliced the chocolate in the microwave –
2 red peppers, de-seeded Serves: 4–6 zapping it with short bursts.
and diced Prepare: 10 minutes 4. Attach a star-shaped nozzle to
100g chorizo, peeled and cut into Cook: 15 minutes the end of a piping bag and load
1cm cubes 150g self raising flour in the dough. Carefully squeeze
1 tsp ground cumin ¹/³ tsp baking powder out lengths of dough directly into
1 tbsp tomato puree 500ml vegetable oil, for frying the hot oil – you are aiming for the
2 x 400g tins chopped tomatoes ½ tsp ground cinnamon churros to be 8–10cm. Snip off the
250g self-raising flour, plus a little 60g sugar end of the dough with scissors, if
extra for dusting 125g dark chocolate necessary. You can probably fry
8 free range eggs about 6 churros at a time. Fry for
1 small bunch of fresh parsley, 1. Put a kettle on to boil. Tip the about 3 minutes and then remove
roughly chopped flour and baking powder into a to kitchen roll to dab off the excess
bowl. Let the kettle water cool for oil, before tipping immediately into
1. Heat half the oil in a large, high- 5 minutes and then pour it into the the sugar and cinnamon mixture.
sided frying pan over a medium flour, stirring with a wooden spoon. 4. Pile the churros high and serve
heat. When hot, add the onions, Beat the ingredients together to with the melted chocolate.
red pepper and chorizo and gently
fry for about 8 minutes, or until
the vegetables are softening and
the chorizo is releasing its red oil.
Turn up the heat a little and add
the cumin and tomato puree and
continue to fry, stirring regularly, for
2 minutes.
2. Stir in the tomatoes. Half fill one
of the empty tins with water and
add this, too. Bring the mixture
up to the boil and simmer for 10
minutes, or until the sauce has
thickened a little and the vegetables
are nice and tender.
3. Whilst the shakshouka is
simmering away, make the
flatbreads by mixing together the
flour, about 125ml of water and a
good pinch of salt, until you reach
a soft dough. Knead for 2 minutes
and then divide the mix into 6
smallish balls. Dust a surface with
flour and roll out each ball until it
is about ¾ cm thick. Don’t worry
about the shape, concentrate on
reaching an even thickness. When
all the balls are rolled out, heat a
griddle pan or heavy-based frying
pan over a high heat and lightly
brush the breads with a little of the
remaining oil.
4. When the pan is hot, dry fry the
flatbreads for 2 minutes on each
side. Remove to a plate and keep
warm. When the shakshouka has
had its 10 minutes, use a spoon to
prod 8 hollows into the mix and

96 / www.greatbritishfoodmagazine.com

EE Complete issue 86.indd 96 25/08/2017 14:41


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98 / www.greatbritishfoodmagazine.com
EASY
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www.greatbritishfoodmagazine.com / 99

EE Complete issue 86.indd 99 25/08/2017 14:41


Batch of
the day!
Colourful, comforting and easy –
these delicious new recipes from chef and
food writer Elly Curshen tick all the boxes.
Plus, they can be prepared in advance too!

100 / www.greatbritishfoodmagazine.com
R E C I P E S | E L LY C U R S H E N

A
s the days grow
shorter and the
nights become
darker, it can
be tempting
to reach for uninspiring,
stodgy foods. But, café owner,
Instagram sensation and
queen of food presentation
Elly Curshen has rustled up
some dazzling dishes which
are guaranteed to brighten
up drizzly autumnal evenings
and make them relatively
stress-free in the kitchen.

5 MINUTES WITH ELLY

What are your favourite when you don't have the time or energy textures and tastes. They turn a dish
midweek meals from to cook on busy evenings. into something special. My favourites
your new book, Elly Pear's include toasted mixed seeds, chilli
Let's Eat? Which three ingredients are flakes, toasted coconut, smoked salt
The freezable, batch cooked always in your fridge? flakes, pickles and fresh herbs.
dishes from the first chapter are 1. Loads of different pickles for
specifically designed to make topping dhals, curries etc with What's your favourite part of
midweek dinners quick and easy. a bit of crunch. the UK for local produce?
I love the Coconut & Tomato 2. Good quality organic butter – We are very fortunate in Bristol
Dhal, topped with avocado, toasted it's worth spending the extra (where I've lived since 1999) to have
seeds, pickles and fried tofu [turn money, always. an abundance of great bakers – our
the page for recipe]. While the dhal 3. Lots of different homemade sauces bread scene is incredible! We're
is reheating, I can get the other and dressings for turning a basic also surrounded by brilliant dairy
ingredients prepared in less than 10 bowl of say veg, grains and eggs into producing farms in Somerset and
minutes – so it's on the table and in something more impressive. fantastic fruit and veg on all sides.
my face super fast! The Wye Valley, which produces
You're always posting delicious asparagus and rhubarb,
What are your top tips for delicious pictures of your is close by too.
batch cooking? meals on Instagram.
Equip yourself with a big pot, plenty Do you have any top tips Any kitchen disasters
of plastic tubs and a permanent for plating up? or recipes which
marker to label everything, stick the I love a garnish! I keep loads of bits and haven't worked?
radio on, grab a drink and do it when pieces to hand for finishing off dishes. Corn on the cob, slathered with
you've got time to hang out in the You eat with your eyes first, so I add anchovy butter. Even the memory
kitchen for a bit. It will pay dividends these little extras for their contrasting of it still makes me wretch!

www.greatbritishfoodmagazine.com / 101
1. Heat the oil in a large saucepan if you’re hungry!)
over a low heat, add the onion, 1 heaped tbsp pumpkin seeds
cover and fry for 5 minutes until ¼ ripe avocado
softened. Stir in the garlic. Add Hot sauce, to serve
the beans and thyme, then cover
with cold water, plus 2cm more. For the green paste:
Bring to the boil, reduce the 1 bunch coriander
heat and gently simmer for 2 spring onions,
1 hour, uncovered, stirring roughly chopped
occasionally and topping up 2 level tbsps pickled
the water if needed. jalapeño slices, drained
2. Once the beans have softened, 25g cavolo nero or kale,
drain and season with plenty of roughly chopped
flaked sea salt. Save the cooking 2 garlic cloves, peeled and chopped
liquid to thin down your refried 1 tbsp vegetable or olive oil
beans, if needed. The beans are flaked sea salt
now ready to be used as they are,
or you can ‘refry’ them. 1. Preheat the oven to 180°C/Fan
3. To refry the beans, melt the 160°/Gas mark 4. Pick a small handful
butter in a large pan over a of coriander leaves, roughly chop
medium-low heat and soften and set aside. To make the green
Black Beans – the onions for 5 minutes until paste, roughly chop the remaining
Refried if You Like translucent, stirring often. coriander, stalks and all, and put into
Meanwhile, dissolve the bouillon a food processor with the rest of the
Serves: 12 portions powder in 125ml of boiling water green paste ingredients and a pinch
Prepare: 5 minutes to make the stock. Add the of flaked sea salt.
Cook: 1 hour 10 minutes cumin, chilli and paprika to the 2. Blitz until you have a rough
onions and stir to coat. Add the mixture. If you don’t have a food
2 tbsps olive or rapeseed oil beans and stock, stir well, then processor, chop the ingredients
1 medium onion, peeled remove from the heat and mash as finely as you can and mix with
and finely diced the beans. Keep the mixture as the oil. Tip the cooked rice into a
2 garlic cloves, peeled chunky or as smooth as you like bowl, add the green paste and mix
and crushed or grated – I like it with a few rogue whole until evenly combined.
500g dried black beans, beans poking through. 3. Grease the base and sides of
soaked overnight in plenty If the mixture is too loose, reduce a 20x15cm oven dish with butter.
of cold water, then drained the liquid until thickened over a Spoon the rice mixture into the
2 tsps dried thyme medium-high heat, then season dish and spread into an even
flaked sea salt to taste. layer. Spread the refried beans on
top, then scatter with the cherry
To make 4 x 250g portions of MAKE IT AGAIN! tomatoes. Use the back of a spoon
refried beans: to make two dents in the surface and
40g salted butter (or olive Baked with crack in the eggs.
or rapeseed oil if you want Green Rice & Eggs 4. Pop the dish in the oven for
to keep them vegan) 25–30 minutes until the egg whites
1 onion, peeled and diced Serves: 2 are just set. Meanwhile, toast the
¼ tsp bouillon powder Prepare: 10 minutes seeds in a dry frying pan over a
1 tsp ground cumin Cook: 30 minutes medium heat for 1–2 minutes until
¼ tsp chilli powder starting to burst, shaking the pan
¼ tsp smoked paprika 200g cooked rice often, and then remove from the
2¼ portions cooked black beans Butter, for greasing heat. Peel, stone and slice the
1 x 400g tin cooked black beans, 500g Black Beans – avocado. When the eggs are done,
drained and rinsed Refried if You Like remove the dish from the oven, top
¼–1 tsp flaked sea salt 175g ripe mixed-colour cherry with the avocado, coriander and
2 tbsps chopped coriander tomatoes, quartered toasted pumpkin seeds and add a
leaves, to serve 2 free-range eggs (or more shake of hot sauce to serve.

102 / www.greatbritishfoodmagazine.com
R E C I P E S | E L LY C U R S H E N

Lentil, Tomato & 1. Heat the oil in a large saucepan


Coconut Dhal over a medium-low heat, add the Batch cooking for beginners:
onion, ginger, garlic and a big
n Stock up on store cupboard basics such as oils,
Serves: 6 portions pinch of flaked sea salt and cook
tins and pulses.
Prepare: 5 minutes for 10 minutes until softened but
Cook: 35 minutes not coloured, stirring occasionally. n Once cooked, divide your meals between
2. Dissolve the bouillon powder sealable containers and freezer bags and
4 tbsps oil or ghee in 1 litre of boiling water to make leave to cool completely at room temperature.
2 medium onions, peeled and the stock. Add the garam masala, Label each portion with the recipe name and
finely diced chilli flakes and mustard seeds to date made, then place in the freezer and use
5cm piece of root ginger peeled the onions, stir thoroughly, then within 3 months.
and grated or finely chopped add the lentils. Give everything a n To cook again, defrost in the fridge (these
3 garlic cloves, peeled and grated good mix. meals will take approximately 8 hours to defrost)
or finely chopped 3. Add the tomatoes and the then gently reheat in a saucepan over a medium
3 tsps vegetable bouillon powder stock and bring to the boil. Turn heat until piping hot.
2 tbsps garam masala the heat down to low and cook
1–2 tsps chilli flakes, to taste for 20–25 minutes until the lentils
2 tbsps black mustard seeds are tender, stirring frequently
500g red lentils, rinsed so they don’t stick, crushing the
2 x 400g tins plum tomatoes tomatoes a bit as you go. Add
1 x 400g tin coconut milk the coconut milk, remove from
flaked sea salt and freshly ground the heat and season to taste with
black pepper flaked sea salt and pepper.

www.greatbritishfoodmagazine.com / 103
MAKE IT AGAIN! peeled and diced
3 celery sticks, trimmed,
With Seared Tofu, cut into 2.5 cm sections
Avocado, Pickles 8 garlic cloves, peeled and
& seeds crushed or grated
4 x 400g tins cannellini beans,
Serves: 2 drained and rinsed,
Prepare: 10 minutes 4 tsps vegetable bouillon powder
Cook: 30 minutes 1 heaped tbsp roughly chopped
sage leaves
2 portions of lentil, tomato & 1 heaped tbsp thyme leaves
coconut dhal 1 heaped tbsp finely chopped
1 tbsp mixed seeds (pumpkin, rosemary leaves
sunflower, sesame, poppy 2 x 400g tins chopped tomatoes
and nigella) flaked sea salt and freshly ground
1 tbsp olive, rapeseed, ghee or black pepper
coconut oil
1 x 200g packet of smoked 1. Heat the oil in a large saucepan
marinated tofu, sliced over a low heat. Add the onion
1 ripe avocado and cook for a couple of minutes,
A few pickles (any kind, stirring often. Add the carrot,
homemade or shop-bought celery and garlic and cook for a
middle eastern pickled turnips further 10 minutes.
are particularly good for this) 2. Add the drained beans, 1½ litres
of boiling water, bouillon powder,
1. Reheat the dhal in a small herbs and tinned tomatoes.
saucepan over a medium-low Season with sea salt and black
heat until piping hot, stirring pepper, stir, bring to the boil, then
occasionally. Meanwhile, toast turn the heat down to low and
the seeds in a dry frying pan over simmer for 30–45 minutes until
a medium heat until starting to the celery and carrot are tender, occasionally. To cook the fish, Recipes from Elly
Pear’s Let’s Eat:
burst, shaking the pan often, then stirring occasionally. heat a glug of oil in a frying pan Simple, Delicious
tip into a bowl and return the pan over a high heat. Pat the fish dry Food for Everyone,

to the heat. Add the oil and turn MAKE IT AGAIN! and make 2mm-deep slashes
Everyday by Elly
Curshen (£20,
the heat up to high. into the skin 2–3 times, then Harper Thorsons)

2. Once hot, add the tofu slices With Crispy Skinned sprinkle with salt. Carefully lay
Photography ©
Martin Poole.
and cook for a couple of minutes Fish & Aïoli the fillets in the hot pan, skin-side
until browned on both sides. down, and press down with a
Peel, stone and slice the avocado. Serves: 2 portions spatula for about 30 seconds.
Stick the hot dhal in a bowl, add Prepare: 5 minutes 2. Release and leave to cook for
the tofu slices, avocado and Cook: 10 minutes 3–5 minutes until the skin is crisp.
pickles, then sprinkle over the Do not move the fish during
toasted seeds. 2 portions of tuscan-style this time. Carefully flip over and
cannellini Bean Stew cook for a further 2–5 minutes,
(see recipe above) depending on thickness. To
Tuscan-style olive or rapeseed oil check the fish is cooked, poke
Cannellini Bean Stew 2 fillets of firm white fish, approx a small, sharp knife into the
150–250g each (sea bass, sea thickest part of the fish – it
Serves: 8 portions bream, cod, hake are all should go in easily and feel hot
Prepare: 5 minutes great choices) to the touch.
Cook: Approximately 50 minutes 6-10 sage leaves 3. Throw the sage leaves into
dollop of good quality aïoli the frying pan to crisp up during
4 tbsps olive or rapeseed oil the last 30 seconds. Pour the
2 small onions, peeled 1. Reheat the 2 portions of stew hot stew into shallow bowls, top
and finely diced in a saucepan over a medium- with the fish, a dollop of aïoli and
3 medium carrots, low heat until piping hot, stirring sprinkle with the crispy sage.

104 / www.greatbritishfoodmagazine.com
GBF SEPTEMBER 17 master_GBF 25/08/2017 13:59 Page 105

info@abraxascookshop.com
www.abraxascookshop.com
01327-341080 10.00am – 5.00pm daily

www.greatbritishfoodmagazine.com / 105
GBF SEPTEMBER 17 master_GBF 25/08/2017 13:59 Page 106

106 / www.greatbritishfoodmagazine.com
M E AT & GA M E

Your
ultim a t e
guide to...
MEAT & GAME
From succulent slow cooked stews
to show-stopping roasts and the best
English wine pairings, our 15-page
guide to all things meaty should offer
plenty of inspiration!

waitrose.com

P. 108
to make the
P. 109
for top
P. 110
for perfect
P. 113
for
P. 118
for wonderful
P. 122
for our top meaty
ultimate steak tipples to pair slow cooking Tom Kitchin's roast recipes ingredients
with meat dishes guide to game

www.greatbritishfoodmagazine.com / 107
How to make
THE ULTIMATE STEAK
Butcher and chef Richard H. Turner
shares his tips for steak perfection

The science: Maillard is the chemical Seasoning: Some say you shouldn't
reaction that occurs when meat is browned, season the steak until after you've cooked
and it is one of the main reasons that grilled and it – they’re wrong. I like pure Maldon sea salt
roasted meat tastes so delicious. Maillard begins flakes; I never use table salt as it contains anti-
at 140–170°C so get that pan smoking hot. caking agents which are not suited to steak. As
Recipe & words with everything, there are variables to watch
taken from PRIME:
The Beef Cookbook
Preparation: Allow the steaks to sit for out for: thicker steaks, such as chateaubriands
by Richard H. Turner 30 minutes first in order to come up to room and bone-in ribs, require more seasoning than
(£25, Mitchell Beazley)
Photography: Paul temperature; this is known as tempering. Then thinner steaks because of their lower ratio of
Winch-Furness.
dry the steaks off, because wet steak will struggle surface area to meat. Not all steak is hung for
to form a decent crust. the same amount of time, and it’s important
to note that steaks of different ages take
The right seasoning differently. If you think about it, it’s
Medium- temperature: obvious that a younger, wetter steak will absorb
Rare These are the
more seasoning than an older, drier one.
temperatures I work
to, bearing in mind the When is it cooked? There is no
internal temperature particular test that will tell you when a steak is
Medium should be at the
bottom end of each
perfectly cooked to your liking, and only with
practice and experience you will get used to the
range at the end of 'feel' of the correct cooking temperature.
cooking and towards Most of the great steak cuts contain fat and
the top end once fat needs to be at a certain temperature to be
rested. Medium-rare: digestible, and do its job of lubrication and
Medium- 55–60°C, Medium: flavour transfer. It’s for this reason I don’t
Well 60–65°C , Medium-
well done: 65–70°C.
cook steaks rare, except under duress.

108 / www.greatbritishfoodmagazine.com
M E AT & GA M E

“This is old-school French WHAT TO DRINK


cookery at its best” WITH MEAT…

1
Bolney Blanc de Blanc 2011, £27.99
bolneywineestate.com
An exceptional English sparkler that's
ideal with delicate pork and
chicken dishes.

2
Denbies Redlands, £12.99
Medium-bodied and earthy. Great with
roast beef and lamb.

3
Lyme Bay Winery Bacchus Block,
£15.89 lymebaywinery.co.uk
Bold, punchy and crisp. A great all-rounder
with most meat dishes.

Butter-Fried Steak

4
and is foaming, add the steaks
with Golden Garlic and cook over a high heat until Meantime Yakima Red £18.99 for
crusty on the bottom, about 3–4 12 bottles, meantimebrewing.com
Pair this rich and fruity red ale with a
Serves: 4 minutes. Turn the steaks and add
British charcuterie platter.
Prepare: 5 minutes, plus half the butter, the thyme, garlic
resting time cloves and rosemary to the skillet.
Cook: 10 minutes 2. Cook over a high heat, basting

5
the steaks with the foaming
2 x 500g bone-in steaks such butter, garlic and herbs, turning St Austell Hicks, £27 for 12 bottles
as T-bone or prime rib, cut once more and adding the staustellbreweryshop.co.uk
A deep and malty ale that's a great
3–4mm thick remaining butter. Cook until
alternative to a robust red wine;
50g beef dripping the steaks are medium rare, 3-4 superb with steak.
125g unsalted butter minutes longer. Transfer the
4 thyme sprigs steaks to a chopping board or
2 garlic bulbs, cloves peeled plate and allow to rest for at least

6
1 rosemary sprig 10 minutes, preferably longer.
Maldon sea salt flakes and freshly 3. Remove the herbs and keep Dunkerton's Black Fox Organic
ground black pepper frying the garlic until golden and Sparkling Cider, £2.29 waitrose.com
This splendid medium-bodied cider is
soft. Cut the steaks off the bone,
the perfect partner to roast pork
1. Season the steaks all over then slice the meat across the and sausages.
with salt and pepper. Heat the grain and serve with the meat
dripping in a large cast-iron skillet resting juices poured over and
or frying pan. When it has melted the fried garlic cloves.

www.greatbritishfoodmagazine.com / 109
Slowly Does It
Slow and low cooking is the key to transforming
these under-used cuts of meat into food heaven!

Slow Spiced Ox Stew occasionally. Stir in any leftover and put back into the sauce.
flour, the mandarin zest, thyme, Take out the bay leaves and
Serves: 8 bay leaves, star anise and thyme sprigs. Season well and
Prepare: 20 minutes dates. Put the meat back in the serve with mashed potato and
Cook: 4¼ hours casserole, add the tomatoes broccoli, if you like.
and stock and pour over just
2 tbsps rapeseed oil enough boiling water to cover Pigs' Cheeks with Peas
salt and freshly ground the meat. Bring to the boil on
black pepper the hob then cover and cook Serves: 4
2 rounded tbsps plain four in the oven for 4 hours until the Prepare: 20 minutes
4 ox cheeks (approx. 1.9kg) meat is tender. Cook: 2½ hours
2 onions, peeled and each cut 3. Lift the ox cheeks out of
into 6 wedges the casserole and set aside, For the pigs’ cheeks:
2 large carrots, peeled and cut into covered. Put the casserole on 2 tbsps rapeseed oil
1cm thick slices the hob over a medium heat for 750g pigs’ cheeks
2 celery sticks, cut into thick slices 10 minutes or until the sauce 1 large carrot, peeled and diced
1 mandarin or satsuma, is reduced and thickened. Pull 1 onion, peeled and diced
zest finely grated the meat into large chunks 1 stick celery, chopped
4 sprigs of thyme
2 bay leaves
2 star anise
6 pitted dried dates, halved
400g can whole plum tomatoes
2 beef stock pots or cubes
mashed potato and broccoli
to serve (optional)

1. Preheat the oven to 150°C/Fan


130°C/Gas 2. Heat 1 tablespoon
oil in a large flameproof casserole
dish. Season the flour and use
to coat the ox cheeks. Brown
them in the oil, two at a time, for 2
minutes each side. Remove with
a slotted spoon.
2. Add the remaining oil to
the casserole along with the
onions, carrots and celery. Stir
well, cover and leave over a
low heat for 5 minutes, stirring

110 / www.greatbritishfoodmagazine.com
M E AT & GA M E

“Pigs’ cheeks
vary in size
so it makes
sense to buy
in weight
rather than
number. You
may need to
order them
from your
local butcher”

2 bay leaves
2 garlic cloves, peeled and chopped
225ml dry cider
1 chicken stock pot cube

For the peas:


110g smoked bacon lardons casserole and cook, covered, for 4. About 10 minutes before
1 red dessert apple, quartered, about 4 minutes, stirring a couple serving, heat a large frying pan,
cored and cut into 12 wedges of times. Pour in the cider, bring add the remaining oil and fry
300g frozen peas, thawed to the boil and leave to reduce the lardons for 4–5 minutes
25g butter for 2 minutes. Add the stock until crisp. Add the apple
salt and freshly ground pot or cube, put the meat back and brown on both sides.
Recipes taken from
black pepper in and pour over just enough Stir in the peas, butter and 5 Cook It Slowly by
a good handful chopped parsley boiling water to cover the meat. tablespoons of liquid from the Emily Davenport and
Kate Moseley (£8.75,
Cover and cook in the oven casserole and simmer gently Eaglemoss Ltd)
1. Preheat the oven to 150°C/Fan for 2 hours. for 5 minutes. Season well and
130°C/Gas 2. Heat 1 tablespoon 3. Remove the lid and cook stir in the parsley.
oil in a flameproof lidded for another 30 minutes. If 5. Divide the bacon and pea
casserole dish and when hot add the sauce is too thin for your mixture between four warmed
the cheeks and brown them for 3 liking,take out the cheeks bowls and arrange the pigs’
minutes on each side. Take them using a slotted spoon, remove cheeks on top. Spoon the
out and set aside. the bay leaves and boil the sauce over and sprinkle with
2. Add the carrot, onion, celery, sauce inthe casserole over a more parsley if you like.
bay leaves and garlic to the high heat on the hob.

www.greatbritishfoodmagazine.com / 111
GBF SEPTEMBER 17 master_GBF 25/08/2017 14:00 Page 112

10% discount
Deersbrook Farm off 1st order
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grass fed native beef
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straight from the farm.

“Fabulous, Melt in your month”


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Come direct to the farm for fresh native
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Other times on request (01371) 850671
Orders are welcome with local and
National delivery available
www.deersbrookfarm.com 01305 853937

112 / www.greatbritishfoodmagazine.com
ADVENTURES
IN MEAT

Scottish chef and


seasonal food lover
Tom Kitchin has had
a passion for game from
an early age – and his
enthusiasm is infectious!
Here he tells us why
cooking with wild meat
is well worth the effort

www.greatbritishfoodmagazine.com / 113
“Knowing the relationship between nature and
the food we eat is vital”
I’ve lost count of the number of times people For me, it’s all about seasonality, and I follow
have asked me the best ways to prepare and cook game this through in everything I cook. I would never
or meat that they’ve bought or been gifted. I often hear, work with produce out of season and I apply this philosophy
‘I’ve got a couple of partridge in the freezer and I have no throughout my restaurants and in my home cooking. It always
idea what to do with them’. Many people are genuinely tastes so much better – I believe cooking is all about following
interested in cooking and learning more about game, but, nature and allowing for those natural flavour marriages to
understandably, some home cooks feel a bit out of their happen in the cooking.
comfort zone when it comes to the prep.
Many of our friends, family and guests have
At my restaurant, The Kitchin in Edinburgh, shared their food memories of game with me over
I love receiving meat and game in furs and the years. Sometimes they’ve been put off trying or cooking it
feathers. I relish the entire process, from plucking to because, in the past, game was often hung for a very long time.
butchering the produce, to make the most of every part. Someone recently told me that their granny used to hang the
Many people don’t realise that cooking game and most kinds pheasants in the shed until the guts fell out! That would surely
of meat is actually much easier than it might seem. put anyone off, but if you visit your local farmers’ market or
butcher, you can get your hands on some really great quality
It’s a myth that game is a posh food, enjoyed game that is easy and enjoyable to cook and eat.
only by the rich who go shooting. Believe me, I’m not from
a privileged background; I didn’t grow up going on game With four young boys in our household, I
shoots. My passion for game is simply one I have developed naturally introduced them to food and cooking
during my many years of training in some of the world’s at a very young age. They have always been around
top kitchens. I would argue that game is, in fact, incredibly me when I am cooking and are used to seeing me work with
affordable, tasty and, in particular, enjoyable to cook; it’s produce, whether at home or in the restaurant, and they
also very economical if you cook with every part. understand where their food comes from. I believe that
knowing the relationship between nature and the food we
The Glorious Twelfth (12th of August) is the first day eat is vital and something we mustn’t shy away from.
of the shooting season in this country and a particularly
important day in my kitchen calendar - it’s steeped in tradition.
The young grouse from the moors of Northumberland,
Yorkshire and my homeland of Scotland are incredibly sought
after. Many British restaurants aim to serve grouse for dinner
that very day, and the same goes for ones in Paris and New
York. I love how Harrods bring the young grouse down from
Scotland by helicopter on the Glorious Twelfth, ready to be
piped in to the food hall that day!

114 / www.greatbritishfoodmagazine.com
M E AT & GA M E

Grouse Sausage Rolls


“I don’t know anyone who doesn’t
enjoy a sausage roll, but this is
really a great and easy way to
make it even better by adding
grouse to the filling. I’ve noticed
this is also a really popular dish
with the kids. It’s really important
you buy good-quality sausage
meat to mix with the grouse.”

Serves: 8
Prepare: 10 minutes,
plus cooling time
Cook: 40 minutes

200g young grouse breasts,


skinned and finely chopped
200g sausage meat
vegetable oil
30g wild mushrooms, such as
girolles, ceps or oysters, trimmed
and wiped
50g parma ham, finely chopped
2 tbsps finely chopped shallots
2 tbsps finely chopped
cooked chestnuts
1 tbsp peeled and finely diced quince
1 tsp thyme leaves
400g puff pastry, thawed if frozen
plain flour, for dusting and rolling 1
free-range egg yolk, beaten they are cool, add to the bowl Lightly flour your hands and
sea salt and freshly cracked with the grouse meat. shape the sausage meat mixture
black pepper 4. Heat a little more oil in the into a long, even roll, then place
same pan over a high heat. along one long side of the
1. The sausage rolls can be Add the Parma ham and pastry, about 1cm from the edge.
assembled up to one day sauté for 1 minute. Add the Brush the edges with egg, then
before baking, but if you do that shallots, chestnuts, quince and gently lift the remaining pastry Recipe & words
adapted from Tom
don’t brush the surface with the thyme, and season with salt over the sausage roll and press Kitchin's Meat
egg wash until just before they and pepper. Sauté everything the edges together, using the and Game (£22.99,
Absolute Press)
go in the oven. together, then set aside to cool. floured tines of a fork to seal.
2. Mix the grouse and sausage 5. Once the ingredients have Transfer to the fridge for at least
meats together in a bowl, then cooled, add them to the meats 20 minutes before baking.
set aside. and mix well by hand. Fry a small 7. Meanwhile, preheat the
3. Heat a well-seasoned sauté amount in a well-seasoned pan oven to 220˚C/Fan 200˚C/Gas
or frying pan over a medium- to taste and adjust the salt and 7 and line a baking sheet with
high heat, then add a splash pepper, if necessary. greaseproof paper. Brush the
of oil. When it is hot, add the 6. Roll out the puff pastry on a long roll with the egg wash, then
mushrooms with a pinch of salt lightly floured work surface with cut into 8 equal portions and
and sauté until they are tender a lightly floured rolling pin into place them on the baking sheet.
and have absorbed the liquid a 40 x 30cm rectangle, then Bake for 30 minutes, or until the
they give off. Tip them out of transfer it to a floured baking pastry is golden brown. Serve
the pan and finely chop. When sheet that will fit in your fridge. hot or at room temperature.

www.greatbritishfoodmagazine.com / 115
ME AT & GA M E

Pot-roasted Chicken leave it to turn golden brown,


“I mean, who doesn’t like a roast then use a roasting fork to turn
chicken? ‘Pot roasting’ just means it over and colour the other side.
you cook everything together in When it is golden brown all
one pot, which maximises all those over, remove it from the tray
lovely flavours. The secret is to and set aside.
keep a good eye on everything, 4. Turn the heat down to
and insert a small knife into the medium, add the new potatoes,
vegetables periodically to test red onions, carrots, thyme,
when they are cooked through bay leaves and garlic, return
because they cook at different the pancetta and season well
times. I love how the vegetables with salt and pepper, then stir
take on the lovely chicken and everything together. Use a
garlic flavours” wooden spoon or spatula to
push the vegetables to the side
Serves: 3–4 of the roasting tray, and return the
Prepare: 10 minutes chicken in the centre.
Cook: 1 hour, 10 minutes 5. Cover the tray with kitchen
foil and place it in the oven for
1 free-range chicken, about 1.3kg 60 minutes until the chicken is
olive or rapeseed oil cooked through and the juices
80g pancetta, in one piece run clear when you pierce
16–20 small new potatoes, scrubbed a thigh. All the vegetables
6 small red onions or shallots, and garlic might be tender
peeled, but kept whole with before the chicken is cooked,
the root on depending on their size. Shallots
4 carrots, peeled will probably cook first so keep
4 thyme sprigs a good eye on them, checking
3 bay leaves after 15 minutes. When the tip
2 heads of garlic, peeled and of a small knife slides in without
cut in half any resistance, you know they
50ml brandy are ready. This is also a good
50ml dry white vermouth time to baste the chicken with
300ml chicken stock all the lovely juices. Wrap the
15g butter vegetables in foil and keep hot
Back to School sea salt and freshly cracked as they are cooked until you’re
black pepper ready to serve.
Great cookery classes for meat lovers
6. When the chicken is cooked
RIVER COTTAGE, AXMINSTER through, remove it and any
Probably the country's most famous cookery 1. Preheat the oven to 220°C/
Fan 200°C/Gas Mark 7. Place the remaining vegetables from the
school, River Cottage offers a dazzling array of
exciting meat-themed classes, from pie and pasty chicken on a chopping board tray and set aside to rest for 5
making to curing and charcuterie. The setting and use a small, sharp knife to minutes covered with kitchen foil.
couldn't be lovelier either. rivercottage.net 7. Tip any of the cooking juices
remove the wishbone, then tie
VALE HOUSE KITCHEN, TINSBURY the legs together with kitchen back into the roasting tray
This scenic country skills and cookery school string for even cooking. Smear with the brandy and vermouth,
near Bath is known for its rustic, hands-on courses stirring to deglaze the tray, and
the chicken all over with oil and
and excellent tutors. This autumn we like the boil until they reduce by half.
sound of the venison butchery (18th October) season well with salt and pepper.
and pig butchery (21st October) days – where 2. Heat a roasting tray over a Add the chicken stock and
students learn everything there is to know about medium-high heat, then add a continue boiling until it reduces
preparing and cooking the respective animals. splash of oil. When it is hot, add one-third. Whisk in the butter
valehousekitchen.co.uk and adjust the seasoning with
the pancetta and colour on both
QUALITY & EXCELLENCE BUTCHERS, ESSEX sides – this gives extra flavour to salt and pepper. Serve with the
During the evening, this acclaimed Essex shop the dish. Remove the pancetta chicken and vegetables straight
holds regular hands-on butchery classes for keen from the casserole.
and set aside.
cooks. You'll learn how to prepare all kinds of meat,
as well as specialist skills such as sausage making. 3. Add the chicken to the
qualityandexcellence.co.uk roasting tray on one side and

116 / www.greatbritishfoodmagazine.com
GBF SEPTEMBER 17 master_GBF 25/08/2017 14:00 Page 117

Special
Offer! *Free
Delivery for new
customers –
offer Code:
FreeD1

To see our range and prices please visit


www.maerdyfarm.wales
or call the farmhouse 01558 685366
* Offer ends 31st May 2017. While Stocks Last.

www.greatbritishfoodmagazine.com / 117

Ro a s t � �
with the most

These crowd-pleasing
roasts (plus a splendid
side) are absolutely packed
with flavour and couldn't
be easier to cook
118 / www.greatbritishfoodmagazine.com
M E AT & GA M E

Slow-Roast Lamb Skim off any excess fat from the


Shoulder with surface of the cooking juices.
Flageolet Beans, Add the beans to the pan along
Rosemary & Garlic with the remaining parsley.
Warm the beans through over a
Serves: 6 gentle heat on the hob, or in the
Prepare: 10 minutes, oven, and check the seasoning.
plus resting time 5. To serve, carve or pull the
Cook: 3 hours lamb into thick slices or chunks
and serve on top of the beans,
1 big sprig of rosemary, leaves only along with any extra pan juices.
3 garlic cloves, peeled 2. Heat the oil in a saucepan
grated zest and juice of ½ lemon Jansson’s Temptation over a moderate heat and fry the
4 anchovies, drained (optional onions for about 8–10 minutes
but recommended) Serves: 4 until soft and translucent. Set to
salt and freshly ground Prepare: 10 minutes, one side.
black pepper plus resting time 3. Meanwhile, peel the potatoes
small bunch of parsley, Cook: 1 hour, 10 minutes and slice – using a mandolin if
roughly chopped you have one – into 5mm thick
1 whole shoulder of lamb (use lamb 50g butter rounds. Arrange about a third
shanks if you prefer) 1 garlic clove, halved of the sliced potatoes in the
150ml dry white wine 2 tbsps rapeseed oil buttered dish, add some of the
3 bay leaves 2 white onions, finely sliced fried onions and some anchovy
2 x 400g tins flageolet beans, 6 potatoes (approx. 750g), such as pieces, and repeat the process,
drained and rinsed maris piper seasoning each layer with
8–10 anchovies, drained of oil, each pepper and a little salt until all the
fillet roughly chopped into three potatoes, onions and anchovies
1. Preheat the oven to 200˚C/Fan salt and freshly ground are used.
180˚C/Gas 6. Using a blender, black pepper 4. Pour the cream over the dish,
combine the rosemary, garlic, 500ml double cream dot with the remaining butter
lemon zest and juice, anchovies, 30g fresh breadcrumbs and cover with foil. Bake for
a pinch of salt (more if you’re not about 30–40 minutes until the
using anchovies) and half the 1. Preheat the oven to 190˚C/Fan potatoes are soft and the cream
parsley and blend until you have 170˚C/Gas 5. Grease a shallow is beginning to bubble.
a spreadable paste. ovenproof dish with about half 5. Remove the foil, scatter with
2. Make deep incisions into the butter and rub all over with the the breadcrumbs and bake
the surface of the lamb, season garlic halves, squashing them into uncovered for a further 15–20
with salt and rub the paste the dish. minutes until the top is crisp and
over the meat, pushing it into golden brown. Remove from
the incisions. Put the lamb in a the oven and leave to rest for 5
roasting tin and put it in the oven minutes or so before serving.
for 20 minutes.
3. Transfer the lamb to a lidded
casserole and add the wine, Buy the Best
boiling water, bay leaves and a If you really love great quality meat how about
generous pinch of salt. Cover buying a whole animal straight from the farm?
with the lid and turn the oven Your Cooking Maerdy Farm in Carmarthenshire sell whole or half
down to 180˚C/Fan 160˚C/Gas Temperature Guide spring lambs already butchered – so you can fill the
5. Cook for 2–2½ hours until the freezer with delicious cuts to use at your leisure. Not
For beef, lamb and venison:
lamb is very tender and can be only is this a really economical method of buying
Rare: 52ºC, Medium: 60ºC
pulled apart with a fork. Check meat, it's a great way of experimenting with cuts you
Well done: 75ºC-80ºC
the liquid from time to time and wouldn't normally use. The farm also sell matured
top up with a little more boiling For pork: 75ºC-80ºC lamb and whole mutton if you like your meat a bit
water if it dries out. For poultry: 75ºC-80ºC more robust tasting. From £90 for half a spring lamb
4. When the lamb is cooked, at maerdyfarm.wales
transfer it to a warmed plate.

www.greatbritishfoodmagazine.com / 119
ME AT & GA M E

Roast Rib of Beef


with Horseradish
Crème Fraîche
Serves: 4
Prepare: 10 minutes,
plus resting time
Cook: 1 hour, 25 minutes

1.5kg rib of beef on the bone, or


good sirloin on the bone
2 tbsp rapeseed oil or beef dripping
salt
horseradish crème fraîche
300g crème fraîche
approx. 5cm piece of fresh
horseradish, peeled and grated
(or use 1–2 tbsps jarred)
½ tsp salt
1 tsp english or dijon mustard
½ tsp white wine vinegar

1. Preheat the oven to 200˚C/


Fan 180˚C/Gas 6. Rub the
beef all over with the oil or
dripping, season generously
with salt and place the meat in
a roasting tin. Cook the beef
in the very hot oven for 40
minutes until the meat is well
browned and sizzling.
2. Turn the oven down to 180˚C/
EASY DOES IT! 1
Fan 160˚C/Gas 5 and continue to
Kit, condiments and
cook the beef, allowing a further
products to make your
10–12 minutes per 500g for very meat cooking a breeze!
rare beef or 12–15 minutes per
1. Curing Starter Kit, £24.95,
500g for medium-rare beef.
Recipes taken weschenfelder.co.uk
3. Remove the beef from the from National
oven after the allotted cooking Trust Family 2. Classic Superfast Thermapen,
Cookbook by £51.60, thermapen.co.uk
time, cover loosely with foil and Clare Thomson
leave to rest in a warm place for (£20, National 3. Chichester Biltong Company
no less than 30 minutes. This
Trust Books) £2, beefitsnacks.co.uk
Photography: 3
resting time is crucial for the Jill Mead. 4. Yorkshire Meatball Company 2
meat to relax and to improve Yorkshire Balls, £2.87,
overall tenderness. Morrisons, Tesco & Asda
4. Meanwhile, make the 5. Kent's Kitchen Beef Gravy,
£2.80, 220g tubs 6
horseradish crème fraiche. Mix
all the ingredients together in a amazon.co.uk
4
bowl and check the seasoning. 6. Cottage Delight Pulled
Carve the beef and serve with Pork Sauce, £3.20, 5
the horseradish crème fraîche. cottagedelight.co.uk

120 / www.greatbritishfoodmagazine.com
GBF SEPTEMBER 17 master_GBF 25/08/2017 14:04 Page 121

Quality and Excellence


Award Winning Family Butchers
& Pie Makers

Voted Kent Butcher Shop of the Year 2017 What makes us special at
Traditional bespoke butchering Quality & Excellence Family Butchers,
Award winning sausages apart from the Quality products and the
Licensed slaughterhouse excellent service, it’s that “nothing is too
DODDINGTON ME9 0BH much trouble” attitude. Not only are we
Tel: 01795886255 multi award-winning pie and sausage
www.swdoughty.co.uk makers, we also stock everything you
need for that perfect BBQ from the
charcoal and salad to the vast BBQ
products, of which we have a full range.
We have a range of Gluten Free &
Additive Free marinades & sausages.
Why not try our all new
Jamaican Jerk Marinade.
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 QUALITY AND EXCELLENCE LIMITED
12 FOREST DRIVE, THEYDON BOIS, CM16 7EY
+ Delivery charges based on weight.
+44(0)1992 813283
Telephone: WWW.QUALITYANDEXCELLENCE.CO.UK
01851 702445 SALES@QUALITYANDEXCELLENCE.CO.UK
List of stockists available at: Quality-Excellence Butchers #qualitypies
www.charlesmacleod.co.uk

www.greatbritishfoodmagazine.com / 121
PRIME CUTS
Feast your eyes on our pick of
the finest British meats!
7

8
3

5
13

14

122 / www.greatbritishfoodmagazine.com
M E AT & GA M E

17

18
10

12
11
19

21
TURN OVER FOR MORE INFO

15

20

16

www.greatbritishfoodmagazine.com / 123
ME AT & GA M E

A CUT ABOVE...
Delicious meat, perfect sauces and handy cooking kit

1. Deersbrook Farm Rolled Beef Rib Haunch, £28.58, suffolkfoodhall.co.uk Great British Food Awards for very
Joint, £17/kg, deersbrookfarm.com This venison is meltingly tender and good reason!
The perfect joint for a traditional packed with subtle gamey flavour.
16. Great Glen Charcuterie Green
Sunday lunch; the fat makes amazing
9. Padstow Farm Shop Pork Chops. Pepper Venison Salami, £5.49,
Yorkshire puds!
£7.50/kg, padstowfarmshop.co.uk greatglencharcuterie.com
2. Ibbitsons Rolled Pork Loin, A great value cut that's ideal for A mouth-watering Scottish delicacy.
£6.06/kg, ibbitsons.com speedy weekday cooking.
17. Emma Bridgewater British
A fantastic cut for roasting with lots
10. Padstow Farm Shop Spring Game Birds Plates, from £14.95,
of crispy crackling.
Lamb Chops. £16.06/kg, emmabridgewater.co.uk
3. Hampshire Game Pigeon Breasts, padstowfarmshop.co.uk This new range features beautifully
£7, ocado.com These beautiful chops crisp up a detailed illustrations of British
A great introduction to game – we treat – for best results brown in the game birds.
like these breasts flash fried in lots pan then roast with lots of herbs.
18. Chadwicks Free Range Gammon,
of butter.
11. S.W. Doughty Pork & Leek £13.99 per kg for unsmoked, £14.99 for
4. Riverford Organic French Trimmed Sausages, £3, swdoughty.co.uk smoked, chadwicksbutchers.com
Rack of Lamb, £13.45, riverford.co.uk Expertly made bangers that everyone The ultimate gammon joint –
A truly luxurious joint – perfect for a will love. dry cured then soaked in a vat
romantic night in. of ale, whisky and fresh herbs for
12. Roots & Wings Chipolata extra flavour.
5. Charles Macleod Black Pudding, Sausages, £3.29, ocado.com
£9 for 1.3kg charlesmacleod.co.uk These flavourful little Chipolatas are 19. Tala Large Enamelware Square
A wonderfully versatile black great wrapped in bacon and served Roaster, £40.99, wayfair.co.uk
pudding and great value too. with your roast. Practical and stylish – the perfect
combination!
6. The Condiment Company 13. Northfield Farm Salt Beef,
Horseradish Sauce, £2.25, £19.95, formanandfield.com 20. Cure & Simple Unsmoked Old
thecondimentco.co.uk This delicious slab of salt beef goes a English Back Bacon £5.95 per delivery,
The ultimate accompaniment to hot long way – use it to make a cracking cureandsimple.com
or cold roast beef. reuben sandwich. A box delivery scheme for bacon?
Sign us up!
7. Jurassic Coast Meat Aberdeen 14. Chapel & Swan Kiln Smoked Duck,
Angus Rolled Sirloin. £23.99/kg, £4.99, ocado.com 21. Meat Lust Buffalo/Sweet
jurassiccoastmeats.co.uk Juicy, smokey, delicious! Green Chilli Sauce, £2.49 from
A lean and tender cut that makes for supermarkets nationwide
15. Emmett's Suffolk Black Ham, Punchy sauces with great packaging.
a truly special Sunday roast!
£28.95/kg, emmettsham.co.uk
8. Suffolk Food Hall Rolled Venison Named best charcuterie in our

YOUR MEAT COOKING ESSENTIALS Good Grips Meat Tenderizer, £12.99


Food Blogger Hatty Bakewell shares her Whether you’re tenderizing a tough cut
meat cooking must haves, all available from of meat or flattening out poultry ready
for stuffing and skewering, you’ll
abraxascookshop.com want to use a hefty mallet that
won’t fly out of your hand.

Joseph Joseph Large


Le Creuset Toughened Cut & Carve, £19.99
Non-Stick 24cm Shallow Joseph Joseph is a brand
Casserole, £109.99 name synonymous with multi-
For searing, sautéing and serving, functionality, and this chopping
this shallow casserole dish from Le board is no different. On one side,
Creuset will make light work of your a sloped flat surface for chopping
everyday cooking and works well straight bread, veg, you name it. And on
from the stove to the table. the other, a series of spikes to hold
meat in place while you carve.

124 / www.greatbritishfoodmagazine.com
GBF SEPTEMBER 17 master_GBF 25/08/2017 14:05 Page 125

GIFT VOUCHERS AVAILABLE


5th October - Introduction to Foraging
18th October - Venison Butchery and Cookery
21st October - Pig Butchery
15th November - Game Butchery and Cookery

Home-reared,
free range beef,
pork and lamb from
our award-winning
butchers.

A great selection of Cornish cheeses, Gin,


Wine and Artisan Breads
Plus a great range of beauty products and gifts.
Online orders sent anywhere in the UK.
Please call on 01841 533060
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www.greatbritishfoodmagazine.com / 125
GBF SEPTEMBER 17 master_GBF 25/08/2017 14:06 Page 126

01728 660250

126 / www.greatbritishfoodmagazine.com
X XXXXXXX | XXXXXX XX C H E E SE B OA R D

CREAM OF THE CROP


When it comes to creating the perfect cheeseboard,
you can't go wrong with British Cheddar – here are
some of our favourites

2. CHEDDAR POUNDER,
£14.50 EACH,
PAXTONANDWHITFIELD.CO.UK
This miniature cloth-bound truckle 3
from Somerset benefits from
a strong, nutty flavour and rich,
earthy notes. It looks gorgeous on
a cheeseboard, too.

3. CHEESE PLEASE BOARD, £11.99,


1 TG-WOODWARE.COM
2 What better way to display your
cheeses than with an engraved
beech wood board? Available in three
designs – 'cheese please', 'my lovely
little board' and 'bon appetit' – these
handy platters could also make
great presents.

1. PAXTONS CAVE AGED CHED- 4


DAR, £5.25 PER 250G,
PAXTONANDWHITFIELD.CO.UK
Matured in the historic Wookey
Hole caves of Somerset for three 4. WESTCOMBE CHEDDAR,
months, this stunning Cheddar has £6 FOR 250G,
a distinctively fruity and nutty bite PAXTONANDWHITFIELD.CO.UK
and pairs well with a glass of Made from the milk of Fresian
British red. cows in Somerset, Westcombe
Cheddar boasts a creamy yet
6 slightly earthy flavour as well
as hints of citrus, hazelnut and
caramel. It also picked up two
accolades in this year's British
Cheese Awards.

6. SNOWDONIA BLACK BOMBER,


£4.50 FOR 200G,
7. GODMINSTER ORGANIC VINTAGE SNOWDONIACHEESE.CO.UK 5. HUNTERS HARVEST
CHEDDAR HEART, £5 FOR 200G, A multi award-winning truckle that's CHUTNEY, £3.50,
WAITROSE.COM a guaranteed crowd-pleaser. Smooth, HUNTERSOFHELMSLEY.COM
This organic heart-shaped vintage creamy and rich enough to leave a Punchy and piquant, this delicious relish
cheddar is now a firm favourite amongst long-lasting taste on the palate. is handmade with the finest apples,
cheese lovers. It has a gorgeously
tomatoes and plums from Yorkshire.
creamy consistency thanks to being
It's the perfect chutney to offset the
encased in burgundy wax.
creaminess of Cheddar.
Great for scooping!

000 / www.greatbritishfoodmagazine.com
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Cheeseboard.indd 1 25/08/2017 14:30


GBF SEPTEMBER 17 master_GBF 25/08/2017 14:07 Page 128

128 / www.greatbritishfoodmagazine.com
DISCOV E R B RI TA I N

HAMPSHIRE & ISLE


OF WIGHT
8 delicious things to eat, drink and do

As well as boasting breathtaking views and fantastic


weather, this gorgeous part of the UK is also home to some
of the finest artisan food in the country

www.greatbritishfoodmagazine.com / 129

Explore Hampshire.indd 1 25/08/2017 15:51


1. Explore the to plate philosophy, with the majority
New Forest of the ingredients coming from
Whether it's spotting wild ponies, within a 20 mile radius, or plucked 3. Sample the region's
donkeys and deer or traversing from the hotel's very own kitchen finest cheese
endless forests, heathland and moors, garden. With roaring fires and thirty If you're a British cheese fan, you'll
the New Forest is a great place to cosy bedrooms on offer, The Pig is just be spoilt for choice in Hampshire as
switch off and it's especially magical the place to rest up after a busy day it's home to many award-winning
during autumn. It's also a haven of walking and exploring. artisan cheeses. One such producer
for foragers. While wild mushroom is Lyburn Farm (lyburnfarm.co.uk)
picking has now been banned in an 2. Learn all about garlic based on the northern edge of the
attempt to protect the New Forest's As any cook knows, garlic is an New Forest. Its herd of over 170 cows
ecosystem, there are still plenty of essential ingredient. But if you've help produce some spectacular hard
restaurants nearby where you can never sampled garlic ice cream or cheeses that are commonly compared
sample many of the local delicacies. vodka, it's about time you visited to many Northern European
Tucked away in the heart of the New The Garlic Farm. Based in the scenic varieties. Lyburn's four principle
Forest, The Pig at Brockenhurst Arreton Valley on the Isle of Wight, cheeses include Old Winchester,
(pighotel.com) upholds a strong plot this impressive family-run farm is which is often used as a substitute
home to hundreds of types of garlic for Parmesan in cooking, as well
from around the world as well its as Stoney Cross, Lyburn Smoked
own shop, restaurant and visitor and Garlic and Nettle. While in the
centre. There's also guided farm area, also be sure to taste Tunworth,
walks and tractor tours if you're which is widely regarded as being the
keen to learn more about this tasty British equivalent of Camembert.
bulb. We'd recommend eating at the hampshirecheeses.co.uk
on-site restaurant where you can
tuck into everything from pan fried 4. Get tipsy on the Isle
garlic mushrooms with homemade of Wight's best spirits
garlic mayonnaise and Isle of Wight There's nothing like picking up
tomatoes to a black garlic sundae, a souvenir from your travels and
filled with black garlic ice cream and if you're looking for a quirky yet
brownies! Conveniently, the farm tasty product to remind you of your
also has seven self-catering cottages adventures, Isle of Wight's Tipsy
and three yurts should you wish to Wight (tipsywight.com) is just
explore the on-site garlic beer and the thing. Specialising in flavoured
vodka further. thegarlicfarm.co.uk vodkas and liqueurs steeped in

130 / www.greatbritishfoodmagazine.com

Explore Hampshire.indd 2 25/08/2017 15:51


DISCOV E R B RI TA I N

British menu celebrating some of


Hampshire's finest ingredients. And
if you have a sweet tooth, don't miss
Chococo, a quaint little chocolatier
run by husband and wife duo Andy
& Claire Burent which is loved for
its handmade confectionery and
wonderful hot chocolate.
chococo.co.uk

7. Enjoy a foodie day


out at Rosebourne
A modern-day garden centre,
restaurant and food hall all in one,
natural ingredients grown on their
Rosebourne is a food lovers' paradise
family farm – think wild mint and
and the ideal place to pass a morning
cucumber, damson and more – Tipsy
or afternoon. Start your visit with
Wight also houses their spirits in
a tour of the garden centre and
wonderfully wonky bottles. For
nursery, followed by lunch in the
gin enthusiasts, the Isle of Wight
on-site restaurant. Don't miss the
also produces Mermaid Gin, made
black treacle glazed ham sandwich
at the island's only distillery.
featuring meat from the in-store
Containing native botanicals such
butcher and be sure to wash it down
as hand-foraged rock samphire
with a cup of Mozzo coffee, hand
from the island's chalky cliffs, the
roasted in Southampton. Finish
8. Go wild for wasabi
gin is a delicious taste of the island. It may be notoriously difficult to cultivate, but wasabi
your trip with a tour of the food hall,
isleofwightdistillery.com growing is currently thriving in Hampshire and has been
where you can stock up on all of
since 2012 thanks to the efforts of The Wasabi Company.
the ingredients you tried at lunch.
5. Get to know rosebourne.co.uk
Depending on how adventurous you're feeling, you can
Hamsphire's grapes buy a fresh root and grate it into a paste or even purchase
The British wine industry is a small plant to cultivate your own at home. Using
thriving and Hampshire is one of traditional Japanese techniques, the wasabi is grown in
the counties lauded for its sparkling fresh spring water. Look out for their tasty products at
wine. The high amounts of chalky thewasabicompany.co.uk
soil in the area – similar soil to that
of the champagne region in France
–makes for some ideal crowing
conditions for chardonnay, pinot
noir and pinot meurnier grapes. Top
wineries to try inlcude Hambledon
(hambledonvineyard.co.uk),
Hattingley Valley (hattingleyvalley.
co.uk) and Exton Park
(extonparkvineyard.com).

6. Fall in love with


Winchester
On top of impressive medieval
spires, cobbled streets and a winding
river, Winchester also boasts a
plethora of fantastic places to eat and
drink. Head to The Chesil Rectory
(chesilrectory.co.uk), a historic
restaurant located in a 600 year old
Grade II listed building for a modern

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Explore Hampshire.indd 3 25/08/2017 15:51


Shopping Basket
DON'T MISS SOME OF THE FINEST
LOCAL FARE FROM THE REGION

England was
once famous
for its mint
Where to stay… production
and over
THE ROYAL HOTEL impressive fine dining restaurant, the last
Built in 1832, The Royal Hotel is one plus plenty of options for afternoon twenty years the clever folk
of the oldest hotels on the Isle of tea or delicious cocktails. Don't miss at Summerdown Mint have
Wight and boasts some wonderful the hotel's Gastronomic Weekend, reintroduced Black Mitcham
views of the English channel. Once taking place 3rd - 5th November, mint to the UK at their farm in the
frequented by Queen Victoria, the which will include tastings, tours of Hampshire downs. Their resulting
hotel continues to receive accolades Isle of Wight producers and even a confectionery is deliciously fresh
and has held two AA rosettes for visit to Adgestone Vineyard, one of and aromatic – don't miss their
the last twenty years. Elegant yet the UK's oldest vineyards. gorgeously rich peppermint
comfortable, The Royal Hotel has royalhoteliow.co.uk chocolates made with 70% dark
51 luxury bedrooms as well as an chocolate. summedownmint.com

When it comes to
ice cream, the team
at Hampshire-based
family-run business
Jude's certainly know
how to whip up some
lip-smackingly good
flavours. Made with the milk of 220
Holstein crossed with Friesian cattle,
the range is deliciously creamy and
packed with flavour. Jude's Honey
& Toasted Almond Ice Cream, £4.50
for 500ml, ocado.com

Family-run
business Isle of
ISLAND COTTAGE HOLIDAYS
Wight Espresso
If you're looking for a self-catering
are known across
accommodation in the Isle of
the island for
Wight, Island Cottage Holidays
producing top-
specialises in characterful
class coffee from
cottages. From traditional stone
their very own
buildings beside the sea to quaint
roastery. The coffee beans are hand
thatched boltholes in charming
roasted in small batches using drum
villages, there's something for
roasters, allowing for a great depth
everyone. Many of the properties
of flavour. We particularly love the
also boast wood burning stones
Honduras Finca Los Mangos variety.
and open fires – ideal for getting
£6.50 for 250g, islandroasted.co.uk
cosy after a long day exploring.
Find out more at
islandcottageholidays.com

132 / www.greatbritishfoodmagazine.com

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GBF SEPTEMBER 17 master_GBF 25/08/2017 14:12 Page 133

www.greatbritishfoodmagazine.com / 133
Top Tables
Seashell Cottage, Whistable

The best restaurant, pub and self


catering recommendations – tried and
tested by the GBF team

Great Escapes...
SEASHELL COTTAGE,
WHITSTABLE
When it comes to holiday homes,
we're always excited to find anything
with that magic combination of
convenient location, great facilities
and a cosy kind of luxury that makes
you feel right at home. Mulberry
Cottages have a cracking selection Tamarind Kitchen
of beautiful properties like this
scattered all over the country, from
chic city apartments to tucked away
country cottages. We'd particularly
recommend Seashell Cottage – a
gorgeous two-bedroom house located
on a quiet street in the pretty coastal
town of Whitstable. Decked out in
calming colours, the home itself has
all the charm of a period cottage with
beautifully plush interiors, all the
mod cons and gloriously comfortable FOREST HOLIDAYS, you could opt for a spa treatment or
beds. It's also within easy walking THORPE FOREST entertainment package with movie
distance all of the town's attractions, Want to explore the great outdoors and sports channels.
including Whitstable's harbour and but don't fancy roughing it with
famous fish market. camping? Look no further than And the food?
Forest Holidays – a kind of super There's a cafe and a really well
And the food? luxe version of Centre Parcs with stocked shop on site with lots of local
The town has a thriving food scene woodland retreats located in some food – though it's fairly pricey, so
with rustic seafood restaurants, of the UK's most beautiful forests. we'd recommend picking up some
quirky pubs and loads of interesting We visited the Thorpe Forest kitchen essentials before you arrive.
independent food stores – so you'll branch and were blown away by the The selection of in-cabin dining
be spoilt for choice whether you want peaceful landscape and stunning options is really impressive; you can
to eat out or cook in the cottage's accommodation – not to mention the order breakfast hampers, fresh fruit
beautiful galley kitchen. The house warm welcome from the staff. With boxes or even 'curry night' packs,
also has a pretty courtyard garden in outdoor hot tubs, fluffy white robes, stocked with all you need for a cosy
case you fancy eating alfresco. We'd wood burning stoves and gorgeous night in. The staff can also arrange
recommend heading down to Eat 17 furnishings, the Golden Oak Cabins for a local chef to cook you a fabulous
on the high street to stock up on all are the best of the bunch and can meal from the comfort of your cabin.
kinds of artisan delicacies, including sleep up to eight people. Each home We went for the Signature Menu,
local beer, wine, fresh bread and has a sprawling living room and which included starters of tender
pastries. Mulberry Cottages can also plenty of outside space for relaxing chilli squid with chorizo and crispy
arrange in-house catering for all alfresco, so it's a great place to visit pea and mint fritters, followed by
occasions, whether you want a few with a big group. The forest itself perfectly cooked rib eye steak and a
meals in the fridge ready for your is a delicate patchwork of trees and roasted monkfish tail with a squash
arrival or a luxury dinner party menu home to a rich variety of British purée. Puds of chocolate and ginger
cooked by a professional chef. A wildlife; the team can arrange all mousse and blueberry crème brûlée
three-night stay in Seashell Cottage kinds of activities to make the most were similarly delicious.
during the off-peak season costs of your surroundings. Or if you fancy forestholidays.co.uk
£350. mulberrycottages.com something a little more sedentary,

134 / www.greatbritishfoodmagazine.com

TopTables 86.indd 1 25/08/2017 14:06


DISCOV E R B RI TA I N

le
RESTAURANTS WE LOVE
BŌKAN, CANARY WHARF
With so many incredible eateries to choose from in the capital,
hotel chain restaurants don't generally get a whole lot of attention –
but Bōkan is something pretty special. Located on the 37th floor of
the Canary Wharf Novotel, the views over the Thames are nothing
short of breathtaking, and the glamorous interiors make dining at
the restaurant a really special affair. Destination restaurants like this
often disappoint, but just as much attention has been paid to the
impressive and creative menu – combining Asian and European
flavours with British ingredients – as the decor. Think starters of
Aberdeen Angus tartar with wasabi mayo and Scottish langoustine
ravioli, followed by Asian style Rhug Estate salt marsh lamb and
halibut poached in matcha tea; unusual flavour combinations
cooked with a delicate touch. It's worth staying the night (the hotel
itself is lovely) purely to sample the breakfast, an overflowing buffet
of epic proportions with fresh bread and pastries, smoked fish,
smoothies, piles of fresh fruit and a fabulous
fry up. bokanlondon.co.uk

TAMARIND KITCHEN
This elegant Soho restaurant is the less formal sister of Tamarind
of Mayfair – a fine dining favourite and one of the first Indian
restaurants in the world to get a Michelin star. Staples like chicken
tikka masala, tadka dahl and lamb biryani are mastered and
refined in delicious style, while still maintaining those wonderfully
comforting curry house flavours. There's plenty of innovation too;
delicate guchi kofta (morel mushroom and pea fritters in a creamy
sauce) were fresh and flavoursome, while the trio of fish kebabs
(seabass, salmon and pollock) were beautifully charred and spiced
to perfection. The glorious chocolate bomb – chocolate mousse
encased in a chocolate shell with strawberry shortcake and sorbet
– finished things off nicely. Flamboyantly presented fruit cocktails
and lively staff add a real sense of theatre to proceedings, making
Tamarind Kitchen a great spot for a memorable dinner in central
London. tamarindkitchen.co.uk

ONES TO WATCH :
Foodie spots to add to your hit list

Billy’s On The Beach, Bracklesham Bay


This Sussex beach cafe will be hosting
its first ever 'Beer & Batter' weekend this
October (13th-15th), teaming up with local
Billy's on the Beach fishmongers Something Fishy and brewery
Gold Mark Craft Beers to create a sublime
menu of beer-battered fish and chips and
lots more. billysonthebeach.co.uk

The Pentonbridge Inn, Penton


Husband and wife chef duo (and Marcus Wareing’s protégés) Jake and Cassie White
are set to shake up Cumbria’s dining scene with the launch of The Pentonbridge Inn, a
pub with rooms, serving up seasonally focused tasting menus. pentonbridgeinn.com

Obsession at Northcote, near Blackburn


Tickets to Lancashire institution Northcote's annual gastronomy celebration,
Obsession, go on sale this month. The event is in its 18th year and will take place over
18 nights in January and February 2018. Michelin star chefs travel from across the globe
to the boutique hotel in Lancashire to serve their own Obsession Menu, with each
night being a completely different themed experience. northcote.com

www.greatbritishfoodmagazine.com / 135

TopTables 86.indd 2 25/08/2017 14:06


Enter at: greatbritishfoodmagazine.com/giveaways
X XXXXXXX | XXXXXX XX

The Big Foodie


GIVEAWAY!
From weekends away to stunning kitchenware, we have over
£2,700 worth of prizes to give away this month

WIN A LUXURY BREAK OVERLOOKING THE STUNNING


WEST COAST OF SCOTLAND
With its fairytale turrets and tree-lined driveway, Glenapp Castle in Ayrshire is just the place to recharge your
batteries – and this month we're giving GBF readers the chance to win an overnight stay for two! WO R T H
OV E R
£1,000!
Boasting impressive interiors and stately period furnishings, this award-winning five star hotel is a must-visit
if you're looking for a relaxing break. Conveniently, many of the 17 guest rooms have open fires – perfect for the
winter months – and the luxurious bedroom suites offer magnificent views over the sea to the iconic Aisla Craig.
You can even see the hills of the Isle of Arran and Mull of Kintyre on a clear day if you're lucky.
One reader and guest will receive an overnight stay in a master suite – complete with a bottle of Champagne and
chocolates on arrival – followed by a six course gourmet dinner at Glenapp Castle's award winning restaurant. The tasting menu is
not to be missed with exceptional quality and creativity demonstrated throughout all courses. You'll also receive a traditional Scottish
breakfast before you depart.*

Find out more about this prestigious location at prideofbritainhotels.com or call 0800 089 3929 to order your free
hotel directory.
*Prize is subject to availability.

136 / www.greatbritishfoodmagazine.com

Giveaways.indd 1 25/08/2017 15:05


Enter at: greatbritishfoodmagazine.com/giveaways XXXXXXXX | X X X X X X X X

WIN AN OVERNIGHT STAY FOR TWO AND WO R T H


SEVEN-COURSE MEAL IN HERTFORDSHIRE OV E R
Great British Food has teamed up with the Brocket Hall Estate in Hertfordshire to offer one lucky winner and £500!
guest one night's accommodation in Melbourne Lodge, an elegant Georgian coach house conversion, plus
dinner in the estate's award-winning and newly re-launched Auberge du Lac restaurant. The winner and guest
will be treated to a sumptuous seven-course tasting menu – complete with wine pairing – prepared by head chef
Matthew Edmonds. Edmonds is an advocate for supporting local produce and suppliers, so expect to feast on the finest,
freshest and tastiest ingredients according to the season. Guests will also find a chilled bottle of Champagne in their room
on arrival – bliss. brockethall.co.uk*
*The prize is for one winner and a guest of their choice. The prize includes: a seven course-meal at Auberge du Lac with paired wines for two people, overnight stay in Melbourne
Lodge with one room for two people, a bottle of Champagne in room on arrival and breakfast the following morning. The prize is available to be redeemed Wednesday – Saturday.
Booking is subject to availability. The prize must be booked and redeemed within 6 months of the winner being notified

WIN TWO WO R T H
WIN AN WO R
BUNDLES OF INSINKERATOR® T
STELLAR £528! STEAMING HOT £729!H
KITCHENWARE WATER TAP
Chances are you're going to be in your kitchen a lot more Say goodbye to having to impatiently wait for the kettle to boil as
now that autumn is here – and you're going to need reliable we've teamed up with InSinkErator® to offer one lucky winner
cookware that will stand up to these culinary demands. the latest InSinkErator® 3N1 L Shape steaming hot water tap in a
With this in mind, we've got two fabulous bundles of brand finish of their choice. Providing instant filtered steaming hot water,
new Stellar kitchenware up for grabs, featuring a scratch- alongside regular hot and cold water, this ultra-stylish kitchen tap
free, non-stick milk pan, saucepan and sauté pan, worth is super compact. Handily, it also boasts an electronic thermostat
over £264! As well so you can ensure your cup of tea is always brewed at the right
as being made from temperature. Not a winner? Discover the InSinkErator® collection
thick aluminium at insinkerator.co.uk*
and featuring a solid
*Prizes will be delivered to a UK mainland address only. There will be no cash prize
induction base to
alternative. The prize is for one 3N1 L Shape steaming hot water tap in the finish of the
ensure even heat winner's choice (Anthracite, Brushed Steel or Polished Chrome). Installation is NOT
distribution on all hob included in the prize. The promoter of this competition is InSinkErator®
types, the pans can also
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www.greatbritishfoodmagazine.com / /000
137

Giveaways.indd 2 25/08/2017 15:06


GBF SEPTEMBER 17 master_GBF 25/08/2017 12:34 Page 138

138 / www.greatbritishfoodmagazine.com
RULE BRITANNIA
Try something new with our pick of the UK’s most
delicious food and drink
GREAT BRITISH PUDS
There’s nothing like a big, sticky sponge pudding and
Susan Green makes some of the most delicious ones
we’ve ever tried from her farmhouse kitchen in rural
Northumberland. Susan started to make chocolate
puddings from her family home in 2001; today her
company, Proof of the Pudding, create a dazzling
array of traditional British treats, including sticky
toffee, spotted dick, and her famous Alnwick Rum
Christmas pud. theproofofthepudding.co.uk.

PERFECTLY SMOKED A THOUGHTFUL PRODUCER


Perfectly Smoked Winners of the Best For 60 years the Copas family
Smoked Fish category in our Great British have dedicated their lives to one
Food Awards this month (p.53) Lambton & very special goal: rearing the
Jackson create seriously luxurious smoked finest flock of free range, 14-day
fish from an artisan smokehouse in in the game-hung artisan turkeys in the
foodie hub of Maldon, Essex. Founders UK. These award-winning birds
Darcy Lambton and Sean Jackson were were described at the 2017 Great
confident after entering their Maldon Deep Taste Awards as ‘juicy, rich and
smoked salmon into the competition. “We succulent’. Available from Britain’s
were cautiously optimistic, but the result best butchers and independent
still came as a shock. We’ve been on cloud food retailers nationwide or online
nine ever since,” says Darcy. at copasturkeys.co.uk. From £73,
lambtonandjackson.com plus deliverystockist-finder

RELISH THE FLAVOUR FANCY A G&T?


Hawkshead Relish’s award- Sloemotion’s highly acclaimed Hedgerow Gin is
winning Black Garlic Ketchup is a classic London gin with a North Yorkshire twist.
our new favourite condiment! Sloemotion is best known for its sloe gin and
Black garlic bulbs are combined fruit liqueurs, but the team have now turned their
with tomatoes, olive oil and attention to creating a classic gin, using botanicals
balsamic vinegar to create a found in the hedgerows around the distillery and
perfectly balanced relish to use North Yorkshire. The results are subtly fruity and
as an accompaniment to red floral with lovely sweet notes.
meat, chicken, sauces £36.95, sloemotion.com
and casseroles.
£4.99, hawksheadrelish.com

GRANNY’S SECRET
Granny’s Secret is a multi award-winning producer of high quality, 100%
natural fruit juices, extra jams and whole fruit preserves. The company
is particularity known for its deliciously different Ajvar roasted pepper
spreads, which can be used as a dip, barbecue relish or smothered on
bruschetta – the uses are endless! £3.79 from Holland & Barret
or grannyssecret.co.uk

/ 139

Rule Britannia 86.indd 1 25/08/2017 14:21


BAKING MAGIC
For artisan baking at home, try W&H
Marriage’s award-winning speciality flours.
Dark Rye for dense and richly flavoured bread;
Moulsham Strong Malted Seeded flour for
healthy and wholesome, bread and rolls, or
Light Spelt for baking irresistible cakes and
pancakes. Marriage’s award-winning home
baking range incorporates 18 flours, including
organic and traditional stoneground varieties
for making breads, cakes and pastry. The
flours are available at independent stores or
ocado.com. For recipes see flour.co.uk
WE’RE JAMMING!
Of the 100+ preserves The Jam Shed
produces, Raspberry and Redcurrant is
probably our favourite flavour. The acidity
of the redcurrants really brings out the
raspberry flavour with delicious results. It
is at its best on toast, croissants or spread
inside a Victoria sponge cake. Available
from good farm shops and delis or contact
the team via the website
at the-jam-shed.co.uk
FRESH FROM THE FARM
Wharfe Valley’s rapeseed oil is Grown, pressed and bottled on the Kilby family
farm in Collingham, Wetherby. This rich, golden oil has a delicious nutty taste,
abundant health benefits and a high flash point – a truly versatile oil. The
company prides itself on the quality and flavour of its products, especially the
innovative Rapeseed & Coconut Oil – which is great for baking, drizzling, stir
frying, dressings and marinades. £3.50 for a 250ml bottle wharfevalley.co.uk

LONG & SLOW


IT’S ALL IN THE SMOKE Mackays’ delicously sweet tasting Caramelised Red
The secret to Inverawe Smokehouse’s success Onion & Chilli Marmalade is the result of red onions and
is simple: it’s all in the smoke. The company uses balsamic vinegar being cooked long and slow to create
seasoned oak logs instead of wood chips and a versatile savoury condiment. Delicious cooked with a
a slow smoking process to allow the flavour to minute steak and served on a toasted baguette
penetrate each side of the top quality salmon £1.30 from mackays.com
and trout used. Winners of numerous awards and
proud Royal Warrant holders, Inverawe are also WALES ON A PLATE
deeply passionate about continuing a method Located in a leafy suburb of Cardiff, Penylan Pantry is a
handed down over generations. glorious cafe and deli serving up homemade bread and
Smokedsalmon.co.uk - Available in Waitrose cakes, warming soups and fabulous salads, alongside an
and by Direct Mail, 100g Smoked Salmon £5.95 array of cheeses, smoked meats and pantry staples. The
store was also voted Best Welsh Independent Retailer
SCOTLAND’S FINEST in our Great British Food Awards – high praise indeed!
Voted Best Scottish Independent penylanpantry.com
Retailer in our Great British Food Awards,
The Scottish Deli is based in beautiful
Highland Perthshire and consists of
two shops – one in Dunkeld and one in
Pitlochry. Both offer a huge amount of
produce from all over Scotland as well
as global specialities. They also serve
delicious gourmet sandwiches, salads
and soups to eat in or take away, plus
homemade cakes and fantastic freshly
ground coffee. scottish-deli.com

140 / www.greatbritishfoodmagazine.com

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GBF SEPTEMBER 17 master_GBF 25/08/2017 12:30 Page 141

penylanpantry.com

PANTRY & DELI


Our loaves are delivered
warm and fresh every
Good food and good service, from good people.
morning. We taste, search
and then taste some more
to bring you what we think
are the best cheeses,
charcuterie & deli treats
including chutneys and
jam from small, passionate,
champion producers.

CATERING
From boutique weddings
and garden parties to
intimate gatherings and
corporate events, we can
offer ‘something different’
and unique to suit your
needs.

CONTACT
72 Kimberley Road,
Cardiff, CF23 5DN CAFÉ ONLINE SHOP VEG BOXES
hello@penylanpantry.com Our Café Menu is a celebration of all the Shop our goodies online including unique We personalise your veg box
wonderful produce available – simple, hampers have a selection of the best sourcing organic seasonal fruit & veg
honest home cooked grub available at produce to be found in Penylan Pantry. from mainly local suppliers in Wales,
the Pantry. Made by hand, with love and care. to ensure it works perfectly for you.

www.greatbritishfoodmagazine.com / 141
COOK THE COVER!
Enriched with chorizo and two types of cheese, this delicious
twist on a classic risotto is a real treat

Orzo Risotto

Serves: 2
Prepare: 10 minutes, plus
chilling time
Cook: 35 minutes

1 onion
2 garlic cloves
250g cherry tomatoes
half a bunch of thyme
salt and pepper
A pinch of sugar
A splash of rapeseed oil
15g tomato purée
120g chorizo, diced
180g orzo
1 vegetable stock pot
1 ball mozzarella
20g parmesan
1 bag baby spinach

1. Preheat the oven to 200°C/Fan


180°C/Gas 5. Halve, peel and chop
the onion into roughly 1cm pieces.
Peel and grate the garlic (or use a
garlic press). Cut the cherry tomatoes
in half. Pick the thyme leaves from
their stalks, then discard the stalks.
2. Pop the tomatoes on a baking
tray, season with salt, black pepper
and a pinch of sugar. Roast on the
top shelf of your oven for 10 minutes.
When done, remove from the oven
and set aside. 4. Add 600ml boiling waterto the pan 5. While the orzo cooks, roughly tear
3. Heat a splash of oil in a large along with the vegetable stock pot. the Mozzarella into small pieces and
saucepan on a medium heat. Add the Stir to dissolve the stock pot. Simmer grate the Parmesan. When the orzo is
onion and season with a pinch of salt until the liquid has been absorbed and ready, take the pan off the heat, add the
and a grind of black pepper. Cook until the orzo is tender, 8-9 minutes. Stir Mozzarella, half the Parmesan and the
soft – about 5 minutes. Next add occasionally to ensure nothing sticks roasted tomatoes. Stir gently. Add the
the garlic, thyme, tomato purée and to the bottom of the pan. If the liquid baby spinach on top and pop a lid on
chorizo to the pan. Give everything a has been all absorbed before the orzo the pan so the spinach wilts and heat for
good stir. Cook for another 2 minutes. is cooked, add another splash of water about 3-4 minutes. Stir it through. Serve
Add the orzo to the pan and stir again and give it a couple more minutes. your orzo in bowls with the rest of the
so it gets a good coating. Parmesan sprinkled on top. Enjoy!
Recipe courtesy of HelloFresh hellofresh.co.uk

142 / www.greatbritishfoodmagazine.com
• Classifieds SEPTEMBER 17_GBF classifieds 25/08/2017 10:33 Page 143

BROCHU
RE
AVAILABL
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GREAT
MARKET
Come and discover what Scotland has to offer and
escape with Wilderness Cottages.

Quality self-catering properties throughout Scotland from


rustic appeal to 5 star luxury, countryside to seashore.
Whatever your pastime come and explore Scotland.

Short Breaks Available. Pets Welcome.


tel: 01463 719219

www.wildernesscottages.co.uk

New Season stock arriving soon!

Foodie Gifts with a twist


spicelydoesit.com

www.greatbritishfoodmagazine.com / 143
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Don't miss our…

Baking issue
Beautiful Berry
Galette

60+ C a k e s ,
Bakes & P u d s
* Mary Berry's Autumn Berry Soufflé
* Martha Collison's Baking Hacks
* Regional Bakes & Where to Find Them
* Sourdough & Pizza Made Easy
Great British
FOOD
On Sale October 13th

© waitrose.com

Coming next month.indd 1 25/08/2017 14:34


LAS T WORD S | PAUL A. YOUNG

IN THE KITCHEN WITH…


By day confectioner Paul A. Young is a
master chocolatier, but out of hours he loves
nothing more than tucking into Yorkshire
Loves puddings and gravy... Hates

CHEESE: TOASTED, BAKED FURRY &


& GRILLED FIBROUS FRUIT
I LOVE hot cheese products – the smell, the stretchiness and Whether it's kiwi, peaches,
the comfort – as long as I'm eating a blend of cheeses baked or gooseberries or anything
grilled until golden and toasty brown. Cheesy leeks, cheese on related to these varieties,
toast, fondue and raclette all hit the spot. I just cannot eat them –
they're essentially fruit with
HOMEMADE HUMMUS hair! I’m sure it must be down to
Supermarket hummus is NOT a bad childhood experience, but after
hummus! It’s the easiest thing years of trying to enjoy them we have
to make at home and I like to eat parted ways. This includes strawberries,
mine chunky with plenty of garlic, rhubarb and nectarines, too.
tahini, oil, lemon juice and smoked
paprika and served with flatbread LUMPY YOGHURT
or wholemeal pitta. It’s my go-to I love fermented dairy products, from kefir to all types of
dinner when I get home late yoghurt, but when there's a lump of fruit in mine
after a busy day in the I instantly heave.
production kitchens.

BEER
YORKSHIRE PUDDINGS This I cannot explain: I love fermented
Any day, with anything – especially gravy and always baked foods and drinks but I’ve never been able to
with beef dripping for extra flavour. I make a batch and freeze stomach beer or ale. Blend it with heaps of chocolate
them. When needed, I take them out and whip up some gravy and make a truffle and I’m ok. But then chocolate makes
and pour it all over for an instant and delicious snack. (almost!) everything taste better...
I make my mix slightly thicker so the base
of the pudding bakes with a bit of a
TINNED SOUP
Illustrations: Alice Cleary, aliceclearyillustrated.com

stodgy bottom.
I have no good memories of
tinned soup. All the ingredients
MILK CHOCOLATE blended together, suffocating for
Dark chocolate gets all the press… months, sometimes years, in a
but milk chocolate, for me, is my tin and all tasting the same. It's
comfort and indulgence. With so thought that tomato soup can
many new varieties, origins and cacao make you feel better when you're
percentages available, it’s easier than ever to find ill, but it has never worked for
lots of different styles and tastes to suit you. With a cup me! Fresh is always best.
of Yorkshire tea and a bar of milk chocolate, life is good.

Paul A. Young is the UK’s top Master Chocolatier and founder of Paul A.Young Fine Chocolates. He has three chocolateries across London. paulayoung.co.uk

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