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68NEW RECIPES

SUMMER
COOKBOOK
Ba k ing bake off
special

with
nadiya
Cook her British
puds with a twist

Summ.e..r
Make

Last
+ Apple & Quince Pie
+ Easy Damson Gin
+ 14 Pages of Preserves

Ripe and
Ready Now! £3.99 | Sept 17

He
Che ritage Tomato
Apricot & Almond Peach, Rocket, Summer Berry ddar & Basil Tart
Panna Cotta & Burrata Salad Victoria Sponge
GBF AUGUST 17 master_GBF 20/07/2017 10:19 Page 2
Welcome to your
Supper clu
b guru
Alice Levin
e puts
a fresh an

Summer Cookbook!
d zingy
spin on cla
ssic
barbecue
cooking
on p.80
Compared to those first sunny weekends of
June when we're desperate to spend every
second soaking up the sun, late summer
has a more relaxed vibe – which I love. By
this time of year I've mostly had my fill of
burgers and hot dogs, so barbecues get a bit
more experimental. For example, our Indian-
inspired menu on p.84 puts a deliciously
different twist on the usual alfresco fare.
Spiced lamb scotch eggs anyone?

Of course, it helps that all of the best ingredients are in total abundance right
now – and this special summer issue of Great British Food is a celebration of
everything ripe, juicy and delicious! From lush veggie salads (p.30) and no-
fuss raspberry frozen yoghurt (p.66) to beautiful puds that are ideal for using
up a glut of seasonal fruit.

Now is also the perfect time to dust off the jam pan and start preserving those
gorgeous summer flavours; check out our 14-page guide on p.91 for all kinds
of inspiration, including perfect passata, homemade preserved lemons and
loads of tasty toast toppers.

Plus, while you're waiting for the new series of Great British Bake Off to
start (any day now!) former winners Nadiya Hussain and Candice Brown
tell us all about life after the show, and share some seriously mouth-watering
summer bakes. We're celebrating the
abundance of British
Have a delicious month! fruit with cakes and
puds galore on p.17
Natasha
Editor
natasha@aceville.co.uk

MEET THE EXPERTS

This month
we've
CANDICE BROWN NADIYA HUSSAIN SIMON RIMMER dedicated 14
pages to
the glorious
LAST YEAR'S BAKE OFF WINNER BAKING STAR NADIYA GIVES THREE THE SUNDAY BRUNCH CHEF art
TALKS PUB GRUB AND BAKING CLASSIC BAKES HER SIGNATURE SHARES HIS FOODIE LOVES of preservin
NOSTALGIA ON P.36 TWIST WITH DELICIOUS RESULTS AND HATES ON P.130 g! Get
ON P.24 stuck in on
p.91

www.greatbritishfoodmagazine.com /3
24

30
Contents S E P T E M B E R 20 17
Foodie Features 91 OUR ULTIMATE GUIDE TO... PRESERVING
23 VALENTINE'S KITCHEN All of your jam and pickling needs covered
Our columnist shows us how to make the most of
summer with a spot of pickling 80 SAVOUR SUMMER
Supper club gurus Alice Levine and Laura Jackson
24 TEA WITH NADIYA serve up a late summer barbecue
From summer fruit semifreddo to tiramisu cake, the
former GBBO winner shares her gorgeous new bakes 130 LAST WORDS
Simon Rimmer tells us all about barbecues... and tripe
35 SHEILA DILLON'S BRITISH FOOD TOUR
This month, Sheila celebrates one of her Tasty Recipes
most-used cookbooks 17 HARVEST FESTIVAL
Savour late summer with these fragrant and
36 WHAT CANDICE DID NEXT fruity dishes
The Bake Off 2016 winner is back with some mouth-
watering recipes 30 VEGGIE ALFRESCO
From chermoula baked aubergine to zesty salads,
41 WEEKENDS AWAY WITH... TOM AIKENS you'll love these bright and beautiful meat-free dishes
The chef reveals his favourite Devonshire hotspots
44 SEASONAL HERO
73 GRACE DENT'S SECRET LONDON Apricots are the epitome of summer and we have
Find out where this food critic likes to sup her coffee five gorgeous recipes that celebrate them

74 THOMASINA MIERS' CINNAMON 48 COME ON OVER!


BUN MASTERCLASS Actress turned cook Milly Millbank's recipes prove
Make Thomasina's sweet and foolproof recipe today that comfort food doesn't have to be stodgy

88 REAL SOUL FOOD 53 DELICIOUS IN 30


We chat to Monty's Deli about their eponymous Whip up exciting mid-week breakfasts in
Reuben sandwich and more under half an hour

4 / www.greatbritishfoodmagazine.com
00
17

66 88 84
56 MELTINGLY GOOD 76 WHAT'S IN A NAME?
These tasty toasties elevate the humble sandwich Gareth May pits British PDO grub against its tasty counterparts
to the next level
111 EXPLORE... NORTHUMBERLAND
58 ONE PAN DINNERS 8 things to eat, drink and do in this gorgeous county
Get your roasting tins at the ready!
116 TOP TABLES
63 7 WAYS WITH GLOBE ARTICHOKES We head to Norfolk, Suffolk and beyond in search of the best
These beautiful thistles are worth the prep time places to dine and sleep

66 ICE CREAM DREAMS 119 48 HOURS IN MANCHESTER


You have to make this Eton Mess showstopper! We spend a weekend in this bustling foodie city

84 SMOKE & SPICE Tempting Ideas


Award-winning chef Cyrus Todiwala cooks up a storm, 9 THIS MONTH
featuring barbecue Scotch eggs and more Recipes, news, reviews, events and more

More to Explore 30 GET THE GLOW


56 MELT IN THE MOUTH Celebrate an Indian summer this September with these
Our favourite washed rind cheeses: stinky yet delicious vibrant alfresco buys

71 OUT OF THE FRYING PAN 120 THE BIG FOODIE GIVEAWAY


We taste test the best British bangers in the shops Win trips to York and the Cotswolds, kitchenware and more!

S U B S C R I B E T O DAY ! p.64

TO RECIEVE A FREE BREAD BIN FROM THE MARY BERRY COLLECTION WORTH
£30
www.greatbritishfoodmagazine.com /5
R E CI P E I ND E X

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

Breakfast & Brunch


9 Breakfast Berry Brioche p.30
53 Ham & Cheddar Omelette with
Great British
FOOD
Grated Courgette
53 Apple & Cinnamon Pancakes

Starters, Snacks & Sides


10 Fresh Tomato Gazpacho
10 Bruschetta Editor
Natasha Lovell-Smith 01206 508619
56 B.M.T. Toastie natasha@aceville.co.uk
56 Beet It Toastie
56 California Dreaming Toastie Deputy Editor
Kayleigh Rattle 01206 508623
63 Simply Cooked Artichokes kayleigh.rattle@aceville.co.uk
63 Artichoke Bruschetta
63 Artichokes with Anchovy, Sage & Capers Group Advertising Manager
Daniel Lodge 01206 505951
80 Smokey Barbecued Corn
80 Jewelled Couscous Advertising Manager
Owen Cook 01206 505939
80 Summer Coleslaw
owen.cook@aceville.co.uk
84 Indian Scotch Eggs
Senior Account Manager
Nathan Kliber 01206 505424
Mains nathan.kliber@aceville.co.uk
MEAT & POULTRY Account Manager
16 Chicken Katsu Burgers 24 Tiramisu Cake Patrick Weatherley 01206 505955
48 Bang Bang Chicken Salad 24 Rocky Road Cake patrick.weatherley@aceville.co.uk
48 Slow-Cooked Leg of Lamb with Harissa 36 Triple-layer Berry Victoria Sponge Group Editor
& Roasted Aubergines 36 Nan’s Florentines Charlotte Smith 01206 508615
58 Spicy Chipotle Chicken Wings with 36 Hidden Clove, Apple & Art Editor
Sweet Potato Wedges Strawberry Strudel Lloyd Oxley
58 Garlic & Red Chilli Chicken 44 Apricot & Almond Cake Designers
58 Pistachio Koftas & Harissa Yoghurt 44 Apricot & Vanilla Tart Adam Barford
63 Braised Pork with Artichoke 44 Vanilla & Thyme Baked Apricots Charlotte Weatherley
63 Artichoke, Bacon & Haricot Beans 48 Berry & Granola Frozen Publishing Director
84 Tandoori King Prawns Yoghurt Lollies Helen Tudor 01206 505970
66 Eton Mess Ice Cream
Photography
FISH & SEAFOOD 66 Fresh Mint Choc Chip Ice Cream CliQQ Photography 01206 855477
58 Steam-Roasted Salmon & Broccoli 66 Toasted Sesame & Honey Ice Cream
Subscriptions
84 Oriental Fish Parcels 66 Raspberry Frozen Yogurt
01795 418672
74 No-Fuss Cinnamon, Maple &
Vegetarian Hazelnut Buns Circulation
10 Caprese Salad Mick Orrin 01206 505912
80 Grilled Pineapple with Chilli,
30 Chermoula Baked Aubergine with Mint & Crème Fraîche Accounts
Spiced Chickpeas 126 Cheddar & Tomato Tart with Pesto Joy Loveday 01206 505914
30 Burrata, Peach & Grilled Published by
Vegetable Salad Dips, Sauces & Drinks Aceville Publications Ltd,
30 Baked Fennel, Watermelon &
p.27
21-23 Phoenix Court, Hawkins Road,
24 Val's Pickled Apricots
Colchester, Essex, CO2 8JY
Goat’s Cheese Summer Salad 44 Apricot & Lavender Jam
44 Apricot & Goat’s CheeseSalad 48 Tangy Peanut Dip
63 Artichoke Tart 53 Breakfast Smoothie
63 Artichoke Linguine 84 Garlic & Ginger Pasta
93 Tomato Passata
Puddings & Bakes 94 Piccalilli
17 Lemon Olive Oil Cake with 94 Spiced Plum Compote Newstrade Sales
Raspberry Curd 94 Spiced Tomato Chutney MarketForce 0203 148 3300
17 Apple & Quince Pie 104 Strawberry & Pimm's Jam
Next Issue on sale: 8th September
17 Quince & Frangipane Tart 105 Damson/ Sloe Gin
17 Almond Panna Cotta with Roasted 107 Cheat's Preserved Lemons
Apricots & Amaretti Crumble 108 Pickled Mixed Vegetables
24 Summer Fruit Semifreddo 108 Fennel & Orange Pickle

6 / www.greatbritishfoodmagazine.com
GBF AUGUST 17 master_GBF 20/07/2017 10:19 Page 7
PROMOTION

NEW WAYS
WITH LEMON
CURD
Made with sharp and zingy lemon curd,
this cheesecake couldn't be easier to make!
Mrs Darlington’s Lemon Curd is nothing short of legendary.
The Darlington family began making batches of their family recipe
more than three decades ago in their farmhouse kitchen. We love
using it in this cheesecake recipe, as it is super simple and you can
make it up to 24hours ahead. It works equally well as a dinner party
dessert or a weekend treat for the family – all of our children give
it a big thumbs up! Lemon curd is a great secret ingredient to pep
up lot of desserts. If you enjoy the cheesecake, trying adding a layer
beneath the whipped cream of a pavlova or simply just swirl in a
spoonful to some natural yogurt and top with raspberries. It makes
a great addition to ice cream too.

Lemon & Lime 4. Put the full-fat mascarpone and


Cheesecake condensed milk (make sure it’s the
full-fat ones or it won’t set!), into a
Serves: 8 bowl and whisk with an electric
Preparation Time: 30 minutes hand whisk until smooth.
plus chilling 5. Add the lemon juice, lime
juice and Legendary Lemon
100g (4oz) Digestive biscuits Curd plus nearly all the lime zest
50g (2oz) butter (keep a little back to garnish with) and
1 tbsp caster sugar whisk again until thick and creamy.
1 x 250g tub full-fat mascarpone 6.Spoon on top of the biscuit
1 x 375g can full-fat base and level the top off using a
condensed milk small pallet knife.
Juice of a lemon 7. Cover with cling film and chill
3 tbsp Mrs Darlington’s for at least 2 hrs.
Legendary Lemon Curd 8. Decorate with the remaining
Finely grated zest and juice lime zest.
of 2 limes

15% OFF
Special kit:
20cm (8 inch) shallow
spring form tin
Any online order at
www.mrsdarlingtons.com
1. Crush the biscuits with a rolling with the code:
pin until they’re fine crumbs lemoncurd15
2. Melt butter in a pan and then This a Great British Food
stir in the digestive crumbs and reader exclusive offer. Available in a wide selection of farm
Minimum order applies, one
caster sugar until combined shops, butchers, garden centres and
offer code per customer.
3. Use the back of a spoon to Offer ends: 8 September other independent retailers across the
press the crumbs into the base of 2017 at midnight. UK. To find your nearest stockist please
Full T’s & C’s available
the tin, then pop into the fridge to contact the Mrs Darlington’s
on the website above.
firm up whilst making the filling team at www.mrsdarlingtons.com

8 / www.greatbritishfoodmagazine.com
N E WS | SE P T E M B E R

This Month
What to eat, drink, cook, discover and more
BURSTING WITH FLAVOUR!
Britain's summer produce is ripe and ready for the picking, but it won't stay this way for long!
So, whether you're lucky enough to have a glut of Tigerella tomatoes growing in your garden
or you've been eyeing up handsome heirlooms in your local green grocers, make sure you tuck into
a tomato-shaped slice of summer before it's too late.

3 ways with British tomatoes


We love nibbling on freshly-picked
tomatoes straight from the vine,
but there's no denying how
2 Caprese Salad
Thinly slice beef tomatoes and
British Mozzarella into equal-sized
delicious they taste in these rounds. Layer alternating slices
mouth-watering dishes... on a large plate, adding a basil leaf
between each slice. Drizzle the salad

1 Fresh Tomato Gazpacho with rapeseed oil and sprinkle with


Add a peeled and chopped salt and pepper to finish.

3
cucumber, 1kg ripe plum tomatoes,
Easy Bruschetta
a deseeded and chopped red pepper,
Simply slice beef tomatoes,
Ingredients from ocado.com

two peeled and chopped garlic cloves,


British Mozzarella and cucumber
2 tbsps sherry vinegar and 2 tbsps
in slices. Add to sliced, grilled
rapeseed oil to a large bowl. Blitz
sourdough bread and finish with
in a blender, adding extra oil if
a drizzle of balsamic vinegar and
necessary. Season to taste and
rapeseed oil and a sprinkling of sea
pour into bowls along with ice cubes,
salt and cracked black pepper.
chopped cucumber and a couple
of torn basil leaves.

www.greatbritishfoodmagazine.com /9
This month’s
WISH LIST “In an attempt to cling onto the
last rays of summer, I'm filling
my home and garden with these
gorgeous, gilded products – that
way, it will still feel like the sun is shining,
Keep your favourite
even as the nights begin to draw in....” cookbooks spill-free. Recipe
Stand, £40, oliverbonas.com
KAYLEIGH RATTLE, DEPUTY EDITOR

Drain your pasta in style!


Copper Colander,
£5, wilko.com

Breakfast is the most important


Everyone needs a set of chef knives,
meal of the day, after all.
especially when they're this pleasing
Stainless Steel Toaster, £64.99,
on the eye. Viners Titanium Copper
morphyrichards.com
Knife Block, £59.99, very.co.uk

Make these the star


of any dinner party.
Cheese Knives, £24,
oliverbonas.com

As practical
as it is stylish. Never let your
Copper Casserole biscuits go
Dish, £19.99, homesense.com stale again.
Bloomingville
Sweets & Treats
Worthy of a permanent
Canister, £27,
residence on any dinner table.
amara.com
Bloomingville Pepper Mill,
£29, cultfurniture.com

10 / www.greatbritishfoodmagazine.com
NEWS | SE PTE M B E R

What,s new...
1. Bake Off is Back!
Get your cake tins at the
ready – everyone's favourite
baking show is back this
autumn with a brand-
new line up. Following its
controversial move from
BBC One to Channel 4, Great
British Bake Off 2017 will be
presented by Paul Hollywood
(the only original member of
the initial Bake Off line-up),
alongside Prue Leith and
comedians Sandi Toksvig
and Noel Fielding.

2. Late Summer Love


We're not putting our sun hats to one side just
yet, oh no! Nor are we shying away from trips
to the coast. In fact, we're still devouring all
the ice cream we can, and we just love these
seaside-inspired mugs from Cath Kidston.
Who said ice cream needs to be in a cone?
From £7, daisypark.co.uk

3. This Little Piggy Went to the Market...


Blythburgh pork, a delicious rare breed meat from Suffolk,
had until recently only been served at select fine dining
restaurants across the UK. Now, thanks to street food vendors
Pigling Street, it's available to all in the form of a gorgeous
gourmet bap. Think succulent roast pork, crispy crackling,
sweet and sour pickles, apple sauce and a fried duck egg,
topped off with a fluffy brioche bun – divine! Find them at
selected markets across East London. piglingstreet.com

www.greatbritishfoodmagazine.com / 11
DIARY DATES
RIVER COTTAGE SUMMER
FESTIVAL, DEVON
26th - 27th August
Head to Axeminster this August
Bank Holiday for foodie demos,
live music, yoga sessions and more.
rivercottage.net

FOOD ROCKS
FESTIVAL, DORSET
World's 50 Best Restaurants

19th - 20th August


Chefs Mark Hix, Angela Hartnett
and more will be taking over Lyme
Regis for two days – don't miss the
crab and mackerel supper club.
hixrestaurants.co.uk

MEATOPIA, LONDON
1st - 3rd September

Food For Thought


For three days, Tobacco Dock
will be awash with ethically
sourced meat and top-class chefs –
we can't wait. meatopia.co.uk
Last month, some of the best chefs in the world – Ferran Adrià, René
Redzepi, Joan Roca, Massimo Bottura and Daniel Humm to name but
a few – gathered in Barcelona for the 15th anniversary of The World's 50
Best Restaurants list, as sponsored by Miele, to discuss the future of
gastronomy. Topics covered included social responsibility, food waste
and foraging, followed by a delicious spread of world-class cooking.
theworlds50best.com

Foodie Thermometer
What’s Hot What’s Not What we’ve
+ PIZZA PERFECTION - PUBS been drinking...
Move over margherita – according to Our Friday night favourites are said to be in Isle of Harris Gin manages to
recent polls, mushroom is now the UK's decline, with more people now preferring balance sweet and savoury flavours
most popular pizza topping. restaurants to local boozers. beautifully, thanks in part to the
hand-dived sugar kelp that makes
+ MURKY BEER - CAMEMBERT CHEESE up one of its nine botanicals. Not
No, we're not talking 'off' pints. Rather,
Sources tell us that less Camembert is only is the bottle reminiscent of the
the next biggest trend in craft beer is
actually an unfiltered brew.
being made across the channel, so why not clear waters of the Outer Hebrides,
tuck into some British Tunworth instead? but the gin itself is as smooth
and pure. It's beautifully unique
and stunning in a martini. £35,
harrisdistillery.com

SUP WITH 3 O F THE BEST…


HANDHELD CHO P PERS
SUNSHINE Whatever your budget, rustle up sauces, salsas and
marinades in seconds with these handy worktop gadgets.
Here at GBF we're big fans of Beavertown Brewery, so
we couldn't wait to try its new Canned Rations Spiced
IPA, a collaboration with Richard H. Turner of meaty
London institutions Pitt Cue and Hawksmoor. The beer
is inspired by the ingredients used in Richard's latest
cookbook, Prime, and it's perfect for late summer Lakeland Mini Russell Hobbs Mini Magimix Le Micro
barbecues – grab yours fast as it's limited edition. Chopper Plus, £16.99, Chopper, £30, Mini Chopper, £54.99,
beavertownbrewery.co.uk lakeland.co.uk debenhams.com johnlewis.com

12 / www.greatbritishfoodmagazine.com
GBF AUGUST 17 master_GBF 20/07/2017 16:48 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 summer produce:
Q: My allotment has a courgette glut this bulbs, check the hardiness of the plants
year - lucky me! How should I make the (you can do this at suttons.co.uk) to make
most of them? sure they can survive the winter. You may
Nathalie Jellings, via email
A: Ratatouille is an easy yet delicious way
also want to look into cloches and cold
frames as they can help shield plants
Refreshingly
to use them up; simply slow cook thinly from frost. Different
sliced courgettes in a tomato and herb
Made with spring water from
sauce and serve with a salad and crusty Q: Call me keen, but I'm already
the Lake District (a newly-
bread. You could also try griddled courgette looking ahead to Christmas and appointed World Heritage
cakes made with grated courgette and this year I'd like to make my own Site) Lamb & Watt tonic
peas and serve them with cream cheese, gifts. What jams and chutneys waters are just the thing for
smoked salmon and roasted tomatoes. can I make now that will keep a sunny afternoon. Free from
For something a bit more unusual, why for later? artificial colours, sweeteners
not use up your surplus produce in a cake? Jacqueline McNally, via email or preservatives, they're also
Adding grated courgettes will make for A: Delicious blackberries will deliciously guilt-free – we
a nice, moist base which you can flavour just be coming into season in can't get enough of the basil,
with citrus, spices or chocolate. September, so look out for them cucumber and hibiscus
varieties. £1.25 per 200ml,
growing in abundance on English
drinksupermarket.com
Q: I'd like to start growing my own hedgerows. Mixed berry jam is
vegetables. What's good for me to plant always a favourite and ideal
in September? for Christmas as it is fruity and
Maria Gibbs, via email flavoursome – and very reminiscent of
A: Quite a few vegetables can be planted summer! You can add fresh or frozen
outdoors at this time of year including strawberries, redcurrants and
radishes, garlic, broad beans, peas, spring blackcurrants to the blackberries
onions and shallots, as well as some salad but if you want to make a
leaves such as lambs lettuce, winter lettuce more festive jam, add some plum
and spinach. Before buying any seeds or and mulled wine.

TRIED & TESTED


Each issue we trial the latest kitchen gadgets and cookware. This month Deputy Editor
Kayleigh tests out Lakeland's My Kitchen Food Dehydrator (£52.99, lakeland.co.uk)

I snack (a lot!) so I'm always keen to have a go at this kit!) and place on one of the five adjustable
making handmade alternatives to shop bought shelves. Heat then flows from the base, which in
produce. Vegetable crisps are one such treat turn dries out the produce. I'm happy to say my
and, luckily, my neighbour has just kindly given cougettes were a success (I've devoured them
me a bag of courgettes from her allotment! The already!) but I'd advise rotating the shelves every
dehydrator is incredibly straightforward to use – couple of hours to evenly cook the ingredients.
simply slice your fruit or veg into thin slices (you Next project? Handmade muesli with dehydrated
can even make your own sundried tomatoes with summer berries – watch this space!

14 / www.greatbritishfoodmagazine.com
NEWS | S UM M E R

MORE
READS…

Crave
(£16.99,
HarperCollins)

Following her
debut cookbook,
Twist, GBBO star
Martha Collison
is back with more
inventive flavour

BOOK
combinations
than ever – the
caramelised white
chocolate cake is

CO R NER
a winner.

If you read one cookbook


this month...
We love a cookbook that's Tom Kitchin's
Meat & Game
organised into menus and this (£26, Absolute
colourful tome from Elly Curshen, Press)

the founding owner of Bristol's Pear This delightful


Café, does just that. Don't miss book will show you
how to rustle up
the weekend brunch menu for 'people with slightly
venison, partridge,
sore heads' – just what you need after an evening of pheasant, grouse,
rabbit and hare
drinking English wine.
dishes with
Elly Pear's Let's Eat (£20, Harper Thorsons) aplomb. Don't
miss the pheasant
and partridge
Scotch egg.

Kitchen Confidential:
LATE SUMMER
MUST-HAVES

Dave Mothersill Q&A


Dave Mothersill, exec chef at Brighton's The Coal Shed and
Strawberry & The Salt Room tells us what he likes to rustle up out of hours...
Mascarpone Yoghurt,
£1.50, waitrose.com What's your favourite to make simple meals, and it also means less washing
kitchen gadget? up for me!
A spoon! That's all you
What's the worst thing you've ever eaten? Fermented
need. I like to keep things
monkfish liver! I had it at Nobu and it was certainly an
simple in the kitchen and
acquired taste – I wasn't expecting it at all!
I always have one in
Copa Gin & Tonic my pocket. What's always in your fridge? Brown sauce – it
Glasses, £16,
dartington.co.uk goes with everything and is a great British staple!
What do you tend to cook at home? Very simple comfort
food and one-pot wonders. I make a mean chilli con What would be your dessert island dish? It would have
carne, spaghetti bolognese and some great salads using to be a roast dinner with rib-eye beef, horseradish and
produce from my local area. I like to get my daughter Yorkshire puddings and a nice glass of red – it would
involved when I cook, too. She's starting to pick up how remind me of home.
Applewood Cheese
Slices, £1.75,
supermarkets
nationwide

www.greatbritishfoodmagazine.com / 15
GBF AUGUST 17 master_GBF 20/07/2017 10:19 Page 16
RECIPES | FRUIT PUDDINGS

Harvest Festival
From ripe and fragrant orchard fruits to juicy raspberries,
the late summer harvest brings all kinds of sweet delights
with it. Celebrate with these beautiful puds and bakes

www.greatbritishfoodmagazine.com / 17
Almond Panna Cotta
with Roasted Apricots
& Amaretti Crumble

Makes: 6
Prepare: 20 minutes, plus
overnight cooling time
Cook: 10 minutes

3 × 5 g gelatine leaves
375 ml almond milk
375 ml cream
80g caster sugar
2 tsps orange-blossom water
6 large apricots
1–2 tbsps caster sugar
1–2 tbsps Amaretto (optional)
75 g amaretti biscuits
2 tbsps soft brown sugar
30g butter, diced
1 tsp ground cardamom mint
leaves, to garnish

Special Kit:
3. Once the panna cottas have minutes, or until the crumble is
6 x 125 ml dariole moulds
set, preheat the oven to 180°C/ crisp and the apricots are cooked.
Fan 160°C/Gas 4. Cut the apricots
1. To make the almond panna
in half, discarding the stones, and Lemon Olive Oil Cake
cotta, soak the gelatine leaves
place them, cut side up, on a lined with Raspberry Curd
in cold water for 5 minutes, until
baking tray. Scatter the caster
softened. Remove from the water
sugar over the top and roast the Makes 8
and squeeze gently to remove
apricots for 10 minutes to soften Prepare: 15 minutes, plus cooling
excess liquid before using.
them slightly. timetime
2. Meanwhile, bring the almond
4. Put the amaretti biscuits in a Cook: 1 hour, 10 minutes
milk, cream and caster sugar to
zip-lock bag and crush them with
the boil. Remove from the heat,
a rolling pin. Transfer to a bowl 190ml light olive oil
add the gelatine and stir well
and combine with the brown 2 free range eggs
until dissolved. Strain the liquid
sugar, butter and cardamom. Finely grated zest of 2 lemons
to remove any lumps, add the
Spoon the amaretti crumble into 150ml lemon juice
orange-blossom water and pour
the warm apricots and return 250g plain yoghurt
into the moulds. Refrigerate until
to the oven for a further 15–20 345g caster sugar
set, or overnight.
minutes, or until the crumble is 300g self-raising flour
crisp and the apricots are cooked. 250ml whipping cream

“Roasting apricots 5. Meanwhile, remove the panna 300g fresh raspberries


cottas from the refrigerator and,

intensifies their using a small spatula or knife, For the raspberry curd:
work the puddings away from the 4 free-range egg yolks

flavour and the edge of the moulds. Stand the 230g caster sugar
moulds in boiling water for 200g butter, softened

almond panna cotta 4–5 seconds, place a plate on Finely grated zest of 2 lemons
top of each one, then carefully 80ml lemon juice

in this recipe invert so the plate is on the 210g fresh raspberries


bottom. Gently shake to dislodge

adds a delightful the panna cottas. Serve 2 warm For the raspberry icing:
apricot halves alongside each 115g caster sugar

contrasting texture” almond panna cotta. and return 210g fresh raspberries
to the oven for a further 15–20 125–185g icing sugar

18 / www.greatbritishfoodmagazine.com
RECIPES | FRUIT PUDDINGS

“Custard powder
has an interesting
effect on pastry.
The golden colour it
imparts makesfor a
more aesthetically
pleasing dessert”

malleable. Mix in a spoonful of


the whipped cream. Add the
remaining cream and gently
fold through to make a light, airy
mousse. Spread the mousse
over the cooled cake. Top with
the raspberry icing and fresh
raspberries, and serve.

Quince &
Frangipane Tart

Makes: 8
Prepare: 20 minutes, plus
chilling time
1. To make the raspberry curd, prepared cake tin and bake for 35 Cook: 2 hours, 20 minutes
beat the egg yolks and sugar in a minutes, or until a skewer inserted
large heatproof bowl until pale into the cake centre of the cake 230g caster sugar
and creamy. Add the butter, comes out clean. Remove from 1 vanilla bean
lemon zest and the oven and allow to cool. 1 lemon, halved
juice. Place over a simmering 3. Meanwhile, to make the 4 quinces
saucepan of water and whisk raspberry icing, combine the
continuously for 20–30 minutes, caster sugar with 125ml water in For the filling:
until thickened. Remove from a saucepan over low heat, stirring 200g plain flour, plus extra
the heat and stir the raspberries until the sugar dissolves. Bring for dusting
through, allowing the fruit to to the boil. Remove from the 100g ground almonds
break up. Allow to cool, then heat and allow to cool. Put the 150g softened butter
store in the refrigerator for up to 2 raspberries in a food processor Pinch of salt
weeks, until required. and slowly add the cooled sugar 2 free-range egg yolks
2. Preheat the oven to syrup until you have a thick sauce 3 tbsps caster sugar
180°C/160°C/Gas 4. Grease a 23 (you may not need all the sugar
cm round cake tin or a loaf tin. syrup). Transfer to a bowl and stir For the frangipane:
Put the olive oil, eggs, lemon zest in the icing sugar until thick and 100g softened butter
and juice, yoghurt and sugar in well combined. 115g caster sugar
a bowl and whisk to combine. 4. Whip the cream until soft 2 free-range eggs
Sift in the our and stir until peaks form. Put half the curd in 75 g ground almonds
smooth. Pour the mixture into the a large bowl and stir until it is 1 tbsp plain flour

www.greatbritishfoodmagazine.com / 19
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1. Put 1 litre water, the sugar, the centre of the dry ingredients, bake for 15 minutes
vanilla bean and lemon halves in a pour in the egg mixture and before removing the paper and
saucepan and bring to knead lightly to form a ball. Wrap pastry weights or rice and baking
a rolling boil over high heat. Peel, in plastic wrap and chill for 30 for a further 5 minutes to crisp the
quarter and core the quinces minutes. pastry. Meanwhile, prepare the
before immediately transferring 4. On a lightly floured board, frangipane by creaming
them to the poaching liquid to roll out the pastry until it is 3 mm the butter and sugar until pale
Recipes taken from
prevent discolouration. thick. Line a buttered 25 cm flan and fluffy. Harvest by Emile
2. Reduce the heat and simmer tin with the pastry, using your 6. Incorporate the eggs, then Guelpa (£15, Hardie
Grant) Photography
for 1½ hours, or until the quinces fingers to push it down into the add the ground almonds © Emile Guelpa
are tender and ruby-red coloured. corner. Trim any excess pastry and the flour and stir until well
Drain the quinces well and set using a small knife. Prick the base combined. Arrange the poached
them aside. of the pastry shell with a fork quince pieces, skin side down,
3. For the pastry, rub the flour, and return to the refrigerator for in the cooked pastry shell.
ground almonds, butter and another 30 minutes. Spoon the frangipane over
salt together until the mixture 5. Preheat the oven to 180°C/Fan them and return the tart to
resembles fine breadcrumbs. 160°C/Gas 4. Line the tart with the oven for 30 minutes, or
Lightly beat the egg yolks and baking paper and fill it with pastry until the frangipane is set and
sugar together. Make a well in weights or uncooked rice. Blind golden brown.

20 / www.greatbritishfoodmagazine.com
PROMOTION

LOVE FOOD,
LOVE CORNWALL
Love food, then you’ll fall in love with The Great Cornish Outlaw. He will be demonstrating on
Cornwall even more than usual in Food Festival is on the 22, 23, 24 the main theatre stage with seating and
September and October.  Not only can September, based on Lemon Quay in standing space for over 100 people. In
you taste the amazing Cornish cream the heart of the beautiful city of Truro. addition, the stage has two large TV
teas, our mouth-watering Cornish Now in its fourteenth year, it is one of screens, so every bit of the culinary
pasties and wonderful seafood, but you the longest running food festivals in action is caught on camera. Experience
can also sample fantastic local produce the county purely dedicated to the very best of Cornwall with a
at numerous food and drink festivals celebrating Cornish produce. multitude of talent on stage including:
taking place across Cornwall. There are many great reasons to visit Jack Stein, Stephane Delourme
The Great Cornish Food Festivals in the festival – it is the place (Seafood Restaurant), Tom Hunter
Truro and Newquay Fish Festival take for quality produce, the perfect way of (The Scarlet), Adam Banks (Fifteen
place in September, as does the Redruth meeting local producers and getting Cornwall), Guy Owen (Idle Rocks),
Pasty and Mining Festival.  In October hints and tips straight from maker. It is Keith Brooksbank (Penventon) and
the Callington Honey Fair, is a completely free to visit over 3 jam- Zack Hawke (The Mariners).
traditional day out for the people of east packed days of demos, tastings and
Cornwall, whilst further west the shopping and it has the very best of For more information, including
Falmouth Oyster Festival offers much Cornwall’s chefs on stage, theatre and stallholder listings visit:
more than oysters. demonstrating their culinary skills www.greatcornishfood.co.uk/festival
For those with a thirst, the autumn and providing new ideas, skills and  
sees beer and cider festivals all across inspiration for every food lover. Expect
the county including Falmouth and the full range of flavours from over 60 Falmouth Oyster Festival
Newquay. Whilst the Oktober Fest in stalls, plus sizzling street food from
Truro offers something a little different pizza to paella to pasties. Experience
to the usual Cornish culture. butchers, bakers, breweries and
Why not head down and stay in a gin-makers to cheese, ice-cream and
hotel with award-winning cuisine, eggs and so much more. There is
dine in restaurants owned by celebrity easy access on one level, ideal for
chefs, plus enjoy a whole host of buggies and wheelchairs and
other food-related activities on offer great transport links via the new
throughout September and October Park & Ride schemes at Tregurra and
in Cornwall. Langarth Park. 
Opening the festival on the Friday 22
Visit www.visitcornwall.com/foodie September will be seafood supremo and
for more information. Michelin-starred chef Nathan

www.greatbritishfoodmagazine.com / 21
GBF AUGUST 17 master_GBF 20/07/2017 10:19 Page 22
COLU M N | VALENT IN E WA RNE R

Valentine’s kitchen
Don't mourn the fact that summer's almost over says
our columnist – preserve your warm weather glut
with a spot of pickling instead

S
adly, one cannot preserve the seeds. Heat gently until the
summer climate past the curl sugar dissolves.
of the leaf, but therein lies one 5. When the syrup mixture comes
of the joys of seasonal eating – to a simmer, add the apricots to the
new ingredients arrive as
pan and increase the heat a little.
others depart.
Simmer for 3-5 minutes, or
Yet, it’s worth mentioning that many of
until the apricots are just
the good things associated with summer
are still going strong at this time of year. cooked, but
Certainly, the tomatoes keep on giving, not collapsing.
and they're often better come autumn, 6. Remove from the heat.
alongside peppers and corn. Lift the apricots from the
Another wave of raspberries will also pickling stock and get rid
arrive, while early game is wonderful right of any remaining stones
now when served with frilly lettuces in once cooled.
salads, rather than under a pie crust. 7. Return any shallots,
When it comes to fish, our seas
chillies and bay leaves to
are on the whole still calm and
the stock. Rapidly simmer
giving, and more so than the
until the liquid has reduced
rougher early summer seas.
But, to remind myself of these to about 400ml and looks thickened
lovely late summer things on chilly days, and glossy; it should have the texture
I for one am a huge fan of pickling. So, of maple syrup.
here's one of my favourite recipes for the 10 black peppercorns 8. Spoon the apricots and flavouring
fast approaching gloomier skies... 1 tsp black mustard seeds ingredients into the two warm sterilised
2 tsps coriander seeds jars, ensuring that the shallots, chillies
and spices are evenly distributed. Pour
Val's Pickled Apricots
Special kit: 2 x preserving jars and lids the syrup into the jars so the apricots
These work really well with slices of cold
are fully covered and the jars are almost
pink ham, or one of those very strong
1. To sterilise the jars, preheat the oven completely full.
Cheddars that ravage the roof of the
to 180ºC/Fan 160ºC/Gas 4. Wash them 9. Leave to cool for 30 minutes
mouth. Equally, they are fabulous with
well and remove the rubber seals. Place (topping up with more syrup if
roast duck and venison.
them on a baking sheet in the oven for necessary), then seal the jars and let the
10 minutes. apricots sit in a cool, dark place for at
Makes: 2 x 500ml jars
2. Meanwhile, cut the apricots in half least two weeks before serving. Store in
Illustrations: Alice Cleary, aliceclearyillustrated.com

Prepare: approximately 20 minutes,


and remove the stones if you can. If not, the fridge once opened.
plus cooling time
Cook: approximately 10 minutes they can be removed later on.
3. Cut the shallots in half, then peel and ABOUT VAL
12 firm but ripe apricots slice them thinly and neatly. WARNER
2 medium banana shallots 4. Thinly slice the chillies without Our monthly columnist
2 red chillies removing the seeds. Put the shallots is an acclaimed chef,
and chillies in a large saucepan and TV presenter and
600g caster sugar
add the sugar, vinegar, bay leaves, author. Find out more at
500ml good-quality red wine vinegar
peppercorns, mustard and coriander valentinewarner.com
3 bay leaves

www.greatbritishfoodmagazine.com / 23
Tea & Cake
with Nadiya
From summer fruit semifreddo to tiramisu cake, the former
GBBO winner is back with some delicious new bakes
I N T E R V I E W: K AY L E I G H R AT T L E

24 / www.greatbritishfoodmagazine.com
R E C I P E S | N A D I YA H U S S A I N

N
adiya Hussain captured the hearts of foodies
when her spectacular cakes won her the sixth
series of The Great British Bake Off in 2015.
Since then, she's been busy rustling up some
exciting new recipes as well as travelling the
UK to meet with local producers, chefs and suppliers for
her latest cookbook and TV series, Nadiya's British Food
Adventure. Here we find out more about her recent escapades,
and we unveil our fave bakes from her new book.

You travelled the UK to Which recipes should


film your new BBC series, we look out for in your
Nadiya's British Food latest cookbook?
Adventure. What were some It's hard to pick, but some of my
of the highlights? favourites include the masala
On one of my trips I visited Norfolk eggy bread, cheese and pickle tart,
and boarded a fishing boat. I emptied butterscotch blondies, Bloody Mary
pots of crabs and learnt how to cook, cashews and the prawn and orange
wash and dress crab in a day! I also curry – I could go on!
went to an asparagus farm where I Rocky Road Cake
harvested my own spears and then Is there a seasonal
cooked what I'd picked. ingredient you enjoy most?
It's got to be gooseberries! They're However, I do like having a crispy
Favourite place to visit not around for long, but when they're fried runny egg with brown sauce at a
in the UK? at their ripest they're delicious, greasy spoon sometimes!
I really like heading up north – I especially in a jam or chutney.
lived there for years but never fully How would you describe the
appreciated it until we moved out. I What do your family like British food scene today?
love going to the Dales and the Peak to eat? The British food scene is a melting
District for fresh air and long walks. I We tend to start the week with a meal pot, a bubbling mixture of cuisines
also really enjoy going to local farmers' plan – so we'll have a simple pilau rice that have been stirred together as
markets. For me that means a drive supper, teriyaki salmon and bolognese, people from different cultures all
to Oxford [Nadiya lives in Milton for example. But closer to the end of around the world have settled here
Keynes], but it's worth the trek. If I'm the week our meals are more dictated or passed through, introducing their
lucky, I'll catch a very popular lady by what we have leftover in our fridge – own colours, recipes, culinary gems,
who parks her car in the layby just so stir frys, soup and plenty of medleys secrets and flavours from far and
off the A5 and sells soft fruit – you and mash ups with cooked rice and wide. This is the Britain I recognise,
have to get there early, or she runs out pasta. If I'm eating out, I enjoy going and the one that I set out to discover
by 10am. to fish restaurants such as Loch Fyne. through the recipes in my new book.

“ I do like a crispy
fried runny egg
with brown sauce
at a greasy spoon
sometimes!”
©BBC

Nadiya with her family

www.greatbritishfoodmagazine.com / 25
Rocky Road Cake 1. Preheat the oven to baking powder and bicarbonate
“I love the combination of chewy 180°C/160°C fan/Gas 4. Grease of soda into a large bowl and give
fruit, sticky marshmallow and the base and sides of a 25cm it all a whisk.
crunchy biscuit, all covered in round cake tin. Cut out two 3. Put the milk, eggs and oil into
rich chocolate. Rocky road is one rounds of baking paper and use a jug and whisk until they are
of the first things I ever made one to line the tin, putting the combined. Add to the dry mix
in the kitchen with my kids. I other one aside for later. and whisk to a smooth batter.
say ‘made’, even though it is 2. Put the flour, sugar, cocoa, 4. Using the same jug, measure
more a case of ‘putting together’
as opposed to baking. But this
variation is a rocky road with a
soft landing – in cake form!”

Serves: 16
Prepare: 45 minutes, plus cooling
Cook: 1 hour 25 minutes

For the cake:


225g plain flour, sifted
350g caster sugar
85g cocoa powder
1½ tsps baking powder
1½ tsps bicarbonate of soda
250ml whole milk, room
temperature
2 large free-range eggs
125ml vegetable oil (or any
flavourless oil)
250ml boiling water
2 tbsps instant coffee

For the rocky road:


250g dark chocolate, chopped
250g milk chocolate, chopped
100g unsalted butter
200g malted milk biscuits,
roughly broken
100g marshmallows, chopped
into smaller pieces
200g glacé cherries, halved
2 tbsps icing sugar
©BBC

Nadiya filming her new TV series

26 / www.greatbritishfoodmagazine.com
R E C I P E S | N A D I YA H U S S A I N

out the boiling water and the Serves: 6


coffee. Mix together and pour Prepare: 45 minutes
into the batter. You won’t actually Freeze: 3 hours
taste the coffee in the cake, but
it enhances the flavour of the 400g frozen mixed summer fruits
chocolate. It may seem like the two 100g caster sugar
will not mix together, but I promise 7 slices of white bread, crusts
that they will, so persevere and removed, halved lengthways
continue to mix until you get a 600ml double cream
smooth batter. But be careful – 2 tbsps golden syrup
the water will be very hot.
5. Pour the batter into the 1. Put the frozen fruit, sugar and 3
prepared cake tin and bake on the tbsps of water into a medium pan
middle shelf for 45–50 minutes, and bring to the boil, then take off
until a skewer inserted comes out the heat. You don’t want the fruit to
clean. Leave to cool completely break down too much, but you want
in the tin. to extract as much liquid as possible.
6. Meanwhile prepare the 2. Drain the fruit through a sieve,
rocky road by putting the two making sure to catch all the liquid
chocolates and the butter into a in a bowl. Use the back of a spoon
microwaveable bowl and melting to push through as much liquid as
in the microwave until the mixture possible, then leave the liquid to
is smooth. Do this in 30-second cool completely.
and then 10-second bursts, 3. Line a 20cm round Pyrex dish
stirring in between, then add with cling film. Dip each piece of
the biscuits, marshmallows and bread quickly into the fruit juice
glacé cherries, and mix well until mixture and place around the
everything is coated. edge of the dish vertically, slightly
7. Pour the mixture all over the
cooled cake, using the back
overlapping each piece with the
next to prevent leaking. Do this all
“I like to use frozen
of a spoon to help spread it if
needed. Now take the extra
around the edges – you should
have one piece left. Break that
berries that I’ve got
round of baking paper you cut
out earlier, put it on top and
piece down to size, then dip it in
the fruit juice and place it in the
stashed away from
press firmly to flatten. Place in
the fridge for 2 hours.
base of the dish. Set aside.
4. Whip the double cream to soft
pick-your-own
8. Take the paper off the top
and turn out onto a cake stand
peaks, then add the golden syrup
and mix well. Add the fruit and
summer afternoons
or serving plate, then take
off the other piece of paper and
ripple through gently.
5. Put the cream mixture into the
with the kids”
dust the cake with icing sugar lined bowl and spread it level on
before slicing. top. If any of the bread pieces Makes: Approximately 12 slices
come up higher than the top of Prepare: 45 minutes, plus cooling
Summer Fruit the cream, simply fold them over. and chilling
Semifreddo Cover the top with cling film and Cook: 35 minutes
“This is my take on a summer place in the freezer for 3 hours.
pudding and I like to use frozen 6. To turn out, tip onto a plate and For the cake:
berries that I’ve got stashed remove all the cling film. Cut into 225g unsalted butter, softened,
away from pick-your-own summer wedges and serve. plus extra for greasing
afternoons with the kids. Like a 240g sponge fingers (approx 36)
classic summer pudding, I soak Tiramisu Cake 60ml whole milk
the bread, but instead of filling “The smell of strong coffee makes 3 tbsps instant coffee
it with just fruit, my version my stomach turn, but strangely 225g light brown sugar
contains a quick and enough I can just about bear the 4 medium free-range eggs
easy semifreddo. It’s not only pain if I know it’s about to be mixed 225g self-raising flour, sifted
delicious to eat but really into cake, or tiramisu. Or – best of 1 tsp baking powder
beautiful to cut into.” all – tiramisu cake!” 100ml boiling water

www.greatbritishfoodmagazine.com / 27
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smooth surface like a normal cake


does. Instead, there will be small
bubbles all over the surface – this
is just the air from the sponge.
You may even have a rogue
sponge finger that has come to
the top, but that doesn’t matter
too much.
8. Leave the cakes to cool in the
tins, then turn out on to a wire
rack to cool completely, sponge
finger side up.
9. When the cakes are completely
cool, put the boiling water and
the coffee into a small jug or bowl
and stir to dissolve. Brush the
tops of the cakes (the sides with
the sponge fingers exposed) with
the hot coffee mixture, making
sure to use up all of the liquid.
10. Make the vanilla Mascarpone
cream just before assembling.
Put the cream and sugar into a
bowl and whisk until it has just
thickened very slightly.
11. Now put the Mascarpone and
vanilla bean paste into another
bowl and whisk to loosen – this
way it will incorporate better with
the cream. Then, fold the cream
into the Mascarpone.
12. Take one of the springform
4 tbsps instant coffee coffee has dissolved into the tins you baked the cake in and
3 tbsps cocoa powder milk. Leave the mixture to one grease the inside again. Line
side to cool completely. generously with cling film, making
For the vanilla Mascarpone cream: 4. Put the butter and sugar into sure there is an overhang. You will
300ml double cream the bowl of a mixer, or use an need 2 pieces of cling film
50g caster sugar electric hand-held mixer, and that criss-cross.
250g full-fat Mascarpone cheese beat until it is light, fluffy and 13. Put one cake back into one
1 tbsp vanilla bean paste almost white in colour. This can of the tins, sponge finger side up.
Recipes from
Nadiya's British Food take 10 minutes on a medium to The cake won’t be snug, as it will
Adventure, (£20,
1. Preheat the oven to 180°C/Fan high speed. You can also mix by have shrunk while baking. Dust
Michael Joseph)
160°C/Gas 4. Grease the base of hand, but it will take a bit longer. half the cocoa powder over the
two 20cm round springform cake 5. Add the eggs one at a time, top of the cake. Spoon on all the
tins and line with baking paper. making sure to incorporate them Mascarpone cream and make
2. Line the base of each tin with well, then add the flour and sure it is levelled off completely,
the sponge fingers, sugary side baking powder and fold using a spatula.
facing down. As you line, make through until well combined. 14. Now add the second cake,
sure to cut, carve and get the Add the coffee mixture and sponge finger side up. Make sure
fingers to the right length to fit fold that in too. to press the cake down slightly so
all the gaps in the base – tightly 6. Divide the mixture between the that all the layers meld together.
packing the fingers will stop them two tins and spread it all over the 15. Place a circle of baking paper
rising to the top while baking. sponge fingers. Level off the top on top, wrap in the cling film,
Set aside. and bake for 30–35 minutes, until a and chill until it’s time to serve.
3. For the coffee mixture, put skewer inserted comes out clean. Dust the top of the cake with the
the milk and coffee into a small 7. When the cakes are baked remainder of the cocoa powder
pan and warm just until the you will find they don’t have a and serve immediately.

28 / www.greatbritishfoodmagazine.com
X X X X X X X X P| RXOXM
XOXX
TXIO
XNX

HOW TO USE GRANNY’S


SECRET AJVAR Do you want to know
GRANNY’S SECRET?
This Ajvar is our delicious
traditional relish made from
smoked, charred peppers.
Great for:
Bread: spread it on a slice of
2017 looks like being quite a year for Granny’s
crusty bread, add some grated Secret as the brand continues its journey into
cheese and enjoy a great
vegetarian snack.
the hearts of the UK’s foodies.
Eggs: Poached, scrambled At Granny’s Secret we produce delicious your summer barbecue, alongside
or an omelette – you will be jams, sweet and savoury spreads and charcuterie and cheeses, or in a baked
thanking us! juices that are sugar-free, gluten-free potato. How the smell of our Whole Fruit
Barbecue: use it as a side and dairy-free, Vegetarian – but Preserves will transport you into a
dish for your barbecue - definitely NOT flavour-free! - made pristine forest. And how our delicious new
ditch the ketchup forever! with locally grown berries, fruits and juicy Fruit & Honey spread gives you all the
Mezze and cheeses: Ajvar’s red peppers. goodness of nature and a natural boost for
been called ‘the new hummus’! The difference is that they are hand- your immune system.
Risotto: especially popular
picked, hand-pressed, slow-cooked and
in Japan!
produced with care. Don’t take our word Find us!
for it - try for yourselves. They prove once Find our products in a large number
Pasta: is your pasta sauce
that the most natural and healthy products of UK independent stores and delis; food
always the same, boring and
can also be the most tasty. halls, including Selfridges; some Budgens
dull? Try stirring in some Ajvar!
El Corte Ingles, the flagship gourmet and Coop stores; many garden centres
Bruschetta: spread some Ajvar store in Spain, describes the Granny's and farm shops; and internationally in
over a hot bruschetta, have a Secret products as “a return to nature - El Corte Ingles in Spain, Net Jets Europe
bite and go .. “mmmmm!” preserves and natural drinks with recipes etc... Granny’s Secret products are also
that transcend generations. Artisan juices available online from Holland & Barrett
& preserved fruit … born out of and Amazon.
remembering childhood flavours”.
We’d like to let you into a few of Contact us!
Granny’s Secrets, how our Juices Call 01454 540045
taste as if the fruit has been plucked from email: info@grannyssecret.co.uk
the tree and squeezed straight into your visit: www.forestbounty.co.uk
glass. How our wonderful Ajvar is still
made to a traditional recipe using Follow us!
smoked, charred peppers that ripen Twitter: @FoodlandSnezana
in hot sunshine across acres of beautiful Facebook: Grannys-Secret-UK
field. How Ajvar, tastes as Mediterranean Instagram: Snezanags
as any bruschetta topping - delicious for Pinterest: grannyssecret/

www.greatbritishfoodmagazine.com / 29
30 / www.greatbritishfoodmagazine.com
R E C I P E S | V E G E TA R I A N

Veggie
Alfresco
These bright and beautiful meat-free dishes
are absolutely packed with flavour – perfect
for eating outdoors if it's sunny outside

Chermoula Baked 2 tbsps rapeseed or extra-virgin chickpeas ingredients. Season


Aubergine with olive oil to taste with salt and pepper
Spiced Chickpeas Juice of ½ lemon and toss until well coated in the
Sea salt and freshly ground oil and spices. Transfer to the
Serves: 4 black pepper second baking tray and bake
Prepare: 15 minutes for about 15 minutes or until
Cook: 1 hour For the citrus salad: the onions are tender and the
2 oranges, peeled chickpeas are slightly crunchy
4 aubergines 35g almonds, toasted and golden.
1 handful flat-leaf parsley, 3. In the meantime, prepare the
For the chermoula: leaves picked citrus salad. Segment and roughly
4 cloves of garlic, peeled 1 handful rocket leaves chop the oranges, roughly chop
4 tsps ground cumin 4 tbsps sultanas or raisins the almonds and parsley, and
4 tsps ground coriander 1 tbsp rapeseed or extra-virgin tear the rocket. Transfer to a
2 tsps smoked paprika olive oil medium-size mixing bowl along
½ tsp sea salt Sea salt and freshly ground with the sultanas and oil. Season
½–1 tsp chilli flakes black pepper to taste with salt and pepper and
6 tbsps rapeseed or extra-virgin mix until combined. Serve the
olive oil To Serve: aubergine topped with some
Juice of 1 lemon Full-fat plain unsweetened spiced chickpeas, a scattering of
yoghurt the citrus salad, and a dollop of
For the spiced chickpeas: Warmed flatbreads or gluten-free yoghurt, along with flatbreads on
3 red onions, peeled flatbreads the side.
1 × 400g tin chickpeas,
drained and rinsed 1. Preheat oven to 200ºC/Fan Burrata, Peach &
½ tsp ground cinnamon 180ºC/Gas 6 and line two baking Grilled Vegetable Salad
¼ tsp ground ginger trays with parchment paper. Cut
Ti
½ tsp chilli flakes the aubergines in half lengthwise, Serves: 4 Sa
score the flesh in a crisscross Prepare: 15 minutes

“When pattern, and transfer to one of


the baking trays. Finely chop
Cook: 25 minutes

aubergine the garlic and transfer to a small


mixing bowl along with the rest
2 red peppers,
20 red cherry tomatoes,
is baked until of the chermoula ingredients. Mix
until combined, then rub over the
on the vine
2 tbsps rapeseed or
almost charred scored aubergine. Bake for about extra-virgin olive oil

and tender 45 minutes or until tender, very


soft and golden.
Sea salt and freshly ground
black pepper

inside, it’s a 2. Meanwhile, prepare the spiced


chickpeas. Cut the onions in half
2 ripe peaches, stones removed,
or pears, cored
Recipes taken from
Green Kitchen at

real gem of
Home by DavidFrenk-
then ½-inch-thick slices. Transfer 2 small, raw yellow beetroot, iel and Luise Vindahl
(£25, Hardie Grant)
to a medium-size mixing bowl trimmed, tops removed and peeled
a vegetable” along with the rest of the spiced 2 handfuls rocket leaves
Photography
© David Frenkiel

www.greatbritishfoodmagazine.com / 31
pieces and place on top. Serve Juice and zest of ½ unwaxed lemon
with a herb oil and vinegar. Sea salt and black pepper

Baked Fennel, To serve


Watermelon & Goat’s Roughly chopped toasted walnuts
Cheese Summer Salad Torn fresh basil leaves
Rapeseed or extra-virgin olive oil
Serves: 4
Prepare: 10 minutes 1. Preheat the oven to
Cook: 30 minutes 200°C/180°C/Gas 6 and line a
baking tray with parchment paper.
1 fennel bulb, stalks removed Cut the fennel into wedges, toss
2 tbsp rapeseed oil with the oil, season to taste with
Sea salt and freshly ground salt and pepper and transfer
black pepper to the baking tray. Bake for
¼ small watermelon, rind 25–30 minutes or until tender and
and seeds removed caramelised. Remove from the
4 heirloom tomatoes, oven and set aside to cool. Stir
tops removed together the ingredients for the
8 yellow cherry tomatoes, halved 1 raw beetroot, trimmed, dressing in a small mixing bowl.
20 Kalamata olives, drained tops removed and peeled Season to taste and set aside.
and pitted 1 carrot, tops removed and peeled 2. To assemble the salad, cut
2 balls burrata or buffalo 1 red apple, cored the watermelon and tomatoes
Mozzarella, drained ½ cucumber, topped and tailed into bite-sized pieces, shave the
Drizzle of balsamic vinegar 1 small head cosmopolitan, beetroot and carrot lengthwise
romaine or Cos lettuce, stump with a mandoline or potato peeler
For the herb oil removed and thinly slice the apple and
1 handful fresh mint 150 g cooked quinoa cucumber. Tear the lettuce leaves
1 handful flat-leaf parsley 1 tbsp rapeseed of extra-virgin into large pieces and toss with
1 handful fresh basil olive oil the quinoa and oil, then place
6 tbsps rapeseed oil 150g soft goat’s cheese, sliced on a serving dish. Arrange the
Juice of ½ lemon all the vegetables, fruit and goat’s
ON THE SIDE
Tasty sauces to
Sea salt and freshly ground For the yoghurt dressing cheese on top. Serve with the
make your veggies black pepper 8 fresh basil leaves, finely chopped yoghurt dressing, a scattering
extra special
120ml full-fat unsweetened of walnuts and basil and a drizzle
1. Preheat the oven to 200ºC/Fan plain yoghurt of oil.
180ºC/Gas 6 and line a baking
tray with parchment paper. Cut
the peppers into 2cm thick slices
and transfer to the baking tray
along with the cherry tomatoes.
Drizzle over the oil, season to
taste and toss until well coated.
Classic Mayonnaise, £2.25
Bake for 20–25 minutes or until
thecondimentco.co.uk
tender and slightly charred.
2. Meanwhile, prepare the herb
oil. Place all of the herb oil
ingredients in a food processor,
season to taste, pulse until
coarsely mixed and set aside.
To assemble the salad, cut the
peaches into wedges, shave the
beetroot and arrange on top
Mary Berry's of the rocket, with the peppers,
Mango & Chilli baked and fresh tomatoes and
Dressing, £2.95
from Tesco stores olives. Break the burrata into large

32 / www.greatbritishfoodmagazine.com
GBF AUGUST 17 master_GBF 20/07/2017 10:19 Page 33
GBF AUGUST 17 master_GBF 20/07/2017 10:19 Page 34

Great tasting
British Stilton
made the
traditional way
Our unique family heritage, traditional
craftsmanship and passion for great cheese,
help make Cropwell Bishop Stilton so tasty.
Contact us to find out
more about our range of
delicious cheese
telephone: +44 (0)115 989 2350
www.cropwellbishopstilton.com

follow us on Twitter
@YummyStilton

34 / 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
In a world of starched
tablecloths and pretentious
food, 1980s chef Alastair
Little was one of the original
champions of simple, seasonal,
eating. Here our columnist
celebrates a lesser known icon

One of my most used


cookbooks, the one I
might choose to take
to a desert island, is
Alastair Little’s Keep
it Simple. Everything
in it works. It teaches
and rewards you
in a way that’s rare
“In 1970s London almost all restaurants were 'posh'
for a book from a professional chef. But – all chintz, carpets, and hushed conversation”
Alastair Little is rare. You might not know
his name now, but he really changed the way in Bath, opened in 1952, and his young The restaurant was also a magnet for
we eat out—whether you live in Southend trainee, Joyce Molyneux who opened young chefs who wanted to learn the secrets
or Newport. But more importantly, he also her own restaurant, The Carved Angel to what seemed to be a new way with food;
changed the cooking profession from a in Dartmouth, in 1972. Both based their the great Jeremy Lee, now chef/co-patron at
default option for people who couldn’t find cooking on quality, local ingredients and Soho’s Quo Vadis, is a just an example.
anything better to do, to what it is now – a aimed for a skilled simplicity. But in this The restaurant specialised in what was
proper, valued career. London-centric country, their influence was seasonal, local, overlooked and fresh—
Lancashire-born Alastair was self-taught, limited. It took some action in the capital to introducing regional Italian cooking
obsessed with food from an early age, really shake up the restaurant world. (as well as French and Japanese) to a
and university educated – where, he says, country where Spaghetti House still set
he majored in Elizabeth David and Jane A new way of cooking the standard. The hand-written menu
Grigson rather than archaeology, as he Which is what Alastair provided in 1985 changed twice a day, depending on what
was supposed to be studying. In the 1970s when he opened his eponymous restaurant, the suppliers were offering. This way of
he started waitering and then cooking in Alastair Little, on Frith Street in London’s cooking seems so ordinary to us now.
London, entering a world where almost all Soho. Chef Angela Hartnett remembers We take it for granted but really shouldn’t.
restaurants were posh – all chintz, carpets, eating there at the beginning of her cooking Knowing a bit more about the history of
and hushed conversation. career, astounded to find a place outside the hundreds, maybe thousands of good
Though there was very good food in Italy with bread and olive oil on the table. restaurants now scattered around Britain
scattered spots around Britain. The Good Young photographer Dan Lepard, a man makes us properly value what we’ve got and
Food Guide, dedicated to raising restaurant who’s since played his part in changing what it took to get there.
standards against terrible odds, had started our ideas about bread, used to eat at the Now in his 60s Alastair is leaving Britain
publishing annually in 1951. Early on restaurant regularly in the 1980s – loving for Australia, for the rest of his life, he says,
they championed the first modern greats: the food and the setting: stark, music-less, after 40 years in the restaurant business –
George Perry-Smith at the Hole in the Wall all about ease and conversation. he'll certainly be missed.

www.greatbritishfoodmagazine.com / 35
What Candice Did Next
Candice Brown has had a whirlwind year since winning Great
British Bake Off. Here she talks pavlova, Paul Hollywood and
shares three delicious recipes from her debut book, Comfort

5 MINUTES WITH CANDICE

How’s life been since you now part of! Prue is fab and Noel and Your ultimate comfort dish?
won Bake Off last year? Sandi will bring the fun and humour Macaroni cheese. If I see it on any menu
It’s been crazy, busy and completely needed when things get stressful – I have to try it, even if I’m not hungry!
amazing! I’ve had the most fantastic which they always do! Paul is just
opportunities and feel so very lucky brilliant and always will be. Your favourite ‘show off’
to be a position where I am able to do bake? Something like a huge pavlova is
something I love. You grew up in a pub, how great as you can prepare all the elements
has that affected your in advance, then pile it all together
There are lots of baking approach to food? when you’re ready to serve. Meringue
books, how is Comfort Pub grub will always be one of my with a mound of whipped cream, fresh
different? There really are a lot favourite types of food – wholesome strawberries and raspberries, topped off
out there and so many incredible meals served in big portions! My with passion fruit curd – I don’t think
ones – my shelves are groaning mam was amazing in the kitchen, she there’s much better than that!
under the weight of my collection! I definitely taught me how to cater for
want the book to be something that the masses, should I need to! Her and What do you love cooking with
starts off as mine, and then as people my dad were a great team. at the moment?
use it, change things around, swap Savoury wise I cannot do without
ingredients etc. it becomes theirs. Earliest food memory? smoked paprika, I love it in everything!
Visiting the seafood stalls in Chorizo is amazing too, it can really
The new series of Great Edmonton and then going back to my brighten up a dish. In terms of sweet,
British Bake Off starts soon, nan and grandad’s house. I’d be sitting it has to be lemon zest or British
any predictions about the on the floor eating a pint of shell on strawberries – simple but perfect.
new format? I think it will be prawns, my grandad had cockles, dad
incredible. I can’t wait to see it and would be eating jellied eels and nan Anything you really hate?
welcome twelve new people to this always went for crab sticks. That was a I detest peas and am not a huge fan of
amazing little Bake Off family I’m happy place for me. tomatoes either!

36 / www.greatbritishfoodmagazine.com
CANDICE BROWN

Triple-layer Berry
Victoria Sponge

Makes: 10–12
Prepare: 25 minutes “The addition of a middle
Cook: 20 minutes
layer packed with fresh
335g self-raising flour
335g unsalted butter, softened berries makes the cake
335g golden caster sugar
3 tsps baking powder look interesting when you
6 large free-range eggs
Grated zest of 2 lemons cut into it and also adds a
Juice of 1 lemon
150g fresh raspberries great flavour and texture”
600ml double cream
500g fresh strawberries, hulled
Icing sugar, to finish

1. Preheat the oven to 180°C/


Fan 160°C/Gas 4. Grease three
25cm round, loose-bottomed
sandwich tins and line the bases
with greaseproof paper. Sift the
flour into a large bowl and add the
butter, sugar, baking powder, eggs,
lemon zest and juice. Mix together
until smooth, fluffy and combined.
If using an electric mixer, mix on a
medium speed and do not over mix.
2. Divide two-thirds of the mixture
between two of the tins. Reserve
five of the fresh raspberries for the
decoration, then add the rest to
the last third of the mixture and mix
them through, crushing some of
the raspberries as you go. Put this
mixture into the third tin.
3. Place the three tins in the oven
and bake for about 20 minutes until
the sponges are risen and golden,
and are slightly coming away from
the edges (try not to open the oven
before the 20 minutes are up).
The raspberry sponge may need
another 5 minutes. Remove the
tins from the oven and turn out
the sponges on to a wire rack.
Leave to cool.
4. Whip the double cream thick
enough to hold its shape –
do not over whip. Spoon the
cream into a piping bag fitted
with a round nozzle.

www.greatbritishfoodmagazine.com / 37
Hidden Clove, Apple & floured work surface and knead
Strawberry Strudel briefly until smooth. Wrap in cling
film and chill for 30 minutes.
The Hidden Clove 2. Meanwhile, place the cold
“My Dad hates cloves, and whenever butter between two pieces of
Nan made apple strudel he would greaseproof paper and bash/roll
always ask if there were any cloves with a rolling pin until you have
in it. Nan always said no. But lo and a flat 15 x 25cm rectangle that is
behold, with his first bite my Dad about 3mm thick.
would always get the clove! Nan would 3. Roll out the chilled dough
laugh as she said ‘Oh, I don’t know on the floured surface (rolling
how that got in there!’ and wink at away from you) to a 20 x 40cm
me. That solitary clove adds a subtle, rectangle. Lay the butter
spicy fragrance” rectangle on the bottom two-
thirds of the dough rectangle.
Makes: 8 There should be a clear border
Prepare: 20 minutes, plus of about 1cm at the bottom and
resting time 2.5cm at the sides.
Cook: 40 minutes 4. Fold the top, unbuttered third
of the dough rectangle down
150g plain flour, plus extra over the middle third, then fold
for dusting the bottom third up over the
5. Reserve five of the strawberries 150g strong white bread flour middle third (you will now have
for the decoration. Evenly slice 1 tsp icing sugar alternating layers of dough, butter,
the rest of the strawberries. Pipe 50g lard, cubed dough, butter, dough). Pinch the
a layer of double cream on to 200g cold unsalted butter edges together, then wrap and
one of the plain sponges. Top chill for 30 minutes.
with a layer of sliced strawberries. For the filling: 5. Flour the work surface again
Recipes taken from
Comfort by Candice
Spread a small amount of cream 2 Bramley apples and set the dough on it so a short
Brown. (£20, Ebury
on the underside of the raspberry 2 Braeburn apples side is nearest to you. Roll out
Press) Photography
by Ellis Parrinder
sponge, then place it gently on 100g fresh strawberries away from you into a 20 x 40cm
top of the strawberries (the cream Grated zest and juice of 1 lemon rectangle again. This time fold
helps the sponges stick together). 1 clove both the top and bottom of the
6. Pipe a layer of double cream 40g golden caster sugar rectangle in so they meet in the
on the raspberry sponge and ½ tsp ground cinnamon middle, then fold in half like a
top this with the rest of the 40g ground almonds book. Pinch the edges together.
sliced strawberries. Spread a 50g unsalted butter Wrap and chill for 30 minutes.
small amount of cream on the 6. Roll out the dough into a
underside of the other plain To finish: rectangle as before. Fold the top
sponge, then set this on top of 1 free-range egg, beaten with a third down and the bottom third
the strawberries. Push down splash up over it. Wrap and chill for 30
gently and check the layers are of milk, for egg wash minutes. Repeat this rolling and
even. Top with any leftover cream, 25g demerara sugar folding process (called a ‘turn’)
the reserved strawberries, cut in 25g flaked almonds three times, chilling in between
half, and the reserved raspberries, for 30 minutes. This will make a
then dust with icing sugar. 1. First make the pastry. Sift both total of four turns. You only need
types of flour and the icing sugar about two-thirds of the pastry
Candice Says... into a large bowl. Add the lard for this recipe, so cut it into two
Don’t be afraid to vary the flavours and rub in with your fingertips pieces: one third and two thirds.
for this. Try lime and raspberry, or until the mixture resembles Keep the larger piece you are
in the autumn go for blackberry and breadcrumbs. Stir in 150ml of going to use for the strudel in the
apple. The basis of the sponge will cold water and bring everything fridge until you need it. The other
never change but go nuts with the together with your hands. Turn piece can be frozen.
flavours and decoration. out the dough on to a lightly 7. Preheat the oven to 200°C/

38 / www.greatbritishfoodmagazine.com
CANDICE BROWN

Fan 180°C/Gas 6. Line a baking the pastry has puffed up and is and slowly add the cream, stirring
sheet with greaseproof paper. golden and crisp. Serve hot with the whole time until smooth
Peel, core and dice the apples. vanilla custard and wait to see and glossy.
Hull and quarter the strawberries. who gets the hidden clove! 2. Add the flaked almonds,
Put the fruit in a large bowl with chopped almonds or pecans,
the lemon zest and juice, clove, Nan’s Florentines coconut flakes, apricots and
caster sugar and cinnamon. Mix cherries and mix well until
together gently. Makes: 38–40 everything is combined and
8. Lightly dust a work surface Prepare: 15 minutes, plus covered with the creamy mixture.
YOUR
and roll out the pastry away from cooling time Line four baking sheets with BAKING
you into a 30 x 20cm rectangle Cook: 25 minutes greaseproof paper. Drop the ESSENTIALS
that is about 3mm thick. Lightly mixture in heaped teaspoonfuls
mark a line down the centre of 60g unsalted butter on to the greaseproof paper,
the rectangle to divide it in half 170g golden caster sugar ensuring there is about 2cm
lengthways. Sprinkle the ground 30g plain flour between each heap of mixture.
almonds evenly over one half, 150ml double cream Place in the preheated oven Foodie Flavours
leaving about a 1cm clear border 115g flaked almonds near the top and bake for 12–15 Natural Vanilla
Flavouring, £3.99
around the edges. Spoon the 115g whole toasted almonds or minutes (switch the baking sheets foodieflavours.com
apple and strawberry mixture, pecans, roughly chopped around halfway through).
slightly heaped up, in a line on top 85g flaked coconut 3. Remove from the oven and
of the ground almonds. Dot small 85g dried apricots, chopped allow to cool for 3–4 minutes
pieces of butter over the fruit. 60g dried cherries before transferring to a wire
9. Egg wash all of the pastry 200g dark chocolate (minimum rack – use a flat palette knife to
W&H Marriage
edges, then fold the empty side 70% cocoa solids), broken move the florentines. Leave to Organic Self Raising
up and over the filled side. Press into pieces cool completely. Melt the dark White Flour, £1.49
for 1kg Ocado.com
the edges together using a fork chocolate in a heatproof bowl set
to crimp. Carefully transfer to 1. Preheat the oven to 190°C/ over a saucepan of simmering
the baking sheet. Egg wash the Fan 170°C/Gas 5. Melt the butter water until melted and smooth.
whole strudel. Using a very sharp with the sugar in a saucepan Coat the flat underside of each
knife, make cuts across the top over a low heat. When the sugar florentine with chocolate and
of the strudel at 2.5cm intervals. has dissolved and the liquid is allow to set slightly before
Sprinkle the demerara sugar and golden and bubbling, add the zigzagging a fork across the Judge Twin Blade
Mixer with Stand,
flaked almonds over the top. flour and mix until smooth over a chocolate to make a pattern. £55. Stockists at
10. Bake for 35–40 minutes until low heat. Remove from the heat Then leave, chocolate-side up, judgecookware.co.uk

www.greatbritishfoodmagazine.com / 39
C H E E SX
EBOA
XXXXXXX
RD | XXXXXX XX

MELT IN THE MOUTH Washed rind cheeses may be the smelliest


out there, but we'd argue they're also the most
delicious! Get stuck in with our pick of the best
2. GODDESS, £10.50 PER CHEESE
PAXTONANDWHITFIELD.CO.UK
Made from uber creamy Guernsey
cows milk and washed in Somerset
1. RACHEL, £10.25 FOR 250G, cider brandy, this gorgeous semi
PAXTONANDWHITFIELD.CO.UK hard delight is always a must on
This unpasteurised semi hard goat's our cheese boards. Rich, buttery
cheese has a sweet, nutty and mild and moreish.
flavour – ideal for those who would
normally avoid anything made
with this kind of milk. As it matures, 1
Rachel is washed in a brine solution,
giving it a dusky rind and a smatter-
ing of orange and yellow spots.

3. LITTLE COLONEL, £9.95 FOR 235G,


FORMANANDFIELD.COM
Lovingly made in Dorset, this 3
semi-soft cheese is loosely based
on a French Livarot. The smooth and
supple rind gives way to an unctuous,
melty interior that's complex
but beautifully balanced.
4

5. OXFORD ISIS, £7.50 PER CHEESE


PAXTONANDWHITFIELD.CO.UK
4. ROLLRIGHT, £9.50 FOR 350G Full flavoured and pungent with a
PAXTONANDWHITFIELD.CO.UK spicy tang, this cheese certainly packs
First made in 2015, this is a relative a punch. It's washed in honey mead
newcomer to the British cheese and matured for a month for maximum
world. With its buttery, spreadable taste, and was developed to compete
texture and deeply savoury taste, with French classics such as Epoisses
this is certainly one for and Soumaintrain.
the connoisseurs.

40 / /
000 www.greatbritishfoodmagazine.com
www.greatbritishfoodmagazine.com
WEEKE ND S AWAY

Weekends
Away With...
Tom Aikens Salcombe Estuary

SOUTH DEVON COAST


Michelin starred chef Tom Aikens may have
grown up in Norfolk, but it's Devon's fresh,
local produce and stunning coastlines that
have really captured his heart
The south Devon coast is the place I head to head over to Salcombe Dairy for an ice
to get away from it all and relax. It reminds cream. Their Salcombe Mud flavour
me of childhood holidays and is home to so (a mix of black cocoa powder and
many great beaches. Of course, delicious gluten-free chocolate shortbread)
seafood and impressive scenery are the is a true taste of the seaside, as is
highlights, but when there’s so much of their more traditional Devonshire
both it’s hard to know where to visit first... Cream variety.

Picture-perfect Pubs Sublime Seafood


In Newton Ferrers and Noss Mayo you’ll Mitch Tonks is a big ambassador for local
find many picture-perfect seaside pubs with seafood – enjoy it cooked over an open
charming atmospheres, good, no-frills food charcoal fire and paired with excellent
and local beer. There are many to choose wine at The Seahorse. Mitch Tonks’ more
from, but The Ship Inn, The Dolphin casual Rockfish restaurants can also be
Inn and The Swan are all local favourites found across Devon.
amongst residents.

Fish Market Cream Teas


Beaches and Barbecues It’s also worth taking a tour of Brixham A visit to Devon isn't complete without a
Head a little further along the coast and Fish Market, right next to Mitch Tonks' proper cream tea. My favourite place for this is
you’ll come across the unspoilt beaches Rockfish in Brixham. It might mean an Salcombe Harbour Hotel & Spa where you can
of Salcombe, which are part of the South early start, but it’s a great insight into the enjoy an afternoon tea alongside stunning views
Devon Area of Outstanding Natural Beauty. local industry and a chance to hear about of Salcombe estuary at The Jetty restaurant
I can recall shrimp fishing here on family produce straight from the experts. Be sure – just make sure you put cream on your scone
holidays – there's nothing quite like to finish off your visit with breakfast at before the jam as that’s the Devonshire way!
catching seafood fresh out of the water and the Fisherman’s Mission which looks out
Tom Aikens is the founder of Tom's Kitchen,
barbecuing it straight away. Whilst there, over the harbour. tomskitchen.co.uk

www.greatbritishfoodmagazine.com / 41
GBF AUGUST 17 master_GBF 20/07/2017 10:19 Page 42

42 / 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

+28
SIMPLE
SEASONAL
RECIPES
BREAKFAST
GETS EXCITING!
Delicious ways to shake up your wake up

p44 p56 p58

New ways
with British 3 super Easy one-pan
apricots tasty toasties dinners
www.greatbritishfoodmagazine.com / 43
Easy Everyday

Apricots
SEASONAL HERO

With their velvety-soft skin and creamy, sweet flesh


apricots are the epitome of summer and we love them!

A
s the British summers continue to get warmer, our apricot industry is APRICOT & VANILLA TART
flourishing, with Kent in particular famed for its apricot-growing ability (it’s
not called the garden of England for nothing). We love to use these fragrant, Serves: 8
fruity gems in both sweet and savoury dishes, but they’re particularly tasty when Prepare: 20 minutes, plus chilling time
grilled, drizzled in honey, doused in almond liqueur and served with ice cream and Cook: 1 hour
chopped up almonds.
For the pastry:
150g plain flour, plus extra for dusting
75g ground almonds
50g caster sugar
GROW 125g unsalted butter, chilled and diced
Apricots need a warm climate to thrive, along with A good pinch of sea salt
plenty of sunlight and water. ½ tbsp iced water
1 tsp lemon juice or cider vinegar
1 medium egg yolk, lightly beaten
PREP
Run a knife around the centre of the fruit and gently twist apart to reveal and For the filling:
remove the stone. Brush with lemon juice to prevent any discolouring. 750g–1kg apricots, washed, dried,
halved and stoned
1 vanilla pod or 1 tsp
STORE vanilla bean paste
Keep at room temperature until ripe and then pop them in the fridge. 250ml crème fraîche
1 medium free-range egg
2 medium free-range egg yolks
ENJOY 115g caster sugar
50g flaked almonds
We love using ‘on the turn’ apricots to make jams or
Icing sugar, to decorate
compotes, but ripe ones are perfect when eaten on top of yoghurt
along with a squeeze of honey and handful of granola.
Equipment:
22cm fluted tart tin, 4cm deep

1. Start by making the pastry. In a food


processor, pulse together the flour,
ALSO IN SEASON… one of the joys of summer and
ground almonds, sugar, butter and salt
even though we love to eat them
until there are only a very few small
Mackerel fresh from the pod, they’re even
streaks of butter visible. Tip into a
This omega-3 rich, oily fish is in better when made into fritters and
bowl and make a well in the centre.
abundance in the UK, with plenty served with a refreshing yoghurt
Mix the water with the lemon juice or
available off the coast of Scotland – and mint dip.
vinegar and add to the bowl with the
and they’re at their best right now! We
egg yolk. Bring the dough together
love lightly frying mackerel and serving Watercress
using a palette knife and then, using
it with a fennel and orange salad. One of our salad essentials at this
your hands, gather the dough into a
time of year, watercress is particularly
ball, being careful not to overwork it.
Broad Beans delicious tossed with Feta, rocket,
Flatten into a disc, wrap in clingfilm
Podding broad beans in the sunshine is spinach and a zingy dressing.
and chill for a good couple of hours
until firm.

44 / www.greatbritishfoodmagazine.com
EASY
EVERYDAY

www.greatbritishfoodmagazine.com / 45
2. Dust the work surface with flour
and roll out the pastry into a disc at
MORE WAYS WITH... a blender and blitz until puréed. Beat
least 4cm larger all round than the
tart tin. Carefully roll the pastry up Apricots six free-range eggs until pale and thick
and fold in 250g of ground almonds,
around the rolling pin and unroll into
Apricot & Lavender Jam 250g of caster sugar, apricot purée
the tin, ensuring that it is centrally
– Add 1kg of halved and stoned apricots and a tbsp of melted butter and baking
positioned. Press the dough into
to a pan with 250ml of water, 2 sprigs powder. Bake in the oven for around an
the corners and flutes of the tin and
of dried lavender flowers and the juice hour, until golden.
trim off any excess from the top
of one lemon. Slowly bring to the boil
using a sharp knife. Prick the base
and simmer until soft – about 15 minutes. Grilled Apricot & Goat’s
with a fork and chill for 20 minutes
Remove from the heat and add 1kg Cheese Salad with Honey
while you prepare the filling and
of sugar; stir until dissolved, then boil – Grill pitted apricots on a hot grill
preheat the oven to 190ºC/Fan
rapidly for 15 minutes. If the setting pan or barbecue for five minutes on
170ºC/Gas 5. Place a solid baking
point hasn’t been reached, boil for a each side. Whilst these are cooking,
tray on the middle shelf of the oven.
further 5 minutes. Pour into sterilised add spinach, watercress and rocket
3. Arrange the apricot halves cut-
jars and seal. leaves to a salad bowl along with a
side uppermost in tight concentric
handful of broken pecan nuts and
circles, each slightly overlapping, in
Apricot & Almond Cake crumbled goat’s cheese. Once the
the pastry case. If using, split the
– Preheat the oven to 180ºC/Fan 160ºC/ apricots are done, slice them up, drizzle
vanilla pod in half down its length
Gas 4 and line your cake tin. Put four with honey, combine with the salad and
with a small sharp knife and scrape
pitted apricots in a pan with 25ml water season. Serve with a simple rapeseed
the seeds into a bowl, or add the
then cover and cook on a low heat until oil and balsamic vinegar dressing.
vanilla bean paste. Add the crème
they’re soft. Put the apricots in
fraîche, whole egg, yolks and caster
sugar and whisk until smooth.
Slowly pour the custard around the
apricots, scatter with the flaked
and the thyme sprigs around the
almonds and slide the tart onto
apricots. Finally, drizzle over the
the hot baking tray. Bake for about
honey and 2 tablespoons of
1 hour until the pastry is golden
cold water.
brown, the custard puffed and set
2. Bake on the middle shelf of
and the apricots starting to brown
the oven for 20–25 minutes until
at the edges. You may need to turn
tender, basting the apricots with
the tart around halfway through to
the resulting juices halfway through
ensure that it cooks evenly. Leave
cooking. The cooking timings can
to cool to room temperature and
vary depending on the size and
serve with a light dusting of
ripeness of the apricots, so keep
icing sugar.
an eye on them after 20 minutes,
as you want the fruit to still hold its
VANILLA & THYME
shape without becoming overly soft
BAKED APRICOTS
and mushy. Serve warm with cold
double cream.
Serves: 3-4
Prepare: 15 minutes
Cook: 25 minutes

10–12 ripe apricots


4 strips of unwaxed lemon peel
Juice of ½ lemon
1 vanilla pod
3 sprigs of thyme
2–3 tbsps clear honey
Chilled double cream, to serve

1. Preheat the oven to 190ºC/Fan


170ºC/Gas 5. Wash the apricots
and pat dry. Cut in half, remove
the stones and arrange the fruit,
cut-side uppermost, in a single layer Recipes taken from
in a ceramic ovenproof dish. Tuck Summer Berries &
the strips of lemon peel in amongst Autumn Fruits by Annie
the fruit and drizzle over the lemon Rigg (£16.99, Kyle
juice. Using the point of a knife, Books) Photography
slice the vanilla pod in half down by Tara Fisher
its length and nestle both halves

46 / www.greatbritishfoodmagazine.com
GBF AUGUST 17 master_GBF 20/07/2017 10:19 Page 47

Here at Yorkshire Provender, we’re a family business making the most delicious soup for you to enjoy.
Belinda loves real food and all Yorkshire Provender soups are her tried and tested recipes.
As ‘Official Soup Maker’, Belinda’s husband Terry, brings her recipes to life.
For info about the range and where to buy, visit www.yorkshireprovender.co.uk or @yorksprovender

www.greatbritishfoodmagazine.com / 47
COME
ON OVER!
Actress turned cook Milly Millbank
– star of Mount Pleasant and
Mr Selfridge – is on a mission
to prove that comfort food
doesn’t have to be stodgy and
laden with calories. Here she
shares her favourite lighter
alfresco dishes to share
with friends

48 / www.greatbritishfoodmagazine.com
EASY
EVERYDAY

CHICKEN KATSU
BURGERS

Serves: 2
Prepare: 15 minutes
Cook: 30 minutes

For the katsu sauce:


1 tbsp vegetable oil
1 onion, roughly chopped
5 garlic cloves, roughly chopped
2 carrots, peeled and grated
2 tbsps plain flour
1 tbsp medium curry powder
1 tsp garam masala
600ml chicken stock
1 tbsp honey
1 tbsp soy sauce

For burgers:
2 free-range chicken breasts
2 tbsps plain flour
1 egg, beaten
4 tbsps panko breadcrumbs
200ml vegetable oil, for frying
Small handful coriander and
shredded spring onions

For the slaw:


1 carrot, peeled into ribbons or
shredded red cabbage
1 pak choi, shredded
2 spring onions, finely sliced
2 tbsps rice-wine vinegar or
malt vinegar
2 tbsps soy sauce
1 tsp soft brown sugar
soy sauce, sugar and salt. Stir well. “Satay chicken is always a
Then heap the slaw on bottom
1 tsp salt half of the bun, top with a chicken delicious option – team it with
To serve:
breast and spoon on the sauce. Top
with coriander, spring onions and
lots of crunchy vegetables to
2 brioche buns, cut in half. the other half of the bun. freshen it up and serve as a
1. To make the sauce, heat the BANG BANG layered salad with plenty of
vegetable oil in a pan on a medium–
high heat. Add the onion, garlic and
CHICKEN SALAD
crispy wontons”
carrot, then cook for few minutes Serves: 6
until soft. Add the flour, curry Prepare: 10 minutes leaves, chopped
powder and garam masala, then Cook: 15 minutes 3 tbsps of Tangy Peanut Dip
stir till fully coated. Slowly pour in (see overleaf)
the stock, whisking. Add the honey 1 tbsp of vegetable oil 2 tbsps of salted peanuts, crushed
and soy sauce, then simmer 15-20 6 boneless skin-on chicken thighs Sea salt and freshly ground
minutes until thick but pourable. Set 6 wonton wrappers black pepper
aside on low heat. (or 1 white tortilla wrap if you
2. For the burgers, coat the chicken can’t get hold of them) 1. Heat the vegetable oil in a large
breasts with flour, egg and panko 1 Chinese lettuce (available at all frying pan over a medium–high heat.
breadcrumbs. Heat the vegetable large supermarkets) Season the chicken skins with salt
oil then cook the chicken breasts ½ a red cabbage and fry the thighs, skin down, for
for 5-8 minutes each side until A large handful of mangetout, 5–6 minutes until crispy.
cooked through. sliced into strips 2. Turn over and cook for a further
3. To make the slaw, combine 2 spring onions, finely chopped 3–4 minutes or until cooked
prepped veg in a bowl with vinegar, A handful of fresh coriander through. Remove the chicken

www.greatbritishfoodmagazine.com / 49
from the pan and slice into strips. then serve with lime wedges.
Allow to cool. Shred the wonton TANGY PEANUT DIP
wrappers (or tortilla wrap, if using)
into 1cm strips, add to the chicken Makes: 1 small jar
pan and fry for a couple of minutes Prepare: 5 minutes
on each side until crispy.
3. Remove from the pan and 2 heaped tbsps crunchy
drain on kitchen paper. Shred peanut butter
the Chinese lettuce and red 1 tbsp toasted sesame oil
cabbage and put in a large bowl 3 tbsps light soy sauce
with the mangetout, spring onion, 1 tbsp fish sauce
coriander, peanut sauce and most 1 tbsp honey
of the crushed peanuts. Toss Juice of 1 lime
everything together and transfer 1 tsp chilli flakes
to a serving platter. Top with the
sliced chicken and crispy wonton 1. Mix together all the ingredients
strips and the remaining peanuts, until combined. The lime might
curdle the peanut butter; if that
happens, just add a drop more
sesame oil and mix until smooth.
The dip will keep for up to 1 week in
the fridge.

BERRY & GRANOLA


FROZEN YOGHURT
LOLLIES

Makes: 6
Prepare: 10 minutes,
plus freezing time

4 tbsps mixed frozen berries


4 tbsps granola
2 tbsps honey
4 tbsps Greek yoghurt
2 tbsps melted dark chocolate,
optional

Special kit:
4 ice lolly moulds and sticks

1. Remove the berries from the


freezer and allow to thaw slightly.
2. Mix together the granola and
honey and press into the bottom
of the ice lolly moulds. Add a
tablespoon of frozen berries and
press down, then spoon over the
Greek yoghurt to fill the mould.
3. Insert the lolly sticks and
freeze for 3-4 hours or overnight.
If you want to make them that bit
more decadent, dip the lollies in
melted chocolate and freeze again
before serving.

Recipes taken from


Milly’s Real Food by
Milly Millbank (£20,
HarperCollins)

50 / www.greatbritishfoodmagazine.com
GBF AUGUST 17 master_GBF 20/07/2017 16:53 Page 51

www.greatbritishfoodmagazine.com / 51
GBF AUGUST 17 master_GBF 20/07/2017 15:20 Page 52

Cornwall's Speciality Bakery

52 / www.greatbritishfoodmagazine.com
EASY
EVERYDAY

DELICIOUS IN
30 MINUTES
Say goodbye to boring toast and cereal –
these deliciously different breakfasts take
30 minutes or less to cook and prep!

/ 53
BREAKFAST BERRY BREAKFAST
BRIOCHE SMOOTHIE

Serves: 4 Serves: 4
Prepare: 15 minutes Prepare: 10 minutes
Cook: 5 minutes Cook: 2 minutes

100g raspberries 2 tbsps porridge oats


100g blueberries 2 tsps clear honey
100g strawberries, hulled and 200g frozen smoothie mix,
roughly chopped or frozen berries
¼ tsp ground cinnamon 200g vanilla frozen yoghurt
2 tbsp maple syrup 150ml apple juice or
4 slices brioche coconut water
250g yoghurt 200g raspberries and/or
strawberries, sliced
1. Put the fruit in a bowl and sprinkle over the cinnamon. Roughly 2 tbsps dried blueberries
crush with the back of a fork and drizzle over 1 tablespoon of 1 tbsp poppy seeds
the maple syrup. Set aside for 10 minutes to let the juice run
from the fruit. 1. Toast the oats in a small non-stick frying pan for 1-2 minutes
2. Toast the brioche slices on both sides until golden. Fold the until golden. Stir in the honey, then tip onto a piece of baking
fruit through the yoghurt and spoon on top of the toasted parchment and leave to cool.
ents brioche slices. Drizzle over the remaining maple syrup to serve. 2. Place the smoothie mix, frozen yoghurt and apple juice or
ht coconut water in a strong blender and whizz until smooth and
hat thick. Divide among bowls and top with the toasted oats, fruit
and poppy seeds.

APPLE & CINNAMON HAM & CHEDDAR


PANCAKES OMELETTE WITH
GRATED COURGETTE
Serves: 4
Prepare: 10 minutes Serves: 2
Cook: 15 minutes Prepare: 10 minutes
Cook: 10 minutes
300g self-raising flour
1 tsp bicarbonate of soda 6 slices honey roast ham
1 tsp ground cinnamon 50g mature Cheddar, grated
2 medium free-range eggs ½ x 25g pack fresh chives or
500g natural yoghurt tarragon, chopped, plus extra
85g salted butter, melted to serve
2 apples, peeled, 4 medium free-range eggs
cored and grated 2 tbsps crème fraîche
75g sultanas 1 courgette, coarsely grated
1-2 tbsps sunflower oil 15g unsalted butter
1-2 tbsps clear honey Mixed salad, to serve

1. Mix the flour, bicarbonate of soda, cinnamon and a pinch of 1. Roll up the ham slices and cut across into 1cm-wide
salt in a bowl. Make a well in the centre, then gradually beat strips. Place in a bowl with the Cheddar and herbs,
in the eggs, followed by 300g of the yoghurt and the melted and toss well together.
butter. Stir in the grated apples and sultanas. 2. Beat together the eggs and crème fraîche,
2. Brush a heavy-based frying pan with a little oil and drop large then stir in the grated courgette.
spoonfuls into the pan to make 6–7cm pancakes. Cook for 1-2 3. Heat half the butter in a 23cm non-stick frying pan.
minutes each side until golden and cooked through. (There Pour half the beaten egg mixture into the pan. Allow to
should be enough batter to make 12 pancakes; cover and keep cook a little on the bottom then gently pull the sides inwards
warm while you cook them all.) with a spatula, letting more egg run outwards to fill the space
3. Stack 3 pancakes on each plate and top each with a spoonful inside the pan. Cook until just set.
of yoghurt and a drizzle of honey. 4. Scatter with half the ham and cheese mix then fold over and
cook for a further minute until just done. Transfer to a warm plate
and repeat to make a second omelette.

54 / Recipes courtesy of waitrose.com/recipes


GBF AUGUST 17 master_GBF 20/07/2017 10:19 Page 55

www.greatbritishfoodmagazine.com / 55
Meltingly
Good These delicious
sandwiches take the
humble toastie to the
next level

Recipes taken from


The Grilled Cheese
Sandwich by Sian
Henley (£9.99, Ebury)
56 / www.greatbritishfoodmagazine.com
EASY
EVERYDAY

B.M.T. CALIFORNIA DREAMING

Serves: 1 Serves: 1
Prepare: 10 minutes Prepare: 10 minutes
Cook: 5–7 minutes Cook: 4–5 minutes

½ ball of Mozzarella, sliced 2 tsps rapeseed oil


3 slices streaky bacon 50g bacon lardons/cubed pancetta
12 cm length of ciabatta 1 tbsp butter
1–2 tbsps pesto 1 tbsp tomato chutney
1 tomato, sliced 5 slices of goat’s cheese log
A handful of rocket ¼ avocado, sliced
Salt and freshly ground 1 free-range egg
black pepper 1 handful of rocket
2 slices brioche
1. Place the sliced mozzarella Hot sauce, to serve
on some kitchen paper to absorb
excess moisture while you get 1. Place a large frying pan over a
on with preparing the rest of medium heat, add 1 teaspoon of
your sandwich. the oil and fry the bacon lardons or
2. Heat a large frying pan over a pancetta until crisp and golden, then
medium heat, add the bacon and remove and set aside on kitchen
fry for about 6 minutes until crisp paper to drain.
on both sides, then place on a clean 2. Meanwhile, butter both slices of
piece of kitchen paper to drain. brioche, using just enough to create
3. Heat a sandwich press. Cut the a thin layer, then turn the slices
ciabatta in half horizontally and over. Spread one slice with the
spread both cut sides with pesto. tomato chutney and top with the
Add the Mozzarella, bacon, sliced goat’s cheese, lardons or pancetta
tomato and some salt and pepper and avocado. Add salt and pepper
to the bottom half of ciabatta, to taste.
add the rocket and put the other 3. Wipe the frying pan with kitchen
ciabatta half on top. paper and place over a low heat.
4. Toast in the sandwich press for Carefully add the topped slice of
5–7 minutes until the cheese is bread and the other slice next to it,
gooey and the bread is crisp. butter side down. Fry for about 4–5
minutes until golden brown
BEET IT and crisp.
4. Meanwhile, add the remaining oil
Serves: 1 to a separate pan and fry the egg to
Prepare: 3 minutes your liking, seasoning to taste.
Cook: 10–12 minutes 5. Carefully remove your open
sandwich from the pan, top the
1 tbsp butter loaded slice with the fried egg
2 slices walnut bread and rocket, place the other slice
1 tbsp beetroot chutney of bread on top and enjoy with a
5 slices goat’s cheese log splash of hot sauce, if you fancy it.
1–2 pickled beetroots, sliced

Cheese Please!
Small handful of rocket
Salt and freshly ground
black pepper
Pimp your toastie with
these tasty buys
1. Butter both slices of bread and
turn them over. Spread one slice
with the beetroot chutney and top The Bertinet Bakery
with the goat’s cheese and pickled White Sourdough Sliced,
beetroot, season with salt and £2.80 waitrose.com
pepper then add the rocket. Place Mexicana
the other slice of bread on top, Cheese Slices,
butter side up. £1.75 from The Bay Tree Sticky
2. Heat a frying pan over a medium- supermarkets Caramelised Onions,
low heat and fry the sandwich for nationwide £3.35, waitrose.com
5–6 minutes each side until golden
brown and crisp.

www.greatbritishfoodmagazine.com / 57
ONE-DISH DINNERS
Pop your ingredients into a tin and let the oven do the work!

SLOW-COOKED LEG OF SPICY CHIPOTLE STEAM-ROASTED


LAMB WITH HARISSA, CHICKEN WINGS SALMON & BROCCOLI
ROASTED AUBERGINES & WITH SWEET POTATO WITH LIME, GINGER,
TOMATOES WEDGES, CORIANDER & GARLIC & CHILLI
LIME YOGHURT
Serves: 8 Serves: 4
Prep: 15 minutes Serves: 4 Prep: 10 minutes
Cook: 3 hours Prep: 10 minutes Cook: 15 minutes
Cook: 1 hour
2 aubergines, thickly cut into 400g broccoli, cut into
1cm slices 800g free-range chicken wings small florets
1 red onion, roughly sliced 800g sweet potatoes, peeled and 2 cloves of garlic, grated
1 x 2–2.5kg leg of lamb cut into 2½ cm wedges 2 tbsps sesame/ vegetable oil
1 head of garlic, halved 2 tsps chipotle chilli flakes 4 salmon fillets (approx.
4 heaped tsps harissa paste 1 tsp smoked paprika 800g total)
1 tbsp sea salt 1 tbsp dark brown sugar 2 spring onions, finely chopped
1 tbsp rapeseed oil 3 tbsps rapeseed oil 2½ cm ginger, grated
350g vine tomatoes Sea salt 1 red chilli, finely sliced
250g Greek yoghurt ½ a lime, zest and juice 2 tbsps fish sauce
1 bunch of fresh mint, finely 4–5 tbsps Greek yoghurt 4 tbsps vegetable oil
chopped A handful of fresh coriander 2 limes, zest and juice
2 handfuls of cous cous (optional) leaves, chopped 30g fresh coriander,
½ a lime, zest and juice finely chopped
1. Preheat the oven to 150°C/Fan Fresh coriander leaves and lime 55g peanuts, roughly chopped
130°C/Gas 2. Line a roasting tin with Wedges, to serve
the aubergine slices, then scatter 1. Preheat the oven to 200°C/Fan
over the onion. Place the leg of 1. Preheat the oven to 170°C/Fan 180°C/Gas 6. Place the broccoli
lamb on top of the vegetables, and 150°C/Gas 3. Pop the chicken wings florets in a large roasting tin,
tuck the halved garlic alongside. and sweet potato wedges into a scatter over the grated garlic,
2. Stab the lamb all over with a large roasting tin. Mix together the sprinkle over the oil and toss
very sharp knife, then rub all over chipotle flakes, smoked paprika, well to mix.
with the harissa paste. Sprinkle the dark brown sugar, oil, 2 teaspoons 2. Pop the salmon fillets into
meat and vegetables with the sea of sea salt and the lime zest the roasting tin along with the
salt, then drizzle the oil over the and juice. broccoli, cover the tin tightly
garlic and vegetables. Transfer to 2. Pour the chipotle mixture over with foil, then transfer to the oven
the oven and roast for 30 minutes, the chicken and potatoes, and mix and bake for 20–25 minutes, until
uncovered, then cover with foil and well with your hands to coat evenly. the salmon is cooked through to
roast for a further 2 hours. Transfer to the oven and roast for your liking.
3. After 2 hours, add the vine 40 minutes. 3. Meanwhile, mix together
tomatoes to the tin, then cover 3. Turn the heat up to 200°C/Fan the spring onions, ginger, chilli,
and return the lamb to the oven 180°C/Gas 6 and roast for a further fish sauce, vegetable oil, lime
for a further hour. Throw in the 20 minutes, to crisp up the zest and juice, coriander and
cous cous (if using) to cook in the chicken skin. peanuts. Taste and adjust the
juices in the roasting tin for the last 4. Meanwhile, mix together the levels of fish sauce and lime juice
10 minutes yoghurt, chopped coriander, lime as you wish.
4. Meanwhile, mix together the zest and juice and a pinch of 4. Remove the cooked salmon
Greek yoghurt and mint for the sea salt, and set aside. Sprinkle the and broccoli from the oven and
Recipes taken from accompaniment. Allow the meat crispy chicken wings and wedges generously coat the salmon with
The Roasting Tin by to rest for at least 15 minutes with the coriander leaves, and the dressing. Drizzle the remaining
Rukmini Iyer before serving with the cous cous, serve with lime wedges and the dressing over the broccoli and
(£19.99, Square Peg) vegetables and yoghurt. yogurt dip alongside. serve immediately.

58 / www.greatbritishfoodmagazine.com
EASY
EVERYDAY

“Lamb is robust enough to


stand up to strong flavours,
and this Middle Eastern
inspired leg of lamb with a
harissa kick really delivers.
Perfect for feeding a crowd”

www.greatbritishfoodmagazine.com / 59
GBF AUGUST 17 master_GBF 20/07/2017 10:19 Page 60
EASY
EVERYDAY

1 2

WEEKDAY
WONDERS
Refresh your kitchen
with these fab buys

1. Yorkshire Provender Roast 3 4


Chicken Soup, £2.49 from Co-op,
Waitrose and Ocado.
Wonderfully rich with amazing
chicken flavour, this soup tastes just
like homemade

2. Wye Valley Brewery 1985 Lager,


£27.60 for 12 x 500ml bottles
wyevalleybrewery.co.uk.
A crisp and clean lager with great
British credentials.

3. Garofalo Macaroni, £2.09 for


500g amazon.co.uk. Take your
macaroni cheese to the next level
with this incredible quality authentic 5 6
Italian pasta.

4. Judge Radiant 22cm Frying Pan,


£17 amazon.co.uk
This Teflon coated pan is a great all-
rounder and we love the colour too.

5. Brabantia Storage Jars


with Measuring Cups, £11.95
brabantia.com
These stylish jars make it easy to
measure just the right quantity of
pasta, rice or grains.

6. Waitrose Avocado Smash,


£2.50 waitrose.com
7 8
Just pure avocado goodness with a
splash of lemon – gorgeous on toast

7. Sainsbury’s Home
Print Salad Bowl, £8.00 from
stores nationwide
We love the fun paint print on this
salad bowl.

8. Brave Paprika & Chilli Roasted


Peas, £14 for 12 x 35g bags
bravefoods.co.uk
A fiery little snack made with tasty
British-grown peas.

www.greatbritishfoodmagazine.com / 61
GBF AUGUST 17 master_GBF 20/07/2017 10:19 Page 62

62 / www.greatbritishfoodmagazine.com
EASY
EVERYDAY

7 ways with…
GLOBE ARTICHOKES
While these beautiful thistles may seem intimidating at first glance,
they’re utterly delicious and more than worth the prep time!

1 Simply Cooked Artichokes


Peel back the leaves then halve the
artichoke, removing the chokes (fuzzy
3 Artichoke Tart
Preheat the oven to 200°C/Fan
180°C/Gas 4. Lay puff pastry on top of
chopped parsley, 2 tsps of thyme
leaves and a glass of white wine.
Wait until the wine has completely
centres) using a spoon. Place in a pan a greaseproof oven tray and lightly score reduced before adding the juice of
of water along with a squeeze of lemon the pastry leaving a 3cm border around half a lemon, the cooked pasta and
juice and cook until tender (use this as the edge. Spread 3 tbsps of pesto over one cup of the pasta cooking water.
a preparation method for each of the the scored area and lay 8 halved, Season and serve with a generous
following recipes). prepared artichokes on top. Crumble grating of Parmesan.
over 25g of Feta, brush the border of

2 Artichoke Bruschetta
Halve a bulb of garlic, drizzle with
rapeseed oil, cover with foil and bake at
the pastry with a beaten egg and bake
in the oven for 25 minutes. 6 Braised Pork with Artichokes
Preheat the oven to 200°C/Fan
180°C/Gas 4. Generously season a 1kg
200°C/Fan 180°C/Gas 4 for 30 minutes.
Meanwhile, put 2 tbsps of rapeseed oil in
a frying pan with a finely sliced clove of
4 Artichoke & Haricot Beans
Thinly slice three rashers of
smoked streaky bacon and fry them in
piece of pork belly and place in a roasting
tray with the contents of a bottle of cider,
6 fresh tomatoes, 1 halved garlic bulb and
garlic and cook over a medium heat for a pan until golden. Add a knob of butter 100ml of water. Roast for 3 hours. Halve
2 minutes. Put 4 prepared artichokes into and crush in a garlic clove and 4 halved 8 prepared artichokes and add to the
the pan and fry until they begin to colour. artichokes. Drain a can of haricot beans roasting tray, coat in the tray’s juices and
Remove from the heat and squeeze in a and tip them into the pan. Season with return to the oven for around 1 hour, or
little lemon juice, along with some finely salt, black pepper, a splash of balsamic until they are tender.
chopped parsley and season to taste. vinegar and serve.
Mash half of the artichokes and spread
them across bruschetta toasts. Top with
the remaining artichokes and squeeze 5 Artichoke Linguine
Cook pasta according to packet
7 Artichokes with Sage & Capers
Add 5 anchovy fillets to a pan with
a knob of butter and cook on a low heat
over the soft garlic. Finish with a drizzle instructions in a saucepan of boiling salted until the butter has dissolved. Add the
of rapeseed oil. water, stirring occasionally, until soft. juice of a lemon, 5 finely chopped sage
Meanwhile, heat a tbsp of rapeseed oil in leaves and season generously. Add in
a frying pan, add two finely sliced cloves four halved artichokes, a handful of
of garlic and fry gently until soft. Add in capers and serve as a pre-dinner
4 halved artichokes, a handful of finely canapé with an aperitif.

© StockFood Tanya Balianytsia

www.greatbritishfoodmagazine.com / 63
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Ice Cream
Dreams
Ice cream is the ultimate nostalgic treat, but we've brought it bang up
to date with fresh herbs, tart berries and grown up flavour combos!

Eton Mess Ice Cream 1. Pour the cream and milk into sugar, whisking continuously
a pan with a pinch of salt and until stiff and glossy. Pile a 3cm-
Makes: about 1.5 litres heat to just before boiling point high meringue onto the baking
Prepare: 25 minutes, plus chilling, – bubbles will start to form at parchment and bake for 1 hour 15
churning and freezing the edges. Meanwhile, whisk the minutes. Remove from the oven;
Cook: 1 hour 25 minutes egg yolks, sugar and vanilla in a set aside to cool.
large bowl until thick. Slowly pour 4. For the ripple, put the
For the ice cream base: the cream and milk over the egg berries, sugar and lemon zest
450ml double cream yolks, whisking continuously, and juice in a small pan with
450ml whole milk until combined. a pinch of salt. Bring to the
6 large free-range egg yolks 2. Rinse out the pan and return boil, then simmer gently for 10
75g caster sugar the custard to the pan, set over a minutes. Press through a sieve,
1 tsp vanilla bean paste low-medium heat. Stir constantly discard the seeds and leave to
with a wooden spoon or spatula, cool completely.
For the meringue: making sure to cover the entire 5. Churn the chilled custard base
1 large egg white base of the pan. After 5-8 minutes in an ice-cream maker according
Squeeze of lemon juice the custard will thicken, start to to manufacturer’s instructions.
3 tbsps caster sugar feel velvety and thickly coat the When the mixture is thick and
back of a spoon. Quickly sieve the creamy and the blade almost
Berry ripple: custard into a clean bowl, cover stops, break ¾ of the meringue
150g fresh or frozen berries the surface with cling film and into chunks and churn very briefly
1-2 tbsps caster sugar leave to cool completely, then through the ice cream. Transfer
½ lemon, zest and 1 tbsp juice chill for 1-2 hours. ½ the ice cream to a tub and
3. For the meringue, preheat the ripple through ½ the berry coulis.
Special kit: oven to 130˚C/Fan˚C 110/Gas 1. Ripple the remaining ice cream
Ice cream maker Line a baking tray with baking and coulis on top and dot with
parchment. In a large clean bowl, the final ¼ of the meringue. Cover
use electric beaters to whisk the and freeze for at least 4 hours,
egg white with a pinch of salt or preferably overnight. Remove
and a squeeze of lemon juice, from the freezer 5 minutes before
to stiff peaks. Gradually add the serving, with fresh berries, if liked.

“We’ve turned everyone’s


favourite summer dessert into
an ice cream. Fresh or frozen
berries both work well”

www.greatbritishfoodmagazine.com
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/ 67
the blanched mint leaves in a seeds are left. Discard the seeds
high-speed blender (not a food and scrape any purée from the
processor) until the mixture is underside of the sieve into the
bright green and the mint is very bowl, then whisk in the yogurt
finely chopped. until combined.
3. Mix the minty custard back 2. Churn in an ice-cream maker
into the base, then return to the according to manufacturer’s
pan and place over a medium- instructions, or pour into a shallow
low heat. Stir constantly with a plastic or metal container and
wooden spoon or spatula, making freeze for 1 hour, then whisk
sure to cover the entire base of well to break up any ice crystals.
the pan. After 5-8 minutes, the Repeat once more, then the
custard will thicken, start to feel third and final time blitz in a
velvety and thickly coat the back
of a spoon. Quickly sieve the
custard into a clean bowl, cover
the surface with cling film and
cool completely, then chill for
1-2 hours.
Fresh Mint Choc Chip 4. Churn in an ice-cream maker
Ice Cream according to manufacturer’s
instructions. When the mixture
Makes: about 1.5 litres is thick and creamy and the
Prepare: 20 minutes, plus chilling, blade almost stops, melt the
churning and freezing chocolate in a heatproof bowl
Cook: 10 minutes set over a pan of simmering
water, or a microwave. Drizzle
100g pack mint, leaves picked a little chocolate over the base
300ml double cream of a chilled container and cover
600ml whole milk with an even layer of ice cream.
8 free-range egg yolks Repeat, layering up the chocolate
180g caster sugar and ice cream, finishing with a
100g dark chocolate final drizzle of chocolate. Cover
(70% cocoa solids) and freeze for at least 4 hours,
or preferably overnight. Remove
Special kit: from the freezer 5 minutes before
Ice cream maker serving, with fresh mint leaves,
if liked.
1. Blanch the mint leaves in a pan
of boiling water for 1 minute, until Raspberry Frozen
bright green. Drain, plunge into a Yoghurt
bowl of ice-cold water for a few
minutes to cool, then drain again. Serves: 4
Pat dry on kitchen paper and Prepare: 15 minutes, plus freezing
set aside.
2. Pour the cream and milk into 250g raspberries
a pan with a pinch of salt and 150g caster sugar
heat to just before boiling point ½ vanilla pod, seeds scraped
– bubbles will start to form at (or ¼ tsp vanilla extract)
the edges. Meanwhile, whisk the 1 lemon, juice
egg yolks and sugar in a large 250g full-fat Greek yoghurt
bowl until thick. Slowly pour the
cream and milk over the egg 1. Put the raspberries, sugar,
yolks, whisking continuously, until vanilla, lemon juice and a pinch
combined. Cool for 5 minutes; of salt in a blender and whizz
rinse out the pan. Blend a few to a purée. Push through a fine
ladlefuls of the custard with sieve set over a bowl until just the

68 / www.greatbritishfoodmagazine.com
RECIPES | ICE CREAM

food processor and return to churning and freezing


the freezer for at least 4 hours. Cook: 15 minutes
If it has frozen solid, transfer to
the fridge to soften for 20-30 For the ice cream base:
minutes before serving. We love it 300ml double cream
alongside a rich pudding, such as 300ml whole milk
a crème brûlée. 4 large free-range egg yolks
50g granulated sugar
Toasted Sesame & 170g can evaporated milk
Honey Ice Cream
For the toasted sesame paste:
Makes: about 1.2 litres 5 tbsps sesame seeds, toasted
Prepare: 20 minutes, plus chilling, 4 tbsps honey

For the sesame brittle:


150g granulated sugar
3 tbsp toasted sesame seeds
½ tsp sea salt

1. Start with the sesame paste. In


a high-speed blender (such as
a Nutribullet), whizz the sesame
“A nutty, sophisticated
seeds and honey as smooth as
possible; leave in the blender
ice, perfect for rounding
while you make the custard.
2. Pour the cream and milk into
off a dinner party”
a pan with a pinch of salt and
heat to just before boiling point
a baking tray with baking GET THE
– bubbles will start to form at SCOOP
parchment. Put the sugar in a
the edges. Meanwhile, whisk the No time to make
pan over a low heat and let it heat your own? Try one
egg yolks and sugar together in
and dissolve to a caramel (turn of these ready-made
a large bowl until thick. Slowly ices or toppings
and swirl the pan if it’s dissolving
pour the cream and milk mixture
more quickly in parts). Once you
over the egg yolks, whisking
have a deep amber caramel,
continuously until combined.
take off the heat and scatter in
3. Rinse out the pan and return
the sesame seeds and sea salt,
the mixture to the pan. Place
gently swirling to combine. Tip
over a medium-low heat. Stir
onto the prepared tray, leave to Yeo Valley Vanilla Ice
constantly with a wooden spoon Cream, £4 ocado.com
cool completely, then store in an
or spatula, making sure to cover
airtight container.
the entire base of the pan. After
5. Churn the custard in an
about 5-8 minutes the custard will
ice-cream maker according
thicken, start to feel velvety and
to manufacturer’s instructions.
thickly coat the back of a spoon.
When the custard is thick and
Quickly sieve the custard into a
creamy and the blade almost
clean bowl. Cool for 5 minutes, Fudge Kitchen
stops, break up half the brittle Liquid Fudge, £4.50
then blend a few ladlefuls of the
and stir through the ice cream, fudgekitchen.co.uk
custard with the sesame paste
then transfer to a chilled
until smooth. Stir the sesame
container. Cover and freeze for
custard into the base, along
at least 4 hours, or preferably
with the evaporated milk, until
overnight. Remove from the
combined. Sieve into a jug, cover
freezer 5 minutes before serving,
the surface with cling film and
with the remaining brittle
leave to cool completely, then
crushed over the top. Mackie's Honeycomb
chill for 1-2 hours.
Ice Cream, stockists
4. For the sesame brittle, line Recipes courtesy of waitrose.com/recipes at mackies.co.uk

www.greatbritishfoodmagazine.com / 69
GBF AUGUST 17 master_GBF 20/07/2017 10:19 Page 70

Suppliers of Quality Meats


for over 70 Years
Winners of Seven
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Our delicious Great Taste award


winning sausages & bacon are
produced from succulent outdoor
reared Scottish pork.
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Phone: +353 91 771 236 | Email:info@loughnanes.ie | www.loughnanes.ie

70 / www.greatbritishfoodmagazine.com
T RIED & TE S TE D

Out of the
Frying Pan...
Juicy, succulent and packed with flavour,
these brilliant British bangers are just the
thing for a late summer barbecue
2 3
1. THE GOOD LITTLE 3. IBBITSON'S ANGLO-ITALIAN
COMPANY 6 GREAT SKINNY SAUSAGES, FROM £3.75 FOR
SAUSAGES, £3.39 waitrose. 450-550G ibbitsons.com
com or see more stockists at Our panel absolutely loved these
goodlittlecompany.com flavourful bangers. Packed with an
At 70 cals and less than 5% expert balance of fennel, oregano,
fat per sausage, these are lighter thyme and basil, they're delicious in
than your average banger but no Italian dishes like pasta or gnocchi. 1
less delicious. Perfectly seasoned 4. QUALITY & EXCELLENCE
with a lovely crispy skin. PORK & MUSTARD SAUSAGES,
2. ROOTS & WINGS £3.69, qualityandexcellence.co.uk
TRADITIONAL PORK Hand crafted by family-run butcher
SAUSAGES, £3.29 FOR 400G Quality & Excellence in Essex, these
ocado.com mustard-infused sausages really
are something special. Great in a
Made from top quality organic
sandwich or with piles of
pork, these sausages are a great
option when you just fancy
mustard mash. 4
something simple. Awesome in
a fry up.

5. BLACKER HALL FARM


SHOP OAK SMOKED
BEEF BRISKET
SAUSAGES,
£4.95 from
Blacker Hall Farm Shop, 6
blackerhallfarmshop.co.uk
The ultimate hot dog
sausage according to our
panel! Smokey and juicy
with a great snap, they
also hold their own against
sauces and toppings if you
like your dog piled high.
6. LOUGHNANES GUINNESS
& LEEK SAUSAGES, £3 from
supermarkets nationwide
We often find sausages made with
beer don't taste of much, but the
Guinness flavour in these bangers
is wonderfully deep and rich –
perfectly matched with the
sweet leeks inside.

www.greatbritishfoodmagazine.com / 71
GBF AUGUST 17 master_GBF 20/07/2017 10:19 Page 72

Quality and Excellence


Award Winning Family Butchers
& Pie Makers

What makes us special at


Quality & Excellence Family Butchers,
apart from the Quality products and the
excellent service, it’s that “nothing is too
much trouble” attitude. Not only are we
multi award-winning pie and sausage
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.

QUALITY AND EXCELLENCE LIMITED


12 FOREST DRIVE, THEYDON BOIS, CM16 7EY
+44(0)1992 813283
WWW.QUALITYANDEXCELLENCE.CO.UK
SALES@QUALITYANDEXCELLENCE.CO.UK

Quality-Excellence Butchers #qualitypies

72 / www.greatbritishfoodmagazine.com
COLUM N | G RAC E D E NT

Grace Dent’s
SECRET LONDON
Outspoken food critic Grace Dent knows exactly where to
catch the last of the summer rays in this bustling city, starting
with these neighbourhood gems…

“E
very time I try to leave
London due to its traffic, Hand Cafe, E20 The Gun, Docklands
Deep in the heart of the now residential Yes, it can get mobbed on highdays and
overcrowded tubes and
former Olympic Village you’ll find Square holidays, but The Gun is an iconic sun-
the cost of living, I last eight days Mile coffee and pastries as well as salads trap for a reason. It has reasonably priced
outside of the M25 before rushing and soups of Greek persuasion. The outside comfort food, pretty views of the Thames
back needing my dinner. Right now, tables allow you to have a good people-watch and is the sort of place you can take
northern Thai small plates, modern at the newly forming London community anyone from your grandma who hates
springing to life. eastvillagelondon.co.uk London, to your rowdy brother who wants
spins on authentic Mexican food,
real ale, through to aloof cool types. I’ve
Sri Lankan dosas and Neapolitan The Yard Arm, Leyton seen several lovely weddings there, too.
pizzas are really creating a buzz. The Yard Arm on Francis Road in rapidly thegundocklands.co.uk
London's food scene is dizzying gentrifying Leyton has a wonderful wine
Grace Dent is the curator of London Food Month.
but never, ever dull!” shop and deli and a gorgeous open air
Find out more at londonfoodmonth.co.uk
terrace. Owners Eliza and Dan are the
Rochelle Canteen perfect hosts. Come for a glass of Weizen
This is Margot Henderson’s tiny slice beer and to feel the sun on your face; leave
of tranquility in E2. To be honest, you’re with an armful of locally made sourdough.
honoured I’ve even told you about this place; yardarm.london
I try to keep it under my hat! Hidden behind
a wall, it boasts a beautifully kept garden
and a pretty, functional kitchen. Head
there early for eggs, coffee and silence.
rochelleschool.org

J Sheekey’s Summer Terrace


J Sheekey is in the heart of theatre land.
Go for a negroni blanc and the strong
possibility of seeing the cast of Cats: The
Musical striding past in leggings. There’s
squid tempura, Goan curry mussels, salmon
sashimi and two dozen coastal wines by
the glass on the terrace menu. Perfect.
j-sheekey.co.uk

Victoria Park’s Pavilion Café


This pavilion is home to London’s best
sausage sandwich (almost too much
peppery sausage on grilled, buttery ciabatta).
It feels impossible to get in and out of the
park without heading here; the pastries,
sandwiches and cakes are simply too good.
You’ll be completely surrounded by hip
young things, nannies, toddlers, dogs and
people in leotards, but it’s all part of
the charm. Illustration: Alice Cleary, aliceclearyillustrated.com

www.greatbritishfoodmagazine.com / 73
How to Make the Perfect…
CINNAMON BUNS
Nothing beats the gorgeous smell of a fresh-from-the oven
cinnamon bun. Make Thomasina Miers' fool-proof recipe today
– it's much easier than you'd think!

I
've been hooked on 1. Preheat the oven to 200°C/
cinnamon buns since Fan 180°C/Gas 6 and butter a
my gap year in Mexico, 12-hole muffin tin. Prepare the
where I'd eat them filling by melting the butter. In a
fresh from the oven. separate bowl, mix together the
sugar, cinnamon and chopped
Here I have adapted a recipe
and ground nuts (save the maple
from my friend Claire Ptak's
syrup for later).
wonderful book, The Violet
2. Mix together the flour, baking
Bakery Cookbook. The buns powder, salt and cardamom
don't need long to prove, so with the chilled butter in a
you can make them first thing food processor until you have
in the morning ready for a something that resembles fine
mouth-watering breakfast. breadcrumbs. Slowly pour in the
milk and pulse until you have a
No-Fuss Cinnamon, wettish ball of dough. Turn the
Maple & Hazelnut Buns dough out onto a lightly floured
surface and leave to rest for
Makes: 12 5 minutes.
Prepare: 15 minutes, plus 3. Fold the dough over itself
resting time once or twice, then rest again
Cook: 25 minutes for 10 minutes. Dust the surface
again with flour and then roll
For the filling: out the dough to a 5mm-thick
100g butter, plus extra for the tin rectangle. Brush the surface with
175g soft light brown sugar half the melted butter and then
2 tsps ground cinnamon evenly sprinkle over the sugar,
50g hazelnuts, half finely chopped, cinnamon and nut mix.
half ground to a coarse powder 4. Starting from a longer side, roll
2 tbsps maple syrup up the dough into a sausage, as
tightly as possible, then squeeze
For the cinnamon buns: it along its length so you have
560g plain flour, plus extra to dust an even spiral. With a knife,
2 tbsp baking powder score a light mark at quarter
2 tsps fine salt stages along the sausage, and
Seeds from 10 cardamom then mark each quarter into
pods, ground three. This will make slicing the
240g chilled butter, diced roll into 12 even pieces a cinch.
300ml chilled milk Once you have 12 rolls, pull the

74 / www.greatbritishfoodmagazine.com
RECIPES | CINNAMON BUNS

COOK'S TIP
These do not keep well so, loose end of each roll over one syrup into the remaining butter
if you are not eating them side of the spiral to cover and and drizzle evenly over each bun.
straight away, reheat in a hold in the filling (don't fret if 5. Bake the buns for 25
preheated 200°C/Fan 180°C the dough tears, they'll still be minutes. Using an oven glove,
Gas 6 oven, brushed with butter great). Put the spirals in the holes immediately remove the
and a sprinkling of sugar. Serve of the muffin tin, covered sides buns from the tin, swirl facing
with vanilla ice cream for an down, squashing them down upwards, onto a wire rack. Eat
indulgent pudding. a little with the palm of your while still warm.
hand. Sprinkle with any excess
Recipes taken from Home Cook by
cinnamon sugar, mix the maple Thomasina Miers (£25, Guardian Faber)

www.greatbritishfoodmagazine.com / 75
Protect and Serve:
FOOD VS. FOOD
What’s in a name? When it comes to EU protected foods
quite a lot actually. As we embark on Brexit, Gareth May pits
the best British grub against their usual, standard servings.
Ding ding. Oven gloves on, seconds out

T
here are few comprises 80 plus foodstuffs, Stornoway black pudding
things that each and every one granted vs. standard black pudding
tantalise my EU protected status, ensuring Sealed with the mark of Protected
Geographical Indication (PGI) this
taste buds quite centuries of dirty aprons and
prolific pud can only be made within
like authentic, cookery innovations don’t the town limits of Stornoway and
lovingly produced British have a date with the chopping with just three producers in the Isle
fare. From Land’s End to block. The protected foods of Lewis’s main dwelling, it’s a pretty
John o’ Groats our larder is industry also has a hefty price exclusive meat.
rich and ripe with all manner tag. It’s worth a whopping
of epicurean adventures, £1billion. No wonder the PFN Why is it the ultimate pud?
Charles Macleod is the champ of the
whether it’s the biscuity are in discussions with Defra town winning tonnes of awards. But
bite of the golden crust of over a continuation of the what makes this black pudding the
a Melton Mowbray Pie or EU scheme post Brexit (see runaway winner? Rona MacDonald,
the sweet-as-a-kiss skin of a fact box on next page). But manager of Charles Macleod,
Jersey Royal. Crikey, we’re a why worry about tomorrow’s explains that Stornoway Black
Pudding is dedicated to flavour and
spoiled bunch. serving when we can feast
free from artificial colours, bulking
These culinary experiences, today? Here we celebrate the agents and preservatives. It’s also
though plentiful, are no UK’s protected foods and made with Scottish oatmeal, which
fluke. The UK Protected Food explain why they’re a cut gives a uniquely rough texture, and
Names Association (PFN) above the rest. another, lesser known, ingredient.

76 /
www.greatbritishfoodmagazine.com
FOOD VS. F OOD

“Unlike other regional black in wide rows in Cambridgeshire and Why is it better than
puddings, beef suet is a major buried underground. This method
normal lamb?
constituent of Stornoway black blocks in the celery, protecting it
Natural foragers, Herdwick is
puddings,” MacDonald reveals. from frost, but also blanches it,
popular amongst top chefs for its
“Although almost flavourless, suet which is why it is sometimes called
distinct flavour, which develops
enhances the taste of the other white celery (and when harvested the
due to a varied diet of wild grass
ingredients and also lightens the banked earth must be painstakingly
and herbs. You only have to look
texture of the pudding. In cold broken up). Immersed in the rich
at the success Northern food and
climates in particular, such as here soil the crop takes on a unique nutty
drink retailer Booths – the only
in the Hebrides, the high calorific and sweet taste.
supermarket to stock Herdwick –
value of suet makes it an ideal food Maincrop celery is harvested from
has had selling the Cumbrian meat,
in winter.” June to September and grown in
as the iconic breed has enjoyed a
rows that are closer together, with
retail renaissance due to
Fenland celery vs. the sticks above ground resulting in a
Booths’ support.
maincrop celery green hue. As such, when it comes to
In 2013 Fenland Celery became fisticuffs, the two crops don’t really
the first English vegetable to be face off as the seasons don’t overlap.
awarded PGI status by the European
Protected Food Names Scheme. It Lakeland Herdwick lamb
worked wonders for the Victorian- vs. general lamb
style harvested crop with production Lakeland Herdwick is a native
increasing each and every season breed of sheep from the central and
since the award. western Lake District of Cumbria.
In 2012, the meat (both lamb and
How is Fenland mutton) was awarded the Protected
celery grown compared Designation of Origin (PDO) status
to maincrop? securing the product’s provenance
Harvested from late October to and traceability.
December, Fenland celery is grown

www.greatbritishfoodmagazine.com / 77
Protected Produce
In or out? Stay or go? Remain or leave?
It’s a question we’ve all been asked in
the last few months. Regardless of your
stance on the European Union the fate of
iconic foods probably wasn’t on your list
of considerations as you cast your vote.
Luckily, the government has your back.
In the wake of the referendum, fuelled by
Cornish pasties and Lancashire cheese
(that’s how we like to imagine it at least),
the Department for Environment, Food, and
Rural Affairs (Defra) met with members of
the UK’s Protected Food Names Association
(PFN). On the menu that day was the destiny
of over 80 traditional and regional British
foodstuffs; distinct and distinguished
EU-registered items each protected by
one of three seals of approval: Protected
Geographical Indication (PGI), Protected
Designation of Origin (PDO), or Traditional
Specialty Guaranteed (TSG). As there is no
UK equivalent there are fears that smaller, Booths meat buyer David Simons should be eaten with their skins on to
authentic producers could be undercut explains, “Herdwick is certainly maximise their nutrient value.
by inferior but larger competitors, devoid one of our hero products, with its
of historical context, only hungry to make distinctive gamey flavour gained Melton Mowbray pies
some extra dough – all in all ending with from the Lakeland landscape.”All vs. a typical pork pie
everything from Cornish Pasties to Buxton the hiking up and down the This local PGI delicacy is made
Blue scraped into that great big bin in the Cumbrian hills also means that in and around Melton Mowbray.
sky. Hopefully though, with Defra and PFN the meat is leaner. “Herdwick are Because cooks and local people
a hardy breed, and the taste of the originally made them, rather than
on the case, we’ll be able to enjoy Britain’s
meat is definitely defined by the professionals, the use of baking
unique and, more importantly, protected
land,” says Simons. hoops is forbidden (or at least
ingredients in or out of Europe.
frowned upon).
Jersey Royals vs.
other potatoes Why are they belting pies?
Don’t be put off by their small size, Matthew O’Callaghan, Chairman
as these sweet tasting PDO potatoes of the Melton Mowbray Pork
with thin skins are grown on the Pie Association explains that
island of Jersey where the weather there are several distinguishing
is calm and temperate - the perfect characteristics of a Melton Mowbray
climate for growing spuds. pie. “First, we use fresh pork not
cured pork, which is why our pies
Why do Jersey Royals are grey inside rather than pink,”
taste so good? he says. Apparently this is because
Farmer Hugh de La Haye discovered traditionally the pies were made
the Jersey potato back in 1880 and in the winter when fresh pork was
today the dynamite tatty makes up readily available rather than later
Illustrations: Alice Cleary, aliceclearyillustrated.com

two-thirds of the island’s agriculture, in the year, when cured pork had
earning locals over £30m a year. to be used.
Traditionally farmers used seaweed Secondly, the lack of hoops in
as a natural fertiliser but this the baking process means the pies
practice has died out in recent years. “sag” during cooking giving them
Part of the appeal of the Jersey a “characteristic bow-sided look,”
is that they grow earlier in the O’Callaghan explains. As for the
season – from the end of March to yummy biscuity bite? “When in the
July – making them sweeter and oven, the fat in the outer layers of
smaller than later crops. They’re the pastry burns off, giving a more
also full of fibre and vitamin C and crunchy outer texture.”

78 / www.greatbritishfoodmagazine.com
SHOPPING

02
10

09
03

01

GET TH E
08
GLOWCelebrate an Ind
ian summer
ith these
this September w ieces
04

op
colourful alfresc
05
07

06

01. Frida Floral Shopping Bag, £19.50, marksandspencer.com 02. Mella Dinner Plate, £8, habitat.co.uk 03. Neon Wooden Cutlery
Set, £9, sistersguild.co.uk 04. Portmeirion Botanic Jug, £19, jdwilliams.co.uk 05. Orange Floral Tin, £9.99, homesense.com
06. Melamine Dinner Plate, £7, colliercampbell.com 07. Portmeirion Crazy Daisy Tea for One, £29.99, very.co.uk
08. Orange Candle, £9.99, homesense.com 09. Orange Paper Bauble, £3.99, homesense.com
10. Turquoise Bowl, £2.99, tkmaxx.com

www.greatbritishfoodmagazine.com / 79
Savour
SUMMER
Supper club gurus Alice Levine and
Laura Jackson certainly know a thing
or two about putting on a summer party.
Here they share their ideal menu for a
late summer barbecue

000/ /
80 www.greatbritishfoodmagazine.com
www.greatbritishfoodmagazine.com / 97
R E C I P E S | L AT E S U M M E R B A R B E C U E

"There's that final day of the


summer when the sun shines
miraculously bright, even
though autumn is just around
the corner. That’s the day we
squeeze out every last drop of
the season by getting everyone
over for the last barbecue of
the year. The £5 disposable
barbecue, once seen as fit only
for burgers and bangers, is
now an essential bit of kit for
any home cook. With limited
space in many gardens you can
cook up an entire feast – just be
careful of those eyebrows (we
speak from experience). Get the
barbecue on in plenty of time,
ideally 30–45 minutes before
you start cooking – you want the
coals to have a red glow with a
fine coating of ash"

Smokey Barbecued Corn the mixture to coat. Sprinkle with and mix together. Pick the herb
a little coriander and serve. Have leaves off the stalks, wash and
Serves: 6 some napkins at the ready as it finely chop (discard the stalks).
Prepare: 5 minutes can be messy! Add the herbs to the tomato
Cook: 25 minutes bowl.
Jewelled Couscous 3. Fluff up the couscous with a
6 whole corn cobs, husks removed fork and add to the tomatoes
3 tbsps mayonnaise Serves: 6 and herbs with the remaining oil.
Juice of 1 lime Prepare: 10 minutes Season to taste and mix well.
1 tbsp chilli powder
50g Parmesan, finely grated 400g couscous Pistachio Koftas &
1 tbsp smoked paprika 50ml olive or rapeseed oil Harissa Yoghurt
Small handful of coriander, 250g ripe tomatoes
finely chopped 3 spring onions, sliced Serves: 6
Sea salt and black pepper Juice of 1 lemon Prepare: 15 minutes, plus cooling
½ tsp ground allspice and soaking time
1. Get the barbecue heated up. 20g coriander Cook: 10 minutes
Boil your corn in a pan of boiling 20g mint
water over a medium heat for 50g flat-leaf parsley ½ tsp fennel seeds
5–15 minutes, until cooked (the Sea salt and black pepper ½ tsp coriander seeds
timing will depend on how young 900g lamb shoulder, roughly diced
and tender the corn is). Drain and 1. Put the couscous in a heatproof (or you can use minced lamb)
place on the hot barbecue. Rotate bowl, add a teaspoon of the oil Pinch of hot paprika
until evenly charred. and stir it in so all the grains are ½ tsp sumac
2. In a bowl, mix the mayonnaise, coated. Cover the couscous with 1 garlic clove, crushed
lime juice and chilli powder. boiling water so the grains are 45g pistachios, roughly chopped
Spread this mixture over the just submerged, cover the bowl Sea salt and black pepper
charred cobs, coating them with a tea towel and set aside for 6 pitta breads, to serve
evenly in a thin layer. Scatter 5 minutes.
the Parmesan, smoked paprika 2. Dice the tomatoes and tip For the harissa yoghurt:
and some salt and pepper on a into a bowl along with any juices 170g plain yoghurt
baking tray and roll each of the from dicing them. Add the spring 1 tsp sumac
mayo-coated corns thoroughly in onions, lemon juice and allspice 2 tsps harissa paste or chilli sauce

www.greatbritishfoodmagazine.com / 81
1. Soak 12 wooden skewers in halfway so they are evenly 2. Place in a large serving bowl
cold water. Toast the fennel cooked. Grill the pitta on the and squeeze over the lemon
and coriander seeds in a small, barbecue, or toast them, and juice. Add the spring onions.
dry frying pan for a few minutes serve the koftas with the pitta Finely chop all the herbs and add
until they become fragrant, then and harissa yoghurt alongside. to the bowl. Mix in the yoghurt
transfer to a pestle and mortar and season to taste. Sprinkle over
and crush. Summer Coleslaw the chilli flakes and mix one final
2. Add the crushed seeds to a time. Scatter over the walnuts
food processor with the diced Serves: 6 and/or pomegranate seeds
lamb, paprika, sumac, garlic, Prepare: 10 minutes before serving.
pistachios and some salt and
pepper. Pulse for a few seconds 2 fennel bulbs, trimmed Grilled Pineapple
until the meat has minced. If 1 red cabbage with Chilli, Mint &
using minced lamb, just mix it all 150g radishes, trimmed Crème Fraîche
together in a bowl using 4 carrots, peeled
your hands. Juice of 1 lemon Serves: 6
3. Drain and dry the skewers then, 1 bunch of spring onions, Prepare: 10 minutes
using your hands, mould the meat finely sliced Cook: 10 minutes
mixture into little sausage (kofta) 10–15g mint leaves
shapes around each skewer. Put 10–15g coriander leaves 1½ medium-ripe pineapples
them on a plate, then in the fridge 10–15g parsley leaves (to give a quarter per person)
to chill and firm up for 30 minutes 8 tbsps plain yoghurt Juice of 3 limes
until you are ready to barbecue. 1 tsp dried chilli flakes Splash of rum (for a boozy
4. Meanwhile, for the harissa Sea salt and black pepper kick; optional!)
yoghurt, mix all the ingredients Handful of chopped walnuts and/ 100g brown sugar
together in a bowl, with or pomegranate seeds, to serve 1 tsp dried chilli flakes
seasoning to taste. Set aside in Small handful of mint leaves,
the fridge until ready to serve. 1. Using a mandoline or a very finely chopped
Cook the koftas on the barbecue sharp knife, finely slice the fennel, Crème fraîche, to serve
for around 10 minutes, turning cabbage, radishes and carrots.
1. Cut the whole pineapple into
quarters and the half pineapple
in half (so you have 6 pieces),
leaving the leaves on – not only
does this look pretty, but it’s
functional, too, as you can use the
leaves as a handle.
2. Squeeze the lime juice over the
flesh, and splash over the rum, if
using. Sprinkle the brown sugar
into a baking tray or on to a plate
and press the pineapple down
into it so that it sticks to the flesh.
3. Transfer the pineapple quarters
to the barbecue and grill for
a couple of minutes on each
cut side, until the sugar has
caramelised. Slice each quarter
horizontally so that it’s easier to
eat, sprinkle with the chilli flakes
and mint and serve with a dollop
of crème fraîche.

Recipes and text adapted from Round to


Ours by Laura Jackson & Alice Levine (£25.00,
Quadrille,) Photography: Kristin Perers

82 / www.greatbritishfoodmagazine.com
R E C I P E S | L AT E S U M M E R B A R B E C U E

HOW TO HOST THE


PERFECT PARTY
LIGHTING
When you're trying to create atmosphere or
mood, turn off or turn down all ceiling lighting
and illuminate the space with lamps. Strings
of festoon lights are great to light an outdoor
space and can be brought out for any event – we
bought ours online and have used them at every
gathering since.

PLATES & CUTLERY


For as long as we have been running the supper
club we have used Falcon enamelware. We
would love to tell you it was the plates’ utilitarian
look and beautiful striped edges that fitted in
with our grand master-plan, but in all honesty
they are just the most practical piece of kit we
use: stackable, lightweight, unbreakable and
practically non-stick. We intersperse these with
our ceramics: we often find lone pieces at
car-boot sales rather than sets, so none of it ‘goes
together’ but this adds character.

FLOWERS
Flowers, like fruit and vegetables, are seasonal,
which will always help with keeping your table
updated. Soft, pastel, dusty, full-headed blooms
in summer are a good contrast to hearty foliage
and climbing branches in winter. In summer, you
can create a lovely-looking table simply with the
addition of lavender plants, rosemary or mint –
they will also create a wonderful fragrance.

FINISHING TOUCHES
At the supper clubs we always have a table plan:
people like direction and can feel lost if they
don’t have an allocated seat. It’s also a way for us
to be strategic and encourage guests to meet
new people. Guests also love to have something
to take away with them, so we tend to make
extra portions of one element of the menu – for
example, for our first supper club we made a
rosemary-infused oil (to rub on lamb) and we put
the spare oil into brown apothecary bottles

www.greatbritishfoodmagazine.com / 83
Smoke & Spice
Looking for something a bit different for the barbecue? These vibrant
recipes combine the fragrant spices of Indian cooking with the fire
and smoke of the grill to create a seriously impressive alfresco feast

Remove the top layer of cling film


Indian Scotch Eggs For the seekh kebab minced lamb:
1kg lean minced lamb and place a hardboiled egg in the
1 free-range egg middle. Using the bottom sheet
Makes: 1
2 tbsps green chilli paste (or a of cling film, bring the meat up
Prepare: 10 minutes
couple of finely chopped chillies) and form it around the egg.
Cook: 10 minutes
2 onions, finely chopped 3. Dust in the chickpea flour then
1 tbsp ground coriander coat in the beaten egg and roll
Hard-boiled eggs (1 per person)
1 tbsp garam masala in the breadcrumbs until fully
peeled
Large bunch of coriander, finely coated. When ready to cook,
Chickpea flour, for dusting
chopped pour about a 5cm depth of oil
1 free-range egg, beaten
1 tsp salt into a wok and heat over a high
Toasted breadcrumbs, for coating
heat. When a few breadcrumbs
Vegetable oil, for frying
1. To make the seekh kebab sizzle immediately when thrown
mix, place the lamb mince in a in, it is ready. Lower one of the
large bowl. Mix in the remaining eggs into the oil and fry all over
ingredients and begin kneading for about 3 minutes until nicely
the mixture with your hands. browned. Remove with a slotted
When all the ingredients are spoon to a plate lined with
nicely mixed, begin pressing kitchen paper, and repeat until all
down on the meat, scraping it they are all fried.
against the bottom of the bowl. 4. To finish, preheat the oven to
The meat should streak against 200°C/180°C/Gas 6 or prepare
the bottom of the bowl, giving your barbecue for indirect
a ‘lace’ texture, which will take cooking. If refrigerated, remove
about 5 minutes of kneading. the eggs from the fridge to come
2. For each egg, roll out 150g to room temperature. Place the
minced lamb mixture between fried eggs on a baking tray and
two layers of cling film, so that roast in the oven or barbecue
it is about 5mm thick, and flat. for about 7 minutes – the meat
should already be cooked
from the frying, so the oven or
barbecue roasting will just warm
“This is them through.

a great recipe Grilled Lamb Chops

for parties Makes: 4


Prepare: 10 minutes, plus
as most of marinating and
resting time
the work Cook: 10 minutes
1 tbsp rapeseed oil
can be done 1 tbsp green chilli paste
(or 1 green chilli,
ahead of time” very finely chopped)

84 / www.greatbritishfoodmagazine.com
RECIPES | INDIAN BARBECUE

www.greatbritishfoodmagazine.com / 85
2 tbsps garlic and ginger paste
(see recipe below)
1 tbsp garam masala
½ tsp ground turmeric
1 tsp chilli powder
Juice of 1 lemon
8–10 lamb chops on the bone, with
most
surface fat removed
100g Greek yoghurt
Fresh coriander, to serve
Salt and black freshly
ground pepper

1. In a large glass or ceramic


bowl, mix the oil, chilli paste,
garlic and ginger paste, garam
masala, turmeric, chilli powder
and lemon juice together.
Add the lamb chops and
massage the marinade into the
meat. Let this stand for about 20
minutes. Whisk the yoghurt until
nice and creamy then pour it over
the meat, ensuring every piece
is coated. Marinate the meat for
24–72 hours. (You could marinate
for a shorter time but the longer
the better.)
2. When ready to cook, set 1 tsp salt fire. (You can also cook them
up your barbecue for direct ½ tsp finely ground white pepper directly on a barbecue grill.) Cook,
heat cooking, until the coals turning frequently, until lightly
SPICE IT UP
are extremely hot. Grill each For the second marinade: charred and cooked through.
Kitchen essential
lamb chop until nicely charred 2 tbsps Greek yoghurt for curry lovers…
underneath then flip over and 1 tbsp cream cheese Garlic & Ginger Paste
do the same on the other side. 1 tbsp single cream
When nicely blackened, remove 1cm piece of ginger, peeled and Makes: 15 generous tbsps
from the heat to rest for about finely chopped
5 minutes. Season with salt and 1 fresh green chilli, finely chopped 150g garlic, chopped
pepper and serve garnished with 1 tbsp chopped fresh coriander 150g ginger, peeled and chopped
fresh coriander. ½ tsp mace The Spice Tailor Spiced
Spinach Curry Blend,
½ cardamom powder 1. Place the garlic and ginger
£2.90 waitrose.com
Tandoori-Style King 1 tsp salt in a food processor or pestle
Prawns 1 tsp garlic powder and mortar and blend with just
1 tsp ajwain seeds enough water to make a smooth
Makes: 4 paste. Some chefs finely chop
Prepare: 5 minutesm plus 1. Prepare your barbecue for direct their garlic and ginger instead,
marinating time heat cooking. Mix the prawns which is a good alternative to
Cook: 5 minutes with the ingredients for the first making a paste. Store in an
marinade and set aside. Combine airtight container in the fridge for Yors Rapeseed &
Coconut Oil,
500g raw king prawns, peeled and all the ingredients for the second up to 3 days. from Tesco stores
de-veined with head and tail intact marinade and work them together
with your hands until you have
For the first marinade: a smooth emulsion. Cover the Recipes extracted
from The Curry
1 tbsp rapeseed oil prawns with this marinade and Guy by Dan
2 tsp garlic and ginger paste (see leave for about 20 minutes. Toombs ( £12.99,
Quadrille) Village Dairy Natural
next recipe) 2. Thread the prawns onto Photography Yogurt, £1.50 from
¼ tsp ground turmeric skewers and place over the hot © Kris Kirkham Tesco stores

86 / www.greatbritishfoodmagazine.com
GBF AUGUST 17 master_GBF 20/07/2017 13:33 Page 87

It's time to bid farewell to salt and


vinegar, and say hello to wagyu beef,
champagne, truffle and port, embracing
new and exciting taste horizons.

www.savoursmiths.com
hello@savoursmiths.com

www.greatbritishfoodmagazine.com / 87
REAL SOUL
FOOD
From chicken soup and chopped liver
to juicy salt beef and the eponymous
Reuben sandwich, Jewish deli food
ticks all of our boxes. We chat to Mark
Ogus, co-owner of Monty's Deli, about
finally bringing this loved New York
institution to London

I
mmortalised in films enamoured with US deli when TV chef Tom Kerridge
like When Harry culture – so much so that in popped in to see the duo at
Men Sally and 90s 2013 he set up Monty's Deli work on his show Proper Pub
sitcom Seinfeld, the with friend Owen Barratt, Food, describing Monty's
New York deli holds serving up monster portions as 'the best-value lunch in
a special place in popular of authentic Jewish soul food London'. So it's lucky for
culture. There's something from the railway arches of us that, after a successful
so romantic about those cosy Maltby Street market. Word Kickstarter campaign to put
diner-style booths, endless of their stunning Reuben together £50,000 for kitchen
coffee refills and of course, the sandwiches quickly spread, equipment, the deli has
sky-high sarnies crammed and hungry Londoners finally opened a permanent
with pastrami, pickles regularly queued out the restaurant in Hoxton. Here
and mustard. Londoner door for a taste. Demand Mark talks bagels, homemade
Mark Ogus has always been skyrocketed even further mustard and family recipes...

88 / www.greatbritishfoodmagazine.com
We make as much of what Mark's Perfect Reuben
we can on site because we believe
a true deli should be in control of THE BREAD
making the salt beef and pastrami Real rye bread, with caraway seeds. We use
from scratch, making the bagels a lighter recipe, but one that still has a good
fresh every day, making the mustard
amount of rye flour. You need a bread that can
etc. It's this important element that
stand up to being filled properly without giving
seems to have been forgotten when
way. Some delis double-bake their bread for an
people try to set up a this kind of thing
over here. extra crunchy crust.

At the beginning, I was THE MEAT


Mark Ogus, co-owner of Monty's Deli making all the meat in my Pastrami or salt beef? Or why not both? Your
flat in London and smoking butcher (or indeed favourite local deli!) can
the pastrami in my parents' provide you with salt beef if you don’t want to
I love Jewish delis. I love back garden. I started Monty’s as make your own. You need a good amount. Use
them best when they're old, dark a market stall trading one day a week, 150g as a starting point. It should look a little
places, furnished with brown but as popularity grew I needed to find
ridiculous.
pleather booths with elderly waiters someone who could help me cater to a
and waitresses that have worked larger crowd over the whole weekend.
THE MUSTARD
there for years. I love them for Owen [Mark's business partner] got
their massive menus when the only involved around two years later and We make our own from seed. Somewhere
good things to eat are obviously the we moved to Arch 76 Druid Street in between spicy English and sweet American,
pastrami and corned beef (we call it Bermondsey. He had no real Jewish with a good amount of vinegar to cut through
salt beef). I love them for defiantly deli experience, but quickly learnt the fat. A good ‘deli’ style mustard can be
remaining almost exactly the same to make chicken soup just like my found in supermarkets.
as the decades and food trends have grandma’s! From here, the whole
raced by. thing just kept growing. After Owen RUSSIAN DRESSING
joined, we were able to add freshly The sauce that makes the reuben. Mayonaise-
It was my grandfather, baked bagels and chocolate babka
based, each deli guards its recipe closely. Mix
Monty, who introduced me to our menu along with lots of other
mayonnaise, ketchup, a little of this, a pinch of
to the Jewish food of my great handmade products.
that, and start guarding your own.
youth – in Yiddish he was what
you’d call a fresser [a very big eater!]. Our permanent site on
Hoxton Street has already THE SAUERKRAUT
For me, it’s all about those family
recipes that have been handed down allowed us to do so much Fermented cabbage, sharp and salty. Making
through generations – the real, more– we’re open all day so are able sauerkraut is as easy as rubbing salt into
comforting soul food that makes to do a number of services (brunch, shredded cabbage and leaving it in a warm
Jewish food culture so unique. lunch and dinner). With that we place, but if you’re looking to buy some, Vadasz
can offer more obscure dishes such Deli (vadaszdeli.co.uk) do a good one.
Deli food is integral to as blintzes (crepe-like pancakes
the American culinary filled with cheese), beef and dill
THE CHEESE
meatballs topped with pastrami
experience. The Jewish diaspora We use Emmental, which melts well, and its
dripping breadcrumbs, drinks such as
that settled in New York at the turn mild nuttiness is what you want here. Stronger
traditional New York egg creams and
of the 20th century kicked it all off on cheeses just aren’t right, so resist the urge to
pastries like our incredible rugelach!
the Lower East Side of Manhattan. get creative.
Huge numbers of people found
montys-deli.com
themselves thousands of miles away,
TO TOAST OR NOT TO TOAST
craving comfort food to remind them
Traditionally you’d melt the cheese under
of home. The methods of curing and
a grill, but we toast ours in a
smoking that they developed and
brought over are still relevant today. sandwich toaster, just
enough to melt the
There are still some great cheese. You can re-
little places in London that create at home with
do a version of this food. a sheet of greaseproof paper
Beigel Bake on Brick Lane or Gaby’s in a dry pan on a medium heat.
Deli on Charing Cross Road are fine Flip the reuben after a couple
examples that have been around for of minutes to melt the cheese
years, but we wanted to bring what we
consider the proper US-style Jewish
deli experience to the East End.

www.greatbritishfoodmagazine.com / 89
GBF AUGUST 17 master_GBF 20/07/2017 10:19 Page 90

90 / www.greatbritishfoodmagazine.com
Your ultimate guide to...
PRESERVES
IN ASSOCIATION WITH
Don't let this summer's
beautiful produce go to
waste! Peel, chop, slice, cook
and preserve your favourite
seasonal ingredients with our
handy 14-page guide.

© StockFood / Mariola Streim

P. 92 P. 93
to make the
P. 94
to make Flora
P. 97 P. 100 P. 104
for our fave to perfect for our favourite to use up
fruity spirits most of your Shedden's your jam making shop-bought summer berries
tomato glut chutney skills preserves

www.greatbritishfoodmagazine.com / 91
1 2

3 4

5 6

Feeling Fruity?
These delicious bottles are filled with
the season's finest berries
1. Durham Distillery's strawberry and pink pepper liqueur can be enjoyed on its
own, or with English sparkling wine. £20, durhamdistillery.co.uk/shop
2. This sloe gin liqueur is a delightfully seasonal tipple to be devoured in a G&T, or
on its own. £18.99, from speciality farm shops, delis and condessa.co.uk
3. We adore the intense, honey aroma and golden-yellow hue of this Isle of Wight
quince vodka. £13.75, tipsywight.com
4. This handmade spirit contains whole Cotswold greengages and is deliciously
different – we love it! £15, bramleyandgage.com
5. You may have tasted Tiptree's little scarlet strawberries in their jam – now you
can enjoy them in this sublime gin liqueur. £19.99, tiptree.com
6. Packed with hand-picked British damsons, this small batch gin works
wonderfully with ginger beer. £18.50, ocado.com

92 / www.greatbritishfoodmagazine.com
LOVE
YOUR
GLUT!
Savour the taste of
summer long into
winter with this
simple recipe

Tomato Passata

Makes: 700ml jar or bottle


Prepare: 10 minutes
Cook: 50 minutes

1kg mixed tomatoes


Salt

1. Boil ripe tomatoes in a large pot


of salted water for 3–5 minutes,
until their skins split and they
soften slightly. Scoop from the
water and set aside to cool.
2. Pass the tomatoes through a
food mill, discarding the solids.
Strain the liquid if desired (if you
prefer your passata extra smooth).
Pour into warm sterilised jars or
bottles and seal.
3. Stand the jars on a wire rack or
trivet in the base of a deep pot.
Fill the pot with enough water
to cover the jars by at least 5cm.
Cover with a tight-fitting lid and
slowly bring to the boil. Simmer fro

for 45 minutes. (£19.


4. Remove the jars from the pot P

and place on a wooden board


and leave to cool. Store in a cool,
dark place for up to 12 months.
Refrigerate once opened.

Recipe from The Produce Companion


by Meredith Kirton & Mandy Sinclair
(£20, Hardie Grant). Photography ©
Jeremy Simons

www.greatbritishfoodmagazine.com / 93
FORAGE
with Flora
From spiced plums to piquant piccalilli,
former GBBO star Flora Shedden has
some delicious recipes that make the
most of summer flavours

Piccalilli 2. Select a large saucepan that’s Spiced Plum Compote


big enough to fit all the veg.
Makes: 2 x 450g jars Add the oil and heat over a high Makes: 2 x 450g jars
Prepare: 15 minutes, heat. When the oil is hot, add the Prepare: 5 minutes
plus resting time mustard, coriander and cumin Cook: 10-15 minutes,
Cook: 20 minutes seeds and fry for 1 minute, then plus cooling time
reduce the heat to medium
600g mixed veg (include at least and add the turmeric, mustard 400g plums, stoned and sliced
4 of the following: broccoli, powder, flour and 50ml water. into rough segments
cauliflower, cucumber, shallots, Stir or whisk well to form a 100g blackberries
red and yellow peppers, carrots, thick paste. 50g soft light brown sugar
peas), chopped into 3cm chunks 3. Add the grated apple to the 50ml orange juice
1 tbsp salt pan, then the vinegar, sugar 1 cinnamon stick
Splash of rapeseed or olive oil and honey. Allow the mixture to 5 star anise
1 tbsp yellow mustard seeds simmer for 10 minutes until it
1 tsp coriander seeds has thickened a little. 1. Put all the ingredients into a
1 tsp cumin seeds 4. Thoroughly drain the soaking large saucepan, bring to a gentle
1 tsp ground turmeric vegetables, then add them to the boil over a medium heat and
1 tsp English mustard powder saucepan. Mix well, then cook cook for about 10–15 minutes until
1 tbsp plain flour for 5 minutes or until the veg are the plums are softened and the
1 apple, cored and grated just beginning to soften and the compote smells fragrant.
250ml white wine vinegar sauce has loosened slightly. 2. Remove the pan from the
50g caster sugar 5. Transfer the mixture to heat and allow the compote to
2 tbsps clear honey sterilised jars and seal. Store in cool completely, then remove
a cool, dark place for 1 month and discard the cinnamon
1. Put the vegetables into a large before opening. If unopened, the and star anise.
bowl and sprinkle over with salt. piccalilli will keep for 6 months. 3. Transfer to sterilised glass jars
Add enough cold water to just Once opened, store in the or a clean plastic tub and seal.
cover the veg, then set aside in a refrigerator and consume within Store in the refrigerator for up
cool place for 1 hour. 1 month. to 2 weeks.

94 / www.greatbritishfoodmagazine.com
“This warming recipe is
particularly delicious when the
weather starts to get colder ”

Spiced Tomato Chutney onion gently for 5–7 minutes.


2. Add the apples, tomatoes,
Makes: 4 x 450g jars chillies and garlic to the pan
Prepare: 10 minutes once the onion is translucent
Cook: 40 minutes, and turn up the heat to
plus cooling time medium. Cook for 5 minutes to
break down the apples
and tomatoes.
3 Quick Pickles
1 large white onion or 3 banana
shallots, finely chopped 3. Add the remaining SPICY GREEN BEANS
Splash of rapeseed or olive oil ingredients to the pan and In a large bowl, combine trimmed beans and some
300g dessert or cooking apples, stir well. Bring the mixture chopped chilli. In a saucepan, bring a cup of white
cored and finely chopped to a simmer and cook over wine vinegar, a cup of water, 2 tsps sugar, 2 tsps
700g mixed tomatoes (cherry and a medium heat for 25–30 salt and 2 tsps pickling spice to the boil. Cook until
beef tomatoes are best), minutes, stirring intermittently sugar and salt have dissolved. Pour over the beans
finely chopped to stop the mixture burning and leave to stand for 2 hours.
5 small red chillies, deseeded and at the base of the pan. Once
finely chopped cooked, the consistency PICKLED SPRING ONIONS
5–7 large garlic cloves, minced should be thickened and Simmer spring onions in a pan along with vinegar,
3 tbsps black sesame seeds almost syrupy. mustard seeds, black peppercorns and a couple of
150g soft light brown sugar 4. Take the pan off the heat slices of ginger. Pour into a sterilised jar, seal and
2 tsps salt and leave to cool for 10 leave to cool before refrigerating – these will last
1 tsp yellow mustard seeds minutes. Pour the mixture into for a few days.
1 tsp ground cumin sterilised jars and seal. Store
1 tsp coriander seeds in a cool, dark place for up to PICKLED RADISH
300ml cider vinegar 6 months, (if you don’t tuck in Combine finely sliced radishes with 2 tbsps red
immediately!) Once opened, wine vinegar, 2 tbsps caster sugar and 2 tbsps
1. Put the chopped onion into a keep refrigerated and consume apple cider vinegar in a bowl. Stir in a pinch of salt
large saucepan with the oil. Set within 4 weeks. and some cracked black pepper. Leave to marinate
Recipes from Gatherings by Flora Shedden
the pan over a low heat, cover (£25, Mitchell Beazley) with photography by
for 15 minutes, then serve or store.
with the pan lid and sweat the Laura Edwards

www.greatbritishfoodmagazine.com / 95
GBF AUGUST 17 master_GBF 20/07/2017 10:19 Page 96

e are proud to

W present our
hand produced
liqueurs and spirit drinks
made to century-old
family recipes from the
Wye Valley
Bryn Maethlu, Llanfaethlu, Anglesey LL65 4NW
T: 01407 730021 F: 01407 730933
www.celticspirit.co.uk

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

96 / www.greatbritishfoodmagazine.com
BECOME A JAM
MAKING PRO...
These handy hints and tips will transform
any beginner into a condiment connoisseur

6 steps to the perfect preserve


Elspeth Biltoft, owner and managing director at
Rosebud Preserves (rosebudpreserves.co.uk),
recommends the following:

1 Golden granulated sugar is perfect for making jam.


It's less sweet than sugar made from sugar beet and it
also gives a more mollass-heavy flavour.
Get Savvy!
2 Once your jams, jellies and marmalades are cooked,
remove the finished product from the heat as soon as
you can and pour into a heatproof container to prevent
Head to Vale House Kitchen, just outside of Bath, on Sunday 24th
September to learn how to preserve a selection of autumnal fruits and
vegetables. Not only will you make a variety of sweet and savoury jams,
your jam from cooking further or spoiling in the pan.
chutney and fruit pickles, you'll also find out how to source and preserve
the best ingredients, plus the right types of sugar and vinegar to use.

3 When making marmalade, allow it to stand for a


few minutes longer than normal to ensure the peel
distributes evenly when jarring.
And if that's not all, you'll also take home some freshly-made preserves
with you. Find out more at valehousekitchen.co.uk

4 It's possible to make jam without using pectin


infused sugar; use generous quantities of fruit and a “Apples, crab apples, blackberries, elderberries,
little lemon juice instead. plums, damsons, figs, quince, raspberries, pears,
marrows, onions, shallots, late tomatoes, garlic and
5 Rather than using wax discs and cellophane tops
with rubber bands to seal your jars, buy appropriate
vessels with matching twist off lids. Jar and cap as soon
beetroot – these are the mainstay of the preserves
kitchen. I'm lucky enough to have a small orchard in
as possible after cooking to draw a vacuum. my back garden filled with apples, pears, quince and
a fig tree, and we’ve just planted a mulberry!”
6 A sugar thermometer is a reliable way of testing a
jam's setting point, rather than a saucer or flake
test, but dedicated preserve makers should invest in a
Sarah Raven, gardener, cook and a Great British Food Awards 2017 judge.
Find out more at sarahraven.com
refractometer [measures sugar levels] to get the most
consistent results each time.

How to sterilise your jars


Know Your Pectin Levels
To maintain freshness and prevent your food Pectin is a natural thickener, and some fruits are more pectin-heavy than others
from spoiling, simply heat your oven to 140ºC/Fan – ideally you're looking for a balance of ingredients to help your jam set
120ºC /Gas 1. Wash your jars in hot, soapy water,
rinse well and pop them on a High Pectin Fruit Low Pectin Fruit
Illustrations: Louise Abbott

baking sheet in the oven to dry. Apples Apricots


Watch out if you're using Kilner Blackberries Blueberries
jars though – it's better to boil the Citrus rind Cherries
rubber seals. Crab apples Elderberries
Cranberries Peaches
Currants Pears

104.5ºC
Is the magic setting point for jam. At this
Gooseberries
Plums
Quince
Raspberries
Strawberries

temperature, you'll also notice the mixture will


begin to feel thicker and the surface will look glossy.

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GBF AUGUST 17 master_GBF 20/07/2017 14:48 Page 98

OLD RECTORY PRESERVES


Made in Norfolk from Local Produce

A range of multi-award winning


Artisan Preserves, Jellies & Marmalades

Introducing a range of foraged preserves in


collaboration with the Elveden Estate

OLD RECTORY PRESERVES


www.oldrectorypreserves.com

HUNTERS of HELMSLEY
essence 27 years of Yorkshire's best food and drink
Over 2,000 items in stock
We don't use any bulkers or fillers, we
simply add more fruit, less sugar and
the herbs and flowers do the rest.

Wide selection of local and regional produce


Hampers, gifts and selected products
available online for delivery across the UK
Our high fruit reduced sugar conserves are lovely Tel: 01439 771307
for breakfast and fabulous in baking.
Essence Foods, Salle Moor Farm, Wood Dalling Road, www.huntersofhelmsley.com
Salle, Reepham, NR10 4SB Open 8am – 5.30pm 7 days a week
01603 879056 | www.essencefoods.co.uk 13 Market Place, Helmsley, North Yorkshire YO62 5BL

98 / www.greatbritishfoodmagazine.com
Let's Jam!
When it comes to preserves, the team at Mackays
certainly know their stuff. And while jam and cheese may
seem like a curious pairing, these tasty recommendations
will have you reaching for the fridge in no time...

“With an ever-growing list of cheese and chutney pairings available,


we thought it was only fitting to throw some preserves into the mix.
At the heart of each and every jar of Mackays marmalade and jam
is the authentic taste of whole berries and Seville oranges, making
them ideal for pairing with different cheeses.”
Mackays Managing Director, Martin Grant

MACKAYS SCOTTISH MACKAYS DUNDEE ORANGE


STRAWBERRY MARMALADE & BRITISH CHEDDAR
PRESERVE & BRITISH BRIE This wonderful marmalade has met its
The mild flavour and luxurious taste of match; not only is it delicious on a piece
Brie pairs well with nearly all of Mackays of warmly buttered toast, but also on
sweet or savoury preserves but, for a a grilled sandwich alongside a wedge
late summer treat, we suggest serving of sharp, British Cheddar. We always
it with a red fruit preserve, such as look to pair strongly-flavoured cheeses
strawberry or raspberry, and topping with with assertively-tasting preserves and
crushed pistachios. Enjoy with a glass of marmalades as the sweetness balances
champagne, or two! the sharp creaminess of the cheese.

MACKAYS SCOTTISH MACKAYS FIG PRESERVE


RASPBERRY PRESERVE & GOAT'S CHEESE
& SCOTTISH CROWDIE Smooth, spreadable goat's cheeses
A creamy, mildly sour Scottish Crowdie were made to be paired with Mackays
is delicious when crumbled on top of preserves. The fresh, salty flavour profile
Mackays Scottish Raspberry or Mackays of this cheese lends itself to many
Scottish Stawberry Preserve along with different products from the range,
a drizzle of honey – all of which work in but we recommended serving it with
harmony to create a mouth-watering Mackays Fig Preserve and some
take on ‘Cranachan’, a traditional caramelised onions in particular.
Scottish dessert.
ABOUT MACKAYS...
MACKAYS SCOTTISH Mackays has built a reputation for taste,
BLACKCURRANT PRESERVE provenance and tradition. At the heart of
& BLUE CHEESE their products are the soft fruits, grown in
Rich in taste and colour, Mackays the East of Scotland, which are used in every
Scottish Blackcurrant Preserve is quite jar of strawberry, raspberry and blackcurrant
the standalone preserve – but it's also jam. Mackays also work directly with local
great when served with a yeasty, full- fruit farmers based across Fife, Perthshire
bodied blue cheese. When combined, and Angus who have decades of experience
both the cheese and the preserve elevate producing the finest soft fruits. Head to
the colour, flavour and texture of the mackays.com for more hints, tips and to
other perfectly. browse the full range.

www.greatbritishfoodmagazine.com / 99
e l
R r! i
the
s h
Su m m e
From classic
strawberry jams to
punchy tomato relishes,
here are some of
our favourite preserves
in the shops...

1 7

100 / www.greatbritishfoodmagazine.com
18 17 16

14

15

13

10 11 12
6

TURN OVER FOR MORE INFO

www.greatbritishfoodmagazine.com / 101
Absolute glut-tony
If you don't have time to make your own preserves from scratch, here
are all of the jams, chutneys and relishes you need

1. Claire's Handmade Orchard Windfall 7. Copper Tri-Ply Mini Saucepan 13. Mrs Darlington's Traditional
Jam, £2.60, booths.co.uk 9cm, £19.99, lakeland.co.uk Piccalilli, £2.39, mrsdarlingtons.com
A celebration of autumn containing A good-looking alternative to Serve with ham, a strong Cheddar
damsons, plums and Bramley apples. serving jam from a jar. and a pork pie – delicious.

2. Cottage Delight Raspberry 8. Granny's Secret Quince with 14. Mackays Scottish Strawberry
and Prosecco Jam, £3.50, Walnuts, £3.75, Budgens stores Preserve, £1.50, shop.mackays.com
cottagedelight.co.uk It's great with cheese, but even Made with whole Scottish
Essential for an indulgent breakfast, better with pancakes – or both! strawberries, this is ideal for
or a celebratory afternoon tea. afternoon tea.
9. Classic SuperFast Thermapen,
3. Essence Foods Strawberry and Rose £51.60, thermapen.co.uk 15. Rosebud Preserves Yorkshire
Conserve, £3.50, essencefoods.co.uk Easily find your jam's setting point Rhubarb & Ginger Jam, £3.60,
Tastes – and smells – like a fine with this essential piece of kit. rosebudpreserves.co.uk
summer's day. Serve with tea and toast. Filled with one of our favourite
10. Mackays Rhubarb ingredients from Yorkshire, rhubarb!
4. The Jam Shed Beetroot and & Ginger Preserve, £1.50,
Horseradish Chutney, £3.90, shop.mackays.com 4. The Jam Shed Gooseberry and
the-jam-shed.co.uk or at local Perfect for summer days, Ginger jam, £3.60, the-jam-shed.co.uk
farmers' markets and events. or for a warming start to an or at local farmers' markets and events.
Made with Essex-grown beetroot, autum morning. The gooseberry season is short; make
this chutney perfectly complements the most of it with this tasty spread.
smoked fish. 11. Mackays Raspberry &
Rhubarb Preserve, £1.50, 17. Hunter's of Helmsley Red Tomato
5. Three Large Clip Top Kilner Jars, shop.mackays.com Chutney Red Tomato Chutney, £3.50,
£12.49, lakeland.co.uk When you can't decide between huntersofhelmsley.com
These handy storage jars can store up raspberry or rhubarb, opt for both. Handmade in York, this chutney is rich
to a litre each. and juicy, with a spicy kick.
12. Mackays Scottish
6. Waterhouse Fayre Whortleberry Jam, Blackcurrant Preserve, 18. Fruity Kitchen Apricot & Passion Fruit
£3.75, waterhousefayre.co.uk £1.50, shop.mackays.com Jam, £3.50, huntersofhelmsley.com
Made from Devon-grown wild blueberries, A nice alternative to traditional Made by a mother-daughter team just
this is one to lather on a scone or two. strawberry, filled with plump fruit. outside of York – we love.

STORE CUPBOARD ESSENTIALS

Kilner Maslin
Jam Making Pan,
£34.99, lakeland.
co.uk

Raspberry & Redcurrant


Preserve, £3.50,
farmshoplarder.com

Fortnum & Mason


Piccadilly Piccalilli, £4.25,
fortnumandmason.com

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GBF AUGUST 17 master_GBF 20/07/2017 15:52 Page 103

“Our delicious
jams are not just
for toast”

info@waterhousefayre.co.uk
01884 842640
www.waterhousefayre.co.uk

Small batch gin, handcrafted in a


copper pot still using a unique recipe of
botanicals and Durham spring water.
GIFT VOUCHERS AVAILABLE
Distinctive Taste
10th September - Beginners Cookery
15th September - Fish Cookery Spicy - the pink peppercorn creates a
23rd September - Pig Butchery warm spicy top note
24th September - Autumn Preserves Savoury - celery seed adds a distinctive
savoury character
Sweet - finishing with the light floral
sweetness of elderflower
For information on this or other Durham
Distillery products, please visit:
www.durhamdistillery.co.uk

www.greatbritishfoodmagazine.com / 103
X XXXXXXX | XXXXXX XX

POTS OF GOLD
Kylee Newton, founder of homemade preserve company Newton
& Pott, began creating jams in her Hackney flat for friends and
family. Now she's selling them across the country. Here's how to
make your own...

104 / www.greatbritishfoodmagazine.com
Damson/Sloe gin knife. Finely chop (and deseed
if you like) the chillies.
Makes: 2 x 1 litre bottles 2. Combine all the remaining
Prepare: 10 minutes, plus 3 months ingredients, except the reserved
preserving time fennel leaves, in a medium,
stainless steel pan and bring to a
600g damsons or sloes simmer for about 5 minutes, until
150g caster sugar the sugar has dissolved and the
1 tsp almond or vanilla spices have infused. Remove from
extract (optional) the heat and leave to cool slightly.
5 MINUTES WITH 1 litre gin 3. Tightly pack the fennel slices
KYLEE NEWTON into warm, dry, sterilised jars 1 cm
I began preserving chutney 1. Prick the damsons/sloes with from the rim then gently tap the
about six years ago a large needle or toothpick. jars to remove any air bubbles.
when I was strapped for cash and 2. Put the damsons/sloes in a Top up with brine if necessary.
wanted to create Christmas presents cooled, dry, sterilised, wide-rimmed Add a couple of the reserved
for friends and colleagues. They 1.5–2 litre jar and stir in the sugar. fennel leaves to each jar and seal.
were overwhelmed that I'd made Add a teaspoon of vanilla extract 4. Can be eaten within a few days,
something by hand that it encouraged if you want, cover with the gin, stir or store sealed in a cool, dark place
me to turn this handmade sentiment gently and seal. for 3 weeks to marinate. Keeps for
into a business.
3. Leave to macerate in a dark place up to 4-6 months unopened. Once
at room temperature for up to 3 opened, keep in the fridge and eat
About five years ago I
months, gently rocking the mixture within 4 weeks.
started trading at Broadway
Market's school yard daily for the first week to dissolve the
and received my very first wholesale sugar, then once a week thereafter. Strawberry
client, which was De Beauvoir Deli. 4. After this time, strain the infused & Pimm's Jam
Since then, Newton & Pott has grown gin (keeping the boozy damsons/
quite organically into a recognisable sloes, if you like, to make a jam) Makes: 7-8 x 228ml jars
brand, and we've managed to do this through a muslin-lined fine-mesh Prepare: 5 minutes
without any investment. We make sieve then pour into cooled, dry Cook: 35 minutes
everything by hand, in small batches,
sterilised bottles and seal. Serve in
in a little production kitchen
a tumbler over ice or mixed into a 2kg strawberries
in Hackney.
champagne cocktail. 40ml water
Juice of 1½ lemons
Now, I trade on the main
street of Broadway Market Fennel & Orange Pickle 1kg jam sugar
every Saturday and my client list 150ml Pimm’s
includes the likes of Harrods, Makes: 1 litre jar
Selfridges, Daylesford Organics and Prepare: 15 minutes, plus 1. Halve the strawberries, place
The Ned, among other delis, butchers, marinating time in a large jam pan with the water
hotels and and specialist stores in Cook: 5 minutes and soften for 10–15 minutes on a
London and beyond. moderate heat.
3 fennel bulbs 2. Add the lemon juice and jam
We make chutneys, pickles 4 bird’s eye chillies sugar, stirring to dissolve the sugar
and seasonal jams
400ml cider vinegar while bringing the mixture to the
and our range changes with the
150ml water boil. Continue to boil steadily at
season. Our flavour combinations are
quite unique, with varieties such as 50g golden granulated sugar around 104°C, stirring intermittently
whisky pickled carrots and gin 2 oranges, zest only for another 20–25 minutes.
pickled cucumber. ½ lemon, zest only 3. Use the wrinkle check to test the
1 ½ tsp yellow mustard seeds setting point then, when ready, take
Jams are the trickiest of all 1 tsp chilli flakes off the heat and skim off any scum
the preserves to make. ½ tsp black peppercorns from the surface.
But most people don't realise this 1 ½ tsp sea salt 4. While hot, stir in the Pimm’s
as they tend to think that if their 8-10 fennel leaves and leave for a few minutes so
grandmother used to do it, how hard
the alcohol burns off.
can it be? But it can be a challenge to
1. Prepare the fennel bulbs by 5. Ladle into warm, dry, sterilised
get right, especially if you are making
topping and tailing them, cutting off jars and seal. Keeps for up to
larger quantities. Beginners should Recipes from

start with pickling – it's easy and the stalks and keeping some leaves 6 months unopened. Once The Modern
Preserver by
stress-free and happens to be super for garnish. Finely slice the bulbs, opened, refrigerate and Kylee Newton
trendy at the minute! either with a mandoline or sharp consume within 4 weeks. (£20, Square Peg)

www.greatbritishfoodmagazine.com / 105
GBF AUGUST 17 master_GBF 20/07/2017 10:19 Page 106

Preserved with passion

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


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

106 / www.greatbritishfoodmagazine.com
When Life Gives
You Lemons...
The mainstay of any Middle Eastern feast, preserved lemons can
add an exotic touch to even the most basic of dishes

Cheat’s Preserved 4 lemons (or any other type add the juice to the pan along Recipe from Citrus:
Recipes that
Lemons of citrus) with the sea salt. Celebrate the Sour
1 tsp sea salt 3. Bring to the boil, then turn and the Sweet by
Catherine Phipps
Vary your recipe by adding black down the heat and simmer for (£20, Quadrille,)
peppercorns, cardamom or bay 1. Pare the zest from the lemons around 10 minutes, or until the Photography@
Mowie Kay
leaves when you add the lemon juice in large slices, preferably with a zest is tender.
swivel peeler, then trim off any 4. Allow to cool and keep in a
Makes: 1 large jar/ bottle excess white pith. sterilised jar in the fridge until
Prepare: 5 minutes 2. Place in a small saucepan, needed. It will keep for months,
Cook: 10 minutes squeeze the pared lemons and but can also be used immediately.

www.greatbritishfoodmagazine.com / 107
IN A PICKLE?
This easy recipe will help you store away summer veg for winter

Pickled Mixed Vegetables

Makes: 2 litre jar


Prepare: 15 minutes, plus resting time
Cook: About 20 minutes

2kg rinsed and trimmed vegetables


such as broccoli, carrots, cauliflower,
fennel, green beans, red onions, red
peppers and spring onions
100g flaked sea salt

For the brine:


1 litre spirit vinegar
1 kg light cane sugar
3 bay leaves
20g black peppercorns
100g fresh horseradish, grated
100ml apple cider vinegar

1. Cut the vegetables into small pieces.


Place them in a bowl and mix with the salt.
Leave at room temperature for 3–6 hours.
2. Put the vinegar, sugar, bay leaves and
peppercorns in a saucepan and let them
boil until the sugar has dissolved.
3. Press the salted vegetables into a 2
litre, warmed, sterilised jar. Pour over the
vinegar brine and leave to cool. Seal and
keep in the fridge for up 3 months.

Recipe taken from Scandinavian Comfort Food by


Trine Hahnemann (£25, Quadrille)

YOUR JAM MAKING ESSENTIALS


Food blogger Hatty Bakewell shares her preserving must-haves, all available from abraxascookshop.com

Kilner 1 Litre Clip Top Kilner 5-Piece Preserving Kilner Fruit Blossom
Bottle, £3.50 Starter Set, £15.99 Jam Jar Covers 24
With a sturdy clip If you're just starting out with home Pack, £2.50
top and air tight seal, preserving, it’s a good idea to invest If you're planning
this little bottle is in some top quality, robust kit to get on giving your jams,
just the ticket. Fill you going. This five-piece set comes jellies, pickles and
with homemade with colander, funnel, chutneys as presents,
elderflower cordial or jam spoon, keep a stash of
sloe gin for a tempting muslin sheets these colourful,
winter tipple. and jam jar retro patterned jar
labels. covers handy for
personalising gifts.

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GBF AUGUST 17 master_GBF 20/07/2017 10:19 Page 109

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GBF AUGUST 17 master_GBF 20/07/2017 13:45 Page 110

Finest Quality Honey, Honey and


Beeswax Skincare and Pure Beeswax
Candles and Polish from 1,600 Hives
situated in North Northumberland &
the Scottish Borders.
Visitor Centre and Vintage Vehicles -
W. S. ROBSON
Chain Bridge Honey Farm,
Horncliffe,
Berwick-upon-Tweed,
Northumberland
TD15 2XT
01289 382362

www.chainbridgehoney.co.uk

For a true taste of Northumberland’s finest food, look no further than award-winning eco hotel and restaurant,
Battlesteads.
Head chef Eddie Shilton uses the very best local produce – with three of the hotel’s suppliers just a minute’s walk away –
as well as growing 90% of the green vegetables, salads and herbs used in the restaurant in Battlesteads’ own gardens.
Perfect for a light lunch, delectable dinner, or the ultimate eight-course dining experience, you can also make a night
of it by staying in one of the hotel’s 22 en-suite bedrooms, including five luxury eco lodges, for a sustainable tourism
experience you won’t forget.

Battlesteads Hotel & Restaurant


Wark on Tyne, nr Hexham, Northumberland NE48 3LS | 01434 230 209 | info@battlesteads.com
www.battlesteads.com @Battlesteads

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

NORTHUMBERLAND
8 delicious things to eat, drink and do
©Britain on View

Northumberland is a county of contrasts,


boasting wild landscapes and craggy coastlines to take
your breath away alongside luxury boltholes and a thriving
artisan food scene. It's also woefully under-represented as
a holiday spot but absolutely worth a trip

www.greatbritishfoodmagazine.com / 111
1. Stay in the heart of staff, from guided walks to shooting
castle country parties. The majestic Floors Castle
3. Feast on proper
Grand castles of all descriptions litter (one of the UK's finest) is just 11
the landscapes of Northumberland miles from the the inn, so be sure to British puddings
pop in if you can tear yourself away! There's nothing like a big, sticky
and The Scottish Borders and The
collingwoodarms.com sponge pudding, and Susan Green
Collingwood Arms – a historic
makes some of the most delicious
coaching inn with a 21st century
finish – is perfectly placed for 2. Try Craster's ones we've ever tried from her

exploring many of them. Located in famous kippers farmhouse kitchen in rural


©Britain on View

A century ago the small fishing village Northumberland. Inspired by a


the heart of leafy Cornhill-on-Tweed,
of Craster was home to several kipper lifelong passion for baking, Susan
The Collingwood Arms specialises
yards, using traditional techniques started making chocolate puddings
in laid-back luxury; think simply
to cure and smoke the most delicious from her family home in 2001; they
cooked local game, cosy open fires
local herring. Today L Robson & Sons were a huge hit with locals, and
and stunning views over the River
Ltd is the only one left standing. A within a few months she created a
Tweed. This being fishing and
true British food hero, the family small catering kitchen to keep up
hunting country, all kinds of outdoor
company has been operating from the with demand. Today her company,
activities can be arranged by the
same stone smokehouse for over 130 Proof Of The Pudding, create a
years, rightly gaining a reputation for dazzling array of traditional British
creating the finest kippers in the land. treats, including sticky toffee, spotted
The business has passed through dick, and her famous Alnwick Rum
four generations and today is run Christmas pud. Her Marmalade
by Neil Robson – though his father, Sponge Pudding with Orange Liqueur
Alan, still keeps a keen eye on things recently made it into the finals of
and visits the smokehouse every day. our Great British Food Awards, so
Upon arrival in Craster simply follow comes highly recommended too. You
your nose and it will lead you to the can grab a few puddings from farm
smokehouse; there's a shop right next shops around the area, or online at
door, selling the famous kippers as theproofofthepudding.co.uk.
well as smoked salmon, fishcakes,
pâté, smoked haddock and cod. And 4. Try heather honey
be sure to pop into the company's fresh from the farm
other venture, The Craster Seafood One of Northumberland's most loved
Restaurant, for a fresh crab sandwich. producers, Chain Bridge Honey Farm
crasterseafood.co.uk is renowned for its rich and fragrant

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

6. Go Green at the
Battlesteads Hotel
Sustainability really is at the heart
of things at the Battlesteads Hotel
– from the carbon-neutral heating
system to the sprawling gardens with
two polytunnels, providing fresh
fruit and vegetables for the kitchen
heather honey. The family-run
throughout the year. Located in the
company keep 1,600 hives within
pretty village of Wark this chic and
a 40 mile radius of Berwick-upon-
stylish hotel (just on the edge of The
Tweed, but in order to make this
Northumbland National Park) is
seasonal speciality they have to move
perfectly placed for exploring the
their bees to the region's heather
wild countryside, but for us it's all
moors in Mid-July, allowing them to
about the food! Impressively, three
gorge on the fragrant purple flowers.
of Battlesteads’ suppliers – the
The resulting nectar – said to be the
Champagne of the honey world – is
Northumberland Sausage Company, 7. Try ice cream from one of
then ready to eat by September, so
Bywell Smokery and North Wall Northumberland's last dairies
Charcuterie – are just a one-minute The Maxwell family has been farming at North
perfect timing for visitors at this time
walk away. The restaurant serves Doddington for more than 50 years, on what is now one
of year! The farm also has a lovely
everything from snacks, sandwiches of the few dairy farms left in Northumberland. But the
visitor centre and cafe, the highlight
and salads to succulent local steaks, thriving business is doing a roaring trade, producing a
of which is an observation hive where
but we'd recommend the eight- stunning selection of innovative unpasteurised cheeses,
you can see the bees in action. In
course tasting menu for a true taste luxury ice creams and thick and creamy yoghurts – all
the shop you can stock up on lots of
of Northumberland. Giving classic made with the freshest milk from the family farm. The
unusual honey-based items, from
dishes a local twist, the menu company has also just opened a cafe and shop, the Milk
cosmetics and candles to beeswax
includes dishes like pink cutlet of Bar, in nearby
polish and, of course, all kinds of tasty
local lamb with haggis shepherd’s Woolerwhere,
food. chainbridgehoney.com
pie, and dark chocolate ganache with allowing locals
forced rhubarb and hazelnut brittle. and visitors
5. Soak up the coast
battlesteads.com alike to sample
in Alnmouth
A row of colourful painted houses,
prettily placed along the River
Aln estuary, welcome you to
picturesque Alnmouth, part of the
Northumberland Area of Outstanding
Natural Beauty for very good reason.
With unspoilt sandy beaches, cosy
pubs and a diverse collection of bird
and wildlife species, it's a lovely place
for a day trip or overnight stay. When
visiting, be sure to pop into The Old
School Gallery, just three minutes
from the beach. This popular art
and food spot serves up coffee and
homemade cakes in the cafe, and
(from June-October) innovative
street food from a van in the gallery
garden. Expect innovative burgers
and vibrant, hearty salad boxes.
theoldschoolgallery.co.uk

www.greatbritishfoodmagazine.com / 113
8. Marvel at the
puffins on the
Farne Islands
There are few better places to see
puffins up close than on the Farne
Islands in Northumberland. This
cluster of islands was declared by Sir
David Attenborough as his favourite
place in the UK to see nature at its best
– high praise indeed! As well as puffins,
you might also encounter a colony of
grey or Atlantic seals hauled up on
the rocks, and endless bird varieties
- during the breeding season around
delights such as GBF favourite and most remote areas, so by 150,000 seabirds jostle for space here!
Admiral Collingwood (a soft, employing up to 25 people we really To get to the islands simply head to the
tangy cheese washed in Newcastle contribute to the local area. We were harbour at Seahouses, look for Serenity
Brown Ale) and ice cream made told this was one of the reasons the Farne Islands Boat Tours and jump
with local heather honey. One of dairy was named Best Food Producer aboard. Afterwards, how about a coastal
Doddington Dairy's main concerns is in the 2015 BBC Radio 4 Food and picnic on the harbour or a pint at
sustainability of the local economy, Farming Awards.” The Olde Ship Inn?
as co-owner Jackie Maxwell explains: doddingtondairy.co.uk farneislandstours.co.uk
“We live in one of England's poorest

Where to stay…
NORTHUMBRIA COAST & COTTAGES
With an impressive selection of over 480 holiday homes
to choose from, Northumbria Coast & Country Cottages
is a great place to find your perfect bolthole. Whether
you’re searching for a romantic cottage for two nights on
the beach or a larger property to host a group of friends
or family in the country, the company will have something
lovely to suit your needs. If you’re struggling to choose
from the wide choice on offer, why not give them a call? Their local, enthusiastic
staff are on hand and happy to help with advice about locations, cottage facilities
and interesting activities to do in the area. northumbria-cottages.co.uk.

CROQUET COTTAGES
From a luxurious former buttery in Warkworth
to a lakeside lodge with a hot tub in Felmoor
Park, Croquet Cottages have a fantastic
array of unique and stylish homes for visitors
to choose from. Properties are finished
beautifully with all the comforts you'd expect
from a posh hotel; think luxurious furnishings,
plush fabrics, sleek bathrooms and fabulous
kitchens – if you're planning on cooking that
is! Many homes are also dog friendly too.
coquetcottages.co.uk

114 / www.greatbritishfoodmagazine.com
GBF AUGUST 17 master_GBF 20/07/2017 15:07 Page 115

The Collingwood Arms

With charming views across the River Tweed and into the Scottish
Borders, sublime and well-reviewed food and 15 classically furnished
rooms, The Collingwood Arms is a multi-award winning retreat that
offers a luxurious home from home.
Our chefs work together using local produce and ingredients
when possible.
Our 13 rooms and two suites, offer an understated luxury that befits the
rolling and unspoiled terrain surrounding us.
Whether you are planning a fabulous weekend break, a memorable
sporting trip with all the facilities you could need or simply a stay to
take in the romance of the Borders and Northumberland,
we look forward to welcoming you soon.
www.collingwoodarms.com

www.greatbritishfoodmagazine.com / 115
Top Tables
The best restaurant, pub and
hotel recommendations – tried
and tested by the GBF team

Weekends The Victoria Inn

Away...
THE VICTORIA INN,
NORFOLK
The Victoria Inn has become
something of a north Norfolk
institution and given its location
– just a stone's throw from the
sandy dunes and nature reserves of
Holkham Bay – you can see why. The
inn's grounds are just as salubrious;
Holkham Estate and Hall are just
a short walk away, as are herds of
grazing deer. Rooms are everything
you'd want from a top notch inn:
comfortable, cozy and spacious, and
some are dog-friendly too. Our room,
conservatory must not be | And the food?
'Lime Kiln', even featured a separate
missed either – the full English
upstairs living and relaxing space and Sitting down for dinner at The
is a delight. holkham.co.uk and
a luxurious standalone bath. Guests Swan's Gallery Restaurant is an
greatinns.co.uk
of the inn can also access a secret impressive affair; beam-clad walls,
drawing room stocked with carafes of THE SWAN, LAVENHAM, stain-glass windows, exposed
port and brandy and, in the winter, SUFFOLK brickwork and freshly picked
a roaring fire to heat up well-walked When it comes to picturesque scenes flowers provide a suitably elegant
feet – an ideal scenario for a nightcap and medieval buildings, it doesn't get setting for the first-class British
or two. more idyllic than the historic village food that follows. There's a five
of Lavenham and The Swan, a timber- course à la carte menu to choose
And the food? framed hotel, restaurant, bar and spa, from, depending on your hunger
The Victoria Inn prides itself on is the place to stay. The 15th century levels, as well as a creamy yet
using fresh, local and seasonal building is actually a lot bigger than it refreshing butternut squash soup
produce with much of the meat looks from the outside; it comprises amuse bouche to kick things off.
and vegetables coming from the 45 luxury bedrooms, two fine dining Starters are a celebration of fresh,
neighbouring estate. As well as areas and a beautiful garden terrace seasonal, local ingredients; we opted
The Oystermen
serving up a wide selection of locally brimming with lavender and bees. for asparagus with wild garlic and
shot game and venison according to Once a stopover point for weary duck egg, which was served in its
the season and classics such as ham travellers hundreds of years ago, The own miniature cast iron frying pan,
hock terrine alongside piccalilli and Swan maintains its function as a place as well as a luxuriously rich and
sourdough – one of our favourite of well-earned respite; bedrooms are comforting dish of brown crab with
dishes – the menu also offers lots pleasantly comfortable and contain caviar, cucumber and coriander.
for seafood lovers including oysters, charming original features alongside For mains, we devoured lemon sole
crab cocktail, dressed lobster and modern comforts such as WI-FI and on a bed of homemade gnocchi,
fish & chips. We recommend having flat-screen TVs. And, if that's not artichoke and salsify – addictively
a drink in the bar beforehand, where enough to leave you feeling suitably moreish and satisfying – and
you'll find East Anglian flagship relaxed (trust us, you will be!), The curried cod cheek with mango and
brands such as Adnams (handily, Swan boasts an adjoining spa where crispy crab, all washed down with
there's also a shop on the premises), guests can take full advantage of the a glass of English sparkling wine
plus some delicious Norfolk gin. outdoor heated jacuzzi, steam room expertly chosen by the sommelier.
Bar Douro
Breakfast in the sun-dappled and sauna free of charge – bliss. theswanatlavenham.co.uk

116 / www.greatbritishfoodmagazine.com
DISCOVE R B RI TA I N

ONES TO WATCH
ISSHO, LEEDS
With exec chef Ben Orpwood (formerly of London's
Sexy Fish) at the helm, Liverpool's new Japanese
restaurant, bar and rooftop terrace is set to impress.
Dishes will feature the best of British fare; we can't wait
to try the Wagyu pastrami and smoked Dorset char with
wasabi leaf.
issho-restaurant.com

CORE, NOTTING HILL


The first solo output from chef Clare Smyth promises
modern fine-dining with finesse and Clare and her team
will be working closely with British farmers, fisherman
and artisan producers across the country to achieve
this. Clare earnt three Michelin stars as chef-patron for
Restaurant Gordon Ramsay, so watch this space.
corebyclaresmyth.com

THE OYSTERMEN SEAFOOD BAR & KITCHEN,


COVENT GARDEN
The Swan
The Oystermen have been busy serving up irresistibly
fresh fish at a series of popups across London, but now
the seafood specialists have found a permanent home
in Covent Garden. Head there to sample the Menai,
Maldon Kumomoto, Dorset Rocks, Porthilly Rocks and
Fal Native oysters, as well as tasty crab beignets and
curried clam chowder.
oystermen.co.uk

Restaurants We Love...
PALATINO, LONDON
Celebrating all things Roman in the heart of Clerkenwell,
Stevie Parle's (of Dock Kitchen, Rotorino and Craft
London) new venture, Palatino, manages to knock what
is deemed 'traditional' Italian cuisine on its head. While
you'll find copious amounts of fresh and tasty pasta on offer
(don't miss the nettle agnoletti with Ricotta), seasonal
ingredients also sing loudly here, with regional classics
such as fried courgette flowers with honey vinegar and Saltimbocca with veal, prosciutto, spinach
and sage on the menu. But don't expect to be seated in a cosy trattoria; this familiar set up has
been pushed aside in favour of high ceilings, an open kitchen, mid-century style furnishings
and an elegant seated counter for express dining. This is Italian cuisine at its most exciting,
contemporary and inventive – don't miss. palatino.london

BAR DOURO, BERMONDSEY, LONDON


Proving there's more to authentic Portuguese cuisine than
piri piri chicken, Bar Douro is currently cooking up a storm
in the arches of Union Square (a newly-sprung foodie hub
just minutes from London Bridge). Here, snacks and small
plates, prepared in the open kitchen or under the grill, are
the order of the day. Standout dishes include octopus with
sweet potato, gambas a guilho (garlic prawns) and skate
wing with seaweed butter. For meat-lovers, the smoked
Portuguese sausage and Piri Piri wings are delectable, plus
there's a whole suckling pig available on request, should you be brave enough to tackle it. When it
comes to dessert, it would be rude not to enjoy the buttery richness of the traditional pastel de nata
with cinnamon ice cream, but should you have space, you can't leave without sampling the orange,
quince and olive oil cake – it's melt-in-the-mouth irresistible. Bar Douro is just the place for a feel-
good meal: gorgeous food, seats at the bar, fantastic wine and an upbeat soundtrack – you could
easily stay all night. bardouro.co.uk

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DISCOV E R B RITAIN

23rd floor. Diners can feast on a sumptuous


afternoon tea or indulge in an array of
innovative cocktails, including Bittersweet
Symphony – vodka, seasonal berries and
butterscotch – or The Fleur De Lis, a heady
mix of bitters, cognac and doughnut-infused
whiskey. The hotel itself makes a luxurious
base for exploring the city and is within
walking distance of most of Manchester's
top attractions. The plush bedrooms have
glorious floor-to-ceiling windows while the
Podium restaurant serves up a cracking
selection of comfort food classics like fresh
gnocchi with truffle and wild mushroom and
hake with fragrant saffron potatoes.
hilton.com

Global flavours
In Manchester you can truly eat your way
around the world, from Indian soul food
on Curry Mile to perfect Peking duck in
Chinatown. The range is truly dazzling,
so be sure to do your research and pick
carefully. Rudy's (rudyspizza.co.uk) is
a local institution, serving up authentic
Neapolitan pizzas that will blow you away.
Aladdin (aladdin.org.uk) may not look like
much from the outside, but this well-loved
neighbourhood gem serves up some of the
finest Middle-Eastern food we've ever tried.
You'll be dreaming of the fluffy bread and
lamb pastries for weeks! In the centre of the
48 HOURS IN... city, try newly opened curry and craft beer

Manchester
restaurant Bundobust (bundobust.com),
which got a rave from Jay Rayner for it's well
priced South Indian street food.

Best of British
There's always something going on in
For proper British grub cooked to
perfection, the iconic Mr Thomas’s
Manchester – from food markets and Chop House (tomschophouse.com)
is a stunning Victorian pub that's been
festivals to gigs and sports events – and the pleasing thirsty locals since 1870. Expect

buzz is contagious, with new restaurants, bread and dripping, corned beef hash
and fantastic pies. For something a little
bars and pubs opening all the time fancier, try one of the epic tasting menus
at chef Aiden Byrne's Manchester House
(manchesterhouse.uk.com).
Cafe culture in the (themakersmarket.co.uk), held on the
Northern Quarter second Sunday of the month, for all kinds Mine's a pint
Defined by its industrial red brick buildings of artisan goodies. Pop into the fantastic visitor centre of
and colourful street art, Manchester's Robinsons, a family-run brewery (just
fashionable Northern Quarter is a labyrinthe Cocktails in the sky outside the city in Stockport) that has been at
of interesting boutiques, bars and pavement Beetham Tower is an astonishing 47-story the centre of the North West's beer industry
cafes. Here you'll find some of the city's skyscraper (the UK's biggest outside of for almost 180 years. Famous for its award-
finest independent coffee shops, including London) that's been an iconic part of winning cask ales including Unicorn, Dizzy
Scandi-inspired Takk (takkmcr.com) Manchester's skyline since being finished Blonde and TROOPER – a collaboration
– famous for its single origin brews and in 2006. The higher floors contain some of with rock legends Iron Maiden – it's heaven
exciting sandwiches. For a hearty and the city's most sought-after apartments, but for beer lovers. Join the team for a fun tour
laid-back lunch, pick up an artisan luckily visitors can soak up the stunning around their state-of-the-art brew house,
cheese toastie from Northern Soul views from the Deansgate Hilton hotel's grab some delicious food in the Unicorn Bar
Grilled Cheese(northernsoulmcr.com). smart cocktail and Champagne bar, Cloud and, of course, sample some seriously tasty
And look out for The Makers Market 23 (cloud23bar.com), placed high on the ales! robinsonsbrewery.com

www.greatbritishfoodmagazine.com / 119
Enter at: greatbritishfoodmagazine.com/giveaways
X XXXXXXX | XXXXXX XX

The Big Foodie


GIVEAWAY!
From weekends away to wine tasting, we’re giving away over
£2,000 worth of prizes this month. Good luck!

WIN A WEEKEND AWAY IN YORK


Summer may be coming to an end soon, but we’ve got something for you to get excited about – we have a gourmet WO R T H
stay for two at Middlethorpe Hall & Spa, near York, up for grabs. OV E R
Owned by the National Trust, Middlethorpe Hall dates back to the 17th Century. Close to the historic city of York,
the hall is set within 20 acres of manicured gardens and parkland, perfect for an afternoon of exploring.
£1,000!
Your stay will include a bottle of house Champagne on arrival, a night in a deluxe suite located in the courtyard,
early morning tea delivered to your room, a full Yorkshire breakfast served in the dining room, a six-course candlelit
dinner for two with accompanying wine, a 55-minute Neom Luxury Organics wellbeing treatment for you and your guest,
plus use of the spa facilities, complimentary Wi-Fi and parking and a 10% discount at the York Designer Outlet – sounds like the perfect
break to us.*
Find out more about the hotel at prideofbritainhotels.com or call 0800 089 3929 for your free hotel directory.
*The prize is subject to availability (both hotel
and spa) and to be redeemed within six months
of winning. Valid Sunday to Thursday,
excluding York Race days and bank holidays.

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

WIN A LUXURY BREAK FOR TWO IN THE COTSWOLDS


Boasting rolling hills and miles of British countryside, the Cotswolds are the ultimate location
for a UK break – and we’re giving you the chance to win exactly that.
WO R T H
Surrounded by 152 lakes near the beautiful town of Cirencester, De Vere Cotswold Water Park is the
OV E R
£500!
ultimate rural retreat. Your prize will include two nights in a deluxe lake view room, a bottle of wine on
arrival, full English breakfast each morning and a three-course dinner in The Brasserie, where the seasonal
menu is created from locally sourced ingredients.*
Not a winner? Sign up to De Vere’s loyalty scheme, Applause Rewards, and receive
10% off the best available room-only rates when booking direct.
For more information visit phcompany.com/applause**
*Prize is based on two sharing a Deluxe Lake View Room, valid until February 28th, 2018, excluding Christmas,
New Year and Valentine’s Day and subject to availability.
**Offer (based on two adults sharing) valid on new bookings for stays until November 30th, 2017. Offer is a room
only rate, which is non-refundable, non-changeable, non-transferable and cannot be used in conjunction with any

WIN WINE WIN DENBY’S WO R


TASTING FOR 12 WO R T H
OV E R
NATURAL CANVAS TH
OV E R
COLLECTION £250!
Wine aficionados listen up as we’re
giving you the chance to win a wine
£250!
Having the right bowls in your kitchen can
tasting evening for 12 people at your bring a lot of joy. So much so, we’ve teamed
home or workplace. up with Denby to offer you the chance to win a
Expect plenty of quaffing, wine-chat and an expert on selection of Natural Canvas stoneware. This contemporary
hand to answer all your wine-related questions. Enter today – collection of dinnerware is perfect for relaxed entertaining
you won't want to miss out! and would fit well in any kitchen or dining room.
For more information visit
Handcrafted in England, Denby’s Natural Canvas
thevinobeano.com
Collection is designed with timeless, neutral tones to suit any
style and can be mix and matched with existing tableware.
The prize includes four pasta, cereal and dessert bowls as well
as a large platter, serving bowl and two ramekins.*

For more information visit denby.co.uk or follow


@DenbyPottery on Twitter, Facebook and Instagram.
*Prize will be received within 30 days after the end of the competition. One
winner will receive
one Natural Canvas
Deli Set and one
Natural Canvas
12-Piece Bowl Set.

www.greatbritishfoodmagazine.com
www.greatbritishfoodmagazine.com / /000
121
GBF AUGUST 17 master_GBF 20/07/2017 11:48 Page 122

5* Holiday Barns for Families or Friends


Take off to the big blue skies of North Norfolk
with a party of family or friends.

Our 5* holiday barns are stylish and comfortable: the perfect venue for a relaxing
weekend break or to host a special celebration. The barns are set in a tranquil spot,
close to lovely beaches and walks; lots of local produce to tempt you to cook fantastic food,
or use our chef for anything from drop-off meals to a fully catered dinner party.
www.barshambarns.co.uk | 01328 821744

122 / www.greatbritishfoodmagazine.com
RULE BRITANNIA
Try something new with our pick of the most
delicious food and drink in the shops
FRESH FROM THE FARM
All of Maerdy Farm’s top quality lamb is born and bred
on the Davies family’s traditional farm in the hills of
West Wales. The team carefully select only the finest
lamb and mutton to ensure shoppers receive the best
quality possible, guaranteeing the most distinctive
and mouth watering flavour you can imagine. Select
cuts are carefully packed, boxed and delivered direct
to your door for maximum freshness. Whether you’re
looking for delicate spring lamb or more robust
tasting mutton, Maerdy Farm offer a variety of options
to suit both wallet and appetite. maerdyfarm.wales

IT’S GIN TIME...


A PERFECT PINT
Winner of the Soil Association’s
Chatsworth Gold is a multi
2017 BOOM Award for best
award-winning golden beer
organic alcoholic drink, Dà Mhìle
made with a touch of honey
Botanical Gin is a deliciously
from the Chatsworth Estate
floral and spicy craft spirit distilled
in Derbyshire. The delicate
in Wales. Bold, distinctive and
sweetness is well balanced
versatile, it’s perfect simply served
with bitterness from Goldings
in a G&T on a hot summer day.
and Fuggles hops. The beer is
70cl for £30, buy online at
brewed by Peak Ales, set up in
damhile.co.uk
2005 in the most picturesque of
breweries in a renovated barn on
the Chatsworth Estate, moving to IT’S ALL IN THE PLANNING
a purpose built larger brewery in Start brewing this delicious mellow
2014. £3 per bottle, available from ale now, and by December you’ll
farm shops or peakales.co.uk have the perfect pint! With Muntons
Home Brew’s Hand-Crafted Range,
SPICE THINGS UP the hard work is done for you so
Spice up your barbecue this summer with the you can make delicious world class
fab BBQ Kit from Rafi’s Spicebox, containing five beers without fear of failure. This
hand-blended spice mixes designed to revitalise Winter Ale is rich in colour and
your chicken drumsticks and spruce up your potato aromatic with lovely bittering hops
salads. The spice mix comes complete with full – perfect for festive drinking. £22.49,
instructions, recipe tips and serving suggestions. stockists at muntonshomebrew.
£6.95 from spicebox.co.uk com/stockist-finder

YORKSHIRE PRIDE
Carefully produced on North Breckenholme Farm near
Thixendale by the Palmer family, YORS Rapeseed Oil is
a Yorkshire product through and through. The company
started from humble beginnings; originally the team was
so small that orders were taken on the tractor! But as
demand (and product selection) grew so did the team,
and today there are now six staff members on board,
producing YORS’ beautifully rich and nutty cold pressed oil.
yorkshiresoriginal.co.uk

www.greatbritishfoodmagazine.com / 123
CUTTING THE MUSTARD
Based on a picturesque farm on the edge
of the Cotswolds, Shaken Oak create
a dazzling selection of award-winning
handmade mustards and preserves.
Everything is made using ingredients
sourced locally whenever possible
(some are even grown on the farm) with
no artificial ingredients or preservatives
added. shakenoak.co.uk
COCKTAIL TIME
The team at T&G Woodware have just launched these fun, practical and quirky
chopping boards made from hevea wood. They’re perfect for cutting lemons
and limes for gin and tonics, vodka tonics or other fruit for cocktails. These
gorgeous boards can also be used for serving nibbles and make a great gift too.
£9.99 each from saltpepper.co.uk

THE NATION’S FAVOURITE!


Island Bakery’s irresistible Lemon Melts were recently
voted as the Nation’s Favourite Organic product at
the BOOM Awards in London. The winning biscuits
are part of a small range made on the Isle of Mull by
BREAD OF HEAVEN Joe and Dawn Reade and their team. Their factory is
Famous for its expertly powered by sustainable, locally generated electricity
made sourdough, Baker with the ovens heated with wood from a community
Tom’s is one of our favourite woodland on the island. Around £2.99, for outlets
Cornish producers. The please see islandbakery.co.uk/stockists
team creates the most
glorious fresh bread,
cakes and pastries, using
traditional baking methods LOVE BRITISH CHARCUTERIE
and the finest organic The Peelham family produce a fantastic array of delicious
ingredients. The company cured meats from their idyllic organic farm, located
has shops in shops in close to the Berwickshire Coast in the Scottish Borders.
Truro, Wadebridge, Using meat from their own high welfare livestock (grass
Falmouth and Pool, and reared beef, ruby veal, lamb, mutton and free range pork)
we’d definitely recommend the team craft delicious organic charcuterie, salamis,
popping in for a loaf and a sausages, burgers, bacon and hams – delivering them
warm sausage roll. direct to your door for ultimate ease. Peelham Farm’s
Bread starts at £3.50 from Organic Air-dried Smoked Juniper Mutton also recently
bakertom.co.uk won the best meat category in the Scotland Food and
Drink Excellence Awards. peelham.co.uk
CRACKING CRISPS
The team at Savoursmiths create some of the
most exceptionally indulgent skin-on potato
crisps we’ve tried. The range is available in four
unashamedly flamboyant flavours, each one
created with decadent ingredients from across
the globe, including wagyu beef, Champagne,
truffle and port. Obsessive about using the
best ingredients and farming methods, the
company use home-grown British potatoes
and hand-cook them in small batches for
maximum quality. The whole range uses all
natural ingredients and flavourings and is free
from gluten and MSG. £2.49 from Waitrose.
savoursmiths.com

124 / www.greatbritishfoodmagazine.com
GBF AUGUST 17 master_GBF 20/07/2017 10:20 Page 125

20%
discount
when you SPRING LAMB
place your
first order
Quote GBF20
MATURED LAMB • MUTTON
We supply the finest lamb, reared in the
traditional way on the rolling emerald hills
of Carmarthenshire.
To see our range and prices please visit: www.maerdyfarm.wales
or call the farmhouse 01558 685366
* Offer ends 31st August 2017. While Stocks Last.

www.greatbritishfoodmagazine.com / 125
COOK THE COVER!
Sweet roasted tomatoes with creamy Cheddar encased in a
crisp wholemeal crust – what could be better!

Mature Cheddar & Tomato


Tart with Wholemeal Crust

Serves: 6-8
Prepare: 15 minutes, plus chilling time
Cook: 50 minutes

For the pastry:


125g plain flour
125g wholemeal plain flour, plus extra
for dusting
150g cold unsalted butter, cubed
20g strong Cheddar, finely grated
1 small bunch fresh thyme
1 free-range egg
1 tsp cider vinegar
Sea salt and freshly ground black pepper

For the filling:


2 free range-eggs
400ml double cream
150g mature Cheddar, coarsely grated in cling film and place in the fridge to 4. Line the tart case with cling film
300-350g mixed coloured heritage firm up for at least 30 minutes. and fill with baking beans. Cook for 10
tomatoes, sliced 2. To make the pesto, place the garlic minutes, then remove the beans and
clove in a pestle and mortar with a bake for a further 10 minutes, until the
For the pesto: pinch of salt. Grind to a paste. Add the case is golden in colour. Remove the
1 garlic clove, peeled basil leaves and pine nuts and pound case from the oven, trim the excess
Sea salt to a coarse paste. Pour in the oil and pastry and allow to cool.
1 large bunch fresh basil, large leaves stir in the Parmesan. Add a little water 5. Meanwhile, beat the eggs, cream and
picked, little ones reserved if needed, then season with salt and cheese in a bowl. Season and mix well,
50g pinenuts pepper. Decant into a serving bowl or then place in the fridge until needed.
3 tbsps rapeseed oil jar and keep in the fridge until needed. Reduce the oven temperature to 180ºC/
50g fresh Parmesan, finely grated 3. Lightly grease a 20cm fluted tart Fan 160ºC/Gas 4.
tin. Pre-heat the oven to 200ºC/Fan 6. Pour the mixture into the case and
1. Start by making the pastry. Sieve the 180ºC/Gas 7. Take the pastry from the top with the sliced tomatoes. Scatter
flours into a large mixing bowl, then fridge and dust a sheet of greaseproof over the thyme, season again and place
rub the butter into the mixture to make paper with a little flour. Unwrap the the case in the oven on a baking sheet.
fine bread crumbs. Stir in the cheese pastry, place on the floured paper and Bake for 30 minutes or until golden and
along with a few leaves of thyme and a roll into a rough circle, ½ cm thick. just set. Serve warm or cold with baby
pinch of salt and pepper. Make a well Carefully lift the greaseproof paper and basil leaves sprinkled on top and the
in the middle, then crack in one egg. lay the pastry over the tart tin, lining it pesto sauce on the side.
Using a table knife, slowly incorporate with the dough. Prick the base with a
the egg into the mix with a splash of fork, place on a baking tray and leave
ice cold water and the vinegar. Bring to chill in the fridge for at least Photography by cliqq.co.uk. Recipe and
the dough together into a ball, wrap 30 minutes. styling by Pip Spence pipspence.com

126 / www.greatbritishfoodmagazine.com
• Classifieds AUGUST 17_GBF classifieds 20/07/2017 10:34 Page 127

GREAT
MARKET

Town End Farm Shop & Tearoom


Foodie Gifts with a twist with views of Malham Cove,
spicelydoesit.com Farm Butchery & Charcuterie,
Home of The Yorkshire Chorizo,
Monthly Pork Butchery,
Curing & Charcuterie Courses.

Town End Farm Shop,


Airton, Skipton, North
Yorkshire, BD23 4BE

T: 01729-830902 @TownEndAirton
www.townendfarmshop.co.uk

New Season stock arriving soon!

www.greatbritishfoodmagazine.com / 127
PROMOTION

MAKE YOUR
OWN...GIN!
Head to Portobello Road’s The
Distillery for a gin lover’s heaven!

Opening last year, West London’s The Lubricated by gin cocktails, you will then
Distillery has quickly established itself as a move on to one of The Blending Rooms in
must-visit attraction for discerning drinkers The Distillery to learn about the botanicals
and gin lovers. The four-floor mecca is home used to flavour gin and with the help of The
to two unique bars, boutique bedrooms, a Ginstitute’s gin gurus, create your own
working distillery producing Portobello bespoke blend to take away.
Road Gin, a premium bottle shop, gin This glorious gin experience is priced at
museum and of course, The Ginstitute £120 per person including a 70cl bottle of
– London’s fabled gin-making experience. your personalised gin, a 70cl bottle of
Nestled in The Distillery’s basement, The Portobello Road Gin and four gin drinks.
Ginstitute is the ultimate gin experience, The Ginstitute is the ultimate gift for your
allowing you to craft your very own spirit to gin-loving friends and family with
take away and enjoy at home in a vouchers available to be purchased online
personalised, signed bottle. With a wide- at theginstitute.com
variety of botanicals to choose from, this is a
unique opportunity to create that a bespoke
gin that truly reflects you.
The 180-minute session starts in The EXLUSIVE
Ginstitute’s ‘History Room’, a beguiling
space that harks back to London’s Victorian
READER OFFER
gin palaces. Here you are taken on a Great British Food readers
whistle-stop history tour of the iconic spirit can enjoy 10% off ticket
by an expert 'ginstructor'. These talented price. Simply use the code

‘GBF10’
raconteurs will take you on a 300-year
journey from the dark days of Hogarth’s
Gin Lane to the recent renaissance in when booking via the website.
British gin.

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

October issue
Caramelised
Onion & Goat's
Cheese Tart
Tartin

New S e a s o �
Fla v o u r s …
Great British
* 60+ New Autumn Recipes
* Lighter Comfort Food
* Mary Berry's Midweek Meals
FOOD
On sale 8th September
* Meat & Game Masterclass
© waitrose.com
LAST WO R D S | SIMON RIMMER

IN THE KITCHEN WITH…


Chef and TV favourite Simon Rimmer may
love a late summer barbie, but you certainly
won't find him eating liver or tripe...
Loves Hates

PULLED PORK PRE-COOKED BBQ FOOD


I always say pulled pork was invented in my I don't know why so many of us waste
house in 2007! It's something I’m known time pre-cooking food in the oven before
for making and more importantly, it's a finishing it off on the barbecue.
dish I love to cook. You shouldn't be afraid to
cook large pieces of meat
and whole fish –
STUFFED low and slow is one
FISH of the best ways to
My favourite thing use your barbecue.
to cook on the
barbecue is sea bass KEBABS
or sea bream stuffed It’s not good for my image,
with chilli, lemongrass, but I must admit I do enjoy
coriander, garlic and ginger. It’s such tucking into a large doner
a quick and easy dish to cook, giving you kebab from the local takeaway
more time to spend with guests. when I've been out for a few
pints with my mates. The
thought of it seems repulsive
BEER CAN now, but there’s nothing
CHICKEN better when I’m on a
This is dead simple to put big night out!
together and it always gets
a smile from my family and BISCUITS
friends. It’s really good fun Biscuits are one of my biggest
to make, plus using beer adds weaknesses. I try not to keep
loads of moisture to the meat
Illustrations: Alice Cleary, aliceclearyillustrated.com

them in the house as I would


and gives it a good, crispy skin. more than happily munch
through a whole packet in
one go, especially Hobnobs.
CURRY
I make curry all the time! It's so
easy to cook at home and I always LIVER
ensure that mine are packed full I don’t really hate cooking anything in
of different spices. particular, but the only thing I wouldn't cook
on the barbecue is liver – or tripe!

For more of Simon Rimmer's barbecue hints and tips, visit weber.com

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