Professional Documents
Culture Documents
COMFORT
COOKBOOK
65
FEEL-GOOD
RECIPES
GREAT
BRITISH
FOOD
AWARDS
ISSUE
reinvented!
JAMIE’S
COSY
DINNERS
Make his spicy
roast chicken &
stay-at-home steak
SAVOUR AUTUMN!
£3.99 | Oct 17
Comfort Cookbook!
2017 Grea
t
British Fo
od
Awards on
p.53
This vibran
JAMIE OLIVER ELLY CURSHEN TOM KITCHIN t brunch
dish on p.10
0 is
EVERYONE'S FAVOURITE TV THE BRISTOL-BASED COOK SCOTTISH CHEF TOM EXPLAINS perfect for sh
FOODIE PUTS A QUICK AND SHARES HER TIPS FOR COOKING WHY COOKING WITH GAME IS aring and
EASY SPIN ON SOME COMFORT FLAVOUR-PACKED MEALS IN A EASIER THAT YOU'D THINK ON P.113 feeding a cr
CLASSICS P.16 HURRY ON P.100 owd
www.greatbritishfoodmagazine.com /3
95
100
Contents O C T O B E R 20 17
Foodie Features 100 BATCH OF THE DAY!
16 KEEP IT SIMPLE WITH JAMIE Food writer Elly Curshen has some delicious recipes
These new recipes from Jamie Oliver only use to whip up midweek
five ingredients!
107 YOUR ULTIMATE GUIDE TO... MEAT & GAME
21 VALENTINE'S KITCHEN Learn how to cook the perfect steak and more
Our columnist tells us why foraging is a must
this month Tasty Recipes
23 CHOCOLATE HEAVEN
26 THE WEEKEND BOTANIST Treat yourself this October with these gorgeously
Deputy editor Kayleigh Rattle heads to the Inner indulgent recipes
Hebrides to search for native gin botanicals
35 PASTA PERFECTION
31 SHEILA DILLON'S BRITISH FOOD TOUR Cook up spaghetti Bolognese and creamy
Comfort food doesn't have to be stodgy, mushroom tortellini today!
explains Sheila Dillon
70 SEASONAL HERO
40 COMFORT ON A PLATE How to make the most of figs, one of our
Nathan Outlaw, Raymond Blanc and more share favourite fruits
their favourite guilty pleasures
75 7 WAYS WITH...
46 BRUNCH FOR A CROWD Butternut squash can transform a simple dish into
Chef Sabrina Ghayour shows us how to put on a a guaranteed showstopper – here's how
Middle Eastern-inspired spread
76 NOT SO HUMBLE PIES
53 THE GREAT BRITISH FOOD AWARDS 2017 From meltingly tender beef to creamy chicken,
The results are in! Find out the winners of this we've got a filling to suit everyone
year's awards
4 / www.greatbritishfoodmagazine.com
94
16
81 118
81 DELICIOUS IN 50 MINUTES 127 CREAM OF THE CROP
Comforting crumbles to serve with lashings The tastiest British Cheddars to add to your cheeseboard
of ice cream
129 EXPLORE HAMPSHIRE & ISLE OF WIGHT
84 GO WITH THE GRAIN 7 delicious things to eat, drink and do in this beautiful region
We love these quick and simple recipes for paella
and risotto 134 TOP TABLES
Our pick of the best places to eat and sleep across the country
88 CHEESE PLEASE!
Find out how to make the ultimate mac 'n' cheese – Tempting Ideas
you know you want to! 9 THIS MONTH
Recipes, news, reviews, events and more
93 EAT WELL, SAVE MONEY
These easy meals for all the family use up surplus store 136 THE BIG FOODIE GIVEAWAY
cupboard ingredients Get your hands on £2,757 worth of prizes!
WORTH
£40
S U B S C R I B E T O DAY ! p.32
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
6 / www.greatbritishfoodmagazine.com
e
Mad
h i te - milk
g W ersey
a r stan y J
G
c ream
w it h
GBF SEPTEMBER 17 master_GBF 25/08/2017 12:22 Page 8
N E WS | O C TO B E R
This Month
What to eat, drink, cook, discover and more
GO WILD FOR MUSHROOMS!
Don't fret about the onset of cooler, wetter weather – it's actually the perfect growing conditions for
wild mushrooms! Farm shops, delis and supermarkets are now teeming with these woody delights –
here's how to make the most of chanterelles, porcini, chicken of the woods and more…
3
morning fry up, here are a couple more
Mushroom & Truffle Risotto
dishes they taste great in:
Heat 2 tbsps rapeseed oil in a
saucepan then add 1 chopped onion, 1
www.greatbritishfoodmagazine.com /9
This month’s
WISH LIST “Sometimes nothing beats a
walk in the woods, especially Just the thing
in the autumn. These gorgeous, for showing off
all of your foraged
rustic items are inspired by produce. Wooden
Edge Blue Dish, £14.99,
this season and are perfect for bringing tkmaxx.com
a bit of nature indoors”
For brightening up your
KAYLEIGH RATTLE, DEPUTY EDITOR
table – we particularly love
its beech wood lid. Enamel
Butter Dish with Wooden Lid,
£15, joandcohome.com
10 / www.greatbritishfoodmagazine.com
N E WS | O C TO B E R
What,s new…
www.greatbritishfoodmagazine.com / 11
NE W S | OC TOBE R
DIARY DATES
ALDEBURGH FOOD FESTIVAL
23rd - 24th September
Celebrate all of the beautiful
produce that East Anglia
has to offer within the idyllic
setting of Snape Maltings.
aldeburghfoodanddrink.co.uk
CHELTENHAM
LITERATURE FESTIVAL
6th - 15th October
The likes of Mary Berry, Nigella
Lawson and Hugh Fearnley-
Whittingstall will be adding some
foodie flair. cheltenhamfestivals.com
Pure shores
incredible food scene
and don't miss the many
masterclasses and foraging tours.
abergavennyfoodfestival.com
Fish and chip lovers rejoice – north sea cod is officially back on the menu as it
has just been awarded the Marine Stewardship Council's (MSC) certification
for sustainability. You'll now be able to find it bearing the 'blue tick' label in
supermarkets nationwide, which means that it is both sustainable and highly
traceable. This is great news for us Brits as we apparently devour 70,000
tonnes of cod each year! Now pass us the vinegar…
Foodie Thermometer
What’s Hot What’s Not What we’ve
+ SHERRY
been drinking...
- MARMITE Scotland might be known for its
No longer just a festive tipple, Love it or hate it, it's apparently whisky and gin, but it can now add
UK sherry tales have increased the most seized food item at
by 46% this year.
white rum to its list of accolades.
airport customs across the UK.
Made in Angus, SeaWolf is the
+ SNACKS - EMPTY FRIDGES first white rum to be distilled in
Brits spend an average of £267 Scotland – and what a treat it is!
The average Brit is said to raid
million on snacks each week
their fridge and cupboards
Boasting notes of green banana
– who knew?!
23 times a day! and sugarcane, SeaWolf can
be enjoyed straight, or in a
delicious daiquiri. £34,
mothership-hq.myshopify.com
12 / www.greatbritishfoodmagazine.com
GBF SEPTEMBER 17 master_GBF 25/08/2017 12:31 Page 13
Get involved!
Do you have a cooking query you’d like to have
answered by the W.I.? Email us at
kayleigh.rattle@aceville.co.uk or contact
us via the Great British Food social
media channels
14 / www.greatbritishfoodmagazine.com
N E WS | O C TO B E R
MORE
READS…
Do Wild Baking:
Food, Fire and
Good Times by
BOOK
Tom Herbert
(£8.99, Do Books)
CO R NER
avid foragers and
those looking to
learn all about
cooking outdoors
– don't miss the
If you read one cookbook hole-in-the-
ground popcorn!
this month…
If you loved Persiana and Sirocco,
you'll want to get your hands on
Feasts, the latest book from
chef, food writer and cookery
teacher Sabrina Ghayour. Middle-
Sweet by Yottam
Eastern influenced dishes abound, and they're all Ottolenghi and
perfect for sharing. Turn to p.46 for some beautiful Helen Goh
(£27, Ebury)
brunch recipes from the book.
Feasts by Sabrina Ghayour (£20, Mitchell Beazley) Discover how to
make everything
from quick and
simple cookies to
the showstopping
meringues that
adorn the windows
SHOPPING
Kitchen Confidential:
of many an
ESSENTIALS Ottolenghi café.
www.greatbritishfoodmagazine.com / 15
16 / www.greatbritishfoodmagazine.com
RECIPES | JAMIE OLIVER
Keep it Simple
with Jamie
Jamie Oliver is on a mission to prove you can cook
seriously satisfying meals with just a few carefully
chosen ingredients. These recipes, from his new book
5 Ingredients, keep it easy, wholesome and delicious!
Where did you get the but not so many that you have to about 5-Ingredients. It will work for the people
idea for the book? write a list and do a big shop. who are already great cooks, but at the same
The whole process has been a bit of a time, I’m really excited about the non-cooks;
revelation. While time and money are How can this book help families the millions of people who tend to reheat
often cited as the biggest barriers to people shop and cook better? food in the microwave. Although we obsess
cooking from scratch, and I know that I hope it will streamline the way that about cost and time, being able to memorise
these are real problems as I’ve dealt with people think about food. By really stripping the ingredients for your dinner off the top of
them in previous books and shows, it back the ingredients to the bare bones of your head just makes cooking instantly more
dawned on me that a more subtle reason each dish, quality and cooking technique accessible. I hope that breaking down these
is also the amount of ingredients a recipe have become the two cornerstones of each barriers will get more people in the kitchen.
needs. Having written the book and seen recipe. That’s not to say that you have
the impact on the crew while we were to spend a load of money on expensive Did you practice any of
filming the show, I think this concept just produce, or be the best home cook going. the dishes on your family?
might be the big one. Being able to pick up I just want to emphasise simple, but Loads, in different forms . My family often
just a handful of ingredients and smash it important stuff, like buying the best you get the more experimental side of my
in the kitchen makes things really easy. It can afford, or dressing a salad in the most cooking, the dishes I’m playing with and
was a bit of a eureka moment, if I’m honest. delicious way that gives it an extra flavour tweaking. Having said that, cooking for
dimension. Put simply, this book is about the family is so different now, as the kids
Why five ingredients? nailing the basics to incredible effect. are growing up. I’ve got teenagers who are
For me, five is the magic number. ready to give anything a go — they loved the
When I tried recipes with three or four Why should everyone dynamic salads, the punchy noodle and rice
ingredients, sure, they were incredibly learn to cook? dishes, anything hot and kicking. Jools is
easy. But, the payoff for that was that Knowing how to cook for yourself is an always into the roasts, slow-cooked dishes,
they just didn’t deliver the hit of flavour essential life skill. It enables you to feed and really beautiful pastas. Then, with the
and texture I was after. Using five yourself and your family with good, little ones, they like things that are clear
ingredients allows a balance between wholesome meals, so you know exactly and modular – they’re still exploring and
simple and delicious. It’s enough what’s in the food that you’re eating. This expanding their taste buds.
ingredients to have some fun with, is one of the reasons that I’m really excited
www.greatbritishfoodmagazine.com / 17
Harissa Chicken
Traybake
Serves: 4
Total: 9 minutes prep,
50 minutes cook
4 mixed-colour peppers
2 red onions
1 x 1.2kg whole free-range chicken
4 heaped teaspoons rose harissa
4 sprigs of fresh mint
Serves: 4
Total: 26 minutes
18 / www.greatbritishfoodmagazine.com
RECIPES | JAMIE OLIVER
www.greatbritishfoodmagazine.com / 19
GBF SEPTEMBER 17 master_GBF 25/08/2017 12:57 Page 20
COLU M N | VALENT IN E WA RNE R
Valentine’s kitchen
Comfort is as much about embracing the outdoors as it
is getting cosy at home. Here our columnist extols the
benefits of foraging – just don't forget to take your basket!
A
while ago I was sent a letter
that started “Dear Valentine
[I was surprised by the
polite prefix...] you
are a moron. Do you
really think that on returning home
from a tiring day at work, with
kids to feed, I’m going to muster
a bucket and head out to search
the hedgerows for sparse leaves,
maggoty mushrooms and other
desperations with the idea that it
would feed my family? I have little
time and your posturings
are impractical.”
Resisting the urge to inquire as to
whether he had been getting enough
sleep recently or to suggest that a basket
would in fact be a far superior gathering
vessel to a bucket, I pondered whether,
moron or not, he might have simply
missed the point.
“Some of the
Wasn’t it better to know these things gathering such foods could in fact bring
than not? Wasn’t there a mild requirement about some quality time with his children,
for us to be aware of the kingdom we were
most delicious
captivating inquisitive young minds? The
born into? Was it not preferable to be able additional family labour may also result in
to pull up a horseradish than to buy it? bigger food hauls, too!
Surely a Sunday walk is made all the better
for a wild strawberry or two? While it’s not
It might be worth remembering that
many things found inside a supermarket
things are found
necessarily gung-ho foraging, many times
I've accidentally found a glut of things that
are not cultivated but wild, and the man
might be surprised by a mackerel’s
in nature!”
subsequently altered my plans for a given eagerness to jump onto even his plate
meal, be it ink cap mushrooms for toast or caramel brittle), plus most of the easily
should he head out with a few fishing rods.
cockles for spaghetti. recognisable mushrooms such as ceps
Some of the most delicious things are
Although there’s no real requirement for puffballs, blewits, chestnuts (amazing in
found in nature but of course, if he finds a
a hunter gatherer in the modern day west, soup) …to name a few.
Illustrations: Alice Cleary, aliceclearyillustrated.com
www.greatbritishfoodmagazine.com / 21
XXXXXXXX | XXXXXXXX
Chocolate
Heaven
Nothing says indulgence like a big, gooey chocolate pud.
These delectable bakes use sophisticated flavours to
enhance the chocolate taste even further
000
22 / / www.greatbritishfoodmagazine.com
www.greatbritishfoodmagazine.com
they should still have a slight Drain the cherry compote if using.
Chocolate Fondant
wobble. Turn out onto plates 5. Spread the butter icing over 1
and serve at once, dusted with half of the brownie cake, spoon
Serves: 2
cocoa powder. over the drained cherries or
Prepare: 50 minutes, plus cooling
jam and top with the remaining
Cook: 10 minutes
Chocolate Cherry brownie cake. Dust with cocoa
www.greatbritishfoodmagazine.com / 23
distinctive flavour. For Cook: 10 minutes caramel. It will hiss and spit. Once
calm and smooth, tip into a metal
savoury and gives Ready made sweet pastry case the pastry case and chill until set.
4. For the topping, heat the
24 / www.greatbritishfoodmagazine.com
R E C I P E S | C H O C O L AT E
Chocolate-Dipped Sea
Salt & Rye Digestives
Makes: about 24 biscuits
Prepare: 25 minutes, plus chilling
and cooling time
Cook: 40 minutes
www.greatbritishfoodmagazine.com / 25
26 / www.greatbritishfoodmagazine.com
FORAGING
Tansy
Bog myrtle
A
s you may know, the garnish. Adding a twist of lime here
British gin boom is and a rose flavoured mixer there can
in full swing. In 2016 elevate a humble gin into quite the
alone, Brits bought showstopping beverage. But what
over 40 million bottles intrigues me – and what inspired me
of the stuff and there's now more than to head to Scotland's Inner Hebrides
300 British varieties on the market. on a foraging expedition – is the
While these impressive statistics unique combination of herbs, flowers
(combined with the news that the and berries which can be added to
British juniper shortage is now over) the distillation process. While gin
Gorse
may be music to gin lovers' ears, one typically comprises a number of base
can't help but wonder what actually botanicals including juniper (this in
sets all of these bottles apart? fact needs to be present for it to legally
Of course, it in part comes down be a distilled gin in the UK), anything
to how gin is served; anything from from musky angelica root to territory
Meadowsweet
the temperature of the spirit itself specific ingredients such as wild
to the shape of the glass it's poured Scottish heather can be added to gin
into can impact on flavour and mouth stills during its production.
feel and the same goes for tonic and
www.greatbritishfoodmagazine.com / 27
Wild gorse
“There's no such
thing as weeds –
they're just ingredients
we don't know what
to do with yet!”
Islay bound the island, The Botanist features nine
Just a 40-minute flight from Glasgow, base botanicals (juniper, coriander,
Islay (pronounced eye-lah) is widely cinnamon, cassia, lemon peel, angelica
known and celebrated for its peaty root, orange peel, liquorice and orris) as
whisky and wonderful wildlife. But well as 22 additional wild ingredients
on top of boasting eight extremely that are native to Islay. These delicate
successful whisky distilleries, this wild flowers and herbs are sustainably
small Scottish island is also home foraged in the bogs, hills and shores of
to some seriously impressive local Islay by two local botanical scientists
produce including homegrown before being left to dry on their porch,
oysters, hand-dived scallops, high or preserved into tinctures [liquid
quality meat and game and plenty extracts]. They're then slowly vapour
of organic vegetables from its infused into Bruichladdich's Ugly
community-run garden. Betty, a formidable copper Lomond
With so many ingredients growing still which was originally used for
in abundance across this fertile malt production.
island, it's no wonder the makers of
Islay's first and only handcrafted and Off the beaten track
distilled gin, The Botanist, chose to Travelling around Islay, it was easy
add 22 local herbs and flowers to their to see why such a wild, rugged and
unique batch. Launched in 2010 as relatively untouched landscape
an experiment by Bruichladdich, one could inspire distilleries such as
Not a weed! Bruicladdich. I'd barely left the airport
of the leading whisky distillers on
28 / www.greatbritishfoodmagazine.com
FORAGING
Wild heather
The Oa
FORAGERS'
FAVOURITES
before spotting bags of smoky peat was confirmed on a blustery morning I would never have noticed, and most
lining the roadside and learning all walk in The Oa peninsula, the most certainly would have dismissed as
about gorse, one of The Botanist's native remote part of Islay and home to rocky weeds if I had.
botanicals. These vibrant yellow wild cliffs and nesting golden eagles, with
flowers adorn the roads, fields and hills Galloway-based forager Mark Williams Gin and terroir Rock Rose Autumn Edition ,
£37.50, rockrosegin.co.uk
of Islay and can taste of coconut – or (gallowaywildfoods.com). "There's This in-depth understanding of
peas (!) – depending on whether the no such thing as weeds – they're just and respect for the environment in
bush is south or north-facing. My trip ingredients we don't know what to do which something grows is a
continued in a similar vein; a brief with yet!" he told us as we stood in familiar concept for the whisky
visit to the Octomore Spring, where the nature reserve's car par, squinting and wine industries – it's known
The Botanist Islay Dry Gin,
the natural waters which are added through the blustery wind. Eager to put as terroir – and it can certainly be £36.99, waitrose.com
to The Botanist are sourced, found this concept into action and to warm applied to the British gin movement
us walking past all manner of edible ourselves up, our group swiftly hurried too. As The Botanist demonstrates,
wild ingredients including watercress, off. "Where are you going?!" Mark the flora and fauna of Islay are
heather and even more gorse. motioned to us as he pointed out five central to its production, taste
edible herbs and flowers growing merely and identity and, excitingly, I'm Condessa Sloe Gin,
Look again inches from the parked cars and our confident we're only going to see £18.89, condessa.co.uk
It soon became apparent that what feet. He then proceeded to identify and increasingly more of these unique
some people (including me) may explain the history of many more of the distillations being made as peoples'
dismiss as being merely weeds, can curiously named botanicals that make awareness of and respect for their
in fact be delicious botanicals that up The Botanist gin including tansy, landscape grows – sláinte to that!
not only taste great, but can really hogweed, angelica, meadowsweet and thebotanist.uk.com
Dà Mhìle Botanical Gin,
embellish and differentiate a gin. This wild thyme – herbs and flowers £29.95, masterofmalt.com
www.greatbritishfoodmagazine.com / 29
GBF SEPTEMBER 17 master_GBF 24/08/2017 16:34 Page 30
PROMOTION
IN THE BEST OF
SPIRITS SINCE 1886
Natural ingredients are at the heart of The Forager
Franklin & Sons soft drinks, tonics & This summer Franklin & Sons
mixers. Taking inspiration from the have inspired drinkers to follow the
founding brothers, who established the original family ethos and go back
brand in 1886, Franklins has continued its to nature, by compiling a series
search for quality by sourcing the finest of G&T’s and cocktails, all with a
ingredients, hand-selecting them at their handpicked twist. They worked in
best. The range combines fruits, roots and collaboration with Forest gin whose
herbs from across Britain as well as the ingredients are all foraged in the UK.
finest ingredients expertly sourced from
around the world, including lemons from 125ml Franklin & Sons Natural
the island of Sicily and Ecuadorian Indian Tonic Water
cinchona bark, the natural home of quinine. 50ml Forest Gin
With no artificial colours or flavours and 2 large fresh foraged blackberries
no sweeteners or preservatives, the range of 1 sprig of rosemary
drinks are expertly crafted and packaged in
a bespoke glass bottle which celebrates the Fill a copa glass with ice,
brand’s London heritage. then add the blackberries and
rosemary, followed by gin and top
Available at Harrods, Selfridges, with tonic water.
Sainsbury’s and Tesco
Find inspiration for your own creations with Franklin & Sons:
Website: franklinandsons.co.uk franklinandsons.co.uk/blog/foraging-cocktails
Email: info@franklinandsons.co.uk Find tips for foraging at home:
Social: @franklinandsons franklinandsons.co.uk/blog/fora-gin-tips/
30/
30 / www.greatbritishfoodmagazine.com
www.greatbritishfoodmagazine.com
C O L U M N | S H E I L A D I L LO N
Sheila Dillon's
British
Food Tour
Our columnist Sheila Dillon has
mixed feelings about comfort
food; here she explains why
eating for pleasure doesn't have
to involve junk and stodge
Rice pudding,
bananas squashed
onto thickly
buttered white
bread, and
cauliflower boiled
just so—not
too soft, not too
crunchy— chopped “Food and hunger are interwoven with
with butter, salt and lots of black pepper
are my key comfort foods. When I feel low
emotion – emotions that have been
and rushed that’s what I eat. I don’t dwell hijacked by the food industry”
on it. I just feel better…comforted. I know
rice pudding goes back to my grandad—he A few weeks ago I was recording at a As Bee Wilson shows brilliantly, food
made it most Sundays. I loved him and I Weight Watchers meeting in the London and hunger are interwoven with emotion.
loved it—particularly because he always suburbs. It made vividly real how much Emotions that have been hijacked by
gave me the biggest serving of the brown, things have changed and what damage the food industry. Emotions physically
crisp crust. has been done in two generations. Two manifested now in the obesity epidemic,
‘Comfort food’ is a phrase I’ve thrown generations who mostly rely on the type 2 diabetes, heart disease and all the
around a lot over the years, writing and processed food industry for the majority rest of the public health problems we
broadcasting, but until recently I hadn’t of their meals and who appear to accept know too well and that threaten to
thought much about what it really means. without question the everydayness of bankrupt the NHS.
But then I read Bee Wilson’s wonderful biscuits, cakes, chocolate bars and sweets. But what you learn in First Bite is a
First Bite: How We Learn to Eat. It’s a sense of optimism about the possibilities
book that has a lot of those ‘of course, The lure of the biscuit tin of change. What counts in the difficult
that’s the way it is!’ moments, when All but one of the women there, battling business of changing the eating habits
something you’ve subconsciously always their weight, told me about what they of a lifetime is pleasure. Without rooting
known is really spelled out for you. As she called the 'naughty cupboard' at home, change in pleasure, there can’t be any
says, “Every bite is a memory and the most always kept well-stocked with a wide change. Your appetite will only shift its
powerful memories are the first ones… at variety of those treats. I asked why they shape as you eat foods that are healthy but
the table we are given both food and love, did it if they were trying to get thinner. taste great too. Government campaigns
and we could be forgiven if, later in life, we Wasn’t it a temptation? It was and a lot of that harry and threaten, that warn us
have trouble distinguishing the two.” them told stories of hiding in the laundry against chocolate and chips and crisps,
I’m lucky that the foods unconsciously room to gulp down a chocolate bar or pack simply don’t work. Finger wagging has
tied up with love for me are not particularly of biscuits. But for all that, they had no never worked We have, says Wilson, to
sweet or junky; rice pudding is a sweet treat doubt that the naughty cupboard, with all become like children again. “Next time you
but it takes time to make — I can’t reach for its mixed feelings, was necessary. Why? sit down to eat, imagine you are an ideal
it at every low moment. Younger people, I They looked at me with amazement: parent feeding a beloved child…You’d want
think, are not so lucky. “For the children,” each one said. yourself to enjoy eating”.
www.greatbritishfoodmagazine.com / 31
ORDER FORM
Yes! I would like to subscribe to Great British Food
UK DD £10.90 for your first 3 issues.
( Please complete section 1)
Cheque/CC – UK £10.90/ Eur/Eire £69/ROW £79 - 12 issues
Please renew my subscription using this offer - CC only
I would like to purchase a gift subscription using this offer
THIS IS A GIFT SUBSCRIPTION/MY RECIPIENT DETAILS ARE; please complete in BLOCK CAPITALS food title 100%
Title Forename Surname
dedicated to
British food!
Address
Postcode
Daytime No. Mobile No.
Email
Exclusive columns
£10.90 for your first 3 issues* from big foodie
1 INSTRUCTION TO YOUR BANK OR
BUILDING SOCIETY TO PAY DIRECT DEBIT names, including
Name and full postal address of your Bank Originator’s ID No. 677186 John Torode,
Valentine Warner
or Building Society Reference Number
650+ delicious
Please pay Aceville Publications
Ltd Direct Debit from the account
detailed in this instruction subject
seasonal recipes
to the safeguards assured by the
Direct Debit Guarantee. I understand
that this instruction may remain with
a year
Aceville Publications Ltd and, if so,
details may be passed electronically
Name(s) of Account Holder(s) to my Bank/Building Society.
3
Data Banks and Building Societies may not accept Direct Debit instructions for some types of accounts
Your full Direct Debit guarantee can be found on your confirmation letter
EASY
2 I enclose a cheque made payable to Great British Food
3 Please charge my Visa Mastercard Amex Switch/Maestro
WAYS
VALID FROM
*this is a UK only Direct Debit offer. Gift is only available to UK subscribers. Existing subscribers can renew using this offer. Your
TO SUBSCRIBE…
subscription will begin with the next available issue. Subscriptions are for a 12 month period including all gift subscriptions. Your
free gift will be dispatched within 28 days of your payment being received (sent separately from the magazine). If your subscrip-
tion is a gift, the gift and gift card will be sent to the donor. You can also subscribe via cheque or credit card. In the event of a gift
being faulty or damaged, please contact us within 28 days of receiving the gift. This offer is subject to availability (alternative
gift may be supplied). This is a limited offer and may be withdrawn at any time.
Please note digital subscriptions will not include subscription gifts, or covermounted gifts.
32 / www.greatbritishfoodmagazine.com
SUBSCRIBE
W H E N YO U S U B S C R I B E T O G R E AT B R I T I S H F O O D!
WORTH
£40
Faster than a bullet, fiercer than a
ninja. The VonShef UltraBlend is
incredibly fast and unbelievably
powerful blending up sports
drinks, protein shakes, healthy
fruit and vegetable juices, thick
smoothies, milkshakes and more.
The Ultra Blend from the VonShef
Performance range is unrivalled.
To find out more visit:
www.domu.co.uk/vonshef-1000w-
ultrablend
greatbritishfoodmagazine.com/subscribe
Tel: 03303 330041 QUOTE: GBF1017
* TERMS AND CONDITIONS APPLY, SEE ONLINE FOR DETAILS LINES ARE OPEN MONDAY-FRIDAY 8AM-8PM, SATURDAY 9AM-1PM
www.greatbritishfoodmagazine.com / 33
R E C I P E S | PA S TA
Pasta
PERFECTION
From proper spaghetti Bolognese to creamy mushroom
pasta, these recipes are comfort in a bowl
000 / www.greatbritishfoodmagazine.com
www.greatbritishfoodmagazine.com / 35
S erves: 2
Prepare: 10 minutes
Cook: 15 minutes
Creamy Mushroom
Serves: 2
Prepare: 10 minutes
36 / www.greatbritishfoodmagazine.com
“Fresh mushrooms,
rich double cream
and punchy garlic is a
perfect combination”
Cook: 15 minutes cream and heat until bubbling. 70g smooth goat’s
30 g butter Check the seasoning and remove cheese, crumbled
2 tbsps extra virgin olive oil from the heat. Salt and freshly ground
2 garlic cloves, finely chopped 3. When the salted water is black pepper
350g mixed mushrooms, cleaned at a rolling boil, add the pasta 2 heaped tbsps finely grated
and roughly sliced and cook according to the Parmigiano Reggiano, to serve
½ vegetable stock cube instructions on the packet.
A handful of flat leaf parsley, 4. Drain the pasta, but keep a 1. Preheat the oven to 180°C/Fan
finely chopped cup of the cooking water. Tip 160°C/Gas 4. Place the squash
50 ml white wine the hot drained pasta into the cubes and eight of the sage
150ml double cream sauce and toss with gusto over leaves on a non-stick baking
160g dried or fresh pasta (tortellini a high heat until the pasta looks sheet. Drizzle with oil until well
works well) creamy and well coated. Add a coated and season with the dried
Salt and freshly ground splash of cooking water to loosen chilli flakes, salt and black pepper.
black pepper if needed. Serve immediately Roast in the preheated oven for
2 tbsps finely grated Parmigiano with the finely grated Parmigiano 20–30 minutes until the squash
Reggiano, to serve1–2 tbsps cheese and plenty of extra is softened and beginning to
umami paste black pepper. caramelize and the sage leaves
240g dry short pasta shapes are crisp but not burnt.
Salt and freshly ground Squash & Sage 2. When the squash has finished
black pepper cooking, put a large pan of salted
S erves: 2 water on to boil for the pasta.
1. Heat the butter and oil in a Prepare: 10 minutes Meanwhile, heat the butter, lemon
heavy-bottomed pan, add the Cook: 45 minutes juice and remaining sage leaves
garlic and sauté until glassy. Add in a heavy-bottomed pan. When
the mushrooms, stock cube ½ butternut squash, peeled, the butter begins to colour, but
and parsley. Season with salt deseeded and chopped into not burn, remove the pan from
and pepper and sauté until the 1-cm cubes heat. Add the roasted squash
mushrooms are softened but not 16 sage leaves (but not the crispy sage leaves)
mushy. Meanwhile, put a large Olive oil, for drizzling combine, check the seasoning
pan of salted water on to boil for ½ tsp dried chilli flakes and set aside.
the pasta. 60g butter 3. When the salted water is
2. Deglaze the mushroom pan Freshly squeezed juice of ½ lemon at a rolling boil, add the pasta
with the wine. When the wine 160g dried pasta and cook according to the
begins to evaporate, add the 2 tbsps pumpkin seeds, toasted instructions on the packet. Drain
www.greatbritishfoodmagazine.com / 37
38 / www.greatbritishfoodmagazine.com
W
hether it's fish Tom Kerridge
and chips soaked Spaghetti Bolognese
in vinegar or a “As soon as the nights start closing in and the weather
homemade shepherd's begins to turn, the first thing I look to for that warm feeling
pie with tender beef of nostalgia, comfort and home is spaghetti Bolognese. Rich
Bolognese sauce that’s been cooked for over six hours, with
and rich gravy, we all have a go-to comfort
mince that’s been roasted first, and then maybe even some
dish that we can always rely on. But what do braised beef folded through it at the end, really does make
the professionals crave on a rainy day? me feel at home and in a happy place.”
We find out…
Yotam Ottolenghi
“The first thing Rice and Lentils
“Comfort for me lies in the things I would eat when I was
I look to for that growing up. One of them was a simple Arabic dish called
Mujadara which is essentially rice, lentils and spices such as
warm feeling of cumin and cinnamon plus lots of fried onion. It sounds kind
of healthy – it probably is! –
spaghetti Bolognese”
of the fried onions.
40 / www.greatbritishfoodmagazine.com
COMFORT FOOD
www.greatbritishfoodmagazine.com / 41
COMFORT FOOD
42 / www.greatbritishfoodmagazine.com
GBF SEPTEMBER 17 master_GBF 25/08/2017 13:38 Page 43
GBF SEPTEMBER 17 master_GBF 25/08/2017 13:41 Page 44
T RIED & TE S TE D
Some Like
it Hot...
Whether you like it punchy, grainy, sweet or fiery,
there's a British mustard out there to suit all
palates. Here are some of our favourites
SHAKEN OAK ARTHUR’S DUCHY ORIGINALS STOKES CLASSIC ENGLISH CHANTERS ARTISAN FOODS
PEPPERCORN MUSTARD, ORGANIC WHOLEGRAIN MUSTARD, £3.05 HONEY MUSTARD, £3.50
£3.50 from shakenoak.co.uk MUSTARD WITH HONEY, from ocado.com from independent retailers
£2.45 from waitrose.com Traditional English mustards
The silky smooth texture of this A wonderfully grainy and mild-
mustard makes it perfect for Made with brown and yellow can sometimes be all heat and tasting mustard, with a lovely
mixing into mash. Made with lots mustard seeds, a touch of honey no flavour, but this version from subtle sweetness from the honey.
of freshly ground black pepper it and cider vinegar, this mustard is Stokes is really delicious – and Fabulous on a thick-cut
packs a real punch, so a little goes complex but perfectly balanced. eye-wateringly hot! Smooth, ham sandwich.
a long way. Warm in a pan with cream to make strong and very tasty. Try adding
a lovely sauce for pork chops to sausage rolls.
or chicken.
www.greatbritishfoodmagazine.com /45
46 / www.greatbritishfoodmagazine.com
RECIPES | BRUNCH
My perfect
brunch
When you have a family or group to feed for
breakfast or brunch, you really want to put your
energy and effort into making dishes that have
interesting but not too many overpowering flavours.
I like to serve the kind of food that provide a wake-
up-call, flavour-wise, to those who need it, and that
set you up for the day, not just the morning, with
flavours that are often bold but always balanced.
Choose one recipe or choose them all – there is
something for everyone here, and you can throw in
a few of your own favourite breakfast essentials.
The point here is to take what you like and
combine it with what you have and what
your favourite staples are.
Whipped Ricotta & Fig 200g ricotta cheese the slices. Reserve a little of the
Toasts with Candied Bacon 1 heaped tsp dried thyme, bacon mixture for sprinkling, then
plus extra to serve divide the remaining mixture into
Makes: 4 zest of 1 unwaxed orange 4 portions and spoon 1 portion
Prepare: 5 minutes 4 large slices of sourdough bread over the ricotta on each slice
Cook: 10 minutes 4 figs, each cut into 5–6 segments of bread. Arrange the fig slices
maldon sea salt flakes and freshly on top, then sprinkle over the
200g thick-cut unsmoked streaky bacon ground black pepper reserved bacon and a little dried
(approximately 14 slices) thyme and pul biber to serve.
1 tbsp pul biber chilli flakes, 1. Heat a large frying pan over
plus extra to serve a high heat. Line a plate with a Cheddar & Feta Frittata
4 tbsps clear honey double layer of kitchen paper.
When the frying pan is hot, add Serves: 4–6
the bacon and dry-fry for a few Prepare: 10 minutes
minutes on each side, until the Cook: 15 minutes
fat has rendered and the bacon is
golden brown, completely crisp vegetable oil
and can be crumbled with ease. ½ red pepper, cut into 1cm strips,
2. Transfer to the paper-lined then diced into 1cm pieces
plate to drain the excess oil. ½ green pepper, cut into
When dry, crumble the bacon 1cm strips, then diced into
into a small bowl and crush it 1cm pieces
finely with a fork. Mix in the pul 4 spring onions, thinly sliced from
biber and honey and set aside. root to tip
Put the Ricotta, dried thyme and 200g feta cheese, broken off into
orange zest into a large bowl, 1cm chunks
season generously with salt and 100g mature cheddar
pepper and whip until smooth cheese, grated
and a little aerated. 1 tbsp pul biber chilli flakes
3. Toast the bread, then divide ½ small bunch of dill,
the Ricotta mixture between finely chopped
www.greatbritishfoodmagazine.com / 47
½ small bunch of fresh coriander,
finely chopped
8 large eggs, beaten
maldon sea salt flakes and
freshly ground black pepper
48 / www.greatbritishfoodmagazine.com
RECIPES | BRUNCH
Sausage, Potato,
Pepper & Onion
Bake
2. Transfer to a bowl and combine 3. Brush the paper with 1 tbsp 4. Bake in a medium-high
with the paprika and pul biber. of the garlic oil and season the oven for 16–18 minutes, or
Set the same frying pan you base with salt and pepper. Lay until the peppers are nicely
used to toast the seeds over a the potato slices in the tray browned and the sausages
high heat and fry the sausages and season again with salt and are cooked through. Serve
for 6–8 minutes, or until they start pepper and one-third of the with dollops of thick Greek
to brown on all sides – you don’t spice mixture. Evenly distribute yoghurt, a good drizzle of your
need to fully cook them in the pan the sausages, peppers and favourite chilli sauce (I love
as they will finish cooking in the onions in the tray. Reserve sriracha) and a sprinkling of
oven later. Cut each sausage into a little of the spice mix for the remaining spice mix. This
3 slices diagonally and set aside. sprinkling, then drizzle over the dish goes well with simple
Preheat the oven to its highest remaining garlic oil and spice fried or scrambled eggs.
temperature. Line a large baking mix and season generously
tray with baking paper. with salt and pepper.
www.greatbritishfoodmagazine.com / 49
RECIPES | BRUNCH
Caramelized blend the liquid into the flour you like) and cook for a further 30
Banana Crêpes mixture a little at a time, whisking seconds or so, until the underside
well with either a fork or an electric is golden brown. Transfer the crêpe
Makes: 12 hand whisk to beat out any lumps. to the warm plate and cover with
Prepare: 10 minutes Mix in the 2 tablespoons of melted greaseproof paper. Repeat with
Cook: 15 minutes butter and the sugar, then transfer the remaining batter, adding 1
Recipes extracted the mixture to a measuring jug and teaspoon melted butter to the pan
from Feasts
100g plain flour, sifted set aside. each time. Keep the crêpes warm
by Sabrina
Ghayour (£20, pinch of salt 2. Set a heatproof plate over a while you cook the topping.
Mitchell Beazley)
2 free range eggs pan of simmering water – you 4. Put the caster sugar into a
Photography:
Kris Kirkham 200ml milk can keep the cooked crêpes shallow dish. Dip the 2 cut sides of
50g salted butter, melted, warm by stacking them on this each banana slice into the sugar
plus an extra 6 tbsps plate as you cook them. Heat an to coat. Put 25g of the butter into
1 heaped tbsp golden caster sugar 18cm-diameter frying pan over a large frying pan set over a high
a medium-high heat. Drizzle in 1 heat. Add half the banana slices
For the topping: teaspoon of the melted butter and and fry for no more than 1 minute
3–4 tbsps golden caster sugar tilt the pan to spread it around the on each side, or until slightly
3 large or 4 small bananas, base of the pan. Quickly pour in caramelized. Remove from the
diagonally sliced 2.5cm thick just enough crêpe batter to barely pan and repeat with the remaining
50g salted butter coat the base (you want a nice, thin butter and banana slices. To serve,
75g pistachio nuts, crêpe, not a pancake) and tilt the place a few banana slices across
roughly chopped pan to spread the batter evenly. half of each crêpe. Scatter over the
clear honey 3. Cook for about 1 minute, or until pistachios and drizzle a little honey
the edges start to curl up, then over each. Fold into quarters and
1. To make the crêpe batter, put use a knife to tease the edge of serve immediately.
the flour, salt and eggs into a the crêpes over to check if the
large mixing bowl. Combine the underside is golden and, if so,
milk and 50ml water in a jug, then flip the crêpe (use a spatula if
50 / www.greatbritishfoodmagazine.com
GBF SEPTEMBER 17 master_GBF 25/08/2017 13:46 Page 51
GBF SEPTEMBER 17 master_GBF 25/08/2017 13:48 Page 52
Re E ’ a 31
FR BF pir
E 7 es
BF clu wi out
1
x
l c
siv th !
e:
GRANOLA
Award-winning granola roasted in our London bakery with premium organic wholegrains
52 / www.greatbritishfoodmagazine.com
G B F AWA R D S 2 0 17
results are in! We are proud to reveal category, and asked our panel of celebrity experts and GBF
testers to taste each product and name their favourite – along
the winners of the Great British Food
with two highly commended products.
Awards 2017. The following products
reflect the exciting developments
YOUR FOODIE FAVOURITES
in British artisan food. And we can To find out who you picked in our reader voted
guarantee that each one will blow your categories jump to p.63
socks off!
www.greatbritishfoodmagazine.com / 53
54 / www.greatbritishfoodmagazine.com
G B F AWA R D S 2 0 17
Highly commended
Hodmedod's Organic Naked
Barley Flakes, £1.89 for 500g,
hodmedods.co.uk
Beckleberry’s Blackcurrant
& Liquorice Ice Cream,
£4.99, booths.co.uk
www.greatbritishfoodmagazine.com / 55
CONFECTIONERY GLUTEN FREE SWEET BAKE
As judged by patissier As judged by River Cottage’s nutrition Judged by the Great British
and celebrity expert Naomi Devlin Food team
chef Eric Lanlard
Winner Winner
Winner Oast To Host Quongo Leek Bessie's Tea Parlour Allotment Cake,
Lauden First Class and Bacon Quiche, £3.97, bessiesteaparlour.co.uk
Chocolate Collection, £20, oasttohost.com “A fantastic (and utterly delicious!)
laudenchocolate.co.uk “The real test of free-from food is celebration of local produce, this
“Just by the look and size of each whether it tastes like something is allotment cake is just outstanding.
chocolate you know that you missing or not and this quiche isn’t We loved the use of seasonal and
are in for a treat. My favourite missing a thing! In fact, it was hands- local fruit and veg including Kentish
flavours were the passion fruit down the most delicious thing I tasted cobnuts as well as butternut squashes
and the lemon fillings which whilst judging these awards. There are grown by the tea room's customers!”
tasted so natural. They were not no unpronounceable ingredients, just
overpowering and super zesty. crisp, buttery pastry and a rich, savoury Highly commended
They are just so, so good!” filling. I was sad to find after my last
The Proof Of The Pudding
mouthful that there was no more left!”
Marmalade Sponge Pudding, from £6,
Highly commended proofofthepudding.co.uk
Popcorn Shed Salted Caramel
Highly commended
Gourmet Popcorn, £2.99, Pollen + Grace The Mojo Bar, Tiptree Patisserie Ltd Raspberry
popcornshed.com £3, selfridges.com & White Chocolate Gateau,
tiptreecakes.com
Walkers Non Such Love Brownies Handmade
Liquorice Toffees, £1 for 150g, Double Chocolate Brownies,
sainsburys.co.uk from £1.50, booths.co.uk
56 / www.greatbritishfoodmagazine.com
G B F AWA R D S 2 0 17
www.greatbritishfoodmagazine.com / 57
58 / www.greatbritishfoodmagazine.com
G B F AWA R D S 2 0 17
SAUSAGES BACON
As judged by chef and As judged by chef and food writer
TV personality Richard Corrigan Valentine Warner
Winner Winner
Lobsterdog Ltd Sheepdogs Ludlow Dry Cured Back Bacon, £3.50
Sausages, £4.50 each, for 180g, ludlowfoodcentre.co.uk
lobsterdogsfoodtruck.com “This was an outstanding product! The
“I found this to be the all-out meat was giving and juicy and didn’t
winner. The sausages had a great leak during frying. The salting was
flavour and moisture and a really gentle, allowing the delicate taste of the
enjoyably crispy skin when cooked.” meat to shine. Well done!”
Muscle Food Sticky Italian Pork Helen Browning Smoked Back Bacon,
Sausages, £3.70, musclefood.com £4.49, ocado.com
FRESH MEAT
As judged by the
Great British Food team
SMOKED FISH CHARCUTERIE
Winner As judged by food writer and Steven Lamb, curing and
columnist Tim Hayward smoking expert at River Cottage
Lidgate Butcher Himalayan
Salt Aged T Bone Steak,
£31.50 per kg, lidgates.com Winner Winner
“Easily one of the finest steaks our panel Lambton & Jackson Maldon Emmets Suffolk Black Ham,
had ever tried. When cooked medium Deep Smoked Salmon, from £28.95 per kg, emmettsham.co.uk
rare the beef cut like butter and was £12, lambtonandjackson.com “The vibrant pinkness of the meat
meltingly tender, with a gloriously rich “This was a clear winner for me. hidden under the mahogany skin is
and complex beefy flavour. The care It had a good, strong smoky smoky and moreish. This is a ham that
and attention that clearly goes into flavour - they obviously tend is evocative of a certain time and
sourcing, butchering and ageing the their smoker with great care” craft which ought to be championed
meat has definitely paid off – with and preserved for future
incredible results.” generations to enjoy.”
Highly commended
Highly commended Highly commended
Salar Flaky Smoked Salmon,
The Thoughtful Producer Game £6.50, salarsmokehouse.co.uk Woza Wild Venison Biltong Original
Hung Chicken, from £15.99, Beef, from £4, eatwoza.com
thoughtfulproducer.co.uk Inverawe Smoked Scottish
Organic Salmon, £6.95, Three Little Pigs Rare Breed Chorizo,
Highland Game Fillet Of Scottish waitrose.com £6.99, partridges.co.uk
Wild Venison, £39 per kg, stockists at
highlandgame.com
www.greatbritishfoodmagazine.com / 59
BEER GIN CIDER
As judged by beer critic As judged by baker As judged by drinks expert
Sophie Atherton John Whaite, former winner of Olly Smith
The Great British Bake Off
Winner Winner
Tiny Rebel, Cwtch, from £2.30,
Winner Dunkertons Organic Perry, £2.40,
tinyrebel.co.uk Dyfi Distillery Pollination Gin, dunkertonsorganiccider.co.uk
“From the hoppy, caramel aroma to its £34.95, selfridges.com “With its gorgeous aroma of pear
coppery-amber colour, onto grapefruit “Tastes like summer: and spice, it’s a true taste of the
and pine hop flavours balanced with honey, pollen and wild flowers. countryside, masterfully crafted.”
nutty-cakey malts, everything about Seriously beautiful!”
this beer is enticing.” Highly commended
Highly commended Dunkertons Black Fox Organic
Highly commended Drinks of Manchester Limited Sparkling Cider, £2.29 for 500ml,
Moor Beer, Nor' Hop, £2.20, Manchester Gin, £36, booths.co.uk waitrose.com
moorbeer.co.uk
Sloemotion Hedgerow Gin, Hallet’s Real Cider, £30 per case,
Siren Craft Brew Bourbon Milkshake, £36.95, shop.sloemotion.com halletsrealcider.co.uk
£5.39, honestbrew.co.uk
60 / www.greatbritishfoodmagazine.com
G B F AWA R D S 2 0 17
www.greatbritishfoodmagazine.com / 61
GBF SEPTEMBER 17 master_GBF 25/08/2017 13:48 Page 62
62 / www.greatbritishfoodmagazine.com
G B F AWA R D S 2 0 17
T H E R E S U LT S
www.greatbritishfoodmagazine.com / 63
G B F AWA R D S 2 01 7
T H E R E A D E R VO T E D R E S U LT S C O N T I N U E D
64 / www.greatbritishfoodmagazine.com
GBF SEPTEMBER 17 master_GBF 25/08/2017 13:49 Page 65
Whether it’s ‘England’s Best Burger’, a glorious dry-aged fore rib of beef,
or simply our award-winning range of homemade sausages, our skilled
team will help you create a fantastic meal for any occasion.
We’ve also got everything else you’ll need: the craft beers, wine & a
stunning selection of cheeses.
www.lambtonandjackson.com
Tel: 01621 853 710
orders@lambtonandjackson.com
www.greatbritishfoodmagazine.com / 65
GBF SEPTEMBER 17 master_GBF 25/08/2017 13:53 Page 66
66 / www.greatbritishfoodmagazine.com
G B F AWA R D S 2 0 17
B E S T I N D E P E N D E N T R E TA I L E R S
SCOTLAND
NORTH OF ENGLAND
Sponsored by Scotland Food & Drink
Winner: The Scottish Deli, Perthshire Winner: Keelham Farm Shop,
Having two shops in Highland Perthshire Thornton and Skipton
means the team have access to an amazing Both branches of this inspiring farm shop
natural larder, from smoked salmon, honey are renowned for their fantastic selection of
and venison to craft beers, fresh berries and Yorkshire specialities, including produce from
wild mushrooms. 400 farmers and suppliers.
NORTHERN IRELAND
Winner: Pheasants' Hill MIDLANDS
Farm, Downpatrick Sponsored by Kadai Firebowls
This stunning rural shop farms Winner: Chatsworth Estate
the largest herd of Tamworth Farm Shop, Derbyshire
pigs in Ireland, as well as free- With more than half of all products
range chickens, geese sold either produced or prepared
and grass-fed Dexter and Irish on the Chatsworth Estate, this pretty
Moiled cows. farm shop has great
local credentials.
Highly Commended:
Ballylagan Organic Farm, Highly Commended:
County Down Ludlow Food Centre, Shropshire
Clogher Valley Meats, Clogher Becketts Farm Shop, Birmingham
WALES
Sponsored by Village Dairy
Highly Commended:
Rhug Estate Farm Shop, Denbighshire
Llwynhelyg Farm Shop, Ceredigion EAST OF ENGLAND
Sponsored by Cley Smokehouse
Norfolk
Winner: Padstow Farm Shop, SOUTH OF ENGLAND & LONDON
This fantastic deli is a veritable
Cornwall Winner: Foxholes Farm Shop, Aladdin's cave of delicious food,
Visitors and locals alike flock to this Hertfordshire selling local Norfolk specialities,
idyllic store, which incorporates a This stunning farm shop is particularly known for awesome homemade
butchery, deli and dairy, and even its delicious Saddleback pork, homemade cakes sandwiches and hard-to-find
makes its own Cornish pasta on site. and seasonal fruit and veg sourced from a local artisan products.
farmers’ co-operative.
Highly Commended: Highly Commended:
Darts Farm Shop, Devon Highly Commended: Suffolk Food Hall, Suffolk
Washingpool Farm Shop, Dorset Cheeses, Muswell Hill, London Gog Magog, Cambridgeshire
The Hungry Guest, Kent and West Sussex
www.greatbritishfoodmagazine.com / 67
GBF SEPTEMBER 17 master_GBF 25/08/2017 13:54 Page 68
1 Atholl Street, Dunkeld PH8 0AR 96 Atholl Road, Pitlochry PH16 5BL
Tel: 01350 728028 www.scottish-deli.com Email: info@scottish-deli.com Tel: 01796 473322
68 / www.greatbritishfoodmagazine.com
EASY
EVERYDAY
EASY EVERYDAY
T E M PT I N G S E A S O N A L R E C I P E S TO C O O K N O W
30 +
WARMING
COMFORT SEASONAL
RECIPES
FOOD
EVERYDAY!
Delicious ways to shake up your weekday cooking
F
igs may be some of the oldest fruits on earth, but there’s no tiring of these FIG & GOAT’S
delicious morsels. Their luxurious texture and honey-like sweetness means CHEESE TART
they’re great for desserts, but also for cutting through rich and meaty game. This tart is just perfect for a light
Here’s how to make the most of them this month. lunch – not only does it look pretty
but it takes no time to rustle up.
GROW
For a successful harvest, you’ll need to plant your fig tree Serves: 4
against a sunny wall. Figs also grow well in containers if Prepare: 15 minutes, plus
you’re concerned about winter frosts. freezing time
Cook: 30 minutes
70 / www.greatbritishfoodmagazine.com
www.greatbritishfoodmagazine.com / 71
Serves: 3-4
Prepare: 5 minutes
2 chicory heads
1 head of radicchio
200g blue cheese
A handful of chopped
toasted hazelnuts
6 ripe figs
8 slices of cured ham
A generous glug of extra virgin
olive or rapeseed oil
A glug of aged balsamic vinegar
Salt and freshly ground
black pepper
Sourdough bread to serve
72 / www.greatbritishfoodmagazine.com
www.dyfidistillery.com
For details of how to order and when we are open
to curious visitors, or find us on Facebook.
www.greatbritishfoodmagazine.com / 73
GBF SEPTEMBER 17 master_GBF 25/08/2017 12:35 Page 74
Handmade
in the
traditional
way in
Norfolk
www.seasons-bounty.co.uk
Tel: 07796 678490 Email: Seasons.Bounty@yahoo.com
Season’s Bounty @Seasonzbounty
Cley Smokehouse
traditional smoked fish and meats delivered direct
Congratulations to
The Norfolk Deli – Winner of
‘Best Independent
Retailer East of England’
7 ways with…
BUTTERNUT SQUASH
Wonderfully versatile and gloriously sweet, butternut squash has the
ability to make any dish sing
3 Squash Dhansak
Sauté a large chopped onion, 2 diced
garlic cloves, a thumbsize piece of ginger
Gas 6. Put 6 sausages, a diced butternut
squash, a handful of cherry tomatoes
and a deseeded and finely chopped
and a chopped chilli in coconut oil for a
couple of minutes then add 1 tsp each
of coriander seeds, cumin seeds and
turmeric. Once fragrant, add a cubed
butternut squash and a sliced red pepper.
Add 100g soaked lentils along with 3 cups
of water and a squeeze of tomato purée.
Simmer for 30 mins, or until the lentils are
www.greatbritishfoodmagazine.com / 75
76 /76 / www.greatbritishfoodmagazine.com
www.greatbritishfoodmagazine.com
Serves: 6
Prepare: 15 minutes, plus
chilling time
Cook: 45 minutes
www.greatbritishfoodmagazine.com /77
3. Baked Brie
Take a whole Brie cheese and smother the
top with your favourite chutney. Cut a puff
pastry sheet in half and place the brie in
the centre of one. Dampen the edge of the
pastry with water and lay the other sheet on
top, pressing around the sides and cutting
off any excess. Brush with an egg wash and
and bake in a hot oven for about 10 minutes.
78 / www.greatbritishfoodmagazine.com
www.greatbritishfoodmagazine.com / 79
GBF SEPTEMBER 17 master_GBF 25/08/2017 12:52 Page 80
HUNTERS of HELMSLEY
27 years of Yorkshire's best food and drink
Over 2,000 items in stock
80 / www.greatbritishfoodmagazine.com
EASY
EVERYDAY
DELICIOUS IN
50 MINUTES
Few puds are as hearty and satisfying as a
fruit crumble – always served with lashings of
ice cream of course! These delicious bakes
take less than 50 minutes to prep and cook
/ 81
www.greatbritishfoodmagazine.com / 83
GO WITH
THE GRAIN
When it comes to comfort food, rice is one of
the easiest and most satisfying ingredients to
cook with; these rich and filling dishes elevate the
humble grain to epic proportions!
84 / www.greatbritishfoodmagazine.com
MUSHROOM,
MASCARPONE &
TRUFFLE RISOTTO
Serves: 2
Prepare: 10 minutes, plus
soaking time
Cook: 30 minutes
www.greatbritishfoodmagazine.com / 85
86 / www.greatbritishfoodmagazine.com
www.greatbritishfoodmagazine.com / 87
GBF SEPTEMBER 17 master_GBF 25/08/2017 13:55 Page 88
88 / www.greatbritishfoodmagazine.com
EASY
EVERYDAY
CHEESE
PLEASE
From rich and gooey melted Cheddar to beautifully pungent Stilton, we
love cheese in all its delicious forms! These delicious dishes put this
indulgent ingredient at centre stage
www.greatbritishfoodmagazine.com / 89
BUTTERNUT SQUASH 1. Preheat the oven to 190ºC/Fan 4. Preheat the grill to high. Stir
MAC & CHEESE 170ºC/Gas 5. Put the squash in a the macaroni into the cheese
roasting tin and scatter over the sauce, then carefully fold in the
Serves: 4 garlic and sage, then drizzle over squash, taking care not to break
Prepare: 20 minutes the oil. Roast for 30 minutes until it up. Spoon the mixture into an
Cook: 40 minutes the squash is tender and golden. ovenproof dish and scatter over the
2. Meanwhile, cook the macaroni in rest of the cheese. Place under the
500g butternut squash, peeled, boiling water for 8–10 minutes until grill for 3–5 minutes until bubbling.
deseeded and cut into 4cm chunks tender. Drain well and set aside.
1 clove garlic, crushed 3. Melt the butter in a pan and stir CAULIFLOWER CHEESE
1 tbsp chopped fresh sage in the flour. Remove from the heat WITH WALNUTS
1 tbsp rapeseed oil and gradually stir in the milk to form & CUMIN
225g macaroni a smooth sauce. Return to the heat
40g butter and cook, stirring continuously, Serves: 8
40g plain flour until it comes to the boil. Reduce Prepare: 15 minutes
600ml semi skimmed Milk the heat and simmer for 2 minutes. Cook: 20 minutes
175g mature Cheddar, grated Remove the sauce from the heat
and stir in two thirds of the 568ml whole milk
grated cheese. ½ onion, studded with 6 cloves
2 bay leaves
10 black peppercorns
1 cauliflower, cut into florets
We’ve given specific cheeses
50g unsalted butter
to go with each recipe, but
½ x tsp cumin seeds
feel free to experiment with
50g plain flour
different varieties or even
100ml soured cream
combine your favourites for
75g grated Cheddar
extra flavour
75g dried breadcrumbs
25g walnuts, whizzed in a
food processor
90 /
Serves: 8
Prepare: 25 minutes
Cook: 45 minutes
www.greatbritishfoodmagazine.com / 91
Suppliers to
independent
shops,
restaurants
and mail order
HIGHLY COMMENDED
92 / www.greatbritishfoodmagazine.com
EASY
EVERYDAY
Eat Well,
SAVE MONEY
These hearty recipes make use of thrifty produce
and store cupboard staples to create some
seriously tasty family meals
/ 93
www.greatbritishfoodmagazine.com
94 /
MOULES MARINIÈRE
WITH CHIPS
Serves: 4
Prepare: 10 minutes
Cook: 30 minutes
/ 95
96 / www.greatbritishfoodmagazine.com
Visit: www.bigbarndevon.co.uk
Email: info@bigbarndevon.co.uk Telephone: 01548 521670
GBF SEPTEMBER 17 master_GBF 25/08/2017 13:58 Page 98
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
98 / www.greatbritishfoodmagazine.com
EASY
EVERYDAY
1 2
WEEKDAY
WONDERS
Refresh your kitchen
with these fab buys
www.greatbritishfoodmagazine.com / 99
100 / www.greatbritishfoodmagazine.com
R E C I P E S | E L LY C U R S H E N
A
s the days grow
shorter and the
nights become
darker, it can
be tempting
to reach for uninspiring,
stodgy foods. But, café owner,
Instagram sensation and
queen of food presentation
Elly Curshen has rustled up
some dazzling dishes which
are guaranteed to brighten
up drizzly autumnal evenings
and make them relatively
stress-free in the kitchen.
What are your favourite when you don't have the time or energy textures and tastes. They turn a dish
midweek meals from to cook on busy evenings. into something special. My favourites
your new book, Elly Pear's include toasted mixed seeds, chilli
Let's Eat? Which three ingredients are flakes, toasted coconut, smoked salt
The freezable, batch cooked always in your fridge? flakes, pickles and fresh herbs.
dishes from the first chapter are 1. Loads of different pickles for
specifically designed to make topping dhals, curries etc with What's your favourite part of
midweek dinners quick and easy. a bit of crunch. the UK for local produce?
I love the Coconut & Tomato 2. Good quality organic butter – We are very fortunate in Bristol
Dhal, topped with avocado, toasted it's worth spending the extra (where I've lived since 1999) to have
seeds, pickles and fried tofu [turn money, always. an abundance of great bakers – our
the page for recipe]. While the dhal 3. Lots of different homemade sauces bread scene is incredible! We're
is reheating, I can get the other and dressings for turning a basic also surrounded by brilliant dairy
ingredients prepared in less than 10 bowl of say veg, grains and eggs into producing farms in Somerset and
minutes – so it's on the table and in something more impressive. fantastic fruit and veg on all sides.
my face super fast! The Wye Valley, which produces
You're always posting delicious asparagus and rhubarb,
What are your top tips for delicious pictures of your is close by too.
batch cooking? meals on Instagram.
Equip yourself with a big pot, plenty Do you have any top tips Any kitchen disasters
of plastic tubs and a permanent for plating up? or recipes which
marker to label everything, stick the I love a garnish! I keep loads of bits and haven't worked?
radio on, grab a drink and do it when pieces to hand for finishing off dishes. Corn on the cob, slathered with
you've got time to hang out in the You eat with your eyes first, so I add anchovy butter. Even the memory
kitchen for a bit. It will pay dividends these little extras for their contrasting of it still makes me wretch!
www.greatbritishfoodmagazine.com / 101
1. Heat the oil in a large saucepan if you’re hungry!)
over a low heat, add the onion, 1 heaped tbsp pumpkin seeds
cover and fry for 5 minutes until ¼ ripe avocado
softened. Stir in the garlic. Add Hot sauce, to serve
the beans and thyme, then cover
with cold water, plus 2cm more. For the green paste:
Bring to the boil, reduce the 1 bunch coriander
heat and gently simmer for 2 spring onions,
1 hour, uncovered, stirring roughly chopped
occasionally and topping up 2 level tbsps pickled
the water if needed. jalapeño slices, drained
2. Once the beans have softened, 25g cavolo nero or kale,
drain and season with plenty of roughly chopped
flaked sea salt. Save the cooking 2 garlic cloves, peeled and chopped
liquid to thin down your refried 1 tbsp vegetable or olive oil
beans, if needed. The beans are flaked sea salt
now ready to be used as they are,
or you can ‘refry’ them. 1. Preheat the oven to 180°C/Fan
3. To refry the beans, melt the 160°/Gas mark 4. Pick a small handful
butter in a large pan over a of coriander leaves, roughly chop
medium-low heat and soften and set aside. To make the green
Black Beans – the onions for 5 minutes until paste, roughly chop the remaining
Refried if You Like translucent, stirring often. coriander, stalks and all, and put into
Meanwhile, dissolve the bouillon a food processor with the rest of the
Serves: 12 portions powder in 125ml of boiling water green paste ingredients and a pinch
Prepare: 5 minutes to make the stock. Add the of flaked sea salt.
Cook: 1 hour 10 minutes cumin, chilli and paprika to the 2. Blitz until you have a rough
onions and stir to coat. Add the mixture. If you don’t have a food
2 tbsps olive or rapeseed oil beans and stock, stir well, then processor, chop the ingredients
1 medium onion, peeled remove from the heat and mash as finely as you can and mix with
and finely diced the beans. Keep the mixture as the oil. Tip the cooked rice into a
2 garlic cloves, peeled chunky or as smooth as you like bowl, add the green paste and mix
and crushed or grated – I like it with a few rogue whole until evenly combined.
500g dried black beans, beans poking through. 3. Grease the base and sides of
soaked overnight in plenty If the mixture is too loose, reduce a 20x15cm oven dish with butter.
of cold water, then drained the liquid until thickened over a Spoon the rice mixture into the
2 tsps dried thyme medium-high heat, then season dish and spread into an even
flaked sea salt to taste. layer. Spread the refried beans on
top, then scatter with the cherry
To make 4 x 250g portions of MAKE IT AGAIN! tomatoes. Use the back of a spoon
refried beans: to make two dents in the surface and
40g salted butter (or olive Baked with crack in the eggs.
or rapeseed oil if you want Green Rice & Eggs 4. Pop the dish in the oven for
to keep them vegan) 25–30 minutes until the egg whites
1 onion, peeled and diced Serves: 2 are just set. Meanwhile, toast the
¼ tsp bouillon powder Prepare: 10 minutes seeds in a dry frying pan over a
1 tsp ground cumin Cook: 30 minutes medium heat for 1–2 minutes until
¼ tsp chilli powder starting to burst, shaking the pan
¼ tsp smoked paprika 200g cooked rice often, and then remove from the
2¼ portions cooked black beans Butter, for greasing heat. Peel, stone and slice the
1 x 400g tin cooked black beans, 500g Black Beans – avocado. When the eggs are done,
drained and rinsed Refried if You Like remove the dish from the oven, top
¼–1 tsp flaked sea salt 175g ripe mixed-colour cherry with the avocado, coriander and
2 tbsps chopped coriander tomatoes, quartered toasted pumpkin seeds and add a
leaves, to serve 2 free-range eggs (or more shake of hot sauce to serve.
102 / www.greatbritishfoodmagazine.com
R E C I P E S | E L LY C U R S H E N
www.greatbritishfoodmagazine.com / 103
MAKE IT AGAIN! peeled and diced
3 celery sticks, trimmed,
With Seared Tofu, cut into 2.5 cm sections
Avocado, Pickles 8 garlic cloves, peeled and
& seeds crushed or grated
4 x 400g tins cannellini beans,
Serves: 2 drained and rinsed,
Prepare: 10 minutes 4 tsps vegetable bouillon powder
Cook: 30 minutes 1 heaped tbsp roughly chopped
sage leaves
2 portions of lentil, tomato & 1 heaped tbsp thyme leaves
coconut dhal 1 heaped tbsp finely chopped
1 tbsp mixed seeds (pumpkin, rosemary leaves
sunflower, sesame, poppy 2 x 400g tins chopped tomatoes
and nigella) flaked sea salt and freshly ground
1 tbsp olive, rapeseed, ghee or black pepper
coconut oil
1 x 200g packet of smoked 1. Heat the oil in a large saucepan
marinated tofu, sliced over a low heat. Add the onion
1 ripe avocado and cook for a couple of minutes,
A few pickles (any kind, stirring often. Add the carrot,
homemade or shop-bought celery and garlic and cook for a
middle eastern pickled turnips further 10 minutes.
are particularly good for this) 2. Add the drained beans, 1½ litres
of boiling water, bouillon powder,
1. Reheat the dhal in a small herbs and tinned tomatoes.
saucepan over a medium-low Season with sea salt and black
heat until piping hot, stirring pepper, stir, bring to the boil, then
occasionally. Meanwhile, toast turn the heat down to low and
the seeds in a dry frying pan over simmer for 30–45 minutes until
a medium heat until starting to the celery and carrot are tender, occasionally. To cook the fish, Recipes from Elly
Pear’s Let’s Eat:
burst, shaking the pan often, then stirring occasionally. heat a glug of oil in a frying pan Simple, Delicious
tip into a bowl and return the pan over a high heat. Pat the fish dry Food for Everyone,
to the heat. Add the oil and turn MAKE IT AGAIN! and make 2mm-deep slashes
Everyday by Elly
Curshen (£20,
the heat up to high. into the skin 2–3 times, then Harper Thorsons)
2. Once hot, add the tofu slices With Crispy Skinned sprinkle with salt. Carefully lay
Photography ©
Martin Poole.
and cook for a couple of minutes Fish & Aïoli the fillets in the hot pan, skin-side
until browned on both sides. down, and press down with a
Peel, stone and slice the avocado. Serves: 2 portions spatula for about 30 seconds.
Stick the hot dhal in a bowl, add Prepare: 5 minutes 2. Release and leave to cook for
the tofu slices, avocado and Cook: 10 minutes 3–5 minutes until the skin is crisp.
pickles, then sprinkle over the Do not move the fish during
toasted seeds. 2 portions of tuscan-style this time. Carefully flip over and
cannellini Bean Stew cook for a further 2–5 minutes,
(see recipe above) depending on thickness. To
Tuscan-style olive or rapeseed oil check the fish is cooked, poke
Cannellini Bean Stew 2 fillets of firm white fish, approx a small, sharp knife into the
150–250g each (sea bass, sea thickest part of the fish – it
Serves: 8 portions bream, cod, hake are all should go in easily and feel hot
Prepare: 5 minutes great choices) to the touch.
Cook: Approximately 50 minutes 6-10 sage leaves 3. Throw the sage leaves into
dollop of good quality aïoli the frying pan to crisp up during
4 tbsps olive or rapeseed oil the last 30 seconds. Pour the
2 small onions, peeled 1. Reheat the 2 portions of stew hot stew into shallow bowls, top
and finely diced in a saucepan over a medium- with the fish, a dollop of aïoli and
3 medium carrots, low heat until piping hot, stirring sprinkle with the crispy sage.
104 / www.greatbritishfoodmagazine.com
GBF SEPTEMBER 17 master_GBF 25/08/2017 13:59 Page 105
info@abraxascookshop.com
www.abraxascookshop.com
01327-341080 10.00am – 5.00pm daily
www.greatbritishfoodmagazine.com / 105
GBF SEPTEMBER 17 master_GBF 25/08/2017 13:59 Page 106
106 / www.greatbritishfoodmagazine.com
M E AT & GA M E
Your
ultim a t e
guide to...
MEAT & GAME
From succulent slow cooked stews
to show-stopping roasts and the best
English wine pairings, our 15-page
guide to all things meaty should offer
plenty of inspiration!
waitrose.com
P. 108
to make the
P. 109
for top
P. 110
for perfect
P. 113
for
P. 118
for wonderful
P. 122
for our top meaty
ultimate steak tipples to pair slow cooking Tom Kitchin's roast recipes ingredients
with meat dishes guide to game
www.greatbritishfoodmagazine.com / 107
How to make
THE ULTIMATE STEAK
Butcher and chef Richard H. Turner
shares his tips for steak perfection
The science: Maillard is the chemical Seasoning: Some say you shouldn't
reaction that occurs when meat is browned, season the steak until after you've cooked
and it is one of the main reasons that grilled and it – they’re wrong. I like pure Maldon sea salt
roasted meat tastes so delicious. Maillard begins flakes; I never use table salt as it contains anti-
at 140–170°C so get that pan smoking hot. caking agents which are not suited to steak. As
Recipe & words with everything, there are variables to watch
taken from PRIME:
The Beef Cookbook
Preparation: Allow the steaks to sit for out for: thicker steaks, such as chateaubriands
by Richard H. Turner 30 minutes first in order to come up to room and bone-in ribs, require more seasoning than
(£25, Mitchell Beazley)
Photography: Paul temperature; this is known as tempering. Then thinner steaks because of their lower ratio of
Winch-Furness.
dry the steaks off, because wet steak will struggle surface area to meat. Not all steak is hung for
to form a decent crust. the same amount of time, and it’s important
to note that steaks of different ages take
The right seasoning differently. If you think about it, it’s
Medium- temperature: obvious that a younger, wetter steak will absorb
Rare These are the
more seasoning than an older, drier one.
temperatures I work
to, bearing in mind the When is it cooked? There is no
internal temperature particular test that will tell you when a steak is
Medium should be at the
bottom end of each
perfectly cooked to your liking, and only with
practice and experience you will get used to the
range at the end of 'feel' of the correct cooking temperature.
cooking and towards Most of the great steak cuts contain fat and
the top end once fat needs to be at a certain temperature to be
rested. Medium-rare: digestible, and do its job of lubrication and
Medium- 55–60°C, Medium: flavour transfer. It’s for this reason I don’t
Well 60–65°C , Medium-
well done: 65–70°C.
cook steaks rare, except under duress.
108 / www.greatbritishfoodmagazine.com
M E AT & GA M E
1
Bolney Blanc de Blanc 2011, £27.99
bolneywineestate.com
An exceptional English sparkler that's
ideal with delicate pork and
chicken dishes.
2
Denbies Redlands, £12.99
Medium-bodied and earthy. Great with
roast beef and lamb.
3
Lyme Bay Winery Bacchus Block,
£15.89 lymebaywinery.co.uk
Bold, punchy and crisp. A great all-rounder
with most meat dishes.
Butter-Fried Steak
4
and is foaming, add the steaks
with Golden Garlic and cook over a high heat until Meantime Yakima Red £18.99 for
crusty on the bottom, about 3–4 12 bottles, meantimebrewing.com
Pair this rich and fruity red ale with a
Serves: 4 minutes. Turn the steaks and add
British charcuterie platter.
Prepare: 5 minutes, plus half the butter, the thyme, garlic
resting time cloves and rosemary to the skillet.
Cook: 10 minutes 2. Cook over a high heat, basting
5
the steaks with the foaming
2 x 500g bone-in steaks such butter, garlic and herbs, turning St Austell Hicks, £27 for 12 bottles
as T-bone or prime rib, cut once more and adding the staustellbreweryshop.co.uk
A deep and malty ale that's a great
3–4mm thick remaining butter. Cook until
alternative to a robust red wine;
50g beef dripping the steaks are medium rare, 3-4 superb with steak.
125g unsalted butter minutes longer. Transfer the
4 thyme sprigs steaks to a chopping board or
2 garlic bulbs, cloves peeled plate and allow to rest for at least
6
1 rosemary sprig 10 minutes, preferably longer.
Maldon sea salt flakes and freshly 3. Remove the herbs and keep Dunkerton's Black Fox Organic
ground black pepper frying the garlic until golden and Sparkling Cider, £2.29 waitrose.com
This splendid medium-bodied cider is
soft. Cut the steaks off the bone,
the perfect partner to roast pork
1. Season the steaks all over then slice the meat across the and sausages.
with salt and pepper. Heat the grain and serve with the meat
dripping in a large cast-iron skillet resting juices poured over and
or frying pan. When it has melted the fried garlic cloves.
www.greatbritishfoodmagazine.com / 109
Slowly Does It
Slow and low cooking is the key to transforming
these under-used cuts of meat into food heaven!
Slow Spiced Ox Stew occasionally. Stir in any leftover and put back into the sauce.
flour, the mandarin zest, thyme, Take out the bay leaves and
Serves: 8 bay leaves, star anise and thyme sprigs. Season well and
Prepare: 20 minutes dates. Put the meat back in the serve with mashed potato and
Cook: 4¼ hours casserole, add the tomatoes broccoli, if you like.
and stock and pour over just
2 tbsps rapeseed oil enough boiling water to cover Pigs' Cheeks with Peas
salt and freshly ground the meat. Bring to the boil on
black pepper the hob then cover and cook Serves: 4
2 rounded tbsps plain four in the oven for 4 hours until the Prepare: 20 minutes
4 ox cheeks (approx. 1.9kg) meat is tender. Cook: 2½ hours
2 onions, peeled and each cut 3. Lift the ox cheeks out of
into 6 wedges the casserole and set aside, For the pigs’ cheeks:
2 large carrots, peeled and cut into covered. Put the casserole on 2 tbsps rapeseed oil
1cm thick slices the hob over a medium heat for 750g pigs’ cheeks
2 celery sticks, cut into thick slices 10 minutes or until the sauce 1 large carrot, peeled and diced
1 mandarin or satsuma, is reduced and thickened. Pull 1 onion, peeled and diced
zest finely grated the meat into large chunks 1 stick celery, chopped
4 sprigs of thyme
2 bay leaves
2 star anise
6 pitted dried dates, halved
400g can whole plum tomatoes
2 beef stock pots or cubes
mashed potato and broccoli
to serve (optional)
110 / www.greatbritishfoodmagazine.com
M E AT & GA M E
“Pigs’ cheeks
vary in size
so it makes
sense to buy
in weight
rather than
number. You
may need to
order them
from your
local butcher”
2 bay leaves
2 garlic cloves, peeled and chopped
225ml dry cider
1 chicken stock pot cube
www.greatbritishfoodmagazine.com / 111
GBF SEPTEMBER 17 master_GBF 25/08/2017 14:00 Page 112
10% discount
Deersbrook Farm off 1st order
High quality and using code
naturally delicious, 100% GBF10
grass fed native beef
and rare breed pork
straight from the farm.
112 / www.greatbritishfoodmagazine.com
ADVENTURES
IN MEAT
www.greatbritishfoodmagazine.com / 113
“Knowing the relationship between nature and
the food we eat is vital”
I’ve lost count of the number of times people For me, it’s all about seasonality, and I follow
have asked me the best ways to prepare and cook game this through in everything I cook. I would never
or meat that they’ve bought or been gifted. I often hear, work with produce out of season and I apply this philosophy
‘I’ve got a couple of partridge in the freezer and I have no throughout my restaurants and in my home cooking. It always
idea what to do with them’. Many people are genuinely tastes so much better – I believe cooking is all about following
interested in cooking and learning more about game, but, nature and allowing for those natural flavour marriages to
understandably, some home cooks feel a bit out of their happen in the cooking.
comfort zone when it comes to the prep.
Many of our friends, family and guests have
At my restaurant, The Kitchin in Edinburgh, shared their food memories of game with me over
I love receiving meat and game in furs and the years. Sometimes they’ve been put off trying or cooking it
feathers. I relish the entire process, from plucking to because, in the past, game was often hung for a very long time.
butchering the produce, to make the most of every part. Someone recently told me that their granny used to hang the
Many people don’t realise that cooking game and most kinds pheasants in the shed until the guts fell out! That would surely
of meat is actually much easier than it might seem. put anyone off, but if you visit your local farmers’ market or
butcher, you can get your hands on some really great quality
It’s a myth that game is a posh food, enjoyed game that is easy and enjoyable to cook and eat.
only by the rich who go shooting. Believe me, I’m not from
a privileged background; I didn’t grow up going on game With four young boys in our household, I
shoots. My passion for game is simply one I have developed naturally introduced them to food and cooking
during my many years of training in some of the world’s at a very young age. They have always been around
top kitchens. I would argue that game is, in fact, incredibly me when I am cooking and are used to seeing me work with
affordable, tasty and, in particular, enjoyable to cook; it’s produce, whether at home or in the restaurant, and they
also very economical if you cook with every part. understand where their food comes from. I believe that
knowing the relationship between nature and the food we
The Glorious Twelfth (12th of August) is the first day eat is vital and something we mustn’t shy away from.
of the shooting season in this country and a particularly
important day in my kitchen calendar - it’s steeped in tradition.
The young grouse from the moors of Northumberland,
Yorkshire and my homeland of Scotland are incredibly sought
after. Many British restaurants aim to serve grouse for dinner
that very day, and the same goes for ones in Paris and New
York. I love how Harrods bring the young grouse down from
Scotland by helicopter on the Glorious Twelfth, ready to be
piped in to the food hall that day!
114 / www.greatbritishfoodmagazine.com
M E AT & GA M E
Serves: 8
Prepare: 10 minutes,
plus cooling time
Cook: 40 minutes
www.greatbritishfoodmagazine.com / 115
ME AT & GA M E
116 / www.greatbritishfoodmagazine.com
GBF SEPTEMBER 17 master_GBF 25/08/2017 14:00 Page 117
Special
Offer! *Free
Delivery for new
customers –
offer Code:
FreeD1
www.greatbritishfoodmagazine.com / 117
�
Ro a s t � �
with the most
These crowd-pleasing
roasts (plus a splendid
side) are absolutely packed
with flavour and couldn't
be easier to cook
118 / www.greatbritishfoodmagazine.com
M E AT & GA M E
www.greatbritishfoodmagazine.com / 119
ME AT & GA M E
120 / www.greatbritishfoodmagazine.com
GBF SEPTEMBER 17 master_GBF 25/08/2017 14:04 Page 121
Voted Kent Butcher Shop of the Year 2017 What makes us special at
Traditional bespoke butchering Quality & Excellence Family Butchers,
Award winning sausages apart from the Quality products and the
Licensed slaughterhouse excellent service, it’s that “nothing is too
DODDINGTON ME9 0BH much trouble” attitude. Not only are we
Tel: 01795886255 multi award-winning pie and sausage
www.swdoughty.co.uk makers, we also stock everything you
need for that perfect BBQ from the
charcoal and salad to the vast BBQ
products, of which we have a full range.
We have a range of Gluten Free &
Additive Free marinades & sausages.
Why not try our all new
Jamaican Jerk Marinade.
Multi award winning, our Stornoway
Black Pudding, is made with Scottish
oatmeal to give a unique texture.
Essential in a traditional breakfast
or a perfect accompaniment to a
range of savoury ingredients such
as scallops, chicken, beef and pork.
www.greatbritishfoodmagazine.com / 121
PRIME CUTS
Feast your eyes on our pick of
the finest British meats!
7
8
3
5
13
14
122 / www.greatbritishfoodmagazine.com
M E AT & GA M E
17
18
10
12
11
19
21
TURN OVER FOR MORE INFO
15
20
16
www.greatbritishfoodmagazine.com / 123
ME AT & GA M E
A CUT ABOVE...
Delicious meat, perfect sauces and handy cooking kit
1. Deersbrook Farm Rolled Beef Rib Haunch, £28.58, suffolkfoodhall.co.uk Great British Food Awards for very
Joint, £17/kg, deersbrookfarm.com This venison is meltingly tender and good reason!
The perfect joint for a traditional packed with subtle gamey flavour.
16. Great Glen Charcuterie Green
Sunday lunch; the fat makes amazing
9. Padstow Farm Shop Pork Chops. Pepper Venison Salami, £5.49,
Yorkshire puds!
£7.50/kg, padstowfarmshop.co.uk greatglencharcuterie.com
2. Ibbitsons Rolled Pork Loin, A great value cut that's ideal for A mouth-watering Scottish delicacy.
£6.06/kg, ibbitsons.com speedy weekday cooking.
17. Emma Bridgewater British
A fantastic cut for roasting with lots
10. Padstow Farm Shop Spring Game Birds Plates, from £14.95,
of crispy crackling.
Lamb Chops. £16.06/kg, emmabridgewater.co.uk
3. Hampshire Game Pigeon Breasts, padstowfarmshop.co.uk This new range features beautifully
£7, ocado.com These beautiful chops crisp up a detailed illustrations of British
A great introduction to game – we treat – for best results brown in the game birds.
like these breasts flash fried in lots pan then roast with lots of herbs.
18. Chadwicks Free Range Gammon,
of butter.
11. S.W. Doughty Pork & Leek £13.99 per kg for unsmoked, £14.99 for
4. Riverford Organic French Trimmed Sausages, £3, swdoughty.co.uk smoked, chadwicksbutchers.com
Rack of Lamb, £13.45, riverford.co.uk Expertly made bangers that everyone The ultimate gammon joint –
A truly luxurious joint – perfect for a will love. dry cured then soaked in a vat
romantic night in. of ale, whisky and fresh herbs for
12. Roots & Wings Chipolata extra flavour.
5. Charles Macleod Black Pudding, Sausages, £3.29, ocado.com
£9 for 1.3kg charlesmacleod.co.uk These flavourful little Chipolatas are 19. Tala Large Enamelware Square
A wonderfully versatile black great wrapped in bacon and served Roaster, £40.99, wayfair.co.uk
pudding and great value too. with your roast. Practical and stylish – the perfect
combination!
6. The Condiment Company 13. Northfield Farm Salt Beef,
Horseradish Sauce, £2.25, £19.95, formanandfield.com 20. Cure & Simple Unsmoked Old
thecondimentco.co.uk This delicious slab of salt beef goes a English Back Bacon £5.95 per delivery,
The ultimate accompaniment to hot long way – use it to make a cracking cureandsimple.com
or cold roast beef. reuben sandwich. A box delivery scheme for bacon?
Sign us up!
7. Jurassic Coast Meat Aberdeen 14. Chapel & Swan Kiln Smoked Duck,
Angus Rolled Sirloin. £23.99/kg, £4.99, ocado.com 21. Meat Lust Buffalo/Sweet
jurassiccoastmeats.co.uk Juicy, smokey, delicious! Green Chilli Sauce, £2.49 from
A lean and tender cut that makes for supermarkets nationwide
15. Emmett's Suffolk Black Ham, Punchy sauces with great packaging.
a truly special Sunday roast!
£28.95/kg, emmettsham.co.uk
8. Suffolk Food Hall Rolled Venison Named best charcuterie in our
124 / www.greatbritishfoodmagazine.com
GBF SEPTEMBER 17 master_GBF 25/08/2017 14:05 Page 125
Home-reared,
free range beef,
pork and lamb from
our award-winning
butchers.
www.greatbritishfoodmagazine.com / 125
GBF SEPTEMBER 17 master_GBF 25/08/2017 14:06 Page 126
01728 660250
126 / www.greatbritishfoodmagazine.com
X XXXXXXX | XXXXXX XX C H E E SE B OA R D
2. CHEDDAR POUNDER,
£14.50 EACH,
PAXTONANDWHITFIELD.CO.UK
This miniature cloth-bound truckle 3
from Somerset benefits from
a strong, nutty flavour and rich,
earthy notes. It looks gorgeous on
a cheeseboard, too.
000 / www.greatbritishfoodmagazine.com
www.greatbritishfoodmagazine.com / 127
128 / www.greatbritishfoodmagazine.com
DISCOV E R B RI TA I N
www.greatbritishfoodmagazine.com / 129
130 / www.greatbritishfoodmagazine.com
www.greatbritishfoodmagazine.com / 131
England was
once famous
for its mint
Where to stay… production
and over
THE ROYAL HOTEL impressive fine dining restaurant, the last
Built in 1832, The Royal Hotel is one plus plenty of options for afternoon twenty years the clever folk
of the oldest hotels on the Isle of tea or delicious cocktails. Don't miss at Summerdown Mint have
Wight and boasts some wonderful the hotel's Gastronomic Weekend, reintroduced Black Mitcham
views of the English channel. Once taking place 3rd - 5th November, mint to the UK at their farm in the
frequented by Queen Victoria, the which will include tastings, tours of Hampshire downs. Their resulting
hotel continues to receive accolades Isle of Wight producers and even a confectionery is deliciously fresh
and has held two AA rosettes for visit to Adgestone Vineyard, one of and aromatic – don't miss their
the last twenty years. Elegant yet the UK's oldest vineyards. gorgeously rich peppermint
comfortable, The Royal Hotel has royalhoteliow.co.uk chocolates made with 70% dark
51 luxury bedrooms as well as an chocolate. summedownmint.com
When it comes to
ice cream, the team
at Hampshire-based
family-run business
Jude's certainly know
how to whip up some
lip-smackingly good
flavours. Made with the milk of 220
Holstein crossed with Friesian cattle,
the range is deliciously creamy and
packed with flavour. Jude's Honey
& Toasted Almond Ice Cream, £4.50
for 500ml, ocado.com
Family-run
business Isle of
ISLAND COTTAGE HOLIDAYS
Wight Espresso
If you're looking for a self-catering
are known across
accommodation in the Isle of
the island for
Wight, Island Cottage Holidays
producing top-
specialises in characterful
class coffee from
cottages. From traditional stone
their very own
buildings beside the sea to quaint
roastery. The coffee beans are hand
thatched boltholes in charming
roasted in small batches using drum
villages, there's something for
roasters, allowing for a great depth
everyone. Many of the properties
of flavour. We particularly love the
also boast wood burning stones
Honduras Finca Los Mangos variety.
and open fires – ideal for getting
£6.50 for 250g, islandroasted.co.uk
cosy after a long day exploring.
Find out more at
islandcottageholidays.com
132 / www.greatbritishfoodmagazine.com
www.greatbritishfoodmagazine.com / 133
Top Tables
Seashell Cottage, Whistable
Great Escapes...
SEASHELL COTTAGE,
WHITSTABLE
When it comes to holiday homes,
we're always excited to find anything
with that magic combination of
convenient location, great facilities
and a cosy kind of luxury that makes
you feel right at home. Mulberry
Cottages have a cracking selection Tamarind Kitchen
of beautiful properties like this
scattered all over the country, from
chic city apartments to tucked away
country cottages. We'd particularly
recommend Seashell Cottage – a
gorgeous two-bedroom house located
on a quiet street in the pretty coastal
town of Whitstable. Decked out in
calming colours, the home itself has
all the charm of a period cottage with
beautifully plush interiors, all the
mod cons and gloriously comfortable FOREST HOLIDAYS, you could opt for a spa treatment or
beds. It's also within easy walking THORPE FOREST entertainment package with movie
distance all of the town's attractions, Want to explore the great outdoors and sports channels.
including Whitstable's harbour and but don't fancy roughing it with
famous fish market. camping? Look no further than And the food?
Forest Holidays – a kind of super There's a cafe and a really well
And the food? luxe version of Centre Parcs with stocked shop on site with lots of local
The town has a thriving food scene woodland retreats located in some food – though it's fairly pricey, so
with rustic seafood restaurants, of the UK's most beautiful forests. we'd recommend picking up some
quirky pubs and loads of interesting We visited the Thorpe Forest kitchen essentials before you arrive.
independent food stores – so you'll branch and were blown away by the The selection of in-cabin dining
be spoilt for choice whether you want peaceful landscape and stunning options is really impressive; you can
to eat out or cook in the cottage's accommodation – not to mention the order breakfast hampers, fresh fruit
beautiful galley kitchen. The house warm welcome from the staff. With boxes or even 'curry night' packs,
also has a pretty courtyard garden in outdoor hot tubs, fluffy white robes, stocked with all you need for a cosy
case you fancy eating alfresco. We'd wood burning stoves and gorgeous night in. The staff can also arrange
recommend heading down to Eat 17 furnishings, the Golden Oak Cabins for a local chef to cook you a fabulous
on the high street to stock up on all are the best of the bunch and can meal from the comfort of your cabin.
kinds of artisan delicacies, including sleep up to eight people. Each home We went for the Signature Menu,
local beer, wine, fresh bread and has a sprawling living room and which included starters of tender
pastries. Mulberry Cottages can also plenty of outside space for relaxing chilli squid with chorizo and crispy
arrange in-house catering for all alfresco, so it's a great place to visit pea and mint fritters, followed by
occasions, whether you want a few with a big group. The forest itself perfectly cooked rib eye steak and a
meals in the fridge ready for your is a delicate patchwork of trees and roasted monkfish tail with a squash
arrival or a luxury dinner party menu home to a rich variety of British purée. Puds of chocolate and ginger
cooked by a professional chef. A wildlife; the team can arrange all mousse and blueberry crème brûlée
three-night stay in Seashell Cottage kinds of activities to make the most were similarly delicious.
during the off-peak season costs of your surroundings. Or if you fancy forestholidays.co.uk
£350. mulberrycottages.com something a little more sedentary,
134 / www.greatbritishfoodmagazine.com
le
RESTAURANTS WE LOVE
BŌKAN, CANARY WHARF
With so many incredible eateries to choose from in the capital,
hotel chain restaurants don't generally get a whole lot of attention –
but Bōkan is something pretty special. Located on the 37th floor of
the Canary Wharf Novotel, the views over the Thames are nothing
short of breathtaking, and the glamorous interiors make dining at
the restaurant a really special affair. Destination restaurants like this
often disappoint, but just as much attention has been paid to the
impressive and creative menu – combining Asian and European
flavours with British ingredients – as the decor. Think starters of
Aberdeen Angus tartar with wasabi mayo and Scottish langoustine
ravioli, followed by Asian style Rhug Estate salt marsh lamb and
halibut poached in matcha tea; unusual flavour combinations
cooked with a delicate touch. It's worth staying the night (the hotel
itself is lovely) purely to sample the breakfast, an overflowing buffet
of epic proportions with fresh bread and pastries, smoked fish,
smoothies, piles of fresh fruit and a fabulous
fry up. bokanlondon.co.uk
TAMARIND KITCHEN
This elegant Soho restaurant is the less formal sister of Tamarind
of Mayfair – a fine dining favourite and one of the first Indian
restaurants in the world to get a Michelin star. Staples like chicken
tikka masala, tadka dahl and lamb biryani are mastered and
refined in delicious style, while still maintaining those wonderfully
comforting curry house flavours. There's plenty of innovation too;
delicate guchi kofta (morel mushroom and pea fritters in a creamy
sauce) were fresh and flavoursome, while the trio of fish kebabs
(seabass, salmon and pollock) were beautifully charred and spiced
to perfection. The glorious chocolate bomb – chocolate mousse
encased in a chocolate shell with strawberry shortcake and sorbet
– finished things off nicely. Flamboyantly presented fruit cocktails
and lively staff add a real sense of theatre to proceedings, making
Tamarind Kitchen a great spot for a memorable dinner in central
London. tamarindkitchen.co.uk
ONES TO WATCH :
Foodie spots to add to your hit list
www.greatbritishfoodmagazine.com / 135
Find out more about this prestigious location at prideofbritainhotels.com or call 0800 089 3929 to order your free
hotel directory.
*Prize is subject to availability.
136 / www.greatbritishfoodmagazine.com
WIN TWO WO R T H
WIN AN WO R
BUNDLES OF INSINKERATOR® T
STELLAR £528! STEAMING HOT £729!H
KITCHENWARE WATER TAP
Chances are you're going to be in your kitchen a lot more Say goodbye to having to impatiently wait for the kettle to boil as
now that autumn is here – and you're going to need reliable we've teamed up with InSinkErator® to offer one lucky winner
cookware that will stand up to these culinary demands. the latest InSinkErator® 3N1 L Shape steaming hot water tap in a
With this in mind, we've got two fabulous bundles of brand finish of their choice. Providing instant filtered steaming hot water,
new Stellar kitchenware up for grabs, featuring a scratch- alongside regular hot and cold water, this ultra-stylish kitchen tap
free, non-stick milk pan, saucepan and sauté pan, worth is super compact. Handily, it also boasts an electronic thermostat
over £264! As well so you can ensure your cup of tea is always brewed at the right
as being made from temperature. Not a winner? Discover the InSinkErator® collection
thick aluminium at insinkerator.co.uk*
and featuring a solid
*Prizes will be delivered to a UK mainland address only. There will be no cash prize
induction base to
alternative. The prize is for one 3N1 L Shape steaming hot water tap in the finish of the
ensure even heat winner's choice (Anthracite, Brushed Steel or Polished Chrome). Installation is NOT
distribution on all hob included in the prize. The promoter of this competition is InSinkErator®
types, the pans can also
be popped in the oven
up to 210°C – perfect
for crisping up the top
of a comforting mac
'n' cheese.
For more
information visit
thevinobeano.com
www.greatbritishfoodmagazine.com
www.greatbritishfoodmagazine.com / /000
137
138 / www.greatbritishfoodmagazine.com
RULE BRITANNIA
Try something new with our pick of the UK’s most
delicious food and drink
GREAT BRITISH PUDS
There’s nothing like a big, sticky sponge pudding and
Susan Green makes some of the most delicious ones
we’ve ever tried from her farmhouse kitchen in rural
Northumberland. Susan started to make chocolate
puddings from her family home in 2001; today her
company, Proof of the Pudding, create a dazzling
array of traditional British treats, including sticky
toffee, spotted dick, and her famous Alnwick Rum
Christmas pud. theproofofthepudding.co.uk.
GRANNY’S SECRET
Granny’s Secret is a multi award-winning producer of high quality, 100%
natural fruit juices, extra jams and whole fruit preserves. The company
is particularity known for its deliciously different Ajvar roasted pepper
spreads, which can be used as a dip, barbecue relish or smothered on
bruschetta – the uses are endless! £3.79 from Holland & Barret
or grannyssecret.co.uk
/ 139
140 / www.greatbritishfoodmagazine.com
penylanpantry.com
CATERING
From boutique weddings
and garden parties to
intimate gatherings and
corporate events, we can
offer ‘something different’
and unique to suit your
needs.
CONTACT
72 Kimberley Road,
Cardiff, CF23 5DN CAFÉ ONLINE SHOP VEG BOXES
hello@penylanpantry.com Our Café Menu is a celebration of all the Shop our goodies online including unique We personalise your veg box
wonderful produce available – simple, hampers have a selection of the best sourcing organic seasonal fruit & veg
honest home cooked grub available at produce to be found in Penylan Pantry. from mainly local suppliers in Wales,
the Pantry. Made by hand, with love and care. to ensure it works perfectly for you.
www.greatbritishfoodmagazine.com / 141
COOK THE COVER!
Enriched with chorizo and two types of cheese, this delicious
twist on a classic risotto is a real treat
Orzo Risotto
Serves: 2
Prepare: 10 minutes, plus
chilling time
Cook: 35 minutes
1 onion
2 garlic cloves
250g cherry tomatoes
half a bunch of thyme
salt and pepper
A pinch of sugar
A splash of rapeseed oil
15g tomato purée
120g chorizo, diced
180g orzo
1 vegetable stock pot
1 ball mozzarella
20g parmesan
1 bag baby spinach
142 / www.greatbritishfoodmagazine.com
• Classifieds SEPTEMBER 17_GBF classifieds 25/08/2017 10:33 Page 143
BROCHU
RE
AVAILABL
E
GREAT
MARKET
Come and discover what Scotland has to offer and
escape with Wilderness Cottages.
www.wildernesscottages.co.uk
www.greatbritishfoodmagazine.com / 143
GET CHRISTMAS
WRAPPED UP! FULL
RANG
Subscribe from just £19.99*! ONLIN
E
E
GREAT BRITISH FOOD GROW YOUR OWN HEALTHY DIET NATURAL HEALTH
6 issues for £19.99 7 issues for £19.99 10 issues for £19.99 7 issues for £19.99
Dedicated to celebrating Everything from A guide for you to make The indispensable guide
the wonderful quality and tomatoes to chillies, the right dietary choices to being the best version
diversity of British produce courgettes to potatoes. for your wellbeing of yourself possible
Regular Free gifts
Baking issue
Beautiful Berry
Galette
60+ C a k e s ,
Bakes & P u d s
* Mary Berry's Autumn Berry Soufflé
* Martha Collison's Baking Hacks
* Regional Bakes & Where to Find Them
* Sourdough & Pizza Made Easy
Great British
FOOD
On Sale October 13th
© waitrose.com
BEER
YORKSHIRE PUDDINGS This I cannot explain: I love fermented
Any day, with anything – especially gravy and always baked foods and drinks but I’ve never been able to
with beef dripping for extra flavour. I make a batch and freeze stomach beer or ale. Blend it with heaps of chocolate
them. When needed, I take them out and whip up some gravy and make a truffle and I’m ok. But then chocolate makes
and pour it all over for an instant and delicious snack. (almost!) everything taste better...
I make my mix slightly thicker so the base
of the pudding bakes with a bit of a
TINNED SOUP
Illustrations: Alice Cleary, aliceclearyillustrated.com
stodgy bottom.
I have no good memories of
tinned soup. All the ingredients
MILK CHOCOLATE blended together, suffocating for
Dark chocolate gets all the press… months, sometimes years, in a
but milk chocolate, for me, is my tin and all tasting the same. It's
comfort and indulgence. With so thought that tomato soup can
many new varieties, origins and cacao make you feel better when you're
percentages available, it’s easier than ever to find ill, but it has never worked for
lots of different styles and tastes to suit you. With a cup me! Fresh is always best.
of Yorkshire tea and a bar of milk chocolate, life is good.
Paul A. Young is the UK’s top Master Chocolatier and founder of Paul A.Young Fine Chocolates. He has three chocolateries across London. paulayoung.co.uk
146 / www.greatbritishfoodmagazine.com
GBF SEPTEMBER 17 master_GBF 25/08/2017 12:28 Page 147
GBF SEPTEMBER 17 master_GBF 25/08/2017 12:25 Page 148