Professional Documents
Culture Documents
BAKES&
Blackberry Marshmallow Layer Cake • Boozy Gin & Tonic Lime Pie •
57
Chocolate Ale Cake
irresistible
RECIPES!
NEW SKILLS
deliciously
homemade
No-knead Sourdough
Pizza Masterclass
Easy Cheesy Pretzels
Pure
Pleasure!
£3.99 | NOV 17
This special issue of Great British Food is packed with irresistible recipes
for pies, cakes, tarts, breads and more – just what we need at this time
of year! If you've always fancied making your own bread but don't know
where to start, check out our sourdough-for-beginners guide from London
bakers Bread Ahead on p.98; it's much easier than you'd think, and so
rewarding! And for those pizza lovers out there, our five-page masterclass
will have you making perfectly crisp bases and and mouth-watering
toppings like a pro.
We've also got plenty of the sweet stuff, including vibrant Middle Eastern-
inspired desserts, easy puddings for busy weeknights and some seriously
stunning cakes made with ripe autumn fruits Cooking legend Yotam
Ottolenghi also puts his unique spin on biscuits, brownies and tarts on p.87,
while Mary Berry keeps it simple with a perfect chicken pie on p.34. Ditch the takeaway
and get stuck in to
Have a delicious month! our mouth-watering
homemade pizzas
Natasha on p.72
Editor
natasha@aceville.co.uk
This zingy pu
MARY BERRY JAMES MARTIN MARTHA COLLISON d on p.22
combines tw
o of our
WE COULDN'T HAVE A BAKING AS THE COLD NIGHTS DRAW WE CHAT TO THE BAKE OFF STAR favourite th
SPECIAL WITHOUT MARY! CHECK IN, JAMES MARTIN IS COOKING ABOUT FOOD MEMORIES, ANGEL ings –
OUT HER FOOLPROOF BERRY HEARTY COMFORT FOOD AND DELIGHT AND WHY SHE HATES pie and G&
SOUFFLÉS ON P.34 LOTS OF IT! SEE HIS RECIPES ON P.56 BANANAS ON P.20 T!
www.greatbritishfoodmagazine.com /3
82
97
Contents N O V E M B E R 20 17
Foodie Features 92 FRESH FROM THE BAKERY
20 GIVE IN TO TEMPTATION! Feast your eyes on our spread of the finest
Former Bake Off star Martha Collison shares shop-bought bakes
some wonderfully enticing recipes Tasty Recipes
27 VALENTINE'S KITCHEN 16 SWEET TO THE CORE
From warm-from-the-oven bakes to lacklustre Make the most of apples, blackberries
pastry, our columnist chats pies and pears with these seasonal recipes
4 / www.greatbritishfoodmagazine.com
44 20
34
70
82 ROSE WATER & HONEY 111 DISCOVER SOMERSET
Embrace the exotic flavours of the Middle East with Famous for its Cheddar and scrumpy, this county has
these flavoursome recipes much to offer the intrepid foodie
S U B S C R I B E T O DAY ! p.68
www.greatbritishfoodmagazine.com /5
R E C IPE IND E X
Recipe List
From simple light lunches to tasty seasonal suppers and show-stopping puddings
Mains
48 Keralan Cod & Coconut Curry
48 Paneer, Coconut & Split Pea Curry
48 Butter Chicken, Potato & Spinach Curry Editor
56 Rump Of Lamb with Provençal Natasha Lovell-Smith 01206 508619
natasha@aceville.co.uk
Vegetables
56 Baked Potatoes with Pancetta & Cheese Deputy Editor
Kayleigh Rattle 01206 508623
kayleigh.rattle@aceville.co.uk
Sweet Bakes
16 Baked Pears & Blackberries with Group Advertising Manager
Daniel Lodge 01206 505951
Butterscotch Sauce
16 Blackberry Cake with Advertising Manager
Owen Cook 01206 505939
Marshmallow Frosting
owen.cook@aceville.co.uk
16 Cox Apple & Sultana Cake
16 Plum & Almond Cake Senior Account Manager
Nathan Kliber 01206 505424
20 Bourbon Biscuits
nathan.kliber@aceville.co.uk
20 Gin & Tonic Lime Pie
p.70
44 Baked Apples Account Manager
Patrick Weatherley 01206 505955
44 Gingerbread Spiced Apple Doughnuts
patrick.weatherley@aceville.co.uk
65 Fruit Scones
65 Strawberry Jam Roly Poly Group Editor
Charlotte Smith 01206 508615
65 Jammy Dodgers
65 Raspberry & Coconut Slices Art Editor
65 Peanut Butter, Jam & Dark Lloyd Oxley
53 Mocha Melting Middle Pudding 09 Salted Caramel Doughnut Filling MarketForce 0203 148 3300
53 Apple & Blackberry Cobbler 09 Mocha Doughnut Filling Next Issue on sale: 10th November
53 Sticky Clementine Puddings 44 Apple Chutney
56 Baked Rice Pudding with Quick 44 Apple Sauce
Strawberry Jam 70 Tomato Sauce
70 Gremolata
6 / www.greatbritishfoodmagazine.com
This Month
What to eat, drink, cook, discover and more
IT'S DOUGHNUT TIME!
In spite of the weather getting colder, our kitchens are warming up thanks to all of the baking we're
doing! And a wintry weekend in the kitchen wouldn't be complete without a spot of doughnut making.
Turn to p.44 for a basic doughnut recipe and once you've mastered that, stuff them with these gorgeous
fillings – we can guarantee sticky fingers and happy faces all round.
3 Irresistible Fillings
There's nothing wrong with the winning approximately 3 minutes, until the sauce
combination of jam and sugar, but for is sticky and thick. Remove from the heat
extra brownie points, we recommend and allow to cool completely before piping.
3
filling your homemade masterpieces with
Mocha Custard
these delicious fillings:
In a heatproof bowl, gently melt
1 Vanilla Custard
Add 1 vanilla pod and its seeds to a
heavy-based saucepan along with 500ml
85g dark chocolate in a bain marie. In
a separate bowl, whisk together 3 large
free-range egg yolks, 70g sugar and 2 tbsps
full-fat milk and bring slowly to the boil. cornstarch. In a medium size pan bring
Meanwhile, place six free-range egg yolks 275ml milk to a simmer. Slowly whisk a
and 125g sugar in a bowl and mix together. ladleful of hot milk into the whisked egg
Add in 80g flour, a dash of vanilla essence then transfer back into the saucepan.
and mix again. Pour the just-boiling milk Continue to whisk the mixture until it
over the yolk mixture, whisking constantly starts to thicken then let it boil, whisking
to prevent curdling, then return the constantly. Remove the saucepan from the
mixture to the saucepan. Cook over a heat and whisk in 2 tbsps unsalted butter
medium heat, whisking continually, for and 1 tsp vanilla essence. Whisk in the
about 10 minutes until thick. Pass through melted chocolate, strain through a sieve,
a sieve, remove the vanilla, then cover with leave in the fridge for four hours, then pipe
cling film. Leave to cool, then chill in the into the doughnuts.
fridge. Once chilled, whip 200ml cream
with 2 tbsps sugar until thick. Fold into the
custard then place in a piping bag.
2 Salted Caramel
Place 75g butter, 100g muscovado
sugar and 3 tbsps golden syrup in a
saucepan and bring to a gentle boil until
the sugar is dissolved. Add 200ml cream,
1 tsp vanilla extract and 2 tsps coarse sea
salt and whisk together. In a small bowl
mix 2 tbsps cornflour with 50ml water and
add to the saucepan. Bring to a simmer for
www.greatbritishfoodmagazine.com /9
A wonderfully vibrant
selection of cake tins for
storing all of your bakes. Mid
Century Poppy Cake Tins,
£12.95, dotcomgiftshop.com
10 / www.greatbritishfoodmagazine.com
What,s new…
1. Baker's Dozen
If you haven't got time to bake your
own bread, we're certainly not
ones to judge – especially when
there are already so many fantastic
ready-made alternatives out there.
The new autumn range from M&S
looks particularly mouth-watering
and features everything from 100%
spelt loaves to their new signature
sourdough, made from a 26-year
old starter culture. Look out for the
tasty apple crumble cruffins too – a
croissant/muffin hybrid which we
reckon is a true taste of winter!
marksandspencer.com
2. My Kitchen Rules
Expect to see more of two of our
favourite foodies, Glynn Purnell
and Rachel Allen, on TV screens
throughout October and November
as they will be judging Channel 4's
daytime cookery competition, My
Kitchen Rules. Pierre Koffman, Rachel
Khoo, Claude Bosi will also be making
an appearance. channel4.com
3. Colour Me Pretty
We love these vibrant geometric trays, table mats and
coasters from designer Jen Taylor. They're incredibly
fun and are said to be inspired by a traditional English
breakfast. We can't think of anything more exciting to
eat off on a dull, wintry day! From £24, hokolo.com
www.greatbritishfoodmagazine.com / 11
DIARY DATES
FALMOUTH OYSTER FESTIVAL
12th - 15th October
Celebrate the start of the oyster
dredging season with plenty of
seafood, feasting and live music.
falmouthoysterfestival.co.uk
TASTE OF LONDON
16th - 19th November
London's Tobacco Dock will once
again be filled with artisan produce,
Strike Gold
plus food from a whole host of
exciting restaurants and chefs.
tastefestivals.com
Foodie Thermometer
What’s Hot What’s Not
+ VEGGIES - DINING ROOMS What we’ve
Illustrations: Alice Cleary, aliceclearyillustrated.com
12 / www.greatbritishfoodmagazine.com
I'd love to be able to say that I bake my own bread picture so I've had to clear some surface space,
from scratch daily but in reality, I have quite a but it's worth it as the maker is by no means a
small kitchen and limited spare time. Throwing one trick pony; it can produce 14 different loaves,
my romantic vision of handmade bread aside, I all with light, medium and dark crust options.
was impressed to discover that this bread maker's It also has a gluten-free setting, which I'll be
'quick bake' option meant I could bake a 2lb loaf in experimenting with next. The best bit? The 'keep
under an hour. What's more, thanks to its 13 hour warm' setting means I can create the illusion that
timer, I can also schedule freshly made bread to be I've just made bread, even if it's something I've
ready in time for when I wake up each morning! actually prepared earlier – take that, Blue Peter!
The model is a little bigger than it looked in the
14 / www.greatbritishfoodmagazine.com
MORE
READS…
The Modern's
Cook's Year by
Anna Jones (£26,
Fourth Estate)
BOOK
vegetarian cuisine.
CORNER
If you read one cookbook this month…
Good Together:
On cold, dark evenings, there's nothing like a cookbook to Drink & Feast
provide you with some culinary inspiration – and the latest with Mr Lyan &
Friends (£20,
release from former GBBO contestant John Whaite is filled
Frances Lincoln)
with exciting twists on comforting classics. Our favourite
recipes include the crab and sriracha mac 'n' cheese (featured Celebrated cocktail
maker Ryan
here) as well as Korean Disco fries and a mushroom, spinach Chetiyawardana
and ricotta Yorkshire pudding. Comfort: Food to Soothe the Soul, shares some
(£19.99, Kyle Books)
wonderful recipes
which are perfect
for hosting
and entertaining.
SHOPPING
ESSENTIALS
Kitchen Confidential:
Skye Gyngell Q&A
Applewood
Smoked Cheddar
A champion of seasonal produce, Spring's founder Skye
Cheese, £1.75, All Gyngell (springrestaurant.co.uk) reveals her out of hours
supermarkets
cooking habits.
www.greatbritishfoodmagazine.com / 15
16 / www.greatbritishfoodmagazine.com
RECIPES | ORCHARD FRUIT
www.greatbritishfoodmagazine.com / 17
their tins and transfer to a wire Cox Apple & line a 23cm loose-bottomed
rack; leave to cool completely. Sultana Cake cake tin with baking parchment.
3. For the frosting, use electric Using electric beaters, beat the
beaters to beat the butter and Serves: 12 butter, sugar, lemon zest and
125g icing sugar in a large bowl Prepare: 15 minutes, spices together. Add the
until combined. Gradually add plus resting eggs, one at a time, then beat
the remaining 125g icing sugar Cook: 1 hour 10 minutes in the flour. Fold in the grated
and marshmallow fluff until apple and sultanas, then
light and airy. Transfer 2/3 of the 200g salted butter, softened, pour into the tin.
marshmallow buttercream into plus extra for greasing 2. Arrange the apple slices on
another bowl and stir through 75g 200g light brown top of the cake, scatter with the
blackberries, squishing them to muscovado sugar almonds and bake for 1 hour 5-10
marble the frosting. 1 large lemon, zest minutes. Cool in the tin for 20
4. Remove the parchment from 1 ½ tsp ground cinnamon minutes before serving.
the cakes. Put 1 cake on a plate ½ whole nutmeg, grated
and spread with 2 tbsp blackberry 3 free range eggs Cox Apple &
jelly and ½ the marbled 200g self-raising flour Plum & Almond Cake
frosting. Scatter with 100g of 4 cox apples, 2 peeled and
the remaining blackberries. grated, 2 peeled, cored, Serves: 10-12
Top with another sponge quartered and cut into Prepare: 15 minutes
and repeat the layers of jelly, 0.3cm slices Cook: 1 hour, 30 minutes
frosting and blackberries. Finish 2 bulging handfuls sultanas
with the final cake. Spread the A handful flaked almonds 150g self raising flour
unmarbled buttercream on top 100g ground almonds
and scatter with the remaining 1. Preheat the oven to 180˚C/ 175g butter, softened and cut
150g blackberries. Fan˚C/160 Gas 4; grease and into cubes
150g golden caster sugar
3 free-range eggs, beaten
1 tsp almond extract
300g plums, stones removed
and chopped
18/ www.greatbritishfoodmagazine.com
RECIPES | ORCHARD FRUIT
www.greatbritishfoodmagazine.com / 19
Give in to
TEMPTATION!
Former Bake Off star Martha Collison
has a real understanding of those
particular tastes we really crave – be it
cheese, chocolate, citrus, or even booze!
Here she cleverly combines interesting
flavours and satisfying textures – with
delicious results!
20 / www.greatbritishfoodmagazine.com
RECIPES | MARTHA COLLINSON
How did you approach What's your earliest from The Artisan Kitchen recently
writing your new food memory? and have been smothering my
book, Crave? As a child I was fascinated by bakes in it.
I started thinking about the food. Butterscotch Angel Delight
fundamentals of baking and is (embarrassingly) my first food Any you really don't like?
cooking, the reasons why we open the memory. I was transfixed by the Banana is the only food I don’t eat.
cupboard. We create dishes based on kitchen magic that occurred; how I’ve tried to learn to like it, but just
what we feel like eating, and Crave is a whisking a beige powder with cold milk don’t get on with the texture.
book that really celebrates that. Each could transform it into a thick, cloudy
chapter is based on common cravings, mass with an unnatural, gelatinous What are your top tips
from chocolate to cheese, so there texture. My sister and I adored it, for presentation?
should be something to suit whatever so that artificial buttery flavour still Keep it simple and use natural
you feel like. evokes a certain nostalgia which I ingredients. It’s difficult to work with
struggle to replicate anywhere else! food colouring, so I opt for freeze-dried
What's your cooking style? fruits, chocolate and nuts to finish off
It’s very impulsive and I like to What's your ultimate most of my bakes. Focus on the flavour!
push the boundaries a bit. My first comfort dish?
book Twist was all about changing Proper mac and cheese, served Any baking hacks you've
up recipes to make them a little bit piping hot. learnt along the way?
different, and that largely reflects the A dough scraper is your best friend
way I bake. Baking has to be precise, Are there any ingredients for cleaning up work surfaces
whereas cooking can be more taste- you really love cooking with quickly. Also, invest in a handheld
based and relaxed, so I like to keep a at the moment? electric whisk as it will make all
balance between the two. Marmalade! I received a delicious jar your cakes ten times better.
www.greatbritishfoodmagazine.com / 21
Unwrap the chilled dough and roll
it out on a lightly floured worktop
or between 2 pieces of cling film
to a thickness of about 5mm. Use
a sharp knife to cut out about 50
rectangles (3 x 7cm) or use
a crimped cutter if you have one,
and arrange them on the baking
sheets. Mark a series of holes over
the top of each biscuit using a
skewer, or stamp them with letters.
4. Bake the biscuits for 10–12
minutes until slightly puffy and
crisp, then remove and allow to
cool on the sheets for 5 minutes.
Transfer the biscuits to a wire rack
to cool completely.
5. Make the bourbon buttercream
by beating the butter and icing
sugar together using an electric
hand-held whisk until really light
and fluffy. Add the cocoa and
whiskey, then beat again until
For the base: 1. Preheat the oven to 200°C/Fan 3. Pour the condensed milk into
100g butter 180°C/Gas 6. To make the base, a large bowl and add the egg
200g digestive biscuits melt the butter in the microwave yolks, lime juice and zest. Whisk
or in a small saucepan. Place the together with a balloon whisk,
For the filling: digestive biscuits in a small food then add the gin and beat again.
1 x 397g tin condensed milk processor and blitz to a powder, 4. Turn the oven down to 180°C/
4 egg yolks (use the whites in the then pour in the melted butter Fan 160°C/Gas 4. Pour the filling
meringue below) and blitz again until all the crumbs into the crust and bake for 10–15
Grated zest and juice of are coated in butter. Alternatively, minutes until the filling is set with
4 unwaxed limes place the biscuits in a plastic bag a slight wobble in the centre.
3 tbsps gin and use a rolling pin to crush Remove from the oven and chill
them to a fine powder, then put for at least 30 minutes.
For the Italian meringue topping: the crumbs in a bowl and stir in 5. When you’re nearly ready to
200g caster sugar the butter until the crumbs are serve, make the Italian tonic-
150ml tonic water completely coated. water meringue topping. Put the
4 free-range egg whites 2. Press the crumbs into the tart sugar and tonic water in a small
tin, making sure they cover the saucepan and warm over a low
Special kit: bottom and sides in an even layer. heat, stirring until the sugar has
23cm loose-bottomed Use the back of a spoon to press dissolved and the mixture turns
springform tart tin them down firmly. Bake the crust from cloudy to clear. Turn the heat
Sugar thermometer in the oven for 10 minutes while up to high. Allow the syrup to boil
Blow torch you make the filling. without stirring until it reaches
22 / www.greatbritishfoodmagazine.com
RECIPES | MARTHA COLLINSON
www.greatbritishfoodmagazine.com / 23
Recipes taken from
Crave by Martha
Gouda & Smoked butter mixture to the dry mixture, shape. Place on a baking sheet
Collison (£16.99, Paprika Pretzels stirring all the time, until a sticky and cover with a tea towel to
HarperCollins) dough forms. You may not need stop the dough drying out while
Photography: Laura
Edwards Makes: 12 pretzels to add it all. you shape the rrest.
Prepare: 45 minutes, plus proving 4. Tip the dough on to an 7. Bring 1.5 litres of water to
Cooking time: 20–25 minutes oiled worktop and knead for the boil in a saucepan. When
10–15 minutes or until it is no the water is boiling, add the
75g unsalted butter, cubed longer sticky and has become bicarbonate of soda and stir in
200ml whole milk smooth and elastic. Alternatively, until it stops fizzing. Turn the
500g strong plain flour knead using the dough-hook heatdown and leave the mixture
1 x 7g sachet fast-action dried yeast attachment on the stand mixer for at a low simmer.
1 tsp fine salt 5 minutes. Place the dough in an 8. Lower the pretzels into the
2 tbsps caster sugar oiled bowl, cover with cling film saucepan, a few at a time, and
Oil, for greasing and leave in a warm place for 1–2 poach for around 30 seconds
3 tbsps bicarbonate of soda hours or until doubled in size. each, flipping halfway through.
1 free-range egg, beaten 5. When the dough has risen, Remove from the water and
100g aged Gouda, grated preheat the oven to 210°C/Fan dry the bottoms on a piece of
2 tsps hot smoked paprika 190°C/Gas 6 and line 2 large kitchen paper before placing
baking sheets with baking on a baking sheet. Brush with
1. Put the butter in a small parchment. Tip the risen dough beaten egg and sprinkle with
saucepan with the milk. Heat out of the bowl on to an oiled the grated cheese and smoked
over a low heat until the cubes of worktop and fold it in on itself a paprika, then bake for 20–25
butter are melted, then set to one couple of times to knock out any minutes until the cheese has
side to allow the mixture to cool. large air bubbles. melted and the pretzels are
2. Place the flour in a large bowl, 6. Divide the dough into 12 golden brown all over.
or the bowl of a stand mixer fitted pieces. To shape the pretzels, take 9. Remove from the oven and
with the dough-hook attachment, a piece of dough and roll it into allow the pretzels to cool for 5
and add the yeast to one side of a long rope shape that is slightly minutes on the baking sheets,
the bowl and the salt and sugar to thinner at the ends. Take both then enjoy warm. These are
the other. If you put the salt directly ends of the rope and twist them best eaten on the day they are
on the yeast it may kill it, which will together once, then lay the ends made but can be refreshed by
stop your dough from rising. down over the bottom loop and warming up in the oven for the
3. Gradually add the milk and press in to create a classic pretzel next few days.
24 / www.greatbritishfoodmagazine.com
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GBF OCTOBER 17 master_GBF 22/09/2017 10:48 Page 26
COLU M N | VALENT IN E WA RNE R
Valentine’s kitchen
From just-from-the-oven bakes to lacklustre pastry, our
columnist has a thing or two to say about pies
I
’ve eaten some splendid pies in my
life, hands clenched around my
cutlery with a dark ale in a darker
pub or, clutching a pasty, my
jumper covered in crumbs as I sit in the
car watching the sea thrash the coastline.
Pies fill me with a warm satisfaction
unmatched by other comfort foods, yet a
good pie is not easy to find! I'm forced to
digest disappointments primarily because
a) I don’t like to throw food away and b)
while a pie’s buttery orange/brown crispy
exterior tempts commitment, the gristle
that may hide within is an unknown
booby trap. Similarly, a pastry as wan as
a consumptive Victorian child can be
a purse for the most unctuous inner
sanctum. It's impossible to discern
either way.
Vegetable pies can occasionally be a
success if simply filled with leeks, potato
and cheese and eaten with the smell of a
farm and local cider filling the nostrils.
Taken to its most noble heights, I was
once served a pasta pie the size of a family
suitcase with the crispest buttery pastry. It
I bit into a flaky pastilla containing squab then it's game over for me. Folks would also
pigeon, spiced eggs, nuts and honey, all do well to remember that because fresh/
“Pies fill me with a dusted with icing sugar and cinnamon. I'll
also hoover up any deep fried empanadas
frozen fish leaks so much moisture, they
should make a thicker white sauce. Pop
filling misery, for snip 'n' heat cooking just as you walk in – this is tricky, but
to find!” in motorway service stations or chain
public houses. It’s an oversized, unfinished
they're absolutely fabulous hot!
was carried into a banquet by two butlers upside down vol-au-vent! Gah! Then there
ABOUT VAL
dressed in yellow and green livery, who are cottage and fish pies, which are all WARNER
elegantly opened the pie with a sword, wonderful, provided the mince “has balls” Our monthly columnist
revealing oozing cheese and penne so to speak and that it's juicy, rich, fatty and is an acclaimed chef,
luxuriating in the richest tomato sauce all the better for generous seasoning and TV presenter and
inside. I must ingratiate myself with patient cooking. author. Find out more at
Italian grandees more often! A fish pie needs rules though. Were I to valentinewarner.com
In Fez, my eyes were lifted to Allah as plumb its depths only to run into salmon,
www.greatbritishfoodmagazine.com / 27
28 / www.greatbritishfoodmagazine.com
REGIONAL BAKING
Shrewsbury Cakes
It stands to reason that the regional
British bakes we know and love are
souped-up, sexed-up versions of
their ancient ancestors, right? “It’s
actually the other way around,” says
Mary Anne Boermans, former GBBO become associated with God’s Own Anne to track down the bun house
contestant and historical researcher County involves velvety milk curds, that originated the recipe. “It was
whose books include Great British scattered with currants and mixed never in Chelsea, it was in Pimlico!”
Bakes: Forgotten Treasures for Modern with egg, sugar and a little nutmeg she exclaims. “But a ‘Pimlico bun’
Bakers and the recently published baked in a shortcrust pastry case. would never have sold! People
Deja Food (£20, Square Peg). Myths around the origins of the wanted the aspirations of Chelsea!”
“Take Shrewsbury cakes, which Yorkshire curd tart are thin on the Mary-Anne’s research found the
used to be the British standard ground, but Mary-Anne has a theory earliest existing recipe only dated
shortbread. The early recipes in as to the dish’s culinary impact. back to 1852, some 13 years after
the 17th century the bun house had
been pulled down.
“The cry “hevva, hevva” from
were filled with
mead, sweet sherry, “So I recreated the
mace, cinnamon original bun going
and nutmeg.
But by Victorian
a cliff-top lookout reportedly purely on records
of what people who
times these bold,
exciting flavours
alerted the fishermen to had eaten it said. It
was nothing like the
had been washed
out. "All that spice shoals, and prompted their one we make today;
it didn’t have fruit,
homecoming men”
Our forebears were with lots of butter
using spices and and lemon and
ingredients we’re spices; like a British
not used to today,” brioche really. But
she continues. “It was years before “When the pilgrims left for America of course no-one wants a genuine
I tracked down a fresh citron; they they took their recipe books and so one – they want something gigantic
were using them by the pound!” curd tart stayed with the Americans and gooey!”
Though no single definitive recipe and came back across the pond
exists, one thing is clear. Unlike as New York cheesecake. They Cornish Hevva Cake
the Jaffa, Shrewsbury cakes ignite phased out the fruit, but the cooked In her 1975 tome The Cookery of
no debate over status. They are cheesecake is recognisable from its England Elisabeth Ayrton suggests
biscuits. Obviously. roots as a Yorkshire curd tart.” anyone driving through
Cornwall should be
Yorkshire Curd Tart Chelsea Buns able to get tea –
If eating curds and whey is now “Where did Chelsea buns including fresh
the preserve of nursery rhyme REALLY originate?” is the question ‘splits’ [scones],
characters, it wasn’t always so. “The that Mary-Anne asked herself, clotted cream,
Yorkshire curd tart we know today discontented with the rather obvious homemade jam
is pretty genuine, although it wasn’t answer that perfectly satisfies and saffron cake –
originally specific to Yorkshire,” says the rest of us. “I like a challenge,” at a farmhouse.
Mary-Anne. “In fact lots of recipes she admits, “so I started digging.” Only the lucky, she
existed.” The version that has Historical papers allowed Mary- confides, will encounter
www.greatbritishfoodmagazine.com / 29
REGIONAL BAKING
Voztizza currants, but should spreading to the rest of the world. “It takes six hours to bake a
these be steeped in Armagnac Locals added their own twist knob and only 24 minutes to bake a
or simply mixed with however, pushing plums or pinches biscuit, so the knobs are not really
sugar? Wrapped in a lard of currants or candied peel into the economical,” one family member
crust or a light puff? centre of the dough before it bubbled once told the Telegraph. No history
If St John’s, the in the molten lard. of the Dorset knob would be complete
London restaurant without mention of local hero
famed for its ‘nose- Wood Street Cakes Thomas Hardy, who was rumoured
to-tail’ approach As with many of our finest regional to eat his Dorset knobs with Stilton
to eating, shuns the bakes, Wood Street cakes are no each evening. Most recently, another
traditional lard in longer produced commercially so to Dorset boy, chef Mark Hix, has taken
favour of buttery puff get your taste you must first get in the up the baton, celebrating the Dorset
pastry, so can you. But a kitchen. “It dates back to the Civil knob in his own recipes.
30 / www.greatbritishfoodmagazine.com
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C O L U M N | S H E I L A D I L LO N
Sheila Dillon's
British
Food Tour
This month, Sheila Dillon
celebrates 'real bread' and
the inspiring folk who are
spreading their baking skills
to all corners of the UK
www.greatbritishfoodmagazine.com / 33
Mary Berry's
Foolproof Bakes
You can always trust the queen of British baking to pack even the
simplest dishes with maximum flavour! These crowd-pleasing
recipes would be perfect for a chilled-out Sunday lunch
34 / www.greatbritishfoodmagazine.com
RECIPES | MARY BERRY
400g frozen mixed summer Add a little of the hot berry juices beating until stiff and shiny. Stir a
berries to the cornflour mix, stir, and pour little of the whites into the berry
1 heaped tbsp cornflour back into the saucepan. Heat, purée, then carefully fold in the
2 tbsps cassis or blackcurrant stirring, until thickened, then remainder until evenly combined.
liqueur press through a sieve into a bowl, 4. Spoon the mixture into the
Butter, for greasing leaving just the pips behind in the prepared ramekins, level the tops,
3 large free-range egg whites sieve. Set the berry purée aside then run your finger inside the
175g caster sugar to cool. rim of each dish – this will ensure
2. Put a baking tray in the the soufflés rise evenly. Place the
Special kit: oven, and preheat the oven to ramekins on the hot baking tray,
6 x 150 ml ramekins 190°C/Fan 170°C/Gas 5. Butter and bake for 8–10 minutes until
the ramekins. the soufflés are well risen and
1. Measure half of the berries into 3. Put the egg whites into a large light golden on top.
a saucepan, and heat gently for a bowl, and beat with an electric 5. Meanwhile, make the compote:
few minutes until the fruit is soft. whisk on high speed until stiff but heat the remaining berries
Put the cornflour and cassis into a not dry. Add 100g of the sugar and sugar in a pan over a low
small bowl, and mix until smooth. a teaspoon at a time, and keep heat, stirring until the sugar
www.greatbritishfoodmagazine.com / 35
RECIPES | MARY BERRY
has dissolved and the fruit has 45g plain flour, plus extra pieces, discarding the skin and
defrosted. Check for sharpness, for dusting bones. Dice the vegetables.
and add a little more sugar if the Salt and black pepper 3. Skim the fat from the
fruit does not taste sweet enough. 125g frozen peas cooking liquid, then bring
Serve the soufflés as soon as they 175g shortcrust pastry 600ml of the liquid to a boil.
come out of the oven, with the Beaten egg yolk, for glazing Melt the butter in another pan,
warm compote. add the flour, and cook, stirring
Recipes taken
from Mary Berry’s
Special kit: occasionally, for 1 minute. Stir
Complete Cookbook Chicken & Vegetable Pie 2 litre pie dish in the hot stock, whisking
(£30, DK) DK.com
until it comes to a boil and
Serves: 6 1. Put the chicken, stock, onion, thickens. Add the lemon juice
Prepare: 15 minutes, celery, and lemon zest into a large and season with salt and
plus cooling time saucepan. Bring to a boil, cover, pepper. Stir the chicken, diced
Cook: 1 hour 30 minutes and simmer for 30 minutes. Add vegetables, and peas into the
the carrots and potatoes, cover, sauce, then leave to cool.
1 kg chicken and simmer for about 20 minutes 4. On a lightly floured work
1.25 litres chicken stock more, or until the vegetables are surface, roll out the pastry, then
1 onion, quartered cooked and the chicken is just cut out the lid, and fill, cover,
1 celery stalk, thickly sliced tender. Remove the vegetables and decorate the pie as you
Pared zest and juice of 1 lemon from the liquid and set aside. wish. Bake in a preheated oven
2 carrots Leave the chicken to cool in at 190°C/Fan 170°C/Gas 5 for
2 waxy potatoes, peeled and cut the liquid. 30 minutes or until the top is
into quarters 2. Remove the meat from the crisp and golden brown.
45g butter chicken, and cut into bite-sized Serve hot.
36 / www.greatbritishfoodmagazine.com
GBF OCTOBER 17 master_GBF 22/09/2017 10:48 Page 37
GBF OCTOBER 17 master_GBF 22/09/2017 10:48 Page 38
WEEKE ND S AWAY
Weekends
Away With...
Eric Lanlard
LONDON
Honey & Co
www.greatbritishfoodmagazine.com / 39
We have been producing award winning pies since Tel: 01439 771307
1996. In that time we have won over 20 pie awards www.huntersofhelmsley.com
from regional recognition to National Pie Champion Open 8am – 5.30pm 7 days a week
2012. In 2013 we entered the Guild of fine Foods
Great Taste Awards where we gained a Gold 2 Star 13 Market Place, Helmsley, North Yorkshire YO62 5BL
for our Chicken, ham & Leek Pie.
40 / www.greatbritishfoodmagazine.com
T RIED & TE S TE D
Pie Oh My!
There's nothing more comforting
than a hot pie on a cold day – here are
some of our favourites
4. HUNTERS OF HELMSLEY
PORK, CIDER & CRACKLING
PIE, £2.85, AVAILABLE IN STORE
AT HUNTERS OF HELMSLEY,
huntersofhelmsley.com
This decadent pie tastes as good
as it sounds, combining all the best
elements of a pork roast! The tart,
punchy flavour of the cider pairs
beautifully with the sweet roast
pork, while the crackling on top
adds a lovely salty crunch.
www.greatbritishfoodmagazine.com / 41
GBF OCTOBER 17 master_GBF 22/09/2017 10:48 Page 42
EASY
EVERYDAY
EASY EVERYDAY
T E M PT I N G S E A S O N A L R E C I P E S TO C O O K N O W
25
COSY WARMING
AUTUMN
WEEKDAY RECIPES
WONDERS!
Delicious ways to shake up your weekday cooking
Apples
More than just a snack, British apples are incredibly versatile and
taste fantastic in homemade sweets and bakes
N
othing beats an apple glut and our autumns are positively filled with them! But
there’s more to apples than just pies and crumbles, as these delicious
ALSO IN SEASON…
recipes reveal...
Parsnips
GROW This sweetly flavoured root
One of the easiest fruit trees to grow, apple trees require very little vegetable is back! Roast it, mash
care throughout the year. Remember to water them during dry spells it or make into chips or crisps –
and when the fruit starts to swell. for us, parsnips are an essential
part of any roast dinner.
PREP Kale
Simply remove the core and seeds, slice and they’re ready to use – you can also Pair kale with onion, pear, blue
peel the skin depending on the recipe. cheese and toasted pecans for a
delicious winter salad, or add to
a warming minestrone soup.
STORE
Store as they are in a cool place, or in the fridge. If you want to keep Brussels Sprouts
them for a couple of months or longer, wrap each apple in a piece These much-maligned brassicas
of newspaper and stockpile in a box or basket and leave in a are not just for Christmas Day
cool, dry place. – they’re delicious stir fried, in a
salad or added to a creamy
mac ‘n’ cheese.
ENJOY
Delicious as they are or when baked, poached, roasted or puréed.
For a tasty snack, pop apple slices into a food dehydrator. GINGERBREAD SPICED
APPLE DOUGHNUTS
44 / www.greatbritishfoodmagazine.com
Special Kit:
6cm plain cookie cutter
Sugar thermometer
Large piping bag fitted with a 1cm
plain nozzle
www.greatbritishfoodmagazine.com / 45
APPLE CARAMELS
Recipes taken from Summer Berries
Makes: 30–40
and Autumn Fruits, by Annie Rigg.
Prepare: 5 minutes
(£16.99, Kyle Books). Photography by
Cook: 10 minutes, plus resting time
Tara Fisher
Special kit:
18cm square baking tin or
equivalent sized rectangular tin
Sugar thermometer
46 / www.greatbritishfoodmagazine.com
74 /4 8 / www.greatbritishfoodmagazine.com
www.greatbritishfoodmagazine.com
Serves: 4
Prepare: 15 minutes
Cook: 15 minutes
www.greatbritishfoodmagazine.com /49
BUTTER CHICKEN,
POTATO &
SPINACH CURRY
Serves: 6
Prepare: 15 minutes
Cook: 1 hour
Recipes courtesy of
waitrose.com/recipes
50 / www.greatbritishfoodmagazine.com
www.rootsandwingsorganic.com
www.greatbritishfoodmagazine.com / 51
GBF OCTOBER 17 master_GBF 22/09/2017 10:48 Page 52
Here at Yorkshire Provender, we’re a family business making the most delicious soup for you to enjoy.
Belinda loves real food and all Yorkshire Provender soups are her tried and tested recipes.
As ‘Official Soup Maker’, Belinda’s husband Terry, brings her recipes to life.
For info about the range and where to buy, visit www.yorkshireprovender.co.uk or @yorksprovender
52 / www.greatbritishfoodmagazine.com
EASY
EVERYDAY
DELICIOUS IN
40 MINUTES
Too busy to make pudding during the week?
These mouth-watering sweets take less than
40 minutes to prep and cook!
/ 53
1. Top and tail the pineapple, peel and remove the eyes 1. Preheat the oven to 200ºC/Fan 180ºC/Gas 6 and put a baking tray
then cut into 8 long wedges. Slice out and discard in the oven. Generously butter the insides of two 200ml pudding
the core. moulds. Make up the coffee with 2 tbsps boiling water and cool.
2. Mix together the lime zest and juice, cinnamon 2. Put the butter and chocolate in a heatproof bowl and set it over
and garam masala. a pan of gently simmering water. Stir occasionally, until melted, then
3. Heat the butter and maple syrup together in a griddle remove from the heat and allow to cool.
or large frying pan then add the pineapple wedges. 3. Put the whole egg with the egg yolk and sugar in a bowl, and whisk
Cook for 5–6 minutes, turning, until warmed through and together until just combined. Whisk in the flour. Mix the coffee into
golden. Add the spiced lime juice mixture and cook for 1 the melted chocolate and butter, and fold into the egg mixture. Pour
minute, turning until the pineapple is nicely coated.illa into the moulds, put them on the hot baking sheet and bake for 18
ice cream. minutes until the puddings are well risen and coming away from the
4. Divide the wedges between 4 small plates, top with a sides. Leave for 1 minute then run a round-bladed knife around the
scoop of ice cream and serve swiftly. edge and turn them out onto plates. Serve with crème fraîche.
1. Preheat the oven to 190ºC/Fan 170ºC/Gas 5. Place 1. Preheat the oven to 200ºC/Fan 180ºC/Gas 6. Lightly butter 8 x
the apples, blackberries and cordial in a large saucepan. 150ml pudding moulds and 8 small squares of foil. Cut 8 thick slices
Heat gently and simmer for 5 minutes. Spoon into a 2-litre from 2 clementines then grate the zest and squeeze the juice from
ovenproof dish. the remainder. Pour the syrup into the base of the moulds then sit a
2. Rub together the flour and butter until the mixture slice of clementine in each one.
resembles breadcrumbs, then stir in the sugar and 2. Whisk the butter and sugar until pale then slowly whisk in the
almonds. Add 2 tbsps cold water and bring together to eggs. Stir in the flour, zest and juice, breadcrumbs, spice, carrot and
make a soft dough. sultanas. Spoon into the dishes then cover with the foil, buttered-
3. Shape the dough into 8 rough balls and place around the side down.
edge of the baking dish. Place the dish on a baking sheet 3. Place in a roasting tin and pour hot water into the tin until it
then bake for 25–30 minutes until the dough balls are comes halfway up the side of the dishes. Bake for about 30, minutes
cooked through and the filling is piping hot. Serve warm until set. Run a small knife along the inside of the moulds then invert
with custard or ice cream. onto small plates. Serve with warmed custard.
New
packaging,
same great THE WORLD’S FINEST COPPER
flavour COOKWARE
www.greatbritishfoodmagazine.com / 55
JAMES’ WINTER
WARMERS
These splendid slow-cooked dishes from James
Martin take a little time in the oven, but the prep
couldn’t be easier
56 / www.greatbritishfoodma gazine.com
Serves: 4
Prepare: 10 minutes
Cook: 1 hour, 20 minutes
1 red onion
2 large courgettes
1 aubergine
2 red peppers
3 garlic cloves
50ml rapeseed oil
2 x 300g lamb rumps off the bone
2 large fresh thyme sprigs
125ml white wine
16 Kalamata olives
300ml tomato juice
1 tsp sugar
Finely grated zest of 1 lemon
4 fresh basil leaves
Sea salt and freshly ground
black pepper
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58 / www.greatbritishfoodmagazine.com
CHICKPEA, SWEET 1 litre good-quality hot chicken or the vegetables gently for about 10
POTATO & CHORIZO vegetable stock minutes, stirring often. As they begin
400g tin of chickpeas, drained to brown, add the garlic and tomato
Serves: 4 and rinsed purée and cook for 1 minute, stirring,
Prepare: 10 minutes 1 tsp sweet or hot smoked paprika then add the diced sweet potatoes.
Cook: 50 minutes Salt and freshly ground black pepper Add the hot stock and a good grinding
Fresh coriander leaves, to serve of black pepper, bring to a simmer, and
1 tbsp rapeseed oil then cover. Turn the heat right down
200g cooking chorizo, diced 1. Place a large heavy-based saucepan and cook until the sweet potatoes are
1 onion, finely chopped with a lid over a medium heat. Add the tender but not mushy, 20–30 minutes.
1 carrot, finely chopped oil and the diced cooking chorizo and 3. Tip the chickpeas into the pan along
1 stick of celery, finely chopped sauté until the sausage is browned. Lift with the smoked paprika, stir and
1 clove of garlic, crushed the meat out of the pan and set aside, simmer for a couple of minutes to heat
1 tsp tomato purée leaving the red oil behind. through. Use a ladle to scoop out half
400g sweet potatoes (about 3 2. Add the onion, carrot and celery the mixture and blend until smooth,
medium potatoes) peeled and cut into to the pan, along with a pinch of salt, then return to the pan. Taste and add a
1-cm dice then turn the heat to low and sweat little more salt, pepper or paprika,
60 / www.greatbritishfoodmagazine.com
if necessary.
4.To serve, heat through the
reserved chorizo and scatter a
quarter of it over each bowl, along
with the coriander leaves. For extra
heat, garnish with chopped fresh
chilli. For an even heartier soup, top
with a poached egg or some aioli.
Serves: 4
Prepare: 15 minutes
Cook: 30 minutes
To serve:
Fresh parsley, chopped
Fresh basil, chopped
Freshly grated Parmesan
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62 / www.greatbritishfoodmagazine.com
64 / www.greatbritishfoodmagazine.com
EASY
EVERYDAY
7 ways with…
JAM
This fruity store cupboard ingredient is just the thing to jazz up
desserts and bakes
1 Fruit Scones
Pre-heat the oven to 220ºC/Fan
200ºC/Gas 7. In a large mixing bowl, rub
trimmings together and re-roll to make
more biscuits. Place on baking paper and
bake for 10-12 minutes until lightly golden.
6 Giant Jam Tart
Rub together 225g plain flour and 110g
unsalted butter to form breadcrumbs.
together 225g flour and 50g butter until it Remove from the tray, cool on a wire Add 75g icing sugar, 1 medium beaten
resembles breadcrumbs. Add 1 tsp baking rack, and sandwich together with a jam of free-range egg, ½ tsp vanilla extract
powder, a pinch of salt, 25g sugar and your choice. and zest of 1 lemon. Combine by hand
75g sultanas. Slowly add 150ml milk and until a soft dough is formed. Wrap the
2 beaten free-range eggs, kneading to a
smooth dough. Roll onto a lightly floured
surface until 2.5cm thick and cut using
4 Raspberry & Coconut Slices
Preheat oven to 180°C/ Fan 160°C/
Gas 4. Grease and line a 3cm deep
pastry in cling film and let it rest for 30
minutes in the fridge. Preheat your oven
to 200ºC/180ºC Fan/Gas 5 and grease
a 5cm pastry cutter. Dust with flour and tin and line with baking paper. Mix a large tart case. Roll out the dough on a
place on a greased baking tray and bake in together 100g plain flour, 100g caster lightly floured surface until it is about 2cm
the oven for 10-12 minutes until well risen sugar and 100g butter until it resembles thick. Line the tin with the dough, patch
and golden-brown. Allow to cool, cut in breadcrumbs. Add in 3 large free-range any gaps and pop the pastry back in the
half, and slather with your favourite jam egg yolks and 1 tsp vanilla essence. Mix fridge for 10 minutes. Spread 3 heaped
and clotted cream. to form a dough and press it into the tsps of your favourite jam across the
base of the baking tray. Bake for 15 to bottom of the pastry. Use any leftover
3 Jammy Dodgers
Mix together 250g butter and 150g
sugar in a large bowl. Beat in 1 free-range
strawberry jam. Bake for 25 minutes until
the brownie is starting to crack at
the edges.
of sherry.
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66 / www.greatbritishfoodmagazine.com
EASY
EVERYDAY
1 2
WEEKDAY
WONDERS
Refresh your kitchen
with these fab buys
3 4
1. Mackies Caramel Biscotti Ice
Cream, £3.89 mackies.co.uk
This limited edition new flavour is a
gooey, biscuity treat.
6. Minted Balsamic
Reduction, £2.75
www.pottspartnership.co.uk
A perfect partner for 7 8
your lamb roast.
www.greatbritishfoodmagazine.com / 67
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Proper Pizza Dough another tablespoon of water. If fermentation and a slow rise.
it looks really wet, add another The longer you let the dough
Makes: enough for tablespoon of flour. Alternatively, sit in the fridge, the more flavour
2 x 25 cm pizzas if you don’t have a mixer, you can it will have.
Prepare: 20 minutes, knead the dough by hand. 4. Take the dough out of the
plus proving time 2. Sprinkle your work surface with fridge 1 hour before you want to
a little flour and tip the dough out cook the pizzas, making sure you
200ml cold water onto it. Knead it by hand a few keep it covered with the clingfilm
300g ‘00’ flour or strong white times to bring it together into a or damp cloth so it doesn’t dry
flour, plus extra for dusting smooth, round ball that holds its out. When you’re ready to shape
½ x 7 g sachet of fast action shape well and springs the dough, dust a pizza peel or
dried yeast back when you poke it. If it a thin wooden chopping board
1 tsp fine sea salt doesn’t pass those tests, knead generously with flour. You can
it for 1–2 minutes more. either stretch the dough by
1. Pour the water into the bowl of 3. Using a dough cutter or a hand or use a rolling pin.
a stand mixer fitted with a dough sharp knife, cut the dough in If you’re using a rolling pin,
hook, then add the flour on top half. Pressing it firmly into the dust that with flour too.
of the water and add the yeast work surface, roll each piece 5. Take the rested dough ball off
and salt in separate piles. Mix for into a smooth round, like a the plate or tray using a dough
10 minutes on a medium–low tennis ball. Put the dough balls cutter or a bowl scraper, making
speed. For the first few minutes on two side plates or a baking sure the dough ball stays round
it will look shaggy and you might tray dusted with flour. Cover at this point. Place the dough ball
be worried that it won’t come tightly with clingfilm or soak a onto the floured peel or board
together, but leave it be and clean tea towel in cold running and dust some flour on top of
by the end of the 10 minutes water from the tap and wring it the dough too. Press down the
the dough should be smooth, out really well, then cover the middle of the dough with your
springy and slightly sticky. Check dough with the damp cloth. fingers, but don’t press the edge
the dough after a couple of Place the covered plates or tray of the dough ball, as that will be
minutes, though, to see how it’s in the fridge for at least 6 hours, the crust later. It should already
coming along. If it’s really dry but ideally overnight or even up look like a little pizza. The dough
and isn’t coming together, add to 48 hours to let it have a long is now ready to be rolled out.
70 / www.greatbritishfoodmagazine.com
RECIPES | PIZZA
Tomato Sauce
www.greatbritishfoodmagazine.com / 71
2 balls of pizza dough
2 handfuls of rocket or wild garlic
little flour on the board until it
does move easily. “What could
2 tbsps olive or rapeseed oil
2 pinches of fine sea salt
6. Slide the pizza off the peel
or board onto the pizza stone be better than
160ml tomato sauce
250g grated Mozzarella
or upside-down baking tray in
the hot oven. Cook for about 5 a roast chicken
2 slices of bacon, cut into
small dice
minutes then take it out of the
oven, crack the egg directly onto dinner on a
2 free range eggs the pizza and slide it back into the
oven. If you’re worried the egg Friday night,
1. Preheat the oven to 250°C/
Fan 230°C/Gas 9 or as high as
won’t hold its shape, crack it into
a small cup, slide the oven rack then using
it will go. Place a pizza stone or
an upside-down baking tray in
out a little (keeping it level) and
pour the egg into the middle of the leftovers
the oven to heat up. Get all your
ingredients and equipment ready,
the pizza, making sure the egg
doesn’t slide off. on a pizza on
including taking the dough out
of the fridge 1 hour before you’re
7. Return to the oven for 2–3
minutes more, until the bottom Saturday?”
ready to cook. and crust are golden, the cheese
2. Place the rocket or wild garlic is melted and the egg white is
in a bowl. Drizzle with half of the cooked. Take it out of the oven upside-down baking tray in the
oil and season with a pinch of and scatter over the rocket. oven to heat up too. Get all your
salt. Toss to combine and coat all Return to the oven for 30–60 ingredients and equipment ready,
the leaves. This adds flavour and seconds, until the greens just start including taking the dough out
helps protect the greens from to wilt. Alternatively, skip this step of the fridge 1 hour before you’re
burning. Stretch the pizza dough and keep the leaves fresh, letting ready to cook.
by hand or roll it out. Sprinkle them wilt only slightly in the 2. Stretch the pizza dough by
a pinch of salt evenly over the residual heat of the pizza. Remove hand or roll it out. Sprinkle a
dough, then brush a little oil onto from the oven again and transfer pinch of salt evenly over the
the rim to help it turn golden. to a wire cooling rack. Allow to dough, then brush a little oil onto
3. Using a ladle or big spoon, pour stand for 1 minute before cutting the rim with a pastry brush to help
the tomato sauce in the centre of into slices. it turn golden.
the dough. Spread the sauce over 3. Using a ladle or big spoon,
the pizza in concentric circles Roast Chicken with pour the tomato sauce in the
with the back of the ladle, leaving Thyme & Aioli centre of the dough. Spread the
a 2.5 cm border clear around the sauce over the pizza in concentric
edges for the crust. You only want Makes: 2 x 25 cm pizzas circles with the back of the ladle
a thin layer of sauce. Prepare: 10 minutes or spoon, leaving a 2.5cm border
4. Place a handful of the grated Cook: 10 minutes clear around the edges.
Mozzarella in a mound in the 4. Place a big handful of the
middle of the dough. Spread 2 balls of pizza dough grated Mozzarella in a mound in
it out evenly across the pizza, Pinch of fine sea salt the middle of the dough. Spread
leaving the edges clear for the 1 tbsp olive or rapeseed oil it out evenly across the pizza,
crust. Scatter the diced bacon on 160ml tomato sauce leaving the edges clear for the
top of the cheese, aiming to get 250g grated Mozzarella crust. Scatter the chicken and
a good balance of ingredients 200g shredded leftover thyme on top of the cheese,
across the pizza. roast chicken aiming to get a good balance of
5. Check there is no liquid on the 1–2 tsps fresh thyme leaves ingredients across the pizza.
peel or board or your pizza won’t 2–4 tbsps aioli 5. Check there is no liquid on the
slide off. Shake the board gently peel or board or the pizza won’t
to see if the pizza will move. If 1. Preheat the oven to 250°C/ slide off. Shake the board gently
not, lift up the pizza with a dough Fan 230°C/Gas 9 or as high as it to see if the pizza will move. If
cutter or spatula and sprinkle a will go. Place a pizza stone or an it doesn’t, lift up the pizza with
72 / www.greatbritishfoodmagazine.com
RECIPES | PIZZA
Makes: 2 x 25 cm pizzas
Prepare: 20 minutes
Cook: 30 minutes
www.greatbritishfoodmagazine.com / 73
really well and boil for 15–20
minutes, depending on size, until
just tender when pierced with
the tip of a knife. Drain and cool
under cold running water. When
cool enough to handle, peel the
beetroot, but be warned that this
will make your hands turn purple!
3. Slice the beetroot thinly on a
mandolin or using a sharp knife
and a steady hand. Place the
beetroot slices in a bowl with the
marjoram, 1 tablespoon of the
oil and some salt and pepper.
You could add a few drops of
balsamic or apple cider vinegar
too if you want to add a little
tartness. Stretch the pizza dough
by hand or roll it out. Sprinkle
a pinch of salt evenly over the
dough, then brush a little oil onto
the rim with a pastry brush.
4. Using a ladle or big spoon,
pour the tomato sauce in the
centre of the dough. Spread the
sauce over the pizza in concentric
circles with the back of the ladle
or spoon, leaving a 2.5 cm border
clear around the edges for the
crust. You only want a thin layer
of sauce.
5. Place a big handful of the
“The earthiness of the beetroot is
grated Mozzarella in a mound in
the middle of the dough. Spread
counterbalanced by the creamy goat's
it out evenly across the pizza,
leaving the edges clear for the
cheese and loads of fresh herbs”
crust. Scatter the beetroot slices but start checking it after 5 1 garlic clove
on top of the cheese, then dot minutes – you want the bottom Zest of 1 lemon
small knobs (about ½ teaspoon and the crust to be cooked
each) of the goat's cheese on top, through and golden. 1. Strip the parsley leaves off
aiming to get a good balance of 8. Take the pizza out of the oven the stalks. Make sure they are
ingredients across the pizza. and transfer to a wire cooling completely dry before chopping
6. Check there is no liquid on rack, then sprinkle generously them as finely as you can.
the peel or board or your pizza with the gremolata. Allow to Transfer to a bowl.
won’t slide off it. Shake the board stand for 1 minute before cutting 2. Chop the garlic as finely as you
gently to see if the pizza moves. into slices. can, otherwise you might bite
If it doesn’t, lift up the pizza with on a big bit of raw garlic, which
a dough cutter or spatula and Gremolata isn’t very nice. Transfer to the Recipes taken from
sprinkle a little flour on the board bowl with the parsley. Add the
Saturday Pizzas
from the Ballymaloe
until it moves. Makes: 30g lemon zest, then mix everything Cookery School by
7. Slide the pizza off the peel or Prepare: 5 minutes together until well combined.
Philip Dennhardt
and Kristin Jensen
board onto the pizza stone or Store any leftovers in an airtight (£16.99, Ryland
upside-down baking tray in the 1 large bunch of fresh container in the fridge for a
Peters & Small).
Photographer:
hot oven. Cook for 7–10 minutes, flat-leaf parsley day or two. Mowie Kay
74 / www.greatbritishfoodmagazine.com
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The
Crème de la Crème
When it comes to scouting out the UK's best bakeries and
patisseries, it doesn't get much better than these artisan hotspots
W O R D S: K AY L E I G H R AT T L E
S
ales of convenience foods may be on the rise in the UK but, reassuringly, just as many artisan bakeries
seem to be popping up. In fact, the number of new establishments opening across the UK has grown
by 20 per cent in the last year alone, and this baking boom thankfully looks set to continue. While this
means we might have to queue that little bit longer for our Saturday morning sourdough fix, it's more
than worth the effort. Here are some of our favourite destinations…
Warrens Bakery
Cornwall
Cornwall's oldest bakery will always have
a place in our hearts, as will their famous
pasties – which are still hand-crimped in
spite of supplying over 50 stores across
Cornwall, Devon and Somerset. You don't
want to miss their impressive scones
either. As well as classic fruit, they also
bake lemon and blueberry, blue cheese and
fig, and even salted caramel versions!
warrensbakery.co.uk
76 / www.greatbritishfoodmagazine.com
BEST BA KE RI E S
Baltic Bakehouse
Baltic Bakehouse
Liverpool
Producing award-winning bread and cakes in the centre Bread Ahead
of Liverpool, Baltic Bakery is just the place if you're
Borough Market, London
looking to devour some handmade bakes along with
Even if you haven't tried one, you'll
a cup of high quality coffee (the cafetieres even come
no doubt have seen Bread Ahead's
with a timer so you can set the perfect brew!). The Baltic
iconic doughnuts all over social
Bakehouse vary their loaves regularly, so be sure to check
media. Oozing with standout fillings
their online baking schedule if there's a particular variety
such as caramel custard with salted
you fancy – the Baltic Wild is said to sell like hot cakes!
caramel and chocolate malt, it's
The cake selection is a rather impressive affair too; we
no wonder their doughnuts are so
love the crack pie, a gooey, toffee custard filled pie on a
popular. The bread, baked on the
crunchy vanilla base. Their traditional almond Bakewell
premises at their bakery in Cathedral
tart, covered in flaked almonds, is also delicious.
street is just as impressive, as are
balticbakehouse.co.uk
their white tin loaves, focaccia and
ciabatta. Turn to p. 97 to learn how
to make their famous bakes yourself.
breadahead.com
www.greatbritishfoodmagazine.com / 77
GAIL's Artisan
Bakery
London and beyond
GAIL's has come a long way
since opening its first bakery in
Hampstead in 2005; they now have
over 35 shops across London as
well as Hove, Farnham and Oxford.
From the sweetest cinnamon buns Two Magpies
to the most satisfying handmade
sausage rolls, GAIL's offers
something for everyone – just
don't blame us if you happen to
stay there for breakfast, lunch
and afternoon tea!
gailsbread.co.uk
78 / www.greatbritishfoodmagazine.com
B E S T BA K E R I E S
Two Magpies
Two Magpies
Southwold, Suffolk
With a window piled high with fresh-from-the-oven
treats, this bakery certainly knows how to draw in
the crowds. In fact, it's nigh on impossible to saunter
down the high street of this quaint coastal town
without stopping in. The menu changes regularly,
but it's their trademark cinnamon swirls, fruity
friands and sourdough toasties that are the talk of the
town. Two Magpies also cook sourdough pizza on a
Saturday night – just be sure to order yours early as
unsurprisingly, it sells out quickly!
twomagpiesbakery.co.uk
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80 / www.greatbritishfoodmagazine.com
SHOPPING
02
11 01
03
10
04
READY,
09
SET, B A K E!
to the next
Take your bakes
b kit
level with this fa
08
07
06
05
01. Easy Flower Cutters, from £4.99 lakeland.co.uk 02. Neon Bright Cupcake Cases, £6.99 candleandcake.co.uk
03. Dandelion & Burdock Natural Flavour, £4.99 foodieflavours.com 04. Judge Twin Blade Mixer with Stand, £55 Stockists
at judgecookware.co.uk 05. KitchenAid Ice Blue Food Mixer, £549 hartsofstur.com 06. Starry Skies Star Baker ½ Pint Mug,
£19.95 emmabridgewater.co.uk 07. Stellar James Martin Bakers Dozen Bakeware, from £8.96 amazon.co.uk
08. Silver Glitter Spray, £5.50 cake-links.com 09. Living Nostalgia French Grey Mechanical Scales, £34.95 kitchencraft.co.uk
10. Baking Thermometer, £19.95 inthehaus.co.uk 11. Confectioners Knife, £35.00 inthehaus.co.uk
www.greatbritishfoodmagazine.com / 81
XXXXXXXX | XXXXXXXX
Rose Water
& Honey
Embrace the exotic flavours of the Middle-East with
these bright and beautiful bakes from chef and food
traveller John Gregory-Smith
82 /
000 / www.greatbritishfoodmagazine.com
www.greatbritishfoodmagazine.com
Rose Water & Lemon tip into the lined cake tin. Press edges. Allow to cool in the tin,
Ricotta Cheesecake the biscuit crumbs firmly into the then refrigerate for a few hours.
base to form a really well-packed 4. When you are ready to serve,
layer. Refrigerate for 1 hour. tip the cream into a mixing
"I love the idea of combining 3. Tip the cream cheese and bowl and add the icing sugar,
classic Moroccan fruits and Ricotta into a blender and blend rosewater and lemon zest and
flavours with a European-style until smooth. Add the icing juice. Whisk to soft peaks.
cheesecake. Here I have gone sugar and cornflour, and blend 5 . Remove the cheesecake from
for a baked cream cheese and together for 30 seconds. Add the the tin and put on a cake stand.
Ricotta base and a pillowy soft rosewater, lemon juice and zest, Spoon the cream on top. Arrange
layer of cream, lightly perfumed then the eggs, one at a time, and the figs and orange segments
with lemon and rose water, and blend until smooth – check there and scatter over the pomegranate
topped with figs, orange are no lumps. Pour into the cake seeds. Finally, drizzle with honey
and pomegranate" tin and bake for 1–1¼ hours, or until so it oozes down the sides and
just set with a golden tinge at the serve immediately.
Serves: 10
Prepare: 15 minutes, plus
cooling time
Cook: 1 hour, 15 minutes
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YO T TA M O T T O L E N G H I
www.greatbritishfoodmagazine.com / 87
M
ention the words 'Yottam Ottolenghi' and a multitude of delicious
ingredients, recipes and images no doubt spring to mind: café windows
piled high with impressive meringues, exciting salads topped with
pistachios and pomegranate and delectable cakes smothered in rose
petals and candied pecans. And if the recipes in Ottolenghi's previous
cookbooks such as Nopi and Jerusalem are anything to go by, his latest book, Sweet, will
see you getting inventive in the kitchen once again. Curious to find out more, we caught
up with the much-loved chef, author and café owner.
You're constantly coming up and a slice of really mature Cheddar Does baking require any particular
with new recipes, where do you – something with a lot of flavour. ingredients or pieces of kit?
find your inspiration? Last year I went to Cheshire for the The nice thing about baking is
Honestly, the people I work with BBC Food & Farming Awards and that ingredients are quite cheap
all inspire me – Sweet is such a I discovered a cheese which was so and basic to store. You need eggs,
collaboration. Helen Goh, my lemony and delicious. sugar, butter and flour and often
co-author, has been working with not much more than that! You
me for ten years and has a really How did Sweet come about? might need to buy some additional
interesting background. She was Helen [Ottolenghi's product strawberries or rhubarb for one
born in Malaysia and grew up in developer] and I had been working cake or some chocolate and bananas
Australia so she brings a lot of Asian on the recipes in Sweet for years. for another, but very modest
ingredients to the kitchen. We We'd always wanted to compile a ingredients can take you a long way.
also meet chefs from all over the baking book as it's such a big part What you will need though is a bit
world thanks to our restaurants – of what we do, but somehow one of equipment. I'd say kitchen scales
inspiration will more often than not thing led to another and I realised
come from the conversations we'll I hadn't actually gotten around to
Middle Eastern Millionaire's Shortbread
have. I'm also an avid reader and I've it! When it came to finally putting
always got magazines open, looking it together, we found that a lot of
for ideas and seeing what's popular. the cakes we'd been planning were
I spend most of my time at our test semi-professional, so we had to
kitchen in Camden developing adapt some of them a little and come
recipes for books, magazines, up with some new ideas so it would
newspapers and our restaurants. It's make sense for home cooks. It was a
a little creative hub – there's a group long process, but it was really fun.
of us always trying new things out.
Which recipes would you
What are your favourite British recommend for amateur bakers?
ingredients to cook with? The strawberry crumble cake is
When we receive apples, stone great for beginners and the rum and
fruits and gooseberries from the raisin cake is also delicious, and one
south of England I get super excited. of my favorites from the book. We
Recently we had a glut of late season wanted to make sure Sweet was super
strawberries and we were making accessible for home bakers, even if
jam all day long! We have such a they didn't have a lot of experience,
good relationship with suppliers that so we have plenty of recipes that
as soon as new produce is available anyone can just walk into the
they'll call us – it's so nice to have kitchen and make. The processes
this connection. From apples, in Sweet are laid out simply, the
beetroot, parsnips and berries to descriptions are very detailed and
stone fruits, Sweet offers plenty we try not to assume that people
of opportunities to use seasonal know how to do everything – we just
produce. I also love British cheese! indicate how the recipe is going
Late at night, if I don't want to eat to look at each stage so they
properly, I'll have a glass of red wine feel confident.
88 / www.greatbritishfoodmagazine.com
OT TOLENGHI
www.greatbritishfoodmagazine.com / 89
floured work surface. Roll out enough chestnut spread that it
to about 3mm thick and cut out rises about halfway up the sides
eight circles, 14cm wide. Transfer of the tart cases.
one circle at a time to the tins 6. Pour the cream into the bowl
and gently press the pastry of an electric mixer with the
into the corners; you want it to whisk attachment in place. Add
fit snugly and for there to be a the icing sugar, vanilla extract
decent amount of pastry hanging and brandy and whisk on a
over the edge as the pastry can high speed for 1 minute, or until
shrink a little when baked. Place medium-soft peaks form. Divide
in the fridge for 30 minutes the whipped cream between the
to rest. tarts so that it's slightly domed
3. Line the pastry bases with on top of the chestnut spread.
baking parchment and fill Sprinkle the candied pecans
with baking beans. Bake for 18 generously on top – you might
minutes, until the pastry is golden have a tablespoon or two left
brown at the edges. Remove the over, but these can be saved to 2. For the shortbread, sift the
beans and paper and cook for munch on! icing sugar and cornflour into the
another 8 minutes, or until the bowl of an electric mixer with the
base is golden brown. Remove Middle Eastern paddle attachment in place, then
from the oven and set aside to Millionaire's Shortbread add the caster sugar and mix
cool completely in the tray. Once on a medium speed. With the
cool, trim the pastry and set aside Serves: 16 machine still running, slowly pour
until ready to fill. Prepare: 20 in the melted but cooled butter
4. Increase the oven temperature Cook: 30 minutes plus cooling and beat until combined. Add
to 210°C/Fan 190°C/Gas 6. Line a and setting time the vanilla and reduce the speed
baking tray (with a lipped edge) to low, then sift in the flour and
with baking parchment and For the shortbread: salt and continue to beat until
set aside. To make the candied 40g icing sugar the dough comes together. Tip
pecans, put the maple syrup, 35g cornflour the mixture into the tin and use
glucose and sugar into a small 40g caster sugar your hands to pat and even out
saucepan and place over a low 175g unsalted butter, melted, and the surface. Bake for 25 minutes
heat. Stir gently until the sugar set aside to cool slightly or until golden brown. Remove
has melted, then add the pecans ½ tsp vanilla extract from the oven and set aside
and salt. Stir so the nuts are 250g plain flour until completely cool: this will
coated in syrup, then tip the nuts 1/8 tsp salt take an hour or so, so don’t start
on to the lined baking tray. Place making the caramel too soon or
in the oven for about 8 minutes, For the halva: it will have set by the time the
or until the syrup is bubbling 200g halva, roughly crumbled into shortbread is cool.
around the nuts. Remove the tray small pieces 3. For the halva layer, place the
from the oven and set aside until 80g tahini halva and tahini in a small bowl
completely cooled. Once cooled, and mix with a wooden spoon to
break or roughly chop the nuts For the tahini caramel: combine. Spread the mix over the
into 0.5cm pieces and set aside 200g caster sugar cooled shortbread and use the
until ready to use. 100g unsalted butter, at room back of a spoon to smooth it out
5. For the filling, place the temperature, cubed to an even layer.
chocolate in a heatproof bowl 80ml double cream 4. To make the caramel, place
over a pan of simmering water 150g tahini paste the sugar and 120ml water into
making sure that the base of the ¼ tsp flaky sea salt a small saucepan and place
bowl is not touching the water. over a medium-low heat. Stir
Stir occasionally until melted 1. Preheat the oven to 200°C/Fan occasionally until the sugar has
then use a pastry brush to line 180°C/Gas 6. Line a 20cm square dissolved then increase the heat
the inside of each case with the tin with baking parchment, to medium-high. Bring to the
chocolate. Set aside for about making sure the paper rises up boil and cook, still at a boil, for
30 minutes to set then fill with over the edges of the tin. about 12 minutes until the sugar
90 / www.greatbritishfoodmagazine.com
YO T TA M O T T O L E N G H I
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Fresh from
THE BAKERY
Feast your eyes on our pick of the the
finest British bakes and ingredients!
5
2
92 / www.greatbritishfoodmagazine.com
6
15
5 14
13
9 11
10
12
www.greatbritishfoodmagazine.com / 93
We Love Baking!
From homemade cakes and pies to top quality ingredients,
these tasty buys are sure to inspire
1. Blackwell’s Butchers Turkey & Ham 6. English Cheesecake Co. 11. Melrose & Morgan Lemon Drizzle
Pie, £18 blackwells-butchers.co.uk Sicilian Lemon Crème Brûlée Loaf Cake, £6.75 ocado.com
A pie of epic proportions crammed Cheesecake, £12.49 ocado.com Beautifully moist with a good punch
with tender ham and turkey. A creamy Mascarpone cheesecake of zingy lemon flavour.
infused with tangy Sicilian lemon
2. Gail's Potato & Rosemary juice on a crunchy digestive biscuit 12. Botham's of Whitby Chocolate
Sourdough, £3.25 ocado.com base. Truly scrumptious. Nevilles, £1.55 botham.co.uk
This beautiful loaf is fragrant with fresh These melt-in-the-mouth chocolate
rosemary and nigella seeds, and the 7. Taylor & Colledge Vanilla Bean orange shortbreads are perfect with
baked, mashed potatoes added to the Extract, £4.50 ocado.com a cup of tea or coffee.
mix make it surprisingly light. A quality store cupboard essential
for any keen baker. 13. Clarence Court Eggs – Burford
3. Real Food Cafe Fruit Scones, Brown, Leghorn Whites, Cotswold
£2.50 each therealfoodcafe.com 8. Flavour Art Meringue/Strawberry Legbar & Braddock Whites.
Light, buttery and jam-packed Flavourings, £3.30 each flavourart.co.uk £2.40-£2.55 ocado.com
with juicy fruit, these scones are Punchy flavourings that are great for Fabulous free-range eggs to add
the real deal. cakes and icing. extra richness to your bakes.
4. Gail's Cakes - Pistachio, Lemon & 9. Hotel Chocolat Milk/White 14. Cartmel Sticky Figgy Pudding,
Rose/ Honey/ Salted Caramel Banana Chocolate Drops from £3, available at Waitrose in the
& Pecan /Raspberry Friands, from £1.60 £6 hotelchocolat.com South and Booths in the North.
Gail's Bakeries across London Beautifully creamy chocolate A rich, sticky, indulgent delight.
or gailsbread.co.uk specially made for baking
These delicate little cakes are as pretty and cooking. 15. Wharfe Valley Sicilian Lemon
as a picture and taste even better! Rapeseed Oil, £4.50 for 250ml
10. Cottage Delight Fruit & Nut Cake, wharfevalleyfarms.co.uk
5. The Celtic Bakers Organic £5.55 cottagedelight.co.uk You've heard of baking with
Sourdough with Kalamata Olives, This hand-baked loaf tin cake is olive oil so why not rapeseed
£2.99 ocado.com packed full of succulent fruits and too? This lemon-infused oil
Rich, juicy olives take this top quality nuts, with a generous topping of is great for making super
sourdough bread to the next level. cherries and almonds. moist sponge.
94 / www.greatbritishfoodmagazine.com
GBF OCTOBER 17 master_GBF 25/09/2017 09:48 Page 95
15% off
Emma Bridgewater
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www.greatbritishfoodmagazine.com / 95
GBF OCTOBER 17 master_GBF 22/09/2017 10:48 Page 96
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96 / www.greatbritishfoodmagazine.com
Back to
School
Whether you’re a bread-making
beginner or a sourdough pro,
we have a recommended class
for everyone
www.greatbritishfoodmagazine.com / 97
ALL RISE!
From perfecting a sourdough starter to kneading the right way,
Borough Market bakery Bread Ahead have plenty to say about
baking amazing bread. Here they share some delicious recipes
from their new book
98 / www.greatbritishfoodmagazine.com
RECIPES | BREAD MASTER CLASS
CULTURE CLUB
Starter cultures are the secret
to perfectly risen bread.
Here are two you'll need for
the recipes overleaf:
Rye Starter:
On day one, mix together
50g wholegrain rye flour and
50g cold water. Cover with a
tea towel and leave at room
temperature for 24 hours. For
the next 4 days, add 1 tbsp
flour and 1 tbsp water to the
starter and mix. By day 5 it
should be nice and lively, with
BEGINNERS' GUIDE best ways of incorporating air and
some bubbling and a slightly
TO BREAD encouraging gluten development
alcoholic aroma. Store in the
Bread Ahead's Justin in dough. As you stretch it over to
fridge in an airtight container
Gellatly has some top tips start the folding process, you really
and use at least once a
to get you started: want to start at the two corners
fortnight. Before use, feed the
nearest you and pick up those
dough with 75g of rye flour and
What basic equipment do you corners and stretch the dough
75g of water and and leave at
need to begin baking at home? upwards then fold it over to the
room temperature for 8 hours.
Most of our recipes are made opposite side.
by hand, so I'd say a bowl, spray
What are your favourite types of Stiff starter:
bottle with water, a good baking
tray, a proving basket and a cast bread to make? First, feed 42g rye starter with
iron pot with a lid. We all love the 100% Rye 75g rye flour and 75g water.
sourdough [recipe in Baking Then put 85g strong white
What are your basic rules School]. It has a deep, dark, bread flour, 43g water and the
for baking? cracked crust plus the flavour has starter into a bowl and mix until
Firstly, make sure you have fun! real depth to it. It goes so well with combined. Cover with cling
Also, allow enough time for it. smoked meats and fish but it also film and or a shower cap and
And most importantly, you need gorgeous on its own with lashings leave at room temperature for
to have a cup of tea in hand of salted butter. 8-14 hours.
before you start!
www.greatbritishfoodmagazine.com / 99
NO KNEAD
SOURDOUGH
Special Kit:
Dutch oven (cast-iron casserole
dish) or a baking stone
Water spray
Baker’s peel or a wooden board
Proving basket
Day One:
1. Place the flour in a large mixing
bowl. In another bowl, add the
starter to 300g water and mix
(your starter should float in the
water). Make a well in the centre
of the flour and pour in the liquid.
With your hand like a fork, gently
bring the dough together. Cover
and leave at room temperature
for 1 hour.
2. Uncover your dough and place
the salt on top. Sprinkle a little
water over the salt, then gently
start pulling the salt through the
dough. This should take about
30 seconds, at which point you
should feel your dough start to
tighten up slightly. Cover your
dough and place in the fridge
for 12–24 hours.
Day Two:
1. Take your dough from the fridge
and uncover. It will be a lot firmer
now and will start to resemble a
fully mixed dough. You now need
to give your dough a fold. This
will start to develop the gluten,
reactivate the yeast and put air
pockets into the dough. Rest it for
half an hour, then give it another
fold. Rest for another half hour,
then take your dough out of the
bowl and give it a gentle pre-
shape. Cover and leave for
10 minutes.
100 / www.greatbritishfoodmagazine.com
RECIPES | BREAD MASTER CLASS
2. Heavily dust your proving THE HANDSOME out your dough from the bowl
basket with flour, then shape your WHITE TIN and place it on a lightly floured
dough into a nice tight round work surface. You can now carry
by bringing the outside edges Makes: 1 mighty loaf, or 2 on and make one mighty tin loaf,
of your hands together (palms smaller loaves using a bread tin (28cm x 12cm x
facing up) underneath the loaf as Prepare: 20 minutes, plus 10cm) or divide it in half to make
you turn it on your work surface. proving time 2 loaves, using two bread tins
This will create good tension in Cook: 30-40 minutes (20cm x 10cm x 6cm). Shape into
the loaf. Place the dough upside a ball or balls and place on
down in the proving basket and 470g strong white bread flour, plus a floured surface, then cover
leave to prove for 1 hour at room extra for dusting with a tea towel and leave to
temperature. Cover and 10g salt rest for 10 minutes.
place in the fridge for 1g fresh yeast 5. Now shape the dough. Once
another 8–12 hours. 180g stiff starter shaped, place seam side down
in your oiled tin, cover with cling
Day Three: Special Kit: film or a shower cap, and leave
1. Take your dough out of the Water spray to prove until risen up round the
fridge and leave it to rise for Bread tins top. Once risen, you can bake the
about 2 hours. Preheat your oven bread, but for the best results,
to 250°C/Fan 230°C/Gas 10, or as 1. First weigh the flour and salt lightly cover with a shower cap
hot as it will go. Once your oven and mix just enough for them to and place in the fridge for about
is ready, put the Dutch oven or get to know each other. Put 340g 10–12 hours, or overnight, and
baking stone in to heat up. Get water and yeast into a separate bake the following day.
your water spray ready if you are bowl and combine with one hand 6.When you're ready to bake,
using a baking stone. If using a until the yeast is dissolved. Now preheat your oven to 240°C/ Fan
Dutch oven, very carefully take add the starter to the water. You 220°C/Gas 9 and get your
it out of the oven. Sprinkle will need to combine this mixture water spray ready. Take your
the loaf with semolina and as much as you can – a squeezing loaves out of the fridge and
gently place top side down action with your hands really uncover, then pop them into
in the Dutch oven. Using a helps to break it all up. the preheated oven. With your
razor blade, cut two slashes in 2. Once combined, add the water water spray on fine mist, spray
the dough. Put the lid back on, mixture to the flour and salt. Work lightly inside the oven.
place in the oven and bake for it in (this takes about 1 minute), Bake for about 25 minutes,
35 minutes, then remove the lid then scrape out your dough on then turn the tins round and
and bake for a further 25 minutes. to a floured work surface. bake for a further 15 minutes if
Take the Dutch oven out and very Keep the bowl to one side, making one large loaf. If making
carefully remove the loaf, then as you will need it later. two smaller loaves, bake for 25
put it back into the oven, directly 3. Now, with your dough on minutes, then turn and bake for a
on the oven shelf, and bake for a the work surface and your hand further 5 minutes. Now take out
further 10 minutes, depending on held in a claw shape, push the of the oven and remove from
how much dough into the work surface the tin or tins. The bread should
singe you like. with the heel of your hand and be golden all over, with a golden
2. If using a baking stone, gently stretch and tear. After the first blistered top. If it is still pale on
and slowly turn out your loaf on 5 minutes you will begin to feel the sides, put back into the tin
to a baker’s peel or a wooden the dough strengthen as the or tins and return to the oven for
board. Using a sharp knife or a gluten develops. Lightly oil the another few minutes. Leave to
razor blade, cut two slashes on bowl you used earlier and put the cool, then enjoy your
the top of the loaf, then slide it off dough back in. You now need to beautiful bread!
the peel on to the baking stone give it a fold.
Recipes taken from Baking School: The
in the oven. Heavily spray inside 4. After folding, leave it to rest for Bread Ahead Cookbook by Bread Ahead
the oven with your water spray, 1 hour, then give the dough two Bakery (£25, Fig Tree)
and bake for 30 minutes. After more folds, resting for an hour
30 minutes, turn the loaf round each time. Between folds you will
and bake for a further 25 minutes, need to cover the bowl with cling
depending on how much singe film, a tea towel or a shower cap.
you like. Once baked, place on a After the final fold, leave it for a
rack to cool. further 30 minutes. Gently scrape
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Telephone:
01851 702445
List of stockists available at:
www.charlesmacleod.co.uk
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GBF PROMOTION
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LANCASHIRE
Dewlay Cheesemakers are a family owned and managed dairy
based in Garstang, Lancashire; incredibly the team have been
making award-winning Lancashire cheese for 60 years now!
www.greatbritishfoodmagazine.com / 103
Thank us later:
Christmas
Pr e p a r at i o n
Thinking of Christmas this early on might seem
a little premature, but getting ahead is one of the
true skills of a good cook. Gareth May speaks to
chefs and bakers to find out what you can do while
Santa still has his shades on
104 / www.greatbritishfoodmagazine.com
C H R I S T M A S P R E PA R AT I O N
Fancy starters are often a real Savoury trimmings aren’t the only because it takes so long to cook
pain leading into Yuletide. If only ones to get the early bird treatment. [typically 6-12 hours],” she says. “I
there was some shortcut to getting Richard Bainbridge, of Benedicts in recommend choosing a free weekend
gorgeous looking grub on the table Norwich, says his Christmas pudding so you can take your time, get your kids
in a jiffy? solution is as cheeky as a tickle from a or grandkids involved, stir the mixture
Michelin-starred chef Shaun sprig of fir. “The one thing I dread year on a Saturday, make a wish, and cook
Rankin, from Ormer Jersey and after year is the Christmas pudding. I on the Sunday.”
Ormer Mayfair, says smoked salmon know everyone will hate me for saying “If you don’t have a recipe already,
terrine is the perfect Christmas it, but it is so heavy at the end of the there are plenty out there. Choose a
starter that brings that wow factor to biggest meal of the year,” he says. traditional one that includes apple and
any table, in both taste and look. His solution is to combine a traditional carrot for a nice moist pudding, and use
“My smoked salmon terrine pudding with some ice cream to make, a good quality ale and brandy,” she adds.
reduces unnecessary festive stress you guessed it, Christmas pudding ice
in the kitchen. This dish is easy cream. “I also dip mine in chocolate to Festive Fixes
to prepare with no oven-cooking make it look like the real thing,” A fan of inspiring inclusive dishes,
required and can even be made and he adds. Olivia Wollenberg founded Livia’s
frozen up to a month before the Kitchen to provide indulgent treats
big day,” he says. Head to the GBF Cracking puds free from refined sugars, dairy, and
website to find his epic recipe. For those wishing to tackle the iconic gluten. She says, “You can easily freeze
Josh Eggleton at Pony & Trap says centre piece head-on Christmas pud the fruity apple, orange and raisin
a great way to prep in the months guru, and winner of various Great mincemeat in advance of making the
leading up to Christmas Day is to Taste and Taste of the West awards, mince pies. You’d only need to make
save all the delicious beef dripping Joanne Evans of Figgy’s says that the delicious oat based pastry and
from your Sunday roasts. “The because crimbo puds are best matured bake before serving. Alternatively you
dripping packs in so much flavour they’re ideal to make way in advance. can make mince pies in their entirety
and nothing beats it for making In fact, she explains, traditionally the and freeze until you’re ready to defrost
crispy roast potatoes. Beef dripping pudding would be made on Stir-up and bake.” Turn over the page to find
can be covered and stored for up to Sunday in November for the following the recipe for her glorious gluten-free
six months from when it was made, Christmas. 13 months in advance! But mince pies.
if kept in the fridge.” Another useful she’s found that 3-4 months is plenty, One last tip, whatever you make,
time saving tip is to make a big batch as the flavours can begin to fade after keep the freezer under lock and key
of cranberry chutney a few months that time. from prying hands or come Christmas
in advance. It’s easy to do, and can “Some people consider making lunchtime there will be a lot of
last up to six months. a Christmas Pudding as a burden hungry mouths!
www.greatbritishfoodmagazine.com / 105
Gluten-Free Mince Pies
106 / www.greatbritishfoodmagazine.com
GBF OCTOBER 17 master_GBF 22/09/2017 10:48 Page 107
Great tasting
British Stilton
made the
traditional way
Our unique family heritage, traditional
craftsmanship and passion for great cheese,
help make Cropwell Bishop Stilton so tasty.
Contact us to find out
more about our range of
delicious cheese
telephone: +44 (0)115 989 2350
www.cropwellbishopstilton.com
follow us on Twitter
@YummyStilton
www.greatbritishfoodmagazine.com / 107
GBF OCTOBER 17 master_GBF 22/09/2017 13:36 Page 108
108 / www.greatbritishfoodmagazine.com
X XXXXXXX | XXXXXX XX C H E E SE B OA R D
A TASTE OF BRITAIN
Embellished with nettles, dates, cranberries and
more, these flavoursome cheeses stand out
from the rest
1. CROPWELL BISHOP 2. DELAMERE DAIRY 3. PETERS YARD 4. CORNISH YARG,
WHITE STILTON WITH HERB GOAT'S CHEESE CRISPBREADS, £2.95, £6.75 PER 250G,
DATES & ORANGE, LOG, £1.99, WHOLE- SUPERMARKETS NATIONWIDE PAXTONANDWHITFIELD.CO.UK
WAITROSE STORES, SEE IN FOODS STORES & PETERSYARD.COM This deliciously creamy Cornish
STORE FOR PRICES. Enhanced with onion, Not only are these crispbreads cheese is uniquely flavoured
The addition of dates garlic, chive, parsley wonderfully crunchy, they come thanks to being left to mature in
and orange peel makes and dill, this is great on in three different varieties: handpicked nettle leaves.
this cheese an ideal crackers, or in pasta. Original Sourdough, Seeded
contender for our Wholegrain and Spelt & Fig.
Christmas cheeseboard.
4
1
7
6
000 / www.greatbritishfoodmagazine.com
www.greatbritishfoodmagazine.com / 109
110 / www.greatbritishfoodmagazine.com
DISCOV E R B RI TA I N
SOMERSET
9 delicious things to eat, drink and do
www.greatbritishfoodmagazine.com / 111
1. Visit the home of Cheddar cheese
In a region that isn't short on beauty spots, Cheddar
Gorge still has the ability to take your breath away. With
dramatic cliffs that rise up to 450ft and craggy caves
and hidden chambers below, there's lots of explore –
either by foot or open-top bus. And no trip to Cheddar
Gorge would be complete without sampling the village's
famous cheese. The Cheddar Cheese Company is a
working dairy with a visitor centre that hand-makes
Cheddar using traditional methods, with unpasteurised
milk from the local cows, no less. Want to see how it’s
done? Take the tour up to the viewing gallery and watch
the cheesemakers in action: the process takes seven 2. Go independent
hours, but you can just drop in for a quick taster before in Frome
buying some Cheddar in the gift shop to feast on later. Listed as one of the Times' 'Best
cheddaronline.co.uk Places to Live in Britain', Frome has
undergone a huge regeneration in
the last decade, going from a town
in decline to a hip local food hub
with an arty vibe. At the heart of
Frome is the cobbled, pedestrianised
Catherine Hill conservation area – an
artisan quarter packed with quirky
stores. The Frome Independent favourites include Jubilate (a punchy
(thefromeindependent.org.uk), a English bubbly), and Mary's Rose, a
food and design market held on the delicate, fragrant rosé. And December
first Sunday of the month, has also sees exciting the launch of the 2015
helped put the town firmly on the Pinot Noir – definitely one to look out
map, attracting thousands for! Aldwick Court Farm also has a
of shoppers with its beautifully bed and breakfast on site and hosts
curated selection of quality stalls,
selling everything from sausage rolls
and rustic Italian stews to Chinese
dumplings and posh kebabs.
112 / www.greatbritishfoodmagazine.com
DISCOV E R B RI TA I N
regular vineyard tours and tastings so bar – The Bespoke Gin House – where
be sure to pop in for a glass or two. visitors can kick back and enjoy
aldwickcourtfarm.co.uk perfectly made drinks and cocktails.
We love the sound of their Gin & Jazz
4. Have a Somerset G&T nights too! newtonhousegin.co.uk
Drink a perfectly made gin cocktail
in the salubrious surroundings of 5. Try Cheddar that
Newton House, a beautiful Jacobean packs a punch
Manor in Yeovil that When it comes to artisan cheese, food
crafts its own small- lovers in Somerset really are spoilt for
batch artisan gin on site. choice – especially as Keen's Cheddar
Newton House Gin is (one of our favourites of all time) is particularly renowned for their extra-
made by combining produced in South Somerset. This mature traditional farmhouse, which
English-made grain family-run dairy has been crafting is aged for a whopping 18 months;
spirit with twelve gloriously flavourful traditional this year it was also named Supreme
botanicals (some of Cheddar on the same site since 1899; Champion Cheese at the South West
which are grown in the back then there were hundreds of Cheese awards, so high praise indeed!
house's own walled local cheese producers but today Look out for it in restaurants across
garden) and refreshing Keen's is one of a few to have the region as well as good cheese
spring water from survived the test of time – making shops everywhere.
the estate. As well as Cheddar the way it should be, with keenscheddar.co.uk
a distillery, the house raw unpasteurised milk from their
also has its own gin own grass-fed cows. The family are
www.greatbritishfoodmagazine.com / 113
6. Visit the house of cider
Sheppy's is one of the oldest and most distinguished
cider making families in the world - with a rich history
that spans six generations and 200 years. Now those
centuries of heritage, tradition and passion for cider have
been brought spectacularly to life with the launch of the
company's stunning new base, Sheppy's House of Cider
& Fine Food. A gorgeous celebration of Somerset's cider-
making tradition, the visitor centre has a restaurant,
deli and farm shop, housing an on-site bakery with
freshly baked bread, and a butchery selling Sheppy's own
Longhorn beef. Expect tastings, tours, events and, of
course, cider galore! sheppyscider.com
114 / www.greatbritishfoodmagazine.com
GBF OCTOBER 17 master_GBF 22/09/2017 10:49 Page 115
www.keenscheddar.co.uk
www.greatbritishfoodmagazine.com / 115
Top Tables
Belmond Le Manoir
116 / www.greatbritishfoodmagazine.com
LUPINS, LONDON
'Seasonal British produce with a sunshine influence' is the ethos
behind this small, Bermondsey-based restaurant and while the
dishes they serve epitomise just that, they're also bursting with
flavour, innovative and delicious. Our series of small (yet larger
than tapas) plates were a tour du force of some of the UK's finest
ingredients: Jersey Royals, Berkswell, Cornish crab and Neal's
Yard cheeses. Each dish is as pretty as a picture and garnished to
perfection, whether that's sea bass ceviche drenched in rapeseed
oil and finely chopped chilli and micro herbs or a dark chocolate,
salted sesame, caramel and olive oil ganache coated in toasted
sesame seeds. For us, the stars of the show were undoubtedly the
prawn arapas [Brazilian pancakes]. They were so delightfully light
yet packed with flavor it was a sin to only order only one portion!
The crab thermidor is also well worth a mention – it's just the sort
of rich, dirty and indulgent dish that's perfect for Sunday brunch.
lupinslondon.com
ONES TO WATCH :
Foodie spots to add to your hit list
Claw, Soho
Seafood lovers rejoice – this sustainable
pop-up is now opening a permanent
50-cover restaurant in Soho's Kingly Street!
Expect the 'best of coastal Britain', including
crab and lobster from Favis in Salcombe
and trout from Hampshire, plus their
signature crab on fries! claw.co.uk
Wreckfish, Liverpool
From the team behind Chester's Sticky
Walnut, The Wirral's Burnt Truffle and Manchester's Hispi, Wreckfish Bistro opens
this October, promising the best of seasonal British produce in non-fussy, unstuffy
surroundings – we can't wait! wreckfish.co
www.greatbritishfoodmagazine.com / 117
To find out more about this hotel and others in the Pride of Britain collection, visit prideofbritainhotels.com
or call 0800 089 3929 for your free hotel directory.
*Based on two guests, subject to availability and at the hotel's discretion. Prize is not available for redemption on a Saturday or event dates. Valid until 31st March 2018.
118 / www.greatbritishfoodmagazine.com
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GBF OCTOBER 17 master_GBF 25/09/2017 09:19 Page 121
Deersbrook Farm
High quality and
naturally delicious, 100%
grass fed native beef
and rare breed pork
straight from the farm.
www.greatbritishfoodmagazine.com / 121
RULE BRITANNIA
Try something new with our pick of the UK’s most
delicious food and drink for Christmas
A DELICIOUS DRAM
This award-winning single malt
from the Isle of Arran is sweet and
fruity with a touch of sweet spice.
Fresh and full of character, it’s the
ideal gift for someone who enjoys
a quality dram that can’t be found
on every supermarket shelf. £34.99
arranwhisky.com
FESTIVE FUN
Looking for an extra special gift for a spirit
lover? These stunning Gin Baubles from
Pickering’s are just the thing! Each multi- TOP TOFFEE
coloured bauble contains a 50ml measure Great for giving and perfect for
of the Scottish distillery’s award-winning gin, sharing, Walker’s Nonsuch toffee
best enjoyed with tonic and a slice of pink is deliciously creamy and a real
grapefruit. £30.00 from John Lewis stores or family favourite at Christmas
pickeringsgin.com time. Novelty hammer packs
are available from just £3.00.
www.walkersnonsuch.co.uk
INTO THE WILD
The perfect addition to any festive
drinks cabinet, Dunnet Bay’s Holy
THE PERFECT PARTNER
Grass Vodka is a celebration of local
We can’t get enough of Charles Macleod’s proper
produce and ingredients, made with
Stornoway Black Pudding – it’s an essential part of any
the unusual botanical Holy Grass
traditional breakfast, but also
and the carefully crafted vapour
works brilliantly with all kinds
of Highland apples .The result is
of other ingredients, especially
a delicate and fresh vodka with
scallops and chicken. Made
a creamy smooth finish. £34
with Scottish oatmeal to
holygrassvodka.co.uk
give a unique texture, the
black pudding’s deep flavour
is the result of high quality
ingredients and an expert
balance of seasoning. From £5,
www.charlesmacleod.co.uk
A GREAT ESCAPE
Head to the Isle of Wight’s luxurious Royal Hotel for a weekend of
exquisite food and wine. The acclaimed hotel, located on the south
of the island, has a number of special offers running this autumn
and winter, including all kinds of fabulous three and four-night stays,
plus tempting festive and New Year getaways. You can also buy gift
vouchers to treat someone special. royalhoteliow.co.uk/offers
122 / www.greatbritishfoodmagazine.com
R U L E B R I T TA N I A
HOT STUFF
Inverawe Smokehouse in Argyll is known for creating
some of the finest fish around; each side of smoked HOP TO IT!
salmon is a masterpiece of taste, succulence and Surprise that special person by getting their image
texture. Every Christmas the company put together printed on their own bottle of Christmas beer!
fabulous hampers, crammed with all kinds of fishy Simply email over your photo to Peak Ales along
luxuries as well as carefully selected goods from with the tag line you’d like on your personalised
similarly minded artisan producers. The Christmas ale, then choose which variety of the brewery’s
Box for two, priced £44.95. Order online at award-winning drinks you’d like. From £39 for a
smokedsalmon.co.uk case of 12 plus P&P. peakales.co.uk
YORKSHIRE PRIDE
The newly-launched Oyster, Chilli &
Lemon flavour from Yorkshire Crisps
might just be our new favourite snack.
These deliciously moreish, hand-cooked
crisps are produced from locally-grown
potatoes with totally natural flavourings
to boot. £2.39 directly, or buy from Ocado.
KITCHEN STYLE yorkshirecrisps.co.uk
TG Woodware have a dazzling selection of
kitchen accessories, from sturdy chopping boards
and wooden serving bowls to dainty ceramics
and salt and pepper mills. We particularity like
these Lattice Glass Jars; available in a variety of
sizes, they’re great for keeping store cupboard
essentials like pasta and flour in a stylish way.
They make great gifts too. £9.99, £21.99, £22.99.
Stockists at tg-woodware.com
BLACK BEAUTY
Looking for a truly unique gift?
How about a bottle of black
REAR YOUR OWN PIG
garlic vodka? This world-first is a
If you like the idea of rearing your own rare breed pig but don’t
natural infusion of distilled barley
have the knowledge or facilities to do it, let Deersbrook Farm in
and sugar beet with the unlikely
Essex help out! You simply choose your own piglet from the litter
but majestic addition of The
and the team will send updates on the pig’s progress as it grows.
Garlic Farm’s heat-aged black
When the time is right, you choose the exact cuts you would like
garlic. This is a balanced, smooth
and the farm’s butcher will cut and pack it for you. By the end you’ll
English vodka with a bittersweet
have a freezer full of the most wonderful pork you’ve ever tasted,
caramel finish. Great in a Bloody
with the added bonus of knowing exactly where it came from.
Mary. £19.95 thegarlicfarm.co.uk
From £320 deersbrookfarm.com
www.greatbritishfoodmagazine.com / 123
R U L E B R I T TA N I A
CITRUS FRESH
Made with whole organic oranges, rather than just BREW AT HOME
essence or dried peel, Dà Mhìle Distillery’s award- This new easy-to-use craft brewing kit from
winning Orange 33 liqueur is a taste sensation. Woodfordes creates 25 pints of delicious
The unique production process imparts the drink beer in a jiffy! Just add water and yeast –
with a particularly deep flavour – zestiness from the there’s no sterilising or cleaning required
peel, tanginess from the pith and sweetness from as everything you need is in the pack.
the juice. We also love that the variety of oranges Varieties include Woodfordes Tinsel Toes, a
changes from batch to batch depending on what’s seasonal fusion of roast malts with rich fruit
available seasonally. £28, damhile.co.uk characteristics, and Woodfordes Wherry.
£25, wilko.com
SO PURE
Using fresh water from Silent Pool, a
mysterious spring-fed lake in the Surrey
Hills, and 24 of the finest botanicals,
Silent Pool Distillers hand-craft their
award-winning spirits and bottle
A GIFT FOR LIFE
them on-site. As great gin should
A Falk Cookware pan is for life, not just for Christmas!
always be shared, the team have
These stunning copper pan sets are the perfect gift
created a stunning presentation gift
for friends, family or even yourself. Thanks to the
box containing a 70cl bottle of their
unique bimetal technology, legendary craftsmanship
stunning Silent Pool Gin and two
and lifetime warranty this professional grade copper
beautifully designed Copa glasses –
cookware will keep meal times merry for many years
the perfect gift for someone special.
to come. Buy online at falkculinair.co.uk
silentpooldistillers.com
BERRY DELICIOUS
Condessa’s Black Cherry
liqueur is an intense
BREWING HERITAGE
marriage of ripe fruit and
Located in the heart of Stockport is
a hint of amaretto for a
Robinsons Brewery; a name synonymous
sweet, fruity indulgence.
with quality British brewing and pubs. In
It’s a tempting drink to use
2013, Robinsons launched their multi-
in cocktails, splash in fizz
award winning visitor centre to give
or simply serve over ice.
customers a glimpse of what goes on behind the scenes and immerse
£17.99 from farm shops,
themselves in this great brewing dynasty. Great tours, brilliant beer and
delis and specialist shops,
wonderful home cooked food await, and don’t forget to pick something
or condessa.co.uk
up from the fantastic gift shop. robinsonsbrewery.com
124 //
140 www.greatbritishfoodmagazine.com
GBF OCTOBER 17 master_GBF 22/09/2017 15:10 Page 125
www.greatbritishfoodmagazine.com / 125
COOK THE COVER!
It might sound unusual but beer and chocolate are a match
made in heaven – especially in this rich and sticky sponge cake
Serves: 10
Prepare: 20 minutes
Cook: 25 minutes
250g butter
250ml golden ale, like Duchy
Originals From Waitrose Organic
Golden Ale
250g self-raising flour
30g cocoa powder
1 x ½ tsp bicarbonate of soda
300g golden caster sugar
125ml milk
2 medium free range eggs, beaten
1 tsp vanilla extract
126 / www.greatbritishfoodmagazine.com
GBF OCTOBER 17 master_GBF 26/09/2017 09:10 Page 127
10% discount
off 1st order
using code
GBF10
01305 853937
www.greatbritishfoodmagazine.com / 127
• Classifieds OCTOBER 17_GBF classifieds 22/09/2017 11:02 Page 128
GREAT
MARKET
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128 / www.greatbritishfoodmagazine.com
Don't miss our…
Christmas
Special! Roast goose
with redcurrant
balsamic glaze
101 ways to
make Christmas
amazing!
© waitrose.com
BREAD OVER
In all its shapes and ELABORATE
forms; it's the FOOD
first (and often There are only a few
last) thing I eat chefs that can pull off
every day. a complicated plate
I love eating it, with lots of ingredients.
making it, talking about it. I think food is best when
Really, I can be quite a bread bore! it is kept simple with a
few key flavours that speak
FISHING for themselves.
For me fishing is a real escape. I release most of what I catch
but the process of preparing for and going fishing is one of the TRIPE
most relaxing pastimes I know. It gives me time to think. It is not food. It is dog food.
thebertinetkitchen.com
130 / www.greatbritishfoodmagazine.com
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