£1,300 Devon seaside spa break « BBQ burger how-to >> Ea delicious. oe co.uk / % . ‘ON SALE 1-31 AUGUST 2021 £4.99 = ° Easy puddings for home & away ° Staycation checklist e Great wines for sunny days ' SEAFOO! SPECIAL All-new salads WHAT'S OK TO BUY? Tiramisu 45'~ Exclusive cheesecake recipes by d Leftovers ea chilled'soup lark Hix, 4 Chantelle 5 Nicholson & more Don't miss... -e Chetna’s speedy Indian menu ° Taste tested: award-winning summer buyswae Clarence Court > Fig: © FABULOUS EGGS°BY9FA BULOUS firps SINCE 1928 Each freshly loid Clarence Court €9g is unique. These colourful treasures ore patiently laid by traditionahbreed birds originating from rare breed ancestors. Their heritage gives them a unique hue and flavour Femipiscent ofa bygone era. For eggs how they should be, simply ook forthe crown,welcome. ww) ugust means freedom. That's August 2021 - extra special when joined by thoughts of laughter-filled holidays, sunshine and eating outside: what we like to call delicious. moments. I'm ining dri though I don’t have one), so Claire Thomson's recipes ing along in a campervan (even ‘on p38 are timely. They embrace that spirit of escape and life away from home, fresh air and the great outdoors ~ so much so that even if you're not going away you'll feel as if you are. Deep breaths, people (and a good one-pan breakfast fry-up to boot). What else do we have for you? Answer: SO much. There’s chutney and pickling if you feel like preserving the bounty (p34 and pil8); there are burgers with make-it-to-your-taste options ~ however you like your beefy barbie ‘moment (p94); there’s a quick-cook Indian feast by the brilliant Chetna Makan (p56); then slow it down with Mediterranean roast lamb (p54); and speed it back up with one-pan meals for nights when you need a quick fix and more sunshine (p86)... Most useful of all, on p22 you'll find an expert guide to sustainable fish: what to buy, what to avoid, plus inspiring recipes by chefs including Rick Stein, Mark Hix, Chantelle I wish you a month of the happiest gatherings, great cooking and, above all, icholson and more. delicious. eating. Have a great and sunny one ~ and see you next month. Ko Follow me on Twitter and Instagram @editorkarenb My recipe of the month Peach & passion fruit crumble traybake (p68): serve for pudding, take on a picnic — and takea picture toshare on our Facebook page. The combo of sharp curd, fruit and almond crumbliness makes this my winning bake of summer 2021.50 farortents oe ‘COVER RECIPE Hake kiev p30 RECIPE: MITCH TONKS, PHOTOGRAPH: MAJA SMEND. FOOD STYLING: “JEN AEDLOW. STYLING: TONY HUTCHINSON 22 Cod off the menu? There's 38 Claire Thomson's recipes are plenty mare fish in the sea for easy summer cooking Starters & nibbles. a a 19 Made for sharing Courgette fries - gone in 60 seconds delicious. world News, views, dates and August's talking point ~ plus prizes! Apint of cider with... Bake Off winner Candice Brown 1190 Not for sharing Steak sarrie with onions & blue cheese Make. Eat. Share. FOR GLORIOUS WEEKENDS 22 46 Great Brith Seafood Your guide to sustainable fish, with recipes from top chefs ‘A.cook's view The life affirming joy of pickling ‘Meals on wheels Cooking round the camp fire ‘Always a winner: Veggie tarts The glory of summer produce, encased in pastry ‘Seasonal Sunday roast Log of lamb, Meciterranean-style 56 co Cchetna’s fast and fabulous. Ingian menu Maximium flavour, minimum effort ‘Three easy puds Simple bakes for home or away Health. 76 a1 82 Salads with benefits Plates of beautiful goodness Health matters Fac-free diet news and advice 's honey healthy? Sue Quinn answers a sticky question Make life simple. EASY FOOD FOR BUSY NIGHTS 86 on 2 94 26 Take one pan... Midweek no-hassle recipes Easy lunch Pea and mint fritters bring zing Budget recipe It's a pasty, but not as you know it Cook once, eat twice Burgers three ways ~ you choose Use it up Chilled herb soup ‘and more leftovers ideas 98 Easy bake Madoira cake The hub. SKILLS, TIPS AND BEST BUYS 1108 Jen's kitchen Our food ed's tips, picks and product tests 110 Food geek Where there's smoke there's taste 112 Green kitchen Ideas and advice for eco living 1128 Kitchen bookshelf Three guides with Italian roots 1144 The technical bake Join the rile-high lemon pie club 116 UK cheese tour Hampshire's answer to halloumi 1117 Great Taste winners Seven sensational products 118 Weekend project Gil Meller’s summer bean chutney 120 Cheers! Picpoul, alcohol-free beer and top summer wines 1122 Champion producers A fruity Welsh vinegar 1124 delicious. discoveries 1125 Recipe index — a 6 4 Can't be bothered with puds? These will change your mindOther great stuff. 83 Style secrets The best, sea-inspired tableware ‘Coming next month Don't forget your peeler How 10 pack for staycation cooking 72 SUBSCRIBE and get delicious, half price, plus a git 80 EXCLUSIVE Treat someone to a book of their favourite recipes 1100 JUST FOR YOU New online cookery courses with delicious. 102 Days and nights in the forest Exploring the We Valley 109 SAVE! Stellar griddle pan offer 113 COMPETITION Win a relaxing seaside spa break in Devon 126 Take five Brain teasers - our food quiz and crossword 69 70 A, siecorsectes et nea JS Seemesttectemens YY over santa ten lamb when t's at to best ways topimp it a perfect summer match delciousmagazinecouk 5The . delicious. ls The values underpinning everything we do and everything we are Cooking is Youcan Keeping for everyone trust us itsimple If we could get everyone in the world cooking we would Food brings people together - families, friends, communities = and it’s a pleasure, Get your children involved with one of the three easy puds on p64 - you dor't need an added incentive when the results are this good, Every recipe is rigorously tested by ‘our food team, at least twice, using domestic ovens, so you can be confident our recipes work ‘every time. When it we only recommend Eating locally and seasonally, whenever you can, really is @ no-brainer. We aim to use easy-to-find seasonal ingredients. ‘Well tell you where to find any unusual ‘ones of what to swap them for. The planet matters We believe it's wise to ont more osetabls, los meat and lees Fc and to ensure the meat ard fish you do cat ae sustainably ‘soured. In this issue mr ooking at how fo enjoy Knowledge is good! We love to get you trying new challenges in the kitchen, Learning and honing skills makes cooking rewarding... That's why you'll find plenty of tips, how-to guides ‘and videos for new techniques. You'll discoveries (soe As for everyday the abundance of always find bonus 124) wedeemto meals (p88), they _—_—British seafood ina information in be good quality and | should be quick and sustainable fashion- our Jen's Kitchen worth the price tag. | easy, because... LIFE paz feature (p108). EYE TO EYE MEDIALTD, ANE & BOTTLE COURT, 70 NEWCOMEN STREET, LONDON SE1 1YT decicusmagazinecouk FOR SUBSCRIPTION ENQUIRIES PLEASE CALL 01858 438424 Karen Barnes Eitri crctor delicious F000 DESK: EVE TO EVE MEDIA ART DESK Jocelyn Bowerman A crectr, dalicious. "Naomi Lowe Hood of design, ye to Eye Media Hole Bull Art diractor, Eye to Eve Maca EDITORIAL DESK info@delciousmapazinecouk Les Dunn Nanaging editor, delicious, ugh Thompson Projects ecitor Phoebe Stone Feature writer ‘and.co ordinator, delicious. DIGITAL DESK Vie Grimshaw Had of cia, Eye to Bye Media Fiona Logan Digital ecitor nd content producer Thea Everett Content producer Dorothy Kay Videosrapher Jon Bedloe Head of fod, Eye to Eye Media “Jess Meyer Acting deputy food editor (raterity cove) ‘Sophie Austen-Smith Deputy feod ecltor Laura MeLeish Shoot production manager laurarmeleish@eyetoeyemedia.couk ‘Sue MeMahon, Neola Roberts, Amanda James Recipe testers Fiona Hunter Nutritionist MARKETING & PROMOTIONS Trnty Hislop Maricting executive trntyhisop@eyetooyemodia.couk ‘CONTRIBUTORS Susy Atkins Wine editor ‘Sue Quinn, Debora Robertson With thanks to: Tina Betts, Holly Hawthorne, ‘Stephenie Thomson, Corre Heale il elt ‘Seamus Geoghegan Kianaging director (020 7803 4123, Seamus googhoganG@leyetooyemedia.couk ‘Adrienne Moyee Pubishig dvector adrienne moyce@eyetoeyemediacouk ‘Jo Sandilands Consultant exitoral director dake Hopkins Prociction vector Darron Blundy Finance director darrenbiundy@eyetoeyomedia.couk ‘Adam Wright Fnnce manager 01739 372195 _adamuright@eyetoeyemediacouk [ADVERTISING SALES Jason Elson Acvertising crector (020 7150 5894 jacon slson@immerlatecouk Roxane Rix Group head, partnerships (020 7150 5099 roxanesix@immedate cok Uz Reld Head of sales 020 7150 5439 izreid@immediatecouk tobuy from small boats, chooseseasonalfish, Coley with beer, bacon & season, then add the parsley support local fishing lees ~ and refer to the cabbage by Rick Stein and keep warm (see Make Ahead). Marine Conservation Society (MICS)? Serves 4 ‘sHoat the gil to high. Gril the ‘The MCS raficlight system Ginstallthe Hands-on time 30 min (inclucing filets (skn-side up) on one sido appat mesul.org) tracks the state of fish simmering time) only until the skin is crisp and stocks s0 youcan support the smaller UK Gril time 4-8 min the fish is cooked through fisheriesthatfishmongersand online = depending on your gril and the suppliers source from (see p26). It'salso | Cook the cabbage and thickness of the fish, this can intractomasvetdigarir, | (SB) eae tna fow akon iste De between countries. Mackerel for example, hours ahead and chi the cabbage among & large, YIMSClisted becnuseofinternationsl _-—-—=—separately. Reheat the cabbage warmed soup plates. Sprinkle. disagreements overstock management, yet and grill the fish to serve the skin of the fish with a ittle UK stocks remain strong, according to Lewis 0a salt, coarsely ground black Colam, who has family fletin Plymouth +503 butter pepper and chopped parsiey, and compiles weekly fish boxes with chet *+4x175g pleces sustainable then ay the filets on top of Mark Hix (one reason why Mark gave us his unskinned coley or hake fillet the cabbage and serve. recipe for crispy mackerel and pea salad, p3D. + L.emall savoy cabbage (about Per serving 44 9kcals, 2275 fat “What people need to look tishow the fish 7503), cored and thinly sliced _(9.2g saturated), 40.9g protein, havebeen + 2tbsp sunflower oil 126 carbs (12 sugers), 1.28 cau” says + 75g outdoorreared rindless salt, 7.93 fibre heating “What people tioked streaky bacon, cut . Pesky’s need to look into thin strips fishermen i + Lonion, finely chopped sniveach Ais how the 1 gate cove, very Baly fshabovea fish have chopped » erns, been caught.” + 300m chicken stock sothey've + 300mi pale ale had time to + 2 tbsp chopped parsley, plus reproduce. “The larger the fish, the higher the extra to garnish probability that stocks will elimb," he says. ‘This makes fishing and farming methods 1 Welt 25g of the butter Brush Cornish queen. vital“Ifaline fisherman catches too small a the fillets with a litle of the scallop rice (paella) fish, hecan let it go. With a huge trawler, it > melted butter, then sprinkle by Quique Dacosta sets caught up.” This ensures populations the skin with salt and pepper. Serves & remain healthy and avoids the collateral 2 Put the cabbage in large pan Hands-on time 25 min damage outlinedin the Seaspiracy of boiling salted water and bring Simmering time 50:60 min documentary: the trapping of dolphins, birds back to the boil Orain and refresh You'lalso need 25cm paella pan andothersealife,aswellasseabed damage. under cold running water. Heat _or shallow castiron frying pan “Every purchase you make in support ~~ theoilin alarge, heavy-based Useful to have Food processor of marine conservation methods makes aan, add the bacon and fry over the industry beter” says King which a high heat unt crisp and lightly “tereated ince ean yb ad erp golden. Add the est ofthe melted this British frustrating. “Itdidn’t mention initiatives —_-.__butter, the onion and gerlc and takeon thathave proven you can éreateasustainable- ==) ry for S minutos until the onion apactia to fishingeconomy.”he says, By concentrating “is softening and lightly browned, champion onsupertravlersandintensivefarms,the “= 3 Add the ehickon stock and alo uK documentary painted the situation with to the pan and turn up the heat seafood sobroadabrushas tobemisleading Itdid, to reduce the volume of liquid by and however, get people asking more gestions three quarters (the timing varies stipport local fishermen. about where their seafood comes fri = depending on the size of your ‘Fim passionate about and that, says The Seafood School's panand how high the heat is, sustainability, minimising Ci Jackson, is nobad thing. So keep an eye on t) Ada the food waste and promoting cabbage and remaining 258 the UK’s wonderful produce” butter, then turn down the heat QUIQUE DACOSTA, PIONEERING CHEF and cook gently for S minutes OF ‘NEW VALENCIAN' CUISINE AND Unt the cabbage is tender. ‘CULINARY DIRECTOR OF ARROS QD-> 24 delcidusmagazinecoukSerr Sag act Peon g Perera St, Se Severe rt TanMake the sofrito up to 2.8 days ahead, then ‘cover and chill until ready to use. You will have some left over — use it up in pasta sauces or sausage casseroles. frozen sea lettuce from Amazon. Or use other seaweed, samphire ‘or baby spinach leaves. Bomba is a Spanish short-grain rice often used for paella. It can absorb three times its volume in liquid without the grains becoming claggy. Find it at Waitrose or at brindisa.com, or use another paella rice. + Litre seafood stock (see Jen's Kitchen, p108) + 30m (about 2 thsp) sofrto oll = see below ‘#6 Comish queen scallops (with the shells if you can get them) + 200g bomba paella rice © ‘50g (about 2 heaped thsp) tomato sofrito (see below) + 100g butter beans 16 loaves British sea lettuce (see Know-how) ‘Marie rose sauce to serve For the tomato sofrito + 901ml extra-virgin ove oll ‘+1 small onion (503), chopped + 3:4 garlic cloves (15g), chopped + tsp (or a large pinch) ‘smoked papri + Pinch saffron + 300g vine tomatoes, grated or whizzed in a food processor 1LFor the sofrito, add the oil toa large pan set over a medium heat. Once it's hat, add the onion and garlic and cook until they become translucent - about 5 minutes, 2 Turn down the heat to low, make some space in the pan, then add the smoked paprika and toast for a few seconds. Blend it well into the mix. Repeat the same process with the saffron — let it cook an its own for a minute, then stir into the mix 3 Turn up the heat to medium and add the tomatoes. Stir well and 00k until the water evaporates and the mix has the consistency of a thick paste =this should take about 10 minutes, Drain the sofrito in a fine sieve over a jug or bow! to catch the oil reserve it). Put the paste in a separate bow. 4 To make the paella rice, heat the stock in a saucepan until simmering but not boiling. Put the paella pan on a high heat and pour in the 2 tbsp sofrto cil Once the ol is hot, add the scallops, flat-side down, Cook for 12 minutes only, then remove and set aside 5 Add the rice tothe pan, then turn the heat to low and cook intl the grains ae tanslocent (G5 minutes). tithe 50a sofrito paste and butter bean into the fice and heat for 1 minut. @ Four inthe stock, turn up the heat to high and bring tothe boll Cook for 7-8 minutes Spread out the rie across the an, without string excessively 7 once the stock starts to reduce after 2-3 minutes, lower the neat to medium and cook for another 810 minutos until alot of the quid has evaporated Arrange the scalops and sea lettuce on top ofthe rice, then reduce tho heat to low and cook for 3-5 more minutes, 8 To create a socarrat (crispy layer of rice underneath), bring the tomporature up tothe highest heat and cook for 1345 minutes. Once the rice has s08ked up athe stock, let the paela rest for afew minutes, thertdrous the scallops with marie rose sauce and enjoy! Per serving 67skcals, 378g fat (4.5g saturated), 21.28 protein, 58.5¢ carbs (6.98 sugers), 078 salt, 74a fibre © For more ways to use bomba ries, see Use it Up WHERE TO BUY: ethical online suppliers The Cornish Fishmonger ‘A family-run business that buys direct from small dayboats that fish responsibly and in season, The fishmongers prepare the fish and send it off to you by courier. thecornishfishmonger.co.uk Pesky Fish A true online marketplace, Pesky ‘opens its ‘doors’ at 6pm and shuts at midnight. You choose from what the fishermen have ‘caught that day, and once it's gone, it's gone. Each box includes @ handwritten card from the skipper in quostion so You know who caught your fish and from where. pesky ish co.uk Sound Seafood Based in Plymouth, t's been catching and processing fish for four generations. Boxes are sent directly to your door, and each is accompanied by an online tutorial and recipe from Mark Hix. soundseafood.co.uk Fish For Thought thas worked with the MSC, ‘the MCS and the Cornwall Good Seafood Guide to produce its sustainable, ethically sourced selaction of seafood, which is delivered in fully recyclable packaging. It buys British where possible. fishforthought:co.uk Fishbox ‘This seafood subscription ‘service based in Aberdeonshira promises seasonal fish from ‘small boats and a serious commitment to sustainability Fishbox.co.uk i i i= 5 WAYS TO TRANSFORM a“ YOUR FISH BUYING By CJ Jackson, i < principal of The ‘Seafood Schoo! at London's Bilingsgate Market 1. Shop seasonally The Marine Conservation Society (Ms) has a chart showing when species are spawning or producing +00, which ie when you should avoid them, Generally speaking, ‘autumn is a good time to eat fish 2. Buy ~ and cook - on the bone: We need to get away from a ‘no ‘eyes, no gills, no skin’ attitude. It's much easier to tellif fish is Fresh ‘when it’s on the bone (oright eves, deep red gilt) And if you cook fish ‘on the bone, you have @ much lower chance of overcooking it 3. Look for the ASC label Around half the fish we eat ie farmed, which comes with issues around the pollution of the surrounding environment and the sustainabiity of fish feed. The ASC (Aquaculture Stewardship Council) label indicates feed can be traced back to a sources and sets requirements ‘around protecting and improving local ecosystems, 4. Go for frozen If you're buying fish to keep in the freezer, you're better off buying it already frozen it's frozen faster ‘and at lower temperatures than ‘you can get with a home freezer. Look out for the FAS (Frozen At Sea) label, meaning fish is frozen within two hours of being caught. 5. Store it carefully Wrap white fish carefully, then place it on ice blocks in the fridge = that will keep it fresh for 2-3 days. Olly fish such as sardines and mackerel spoil sooner, so eat within 26 hours. + ainable make.eat.share. “This sweet, spicy sambal is one of my favourite things. And combined with butter it's even more delicious. [like to serveit with mussels as a broth with loads of fresh herbs.” ‘CHANTELLE NICHOLSON, CHEF/OWNER TREDWELLS, LONDON butter & fresh herbs elciousmagazinecouk 27THE BIG FISH SWAP It's hard to get a sense of the scale and diversity of fish landed in Britain because so much of our catch is exported. The past year has seen some rebranding - “Megrim sole doesn't sound very sexy, ‘0 that's Cornish sole now,” laughs Katie Toogood, who owns fishmongers and restaurants in Cornwall and London - and here are some fish you can choose instead of overfished favourites. If you like cod. plaice, says Ben King of Pesky meantime look for wild-caught Hake, pollock and coley are “all Fish: “Since cod stocks have Cornish prawns, Scottish really nice, white, flaky fish, been so low, there's been an langoustines or crayfish ‘says Toogood — and in good explosion of flatfish because IF you ike seabass... supply. Find MSC-rated hake in cod eat flatfish eggs. Populations are recovering in \Waltrose and Morrisons, If you like prawns... ‘some areas, s0 check where I you like lemon sole... The first sustainable prawn your seabass is from,” says Cornish sole (megrin) isa good farm in the UK collapsed this the MCS. Opt for line-caught replacement, though not 0 year due to Covid pressures, if available, or consider firm. Anothor alternative is Another is in the works; in the sustainably farmed eeabase, +2 tosp fish sauce (gluten free the remaining sambal ingredients, D»~ ~ ifit needs to be) therfanntust. ocd Oaeritaenee Taste and adda Ite extra salt or + 2fat garlic cloves, crushed unt needed (sea Make Ahead) +256 fresh singer 2 Rinse the mussels under cold * Llemongrass stalk, thinly sleed running water, Remove any + 2.3 0d chiles, oughly vrsible barnaces and dirt, Pll e » chopped (leave the seeds in if any beards towards the hinged you Bho it spicy, rove if not) end ofthe mussel shell iy Mussels with sambal +2 banana shallots or smal Until they come ou, If any of the butter & fresh herbs onions, diced mussels aré open, tap them hard by Chantelle Nicholson + 2% thsp vegetable ol against a work surface -if they Serves 4 #4 tsp table salt, don't close, discard them: Hands-on ime 5.20 min +1 tbsp dark brown soft sugar 3 Melt the butter ina large Simmering time 40-50 min +2 hap tamarind paste saucepan (one with ald) that’s You'll also need Small food '* 150g tomato passata big enough to fit all the mussels. processor or nutrbullet blender Adi the shallots and cook until To serve Sof, then add the stock, samba, Make the sambal up to * 2 heads spring greens (or leafy _fish sauce and salt to taste. store in an airtight + Y4buneh mint, leaves picked then add the mussels put the lid container in the fridge. + Bunch coriander, leaves picked on the pan and cook on a high Sambalis an indonesian or roughly chopped heat for+ minutos, Remove tho im avlesjised sg liner ouatterd Ibaotshickta Sox Paathete flavour a variety of pened — if not, put the lid back : dishes. Make it spicy or mild: —_—«L.Whizz the sambalingrecients on and cook fora further minute = apart trom the sugar tamarind & Divide the chopped greens '* 2kg sustainable mussels paste and tomato passata— in among 4 deep bowls, top with vs ; + 100g unsalted butter, 2 food processor/blender until the mussels and broth, then diced sem) simooth, Heat a large frying serve with the fresh herbs anda a ‘4 banana shallots, halved and pan aver alow-madium hast. wedgo of im for squeczing var. finely sliced Once hot, add the paste and Par serving 49tkcas, 92.28 fat ace 200mI chicken'r vegetable cock gently stirring regulary, ‘(14.98 saturated), 92.4 protein, = ‘stock te for 20-30 minutes until it’s 15.1g carbs (12g sugars), 47g. 1a deep, dark red colour. Add ~ salt, 5.98 fibreOysters with dongchimi (radish kimchi) by Pamela Yung Serves 2 Hands-on time 20 min, plus 2:5 days fermenting and 4 days ehiling You'll also need Large lidded container or 2 large (2 litre) iiner jars; food processor In the fridge and use it up with stews, salads and in toasties. You ean buy ready shcked frozen oyters irom Fane, ‘or ask your local fishmonger to source them for you. ‘Yuzu is a Japanese citrus fruit. Use a mix of lemon and orange zest instead - of use a splash of yuzu juice from a bottle. The leaves and seeds of the pe eee Et Best pec as | SS eee ee ssansho pepper plant have a oo tangy lemon flavour. Cer ere rete hae Ther family’s recipe for dongchimi, and we've adapted it Pas cerca eet eee the other veg are not. The best partis the brine — Ilike to Pee caer eek aren #6 sustainable oysters * Chives and chive flowers or other edible flowers/micro herbs to serve + Sea campion (it available) to For the salted veg for the dongehimi + 2kg radishes (Korean, mooli/ daikon or breakfast radishes), peeled, halved lengthways, ‘+1 Chinese leaf lettuce, washed and quartered at the root + large carrot (100g), peeled ‘and sliced on the diagonal + %4 kohlrabi (100g), peeled and cut into wedges ~ or use mooli + 60g salt For the marinade for the dongehimi +4 garlic cloves, smashed + 80g ginger + Zest 1 yuzu (or sansho leaves or lemon zest ~ see Know-how) + bunch chives, cut into batons + 2 organic pears, quartered and core removed + % onion, roughly chopped +2 litres spring or filtored water 1 Salt the vegetables (including in between the cabbage leaves) land pack into the container/jars Pour over any excess salt. Seal ‘and leave in the fridge for & days. 2 Combine the garlic, ginger, ‘yuzu zest, chives, pears, onion ‘and half the water in a food processor, then whizz to a purée. [Add the rest of the water and taste - it should be quite swoot. 8 Strain, then pour the liquid over the salted vegetables. Loosely seal the container/jars (take off the rubber seals) and leave at room temperature for 25 days, Taste it daily -| move itinto the fridge once it’s pleasantly sour and slightly effervescent. 4 Shuck and halve the oysters, reserving the juices, Slice some of the dongchimi veg into batons. 5 Put tho oysters rounded-side down in the shells in an ice-cold bow! or over ice. Mix some ddongchimi liquid with a bit of oyster juice and drizzle over ther. Garish withthe sHUCKING dongehimias you tke =the to YOUROWN aud fresh chive batons, chive OYSTERS? flowers and sea campion fudeat Sotcous Per serving 338kcals, 3g fat (04g saturated), 21.23 protein, aBAZIne 15.8g carbs (4S.4g sugars), 4.28 foweto-shueke salt, 15.8g fore > oysters deiciousmagezinecouk 20+* COVER RECIPE Hake kievs by Mitch Tonks Serves 2 Hands-on time 20 min Oven/frying time 10 min, plus freezing and chiling You'll also need Food processor “Who doesn't love chicken Kiev? Warm, Useful to have Digital melting garlic butter with seafood isa thermometer; deep-fat fryer or ‘match that’shard to beat. Hove playing deep, heavy-base¢ pan around with the big fryers, so I tried these ‘out one day. [loved them and thought they _/c.,> You'll have about 803 would be popular, but knew the chefs (Wie) garlic buttor leftover ~ ‘would hate me for even thinking about ‘wrapped wel, this freezes putting them oa the menuastheyarealittle for up to 6 months. fiddly — easy for two but tough for 200!” [MFTCHTONKS, CHEF, AUTHOR AND OWNER «2 thick skinloss hake fillets OF ROCKFISH RESTAURANTS (@bout 200-250g each) + 100g garlic butter (see below) +2 free-range medium ‘eggs, beaten + 2handfuls (608) plain flour + 100g panko breadcrumbs Oil for deep-frying. For the garlic buttor +4 garlic cloves, peeled * Good handful flatleaf parsley * anchovies + 125g salted butter, at room tomperat + Splash of Pernod/pastis (optional) * Couple of drape Tabasco or other chill sauce. 1. Make your garlic butter: pulse the garlic parsley and anchovies in a food processor to make a purée, ‘Add the softened butter and whizz for 2.3 minutes, scraping down the bowl. Add a splash of Pernod (it Using) and a few drops of Tabasco/ chill sauce, then mix again. Shape the butter into a block about the same length as a pack of butter. ‘Wrap in baking paper and put in the freezer for 30 minutes to sat. 2 Puta fillet on a work surface. Put one hand on top and, with a Sharp knife, make a horizontal incision about two thirds of the ‘way into the fish. Do the same ‘with the other fillet. Take the butter from the freezer and slot a thick stice into each fish fillet. Put the eggs in a bowl and the flour and breadorumbs on separate plates. Using one hand, dip each piece of fish in the flour, then the gg and finally in the breadcrumbs. Repeat 2-3 times until you have a thick, even coating on each filet. Cover and chill for 30 minutes, 4Fill a heavy-based pan or ddeep-fat fryer no more than half full of ol, then heat it to © 470°C (or if you don't have a ‘thermometer or deep-fat fryer, heat the oil until a small piece of bread dropped into the oll turns olden in 20-25 seconds). 5 Deep-fry the fish kievs for 6-7 minutes until golden, crisp and ‘cooked through. Serve with a salad Per serving 259kcals, 62.23 fat (29.62 saturated), 475g protein, 27g carbs (1.1 sugars), 2g salt, 0.5g fibreCrispy mackerel and pea salad by Mark Sorves 4 as a startor Hands-on time 25-20 min You'll aso need Piat lined with kitchen paper ‘There endless things to dowith mackerel, butthis © isone of my favourites. Its nice, clean, summery dish that you can prepare with whole ‘mackerel or fillets. Ifthe fillets are small, use two per person.” (OYSTER & FISH HOUSE IN LYME REGIS + 150g peas, fresh or frozen (chelled weight if using fresh) #1 tbsp plain flour to dust +4 fillets from a large macke (about 100-1203 each) or 8 smaller filets, bones removed, i 7 etter or 4 small whole mackerel, mackerel inthe flour, shaking cleaned, scaled and gutted —_off any excess. HERE'S WHAT THE delicious. #1 tbsp rapeseed or olive oil Heat the rapeseed cilin a FACEBOOK READER PANEL SAY +A couple handfuls small salad heavy or non-stick frying pan leaves and soft herbs to serve and fry the mackerel pioces "Welove ish, but quality that want " 6 soft herbs ke pane ers havent ventured So stickwitht™ , catia oer toa an beyond the David Bridges-Fine For the dressing unti the skinis crisp, then Supermarket — + Zest and juice 1 orange turn them over and cook for inc tine “Teg awe bred + tbsp cider vinegar a couple of minutes on the oo eee cond ava eae pa thee ieee ee ou ie ut Le Fishmongers and or crab, but do +2 tbsp rapeseed oil ‘thor side. Transfer the fish lackotconfidencel* filet ish to the paperined plate to drain Kevin Fiynn Fiona Turnbull 1 To make the dressing, put tho If serving whole mackerol, add : : Love fish Have ‘with no fshmonger orange juice inasmallpan and alittle extra frying time and cater CaGe Tish oe ea a simmer gently until it has ‘ensure the fish's cooked through we prefer tolebster. to get qualty fish at reduced by hal Mix the reduced by checking itflakes away easily | ‘Wilfil gut, etc, reasonable rice” iuice withthe orange zest, cider from the bone. ut ae descaling: i yb besos vinegar and rapeseed ol. Season _§ Arrange the salad leaves/herbs SO make.eat.share. What skills did you during lockdown? Tellus at info@deliciousPickled peaches © 0 “If this isa new adventure for you, start ‘modestly: Small batches — enough for personal ‘use and a bit to give away — give pleasure ‘without you having to concede half your life (and your whole kitchen) to their production.” Makes 2.5kg (about 10 servings) Hands-on time 20 minutes You'll aso need Large Kinertype jar, about 15 litres 1+ 1.2kg just ripe but stil firm Peaches (about 10) ‘= Thinly pared zest and juice from an unwaxed lemon - use 4 sharp peeler and avoid the bitter white pith - you want thin strips about 2cm by Sem + Liitee white wine vinegar + 550g granulated sugar 6 pink or black peppercorns '*3 thinnish peeled ginger slices NEXT MONTH Deborais ina fack-t0-schoo! ato of ming 96 delciousmagazinecau i i + 4¢loves #1cinnamon stick + tsp yollow mustard seeds Fst, serub your jar in soapy water, rinse it well and put it ina low oven to stay warm. Cut ‘a small cross in the skin at the. base of each peach, then plunge them into boiling water, a few at a time, for 10 seconds. After this, plunge them into a bow! of iced water ~ the skins should now come away easily. Cut them in half, discard the stones and ‘tose them in the lemon juice. ‘To make the pickling liquid, put everything else bar the peaches in large stainless steel or fenamel pan (no aluminium ~ it doesn't get on with vinegar) over ‘low heat and stir until the sugar dissolves, Now raise the heat and | Beis i i boll for 5 minutes, then lower the heat, add the fruit and simmer for 5 to.10 minutes. You want the peaches to be just soft when you pierce thom with a sharp knife, Use a slotted spoon to lewer the peaches into the warm jar, then simmer the picking liquid until it's slightly syrupy. Strain it over the peaches to cover (or leave the spices in) and seal the jar. They're good to eat after a few hours, very good after 2 days and best after about 6 weeks. ike them with good bread and brio. Keep chiled once opened. Per serving (150g) 146kcals, 2g fat (trace saturated), 12g protein, 33:7g carbs (33.78, sugars), trace salt, 2.4g fibre ‘© Dor't discard the pickling, liquid after eating the peaches ~ se6 Use It Up for ideas. @WHITLEY NEILL GIN... TIME FORA LITTLE LUXURY. t= — v I my a ‘ Pad Ecker alle)“Cooking over fire is primal. The fire is a source of heat, warmth to sit beside and light to illuminate” Pork and pineapple skewers Serves Hands-on time 20 min, plus marinating You'l also need Metal or wooden skewers (see intro) “Grilling the pineapple along with the marinated pork is transformative. This isthe best sort of grilling orbarbecuing — effortless and very, very tasty. Peaches or apricots would make brilliant alternativesto the pineapple. Ifyou're using wooden skewers, soak them inalitle water for 30 minutes before threading” For a vegetarian option, use halloum in place of the pork ~ it will work \well with the other flavours, or runny honey ‘1 tsp chill powder (chipotle ‘would be ideal) 146 tsp ground cumin +4 thsp olive oil + 44 tsp salt, plus a pinch 1% tsp black pepper + 500-6003 pork tenderloin or fillet, cut into 2-Bem pieces ‘1 red onion, ¥ cut into 4 wedges, % very thinly sliced + Kettleful freshly boiled water +2 limes, halved + ¥61 ripe pineapple, depending on size, cut lengthways into ‘wedges, core removed but skin and stem left intact +4 large tortillas to serve + Your favourite hot sauce to serve 42 dalciousmagazine.couk LHeat/light a barbecue or set Up a griddle pan on a camping stove.ina large bow!, combine the brown sugar or honey, chil powder, cumin, half the olive oil and the salt and pepper. Add the pork and the onion wedges and ‘mix wall, Leave to marinate for 30 minutes, or longer if you're able to refrigerate it. 2 Put the onion slices in a heatproof bowl and pour over boiling water to cover ther, Drain, then add a big pinch of salt along with the juice of half a lime. Transfer to a small bow! and put to one side until ready to serve. 3 Toss the pineapple in the remaining oil, then thread the pork and onion onto the skewers. Grill/griddle the kebabs along with the pineapple wadges, turning often, for 812 minutes or until the pork Is cooked through to your liking and nicely caramelised The pineapple can come off the gril/riddle alittle earlier than the pork if you like, but it too likes a litte bit of char, Which turns the flesh extra Iuicy and flavoursome, ‘Remove the skewers from the gril/riddle. Let the pork rest for a couple of minutes while you remove the skin from the pineapple and chop up the flesh, Squeeze the juice from the remaining lime halves, ver the pork, then remove the pork and the onion from the skewers, dividing the cooked pieces equally among the tortillas with the chopped griled pineapple and pickled onion. Add some hot sauce to the mixture in the tortillas and serve. Per serving 503kcals, 22.8 fat (6.8g saturated), 92.18 protein, 4.4g carbs (17.2g sugars), 15g salt, 4.98 fibre VEGGIE RECIPE Peppers, aubergines, ‘onions and courgettes cooked in foil with feta Serves 4 Hands-on time 45 min You'll also need & large squares of heavy duty fol “Ratatouille...sort of. Better stil, it’ like the Spanish dish escalivada, which is traditionally cooked ia the ‘embers of the fire from the night before. Chilli flakes, good olive oil and some crusty bread to serve with it wouldn't go amiss.”creer eins 1.2 days. Serve at room ‘temperature o gently reheat in alow oven to warm through, Depending on your "Qt" ) cooking method, the parcels may take more cr less time ~ start checking after about 25 minutes. + 4 courgettes (about 4008), sliced into tem half moons * 2 red peppers, quartered and deseeded + 2 onions, very thinly sliced +1 large aubergine, halved lengthways, sliced into 1em half moons. #4 slugs olive ol, plus 2 tbsp and extra to serve (optional) +4 garlic cloves, very thinly sliced ++ 400g tin chopped tomatoes +L tsp dried oregano + 200g fota, crumbled, to serve 11 Heat the grill or barbecue until hot, or use the red-hot embers of a campfire. Working with ‘one type of vegetable ata time, toss the prepared veg in a glug of alive oil and season with salt ‘and pepper. With 4 squares of heavy duty foil (or use a double layer of standard foil, separately ‘wrap up each type of chopped vegetable - the courget peppers, onions and aubergine into a loose-fiting but wellsealed parcel 2 Place the parcels directly onto ‘alow-moderate heat source — in the embers or at the edges of a gril or barbecue — and cook for 25-30 minutes until the vegetables are completely tender. The aubergine should need the longest to cook (you may need an extra 10 minutes, depending fon the temperature). 3 Meanwhile, cook the garlic with the 2 tbsp alive ol ina large pan over a moderate heat for 2 minutes. Add the tomatoes land oregano and continue to cook for 10-16 minutes until rich and thick, Season to taste with salt and plenty of black pepper. ‘4 When the vegetables are all cooked, unwrap the parcels, tip them into the hot tomato sauce and mix well, rumbling over the feta and adding a slick more olive oil to serve, if you ke, Per serving 354kcals, 24.95 fat (Ge saturated), 12.68 pro 16.4g carbs (14.83 sugars), 1.9g salt, 73g fibre > aes Pree porter peri RoarsRecipes taken from Camper Van Cooking by Claire Thomson and Matt Williamson (Quadrile £20) NEXT MONTH End-of-summer Fecipes to use Lp the seasonal bounty akc ese Makes 4 bis cup oe erence eo) Popes cata ey ett aires) Pe 2 emall pan over a moderate eee een eee ence tan Per serving WE ASKED: WHAT'S THE MOST ELABORATE THING YOU'VE COOKED WHILE CAMPING? YOU TWEETED: Dhaval Panchal @dpanch_88 Pesto scrambled eggs with tartiflette, camping in France near Fontainebleu Flamenco Nut @flamencobug Paella in the Pyrenees Emily Wright @ThewrightFoodi Slow-cooked lamb neck and charred aubergine to make abed of babaganoush, at a slampsite in Bedfordshire. Took the lamb necks frozen to slowly defrost over the 44h deliciousmagazine.couk weekend, then barbecued them on the Sunday, Put the aubergine straight on the coals and had decanted tahini into a mini pot. Everything else keeps: the lemon, garlic. Kevin Wilkinson @kevin_wilkinson ‘Almost chicken tikka masala’ in Cornwall, left in the capable hands of someor while | popped to the shop. I returned to find the seagulls had stolen it all, straight off the hot charcoal, ‘Stroopwafels with fried banana and dulce de leche © Sorves 1 Hands-on time § min “Stroopwafelsare Dutch biscuits — two thin waffles sandwiched together with caramel. Frying the banana, thea loading the caramelised slices onto a stroopwafel with. dollop of dulce de lech You'll definitely need a surf ora long walk after that. Find stroopwafels in "RBA ) larger supermarkets or online at Ocado, Dulce de leche is made from ‘sweetened condensed milk that's slowly cooked and reduced to give ita toffee-ish cearamel-ike flavour and pale brown colour. if you cant find it, Use Carnation Caramel instead It's a treat for one, but, ‘$702 ) you can multiply the quantities to serve more, frying the bananas in batches, ‘+ Knob of butter (salted, ideally) ‘= % banana, sliced lengthways Lor 2 stroopwatels + Big pinch soft light brown sugar ‘+ Lheaped tsp dulce de leche Per stroopwafel ‘1 Melt the butter in a frying pan lover a moderate heat. Add the banana slices, cut-side down, with the sugar and cook for about 11 minutes until the undersides of the bananas are soft and slightly caramelised Carefully turn over the slices ‘and cook on the other side for another 1% minutes, then remove from the heat. To serve, ‘add a few banana slices to each stroopwafel with a dollop of dulee de leche. Per serving 35ukcals, 9.98 fat (6.5g saturated), 3.3g protein, 63g carbs (S0.3g sugars), 0.98 salt, 2.5g fibre @7. rakeen i 4 5 :Leftover greens, ‘seeds and cheese tart Veggie tarts Who doesn't love something wrapped in flaky pastry? Upcycle goodies from the veg drawer to make these stunning savoury beauties RECIPES: PHOEBE WOOD. PHOTOGRAPHS: BRETT STEVENS, FOOD STYLING: KIRSTEN JENKINS.F make.eat.share.‘tomato galettoVEGGIE RECIPE Spelt shortcrust pastry © Makes about 750g/enough for 1 galette Make the pastry, wrap well and chill for 1-2 days, or freeze for up to3 months, Defrost in the fridge overnight before rolling out and assembling the tart. —~\ ‘spelt is an ancient () variety of wheat. It adds 2 slightly nutty quality to baked goods and contains less gluten than modern wheat varieties, giving a shorter (more crumbly) pastry. Buy spelt flour in larger supermarkets and health food stores. ‘Adding vinegar to the pastry aivos it extra flavour and inhibits gluten development, resulting ina flakier, more tender crumb. It also helps prevent the dough going a bit grey ~ handy if you're ‘making it ahead of time. Gluten-free pastry is available from larger supermarkets in both block and ready-rolled form. To ‘make your own, search ‘gluten- free nut-ree shortcrust pastry’ at deliciousmagazine.co.uk ‘+ 400g white spelt flour ‘#Ltsp salt + 200g cold unsalted butter, cut into cubes ‘+4 thsp cider vinegar ‘+ 125ml iced water VEGGIE RECIPE Leek, almond and tomato galette Serves 6 Hands-on time 20 min, plus ehiling Oven time 2 hour 30 min You'll also need 2 x large oven trays, 1 ined with fol, lined with compostable baking paper ‘oni This recipe Is great Wage) for using up any past-thelr-best tomatoes ~ chuck in chopped peppers and Ccourgettes too, if you have them. “5 very ripe medium tomatoos (eee Don't Waste It), roughly ‘chopped, plus extra tomatoes, halved or sliced, to serve (optional) +3 leeks, thinly sliced ‘+ % bunch woody herbs, such ‘as thyme or rosemary += 80m! extra-virgin olive oil ‘+1 x quantity spelt or shortcrust pastry (about ‘750g; see above) or use shop-bought shortcrust, make.eat.share. 11 Put the flour and salt ina ‘mixing bowl. Add the butter and toss to coat, Using a table knife, roughly cut the butter Into the flour, leaving plenty of big pieces of butter visible 2 Combine the vinegar and iced water in a jug. In 3 batches, add the vineger/water to the flour mixture, stirring to combine Turn out onto a clean work surface and gently knead until the dough comes together. Form into a bal, wrap well and chill for 3 hours. Per 100g serving 375kcal, 215g fat (13.4g saturated), 5.3g protein, 39.23 carbs (05g sugars), 0.8g salt, 2g fibre ‘ Small bunch basil, small leaves picked, larger ones roughly chopped + 50g roasted almonds, chopped +# 50 finely grated parmesan (or vegetarian alternative), plus extra to serve 12 thsp capers, drained and roughly chopped + 1 modium free-range ogg, lightly beaten 11 Heat the oven to 180°C fan/ as 6. Put the tomatoes and leeks on the foitlined tray and tter over the herb sprigs. Drizzle over the oil and season with galt and pepper. Roast for 40 minutes or until the leeks are very tender. Discard the hero stems, transfer the mixture to ‘a colander set over a bowl and set aside to drain and cool, reserving any roasting juices. 2 Roll out the pastry om a lightly floured work surface to a 30em round dise about 2mm thick, then transfer to the paperlined tray. Mix together the chopped basil, almonds, cheese and -> delciousmagazinecouk 48