Great British Food March 2017

NEW!
YOUR EXTRA 22-PAGE WEEKDAY RECIPE COLLECTION
68 FRESH
SEASONAL
T
Ma
T a
e r spe
hke ou e d
sy
t
s e
ia
efo
s
o d
tste
Cw
a
t o n
tc h!
ight
RECIPES £3.99 | March 17
Light
& easy
* Herby Grilled Lamb
* Gluten-Free Scones
* Harissa Roast Chicken
Simple
ideas from
The Hairy Bikers
& Pippa Middleton
* PERFECT SEVILLE ORANGE MARMALADE * CUSTARD CREAM CHEESECAKE

* HOMEMADE SOURDOUGH * STICKY HONEY & BANANA PANCAKES *
GBF MARCH 17 master_GBF 11/01/2017 15:18 Page 2
*Clarks Carob Fruit Syrup vs. granulated sugar

Welcome
Three cheers
for
Pancake D
ay!
Celebrate S
hrov
Tuesday with e
this
sticky bana
na stack
on p .43
March is a month of transition if ever
there was one. At first glance the
seasonal larder seems a little empty
– winter roots are on the way out, but
our muddy fields aren't quite ready for
broad beans and asparagus. But look
a little closer and you'll find loads of
goodies to get stuck into, from glorious
fresh fish and seafood to seasonal
treasures like forced rhubarb and
purple sprouting broccoli.
As the days get longer and brighter I find the food I crave is always
changing, flitting from hearty comfort food to nourishing bowls of
green goodness, then back again. So this issue we've attempted to
bridge the so-called 'hungry gap' by offering a bit of everything, from
warming soups (p.54) and superfood salads (p.58) to slow-cooked
roasts (p.16) and decadent puds (p.73).
Seville oranges may not be produced in the UK, but it doesn't get
more British than marmalade – and preserve lovers across the land
will be clamouring to get their hands on these bittersweet beauties
during their short winter season. Jump to p.27 to discover the secret
to making perfect marmalade in your own kitchen.
Meanwhile on p.71 our 12 page baking special is packed with

handy tips, cool kit and some seriously tempting recipes, including
homemade sourdough bread, custard cream cheesecake and a sticky Classic bakes, like this
glorious red velvet
toffee traybake. cake, get a gluten free
makeover on p.32
Have a delicious month!
Natasha
Editor
natasha@aceville.co.uk
ME E T T H E E XP ERTS
ALLEGRA MCEVEDY PIPPA MIDDLETON GEORGINA HAYDEN For loads of

delicious
THE CHEF AND LEON FOUNDER SHARES HER ROYAL SISTER-IN-LAW AND PARTY FIND OUT WHY FOOD WRITER AND weekday insp
RECIPES FOR SUPER QUICK AND SATISFYINGLY PLANNER PIPPA IS ALL ABOUT HEALTHY, JAMIE OLIVER ALUMNI GEORGINA IS THE
iration
jump to our ne
SLOW-COOKED MEALS ON P.16 FEEL-GOOD FOOD ON P.38 HOTTEST COOK IN TOWN ON P.98 w Easy
Everyday sect
ion on
p.37
www.greatbritishfoodmagazine.com /3
Contents
March 2017
ISSUE 80
Foodie Features 48 Bright & Beautiful 117 Cook the Cover

Packed with goodness these recipes This fresh and flavour-packed
23 Val's Kitchen from health food blogger Hanna soup is heavenly (even if we do
Our columnist gets surreal thinking Sillitoe make perfect lunches say so ourselves) – perfect for
about chickens and dinosaurs cosy nights in
54 Super Bowls
27 How to Make Majestic Use up your leftover winter veg in In the Know
Marmalade these delicious bowls of comfort food
We chat to past winners and judges 68 Mum’s The Word
of the World Marmalade Awards to 58 Davina's Super Salads Our round-up of the best Mother’s
find out how to make your next batch Fitness fanatic Davina McCall Day gifts in the shops
the very best shares some wholesome recipes
from her new book Sugar-Free 95 British Jam: Tried & Tested
79 In the Kitchen with Edd Kimber in a Hurry The best British jams to spread on
Edd Kimber shares his foolproof your morning toast
baking tips and his thoughts on Bake 64 Fish – A Perfect Ingredient
Fish-lover and restaurateur
103 Best of British!
Off’s move to Channel 4 This month we’re all about classic
Mitch Tonks shares his favourite
92 GBF Interview fish recipes British cheeses
The Hairy Bikers talk beer, Britain 105 Great Escape
and how they put together a 73 The Reinvention Test
We delve into the delicious food and
cookbook Put a twist on classic bakes with
drink of the Midlands
these recipes from Bake Off’s
111 Nathan Outlaw’s Great youngest star Martha Collinson
British Food Tempting Ideas
The fish expert shares his pick of the 80 The Simple Traybake
winter catch These recipes are great for parties, 9 This Month
gatherings or for a tea-time treat News, events, shopping ideas and
130 Last Words eating out
Tom Daley discusses his foodie loves 88 All you Knead is Love
and hates Your essential bread recipes from 24 Over to You
Chris Young and the bakers of the All the latest from our fab readers
Tasty Recipes Real Bread Campaign
119 The Big Foodie Giveaway
16 Quick or Slow? 98 Comfort Food Gets Lighter £2000 worth of treats up for grabs
Chef and LEON founder Allegra Writer and stylist Georgina
McEvedy shares some of the
127 Rule Britannia
Hayden shares her three favourite
Great British shopping ideas
delicious recipes from her new book healthy recipes
Quick, Quick, Slow
32 No Gluten? No Problem!
Delicious gluten free bakes from O N T H E COV E R
baker Victoria Hall
P.48 P.37
38 Pippa's Healthy Family Meals This issue is packed with feel-good Shake up your weekday cooking
These recipes from Pippa recipes – starting with our collection with our new 22-page section
Middleton’s new book Heartfelt of amazing veggie lunches
are just the thing for your
midweek meals P.92 P.117
In our exclusive interview, British fish and seafood is
42 Seasonal Hero The Hairy Bikers talk brewing incredible right now – use it to
This month our focus is on beer and British food make our fab cover recipe!
succulent mussels
46 Flipping Good P.27 P.71

We have all the recipes you need for We speak to the pros to Check out the custard cream
a pancake day feast discover how to make perfect cheesecake (plus lots more) in
marmalade every time our British baking special
4/ www.greatbritishfoodmagazine.com
39
80
64
32
16 SUBSCRIBE TODAY! P.96
SET UP A NEW
SUBSCRIPTION TO
GBF AND GET A
FREE BOTTLE
OF TIPTREE
STRAWBERRY
GIN LIQUEUR
PAY JUST £10.90
FOR 3 ISSUES
RECIPE INDEX
Recipe List
From simple light lunches to tasty seasonal suppers and show-stopping puddings
Starters, Snacks & Sides

16 Simple Smashed Spuds
p.58
16 Tomato, Cannellini & Oregano Salad
46 Pancake Cannelloni
46 Potato Pancakes
53 Onion & Cavolo Nero Soup
53 Cavolo Nero with Bacon Butter
53 Simple Cavolo Nero Salad with Garlic Oil
53 Cavolo Nero with Sweet Potato, Chorizo &
Preserved Lemon Editor
Natasha Lovell-Smith
53 Cavolo Nero Crisps 01206 508619
53 Pasta with Cavolo Nero, Anchovies and natasha@aceville.co.uk
Crunchy Breadcrumbs
54 Creamy Cauliflower Soup with Editorial Assistant
Yasmin Godfrey 01206 505985
Cheese Crisps yasmin.godfrey@aceville.co.uk
54 Hot Bloody Mary Soup
54 Winter Veg Soup Group Advertising Manager
54 Italian Kale & Cannellini Soup Daniel Lodge 01206 505951
54 Spiced Roasted Chickpeas Advertising Manager
54 Rosemary & Garlic Croutons Owen Cook 01206 505939
54 Crispy Sage Leaves owen.cook@aceville.co.uk
54 Crispy Kale Crisps
Group Editor
54 Parmesan Crisps Charlotte Smith 01206 508615
Mains Contributors
MEAT & POULTRY Gareth May, Anna Blewett
16 Beef Cheek Bourguignon
Account Manager
16 Pork Shoulder with Prunes & Perry Nathan Kliber 01206 505424
16 Rosemary Grilled Cutlets nathan.kliber@aceville.co.uk
54 Thai-spiced Chicken & Butternut Soup
58 Lamb Kebabs with Greek Salad p.27 Art Editor
Matt Sumner
98 Roast Harissa Butter Chicken
& Cracked Wheat Designers
98 Quick Noodle Bowl 32 Gluten Free Shortcrust Pastry Adam Barford, Lloyd Oxley
32 Treacle Tart
FISH & SEAFOOD 32 Classic Scones Publishing Director
16 Mussels with Beer & Bacon 27 Marmalade Spice Cake Helen Tudor 01206 505970
42 Brill with Mussels, Cockles & Clams 27 Seville Orange & Carrot Steamed Puds Photography
42 Smoked Mussel & Oyster Soup with 46 Classic Lemon & Sugar Pancakes CliQQ Photography 01206 855477
Seaweed & Stout Toast 46 Banana Pancakes with Honey Bananas
64 Scallops Roasted in the Shell 46 Pistachio, Oat & Cranberry Pancakes Subscriptions
Jenny O'Neill 01206 508605
64 Hake with Green Sauce & Clams 46 Pancake Layer Cake
64 Whole Poached Brill with Tomatoes, 71 Custard Cream Cheesecake Circulation
Thyme & Saffron 71 Lemon Curd & Raspberry Tarts Mick Orrin 01206 505912
64 Lemon Sole Cooked in Butter 71 Pear & Hazelnut Muffins
Accounts
with Brown Shrimps 71 Spiced Marmalade Bundt Cake
p.27
Joy Loveday 01206 505914
117 Seafood Stew 71 Chocolate Tiffin
71 Sticky Toffee Traybake with Toffee Published by
Vegetarian Fudge Drizzle Aceville Publications Ltd,
21-23 Phoenix Court, Hawkins Road,
58 Broccoli, Spelt & Orange Salad 71 Bakewell Slices Colchester, Essex, CO2 8JY
58 Roasted Beetroot & Celeriac Salad 71 Sourdough Starter
48 Root Pasta with Pesto & Artichoke Hearts 71 Fig & Fennel Sourdough
48 Kale & Cauli Buddha Bowl 71 Buttermilk Rolls
48 Sweet Potato Rosti & Poached Egg 71 Stout, Stilton & Walnut Bread
53 Mushroom & Cavolo Nero Risotto Newstrade Sales
98 Bombay Omelette Dips, Sauces & Preserves MarketForce 0203 148 3300
27 Classic Seville Orange Marmalade
Puddings & Bakes 48 Brazil Nut Pesto
Next Issue on sale: 2nd March
32 Classic Brownies 48 Garlic & Herb Butter Bean Dip
32 Red Velvet Cake 48 Pink Peppercorn Hummus
6/ www.greatbritishfoodmagazine.com
This Month PRODUCTS * PEOPLE * EATING OUT * WHAT’S ON
Local – Seasonal – Brilliant

It’s almost spring so sink your teeth into fresh mussels and clams, keep your eyes peeled
for slender-stemmed purple sprouting broccoli and indulge in irony-rich kale. March
can be slim pickings for seasonal fruits and veg, but we just see it as an opportunity to
be a bit more creative in the kitchen!
CHEESE PLEASE!
Food doesn’t get more
comforting than an oozing
cheese toasty, and this beauty
from The Cheese Bar at
Camden Stables Market comes
highly recommended from
the GBF team! A must-eat the
next time you’re in the capital.
thecheesetruck.co.uk
Pick of the
Month
Our pick of the loveliest products to
buy for your kitchen this month
WOODEN SALAD SERVERS
Add some glamour to your utensil MATTHEW WILLIAMSON
drawer £24 oliverbonas.com STORAGE TINS
Be the envy of your colleagues when
you bring in your bakes with these
fabulous tins £24, debenhams.com
COPPER CASSEROLE PAN

Beautiful copper pans are always on
MINI MODERNS ENAMEL KETTLE
FRANCIS FRANCIS X1 ESPRESSO MACHINE our wish list £25 wilko.com
CHALKHILL BLUE
Fabulous in a kitchen or even on the Ideal for coffee connoisseurs
road camping £40 amara.com £299 Espressocrazy.com
SPRING TO
LIFE PLATE
A stunning new
set of plates
with a gorgeous
floral pattern
£9 amara.com
GEORGE TEA TOWELS

Dry your dishes in style! £4 asda.com/george
ROSE GOLD
CUTLERY
Glam up your
dinner table with
a trendy new
cutlery set
£20 asda.com/
george
RJR. JOHN ROCHA TWO TIER STAND INES JUG
We love this chic natural wooden cake stand This gorgeous statement jug is almost too
£30 debenhams.com pretty to use! £24 oliverbonas.com
10 / www.greatbritishfoodmagazine.com
THIS MONTH
HAPPY
EATING
What we’re up to this month
Natasha, editor
I'm obsessed with mussels
- they're thrifty, so easy to
cook and at their best right
now! Check out our guide to buying,
preparing and cooking them on p.42.
Yasmin, editorial
assistant
As a coeliac I am always
looking for sweet-treat
inspiration and this month we have a
glut! After baking and devouring the red
velvet cake on p.32 it certainly gets my
stamp of approval.
March is the perfect time

to get your garden planning
started! Whether you’ve
got a sprawling kitchen
garden or just a few pots of
herbs, these pretty garden
essentials from Sainsbury’s
will help you along the way.
Sainsburys.co.uk
Lady Marmalade
Classic Seville orange
marmalade is delicious
on hot buttered toast , but
even better in a bacon or
sausage sandwich. Go to
greatbritishfoodmagazine.
com for the recipe or turn to
p.27 for our top marmalade-
making tips.
www.greatbritishfoodmagazine.com / 11
XXXXXXXX | XXXXXXXX
The GBF
shopping
basket
pleasure of working with, I have a
particular preference to a certain
supplier based in France, whose
8-month-old Comte is a frequent
guilty pleasure!
Starter and main course or main

course and dessert? Brew your own
Not having much of a sweet tooth, beer - this kit is
it has to be a starter and main. But I perfect for any beer
can’t end a meal without a coffee. connoisseur. £24.99,
muntonshomebrew.com
What’s your top tip for
home cooks?
Keep it simple. The key thing to
remember is to try and source
produce from a fantastic supplier
(good local butcher, fish monger
etc) – this will make such a
difference to even the simplest
of dishes.
What’s your favourite It’s Teapigs’ 10th

cookery book? birthday and this
The Silver Spoon by Phaidon (£16). very delicious special
It’s one of the books which has been blend has been
Q&A
with me throughout my career. My launched in honour of
grandmother was Italian, and this the occasion. £5.25,
book pays homage to the classic teapigs.co.uk
and traditional recipes I grew up
Claude Bosi enjoying with her and my family.
If you had just £5 for dinner, what

Avid game hunter and two michelin-starred chef Claude Bosi would you buy?
talks ale, chicken and home cooking A chicken. You can do a main roast
with it then use leftovers for salads
Beer or wine? consider what ales to offer as it has and other snacks – and even use the
I prefer beer. Similarly to the way wine been what wines to list. carcass to make stocks with. This delicious whole
is cultivated in France, the UK has grain tortiglioni is a
many different regions producing their Cheese or chocolate? Chef Claude Bosi serves welcome change from
own speciality ales. In each pub I have Definitely cheese. Alongside the Nespresso Exclusive Selection in the usual sticky gluten
opened, it has been as important to British cheese mongers I have had the his restaurants nespresso.com free pastas. £2.49,
dovesfarm.co.uk
Book of the Month:

Gatherings by Flora Sheddon
(Mitchell Beazley, £25). Photography by Laura Edwards
WHY WE LOVE IT: A casual gathering is an easy way of

cooking and hosting, says Flora Sheddon in her first cookery
book It means no pressure, no code of conduct, and everyone
– cook included – can actually enjoy themselves. Packed with
a mixture of modern dishes, staple snacks, and the perfect
puddings to end a feast with, this book from the youngest
ever semi-finalist in the Great British Bake Off is not fussy,
just full of simply delicious plates of food.
STANDOUT RECIPES? The beautiful Beef with Quinoa,
Lentils, Radishes and a Parsley Dressing (pictured right).
e
Mad
h i te - milk
g W ersey
stan J
Gar reamy
h c
w it
W HE RE TO G O :
for the best
afternoon tea
Afternoon teas to spoil
that special lady this
Mother's Day!
1. The Berkeley, London

The Collins Room at The Berkeley is
an all-out luxury experience serving
a lavish ‘Prêt-à-Portea’ afternoon tea
inspired by the themes and colours
of the fashion world. The fashionista
1.
menu is transformed every six
months to follow the changing
seasons in fashion.
2. Mr Fogg’s Gin
Parlour, London
One of London’s quirkiest gin bars
has just launched the G&Tea, a
3.
quintessentially British twist on
the classic afternoon tea. Enjoy a
selection of scrumptious Victorian-
inspired sweet and savoury delicacies
alongside a selection of gin-infused
tea. The menu features teapot
sharers including Do Give This a
Chai, a sweet tea made with Chai and
2.
almond butter infused Tanqueray
London Dry Gin, and the Green with
Env-Tea, a fruity concoction made
with Rose & Cranberry Green tea,
Tanqueray London Dry gin, lemon
and grapefruit.
3. Oh Me Oh My, windows, nattily decked-out in

Liverpool vintage and modern furniture, Oh Me
Liverpudlians will know LEAF, the Oh My is a relaxing setting in which
hip Bold Street café and arts venue. to enjoy head baker Matthew Rhodes’
LEAF run a weekday café in a former sandwiches, scones and mini-
bank opposite the Liver Building. desserts. Teas are presented at the
With high-ceilings and enormous table so guests can smell them first.
FOODIE BAROMETER
What's Hot What's Not
+ CHARRED FOOD - KALE
We’re talking lightly bar-marked, not completely burnt. Seaweed is this year's kale apparently! Seaweed is a great source of
It’s set to be a real restaurant trend this year. calcium and iron, replacing kale in our super-salads.
+ CRAFT BEER IN CANS - EATING OUT
Craft beer continues to grow in popularity but drinking it from cans 39% of people see eating out as less of a treat than they used to and
is what the cool kids are doing! 61% say that at home they can set the atmosphere and be themselves.
+ PERFUME-INSPIRED COCKTAILS - VEGETABLE YOGURT
Botanical bliss, your favourite scents are being Although it was projected as a trend in Waitrose Food and
combined with your favourite aperitif! Drink Report 2016 we're still not yet convinced.
THIS MONTH
Vibrant Veg
Marks & Spencer have gone all healthy for the new year!
The store’s new wellbeing range contains nourishing
soups, salads, protein bowls and breakfasts, with some
really exciting ingredients and flavour combinations.
We particularly love this Edamame & Black Rice Nourish
Bowl - it’s packed with all the good things, including
spinach, kale, seaweed and pickled beetroot, getting you
well on the way to your five a day.
£3.50 from stores nationwide
New bottle on the

BLOCK
1. Amaro is a traditional Italian
digestif, and we were super
excited to discover this
British-made version from
Artisan London Amaro. It’s
made from a blend of 24
botanicals alongside their
signature vermouth, which is
produced from British pinot
noir supplied by Gusbourne
Estates in Kent. The Amaro
has a bitter orange aroma
with a heady citrus taste
which develops into spicy
notes of cardamom and
clove. £29.95 for 500ml
asterleybros.com
THREE OF THE BEST...YOGURTS
Made with British milk and cream this Lovingly produced on a family dairy in Made with organic Santana apples and a
award winning bio-live yogurt is perfect the heart of North Wales, this incredibly swirl of creamy custard yogurt, this is a real
with a drizzle of honey. Simple and creamy natural yogurt is perfect in sweet treat, plus it’s made with fruit that would
sumptuous. Tims Dairy Greek Style Natural or savoury dishes.. Llaeth Y LLan Natural otherwise have gone to waste! Apple and
Yogurt, £1.69 Waitrose Yogurt, £1.50 Tesco Custard Left Yeovers, £1.50 Tesco
Quick
or Slow?
In her latest book, Quick, Quick Slow, chef and Leon
founder Allegra McEvedy celebrates the joy of slow,
luxurious cooking as well as quick and easy dishes.
Here she shares some guaranteed crowd-pleasers
RECIPES | ALLEGRA MCEVEDY
Slow
PORK SHOULDER WITH
another 15 minutes.
PRUNES & PERRY
4. Move the pig and all the bits around
it onto a warmed serving dish, cover
Serves: 4
loosely with foil and put aside for
Prepare: 10 minutes
a 10-minute rest. Whilst the joint
Cook: 2 hours
is chillin’ out, put the roasting tray
with the cooking liquor on the hob to
1.8kg joint of pork shoulder, boned
reduce; taste as it intensifies in flavour
and rolled
– I think it’s about right when it’s down
Oil, for brushing
to just a couple of centimetres deep in
2 onions, halved
the bottom of the tray (the shy s
1 fat or 2 small carrots, halved
ide of 500ml).
200g prunes, stoned weight
3 bay leaves
Slow
1.5 litres perry or medium-dry cider BEEF CHEEK BOURGUIGNON
Salt and pepper
Serves: 4
1. Preheat the oven to 240°C/Fan Prepare: 25 minutes, plus overnight
220°C /Gas 9. Get out your favourite marinating
roasting tray and sit the pork in it. Cook: 5 hours
Brush the skin lightly with whatever
oil you have to hand, season well all “I’m not sure how much cows smile,
over, then surround it with the onions, so it must be all that chewing the cud
carrot, prunes and bay. that makes their cheeks such juicy
2. Pour the perry/cider over the mega-nuggets of muscle, and thus
onions, not over the meat, and once a joy to cook. To really get the most
the oven is up to speed, put it in on the out of them, marinate for a day or
middle shelf. After 45 minutes, turn two before going low and slow in the
the oven down to 190°C/Fan 170°C/ oven. And this is a serious slow: it
Gas mark 5 and take the tray out,
takes them a good 4–5 hours to reach
leaving the door open to cool the oven
down whilst you give both the pork their zenith, and whilst they’re quietly
and the veggies a quick baste with the working away in there you can be off
juices in the bottom of the pan. playing elsewhere”
3. Put it back in the oven and, after
another 45 minutes, take it out and 1kg beef cheeks (usually 2 or 3 in
check it’s cooked by sticking a skewer number) – any decent butcher will be
into the very middle of it, leaving it able to get them
there for a count of five, then gingerly 1 bottle red wine
putting it to your top lip. If it’s cold or 3 bay leaves
tepid, put it back and check again in 10g stalks of thyme, tied together
Quick
SIMPLE SMASHED SPUDS
Serves: 4
Prepare: 5 minutes
Cook: 20 minutes
600g new potatoes, washed or

scrubbed
120ml milk
30g butter
120g crème fraîche
5ish spring onions, thinly sliced
Lots of salt and pepper
1. Put the spuds in a saucepan, cover

with cold water, chuck in a good pinch
of salt and bring to the boil over a high
heat (quicker with a lid). Once at a
rolling boil, take the lid off and reduce
the heat to a busy simmer until the
spuds are cooked, about 15 minutes
depending on size.
2. Drain into a colander. Put the pan
straight back on the hob over a low–
medium heat; pour in the milk and melt
the butter in it.
3. Tip the spuds back in and crudely
smash with a masher until broken up
into chunky pieces. Turn the heat off,
stir through the crème fraîche and
spring onions and give it a mighty
good seasoning.
Slow
ROSEMARY
GRILLED CUTLETS
with string and put with the lardons, then chuck
2 tbsps rapeseed oil the shallots, mushrooms, garlic, bay “The slow aspect to this is that these
120g smoked pancetta lardons and thyme from the marinade into guys really do benefit from a proper
300g shallots, cut into large dice the pan. marinade… all that exposed flesh
300g chestnut mushrooms, destalked 4. Fry for a good 5–8 minutes, stirring makes them a sponge for flavour.
and torn in half from time to time, then once the Ideally it’s an overnighter, but if
25g garlic, roughly chopped mushrooms have started to soften,
you’re pushed for time, then 3–4 hours
2 tbsps plain flour reduce the heat, give it a light
500ml beef stock seasoning and scatter in the flour. at room temperature, covered, should
Salt and pepper Stir continuously for another couple do the trick”
of minutes to coat all the veggies,
1. Marinate the cheeks for a night or making sure the flour isn’t sticking to Serves: 4
two in the wine, bay and thyme. When the bottom of the pan and starting Prepare: 10 minutes, plus overnight
you’re ready to get cooking, preheat to burn. marinating time
the oven to 150°C/130°C fan/gas 5. Tip the lardons back in, give it Cook: 10 minutes
mark 2. Drain the cheeks in a colander a quick one-two with the wooden
over a mixing bowl to catch the wine spoon, then nestle the cheeks in there 12 lamb cutlets
and set the bay and bunch of thyme to too. Pour in the red wine from the Salt
one side. marinade and as it comes to a simmer,
2. Pat the cheeks with kitchen paper scrape the bottom of the pan with For the marinade:
so they’re not dripping wet (which your trusty wooden spoon to dislodge A couple of sprigs of rosemary, leaves
will cause troublesome spitting when any flavoursome nuggets. Give it a picked and finely chopped
they come into contact with hot oil) skim if necessary, then tip in the stock, 2 cloves of garlic, chopped
and season them lightly all over with put the lid on and stick in the oven. 2 tbsps extra virgin olive oil
salt and pepper. Put an ovenproof 6. Don’t even bother checking them Plenty of freshly ground black pepper
casseroling pan on the hob and heat for 4 hours – sometimes they can take
the oil in it. Chuck in the lardons and up to 5. They’re ready when the 1. Put the cutlets into a container
fry till golden, stirring regularly, then cheeks are super-soft and submissive that they can spend the night in. Mix
lift them out to drain on kitchen paper. to touch but still gamely holding together all the ingredients for the
3. Gently lay the cheeks in the pan, shape. Taste the background sauce marinade in a little bowl, then spread
rounded-side down first, and give for seasoning and leave to rest over the cutlets, using your hands to
them a good seal on both sides until whilst you cook some spuds (see make sure that every meaty surface is
they are well browned. Lift them out recipe below). coated. Cover, put in the fridge and
Plenty of salt and pepper
1. In a small bowl macerate the onion

slices in the lemon juice for a few
minutes so they soften and mellow a bit;
the longer you leave them in there the
more tame and less overpowering
they become.
2. Cut the cherry tomatoes in half and
dice the larger ones to a similar size,
then scrape the toms and their escaped
juices from your board into the salad
tossing bowl-to-be.
3. Now put all the other ingredients in
there too, including the lemon juice from
the onions. Season well and toss gently
to avoid turning the beans into mush
– no piece of equipment can do this as
sensitively as your hands. Taste to check
seasoning and serve up with a slosh
more olive oil on the top.
Quick
MUSSELS WITH BEER & BACON
Serves: 2
Prepare: 15 minutes
Cook: 15 minutes
30g butter
130g unsmoked lardons, cubed
2 banana shallots, finely diced
2 cloves of garlic, sliced
8–10 sprigs of thyme, leaves picked and
chopped
1.5kg fresh raw mussels in their shells,
cleaned
330ml bottle of wheat beer
3 tbsps crème fraîche
A small handful of flat-leaf parsley,
roughly chopped
Salt and pepper
1. Melt the butter in a wide pan big

enough to hold the mussels, with a lid
leave overnight. others (gives batch one a little blast that fits and as it starts to bubble, chuck
2. An hour before serving, get the of heat), and put the foil back over in the pancetta. Carry on gently frying
lamb out to come up to room temp. them for a couple of minutes to rest until the fat starts coming out and it’s
When you’re 15 minutes away, heat before serving with pesto and the beginning to go golden brown around
up a griddle or skillet/frying pan – I Tomato, Cannellini & Oregano Salad the edges – up to 5 minutes.
wouldn’t do them under the grill as below. 2. Add the shallots, garlic and thyme
you won’t get that seal that happens and stir for the couple of minutes it
Recipes taken with sharp-contact-high-heat. Quick takes for the shallots to go that lovely
from Quick, Quick 3. Whilst your cooking equipment TOMATO, CANNELLINI & shade of muted pink – no browning
Slow by Allegra is getting searingly hot, season the OREGANO SALAD please. Tip in the mussels, give them a
McEvedy (Kyle cutlets on both sides. Load as many good roll and coat in the oniony-bacony
Books, £19.99) cutlets as you can in a single layer onto Serves: 4 goodness, then crank up the heat to full,
Photography by your cooking vessel (if you’re using a Prepare: 10 minutes pour in the beer and pop the lid on.
Georgia Glynn- frying pan, keep it dry – no oil). 3. Have a peek after 3ish minutes – the
Smith Cook for 3 minutes on the first side ½ red onion, finely sliced juice of ½ mussels will probably have opened but
and 2 minutes on the second for lemon if not all, give it a good shake to move
pink, which is as it should be (take 600g best vine-ripened tomatoes them around, stick the lid back on and
into account this first batch is going 400g tin cannellini beans, drained come back in another minute or two, but
to have a longer rest so will carry on and rinsed no longer.
cooking). 3 tbsps fresh oregano – if you can’t 4. Use a slotted spoon to lift the mussels
2. Cover with foil and keep on the get fresh, you can sub this for ½ tsp into a warmed dish/dishes (chucking
stovetop to stay warm whilst you get dried away any unopened ones), then stir the
on with the next lot, cooking them for 2 tbsps red wine vinegar crème fraîche and parsley into the sauce.
a fraction longer on both sides. When 3–4 tbsps extra virgin olive oil, plus Season, taste and re-season, then ladle
they’re done, put them on top of the extra for serving over the waiting, expectant mussels.
GBF PROMOTION
MOSS STRIPE SHIRT, £39.95.

BOYFRIEND JEAN, £49.95.
SCARF, £27.50.
Ts&Cs: valid until 9th April 2017. Cannot be used in conjunction with any other offer or in White Stuff outlet shops and concessions. Offer applies to full-price items only. Cannot
HIS: CHECK LONG
SLEEVE SHIRT, £47.50.
BIRCH TEXTURED HERS: SWEET MOMO
JERSEY TEE, £35. JUMPER, £49.95.
STRAIGHT JEAN,
£49.95.
NECKLACE, £19.95.
TILLY DRESS, £55. THUNDER BLAZER, £140.

OXFORD STRIPE SHIRT,£45.
GIN SLIM CUT JEAN,
£49.95.
HIT RESET ON YOUR

SPRING WARDROBE
Make sure your new season wardrobe runs like clockwork with be used to buy gift cards and charity items. Prices correct at time of print.
White Stuff’s new season style.
Spring is in the air and that can only mean one indigo edit that defines the shade of the season,
AZALEA TEXTURED
thing, it’s time for something new, but what will not to mention a smile-inducing collection full of JACKET, £85
it be? suitcase-worthy outfits that scream ‘take me on a ANNABEL TOTE
White Stuff’s new arrivals are filled with outfit mini break’. BAG, £79.95
METALLIC
ideas that are exactly what your wardrobe needs. Plus, don’t miss White Stuff’s all new denim BROGUE SHOE, £65
From work to weekend wardrobe additions that collection – developed to fit every body, perfectly.
will make Monday bearable (yes, really), a new Oh how time flies when you’re having fun.
15% OFF at White Stuff!

All Great British Food readers can enjoy 15% off at White Stuff*. To claim your discount,
take this page to your local shop or go to whitestuff.com/GBF to receive an offer code
to use online.
COLUMN | VALENTINE WARNER
Valentine’s
KITCHEN
This month Val Warner reflects on the
similarities between the modern domestic
chicken and some altogether more
fearsome, but long-extinct beasts...
I
t’s Boxing Day 2016 and my brain turkey has been plucked; those powerful I get a vision of an Easter dystopia now
is still tangled in Santa’s beard at drumsticks supporting a forward body terrorised by giant stamping chickens
the end of a remarkably odd year mass amplify the similarity between their running down cohorts of Roman soldiers,
that has left me feeling somewhat useless arms and those tearing little corn while sabre toothed rabbits flatten the
spent. Oh what to write, I wonder… on the cob forks of the T Rex. It’s only the daffodils and smoking Volcanoes blurp out
As I sit on the sofa at a friend’s house in whipping tail that’s disappeared. My sturdy oozing, chocolate. I’m mad with hunger, so I
Lyme Regis, gnawing on a leftover turkey turkey thigh bone certainly belongs more fix myself a plate of scrambled dino eggs and
thigh bone with King Kong on the telly in to a world of sweaty swamps, thick ferns sea woodlice…I mean shrimps…and vow to
the background, I realise the answer is in my and giant dragonflies than the robin does stay off the whisky!
greasy hand. to a bird table.
I’m staying on the Jurassic coast and my
friend Gene, a keen geologist, has left a copy
of The Dinosaur Handbook on the table. I flip
“I’ve never really seen chickens
through it until stopping on a picture of a
Struthiomimus...”The feet bear resemblance to
as birds but instead as miniature
modern running birds such as ostriches”
Imagine this; a clutch of warm eggs in feathered dinosaurs ”
golden straw begin to wobble while little taps
can be heard from within them. But no little
fluffy chicks tumble from their cracked shell,
instead out pop two beady orange eyes of a
smirking lizard. Hopping sparrows and fluffy
finches aside, I’ve never really seen chickens
as birds but instead as miniature feathered
dinosaurs. They have scaly feet with claws,
lay eggs, have ear holes that resemble that of
lizards, while their meat is as white as every
morsel of crocodile I’ve reluctantly eaten
while travelling.
But who wants to eat a roast lizard Sunday
lunch or replace fluffy Easter chicks with
baby alligators, as cute as a bleeding finger?
However pretty a chicken may be, that precise
strut with head cocked to one side, constantly
scanning for a devastating peck, is only
amplified by the trio of T Rex moving towards
poor Kong with wicked intent on the TV.
It’s especially clear when a chicken or
Diary Dates Ov e r t o y o u
FARE HEALTHY,
LONDON
WHAT’S TRENDING…
4-5 February
This festival of food, fitness YOUR FAVOURITE ROAST
and wellbeing is sure to
leave you feeling a whole lot This month we asked you to vote on your Sunday roast centrepiece of choice.
healthier this month. 2017 Beef came out on top with nearly half choosing it over other favorites.
sees stalls, talks, exercise
sessions and demonstrations
talking place, with names like
Deliciously Ella, Valentine
Warner, Natasha Corrett
and Amelia Freer on the bill.
16%
farehealthy.com
GIN FESTIVAL,
LONDON
17-19 February
Pork 24%
Chicken
This boozy affair returns to
49%
London for a weekend dedicated
to the botanical drink we all
love. Gin bars will be serving
all manner of cocktails, and
distilleries will be on hand to
11%
Lamb
Beef
chat about their wares. Sign up
Keep an eye out for our reader polls on Twitter. Have your
for masterclasses and feast say !
on street food to help
avoid the hangover!
Our Tastemaker
ginfestival.com
Each month we pick an Instagram user we love and chat to them about all
RYE BAY SCALLOP things food. Could you be next? Get in touch!
WEEK, EAST SUSSEX
18-26 February
Whether you’re a fan of
scallops or not, you can be
sure that there’s more to these
marine molluscs than you
might think – in fact, there’s
enough information and
recipes to last a whole week at
Rye Bay’s famous festival.
scallop.org.uk
Japanese Ramen Kedgeree Apple & Amaretti cake
We chatted to Olivia Bennett about her What’s your signature dish?

CRAFT BEER foodie outings, home cooking and what Vietnamese hand rolls to start and a salmon and
RISING, LONDON gets her Insta-like. prawn Thai curry with lots of chilli for main.
23-25 February Describe your photo style? Which Instagram account do you love?
Craft Beer Rising returns to the I wish I could say I had a photo style, but it I love Uyen Luu’s Instagram account
Old Truman Brewery for a fifth definitely takes me a couple of tries to get it (@loveleluu). Her photos are beautiful and the
year. Beer, cider and street food right. I’d say my Instagram feed is quite colourful food always looks amazing.
are all covered and accompanied and I try and experiment with taking photos at
different angles and with different backgrounds. at
Follow th!
by live music, so don’t miss it!
@OliviaLovesF00d
craftbeerrising.co.uk
What gets your ‘like’? foodie
Amazing looking food and funny memes.
COMMUNITY
Tell us what you

From our Inbox… think of GBF!
“I enjoyed your item on mucky fat in your November

Star letter issue. Growing up in Wakefield in the 1950s, it was a
Send in your reader letters,
tips, pictures and queries to:
yasmin.godfrey@aceville.co.uk
treat to have mucky dripping in a railway man’s sandwich. The mucky bit is
the dark brown sediment, not the fat as we might imagine today. A railway Or write to us at:
Great British Food Magazine
man’s sandwich is where you spread the delicious sediment from the bottom
21-23 Phoenix Court
of the dripping basin with some dripping onto two slices of bread, season Hawkins Road
with salt and pepper, sandwich together and then toast. Crunchy on the Colchester
outside, soft and delicious on the inside. Thanks for the nostalgic moment. Essex
CO2 8JY
Bring back the dripping basin I say!”
BARBARA RHODES, LEEDS via Email
Follow us
In the picture… There’s no place facebook.com/
GreatBritishFood
You’ve all been very busy
making delicious dishes
like home… twitter.com/
Brighton reader @connieconsumes
this month. Tag us in your buybritishfood
gives her top recommendations for
images on social media to be instagram.com/
eating out in the iconic British
featured here! greatbritishrecipe
seaside town
Breakfast Lunch
Start your day off with a Silo
This Month’s
Seaside means seafood, and
(silobrighton.com) breakfast there’s no better place in town
of toast, beans, slow cooked for an elegant fish lunch than Star Letter Prize
egg, mushrooms and bacon. The Salt Room (saltroom-
The food here not only tastes restaurant.co.uk). Start with Doris & Co is a British
phenomenal but the restaurant the moreish salt cod fritters company devoted
@_bobandbeard on is completely sustainable so or splash out on some oysters to making English
Instagram Chicken breast you can leave feeling full and before sampling the catch of creamware pottery using traditional
supremes cooked in a beer and good about yourself. the day. English methods. The designs are
cream cheese sauce; finished based on Georgian times, when
with celery leaves and freshly Tea Break Dinner pottery was still made by hand. No
chopped tarragon and chives. vintage kitchen is complete without
After weaving in and out of the If you like innovative cooking
quirky shops down The Lane’s with a side of theatre, 64 a Doris & Co piece and one lucky
maze of alleyways, The Little Degrees (64degrees.co.uk) GBF reader will win an Old Friends
Teashop in The Lanes (face- is where you want to be. Get a are Best teapot and mug, a Jolly
book.com/ThatLittleTea- front row seat by the compact Useful Board, tea towel and jute
shopInTheLanes) is a perfect open kitchen and watch the bag. All you have to do is get in
laid back spot for a break and chefs serve up an ever- touch by post, email or even drop
a cuppa! changing seasonal menu of us a message on Facebook, Twitter
small plates; each so delicious or Instagram - it’s as simple as that!
@lavenderandlovage on you’ll want to order them all! dorisandco.co.uk
Instagram Boozy sausage,
Fenland celery and apple
“
hotpot with cider.
So many people take supplements Worth
unnecessarily, but if you eat the
£100!
”
right things you don’t need to
take anything extra.
- Tom Daley
Read more about Tom’s foodie loves and hates on p130
To have your food featured in the mag simply drop us an email at yasmin.godfrey@aceville.co.uk
@reemapere on Instagram
or tag us in your food on Twitter, Facebook or Instagram.
Potato gnocchi with meatballs.
MAKING MARMALADE
How t o m a k e
Majestic
Marmalade
e
c Seville Marmalade p.30
i ng
lass Ora
C
Each February the World Marmalade Awards in Cumbria

celebrate everybody’s favourite breakfast preserve. Gareth May
speaks with past winners, judges and spread supremoes to
find out how to make the ultimate marmalade.
T
here are few delights that year, I’d definitely choose Sevilles.”
whet the mouth quite Artisan baker and marmalade
like marmalade. Brekkie judge Dan Lepard says there’s a
isn’t the same without it: method to the Seville madness.
a fresh pot of steaming “Seville oranges are a brilliant all-
tea, rounds of toast swiped with golden rounder and contain lots of pectin
butter, and a heavenly heaving of which ensures your marmalade sets,”
orangey unctuous spread. By gum, he says, adding the caveat that all
that’s a wake up call. oranges—from big navels through
Few though can do the amber jam to blood oranges—make brilliant
justice. Thankfully, we’ve collected a marmalade, depending on your
hit team of marmalade maestros to recipe and how you prepare them.
share their spread-making expertise One word of warning however: if
(we asked Paddington Bear but he you’re making non-Seville marmalade,
was busy). The first conundrum: think about using a sugar with pectin
what oranges should you use? added to it, like Tate & Lyle’s jam
sugar, as this will help the jam set. And
Know your oranges whatever orange you use, make sure
Jane Hasell-McCosh, founder of the it’s the best fruit that you can find.
World’s Original Marmalade Awards Next up, how to prepare the
& creator of the Dalemain Marmalade oranges. Judge and River Cottage
Range, says the jam expert Pam ‘The Jam’ Corbin
thick skinned, bitter, says traditionally the peel is sliced
and dry Sevilles into thin, medium or thick cuts as this
are considered gives the marmalade its characteristic
to be the king of appearance but “the finer the cut the
oranges. Winner of more pectin is released, from the pith
the 2016 Homemade and membranes, resulting in a better
Marmalade Awards gel to suspend the peel.”
Jo Aldhouse agrees. And what about all those food
“Sevilles are the processor hints on the internet? Is that
classic orange, making breaking the unwritten marmalade
a fragrant, complex code of conduct? “For ease and speed
tasting marmalade the peel can be pulsed in a food
which is not too processor,” Corbin says. “The flavour
sweet,” she says. will be full but the final appearance of
“If I was only going to the marmalade will be a bit of a dog’s
make one batch for the dinner. But if this method suits your
lifestyle and taste, then
use it. I call this: Busy
Persons Marmalade.”
Once sliced, Aldhouse
recommends leaving the
peel—and the juice and
pips—to soak overnight,
as this releases yet
more pectin. Then it’s
on to the first batch
of cooking.
MARMALADE MATTERS
Preserving
Some say that marmalade was ‘invented’ in Scotland tradition
by James Keiller and his wife after discovering a This part of the process is known
cargo of bitter oranges being sold cheaply, which as the softening cook, and will take
they subsequently turned into jam. Food historian between 1-2 hours. Following your
Ivan Day contests the theory, extolling the earliest individual recipe is key here, Lepard
known recipe for Marmelet of Oranges (as it says—be sure to cook the peel in
was originally known) as the work of cook Eliza the amount of water recommended.
Cholmondeley from 1677. He also prefers to juice the oranges,
DALEMAIN MANSION
adding that to the pot when he adds
MAKING MARMALADE
the sugar later on, whilst saving the over time, once
pips and tying them inside a square of you have a feel for THE MARMALADE AWARDS
fine muslin and letting them boil with the practice and
the peel as it softens. that marmalade Jane Hasell-McCosh founded the World’s Original
The peel is ready when you can makers’ flare in the Marmalade Awards in 2005 in order to preserve the
“easily squish it apart with your thumb eyes. “The ideal art of making marmalade. Based in Dalemain Mansion,
and forefinger to the point where you set is a tender a Georgian stately home with an archive of marmalade
worry that you’ve overcooked it,” Lepard jelly with a bit recipes, the awards promote small-scale makers as well
adds. Also, Aldhouse adds, “This stage of wobble,” as restaurant producers. The homemade categories
is important as the peel firms up when Aldhouse says. include one for children, those who like a splash of
the sugar is added, so if it is not cooked Lastly, what’s something alcoholic, and even campanologists. All
enough it ends up too chewy.” the best way to proceeds from the amateur entries go to Hospice at
On that note, and before we move store marmalade? Home and to date the Dalemain Marmalade Awards
to the final cook, let’s say a word about Corbin says that & Festival have raised over £200,000.
sugar. Experts will argue for days about you should pot www.dalemain.com/marmalade-awards
the properties of cane or beet, Fairtrade marmalade into
or UK sourced, jaggary or coconut. Keep sterilised jam jars
it simple: use white granulated sugar and seal with a twist on lid and then
for a crystal clear marmalade; dark store in a cool, dark, and dry place.
muscovada for a treacly taste; and jam “Well made and well potted unopened
sugar, which has added pectin, if you’re marmalade will keep for years. I’ve
not using Sevilles. eaten marmalade that is twenty
The final cook, with your chosen years old!”
sugar, should take somewhere between Lepard certainly can’t wait that long.
10-20 minutes. Lepard says in an ideal “The best place to store marmalade is
world it “should be as short as possible in my stomach, delivered on hot toast,”
to keep the colour bright and the aroma he says. Amen to that.
fruity” however, this is dependent on
having the right amount of liquid left
after cooking the peel and getting the
proportion of sugar right, so a reliable
recipe is essential. “If you vastly overdo
the water, you’ll be boiling the sugary
marmalade for hours and may even lose
the set,” he says.
How to tell if your

marmalade is set
Talking of which… what exactly does
setting mean? Corbin explains: “The
setting point is when the tempo of the
marmalade has changed from a fast
frothy boil to a slower more relaxed
tempo. You can almost hear it,” she
says. “A drop on a cold surface will
very lightly gel but be careful not to
overcook. Remember marmalade is
meant to set in the jar and not in the
jam pan.”
2016 Double Gold winner Sarah
Churchill of Artisan Kitchen says that
the tried and tested flake method is a
good way to check for a set. “After five
minutes of cooking dip a spoon into
the marmalade and turn the spoon
horizontally. If the marmalade hangs off
the spoon in a flake, it is ready. If not,
continue to cook and retest.”
Overall, the cooks agree that setting
THE JUDGES CAST THEIR VOTES
is a bit of a mystery; an art developed
nge & med Puds
tin and smooth the surface. Bake for
ra
O t Stea
55-60 minutes until golden and well
ille o risen. A skewer should emerge dry
Sev Carr from the middle of the cake. Turn onto
a wire rack and leave to cool, base-
side up.
3. When the cake is cool, heat the
remaining marmalade in a small pan
until warmed through then spread over
the cake. Mix the sifted icing sugar
with the remaining milk to give a thin
icing. Drizzle over the cake letting the
icing go down the sides. Leave to set
then serve.
SEVILLE ORANGE & CARROT

STEAMED PUDS
Serves: 6
Prepare: 20 minutes
Cook: 30 minutes
2 Seville oranges
100g sultanas
150g carrots, grated
100g slightly salted butter, softened
CLASSIC SEVILLE ORANGE chilled plate. Allow to cool for a few 40g golden caster sugar
MARMALADE seconds, then push with a finger. If 2 medium eggs
the surface wrinkles it’s ready, if not, 150g spelt flour
Makes: about 2.5kg boil for a further 5 minutes and test 1½ tsp baking powder
Prepare: 30 minutes, plus again. Leave the marmalade to settle 5 tbsps Seville orange marmalade
overnight soaking for 15 minutes, then skim off any foam Crème fraîche or Greek style yogurt,
Cook: 2-2½ hours from the surface. Stir the mixture and to serve
pour into warm, sterilised jars (see the
1kg Seville oranges Cook’s Tip below) and place a waxed 1. Preheat the oven to 180˚C/Fan
1 unwaxed lemon disc on top. Seal when cold, then label 160˚C/Gas 4. Grease 6 x 175ml
2kg Tate & Lyle Preserving Sugar and store in a cool, dark place for up heatproof cups or dishes. Grate
to a year. Once opened, store in the the orange zest and place in a food
1. Wash the oranges and lemon fridge for up to a month. processor. Squeeze and measure the
thoroughly, then dry them in a clean juice, making it up to 125ml with water
tea towel. Pour 2 litres of cold water MARMALADE SPICE CAKE if necessary. Add to the processor with
into a large, wide pan or preserving the sultanas and carrots and blend
pan. Cut the oranges and lemon in Serves: about 10 until pulpy.
half, squeeze and add the juice to Prepare: 15 minutes 2. Beat together the butter and sugar
the water. Reserve the pips and Cook: 60 minutes until pale and creamy. Add the eggs
squeezed orange, but discard the and carrot mixture and beat well — it
squeezed lemon. 175g butter will look slightly curdled but don’t
2. Cut the oranges in half again and, 150g golden caster sugar worry. Sift in the flour and baking
using a metal spoon, scrape the pith 2 tbsps Lyles Golden Syrup powder, tipping in the fibre left in the
and pips into the centre of a large 2 large eggs, beaten sieve, and fold in. Divide the mixture
square of muslin. Gather up the edges 10 tbsps Seville orange marmalade among the cups and place in a roasting
and tie to form a bag. Add to the 350g self-raising flour tin. Pour a 1cm depth of boiling water
pan. Cut the orange peel into strips — 1 tsp baking powder around the cups and cover the roasting
chunky for coarse-cut or thinner for a 1 tsp each, ground cinnamon and tin with foil, tucking it under the rim to
fine shred. Add to the pan and leave ground nutmeg trap the steam.
overnight to soften. 150ml semi-skimmed milk, plus 2 tbsp 3. Carefully transfer to the oven
3. The following day, bring the mixture 100g icing sugar, sifted and bake for 30 minutes until the
to the boil, then reduce the heat and puddings feel firm to the touch. Lift
simmer, uncovered, for 2 hours, until 1. Preheat the oven to 180˚C/Fan a corner of the foil, taking care as the
the peel is very soft and the liquid 160˚C/Gas 4. Butter and base line a steam will be hot, and test one of the
reduced by about half. Remove and round, 23cm-deep cake tin. Cream puddings with a knife to see whether
discard the muslin bag, squeezing as the butter with the caster sugar until it’s cooked, before removing from
much of the liquid as possible back pale and light then beat in the syrup the oven.
into the pan with the back of a followed by the eggs, a little at a time. 4. Heat the orange marmalade in a
wooden spoon. Stir in half the marmalade. small saucepan with 1 tbsp water until
4. Add the sugar and stir over a low 2. Sift the flour with the baking thinned, then spoon over the top of
heat until dissolved. Turn up the heat powder and spices and fold half the puddings. Delicious served with
and boil rapidly until it reaches setting into the creamed ingredients. Stir in crème fraîche or yogurt.
point — usually about 15 minutes. 150ml of the milk, then the remaining
To test, remove the pan from the heat flour mixture to give a stiff, creamed Recipes courtesy of
and spoon a little marmalade onto a consistency. Spoon into the prepared waitrose.com/recipes
MAKING MARMALADE
NO GLUTEN?
NO PROBLEM!
Coeliacs rejoice! These beautiful treats from baker
Victoria Hall, owner of gluten free restaurant
2 Oxford Place in Leeds, are as delicious as
they look – and completely without gluten!
“N
am
ed f
spo or the v
nge ibran
, this t hue of th
is a sh e
owstopper
of a cake”
32 /
RECIPES | GLUTEN FREE BAKING
RED VELVET CAKE
Makes: 12
Prepare: 25 minutes
Cook: 40–45 minutes
270ml buttermilk
15g sunflower oil
3 eggs
3 tsps vanilla extract
1½ tsps cider vinegar
2 tbsps red food colouring gel
300g plain gluten-free flour
30g cocoa powder
75g ground almonds
¾ teaspoon bicarbonate of soda
12 g baking powder
¾ tsp salt
¾ tsp xanthan gum
300g caster sugar
135g unsalted butter, softened
For the frosting:

200g unsalted butter, softened
500g icing sugar
175g full-fat cream cheese
“Scones are the ultimate tea-time treat
1. Preheat the oven to 180°C/160°C/
Gas 4. Grease and line 2–3 x 20-cm and as British as a bake can be”
round cake pans. In a jug, combine
the buttermilk, oil, eggs, vanilla, cider speed to high. Beat until just smooth, 1. Preheat the oven to 190°C/ Fan
vinegar and red food colouring. soft and fluffy, about 2–3 minutes but 170°C/Gas 5. Line 1–2 baking sheets
2. To a large bowl, or the bowl of a not for too long as the frosting could with baking parchment. To a large
free-standing mixer, add the flour, separate. If the mixture seems too bowl, or the bowl of a free-standing
cocoa powder, ground almonds, dry, add a little more cream cheese. mixer, add the flour, sugar, baking
bicarbonate of soda, baking powder, If it is too slack, add icing sugar a powder, salt and xanthan gum. Add the
salt, xanthan gum, sugar and softened few tablespoons at a time. softened butter to the dry ingredients
butter. With a handheld electric whisk 6. Remove and unwrap the sponges. in small pieces. Either rub in by hand
or a free-standing mixer, slowly mix Level the tops with a serrated knife and or on a slow speed in a mixer until the
until the mixture resembles very fine place the first layer of sponge onto a mixture resembles breadcrumbs.
breadcrumbs. Continue to mix on serving plate or stand and top with a 2. In a jug, combine the buttermilk and
a slow speed and pour in the wet layer of frosting. Repeat with the second egg, then pour into the dry mixture.
ingredients. Once combined, turn sponge, and third if you have it, and Stir together using a large metal spoon
the speed to medium and mix for 3–5 then envelop the entire cake in frosting. or again on a slow speed if using a
minutes until the batter thickens. mixer. Once you have a sticky dough,
3. Divide the mixture evenly between CLASSIC SCONES stop mixing. At this point, quickly stir
the cake pans and level with a spoon. in the sultanas/golden raisins until
Bake in the preheated oven for 35–40 Makes: 4–6 evenly distributed.
minutes if using three pans or 40–45 Prepare: 15 minutes 3. Dust the work surface well with
minutes if two. They are done when Cook: 20 minutes flour and tip the dough onto it. Using
risen and spring back when pressed your hands, briefly knead the dough,
lightly on the top and a skewer 225g plain gluten-free flour, plus then gently press into a flat disc
inserted into the centre comes extra for dusting approximately 2–3-cm deep.
out clean. 40g caster sugar 4. Stamp out scones from the dough
4. Place the pans onto a wire rack 18g baking powder using the straight-edged cookie cutter.
and allow to cool completely. Once A pinch of salt Push straight down and lift the cutter
cooled, gently remove from the pans, ¼ tsp xanthan gum straight up, as twisting will prevent the
loosening the edges with a table 40g salted butter, softened scones from rising evenly in the oven.
knife if necessary, carefully wrap the 140ml buttermilk Bring together the remaining dough
sponges in clingfilm and put in the 1 egg and re-knead briefly, then stamp out
fridge for at least an hour. 75 g sultanas more scones.
5. Now make the cream cheese frosting. 1 beaten egg, to glaze 5. Arrange the scones on the prepared
Again using a handheld electric whisk Butter, jam and clotted cream, to serve baking sheets. Space them out to
or free-standing mixer, mix together allow for spreading and rising. Brush
the butter and icing sugar until no Special kit the tops with the beaten egg to glaze,
large lumps of butter remain. Add the A straight-edged round cookie cutter then bake in the preheated oven for
cream cheese and as the mixture starts (5-6 cm diameter) 15–20 minutes until risen, golden and
to come together, increase the mixing firm to the touch. You can check the
scones are done by carefully lifting and
tapping the bottom – they should make “These simple brownies are also
a hollow sound. Cool the scones on a
wire rack before serving – with butter, great with pecans, white chocolate
jam and clotted cream, of course!
chips or fresh raspberries”
CLASSIC BROWNIES
Makes: 12-16 water, melt the chocolate and butters 6. Pour the batter into the prepared
Prepare: 15 minutes together. Stir to combine until molten baking pan and level with a spoon or
Cook: 25 minutes and smooth, then cool slightly. In a spatula. Bake in the preheated oven
large bowl, or the bowl of a free- for 25 minutes, checking after 20,
250g dark chocolate, chips or chopped standing mixer, combine the eggs and until risen with a papery crust.
125g unsalted butter both sugars. Whisk up the eggs and 7. Remove the pan from the oven and
125g salted butter sugar vigorously until thick and pale. gently shake the brownie or press the
5 eggs 3. Tip the flour and cocoa powder into top with your finger. It should feel
175g soft light brown sugar a large mixing bowl. almost set, but with a slight wobble.
200g caster sugar 4. Once pale and thick, continue to 8. Set the pan on a wire rack and
120g plain gluten-free flour mix the eggs on a slow speed and cool for as long as you can resist
60g cocoa powder pour in the melted chocolate and before portioning into 16 sensible
butter mixture. When these are fully or 12 generous pieces. (This brownie
1. Preheat the oven to 190°C/Fan combined, stop whisking and add the portions like a dream if placed in the
170°C/Gas 5 and grease and line a flour and cocoa mixture. fridge for a couple of hours first.)
large square baking pan with 5. Whisk again, beginning slowly and
baking parchment. briefly increasing the speed once GLUTEN FREE
2. In a jug in bursts of 10 seconds combined. Within a minute there SHORTCRUST PASTRY
in the microwave, or in a heatproof should be no lumps remaining
bowl set over a pan of simmering and you’ll have a thick, glossy, Makes: 2 cases
chocolatey batter. Prepare: 10 minutes,
plus chilling time
460g all-purpose gluten-free flour

1 tsp xanthan gum
1 tsp salt
225g unsalted butter, cubed
1 egg
1. Put the dry ingredients and cubed

butter into a food processor and
pulse until they reach a fine crumb
consistency. Pour in the egg and 1–2
teaspoons of water and mix until
completely combined. The mixture
will start to come together.
2. Use your hands to bring together
the dough, then lightly knead on a
lightly floured worksurface. Put the
pastry ball onto a piece of clingfilm,
press into a disc shape and chill in the
fridge for at least 2 hours, until firm.
TREACLE TART
Makes: 8–12
Prepare: 30 minutes
Cook: 40–45 minutes
Gluten-free flour, for dusting

1 batch Shortcrust Pastry, at room
temperature (see above)
350ml golden syrup
150ml double cream
1 egg
2 tsps lemon juice
120g gluten-free cake crumbs
55g ground almonds
Clotted cream, to serve
RECIPES | GLUTEN FREE BAKING
SHOPPING
BASKET
Mornflake Gluten Free

Porridge Oats,
approx £3 from supermarkets
and mornflake.com
Hodmedod’s Yellow Pea Flour,

£2.49 hodmedods.co.uk
Barkat Gluten Free Flour Mix,

£4 glutenfree-foods.co.uk
1. Preheat the oven to 180°C/ over the pan, so that the remaining whisk again until no lumps remain.
Fan 160°C/Gas 4. Grease a 23-cm clingfilm is facing upwards. 5. Pour the filling into the pastry
loosed-bottomed tart pan. Lay a piece 3. Gently lift and press the pastry case and bake, on a baking tray,
or overlapping pieces of clingfilm into the pan, easing it into the in the preheated oven for 40-45
larger than your tart pan onto the corners, then remove the clingfilm. minutes until the filling is golden
work surface and lightly dust with Trim away the excess and if there brown and set. Check the tart after
plain gluten-free flour. Put the pastry are any cracks in the pastry, use 30 minutes; if the top is starting
ball in the middle and gently press the trimmings to patch them back to colour too much and the filling Recipes taken
into a disc shape with your hands. together – and don’t panic! Put the is not yet nearly set, turn the oven from This is
2. Lay a second piece of clingfilm over pastry case in the fridge while you down to 150°C/130°C/Gas 2 and Gluten-free by
the top and, with a rolling pin, roll make the filling. allow to bake for a little longer than Victoria Hall
out the pastry to a thickness of 5 mm 4. For the filling, in a large bowl or the specified time. Cool completely (£16.99, Ryland
in a roughly circular shape of around in a free-standing mixer, whisk the in the pan before removing Peters & Small).
12-14 inches in diameter. Lift off the syrup, cream, egg and lemon juice carefully and slicing. Photography by
top layer of clingfilm and, using the together until combined. Add the Adrian Lawrence.
rolling pin to help lift it, lay the pastry crumbs and ground almonds and
EasyEveryday
TEMP T I N G S E A S O NAL RE CI PE S T O CO O K NOW
30+
Fresh &
Exciting
Recipes
for breakfast, lunch
and dinner
New
Ideas for
Pancake Day!
p38 p54 p58
Pippa
Middleton's Super
Healthy 5 Warming Salads to
Dinners Winter Soups Fill You Up
Easy Everyday
PIPPA'S
HEALTHY FAMILY
MEALS
flavour
“These chicken kebabs are full of
.”
and make a great packed lunch
Easy Everyday
From easy paella to delicious chicken wraps, these fresh and zingy recipes from
Pippa Middleton are just the thing for speedy weekday cooking when time is short
WHOLEGRAIN CHICKEN spread with the Saffron Yoghurt

SHAWARMA Aioli and top with lettuce, tomato,
cucumber, sliced chicken and onion.
SERVES: 2 Season with additional baharat spice,
PREPARE: 25 minutes, plus if liked, then squeeze over some lemon
marinating time juice, roll up and serve.
COOK: 15–18 minutes
LEMON, RED ONION &

2 skinless, boneless FENNEL COD TRAYBAKE
chicken breasts
SERVES: 4
FOR THE MARINADE: PREPARE: 10 minutes
1 onion, roughly chopped COOK: 40 minutes
2 tsps baharat spice blend
2 cloves garlic, crushed 1 lemon
Grated zest and juice of 1 lemon 400g new potatoes
1 tbsp extra virgin olive oil 4 small fennel bulbs, trimmed,
cored and thickly sliced
TO SERVE: (fronds reserved)
2 wholemeal flatbreads or wraps 1 red onion, sliced (about 180g)
2–3 tbsps low-fat natural yoghurt 2 tbsps olive oil
A handful of lettuce leaves 4 skinless and boneless cod
1 large tomato, very thinly sliced fillets (each about 125g)
5cm piece of cucumber, sliced 1 tsp fennel seeds, crushed
½ red onion, very thinly sliced 2 tbsp white wine vinegar
Squeeze of lemon juice A handful of basil leaves,
chopped (10g)
1. To make the marinade, place the 25g pitted black olives, halved
onion in a food processor and whizz
in bursts until very finely chopped or 1. Preheat the oven to 200°C/Fan
puréed. Tip the onion onto a piece of 180°C/Gas 6. Finely grate the zest of
muslin, pull the corners together and 1 lemon, then thinly slice it and set aside.
squeeze into a large bowl to extract the Toss the potatoes and fennel in a large
onion juice. Alternatively, strain with a baking tray with the onion and lemon
fine sieve to remove the juice. slices and 1 tbsp oil. Spread in a single
2. Place the pulp into a bowl and mix layer and bake for 25–30 minutes,
in the baharat, garlic, lemon zest, or until the potatoes are cooked.
juice and olive oil. Season, then add 2. Place the cod on top, sprinkle with the
the chicken, rubbing the marinade in crushed fennel seeds and season with
well. Cover and place in the fridge to black pepper. Bake for another 10–12
marinate for 15–20 minutes, minutes, or until the fish is just cooked
or overnight if you have time. through. Meanwhile, make the dressing:
3. Preheat a griddle pan over a high whisk together the vinegar with the
heat. Remove the chicken from the remaining oil, then add the basil, olives
marinade and dry with some clean and lemon zest, season and mix together.
kitchen paper. Place the chicken on the Pour over the fish, scatter with any
griddle and cook for 15–18 minutes, reserved fennel fronds and serve.
turning occasionally, until lightly
charred and firm to the touch, or until
thoroughly cooked with no pink meat SWEDISH OPEN
and the juices running clear. SANDWICHES
4. Place the chicken on a chopping
board, allow to rest for 2–3 minutes, SERVES: 2
then slice into strips. To serve, place PREPARE: 10 minutes
each flatbread or wrap on a plate, COOK: 2 minutes
Easy Everyday
using a similar
“If herring’s not your thing, try
salmon instead”
quantity of hot smoked trout or
Carefully peel the egg and cut chicken stock

into quarters.
200g trimmed fine green beans,
2. Meanwhile, toast the rye bread.
cut into 4cm lengths
Mix together the yoghurt or skyr and
horseradish sauce, then thickly spread 150g peeled raw king prawns
on the toast and top with the herrings, 125g squid, cut into rings
sliced beetroot, diced cucumber and 200g cod, cut into chunks
egg quarters. Season with a little black 25g flat-leaf parsley
pepper, then garnish with the dill and
red onion, if liked, and serve. 1. Heat the oil in a large pan and
gently fry the onions, peppers and
garlic for 5 minutes, or until they
QUICK SEAFOOD PAELLA have softened.
2. Stir in the rice, saffron and paprika,
SERVES: 4 and cook for a few seconds before
PREPARE: 10 minutes stirring in the chopped tomatoes and
COOK: 20-25 minutes hot stock. Leave on a medium heat for
about 15 minutes, covered, stirring
1 tsp rapeseed oil occasionally. When the rice is nearly
1 onion, thinly sliced
done and most – but not all – of the
1 medium egg
stock is absorbed, add the beans. Stir
4 slices rye bread 2 red peppers, thinly sliced
in the prawns, squid and cod, and
100g thick 0% fat strained 3 garlic cloves, finely chopped
heat for a further 5-6 minutes or until
Greek yoghurt or skyr 250g paella rice the rice is tender and the prawns are
2 tsps hot horseradish sauce Pinch of saffron piping hot.
4 herrings, drained (from a jar 2 tsps sweet smoked paprika 3. Stir in the chopped parsley and
Recipes taken of herrings in a dill marinade) 227g can of chopped tomatoes serve with wedges of lemon to squeeze
from Heartfelt by 4 small cooked beetroots 600-800ml hot quality over, and a spoonful of yoghurt.
Pippa Middleton 5cm piece of cucumber, diced
(£19.99, British 4 sprigs dill or cress
Heart Foundation)
To serve: thinly sliced red
Bhf.org.uk/
onion (optional)
heartfelt
1. Place the egg in a saucepan and

completely cover with salted water.
Bring to the boil, then reduce the heat
and simmer gently for 7 minutes. Lift
out the egg, tap it to crack the shell,
then plunge into a bowl of iced water.
Easy Everyday
SEASONAL HERO
Mu s s e l s
Sleek and shiny with tender flesh and a beautifully sweet flavour,
mussels are thrifty, delicious and in season right now!
L
ike oysters, mussels must be from April to September, so are at their open; discard any that remain closed.
gathered from completely best during the cold, wintry months from 2. Tip the contents of the pan into a
unpolluted waters, which is October to March. The most common colander set over a bowl to catch the
why most of the ones that you varieties are Blue or European and it’s cooking liquor. Strain the saved liquor
find in supermarkets and fishmongers said that you can tell the gender of the through a muslin-lined sieve into a
bowl to get rid of any sand. Clean the
are farmed. Due to mussels spawning in mussel by the colour of the meat: males
pan, ready to cook the fish.
spring they have a lower meat content are pale and females are orange. 3. Trim the asparagus, if using, and
peel the lower end of the stems; set
aside ready to cook.
PREP 4. To make the dressing, in a small
Avoid mussels that have chipped, broken or damaged shells; fresh mussels should be tightly pan, mix 180ml shellfish stock with
the extra virgin oil and wine vinegar.
closed. To clean, scrub in plenty of cold water to remove barnacles or sand and discard any
Add the spring onions and chervil and
mussels that float to the top. Give any open mussels a sharp tap with a knife and discard season with salt and pepper.
any that fail to close. Remove the beard by giving it a sharp tug towards the hinge end then 5. To cook the brill fillets, pour the
place the cleaned mussels in a fresh bowl of cold water until ready to use. remaining shellfish stock, including the
strained stock from the molluscs, into
the saucepan and bring to a simmer.
STORE Season the brill fillets, add them to
the stock and cook for 4 minutes. Add
Mussels should be eaten on the day of purchase. Store them in a bowl covered with a damp the asparagus, if using, and molluscs,
cloth in the bottom of the fridge. Don't store the mussels in water as you'll drown them. put the lid on the pan and cook for 2
minutes. Carefully transfer the brill,
molluscs and asparagus to a warmed
ENJOY dish; cover and keep warm. For the
sauce, bring the stock to the boil over
Steam the mussels in a little white wine, onion, garlic and parsley and a high heat and whisk in the butter.
then add in a drop of cream for a delicious moules mariniere. 7. Share the asparagus between 4
warm plates.
8. Place the brill fillets on top and
arrange the molluscs around the fish.
NATHAN OUTLAW’S Spoon over the dressing. Serve with
8 tbsps cold-pressed extra virgin
BRILL WITH MUSSELS, the sauce.
rapeseed oil
COCKLES & CLAMS
3 tbsps white wine vinegar NATHAN OUTLAW’S
4 spring onions, trimmed and SMOKED MUSSEL
SERVES: 4 & OYSTER SOUP WITH
PREPARE: 20 minutes finely sliced SEAWEED & STOUT TOAST
COOK: 1 5 minutes 2 tsps chopped chervil
50g unsalted butter, diced SERVES: 4
4 brill fillets, skinned and trimmed Cornish sea salt and freshly PREPARE: 15 minutes
12 live mussels, cleaned and ground black pepper COOK: 1 hour
beards removed
1. To open the molluscs, place a large
12 live cockles, cleaned 750g live mussels
saucepan (that has a tight-fitting lid)
12 live clams, cleaned 12 live oysters
over a medium heat. When it is hot,
500ml shellfish stock add the mussels, cockles, clams and 100ml double cream
12 asparagus spears (ideally 100ml shellfish stock and put the lid A little olive oil for cooking
British, frozen and defrosted) on. Steam for 2 minutes until the shells 1 white onion, peeled
EASY EVERYDAY | SEASONAL HERO
“Cooking big fillets of brill in a

les and
shellfish stock with clams, cock Recipes taken from
mussels works particularly well”

Nathan Outlaw’s
Fish Kitchen by
Nathan Outlaw
(Quadrille, £20)
Photography by
David Loftus
Easy Everyday
and finely chopped
2 garlic cloves, peeled
and finely chopped
1 celery stick, sliced “A chunk of my seaweed
and stout bread is just
1 fennel bulb, outer layer
removed, diced
100ml white wine
300ml fish stock the thing for a cold day.”
1 large potato, peeled and diced
2 tsps chopped tarragon
2 tsps chopped chervil
2 tsps chopped chives
2 tsps chopped flat-leaf parsley
Cornish sea salt and freshly
ground black pepper
TO SERVE:
Seaweed and stout bread, or
other good rustic bread
SPECIAL EQUIPMENT
Smoker
Oak chips
1. Wash the mussels and pull away the

hairy beard attached to one end of the
shell. Discard any that are open and
refuse to close when sharply tapped,
and any with damaged shells. Open
the oysters and strain off their juice
through a muslin-lined sieve into a
bowl. Set up your smoker with the oak
chips for hot smoking and heat up to
get it smoking.
3. Lay the mussels on the wire rack
in your smoker with the drip-tray
underneath to catch the juices. Smoke
the mussels for about 8 minutes until
they all open up. Take them out of the
smoker and pick out the meat from the
shells; discard any that remain closed.
Tip the saved juices into a bowl. check the seasoning.

4. Lay the shucked oysters on the 8. Ladle the soup equally into 4 warm
ALSO IN SEASON rack and smoke for 4 minutes. Put the bowls and serve with the hot toast.
mussels and oysters together on a
PURPLE SPROUTING BROCCOLI plate, cover and chill.
The purple-green florets of this variety of broccoli 5. Meanwhile, pour the cream into a
have a wild look and grow on leafy stems of varying heatproof bowl that fits inside the
lengths. Boil the florets in plenty of water, and serve smoker. Place in the smoker, then turn
warm with melted butter and lemon juice. off the heat and leave the cream inside
for 20 minutes.
CLAMS 6. Heat a large saucepan and add a
Clams are abundant along Britain's coastline as well drizzle of olive oil. When it is hot, add
as being cheap and quick to cook. Clams, like most the onion, garlic, celery and fennel and
shellfish, have a built-in timer, when the shells pop sweat for 2 minutes without colouring.
open the meat is cooked. Simply steam them and add Pour in the wine, fish stock and
to pasta dishes such as spaghetti alle vongole. retained mussel and oyster juices, then MUSSELS GALORE
add the potato. Bring to a simmer and If you’re looking for top quality
KALE cook for about 15 minutes until the
Kale is a member of the cabbage family and it comes fresh mussels, we buy ours from
potato is just cooked. Season with salt Loch Fyne who grow them on ropes at
in two forms: smooth-leaved and curly. The most and pepper to taste.
common of the two is curly kale, and in our opinion it’s the Hebridean Mussel Farm on the
7. When you are ready to serve,
the most delicious. The leaves are green, sometimes slice and toast your bread. Add the Isle of Lewis. With almost 200 miles
tinged with purple, and their flavour is strong and mussels and smoked cream to the of rope covered with mussels they’ve
distinct. Simply boil until the leaves have wilted and soup and simmer for 1 minute, then always got a steady supply growing
then fry for 5 minutes. add the oysters and chopped herbs completely naturally.
and remove from the heat. Taste to From £13.90 for 2.5kg lochfyne.com
FLIPPING
GOOD!
Whether you like them smothered in chocolate or simply
topped with lemon and sugar, pancakes are quick, easy
and totally delicious
BANANA PANCAKES WITH

HONEY BANANAS
SERVES: 2
PREPARE: 10 minutes
COOK: 7 minutes
2 bananas
2 British Lion eggs
50g rolled oats
½ tsp baking powder
A pinch of salt
A little vegetable oil
A small knob of butter
2 bananas (not too ripe),
cut in half long ways
1 tbsp honey
A few walnut pieces
1. In a blender, blitz together

the bananas, eggs, oats, baking
powder and salt until combined but
not smooth.
2. Heat a little oil in a frying pan then
add two separate ladles of batter into
the pan, making two round pancakes.
Fry on one side until golden brown
and bubbles start to appear on the
surface then flip them over and cook
on the other side until golden.
3. In another frying pan add the
butter and fry the bananas cut side
down for a couple of minutes. Add
the honey and walnuts and allow it
to warm through. Serve the banana
pancakes with the honey bananas
and walnuts.
CLASSIC LEMON &
SUGAR PANCAKES
SERVES: 4
PREPARE: 5 minutes
COOK: 12 minutes
Easy Everyday
150g plain flour 1. Mix the flour and baking powder in
300ml semi skimmed milk a large bowl. Stir in the oats, sugar,
2 large British Lion eggs pistachio nuts and cranberries.
A little vegetable oil or 2. Make a well in the centre and beat
melted butter in the egg yolks and buttermilk to
Lemon, to serve
make a thick batter (it should have the
consistency of thick cream).
A sprinkle of sugar, to serve
3. Whisk the egg whites until stiff but
not dry and fold into the batter.
1. Sieve the flour into a bowl to get rid 4. Heat a griddle pan or large heavy-
of any lumps. Add the eggs to the flour based non-stick frying pan over a
and a quarter of the milk. Whisk until moderate heat. Add a tiny drop of oil
smooth then gradually whisk in the to the hot pan. When the pan is hot,
remaining milk. drop a heaped dessertspoon of the
2. Heat a large non-stick frying pan batter into the pan, flatten slightly
over a medium heat. Add a small with the back of the spoon, so that the
amount of oil or butter. Using a few pancakes are about 10cm in diameter
sheets of kitchen paper, wipe around and about 0.5cm thick.
the pan so that it is lightly greased. 5. Cook for about 2 minutes or until
3. Pour about three tablespoons of bubbles start to break on the surface
batter into the pan, then swirl it and pancakes are firm enough to flip.
around so that it thinly covers the Flip and cook for 1-2 minutes more,
base of the pan. until they feel springy when prodded.
4. Cook for 45 seconds or until golden Transfer to a warm oven while you cook
brown, then flip it over using a fish slice the rest, adding more oil as necessary.
and cook for 30 seconds on the other
side. Remove from the pan and eat
straight away or place between sheets
of baking paper and repeat the process
with the remaining batter. Serve with a
squeeze of lemon and a sprinkle of sugar.
PISTACHIO, OAT &

CRANBERRY PANCAKES
MAKES: 12 pancakes 3 WAYS WITH PANCAKES

PREPARE: 10 minutes
COOK: 15 minutes PANCAKE LAYER CAKE
Make 20 classic pancakes and allow
125g plain flour
to cool. Take a serving plate or
cake stand and place one pancake
1 level tsp baking powder
on top. Spread with a thin layer of
75g porridge oats
vanilla custard or crème pâtissière,
2-3 level tbsps caster sugar then repeat with the rest of the
75g shelled, unsalted pistachio pancakes. Top with whipped cream
nuts, roughly chopped and raspberry coulis.
75g cranberries
2 medium eggs, separated PANCAKE CANNELLONI
284ml carton buttermilk Make 6 classic pancakes and allow
Rapeseed oil, for frying to cool. Make a filling of your choice
Greek yogurt and berries, to serve
(spinach and ricotta or beef ragu
work well) and spread inside each
pancake. Roll up to seal the filling
and lay in a baking dish. Top with
SHOPPING BASKET tomato sauce and cheese and bake
until golden.
POTATO PANCAKES
Stir 75g of plain flour and 1 tsp
baking powder into about 260g
of cold mashed potato. Add 130ml
milk and two eggs and whisk until
smooth. At this point you can add
any extra flavour you like – spring
Purbeck Dorset Marmalade Clarks Red Maple Syrup Waitrose 1 Dark onions or chives work really well.
Ice Cream £6.00 from Sainsburys Chocolate Spread Heat butter in a pan and fry a
£5.50 for 500ml £2.79 from stores nationwide tbsp of batter for each pancake
purbeckicecream.co.uk until golden.
BRIGHT &
BEAUTIFUL
Get some lunchtime inspiration with these meat-free recipes from
health food blogger Hanna Sillitoe – they're packed with goodness,
easy to make and super tasty
SWEET POTATO ROSTI &

POACHED EGG
SERVES:2
PREPARE: 15 minutes
COOK: 35 minutes
1 medium sweet potato

1 large onion
3 free-range eggs
3 tbsps melted coconut oil
Drop of white wine vinegar
Salt and pepper
Thyme leaves, to garnish
1. Preheat the oven to 200°C/Fan

180°C/Gas 6. Peel the sweet potato
and onion, then grate them into a
bowl. Squeeze any excess moisture
from the mixture.
2. Beat one of the eggs with a fork, stir
it into the potato and onion mix and
season with salt and pepper. Spoon
half the mixture into a circular pancake
ring or cookie cutter. Use your fingers
to compress everything and gently
push out the formed rosti.
3. Heat the coconut oil in a heavy-
based frying pan, and use a fish slice
to slide the rosti carefully into the hot
oil. Fry for a couple of minutes until the
underside is golden brown. Carefully
turn and repeat on the second side.
Repeat with the remaining mixture.
“This recipe not only looks

pretty, it also tastes
delicious and makes the perfect
Sunday brunch”
Easy Everyday
4. Place both rostis on a baking tray

and pop into the oven until baked
through: this usually takes 20–30
minutes. The outside will be golden
brown and they should be piping hot
all the way through.
5. Towards the end of the cooking
time, fill a small pan just over one-
third full with cold water and bring it
to the boil. Add the vinegar and turn
down to simmer. Crack the remaining
eggs, one at a time, into a small bowl
and carefully slide into the simmering
water. Lightly poach for 3–4 minutes,
then remove the eggs with a slotted
spoon and drain on kitchen paper.
6. Place an egg onto each baked rosti
and serve with an extra twist of salt
and pepper and the thyme leaves.
ROOT PASTA WITH PESTO &

ARTICHOKE HEARTS
SERVES:2
PREPARE: 10 minutes
Cook: 3 minutes
1 sweet potato
2 parsnips
3 tbsps Brazil Nut Pesto
(see next recipe)
258g jar artichoke hearts in oil,
drained and halved if large
Juice of ½ lemon
Salt and pepper
Basil, to serve (optional)
1. Use a spiraliser to create sweet

potato and parsnip spirals. Bring a
pan of water to the boil, then turn off
the heat and gently lower your raw
root pasta spirals into the water: they
literally need a minute or two in hot
water. You don’t want them overdone
and soggy as they will fall apart, so
keep an eye on them to ensure they
retain a crunchy texture.
BRAZIL NUT PESTO 150g Brazil nuts
2. Drain the spirals and gently spin
the root pasta in a salad spinner to 1 garlic clove
remove any excess water. Stir the SERVES: 4 Juice of 1 lemon
pesto through the pasta. Carefully PREPARE: 5 minutes 2 tbsps olive oil
stir through the artichoke hearts and 1 tbsps vegetarian hard cheese,
squeeze the lemon juice over the dish. Handful of flat-leaf parsley or nutritional yeast to make the
Season to taste – I like to add some Handful of basil leaves, recipe vegan
basil and a twist of black pepper. stalks removed Salt and pepper
Easy Everyday
KALE & CAULI BUDDHA BOWL
SERVES: 4
PREPARE: 15 minutes
Cook: 30 minutes
1 sweet potato, cut into 8 wedges

½ head of cauliflower, outer green
leaves removed, broken into florets
2 tbsps olive oil
½ red onion, finely sliced
2 large handfuls of kale, thick
stems removed
1 tbsp coconut oil
400g can chickpeas, drained
and rinsed
1 tsp ground cumin
½ tsp garam masala
½ tsp ground turmeric
Pinch of ground cinnamon
Salt and pepper
FOR THE MAPLE

TAHINI DRESSING:
50g tahini
1 tbsp maple syrup
Juice of 1 lime
TO SERVE:
per
“Buddha bowls are basically su 1 tsp sesame seeds
ness”
filling bowls of plant-based good
Handful of fresh coriander

180°C/Gas 6. Toss the sweet potato
wedges and cauliflower florets in olive
oil and spread out evenly in a roasting
1. Simply place all the ingredients in a of water and blend until smooth. tin. Season with salt and pepper and
food processor and blend for a couple Season with salt and pepper roast in the oven for 10 minutes.
of minutes to create a smooth, creamy to taste. 2. Remove from the oven and shake
pesto. The addition of fresh lemon the tin to ensure the veg roasts evenly,
juice will help naturally preserve your then roast for a further 5 minutes. Turn
PINK PEPPERCORN HUMMUS
pesto. Store in the fridge and use over the oven down to 160°C/Fan 140°C/
5–7 days. Gas 3. Add the onion and kale to the
SERVES: 4 roasting tin with a touch more oil and
GARLIC & HERB BUTTER PREPARE: 5 minutes season again with a pinch of salt and
BEAN DIP
pepper. Roast for a further 10 minutes,
2 x 400g cans chickpeas watching to ensure the kale doesn’t
SERVES: 4 char, then remove the tin and set aside.
1 tbsp tahini
PREPARE: 5 minutes 3. Heat the coconut oil in a heavy-
1 garlic clove, crushed
1 tsp pink peppercorns, plus extra based frying pan. Once it is hot,
400g butter beans, drained
to serve
add the chickpeas and toss in the
and rinsed spices, stirring frequently to coat the
Pinch of pink Himalayan salt
2 garlic cloves chickpeas well. Once the chickpeas are
Juice of 1 lemon browned and fragrant, remove from the
Juice of 1 lemon
½ tsp ground cumin heat and set aside.
2 tbsps olive oil
100ml extra virgin olive oil 4. Finally combine the dressing
2 tbsps roughly
ingredients in a bowl and whisk well
chopped dill 1. Drain the chickpeas and to combine. You may need to add a
2 tbsps roughly chopped flat rinse under cold water. Add these little warm water or extra lime juice to
leaf parsley to a food processor with the rest of make a pourable sauce. Fill four bowls
Recipes taken from
Radiant by Hanna Salt and pepper the ingredients and blitz until smooth. equally with the roast veg, kale leaves
Sillitoe (£18.99, Spoon the hummus into a bowl and and sautéed chickpeas. Drizzle the
Kyle Books). 1. Put the butter beans, garlic, drizzle over a little oliveoil. Garnish dressing over the Buddha bowls and
Photography by lemon juice, oil and chopped herbs with pink peppercorns to serve. sprinkle with sesame seeds and fresh
Joanna Henderson in a food processor with 1 tablespoon coriander leaves to serve.
Make 2017
your healthiest
year yet!
gazine:
Healthy Dietcemyaou can trust
food &health advi
Creating nutritionally
balanced meals doesn’t
have to be hard work.
BerryWorld 1 To make Chia jam, combine
4 30+ recipes
Healthy Diet magazine the fruit with maple syrup,
every issue
makes it easy for you to eat
Overnight Oats to taste, and gently simmer
healthily and feel great.

with Raspberry for 10 minutes. Add a pinch
4 Calorie-
Chia Jam of salt and the chia seeds
and lemon juice, stir well counted
Healthy Diet is a brand new
magazine for people who want
SERVES 1 and continue to cook for meals
FOR THE JAM 10 minutes until thickened.
to enjoy best possible health and 500g raspberries Chill in the fridge for at 4 Best health
understand how to make healthy 4-5 tbsp agave or maple least 2 hours.
2 To make the overnight
experts
choices every day. Cutting through syrup, to taste
the confusion and fads that have 3 tbsp chia seeds oats, mix together the syrup 4 Latest
flooded the health, nutrition
1 tsp lemon juice and almond milk then
combine the vanilla seeds and
nutrition
and fitness industries, Healthy FOR THE OATS
almond butter. Roughly mash advice
Diet provides clear and sensible 2tsp agave or maple syrup in the raspberries and tip over
120ml almond milk the oats, stir well, cover and
advice from the very best health ½ vanilla pod, scraped
1 tbsp almond butter leave to soak overnight (or at
professionals and TV experts
a small handful of least for 2 hrs).
to make healthy eating easy and
raspberries plus extra 3 In the morning, layer the
affordable for all the family. oats and some of the jam into
TO SERVE
Offering unbeatable value on 6 tbsp rolled oats a jar or swirl in a bowl and top
healthy foods and meals, every with extra raspberries.
issue features calorie-counted
recipes with detailed
nutritional breakdowns. ONLY
£2.99!
berryworld.com
SUBSCRIBE TODAY
QUOT PAY JUST £6 FOR 3 ISSUES! SAVE OVER £10
HDT011 E
7GBF healthydietmag.com 01795 414 669
Lines are open Monday – Friday 8am-8pm, Saurday 9am-1pm
7 Ideas with...
CAVOLO NERO
This loose-leafed cabbage with dark green, almost black, leaves
has a tangy and slightly bitter flavour, with a sweet aftertaste.
Here are the best ways to use it up…
ONION & CAVOLO NERO SOUP PASTA WITH CAVOLO NERO, ANCHOVIES &
Combine beef stock with chunky diced onion, carrot and celery. CRUNCHY BREADCRUMBS
Simmer for two hours and strain the stock through a sieve. Cook Cook the pasta following pack instructions. Heat some oil and
sliced onions in butter until caramelised, add a glug of white wine add breadcrumbs; toast until golden and crispy, then tip out
to deglaze the pan and stir in flour. Once the flour has cooked out onto a plate and set aside. Fry chilli, garlic and anchovies in
add diced pre-cooked potato and cavolo nero. Serve your soup with a little more oil and stir in the cavolo nero. Add the cooked
a blue cheese topped crouton. pasta to the pan with a cup of its starchy cooking water. Toss
everything together with a squeeze of lemon juice and a grating
CAVOLO NERO WITH BACON BUTTER of Parmesan. Serve with the crisp breadcrumbs on top.
Grill streaky bacon until really crisp. Put the bacon in a food
processor and whizz until finely chopped. Add the butter and some MUSHROOM & CAVOLO NERO RISOTTO
black pepper, and blend again until combined. Roll this in cling film Put dried mushrooms into a bowl and cover with ½ litre of
and keep in the freezer; it will last for a few months. Bring a large chicken stock. Heat oil and butter in a pan and sauté a whole
pan of salted water to the boil. Add the cavolo nero and cook for diced red onion, then add garlic and rip in some cavolo nero.
3-4 mins until tender and then add in the bacon butter. Add arborio rice and stir until it is hot. Season with salt and
pepper, turn the heat down to low and add the hot stock with
SIMPLE CAVOLO NERO SALAD WITH GARLIC OIL the mushrooms into the rice a ladleful at a time. Once the rice
Slice cavolo nero thinly, drizzle with lemon juice and a pinch of salt. is cooked, add the grated Parmesan and a blob of butter.
Use your hands to massage the lemon and salt into the chopped Serve with extra Parmesan grated on top.
leaves - this will help to soften it. Heat rapeseed oil and thinly
sliced garlic for about 1-2 minutes, until the garlic begins to colour.
Drizzle your cavolo nero with the hot, garlicky oil.
CAVOLO NERO WITH SWEET POTATO,

CHORIZO & PRESERVED LEMON
Toss wedges of sweet potato in rapeseed oil, chilli flakes, salt and
pepper and roast for 20 mins. Heat the oil and fry the chorizo for
three to four minutes, then add sliced garlic and fry for a minute
more. Add shredded cavolo nero to the pan with a splash of water
and cover until wilted. Stir in chopped preserved lemon and some
of the preserving juice and serve with the roasted sweet potato.
CAVOLO NERO CRISPS

Blanch your cavolo nero in salted, boiling water for 2 minutes,
drain and toss in a little rapeseed oil, salt and pepper. Bake on a
tray in a preheated oven for 15 minutes or until crispy.
Easy Everyday
SUPER
BOWLS
Easy Everyday
Thrifty, delicious and a great way of using up leftover veg,

these warming bowls are just the thing for chilly winter days
THAI-SPICED CHICKEN &

BUTTERNUT SOUP
SERVES: 6
PREPARE: 10 minutes
COOK: 40 minutes
1 tbsp coconut or vegetable oil

1 shallot, chopped
1 red chilli, halved, deseeded and
roughly chopped, plus extra
to garnish
5cm piece fresh root ginger,
peeled and grated
2 large cloves garlic, crushed
28g pack coriander, stalks finely
chopped and leaves reserved
1 butternut squash, peeled and
deseeded, cut into 2cm chunks
750ml chicken stock
160ml coconut cream
150g leftover cooked chicken
meat, shredded
2 salad onions, chopped, to serve
1. Heat the oil in a large saucepan and

cook the shallot, chilli, ginger, garlic
and chopped coriander stalks for
3-4 minutes, until softened. Add the
squash and stock. Bring to the boil,
then reduce the heat and simmer for
30 minutes, or until the squash is soft.
2. Using a hand blender, whizz the
soup in the pan until smooth. Add the
coconut cream and shredded chicken 2 tbsps Worcestershire sauce tabasco and salt and pepper to taste.
to the soup and heat until piping hot. 75ml vodka (optional)
3. Using a blender or stick blender,
Serve the soup scattered with the blend the soup until completely
½ tsp celery salt
coriander leaves, salad onions and smooth. Ladle into soup bowls or small
Juice of 1 lemon
finely sliced chilli. coffee cups, with an extra grinding of
Tabasco, to taste pepper and a small lemon wedge.
Small lemon wedges, to serve
HOT BLOODY MARY SOUP
CREAMY CAULIFLOWER
1. Heat the oil in a medium saucepan SOUP WITH CHEESE CRISPS
SERVES: 4 and fry the celery for 3–4 minutes
PREPARE: 10 minutes until beginning to soften. Add
SERVES: 4
COOK: 15 minutes
the tomatoes, 300ml water,
PREPARE: 15 minutes
Worcestershire sauce, vodka (if using),
celery salt and lemon juice. COOK: 1 hour
1 tbsp oil 2. Bring to the boil, then cover and
2 stalks celery, finely chopped reduce to a simmer for 10 minutes. 1 large cauliflower
2 x 400g cans shopped tomatoes Remove from the heat, and add the 4 tbsps rapeseed oil
1 large onion, roughly chopped 4. Purée the soup in a liquidiser or bring to a simmer. Stir in the rosemary
2 sticks celery, roughly chopped blender. (Alternatively blend in the and cabbage, cover and simmer for 15
½ tsp ground cumin saucepan using a stick blender.) Heat minutes. Add the beans and simmer for
1 litre vegetable stock through with the crème fraîche and a further 5 minutes.
75g Waitrose Cornish Quartz
a little seasoning. Spoon into serving 3. Meanwhile, preheat a griddle pan
bowls and swirl with extra crème fraîche. until hot. Lay the slices of bread on it
Extra Mature Cheddar, or similar
Scatter with the cauliflower florets and and cook for 1–2 minutes on each side,
2 tsps finely chopped thyme flake the cheese crisps on top. until charred. Ladle the soup into bowls
2 tbsps crème fraîche, plus extra and serve with the griddled bread.
to serve WINTER VEG SOUP
1. Preheat the oven to 220°C/Fan SERVES: 4 ITALIAN KALE &

200°C/Gas 7. Cut the cauliflower into CANNELLINI SOUP
PREPARE: 15 minutes
small florets, reserving the core and COOK: 30 minutes
cutting this into similar sized pieces. SERVES: 4
Scatter in a roasting tin and drizzle with PREPARE: 15 minutes
Rapeseed oil
3 tbsps of the oil and a little salt and COOK: 15 minutes
1 onion, roughly chopped
pepper. Roast for about 40 minutes,
turning the cauliflower once or twice. 1 large carrot, diced
2 x 400g cans Waitrose Chopped
2. Heat the remaining oil in a saucepan 1 tsp fennel seeds,
Italian Tomatoes with Olive Oil
and gently fry the onion and celery for roughly crushed
& Garlic,
5 minutes to soften. Reserve a couple 400g can Waitrose Chopped
or similar
of large spoonfuls of the cauliflower Tomatoes with Olive Oil & Chopped
florets (enough for each serving to 150g savoy
Garlic, or similar
have a generous scattering) and add cabbage, 5 EASY SOUP TOPPINGS
750ml vegetable stock
the remainder to the saucepan with the washed and Add extra taste and texture to your
3 sprigs fresh rosemary, leaves
cumin and stock. Bring to the boil and shredded soups with these simple toppings:
picked and chopped
reduce the heat to a gentle simmer. 150g kale
1 savoy cabbage, halved and
Cover with a lid and cook for about 20 400g cannellini SPICED ROASTED CHICKPEAS
minutes. shredded Thoroughly drain and dry a tin on
beans, drained
3. While cooking make the cheese crisps. 400g can borlotti beans, drained chickpeas and tip onto a baking
and rinsed
Line a large baking sheet with baking and rinsed tray with a drizzle of oil, smoked
4 slices ciabatta
parchment. Finely grate the cheese 4 slices crusty brown bread paprika, cumin powder, chilli power
2 tbsp
onto the baking sheet. Sprinkle with and seasoning. Roast in a hot oven
the thyme and mix together. Spread the rapeseed oil for about 20 minutes until crispy.
1. Drizzle the bottom of a large, heavy-
cheese in a thin layer all over the baking based pan with oil. Add the onion and 1 clove garlic,
sheet. It should be thin enough to just carrot and cook over a medium heat halved ROSEMARY & GARLIC CROUTONS
see the paper through the cheese. Cook for 8–10 minutes, stirring occasionally, 4 large eggs Chop a baguette or ciabatta loaf
under a moderate grill for 4–5 minutes until softened. Add the fennel seeds (ideally a few days old) into small
until bubbling and turning pale golden. and cook for a further minute. chunks. Lay onto a baking tray and
Leave to stand while finishing the soup. 2. Pour in the tomatoes and stock and mix with rapeseed oil, chopped
garlic and dried rosemary. Bake in
a hot oven for about 20 minutes,
mixing half way through.
CRISPY SAGE LEAVES

Fry a handful of sage leaves in a
frying pan of hot vegetable oil for
a few seconds until crisp but not
coloured. Dry on kitchen paper
and season.
CRISPY KALE CRISPS

Toss chopped kale leaves with
rapeseed oil, paprika and
seasoning, and scatter on a baking
tray. Cook in a hot oven for 20
minutes, until crisp.
PARMESAN CRISPS
Place tablespoon-size mounds of
grated Parmesan 5cm apart on a
lined baking sheet. Bake in a hot
oven for about 6 minutes, or until
golden brown. Allow to cool and
firm up before removing.
Easy Everyday
quick to make,
“This hearty, nutritious soup is
-for-you greens”
low in fat and packed with good
1. Put the tomatoes in a large

saucepan and add 1½ cans of boiling
water. Bring to the boil and add the
cabbage, then simmer for 5 minutes.
Add the kale and beans and cook for a
further 5 minutes.
2. Meanwhile, brush the ciabatta with
1 tbsp of the oil and toast on a hot
griddle pan (or under a hot grill) for
1–2 minutes each side until browned.
Rub each side of the ciabatta with the
garlic clove.
3. Bring a pan of water to the boil
and crack the eggs into it. Poach for
2 minutes until the whites are set.
Meanwhile, spoon the soup into four
serving bowls. Remove each egg
from the pan with a slotted spoon
and place on top of the ciabatta. Sit
the egg-topped toast into the soup
bowls, drizzle over the remaining oil
and serve.
Recipes courtesy of waitrose.co.uk
Easy Everyday
DAVINA'S
SUPER SALADS
Easy Everyday
TV presenter and fitness fanatic Davina McCall also cooks up a fab salad.
These recipes from her new book, Sugar-Free in a Hurry, are healthy,
wholesome and packed with flavour!
BROCCOLI, SPELT & 4. Mix the sautéed broccoli with the

ORANGE SALAD cooked spelt and add the orange
segments. Pour over the dressing,
SERVES: 4 scatter with sesame seeds and serve.
PREPARE: 10 minutes
COOK: 10 minutes
ROASTED BEETROOT &
CELERIAC SALAD
300g ready-cooked spelt
300g tenderstem or purple SERVES: 4
sprouting broccoli PREPARE: 15 minutes
1 tbsp olive or rapeseed oil COOK: 30 minutes
1 red chilli, deseeded and sliced
2 garlic cloves, finely sliced 1 red onion, cut into cubes
2 tbsps sesame seeds, to garnish or wedges
½ celeriac, cut into cubes
FOR THE DRESSING: 3 tbsps olive or raprseed oil
1 tbsp tahini 300g pack of cooked beetroot,
2 tbsps sesame oil drained and cut into wedges
2 oranges 3 tbsps pomegranate molasses
1 tsp rice vinegar 250g ready-cooked mixed
Salt and black pepper warm it up according to the packet
colour quinoa instructions and tip it into a bowl.
50g hard goat cheese, crumbled 4. Tip the roasted vegetables on top of
1. Heat up the spelt according to the
30g pomegranate seeds the quinoa and scatter over the cheese,
packet instructions and tip it into a
2 tbsps chopped parsley or mint pomegranate seeds and parsley or
serving bowl.
2. Put the broccoli in a steamer or a Salt and black pepper mint. Add the rest of the pomegranate
colander over a pan of boiling water molasses and olive oil and season well.
and steam for 2 minutes, then set 1. Preheat the oven to 200°C/Fan
it aside. Heat the olive oil in a large
frying pan, add the broccoli and cook
180°C/Gas 6. Put the red onion and
celeriac in a large shallow roasting tin Davina’s Tip
it gently for 2–3 minutes. Add the chilli and drizzle with a tablespoon If you have time to cook your own quinoa, you’ll need
and garlic and fry for another minute. of the olive oil. Season the vegetables about 75g. Rinse it well, then put it in a saucepan and
3. To make the dressing, whisk with salt and pepper, then pop them in toast it for a couple of minutes. Add 200ml of water or
together the tahini, sesame oil, juice the oven to roast for 15 minutes. stock and season with salt. Bring to the boil, then turn
of half an orange and the rice vinegar 2. Add the beetroot and a tablespoon the heat down to a simmer, cover the pan and cook
in a small jug and season with salt and of the pomegranate molasses and for 15 minutes. By this time all the water should be
black pepper. Peel and segment the roast for another 15 minutes. absorbed. Remove from the heat and leave to stand
remaining oranges, discarding the pith. 3. If using ready-cooked quinoa, for 5 minutes before using.
up beautifully and
“A bit of citrus in a salad perks it
gives it a lovely tangy flavour”
Easy Everyday
ing does something

“Even just half an hour marinat
tender and delicious”
magical to meat, making it extra
Davina’s Tip
A bowl of tzatziki adds the perfect
finishing touch here. You can buy
good tzatziki in the supermarket or
it’s very easy to make your own.
Take half a cucumber, remove the
seeds with a teaspoon and then
grate the cucumber into a clean
tea towel. Squeeze to remove the
excess liquid, then tip the cucumber
into a bowl. Add 200g Greek
yoghurt, half a teaspoon of cumin,
a tablespoon of chopped mint and a
crushed garlic clove, then mix well.
Finish with a squeeze of lemon and
season with salt and pepper.
ROASTED BEETROOT
& CELERIAC SALAD
LAMB KEBABS WITH FOR THE GREEK SALAD: 2. Thread pieces of meat and
GREEK SALAD 200g vine tomatoes vegetables alternately on to 4 large or
100g cherry tomatoes 8 small metal skewers. Preheat the grill
SERVES: 4 1 cucumber to high. Place the skewers on a large
PREPARE: 15 minutes, 100g feta cheese roasting tray and grill them for 15–20
plus marinating time ½ red onion, thinly sliced
minutes or until they’re lightly charred
COOK: 20 minutes and the meat is cooked. Turn the
100g pitted Kalamata olives
Recipes taken from skewers frequently.
1 tbsp red wine vinegar
Davina's Sugar-
500g lamb neck fillet
3. While the skewers are cooking,
Free in a Hurry 3 tbsps rapeseed or extra virgin prepare the salad. Quarter the vine
by Davina McCall 1 red onion olive oil tomatoes and cut the cherry tomatoes
(£16.99, Orion) 1 red, 1 yellow and 1 orange 2 tbsps chopped fresh oregano in half. Cut the cucumber and feta into
pepper, deseeded cubes. Put all the salad ingredients in a
1 courgette 1. Cut the lamb into cubes and the large bowl, season and toss together.
1 tsp ground cumin onion and peppers into bite-size 4. Serve the hot skewers with the
2 tsps ras el hanout pieces. Cut the courgette into thick Greek salad.
2 garlic cloves, finely chopped slices. Put them and all the other kebab
2 tbsps chopped fresh oregano ingredients into a large bowl and
Finely grated zest of 1 lemon and season well, then cover and leave to
a squeeze of juice
marinate for at least 30 minutes — or
overnight in the fridge if time allows.
Salt and black pepper
Here at Yorkshire Provender, we’re a family business making the most delicious soup for you to enjoy.
Belinda loves real food and all Yorkshire Provender soups are her tried and tested recipes.
As ‘Official Soup Maker’, Belinda’s husband Terry, brings her recipes to life.
For info about the range and where to buy, visit www.yorkshireprovender.co.uk or @yorksprovender
Easy Everyday
LITTLE
HELPERS
Cooking from scratch is great but there's
nothing wrong with using a few cheats along
the way. Here are our favourite ready-made
treats and store-cupboard staples
1
1.FORMAN & FIELD BEEF BOURGINON
Fantastic Aberdeen Angus beef, with baby onions and button
2
mushrooms in a dreamy red wine sauce made to
order by Forman & Field's top chefs.
£27.95, (serves 6) formanandfield.com
2. GAROFALO FUSILLI LUNGHI

Adults and children will love this wiggly looking corkscrew
shaped pasta from experts Garofalo.
3
£2.39, ocado.com
3. THAI GREEN CHICKEN NOODLE SOUP

Rich, fragrant and perfectly spiced, this is our
go-to lunch for chilly winter days.
£2.49 from Co-op, Waitrose, Ocado, and Morrisons
4. HAPPY BUTTER ORGANIC GHEE

Using proper ghee is the only way to get that proper Indian restaurant
richness into your curries, and we love this British made version.
£7.85, happybutter.co.uk
5. COCONUT & RASPBERRY QUOATS PORRIDGE POT

Made with quinoa, oats and flax, these porridge pots might sound a
5
bit virtuous but they're absolutely delicious with a lovely texture.
£25 for 12 yumbles.com
6. WILD AT HEART WILD GARLIC MAYONNAISE
4
This versatile mayo is made with wild garlic leaves picked fresh
from the Kentish woodlands. A real treat on all kinds
of sandwiches and glorious with chips!
£3.50, wildatheartfoods.com
7. PYREX COOK & GO STORAGE BOXES

7
Forget plastic tubs, these handy new boxes from Pyrex are made from
glass, so you can cook, store, freeze and re-heat in the same dish!
£8.99 stockists at pyrexuk.com
8. SOULFUL SOUP SWEET POTATO
8
WITH COCONUT & CORIANDER
A smooth and sumptuous soup, with a delicate warmth from ginger
and chilli. It's also packed with immune boosting goodness from the
sweet potato – perfect if you’re feeling a bit under the weather!
£2.90, soulfulfood.com
6
XXXXXXXX | XXXXXXXX
Mi t c h To n k s '
FISH TALES
Seafood aficionado and restaurateur Mich Tonks
has had a life-long obsession with British fish. Here
he explains why it's his favourite ingredient and
shares four fantastic recipes
RECIPES | MITCH TONKS
S
eafood is exciting because it’s
healthy, tastes fantastic and is
simple to cook – it is today’s star
ingredient, and there’s nothing
nicer than sitting down to a freshly
cooked piece of local fish. I say
seafood is exciting because there are so many
different species available to eat and enjoy.
It’s exciting to walk into a fishmonger and
take in that lovelyozone smell of fresh fish and
enjoy the daily surprises of the ever-changing
fish counter.
There are so many ways you can cook
a piece of fish, from baking and frying to
roasting, barbecuing and grilling. Seafood is
naturally the easiest thing to cook because it
needs no adornment – simplicity is all when
it comes to cooking fish. Flavours like garlic,
olive oil, sea salt, fresh herbs – rosemary, basil
and oregano – and lemon are all you need to
make a fabulous fish supper. Enjoy!
HOW TO SERVE
Use 2 spoons to remove the
flesh. Make a cut from head
to tail, scrape back the skin
and lift the fillets off the
bone. When the top fillets are
removed, lift out the bone to
expose the bottom fillets.
SCALLOPS ROASTED IN THE SHELL
Serves: 2
Prepare: 10 minutes
Cook: 5 minutes
2 garlic cloves
Handful of fresh parsley leaves
2 salted anchovy fillets
Splash of Tabasco
100g butter
6 fresh scallops
1 tsp fresh tarragon, finely chopped
6 tbsps white wine
6 tbsps rapeseed oil
Sea salt
6 tbsps fine breadcrumbs

220°C/Gas 9. First, make the garlic
butter. Place the garlic, parsley,
anchovy fillets and butter in a food WHOLE POACHED BRILL WITH 125ml cup water
processor with a splash of Tabasco and TOMATOES, THYME & SAFFRON Sea salt and freshly ground black
blitz until smooth. pepper
2. Place a scallop in each shell, Serves: 4–6 A small handful of fresh parsley, finely
keeping the roe on. Sprinkle each Prepare: 10 minutes chopped
one with a little tarragon, then add 1 Cook: 40 minutes
tablespoon of wine to each scallop and 1. Preheat the oven to 200°C/Fan
1 tablespoon of oil. Season with a little 2 tbsps rapeseed oil 180°C/Gas 6. Heat the oil in a roasting
salt, then place a teaspoon of garlic 1 shallot, finely chopped pan large enough to hold the fish and
butter on the top of each scallop. 2 garlic cloves, finely chopped about 600ml of liquid over a low heat.
Sprinkle breadcrumbs over each one. 4 ripe tomatoes Add the shallot and garlic and fry
3. Place the scallops in a roasting dish 1 tbsp fresh thyme leaves gently until softened.
and cook in the oven for 5 minutes. Good pinch of saffron strands 2. Using your hands, roughly squeeze
The breadcrumbs should be nicely 1 small dried bird’s-eye chilli in the tomatoes to release the juices,
browned, the scallops firmed up and (optional) then add the tomato flesh with the
the oil, garlic butter and wine all A splash of Pernod or aniseed- thyme and saffron. Crumble in the
bubbling together. Serve 3 scallops to flavoured alcohol (optional) chilli, if using, and mix well. Add a
a plate or one plate of 6 to share and 125ml dry white wine splash of Pernod, if using, and allow to
get stuck in. 1 brill, about 1.5 kg boil until all the liquid has evaporated.
RECIPES | FISH & SEAFOOD
3. Add the wine and boil for a further

minute, then lay the fish in the pan
and pour in the water. Season with
salt and cook in the oven for about
30 minutes, topping up the water if
necessary and basting the top of the
fish during cooking.
4. Remove the dish from the oven,
sprinkle over the parsley and taste the
juice, seasoning if necessary. Serve
straight from the dish. To remove the
flesh from the fish, use a spoon and
cut the soft fish down the middle
from the head to the tail, then using 2
spoons lift the fish off in chunks.
5. When all the fish from the top is
gone, simply lift out the backbone
and you’ll be left with the boneless
underside of the fish. If you’re a
shellfish lover, you could add a few
live mussels, clams or cockles during
cooking. A good accompaniment with
this would be some aïoli, quality bread
and freshly cooked spinach.
HAKE WITH GREEN

SAUCE & CLAMS
Serves: 4 At the fishmongers

Prepare: 10 minutes
Cook: 20 minutes Buy scallops that are still in the shell and ask your fishmonger to clean
them for you, reserving the cut half of the shell. Leave the rose on, as
Plain flour, for dusting these are delicious. Do not buy scallops that look milky or are sitting
4 hake fillets, about 180g in a puddle of water, as these will undoubtedly have been soaked and
Sea salt and freshly ground black their flavour and texture will be poor.
pepper
100ml rapeseed oil
2 garlic cloves
50g fresh parsley, very finely chopped
2 potatoes, very thinly sliced Pinch of ground mace
Splash of dry white wine Pinch of white pepper
1 dried bird’s-eye chilli 75g peeled brown shrimps
1 bay leaf Small handful of fresh parsley, very
200g fresh palourde or venus clams, finely chopped
cleaned, or live mussels, cleaned and Squeeze of lemon
beards removed Sea salt and freshly ground black
pepper Recipes taken
1. Place the flour on a large plate from Fish by
or in a shallow dish. Flour the fish, 1. Heat the oil in a pan large enough Mitch Tonks (£25,
shaking off any excess, and season to hold the 2 soles. Place the flour on Pavilion Books).
well with salt and pepper. Heat the a large plate and dip the fish into it, Photography by
oil in a casserole dish, add the garlic hold each fish in 2 fingers and give it Chris Terry.
and fry for a minute then remove and that have not opened.) The fish should a few taps to remove any excess flour,
set aside to cool. When the garlic is be moist and cooked by this time and leaving only a light, even coating.
cooled, crush or pound it in a mortar the thin slices of potato breaking up 2. Lay the fish dark side down in the
with a pestle and mix it with the as you serve the fish from the pan. pan and fry for 1–2 minutes. Add 2
parsley. This dish needs pepper to season but cubes of butter and cook for a further
2. Add the fish to the oil in the there should be plenty of salt from the few minutes, then add the rest of the
casserole dish and cook until browned clams. butter and turn the fish over. When
on both sides. Remove from the pan the butter starts foaming and the
and set aside. Add the potato slices to LEMON SOLE COOKED IN BUTTER bubbles are really small, add the mace
the casserole and cook until browned, WITH BROWN SHRIMPS and white pepper. Tip the pan towards
then add a splash of wine. Arrange the you, and using a large spoon, baste the
fish on top of the potatoes, add the Serves: 2 fish with the hot foaming butter for
parsley and garlic mixture and pour in Prepare: 10 minutes about 6–7 minutes.
just enough water to cover. Cook: 10 minutes 3. Add the shrimps to the pan and
3. Add the chilli, bay leaf and clams or continue basting for a further minute.
mussels to the casserole, then cover 2 tbsps rapeseed oil Add the parsley and finish with lemon
with a lid and cook gently for 7–8 2 x 450g lemon sole juice to taste. Season with pepper and
minutes or until the clams or mussels 20g plain flour just a little salt, then remove the fish
open. (Discard any clams or mussels 125g butter, cut into small cubes from the pan and serve.
SHOPPING | VALENTINES
01 09
08
t h e
02
03
Mu m ' s
04 Word Here’s our pick of the best Mother’s
Day gifts to give this year…
07
06
05
01. Sweet Parade Prosecco Bon Bons, £5 johnlewis.com | 02. SS17 Matthew Williamson Collection, debenhams.com
03. Floral Linen Tea Towel, £7.50 ulsterweavers.com | 04. Raspberry Gin, £38.99 manchestergin.co.uk | 05. Extra Fig Crate,
£42 glut.co.uk | 06. Escape to the Mountains Tea Set, £35 t2tea.com | 07. Talia Chushon Cover, £5 dunelm.com
08. Butterfly Biscuit Tin, £30 biscuiteers.com | 09. Pinot Noir Rosé, £14.29 lymebaywinery.co.uk
Manchester Gin
Raspberry Infused
A delicate and
fruity gin,
handcrafted by
a couple that
fell in love in
the heart of
the city
www.manchestergin.co.uk
@MCR_Gin
BAKING
Your Ultimate Guide to...
Baking
Our 16-page guide has all the recipes and
inspiration you need to become star-baker
in your own home!
Recilpeeaf
over
Free to enjoy every

delicious bowl…
From the perfect porridge,
to a world of new making
and baking ideas –
you really can be free to
enjoy naturally delicious
Gluten Free food
with Mornflake!
Mornflake Gluten Free Porridge Oats are available in Sainsbury’s, Booths, all leading independent
health stores and direct from www.mornflake.com
For more recipe inspirations visit the website and check out Instagram @mornflake
BAKING
The
Re i n v e n t i o nTe s t
Although we love traditional British cakes and bakes it’s
always fun to make something a little more exciting. So why
not put a twist on the classics with these recipes from Bake
Off’s youngest star Martha Collinson?
CUSTARD CREAM CHEESECAKE
Serves: 10
Prepare: 20 minutes,
plus overnight chilling
Cook: 1 hours
For the base:

75g butter
250g custard cream biscuits
For the cheesecake:

2 x 280g packs full fat soft cheese
125g caster sugar
125ml double cream
1 tsp vanilla essence (optional)
2 tbsp custard powder
2 tbsp milk
3 whole eggs, plus 3 yolks
For the topping:

250ml double cream
Custard cream biscuits, to decorate
1. Grease and line a 20cm loose-

bottomed tin with baking parchment.
Melt the butter in a saucepan or
microwave. Blitz the custard creams in
a food processor until they resemble
fine crumbs, and then pour the melted
butter into the processor and blitz
again. Press the crumbs into the base
of the lined tin, pushing it right into
Photo: Tara Fisher and HarperCollins
the edges to get an even layer using

the back of a spoon. Place the base
into the fridge to chill.
150°C/Gas 3. Beat together the soft
cheese, sugar, double cream and
vanilla (if using) in a large bowl until it
is smooth.
3. Mix the custard powder with the
milk in a small bowl to make a thick
paste, then beat into the cream
cheese mixture. Add the eggs and
egg yolks and stir gently, trying not to
Wooden Jam
incorporate too much air.
4. Remove the base from the fridge
LEMON CURD & RASPBERRY TARTS
“These tarts
and wrap the bottom in a double layer
of tin foil so the cheesecake doesn’t
Makes: 12 tarts
Prepare: 15 minutes, plus chilling are so simple to
leak. Place the tin into a roasting tray
and boil a kettle.
Cook: 25 minutes
make and really
5. Pour the cheesecake mixture onto
the chilled base. Fill the roasting tray
125g butter, diced, plus extra
for greasing deliver on flavour.
with boiling water until it reaches
halfway up the cheesecake tin. Bake
200g plain flour
20g ground almonds One of my go-to
the cheesecake for 45-60 minutes,
or until the top feels set with a slight
35g icing sugar
1 medium egg yolk desserts!”
wobble in the centre. 100g raspberries
6. Remove the cheesecake from the ½ a 325g jar lemon curd
water, unwrap the foil and allow to
cool completely at room temperature. 1. Preheat the oven to 170°C/ Fan dry ingredients and the butter into
Chill in the fridge for at least 3 hours 150°C/Gas 3 and lightly grease a a food processor and pulse until it
or overnight. 12-hole mini push-bottom sandwich resembles fine breadcrumbs. Add the
7. When you’re ready to serve, whip the cake tin with butter. You can also use egg yolk and pulse again. The mixture
double cream to soft peaks. Remove a fairy-cake tin, but place a thin strip will clump together, so shape it into a
the cheesecake from the tin. Top of baking parchment into each hole so rectangle using your hands, then wrap
with the cream and a few whole and you can easily lift out each tart. in clingfilm and place in the fridge for
crushed custard creams. 2. To make the pastry, place all the 30 minutes. If the mixture doesn’t
come together, add a small amount of
cold water.
3. While the pastry is chilling, push the
raspberries through a sieve and collect
the juice in a small jug.
4. Roll the chilled pastry out to around
5mm in thickness and use a round
cutter to cut circles slightly larger than
the holes in your tin. Gently place each
circle into the tin, making sure you
push the dough right into the edges. It
should form a tart shell.
5. Spoon two teaspoons of lemon
curd into each pastry case (be careful
not to overfill). Pour a small amount
of raspberry juice onto the top of the
lemon curd and use a toothpick to
create a swirly pattern.
6. Bake the tarts for 20-25 minutes, or
until the pastry is crisp. Allow to cool
completely before removing from the
tin and then chill before serving.
PEAR & HAZELNUT MUFFINS
Makes: 12
Prepare: 10 minutes
Cook: 20 minutes
175g self-raising flour

½ tbsp baking powder
25g cocoa powder
50g caster sugar
2 medium eggs
1 tsp vanilla extract or paste
75ml vegetable oil
50ml milk
100g chocolate and hazelnut spread
2 Conference pears, cored and cubed
50g dark chocolate chunks
50g hazelnuts, roasted and chopped

160°C/ Gas 4. Line a 12-hole muffin
tin with paper muffin cases.
BAKING
“Chocolate and
pears are a perfect
match, especially
with the hazelnuts
sprinkled over for
added crunch”
2. Sift the flour, baking powder and until smooth. Place the marmalade into completely before decorating.
cocoa powder into a large bowl, then a small bowl and stir until loosened 6. Heat the marmalade in a small
stir in the sugar. In a separate bowl, slightly. Spoon the marmalade and saucepan with the icing sugar and
beat the eggs, vanilla, oil and milk orange zest into the batter and mix orange juice and simmer until all the
together using a whisk. one final time to combine. lumps of jelly have melted. Place a
3. When combined, stir in the 5. Pour the batter into the prepared sheet of parchment under the cooling
chocolate and hazelnut spread. Fold tin and bake in the centre of the oven rack to catch the drips, and then spoon
the wet ingredients into the dry for 40-45 minutes or until a skewer the glaze over the cake. Use a pastry
ingredients using a rubber spatula or inserted comes out clean. Leave the brush to make sure the entire surface
Recipes by
metal spoon until no pockets of flour cake to cool for 10-15 minutes, or is covered. Martha Collison
remain. Try not to beat the mixture until the pan is cool enough to touch. 7. Mix the icing sugar with enough for Waitrose.
too much or the muffins will be tough. Use a plastic spatula or knife and run orange juice to make a thick icing Martha’s cookbook
Stir through the pear cubes and it around the edges of the tin if the suitable to pipe. Pour into a piping bag TWIST is out now,
chocolate chips. cake looks like it might be stuck. Invert and drizzle over the sticky cake before published by
4. Divide the mixture between the onto a cooling rack and leave to cool topping with orange zest and serving. HarperCollins.
muffin cases, then sprinkle the roasted
hazelnuts over the top. Bake in the
oven for 20 minutes, or until a skewer
inserted into the centre of each muffin
comes out clean.
5. Allow the muffins to cool slightly
before enjoying. They are best straight
out of the oven.
SPICED MARMALADE
BUNDT CAKE
Serves: 12-16
Prepare: 30 minutes
Cook: 40 minutes to 45 minutes
For the cake:

180g butter, at room temperature
225g caster sugar
175g plain flour
2 tsp baking powder
75g ground almonds
1½ tsps Waitrose Signature Spice
3 eggs
100g Seville orange marmalade
Zest of 1 large orange
For the glaze:

125g Seville orange marmalade
2 tbsp icing sugar
2 tbsp fresh orange juice
For the icing:

75g icing sugar
1 tbsp fresh orange juice
Orange zest, to decorate
1. Preheat the oven to 160C/Fan

140C/Gas 3, and grease a 1.5l bundt
tin really well with butter followed by a
light dusting of flour.
2. Cream the butter and sugar
together using a handheld electric
whisk or stand mixer until light and
fluffy, around 5 minutes.
3. Mix the plain flour, baking powder,
ground almonds and spice mix
together in a small bowl. Add the
eggs to the butter and sugar mixture
one at a time, beating after each
addition. Add 1 tbsp of the dry mix in
between each egg to stop the mixture
from curdling.
4. Add the remaining dry mix and beat
BAKING
In the Kitchen with
Ed
Kimber
Who better to share some foolproof
baking tips and great quick-fixes
than Bake Off’s first ever winner?
Since winning the Bake Off in 2010 I think I’ve become Edd 2.0. cakes, but sometimes you just cannot beat a decadent chocolate cake.
Within days of the final being filmed I handed in my resignation at
work and moved to London with no money in my bank account. I was I could never have imagined how much Bake Off would affect
only 25 so it was quite a risk! I slept on a friend’s sofa for a month my career. I got involved before anybody knew what it was or how
because I thought there was no better time to try and make a positive successful it would be. I entered purely because I love baking and
change and pursue something that I really loved. I’ve never I really wanted to somehow make that into a job. I thought I would
looked back! go and work in a small bakery and I would be very happy with that,
but shortly after the show finished airing it became apparent that life
The best thing home cooks can do to improve their baking is was going take me in a different direction. I am forever thankful to
to simply weigh everything out before they start. Get all your the show because it has given me a career that I absolutely love. My
ingredients and equipment ready, that way you’re not struggling and entire life revolves around food and baking; I’m so much happier and
stressing as you bake, which will more likely result in errors. more fulfilled than I ever thought I would be.
My love of baking is definitely a family thing. I learnt to bake from Looking back at my time on the show both the contestants and the
a very early age with my mum and my grandma, it was something we production company were both finding their feet at the same time.
did as a family. But my real passion came after university when I was It was obviously the first time the show had ever been filmed, and we
in a job I hated; baking became my stress relief and creative outlet. I were the only series of the show that travelled around the country,
would bake something almost every night to learn a new technique or changing location every episode, so there was an added level of stress
different flavour. I could never get enough knowledge, baking became because of the travel. Each episode presented different issues with
my life. the weather, interesting hotels and just the sheer length of filming. I
was working full time during the show and every episode takes two
When it comes to kit, you can’t beat a good stand mixer. days, 15 hours each day, to film. During the week I’d work until 6 PM
I’ve been working with KitchenAid for over four years and it is a and then be in the kitchen practising recipes until about 1 AM and I
brand I absolutely love. I bought my first KitchenAid over 10 years did that for the seven weeks we were filming. By the time we finished I
ago now and it’s still going strong. A stand mixer can really help your was utterly exhausted and actually became a little ill, I think it was my
baking as it allows you to do things you might not otherwise attempt. body forcing me to slow down for a couple of weeks. I’d used up every
It’s like having a second pair of hands in the kitchen! drop of adrenaline in my body.
My ultimate comfort food is a really simple, warm-from-the- Now Bake Off is moving from the BBC I’ll be sad to see Mary, Paul,
oven, chocolate chip cookie. When I make a batch of cookie dough Sue and Mel no longer working together. They were part of what
I roll them into balls and freeze them, that way a fresh chocolate made the show such a success - the chemistry between the presenters
chip cookie is never more than 15 minutes away. For me baking is a was a very special thing. I do think the show can be successful
meditative affair, from kneading of a loaf of bread to carefully folding on Channel 4 but I think they have an uphill climb. It will be very
the flour into a light cake batter. difficult for whoever steps into Mary, Sue and Mel’s shoes as they will
inevitably be compared and contrasted. I for one am very excited to
Sometimes people try to make things too complicated for a see where the show goes from now and I wish it every success.
celebration and end up getting stressed and not actually enjoying
it. My advice would be to keep things simple. I love making layer Patisserie Made Simple by Edd Kimber (Kyle Books), is out now.
THE SIMPLE
TRAYBAKE
Simple, no-fuss cakes that can be cut into squares for
parties, gatherings or a tea-time treat
STICKY TOFFEE TRAYBAKE 75g dark muscovado sugar CHOCOLATE TIFFIN

WITH TOFFEE FUDGE DRIZZLE 40g icing sugar
Makes 18
Serves 14 1. Preheat the oven to 180°C/Fan Prepare: 10 minutes,
Prepare: 15 minutes 160°C/Gas 4 and line a 20 x 30cm pan plus overnight setting
Cook: 40 minutes with greaseproof paper. Cook: 5 minute
2. Put the butter, sugar, golden syrup,
175g butter, softened treacle, flour, vanilla extract, eggs and 400g digestive biscuits
125g dark muscovado sugar double cream in large mixing bowl and 100g sultanas
150g golden syrup beat until combined using a stand 70g roughly chopped pecans
75g black treacle mixer or a hand-held electric whisk. 60g chopped glacé cherries
200g self-raising flour Stir in the stem ginger. 70g dark chocolate chips or chunks
1 tsp vanilla extract 3. Tip the mixture into the prepared 250g dark chocolate, roughly chopped
3 eggs pan and spread level with a spatula. 90g golden syrup
2 tbsps double cream Bake in the preheated oven for 25–30 70g butter
2 balls stem ginger in syrup, drained minutes, or until risen and just set in
and finely chopped the middle. Leave to cool completely 1. Line a 34 x 20 x 3-cm baking pan
in the pan. with greaseproof paper. Put the
For the toffee fudge topping: 4. To make the toffee fudge topping, biscuits in a plastic bag and tap them
50g butter put the butter, ginger syrup, cream with a rolling pin to break up into small
1 tbsp of the syrup from the jar of and muscovado sugar in a medium pan pieces, but not crumbs. Put the
stem ginger over low heat and leave until the butter pieces in a large bowl with the
2 tbsps double cream has melted and the sugar dissolved. sultanas, pecans, cherries and
Remove the pan from the heat, sift in chocolate chips and mix together
the icing sugar, then whisk it in. with a wooden spoon. Put the chopped
5. Remove the cake from the pan chocolate in a heatproof bowl set over
and drizzle the topping over. Leave a pan of barely simmering water. Do
to set before cutting into 14 slices not let the base of the bowl touch
to serve. the water. Add the syrup and
“Try adding sultanas and using

golden syrup syrup in the topping
instead of the ginger. Both versions
will vanish very quickly!”
BAKING
XXXXXXXX | XXXXXXXX
www.greatbritishfoodmagazine.com
/ 000
2. Wrap the dough in clingfilm
and refrigerate for about 30 minutes
until firm. Remove the pastry from
“This tasty, no-bake cake is great the refrigerator and allow to rest at
room temperature for 15 minutes
for adults and children too. Quick before using.
to make, it can be prepared in 150°C/Gas 3.
4.On a lightly floured work surface,
advance and is ideal for parties.” carefully roll out the pastry until about
5 mm thick and use it to line the baking
pan. The pastry is fragile to handle but
any gaps can be repaired using surplus
pastry. Gently press along the sides
For the pastry:
and into the corners and trim off the
butter and mix together, stirring excess pastry with a sharp knife.
200g plain flour
continuously, until melted and smooth. Prick the base in a few places with a fork
50g ground almonds
This can also be done in a microwave: and line the tart case with a sheet of
75g caster sugar
heat for a few seconds, remove, stir baking parchment.
160g butter, at room
and return to the microwave, repeating 5. Fill the tart case with baking beans
temperature, cubed
until fully melted. and blind bake in the preheated oven
1 egg yolk
3. Pour the melted chocolate mixture for 15–20 minutes. Remove from the
150g raspberry jam
into the mixing bowl with the dry oven and set aside to cool. Leave the
ingredients and mix until everything oven on. Spread the raspberry jam/jelly
For the filling:
is well coated in chocolate. Spoon the evenly over the cooled pastry base.
130g butter, softened
mixture into the prepared baking pan, 6. To make the filling, cream together
160g caster sugar
spread level and press down firmly the butter and sugar in a large bowl
4 eggs
with the back of the spoon. Refrigerate until pale and fluffy. Add the eggs
260g ground almonds
and allow to harden completely, one at a time, beating after each
40g flaked almonds, to decorate
preferably overnight. To portion, slice addition. Add the ground almonds
using a sharp knife. 1. Grease and line a a 34 x 20 x 3-cm and whisk thoroughly. Recipes extracted
4.The tiffin will keep for 3–5 days in baking pan. Put the flour, ground 7. Spoon the filling over the jam base
the refrigerator, or freeze for up to and spread to the sides of the pan.
from Brownies,
almonds and sugar in a large bowl and
2 months. Sprinkle the flaked almonds over the Blondies & Other
stir until evenly mixed. Add the butter
and use your fingertips to rub it into top and bake in the hot oven for 30–35 Traybakes
BAKEWELL SLICES the mixture until the texture resembles minutes or until the filling is golden on (£14.99, Ryland,
breadcrumbs. Add the egg yolk and, still top and feels firm in the middle. Remove Peters & Small)
Makes: 12 using your hands, mix and knead until from the oven and leave to cool before Photography by
Prepare: 1 Hour, plus chilling the dough binds together into a tight, cutting into 12 slices. The slices will keep Steve Painter and
Cook: 55 Minutes smooth ball. in an airtight container for 5–7 days. Kate Whitaker
GET KITTED
OUT 9
Our pick of the best gadgets

and goodies to help create
your show stoppers.
1 8
10
12
6
5
4 11
BAKING
15
14 r n o v er for
Tu o...
more inf
18
16
13
19
17
20
www.greatbritishfoodmaagazine.com / 85
READY, 10. MASON CASH VARSITY FLOUR SHAKER,
SET,
£6.99 lakeland.co.uk
This thrifty sifter is the perfect tool for scattering r just enough flour or
icing sugar onto your bakes
BAKE!
11. DELAMERE DAIRY GOATS BUTTER,
£1.90 available from Ocado
Deliciously mild and intensely creamy, this butter is great slathered on
your freshly baked loaf or used to bake cakes and enriched doughs. It
can be enjoyed by those looking for an alternative to cow’s butter, or if
Stock up with our pick of you are simply looking for something a bit different to bake with.
the best baking staples 12. SHIRGAR WELSH UNSALTED BUTTER,

from £1.50 gowerviewfoods.co.uk
1. KITCHENAID ARTISAN EMPIRE RED FOOD MIXER, Awarded two stars at the 2016 Great Taste Awards, this deliciously
£399 hartsofstur.com creamy Welsh butter is freshly churned in the dairy county of
In the words of baking sensation Edd Kimber on p.79, a stand mixer Carmarthenshire and makes the most incredible buttercream.
allows you to multitask to the maximum! It helps you attempt things
you may not have originally done by hand, a bit like having a second 13. ORKNEY SALTED BUTTER, £4.50 jollysoforkney.co.uk
pair of hands in the kitchen. Available in a range of colours, there’s a The Orkney Creamery near Kirkwall seasonally produces this delicious,
KitchenAid mixer to suit ever décor - you’ll never want to put it away! award-winning butter. We recommended using this butter in all kinds
of cakes, especially brownies; the salty creaminess will really turn your
bakes up a notch.
2. HERITAGE BUNDT TIN, £34.99 lakeland.co.uk
Turn out beautiful, scandi-chic bakes with very little effort. This swirly
version makes for a real showstopper, with spiralling grooves that are 14. FOODIE FLAVOURS, VANILLA, £3.99 foodieflavours.com
just crying out to be filled with sticky sweet sauces. We love this natural vanilla flavour from Foodie Flavours, it can be used
in buttercream, fudge, cake mixes or even marshmallows and gives the
3. STELLAR HARD ANODISED 12 CUP MUFFIN TIN, perfect amount of vanilla to your bakes.
£30 hartsofstur.com
Every baker needs a great muffin tin and this fantastic one is made
15. GREY’S TEAS EARL GREY TEA BLEND,
from £6.24 greysteas.co.uk
from a hard anodised heavy-gauge material that ensures it won’t rust.
We’re all used to drinking tea but how about baking with it? Early Grey
It’s sure to be a go-to for years to come!
in particular adds a wonderfully fragrant flavour to cakes and biscuits,
as well as icing and buttercream. To use, simply steep your tea in milk
4. WADDLING FREE DUCK EGGS, £2.89 available from Ocado to release its subtle aromatics, then add to your cake mixture.
These beautiful duck eggs boast marigold yolks, firm whites and a rich
flavour. Great for making an extra fluffy sponge. Although they’re 16. MORNFLAKE GLUTEN FREE
slightly bigger than hen’s eggs, you can still swap one for one in PORRIDGE OATS, £1.25 mornflake.com
recipes. Oats are a store cupboard staple for us, and they’re great for adding
fiber and texture to bakes. You can substitute oats for up to one-third
5. CLARENCE COURT OLD COTSWOLD LEGBAR EGGS, the amount of flour called for in a recipe if you want to add a slightly
£2.25 available from Waitrose nutty flavour - plus, they are essential in flapjacks!
With a distinctive pale-blue shell, these eggs have a rich, creamy yolk.
They’re perfect for making enriched doughs and classic bakes. 17. BETTY’S YORKSHIRE GINGERBREAD, £4.95 bettys.co.uk
This gingerbread is handmade in Harrogate using both stem and
6. T&G PRIDE OF PLACE LARGE COOKING TOOLS JAR ground ginger for a vivid flavour. It comes prettily packaged with a neat
(£22) AND UTENSILS (from £4.50), woburn-china.com bow making it an ideal gift or teatime treat.
This pretty tools jar is a perfect addition to your retro kitchen and
it’s big enough for all the utensils you need from rolling pin to 18. HOBBS HOUSE FIG AND WALNUT BREAD,
pastry brush. £19.20 for six hobbshousebakery.co.uk
Hobbs House Bakery sits on the edge of the Medieval market town of
7. SUPERFAST THERMAPEN, from £48 thermapen.co.uk Chipping Sodbury, where the Herbert family has been baking since
This easy-to-use electronic thermometer takes the guesswork out of 1980. We adore their Fig & Walnut Bread - it’s packed full of delicious
baking for excellent results every time. fruit and nuts in a black treacle dough and rye sourdough. Utterly
mouth-watering with lots of salted butter
8. TALA DRY INGREDIENTS COOK’S MEASURE,
£5.99 lakeland.co.uk 19. HOBBS HOUSE ST MARTIN SOURDOUGH,
Baking is a science that requires precision and this retro cooks measure £4.60 hobbshousebakery.co.uk
weighs your ingredients out in style! Using a two day method, Hobbs House’s famous St Martin Sourdough
has a wonderfully soft, chewy texture. With a flavoursome crust,
9. MARRIAGE’S GOLDEN WHOLEGRAIN FLOURS, this loaf will keep for ages as sourdough retains its moisture and
from £1.29, available from Ocado, independent stores and flour.co.uk aficionados believe it even improves with age.
The Marriage family has been producing top quality flour in Essex since
1824, and today the company makes a dazzling array of varieties. We 20. HOBBS HOUSE BRIOCHE BUNS,
particularly love Marriage’s Golden Wholegrain Plain Flour (the first of £3.25 for six hobbshousebakery.co.uk
its kind in the UK), which is produced by milling the whole of the grain These brioche buns take two days to bake and are certainly worth the
into flour in one process. With nothing added and nothing removed, wait! Beautifully buttery and pillow soft, with just a hint of sweetness,
the flour is light, mild and high in fibre. we recommend using them to make a truly luxurious eggs benedict!
info@abraxascookshop.com
www.abraxascookshop.com
01327-341080 10.00am – 5.00pm daily
All you
Knead
is Love
From artisanal sourdough to ancient grains, the
British bread scene has never been more exciting.
Get cracking on making your own loaves with these
foolproof recipes from Chris Young and the bakers
at the Real Bread Campaign
BAKING
130g wholemeal dark rye flour
MAKING YOUR SOURDOUGH STARTER… For the dough:

325g wholemeal bread flour
DAYS ONE TO FIVE... 325g plain flour
325ml water
On each of the first five days, put equal amounts of flour (30g) 170g buttermilk
and water (30ml) into your container, mix, close and leave at room 20g butter, plus extra for greasing
temperature (about 20°C/68°F) for 24 hours between each addition. 15g salt
For the first few days, the mixture might seem lifeless and could smell
vinegary or even a bit “off”. Don’t worry about this, as it should soon 1. Mix the pre-ferment ingredients
start bubbling and the smell will develop into something yeasty and together, cover and leave at room
maybe even floral. temperature overnight.
2. The next day, mix the flours, water
DAY SIX… and buttermilk for the dough together
Once your starter is bubbling up nicely, you can use some to bake a loaf thoroughly. Cover and leave to rest for
of read. Typically, this might be anything from four to seven days after 20 minutes.
you started, but could take a little longer. If it’s not bubbling by day six, 3. Warm the butter until it is barely
keep repeating the daily flour and water addition until it is. Don’t worry melted, then mix it into the dough
if you end up with a layer of brownish liquid. This is just gravity working with the salt and the pre-ferment
and knead for 5 minutes. Cover and
its magic and is normal. Either stir it back into your starter or pour it
leave to rest for 10 minutes. Knead
off. If your starter hasn’t been used for a while, the second option is the dough for another 5 minutes, rest
probably better as the liquid (sometimes known as “hooch”) will have again for 10 minutes, then give it one
started to become alcoholic, which can slow the starter down and may more 5-minute knead. You should have
also lead to less desirable flavours in your bread. a smooth, stretchy dough. Cover and
TIP: Each time you use some of the starter, simply replace with an leave to rest for another 20 minutes.
equivalent quantity of flour and water – this is usually known as 4. Give the dough a single fold, cover
and leave to rest for 20 minutes, then
feeding or refreshing. You also need to refresh on the day before a
repeat this fold and 20-minute rest.
baking session. 5. Grease a baking sheet with butter.
Divide the dough into 12 equal size
pieces and shape them into balls.
FIG AND FENNEL SOURDOUGH seal. Roll the dough out again, fold in Place on the sheet about 5cm/2in
half and roll out once more. If the figs apart, leaving room for them to grow
Makes: one Large Loaf are not evenly distributed, repeat the (or closer, if you want to bake “batch”
Prepare: overnight, plus 5 hours process but be careful not to mush
Cook: 30 minutes them up completely.
5. Shape the dough into a ball,
For the pre-ferment: cover and leave to prove at room
100g white sourdough starter temperature for 1 hour.
75g white bread flour 6. Give the dough a single fold, cover
75ml water and leave to prove for another 2 hours,
or until almost doubled in size.
For the dough: 7. Dust a proving basket well with
350g white bread flour flour. Turn the dough out onto a lightly
150g wholemeal bread flour floured work surface and shape to fit
300ml water the basket. Place the dough seam-side
10g green fennel seeds up in the basket, cover and leave to
10g salt prove at room temperature for 1 hour.
175g quartered dried figs 8. Heat the oven to 230°C/Fan
210°C/Gas 8, with a baking stone or
1. Mix the pre-ferment ingredients baking sheet in place. Turn the dough
together thoroughly, cover and leave out onto a peel and slide it onto the
at room temperature for 12–14 hours baking stone. Bake for 10 minutes,
(overnight if possible). then turn the oven down to 200°C/
2. To make the dough, add both flours Fan 180°C/Gas 6 and bake for a
with the water and fennel seeds to further 20 minutes, checking halfway
the pre-ferment, and mix thoroughly. through that it is not browning too
Cover and leave to rest at room quickly.
temperature for 20–30 minutes.
3. Mix in the salt and knead for a few BUTTERMILK ROLLS
minutes. Cover and leave to rest at
room temperature for another 30 Makes: 12 Rolls
minutes. Prepare: 5 hours, plus overnight
4. Turn the dough out onto a lightly fermenting
floured work surface, using a rolling Cook: 15 minutes
pin to roll it out into a rectangle.
Distribute the figs evenly over half the For the pre-ferment:
dough, then fold the other half over 60g rye sourdough starter
them, pressing the edges together to 130ml water
rolls that gently join together). Dust 365g white bread flour Cover the dough and leave to prove at
the tops with flour, cover and leave to 305g wholemeal bread flour room temperature for 3 hours.
prove at room temperature for 2 hours. 10g salt 4. Divide the dough into 2 equal
6. Heat the oven to 250°C/Fan 10g black treacle or molasses -size pieces and shape into balls.
230°C/Gas 9, or as high as it will 75g walnuts, toasted and chopped Cover and leave to relax for
go. Put the rolls into the oven on the 75g Stilton, cut into 1cm cubes 10 minutes.
baking sheet, immediately turn the 5. Reshape the balls, dust with
oven down to 220°C/Fan 200°C/Gas 1. Mix the stout and yeast together flour, cover and leave to prove at
7 and bake for around 15 minutes until until dissolved, then add the other room temperature for 1 hour, either
golden brown. ingredients, except the walnuts and seam-side down on a floured work
cheese, and mix thoroughly. surface or seam-side up in floured
STOUT, STILTON AND 2. Knead the dough until smooth proving baskets.
WALNUT BREAD and stretchy, cover and leave 6. Heat the oven to 220°C/Fan Extracted from
to relax at room temperature for 200°C/Gas 7, with a large baking
Slow Dough: Real
Makes: 2 Small Loaves 10 minutes. stone or baking sheet in place.
Prepare: 5 hours 3. Press the dough out gently to Transfer the loaves to a floured peel, Bread © Chris
Cook: 40 minutes form a rectangle, scatter the cheese seam-side down. Slash the top of each Young 2016 (£20,
and nuts over it, roll the dough up and loaf, then slide them gently onto the Nourish Books).
350g stout or porter knead until mixed in, trying baking stone. Bake for 30–40 minutes Photography by
5g fresh yeast not to mash the cheese up too much. until golden brown. Victoria Harley
“Stout makes a flavoursome

alternative to water when bread making,
particularly when teamed with other
sophisticated flavours.”
BAKING
WITH GREAT FLOUR COMES

GREAT RESPONSIBILITY
Elisa Powell from Marriage’s, a family run millers dating back
to 1824, tells us the secrets to cooking with different flours
GOLDEN WHOLEGRAIN PLAIN FLOUR MALTED BROWN BREAD FLOUR It can be used in place of regular flour to
This unique flour makes baked goods This brown flour has a delicate malty make muffins, cakes, pancakes, bread,
that are lighter coloured and milder flavour with the goodness of added bran rolls and pizza bases at home. For added
tasting than those made with traditional and wheat grains giving a delicious texture taste and interest, you can incorporate
wholemeal flour. High in fibre and 100% to homemade bread and rolls. A granary- dried fruit like apricots or dates into
wholemeal it’s ideal for health conscious style flour, it’s made from carefully homemade spelt bread, and you can also
consumers. Golden wholegrain flour can selected, organic wheat. add nuts for texture. Spelt is an ancient
be used for cakes, biscuits and cookies; wheat variety and some people find baked
it is also easier to handle than traditional LIGHT SPELT FLOUR products made using spelt easier to digest.
wholemeal when making pastry and Spelt has a delicious, slightly nutty flavour
quiche bases. and is a very versatile flour to bake with. flour.co.uk
Best Buys for

BUDDING BAKERS BACK TO
SCHOOL
Blogger Hatty Bakewell picks her favourite baking accesories
All products available from abraxascookshop.com Our three favourite baking
courses in the UK
KITCHEN CAKE Bread Making with Hobbs
CRAFT BAKING DECORATING House Bakery, £65
BEANS, £4.99 SET, £18.99 Perfect for beginners and those
No one wants a For adding a
looking to improve their bread making
pie or pastry with final flourish, piping
technique, this evening course will
a soggy bottom! with buttercream or
show the versatility of a simple bread
Grab yourself some royal icing is an excellent way to decorate
recipe - making a white loaf, bread
baking beans and cakes or cupcakes without having to spend
rolls, Parmesan and mustard bread
blind-bake your way to success every time. No hours making fondant figures worthy of
sticks, pitta bread and finally pizza to
more routing around in the cupboard for rice Michelangelo. This set has twelve different,
enjoy together at the end of the course.
or lentils to finish off that pastry case, and not quality nozzles; it's nice and easy to clean
humblebynature.com
a soggy bottom in sight. too, so no need to buy loads of disposable
icing bags.
Patisserie Week, £875
KITCHEN CRAFT BLACK BIRD This week-long patisserie and baking
PIE FUNNEL, £3.50 MEASURING CUPS & course is aimed at home cooks who want
Give your pies an attractive SPOONS SET, £12.99 to immerse themselves in the world
yet practical edge using this Getting the basic
of pastries and desserts. During this
pie funnel from KitchenCraft. weights and measures
course you will master the fundamental
Prevent your pies from boiling right is so important to
skills required to create a wide
over by venting steam from achieve good bakes, with a solid foundation
range of classic French patisserie and
the centre, and keep your crust you can then start experimenting more and
baking. By the end of the course you
firmly in place and supported. more with different flavour combinations.
will have a good repertoire of recipes
Little bird, lot of use! Experimental baking can lead to some
and the confidence to create some
fantastic results, but without the rudiments in
stunning dishes.
SMALL ANGLED PALETTE place you might end up with some less than
Ashburtoncookeryschool.co.uk
KNIFE, £4.99 show-stopping results.
An essential tool for anyone looking to achieve
Bakes & Cakes, £65
a smooth professional finish on buttercream MASON CASH In this half day workshop, you’ll bake
cakes. Use in tandem with a turntable and HERITAGE 30 CM a delicious array of breads, pastries
you'll achieve the best finish possible. Also RECTANGULAR and cakes. From a simple soda bread to
great for smoothing cake batter into tins for an DISH, £13.99 a decadent, chocolate gnache-covered
even rise, and jimmying pesky stuck biscuits Oven to tableware is about as useful as it
creation and a plethora of pastries in
and tarts post baking. The sonic screwdriver of gets in terms of kitchen kit, perfect for
between, you’ll master all the skills
the baking world, for sure. making cracking crumbles and cobblers.
you need to become the next
This dish is also great for potato topped pies
Great British Bake Off star.
like cottage pie or even dauphinoise, and it
theculinarycottage.co.uk
doubles up as a great traybake dish too, for
brownies and flapjacks.
“We're savoury men and
puddings are always a bit
of a farce!”
With their big hearts and down-to-earth style, Si King and
Dave Myers, aka The Hairy Bikers, have become national treasures.
Yasmin Godfrey chats to the duo about beer, Britain and the art
of writing a cookbook
What do you love about the British food scene? beer bars that you find in South London, but one of
Si: The multicultural nature of the food we have in the UK my favourite bars is Beermoth (beermoth.co.uk) in
is absolutely fantastic. There's not one other country in Manchester; it’s really honest but maybe a bit trendy for
Europe where you can eat your way around the world in us! My favourite beer is made by one of our mates, Workie
most provincial cities outside the capital. Pre-war we had Ticket (morduebrewery.com), it’s such a good pint.
an inherent knowledge of food, mine and Dave's mums and Dave: Being a grain growing nation, beer is now
grandmothers knew what cut of meat to buy and when it was something we really excel at. Where I live me and a
at its best. It seems that we lost our way a bit after the war, but couple of other locals have actually chipped in and
now people care about where their food comes from. opened our own brew house. We’ve got a brewer on
Dave: Young people are really enthusiastic about craft board, but we're having some problems with consistency.
products such as bread and beer, which is great for the future So far it's going to be the most expensive beer that
of food in Britain. We also want our food to be more authentic northerners have ever consumed, but it's doing alright.
now; when I had Indian food in Berlin it was so watered down. My favourite beers are Camden Pale Ale, Camden Hell
The staff told me that they had to adapt it for the German (camdentownbrewery.com) and Shoreditch Blonde
palate. Whereas in the UK, whether you want a subtle korma (theredchurchbrewery.com).
or a fiery vindaloo there is something for everyone.
What’s the hardest part about writing a book?
What are your guilty pleasures? Si: Getting the balance of recipes is one of the hardest
Dave: I love pizza. When I was in France during the things for us as we're savoury men and puddings are
summer I would bike 20 miles from my house to this always a bit of a farce. The psyche for Dave and I
amazing pizza place in a town. I worked out that if I cycled for every single book is making sure that when you
20 miles I could have a pizza, so that's the only way I kept read it you're already halfway there to cooking it. The
a lid on my pizza habit. reader has invested their time and money to produce
Si: For me it has to be a thick slice of sourdough bread something delicious to feed the people they love, so
covered in Normandy butter, I'd just live on that if I could. we absolutely want it to be right. With the diet books
we wanted to take great food and make it less calorific,
What's on the cards for 2017? without compromising on flavour.
Dave: We start filming our next big series just after Easter Dave: The calories have to work because somebody
which is all about the Mediterranean and we can’t wait! will be fully committed and emotionally invested in
Si: We loved filming our new show, Hairy Biker's Comfort the book working for them. We received a letter from
Food. We were in the studio solidly for a month cooking and one lady whose husband’s weight kept dropping off
T
chattering, so we’d love to do more. If Comfort Food goes him even though he thought he was eating his normal
down well, then maybe there'll be another series on the cards. food. He went to the doctors convinced he was ill,
but it turned out for the past month his wife had been
What do you like to drink? cooking from our book! She never told him because
Si: It really depends on what I’m eating, but there's nothing he wouldn't go on a diet, and now he’s healthier than
like a couple of beers. Me and Dave love the hipster-type he’s ever been.
GBF INTERVIEW | THE HAIRY BIKERS
THE HAIRY BIKERS ARE WEARING LIMITED

EDITION HOMESENSE APRONS DESIGNED
BY CELEBRATED BRITISH PHOTOGRAPHER
RANKIN TO SUPPORT RED NOSE DAY 2017
AND HELP PEOPLE LIVING INCREDIBLY
TOUGH LIVES ACROSS AFRICA AND
HERE IN THE UK.
THE APRON IS PART OF THE RED NOSE

DAY 2017 RANGE OF PRODUCTS WHICH
ARE AVAILABLE IN HOMESENSE STORES
NATIONWIDE FROM 13TH FEBRUARY AND
ONLINE AT TKMAXX.COM & REDNOSEDAY.
COM FROM 1ST FEBRUARY.
The Hairy Bikers

Sunshine
in a jar!
rootsandwings.co.uk
TRIED AND TESTED
TRIED & TESTED
BRITISH JAM
Spoons at the ready – we’ve undertaken the
very tough task of finding the best jams
to top your toast
1 THE MODERN PANTRY BERRY & LIQOURICE JAM, preserve. Sweet, delicious and silky smooth,
£5.50 THEMODERNPANTRY.CO.UK it’s the perfect jam to dollop on a scone with
This Clerkenwell-made concoction is a real treat. some clotted cream.
The runniest of all the jams we tried, it contains
4 ROOTS & WINGS RASPBERRY JAM, £3.25
a mixture of whole raspberries, blueberries and
ROOTSANDWINGSORGANIC.COM
gooseberries with a subtle hit of liquorice.
This jam is a classic - we couldn’t fault its
The Modern Pantry even recommends using
wonderful texture, which is nice and firm
it in a martini.
while still being smooth enough to spread.
2 ROSE FARM BLACKCURRANT JAM, It’s absolutely packed with juicy chunks of
£2.95 THEONLINEPANTRY.CO.UK raspberry, perfect for the ultimate jam tart.
This rich preserve is well set and
5 UNCLE ROY’S ROSE PETAL JAM, £3.95
retains the full flavour and texture
UNCLEROYS.CO.UK
of deliciously ripe blackcurrants.
This elegant rose petal jam is sweet and floral
It’s excellent on crisp toasted rye
so use it sparingly as it’s strongly aromatic.
bread, or spooned onto porridge
Spread on scones for a decadent afternoon treat,
in the morning.
smother inside a Victoria sponge cake for a luxury
3 MACKAYS SCOTTISH THREE BERRY twist, or swirl into vanilla ice cream.
PRESERVE, £1.50 MACKAYS.COM
6 COTTAGE DELIGHT GINGER JAM, £2.90
Scottish raspberries, COTTAGEDELIGHT.CO.UK
strawberries and This unusual preserve is punchy and spicy,
blackcurrants offering an intense hit of stem ginger.
are perfectly Handmade in Staffordshire, the jam is utterly
balanced and delicious and dangerously addictive. Use it
blended in as a ready-made sauce for desserts and
this hybrid steamed puddings.
ORDER FORM
Yes! I would like to subscribe to Great British Food
UK DD £10.90* for your first 3 issues.
( Please complete section 1)
Cheque/CC – UK £37.55/ Eur/Eire £69/ROW £79 - 12 issues
Please renew my subscription using this offer - CC only
I would like to purchase a gift subscription using this offer
SUBSCRIBER DETAILS, please complete in BLOCK CAPITALS

Title Forename Surname
Address
Postcode
Daytime No. Mobile No.
Email
THIS IS A GIFT SUBSCRIPTION/MY RECIPIENT DETAILS ARE; please complete in BLOCK CAPITALS
Title Forename Surname
Address
Postcode
Daytime No. Mobile No.
Email
£10.90 for your first 3 issues*

1 INSTRUCTION TO YOUR BANK OR
BUILDING SOCIETY TO PAY DIRECT DEBIT
Name and full postal address of your Bank Originator’s ID No. 677183
or Building Society Reference Number
The only national food

To the Manager.............................................
Instruction to your Bank or
Building Society title 100% dedicated to
British food!
Please pay Aceville Publications
Ltd Direct Debit from the account
detailed in this instruction subject to
the safeguards assured by the Direct
Exclusive columns
Debit Guarantee. I understand that
this instruction may remain with Ace-
ville Publications Ltd and, if so, details
Name(s) of Account Holder(s) may be passed electronically to my
Bank/Building Society. from big foodie names,
Branch Sort Code including John Torode,
Bank/Building Society Account Number Valentine Warner &
Signature(s)
Nathan Outlaw
50+ delicious seasonal
GBF0317
Date.............................................................................................
Data Banks and Building Societies may not accept Direct Debit instructions for some types of accounts
Your full Direct Debit guarantee can be found on your confirmation letter
recipes in each issue
2 I enclose a cheque made payable to Great British Food Amazing giveaways worth
3
CARD NUMBER
Please charge my Visa Mastercard Amex Switch/Maestro
ISSUE No EXPIRY DATE
at least £2000 every issue
VALID FROM
SIGNED: TODAY’S DATE:

DIGITAL EDITIONS
ARE AVAILABLEˆ
*this is a UK only Direct Debit offer. Gift is only available to UK subscribers. Existing subscribers can renew using this offer. Your
subscription will begin with the next available issue. Subscriptions are for a 12 month period including all gift subscriptions. Your
free gift will be dispatched within 28 days of your payment being received (sent separately from the magazine). If your subscription
is a gift, the gift and gift card will be sent to the donor. You can also subscribe via cheque or credit card. In the event of a gift being
faulty or damaged, please contact us within 28 days of receiving the gift. This offer is subject to availability (alternative gift may
be supplied). This is a limited offer and may be withdrawn at any time.
Please note digital subscriptions will not include subscription gifts, or covermounted gifts.
Please return to: GBF, Dovetail Services (UK) Ltd, Unit F4 Eurolink Ind. Centre, Bingham Road, Sittingbourne, Kent, ME10 3SU
LI STO
MI C
TIPTREE
TE K
D
STRAWBERRY
GIN LIQUEUR FREE*
SUBSCRIBE
when you subscribe today!
A delicious new range of Tiptree
Enjoy straight over ice, Fruit Gin Liqueurs, made with
with tonic, or add to fruits from their farm, has been
Prosecco or Champagne introduced by Wilkin & Sons Ltd.
for a cheeky Tiptree Little Scarlet strawberries, juicy
Fruit Gin Fizz. Cheers! raspberries and rich damsons
are sent to Hayman’s, a local
gin distillery, where the fruit is
steeped in small-batch London
Dry Gin to create an extraordinary
gin liqueur.
Packaged inside a wooden crate

this would be good for you or
make a great gift for a loved one.
Perfect for a Valentine’s Day celebration
Subscribe for just £10.90 for 3 issues! *

greatbritishfoodmagazine.com/subscribe
Tel: 01795 418672 QUOTE: GBF0317
Lines are open Monday-Friday 8am-8pm, Saturday 9am-1pm
* TERMS AND CONDITIONS APPLY, SEE ONLINE FOR DETAILS - SUBSCRIBERS MUST BE OVER 18 TO APPLY
Comfort
Food Gets
Lighter
One of the freshest faces on the food scene
and a protégé of Jamie Oliver, writer and
stylist Georgina Hayden is all about food
that's comforting and nourishing to boot.
Here she shares three of her favourites
MY FAVOURITE 4. Squeeze in the lime juice, and use

QUICK NOODLE BOWL a teaspoon to scoop in nuggets of
the avocado. Add the chopped herbs
Serves: 1 and stir everything together for a
Prepare: 5 minutes minute, adding a little of the reserved
Cook: 4 minutes cooking water to loosen – you want the
avocado to break down, resulting in a
75g broccoli spicy, creamy dressing. Tuck in
75g medium egg noodles straight away.
1 spring onion
A few sprigs of soft herbs (coriander, BOMBAY OMELETTE
chives, mint and basil work well)
30g baby leaf spinach Serves: 2
60g leftover cooked meat or tofu (I Prepare: 10 minutes
particular love shredded ham hock, Cook: 5 minutes
though any protein will work)
2 tbsps chilli oil ½ a red onion
½ tbsp low-salt soy sauce 2 small vine tomatoes
1 lime ½ a bunch of coriander
½ a ripe avocado 1 green chilli
4 large eggs
1. Put a medium-size pan of salted ½ tsp ground turmeric
water on to boil on a medium heat. As ½ tsp garam masala
it comes to the boil, trim the broccoli ½ tsp ground cumin
and cut into even-size florets. Add the Sea salt and freshly ground black
broccoli and noodles to the pan and pepper
cook for 4 minutes. 50g baby spinach leaves
2, While they are cooking, trim and ½ lemon
finely slice the spring onion. Pick the 2 knobs of butter
herb leaves and finely chop. Roughly
chop the spinach, if you like, and shred 1. Peel and finely chop the onion. Halve
or cut your chosen protein into bite- the tomatoes, scoop out the seeds
size pieces. with a teaspoon and discard, then
3. As soon as the broccoli and noodles finely chop the flesh. Finely chop the
are ready, reserve a splash of the coriander stalks and leaves. Halve the
cooking water, then drain in a sieve or chilli, deseed and finely slice.
colander and return them to the dry 2. Whisk the eggs together until well
pan. Stir in the spinach, chilli oil, soy combined, then season generously
sauce and sliced spring onion. and whisk in the onion, tomatoes,
RECIPES | COMFORT FOOD
coriander, chilli, turmeric, garam

masala and cumin. Put the spinach
leaves into a bowl, squeeze just
enough lemon to coat, toss together,
“This is the meal I make most then leave to one side.
3. Melt half the butter in a medium
often when I’m home on my own. It non-stick frying pan over a medium
heat and ladle in half the omelette
takes less than 10 minutes, and for mixture. Swirl the eggs around for 2
minutes, pushing them to the middle
something with so few ingredients and tilting the pan so that all the
mixture has a chance to set. Leave it
it is so tasty” for a minute, then slip the omelette on
to your serving plate. Top with half the
dressed spinach and fold the
omelette in half. Serve straight away,
1 onion
2 tomatoes
350g bulgur wheat
Greek yoghurt, to serve
1. Preheat your oven to 190°C/Fan

170°C/Gas 5. Peel the garlic. Halve
the preserved lemon and remove
the seeds. In a dry frying pan toast
the cumin and coriander seeds
until lightly toasted. Place in a food
processor along with the paprika,
preserved lemon, harissa, half the
coriander and parsley (stalks and
all) and the garlic. Season well and
blitz to a paste. Add the butter and 2
tablespoons of olive oil and pulse
until smooth.
2. Use your hands to carefully prise
the chicken skin away from each
breast, to create a pocket. Slash the
skin on the thighs and rub the butter
all over – under the skin mainly and
all over the top. Halve the lemon and
pop it into the chicken cavity, then
place in a small snug-fitting roasting
tray. Put it into the oven and roast
for around 1¼ hours, or until golden
and crisp but cooked through – check
that the juices run clear around the
thigh area.
3. Baste the chicken a couple of times
during cooking with the buttery
juices in the tray. When the chicken
has about 20 minutes left to cook,
start the bulgur wheat. Heat your
chicken stock in a medium pan.
Meanwhile peel and finely chop the
onion, and deseed and finely chop
the tomatoes.
4. Pour a glug of olive oil into a
saucepan and put on a medium-low
” Once you’ve cooked your chicken this

heat. Add the onion and sauté for 10
minutes, until soft. Add the tomatoes
way I guarantee you’ll be converted, and

and cook for a further 5 minutes,
then add the bulgur wheat. Stir for
any leftover buttery chicken is epic in a

a minute, then add the hot chicken
stock and season lightly. Bring to the
sandwich the next day”

boil, pop on the lid, then reduce the
heat to low. Simmer for 8 minutes,
until the wheat is cooked through
and fluffy, then remove from the
and repeat with the remaining 1 tsp cumin seeds heat. Cover the panwith a tea towel
butter, omelette mix and spinach. 1 tsp coriander seeds and put a lid on top to keep it warm.
1 tsp sweet smoked paprika 5. Chop the rest of the coriander and
ROAST HARISSA BUTTER 2 tbsps harissa parsley leaves and stir through the
CHICKEN & CRACKED WHEAT A bunch of coriander bulgur wheat. When the chicken is
A bunch of parsley ready, leave to rest for 10 minutes,
Serves: 4 Sea salt and freshly ground black then squeeze over the lemon from
Recipes taken Prepare: 15 minutes, plus resting pepper the cavity and carve it up – you can
from from time 80g butter, at room temperature carve traditionally or shred the meat
Stirring Slowly Cook: 1 hour, 15 minutes Rapeseed oil into the buttery juices to keep the
by Georgina 1 x 1.6kg chicken meat insanely moist. Serve with the
Hayden (£20, 4 garlic cloves, peeled 1 lemon bulgur wheat and tangy thick
Square Peg) 1 preserved lemon 425ml fresh chicken stock Greek yoghurt.
Great tasting
British Stilton
made the
traditional way
Our unique family heritage, traditional
craftsmanship and passion for great cheese,
help make Cropwell Bishop Stilton so tasty.
Contact us to find out
more about our range of
delicious cheese
telephone: +44 (0)115 989 2350
www.cropwellbishopstilton.com
follow us on Twitter
@YummyStilton
CHEESEBOARD
BEST OF BRITISH!
These historic British cheeses are classics
for a reason – they're totally delicious!
1. APPLEBY’S CHESHIRE,
£13.60 FOR 520G NEALSYARDDAIRY.CO.UK
AND OTHER CHEESE SHOPS
Hand made at the Appleby family
dairy, this traditional Cheshire is as far
from the bland supermarket variety you
can possibly get. Unpasteurised for extra
complexity, the golden-hued cheese has
a perfect balance of tangy and creamy
flavours, with a wonderfully
crumbly texture.
2. KIT CALVERT WENSLEYDALE,

£3.99 FOR 200G WAITROSE.COM
Very different to the more commonly
found young Wensleydale, Kit Calvert
is much creamier and complex in
flavour with a slightly buttery but
crumbly texture – similar to a mature
Caerphilly. Very moreish.
3. CROPWELL BISHOP STILTON,

£10 FOR 600G
CROPWELLBISHOPSTILTON.CO.UK
It's hard to beat a good Stilton and this
velvety soft version from Cropwell Bishop
in Nottinghamshire is a real delight.
Creamy, buttery with a characteristic
savoury tang, it's always a cheeseboard
essential for us.
4. DEWLAY SPECIAL RESERVE,

£9-£11 PER KG FROM BOOTHS OR £2.69
FROM SELECTED CO-OPERATIVE STORES
Lovingly crafted by the third generation
cheesemakers at Dewlay, this traditional
cheese is only made using milk sourced
from within a six mile radius of the dairy in
Garstang. Crumbly Lancashire is typically
matured for up to six weeks for a clean,
zesty and slightly sharp taste.
5. KEEN'S TRADITIONAL FARMHOUSE

CHEDDAR, £3.99 FOR 220G
WAITROSE.COM
When the Keen family moved to
Moorhayes farm in Somerset in 1899 they
brought with them a tradition of Cheddar
cheese making that is still being used
to this day. The result is a multi award-
winning Cheddar of epic taste and texture
– creamy, tangy, earthy and delicious!
DISCOVER BRITAIN
Explore...
THE MIDLANDS
11 delicious things to eat, drink and do
From Birmingham’s Balti triangle to Grimsby’s family-run
smokehouses and everything in between, the Midlands are
home to some of Britain’s most prized food gems
© VISIT BRITAIN
1. STROKE A RARE
BREED PIG
You don’t have to know your
Shropshire Sheep or Leicester
Longwool from your Derbyshire
Redcaps to enjoy the Midland’s rich
heritage of ancient meat breeds.
Often packing more flavour, fat and
character than modern commercial
counterparts, the farm animals that fed
our ancestors are a living testament
to our food history. So marvel at the
spectacular Longhorn cattle at the
Shugborough Estate’s Park Farm,
wince at the earsplitting crow of a
traditional poultry breed at Sandwell available. One Diploma in butchery
Park Farm near West Bromwich, or and charcuterie later Nick started
scratch the back of a Middle White The Rutland Charcuterie. “We now
pig at Gorse Hill City Farm on the specialise in making salamis and air-
outskirts of Leicester. dried meats with our three core values
at their heart: provenance, high animal
2. INDULGE IN BRITISH welfare standards and of course, great
CHARCUTERIE taste," says Nick. The Great Taste
What the diminutive Rutland lacks Awards approve, bestowing honours
in land mass it more than makes up on the very superior salami and coppa. it comes to top restaurants. Culinary
in food credentials, punching way rutlandcharcuterie.co.uk giant Sat Bains is king of his castle
above its weight with a Michelin in Nottingham, commanding two
star (Hambleton Hall), a brew with 3. DISAPPEAR INTO Michelin stars at his eponymous
Protected Geographical Indication THE ‘BALTI TRIANGLE’ restaurant and presiding over Nucleus,
status (Rutland bitter) and an excellent Birmingham boasts more than 100 the development kitchen that seats
charcuterie. The latter is the work of balti houses, temples to the genius six diners and charges £130 for a ten-
Nick Brake who, returning from five of restaurateurs from the Pakistan course tasting menu. Over in Brum
years in France, wondered why British region of Mirpur who, back in the Glynn Purnell toils within a veritable
charcuterie was not more widely 1970s, evolved the slow curries of galaxy of six single-starred restaurants
their homeland into speedier dishes (and knocks out dishes like Taste of
that would satisfy impatient British Cheese and Pineapple - Emotions of
diners. Cooked and served in thin Soixante-Dix) proving that the city is
steel ‘balti’ dishes, the curries have second only to London when it comes
become an integral part of Midlands to critically-acclaimed fine dining.
food culture with more than 20,000
visitors reported to eat the dish each 5. EAT LIKE AN ARISTO
week. The spiritual home of the dish Large country estates abound in the
is a triangular territory in South East Midlands, giving you the chance to
Birmingham; browse the directory at dine on fare once reserved for minor
balti-birmingham.co.uk. royalty and their mates. Chatsworth
Estate Farm Shop in the Peak District
4. DO THE scooped our award for the region’s best
MICHELIN THING indie retailer in 2016 for its excellent
The Midlands has the big guns when selection of delectable food, more than
DISCOVER BRITAIN
half of it produced or prepared on

the estate (chatsworth.org). Welbeck
Estate Farm Shop near Worksop,
is another gem, with raw milk from
the estate’s herd being bottled for
sale or used to make unpasterised
blue Stichelton cheese on site
(welbeckfarmshop.co.uk).
6. DISCOVER
GRIMSBY’S
UNPARALLELED
SMOKED FISH
Say what you like about the European
Union, it knows a good bit of smoked Dock Road to spend the night shrouded
fish when it sees it. It was way back in the smoke of smouldering wood
in 2009 that the EU’s protected food shavings. alfredenderby.co.uk
names scheme slapped PGI status on
Grimsby’s sustainably-fished, hand- 7. HEAD INTO BLUE
filleted, brined and cold-smoked fish. CHEESE COUNTRY
Alfred Enderby Ltd is one of the few The Midlands is home to a true food
independent family smokehouses left hero: Stilton, which made its literary
on the town’s docks, and relatives of debut in 1722 and has been converting
Alf still hang haddock and salmon up skeptics to the concept of eating veins
in the old brick smokehouse on Fish of blue mould encased in wickedly
DISCOVER BRITAIN
decadent cheese ever since. Today

it’s strictly made across the three
counties of Derbyshire, Leicestershire
and Nottinghamshire, and the Stilton
Cheesemakers Association will have
your guts for garters if you even of novel foods, but we’d offer a summer; Midland's based company
attempt to make it anywhere else. posthumous damehood to the cook Kadai have a stunning selection of
stiltoncheese.co.uk at Bakewell’s White Horse Inn who traditional Indian-style firebowls that
mistakenly spread almondy batter allow you to enjoy your outdoor space
8. UNCOVER BRITAIN’S over strawberry jam rather than all year round! Head to the company's
MOST ICONIC BRANDS whipping the two together. The sprawling store in Shropshire and see
We have the Midlands to thank for resulting ‘Bakewell pudding’ is still for yourself – it's an Aladdin's cave of
10.
some of Britain’s most enduring sold at the Bakewell Pudding Shop garden and outdoor cooking kit.
household brands: Typhoo tea, in Derbyshire. It has none of the kadai.co.uk
Marmite, Bourneville, Melton white fondant beloved by Mr Kipling
Mowbray pork pies. In Birmingham et al; instead this most gorgeous 11. FEAST ON PERFECT
the mighty Bird’s custard powder of creations holds silky almond PORK PIES
factory is now home to the city’s custard and a thin layer of jam within The expert bakers at Dickinson &
creative quarter, hosting pop-up cafés a crunchy puff pastry case. The Morris have been making impeccable
and an indie craft beer shop with shop also sells tarts, with or without pork pies since 1851, so they should
taproom and takeaway service offering aforementioned sticky white icing know a thing or two about achieving
one- or two-litre ‘growlers’ of eight but if you ask us they just just take up that all important combination of
different brews. custardfactory.co.uk valuable pudding space in your basket crispy pastry and super moist meat!
bakewellpuddingshop.co.uk Try them out for yourself by heading
9. SCOFF A to the Ye Olde Pork Pie Shoppe &
BAKEWELL PUDDING 10. EMBRACE Sausage Shop in the pretty market
Happy accidents are something of a OUTDOOR COOKING town of Melton Mowbray, or buy
cliché when it comes to the origins Cooking outside isn't just for the online at porkpie.co.uk
WINTER SALE
SAVE UP TO 67%
3 ISSUES FROM ONLY £6*
HEALTHY YOUR FITNESS GROW NATURAL

DIET 3 ISSUES FOR £6 YOUR OWN HEALTH
3 ISSUES FOR £6 Packed with workout 3 ISSUES FOR £6 3 ISSUES FOR £6
A guide for you to make plans, top tips, regular Grow delicious fresh food Complimentary therapies
the right dietary choices free supplement and in your own garden for the mind, body
for your wellbeing new fitness ideas and soul
TEACH VEGGIE SOUL & SPIRIT GREAT BRITISH

PRIMARY 3 ISSUES FOR £6 3 ISSUES FOR £6 FOOD
3 ISSUES FOR £6 Full of delicious Packed full of guidance 3 ISSUES FOR £6
Outstanding advice from meat-free recipes from the best life coaches Packed with CREATIVE
the UK’s top education ideas for your home -
experts interiors, sticking, baking
and more
Visit our website below to view our full range

of magazines to curl up with this winter!
8aceville.com/JAN17 (01795 414964 Quote

JAN17
*Terms and Conditions apply, see online for full details. This is a limited offer. Saving is based upon first 3 issues.
MULTUM IN PARVO
RUTLAND
CHARCUTERIE CO.
PUTTING BRITISH CHARCUTERIE

ON THE MAP
SPECIALISTS IN SALAMIS AND AIR DRIED MEATS
For all your trade enquiries, please contact us:

Rutland Charcuterie, Chestnut Farm, Wood Lane, Braunston,
Rutland LE158QZT:(+44) 01572 724655 E:info@rutlandcharcuterie.co.uk
W:rutlandcharcuterie.co.uk
COLUMN | NATHAN
XXXXXXXX OUTLAW
| XXXXXXXX
Nathan Outlaw’s
TOP 5
WINTER
FISH
M
arch is a funny old month. It’s great soused; both
for fish but not so good for fishermen. techniques give
Our seas are still cold, ideal for the species very different
of fish we find around the UK, but the results in terms of
weather is unpredictable, causing massive flavour and texture.
problems for fishermen. It all depends
Being seafood focused, my restaurants obviously rely on what kind of
heavily rely on fishermen, so I support The Fishermens’ liquid you use –
Mission – a national charity whose sole purpose is to help hot liquor creates
fishermen and their families through difficult times. March soused fish, cold
can be a tricky month because if the weather is poor it’s not liquor gives pickled. If
safe to take a small boat out. No fishing means no livelihood, you see herrings at your
with all the trouble that brings. Sadly, poor weather and rough fishmongers buy more
seas can also be the cause of fatal accidents at sea and, again, than you need so you can try
the ‘fish mish’ as we call it, is ready to step in to ease the out both methods. Soused or pickled fish will keep happily in
burden and help family members left behind. Looking on the the fridge for a couple of weeks and make for a delicious, easy
bright side though, if the guys are able to get out, there is so snack once made.
much choice that you really should be taking advantage of Mussels are another star of the winter larder. I’ve included a
what’s available. few recipes on p.42, but you could also used them in a simple,
An unsung hero of the fish world is lemon sole. This is a warming soup. Steam the mussels, retaining the lovely juices to
fish that gives so much, whether you fillet it and quickly fry in make a stock. Thicken it, then pick the meat from the shells and
breadcrumbs or bake it whole in the oven. In terms of flavour, add it to the soup at the end of the cooking time. Add a handful
the simpler, the better – garlic, lemon, butter and sea salt. It of chopped parsley and off you go!
really doesn’t need any faffing about! Another old favourite Finally, what about squid or cuttlefish? It’s notoriously
that’s plentiful at this time of year is plaice. This is a fish easy to overcook so it becomes dry and rubbery, so my tip is to
that can handle big flavours. Try pairing it with red wine or quickly cook slices of squid or cuttlefish in boiling salted water.
even mustard. Remove from the pan and refresh in a cold vinaigrette. Add
Herring is a fantastic ingredient that ought to be used some salad vegetables, a wedge of lemon and some chunky
more by home cooks. I love these little fish either pickled or bread to wipe up all the lovely juices. Delicious!
www.greatbritishfoodmagazine.com 111
/ /000
Top Tables
The best restaurant, pub and
hotel recommendations – tried and
tested by the GBF team
WEEKENDS AWAY
PENNYHILL PARK,
BAGSHOT, SURREY
Tucked away in 123 acres of secluded
Surrey woodland, Pennyhill Park
truly is a country house hotel for the
21st century. It may have been built
in 1849 (the main building itself is an
imposing Victorian beauty) but after
years of renovations and extensions,
it’s less a hotel, more a sprawling resort
dedicated to fun and relaxation. There
are 123 bedrooms all decked out with
the modern luxuries you’d expect
from a five-star hotel, but it’s the spa
and restaurant that really draws in
the crowds. The spa in particular is
one of the finest we’ve ever seen, with
eight indoor and outdoor pools, plus
countless treatment rooms; you could
easily spend a day exploring them all. It
doesn’t get more relaxing than enjoying
a pre-dinner bottle of bubbly in a heated wine menu is nicely varied (go for the complementary mini bar and stunning
outdoor pool, watching the sun set. paired wines for a real treat) and the design-led furnishings) four are extra
cheese trolley – packed with artisan special. As part of the hotel’s ‘A Room
And the food? treasures – is also a dream come true, With A View’ project, local artists have
Aside from its fabulous spa, Pennyhill so try to save space! been invited to hand paint the walls in a
Park is also famous for the fantastic exclusive.co.uk/pennyhill-park way that explores and celebrates the past
modern food served in its fine dining and present of East London. A particular
restaurant, The Latymer. Chef Matt ANDAZ, LIVERPOOL STREET, highlight is Paul Davis’ One Day Walk, a
Worswick only recently took over in LONDON kind of map that artfully illustrates all of
the kitchen, but his bold and hearty With trendy Shoreditch and Spitalfields the areas cultural landmarks.
seasonal cooking is already making on one side, and the City on the other,
waves; he’s definitely one to watch. the Andaz is perfectly placed for a And the food?
His playful approach to food was clear weekend break in London. The hotel You’re absolutely spoilt for choice:
from the beginning of our meal, when is located within a beautiful Victorian there’s classic British grub at the
a basket of warm homemade bread redbrick building (built by the same George Pub, trendy brasserie-style
arrived with a sumptuous serving of architects as the Houses of Parliament) eating at Eastway, fine dining at the
whipped beef dripping for spreading. that was formerly one of London’s 1901 restaurant, ornate Japanese cusine
The restaurant only serves tasting original railway hotels – but this is at Miyako and oysters and tapas at
menus, but rest assured you’re in very where the nods to history end. Visitors the glamorous Catch Champagne Bar
safe hands. Each of the ten (yes ten!) entering the gleaming lobby and & Lounge. The best of the lot for us
courses was as exquisitely presented welcomed by staff wielding iPads and was Sunday brunch at Eastway, where
and delicious as the next, ranging from refreshments to make your check in as you can indulge in confit chicken and
a plate of perfectly light Japanese-style fun as possible. waffles, Indian-style scrambled eggs and
octopus with miso and sesame, to a Among its 267 uber modern even steak and chips – washed down
gloriously rich chunk of Wagu sirloin rooms (all of which boast huge beds, with tasty drinks from the Bloody Mary
with wild garlic pesto and snails. The large-screen TVs, a Bose iPod dock, Station. andazdining.com
FOOD TOURIST | REVIEWS
ONE TO WATCH
FOODIE SPOTS TO ADD TO
YOUR HIT LIST
Cinnamon Bazaar, Covent Garden
Chef Vivek Singh’s latest opening is a more
casual affair than sister restaurants Cinnamon
Club and Cinnamon Soho, mixing Indian bazaar
market cuisine with urban London style. Dishes
include ox cheek vindaloo and rogan josh
shepherd’s pie. cinnamon-bazaar.com
Six Storeys on Soho, Central London

Inspired by the prohibition era, this elegant
new bar (spread over six floors of a Soho
townhouse) promise some seriously innovative
cocktails – think an apple pie martini, burnt
toffee Scotch old fashioned or peanut butter
flavoured rum. sixstoreys.com
The Distillery, Portobello Road

This exciting new venture from Portobello Road
Gin is a four-floor gin mecca, encompassing
boutique guest rooms, a museum, two bars
and lots more. Expect innovative gin cocktails,
beautiful décor and modern British grub.
portobelloroadgin.com
The Old Swan Inn, Llantwit Major

The popular 800-year-old pub near
Cardiff has just undergone a massive
£40,000 renovation project, and now boasts
a low-key restaurant space serving up hearty
pub classics. knifeandforkfood.co.uk
RESTAURANTS WE LOVE
CHAMBERLAIN’S, LEADENHALL MARKET
Seafood doesn’t get any fresher than the stunning food served at Chamberlain’s, an elegant and
welcoming eatery nestled in London’s gilded Leadenhall Market. The restaurant is owned by
Chamberlain and Thelwell, a company that’s been sourcing the best fish for chefs since 1947
and even has its own stand at Billingsgate – allowing executive chef Andrew Jones to get his
mitts on the tastiest fish to arrive at the market before anyone else. Although there is plenty
for meat lovers on the menu, you really need to opt for the seafood here – and with fish this
fresh the kitchen are clearly keen to let the ingredients do the talking. To start icy cold, briny
oysters are as fresh as can be, while a stunning plate of roasted hand-dived scallops is perfectly
matched with slivers of brawn and zingy apple. Seafood fans will find all of their favourites on
the menu, from smoked salmon and potted shrimp to dressed crab and moules marinière, but for
mains, we’d always recommend going with one of the daily special – always an exciting use of
that morning’s finest catch. One the day we visit, the special is a hulking piece of buttery turbot
perfectly cooked with minimum fuss, as it should be. Other highlights include a truly special
plate of fish and chips (just the thing for diners in need of comfort food), or dover sole (on or off
the bone) poached in a glorious Champagne sauce. Chamberlain’s is a London institution, and
for very good reason. chamberlainsoflondon.com
KOH THAI TAPAS, BOURNEMOUTH

With two branches in the lively seaside town, Koh Thai is clearly a firm favourite with
Bournemouth locals; indeed, on the Thursday night we visited it was absolutely packed, so be
sure to book a table. The restaurant specialises in small plates of modern Thai cuisine designed
to be shared, making it a great place to come with a group. The cocktail menu is packed with
tempting options, so we started with a Thai-style Martini (made with homemade green curry
syrup) and Holy Smokes, a delicious boozy lemonade with whisky, holy basil and mint. The
atmosphere is fun and upbeat and the service nicely informal – we’d recommend ordering a few
dishes to start, then adding more as the night goes on. Highlights for us were a fiery and fragrant
jungle curry, slow-cooked leg of lamb in rich Massaman sauce, delicate prawn tempura and a
beautifully fresh duck salad. koh-thai.co.uk
FELIN FACH GRIFFIN
LLANSANTFFRAED COURT.
Take A Foodie
TOUR OF WALES
A hub of artisan producers, exciting restaurants and stunning
boutique hotels, Wales is the perfect location for a foodie getaway
T
here are few destinations to country houses, historic inns to
that take the 'eat local' cool boutique boltholes, townhouses
mantra more seriously to restaurants with rooms. Since one
than Wales. With stunning of the criteria for membership is
scenery, delicious food and a thriving to be found in the kitchen, you can
restaurant scene, it's fast becoming confidently expect your chosen Rarebit
the location of choice for food lovers to serve more than cheese on toast.
in the know. Here’s a whistle-stop tour of just a
The region has long since peeled off handful of locations – a good cross-
the ‘gastronomic desert’ label slapped section to give you a flavour of what
onto it unfairly by critics who rarely to expect.
ventured west of the Hammersmith At the gateway to Wales near
flyover. In the sixties, it could even Abergavenny stands Llansantffraed
be argued that the esteemed Franco as a barometer of the movement in Court. Its owner, Mike Morgan, is
Taruschio – he of the famed Walnut Wales generally? One tried-and-tested well known in Wales for his passion
Tree Inn at Abergavenny – was one introduction into Wales’s food scene is for food – and it shows in his menus.
of the first to popularise the concept Welsh Rarebits, an exclusive collection Provenance and food miles are high
of informal fine dining allied to the of 36 hotels, membership of which is by on the agenda. “Luckily for us,” says
championing of fresh local produce. invitation only. Mike, “Monmouthshire is blessed with
So where’s the good food in Wales When we say ‘hotels’ we don’t mean amazingly dedicated small producers.”
nowadays? And what are the trends big, impersonal establishments and Specialities include Welsh Black beef,
that have seen Abergavenny become international brands. The vast majority organic pedigree Welsh mountain
host to the best food and drink festival of Rarebits are privately owned and lamb and succulent Brecon venison.
in the UK, and in the process acting run, and range from seaside hotels It’s the same story at Felin Fach
GBF PROMOTION
Griffin near Brecon, a country pub

redefined and reinvented. Laid back
and properly comfy, with nicely worn
sofas, log fires and that cosy winter
warmth the Scandinavians call hygge,
it’s serious only when it comes to food,
which is on a different planet from
typical pub grub. Great ingredients
are sourced right on the doorstep
(including their own kitchen garden),
TYDDYN LLAN
so expect daily and seasonal menus
to feature Welsh beef and lamb, plus
game from local estates. about his favourite subject (yes, you’ve Rarebits hotels are not alone
Seafood is another top-notch guessed it) and you might be there in serving good food. Great Little
speciality – so much so that much of it until dawn peeks over the battlements Places, a sister scheme for smaller
ends up on plates in France and Spain of Glyn’s historic neighbour, Harlech establishments under 10 bedrooms
For more
as well as locally. Shellfish include Castle. His dishes are inventive but in size, also highlights culinary skills.
information go to:
crab, lobster, mussels, scallops and full of honest-to-goodness flavour, a None more so than Restaurant James
rarebits.co.uk
even oysters (not forgetting Penclawdd testament to the integrity of the Sommerin at Penarth, the creation of little-places.co.uk
cockles sold fresh in Swansea Market, local produce. another of Wales’s Michelin-starred gourmetwales.co.uk
with a dash of vinegar and pepper). On the Isle of Anglesey, an Area chefs. To request a free
There’s plenty of fish too – sea bass, of Outstanding Natural Beauty, is the You don’t even have to travel to brochure call 0800
hake, mackerel, turbot and sole to name colourful town of Beaumaris. The Bull Wales to sample its bountiful larder; we 103 2604
but a few. has a destination restaurant renowned haven’t mentioned its artisan farmhouse
And since Pembrokeshire is defined for its modern cuisine and boasts 3 cheeses yet, which even the French
by the sea it’s no surprise that Rarebits AA Rosettes. It’s a 400 year old Inn have been known to praise. Rarebits’
hotels here make the most of the local complete with original beams as well ethos of quality has been applied to
catch of the day – taste the freshness as having a trendy boutique hotel next Gourmet Wales, a mail-order scheme
while soaking up the clifftop views from door, The Townhouse. that brings the best of Welsh food and
St Brides Spa Hotel at Saunderfoot And any foodie tour around Wales drink to your doorstep. A variety of
on the south coast, or Newport’s Llys has to take in Tyddyn Llan near Bala, hampers for all occasions are available.
Meddyg in the north. where Michelin-starred chef Bryan Treats include top-quality meats, fine
Glyn Roberts has been cooking up Webb attracts accolade after accolade pies, terrines, coracle-caught smoked
a storm at Castle Cottage, Harlech, with the regularity of a metronome sea trout, marmalades, jams, pickles
for longer than he cares to remember. for the skill and quality of his cooking and chutneys, Anglesey sea salt, honey,
Not that he’s lacking any of his original – not to mention the overall dining waffles, shortbread, oatcakes, chocolates
passion for the profession. He’s a experience presided over by his and an eclectic choice of wines – not
typical top-end chef – get him talking wife Susan. forgetting those artisan cheeses.
RECIPE OF THE MONTH
ON THE COVER
This fresh and flavour-packed soup manages to be both
healthy and utterly comforting – perfect for a cosy night in
SEAFOOD & TOMATO BROTH WITH

HOT CRUSTY BREAD
Photography by cliqq.co.uk. Recipe and styling by The Meringue Girls
Serves: 4
Prepare: 15 minutes
Cook: 45 minutes
A knob of butter
A drizzle of rapeseed oil
2 tsps smoked paprika
1 tsp fennel seeds
1 tsp saffron
1 tbsp tomato paste
1 large brown onion, finely diced
2 stalks of celery, finely chopped
2 carrots, peeled and finely chopped
2 cloves of garlic, minced
1 can of chopped tomatoes
1 fennel bulb, sliced
2 large waxy potatoes (skin on), chopped
into small chunks
300ml dry white wine
500ml fish or chicken stock
500g of cod cheeks
1kg mussels
8 large prawns (tiger or jumbo), shells on
Lemon juice
Salt
Pepper
1 tbsp honey
1. Pre-heat your oven to 180ºC/Fan 160ºC/

Gas 4. Place a large pot over a high heat and
melt the butter with a generous drizzle of
oil until sizzling. Add the smoked paprika,
fennel seeds, saffron, tomato paste, onions,
celery and carrots and fry off for around 10
minutes.
2. Crank up the heat to full power. Add the
garlic, tinned tomatoes, potatoes and fennel
and fry off for a further 15 minutes until
everything is sticky and caramelised.
3. Pour in the white wine and give it all a
good stir for 2 minutes, making sure you
get all the sticky bits from the bottom of
the pan. Add the stock and bring it up to
boil. Once boiling turn it to a medium heat,
then gently simmer for around 15 minutes.
While the tomatoey broth is cooking, pop the
crusty bread into the oven to warm through –
around 10 minutes.
4. Check the potatoes in the broth – they
should still be firm, almost cooked but not for a further 3 minutes until the mussels have 5. Now you are ready to serve. Garnish the
quite. Crank the heat of the broth right back opened and the fish and prawns are completely broth with loads of fresh dill and serve with a
up to full power and add the fish, mussels cooked through but not overdone. Season with side of hot crusty bread, soft salty butter and
and prawns. Pop the lid back on and cook lemon, salt, pepper and honey to taste. a few lemon wedges.
Whether you are looking for a restaurant
12 Charming Places
to Wine, Dine & Stay
BED & BREAKFAST OF THE YEAR NEWCOMER OF
serving the finest cuisine for dinner, a café/bar
for lunch with friends, or a hotel/B&B for a
relaxing break, you can’t go far wrong in
considering any of the following that are highly
recommended by Les Routiers. Individual yet
unique establishments throughout the UK.
THE YEAR
Jeakes House Hotel Fumo St Martin’s
Rye, East Sussex Lane, London
The new 130 cover restaurant
Jeakes House Hotel stands offers all day dining and have
on one of the most beautiful, the same chic and sleek design
ancient, cobbled streets of as the other restaurants, with
Rye in East Sussex. Fumo featuring a solid marble
feature bar.
CAFÉ & BISTRO OF THE RESTAURANT OF THE YEAR

YEAR The Copper Horse
Rainbow Café Seamer, Scarborough
Cambridge With their bold new look and
friendly team, The Copper Horse
Fully approved by the Vegetarian invite you to enjoy the newly
Society, dishes are freshly made daily refurbished interior with a
on the premises from natural leisurely drink from the extensive
ingredients free from artificial additives, selection at the bar or dine from
colourings and flavourings. the new menu in the restaurant.
PUB OF THE YEAR WEDDING VENUE OF THE YEAR

The Royal Oak The Mill at Gordleton
Marlow, Bucks
From the banks of the Hordle, Hampshire
Thames take the short Set along the banks of the
trip up the winding hill Avon Water, The Mill is licensed
to Bovingdon Green and
the warm, wooden heart for civil wedding ceremonies
of award-winning The and offers an impressive backdrop
Royal Oak. to your day.
HOTEL OF THE YEAR VENUE OF THE YEAR

Chez Vous Halliford
Warlingham, Surrey Mere Lakes
Chez Vous rooms have been
stylishly refurbished to a high Shepperton,
standard to mirror the modern
interior of Chez Vous
Surrey
Join us in enjoying the
restaurant.making them the
facilities and wildlife of
obvious choice for business
Halliford Mere Lakes.
visitors.
INN OF THE YEAR GUEST HOUSE OF THE YEAR

The Holly Bush Inn The Spindrift
Salt, Staffordshire Anstruther, Fife
Set in the picturesque fishing
A family run traditional village of Anstruther, in the East
venue serving scrumptious Neuk of Fife, this guest house is
food, quaffable ales in a an imposing stone-built Victorian
relaxed environment with home with many original internal
a warm welcome from features, carefully restored and
friendly team. offering 8 en-suite bedrooms.
GASTRO PUB OF THE YEAR CONFERENCE CENTRE OF THE YEAR

The Chequers at Crowle The Three Swans
Crowle, Worcester Market Harborough,
They have a very
professional and passionate
Leicestershire
An exceptional venue for your
team at The Chequers at corporate event, company
Crowle who work hard to conference or board meeting. Look
make your visit a wonderful
no further than the Three Swans
experience.
Hotel in Market Harborough.
For more information on the above establishments and to view many more throughout the UK and Ireland, visit the
Les Routiers website at www.routiers.co.uk or call us on 0845 050 1189. We expect the best so you receive the best.
Enter at: greatbritishfoodmagazine.com/giveaways XXXXXXXX | XXXXXXXX
The Big Foodie

GIVEAWAY!
We've rounded up over £2,000 worth of fabulous prizes, from
foodie getaways to fab kitchen kit and delicious British food
WIN A GOURMET STAY

FOR TWO IN DEVON
We’ve teamed up with the Devon Hotels & Restaurants
Association to offer you the chance to win a mouth-
watering foodie escape in a luxury beach hut at the multi-
award-winning Cary Arms & Spa.
Worth
£500!
Nestled into picturesque Babbacombe Bay, Cary
Arms & Spa (caryarms.co.uk) is a 5 star boutique inn on
the South Devon coast, a stone’s throw from the beach and brimming with
coastal charm. One lucky GBF reader and their guest will enjoy a one-night
stay in one of the newly launched beach huts surrounded by coastal gardens.
Offering fun and luxurious accommodation, each hut has stunning sea views
across Lyme Bay to Portland Bill and the Jurassic Coast. The double bedroom features a mezzanine
floor, private terrace and a private sitting room complete with feature fire - it’s the perfect place to
relax after a day spent exploring. The winner will also receive a three course dinner in the relaxed,
cosy and charmingly restored historic inn with their guest. Enjoy the freshest seasonal food from the
south Devon Coast, cooked simply while you relax by the fire. With a daily changing menu and a focus
on seasonality and local produce, expect superb food including Devon beef, Lyme Bay lobster and line
caught seafood sourced from the surrounding countryside and coastal waters, all complemented by an
excellent selection of wines and local ales.
Devon Hotels, also known as the Exeter and Heart of Devon Hotels and Restaurants Association, is an Association of more
than 45 of the finest hotels and restaurants in Devon. For more information, please visit devonhotels.com.*
*One night stay for two people in a luxury beach hut with three course dinner at Cary Arms & Spa. Stay must be taken by 30th June 2017 excluding school and bank holidays. Transport is
not included. Open to residents of the UK aged over 18. Prize is non-transferable or amendable. No cash alternative. Additional costs incurred are payable by the winner
Worth WIN A SELECTION WIN ONE OF TEN Worth

£250! OF JAMES MARTIN MAGNIFICENT £25!
APPLIANCES MERINGUE BUNDLES each
One lucky GBF reader could win a selection of Walkers Shortbread are offering ten lucky GBF
kitchen appliances from the Wahl James Martin range. Every readers the chance to win a selection of their
product has been thoroughly tested by James and is designed meringue goodies. Established in Aberlour, Scotland,
to his and Wahl's exacting specifications. Wahl and James are Walkers Shortbread maintain the tradition of producing
dedicated to bringing you high-quality products with the latest the world's finest shortbread to their original family
technology and this prize includes a compact food processor, recipes using only the best ingredients and their meringue
table blender with grinder, electric knife, table range is no exception.
top grill, multi- To view the full range visit walkershortbread.com
functional
blender, grind &
chop, scales and
a spice grinder.
You can find
the full range
at Argos or
visit wahl.
co.uk for more
information
www.greatbritishfoodmagazine.com 119
//000
Established 1996
Award Winning Family Butchers
& Pie Makers
Butchery
Classes make
a perfect gift.
Gift Vouchers
available.
Dates for
2017.
To find out more about our range of products.
01992 813283
sales@qualityand excellence.co.uk
www.qualityandexcellence.co.uk
Scan for website
New Season stock arriving soon!
Enter at: greatbritishfoodmagazine.com/giveaways
WIN A BUNDLE OF OXO BAKEWARE
To help with the fab recipes in our baking special on p.71, four GBF
readers will receive an OXO Good Grips baking bundle worth £250 each.
Launched following extensive user research and development, this new
bakeware collection has all the clever design features you come to expect from the
team at OXO, offering a thoughtfully considered range of baking and roasting tins.
Swiss-engineered and made from commercial-grade heavy-gauge aluminised
steel, each item within the range features a ceramic-reinforced non-stick coating
for exceptional results. Food glides out effortlessly to ensure your beautiful bakes
remain intact, while the unique micro textured cooking surface ensures even heat
distribution – putting an end to soggy bottoms for good. The straight walls and
heavy-gauge aluminised steel adds durability and strength plus the square-rolled
edges of each tin provide a secure grip for easy handling to and from the oven.
Available in a stunning bronze colour, OXO’s new bakeware collection stands
out from the crowd and you can rest assured it won’t warp, scratch or stain thanks
to its efficient ceramic non-stick coating. Each product within the range also has
visible dimension markings for quick and easy
size identification.
Your bundle will include two sandwich tins, a 2lb loaf tin, an oven tray, a
rectangular cake tin, a square cake tin, a swiss roll tin, a muffin tin, a baking sheet,
a small roasting tin and a large roasting tin - what more could you want!
The OXO range is available from lakeland and online at oxouk.com

Worth
£1000!
RECIPES
Make it Tonight!
This simply delicious fish dish is ready to go in 25 minutes
SEA BREAM WITH THYME BUTTER 2 sea bream fillets 2. Meanwhile, strip the leaves from 2
& LEEK & POTATO MASH 2 slices lemon of the thyme sprigs and mash with 25g
2 leeks, very thinly sliced butter and the garlic. Lay the fish in the
Serves: 2 dish and dot over the herb butter. Lay a
Prepare: 10 minutes 1. Preheat the oven to 220ºC/Fan 200ºC/ lemon slice and a sprig of thyme on each
Cook: 15 minutes Gas 7. Lightly butter a small ovenproof dish. and bake for 8-10 minutes until cooked
Cook the potatoes in a large pan of boiling through.
40g unsalted butter, plus extra for water for 10 minutes until almost tender. 3. Meanwhile, melt the remaining butter
greasing Add the peas to the potatoes and cook for in a large frying pan and cook the leeks
2 large white potatoes, peeled and 2-3 minutes until both are tender. Drain for 5 minutes until softened. Beat the
cubed well, return to the pan and mash roughly. leeks into the potato and divide between
75g frozen peas 2 plates. Serve with the fish, drizzling
4 sprigs fresh lemon thyme around the buttery juices.
1 small clove garlic, crushed Recipe courtesy of waitrose.com
OU A
In the April issue of
M
T 3RCH
RD
Amazing
70+
FRESH & EASY
Celebration
Roasts
SPRING RECIPES
Rachel
Allen's
EASY
ENTERTAINING
E a s t e r
BAKING SPECIAL
SEASONALBERRIES.CO.UK
*Hot Cross Apple Scones

WIN
*Chocolate Egg Cake
RULE BRITANNIA
RULE BRITANNIA
Try something new with our pick of the most delicious food and drink
on the market
MEXICAN FLAVOURS
This fun cheese brings together tasty British
Cheddar with the colours and mouth-watering
flavours of Mexican cooking. Mexicana is packed
with zingy bell peppers and chilli spices - not for
the faint hearted! £1.75, Ocado.
OMBRE GLASS
Crafted from mouth-blown glass and hand-sprayed with lustre paint, these
pretty glasses have an ombre effect and modern design. Ideal for gifting, this
contemporary collection is packaged in a bespoke gift box too. From £26,
oliverbonas.com
THE DIET PLATE

This healthy eating accessory has been
designed to help you control your portion
size. £31.99, thedietplate.com
RHUBARB GIN
GRANOLA GOODNESS Slingsby have taken their award-winning
Lizi’s Low Sugar Granola is a high fibre, London Dry Gin - crafted using fresh Harrogate
ready-to-eat toasted cereal made from spring water, pure single-grain spirit and locally
oats, nuts and seeds. The total sugar of sourced botanicals - and then masterfully
the granola is less than 4%, so it’s great infused Yorkshire rhubarb. Originally produced
if you’re trying to reduce your sugar as a limited edition batch, the Rhubarb Gin
intake but don’t want to compromise proved to be so popular that Slingsby have
on flavour. Enjoy on its own with milk, welcomed it into the family permanently.
or with yoghurt and fresh fruit. From £39.99 wslingsby.co.uk, follow them on Twitter,
£3.21 lizis.co.uk Instagram and Facebook @slingsbysocial.
RULE BRITANNIA
SMOKY GOODNESS
Made in the heart of
Somerset, Applewood
boasts a delicate smoky
flavour and smooth
texture, finished with a
dusting of paprika for
good measure. £1.75,
Tesco
MONOCHROME STYLE
The pattern of this beautiful
range designed by artist Anna
Danielsson features white
dots on a black background in
concentric circles for a graphic,
modern look. Mix and match
the various products in the
Marimekko range for a fashion
forward crockery cupboard.
DECADENTLY DARK From £15, amara.com
FLORENTINES
With silky dark chocolate, dried fruit
and nuts, sticky caramel and ginger,
these florentines are perfect for
nibbling and scrumptious crumbled
into vanilla ice cream. £3.50,
thomasjfudges.co.uk
BRITISH CASSIS
This delicious blackcurrant liqueur is made in
rural Herefordshire using British blackcurrants
grown on owner Jo Hilditch’s farm. It’s
produced in small batches during the short
blackcurrant season from July to August
making it intensely fresh and fruity. From £5,
whiteherondrinks.co.uk
CLASSIC BRITISH BEER

The Chiltern Brewery’s multi award-winning deluxe porter is rich, robust and delicious. Bottled at a
family brewery in Buckinghamshire, it’s brewed with just the right balance of dark malts, including
chocolate flavoured. Perfect with red meats, stews and strong cheeses, it’s a great British brew. £2
per bottle, chilternbrewery.co.uk
GET £5 OFF A CASE OF ANY OF THEIR BOTTLED BEERS UNTIL 31ST MAY BY USING THE CODE
FINEALES01
• Classifieds MARCH 17_GBF classifieds 11/01/2017 15:23 Page 129
GREAT
MARKET
Impress your friends, family and even yourself with your new cooking skills.
Try The Culinary Cottage - an exclusive, hands-on cookery school.
For details please call: 01873 890125
or email: penelope@theculinarycottage.co.uk or visit:
www.theculinarycottage.co.uk
2017
BROCHU
RE
AVAILABL
E
Come and discover what Scotland has to offer and

escape with Wilderness Cottages.
Quality self-catering properties throughout Scotland from

rustic appeal to 5 star luxury, countryside to seashore.
Whatever your pastime come and explore Scotland.
Short Breaks Available. Pets Welcome.

tel: 01463 719219
www.wildernesscottages.co.uk
Gifts with a difference

spicelydoesit.com
LAST WORDS | TOM DALEY
IN THE KITCHEN WITH…

Tom Daley
Olympic diver and bronze medal winner Tom
Daley is dipping his toe into the waters of the
Loves foodie world with a new recipe book out now. Hates
Here are his foodie loves and hates
GRANDMA’S PASTA BAKE STEW
My favourite dish of all time is my My mum never made stew for me and my brothers when we were
grandma’s broccoli pasta bake, it younger, so it’s not something I’m used to and I really don’t enjoy it.
brings back so many memories and For some a stew is a family tradition, but for us it never was.
takes me right back to childhood.
Cooking was ingrained in me from FOOD SUPPLEMENTS
a young age; when I’m not diving So many people take supplements unnecessarily, but if you eat
I’m cooking and eating. My earliest the right things you don’t need to take anything extra. Food for
memories were going to my grandma and me is fuel, I can’t always just eat whatever I want, I have to be very
grandad’s house for pasta bake and making cakes conscious of what I am eating in order to fuel my body in the right
with my brothers (as well as fighting over who got to lick the bowl!). way. I don’t take any supplements - no multivitamins, no
omega-3, nothing. I believe if you eat the right things, make sure you
EGGS have lots of colour on your plate and keep your mental well being on
I love eggs, they’re perfect for breakfast, key in baking and are great track. you will have the right balance of everything you need.
for making pasta. I couldn’t live without them, especially huevos
rancheros, it’s my favourite brunch dish. I also love baked eggs and CELERY
a good breakfast burrito. I really don’t like raw celery. I’ll eat it if it’s
cooked within a dish but I’m not one of
CHEESECAKE those people who can dip it in hummus.
This is my all-time favourite It’s not necessarily the texture I have a
sweet treat, I love it flavoured with problem with, it’s that weird strong taste!
peanut butter and caramel, but
it’s something I only have very FISH
occasionally. I also love a simple When I was growing up we didn’t used to eat
vanilla cheesecake with some fresh very much fish because my dad didn’t like it. So, like
fruit and a sprinkling of chocolate. with stew, I automatically assumed that I didn’t either. It
wasn’t until I was much older until I started trying different
TRUFFLE types, but I’m still not completely persuaded by it...
I absolutely love scrambled eggs with truffle oil, it’s one of the most
delicious things in the world. I first tried it when I went for brunch at MASS-PRODUCED BREAD
Derren Brown’s house, he cooked these scrambled eggs and served I tend to stay away from shop-bought
them on bagels with smoked salmon. Now it’s become a regular breads, though I will occasionally
weekend treat. have some sourdough which beats
a shop-bought loaf, hands down.
CHIPS Sourdough is great as it’s very low
I try to avoid eating too many fried foods, like chips, because in GI. Usually if things contain lots
I love them so much. I try to limit myself because if I have one of gluten they are high in GI, but
I’ll devour the lot. sourdough isn’t.
Illustrations: Alice Cleary aliceclearyillustrated.com Tom Daley’s book Tom’s Daily Plan is out now! (£16.99, Harper Collins)

Great British Food March 2017

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Great British Food March 2017

Uploaded by

Copyright:

Available Formats

NEW!

YOUR EXTRA 22-PAGE WEEKDAY RECIPE COLLECTION

RECIPES £3.99 | March 17

* PERFECT SEVILLE ORANGE MARMALADE * CUSTARD CREAM CHEESECAKE

*Clarks Carob Fruit Syrup vs. granulated sugar

Meanwhile on p.71 our 12 page baking special is packed with

ALLEGRA MCEVEDY PIPPA MIDDLETON GEORGINA HAYDEN For loads of

Foodie Features 48 Bright & Beautiful 117 Cook the Cover

46 Flipping Good P.27 P.71

Starters, Snacks & Sides

Local – Seasonal – Brilliant

COPPER CASSEROLE PAN

GEORGE TEA TOWELS

March is the perfect time

Starter and main course or main

What’s your favourite It’s Teapigs’ 10th

Claude Bosi enjoying with her and my family.

If you had just £5 for dinner, what

Book of the Month:

WHY WE LOVE IT: A casual gathering is an easy way of

1. The Berkeley, London

3. Oh Me Oh My, windows, nattily decked-out in

New bottle on the

THREE OF THE BEST...YOGURTS

600g new potatoes, washed or

1. Put the spuds in a saucepan, cover

Plenty of salt and pepper

1. In a small bowl macerate the onion

1. Melt the butter in a wide pan big

MOSS STRIPE SHIRT, £39.95.

TILLY DRESS, £55. THUNDER BLAZER, £140.

HIT RESET ON YOUR

15% OFF at White Stuff!

We chatted to Olivia Bennett about her What’s your signature dish?

Tell us what you

“I enjoyed your item on mucky fat in your November

Each February the World Marmalade Awards in Cumbria

How to tell if your

SEVILLE ORANGE & CARROT

RED VELVET CAKE

For the frosting:

460g all-purpose gluten-free flour

1. Put the dry ingredients and cubed

Gluten-free flour, for dusting

Mornflake Gluten Free

Hodmedod’s Yellow Pea Flour,

Barkat Gluten Free Flour Mix,

WHOLEGRAIN CHICKEN spread with the Saffron Yoghurt

LEMON, RED ONION &

Carefully peel the egg and cut chicken stock

1. Place the egg in a saucepan and

“Cooking big fillets of brill in a

mussels works particularly well”

1. Wash the mussels and pull away the

Tip the saved juices into a bowl. check the seasoning.

BANANA PANCAKES WITH

1. In a blender, blitz together

PISTACHIO, OAT &

MAKES: 12 pancakes 3 WAYS WITH PANCAKES

SWEET POTATO ROSTI &

1 medium sweet potato

1. Preheat the oven to 200°C/Fan

“This recipe not only looks

4. Place both rostis on a baking tray