Cibare Food Magazine Issue Five

Cibare
Issue Five November 2015
www.cibare.co.uk
Contents
HEALTH AND NUTRITION
The Weight Loss Rush Before Christmas

12
Bone Broth and Berries
18
Tasty Raw Pies 24
REVIEW
The Fry Up Police
6
Twinings Tea 8
Curio Cibal
20
FOOD FOR THE SEASON

Breakfast Ideas 4
Chestnut Brownies 10
Peek inside the Box
15
Vegan Pumpkin Pie
32
PIES 40
Beef Stew 48
Pork Noodle Soup
50
Food and Inners Deconstructed 52
FEATURES
Not Such A Shaggy Dog Story
Theos Pumpkin Pie
Pie Mash and Liquor
From Chianti to Aldi
Sparkling Water
16
28
36
58
60
GARDENING
December At The Allotment
34
TRAVELLING TALES
An Israeli Institution 64
BOOKS
Superfood Snacks 53
SOURCES AND CREDITS

2
Cibare Food Magazine
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Cibare
Editors Note
Issue 5 is sponsored by the beautiful Cotton
and Pearl, an online shop full of amazing home
wear and kitchen goodies. From chopping
boards to bread bags and their lovely plates
and napkins, we had alot fun making this magazine with their stunning products.
This Issue of Cibare is full of heart warming
food to fill you up over the winter months and
keep your tummy happy and hopefully a bit
healthier too. We hope that you enjoy reading
it as much as we did making it.
Next issue we will be in print so get intouch for
a lovely Cibare style advert.
editor@cibare.co.uk
www.cibare.co.uk
FOOD
Breakfast
French Toast with added cinnamon
A mean fry up!

Dont forget to add the black pudding, beans, hash
browns, fried bread and beans!
If you want to know how to do it properly keep reading.
REVIEW
FRY UP POLICE
Who on earth are the Fry Up Police? Well
in fact they are a bunch of evil bastards that
rip the shit out of your breakfast fry up pictures. If you are dumb enough to upload
your photo to this group and take the pain
of being a BeanC**t then you can take just
about anything. This groups is one of the
most offensive on Facebook if not the entire
Internet and Ill be honest it is the one I love
the most. It is a no holes bared group where
anything goes, well just about. Call my bean
lake the worst name under the sun, but if
you get stupid and say something about my
mum, get racist, or say things that are just
abusive to the human race then you my son
are out! So really this group isnt that bad.
Its just about having fun and taking the piss
but its totally done in the spirit of good fun,
and using the really good words that no one
likes to say (smurks!) but just loves to type!
Being the serious food lovers that they are
at Cibare, I had to interview them. I sent
them a loaf of questions and they answered
whichever they wanted using any words they
wanted too. Enjoy!
Who is the man behind the moon face?
If we told you, wed have to kill you or lock

you in the bum dungeon for the rest of eternity.
Cafs must either love you or hate you! Do
you give a shit?
No shits are given when reviewing cafes. If
6
a cafe serves up a rubbish fryup they need

to know. We would also like them to take the
constructive criticism on board and improve
their offerings, of course if they remain belligerent and give abuse back we enjoy that
too.
Where is your ultimate place to have a fry
up?
Off the back of a tory posing as a table
What is your perfect drink with your fry?
Tea, coffee, beer, juice it all really depends
on mood. What IS frowned upon is weak tea.
Do you actually eat anything else?
No, fryups cover so many food groups that
it really is the only fully balanced meal you
can eat.
What is your ultimate meal besides a fry up?
Another fry
What is your every day breakfast? Or is that
a secret?
That is a closely guarded secret (its a fry)
What does it take to make the ultimate fry
up? Or are you not allowed to say.
There are many hall of famers in the FUP, I
would suggest a quick flick through those.
Also a peek at the fryup ingredient Venn
would put you on the track towards the ultimate fry. Of course there are those that
speculate that the ultimate fry doesnt exist because food critique is subjective, those
people are wrong and will be banned.
SIGNED: FUP MANAGEMENT.
www.fryuppolice.com
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PICTURE CREDITS: WEBSTER
with The Editor
REVIEW
Twinings Tea
with The Editor
In all honesty I wasnt going to write this article about Twinings but when I was in need
of a really strong cup of English Breakfast
theirs seemed to be obvious choice for tea to
buy. So on realising that I had bought something without thinking about it I wanted to
know why Twinings was so ingrained into
my consciousness as well as my pocket. So
I went on a hunt and ended up checking out
their website and was given an unexpected
history lesson.
would be signed to her royal household for it

to eventually be more widely available. But
it took World War 2, for Twinings to produce
tea for thousands of solders, the Red Cross
and Womens Voluntary Services for women
to be allowed to buy tea. TEA!!
All of this sounds completely insane to our

standards today, but I honestly had no idea
that my cup of tea had quite such a history
and that it actually spanned 300 years just
for this company to be in the business. Not
When the world was obsessed with coffee only that, but that it was there at the start of
one man at the age of 26 decided that the our tea obsession and the family itself is still
family business wasnt for him, so he set his there giving us a lovely cuppa to this day.
mind to learning the ways of the sea and
worked for the famous East India Company. Without thinking I have 6 boxes of Twinings
At the time they were importing all sorts of tea in my cupboard, admittedly I have a couproducts from all over the world including, ple of other companies tea bags and loose
funnily enough, tea. After a few years Thom- tea in there too, but when in doubt, you can
as Twining had enough money of his own go ANYWHERE and buy Twinings tea. And
to start up his own tea importing company they make pretty much every flavour of tea,
when he saw that some of the aristocracy had be it herbal or fruity teas too, so its most
started had started drinking it at the height definitely a brand that is integrated into our
of what was now the fashion. It was so exclu- subconscious as well as our pallets.
sive that ladies where not allowed to drink
it and would have to do it in secret. When But what was so good about my English
Thomas bought his first Coffee Shop in cen- Breakfast tea? It was fruitful as well as having
tral London (after the fire of London) ladies a strong yet subtly dry aftertaste. I liked that
would send in their footmen to buy them tea it smelled and tasted fresh and little sweet
as it was so sort after. Even Queen Victoria before I added the milk, although I didnt
had to sign a royal warrant so that Twinings think I needed it. I do like a splash of milk
8
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in some teas to make it that extra bit more

comforting, but of course that is a personal
preference. Some would say that is sacrilege
but I dont care. One of my favourite teas is
Earl Grey and I have to be honest as terrible as Im about to say is, I love the fact that
Twinings makes a lovely de-caff version as I
think its hard to get a decent tasting fruiting
Earl Grey tea once its been tampered with.
(I know, but I cant have too much caffeine in

my day though, its bad for my jitters!)
The last 300 years of tea seems to stem from
our beloved Twinings so dont be afraid to
pick up that old faithful brand that you know
and love, it wont let you down.
REVIEW
Chestnut Brownies
by Emma Walton
10
enough and complimented by one other

flavour which shares the limelight with the
rich bitter chocolate. In this recipe thats the
chestnuts.
If you cant resist the urge to pimp out these
brownies than I suggest adding chopped
cherries or pecans to the batter, or why not
top them with a drizzle of dark chocolate. I
like to nuke them in the microwave before
eating and serve with a spoon of vanilla ice
cream and some chopped chestnuts!
Chestnut Brownies
Ingredients
175g unsalted butter
200g good quality dark chocolate
150g light brown sugar
415g chestnut puree (1 tin)
3 eggs
75g plain flour
Method
Pre-heat your oven to 180C and line a 9 inch
rectangle baking tin with grease proof paper.
Place a couple of inches of water into a sauce
pan and bring to the boil. Turn off the heat
and place a bowl over the hot water.
Break the chocolate into cubes and add to
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PICTURE CREDITS: Emma Walton
In the UK chestnuts have become entwined

with the changing of the seasons and the
coming of the cooler months. Ast the end of
September arrives so do these sweet nuts.
That being said a lot of people only associate
them with Christmas. Hopefully this recipe will help to convince you that chestnuts
should and can be enjoyed from the beginning of autumn right through the winter
months.
Anyone who has sat and roasted their own
chestnuts, peeling away the tough outershells for the soft sweet nut below, knows
that although it is a labour of love it is well
worth it at the end. Luckily, most supermarkets now sell vacum packed chestnuts and
tins of chestnut puree. I know, I know, they
are not as good as the fresh nuts plucked
straight from the tree and by all means feel
free to forage your own chestnuts and whip
up your own chestnut puree before you embark on this recipe. But, Im a realist and I
dont have the time, so tinned chestnut puree it is.
There are loads of things you can make with
chestnut puree - chestnut and mushroom
terrine, chestnut soup, chestnut stuffing,
but my favourite way to use chestnut puree
is in these Festive Chestnut Brownies.
For me the key to a good brownie is something dense and fudgy, made with good
quality dark chocolate which is just sweet
the bowl, melt gently with the butter (also

cut into cubes), stirring frequently.
Once the butter an dchocolate have melted
together, slowly stir in the sugar. You will be
left with a glossy chocolate mixture.
Pour this into a large mixing bowl and beat
in the chestnut puree until smooth.
Leave the chestnut and chocolate mixture
for a few moments until cool anl and beat in
the eggs.
Sift the flour into the batter mixture and fold
gently until combined.
Pour the brownie mix into the lined tin.
Bake in the centre of the oven for 15 minutes
until the brownie mixture is set and a crisp
top ahs formed with distinctive brownie
cracks.
Allow the brownies to cool in the tin before,
cut into squares then carefully remove from
the tin, peeling away the grease proof paper.
Dust with a little icing sugar before serving.
The Weight Loss Rush Before Christmas

by Anne Iarchy
The weather has turned cold, the days are

much shorter and comfort eating is at its
high to compensate for the chill and darkness.
No, we generally have a superficial reason

why we want to lose the weight and around
Christmas time, its all about that dress or
the tux.
However at this time of the year, many

women start stressing about their weight to
fit into a little black or red dress for all their
Christmas parties.
Men, on the other hand, are looking at their
tuxedo and wondering why they cant close
the jacket anymore.
So lets just focus on that right now. What

can one do to fit into that dress, or be able to
close the suit jacket?
If you belong to a gym and youre a regular, youll notice that the gym is busier than
normal a bit like just before the summer
holidays, but still not as busy as the January
rush.
Planning your meals and exercise sessions
Like with any weight loss journey, it comes

down to planning, preparation, execution
and consistency.
The day before you go food shopping, plan

your meals for the week, or until your next
food shop. Check your diary. Find out which
meals youll be eating at home, which meals
So how come most of us always leave it to the youll be eating at work and which meals
last minute?
youll be eating out. Make a list of meals you
would like to eat and prepare your shopping
You might not like the answer, but its only list.
because your reason for wanting to lose the
weight is seasonal, or event-focused.
Its wintertime, so soups and stews are great
options to warm you up. They can be full of
Have you really stopped and asked your- vegetables, meat and healthy ingredients.
self deep down why you wanted to lose that Even a shepherds pie or fish pie can be
weight? How being lighter, slimmer and made super healthy by swapping a few inhealthier would affect your life, confidence, gredients.
happiness, family life, job etc?
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In the summer it might be easy to get up a

little earlier and go to the gym. But if youre
anything like me and struggle to get up early,
especially in the winter, then planning your
exercise sessions during the day or straight
after work is crucial. Book a class, put your
workouts in your diary, or schedule a session with a personal trainer. Whatever you
need to do to make it happen.
Without planning and preparation, you cant

execute!
If you havent planned properly, you cant
prepare properly and if you are not prepared
you cant execute. Failing to plan leads to
planning to fail.
Consistency is key
Prepare your meals and prepare for exercise Once youre executing, the next step is consistency. Its not enough to do it for one
Once you have the list of meals, as well as the week, or stopping and starting. If you coningredients, its all about preparation.
sistently plan and prepare, you will execute
more regularly. Put your goal somewhere
If you enjoy cooking every day, then go for it. very visible - perhaps a note on your front
door asking if you have taken your food and
If you dont, then think of batch cooking and kit with you?
freezing, so that you always have a healthy
home cooked meal available for those days Maybe rope a friend in to join your journey
where you really cant be arsed to cook.
but remember to take it one day at a time.
Those stews, pies and soups are great for Dont look forward and see the long road
that.
ahead, just focus on today and do what you
have to do today. In the evening, reflect on
Maybe its time to invest in a slow cooker? the day and give yourself a pat on the back
Ive found that using one means I dont lose for the good work youve done and repeat
any nutrients from my food, as it all stays everything all over again tomorrow.
in the pot and the food is flavorsome. Its a
great way to mix meat and vegetables, and When healthy eating and exercise is repeatget a great meal. If you put a timer on, your ed regularly and consistently, results will
meal will be ready just in time for when you show in time for that little black or red dress,
come home in the evening. Super easy!
or your tuxedo jacket.
Are you going out for a meal? Then do check
out the menu upfront. Make your choice
ahead of time. When going out for a meal,
we generally get there hungry and quite often end up making bad choices, but if you
make up your mind ahead of time, chances
are you will make a better choice.
Dont forget to prepare your exercise kit.
Whatever exercise you do, if its your gym
kit, swimming kit or anything else you need
for your session, take it with you, have it in
the car or leave it at work.
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PEEK INSIDE THE BOX
FEATURE
Not Such A Shaggy Dog Story!
The one conversation which is just like a ably more than the once as it truly is worth
Santa Claus coloured red rag to a bull in my repeating but here goes...
canine crazy world is the one the starts with
Well, my dog eats everything and anything. Most dogs love food and will be particularly
interested in what youre eating when they
I almost always reply with gasps of utter see you eating it, but when those puppy dog
amazement at such an impressive and tal- eyes start begging for a tasty morsel of your
ented hound, who has the capabilities not mince pie this festive season, you may not be
only to open the fridge or cupboard door aware of the dangerous toxins that are hidhimself, but who can handle a can opener ing innocently inside. Did you know, for extoo..... but seriously pet owners, please take ample, that the humble grape, which is part
note, as ultimately the care and provision of of our Five a Day, is a huge no no for your
our pets nutritional needs lies solely with us dogs? Along with the fresh grape comes the
humans, and we need to arm ourselves with not so easily noticed dried raisin and both
enough culinary awareness to ensure that these fruity risks contain a toxin that may
feeding a dog any human food from your cause sickness and lethargy. In some casplate is a safe and positive process.
es the toxicosis can eventually lead to kidney
failure.
In my world of cooking, baking and researching strictly canine cooking, I am The question that I absolutely love is Can
discovering that there are many harmful my dog eat this? Simply by asking and takmouthfuls of hidden human ingredients ing enough care to eliminate the culinary
that, once discovered, can be the answers to dangers you may unintentionally feed to
many four-legged medical mysteries!
your dog, you may not only be saving your
dogs life, but you will also be saving yourIf you are including your dog on the suspect self one less trip to the vet, as well as helplist as you ask Who ate all the pies this fes- ing your dog to have not only a very canine
tive season, then you may well be barking up Christmas, but also a very yappy new year!
the wrong Christmas tree, so listen carefully, as I shall say this only once, well ok, prob- Prevention is better than cure folks!
16
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PICTURE CREDITS: Lisa Scott
by Roz Lishak
The Herbalist
Bone Broth And Berries

by Jo Farren
A good diet is the cornerstone of your health

and ensuring good nutrition is key. My favourite things are soups and stews (think
slow cooker!) because you can throw in all
kinds of vegetables and get a great shot of
nutrients in one meal. Go for local root veggies and organic if possible its now been
shown that organic foods do have a higher nutrient content than their non-organic counterpart, but local is also important.
Fewer hours from farm to fork are key for
18
preserving the goodness of our foods. I usually throw a load of lentils or split yellow peas
into my soups, to create a thicker substance
and add a protein component to fill me up
more (and stop me reaching for the bread!)
Bone broth this time of year is also really
great.
Use the carcass of your Sunday roast
chicken, roughly chop an onion, two carrots,
a few stalks of celery and add bay leaves, salt,
pepper and two tablespoons of cider vinegar
to a large pan, with enough water to cover
the bones.
Bring to a fast boil, then turn right down
and simmer. For chicken or poultry its recommended to do about 12 hours and for
beef, double it.
Skim off any impurities which rise to the
top in a foamy layer during the first few
hours, then just keep an eye on the broth as
it bubbles away.
Chuck in some parsley and garlic towards
the end if you wish.
Once youre done, youll need to strain it,
then use the broth as a stock base, drink in
cups as a soup or throw into pretty much anything youre cooking. This can be the base
for so many dishes and is so packed of nutrients that its definitely worth doing and
freezing batches down.
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PICTURE CREDITS: Gordana Sermek
Autumn is an amazing time of year the

leaves turning a burnt orange colour, the
chill in the air, the warm glow of the sun and
the promise of Christmas around the corner. In reality, there are a few gorgeous autumnal days, but the rest of it can be a pretty
picture-postcard ideal. For most, we get to
enjoy this time of year for all of five minutes,
in between busy schedules, work commitments, family life and a hectic social calendar.
Its typical that its now, when we are most
burnt out, which happens to happily coincide with the time of year when bugs and
colds are rife and so we are more susceptible to falling ill. Not to mention the added
parties and events mean that we arent eating and drinking as we should, so more than
ever our bodies need care and nurture if we
are to survive the darker months.
To further boost your immune system, you

may still be able to catch the end of the wild
hedgerow berries. Elderberries, blackberries and sloe are all amazing wild berries
which are packed full of essential antioxidants and vitamin C. Stock up on them and
freeze, unwashed, in one layer, or make a
yummy syrup, to keep the vitamins locked
in for the winter!
For overindulgence, plenty of water, green
tea and light soups are the key. Go for bitter
foods to help your liver. Dandelion root and
milk thistle are traditional remedies which
are used to help aid the liver and detox, so
look towards these if youve been burning
the midnight oil with a drink on the go. Dont
forget to eat well when you can, so youre
not allowing your body to fall into a slump
of too much booze and sugar followed by
more booze and sugar! Ultimately, balance is
key, though Christmas parties arent known
for their restraint generally, so just try and
exercise balance as much as you can when
youre not out partying.
Be kind to yourself, dont go on crazy binges or detoxes, get plenty of rest, good quality sleep and EAT WELL. Even if its only the
broth and berries, its a start.
Enjoy the season!
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19
REVIEW
Curio Cubal
by The Editor
On my way into town through Hackney I

needed some food, that was for sure, and I
remembered a friend of mine talking about
this great meal she had nearby so we looked
this place up. Almost hiding in plain sight is
a caf on the corner of a large building with
some kind of wooden yet grassy single story
structure in front of it. Curiously we parked
and walked on over.
The wooden structure was full of seating and
people on their laptops having coffees and
enjoying what was oddly a calmness right on
the main road. You couldnt see that from
this point though, as there was a luscious
grass wall above the seating area that hid
everything away - we could have been anywhere.
We walked into the caf and although it was
small it just smelled amazing. What to have??
Yeah I wanted to eat what I could smell!
When asking it turned out that it was ALL
GONE! GUTTED!!! So I had what I actually
wanted in the first place with some added
extras, as everyone elses food looked amazing too. To stop me and my friend looking
rather piggie like, we both split every extra that we could possibly have. So it was
Velvet Eggs on Rye and Sourdough for my
friend. I had the mushrooms and avocado
20
and she had chorizo. (Yes I had extra I know.

There was salmon too but that didnt work
with chorizo). Of course we both had a well
earned coffee too.
We waited for our food with a little man with
us to keep us occupied and soon enough the
coffees emerged. Bliss! As it is every caf
has their own signature coffee tastes and to
be honest it takes something special to really make something of flat white, but this
was superb. Their choice of coffee was full
of caramel flavours and nice and strong, but
not strong enough that I could taste that
cigarette harshness that you sometimes get,
it was more like a tasty burnt toffee. So far
we had done better than we had hoped, as
when youre hungry and caffeine deprived
you could be forced to have anything, but no
need to worry here.
Food came and it looked great as you can
see. Initially we both tasted our food in bits
although I almost ate all of my mushrooms
in one go! So much so that the lovely waiter was called back and asked what was on
them to make them so good!! (Im not telling you what he said, you will have to go and
taste them for yourself.) We stole parts of
each others food and laid into our brunch
with pleasure. Even our little counterpart
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sat quietly (oddly) and ate his cheesy toasted so good that we had to have a lovely slice of
sandwich whilst we simply enjoyed a great cake and, oh no, another coffee. I had to try
meal in a perfect little hideaway.
a decaff (I know Im disgusting, but I would
have buzzed out of there if I had a proper
It seems really silly but I dont know how to one), but thankfully that was really good too.
describe how happy I was and my friend too. With some sweet morsels of lovely chocIt was a lovely summer day in October and olate brownie and some lemon cake it all
we sat outside with the beating sun slip- went down very well. By this point I couldnt
ping though parts of our grassy hideaway, move. It was time to go. So with a couple
warming us up whilst eating quite simply of sneaky drinks for the drive, as Id never
the perfect meal with a great coffee. For me heard of Karma Kola before, we were back on
it might have been that we were surrounded our merry way, hoping to return very soon.
by artists and creatives chatting and laughing, not judging, enthralled by conversations If you fancy the perfect brunch or anything
and whatever they were doing on their lap- else for that matter then do head on over to
tops. It was obviously a place to come with Curio Cabal in Hackney.
friends and relax. Everyone was smiling and
nice, from the guys that worked there to the Curio Cabal, 258 Kingsland Road, London E8
people that ate there which makes you feel 4DG
instantly at ease. So we had to stay longer,
we really didnt want to go. The food was
Tasty Raw Pies
By Alison Matthews
tritious if they are soaked before use. Ideally

soak nuts for a minimum of 4 hours for softer nuts (e.g.cashews) and 6 hours for harder
nuts (e.g. almonds and hazlenuts). Overnight
is even better.
And, remember to rinse the nuts before you
use them. If you are using dry nuts, you will
need a nut grinder to grind them fully, but
if they are soaked a good blender should be
able to handle it and you dont want them too
powdery for pie bases anyway. I used to use
a coffee grinder in the early days, and quickly wore out the blades grinding nuts! I recommend the Revel Wet n Dry grinder which
is what I use now.
Pie bases are made of nuts, with different

additions for savoury and sweet. If you make
a few, you soon get a feeling for which nuts
work with which fillings. When I started out
making pies, I didnt have a dehydrator, so
worked with the recipes for pie bases and
they tasted delicious. The only difference
was they werent the texture of pastry. I
dont bother to dehydrate my pastry every
time now, and these recipes are made without dehydrating. Just add any liquid slowly You may notice that I often say to taste or
so you keep your base firm and dont end up add a little at a time in my recipes. I do this
with a gooey mess.
as I find that, when I use other peoples recipes, the amounts stated are not always to my
Nuts are a staple part of a raw food diet. taste, or things do not set as expected. For
They are very versatile. Nuts are best soaked example, medjool dates can be very sticky or
for a few hours before use. This is because dry, depending on where you buy them, or
they contain enzyme inhibitors which stop some limes or lemons may be sharper than
us digesting them fully. Soaking nuts makes others.
them easier to digest and to get more nutrition from them. There is nothing wrong with
eating unsoaked nuts, but they are more nu24
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PICTURE CREDITS: Alison Matthews
You might think that pies cant be part of a

raw food lifestyle but I can assure you they
can and they are tasty. There are so many
pies you can eat savoury and sweet. Once
youve got the base, you can experiment with
the filling.
Raw Key Lime Pie

Pastry:
RECIPES
Tomato, Avocado & Basil Pie
Pastry:
cup pecans
cup walnuts
2 tablespoons coconut butter or oil
cup of medool dates
Himalayan salt pinch to taste
cup almonds
cup walnuts
2 tablespoons coconut butter or oil
1 teaspoon mustard
Himalayan salt pinch to taste
Mix the ingredients together in a food processor. Add the dates a few at a time so that
Mix the ingredients together and roll into a the mixture stays dry and does not become
ball. Treat like pastry and press into a pie too sticky. Medjool dates vary in their stickiness. Gather your mixture into a ball and
mould and refrigerate for 1 hour to set.
press into your pie case. Put in fridge or
freezer to set for 1 hour.
Filling:
6 halves of sun dried tomato or 2 fresh to- Filling:

matoes
1 cup soaked cashew nuts
Handful basil leaves
Juice 1-2 limes (to taste)
tablespoon olive oil
1 avocado
avocado
2 tablespoons melted coconut oil
teaspoon Himalayan salt
2 tablespoons agave (to taste)
Pinch ground black pepper
Chop the tomatoes and mix with olive oil,
salt & pepper. Slice the avocado and put
the tomato and avocado filling into your pie
case. Garnish with basil leaves.
Tips: Put cling film into your pie case before
you put the pastry filling in. This helps to
get it out cleanly when the pie is ready.
Put all of the ingredients into a high speed

blender or food processor. If you dont have
a high speed blender, you may wish to grind
the nuts first to make sure they are finely
ground. Once you have a smooth, creamy
paste, spoon it into your pie case and return
to the fridge or freezer for an hour.
Tips: Line your pie case with cling film before adding your pastry so you can lift it out
easily when it is ready. If you are freezing
your pie to set it, take it out about 30 minutes before you want to eat it. The key lime
pie will keep in the freezer for a few months.
You could add raw chocolate powder to your
pastry if you wish.
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FEATURE
Pumpkin Pie
by Theo Michaels
An American (and personal childhood) favourite Pumpkin Pie is the perfect Halloween treat and a great way to make the most
of all those scary pumpkins! Especially with
the added hint of maple syrup and dusting
the tin with some cocoa power to give a lovely bitterness to offset the sweet pie filling.
Method:
Pastry:
Living in New Jersey pumpkin pie was a firm

favourite with the kids on our block. This is
a simple and delicious recipe that really does
make the most of all those cheap pumpkins
we have at Halloween and for the rest of
the year you can use a Butternut Squash!
Roll out your shortcrust pastry and place in

the pastry tin. Lay a sheet of greaseproof
paper over your pastry and add some baking
balls (I use some uncooked rice which works
just as well!).
First butter your pastry tin, then with equal

quantities of cocoa powder and flour (mixed
together) dust the tin and remove any excess
dusting.
Ingredients:
Remove the baking sheet and weights and

500gms raw pumpkin flesh (or butternut put back in the oven for five minutes to dry
squash for the other 11 months of the year!) out the base. Once done remove from the
100gms brown soft sugar
oven and let cool.
4 tablespoons maple syrup
150 ml double cream
Filling:
3 eggs, beaten
A note on pumpkins the smaller they are
1 teaspoon of ground cinnamon
the sweeter they will be. However, for me,
1 teaspoon of allspice
Pumpkin Pie is about wholesome comfort
1/2 teaspoon of grated nutmeg
food and a great way to make something de1/2 teaspoon of grated ginger
licious out of something really cheap that
Good pinch salt
youre buying anyway to stick a tealight in
Few good grinds of black pepper
and sit on your windowsill why waste all
Ready made shortcrust pastry
that lovely food?!
Flour, butter and cocoa powder for dusting
28
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PICTURE CREDITS: Theo Michaels
Blind bake for 30 minutes at 180c.
So, get your regular run of the mill pumpkin

and cut out the pumpkin flesh (not the skin)
into similar sized cubes (1-2 inches square),
drizzle with olive oil and roast in the oven at
180c for around 25 to 30 minutes. You want
a slight colour and the flesh to be soft to the
touch.
lighter in colour than the picture but dont

panic because the pie will deepen in colour and become much richer once youve
cooked it).
Pour the mixture into your cooked pastry

base, pop in the oven at 180c for about 30 to
40 minutes (check at 30!). When its done it
Once cooled, blend the pumpkin flesh (or will be browned and firm with a very slight
mash really well) and push through a coarse wobble.
sieve to remove any stringy pieces. Then
add the rest of the ingredients:
Test by inserting a sharp knife into the pie
if it comes out clean it is cooked, if not, pop
100gms brown soft sugar
it back into the oven for five minutes.
4 tablespoons maple syrup
150 ml double cream
Remove and let cool.
3 eggs beaten
1 teaspoon of ground cinnamon
Goes well parties, screaming kids and fire1 teaspoon of allspice
works in the sky (oh, and a decent dollop of
1/2 teaspoon grated of nutmeg
clotted cream!)
1/2 teaspoon grated ginger
Good pinch salt
Theo Michaels has a new series airing this
Few good grinds of black pepper
winter on Simply Good Food TV and has just
signed with a publisher to write his first cook
Give it a really good mix (it will look a lot book, out in summer 2016!
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31
FOOD
The Vegan
A Very Special Pumpkin Pie

by Elyse Quail
This is a recipe for a gluten free, vegan and 2. Add the ice cold water a little at a time
refined sugar free pumpkin pie. I made this and use a wooden spoon to stir. Only add as
recently and it was divine, so I wanted to much water as you really need to bring the
share it with you. Enjoy!
dough together.
3. Once a loose dough is formed, shape it into
a 1/2 inch thick disc and wrap tightly in cling
film. Refrigerate for a minimum of 30 minutes, up to 2 days if youre preparing ahead.
When youre ready to use it, allow the dough
to sit at room temperature for approximately 1 hour before moulding it into a crust.
For the Crust:
6 tablespoons of chilled coconut oil

1-1/4 cups of gluten free flour
1/4 teaspoon of salt
4 to 6 tablespoons of ice cold water
For the Filling:
2-3/4 cups of pumpkin pure

1/4 cup of maple syrup
1/4 cup of coconut or other unrefined sugar
1/3 cup of unsweetened plain almond milk
1 tablespoon of olive oil or melted coconut
oil
2-1/2 tablespoons of cornstarch or arrowroot powder
1-3/4 tablespoons of a mixture of ground
ginger, cinnamon, nutmeg and cloves
1/4 teaspoon of sea salt
4. Next, put all the filling ingredients into a

blender and blend until smooth, scraping
down the sides as needed. Taste and adjust
the seasonings as required. Set aside.
5. To roll out the crust, unwrap the disc and
place it between two sizable layers of wax
baking paper or parchment paper. Use a
rolling pin to roll it gently into the shape of
your pie pan. Be gentle with it!
6. Carefully transfer the crust to your pie

pan. Gently use your hands to form it into
1. Add the gluten free flour and salt to a large the pan, working the crust up along the sides.
mixing bowl and whisk to combine. Slice
the cold coconut oil into the bowl and work 7. Pour the filling into the pie crust and bake
gently with a fork or pastry cutter to cut it in. at 180C for approximately 1 hour. The crust
Method:
32
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should be light golden brown. Remove from oven and

let the pie cool completely before loosely covering and
transferring it to the refrigerator to set completely for
4-6 hours, preferably overnight.
This pie is delicious served with whipped cream, vanilla ice cream, (use coconut based products if youre
vegan), or a dash of cinnamon.
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33
FEATURE
December At The Allotment

by Emma de Sousa
So December is upon us, things are quite at

the vegetable patch and now is the time to
sit back, relax and reflect on the past years
successes and failures. What did you grow
that you wish you hadnt or did you simply
grow too much of something, so much even
the neighbours were sick of your carrots and
runner beans! How many ways can you actually cook a courgette (quite a lot as it turns
out I have discovered)!
My biggest lesson in my first year at the allotment was that I planted far too much of
one thing and completely underestimated
how big some things can grow and spread.
Next year I shall leave more space between
my crops and sow less of everything, but introduce more varieties so lots of different
crops but only one or two rows of each.
December is the time to sit with your seed
catalogues and plan the following year
we all know we need to rotate our crops to
prevent disease and keep the soil from becoming infertile so now is a good time to
scribble a rough plan of what will go where,
order your seeds (hopefully you have managed to collect lots of seeds of your own anyway so as the years go by you will spend less
and less on buying them) and just enjoy the
peace and quite of it all. Maybe spend some
time repairing broken fences, cleaning out
the greenhouse ready for Spring and doing all those little odd jobs that you simply
didnt have time for earlier in the year. You
have worked hard and before you know it
Spring will be upon us and you will be fran-
tically weeding and hoeing and digging once

again. Hopefully you have prepared well and
the job will be a welcome change and a sign
that there are good things to come at the veg
patch. Remember, little and often is the key
to keeping on top of things in the garden and
at the allotment.
People always assume that December is a
boring time in the garden or allotment but I
love this time of year so many lovely things
around and I love foraging for bits and pieces
to make my own Christmas wreaths rosehips, teasles, hydrangea heads why not
try your hand at making your own wreath,
its easier than you think and once you know
how you will never buy another awful DIY
shop wreath again. There is lots of help out
there if you want it books, the internet or a
practical workshop..you can make one for
virtually nothing and its lots of fun and looks
stunning hanging on your front door.
Dont forget to feed the birds at this time of
year.dont sweep up that pile of leaves or
clear those logs yet as you may have a hibernating hedgehog underneath. If you do disturb one carefully lift it and move it to a safe,
dry place.
So just sit back, relax with a glass of homemade sloe gin and dream of all those lovely
things you will grow next year bigger, better and always learning, no matter how long
you have been growing.heres to a cosy
winter and to a long and prosperous
Summer..
FEATURE
Pie, Mash And Liquor
If youre not familiar with the traditional East

End delight that is pie, mash and liquor you
need to try it first hand. Forget the conveyor
belt gastro pubs and the glut of posh pies
out there. For the real deal, take a trip to a
traditional pie shop in East or South London
and savour not only the food but some history too - many of these pie shops are institutions in themselves - comprising some of
the oldest surviving eateries in the UK.
The Victorians were big on pies, it was, after
all their main fast food staple. There were
no such things as burgers, dogs or sliders
back in those days. Pies were affordable,
plentiful and resourceful and were popular
amongst the working classes. They were abaking in their thousands in the neighbourhoods and instead of pie shops it was not
unusual for a pie-man to sell his little bits
of food heaven on foot - pastry loaded with
36
meat, fruit and eels - these river snakes being prevalent in the heavily polluted River
Thames and duly put to good use as a frugal
but satisfying pie filler.
Alas, demand grew big and pie and mash
shops began to spring up, clustering in the
East and South where they were most popular amongst the working classes. The first
shop is thought to have opened in 1850 - it
was all very Victorian glam - gilt lettering
adorned the shop front, white tiled walls
with mirrors, marble floors and ornate iron
counters and booths complete with sawdust
floors to mop up the eel bones that were routinely spat out. As time and tastes moved
on, minced beef and onion was preferred
and started to replace eels. So as not to discard eels completely from the dish, liquor
was re-invented as a kind of gravy to lather
all over the pastry and spuds. It was made
by using the water used for stewing eels and
adding lashings of parsley to create a kind of
wonderful, green, gloupy soup. Sounds awful but trust me, its the only thing to drown
your pie and mash in. Nowadays the tradition remains as tight as it ever was with only
one pie filling generally available (beef and
onion) - and no gravy or ketchup available.
Amazing really that this traditional meal
hasnt felt the need to move on, modernise
or change for anyone, even Heinz or Bisto!
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PICTURE CREDITS: Manzes.com
Pie, mash and liquor - the very sentence

makes my mouth start to inadvertently salivate - that kind of involuntary seeping of
water that takes place around the root of the
jaw area. Its what happens when your brain
and your mouth connect in some weird body
symbiosis. Then I start thinking about chilli vinegar and white pepper that is generally doused all over the said pie and mash to
make it taste even better and then its borderline tongue drowning.
PICTURE CREDITS: Alfie Watts on Pinterest
by Gemma Speakman
Londons oldest existing pie, mash and eel

shop is M. Manzes, which opened on Tower Bridge Road in 1891. Founded by a man
hailing from southern Italy it was here that
Michele Manze started his pie empire and
this very premises remains open today (as
well as his two other shops in Peckham
and Sutton). Several of Micheles brothers followed his lead, opening up their own
shops bearing the family name. Manzes in
Walthamstow is still going strong and the
shop received a Grade II heritage listing in
2013.
As well as the Manzes family being integral
in pie land so too were the Cookes (no pun
intended). Fred Cooke opened his first pie,
mash and eel shop in Clerkenwell in 1862,
and before long had a glut of shops across
east London. His site on Broadway Market
(estd. 1900) is still running today, with Freds
grandson Bob at the helm. A new generation of the business has been kicked off by
Bobs daughter who has even opened a pie
and mash shop herself to cater for the East
Enders who have defected to Essex.
Manzes - 76 High St, London E17 7LD

Robins Pie & Mash -14 High Street Wanstead, London E11
RECIPE
PROPPA PARSLEY LIQUOR
Ingredients
(serves 4)
25g butter
25g plain flour
300ml eel stock (or fish/chicken stock/potato water/milk)
4 teaspoons fresh parsley
1 teaspoon malt vinegar
salt and pepper
Method
Melt the butter in a saucepan, add the flour

and cook for 1 minute.
Gradually add the water/stock/milk (whatever you are using). Bring to the boil without
Pie and Mash shops - theyre as London as stopping to stir as it will go lumpy.
black cabs and beefeaters. Youre spoilt for
Add the parsley and vinegar.
choice if you know where to look.
Add salt and pepper to taste.
7 best pie and mash shops

Broadway Market F COOKE - 9 Broadway
Market, London E8 4PH
Pour all over pie and mash and DEVOUR
S&R Kelly & Sons - 284 Bethnal Green Rd,

London E2 0AG
G Kelly - 526 Roman Rd, London E3 5ES
Arments Pie & Mash - 7-9 Westmoreland
Rd, Walworth, London SE17 2AX
M Manze - 87 Tower Bridge Rd, London SE1
4TW
38
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PIES
FOOD
Meal for the season
WINTER WARMING SHEPHERDS PIE
the onion, carrot and celery, and soften the

vegetables for about five to ten minutes,
stirring all the while.
(Should serve six...)

By Gillian Balcombe
This yummy, comforting dish has been a
firm favourite in my house for many years. I Once the onions have become translucent,
hope it becomes a favourite of yours as well! add the minced lamb, break it up as you add
it to the pan. Mix it well with the partially
cooked diced vegetables, add the courgette
Ingredients:
and garlic and cook through, allowing the
160g diced red onion (one large)
meat to brown but making sure the garlic
125g diced carrot (one large)
doesnt catch.
125g diced celery (two sticks)
2 tablespoons of olive oil
When the meat has browned and the vege500g minced lamb
tables are cooked through, add the chopped
125g diced courgette (one medium)
tomatoes to the pan and then refill the can
3 good sized cloves of garlic, crushed
400g can of chopped tomatoes, plus same with water and add that as well. Dont worry
that it looks runny! Then add the mustard,
amount of water
soya sauce, tomato pure, beef stock cube
1 heaped teaspoon of Dijon mustard
(crumbled) or stock pot and black pepper
1 teaspoon of soya sauce
to taste. Stir until everything is combined
1 tablespoon of tomato pure
then allow the entire mixture to simmer well
1 beef stock cube or stock pot
and reduce until you have a pan full of gloBlack pepper to taste
rious thick, meaty, vegetably deliciousness.
750g to 950g chopped potatoes, depending Transfer the contents of the pan to an oven
upon how thick you like the potato topping! proof dish and allow to cool slightly.
40g to 50g of butter of non dairy spread
Preheat the oven to 200C (convection),
80g to 100g of milk, dairy or otherwise
180C (fan) or gas mark 6.
Salt and pepper to taste
Grated cheddar cheese (optional)
While the meat mixture is simmering and
reducing, cook the chopped potatoes until
Method:
Gently heat the olive oil in a deep sided pan soft in slightly salted water. Drain well and
- do not allow to reach smoking point. Add return to the pot. Add the butter or spread
and milk, and mash until you have a smooth

consistency. You may find that you need a
little more or less butter / spread and milk,
depending on the type of potato. Season to
taste.
Spread the potato mixture over the meat
mixture carefully, so that the sauce doesnt
immediately come through. Ive found that
the easiest way to do this is to spoon the potato in dollops on top of the meat, then join
up the dots! Create swirls, lines or any other
sort of pattern with a fork - this will help the
potato to become really crisp and golden in
the oven. You can of course pipe the potato
if its a posh Shepherds Pie. If you like grated cheese on top as well, sprinkle it on now.
Place the dish on a baking sheet in case of
escaping sauce - its a lot easier to clean
that than an entire oven. Cook for about 30
minutes, or until the top has started to turn
brown and the cheese (if youve used it) has
melted into the potato.
You already have quite a lot of hidden vegetables in this pie that your children are unlikely to notice, so dont worry if they reject
your offer of another green vegetable such
as French beans or broccoli. Simply add a
side order of baked beans for a really comforting dinner instead. Makes a great Sunday lunch too.
FISH PIE
By Dorothy Martinez
In our house, fish pie is to winter what Paella
is to summer - good, comforting and quintessentially autumn/winter. Also, its very,
very hard to screw it up - you can vary ingredients quite considerably to use up things
you have in your cupboards.
Use whatever fish you like, but I always include some smoked, white fish, salmon and
prawns. Using sour cream or even crme
fraiche can lighten the dish a bit but if you
have some cream lying around then its a
great opportunity to use that - Ive even been
known to use plain yogurt if its left over and
its been fine.

Youll need to start with something oniony traditionally I think leek is used, but again,
use up any shallots or onions you have left
over - maybe vary them depending on how
strong they are but Id aim for roughly four
large handfuls of leek to two handfuls of
chopped shallots or a medium sized onion.
But as I said, its hard to mess it up.
Its fine to eat by itself, especially if youve
added spinach or tomato, but you could
serve with a salad - watercress goes especially well and / or some extra fine beans,
dressed in a seasoned combination of lemon
juice and extra virgin olive oil.
Ingredients:
Juice of 1 large lemon

300g(ish) each of smoked haddock or cod,
salmon and raw prawns
500g floury potaoes - White or Maris Piper
are fine
Salt and pepper
1 Leek/1 medium onion/4-5 shallots - sliced
leek or reasonably finely chopped onions or
shallots
150g butter
1 large tablespoon flour
250ml milk
300g Sour cream (or cream, yogurt or crme
fraiche)
200g grated Cheddar cheese (I use strong
Cheddar)
Optional
2 Tomatoes, sliced or peeled and diced
Baby spinach
Method
1. Preheat oven to hot, i.e. 220c (200c for

fan ovens) or gas mark 7). Remove skin and
bones of fish and chop into bite sized chunks
- dont chop the prawns. Put in a bowl with
the lemon juice and a generous grind of salt
and pepper.
2. Peel potatoes and put on to boil in plenty
of water with a generous pinch of salt. How
WINTER WARMING SHEPHERDS PIE
FISH PIE
SPINACH PIE
CHICKEN, BACON AND

MUSHROOM PIE
long they take to cook will depend on how

small you cut the potatoes but check them
with a sharp knife after 15 minutes. If they
slide off, theyre done.
them in. Then carefully arrange the mashed

potato on the top and dot a few extra bits
of butter around to give it a nice crisp surface. Transfer to the oven and check back in
about 15-20 minutes. When its going golden
3. Meanwhile, melt about half the butter in on top, its ready to transfer straight to the
a large pan - I use a cast iron hob to oven table and serve.
pan, but you can always assemble things later in an oven proof dish if thats how you do
things. Once butter is melted, throw in the Chicken, Bacon and Mushroom Pie
leeks (or substitute) and soften them gently. By Penny Langford
Dont let them catch so keep an eye on them Serves about 4
and stir regularly.
Can be made either individually and one
4. Once leeks are softened, add the flour and large family pie too. But you might also like
stir quickly so that it mixes in with the butter just to share with just one very special other
and no lumps are left. Keep stirring quickly as its very moreish and devilishly good.
for around 2 minutes until flour turns golden. Then add the milk gradually - and keep Ingredients
stirring it in quickly, again making sure no
floury lumps are left. Once the milk is added 2 boneless skinless chicken breasts sliced
youll need to give this pan a lot of attention into strips
or the flour will stick to the bottom.
4 strips of bacon sliced into pieces (not too
small)
5. Over the next 5 to 10 minutes, the sauce Salt and Pepper
should start to thicken up. When this hap- 2 tbsp of good olive oil
pens, add the sour cream (or substitute) and 2 onions finely sliced
stir in. Then add the fish thats been mar- 2 garlic cloves finely chopped
inating in the lemon juice and stir in well. 1 medium packet of button mushrooms
Leave this on a low heat so that its just bub- 2 tsp fresh tarragon (but you can use dried if
bling and stir occasionally.
you dont have any)
50ml white wine
6. Mash potatoes and add the remains of the 200ml fresh chicken stock (but you can also
butter, the grated cheese and the remains of use a cube too)
the sour cream (or substitute) so its mixed 142ml carton of double cream
in well.
2 tbsp chopped fresh parsley (but you can
use dried if you dont have any)
7. If transferring to an oven proof dish, do 1 x 275g packet of ready to roll puff pastry
so now. Also, if theres excess sauce then 1 egg beaten
its best to remove a bit now or youll have a
big mess in the oven. Ideally maybe a third Method
of the fish will be poking out the top of the Preheat the oven to about 180C/ gas mark 4.
sauce.
Season the chicken and cook it in a pan with
the bacon in the olive oil, making sure that
8. If using spinach and / or tomato, either ar- you brown the chicken. Then take the chickrange them on the top of the fish pie or stir en out and put it to one side.
44
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Add the onions and garlic to the bacon and

cook until the onions have softened. If you
have large pieces of bacon fat that have not
browned or are not to your taste to leave
them in the pie, now is the time to take those
bits out leaving in the bacon meat.
Add the mushrooms and tarragon and cook
until the mushrooms are beginning to colour. Then add the wine and allow it to simmer until its almost evaporated, and then
add the stock.
Spinach Pie
Serves between 4 and 6 people, depending

on it being a main or a side part of your meal.
Ingredients
2 medium bags of spinach

1 packet of excellent feta cheese
2 eggs
salt and pepper
1 tsp ground nutmeg
1tsp ground cinnamon
1 packet of filo pasty
Once the stock has simmered and begun to Lots of olive oil
evaporate also its time to add your cream
and cook till its starting to thicken. Then Method
add the parsley and season if needed with Pre heat the over to about 180 C/ gasmark 4.
some pepper, (you probably wont need any
salt, but thats up to you.)
Take a nice pot big pot and add a couple of
tsp of olive oil to warm up and then add your

spinach. You will probably want to add this
one at a time but relatively quickly so that
it all cooks together at the same time. This
happens very fast. Dont have the heat on
too hot or you will start to burn your pan.
You have to keep stirring to ensure that
Put the dish to one side and get out your puff everything is getting the heat and cooking
pastry. Roll it out to ensure that it covers properly.
your dish but isnt too thin. Beat your egg
and start my adding a little to the rim of your Add your eggs and mix it into the spinach so
pie dish, then gently put your pastry over that it all gets covered in the egg. Take your
your pie dish covering the filling and whilst feta cheese packet and whilst still sealed
pushing the edges down, give them a little start to crumble the cheese with your hands
pinch to give that look. Or press it down so that when you open it its all in little piecgently with your fingers and get a fork and es. Then add it all to the spinach and egg
make indentations with its prongs to leave mixture.
little lines against the edges of the pie, which
works and looks really good too. You can Then add your nutmeg and cinnamon whilst
also use your fork to make tiny little holes/ everything is nice and wet looking and give
patterns in the pastry too should you wish.
it all a big stir.
Then brush your beaten egg over the pastry so that it can brown in the oven for 25- This is all done quite quickly so keep an eye
30 minutes till golden brown and hot in the on your pot so that its all cooking nicely and
middle.
not getting too hot.
Leave it to cool down a little and then add
the chicken to the sauce. Now is when I add
the mixture to my pie dish and being careful
not to fill it more than 1 cm below the top of
the dish or it will leak when in the oven.
You can eat this amazing pie with some roast Take your pan that you are going to build
potatoes and hot veggies.
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45
your pie into and make sure that your filo

pastry will cover the bottom, you dont need
to worry about the sides. This is usually a
square pan or dish.
wet the pasty a little too much but some is

good. (If you want to add it all you may need
to keep the pie in the oven for a little longer.)
You then need to add the remaining pastry to
cover the spinach again one at a time brushYou then need to build. Take the dish and ing each piece with a little olive oil, including
brush some oil onto the bottom to stop the of course the top piece.
pastry from sticking. Then take one piece
of filo and brush that with some oil too and Then you put it into the oven for about 30-40
add it to the bottom of the dish. Then take minutes until golden brown.
another piece of filo and lightly brush it with
oil and add that on top of the other piece of This is perfect with some roast chicken and
filo. With your average packet of filo pastry vegetables or its a great main with some
you will be able to use 4-5 pieces of pastry on couscous, mushrooms and of course lots of
the bottom of the pie.
humous.
Then you add the spinach mixture on top
and spread it out to over the dish. If there
is a lot of water at the bottom of the spinach mixture then dont add all of it as it will
46
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FOOD
Buy A Pie
Amazing Gluten Free Pies from...
Find them on facebook and order to your door!
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47
FOOD
Beef Stew
Meal for the season
by Dorothy Martinez
Another winter warmer and its super easy

once youve got everything in the pan. I
generally do these in the pressure cooker
these days, but its also a good dish to prepare early and then cook slowly in the oven
for 3 hours or so.
Its another good recipe to make use of things
you have in as you can chuck in a variety of
veggies and experiment with different ones.
Try Jerusalem artichokes if you can get hold
of any - theyre especially nice, but otherwise, the usual stew suspects of potatoes,
carrots, parsnips and squash all work very
well. Ive also used a red pepper from time
to time which works quite well. You can just
have it with bread (and copious amounts of
butter), but we often like to add a jacket potato and lots of cheese (just omit the potato
in the actual stew if youre going to do this).
A lot of people use wine in stews, but we tend
to use a bottle of beer - again, experiment
with whatever you have around - weve used
everything including Guinness, real ale, lager and white beer. I vaguely recall using a
bottle of Becks once and thinking it worked
especially well - but its difficult to go wrong.
Any liquid left over - more likely in the pressure cooker - is very nice the following day
as a lunchtime soup.
48
This recipe serves our family (two adults and

two kids):
Ingredients:
60g butter
1 medium onion or about 5 shallots roughly
diced
Herbs - a few sprigs of one or more of: rosemary, thyme, sage - no need to chop they
can go in on the stems
1 tbsp plain flour
500-600g diced beef
1 x 300ml bottle of beer/stout/lager or 300ml
red wine
500ml beef stock (I use 2 stock cubes)
Vegetables - any combination of: 1-2 carrots,
4 Jerusalem artichokes, 2 parsnips, squash
(butternut or pumpkin), baby potatoes,
whole shallots (peeled), red pepper, aubergine, courgette or anything else you want to
try. In terms of quantity, use whatever you
can fit in the pan.
Method:
1. Prepare all vegetables and chop into fairly
large chunks.
2. Melt butter in either a hob to oven pan
or a pressure cooker pan. (If necessary, you
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can start cooking in a regular saucepan and 5. a) If using a pressure cooker, put the lid on
then transfer to an oven proof casserole dish now and cook on high pressure for around
for the bulk of the cooking.)
50 minutes, releasing pressure at the end
of cooking according to the instructions of
3. Add chopped onions or shallots and your appliance. You may want to pop it back
herbs. Once softened, add flour and stir on the hob and reduce the liquid a bit, but eiwell, ensuring no lumps remain. Once the ther way, youll have a wonderful, tasty stew.
mixture has turned golden, add the beer and b) If oven cooking, put lid on and put in a
continue to stir until smoothly combined. moderately hot oven, around 190c (170c for
Then add the beef and continue to stir until fan ovens) or gas mark 5), for about 3 hours.
it starts to brown.
6. Serve in a bowl with bread or jacket pota4.Add the stock and the rest of the vegeta- toes on the side.
bles and stir round well.
FOOD
Pork Noodle Soup

by Ying Bower
Main Ingredients:
A good handful of Bean Sprouts or more to

taste
1 small packet of Rice Noodle
1 bunch of Coriander
1 or 2 Spring Onion finely chopped.
3. While you waiting for the stock you can
1 packet of Mince Pork.
prepare the noodle by soaking it in cold water for 5 minutes then bring it to boil in the
Ingredients for the Soup or Stock.
pan for 1-2 minutes. Always test the noodle
2 1/2 litres of water
make sure its not over cook.
1 Pork Bone or Spare Rib
1 tablespoon Soy sauce
2 cloves of Garlic, crushed
1 Onion chop in half
1 teaspoon ground black pepper
1 tablespoon of white sugar
1 Bunch of Coriander stalk
4. Chop coriander and spring onion together.

5. Put some of the mince pork in pot with
the stock and bring it to boil for 5 minutes or
until its cook through.
6. Put the noodles into individual bowls, follow by the rest of the lightly fried mince pork,
1. Put 2 1/2 litres of water in a pot leave it until bean sprouts then coriander and spring onit boils then add pork bone or spare rib into ion, then add the soup into your bowl.
it. Followed by the rest of the ingredient for
the soup, close the lid.
Tip: For more flavour in the soup: In Thai-
land we also add Chili Power, Chili paste,

2. When the soup has started to boil, put the Lime Juice and Fish sauce. You can always
heat down to low heat and leave it to boil drink the soup on its own which is always
with the lid on for about 1 hour at least.
nice too.
50
www.cibare.co.uk
PICTURE CREDITS: Philip Bower Modenough
Method:
FEATURE
Food & Inners Deconstructed

by Gemma Speakman
Joking aside and throwing review order

as we know it completely out here but this
plateful of deconstruction is worth starting
with and is actually the best dessert I have
ever tasted. Not that impressive an accolade granted, given I am not a purveyor of all
things sweet but I have had enough desserts
in my time to know that this is definitely the
Best. Pudding. Ever. The dish itself is an instant juxtaposition - devilishly sweet mango fruit made into some delectable cream
topping (served in the perfect spoon shape
- natch, Masterchef professionals!) and then
it hits you - the chilli! Yes folks, its spicy.
And the crumble underneath?? I had to ask
the chef how he made the base - it had this
almost impossible crunch which was momentarily shattered when he told me it was
simply down to sugar and flour. Who knew
such simple things could taste so good? A
king of desserts, a sum of the most beautifully manicured component parts and right
there a bona fide taste sensation, minding
its own, tucked quietly away in Picton Place
in the shadow of its neighbour Selfridges.
tique Mexican and taco place) and it feels

very homely as soon as you step in. The decor is fairly simple but impactful - the whole
place is peppered with the most wonderful
skulls, beautifully decorated by local artisans
in Mexico. A wonderful painting of heroine
Frida Kahlo and bespoke wall art crafted by
the infamous and anarchic pattern fiends,
Timorous Beasties www.timorousbeasties.
com adorn the walls. The simple wooden
high stools are smooth and sleek and are encased in beautiful fabrics from Christian Lacroix & the ultimate palm frond enthusiast,
Matthew Williamson. Twin the luxe textiles
and art with the exposed, half painted brick
walls and a bar that you dont want to leave
(when you get a spot), and therein lies a truly
wonderful food hub which is a dab hand at
cocktails too (try the virgin Coco Fresco).
So to loop seamlessly from dessert to INTRO, the pre-starter if you like, of course,
at a Mexican eatery at the beginning, its the
guaca-mol! Served chunky here and dotted with pomegranate seeds that have that
trs good habit of bursting in your mouth to
keep you diving in (also helped by the little
sweepings of salt and pepper tucked in the
corner of the very cute small square plates
its served on). Then to the RAW bar for
some black ceviche. Octopus, mussels, seaMol is a small and intimate affair (a bou- bass, red onion and avocado drenched in
52
www.cibare.co.uk
PICTURE CREDITS: Gemma Speekman
Its a short review this month. EAT the aji

amarillo deconstructed cheesecake from
Mol
ENDS
A short hop and skip away tucked around

the curvaceous Curzon Street to I, Robert a
name inspired by a drawing of a very talented British Artist, Kate Boxer, (www.kateboxer.co.uk) whose picture of the regal sounding rabbit adorns the downstairs wall as you
walk in. A beautiful picture that despite its
simple silhouette and colour manages to
convey a sense of knowing and movement to me anyway. The mysterious power of art
- a two way conversation between artist and
recipient thats as unique as a fingerprint. I
Roberts kitchen is presided over by the brilliant Michele Granziera, who spent seven
years at Zafferano.
54
It feels quite different as you walk into this

place - set out on 2 floors, the Bearded*
and I climbed the stairs - second interesting
interior detail is that each step has beautiful
tile detail on each one - a random selection
of eye-catching aztec prints as you mounted
upwards. Then as you enter the dining room
its all very ornate cornicing and a soothing
blue wash all over the walls and ceilings,
quite a contrast to the bold post box red exterior. For some reason your eye is drawn
upwards - maybe its down to the seamlessness of the room colour - theres no white
ceiling here and no reason to break colour.
Its not quite Sistine Chapel and no Gods circle above you (that you can see anyway) but
it feels comforting. Perhaps its the absolute
fantastic upcycling of otherwise redundant
crystal brandy decanters (that our parents
really did use), here starring as a chandelier
in the centre of the dining room. The chairs
are proper chairs with sides and upholstered in a comfortable fabric - no wooden
arse ache here after a long sitting.
The vibe inside is quiet and it feels at first
like it should be formal but somehow its
not stuffy - it might be down to the service
thats thats very present but very un-intrusive. Kicking off with a cocktail (their list is
extensive and unique). A house I ROBERT
was like a sugar candy cane melted in a glass
- very tasty but dangerous given how virgin
it tasted. So to the food in this mediterranean restaurant. Melon and parma ham to
start was average - good ham but the melon they serve here is firm whereas I always
think its better softer and sweeter with the
salty ham. The Bearded had the Chefs salad
- great mouth prep for what was afoot - lots
of crunch and zing. Next up the pasta - the
mushroom and potato parcels were totally
divine - and my inital thoughts that the carb
on carb wouldnt work were unfounded. The
other pasta dish was a fish spaghetti - super
fishy tasting and the pasta was cooked as it
www.cibare.co.uk
squid ink and seasoned to perfection in lime

with a splattering of toasted corn to keep
that texture thing a mouth regular. Also,
and something I dont usually notice for cold
dishes but here I did and its fairly crucial - it
was served at the perfect temperature - cool
as fish should be but not so cold as to negate
its true taste. Next up, sticky chicken wings
- honestly, they werent the best (though I
have just returned from a holiday in Buffalo
so the competition is still fresh in my mind).
Slightly overcooked and bathed in a too
chunky, lumpy sauce - though perhaps felt
more so after the almost detoxifying cleanliness of the ceviche. Next Baja Fish tacos
served on a gluten free (and home baked on
the premises) taco. The fish was wonderfully
crisp but the jalapeno slaw kept catching me
out with its heat, in a good way. Beautifully sized portion especially as it was dish 4!
Other dishes available in Mol include South
American street food staple, anticuchos
(marinated skewers of fish, meat and vegetables) and if its a more hearty meal youre after, tuck into the larger dishes which include
sea bass with lemon zest, 16-hour braised
Chipotle beef short rib, marinated in home
made sauce. This cosy but cool place comes
highly recommended.
should be but so often isnt, al dente. Thirds,

a rib eye with semi cooked tomatoes which
was sumptuous and a phenomenally sized
chorizo stew that had every taste bud erect
with its punch and spicy heat build. We also
tried the pulled pork and cannelini bean
dish which is definitely worth going back for
alone - melt in your mouth meat and such an
intense flavour gathered over the slow cook.
For pudding there is a good selection but for
me and the B, given it was course number
4, it was a trio of sorbets - wonderfully refreshing and cleansing for the palette - in
particular the passion fruit one.
This place is a great little eatery tucked in
what can be a snobby part of town. Despite
it having white tablecloths and from a glance
outside a touch of sneering superiority
about it, inside its a different story and the
hand rolled pasta is outstanding. And if you
dont have time for a full blown meal - they
do a damn good board of charcuterie and a
bottle of wine for a steal at 15.50.
Oh and did I mention the ladies toilet? It
feels like a fringe theatre company has hijacked the place and you are a part of a roll
call of actresses playing a part during the
night when nature calls - doing your business, blowing your nose, checking your face,
pouting, putting on lipstick (badly)- whatever it is you choose to do - I Robert, the
knowing rabbit is quite a character.
www.cibare.co.uk
55
To south of the river- and I must confess

how little I wander around these parts - but
wonderful places to eat, drink good coffee and shop in trendy boutiques are here
in abundance and Ive made a gastronomic
promise to be more southside. The exterior
of Village East Bermondsey on Bermondsey
Street caught my eye with its wonderfully retro sign outside. Then I saw the hanging basket in its shadow which was really in
need of some TLC. Great sign, shame about
its browning, dehydrated companion and it
made me wonder why make so much effort
in one way but not another. It was a shape of
things to come.
have fresh lemon with cured salmon? Surely

thats standard? As it was Friday it was hard
to avoid fish n chips for mains.
Excellently moist fish cooked to perfection
and yummy chips tho they were tepid which
always ruins chips and the establishment
didnt have malt vinegar (!) which for me, is
cardinal sin. Another basic oversight and
its a shame. But, with chips discarded the
pea puree and fish made for an adequate
and satisfying lunch.
I didnt have time for pudding but the selection given it was an express lunch seemed
generous - lucky dip truffles, ice cream or
an artisan cheese board. The overall feeling here is this little place tucked in and
amongst other artisan eateries and boutiques has great potential but theres something missing in more than one area. The
setting and the food are good - it just needs a
little love and dedication in places (maybe an
astute front of house would be a good start,
of which there was a distinct lack).
Its very easy on the eye once you walk in soft industrial greys and brown tones dominate with areas of exposed brick, aged
wooden floors and vintage tiles all bathed in
a low light with only glowing lemon sherbet
coloured lampshades and the red salt and
pepper mills for pops of colour. Unique interior props also make an appearance such
as the wall of what looks like old safety deposit boxes in a gorgeous shade of muted
yellow and an old post office booth (for a toi- As Van Gogh once uttered...
let).
great things are done by a series of
small things brought together.
If they sort these niggly, annoying things that

shouldnt be overlooked, this place could
soar.
* if its permissible for AA Gill to call his dining partner the Blond, my review partner
shall be dubbed his own B name.
www.moletacobar.com
www.irobert.london
I was in and out in less than 45 minutes - ex- www.villageeast.co.uk
actly what I needed - so the service is good. I
chose the smoked salmon served on a board ENDS (really, ENDS)
with sourdough toast and the creamiest
cream cheese - basic but satisfying (and lets
be honest hard to go wrong - except there
was no fresh lemon). Why wouldnt you
56
www.cibare.co.uk
I was after a super quick lunch and so popped

in (tho it looked closed from the outside). It
was quieter than I expected but I was a little
early and by the time I left there was a definite buzz, all after a decent lunch with a reasonable price tag - (2 courses for 15 or 3 for
19), although you wouldnt know this as its
not advertised outside - another shame and
the owners are missing a trick there.
FEATURE
From Chianti To Aldi

by Matt Philips
The Mediterranean Lifestyle I like to call it.
No, Im talking Rock n Roll royalty in Rod

Stewart.while promoting his new album
recently, Rod told journalists that he refuses
to have soft drinks at dinner and has three
glasses of wine without fail. This is music to
my ears. But THREE?! This is a level above
the world Ive been operating in.
Im pretty certain I read about that once, al- Yes, Rod will have two glasses of white bethough I cant be 100% sure in all honesty, so fore finishing off with a tasty red. We can
its quite possible I made it up.
only assume that someone else has done the
post-dinner washing up at this point in the
Anyway, forget this apple a day keeps the Stewart household, because if I had three
doctor away nonsense, youd need a solid al- glasses then those pots and pans wouldnt
cohol intake as well if your wife insisted on be touched until the next morning as Id be
watching Holby City every weekand Im snoozing through EastEnders on the sofa.
talking from experience here.
Last year I spent a great week in the Tuscan
People frown upon the Mediterranean Life- region of Chianti, and, as a supporter of lostyle in the UK. You drink every day? is the cal business, felt it only right to spend many
general response as their brain ticks over Euros on their local products as possible, so
to surmise whether Im the second com- shipped back enough wine to give the posting of Oliver Reed and liable to rock up to a man a hernia when he tried to carry it up the
mid-morning meeting several sheets to the garden path.
wind.
One of the standout bottles from that trip
Believe you me, Ive been in several meet- was the 2009 Castello di Radda complete
ings where you needed a stiff drink just to with the black cockerel insignia at the top of
get through it.
the bottle to signify that this is a proper Chianti Classico. Were talking Premier League
Luckily I have a royal seal of approval on the levels of wine making here and a drop that
wine front. No, I havent had a letter from any sane wine lover will ration throughout
Buckingham Palace on such matters, al- the year.
though Im pretty certain the Queen and Co
have got a bottle of Merlot on the go after At one point I went through a mini phase
a long day opening residential homes and where I wouldnt drink the Classico but
making sure those corgis are fed and wa- would just look admiringly at the bottle in
tered.
the cabinet instead.
PICTURE CREDITS: Kuna George
Im well aware that this isnt a popular viewpoint but Ive long extolled the virtues of
drinking a glass of wine every evening, Monday through to Sunday, and repeat throughout the year.
So imagine my surprise when given a glass

of red at dinner recently that tasted like
the greatest summer day ever and brought
on flashbacks to that Chianti trip of rolling
green hills, the winding roads and quaint
family owned vineyards.
Exclusive to Aldi, this was a bottle of Bushland, produced in South Australia and labelled as Shiraz.
Shiraz is of course the new world wine making name for the Syrah grape which has its
roots in France and is historically well known
Oh, youve opened the Classico, great for being grown throughout the Rhone Valchoice, I said to Mrs P as she wandered into ley.
the dining room.
But the Syrah grapes fondness for hot and
Oh no, this wine is from Aldi, was the cold climates means it can flourish in Ausbreezy response.
tralia and thank God for that because as
far as off the shelf supermarket wine goes
Quicker than you could pop a cork the image Bushland is one of the best out there with a
of Chianti and the Italian countryside sud- berry finish that will have you returning for
denly fell away and plummeted through a a top up.
trapdoor in my mind as confusion suddenly
reigned down.
Just make sure youve done the washing up
first...
Aldi? As in the budget supermarket Aldi?!
Matt Phillips is a singer-songwriter and
Surely not
Apparently so
frontman for Essex based guitar pop band Ghost

Station.
FEATURE
Sparkling Water
by The Editor
Lets face it, there is a lot of information

coming out on-line about things that people are researching into about everything,
including lots about our food and water.
One particular subject that is flavour of the
month is whether you should be drinking
water from your kitchen tap, or if you should
only drink bottled water. With so many people going onto the bottled water bandwagon,
do they think or know about the BPA chemicals that can be released into their water
and what they can do? BPA chemicals have
been found to be carcinogenic, so why are
we drinking from them or why havent the
manufacturers of these bottles changed how
they are being produced?
ments website.
All of this sounds so exhausting a thing to
think about, when we all know that we dont
have a choice but to drink water and for most
of us where to get it.
On a different note
As we are all buying mineral water in our
droves, whether its with added flavors,
electrolytes or in a fancy bottles to put your
cucumber in, it turns out that the best way to
get positive energy into your body is to simply add a couple of semi precious gemstones
to your glass.
A man called Dr. Masaru Emoto wrote a theory called The Hidden Messages in Water,
that highlights the fact that water can absorb
and store different energies. We know that
we are approximately made of 70% water,
so of course drinking it is essential for us to
live. Water coming through our pipes goes
through chemical cleansing and heating and
rapid cooling which can change its positive
properties, and in turn picking up negative
energy. It also damages the minerals that
are within the water that naturally that make
it so good for us in that aspect too. When
adding crystals and semiprecious stones to
the water that emit positive vibrations, they
add that into the water too and energize it.
Should we all be drinking water from the

tap instead or does that have its own problems because of the pipes themselves and
of course where that water is in fact coming from too? Some hospitals have changed
their purification systems by adding silver
ions to them to eradicate things like Legionnaires Disease, which is caused by a buildup
of bacteria in water systems. Although Legionnaires disease, Im very much doubting
is running rife in this country as its not hot
enough here, but it is interesting that it is
being managed. It is an important thing in
the UK workplace that has to be protected
against in all water systems, cooling towers
and evaporative condensers. You can find By adding these stones to your water they
more information on this on the Govern- positively energize it so that your body can
60
www.cibare.co.uk
www.cibare.co.uk
61
absorb it. Apparently, drinking your water

in this way can reduce the chances of suffering from headaches, dried skin and skin
elasticity as well as helping your muscles
keep energized too.
All in all I had never thought about my water in this way I was more worried about the
chemicals that they had used to filter out
my pee and turn it into drinking water. But
being able to simply add some pretty stones
into my water, to help clear my head and my
skin sounds like a photographic opportunity
to show off my tasty water.
Bottoms up.
All gems are from the Enchanted Alchemists

62
www.cibare.co.uk
BOOKS
Cookbook Review
Superfood Snacks
by Julie Morris
by Rebecca Stratton
PICTURE CREDITS: Superfood Snacks- Julie Morris
Chapters include Handfuls, spoonables,

spreads and dips. candies and chocolate,
frozen treats and kid snacks.
Beautiful pictures accompany delicious
sounding recipes. The ones that immediately caught my eye include Mango Chai Pudding, Wasabi Edamame Hummus, Chocolate
Cherry Goji Bars, Watermelon Pizza, Stawberry Peach Crisp and Secret Mint Chip Ice
This is a wonderful little book that caught my Cream.
eye whilst I was shopping in a well known
wholesalers. Its written by Julie Morris who The first recipe I made from the book was
I discovered from the cover is a New York Cookie Dough Protein Bites. A heavenly
Times best seller with two previous books.
mix of dates, nut butters, dried berries and
chocolate chips. Quickly blended and rolled
Like many of us I am always toying the line into truffle sized balls. They tasted absobetween being virtuous and stuffing my lutely amazing, and not at all healthy (which
face, so this seemed like a good book to re- ticked all the boxes for me!).
place some of the naughty snacks with lower
sugar, healthier choices!
I loved the idea of adding more plant based,
raw, nutritious food to my diet and this book
The book starts with an introduction to su- was definitely an easy and fun way to start.
perfoods; what they are, what they do for Some of the ingredients might be a little
your body, and how best to use them. I per- tricky to locate, but imagine they would be
sonally found this part of the book a real- found at a health food shop. I look forward to
ly interesting read, and the author is very trying more recipes in the book and would
in-depth with all of the ingredients. Handy definitely recommend if you are looking for
conversion charts and substitutions guides healthier alternatives to the naughty treats
also appear in the back of the book.
in your life!
TRAVEL
An Israeli Institution
by Gillian Balcombe
I watched the lights on the opposite side of

the sea, enjoying the beautiful mountainous
scenery and wondered about the people who
were looking back. And yes there was plenty of sunshine, and amazing scenery, and
the joy of floating in the mineral-rich Dead
Sea, the waters edge lined with the most
gorgeous salt crystal formations. Hence the
biblical story of Lots wife turning into a pillar of salt. But beware in the summer you
can only go floating early in the morning or
in the evening, when the water isnt exactly
tepid, because in the middle of the day the
water temperature climbs so high that it can
kill you.
So thinking of getting up for an early morning dip brought me to that wonderful Israeli
tradition breakfast. Yes, I hear you say, we
eat breakfast everywhere in the world. But
not like this you dont
64
The Israeli breakfast is humungous, copious,

enormous, enough to set you up for the entire day and then some, and it will have your
eyes out on stalks. Nowadays it is served in
this way in the hotels, with pale imitations
available in the innumerable cafs and restaurants that have sprung up in the cities
and along the coast.
As with so many things, it has its roots in
an agricultural society. Just as we had to
get up at around five in the morning for a
Dead Sea dip, fuelled with a cup of coffee, a
glass of water and a piece of fruit, because of
the extreme heat, so the farming communities on the kibbutzim throughout Israel that
provided the country and the export market with fruits and vegetables, flowers and
crops started their day at around three or
four in the morning, to avoid working in the
intense heat of the day. Similarly fuelled,
they were out picking peaches, ploughing
furrows, tending animals, planting seeds
and collecting eggs (not to mention mucking
out the animal houses!) as early as possible.
They would finish their morning tasks before the heat of the day made working out
of doors virtually impossible and, ravenous
from their endeavours, they would all gather
in the communal dining room for a well deserved breakfast cum brunch.
www.cibare.co.uk
PICTURE CREDITS: Gillian Balcombe
In the midst of the winter chill and all those

comforting recipes, Im bringing some sunshine back for us all. Earlier this year, I was
lucky enough to spend ten days in Israel
with my cousin, both in the central part of
the country in Herzliya, near Tel Aviv, and
in the south at Ein Bokek on the Dead Sea,
the lowest point on the planet, shared with
Jordan.
Fruit, dried fruit and cereals would be

served, along with all manner of cheeses,
breads, salads and eggs. Some communities
added smoked or pickled fish. Now these
breakfasts were abundant and filling, worthy of a hardworking kibbutznik or volunteer, but the breakfasts that the hotels serve
have taken the tradition to a whole new level.
Returning from our early morning dip, we
were treated to an absolute feast for the eyes
Im going to let the photos do most of the
talking, but there were about a dozen different stations catering for every breakfast
taste imaginable.
scrambled eggs, boiled eggs, delicious shakshuka (the spicy Israeli variation on Huevos
Rancheros), cheese blintzes, pancakes the
list goes on and Im absolutely sure Ive forgotten something!
Well, if breakfast is the most important meal
of the day, as we are constantly told, the
original kibbutzniks and now these hotels
have certainly taken the message to heart.
And the main problem? What on earth do
you choose? But no problem, in fact it will
all be there again tomorrow!
Delicious freshly baked artisan breads and

rolls, viennoiserie and pastries. Huge bowls
of prepared fresh fruit to mix with your
chosen yoghurt, labneh (a type of strained
yoghurt, often served with chopped dill or
chopped olives) or cereal. A wide variety of
cereals, with dried fruits to go with them.
Preserves and honeys and jams and halva (a
dense, sweet confection made with honey
and almonds, among other things) and muffins and cakes.
At least four different kinds of olives, Israeli chopped salad, sliced cucumber, peppers, tomatoes, avocado, bean sprouts, alfalfa you name it, there it was. Tuna salad
and egg mayonnaise, pickled and salt herring, smoked salmon and smoked mackerel. A cheeseboard absolutely crammed with
different varieties of hard and soft cheeses.
Feta, mozzarella, little glasses of labneh with
zaatar (a traditional Middle Eastern spice
blend) and olive oil. Pots of a custard resembling pannacotta, with fruit compote. And
thats just the cold selection.
There were two chefs out at the egg station
every morning, their sole mission in life to
tempt the guests with eggs any which way.
Omelette, madam? Certainly with mushrooms, cheese, herbs, peppers? Fried eggs,
66
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67
Send love to the Cibare Team for this

amazing issue
Check them out on
www.cibare.co.uk/team
... and sign up to our newsletter!
Photo Credits
www.cottonandpearl.com
1 bread bag 11.99 - on page 30
Theos Pumpkin Pie

Theo Michaels
Pork Soup
Philip Bower Modenough
1 set of 6 grey napkins 30 - on all pages with

Raw Pies
the plates and page 67
Alison Matthews
3 hanging cotton herb pots 18.50 each - on
Gemma Speekman
page 67
1 medium wooden bowl 20 - front cover
Manzes.com
Alfie Watts on Pinterest
December at the Allotment
1 large wooden board 30 - seen first on Emma de Sousa

page 15
An Israeli Institution
Gillian Balcombe
1 Cirro mugs (set of 4) 36 - on page 9
1 Cirro side plates (set of 4) 30 - mainly on

Cookbook Review
pages 42
Superfood Snacks by Julie Morris
1 Polka tea cup and saucer (set of 4) 75 - on Matt Philips
pages 3 and 39
Kuna George
1 Polka bowls (set of 4) 32 - on page 29
1 Cocoon tumblers (set of 4) 36 - on page 62
Jo Farren
Gordana Sermek
Roz Lishak
Lisa Scott
Enchanted Alchemists
www.enchantedalchemists.com
Rose Quartz
Citrine
Hematite

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Cibare

Issue Five November 2015

HEALTH AND NUTRITION

The Weight Loss Rush Before Christmas

FOOD FOR THE SEASON

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