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RECIPES
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THE HAIRY
BIKERS ARE
BACK!
Try their filling £3.99 | June 17

veggie meals

Fab Food
for Days Out
+ Easy Alfresco Bites
+ UK’s Best Picnic Spots

t , Ta s ty
Fas & Healthy
* 13 Feel-good Summer Puds
* Fresh Seafood Feasts
* Heritage Tomato Tarts 44 67 78
*Clarks Carob Fruit Syrup vs. granulated sugar
Welcome to your
Healthy Cookbook!
It's that little bit easier to be healthy
during the summer... provided you can
avoid the siren call to the pub garden or
say no to that second pork pie that is!
But when the shops are full of glistening
VOTE FOR YOUR BRITISH
berries, plump tomatoes and lush salads,
FOOD FAVOURITES ON
cooking lighter meals seems like a joy
P.107 AND YOU COULD
rather than a chore.
WIN £7,000
At GBF we're all about eating for pleasure
and celebrating wholesome food that's nourishing for the body and OF PRIZES!
soul. So, those of you who are sick to death of hearing about so-called
'clean' eating will be pleased to know this special Healthy Cookbook is
a fad-diet free zone! In her feature on p.34 Thomasina Miers tells us
all about her struggles with food, and how she's finally found a balance.
Her philosophy of listening to your own body's 'stop button' and not
feeling guilty for the occasional over-indulgence is something I can fully
get behind.

Going veggie has never been more popular and, while I could never forgo
my Saturday morning bacon sarnie, I definitely find myself
using veg as a main ingredient more and more. The Hairy Bikers
are clearly on the same page – check out their super-filling meat-free
recipes on p.44 And in interest of balance, we've also got plenty of more
indulgent recipes and ideas to try, from delicious refined sugar-free
bakes on p.98 to our ultimate guide to picnics on p.83. This easy-to-make
pud on p.66 celebrates
Have a delicious month! the simple pleasures
of fresh berries and

Natasha sweet honey

Editor
natasha@aceville.co.uk

MEET THE EXPERTS

Jump to p.16
for
SHEILA DILLON ELLY PEAR ALICE LEVINE all kinds of
alfresco
ideas, inclu
THE PRESENTER OF RADIO 4'S FOOD THE CAFE OWNER AND UP-AND- THE RADIO STAR AND SUPPER CLUB ding
PROGRAMME TALKS PROPER BREAD COMING FOOD STAR GIVES US AN PRO TELLS US ALL ABOUT HER these succu
AND PERFECT BACON ON P.29 INSIDERS' TOUR OF BRISTOL ON P.33 FOODIE LOVES AND HATES ON P.130 lent
saffron and
lime
chicken wra
ps

www.greatbritishfoodmagazine.com /3
34 16

Contents J U N E 20 1 7
Foodie Features
23 VALENTINE'S KITCHEN 24 LISA FAULKNER'S SEASONAL FEAST
Our columnist loves a picnic by the sea, and here he Make the most of this year's harvest with these
tells us all about a particularly memorable one delicious recipes

29 SHEILA DILLON'S BRITISH FOOD TOUR 39 SEASONAL HERO


GBF’s new columnist, Sheila Dillon, describes her This month we focus on the blushing berries that Britain
adventures in food, starting with bakeries and bacon is renowned for: strawberries!

33 WEEKENDS AWAY WITH… ELLY PEAR 44 SI & DAVE GO VEGGIE!


Author and chef Elly Pear reveals her favourite The Hairy Bikers show you how to cook up a storm with
independent places to eat and drink in Bristol smoked tofu, socca and more

34 THOMASINA MIERS TALKS HEALTHY EATING 48 SKINNY SALADS


The former Masterchef winner on why her relationship This delicious selection of nourishing recipes are all
with food hasn’t always been passion-filled under 300 calories

83 THE ULTIMATE GUIDE TO… BRITISH PICNICS 53 DELICIOUS IN 30 MINS


Turn to our 13-page guide for he best picnic spots Quick and easy fish dishes to add to your
across the country and expert tips weekday repertoire

130 LAST WORDS 56 GLORIOUS & GREEN


Radio presenter Alice Levine shares why she'll never be Bursting bubbles of sweetness, peas are in season right
a fan of wobbly eggs now – here’s three recipes to cook tonight

Tasty Recipes 63 7 WAYS WITH JERSEY ROYALS…


16 THE GREAT OUTDOORS From potato hash to frittatas, here's how to make the
These citrus recipes are perfect for summer most of these super-seasonal gems

4 / www.greatbritishfoodmagazine.com
24

00

98
44 75
66 FAST, TASTY & HEALTHY
Add the colours of summer into your supper with these
113 DISCOVER YORKSHIRE
super-healthy dishes
We reveal why Yorkshire is the perfect spot for a
foodie holiday
75 THE WORLD'S TASTIEST TOMATOES
Much overlooked, some of the best tomatoes come
121 48 HOURS IN...BRIGHTON
from the Isle of Wight, says Gareth May
There’s more to Brighton than just its beach and night
life – it's a food lover's paradise
98 DELICIOUSLY SUGAR FREE
You’d never guess these beautiful desserts from Niomi
Smart are vegan, let alone sugar free!
Tempting Ideas
9 THIS MONTH
News, events, shopping ideas and more
More to Explore
72 ICE, ICE, BABY
30 OVER TO YOU
We’ve been hard at work taste testing the best frozen
We share your letters, text and tweets
treats on the market – you're in for a surprise!

70 UNDER THE SEA


81 THE KIDS ARE ALRIGHT
Bring a splash of coastal colour into your home with
Here’s our pick of the best British goat’s cheeses around
these top buys

102 LIGHTER ICES


118 TOP TABLES
I scream, you scream, we all scream for ice cream!
Restaurant, pub and hotel recommendations from the
Check out these decadent, dairy-free recipes.
GBF team

107 THE GREAT BRITISH FOOD AWARDS 2017


122 THE BIG FOODIE GIVEAWAY
Vote for your British food favourites today to win over
We have £2,100 worth of treats up for grabs this month!
£7,000 of prizes!

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

Get a two month gin subscription worth £80

www.greatbritishfoodmagazine.com /5
R E CI P E I ND E X

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

Starters, Snacks & Sides


16 Barbecued Halloumi in Lemon Leaves p.24
16 Parsley & Orange Tabbouleh
Great British
FOOD
34 Cornbread with Goat’s Cheese
48 Grilled Aubergine & Salsa Verde
48 Cavolo Nero, Spring Onions &
Sweetcorn With Chermoula
48 Greek Salad
63 British Raclette Editor
63 Warm Potato Salad Natasha Lovell-Smith 01206 508619
63 Hasselback Jersey Royals natasha@aceville.co.uk

63 Jersey Royal Gratin Deputy Editor


66 Beetroot & Halloumi Salad Kayleigh Rattle 01206 508623
75 Tuscan Bean Salad kayleigh.rattle@aceville.co.uk

75 Burrata with Tomato & Oregano Salad Editorial Assistant


85 Veg-Filled Picnic Bread Yasmin Godfrey 01206 505985
85 Burrata with Roast Tomatoes & Pesto yasmin.godfrey@aceville.co.uk

85 Spicy Veggie Scotch Eggs with Group Advertising Manager


Cucumber Relish Daniel Lodge 01206 505951
85 Classic Crab Mayo Sandwich Filling Advertising Manager
85 Bloody Mary Prawn Cocktail Owen Cook 01206 505939
Sandwich Filling owen.cook@aceville.co.uk
85 Chunky Caprese Sandwich Filling Senior Account Manager
85 Carrot Slaw with Grapes Nathan Kliber 01206 505424
85 Asian Slaw nathan.kliber@aceville.co.uk
85 Spiced Red Cabbage Slaw Account Manager
Patrick Weatherley 01206 505955

Mains
patrick.weatherley@aceville.co.uk

Group Editor
MEAT & POULTRY Puddings & Bakes Charlotte Smith 01206 508615
16 Marinated Chicken with Charred Limes 16 Orange & Pistachio Cake
48 Warm Lamb Kofta Salad Art Editor
24 Hazelnut, Cherry & Amaretto Matt Sumner
56 Asian-Spiced Roast Chicken, Pea & Meringue Cake
Wasabi Purée & Pickled Carrots 40 Strawberry & Rhubarb Ice Pops Designers
Louise Abbott, Lloyd Oxley
56 Crispy Pancetta & Broad Bean Spaghetti 40 Yoghurt-Dipped Strawberries with
Toasted Hazelnuts Publishing Director
Helen Tudor 01206 505970
FISH & SEAFOOD 40 Strawberry Pavlova
16 Whole Baked Fish with Lemon & Ouzo 66 Orange & Mint Ricotta Pudding with Photography
24 Spiced Crab Linguine Raspberries CliQQ Photography 01206 855477
34 Scandi-Style Breakfast 98 Raspberry & Lemon Ripple Subscriptions
53 Sweet Chilli Prawn Noodles Cheesecake 01795 418672
53 Pan-Fried Sea Bass with Saffron-braised 98 Carrot Cake Loaf Circulation
Peas & Broad Beans 98 Beetroot Cake with Chocolate Ganache Mick Orrin 01206 505912
53 Poached Scottish Salmon with Lemon 102 Pina Colada Nice Cream
Accounts
Crème Fraîche 102 Raspberry & Lime Pops Joy Loveday 01206 505914
53 Griddled Mackerel with Orange Wedges 102 Frozen Banana Pops
63 Niçoise Salad 125 Sugar-Free Berry Cheesecake Published by
Aceville Publications Ltd,
p.27
Vegetarian 21-23 Phoenix Court, Hawkins Road,
Colchester, Essex, CO2 8JY
24 Asparagus & Pesto Tart Dips, Sauces & Drinks
44 Smoked Tofu & Vegetable Hash 9 Raspberry & Lavender Gin Fizz
44 Socca & Salsa 9 British Strawberry Mojito
44 Goat’s Cheese, Peach & Radicchio Salad 9 Cucumber Cooler
56 Smoked Cheddar, Chive & Bean Frittata 16 Lime-Pickled Red Onions
63 Potato Hash with a Poached Egg 40 Strawberry Gin
63 Jersey Royal Frittata 40 Strawberry Jam Newstrade Sales
66 Cauliflower Pizza with Courgette 48 Sumac, Chilli & Lemon MarketForce 0203 148 3300
66 Spring Greens & Feta Bruschetta Yoghurt Dressing Next Issue on sale: 16th June
75 Mixed Summer Tomato & Herb Galettes 48 Salsa Verde Dressing
85 Pea, Ricotta & Tomato Tart 48 Chermoula Dressing
NE WS | JU N E

This Month
What to eat, drink, cook, discover and more
TASTE THE SUMMER!
Oh, how sweet it is to have British strawberries and raspberries back in season! As well as adding them to
practically everything we're making at the moment including fruit salads, cakes and desserts, we're also
keen to show them off in our favourite summertime cocktails and spritzes. If, like us, you'd like to display
your seasonal cocktails in style, head to lakeland.co.uk to get your hands on some charming milk bottles
and jam jars – who said cocktails had to be served in a glass?

Recipe ideas
Raspberry & Lavender Gin Fizz
Mix 1½ parts gin with ½ part lemon juice, a handful of
raspberries, a sprig of lavender and ¼ part sugar syrup.
Shake well, pour into a milk bottle or jam jar and top
with tonic water. Garnish with raspberries and lavender
to serve.

British Strawberry Mojito


Crush ¼ part sugar syrup with 3 strawberries and 4 sprigs
of fresh mint. Stir in 1 part lime juice and 2 parts rum.
Top with soda water and finish with cut strawberries
and mint leaves.

Cucumber Cooler
Muddle together 5 mint leaves, a wedge of lime and 2 parts
gin. Add 4 long, thin cucumber slices, shake and top up
with tonic water. Add sugar to taste and garnish with a
cucumber slice.

www.greatbritishfoodmagazine.com /9
This month’s
ORLA KIELY
HANGING PLANT POT
A handy place to store

WISH LIST
your kitchen herbs. £18,
cuckooland.com

“When it comes to summertime


entertaining, my philosophy
MR FOX GARDEN TOOLS
is: the brighter the better. And Keep your kitchen garden
in ship-shape condition
nothing says sunshine more with this trowel and fork
than these vibrant products.” set. £29.99, lakeland.co.uk

KAYLEIGH RATTLE, DEPUTY EDITOR

YELLOW METAL JUG


Perfect for flowers
or a giant pitcher of
Pimm's. £4.99,
ORANGE
homesense.com
NIBBLE BOWL
A must-have for
showing off your
favourite snacks. £3,
sainsburys.co.uk

ELLIE HYDE MUG


Afternoon tea on the
grass? Yes please!
VINTAGE PLASTIC
£10, limelace.co.uk
CUTLERY SET
This cutlery will be
the envy of any keen
picnicker. £4.99,
PLENI UNIKKO APRON
candleandcake.co.uk
This is the kind of apron
you won't want to take
off! £39, marimekko.com

GEOMETRIC
OVEN GLOVES
We predict lots of summer-
time baking, so keep your
hands protected in style.
£15.32, en.dawanda.com
YELLOW
SIDE PLATE
As bright as the sun itself –
this plate is perfect for picnics
and barbecues. £2.50,
sainsburys.co.uk

10 / www.greatbritishfoodmagazine.com
NE WS | JU N E

What,s new...
1. Let's take
it outside!
Nothing says alfresco like
a wholesome spread and
equally dazzling tableware.
And, this summer,
Sainsbury's has all the tools
to impress your guests. We
love the range's fabulous
florals and splashes of blue
and yellow. See more at
sainsburys.co.uk

2. Crosstown doughnuts
Crosstown has been causing a stir with
their inventive and flavoursome sourdough
doughnuts. And just when you thought
things couldn't get any better, they've gone
and introduced another showstopping
flavour. Filled with green apple and kiwi
compote and topped with mint-infused
white chocolate icing, their latest creation
is utterly irresistible – just don't blame us
if you find yourself going back for seconds.
crosstowndoughnuts.com

3. Have a perfect picnic


June is the month for picnics, so we've been busy making some
of our favourite alfresco staples, Scotch eggs. If you've not got
time to make your own, don't miss Asda's extra runny free-
range version – your family and friends will never notice the
difference! asda.com

www.greatbritishfoodmagazine.com / 11
N E W S | JUNE

WIMBLEDON
SNACKS
June: the month of sunshine,
strawberries and cream, Pimm's
and Wimbledon. Whether you're
lucky enough to have a seat on
centre court or you're watching
the action from home, handmade
biscuit specialists Biscuiteers has
designed a sweet treat that's fitting
for the occasion – we love this
strawberry and cream biscuit card.
£9, biscuiteers.com

Gather round...
If you're a fan of home-cooked fare and community gatherings, be sure to
pencil Sunday June 18th in your diary. An event that encourages friends,
neighbours and communities to come together over the love of food,
The Big Lunch is not to be missed. Thinking of putting on a spread? Check
out p.83 for some scrumptious recipes that are perfect for entertaining. What
are you waiting for? Get cooking! Find out more about The Big Lunch
at edenproject.com

Foodie Thermometer
What’s Hot What’s Not
What we’ve
+ CHARCOAL PIZZA - NON-SEASONAL VEG
It's praised for its health benefits, but British fields are now bursting with
beautiful, seasonal crops, so we're eating
been drinking...
charcoal also looks seriously impressive
With elderflower season now
on a pizza base – check out the new local as much as we can.
range at waitrose.com
in full bloom, what better way
to savour these beautiful,
+ BEETROOT BOOM - ROASTING edible flowers than in a glass of
Goodbye roasts (for now!) and hello salads.
Supermarket sales of this tasty veg have something special? This tasty
You'll find us steaming our Jersey Royals
reportedly risen by one third this year – liquer is just asking to be added to
and griddling our asparagus instead.
beet that! some sparkling English
wine. £18.50,
edinburghgindistillery.co.uk

3 O F THE BEST...
DID ARTISAN CO NF ECTIO NARY

YOU
Proving that adults can also enjoy sweets, we've been scoffing
these delicious treats.

KNOW?
Illustrations: Louise Abbott

According to a study commissioned by MSC cruises,


foodies regularly fib about the ingredients they love in
order to appear more cultured. Dark chocolate, oysters
Lavolio Nutty Forest Fizzy Prosecco Spoon of Cereal
and blue cheese are some of the top foods that Brits Sweets, £12 for 175g, Gummies, £6.50, Chocolate Bar, £3.75,
claim to like... but actually don't. lavolio.com sugarsin.co.uk wearecreightons.com

12 / www.greatbritishfoodmagazine.com 00
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

Ask the W.I.


us via the Great British Food social
media channels

Each month we pose your pressing foodie


questions to the W.I. – here they reveal their
top tips for alfresco dining
Q:I'm so glad British tomatoes 2.5cm pieces, cover with 1kg jam-
are in season, but I'm looking making sugar and the juice of
for new and inventive ways two lemons, and leave overnight.
to use them, rather than just Next, bring everything to a boil,
adding them to salads. What stir carefully and cook rapidly
can I make? for 5-6 minutes. Once the jam is
Jenny Fairgrove, via email ready, pour into sterilised jars
A: Adding tomato to salads is a and enjoy!
great way to enjoy their natural
flavour, but if you’re looking for Q: Now that it's finally warmer
a new way to use them, why not outside, I'd like to spend less
try stuffing them? You can use time in the kitchen. Aside from
cheese and ham, or olives and barbecues, can you recommend
spring onions for a vegetarian any quick meals that I can put

Open
option. Or, whip up a fresh, together outdoors?
summer risotto with tomatoes, Janet McMurtry, via email

Farm Day
asparagus, broad beans and A: When it’s warm outside we
courgettes. often fancy lighter things to eat,
so why not put together a mix of
Q: For me, summer means cheeses and cold meats, along
scones and cream teas so I'd with some simple salads and Ever fancied life as a farmer?
love to make a seasonal jam. delicious bread? You could also If so, don't miss Open Farm
Day on 11th June where farms
What do you recommend? make your own salad dressings
across the UK will be opening
Maria Smith, via email and add them to barbecued
their doors to the general
Illustrations: Louise Abbott

A: While jam-making tends to vegetables and boiled potatoes – public. Expect tractor rides,
take place at the end of summer the options are endless. farm walks, lamb feeding,
when there's a glut of soft fruit sheap sheering and milking
about, a great jam to make now Find out more about the demonstrations. Find out more
is rhubarb. Simply cut 2kg into W.I. at thewi.org.uk. at farmsunday.org

TRIED & TESTED


Each issue we trial the latest kitchen gadgets and cookware. This month, Deputy Editor Kayleigh trials Cuisinart's ice
cream maker. (£67, ao.com)
"Having tasted a number of delicious ice an issue. The bowl was too big for my freezer
creams this month (turn to p.72 for our drawer! Handily, my neighbour was happy to let
favourites), I was inspired to make my own. me use her bigger freezer in exchange for some
First impressions count, and the Cuisinart ice cream. Once frozen, I simply fitted the bowl
ice cream maker is sleek and not too clunky. to the rest of the kit and added my ingredients.
Nor is it more complicated than it needs to I followed the simple strawberry recipe that
be; it comes with only a couple of separate came with the kit and it only took 35 mins to
pieces, handy for me as I often lose things. The make. While I love a soft and creamy ice cream,
removable bowl must be placed in the freezer put your finish batch in the freezer for a couple
overnight –and that's where I encountered more hours if you prefer a harder scoop."

14 / www.greatbritishfoodmagazine.com
NE WS | JU N E

MORE
READS...

Lisbon (£25,
Hardie Grant)
There's nothing
like rustling up
holiday-inspired
dishes at home, as
this lovely book
demonstrates.
Packed with

BO OK
classics such as
custard tarts and
cod croquettes,
this read will

CO RNER
have you cooking
throughout the
summer.

If you read one cookbook


this month...
Make it the third and latest
cookbook from the extremely
successful Green Kitchen Stories
The Wine Dine
blog. You'll love the book's vivid
Dictionary (£20,
photography and enticing recipes – we can't Granta Books)
get enough of the rainbow flatbreads and Looking to brush
cheesecake jars. up on your wine
knowledge?
Green Kitchen at Home (£25, Hardie Grant)
Be sure to add
this fact-filled
compendium to
your collection.

P I CNI C
MUST-HAVES Kitchen Confidential: Phil Howard Q&A
Chef Phil Howard earned two Michelin stars at London's The Square and now you can find him at
the helm of the much-revered Elsytan Street (elystansttreet.com).

Mexicana Chilli Do you prefer sweet or savoury? What do you like to cook at home?
Cheese, £1.20, Both! I have a very sweet tooth, but I like to cook simple things using
Sainsbury's stores
sweetness is only really appreciated prime, seasonal ingredients. I often say
after plenty of savoury. There's also you have to spend either time or money
a certain sense of peace one can to create good food – at home it tends to
only gain after eating a fine pud! be the latter!
Mrs Bridges Scottish
Strawberry Preserve, £2.95,
mrsbridges.com What’s your favourite What’s the worst meal, food or
kitchen gadget? ingredient you’ve ever eaten?
It’s got to be a pasta machine – it Generally speaking, I cannot stand the
creates something that gives so use of vegetables in desserts! I feel it's
much pleasure, without the need for gimmick-driven, egocentric cooking
an on/off button. Pasta is one of the that fails to deliver the same results
Manomasa Green
Lemon & Pink Pep- simplest things, but there's so much as the likes of cream, chocolate,
percorn Tortillas, £2, and caramel.
room for creativity.
waitrose.com

www.greatbritishfoodmagazine.com / 15
The Great
OUTDOORS
It's amazing how a squeeze of orange juice
or a pinch of lemon zest can take a dish to the next
level. Vibrant and zingy citrus fruits are used to
their full potential in these wonderful alfresco
dishes from Catherine Phipps

Barbecued Halloumi and oregano. Brush the lemon For the dressing:
(or bay) leaves lightly with oil Finely grated zest and
in Lemon Leaves
then wrap each piece in a leaf, juice of ½ lemon
securing with a toothpick. 2 tbsps olive or rapeseed oil
“It’s quite incredible how
2. Put the Halloumi on the griddle 1 small garlic clove, crushed
well the lemon leaves scent A pinch of ground cumin
or barbecue and cook for 2
the cheese when cooked this A pinch of ground cinnamon
minutes on each side until the
way. If you don’t have citrus leaves are starting to burn and A pinch of ground allspice
leaves, a good option is to add the cheese has softened. A pinch of ground cloves
lemon zest to the ouzo and Unwrap, leaving the Halloumi 1 tsp honey or pomegranate
oregano and wrap the on the leaves, and drizzle with molasses
cheese in large, freshly a little more oil. Serve with the
picked bay leaves” lemon wedges. 1. Segment the oranges over a
bowl to catch any juice, cut into
Serves: 4 Parsley & Orange dice and set aside. Squeeze out
Prepare: 10 minutes the peel and membranes into
Tabbouleh the juice.
Cook: 5 minutes
2. Rinse the bulgar wheat in
Serves: 4
250g block of Halloumi, plenty of cold water. Drain
Prepare: 10 minutes
cut into 16 pieces thoroughly and put in a bowl.
1 tbsp ouzo Add the onion, tomatoes,
2 oranges
1 tsp dried oregano cucumber, herbs and diced
50g bulgar wheat, cooked
16 lemon leaves (or bay, see orange, and season with salt.
Red onion, finely chopped
introduction) Add the reserved juice to all
2 medium tomatoes, finely chopped the dressing ingredients and
Olive or rapeseed oil, plus
extra to serve Cucumber, finely diced season with salt and pepper.
Lemon wedges, to serve A large bunch of flat-leaf parsley, Whisk together.
roughly chopped 3. Pour this over the salad just
1. Heat a griddle pan until it's too A small bunch of mint, before you are about to eat and
hot to hold your hand near, roughly chopped toss lightly.
or get a barbecue ready. Sea salt and freshly ground
Toss the Halloumi in the ouzo black pepper

16 / www.greatbritishfoodmagazine.com
R E CI P E S | ALFR E SC O

www.greatbritishfoodmagazine.com / 17
1. Preheat the oven to 200°C/Fan
180°C/Gas 6. Boil the potatoes
for 10 minutes in plenty of salted
water until just tender. Run under
cold water until cool enough to
handle. Squash in your hands so
they break roughly in half, then
put in a roasting tin.
2. Heat the oil and the butter
together until the butter
has melted then add the lemon
zest and juice. Pour all but a
tablespoon of this mixture over
the potatoes and season with salt
and pepper. Add the garlic cloves,
reserving a couple for the fish.
Roast in the oven for 30 minutes.
3. Cut a few slits into the fish on
both sides. Peel and finely slice
the reserved garlic and stuff some
into the slits along with a few herb
sprigs. Put the lemon slices, more
herbs and a few more slices of
garlic in the cavity of the fish.
4. Put the fish on top of the
potatoes, then drizzle over the
reserved tablespoon of lemony
butter and a little more oil. Mix the
wine and ouzo together and pour
this over the fish and potatoes.
Roast in the oven for a further
25–30 minutes until the fish is just
cooked through.
5. Meanwhile, make the sauce.
Whole Baked Fish smaller fish, cleaned and descaled
A few sprigs of thyme and or/ Put the egg yolks and mustard
with Lemon & Ouzo in a bowl with a pinch of salt. Start
lemon thyme and dill
“This is one of the easiest drizzling in the oil, very gradually,
100ml white wine
ways to cook fish. It is also whisking with a balloon whisk
50ml ouzo or other
a complete one-pot dish, until it emulsifies and starts to
anise-based spirit
although you can bake the 2 tbsps capers thicken. At this point you can
fish separately, wrapped in Sea salt and freshly ground speed up the drizzling a little.
foil, if you prefer” black pepper When you have incorporated all
the oil, whisk in the yogurt, ouzo
Serves: 4 For the lemon and ouzo sauce: and lemon juice. Season with salt,
Prepare: 15 minutes 2 egg yolks then taste – you may need a little
Cook: 1 hour, 10 minutes 1 tsp Dijon mustard more, along with a pinch of
200ml neutral-tasting oil, sugar to balance out the flavours.
1kg new potatoes, scrubbed such as sunflower Stir in the dill and the fennel
2 tbsps rapeseed or olive oil, 50ml Greek yoghurt seeds, if using.
plus extra for the fish and capers 2 tbsps ouzo or similar 6. For the caper garnish, heat
30g butter anise-based spirit a tablespoon of oil in a frying
Finely grated zest and juice of 1 Juice of ½ lemon pan. When very hot, add the
lemon, plus 1 lemon, sliced A pinch of sugar (optional) capers – they will splutter for a
1 head of garlic (unpeeled), 1 tbsp finely chopped dill few moments. When it subsides,
broken up into cloves, ½ tsp fennel seeds, finely crushed remove from the heat. Pour over
1 large sea bass or similar or 2 (optional) the fish and serve immediately.

18 / www.greatbritishfoodmagazine.com
R E CI P E S | ALFR E SC O

Marinated Chicken with juice and pour the lot over the barbecue or a griddle pan for
Charred Limes, Saffron chicken or poussins, along a couple of minutes. Mix the
Butter & Soft Flatbreads with the onion. Refrigerate and yogurt with the mint and grated
marinate overnight. cucumber, and season with salt
2. The next day, either get your and a pinch of sugar. To serve,
“This is a Middle Eastern
barbecue ready or heat your warm through the flatbreads.
classic. Traditionally poussin
oven to its highest temperature. Serve the chicken torn from the
are skinned, cut up and left bone and piled into flatbreads
Grind and soak the saffron in a
to sit in a bath of lime juice tablespoon of boiling water, with the yogurt, any le over
for 24 hours, before they are as before, and put it in a saucepan basting butter, parsley, pickled
grilled or barbecued, basted all with the butter and garlic. onions and squeezes of the
the while with saffron butter” Melt together. charred limes.
3. Drain and pat dry the chicken
Serves: 4 pieces then either arrange over Lime-Pickled
Prepare: 15 minutes, plus your barbecue or a baking tray. Red Onions
overnight marinating Baste with the butter and cook for
Cook: 35 minutes 10 minutes. Baste again, cook for Serves: 4
a further 10 minutes, then repeat. Prepare: 10 minutes,
1 chicken (or 2 poussin), By this time the chicken should plus standing time
each cut into 10 pieces, skin on be cooked through and nicely
A large pinch of saffron strands browned and blistered. Reheat 1 large red onion, thinly sliced
1 tbsp boiling water any remaining butter. 7 tbsps lime juice
100g butter 4. Put the limes on the 1 tsp salt
1 garlic clove, crushed
Sea salt and freshly ground
black pepper

For the marinade:


A large pinch of saffron strands
250ml lime juice (bottled or fresh)
1 onion, coarsely grated

For the cucumber


& yoghurt sauce:
200ml ¾ cup yogurt
A handful of mint leaves, finely
chopped
½ cucumber, peeled, halved
lengthways, deseeded, grated
and drained
A pinch of sugar

To serve:
4 limes, halved
Soft flatbreads, to serve
Flat-leaf parsley, chopped
Lime-Pickled Red Onions
(see right)

1. Put the chicken in a refrigerator-


friendly receptacle. Season
generously with salt and
pepper. Using a pestle and
mortar, grind the saffron for the
marinade with a pinch of salt
and mix with a tablespoon of
boiling water. Add to the citrus

www.greatbritishfoodmagazine.com / 19
A few cracked peppercorns how easily you can break the blossom water. Stir in the puréed
skin with the handle of a wooden oranges. Pour the cake batter
To serve: spoon. 2. Drain the oranges into the prepared tin. Bake in the
Freshly chopped herbs, such as and either run under cold water oven for 1 hour–1 hour 20 minutes,
corianderor parsley or wait for them to cool down depending on the size tin you use
1 tsp sumac naturally. As soon as they are (a smaller size will make a deeper
cool enough to hold, break them cake, which will need a little
1. Put the onions in a bowl and open and remove any seeds. Blitz longer to cook). When the cake
pour over freshly boiled water everything – white membrane, is done, a skewer will come out
to cover. Leave to stand for 20 pith and all – in a food processor fairly clean.
seconds, then drain. In a small or blender, until smooth. 5. Leave to cool in the tin for
bowl, mix the lime juice with the 3. Preheat the oven to 190°C/ 15 minutes, then turn out onto
salt. Pour over the onions, add the Fan 170°C/Gas 5. Butter a a cooling rack. Dust with the
peppercorns and stir to combine. 21–23cm loose-bottomed caster sugar and sprinkle with
2. If serving straight away, leave cake tin and line the base with the nibbed pistachios and rose
to stand for at least 30 minutes. baking parchment. petals. Whisk the cream with
Otherwise, transfer to a sterilised 4. Break the eggs into a bowl the icing sugar until it forms soft Recipes taken from
jar and store in the refrigerator and whisk until frothy, then beat waves, then stir in the orange Citrus by Catherine
Phipps ( £20, Qua-
until needed. To serve, add the in the sugar, ground pistachios, blossom water. Serve with slices drille,) Photography
fresh herbs (choose whichever baking powder and orange of the cake. © Mowie Kay
matches the dish you are serving
it with) and a sprinkling of sumac.

Orange &
Pistachio Cake

Serves: 12-16
Prepare: 15 minutes
Cook: 3 hours, 30 minutes

2 oranges
Softened butter, for greasing
6 free-range eggs
225g caster sugar
250g pistachios, finely ground
1 tsp baking powder
1 tbsp orange blossom water

To decorate:
1 tbsp caster sugar
50g nibbed pistachios
A handful of dried rose petals

To serve:
200ml double cream or thick
Greek yoghurt
15g icing sugar
1 tsp orange blossom water

Special kit:
21–23cm loose-bottomed cake tin

1. Put the oranges in a saucepan


and cover with just-boiled water.
Return to the boil and simmer for
a couple of hours, until tender –
a good way to test this is to see

20 / www.greatbritishfoodmagazine.com
COL U M N | VA L E N T I NE WA R N E R

Valentine’s kitchen
On a beautiful sunny day, nothing quite beats a
picnic by the sea. Here our columnist recalls how
one particular Saturday turned into an unforgettable
comedy of errors

S
ome ten years ago, after a busy Back at my picnic spot, Tim was throwing
spell of catering jobs, I decided it rocks into the sea, as one pointlessly does,
might be a good idea to take my only for them to be returned by the tide.
exhausted chef and her husband Standing about four feet from me, he asked
Tim on a recuperative weekend what the commotion by the cliffs was all
away to Dorset. The weather was fantastic, about. As I related the traumatising tale
and so it was decided that on the Saturday of the dog, Tim launched an apricot sized
we would all get up early to prepare a picnic rock – but not as intended, I can only
of Victorian proportions and head for reason – as on leaving his hand at vigorous
the beach. speed it struck me bullseye in the temple.
The roll call of delights was even longer I folded like a collapsible drying rack. I
than an extract from The Wind In The was apparently out cold in the sand for
Willows and a fine spread was prepared quite some time and I awoke to find a small
featuring curried prawn mayonnaise, crowd, seemingly now bored of the dog,
cold chicken, hard boiled eggs, cold cuts, fussing over me.
sausages, salads, cheeses, pâté, bread, I'm told I was less than gracious for their
smoked fish, pickles and fruit, all to be attention and staggered away shouting:
washed down with sea-cold bottles of cider. “leave me alone! haven’t you done enough
ABOUT VAL WARNER
So far so good, I thought, as I sat revelling in already?” Somehow, my friends managed
Our monthly columnist is an
gluttony on a stripy blanket in front of the to get me home, where I slept for two whole
acclaimed chef, TV presenter
twinkling sea of Westbay beach. days, plus the night between.Thankfully,
and author. Find out more at
Come mid-afternoon, the combination of all picnics since have been far less eventful,
valentinewarner.com
glaring sun and cider found me in need of a save the cold pork pies and the enjoyable
breezy coastal walk and I left the others to jelly that lies in the middle.
doze. An hour or so later, returning to my
friends, I heard a shout from the top of a
VAL'S TOP PICNIC SPOTS
high sandstone cliff and as I looked up, saw
a collie dog slip from the crumbling edge.
Lewesdon Hill, Dorset
It fell one hundred feet to the ground below
and landed with a yelp, while the panic- An enchanted hill that's well worth the
stricken owner leaned over from climb (you'll pass many ancient moss-
the cliff above. I ran towards covered beeches on the way).
the simpering dog and as I
Illustrations: Alice Cleary, aliceclearyillustrated.com

drew close, a bizarre couple Trebarwith Strand, North Cornwall


emerged from behind a rock. This is a wonderfully sandy beach
He, a muscular 60-year-old in to picnic on when the tide's out. It's
leopard print budgie smugglers and great for surfers and there are some
she, topless in a zebra striped thong;
brilliant walks nearby.
both of them techno-orange with fake
tan. Inappropriate maybe, but aging porn
Bamburgh Beach, Northumberland
stars immediately sprung to mind.
There I was, standing among this curious This is quite simply one of the best
couple, all of us cooing over and soothing the beaches in the whole of the UK, and
poor dog until such a crowd arrived that I left. seemingly never crowded.

www.greatbritishfoodmagazine.com / 23
Lisa Faulkner's
Seasonal Feast
These fresh and bright dishes from actress and cook Lisa
Faulkner take full advantage of the season's glorious produce
Hazelnut, Cherry &
Amaretto Meringue Cake

Serves: 6-8
Prepare: 15 minutes
Cook: 1-2 hours

5 medium free-range egg whites


250g caster sugar
1 tsp cornflour
1 tsp white vinegar
1 tsp vanilla extract
100g toasted hazelnuts, chopped

For the filling:


400ml double cream
1 tbsp icing sugar
2 vanilla pods, seeds scraped
1 tbsp amaretto
400g pitted cherries (tinned or
fresh), halved, plus about 25 whole
cherries to decorate

1. Heat the oven to 140°C/Fan


120°C/Gas 1. Line 2 baking sheets
with baking parchment and draw a
23cm circle on to each piece
“Cherries are my favourite
of parchment.
2. In a clean bowl, whisk the egg
fruit and the amaretto cream
whites until stiff peaks form, then
add the caster sugar in a steady
just tops it off beautifully”
stream while still whisking the
whites. Once they go glossy, fold each circle and spread out as then turn off the heat and leave
in the cornflour, vinegar and evenly as possible. Bake in the the meringues to sit in the oven
vanilla extract, then slowly fold in oven for 1–2 hours, until you can until cool. This will help prevent
the toasted hazelnuts. start to peel the baking paper them cracking.
3. Scoop half the mixture onto away from the meringue easily, 4. For the filling, whisk the cream

24 / www.greatbritishfoodmagazine.com
R E C I P E S | L I S A FA U L K N E R

with the icing sugar and vanilla


seeds until soft peaks form,
then stir in the amaretto.
5. Spread half the cream over one
of the meringue bases. Scatter
with the halved cherries, then
spread most of the remaining
cream on the underside of the
other base and place on top of
the cherries. Dot the underside
of the whole cherries with cream
and use this to stick them to the
top of the cake to decorate.

Spiced Crab Linguine

Serves: 4
Prepare: 5 minutes
Cook: 15 minutes

350g linguine
150g tenderstem broccoli
Olive or rapeseed oil
Bunch of spring onions, finely
sliced
1 red chilli, finely chopped
200g fresh white crab meat
Handful of flat-leaf parsley,
chopped
Lemon juice
Extra virgin olive oil
Salt and pepper

1. Cook the pasta in a pan of


boiling salted water for 10–12
minutes until al dente.
2. Meanwhile, blanch the broccoli
in boiling water until tender. Drain
and refresh under cold water,
then slice the stems, keeping
the heads whole. Set aside. In a
large pan, heat a little oil and fry
the spring onions and chilli until
translucent and tender.
3. Add the cooked pasta with a
splash of the cooking water to the
frying pan, then stir through the
broccoli, crab meat, parsley and
lemon juice to taste. Season well
and tip into a large, warm bowl,
drizzle with extra virgin olive oil
and serve.

www.greatbritishfoodmagazine.com / 25
“This recipe
is crying out
for a table in
the garden,
laid out ready
for friends
to come
round and
enjoy a light,
summery
evening meal”

180°C/Gas 6. Unroll the pastry


and place on a baking tray. Score
a border 2cm from the edge
and prick inside the border with
a fork. Bake for 15 minutes until
lightly golden and puffed up, then
remove from the oven and push
down the centre of the tart.
2. Meanwhile, blanch the
asparagus in boiling water for
2 minutes, then drain and cool
under cold running water. Cut
each spear in half lengthways.
3. In a bowl, mix the pesto with
the crème fraîche and cream
cheese and season well. Spread
Asparagus & Pesto Tart 2 tbsps crème fraîche this over the base of the pastry
1 tbsp cream cheese and top with the sliced asparagus,
Serves: 4-6 100g firm Mozzarella, grated then sprinkle with the grated
Prepare: 10 minutes 25g pine nuts Mozzarella and pine nuts. Brush
Cook: 25 minutes 1 egg, beaten the edge of the pastry with
Recipes taken Olive or rapeseed oil beaten egg, then return to the
from From Mother
375g ready-rolled all- butter Salt and pepper oven for 10 minutes until the
to Mother by Lisa
Faulkner (£20, Simon puff pastry Basil, to serve (optional) cheese is melted and the edges
& Schuster)
Bunch of asparagus golden. Drizzle with oil, scatter
2 tbsps fresh pesto 1. Heat the oven to 200°C/Fan with basil leaves and serve.

26 / www.greatbritishfoodmagazine.com
S H E I L A D I L LO N

Sheila Dillon's
British In search of proper bacon

Food Tour
A magazine recently asked me: what
ingredient are you currently obsessed
with? My answer probably disappointed
them: streaky bacon. It's not just a current
obsession but a lifetime quest. There’s a lot
of streaky bacon on sale in Britain, some
As presenter of BBC Radio 4's The Food of it passable, some of it enough to turn
you vegetarian—pale, damp, fibrous and
Programme, Sheila Dillon spends her days impossible to crisp. It’s the result of fast

travelling Britain in search of the most exciting farming and wet curing to get the meat in the
shops even faster.
food stories. Here in her first column for GBF, Great streaky, like all quality meat, is
dependent on breed, feed and the way the
Sheila tells us all about her eating adventures... animal has lived….and died. But with bacon
you’ve also got the curing process to consider,
and that’s an art that has almost passed away.
I’m writing this on my way back from sparsely populated—region. Earth’s Crust But happily we're experiencing a nation-
visiting what you might call 'the perfect is run by self-taught baker Tom van Rooyen wide revival as pig farmers turn away from
bakery'. Frankly I’m still in cloud cuckoo with just three staff and his wife Pavlina. producing commodity meat that barely gives
land, riding high on the pleasures of perfect The bread is truly incredible but the them a living, to processing, marketing and
sourdough, Scottish morning rolls and business is still developing; for instance, selling their own.
croissants. I'm in one of those idealistic the shop can't yet afford a machine to take Last year, judging the Food and Farming
moods where I almost believe if we could card payments. And word of their amazing Awards, Yotam Ottolenghi and I were blown
clone this one bakery and spread copies all food hasn't yet spread all over. At the B&B away by the the bacon produced by husband
over Britain, we'd all be happier as well as I stayed at during my visit, everything on and wife team Illtud Llyr Dunsford and Liesel
healthier, eating foods that feed us rather the menu was locally sourced – except the Taylor, who set up Charcutier Ltd based on
than make us hungrier. bread, which was just your average white Illtud’s family farm. Happily, last year also
But no need for cloning. This year in the and brown sliced. So, there’s a way to go, brought High Farndale’s excellent bacon,
BBC Food and Farming Awards there were but in an area where until recently the 90p made in North Yorkshire from outdoor bred
over 400 nominations for bakeries alone Chorleywood loaf was king, selling 80-100 pigs, into my kitchen. So the good stuff is
in the producer category. Chef Giorgio artisan loaves a day in one of the poorest out there, we just need to get serious about
Locatelli and I genuinely struggled to parts of the UK is a marvel and a wonder. wanting it.
choose just one winner, but in the end we
went for Earth’s Crust Bakery in Castle
Douglas, where I've just been.
“A magazine recently asked me:
The perfect bakery what ingredient are you currently
Only 3,000 people live in Castle Douglas and
there’s a giant supermarket on the outskirts, obsessed with? My answer probably
disappointed them: streaky bacon”
yet the streets are lined with independent
shops that draw people in from the whole—

www.greatbritishfoodmagazine.com / 29
Diary Dates
BRIXTON BEACH,
LONDON
Over to you
HAVE YOUR SAY...
6th-7th May
This summer, Londoners will see
the ultimate urban beach open
up in the heart of Brixton. Think WHAT’S YOUR ESSENTIAL PICNIC ITEM?
Cuban cocktails, heaps of events This month we’ve been getting in the mood for summer by asking you what makes a
and some of the UK’s best street perfect picnic – turns out, it’s all about the sandwiches and Scotch eggs!
food vendors including Mac to
the Future, Nanban, Del 74
and STAKEhaus.
brixtonrooftop.com

TOM KERRIDGE’S
18%
35%
PUB IN THE PARK,
MARLOW SALADS
19th-21st May
Tom Kerridge presents a special SANDWICHES
three-day event to celebrate the
very best food, drink and music

15%
the country has to offer. You’ll be

32%
able to taste delicious food from
The Hand & Flowers and The
Coach, alongside other award- QUICHES
winning pubs from
across the UK. SCOTCH
pubintheparkuk.com
EGGS

RIVER COTTAGE
SPRING FOOD FAIR, Keep an eye out for our reader polls on Twitter @gbf_mag Have your
say !
AXMINSTER
27th-29th May
Our Tastemaker
From chef demos, artisan food Each month we pick an Instagram user we love and chat to them about
stalls, workshops, talks and live
all things food. Could you be next? Get in touch!
music to garden and foraging
tours from River Cottage
foraging guru John Wright, this
spring fair is set to be one of the
best of the year! There’s even the
chance to take a peek behind the
scenes at River Cottage HQ and
to enjoy a sit down meal in the
pop up restaurant, located
in the farmhouse.
rivercottage.net Watermelon Pizza
Homemade Cheesecake Lemon Drizzle Yoghurt Cake

TASTE OF
GRAMPIAN,
ABERDEENSHIRE We chatted to Dani Tucker, 33 (@the_social_ How do you cook?
3rd June kitchen), about colour, creativity and her I like using my senses to feel my way through
signature chocolate mousse the ingredients. My signature dish has to be my
Don’t miss James Martin
Describe your photo style? chocolate mousse, people fight over who will lick
showing off his cookery
I take a lot of close up shots to catch the detail the bowl!
skills at this year’s Taste of
Grampian festival alongside a of the food. My aim is to capture the whole Which Instagram accounts do you love?
plethora of other chefs, demos dish and I’ve recently started changing the I love to follow @h.rebel for all her beautiful food,
and masterclasses. It’s set backgrounds of my photos. @proper_tasty for creative ideas
to be a great foodie day out! and @mindyweiss for incredible table settings
What images do you ‘like’ on Instagram?
tasteofgrampian.co.uk and food concepts.
I’m like a magpie and I love photos that include
colour, creativity and anything handmade. at
@the_social_kitchen Follow th!
foodie
30 / www.greatbritishfoodmagazine.com
G B F COMM UN I T Y PAGE

From our Inbox… Tell us what


you think of
“When this month’s Great British Food...
Star letter issue (May,
Send in your reader letters, tips,
2017) came through my door I was pictures and queries to:
immediately drawn to the delicious yasmin.godfrey@aceville.co.uk
asparagus tart on the front which I
Or write to us at:
made for my mum’s birthday afternoon Great British Food Magazine
tea – she loved it. I also really enjoyed 21-23 Phoenix Court
reading Raymond Blanc’s introduction to spring, it made me feel very Hawkins Road
Colchester
excited for all the shoots that will be popping up in my garden and Essex
also made me realise that cooking French classics doesn’t have to be CO2 8JY
difficult!” SOPHIE ADAMS, via Email
See what other GBF readers
are talking about facebook.
In the picture… com/GreatBritishFood
You’ve all been very busy
There’s no place
making delicious dishes like home… Follow us at
this month. Tag us in your twitter.com/gbf_mag
images on social media to GBF reader
be featured here! @gardenteacakesandme gives
us her top recommendations for Follow us at
eating out in Shropshire... instagram.com/gbf_mag

Breakfast and chunky chips are Next Month’s


At Darbys 1779 in Iron- tasty, too! Star Letter Prize
bridge (ironbridgeview.
co.uk) you’re guarunteed Dinner Nibbling on crisps in the
sunshine with a pint in hand
to get a perfectly cooked The Riverside
@choperella is one of the perks of a British
breakfast every time – (theriversideinn.net) summer. With this in mind, we’re
“Creamy beetroot
there’s also a great view of is a lovely place for a giving you the chance to win a
risotto with goat’s
cheese and watercress” the iconic Iron Bridge. meal with the family and hamper of Fairfields Farm crisps,
has a lovely view of the worth £50. Made on Fairfields’
farm in Essex and using local
Lunch River Severn and The
ingredients such as Suffolk
A great country pub for Wrekin hill. Farmhouse Cheese, Aspall’s
Sunday lunch or a mid- Cyder and Adnam’s Ghost Ship
week pitstop, The Hunts- Coffee Ale, these crisps are a delight!
The Greenwood Cafe All you have to do is send us a
man (thehuntsmanoflit-
message or write us a letter –
tlewenlock.co.uk) make (smallwoods.org.uk/
we look forward to hearing from
the most delicious roast green-wood-centre) is a you. fairfieldsfarmcrisps.co.uk
beef with enormous wooden lodge in a wood-
Yorkshire puddings. The land setting, head there
@calm_kitchen beer battered haddock for coffee and cake.
“Foraged wild garlic which
I’ll be blending up into
flat breads”

There’s nothing finer and more


comforting than a strong, milky
cup of Yorkshire Tea. But a black tea?
To me, it’s bitter and uninviting!

- Alice Levine, radio presenter


Read more of Alice’s loves and hates on p130

@absolutely.muffin
To have your food featured in the mag simply drop us an email at yasmin.godfrey@aceville.
“Creme egg cookies” co.uk or tag us in your food on Twitter, Facebook or Instagram.

www.greatbritishfoodmagazine.com / 31
WE E K E N D S AWAY

Weekends
Away With... xxxxxxxxx

Elly Pear Clifton Suspension Bridge

BRISTOL
Move over London – Bristol is also home to Bell's Diner

a whole host of unmissable neighbourhood


cafes and restaurants, as author and chef
Elly Pear reveals
I moved to Bristol in 1999 and have lived all I recommend ordering lots of the delicious
over the city, but Montpelier is my favourite small plates so you can try different things.
area. I live a short walk from The Pear Cafe, The bread and wine are also brilliant.
which I opened over 11 years ago. It's just bellsdiner.com
a stone's throw from Gloucester Road which
is filled with shops, bars and restaurants. Bakers and Co
These guys really know how to do brunch! Hart's Bakery
Bristol's food scene is thriving and dominated
by independent eateries, which pleases Their huevos rancheros is one of my top ten
things to eat in Bristol and is what I usually serve sherry straight from the barrel and the
me greatly!
order. I can rarely resist their breakfast tapas is better than what I've had in Spain.
thepishop.co.uk
Katie & Kim's Kitchen pudding either (yes, it's a thing!). Their
Katie & Kim's Kitchen is very close to home cake display is always filled with deliciously
and hard to resist. There's one big table in tempting treats, too. bakersbristol.co.uk Full Court Press
This is my favourite coffee shop. Matt and
the middle, so everyone just sits together,
elbow to elbow, and feasts. Their brunches The Gallimaufry his team are seriously skilled baristas and
When people ask me for a Bristol foodie tip the brews they serve are constantly changing
are incredible and everything I've ever had
off, this is my most recommended place. (but always great). It's also the perfect place
there (I've visited many times!) has always
It's a restaurant/bar/music venue with a to try out lots of different styles of beans.
been utterly delicious and a joy to eat. I
mezzanine dining level which looks down Small Street Espresso, Little Victories,
love their toasted cheese scones which are
over the bar area making it feel buzzy, Spicer & Cole and Mokoko are all lovely too.
perfectly charred, soaked in butter and
but not too manic. Look out for the early fcpcoffee.com
topped with poached eggs, seasonal greens,
date ketchup, aioli and lots of fresh herbs. evening deal as the dishes are ridiculously
katieandkimskitchen.com good value for money. Their Sunday lunches Hart's Bakery
are also exemplary. thegallimaufry.co.uk Laura Hart's bakery is located in an archway
close to Temple Meads station. It's always
Bell's Diner (and sister
restaurant Bellita) Pi Shop busy, and you can see why. They offer a
There's some very stiff competition here, sensational selection of breads and cakes
Salt cod fritters with aioli, spiced cauliflower
but I reckon Pi Shop's pizzas are the best and pastries – be sure to grab a loaf to take
and yoghurt, chargrilled prawns – these are
in Bristol. My persoanl recommnedation home with you. hartsbakery.co.uk
just some of the dishes that have appeared
on the menu here. The food has a Spanish/ is the soft serve and the dressed house
You can find Elly at The Pear Cafe (thepearcafe.com).
North African/Middle Eastern lilt and the salad. Next door you'll also find Paco Tapas, Elly's new book, Let's Eat (£15.99, Harper Collins),
chef uses lots of seasonal ingredients – which is run by the same owners. They is out June 2017.

www.greatbritishfoodmagazine.com / 33
34 / www.greatbritishfoodmagazine.com
INTERVIEW | THOMASINA MIERS

Cornbread
with
Goat’s Che
ese &
Honey Butt
er

Thomasina Miers:
“I eat what I want, when I
want and (almost) never
give myself a hard time”
The Masterchef winner and owner of restaurant chain
Wahaca tells us why she always has the time to eat well
In my teens and throughout my twenties I hadn't cooked with before. I made salads with glorious
developed an incredibly unhealthy attitude dressings of extra-virgin olive oils, walnut oils and
towards food. I steadily put on weight and veered vinegars. I explored different cuisines from around the
from bingeing to dieting, obsessing about all the 'bad' world, learnt about spices and discovered new, exciting
food I was desperate to eat but feared would make me grains. Yes, I still sometimes went mad for puddings, but
fatter still. But I realised that denying myself certain along the way I had rediscovered my appetite's natural
things only made me crave them more, so gradually and 'stop' button, which I had lost in my teens.
Image: Caroline Irby

unconsciously I stopped the denial. I realised that when


I relaxed and spent half an hour in the kitchen chopping, These days there are so many books out
sautéing, steaming and tasting food, part of that driving, there telling you how to eat better and to
raging hunger that held such power over me was already eat ‘clean’. I understand food and work with it every
satiated by the time I sat down to eat. It dawned on me day, but even I find the mixed messages confusing: avoid
I was at my happiest when I was feeding a room full of carbs, avoid protein, only eat greens, eat fat, don't eat
people and that playing with food or ingredients and fat, eat grains, don't eat grains. After years of confusion
making them taste good was one of the most satisfying and denial I have developed a food philosophy that is
things I could do. Creating, eating and sharing food made simple, easy to employ and entirely guilt-free. I eat what
me feel great. I want, when I want and (almost) never give myself a
hard time. I have learnt to listen to my body and to be
As I started loving food calm, even when I sometimes make the wrong choices.
again I found myself wanting the 'good' After many years of trying any kind of diet that came my
stuff as well as the 'bad'. I became fascinated way, my simple answer now is to follow none but your
with fruits and vegetables and would visit greengrocers own. Learn your own rhythms and pace, understand
purely to discover new and exotic ingredients that I what makes you feel good and your body feel happy.

TURN THE PAGE! Have a go at creating some of Thomasina’s healthy brunch recipes...

www.greatbritishfoodmagazine.com / 35
Scandi-Style
Breakfast

36 / www.greatbritishfoodmagazine.com
INTERVIEW | THOMASINA MIERS

“I’m finally getting stuck into For the goat’s cheese:


250g soft goat’s cheese
the Scandinavian food craze. 75ml whole milk
25ml rapeseed oil
Here’s a dish that typifies its For the chipotle honey butter:
fresh and fiery flavours” 125g butter
35g chipotle paste
Adapted from
Home Cook by
Thomasina Miers

Scandi-Style Breakfast horseradish dressing. Drain the 50g honey (£25, Guardian
Faber)
celeriac matchsticks, tip onto Generous squeeze of lime juice Photography by
Tara Fisher
Serves: 4 a tea towel and dry thoroughly.
Prepare: 40 minutes Add to the dressing and mix well. To serve:
Cook: 10 minutes Check the seasoning, cover and Butter, to fry
leave to chill in the fridge. 4 eggs
For the rösti: 4. Squeeze out any excess Large handful of rocket, dressed
½ celeriac (about 350g), peeled liquid from the grated potatoes with rapeseed oil and lime juice
300g floury potatoes (such as Maris and celeriac. Whisk the egg
Piper), peeled with the flour and remaining ½ 1. To make the cornbread, preheat
½ onion, finely chopped teaspoon of salt and mix into the the oven to 180�C/Fan 160�C/ Gas 4
1 tsp salt vegetables. Form little patties and butter a 900g loaf tin.
1 egg in the palm of your hands; you 2. Blend together the milk,
2 heaped tbsps plain flour should get about eight röstis. buttermilk, eggs and 100g of the
Vegetable oil, to fry Generously cover the base of sweetcorn. Put the flour, polenta,
a large frying pan with oil and sugar, salt and baking powder into
For the rémoulade: warm over a medium-high heat. a large bowl and whisk well to
Juice of 1 lemon Fry the röstis in batches, ensuring combine. Melt the butter in a pan
½ celeriac (about 350g), peeled they do not touch each other. and add to the dry ingredients,
4 tbsps crème fraîche Cook for about five minutes on along with the egg mixture,
1½ tbsps rapeseed oil each side until crisp and golden, spring onions and remaining
2 tbsps horseradish, grated then remove and drain on sweetcorn. Mix briefly to bring
Small handful of dill fronds, finely kitchen paper. everything together.
chopped (plus extra to serve) 5. Serve the röstis with a dollop 3. Pour the mixture into the
2 green apples of crème fraîche, a few slices of prepared tin and bake for about
To serve: smoked salmon, a sprinkling of 45 minutes or until an inserted
Crème fraîche dill, a wedge of lemon and the skewer comes out clean. Allow
200g smoked salmon delicious, fiery rémoulade to cool in the tin for 30 minutes
1 lemon, quartered on the side. before turning out onto a wire rack
to cool.
1. To make the rösti coarsely grate Cornbread with Goat’s 4. While the cornbread is baking,
the celeriac and potatoes and mix Cheese & Honey Butter blitz the goat’s cheese, milk and
with the onion. Add half the salt oil in a food processor or blender,
and set in a colander over a bowl Serves: 4 seasoning with salt and pepper. It
to drain off any excess liquid. Prepare: 25 minutes should be light and fluffy and easy
2. For the rémoulade, fill a bowl Cook: 50 minutes, plus cooling to spoon onto a plate.
with cold water and add half 5. For the chipotle honey butter,
the lemon juice to stop the For the cornbread: melt the butter in a pan, add the
celeriac from discolouring. Use 100ml whole milk chipotle and honey and whisk until
a mandoline or large sharp knife 240ml buttermilk everything is incorporated. Season
to cut the celeriac into thin slices, 3 eggs with lime juice and salt, to taste.
about 2-3mm thick. Cut each slice 165g sweetcorn kernels, frozen or 6. Cut the bread into 2cm thick
into matchsticks and add cut from a fresh cob slices and fry in a little butter to
to the water. 100g plain flour warm through. Crack the eggs into
3. Whisk together the crème 180g fine polenta a hot frying pan and fry until crisp.
fraîche, remaining lemon juice, 30g soft brown sugar 7. Serve the bread with 1-2
mustard and oil in a large bowl 1 tsp fine salt heaped tablespoons of the goat’s
and season generously with salt 1 tbsp baking powder cheese, a handful of dressed
and pepper. Add the horseradish 80g butter rocket, a fried egg and a generous
and dill. Peel and coarsely grate 3 spring onions, halved drizzle of smoky-sweet chipotle
the apple, and stir into the lengthways and very finely sliced honey butter.

www.greatbritishfoodmagazine.com / 37
G BF P RO M OT ION

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38 / www.greatbritishfoodmagazine.com
EasyEveryday
TEMP TIN G S E A S O N A L RE CI PE S T O CO O K NOW

THE HAIRY
BIKERS GO
VEGGIE!
P.44
25
Wonderful
weekday
recipes
p48 p53 p56

Super 30-minute Easy bacon


salads to seafood & broad
fill you up suppers bean pasta

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Easy Everyday
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SEASONAL HERO

S t r a w b e r r i e s
Scarlet red, juicy and bursting with flavour, these blushing
British gems are the epitome of summer

W
ith Wimbledon fast approaching, it’s time to get your favourite seasonal
fruit at the ready. Weather permitting, strawberry season can last until
September, so get prepared to make plenty of Pimm's, strawberry
smoothies and batches of jam to see you through the rest of the year.

GROW
Strawberries grow best in sunny, sheltered spots. Be sure to keep
them under a fruit cage to stop any slugs stealing your crop.

YOGHURT-DIPPED
PREP STRAWBERRIES WITH
Simply wash, hull and enjoy! TOASTED HAZELNUTS

SERVES: 4
STORE PREPARE: 5 minutes
Pop them on a plate and place in the fridge. Don’t wash your strawberries COOK: 30 minutes
before storing them as they’ll go soggy.
100g strawberries
75g toasted hazelnuts
ENJOY 2 tbsps honey
We love strawberries tossed in a little balsamic vinegar or dipped in cream 150g Greek yoghurt
and lightly sprinkled with sugar –perfect!
1. Mix the honey and
yoghurt together.
2. Line a tray with baking paper.
Illustration: Alice Cleary, aliceclearyillustrated.com

Dip the strawberries into the


ALSO IN SEASON... your windowsill at home. Just roast yoghurt and put them on the
Raspberries them in a drizzle of balsamic vinegar, tray. Place in the freezer for half
Like strawberries, raspberries are a pinch of salt and pepper and a an hour.
also a member of the rose family little oil and they'll make the perfect 3. Crush the hazelnuts into
and they have a beautiful tartness accompaniment to a steak dinner. small pieces. Remove the tray
that can cut through rich desserts. Peas from the freezer and dip the
We love adding them to our cupcake Fresh peas are one of the many joys strawberries in the yoghurt
mixture, tossing them through an of summer and they’re delicious mixture again for a second
Eton mess or creating a coulis to freshly podded and eaten raw. if coating, then throw over the
drizzle over a panna cotta. you have a glut, be sure to put them toasted hazelnuts and place in
Tomatoes straight in the freezer to reserve the fridge for two hours.
This versatile fruit is a British their sweet flavour and they’ll last 4. Serve once set.
staple and is really simple to grow on you throughout the year.
Recipe courtesy of
seasonalberries.co.uk

40 / www.greatbritishfoodmagazine.com
www.greatbritishfoodmagazine.com / 41
Easy Everyday
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STRAWBERRY &
RHUBARB ICE POPS

MAKES: 6
PREPARE: 5 minutes,
plus freezing time

200g strawberries,
cut into quarters
1 tbsp icing sugar MORE WAYS WITH... boil rapidly for 10 minutes.

300g strawberry and rhubarb


yoghurt, such as Alpro
Strawberries Ladle your jam into sterilised jars
and leave to set.
Strawberry Gin Strawberry Pavlova
1. Whizz together 150g of the Mix a 1L bottle of gin with 500g of Preheat the oven to 150℃°C/Fan
quartered strawberries and the strawberries, 3-4 sprigs of thyme 130°C℃/Gas 2. Whisk 5 egg whites to
icing sugar using a hand blender. and 150g of sugar. Leave in a cool stiff peaks and then add in 175g of
2. Add the remaining place for a month, shaking every few sugar. Whisk until the meringue looks
strawberries to the strawberry days. Simply strain to serve. glossy. Spread the meringue in a
purée and mix together. Strawberry Jam circle on a non-stick baking tray and
3. Pour the mixture into six ice Tip a kilo of strawberries and 700g place in the oven for an hour. Once
lolly moulds and top up with of jam sugar into a pan with a cooled, toss 600g of strawberries in
the yoghurt. tablespoon of black pepper. Cook 4 tbsps of icing sugar. Whip 400ml
4. Leave for at least three hours over a low heat until the sugar has of cream and smear on top of the
in the freezer, or until the lollies dissolved and the strawberries have meringue, top with the strawberries
are frozen. broken down. Increase the heat and and serve.

Recipe courtesy of alpro.com

42 / www.greatbritishfoodmagazine.com
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Easy Everyday

SI & DAVE
GO VEGGIE!

000
44 / / www.greatbritishfoodmagazine.com
Easy Everyday
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These delicious dinners from the Hairy Bikers


are so packed with flavour you'd never know
they were completely meat free!

SMOKED TOFU turn up the heat a little and allow


& VEGETABLE HASH a crust to form on the bottom.
Stir, scraping up any brown bits
SERVES: 4 from the bottom of the pan, then
PREPARE: 10 minutes pat the mixture down again, and
COOKING: 30 minutes leave it for another 10 minutes.
Stir thoroughly.
1 tbsp rapeseed or olive oil 4. While the hash is cooking,
1 large red onion, finely chopped poach the eggs or fry them. Serve
2 sweet potatoes, (about 400g the hash topped with the eggs.
peeled weight) diced
200g broccoli, roughly chopped SOCCA & SALSA
200g spring greens, shredded
200g smoked tofu, finely diced SERVES: 4
1 garlic clove, finely chopped PREPARE: 15 minutes
1 tsp mushroom ketchup COOK: about 30 minutes
1 tbsp tomato ketchup or purée
200ml vegetable stock or water 2 tbsps rapeseed or olive oil
4 free range eggs 2 red onions, sliced into
1 tsp white wine vinegar (for thin wedges
poaching eggs) or low-cal oil 150g chickpea (gram) flour
spray (for frying) 1 tsp finely chopped rosemary
Sea salt Low-cal oil spray or olive oil
Sea salt and black pepper
1. Heat the oil in a large frying
pan and add the red onion. FOR THE SALSA:
Cook it over a medium heat until 4 tomatoes, cored and diced
it’s translucent, softened and ½ small red onion, finely chopped
starting to brown. 1 small red chilli, finely chopped
2. Meanwhile, bring a large Zest of ½ lemon
saucepan of water to the boil. 1 tsp red wine vinegar
Add salt, then the diced sweet 1 tsp olive or rapeseed oil
potatoes. Bring the water back to Small bunch of basil, finely
the boil, then simmer the sweet chopped
potatoes for 2 minutes. Add the
broccoli and spring greens and 1. Heat a tablespoon of the oil
cook for another 2 minutes. Drain in a frying pan and add the red
the vegetables thoroughly. onions. Fry them over a medium
3. Add the sweet potato, broccoli, heat for at least 10 minutes until
spring greens, smoked tofu and they have softened and started
garlic to the frying pan with the to caramelise. Set aside.
onion. Whisk the mushroom 2. Put the chickpea flour in a
ketchup and tomato ketchup bowl with a generous pinch of
or purée with the stock or salt and whisk to remove any
water, then pour this over the lumps. Gradually pour in 250ml of
vegetables. Cook for 5 minutes, or water and continue to whisk until
until most of the liquid has been you have a smooth batter with
absorbed, stirring regularly. Pat the consistency of thick double
everything down fairly evenly, cream. Stir in the remaining

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Easy Everyday
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oil and whisk to emulsify. a large plate and repeat. 100g fresh goat’s cheese, crumbled
Set the batter aside. 5. If you are cooking 4 socca, split or broken into fairly small chunks
3. To make the salsa, mix all the the batter into 4 and proceed ½ –1 red chilli, finely chopped
ingredients in a bowl and season as above, using a quarter of the A few mint leaves
well with salt and pepper. onions and rosemary each time.
4. You can make 2 large socca Cut the socca into wedges or FOR THE DRESSING:
in a 25cm non-stick pan, or 4 in serve whole with the salsa. 1 tbsp rapeseed or olive oil
a smaller pan. If making 2 large ½ tsp mustard
socca, heat the pan and spritz GOAT’S CHEESE, PEACH & ¼ tsp honey
with oil spray or pour a few drops RADICCHIO SALAD 1 tsp cider vinegar
of oil into the pan and rub it over Sea salt and black pepper
the base with kitchen paper. Pour SERVES: 4
half the batter into the pan and PREPARE: 15 minutes 1. Put the slices of onion into a bowl
swirl to cover the base. Sprinkle COOK: 20 minutes of iced, salted water. Leave them
over half the onions and half until you are ready to assemble the
the rosemary, then cook over a ½ red onion, cut into salad, then drain them thoroughly.
Recipes taken medium heat for a few minutes very thin slices This gives them a milder flavour.
from The Hairy until browned and crisping round 4 heads of radicchio, trimmed 2. Preheat a griddle until it’s too
Dieters Go the edges. Flip the socca over to 1 tbsp hazelnuts hot to hold your hand over. Cut
Veggie by The cook the other side or put the pan Handful of green salad leaves, each radicchio into quarters
Hairy Bikers under a medium grill to finish the such as watercress and rocket lengthways, making sure the
(£14.99, Orion cooking. Transfer it to a board or 2 peaches, cut into thin wedges leaves are still attached to the
base. Set aside any leaves that do
fall off. Grill the radicchio for 2–3
minutes on each side until they’re
slightly wilted and have deep char
lines across them.
3. Toast the hazelnuts in a dry
frying pan for a few moments, then
roughly chop them.
4. Whisk all the dressing
ingredients together with a
tablespoon of water and season
with salt and pepper. If the
dressing is too thick, add a little
more water.
5. To assemble the salad, spread
the green leaves on a platter or
divide them between 4 bowls.
Top them with the drained red
onion slices, peach wedges and
the griddled radicchio.
6. Drizzle over the dressing and
toss very lightly, without turning
everything too much, then
sprinkle over the goat’s cheese,
hazelnuts, chilli and mint leaves.
Serve at once.

make a
“Griddling radicchio really does
ness and
big difference, reducing its bitter
e salad”
bringing a nice sweetness to th

46 / www.greatbritishfoodmagazine.com
www.greatbritishfoodmagazine.com / 47
Easy Everyday
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SUPER SALADS
Salads, so full of possibility and potential, can be the
healthiest of options, while also being satisfying,
energising and even comforting. These tempting dishes
are all under 300 calories per serving too

WARM LAMB KOFTA SALAD Zest of ½ lemon FOR THE SALAD:


1 garlic clove, finely grated 80g mixed leaves
SERVES 4 or chopped 40g flat-leaf parsley,
PREPARE: 15 minutes, plus 1 tsp sumac powder leaves picked
cooling and soaking time ¼ tsp mild chilli powder 40g mint, leaves picked
COOK: 8 minutes ¼ tsp ground cumin Juice of ½ lemon
¼ tsp ground coriander 1 small red onion, sliced into rings
FOR THE LAMB KOFTA: ¼ tsp pomegranate molasses and mixed with juice of ½ lemon
325g lamb shoulder or Generous pinch of salt and 1 portion of Sumac, Chilli & Lemon
neck fillet, minced freshly ground black pepper Yogurt Dressing (see p.50)
4 thyme sprigs, leaves picked 2 tbsps rapeseed or olive oil
1. Soak 4 wooden skewers
in water for 20 minutes. In a
medium bowl, mix the kofta
ingredients together, except
the oil, so that the flavours are
evenly distributed.
2. Divide the mixture into
four, and mould onto skewers
in a long, thin sausage-like
shape. This step can be done
in advance. Refrigerate for 30
minutes before cooking to allow
the meat to firm up.
3. When ready, coat a griddle or
frying pan with the oil and place
over a high heat. When very
hot, add the skewers and cook
for about 8 minutes, turning so

“Rosemary stalks make for


great skewers – simply
remove all of the leaves
except for those at the top”

48 / www.greatbritishfoodmagazine.com
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that all sides get nicely browned. then season generously with salt
Allow the koftas to rest while you and pepper.
prepare the rest of the salad. 2. Place a griddle pan over
4. Toss the mixed leaves, a high heat and, when smoking
parsley and mint with the hot, add the aubergines.
lemon juice, 1 tablespoon of the (You will need to cook them in
dressing and a generous pinch batches.) Cook on each side
of salt and pepper. Serve with until beautifully charred–
the koftas, pickled red onions don’t be tempted to turn
and the remaining dressing in a them over before they have
bowl for everyone to drizzle over taken on plenty of colour. Set
their salad. the cooked aubergine aside
and keep warm.
GRILLED AUBERGINE 3. Place three or four
WITH RED BUTTERHEAD butterhead leaves on each 200g spring onions, trimmed
LETTUCE & SALSA VERDE plate, top with the chargrilled and halved lengthways
aubergine and serve with the 400g cavolo nero, tough inner
SERVES: 4 salsa verde. stalks removed
PREPARE: 10 minutes 2 fresh corn on the cob
COOK: 15 minutes CAVOLO NERO, SPRING (about 450g)
ONIONS & SWEETCORN 2 tbsps rapeseed or olive oil
3 large aubergines, a mixture WITH CHERMOULA 2 tbsps Chermoula Dressing
of different varieties if you Chargrilling these vegetables (see p.50)
can find them transforms them completely – Salt and freshly ground
1 tbsp rapeseed or olive oil especially the spring onions. If black pepper
½ red (or green) butterhead lettuce you were to eat this salad with
3 tbsps Salsa Verde Dressing the components raw,it would be 1. Coat the vegetables with the oil
(see p.50) unrecognisable. So addictive are and season with salt and pepper.
Salt and freshly ground the flavours, you could say Place a griddle pan over a high
black pepper it’s not for sharing! heat and, when smoking hot, grill
1. Slice each aubergine into four the spring onions and cavolo nero
lengthways. Use a pastry brush SERVES: 4 until lightly charred and wilted.
to brush the aubergine slices PREPARE: 10 minutes Remove and set aside.
on each side with a little olive oil, COOK: 10 minutes 2. Now grill the sweetcorn until

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Easy Everyday
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slightly blackened on all sides. 2 tbsps red wine vinegar


When ready, leave to cool a little 2 tbsps rapeseed or olive oil
before slicing the kernels from Salt and freshly ground
the cob. Toss everything with black pepper
the dressing and serve. Some
shredded chicken would also be 1. Begin by making the dressing.
great with this salad. Mix all the ingredients together,
along with 2 tablespoons of
GREEK SALAD water, season with a pinch of
salt and pepper and set aside.
SERVES 4 2. Prepare all the vegetables.
PREPARE: 10 minutes Slice, quarter or halve the
tomatoes, depending on size,
650g tomatoes and put in a large bowl with the
(mixed varieties if you can) cucumber, baby gem, olives and
1 medium cucumber, oregano leaves. When ready to
cut into sizeable chunks serve, dress the salad, crumble
1 baby gem lettuce, the Feta cheese on top and
roughly chopped sprinkle with the dried oregano.
10 Kalamata olives, pitted
2 oregano sprigs, leaves Recipes taken from Skinny
picked (optional) Salads by Kathryn Bruton
125g Feta cheese (£14.99, Kyle Books).
Pinch of dried oregano Photography by Laura
Edwards.
FOR THE DRESSING:
¼ red onion, very finely chopped

10g dill 1½ tsps paprika


3 AMAZING DRESSINGS 10g tarragon ½ tsp chilli flakes
Zest and juice of 1 lemon 1 jarred roasted red pepper,
CHILLI & LEMON YOGHURT 6 tbsps olive or rapeseed oil finely chopped
3 tbsps red wine vinegar 30g coriander, finely chopped
60ml natural yoghurt 1½ tbsps Dijon mustard 15g flat-leaf parsley, finely chopped
½ tsp rapeseed or olive oil Salt and freshly ground 1 tbsp rapeseed oil
Zest and juice of ½ lemon black pepper Juice of ½ lemon
1½ tsps sumac Juice of ½ lime
½ tsp mild chilli powder 1. Finely grate or chop the Salt and freshly ground
Salt and freshly ground garlic and place in a mini food- black pepper
black pepper processor. Add the cornichons,
capers and anchovies and pulse 1. Toast the cumin in a dry frying
1. Mix the ingredients for the until roughly chopped. Add the pan for a couple of minutes until
dressing together in a bowl and remaining ingredients, along with aromatic but not colouring. Pound
season to taste. Set aside until 2 tablespoons of water, and pulse using a pestle and mortar until
you're ready to use. a few more times to roughly chop roughly ground.
the herbs. Season to taste and 2. Add the garlic, paprika, chilli
SALSA VERDE refrigerate until needed. flakes and a generous pinch of
Stored in the fridge, it will keep salt and pepper and grind until
1 garlic clove for up to 1 week. you have quite a dry paste. Add the
4 cornichons remaining ingredients and pound
2 tbsps capers CHERMOULA just long enough to give you a
5 anchovies chunky, textured dressing. Taste
40g flat-leaf parsley 1 tsp cumin for seasoning, and dilute with a little
20g mint 1 garlic clove, roughly chopped water if it is too thick

50 / www.greatbritishfoodmagazine.com
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www.greatbritishfoodmagazine.com / 51
Easy Everyday

DELICIOUS IN
30 MINUTES
These quick and easy fish dishes take
30 minutes or less to cook and prep –
get stuck in tonight!

www.greatbritishfoodmagazine.com / 53
Easy Everyday
SWEET CHILLI PAN-FRIED SEA BASS WITH SAFFRON-
PRAWN NOODLES BRAISED PEAS & BROAD BEANS

SERVES: 4 SERVES: 4
PREPARE: 10 minutes PREPARE: 10 minutes
COOK: 15 minutes COOK: 15 minutes

2 tsps sunflower oil • 2 free-range eggs, beaten • 150g Pinch of saffron • 2 tbsps rapeseed oil • 1 banana shallot,
beansprouts • 210g pack Waitrose Noodle Cut Vegetable sliced • 1 clove garlic, finely sliced • 2 tsps fresh thyme leaves
Stir Fry, or similar • 300g pack pre-cooked rice noodles • 200ml dry white wine • 200g peas, defrosted if frozen
• 220g pack cooked jumbo king prawns • 4 tbsps sweet chilli • 200g broad beans, defrosted if frozen • 4 boneless sea
sauce • Juice of 1 lime • 2 tsps light soy sauce • 1 tsp black bass fillets, thawed if frozen
sesame seeds • 2 tbsps fresh coriander leaves
1. Soak the saffron in 300ml hot water. Meanwhile, heat 1
1. Heat 1 teaspoon of the oil in a wok and cook the eggs for tablespoon of the oil in a deep frying pan, add the shallot and
1–2 minutes, stirring until set. Transfer to a small bowl. cook over a medium heat for 3–5 minutes, until starting to
2. Heat the remaining oil in the wok, and cook the brown. Add the garlic and cook for another minute.
beansprouts and vegetables over a high heat for 2 2. Stir in the thyme, pour in the wine and season. Simmer for
minutes. Stir in the noodles and prawns, and cook for a 5–7 minutes, until reduced by half. Tip in the peas and beans
further 3–5 minutes, adding the scrambled egg back for and pour in the saffron water. Bring to the boil and simmer for
the last minute or so until the noodles are piping hot. 3 minutes, until the peas and beans are tender.
3. Remove from the heat, add the sweet chilli sauce, lime 3. Heat the remaining oil in a non-stick frying pan. Season the
juice, soy sauce and sesame seeds and toss well together. fish and fry, skin side up, for 2–3 minutes. Turn over and cook
Divide between bowls and scatter with coriander leaves. for a further 2 minutes. Spoon the braised peas and beans and
Serve with extra sweet chilli sauce on the side. their liquor into 4 shallow serving bowls, and top each with a
sea bass fillet. Serve with lemon wedges and crusty bread.

POACHED SCOTTISH SALMON WITH GRIDDLED MACKEREL WITH ORANGE


LEMON CRÈME FRAÎCHE WEDGES & GARLIC POTATOES

SERVES: 4 SERVES: 2
PREPARE: 10 minutes PREPARE: 5 minutes
COOK: 15 minutes COOK: 20 minutes

1 shallot, sliced • 1 sprig fresh dill, plus 10g finely chopped • 750g pack baby new potatoes • 1 large orange
2 sprigs fresh flat-leaf parsley • 2 black peppercorns • Juice • 2 x 300-400g Cornish mackerel, cleaned with fins removed
1½ lemons • Grated zest 1 lemon • 100ml dry white wine • • ½ coarse sea salt • 1 tbsp garlic butter • 50g watercress
200ml tub half fat british crème fraîche • 4 x 150g Scottish
salmon fillets 1. Preheat the barbecue or grill. Cook the potatoes in
boiling water for 12-15 minutes until they are tender when
1. Place the shallot, sprig of dill, parsley, peppercorns and pierced with a knife.
juice from 1 lemon in a large pan with the wine and 150ml 2. Meanwhile, halve the orange and cut one half into
water. Add a pinch of salt, bring to the boil then simmer 4 wedges. Make 3 deep, diagonal slashes on each side
for 10 minutes. of the mackerel then sprinkle with the sea salt. Griddle
2. Meanwhile, stir together the crème fraîche, chopped the mackerel and orange wedges for 5-8 minutes on
dill, lemon zest and the remaining lemon juice in a small each side, until the fish is crisp-skinned and just cooked
bowl. Place the salmon fillets in the simmering liquid. through, and the orange wedges are starting to char.
Cover and simmer for 5 minutes. 3. Drain the potatoes and return to the pan with the
3. Turn off the heat and leave for minutes (the fish will roasted garlic butter. Pare the zest from the remaining
continue cooking as the liquid cools.) Check the salmon orange half and add to the pan along with the juice. Toss
is cooked to your liking by inserting a blade. Remove the together then add the watercress. Divide the potatoes
salmon fillets from the poaching liquid and place on 4 and watercress between 2 plates and serve with the
plates with the crème fraîche mix on the side. Serve with mackerel and orange wedges.
boiled new potatoes and seasonal vegetables.

Recipes courtesy of waitrose.com/recipes

54 / www.greatbritishfoodmagazine.com
Easy Everyday
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FRESH
& GREEN
Gloriously fresh British peas and beans are just coming
into season, so make the most of them with these
delicious dishes – perfect for lunch or dinner

SMOKED CHEDDAR, CHIVE


& RUNNER BEAN FRITTATA

SERVES: 4-6
PREPARE: 10 minutes
COOK: 40-45 minutes

350g new potatoes, scrubbed


200g runner beans, cut into
2–3cm slices
8 large free-range eggs
2 tbsps finely chopped chives
3 tbsps finely chopped flat-leaf
parsley
2 tbsps finely chopped basil
A glug of rapeseed or olive oil
100g smoked Cheddar, grated

1. Bring a large pan of salted


water to the boil over a medium–
high heat. Add the potatoes and
cook for 15 minutes, uncovered,
before adding the beans to the
pan and simmering for a further
5–6 minutes. Drain and set aside.
As soon as the potatoes are cool
enough to handle, slice them
into thick coins.
2. Whisk together the eggs
and half the herbs in a large
bowl. Preheat the grill to
medium–high.
3. Heat the oil in a large, heavy-
flavour
“As with many egg recipes, the
based frying pan and add the
potatoes. Cook over a medium–
redients,
high heat for 10-15 minutes until
really comes from the added ing
ck a punch”
so do choose additions that pa
the slices are golden. Add the
beans and gently combine the
two. Pour over the egg mixture.
Sprinkle over the cheese and

56 / www.greatbritishfoodmagazine.com
“This combination of sweet
s and
young beans with summer herb
the remaining chives. Cook over
a low heat for 10-14 minutes,
then transfer to the grill for the
final 10-15 minutes to ensure the
salty pancetta works perfectly”
centre is cooked through and
the top is slightly golden.

CRISPY PANCETTA & BROAD


BEAN SPAGHETTI

SERVES: 4
PREPARE: 25 minutes
COOK: 10 minutes

250g fresh broad beans,


unpodded
8 thin slices of pancetta
400g dried spaghetti
70g Parmesan, grated
4 free range-egg yolks,
lightly whisked
Zest of 1 unwaxed lemon
2 tbsps chopped flat-leaf parsley
Olive or rapeseed oil,
for drizzling (optional)
Sea salt and freshly ground
black pepper

1. Bring a medium saucepan


of salted water to the boil. Add
the broad beans and cook for
3 minutes. Strain, slit the pods
and use your thumb to push out
the beans. Pop the bright green
beans from their grey skins. This
double podding might seem a
little laborious but will certainly
improve both the look and taste
of the final dish. Set aside. pan along with a ladleful of the ASIAN-SPICED ROAST
2. Place a frying pan over a cooking water, the Parmesan, CHICKEN, PEA & WASABI
medium–high heat and fry egg yolks and lemon zest. Toss PURÉE & PICKLED CARROTS
the pancetta for 4–5 minutes everything together until the This version of roast chicken has
until browned and crispy – you cooking water, cheese and been jazzed up a little and enjoys
shouldn’t need oil; the fat in the yolks start to emulsify into a the company of Asian spices, an
pancetta should suffice. Once sauce that gently coats the insanely beautiful wasabi purée
cooked, lay the slices on kitchen pasta. If there isn’t enough and quick-pickled carrots
paper to remove any excess oil. sauce add another half-ladleful
Break into small shards. of cooking water. SERVES: 5–6
3. Bring a large saucepan of 4. Toss through the broad PREPARE: 40 minutes
salted water to a rolling boil and beans, half the pancetta and COOK: 1 ½ hours
slide the spaghetti into the pan. the parsley. Season well with
Reduce the heat a touch and salt. Divide the pasta between 1 medium free-range chicken,
cook for 7 minutes, or until the warmed bowls, top with the legs trussed
pasta is al dente. Drain, reserving remaining pancetta and a 2 limes, halved
some of the cooking water. drizzle of oil, if desired. Serve 1 garlic bulb, halved horizontally
Return the spaghetti to the immediately. 1 red chilli, finely chopped

www.greatbritishfoodmagazine.com / 57
Easy Everyday
X XXXXXXX | XXXXX X X X

1 lemongrass stalk, inner 70ml rice wine vinegar cavity of the chicken and the
removed and chopped 1 tbsp caster sugar remaining halves into the
2 star anise ½ tsp coriander seeds roasting tin around the bird,
3 cloves ½ tsp mustard seeds along with the garlic.
1 tsp cumin 2. Blitz the chilli and lemongrass
1 tsp ground ginger FOR THE PEA PURÉE: together in the bowl of a
Taken from 3 black peppercorns 600g frozen peas food processer and set aside.
On the Pulse 3 tbsps sunflower or vegetable oil 3 tbsps cold milk Pound the star anise, cloves,
by Georgina Salt and freshly ground 3 tsps wasabi paste cumin, ginger and peppercorns
Fuggle black pepper together using a spice or
(£16.99, Handful of alfalfa sprouts, to serve 1. Preheat the oven to 200°C/ coffee grinder or a pestle and
Kyle Books) Fan 180°C/Gas 6. Put the mortar until you have a powder.
Photography FOR THE PICKLED CARROTS: chicken in a large roasting tin. Combine the spices and chilli
by Ali Allen 3 carrots, peeled Place one halved lime into the mixture together and rub
generously over the skin of
the chicken. Drizzle with
the oil, season to taste and
roast in the middle of the oven
for an hour, by which time the
skin should be golden brown
and the juices should run clear
when the thickest part of the
chicken flesh is pierced with a
skewer. Rest for 10 minutes.
3. Meanwhile, use a peeler
to cut thin ribbons from the
carrots. Heat the vinegar,
sugar and 125ml of water in
a small saucepan. Allow the
sugar to dissolve and bring
to a gentle simmer. Remove
from the heat and add the
coriander and mustard seeds.
Put the carrots in a small bowl
or sterilised jar. Pour over
the pickling liquid, turning the
carrot ribbons so they are
covered, and leave to cool and
pickle for at least 30 minutes –
longer if you can.
4. For the purée, bring a
medium saucepan of salted
water to the boil and add
the peas. Reduce the heat
to a simmer and cook for 10
minutes. Strain and blend to
make a smooth purée. Adjust
the consistency by adding the
milk gradually until the purée
is of a slightly loose, dropping
consistency. Stir through the
wasabi and season to taste.
Keep warm.
5. Drain the carrots and arrange
on a plate with the purée and
roast chicken. Serve sprinkled
with the alfalfa sprouts.

58 / www.greatbritishfoodmagazine.com
www.greatbritishfoodmagazine.com / 59
60 / www.greatbritishfoodmagazine.com
Easy Everyday
XXXXXXXX | XXX X X X X X

WEEKDAY 1 2
WONDERS
Refresh your
kitchen
with these
tasty buys

1. Mor Chicken Sundried


Tomato & Basil Chipolatas, 3 4
£3 from Tesco
Lower in fat than traditional
bangers but no less tasty.

2. Purbeck Ice Cream


Mango Sorbet, £5.50
for 500ml. Stockists at
purbeckicecream.co.uk
Rich and wonderfully
refreshing.

3. Mr.Crumb’s Sage & Onion


Stuffing, £2 from Asda
and Sainsbury’s
Made with proper Irish
butter, this is a fab time-saver 5 6
for your roast.

4. Judge Solar Scale,


around £30. Stockists at
judgecookware.co.uk
Weigh your ingredients out in
style with this sleek scale.

5. Garofalo Gluten Free


Casarecce Pasta,
£2.99 ocado.com
One of the finest gluten free
pastas we've ever tried.

6. Clarks Carob Fruit Syrup,


£2.00 Sainsbury's
7 8
This natural fruit sweetener is
great in bakes and hot drinks.

7. Heston from Waitrose Earl


Grey & Lemon Gin & Tonic
Tart, £5.99 waitrose.com
Our favourite drink in dessert
form – delicious!

8. Trio Dip Dish,


4.99 homesense.com
Vibrant bowls to serve up dips
and snacks.

www.greatbritishfoodmagazine.com / 61
Easy Everyday
XXXXXXXX | XXX X X X X X

7 ways with...
JERSEY ROYALS
Whether they're doused in butter or roasted with hollandaise
sauce on the side, Jersey Royals are one of Britain’s most
anticipated (and delicious) harvests. Here’s how to make
the most of them

WARM POTATO SALAD Bring a separate pan of salted water to the boil and cook a
Boil 200g of Jersey Royals in a pan of salted water until handful of green beans until tender. Combine the potatoes,
tender then drain, cut in half and tip into a bowl. Blend green beans, the leaves of two gem lettuces, a handful
together a handful of wild garlic, a pinch of rosemary, of basil leaves and 10 halved cherry tomatoes with the
thyme, a squeeze of lemon juice, 1 garlic clove, 3 dressing. Season one tuna steak and fry on a medium heat
tablespoons of rapeseed oil and a good pinch of salt and for 4 minutes on each side. Serve with the salad and two
pepper. Toss your potatoes in the dressing and serve. quartered, soft-boiled eggs.

HASSELBACK JERSEY ROYALS JERSEY ROYAL FRITTATA


Preheat your oven to 200°C/Fan 180°C/Gas 4. Make several Preheat the oven to 200°C/Fan 180°C/Gas 6. Boil 100g of
small cuts ¾ of the way through your Jersey Royals. Place Jersey Royals in salted water until soft. Mix 4 eggs with a
them in a tray and cover with oil, salt, pepper and a scattering crushed garlic clove, a teaspoon of fresh thyme leaves
of rosemary. Roast the potatoes for 20 minutes before and a pinch of salt and pepper. Drain the potatoes and
adding 4 whole bashed garlic cloves and place back in the tip them into the egg mixture. Heat a
oven for 15 minutes. Serve with grated Parmesan over the tablespoon of oil in a frying pan,
top and plenty of hollandaise sauce for dipping. then add the frittata mixture. Cook
over a low heat for 5 mins, grate
JERSEY ROYAL GRATIN over 50g of Cheddar and then
Preheat your oven to 180°C/Fan 160°C/Gas 4. Fry 200g pop in the oven for 15 mins until
of bacon lardons over a medium heat until golden brown. cooked through.
Add 100ml of cream to the pan along with 100ml of chicken
stock, a pinch of salt and pepper and a crushed garlic clove. BRITISH RACLETTE
Place 500g of Jersey Royals in an ovenproof dish, pour over Preheat your oven to 180°C/
the sauce and grate over 75g of Cheddar and place in the Fan 160°C/Gas 4. Chop 100g of
oven for 40 minutes, or until the potatoes are soft. Serve Ogleshield cheese (or a similar
with a fresh green salad. strong-tasting cheese) into
2cm chunks, place in
POTATO HASH WITH A POACHED EGG an oven dish and
Preheat your oven to 180°C/Fan 160°C/Gas 4. Parboil your put in the oven
new potatoes until soft, cut in half and place in a tray with for 5-10 minutes
a quartered red onion and 2 roughly chopped red and or until melted and
yellow peppers. Coat in oil and sprinkle with a teaspoon of oozy. Pour the melted
oregano, smoked paprika and chilli flakes, then put in the cheese over some
oven for 25 minutes. When the hash is almost done, poach boiled and buttered
one egg per person and serve on top. Jersey Royals, season
with salt and
NIÇOISE SALAD pepper and serve
Blend a handful of olives with 5 anchovy fillets, a garlic clove, with pickled
5 tablespoons of rapeseed oil and the juice of half a lemon. onions and
Cook 250g of Jersey Royals in salted boiling water until soft. gherkins.

www.greatbritishfoodmagazine.com / 63
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Please return to: GBF, Dovetail Services (UK) Ltd, Unit F4 Eurolink Ind. Centre, Bingham Road, Sittingbourne, Kent, ME10 3SU
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Beetroot &
Halloumi Salad

Fast, Tasty
& HEALTHY
These nourishing dishes are jam-packed
with all the most delicious flavours of the
season. Dig in!

Beetroot & Cook for 45 minutes or until


Halloumi Salad tender. When cool enough to
handle, remove the skins from
Serves: 4 the beetroot (they should slip off
Prepare: 15 minutes easily, if not use a small knife) and
Cook: 50 minutes cut in half.
2. Meanwhile, use a small sharp
250g baby red beetroot knife to cut the top and bottom
250g baby golden beetroot from each blood orange. Cut
3 small blood oranges (or ordinary off the zest with the white pith,
oranges if not available) following the curve of the fruit.
250g Halloumi, cut 1cm Cut crossways into thin slices.
thick slices 3. Make the dressing by
2 tbsps rapeseed or olive oil combining the ingredients in a
100g radicchio leaves, torn small bowl and season to taste.
75g mixed salad leaves 4. Drizzle the Halloumi with oil
8 fresh pitted dates, halved and season, then cook on a hot
60g pitted kalamata olives, halved and lightly oiled griddle pan (or
2 tbsps pumpkin seeds, toasted barbecue) for 2 minutes each
2 tbsps sunflower seeds, toasted side or until golden. Place the
2 tsps poppy seeds beetroot, blood orange and
Halloumi in a large bowl with the
For the raspberry orange radicchio, salad leaves, dates,
blossom dressing: olives and dressing; toss gently to
2 tbsps raspberry wine vinegar combine. Serve sprinkled with the
2 tbsps rapeseed or olive oil combined seeds.
1 small clove garlic, crushed
1 tbsp orange blossom water Cauliflower Pizza with
2 tsps chopped fresh chives Mozzarella & Courgette

1. Preheat the oven to 200°C/Fan Serves: 4


180°C/Gas 6. Trim all the beetroot Prepare: 15 minutes
leaving 2cm of the stalk intact, Cook: 1 hour
then wash and pat dry. Wrap both
the red and yellow beetroot in 1 small cauliflower, trimmed, cut
foil and place on a baking tray. into florets

66 / www.greatbritishfoodmagazine.com
RECIPES | LIGHTER MEALS

www.greatbritishfoodmagazine.com / 67
Spring Greens &
Feta Bruschetta

“Green asparagus, peas & beans come minutes or until golden.


4. Spread the bases with passata,

together beautifully in this tasty dish” top with half of the courgette
and basil, followed by the chilli,
Mozzarella and remaining
30g coarsely grated cheddar Parmesan. Bake for 20 minutes or
2. Finely chop the cauliflower
1 free-range egg, beaten lightly until golden and crisp.
in a food processor. Place in a
60g Parmesan, coarsely grated 5. Meanwhile, combine the oil,
microwaveable bowl,
130g tomato passata lemon rind, juice and remaining
cover with plastic wrap and cook
2 small courgettes, sliced thinly courgette and basil in a medium
in the microwave on high for 12
into ribbons bowl and season to taste. Serve
minutes or until tender.
Good handful of fresh basil leaves the pizzas topped with the
Alternatively, you can steam the
1 fresh small red chilli, courgette salad.
cauliflower, but do not boil it as
sliced thinly
this will make the crust too soggy.
100g Buffalo Mozzarella,
Drain. When cool enough to Spring Greens &
torn coarsely
handle, place the cauliflower in Feta Bruschetta
1 tbsp rapeseed or olive oil
the centre of a clean tea towel.
1 tbsp finely grated lemon zest or Serves: 4
Gather the ends together, then
strips Prepare: 10 minutes
squeeze the excess moisture
1 tbsp lemon juice Cook: 10 minutes
from it.
3. Combine the cauliflower,
1. Preheat the oven to 200°C/Fan 170g asparagus, trimmed and cut
Cheddar, egg and half of the
180°C/Gas 6. Line two oven trays into 2cm lengths
Parmesan in a large bowl and
with baking paper. Mark a 22cm 1 cup frozen broad beans, peeled
season well. Shape the
round shape on each piece of 60g frozen peas
cauliflower mixture into the
paper using a plate or bowl and 8 x 1cm slices sourdough bread
marked rounds on the trays and
turn it over. 1 tbsp olive or rapeseed oil
smooth the surface. Bake for 25

68 / www.greatbritishfoodmagazine.com
RECIPES | LIGHTER MEALS

4. Heat the oil in a medium frying


pan over a medium-high heat
and cook garlic for 1 minute. Add
the asparagus, beans and peas
and cook for 1 minute or until hot.
Stir in the lemon juice just before
serving and season to taste.
To serve, spoon the vegetable
mixture onto the toasted bread
and top with the Feta, mint and
lemon zest.

Orange & Mint


Ricotta Pudding with
Raspberries

Serves: 4
Prepare: 15 minutes, plus
chilling time

1 medium orange
240g Ricotta
140g Greek-style yoghurt
1 tbsp finely chopped fresh mint
250g fresh raspberries
2 tbsps shelled pistachios, chopped
Orange & Mint Ricotta Pudding coarsely
with Raspberries
Sprinkle of fresh micro mint or
baby mint leaves
60g rocket leaves 1 tbsp honey
Large handful fresh basil leaves
70g sliced almonds, roasted 1. Using a vegetable peeler, peel
1 clove garlic, crushed the zest from half the orange,
1 tsp finely grated lemon rind avoiding any white pith.
25g Parmesan, finely grated Cut the zest into long thin strips
125ml olive or rapeseed oil and reserve. Finely grate the
remaining rind.
1. Cook the asparagus in a 2. Press the ricotta through a
medium saucepan of boiling fine sieve into a medium bowl.
water for 2 minutes. Add the Add the yoghurt, grated rind
beans and peas and simmer for and chopped mint and mix well.
2 minutes. Drain and plunge into Refrigerate for 30 minutes.
a bowl of iced water. Drain well 3. Place the reserved zest strips
and put to one side. in a small heatproof bowl. Cover
2. Make the rocket and almond with boiling water and stand for 1
pesto by mixing the rocket leaves, minute or until softened. Drain.
basil, almonds, garlic, lemon rind, 4. Divide three quarters of the
Cauliflower Pizza with
Mozzarella & Courgette Parmesan and 1 tablespoon of raspberries among 4 x 250ml
the oil in a food processor until serving glasses, then
1 clove garlic, crushed coarsely chopped. spoon the ricotta mixture
1 tbsp lemon juice 3. Place the bread on a heated onto the berries. Top with the
90g Feta, crumbled oiled griddle plate (or barbecue) pistachios, remaining raspberries,
2 tbsps small fresh mint leaves for 1 minute each side or until zest strips and baby mint leaves.
1 tsp lemon zest strips lightly charred. Spread a third of Drizzle with honey and serve.
the pesto over the toasted Recipes taken from Australian Women’s
For the rocket and almond pesto: bread slices. Weekly Everyday Vegetarian (£20, Octopus)

www.greatbritishfoodmagazine.com / 69
S HO P P I NG

02
01
03

05
04

UNDER
TH E SE A
in g th e es se n c e of the coast into
Br mmer
your home this su
06 08

07

01. Coastal Melamine Plate Portrait, £5.49, talkingtables.co.uk 02. The Fish Collection by Hannah Turner, from £14.99,
hannahturner.co.uk 03. ThomasPaul Scrimshaw Whale Oval Tray, £28, johnlewis.com
04. Mini Moderns Whitby Enamel Kettle, £39.95, minimoderns.com 05. Linea Coast Crab Mug, £6, houseoffraser.co.uk
06. Fish Dishes, £35, batela-giftware.co.uk 07. Sardines Linen Union Cushion, £39.95, annabeljames.co.uk
08. Fish Bottle Opener, £8.99, oakroomshop.co.uk

70 / www.greatbritishfoodmagazine.com
It’s all about
the fruit

Alder Tree Ltd t: 01449 721220


Creeting St. Mary www.alder-tree.co.uk
Ipswich, Suffolk IP6 8LX stephany@alder-tree.co.uk

www.greatbritishfoodmagazine.com / 71
Ice,Ice
Baby
Sticky fingers
and ice cream
moustaches all
round this month
as we try out the
summer's best 4
frozen delights

5
2

1. POPS Chilly Mango, £3.99 3. Heston from Waitrose Marmalade 5. Mackie's Ice Cream
for three, ocado.com on Toast Ice Cream, £3.99, waitrose.com Honeycomb, £3, sainsburys.co.uk
Refreshingly good, this popsicle is We kid you not, this ice cream really does Pile this honeycomb ice
similar to a traditional Indian lassi taste like toast! We love it topped with cream into your cone and drizzle
but with an added chilli kick! chocolate sauce and pistachios. with chocolate sauce for
complete decadence.
2. Lickalix Alcoholic Strawberry 4. Northern Bloc Raspberry & Sorrel Sorbet,
Mojito, £5.99 for three, ocado.com from £2.75, northern-bloc.com 6. POPS Watermelon Martini,
This one’s just for grown-ups and If you’re looking for something that’s light and £7.49 for three, ocado.com
would make a perfect summer fresh, this sorbet packs a punch thanks to the Alcoholic ice pops made with
wedding aperitif. fruity raspberry and lemony sorrel. watermelon juice? Yes please!

72 / www.greatbritishfoodmagazine.com
I CE C R E A M

12

8
7

10

11

7. Yeo Valley Organic Vanilla 9. Heston from Waitrose Salted 11. Alder Tree Gooseberry and Elderflower
Ice Cream, £4, tesco.com Caramel Popcorn Ice Cream, Ice Cream, £4.99, Morrisons stores
Speckled with vanilla pod seeds, this £3.99, waitrose.com Floral and sweet with a hint of
traditional treat is just the thing for Your favourite cinema snack all in sharpness, this flavour is the epitome
homemade apple pie. one cone – unusual yet delicious! of a British summer.

8. Lickalix Mango Raspberry Swirl, 10. Booja-Booja Hunky Punky 12. Jude's Brown Butter Pecan Dairy
£4.49 for three, ocado.com Chocolate, from £1.99, waitrose.com Ice Cream, from £1.85, ocado.com
Made from real fruit and suitable Dairy-free and delicious, you won’t Buttery, nutty and sweet, this
for vegans, this lolly was our believe this ice cream is made from caramel-filled frozen dessert is
all-round favourite. cashew nuts! completely addictive.

www.greatbritishfoodmagazine.com / 73
74 / www.greatbritishfoodmagazine.com
I S L E O F W I G H T T O M AT O E S

Taste the
SUNSHINE
Is there an ingredient as versatile as the tomato?
These red wonders decorate our salads and slide
into our sarnies with aplomb. But, says Gareth
May, contrary to popular belief, the world’s
sweetest are actually British

www.greatbritishfoodmagazine.com / 75
S
ometimes we think we know it all. Take for
instance the tomato. Those blushing balls of juicy
goodness that add a splash of sun to salsa and
give gazpacho its greatness. They’re grown in the
scintillating soils of the Mediterranean, plucked
from the ubiquitous vines of France, Italy, and Greece.

Tosh. The top tomats are actually The harmonisation of man and
homegrown. (No, I haven’t poured beast is essential for quick and clean
too much vodka in my Bloody pollination, leading to the “even
Mary). Forget the French, with their formation of fruit on a vine” required
ratatouille, and ignore the Italians, to deliver uniform size and flavour.
with their passata and pizza sauce, a And you can thank our stripy friend
tomato revolution is happening...on the Bombus for that undeviating
the Isle of Wight of all places. deliciousness. “We use a native strain
In the summer months, The of bumblebee to pollinate the flowers,
Tomato Stall on this island off which is a tried and tested method
England’s south coast produces used by most tomato growers in the
320,000kg of the ‘fruit’ a week, UK,” explains Rhodes. “This natural
filling the bellies of over 50% of all process helps to provide consistency
UK purchasers of organic tomatoes. amongst the plants, which means that
Trailblazers, the farm’s expert they produce better fruit.”
growers trial up to 200 new varieties
each and every year, more than Nature knows best
anywhere else in Europe. Piccolo, As well as utilising the island's
Beef, Kumato, Green Tiger… it’s not natural insects, the owners also let
just variety that’s putting this tiny predators prowl the farm to control
islet on the world’s giant foodie map. the plants’ natural pests. And inside
Each punnet of tomatoes from the the elongated dome greenhouses, a
Isle of Wight is sustainable, sweet unique composting facility enables
and tastes of the sun. the growers to use every single leaf
and stem of plant waste to create
Top tomatoes a healthy compost packed full of
Europe’s leading light in tomato nitrogen, potassium and phosphorous
production owes a lot to the farm’s – considered lovely little snacks by
high-tech and eco-friendly approach. the roots of tomato plants. “This not
However, Joni Rhodes, spokesperson only allows us to produce the best
for The Tomato Stall, says it's not quality organic tomatoes, but reduces
all by human design. The natural food miles in the transportation of
habitat of the isle is the real hero compost,” Rhodes adds. most notably by irrigating their
thanks to its unique geographical That sorts nature’s role. How crop with harvested rainwater,
location and mercurial maritime about us humans? The Tomato Stall which is brimming with joyous
climate that blesses the island’s produce their own electricity and micronutrients, which in turn leads
tomatoes with cooler summers, use the by-product, hot water and to healthier plants. And as any one
warmer winters, and extra hours of CO2, to help grow their product. who’s ever grown tomatoes at home
natural light. This results in as much “Hot water provides an ideal amount can vouch, they’re hungry little
as 20% more sunshine than any other of heat inside the greenhouses to things, so it's just as well!
area in the British Isles. grow the plants, and CO2 is part of A happy tomato is a delicious
“This is important,” says the photosynthesis process. It is tomato and with each and every type
Rhodes, “Because it increases the absorbed by the plant which converts tested rigorously by an independent
photosynthesis process, allowing it into sugars,” says Rhodes, adding taste panel, only the best are selected
the plant to develop greater levels that the electricity they generate for the commercial market. Another
of sugar so that they taste provides energy to houses on the Isle testament to The Tomato Stall’s
even sweeter.” of Wight far more efficienctly than dedication to tomato excellence. So
Sweetness is the farm’s calling card that which comes from the mainland. the next time you’re on the Isle of
and aside from excessive exposure You heard it here first: homes heated Wight, don’t just take a boat ride to
to sunlight, consistency is the by tomatoes. The Needles, purchase a punnet of
key to achieving tremendous and The Tomato Stall harnesses the tomatoes too.
sweet-tooth-friendly tomatoes. planet's other natural elements too, thetomatostall.co.uk

76 / www.greatbritishfoodmagazine.com
I S L E O F W I G H T T O M AT O E S

1. Thickly slice the tomatoes


Burrata with Tomato and place them randomly on a
& Oregano Salad flat platter. Sprinkle with the salt,
pepper and sugar, then cover
Serves: 2 as a main, 4 as a starter and leave to marinate at room
Prepare: 10 minutes
temperature for 20-30 minutes.
Cook: 30 minutes
2. Meanwhile, mix the oil with the
finely grated zest of the lemon and
350g mixed tomatoes, choose
1 tablespoon of its juice. Roughly
around 3 different colours and
chop the oregano and parsley, and
sizes (such as Jack Hawkins, baby
add them to the dressing with the
plum and Sultan’s Jewel)
garlic. The tomatoes are already
¼ tsp sea salt
well seasoned, so you shouldn’t
Large pinch freshly ground
need to add any further salt and
black pepper
pepper to the dressing.
Pinch caster sugar
3. Drain the burrata and place
3 tbsps olive or rapeseed oil
into the centre of the tomatoes.
1 unwaxed lemon
Cut a deep cross in the top of
½ x 15g pack oregano, leaves only
the cheese with a sharp knife and
½ x 25g pack flat leaf parsley,
pinch the sides with thumbs and
leaves only
forefingers to open it up. Drizzle
Small clove garlic, crushed
the dressing over the salad, then
200g pack of Burrata
serve immediately with the
Crusty bread, to serve
crusty bread.

Tuscan Bean Salad


Serves: 6-8, as a side
Prepare: 10 minutes

1 red onion, peeled and finely sliced


½ tsp sea salt
½ tsp caster sugar
Burrata with Tomato
2 x 400g cans cannellini beans,
& Oregano Salad rinsed and drained
400g can borlotti beans, rinsed and
drained
225g golden baby plum tomatoes,

www.greatbritishfoodmagazine.com / 77
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Tuscan Bean Salad

Mixed Summer
Tomato & Herb
Galettes

TOMATOES TO LOOK OUT FOR 25g grated Parmigiano Reggiano


15g pack oregano, leaves only
2 tbsps garlic oil
½ x 25g pack fresh chives, chopped
12 leaves fresh basil, to serve

BEEF KUMATO PICCOLO GREEN TIGER RED COCKTAIL 1. Preheat the oven 200°C/Fan
Gigantic, juicy Unique and A bullet of Dark green skin Spit and shine 180°C/Mark 6. Place 2 flat baking
and ideal for sweet as sugar brightness and with zebra-like tomatoes sheets in the oven to preheat.
munching fresh. don’t let the flavour, this is stripes and a that balance 2. Unroll the pastry on a lightly
Best served: dark green skin the number one bright green sweetness and floured surface. Using a large
sliced, seasoned deceive, they’re cherry tomato. flesh. Best acidity. Best sharp knife, cut the pastry into
and topped with really good to Best served: on served: roasted served: stuffed 6 squares and place on 2 large
oil, sea salt and eat. Best served: bruschetta or or made into with cheese for sheets of baking parchment.
fresh basil. sliced in salads. in pasta a chutney. a simple starter. Score a 0.5cm border around
each square.
4 tbsps of the reserved oil from 3. Spread each pastry sheet
halved with ½ tbsp of mustard, slice the
the peppers with the dressing
200g baby plum tomatoes, halved tomatoes and layer on top of the
ingredients and season to taste.
280g jar of chargrilled peppers in pastry. Brush the edges with the
Pour the dressing over the salad
oil, drained, oil reserved egg yolk, scatter over the grated
and toss to coat. Just before
25g pack flat leaf parsley, leaves cheese and season with cracked
serving, add the baby kale.
only, roughly torn black pepper. Toss the oregano
85g pack baby kale
Mixed Summer Tomato leaves in the garlic oil and scatter

For the dressing:


& Herb Galettes over the top of each tart.
4. Slide the tarts onto the
200ml tomato juice Makes: 6 preheated baking sheets and
2 tbsps red wine vinegar Prepare: 20 minutes bake in the oven for 25 minutes,
½ clove garlic, peeled and crushed Cook: 25 minutes swapping the trays over halfway
½ x 15g pack oregano, leaves only, through, until the galettes are
finely chopped 320g pack Jus-Rol Puff Pastry golden and crisp. Cool slightly
Sheet, or similar before scattering with the chives
1 . Put the onion into a bowl, add 3 tbsp Dijon mustard and basil leaves. Serve warm with
the salt and sugar and toss to coat. 500g mixed tomatoes, such as green salad.
Knead gently for 3-4 minutes until cherry, vine, Marmonde, yellow Recipes courtesy of
softened, then add the beans, etc. waitrose.com
tomatoes, peppers and parsley. 1 medium free-range gg yolk,
2 . For the dressing whisk together to brush

78 / www.greatbritishfoodmagazine.com
www.greatbritishfoodmagazine.com / 79
NE, JU L Y A N D A UGUST*
IN JU EAT BRITISH FOOD
WHEN BOOKING
*PLEASE QUOTE GR

80 / www.greatbritishfoodmagazine.com
CH E E SE B OA R D

THE KIDS
are alright!
For this month’s cheeseboard, we’ve picked some
of the greatest British goat’s cheeses around
ALDWYCH GOAT, £9.50,
PAXTONANDWHITFIELD.CO.UK
PENNARD RIDGE, £9.75, Produced in Somerset using the
PAXTONANDWHITFIELD.CO.UK unpasteurised milk from a mixed-
Made by the Somerset Cheese breed herd of goats, this cheese
Company, Pennard Ridge is has a creamy texture and mild
nutty, rich and similar in texture flavour. We recommend
to a Welsh Caerphilly – it’s just enjoying it with just a dollop
the cheese to use as a Parmesan of onion chutney.
replacement in pesto.

WINDRUSH
GOAT’S CHEESE,
£6.25, PAXTON
ANDWHITFIELD.CO.UK
This soft goat’s cheese is
made on a small farm in
Oxfordshire and it’s fresh,
light and delicious. We love
to spread a thick layer on a
slice of sourdough, topped
with pickled celeriac and DORSET GOAT, £6.25,
pea shoots. PAXTONANDWHITFIELD.CO.UK
DELAMERE MEDIUM GOAT’S This British goat’s cheese has a
CHEESE, £2.69, BOOTHS STORES slight sweetness to it and works
Created on the Delamere Dairy farm beautifully in an earthy beetroot,
in Cheshire, this cheese is subtle in walnut and rocket salad.
flavour and makes a great alternative
to Cheddar in mac and cheese or a
cauliflower gratin.

www.greatbritishfoodmagazine.com / 81
GIFT VOUCHERS AVAILABLE
May 28th - Family Cookery Day
June 9th - Fish Cookery with Tim Maddams
June 24th - Beginners Fly Fishing

82 / www.greatbritishfoodmagazine.com
P E R F ECT P I C N I C S

YOUR
ULTIMATE
GUIDE TO...
PICNICS!

From mouth-
watering picnic
recipes to top tips
for eating outside,
our 13-page guide
has everything you
need for the best
summer yet

TURN
TO PAGE...

84
for the best
alfresco drinks

85
to make Scotch eggs,
quiches and more

89
for three picnic-
perfect coleslaws

90
for our low-down
on the UK's best
picnic spots

91
to find out how to
put on a show-
stopping spread

97
for our top
picnic hacks

www.greatbritishfoodmagazine.com / 83
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84 / www.greatbritishfoodmagazine.com
PERFECT PICNICS

Get stuffed!
Fill your picnic hampers – and bellies –
with these moreish morsels

Burrata with Roast


Tomatoes & Pesto

www.greatbritishfoodmagazine.com / 85
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blended. Add the remaining oil,


Burrata with Roast To serve:
cheese and salt and blend again
Tomatoes & Pesto 200g bruschetta or crostini
200g Burrata Mozzarella until evenly combined. Transfer to
a container or bowl, cover and chill.
Serves: 4
1. Preheat the oven to 170ºC/ Fan 3. Toast the bruschetta, leave to
Prepare: 20 minutes, plus chilling
150ºC/ Gas 3. Brush a roasting tin cool and wrap in foil. Drain the
Cook: 1 hour, 15 minutes
with a dash of the oil. Arrange the burrata into a container and add
tomatoes in the tin, cut sides face the tomatoes. To serve, tear the
2 tbsps olive or rapeseed oil
up. Drizzle with the remaining oil, burrata into pieces and scoop onto
500g cherry vine tomatoes, halved
sugar and a little pepper. Cook for the toast with the tomatoes. Spoon
½ tsp caster sugar
about 1 hour, or until the tomatoes the pesto on top.
Freshly ground black pepper
are slightly shrivelled and
For the pesto: beginning to colour. Leave to cool. Spicy Veggie
75g fresh basil, torn 2. To make the pesto, put the basil, Scotch Eggs with
50g pine nuts pine nuts and garlic in a food Cucumber Relish
2 cloves garlic, chopped processor with a little of the oil and
blend to a thick paste, scraping the Makes: 10
100ml olive or rapeseed oil
mixture down from the sides of Prepare: 30 minutes
50g Parigiano Reggiano, grated
the bowl so the paste is smoothly Cook: 20 minutes
½ tsp salt

86 / www.greatbritishfoodmagazine.com
PERFECT PICNICS

Pea, Ricotta &


Tomato Tart

“This tart is easy to transport – just


keep it chilled and wrapped in foil”
Spicy Veggie lightly crushed remaining two eggs. Roll
Scotch Eggs with
Cucumber Relish 1 cucumber, deseeded and the coated eggs in the flour,
finely chopped shaking off any excess, then
28g pack fresh coriander, in the beaten egg and finally
12 medium eggs finely chopped the breadcrumbs. Pop in the
2 tbsps olive or rapeseed oil fridge for a few minutes.
1 onion, chopped 1. Cook 10 of the eggs in a pan 4. To make the relish, mix
2 cloves garlic, chopped of boiling water for 8 minutes. the vinegar, sugar, salt and
2 red chillies, deseeded Drain, cool and shell, then pat coriander seeds together
and chopped them dry on kitchen paper. in a large bowl. Stir in the
2 carrots, coarsely grated 2. Meanwhile, heat the oil in a cucumber and coriander
1 tbsp garam masala large pan and cook the onion, then transfer to a suitable
2 x 400g cans chickpeas, garlic, chillies and carrots for 5 container and chill until ready
drained and rinsed minutes, until golden. Tip into a to serve.
100g plain flour bowl, add the garam masala and 5. Half-fill a deep saucepan or
11g soft white breadcrumbs chickpeas then, using a hand deep-fat fryer with sunflower
Sunflower oil, for deep frying blender, whizz to make a smooth oil and heat until the oil is hot
purée. Season. enough to cook a cube of
For the relish: 3. Divide the chickpea mixture bread in 60 seconds. Deep-
4 tbsps white wine vinegar into ten portions then carefully fry the eggs in batches for
1 tbsp golden caster sugar wrap round each dried egg, 3-4 minutes until crunchy
½ tsp salt making sure they are completely and dark golden. Drain on
1 tsp coriander seeds, covered. Lightly beat the kitchen paper.

www.greatbritishfoodmagazine.com / 87
BEST BUYS FOR YOUR FEAST
Food blogger Hatty Bakewell (hattybakewells.co.uk) shares her alfresco
must-haves, all available from abraxascookshop.com

Sophie Allport Terrier Blanket, £34.99


How often do you get your picnic ready only to
find you’ve got nothing to sit on? This portable
Veg-filled
Picnic Bread blanket, featuring one of Sophie Allport’s distinct textile patterns, is just
the ticket.

Orla Kiely Large Container, £27.50


Bring a bit of 70s flare to your picnic party with these
versatile containers designed by Orla Kiely. Suitable for
the oven and most hobs, this handy food transporter also has a clip-on lid
for freezing any leftovers.

Disaster Designs 'Note to Self' Flask, £15.99


This playful and practical vacuum flask is just the right size
to pop in your bag, so you can face the unpredictable British
weather with a nice hot beverage to hand.

Black & Blum Thermal Pot and Spoon, £29.99


Outdoor eating is a great British pastime, but you often
have to sacrifice a hot meal to enjoy such pleasures.
Thanks to this thermal pot, you can enjoy your
favourite hot dishes anywhere.

Pea, Ricotta & 15 minutes until lightly golden. 1. Slice the bread a third of the
Tomato Tart Remove foil. way down to make a lid and base.
2. While the case is baking, cook Scoop out the soft middle to leave
Makes: 6 the peas in a pan of boiling water a hollow crust (you can reserve the
Preparation: 15 minutes for 2-3 minutes until just tender. breadcrumbs for other recipes).
Cooking: 45 minutes Drain. Heat the oil in a frying pan 2. Spread the inside and lid with
and cook the salad onions and the pesto and layer the ingredients
250g ready-rolled courgette for 5 minutes until into the middle, pressing down so
shortcrust pastry softened and golden. Add the it's compact.
100g garden peas (ready shelled peas and stir together. 3. Drizzle with ½ tbsp of the
or frozen) reserved oil, replace the lid and
1 tbsp olive or rapeseed oil Veg-filled Picnic Bread wrap tightly in clingfilm. Place a
1 bunch salad onions, diced couple of full cans of beer on top
1 courgette, diced Serves: 4 to press the sandwich. Chill for
250g pot Ricotta Prepare: 15 minutes, at least 30 minutes then serve, in
2 medium eggs, beaten plus chilling time slices, with a cold beer.
3 tbsps semi-skimmed milk Cook: 15 minutes, Recipes courtesy of waitrose.com/recipes

8-10 cherry tomatoes, halves plus chilling time


4 tbsps freshly grated
Parmigiano Reggiano Sourdough loaf
We love
75g green pesto
1. Preheat the oven to 200ºC/ Fan 100g goat's cheese log
180/ Gas 6. Roll out the pastry on 130g pack of roast
a lightly floured work surface to chicken pieces
a circle shape, about 3mm-4mm 175g jar chargrilled
thick. Use the pastry to line a artichokes, drained
20cm deep loose-bottomed flan 100g jar chargrilled peppers,
tin. Line with foil and uncooked drained and oil reserved
Charles Bentley Oval Wicker Picnic Basket,
rice or dry beans and bake for 12- Small handful of rocket £39.99, buydirect4u.co.uk

88 / www.greatbritishfoodmagazine.com
PERFECT PICNICS

The coolest
COLESLAWS
Make your picnic sing with these
zesty and vibrant dishes
Carrot Coleslaw For the dressing:
with Grapes 1 garlic clove, crushed
50ml apple juice
Serves: 2 2 tbsps tahini
Prepare: 10 minutes 2 tbsps honey
1 tbsp apple cider vinegar
4-6 carrots, peeled 2 tsps curry powder
12 red grapes, halved
½ red onion, thinly sliced 1. Use a mandolin or spiralizer to cut
¼ tsp caraway seeds the carrot into strips. Place in a
40g sunflower seeds (toasted, large bowl with the grapes, red
if preferred) onion, caraway seeds and
sunflower seeds.
2. In a separate bowl, whisk together
3 Easy the dressing ingredients until
smooth. Thoroughly mix and cover
Sandwich Fillings the carrot with the dressing. Wait for
Classic Crab Mayo 5 minutes to allow the dressing into
Mix together 200g white crab the carrots, then devour. Spicy Red Cabbage Slaw Recipes adapted
from Superfoods
meat, 6 tbsps mayonnaise, Superfast by

the zest of 1 lemon and a small Asian Slaw Serves: 2


Julie Montagu
(£18.99, Quadrille)
handful of chopped spring Prepare: 10 minutes Photography by
Yuki Sugiura.
onion and season with sea salt Serves: 4
and cracked black pepper. Prepare: 10 minutes 1 small red cabbage,
Mix, then add in ¼ chopped finely shredded
cucumber and a squeeze of ½ small green cabbage, 200g tin black beans, drained
lemon juice and serve. finely shredded and rinsed
4 carrots, grated Handful of coriander, chopped
Bloody Mary Prawn Cocktail 2.5cm fresh ginger, peeled 1 red pepper, seeds removed
Combine 100ml tomato and grated and chopped
passata, juice of ½ lemon, 1 cucumber, cut into thin strips ½ cucumber, chopped
1 tbsp vodka, 1 tbsp rapeseed 1 red chilli, seeds removed, sliced 1 avocado, peeled, stoned
oil, 1 tsp Worcester sauce and into fine rings and chopped
½ tsp of Tabasco. Season Zest and juice of 2 limes 25g sunflower seeds
with salt and pepper and had 2 tbsps sesame seeds, toasted 2 tbsps olive or rapeseed oil
two handfuls of prawns along Pinch of sugar Juice of 1 lime
with chopped tomato, celery, Pinch of sea salt 1 tsp chilli flakes
cucumber and some shredded Handful of coriander leaves, chopped
cos lettuce. 1. Place the shredded cabbage
1. Place the cabbage, carrots and in a large bowl along with the
Chunky Caprese ginger in a bowl along with the black beans, coriander, red
Line the bottom half of a stick cucumber, chilli, lime zest and juice pepper, cucumber, avocado and
of bread with pesto. Next, layer and toss to combine. sunflower seeds and mix well.
with rows of sliced tomatoes, 2. Add the toasted sesame seeds, 2. Meanwhile, in a small bowl, mix
Mozzarella and torn basil toss again and add the sugar and together the oil, lime juice and
leaves. Drizzle with rapeseed salt as desired, plus the chopped chilli flakes and drizzle over the
oil and a squeeze of lemon and coriander leaves. cabbage salad.
season. Add the top layer of
bread and slice.
www.greatbritishfoodmagazine.com / 89
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The UK’s Best


PICNIC
SPOTS
We reveal where to
scoff your sandwiches
and Scotch eggs this
summer
WORDS: KAYLEIGH RAT TLE

90 / www.greatbritishfoodmagazine.com
PERFECT PICNICS

Loughrigg Fell, one of the many fish huts dotted Bay. A nature lover's paradise,
Lake District along the prom for tubs of fresh this gorgeous stretch of sandy
Looking for a picnic spot with a prawns, crab, cockles, whelks and beach is also filled with dog
view? Pack your hamper and head more, or pop into The Golden walkers and horse riders. Not
to the Lake District. Ambleside, Galleon or the Aldeburgh Fish & only that, the adjoining nature
a quaint little town just to the Chip Shop on the high street for reserve means there are plenty
north of Lake Windermere, is a cheeky takeaway. Conveniently, of shady spots to hunker on
a great place to pick up some there's also an Adnams shop on down with a delicious spread.
picnic items ahead of a long the main stretch, so you can pick Nearby Wells-next-the-Sea, just
hike. We recommend buying up some locally-brewed beer to a short walk or miniature railway
a couple of Scotch eggs from accompany your feast. ride away, boasts a number of
local deli Stockghyll Fine Food delis and independent stores.
(stockghyllfinefood.co.uk); here ALSO TRY... Why not head to The Chocolate
you'll also find plenty of quiches, Just up the road, Southwold is Deli (thechocolatedeli.co.uk)
pies and foccacia for your hillside home to a wonderful beach and for some homemade Norfolk
picnic. Don’t miss the sweet treats charming pier. Local bakery Two chocolate and the Alexandra
on offer either – we couldn't resist Magpies (twomagpiesbakery. Howell Deli (arthurhowell.com)
packing a couple of homemade co.uk) is the place to visit for for spit roasted chickens, fresh
apple turnovers into our rucksack freshly made cakes, sourdough cooked meats, individual quiches,
for a mid-hike sugar kick, but you and more. sandwiches, wine and gluten-
could also pick up some local free brownies?
Kendal Mint Cake. You’re hardly Green Park, London
short of places to picnic in this It's said that almost 47% of ALSO TRY...
scenic area, but our particular London is green space, so you'll Just up the Norfolk coast, Cromer
favourite is at the summit of find no shortage of parks to is the place to go for sandy
Loughrigg Fell. From Ambleside, picnic in. From Primrose Hill, beaches and freshly-caught crab.
It's a roughly a six mile return walk with its impressive vantage buy plemty of this local delicacy
to Loughrigg Fell and back, but point over London, to deer-filled for a seaside-themed feast.
the views of the surrounding lakes Richmond park, we wouldn't
are more than worth it. blame you if you spent your Brecon Beacons
summer moving from one park National Park
ALSO TRY… to the next. But, when it comes A picnic doesn't have to be for
Find a boulder to perch on in to sourcing items for the ultimate one day only, so how about
Easedale Tarn, close to Grasmere, British picnic, Green Park, and dedicating an entire holiday
and enjoy the views that so neighbouring St James' Park top to eating alfresco in the
famously inspired poet our list. With Fortnum & Mason's mountainous Brecon Beacons?
William Wordsworth. (fortnumandmason.com) Brecon Beacon Holiday
flagship store just a stone's throw Cottages (breconcottages.com)
Aldeburgh, Suffolk away, you can be sure to pick up has a whole range of exciting and
If a day at the beach is more all of the artisan essentials for an different accomodation for you
your thing, you can’t beat the afternoon in the park. to use as your base point. From
colourful boats and fresh seafood there, you can rustle up some of
of idyllic market town Aldeburgh. ALSO TRY... our fantastic picnic recipes on
While this seaside destination With views of the Thames, p.85 and be suitably armed with
receives its fair share of tourism Canary Wharf and beyond, sustenance to takle two of the
(considering the beautiful beach Greenwich Park is just the South Wales' tallest peaks, Pen-y-
it's hardly surprising) you’re sure place for a picnic and a spot of Fan and Corn Du.
to find a suitable picnic spot hill rolling – stock up on delicious
along the shingled stretch from supplies at the nearby ALSO TRY...
Aldeburgh to neighbouring market beforehand. You've not lived until you've eaten
village Thorpeness. Not only sandwiches by a waterfall! Head
that, Aldeburgh is a mecca for Holkham Bay, Norfolk to Sgwd Gwladys and Henrhyd
independent delis and fresh fish, If you enjoy sand in your Waterfall, at the western edge
making it a superb place for an sandwiches and spotting seals of the Brecon Beacons National
impromptu picnic. Just head to on the beach, head to Holkham Park, to experience it for yourself.

www.greatbritishfoodmagazine.com / 91
Feast
ON THIS!
Everything you need for the
perfect summer picnic

6 9
7
92/ www.greatbritishfoodmagazine.com
P E R F ECT P I C N I C S

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19

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14

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u r n o v er for
T fo...
more in
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www.greatbritishfoodmagazine.com / 93
A showstopping spread!
The very best in artisan picnic produce, as chosen by the GBF team

1. FENTIMANS ROSE LEMONADE, FORTNUMANDMASON.COM


£1.19, WAITROSE.COM Crammed with crunchy red peppers, 17. MIXED CHARCUTERIE,
Floral, refreshing and as delicious as cauliflower, silverskin onions and PEELHAM.CO.UK
it looks, enjoy this lemonade ice cold, green beans, this works perfectly with From organic chorizo to air-dryed
or with a drop of gin. a pork pie or meat platter. smoked juniper mutton, Peelham Farm
sells a wide selection or organic and
2. REDWILLOW BREWERY 10. YORKSHIRE POPCORN, delicious charcuterie that's just waiting
WEIGHTLESS MOSAIC SESSION IPA, YORKSHIRECRISPS.CO.UK/POPCORN to be added to your picnic spread.
FROM £2.45, EEBRIA.COM An ideal snack for sharing with friends.
We love the grapefruit and mango The tricky part will be deciding which 18. SMOKED SALMON
flavours of this refreshing IPA moreish flavour to go for: coconut SLICES, £20 FOR 500G,
from Macclesfield. toffee, luxury toffee or strawberry and THECORNISHFISHMONGER.CO.UK
cherry toffee. Delicious on their own or as a sandwich
3. MIXED SALADS, FROM filling with cucumber slices and a
£3.50, WAITROSE.COM 11. FIDDLER'S LANCASHIRE CRISPS, squeeze of lemon, these succulent
We coudn't choose which salad we £1.79, BOOTHS.CO.UK salmon slices will make your picnic.
loved most from Waitrose's new Hand-cooked and infused with
World Deli range, so we had to opt for the flavours of Lancashire, we love the 19. APPLEWOOD SMOKED CHEESE,
them all! Don't miss the chargrilled Lancashire Black Pudding and English £1.20, SUPERMARKETS NATIONWIDE
vegetables with Ancho chilli dressing. Mustard variety. You can't beat a classic cheese and
pickle sandwich, so be sure to feature
4. HOOPERS DANDELION & 12. WILD AT HEART WILD this Cheddar in your spread!
BURDOCK, SAINSBURYS.CO.UK GARLIC MAYONNAISE, £3.50,
Made with fermented dandelions and WILDATHEARTFOODS.COM 20. EMILY'S VEG CRISPS, FROM
burdock thistle roots, this drink is a Embrace the wild garlic season by £1.19, OCADO.COM
taste of the English countryside – adding this delicate condiment to Packing an incredible crunch, Emily's
it's alcoholic, too! your sandwiches – it also makes a crisps are utterly addictive. We love
great dip for crisps. munching on the whole green beans
5. MINI SMOKED SALMON and sugar snap peas.
SANDWICHES WITH AVOCADO 13. MIXED SANDWICHES, FROM
YOGHURT, £2.30, GAILSBREAD.CO.UK £4.50, GAILSBREAD.CO.UK
Just the right size to eat in one go, Too busy too make your own?
these are a sure-fire crowd-pleaser. PIMP YOUR PICNIC!
We opted for ham and cheese on
sourdough and a Mozzarella, tomato
6. FREAKS OF NATURE PUDDINGS, and pesto ciabatta – irresistible!
£2.30, TESCO.COM
Free from dairy, eggs, soya and gluten, 14. FUDGE KITCHEN PEANUT Rustic Cutlery Caddy,
these desserts are utterly gorgeous – BRITTLE, £6.50, £12.99, lakeland.co.uk
don't leave home without one! FUDGEKITCHEN.CO.UK
Looking for something sweet that
7. ROOTS & WINGS ORGANIC PORK won't melt? This crunchy, caramel-
PIE, £6.15, OCADO.COM filled brittle is the ideal snack.
Would it even be a picnic without a Buttercup Picnic Blanket,
traditional pork pie? Filled with organic 15. FLOWER & WHITE MERINGUES, £110, atlanticblankets.com
British pork shoulder and peppery jelly, FLOWERANDWHITE.CO.Uk
this pie is not to be missed. Made with British free-range eggs
and natural flavourings, we can't
8. SAUSAGE ROLLS, £3.20 EACH, get enough of these bright and Enamel Marble Dishes,
from £26,
GAILSBREAD.CO.UK flavoursome meringues. brassicamercantile.co.uk
We can guarantee you've never tasted
a sausage roll like this! Packed with 16. ROASTED BEETROOT CRUSH
succulent pork and sausage meat, WITH FETA AND PUMPKIN SEED,
they're simply out of this world. £3, WAITROSE.COM Poetic Licence Picnic Gin,
This newly-launched dip is as tasty £34.95, poeticlicensedis-
9. FORTNUM & MASON PICCADILLY as it's colourful – a must-have for tillery.com
PICCALILLI, £4.95 FOR 300G, your spread.

94 / www.greatbritishfoodmagazine.com
Organic &
Free Range

Pork, Charcuterie, Lamb, Mutton, Ruby Veal, Beef

www.peelham.co.uk
Fresh from our on-farm butchery in the
Scottish Borders
Sustainability • Integrity • Traceability • Taste

www.greatbritishfoodmagazine.com / 95
96 / www.greatbritishfoodmagazine.com
PERFECT PICNICS

7 Simple Hacks
TO TRANSFORM YOUR PICNIC
Putting together an alfresco feast? While the weather can't
always be guaranteed, there are other factors you can control,
starting with your choice of snacks...

1 When it comes to picnic staples,


you can't beat a traditional
sausage roll. “They're perfect for
picnics as they travel well and can
be eaten at room temperature,” explains
Roy Levy, Head Development Chef at
4
Impress your guests with a
ready-prepared cheese and
charcuterie board, as seen
in our spread on p.92. Simply
place your meats on a thin chopping
board, cover with cling film, pop in your
PLATE IT UP
Let your homemade food shine
on these gorgeous melamine
and paper plates

Gail's Bakery (gailsbread.co.uk). But basket and hey presto – you're all set.
what makes the perfect sausage roll?

5
“It's all about the quality of the minced
As nice as it is, ceramic and
pork and sausage meat used. We also
bone china crockery is far
heavily season ours with a range of
too fragile for picnics, so we Botanical Paper Plates, £3.99
herbs and wholegrain mustard and use
recommend using melamine for 12, candleandcake.co.uk
sourdough crumbs to bind,” Roy adds. See
instead. It's lightweight, won't
greatbritishfoodmagazine.com to try
smash, and you can get your hands on
making this recipe for yourself.
some great designs (see right).

2 6
While impromptu picnics can Finding the right dessert for
find you quickly shoving food a picnic can be tricky; while
in a bag, this can sadly lead you don't want to write them Gold Foil Polka Dot Paper Plates,
to squashed sandwiches and off completely, it's best to £3.49 for eight, gingerray.co.uk
flattened Scotch eggs – not ideal. If you avoid melted chocolate and
have the time, place heavy items at the misplaced cake icing if at all possible.
bottom of your basket. You can also wrap Cupcakes are a great solution, especially
any bottles in the blanket you'll be sitting as they don't require cutlery. Or, for a
on, or spare napkins. quintessentially British touch, opt for
scones with jam and clotted cream.
Royal Doulton Melamine

3
A simple (but delicious!) punnet of
strawberries along with a tub of cream is Plates, £34 for four,
Every good picnic needs royaldoulton.co.uk
also great for a summer get-together.
cheese. A soft Brie will

7
ripen nicely in the sun and
a strong Cheddar is also great Hoping for a soggy-free
for nibbling on. We don't recommend sandwich? Transport yours
packing any more than three though – in greaseproof paper rather
sweaty cheese isn't the most sociable than plastic bags to keep
of foods! them from sweating. Tie yours with Rainbow Triangles Paper
twine if you want to be extra twee! Plates, £3.45 for eight,
candleandcake.co.uk

www.greatbritishfoodmagazine.com / 97
“Cake doesn’t
have to be
bad, it’s
about what
you throw
into the
mixing bowl!”
Looking at these stunning bakes from
healthy living guru Niomi Smart you'd
never guess they were vegan and made
without any refined sugar. Who said
with the back of a wooden spoon.
healthy eating has to be dull! Place in the freezer while you
make the filling.
2. Zest the lemon and keep to
Rasperry & Lemon For the filling: one side, then squeeze the juice
Ripple Cheesecake 1 lemon into a food processor or blender.
"This is a beautiful dessert 1 x 400g tin coconut milk, Scoop out the solid coconut
and one I love to make when refrigerated cream that has risen to the top
310g unsalted raw cashew nuts, of the tin of coconut milk (this
I want to impress the family.
soaked overnight should be around 150g) and add
The mixture brings together
60ml coconut nectar, agave to the blender with a couple of
two of my favourite colours
nectar or honey tablespoons of the milk. Drain
and flavours: pink raspberry 60ml coconut oil the cashews and add with the
and yellow lemon. To recreate Seeds of 1 vanilla pod or 1 tsp remaining filling ingredients,
a biscuit base I use pistachios organic vanilla extract except the raspberries, and blend
and almonds for their 185g raspberries until smooth and creamy (if you
crunchy texture" 1 tbsp pistachios, chopped, have a NutriBullet, use this here to
to serve blend in batches – it will create a
Serves: 10 2 tbsps edible rose petals lovely smooth texture).
Prepare: 20 minutes, plus (optional), to serve 3. Set aside 60ml of the mixture.
freezing time Stir 90g of the raspberries and
1. Blend all the base ingredients half the lemon zest into the
For the base: together in a food processor remaining cheesecake mixture.
180g medjool dates, pitted until combined. Tip the mixture Remove the base from the
40g unsalted raw pistachios into a 20cm loose-bottomed freezer and pour over half the
115g unsalted raw almonds cake tin and press down firmly cheesecake mixture.

98 / www.greatbritishfoodmagazine.com
RECIPES | SUGAR FREE

4. Blend the reserved 60ml of Cook: 1 hour, 10 minutes


cheesecake mixture with the
remaining raspberries until totally 120ml melted coconut oil, plus
smooth. Add half this mixture, a extra for greasing
tablespoon at a time, to the top 130g spelt flour
of the cheesecake, gently swirling 115g almond flour
with a chopstick or the end of a 90g unsalted raw walnuts, chopped
spoon to create a ripple effect. 60g raisins
5. Pour over the remaining plain 1tsp ground cinnamon
cheesecake mixture and smooth ½ tsp ground nutmeg
down. Again, add a tablespoon at ½ tsp ground ginger
a time of the remaining raspberry 2 tsps baking powder
cheesecake mixture and create 1 tsp bicarbonate of soda
ripple effects. Gently shake the tin 115g small carrots, peeled and
to smooth the top. finely grated
6. Mix the chopped pistachios 120ml unsweetened almond milk
with the rose petals, if using, and 120ml maple syrup
scatter on top of the cheesecake. 1 tsp vanilla powder or 2 tsps
Sprinkle the remaining lemon vanilla extract
zest over the top and freeze for at 1 tsp apple cider vinegar and line with greaseproof paper.
least 4 hours, preferably overnight. 2. In a large mixing bowl,
Take the cheesecake out of the For the topping: combine the flours, 80g walnuts,
freezer 30 minutes before serving, 80g unsalted raw cashew raisins, spices, baking powder,
to thaw, or transfer to the fridge nuts, soaked bicarbonate of soda and 100g
for about an hour and a half. 1 tbsp coconut nectar grated carrot. Toss well to
or maple syrup combine thoroughly. This is
Carrot Cake Loaf ½ tsp vanilla powder key, or all your fruit and nuts will
sink to the bottom of the loaf!
Serves: 10 1. Preheat the oven to 180ºC/Fan In another bowl combine the
Prepare: 15 minutes, 160ºC/Gas 4. Grease a 18.5cm x almond milk, coconut oil, maple
plus cooling time 8.5cm loaf tin with coconut oil syrup, vanilla and vinegar (this
helps with the rise).
3. Add the wet ingredients to the
dry and mix until fully combined.
Spoon into the lined tin and bake
in the hot oven for 60-70 minutes,
until cooked through and nicely
browned on top. Remove from
the oven, leave to cool in the tin
for 20 minutes, then place on a
cooling rack and leave to
cool completely.
4. Drain the cashews and place
in a food processor. Pulse until
the nuts are broken up. Add the
coconut nectar, vanilla powder
and almond milk. Finely grate
in the lemon zest and add a
squeeze of juice. Blend for a few
minutes until smooth and creamy,
adding more milk if necessary.
Transfer into a bowl and
refrigerate for 10 minutes, while
the cake cools.
5. Spoon the topping onto the
cooled cake and sprinkle the
remaining chopped walnuts and
grated carrots on top.

www.greatbritishfoodmagazine.com / 99
“Don’t knock this until
Beetroot Cake with
you try it. Even if you
Chocolate Ganache don’t like beetroot, you
Serves: 10
Prepare: 20 minutes
won’t be able to taste the
Cook: 35 minutes, plus cooling earthiness once it’s mixed
time
with chocolate”
For the wet ingredients:
125ml coconut oil, plus
extra for greasing
300g apple sauce
500ml unsweetened almond milk
1 tsp apple cider vinegar

For the dry ingredients:


100g rolled oats
400g brown rice flour
150g cups coconut sugar
80g raw cacao powder
1 tsp baking powder
1 tsp bicarbonate
of soda
2 medium beetroot, peeled and
finely grated
A pinch of sea salt

For the chocolate ganache:


100g dark chocolate, 70% cocoa
solids (vegan if you like)
155g unsalted raw cashews,
soaked overnight
185ml unsweetened almond milk

1. Preheat the oven to 180ºC/Fan


160ºC/Gas 4. Grease two 20cm
sandwich cake tins with
coconut oil.
2. Melt the coconut oil in a small
saucepan over a low heat. Grind
the oats to a flour in a food between the cake tins and bake Stir the melted chocolate into
processor, tip into a large bowl for 30 minutes or until an inserted the cashew and almond milk and
and mix with the rest of the dry knife comes out clean. Carefully place in the fridge to firm up.
ingredients, except the beetroot. tip out onto a cooling rack and 7. Spread a third of the ganache
In a separate bowl, mix together allow to cool. onto one of the cooled cakes.
the melted coconut oil with the 5. To make the chocolate Place the other cake on top and
remaining wet ingredients. ganache, break up the dark smooth the remaining ganache
3. Make a well in the middle of chocolate and place in a over the top and sides with a
the dry ingredients and fold in the heatproof bowl. Set this above palette knife. Decorate with the
wet mixture until fully combined. a saucepan of water simmering reserved grated beetroot and a
Stir in the grated beetroot, over a low heat to melt. dusting of cacao or a grating of
keeping aside 2 tablespoons 6. Drain the cashews and blend chocolate, if you like.
for later. with the almond milk until
Recipes taken from Eat Smart by Niomi Smart
4. Divide the mixture evenly smooth, then tip into a bowl. (£20, Harper Collins)

100 / www.greatbritishfoodmagazine.com
Hand made,
organic
pork pies
crisp pastry • delicious meat
great taste • great food

www.rootsandwingsorganic.com

www.greatbritishfoodmagazine.com / 101
Lighter Ices
These ingenious recipes use frozen bananas
to create a gloriously creamy and dairy-free
alternative to ice cream

WHAT IS 'NICE Pina Colada Optional toppings:


CREAM'? Nice Cream Fresh pineapple • coconut
shavings • pomegranate seeds
Essentially it's a healthy, Serves: 1 • banana slices
banana-based alternative Prepare: 5 minutes
to ice cream, which also 1. Put everything in a food
happens to be super easy 2 bananas, peeled processor and blend until thick
and quick to make. Using and frozen and creamy, scraping down the
frozen bananas ensures 85g pineapple chunks sides every 30 seconds. Process
a magically creamy and 125ml tinned coconut milk, until the mixture becomes
deliciously good-for-you chilled (thick part only) completely smooth and has the
frozen treat. 25g desiccated coconut consistency of soft-serve ice

102 / www.greatbritishfoodmagazine.com
R E CI P E S | I CE C R E A M

cream. Serve in a scooped-out


pineapple and top with fresh fruit “These little
and a cocktail umbrella for the
ultimate retro look. pink beauties
Raspberry & Lime are gorgeous
Pops with Edible
Flowers
inside
Makes: about 6 popsicles
and out”
Prepare: 15 minutes, plus
freezing time Optional toppings:
Sea salt • toasted flaked almonds,
125g raspberries roughly chopped
2 bananas, peeled and frozen • freeze-dried raspberries•
250g almond milk desiccated coconut • chopped
Zest and juice of 1 lime pistachios • grated chocolate •
6 edible flowers, or thinly sliced cacao nibs • crushed rose petals
slivers of lime • chopped peanuts

Special kit: 1. Line a baking sheet with


Silicon moulds parchment paper. Peel the
bananas, halve horizontally and
1. Simply blend the raspberries, insert a wooden skewer, lollipop
frozen bananas, almond milk and stick or cake pop stick into the
lime together until deliciously cut side of each piece of banana.
creamy. Lay the flowers or lime If you have giant bananas you
slices face down in your moulds can always cut them down a little
and save the excess for some
and spoon in the nice cream.
nice cream. Place the prepared
2. Give the mould a sharp tap
bananas on the lined baking
against the countertop to release
sheet and put in the freezer for at
any air bubbles. Insert a popsicle
least 1 hour, or ideally overnight.
stick and freeze for at least 6
2. Melt the chocolate and
hours. To remove the smoothie
coconut oil in a heatproof bowl
pops from their moulds, run them
suspended over a pan that’s
under warm water. Don't use hot
half-full of simmering water.
water or the pops will melt. Firmly
Stir together until smooth. Dip
pull up on the sticks and carefully
each frozen banana piece in the
remove the lollies from the mould
chocolate, twirling to coat. You
and enjoy!
may find this easiest if you first
3. To store, put each frozen
pour the chocolate into a tall
pop between pieces of
glass. Then roll, sprinkle or douse
parchment paper and freeze for
in your chosen toppings.
up to three weeks.
3. Place back on the lined tray
and return to the freezer until
Frozen Banana Pops ready to serve. Allow to thaw
slightly before eating. If not
Makes: 10 serving within 24 hours, store in
Prepare: 15 minutes, plus an airtight container or freezer
freezing time bag for up to a week, making
Cook: 10 minutes sure you put parchment paper
between the pops so they don’t
10 ripe bananas stick together.
200g dark chocolate (minimum
70% cocoa), coarsely chopped Recipes taken from Guilt-Free Nice Cream
by Margie Broadhead (£12.99, Hardie Grant)
4 tbsps coconut oil Photography © Jacqui Melville

www.greatbritishfoodmagazine.com / 103
A Taste
of Britain
We take a look at some of the most
iconic food brands that contribute to
the tapestry of modern British food

BADGER BREWERY ROCK ROSE GIN


Award-winning Badger Ales have Lovingly crafted at Dunnet
been brewed in the heart of the Bay Distillery, Rock Rose Gin is
Dorset countryside since 1777. produced in the spectacular bay
They combine hops and malted of Dunnet, where the freshest air
barley with pure spring water and finest water are in abundance.
filtered naturally through the The drink gets its name from the
Cretaceous chalk downs of Dorset, team's first botanical forage along
to create the distinctive character the cliffs of the Pentland Firth, where
of their beers. There is a wide and they came across Rhodiola rosea
delicious range of Badger ales to – a literal rose in the rocks that is
try, each one inspired by traditional thought to have been used by the
recipes and flavours from the Vikings thousands of years ago.
Dorset countryside. Here at GBF, Rock Rose Gin is made with this
we particularly like the brewery’s special plant, as well as a selection
iconic bottles of golden Fursty of other local botanicals, including
Ferret and the dark, fruity Poacher’s sea buckthorn, rowan berries and
Choice. Today, the company is watermint. Tremendous care is
run by the 7th generation of the taken to achieve the best results;
Woodhouse family and the pub the spirit is made in small batches
estate has grown to over and the distilley's bespoke pot still,
200, stretching from Bristol to Elizabeth, has even been uniquely
Exeter, London to Brighton. designed to create this particular
Find out more about the range at gin recipe. Discover more at
hall-woodhouse.co.uk dunnetbaydistillers.co.uk

104 / www.greatbritishfoodmagazine.com
GBF PROMOTION

INVERAWE SUPERFAST APPLEWOOD


SMOKEHOUSES THERMAPEN First created in 1965 in Ilchester,
Established in 1980 by Robert and A favourite kitchen essential deep in the heart of Somerset,
Rosie Campbell-Preston, Inverawe of many celebrity chefs and Applewood cheese is smooth,
Smokehouses sells smoked fish of professional cooks, the SuperFast creamy and smoky. Some of the
the highest quality. Now on to its Thermapen is the UK’s leader best cheeses are crafted in this
second generation, with their son in the manufacture and design pocket of England, by people who
Patrick at the helm, the business is of electronic thermometers and really know a few things
growing and developing without temperature probes. It even about cheese. Wherever possible,
compromising any of its original received a Queen’s Award for the company uses the best-quality
ethos. Situated on the beautiful Enterprise in both 2012 and 2014. local ingredients, with a great deal
banks of the River Awe in Argyll, the The Thermapen gives an accurate coming from Somerset and the
smokehouse follows the ‘slowly does temperature reading in just three surrounding counties. The cheese
it’ doctrine. Time, salt and oak smoke seconds. Stylish, easy to use and is made using traditional
are all that’s needed. The purpose- available in a range of colours, hand-turned farmhouse
built kilns burn oak logs, rather than it’s a must-have for all kitchens, Cheddar, with a delicate smoky
woodchips favoured by the vast whether you're a professional chef, flavour and a lovely smooth texture,
majority of other smokeries. Oak technical baker, or just want to all finished with a dusting of
logs give a cooler, cleaner smoke – it enjoy perfectly-cooked meat. The paprika for good measure.
takes longer to penetrate the fish Thermapen 4 includes a patented The cheese comes in slices,
but the results speak for themselves. 360° self-rotating display that can blocks and convenient snacking
The logs burn 24hrs a day and it can be used in any position, in either cubes. The company has won
take anything up to 48hrs to smoke hand. The case is waterproof and over twenty major awards
a side of salmon. The art is to know includes a Biomaster coating over the past five years.
instinctively when a side is ready. that reduces bacterial growth. For more information go to
smokedsalmon.co.uk thermapen.co.uk applewoodcheese.co.uk

VILLAGE DAIRY
Village Dairy or Llaeth Y Llan have been producing award winning yoghurt for over 30 years
in the heart of North Wales just outside the village of Llannefydd. The company launched
from humble beginnings when dairy farmers Gareth and Falmai Roberts started producing
artisan yoghurt from their tiny farmhouse back in the 1980s. Fast forward to 2017 and Village
Dairy now employ 50 staff and their range of yogurts are found in major retailers throughout
Wales and its bordering counties, as well as independent retailers throughout the UK. Gareth
and Falmai insist on only using top quality local Welsh milk to ensure their yoghurt is rich,
creamy and full of flavour. Get in touch at villagedairy.co.uk

DEBBIE & ANDREW'S


Debbie&Andrew’s sausages are instantly recognisable by the farmers’ welly boots on every
pack and the promise to provide 'A Real Taste of the Country'. This translates into hearty, meaty
and succulent sausages made the old fashioned way, using the best cuts of British pork from
Red Tractor approved farms. The team at debbie&andrew’s are passionate about simple, well
made food that is integral to happy, active lifestyles – which is why all their premium sausages
are wheat, gluten and dairy free. Whether you want a warming dish served up after a winter
walk or a summer salad at the heart of a barbecue celebration, the debbie&andrew’s team aims
to ensure their sausages make every meal memorable. debbieandandrews.co.uk

www.greatbritishfoodmagazine.com / 105
Gifts with a difference
spicelydoesit.com

e are proud to

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

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£7,000
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The Great British Food Awards


2017 are here – and we need
your help to pick the best
British restaurants, producers,
chefs, food writers, farm
shops and more!
THE AWARDS were launched in 2014 to
celebrate the country’s finest home-grown ingredients, as
well as the hard-working folk who produce and cook with
them. This year we’ve gone bigger and better than ever, with
lots of new categories, celebrity judges and amazing prizes
for you to win.

Behind the scenes our team of judges, including John


Torode, Rachel Allen, Val Warner and Nathan Outlaw are
busy taste testing the very best in British food and drink.
Their findings will be unveiled in our October issue, out
September 8th. But in the meantime, we’re also asking you
lovely readers to have your say across 20 foodie categories.

VOTE for your British food favourites, either


by completing the form overleaf or voting online at
greatbritishfoodmagazine.com/awards and you’ll
automatically be entered into our prize draw to win one
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THE PRIZES!
£1,150 Cornish break 5 x Salter Electric Spiralizers
with Hendra Holidays worth £100 each

4 Camping Tickets to The Good Life


Experience Festival worth £450

5 x £100 ETI
Thermapen
Goodie Bags

£250 firepit, plus sausages


from Debbie & Andrew’s

3-night break in a
Wigwam glamping
cabin for 4 worth £275

Foodie stay
at the Royal
Harbour Hotel
in Ramsgate
worth £300

Foodie Getaway
10 x Stellar
for 2 at The Swan
24-piece Cutlery
at Hay, Mid Wales
Sets worth Food and Drink Hamper from
worth £250
£80 each Simply Good Food TV worth £250

A kMix Stand Mixer


from the brand new
Kenwood kMix
collection

Wilstone Kadai Firebowl


Barbecue worth £372.50
4x £500 Bundles of Wahl kitchen gadgets

FOR MORE INFORMATION ON OUR FANTASTIC PRIZES VISIT


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VOTING FORM
To be in with a chance of winning one of our amazing
prizes, tick your favourite in each category
Please tick just one answer for each category unless stated otherwise
n Olly Smith, wine expert on
Saturday Kitchen and This Morning
n Olivier Ward, gin expert
n Pete Brown, beer writer
BEST BRITISH RESTAURANT n Sarah Jane Evans, wine expert
Sponsored by Rock Rose Gin n Sophie Atherton, beer sommelier
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n Dinner, London – Heston Blumenthal
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n Man Behind The Curtain,
n Gregg Wallace Leeds - Michael O'Hare
n James Martin n Midsummer House,
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n Mary Berry Edinburgh – Martin Wishart
n Michel Roux Jr n Restaurant Nathan Outlaw, BEST FOOD BLOG
n Nigella Lawson Port Issac – Nathan Outlaw Sponsored by Debbie & Andrew’s
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n Aldi n Angela Gray’s Cookery School n Recipes from a Pantry – recipesfromapantry.com
n Booths n Ashburton Cookery School n Rocket & Squash – rocketandsquash.com
n Co-op n Le Manoir aux Quat'saisons n Supergolden Bakes – supergoldenbakes.com
n Lidl n Leiths School of Food and Wine
n M&S n Lucknam Park
n Morrisons n Padstow Seafood School
n Sainsbury's n Northcote Cookery School
n Tesco n River Cottage
n Waitrose n Swinton Park
n The School Of Artisan Food
BEST BRITISH FOOD BRAND BEST INDEPENDENT ONLINE RETAILER
n Adnams Sponsored by Mackays
n Tyrrells n 31 Dover
n Bettys n Beer Hawk
n Davidstow n Donald Russell
n Gressingham Duck BEST FOOD WRITER n Farmison
n Heck Sponsored by Thermapen
n Keevil & Keevil
n Kelly's of Cornwall n Bee Wilson n Paxton & Whitfield
n Maldon Sea Salt n Diana Henry n The Cheese Shed
n Tiptree n Felicity Cloake n The Cornish Fishmonger
n Stokes Sauces n Giles Coren n The Whisky Exchange
n Jay Rayner n Yumbles
n Joanna Blythman
n Marina O'Loughlin
n Nigel Slater
n Tony Naylor
n Tracey Macleod
BEST NEW BRITISH PRODUCT
BEST BRITISH COOKBOOK Sponsored by Kelly's Of Cornwall
Sponsored by Inverawe Smokehouse
n Bertinet Bakery Sliced Sourdough
n Fresh India by Meera Sodha n Booja-Booja Dairy Free Ice Cream
n Gather by Gill Meller n Happy Butter Organic Ghee
n Long Weekends by Rick Stein n Manchester Gin
n Salt is Essential by Shaun Hill BEST DRINKS WRITER n Mr Trotter’s Sausalamis
Sponsored by Badger Beer
n Simple by Diana Henry n Propercorn Crunch Corn
n Super Food Family Classics by Jamie Oliver n Dave Broom, spirits writer n Serious Pig Snackling
n The Cardamom Trail by Chetna Makan n Fiona Beckett, The Guardian’s wine critic n Seedlip Continues
n Toast Hash Roast Mash by Dan Doherty
n Twist by Martha Collison
n Jancis Robinson, columnist for Financial Times
n Melissa Cole, beer writer
n The Pembrokeshire Beach
Food Company Sea Herbs
on the
n Stirring Slowly by Georgina Hayden n Nina Caplan, columnist for New Statesman n The Yorkshire Meatball Co next page

www.greatbritishfoodmagazine.com / 109
VOTE ONLINE AT GREATBRITISHFOODMAGAZINE.COM/AWARDS

BEST COOKWARE BRAND n The Scottish Deli, Perthshire


n Aga n Valvona & Crolla, Edinburgh
n Cornishware
EAST OF ENGLAND
n Emma Bridgewater Sponsored by Cley Smokehouse
n Falcon Enamelware
n Kenwood n Calcott Farm Shop, Essex
n Lakeland n Gog Magog, Cambridgeshire
n Mason Cash n Goodies Food Hall, Norfolk
n ProCook n Suffolk Food Hall, Suffolk
n Royal Doulton n The Norfolk Deli, Norfolk
n Tala
WEST OF ENGLAND
n Darts Farm shop, Devon WALES
n Farrington's Farm Shop, Bristol Sponsored by Village Dairy

BEST n Johns of Instow & Appledore, Devon n Bodnant Welsh Food, Conwy
n Padstow Farm Shop, Cornwall n Cemcerrig Farm Shop, Carmarthenshire
INDEPENDENT n Washingpool Farm Shop, Dorset n Llwynhelyg Farm Shop, Ceredigion
RETAILER n Penylan Pantry, Cardiff
Pick one option in any category n Rhug Estate Farm Shop, Denbigshire

NORTHERN IRELAND
NORTH OF ENGLAND
n Arcadia Delicatessen, Belfast
n Cross Lanes, County Durham SCOTLAND n Ballylagan Organic Farm,
n Hunters of Hemsley, North Yorkshire Sponsored by Scotland Food & Drink
County Down
n Fodder, North Yorkshire n Ardoss Farm Shop, Fife n Clogher Valley Meats, Clogher
n Keelham Farm Shop, Skipton n Earthy, Edinburgh n Pheasants' Hill Farm, Downpatrick
n The Hollies Farm Shop, Cheshire n Kilnford Barns, Dumfries n Sawers, Belfast
SOUTH OF ENGLAND AND LONDON
n A. Gold, London
n Cheeses, Muswell Hill, London YO U R CONTACT DE TAILS:
n Foxholes Farm Shop, Hertfordshire
n Hisbe, Brighton
n The Hungry Guest, Kent and West Sussex TITLE:................... INITIAL:.......... SURNAME:...................................................

ADDRESS:..............................................................................................................

...................................................................................................................................
MIDLANDS
Sponsored by Kadai Firebowls
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n Battlefield 1403, Shrewsbury
n Becketts Farm Shop, Birmingham
n Chatsworth Estate Farm Shop, Derbyshire POSTCODE:...................................... PHONE:.....................................................
n Denstone Hall, Staffordshire
n Ludlow Farm Centre, Shropshire
EMAIL:.....................................................................................................................

SIGNATURE:................................................................ DATE:..............................

SEN D YO UR COMP LE TED FORM TO:


Great British Food Awards 2017, Marketing Department,
Aceville Publications Ltd, 21-23 Phoenix Court, Hawkins Road,
Colchester, Essex, CO2 8JY.

TERMS & CONDITIONS: This competition is open to all UK residents aged 18 or over, excluding
employees or agents of the associated companies and their families. One entry per person
(duplicates will be void).The prizes detailed in each competition cannot be exchanged for goods,
or towards the purchase of goods at any retail outlet and are subject to availability. Prizes cannot
be exchanged for cash, or replaced if lost or damaged. Automated entries are disqualified.
Illegible entries and those that do not abide by these terms and conditions will be disqualified.
The decision of the judge is final and no correspondence will be entered into. No responsibility
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list of winners will be available in writing on request from Marketing Department, 21/23 Phoenix
Court, Hawkins Road, Colchester, Essex, CO2 8JY.

CLOSING DATE 17th July 2017


Entrants should enter by completing the entry form by 17th July 2017. Entries received after the
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details in accordance with the Aceville Privacy Policy. This is a limited offer and
maybe withdrawn at any time and subject to change.

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

www.greatbritishfoodmagazine.com / 111
HUNTERS of HELMSLEY
27 years of Yorkshire's best food and drink
Over 2,000 items in stock

Wide selection of local and regional produce


Hampers, gifts and selected products
available online for delivery across the UK

Tel: 01439 771307


www.huntersofhelmsley.com
Open 8am – 5.30pm 7 days a week
13 Market Place, Helmsley, North Yorkshire YO62 5BL

112 / www.greatbritishfoodmagazine.com
D I S COV E R B R I TA I N

YORKSHIRE 11 delicious things to


eat, drink and do
From picturesque fishing villages to
cosmopolitan cities, rural farm shops to trendy
craft bakeries, Yorkshire really has it all!

www.greatbritishfoodmagazine.com / 113
1 Visit the home of the
Fat Rascal
The Fat Rascal – a delectable cross
between a scone and a rock cake – is
arguably Yorkshire's most famous
bake, and no visit to the region would
be complete without sampling a
couple! Bettys Tearooms are the sole
producers of this hearty delicacy,
with six branches across the county
– though we'd recommend popping
stunning scenery, several galleries, provide a great contrast to the recent
into the original Harrogate branch
fab restaurants and even a brewery! influx of trendy restaurants, bars
if you can. As well as Fat Rascals the
But most importantly, the town has and art spaces. Follow the historic
cafe/bakery produces handmade
a high street like none other; the Hull Ale Trail (hullaletrail.co.uk) to
chocolates, fresh bread, patisserie
Market Place is absolutely packed explore the city's best pubs, gorge on
and some seriously scrumptious
with one-of-a-kind independent the mouth-watering burgers served
alpine-inspired rösti dishes. You can
stores, including one of Yorkshire's up at Dope Burgers or for something
also buy online at bettys.co.uk
finest delis, Hunters of Hemsley a little more sophisticated, book a
(huntersofhelmsley.com). Owners table at 1884 Dock Street Kitchen
2. Escape to the perfect Chris and Christine Garnett have (1884dockstreetkitchen.co.uk)
English town created a haven of deliciousness for a feast of Lindisfarne oysters,
Obviously we all have our own idea
right in the centre of the town, with Holme Farm Venison and dry-aged
of what makes the ultimate town,
70% of all food sold sourced from the Yorkshire steaks.
but Helmsley – a foodie hub right on
local area. Highlights include bread
the edge of the North York Moors
and cakes from the nearby Devento 4. Explore the
– ticks all of our boxes. There's
Bakery, cheeses from Shepherd’s Yorkshire coast
Purse and stunning pies and pasties The region is perhaps best known
from Julyan the Baker in Malton. for its lush green farmland, but
The slow roast pork and Ampleforth Yorkshire boasts some seriously
Abbey cider pie is well worth a try! stunning coastline and lots
of charming fishing villages.
3. Soak up the Culture Scarborough and Whitby are well-
in Hull loved for good reason, but it's worth
Hull is often dismissed in favour of exploring the smaller, lesser-known
Yorkshire's better known cities, but parts too. There's Sandsend to the
we think it's an undiscovered gem; North of Whitby, with its rockpools
named UK City of Culture 2017, and grassy cliffs, the Victorian
there's never been a better time to charm of Saltburn, or our favourite
visit! Its famous docks, cobbled Old spot, Robin Hood's Bay. You can
Town and unique Museums Quarter forget deckchairs at this gloriously

114 / www.greatbritishfoodmagazine.com
D I S COV E R B R I TA I N

7. Indulge in a
Yorkshire cream tea
Take a trip to Wakefield's
Blacker Hall Farm Shop
(blackerhallfarmshop.co.uk)
for a warm Yorkshire welcome
and beautiful afternoon tea. The
sprawling farm shop – which
produces a whopping 80% of the
food sold in the store – is an
Aladdin's cave of local produce,
with an on-site butchers and bakery
cooking up fresh salads, scones,
quiches and award-winning
sausages every day. Once you've
finished shopping, drop in to the
Barn Cafe for a tasty treat; the
afternoon tea menu has options
for all appetites, from fresh scones
with locally-made preserves to the
luxurious high tea, including a
homemade pork pie and Yorkshire
Blue cheese rarebit.

8. Have a pint on
Sheffield's beer island
For serious beer and pub
aficionados, Sheffield's Kelham
Island (though not strictly an
island!) is the perfect place to
are various food-themed events celebrate the city's industrial
throughout the year, including heritage – and have a fantastic
cheese and wine evenings, gin pint as well. It's home to many
tastings and luxurious lunches of Sheffield's most loved pubs,
aboard the Pullman Dining Train. including the Kelham Island Tavern
While you're in Picking – which also and The Fat Cat, which is bursting
has a really fun 1930s themed station with character and has a lovely beer
– be sure to pop into Cedarbarn Farm garden. Kelham Island Brewery is
Shop, which has its own miniature just across the road too, and if you're
railway to take visitors through around on a Friday or Saturday be
the veg patches and fruit fields. sure to arrange a tour. For food, The
cedarbarnfarmshop.co.uk Milestone (the-milestone.co.uk)
specialises in classic British flavours
6. Try the finest cooked with modern flair, while
Yorkshire puddings Craft & Dough (craftanddough.
craggy cove; this is Yorkshire's There are many reasons to pay a visit co.uk) does a cracking pizza.
coast at its most raw and elemental. to Fodder food hall (fodder.co.uk)
Luckily you'll never be bar from a near Harrogate – the amazing meat 9. Munch on cheese in
cosy pub or two! butchered on site, the deli counter the Dales
stocked with 67 different Yorkshire With interactive museums, stunning
5. See the county by cheeses – but the store is particularly walking trails and imposing castles,
steam train! renowned for its perfect Yorkshire the Yorkshire Dales is an ideal
Sit back, relax and enjoy the puds. Every Sunday food lovers location for a family trip. For food
rolling hills of Yorkshire aboard flock to the Fodder Cafe to feast on lovers, The Wensleydale Creamery
a heritage steam locomotive. The homemade roasts, all served up (wensleydale.co.uk) is a must-see;
North Yorkshire Moors Railway with the most delicious giant visitors get a behind-the-scenes
(nymr.co.uk) chugs along 24 miles Yorkshire puddings. They've got look at the cheese making process,
of countryside, from Pickering to such a following the shop now getting a fascinating insight into the
Whitby, and makes various stops sells ready-made ones in the thousand-year history of Yorkshire's
along the way. On board there freezer section! most famous cheese.

www.greatbritishfoodmagazine.com / 115
Your Yorkshire
Shopping Basket
THE COUNTY'S FINEST LOCAL FARE

The clever folk at Yorkshire Crisps


have combined the region's
favourite condiment, Henderson's
Relish, with top quality potatoes
from the chalky soils of the Yorkshire
Wolds to create the ultimate savoury snack.
Yorkshire Crisps Henderson's Sauce,
stockists at yorkshirecrisps.co.uk

This brilliant blue comes from one


of the UK's most acclaimed dairies
in Thirsk. Shepherd's Purse were
one of the first cheese producers to make
use of ewe's milk in the 1980s with delicious
results. Shepherd's Purse Yorkshire Blue,
£3.15 for 170g shepherdspurse.co.uk

The family farmers at Wharfe Valley


Farm in West Yorkshire grow, press
and bottle the most deliciously rich
and nutty cold-pressed oil, and it's
a real local favourite. This variety is infused
with fiery chillies – it’s a hot combination
that delivers a powerful kick! Wharfe Valley
Red Chilli Rapeseed Oil, £4.50 for 200ml
wharfevalleyfarms.co.uk

Yorkshire Provender are renowned


for using fresh seasonal ingredients
to make soups that taste as
railway hotels, it recently had a
good as homemade. In this fab massive £20million revamp to
flavour, creamy Wensleydale balances restore the building to its former
the tangy tomatoes perfectly. Yorkshire glory (phcompany.com). Think an
Provender Tomato & Red Pepper Soup with elegant stately home with all mod
Wensleydale £2.50, ocado.com cons.
10. Stay in style
Set up in Harrogate by father- Yorkshire's landscape may be 11. Have fun on
and-son team David and Gareth
rugged, but its countless grand the farm
hotels and boutique boltholes are Get up close and personal with cute
Atkinson, The Yorkshire Meatball
pure luxury. Two of our favourites goats, pigs and lambs at Keelham
Co use high-welfare meat to
happen to be in the market town Farm Shop (keelhamfarmshop.
create meatballs that will blow you away. of Hemsley: the Black Swan co.uk) in Thornton just outside
We particularly love this smokey variety. (blackswan-helmsley.co.uk) has a Bradford. Kids of all ages will love
The Yorkshire Meatball Co. Smokey Balls, fantastic restaurant that foodies in the store's Animal Croft, which
stockists at theymco.com the know travel many miles to visit, has regular seasonal events to
while the Feversham Arms Hotel show visitors behind the scenes
Loved by the doyenne of cooking (fevershamarmshotel.com) has a on a working farm. The business
Delia Smith herself, Country beautiful spa with an outdoor pool has proven so popular with locals
Products create a fabulous array and hot tub, so you can enjoy a glass that a second branch opened in
of bubbly as the sun sets. Further rural Skipton in 2015; both are
of dried fruits, nuts and snacks, like this tasty
south in York (a city packed with renowned for their fantastic
fruit mix. Country Products, Mango, Apple &
great places to stay) we recommend selection of Yorkshire specialities,
Apricot Mix £1.31 countryproducts.co.uk
The Principal (phcompany.com); including produce from 400
once one of Britain’s great Victorian farmers and suppliers.

116 / www.greatbritishfoodmagazine.com
Town End
Farm Shop &
Tearoom with
views of
Malham Cove,
Farm
Butchery &
Charcuterie,
Home of The Yorkshire Chorizo,
Monthly Pork Butchery,
Curing & Charcuterie Courses.
Town End Farm Shop,
Airton, Skipton, North Yorkshire,
BD23 4BE
info@abraxascookshop.com
T: 01729-830902 @TownEndAirton
www.abraxascookshop.com
www.townendfarmshop.co.uk 01327-341080 10.00am – 5.00pm daily

www.greatbritishfoodmagazine.com / 117
Top Tables
The best restaurant, pub and
hotel recommendations – tried and
tested by the GBF team

Weekends
Away...
THE OAKLEY COURT,
WINDSOR
Set on the banks of the river Thames
just outside Windsor, the location
of The Oakley Court is just as idyllic
as the building itself. Inside, it’s
just as charming and the décor is
ornate yet quirky, with pop art prints
and retro cinema posters adorning
the walls. There's no shortage of
places to relax and explore, with a
luxurious bar, library snug and pool
room all impressive contenders for
your attention. The premises boasts
118 bedrooms – ours was extremely
comfortable with a generous view of
the Thames. Outside, roaming the hearty, with a choice of Oxfordshire complete with a fire, newspapers and
grounds is encouraged, whether that's beef, loin of pork and catch of the day refreshments. You'll also find Hunter
a walk around the kitchen gardens, on the menu alongside a generous wellies conveniently placed outside
a game of tennis, or a dip in the serving of seasonal trimmings. the bedrooms.
indoor pool. To round things off, the chocolate
fondant with sour cherry sorbet was And the food?
And the food? simply irresistible. oakleycourt.co.uk The seasonally focused dinner
From the jar of homemade honey we menu is filled with the kind of high
received on arrival – made on site by THREE DAGGERS INN, quality dishes you’d expect to find at
the hotel’s resident beekeepers – to WILTSHIRE a high-end restaurant, as opposed to
the tall shelves of micro herbs we Located in the heart of Wiltshire, the a cosy inn. Terroir is also key, with
passed on the way to breakfast, it’s Three Daggers delicately balances all the provenance of produce clearly
clear that The Oakley Court upholds of the home comforts you’d expect stated and many of the ingredients
a strong plot-to-plate philosophy. from a B&B, along with a touch of grown on the nearby Priory Farm.
The breakfast was a sight to see: luxury. As well as boasting a cosy pub We kicked off with mackerel pâté
housed in a French kitchen parlour and restaurant, there's also an on-site with tomato and tabasco gel and
room, continental and cooked micro brewery and deli/farm shop toast – a deliciously umami dish
options adorned tables, counters, to peruse. Originally built as a public that was plated with finesse – and a
dressers and drawers and there was house and inn in the 1700s, the Three goat’s cheese mousse with pickled
even a dedicated waffle and Bloody Daggers continues to be a welcome vegetables and olives. The mains
Mary corner. Our three-course respite for holiday makers. Rooms are were just as impressive; the crispy
Sunday lunch was just as impressive. spacious, comfortable and furnished Cornish Pollack with squid ink,
The starter was an indulgent affair, to a high standard. Our 'Caulston' charred baby gem, samphire mussels
comprising of an overflowing buffet room was rich in character, thanks and crayfish was one of the most
of fresh salads filled with ingredients to its exposed oak beam ceiling, and exciting fish dishes we’ve tasted
from the on-site kitchen-garden, filled with tasteful furnishings and this year. To finish, a banana parfait
delicious, buttery quiches, a large windows that gave way to views with white chocolate sorbet, toasted
cheese cupboard (yes, really!) and of nearby fields. Thoughtful touches peanuts, macaroons and glazed
irresistible quenelles of creamy abound here; there's a communal banana was gobbled up in an instant.
butter. The mains were equally as living area and kitchen for guests threedaggers.co.uk

118 / www.greatbritishfoodmagazine.com
D I S COVE R B R I TA I N

ONES TO WATCH
RICK STEIN'S SUNSET CINEMA, HAMSPHIRE
& BUCKINGHAMSHIRE
Combining summer nights and the great outdoors with
art and food, Rick Stein has teamed up with the Pop-Up
Picture Company for a night of al fresco dining and
cinema. Expect plenty of Rick's signature seafood,
plus vegetarian options.
popuppicturecompany.co.uk

IKOYI, LONDON
All set to serve up high-end West African and Jollof
cusine from the heart of St James's market, IKOYI is
the brainchild of chef and co-founder Jeremy Chan
(previously of Dinner, Noma and Hibiscus) and is due
to open this summer – we can't wait.
ikoyilondon.com

WESTERNS LAUNDRY, LONDON


With its open kitchen, communal counters and daily
changing menu, recently opened Westerns Laundry
in Lower Holloway has a low-key neighbourhood feel
about it. Focussing on seasonal produce from across
the British Isles – Cornish sea bass with seaweed tartare
and green apple sorbet sound particularly delicious –
we recommend booking a table before it gets too busy.
westernslaundry.com

Restaurants We Love...
THE OXFORD BLUE, WINDSOR
In spite of calling itself a pub, The Oxford Blue far exceeds its humble moniker, with exciting
surprises served throughout the meal. To start, homemade sourdough arrives in a paper bag begging
to be unwrapped and at the end of the meal – spoiler alert – handmade chocolate bark arrives in a
box to be broken with a hammer. Once we’d devoured two servings of succulent and crispy arancini
balls (we just had to ask for seconds), we opted for the beetroot with goat’s cheese and orange
vinaigrette and the scallops with baby spinach and sorrel velouté for starters. Both were fresh,
elegantly plated and bursting with flavour. For meat aficionados, the Ploughman’s starter, complete
with honey roast ham carved at the table, is also quite the spectacle. The mains are too good to be
missed – the fisherman’s stew with cod, mussels, squid, samphire, tomato and celery tops was like
an edible Bloody Mary and not a drop was left in the bowl. The pie and mash with confit chicken,
leek and pomme purée also proved why it's a popular choice. To finish, the popcorn ice cream with
salted caramel and chocolate malted mousse with cocoa nibs and Mascarpone sorbet were nothing
short of spectacular. oxfordbluepub.co.uk

DUM BIRYANI HOUSE, LONDON


From the outside it may look like an unassuming basement, but the team at newly-opened Dum
Biryani are rustling up bold, flavoursome dishes that are a must for curry lovers. Focussing on
Southern Indian dishes from the Telugu region, the output is a tour de force of this area's striking
cuisine. To kick things off, snacks came in the form of spicy nuts and light bites and we just couldn't
resist adding the Andhra prawn fry (infused delicately with spiced coconut) and the tender seared
lamb shoulder with pickled cucumber and fenugreek curry to the mix. The Dal Tadka is also
recommended; it’s made with a delicious blend of spices (the majority of which are fried towards
the end of the cooking process, rather than the beginning, giving off a lovely, crunchy texture) – just
make sure to order a side of paratha to mop up the juices. Undoubtedly, the star of the show was the
Hyderabadi Biryani main. Not only was it cooked and spiced to perfection, and filled with delicate
rice, tender meat and delicious vegetables as you’d expect, but both the lamb shank and seasonal
vegetable varieties were encased in a showstopping pie top, leaving the food piping hot throughout.
The accompanying spiced okra yoghurt, baby aubergine and padron pepper curry, pickles and
popadums cut through the spicy centrepiece perfectly. Portions are as big and bold as the flavours
themselves, so opt for a Thali plate should you fancy something lighter. dumlondon.com

www.greatbritishfoodmagazine.com / 119
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D I S COV E R B R I TA I N

intimate 27-seat restaurant is best known for


its open kitchen, where diners can interact
with the chefs as they prepare and plate up
food. The main menu changes constantly
and usually contains just 12 dishes split into
'fish', 'veg' and 'meat', each as intriguing
sounding as the next.

Luxury Living
As well as countless B&Bs, Brighton also has
a great selection of luxurious boutique hotels,
from the fashionably furnished Artists
Residence (artistresidencelondon.co.uk)
to ultra luxe Drakes (drakesofbrighton.
com) on the seafront. But for pure location,
we love My Brighton (mybrightonhotel.
com) – a sleek, modern hotel based right
in the heart of North Laine, minutes from
many of the best pubs, restaurants and
shops. The rooms range from simple but
supremely comfortable doubles, to stunning
individually-designed studio suites; the
fairground-themed Carousel room even has
its own fairground horse! Acclaimed Indian
restaurant The Chilli Pickle (thechillipickle.
com) is also right downstairs. You can have
takeaway food delivered straight to your
room, but this bright and bustling eaterie is
so much fun we'd recommend booking a table
and feasting on pillowy soft Indian breads,
succulent Kerala duck curry and glorious
dosa pancakes.

48 HOURS IN...
Ballygally Bay

Global Flavours

Brighton
Brighton is a real melting pot of international
cuisines – anything you're craving is
likely to be on hand, from Belgian-style
chips at BeFries (befries.com) to amazing
sushi, sashimi and soup noodles at
Moshimo (moshimo.co.uk). Despite being an
This lively town is famous for its beach and authentic Japanese restaurant, the latter has
a strict sustainable sourcing policy, making
nightlife, but takes food and drink extremely use of Cornish crab, Scottish salmon and
seriously too. Take a trip to the coast and even locally grown Japanese vegetables and
herbs such as daikon and mizuna from a tiny
discover a cosmopolitan hub of tasty street farm outside of Lewes.

food, chic coffee shops and buzzy restaurants Independent Spirit


Home to over 300 unique shops in less than
Take to the Streets afternoon included real hot chocolate from half a square mile, Brighton's North Laine
If you're keen to soak up as much of Rainbow Organic Chocolates, burgers from area is a bohemian mix of criss-cross streets
Brighton's food scene as possible, we Brighton's famous Burger Brothers and a with the largest selection of independent
recommend booking a guided VIB Food specialist tea tasting at Bluebird, finished retailers on the South Coast. Meanwhile
Tour (brightonfoodtours.com) – a off with oysters and bubbly at seafood The Lanes, the town's historic quarter, is
fantastically fun journey off the beaten institution English's. At £40 per person it's an intricate maze of twisting alleyways with
track, taking in the town's numerous amazing value for money too. antique shops, tucked-away restaurants and
independent shops, restaurants and cosy pubs. Just outside of the centre, pick
markets. Our guide Cat (who runs the Art on a plate up some local delicacies at Ethical
tours with business partner Angela) really Brighton's 64 Degrees (64degrees.co.uk) supermarket hisBe (hisbe.co.uk). Set up to
knows her stuff – the duo hand pick and combines food and theatre with glorious prove that local and sustainable food can still
extensively vet each business on the tour results, and has quickly become one of be affordable, it's a fantastic concept that's
to guarantee great stories and even better the area's hottest eating spots. Serving up clearly loved by locals.
food. The line-up changes regularly but our small plates of exciting fusion cooking, the Plan your trip to Brighton at visitbrighton.com

www.greatbritishfoodmagazine.com / 121
Enter at: greatbritishfoodmagazine.com/giveaways
X XXXXXXX | XXXXX X X X

The Big Foodie


GIVEAWAY!
From summer breaks to chef-worthy cooking kit, we’ve got
over £2,100 of prizes up for grabs this month

WIN A RANGE COOKER


WO R T H
Every foodie dreams of owning a range cooker; with their huge ovens and multiple burners they enable you to OV E R
cook for the whole family with ease. If you’d like to get your hands on one, we’ve teamed up with Belling to offer
GBF readers the chance to win one of their iconic range cookers – either the Farmhouse or the Cookcentre.
£1,000!
Both of the cookers are available in three sizes (90cm, 100cm, and
110cm) with an optional choice of dual fuel, ceramic, gas, or induction.
The Farmhouse has a rustic design and is available in a range of shades,
while the Cookcentre is more modern with its metal exterior. We can’t
wait to see what you make with your new cooker!*

For more information visit belling.co.uk


*The prize is a Belling Farmhouse or Cookcentre range cooker. The size, fuel type and
colour can be chosen by the winner. There is no cash alternative and no alternative prizes.
Allow up to 12 weeks for delivery. Delivery is included in the prize, but installation and
removal of the old appliance is not. The winner will be contacted by Belling’s press office,
Umpf, within one working week of the details being provided. Belling accept no
responsibility for emails not received due to incorrect details submitted at time of entry.
The winner’s name may be published on the Belling social media channels and imagery,
if shared by the winner, may also be shared.

122 / www.greatbritishfoodmagazine.com
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WO R T H
OV E R
£250!

WO R T H
OV E R
£250!

WIN A BUNDLE WIN AN OVERNIGHT STAY


OF YORKSHIRE FOR TWO IN CHESHIRE
CRISPS AND POPCORN The sun is finally shining and to celebrate, we’re giving you the
chance to win a trip to Mottram Hall. Sitting within 270 acres
If our ultimate guide to British picnics on p89 got your
of land, the hotel is perfect for exploring and switching off. The
tastebuds going, we’ve got just the treat for you! We’ve
prize includes an evening meal in Mottram Hall’s restaurant,
teamed up with The Yorkshire Crisp Company to offer ten
The Carrington Grill, access to the state-of-the-art health club
lucky winners 12 boxes of gourmet Yorkshire Crisps and
and spa and a delicious cooked breakfast.*
Popcorn – perfect for taking to summer picnics. Flavours
include sweet cured ham and pickle, roast lamb and mint For more information visit QHotels.co.uk/offers
and sweet chilli and lime. *Prize must be taken within six months. Excludes Saturday nights. There is no cash
alternative and prize is non transferable. Evening meal included up to £28 per person.
For more information visit yorkshirecrisps.co.uk Stays are subject to availability.

WIN THE NEW


MICROPLANE WO R T H
OV E R
MASTER
SERIES SET £340!
With its ability to quickly mince garlic,
perfectly zest lemons, limes and oranges and
speedily grate just the right amount of Parmesan for
your pasta, a Microplane is a chef’s best friend. So, to up
your game in the
kitchen, we’re giving
you the chance to
WO R
TH
WIN A
win a Microplane
master series set, OV E R
which includes five
PLANCHA GRILL £299!
different blade styles.
These razor-sharp
graters are ideal for Try creating your own deli-style toasted
preparing everything sandwiches at home with this impressive plancha
from spices to cheese, grill. We’ve teamed up with Verycook to offer you the chance to
chocolate and veg, win one of these fab pieces of kit. Simply place your grill on any flat
giving your food that surface, indoors or outdoors, connect it to gas and with just a click of
restaurant finish – the ignition you’re ready to cook. There’s also a handy magnetic bar
we have two sets to on the side to store utensils when they’re not in use.*
give away. For more information visit verycook.co.uk
For more *Entries from UK and ROI only and excludes the Channel Islands. No cash alternative
information visit available. One entry per household. Prize doesn’t include cooking gas. Verycook Simplicity
Plancha Grill will be supplied with two burners.
microplaneintl.com

www.greatbritishfoodmagazine.com
www.greatbritishfoodmagazine.com //000
123
RE CIPE OF TH E MO N T H

ON THE COVER
A perfect summer pudding, this delicious bake contains no
refined sugar and is crammed with sweet seasonal berries

Summer Berry For the raspberry coulis: 3. Reduce the oven open the door and allow the
Baked Cheesecake 100g fresh raspberries temperature to 150ºC/Fan cheesecake to set inside
Juice of 1 lemon 130ºC/Gas 2. To make the for a couple of hours, then
Serves: 12 1 tbsp sloe gin (optional) filling, in a large bowl add the remove from the oven and
Prepare: 20 minutes, plus Mascarpone, cream cheese allow to cool completely at
chilling time 1. Pre-heat the oven to and vanilla. Beat with a mixer room temperature. Transfer
Cook: 1 hour 180ºC/Fan 160ºC/Gas 4. seconds until smooth. Mix to the fridge to chill until
Grease and line the base of needed.
Photography by cliqq.co.uk. Recipe and styling by Pip Spence pipspence.com

the two flours together in a


75g unsalted butter, melted a 24cm spring-form cake tin bowl, then add to the wet 5. Meanwhile make the
plus extra for greasing using a little melted butter. mix and beat. Scrape down raspberry coulis. Tip the
100g rolled oats 2. Pulse the oats in a food the sides of the bowl, add raspberries into a bowl,
100g crumbly oat cakes processor, add the biscuits, the honey, eggs and lemon squeeze over a little lemon
¼ tsp cinnamon cinnamon and pinch of zest and beat until smooth. juice and mash to a pulp with
Sea salt salt and pulse again into a 4. Scatter most of the berries a fork. Stir in the gin (if using)
400g Mascarpone crumbly mixture. Tip the over the mixture and gently and strain through a fine
350g cream cheese crumb into the pan with the fold in. Pour over the pre- sieve to remove the pips.
1 tsp vanilla paste rest of the melted butter. baked base and smooth the 6. To serve, carefully run a
2 tbsps cornflour Mix well and spoon into top. Place a roasting tray in knife around the outside,
25g plain flour the base of the tin, pressing the base of the oven and undo the tin and slide the
2 tbsps runny honey down well with the back of carefully fill with water until cake on to a serving platter,
3 free-range eggs a spoon. Chill in the fridge about 2cm full. Put the tin then remove the paper lining
2 lemons, finely zested for 15 minutes. Put the cake back on the baking sheet from underneath the base.
300g mixed berries (like tin onto a baking sheet and place on the middle Before serving, arrange the
blueberries, raspberries, and place in the oven for 15 shelf of the oven. Bake for berries over the cake and
cherries and red currants) minutes then allow to cool. 45, then switch off the oven, drizzle over the coulis.

www.greatbritishfoodmagazine.com / 125
Don't miss our…

Summer
issue

Make our
strawberry
buttermilk ice
cream!

Sunshine
Flavours!
+ New BBQ classics
+ Easy entertaining
+ Nathan Outlaw's
Great British
FOOD
seafood feast

On sale 16th June

© waitrose.com
www.manchestergin.co.uk

www.greatbritishfoodmagazine.com / 127
RULE BRITANNIA
Treat your dad to one of these fabulous British
gifts this Father’s Day

FOR THE FOODIE...


Whisky-smoked
salmon, Cheddar,
chutney and a bottle
of ale – it doesn’t get
much better than
that. This selection of
goodies from Loch
Fyne is a real crowd
pleaser! £35.00,
lochfyne.com
THE DAD HAMPER
Because every dad needs a man box. Jam-packed with
beer, meat, chutney and pork crackling, your dad is going
GIN O’CLOCK to love pouring himself a pint and kicking back for some
Distilled on the outskirts much needed me-time this Father’s Day. Priced between
of Bristol by a small £21-£38, rossandrossfood.co.uk
family-run business,
this gin is smooth
with a heady, juniper JUST THE TIPPLE
flavour. Whether your The Big Smoke is created by blending malt
dad is partial to a gin whiskies from some of Scotland’s most iconic
and tonic or prefers a distilleries including Caol Ila, Bruichladdich and
Gin Buck with ginger Ardbeg. Just as the name suggests, this spirit
ale, he’s going to love has a distinct smoky flavour and is delicious on
experimenting with its own, and even better served as a Whisky Sour
this new tipple. £35, with a little sugar and lemon juice.
bramleyandgage.com £32, thespiritsembassy.com

WELSH WHISKY
If your dad loves trying new whiskies,
this is just the thing this Father’s Day.
The gift box contains three award-
winning whisky liqueurs including Black
Mountain, Inn-keepers Tipple – which
has fruity notes from blueberries – and
Danzy Jones, a traditional smooth,
mellow dram. £20.33, celticspirit.co.uk

SWEET TREAT
HOMEBREW If your dad’s not much of a chocolate
Give your dad a project this year and treat him fan, these toffees from Walker’s will
to a Woodeforde’s Wherry starter kit. This brew make the perfect Father’s Day gift.
is light with a citrus aftertaste and the kit comes Made with whole milk and butter,
with all the equipment needed to make 40 pints. they’re gluten- and preservative-
He’ll be totally chuffed when he’s brewed his free and contain no artificial colours
own beer and hopefully you will be, too! £69.99, or hydrogenated oils either. £2.50,
muntonshomebrew.com walkers-nonsuch.co.uk

128 / www.greatbritishfoodmagazine.com
RU LE BRI TA N N I A

FOR THE COCKTAIL


CONNOISSEUR...
Get creative this Father’s
Day and whip up a cocktail
or two using this Scottish
tipple. Distilled at the award-
winning Dunnet Bay Distillery
in Caithness, Holy Grass
Vodka is just the gift for a
GET OUTDOORS
White Russian lover. £34,
Why not treat dad to a fly fishing course at Vale House Kitchen this
holygrassvodka.co.uk
summer? Situated in the village of Timsbury in the beautiful Somerset
countryside, he’ll love experiencing the great outdoors and bringing
home the catch of the day. Other courses include a family cookery
day, pig butchery and shooting, and if you can’t decide, there’s also gift
vouchers available. For more information visit valehousekitchen.co.uk
SEAWEED GIN
Distilled with 16 different
botanicals, Dà Mhìle Seaweed
SCRUMPTIOUS CIDER
Gin is also left to infuse with
Why not take your dad for a Father’s
fresh seaweed. This addition
Day picnic and bring along a 3L
gives the gin a light green
box of cider for everyone to share?
colour and adds a slight
Including Jack Ratt traditional, a
saltiness to the flavour. It works
fruity Scrumpy and a full-bodied
brilliantly in a gin martini –
vintage dry cider, there’ll definitely
shaken not stirred! £29.95,
be one to suit your dad’s taste. From
masterofmalt.com
£11.49, lymebaywinery.co.uk

COFFEE ON THE GO
Whether your dad is partial to a
bit of camping, hiking or is always
doing odd jobs in the garden, the
Minipresso Portable Espresso
Machine will make sure he’s plied
with plenty of coffee to keep him
going. Ground coffee or Nespresso
capsule models available. £49.95,
hartsofstur.com

YES CHEF!
If your dad is an aspiring Masterchef, then why GRILL KING
not treat him to a class at the Rosemary Shrager We all know that dads are the masters of the
Cookery School to learn how to cook Indian street barbecue (or so they think!), so treat yours to a Wahl
food, Italian classics, fantastic fish or perfect steak? James Martin Table Top Grill this year – it’s the
All courses are suitable for home cooks, from the perfect device for showing off cookery skills at the
complete novice to the confident and highly skilled. dinner table. £34.99, argos.co.uk
For more information visit rosemaryshrager.com

www.greatbritishfoodmagazine.com / 129
L AS T WORD S | ALI C E LEVINE

IN THE KITCHEN WITH…


Alice Levine – radio presenter and one half
of supper club duo Jackson & Levine – may
love nothing more than a proper cup of tea,
Loves but, whatever you do, don't forget the milk! Hates

GARLIC WOBBLY EGGS


I love it in any form, and in There's something about a loose
large quantities. Nothing egg that makes my stomach turn.
beats roasting a whole head, If the white is a bit slimy and
then popping the cloves out translucent, I just can't cope!
of their skins and spreading
them on grilled sourdough.
Wild garlic, picked in the spring
MINCE
There's no way of cooking mince
and blended into a pesto, is also
so it doesn't taste just a little bit
wonderful, as are shallow fried
gritty. Even in the best lasagne
slices placed on top of a curry.
(aka my mum's) I feel like it's
letting the side down a little.
BUTTER
Laura Jackson [Alice's supper club partner]
and I recently made some butter for an event
BLACK TEA
There's nothing finer and more
using the most amazing double cream and we
served it with salt and radishes. To be honest “If the egg white comforting than a strong, milky cup of
Yorkshire Tea. But a black tea? To me, it's

is a bit slimy and


though, any good quality salted butter is
bitter and uninviting. When someone has
fine with me, especially when slathered on a
run out of milk and asks me if I'm happy to
doorstep of warm bread.
translucent, I just have it as is, I immediately have to reassess
our friendship. Are they happy to have a
BLOOD ORANGES
can't cope!”
roast without gravy? No, I didn't think so.
The blood orange season is so short that I
go in all guns blazing when it finally comes
around. The flame-red flesh is so beautiful
SWEETS
When I say sweets, I mean
in a salad with Ricotta, or turned into a
sweet shop sweets, as in
syrup and added to a G&T – the options
fried eggs, cola bottles
Illustrations: Alice Cleary, aliceclearyillustrated.com

are endless.
and Love Hearts. They
hurt my teeth and taste
CHOCOLATE like long car journeys.
WITH SALT
I'm such a sucker for sweet
and savoury together.
Maldon smoked salt,
sprinkled on top of brownies,
is a sure fire way to make me
eat the whole tray.

Alice Levine and Laura Jackson's new book, Round to Ours, (£26, Quadrille) is out 18th May 2017.

130 / www.greatbritishfoodmagazine.com