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Great British Food JulyAugust 2017b
Great British Food JulyAugust 2017b
SUMMER
COOKBOOK Juicy
112
pesto lamb
kebabs
Recipes
& Ideas £3.99 | July 17
Love British
Summer!
Tandoori salmon,
top English wines
& rhubarb sundae
Easy alfresco
Try Nathan Outlaw's
Crispy BBQ Lamb
& Garlic Lobster
Lorraine Pascale's Irresistible Bakes * Eat Out In Cornwall * 5 Craft Cocktails
GBF JULY 17 master_GBF 01/06/2017 11:12 Page 2
Welcome to your O ur no-ch
peach and
urn
ginger
Summer Cookbook!
ice cream
on p.98
couldn't b
e simpler
to make.
But in our haste to crack open a cold drink in the sunshine, the actual food we
eat can be an afterthought; burnt bangers, uninspiring sides and undercooked
veggies are de rigueur, but we can do so much better…that's why we've
dedicated this special issue of GBF to all things alfresco! To kick things off,
our 16-page guide to stress-free barbecuing on p.73 is crammed with practical
tips and advice, from beer and wine pairings to exciting ideas for vegetarian
diets, plus our pick of the most delicious grub available from the shops.
We've got your full summer menu covered with 64 amazing recipes – whether
you want bright and zingy cocktails (p.25), light and easy lunches (p.46),
homemade ice cream (p.97) or a slow-cooked meat extravaganza (p.16). And
don’t forget to vote for your foodie favourites in the 2017 Great British Food
Awards on p.109 – this is your last chance to win £7000 of amazing prizes!
Buttery garlic prawns
Have a delicious month! and scallops fresh
from the grill? What
Natasha could be better! Find
the recipe on p.75
Editor
natasha@aceville.co.uk
There's a ce
rtain type
MARK HIX NATHAN OUTLAW LORRAINE PASCALE of hunger th
an only
a big moun
LEGENDARY CHEF MARK GIVES SEAFOOD GURU NATHAN TELLS THE BAKING EXPERT d of juicy
US AN INSIDERS' TOUR OF HIS US ABOUT THE FOOD HE LOVES SHARES TWO AMAZING BBQ meat ca
HOME TOWN OF LYME REGIS TO COOK AT HOME IN OUR SUMMER SHOWSTOPPERS n satisfy.
ON P.33 INTERVIEW ON P.34 ON P.66 Make our ju
icy pulled
pork on p.18
www.greatbritishfoodmagazine.com /3
34 73
Contents S U M M E R 20 17
Foodie Features 130 LAST WORDS
23 VALENTINE'S KITCHEN Nutritionist Dale Pinnock (aka The Medicinal Chef)
Valentine Warner has some top tips for cooking loves a good curry, but hates stingy portions
seafood on the barbie
Tasty Recipes
29 SHEILA DILLON'S BRITISH FOOD TOUR 16 GET STUCK IN!
BBC presenter Sheila Dillon takes to the shores of From double cheeseburgers to piles of ribs, we show
Scotland for a spot of foraging you how to cook up a meat feast
4 / www.greatbritishfoodmagazine.com
115
00
100
85 66
56 THE GOODNESS OF NUTS 118 TOP TABLES
Perfect your satay sauce and pesto making We shine a light on London's best restaurants
in time for summer
125 48 HOURS IN NORWICH
63 7 WAYS WITH AUBERGINE There's more to this foodie city than just Colman's
Find out how to make spicy wedges, tasty salads mustard and Alan Partridge
and more
Tempting Ideas
97 WE ALL SCREAM FOR ICE CREAM! 9 THIS MONTH
You'll love these ice cream sandwiches and towering News, events, shopping ideas and more
rhubarb sundaes
30 OVER TO YOU
More to Explore We share your opinions, letters, texts and tweets
71 BRING ON THE PLONK!
Step aside Prosecco, Champagne and Cava; these 105 PICNIC PERFECTION
English wines will be the star of any alfresco feast Fill your hamper with these bright and colourful buys
103 HOLY SMOKE! 108 THE GREAT BRITISH FOOD AWARDS 2017
We’ve tried and tested the best smoked cheeses that Vote for your foodie favourites to win £7,000 of prizes
Britain has to offer – they're perfect for barbecues
122 THE BIG FOODIE GIVEAWAY
115 EXPLORE... CORNWALL Fancy winning a weekend away to
14 delicious things to eat, drink and do in Dorset or a luxury picnic hamper?
this beautiful county Enter today!
S U B S C R I B E T O DAY ! p.64
www.greatbritishfoodmagazine.com /5
R E CI P E I ND E X
Recipe List
From simple light lunches to tasty seasonal suppers and show-stopping puddings
Vegetarian
97 Raspberry Ripple Lollies Published by
Aceville Publications Ltd,
p.27
97 Knickerbocker Glory 21-23 Phoenix Court, Hawkins Road,
46 Roasted Cauliflower, Chickpea, Colchester, Essex, CO2 8JY
Feta & Pomegranate Salad Dips, Sauces & Drinks
63 Aubergine Curry 25 Pomegranate & Pineapple Poptails
63 Baked Aubergines with Salsa Verde 25 Aperol Lemon & Raspberry Spritz
73 Beetroot Burgers with Soused 25 Brazilian-Style Acai Mojito
Cucumbers, Soured Cream & Dill 25 Sgroppino
73 Spicy Cauliflower Steaks with 42 Cherry Martini
Yoghurt & Tahini 42 Cherry Sauce Newstrade Sales
73 Lime & Chilli Griddled Pineapple MarketForce 0203 148 3300
6 / www.greatbritishfoodmagazine.com
GBF JULY 17 master_GBF 01/06/2017 11:12 Page 7
GBF JULY 17 master_GBF 01/06/2017 11:12 Page 8
N E WS | SU M M E R
3
Turn to p.7
for more
s
BBQ recipe
Ingredients from ocado.com
www.greatbritishfoodmagazine.com /9
This month’s
WISH LIST“You won’t really find me indoors
in the summer. Even if it rains, FIESTA BUNTING
I’ll dutifully eat my lunch in the Get the (garden)
party started with this
garden, umbrella in hand. This colourful hanging.
£10.50, paperchase.co.uk
lovely homeware will set you up for weeks
of outdoor entertaining.”
KAYLEIGH RATTLE, DEPUTY EDITOR
FLOWERDROP
MELAMINE PLATE
Bring a simple salad to life
with this colurful plate.
£7, colliercampbell.com
CUBA CUPS
Ideal for cocktails,
wine, or even plants!
VINTAGE CORAL PLASTIC £7.99, tkmaxx.com
CUTLERY SET
The type of cutlery you'll
want to use all year round.
£4.99, candleandcake.co.uk
MOSE JUG
A must-have for
PINEAPPLE any garden party or
NAPKIN alfresco dinner.
Mop up your £22, oliverbonas.com
crumbs with these
pretty napkins. £1,
from Flying Tiger
stores nationwide
CUTTING BOARD,
Because every G&T
aficionado needs
somewhere to slice
their lemons. £8,
from Flying Tiger PALM LEAF TRAY
stores nationwide Transport your cutlery and appertisers
from kitchen to garden with ease.
£19, oliverbonas.com
10 / www.greatbritishfoodmagazine.com
N E WS | SU M M E R
What,s new...
1. Big Feastival
This August Bank Holiday
marks the return of Alex
James' The Big Feastival
and the line up is as mouth-
watering as ever. With street
food from the likes of Patty
& Bun and Smokestak as
well a series of foodie events
including Gizzie Erskine's
Friday night supperclub,
you'll want to get yourself
over to the Cotswolds pronto.
Don't miss superstar chefs
Nathan Outlaw, Antonio
Carluccio and Rick Stein,
either. See thebigfeastival.
com for the full line up.
2. Up On the Roof
It's time to raid your shelves and cupboards;
vermouth is having a moment (again!).
Fancy trying this 'new' G&T for yourself?
Head to the beautiful rooftop garden at
London's Old Bengal where they'll be
hosting a pop-up cocktail vermouth bar
until the end of September. We love the
Rosé & Tonic! oldbengalbar.co.uk
www.greatbritishfoodmagazine.com / 11
NE W S | S UM M E R
SE
PUTTING
NORFOLK ON
THE MAP
We've heard it through the
grapevine that East Anglia's
Winbirri Vineyards' 2015 Bacchus
was named one of the best wines
in the world at the recent Decant-
er World Wine awards. It's flying
Trencherman's Guide
Now in its 25th edition, the Trencherman's Guide to the South West is
very much a trusted resource when it comes to fine dining and luxury
accommodation in the West Country – and it's not easy to get in there,
either! Judged against a strict set of criteria based on Michelin, Good Food
Guide and AA standards, 144 restaurants have been included in this year's
edition. Find out more at trenchermans-guide.com
Foodie Thermometer
What’s Hot What’s Not
What we’ve
+ WONKY VEG - PASTA
You can now find tasty leftover There's been a reported decline in pasta
sales due to people’s love for spiralizing
been drinking...
produce in sauces, beer, water
The team at Norwich-based
and…on our plates vegetables. We say: there’s room for both!
Bullards have been pocketing a
+ BEES - HADDOCK
number of awards for their highly
We simply adore honey, so quaffable gin and their newly
Some varieties of Scottish North Sea
we’re doing everything we can launched small batch strawberry
haddock have been taken off the
to save Britain's bees. and black pepper bottle should be
sustainable fish list. Try coley, whiting or
no exception. Serve on the rocks
hake with your chips instead.
with tonic water, mint and a smug
grin. £40, bullardsspirits.co.uk
3 O F THE BEST…
SUNNY SIDE UP ALTERNATIVE ICE CREAMS
Searching for a dairy- or sugar-free alternative to your favourite
How do you like your eggs in the morning? summer treat? Look no further:
We like ours as tasty and free-range as
possible, so we couldn't be more excited
to hear that Sainsbury's has just launched a
brand-new range of eye-catching British Blue
Eggs. As well as sporting gorgeous blue shells, the
Booja Booja Organic Oppo Mint Chocolate Frill The Frozen Smoothie
eggs have beautifully rich and golden yolks; just the
Hunky Punky Chocolate Swirl with Spirulina, Bursting Berries,
thing for summer. £1.85 for six, sainsburys.co.uk Ice Cream, £5.99 for £4.99 for 500ml, £4.99 for 500ml,
500ml, ocado.com ocado.com ocado.com
12 / www.greatbritishfoodmagazine.com 00
GBF JULY 17 master_GBF 01/06/2017 11:12 Page 13
Get involved!
Do you have a cooking query you’d like to have
answered by the W.I.? Email us at
kayleigh.rattle@aceville.co.uk or contact
us via the Great British Food social
media channels
Jessica Simpson, via email buns are easy to divide and to 'Bread Pudding' creation
A: The best way to reduce sell in portions. with Bristol-based Wiper and
food miles is to grow your own True was a brandy-soaked
Find out more about the
produce, and you don’t need as W.I. at thewi.org.uk. current and cinnamon delight.
Find out more at toastale.com
Admittedly, bins aren't the most glamorous topic cheap, but it'll last you a very long time. Available
when it comes to kit, but they're an essential part in white, red, almond, black and grey, it contains
of every kitchen so it makes sense to invest in a two 20-litre plastic inserts that tidily separate
really good one. More and more of us are making paper, glass or plastic keeping everything neatly
an effort to recycle as much as possible, but the organised and out of sight. The stainless steel
reality (for me at least) is often piles of bags and lid closes soundlessly, and the bin itself is nice
overflowing boxes – not conducive to kitchen zen! and narrow so it won't take up too much space in
This sleek and stylish model from Wesco isn't smaller rooms.
14 / www.greatbritishfoodmagazine.com
N E WS | SU M M E R
MORE
READS…
Oklava:
Recipes from a
Turkish-Cypriot
Kitchen (£25,
Mitchell Beazley)
Whether it's
courgette, Feta
and mint fritters
or pomegranate-
BOOK
glazed lamb breast
with yoghurt, you'll
find no shortage
of vibrant and
CO R NER
delicious dishes
in Oklava.
Kitchen Confidential:
BBQ
MUST-HAVES
www.greatbritishfoodmagazine.com / 15
Get Stuck In!
There's a particular kind of hunger than only a burger
or great pile of ribs will satisfy! These American-
inspired meat feasts from food writer Florence
Cornish are unashamedly indulgent – perfect for
laid-back summer entertaining
16 / www.greatbritishfoodmagazine.com
RECIPES | AMERICAN BBQ
My Perfect Burger
“A double cheeseburger would be my last meal
on Earth. I’ve eaten more cheeseburgers than my arteries care
to remember, but what I’ve learnt over the years is the best
ones leave the meat alone: a little seasoning and that’s it. No
eggs, breadcrumbs, parsley. Nada. The trick is to
get great-quality meat because that takes care of the
bulk of the hard work for you”
Double Cheeseburgers playing catch with yourself. This For the ribs:
helps the patties hold their shape. 2 full racks pork baby back ribs
Serves: 4 Then form each one into a disc (about 8–10 ribs per full rack)
Prepare: 10 minutes, about 1cm thick and refrigerate. 3 heaped tbsps Dijon mustard
plus chilling time 2. Spread the coals over the basin 1½ tbsps ground cumin
Cook: 5 minutes of a barbecue and heat for 25–30 1½ tbsps ground coriander
minutes until red hot, then pile 1½ tbsps smoked paprika
For the burgers: the coals onto one side of the 1½ tbsps garlic powder
500g minced beef chuck steak basin. Alternatively, heat a griddle 1½ tbsps Cajun seasoning
1½ tsps garlic powder pan until sizzling hot. Brush each 1 tsp chilli powder
½ tsp onion powder patty lightly with the oil. Grill the 2 tbsps soft dark brown sugar
¼ tsp mustard powder patties for about 2 minutes per 1 tsp salt
Salt and freshly ground black side, either on the side above the Good grinding of black pepper
pepper hot coals or on the griddle pan. 350ml apple juice
A good grating of whole nutmeg Once flipped, gather the patties
1 tbsp vegetable oil to the coal-less side (or take the 1. Remove the membrane on the
8 slices of cheese (any variety you pan off the heat), top each with a back of the ribs by flipping them
like best: mature Cheddar or Red slice of cheese and cover with a so they are fleshy-side down and
Leicester work well) lid. This helps to generate some peeling off the thin layer of sinew
steam, causing the cheese on the back. This is easiest when
To serve: to melt. they are cold so you can prize
4 good-quality burger buns 3. Split the buns in half and lightly under the sinew with a cutlery
30g salted butter, melted toast on the hot side of the grill. knife if necessary.
4 large leaves of Cos lettuce Brush the insides with the melted 2. Put the ribs into a shallow
1 beefsteak tomato, sliced butter. Pile high with the lettuce, roasting tray and smother with
½ small red onion, finely sliced tomato, onion and pickles. the mustard, rubbing it all over the
4 dill pickles, sliced lengthways 4. Stack two patties on top of racks. (It’s important not to have
each other, cheesy-side up, the ribs overlapping because if
1. To make the burgers, put the and slip into the buns. Serve you do, rather than being crispy,
mince, garlic, onion and mustard immediately. Consume with joy. caramelised and deep golden
powders, salt, black pepper and brown when cooked, they will be
nutmeg in a large bowl. Mix well Dry-rub Baby Back Ribs flabby and a bit nasty.)
with your hands, then divide the 3. In a bowl, mix together the
mixture into 8 equal-sized balls. Serves: 4 spices, sugar and seasoning. Rub
Throw each ball, one at a time, Prepare: 15 minutes, plus the spice mix all over the racks.
between your hands with force marinating time At this point it’s brilliant if you can
five or six times, a bit like you are Cook: 4 hours, 30 minutes leave the rub to do its thing. Keep
www.greatbritishfoodmagazine.com / 17
Dry-rub Baby
Back Ribs
18 / www.greatbritishfoodmagazine.com
RECIPES | AMERICAN BBQ
Serves: 4
Prepare: 10 minutes
Cook: 6 hours, 5 minutes
www.greatbritishfoodmagazine.com / 19
3 Amazing Slaws
SWEETHEART, COURGETTE & BASIL SLAW
Put 1 sweetheart cabbage, core removed and
finely shredded, into a large bowl and add 2
banana shallots, finely sliced into half moons,
and 4 courgettes, sliced into matchsticks. Cut
a large handful of fresh basil into thin strips and
add. Mix together 280ml soured cream, juice
of 1 lemon, salt and white pepper in a jug. Pour
over the slaw and mix well.
20 / www.greatbritishfoodmagazine.com
GBF JULY 17 master_GBF 01/06/2017 11:12 Page 21
GBF JULY 17 master_GBF 01/06/2017 11:12 Page 22
COL U M N | VA L E N T I N E WA R N E R
Valentine’s kitchen
Barbecues are often all about the meat, but our
columnist has some top suggestions for delicious
fish and seafood alternatives
S 5
ummer is here and a million little When buying squid from a fish shop,
cooking fires will no doubt be don't let the fishmonger scrape off the
lit countrywide, with a large marbled, maroon skin. It tastes delicious
beard of delcious wood and, when caramelised, lends a sweet-
smoke climbing high savoury toffee flavour to the meat.
6
into the summer sky. However,
When marinating squid, resist
I imagine the majority of people
the urge to leave it in lemon
won't be cooking fish, so here's
juice as this will toughen the meat
a few tips to help you step away
when grilled. Use lemon when
from the sausage and opt for the
serving, if necessary.
squid instead:
1
piles of bladdewrack [a type of
We tend to start cooking our
seaweed] or kelp can be piled around
food far too soon after lighting
the shellfish to steam them. But, watch
the charcoal. So, banish the concept
out – while mussels and clams will pop
of 'flame-grilled' and of grey-orange
open directly over the heat, the smell of
glowing charcoals being desirable. Instead,
the warmed shell can create an unpleasant
let the coals burn down first, then cook your
scent when cooked close to meat!
food at least five inches away from them.
This is especially the case with oily fish
such as mackerel, whose fat could drip into VAL'S BARBECUE PLAYLIST
a naked flame. Don't drizzle oil all over fish
before cooking, either.
“Banish the Turn up the heat... and music
with these top tunes:
VAL
flesh side, roll it over for 10-15 seconds or
WARNER
so. This is perfect for thin cuts such as bass,
red mullet and bream. If cooking thicker down first, then Our monthly
columnist is
www.greatbritishfoodmagazine.com / 23
GBF JULY 17 master_GBF 01/06/2017 11:12 Page 24
R E C I P E S | C O C K TA I L S
Refresuhrself!
yo
L There's nothing like an icy cocktail to get you in the mood
for summer! These five amazing recipes couldn't be easier
to make and will really impress your guests
www.greatbritishfoodmagazine.com / 25
Pomegranate & mix between the moulds and use 1. Put lots of ice in 4 oversized
Pineapple Poptails a teaspoon to swirl the colours. wine glasses. Pour 30ml of Aperol
Freeze for at least 6 hours or into each glass.
Makes: 6 until solid. 2. Divide the cava between the
Prepare: 5 minutes, plus glasses so that they’re half full.
freezing time Aperol Lemon & Top up with sparkling water.
Raspberry Spritz 3. As a garnish, scoop a ball of
120ml tequila lemon sorbet into each glass so
Half a large pineapple Serves: 4 it floats in the liquid. Garnish with
90ml pomegranate juice Prepare: 5 minutes fresh raspberries and mint sprigs.
Pomegranate to garnish
Lots of ice Brazilian-Style
1. Purée the pineapple and tequila 120ml Aperol Acai Mojito
in a blender, then spoon about 1 bottle English sparkling wine
2cm into 6 ice lolly moulds. Sparkling water Serves: 4
Add 15ml pomegranate juice to 500ml tub lemon sorbet Prepare: 5 minutes
each one. Raspberries, to garnish
2. Divide the remaining pineapple Mint sprigs, to garnish 30 mint leaves
2 limes, cut into 12 wedges
50ml sugar syrup
200ml rum, or similar
300ml acai juice
Crushed ice
Soda water
Blueberries, to garnish
Herbalicious
Everyone knows mint is great in
a mojito but how about adding
rosemary or lemon thyme to a
G&T? The heady aroma of the
herbs works brilliantly with the
botanicals in most gins.
Edible Flowers
Rose petals, nasturtium and
violets are some of our favourites.
Add extra flavour by adding a
splash of rosewater, a floral syrup
or elderflower cordial.
Totally Tropical
Get creative with your
presentation by serving up your
drinks in hollowed out pineapples
or coconut halves. Retro and fun!
Ice Cold
Add fresh berries, citrus fruit,
herbs or edible flowers to your
ice cubes before freezing for a
stunning infusion.
26 / www.greatbritishfoodmagazine.com
R E C I P E S | C O C K TA I L S
1. Put the mint, lime wedges and batches if you need to). Pulse
sugar syrup in a shaker. Bash with carefully until smooth and foamy.
a rolling pin or a cocktail muddler 2. Pour into chilled flutes and
if you have one. Add the rum and serve immediately. Garnish with
acai juice and shake well together. sprigs of mint.
2. For the garnish, fill 4 tall
glasses with crushed ice and the Watermelon &
remaining lime wedges. Strain Lemongrass Martini
into glasses and top up with soda the freezer.
water. Garnish with blueberries on Serves: 4 2. Pour the caster sugar into
cocktail sticks. Prepare: 15 minutes a small pan and add the
Cook: 5 minutes lemongrass to 2 tbsps of water.
Sgroppino Melt the sugar over a low heat.
2 tbsps caster sugar, plus extra to Set aside to infuse and cool.
Makes: 4 garnish 3. Fill a cocktail shaker with ice.
Prepare: 5 minutes 2 lemongrass sticks, peeled and Strain the syrup and add to
finely chopped the shaker with the vodka and
500ml tub lemon Sorbet Lots of ice watermelon juice and a tiny
100ml Limoncello 200ml British vodka squeeze of lime. Shake well.
50ml yuzu Juice 80ml Mello Watermelon Juice, or 4. To garnish the martini, take the
500ml English sparkling wine similar glasses from the freezer. Run a
Mint sprigs, to garnish Lime wedges and juice lime wedge around the edge and
2 baby watermelon, cut into dip the glass into the caster sugar.
1. Put the lemon sorbet, wedges with skin on to garnish Pour in the martini and garnish
limoncello, yuzu juice and with a wedge of watermelon.
sparkling wine in a liquidiser (in 1. Put 2 martini glasses in Recipes courtesy of waitrose.com/recipes
www.greatbritishfoodmagazine.com / 27
GBF JULY 17 master_GBF 01/06/2017 11:12 Page 28
S H E I L A D I L LO N
Sheila Dillon's
British
Food Tour
BBC presenter Sheila
Dillon spends her days
travelling Britain in search
of edible delights. This
month she finds herself
unexpectedly taken with
foraging – something she
previously dismissed as
being too 'hipster'
I was standing in a
fast-flowing stream,
cold water pressing
my wellies against
my legs, watching
Mark Williams reach “We've got lazy in Britain, relying
down for some dead,
unappetizing-looking on imports to enhance our food
brown seed heads.
The sun was shining in one part of the sky
when we've got our very own spice rack
and it was starting to rain. And I thought, growing all around us”
this is happiness...which isn’t anything like
I expected to feel. angelica and they tasted like citrus peel for sea arrow grass which would have given us
Mark is a foraging teacher in Scotland’s with a nutty edge. This was just one of the a coriander taste, but by the time we got into
South-West. He teaches chefs, children and ingredients we were gathering as part of Mark’s kitchen he’d brought together almost
interested amateurs all over Britain all about the challenge Mark had set himself on our twenty ingredients, including hedgehog
wild food, and consults on the flavourings for behalf. According to him, we've got lazy in mushrooms. He set about chopping, grinding
lots of the new spirit distillers popping up all Britain, relying on imports to enhance our and mixing the pakoras, before dousing them
over too. food when we've got our very own spice rack in a chickpea batter (not wild) and frying
But right up until the day I went wading growing all around us. He said he could find them in local rapeseed oil. Pakoras, to my
and squelching through tide pools on the in the wild (with a few extras from his own amazement, as good as they get.
beach at Carrick shore, the idea of meeting a garden – like magnolia petals for that touch It was the most tasty, pleasure-giving
forager hadn’t thrilled me. It seemed to me of ginger) all the ingredients to produce reminder of what real food is. It’s us, it’s
that ‘forager’ equalled ‘hipster’ - embodying authentic mushroom pakoras. nature, it’s around us – not something we
the kind of self-conscious kind of food trend It seemed unlikely to me, but, at dawn, always need to distance ourselves from with
that sets my teeth on edge. But my producer the tide at its lowest, we set about clipping plastic wrappers, styrofoam trays and portions
Rich Ward wanted to make an episode of The pepper dulse – a seaweed – from the rocks of exotic this and that. As Mark said when
Food Programme about Mark and assured me for a pepper hit. Then scurvy grass on the we were picking gorse flowers on the hill: “I
he was no hipster – simply someone who’s shoreline for a mustard seed twist, gorse always think, when coconuts first arrived in
really making a difference to lots of lives. flowers for a touch of coconut, wood aven this country, people must have said, 'Wow,
Someone we’d learn from. And he was right. roots for the clove flavour and waterpepper they taste just like gorse!'” It’s a marvelous
Those unpromising brown seeds were for a chilli edge. We were too late in the year reminder of what we’ve almost lost.
www.greatbritishfoodmagazine.com / 29
Diary Dates
RICK STEIN’S
SUNSET CINEMA,
Over to you
HAVE YOUR SAY...
TAPLOW
21st June-11th July
A summery menu has been WHAT’S YOUR FAVOURITE THING
created by Rick Stein especially
for this event; expect plenty of
Turn t ur
o TO COOK ON THE BARBECUE?
his signature seafood dishes 3 f o r o It’s no great surprise that when
p.7 e
and a different classic film each
lt im a te guid ! it comes to your favourite things to cook on the grill,
u e c u e s
evening. The perfect alfresco b
to bar it’s all about the homemade burgers…
summer party of food and film.
popuppicturecompany.co.uk
HAMPTON COURT
FLOWER SHOW,
54% 18%
WHOLE FI
LONDON SH
HOMEMADE
4th-9th July BURGERS
Featuring award-winning food
and drink producers, gardens
with edible features and talks
from the likes of Francis Quinn
and Jean Christophe Novelli,
the Hampton Court Flower
Show is the ultimate day out for
14%
food lovers and green-fingered
14%
gardeners. rhs.org.uk
Have your
This black-tie festival is the
ultimate foodie event, with Keep an eye out for our reader polls on Twitter @gbf_mag
pop-ups from the likes of Ronnie
say !
Scott’s, St James Restaurant and
Snob Lobster. Entertainment
will include music from Jess
Our Tastemaker
Glynne, The Pet Shop Boys and Each month we pick an Instagram user we love and chat to them about
Chaka Khan, alongside comedy all things food. Could you be next? Get in touch!
from the likes of Sara Pascoe
and Seann Walsh. It’s set to
be a weekend to remember,
don’t miss it!
henley-festival.co.uk
JIMMY’S FESTIVAL
22nd & 23rd July
In the heart of Suffolk on Jimmy
Doherty’s farm, top chefs will Spicy peanut noodles
Courgette and asparagus tarts Rose bundt cake
be cooking up a storm and
artists will be taking to the stage
to celebrate all things food.
We chatted to reader Lucy Parissi, 40, about What’s your signature dish?
With performances from Newton
her signature dishes, seasonality and her My Vietnamese beef stew is a family favourite in
Faulkner, Matt Cardle, Athlete
favourite Instagram accounts: winter and for the summer, my Greek souvlaki
and Toploader and cookery
Describe your photo style? with homemade pitta and tzatziki.
demos from Martha Collison,
Gill Meller and DJ BBQ, I tend to let the recipe and season determine Which Instagram accounts do you love?
you’re going to be in what I photograph. There’s so many! @vikalinka, @domestic_
for a real treat! gothess, @twiggstudios, @withsaltandpepper
What images do you ‘like’ on Instagram?
jimmysfestival.co.uk to name just a few.
A beautifully styled photo that tells a story.
at
@supergolden88 Follow th!
foodie
30 / www.greatbritishfoodmagazine.com
G B F COMM U N I T Y PAGE
foodie travels around the UK. Her column also proved she’s a lady Or write to us at:
after my own heart: I also adore bacon, especially when Great British Food Magazine
it’s organic!” JENNY RYAN, via letter 21-23 Phoenix Court
Hawkins Road
Colchester
Essex
In the picture… CO2 8JY
You’ve all been very busy There’s no place
cooking delicious dishes like home… See what other GBF readers
this month. Tag us in your are talking about facebook.
images on social media to GBF reader com/GreatBritishFood
be featured here! @suffolkfoodie gives us
her top recommendations Follow us at
for eating out in Ipswich: twitter.com/gbf_mag
Breakfast Follow us at
Run by sisters Beth and Cocktails instagram.com/gbf_mag
Hannah, Applaud Cafe Arcade Street Tavern
(applaud-coffee.co.uk) (arcadetavern.co.uk),
has a pretty garden
where you can enjoy
a beautiful Georgian town
house in the centre of
Next Month’s
avocado on sourdough, Ipswich, is the place to go Star Letter Prize
a morning pastry and a for gin. Try the slightly
proper cup of coffee. savoury Gin Mare served Sipping on an ice-cold tea in
@rubinophotography with Fever Tree tonic and the sunshine is one of the joys
“Delicious wood Lunch a sprig of rosemary or go of summer. So, with this in mind,
fired pizza from You can’t beat the to one of their Gin and we’re giving you the chance
Fields in Holborn” stunning waterside Swing live music nights. to win a year’s supply of Pukka
location of the Herbs organic herbal tea, worth
modern, art-filled Dinner £100. To get your hands on this
Salthouse Harbour Ottoman Restaurant hamper of goodies all you have
(salthouseharbour. (ottoman-restaurant. to do is send us a message
co.uk). Fresh local co.uk) serves traditional or write us a letter – we look
produce from some and authentic Turkish forward to hearing from you!
of Suffolk’s finest food. While you wait, pukkaherbs.com
producers is key to you can watch the chefs
the great standard of grill meat skewers, lamb
cuisine here – plus, chops, lamb ribs, whole
the express lunch is seabass and flat breads on
a steal at just £15 for the charcoal grill – make
@absolutely.muffin two courses. sure you book as they
“Jelly and custard blondies” get very busy!
@ugne_Bakes
To have your food featured in GBF simply drop us an email at yasmin.godfrey@aceville.co.uk or tag
“Hazelnut and on Twitter, Facebook or Instagram.
coffee cake”
www.greatbritishfoodmagazine.com / 31
GBF JULY 17 master_GBF 01/06/2017 11:12 Page 32
WE E K E N D S AWAY
Weekends xxxxxxxxx
Away With...
Mark Hix The Cobb harbour
www.greatbritishfoodmagazine.com / 33
XXXXXXXX | XXXXXXXX
At H o
with
m e
Nathan Outlaw
Ever wondered what chefs really cook out of hours?
In his latest cookbook, Nathan Outlaw's Home Kitchen,
the seafood guru steps out of his chef whites to rustle up
some simple, seasonal classics for his friends and family
INTERVIEW: KAYLEIGH RATTLE
000
34 / / www.greatbritishfoodmagazine.com
N AT H A N O U T L AW
“I wanted to create a
cookbook for my children
that would include all the
basic recipes they'd ever
need in life”
As my other books have mostly and you can have the dish ready
been about fish, I've been able to before your guests arrive. I also really
include some different recipes in like cooking barbecue butterfly lamb
Nathan Outlaw's Home Kitchen. All with tzatziki [recipe overleaf]. It's
of the breakfasts in the book are a great dish for a barbecue and it's
things we would cook as a family, or always really fun to cook outside. My
have cooked at home over the years. one rule for home entertaining is to
I wanted to create a cookbook for my only ever cook one hot dish – your Barbecued Ribs with
children [Jacob, aged 13, and Jessica, starter and dessert should always be Summer Vegetable Slaw
11] that contained all the basic cold, otherwise you end up being in
recipes they'd ever need in life, such the kitchen the whole night and not
as how to make a Sunday roast (plus enjoying yourself.
garnishes and side dishes), a basic
soup and a decent pudding – and I've spent pretty much all of my
from there they can freestyle. adult life in Cornwall and my
wife is Cornish, too. The range of
I had to feature pancakes in the ingredients available here is just
book as they're my kids' favourite amazing – there's lots of really good
breakfast. I couldn't leave out vegetables, beef, lamb and poultry
smoked salmon with poached egg and it means I can keep things
either as my wife Rachel loves it. simple in the restaurant because the Port isaac, Cornwall, where Nathan
runs Restaurant Nathan Outlaw
Sticky toffee pudding is one of my produce is just so good. I've included
most-loved desserts, so that also some traditional Cornish dishes
had to go in. In fact, it's also my in Nathan Outlaw's Home Kitchen When things grow together in
daughter's favourite – she even won to reflect this, such as the Hog's season in nature – like gooseberries
the Padstow's Amateur Sticky pudding, a traditional sausage from and elderflower – you just have to
Toffee Pudding Championship Cornwall. put them together; they're a match
with her recipe! made in heaven! The gooseberry
I'm a real stickler for seasonal season is short but you can poach
The book was shot over four days produce and using ingredients at the them, turn them into jam and even
and I cooked all of the recipes in the right time of year. I'm continually freeze them to preserve them. You
book on a home stove. My kids even talking to the green grocer to see can also make your own elderflower
helped with the food preparation what's new! One of my top seasonal cordial. Elderflower vinegar is also
as my chefs were busy – there's lots foods has got to be asparagus. I have nice, but it takes about a year to brew!
of memories associated with the it on the menu for eight weeks max,
making of the book. and then it doesn't go on the menu
again all year. I also love brown
Sundays are my day off and a big crab and strawberries. Growing
day for home cooking. If I'm hosting up as a child in Kent, my dad had TURN THE PAGE!
for friends over the summer, I'll put an allotment. We'd pick our own To cook some of our favourite
together a chilli cured salmon. It's strawberries and would get a belly recipes from the book...
delicious with avocado and tomato ache from eating too many!
www.greatbritishfoodmagazine.com / 35
Barbecued Ribs with
Summer Vegetable Slaw
Serves: 8
Prepare:15 minutes, plus
chilling time
Cook: 3 hours
36 / www.greatbritishfoodmagazine.com
N AT H A N O U T L AW
4 live lobsters
Olive or rapeseed oil to drizzle
Sea salt and freshly ground
black pepper
2 lemons, halved, to serve
38 / www.greatbritishfoodmagazine.com
N AT H A N O U T L AW
“Elderflower
and gooseberries
are an exceptional
pairing!”
www.greatbritishfoodmagazine.com / 39
GET GRILLING WITH
BRITISH TROUT!
Delicious and versatile, British trout is the perfect fish for your
summer barbecue. Get inspired with these tasty recipes
Summer is all about eating light and healthy 1. Slip a couple of half moon slices of Small bunch of coriander
meals – alfresco if at all possible. Home lemon inside the body cavity of the trout, 1 large mild chilli,
cooks are often scared of barbecuing fish, season and then wrap each fish in 3 deseeded and diced finely
so we want to show you two delicious and sheets of the wet newspaper. This parcel 2 cloves of garlic, sliced finely
fool-proof ways to lighten up your summer will gentle steam the fish. 2 spring onions, shredded
soirées. Pair with a chilled glass of white or 2. Make sure the coals of the barbecue 2 tbsps vegetable oil
rose wine for summer perfection. have burnt down to the correct Soy sauce
temperature; you should be able to just 2 tbsps lime juice and zest
Barbecued Trout in hold your hand above the grill for no Good pinch of sugar, to taste
Newspaper with Anya more than 3 seconds. Place the trout 1 tsp sesame oil
Potatoes, Asparagus & Caper parcels on the grill and cook for 6-8
& Dill Dressing mins each side. Meanwhile, make the To serve:
dressing by mixing all the ingredients 240g cooked Basmati rice
Serves: 4 together in a bowl. 4 heads pak choi
Prepare: 10 minutes 3. Unwrap the fish with scissors and One lime, cut in half and barbecued
Cook: 16 minutes slip a knife along the lateral line to the
back bone to check if they are cooked 1. Slash each side of the trout three
2 whole rainbow trout, gutted properly. Place the trout on a long times to allow the barbecue flavour to
Salt and pepper plate and coat well with the dressing. penetrate the flesh; this will also stop the
1 lemon, cut into half moon slices Serve with crushed and buttered fish from curling up over the heat and
Anya potatoes with chives and some will allow it to cook evenly. Rub with a
For the dressing: steamed asparagus spears. Squeeze the little vegetable oil, salt and pepper.
Heaped tbsp caper berries, rinsed barbecued lemon over the top to finish. 2. Make sure the coals of the
and shredded barbecue have burnt down to cooking
Heaped tbsp finely chopped dill Barbecued Whole Trout with temperature; you should be able to just
1 clove of garlic, crushed an Asian Dressing, Streamed hold your hand above the grill for no
Juice and zest of a whole unwaxed lemon Rice & Pak Choi more than 3 seconds. Place the trout on
3 tbsps of good quality extra the grill to cook for 5-6 minutes each
virgin olive oil Serves 4 side. Meanwhile, make the dressing by
Prepare: 10 minutes mixing all the ingredients together in a
To serve: Cook: 12 minutes bowl. Slip a knife along the lateral line
Buttered and crushed Anya or new to the back bone to check if it is
potatoes with chives 2 whole trout, gutted cooked properly. Place the trout on a
Steamed asparagus Vegetable oil long plate and coat well with the Asian
A lemon, cut in half and barbecued Salt and pepper dressing. Serve with rice and pak choi.
Squeeze the barbecued lime over the
Special kit: For the Asian dressing: dish to finish.
6 sheets of newspaper, A thumb of ginger, pealed
soaked in water and finely sliced britishtrout.co.uk
40 / www.greatbritishfoodmagazine.com
EasyEveryday
TEMP T I N G S E A S O NAL RE CI PE S T O CO O K NOW
+28
Delicious
alfreso
recipes STUNNING
SUMMER
BAKES!
P.48
www.greatbritishfoodmagazine.com / 41
Easy Everyday
SEASONAL HERO
Cherries
Glossy, plump and delicious, these fruits are one of summer’s
sweetest surprises and we love them!
I
ntroduced to Britain by the Romans in the first century AD, cherries have been
a fruity favourite of us Brits ever since. They’re at their best mid-July and we
just can’t get enough of them. So, if you’re looking to add some new dishes to
your repertoire, we’ve got five fantastic recipes to inspire you. What are you
waiting for? Dig in!
42 / www.greatbritishfoodmagazine.com
Easy Everyday
Recipe from
waitrose.com/summer
www.greatbritishfoodmagazine.com / 43
Easy Everyday
CHOCOLATE through with the nuts to give it soft peaks, being careful not to
CHERRY PAVLOVA a marbled look. over-whip it. Drain the marsala
3. Spread a circle of the from the cherries into the cream
MAKES: 8 meringue, about 20-25cm in and fold through, along with half
PREPARE: 20 minutes, diameter, on each baking sheet. of the cherries. Spread just over
plus cooling Bake for 35-40 minutes. half of the mix on the bottom
COOK: 40 minutes 4. Remove from the oven and layer of meringue, top with the
carefully lift the meringues other disc of meringue, the
100g dark chocolate, melted onto wire racks to cool. Peel the remaining cream mix and then
and cooled greaseproof paper away from the leftover cherries. Grate over
4 free-range egg whites the meringues and then lift onto the dark chocolate and serve.
220g caster sugar a serving platter or cake stand. Recipe courtesy of
½ tsp white wine vinegar 5. Whip the cream until it forms seasonalberries.co.uk
100g skinned, roasted
hazelnuts, roughly chopped
MORE WAYS WITH... gently, until the sugar has dissolved.
FOR THE TOPPING:
450ml double cream
Cherries Decant this mixture into a jar and add
a 70cl bottle of vodka and mix well.
500g cherries, pitted Cherry Cake Seal and leave for a month before
1 glass marsala or cherry liqueur Preheat oven to 160°C℃/Fan 140°C℃/ assembling your martini. Add 1 part
10g dark chocolate, for grating Gas 3 and line a cake tin. Mix together vermouth to 5 parts cherry vodka
175g of butter, 175g sugar, 3 eggs, and shake with plenty of ice for 30
1. Place the cherries in a bowl 300g ground almonds and a tsp seconds to dilute. Strain into a chilled
and cover with the marsala. Toss baking powder. Once combined, fold glass and serve.
them in the wine and set aside. in 150g of de-stoned fresh cherries Cherry Sauce
2. Preheat the oven to 170°C/Fan and 75ml of milk. Pour into a lined Put the zest and juice of 1 orange, a
150°C/Gas 3 and line two baking cake tin and scatter over a handful of grated thumb-sized piece of ginger,
trays. Whisk the egg whites until flaked almonds. Bake for an hour, or a tbsp of soy sauce, a squeeze of
they form soft peaks and then until a skewer is inserted and comes lemon juice, 50ml of port and 400g
gradually add the sugar, and clean, then cool and serve. of de-stoned cherries in a medium
a little at a time until the Cherry Martini saucepan over a high heat. Bring to
mixture becomes thick and Tip 400g of de-stoned cherries in a the boil, then reduce the heat to low
glossy. Whisk in the vinegar. pan with 250g of caster sugar and and simmer until the cherries are
Pour the melted chocolate down 100ml water, then heat, stirring tender and the sauce thickens.
the sides of the bowl and fold it
44 / www.greatbritishfoodmagazine.com
GBF JULY 17 master_GBF 01/06/2017 11:12 Page 45
For more information on the above establishments and to view many more places to wine, dine and stay
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.
Easy Everyday
LUNCH ON THE GO
Assemble these simple, summery lunches in minutes
using a few store cupboard essentials and salad staples
SARDINE, TOMATO,
OLIVE & CAPER SALAD
SERVES: 1
PREPARE: 10 minutes
COOKING: 30 minutes
LUNCH TIP
Save time by packing the
can of sardines separately.
At lunchtime, simply open,
drain and add to your salad
before tossing everything
together with a fork.
46 / www.greatbritishfoodmagazine.com
ROASTED CAULIFLOWER, FIG, PECORINO & RED
CHICKPEA, FETA & CHICORY SALAD
POMEGRANATE SALAD
SERVES: 1
SERVES: 2 PREPARE: 10 minutes
PREPARE: 10 minutes
COOK: 15 minutes 3 basil leaves, finely chopped
1 tbsp extra virgin olive oil
1 small cauliflower, broken into 1 tsp lemon juice
bite-size florets 1 tsp clear honey
½ × 400g can chickpeas, rinsed 2–3 fresh figs, to taste, cut into
and drained quarters
2 tbsps rapeseed oil 25g Pecorino cheese
1 tsp smoked paprika 1 tbsp walnuts
1 handful of pomegranate seeds 6 red chicory leaves, shredded
(see tip below) 1 handful of rocket leaves
1 handful of rocket leaves Sea salt and freshly
1 handful of mint leaves Ground black pepper
50g Feta cheese, crumbled
Squeeze of lime juice 1. Put the basil, oil, lemon juice
Sea salt and freshly ground and honey into a small sealable
black pepper container. Season with sea salt
and plenty of black pepper. Put
1. Preheat the oven to 180°C/Fan on the lid and shake until
160°C/Gas 4. Put the cauliflower well mixed.
in a bowl and add the chickpeas. 2. Put the figs in a separate
2. In another bowl, mix together sealable container. Use a potato
the oil and paprika. Spoon peeler to slice slithers of Pecorino
this over the cauliflower and over the figs. Scatter over the
chickpeas, and mix well until walnuts, chicory and rocket.
well coated.
“Fresh figs are Seal the container and pack the
3. Tip the mixture into a baking dressing to take with you.
pan and roast for 15 minutes. lusciously sweet and have 3. When you're read to eat pour
Remove from the oven and leave
to cool for 5 minutes.
a unique texture – give the dressing over the salad and
mix thoroughly.
4. Add the pomegranate them a try when
they’re in season”
seeds and rocket leaves. Tear
the mint leaves over the top.
Add the Feta and lime juice s
and mix everything together
gently. Season with salt and
pepper. Transfer to two lidded
containers. Take one to work
and keep the other portion in the
fridge until tomorrow.
SAVE TIME
You can buy pomegranate Recipes taken
seeds ready popped from from Packed by
the fruit, saving you a fiddly Becky Alexander
job. They freeze well, so if a and Michelle
whole pack is too much, keep Lake (£12.99,
them in the freezer and just Nourish Books)
remove a handful whenever Photography by
you need them. Haarala Hamilton
www.greatbritishfoodmagazine.com / 47
Easy Everyday
TREAT YOURSELF
Summer is the perfect excuse to put on an alfresco
afternoon tea party. Host yours in vintage style with
our pick of the tastiest cakes and prettiest kit
48 / www.greatbritishfoodmagazine.com
CHOCOLATE BERRY 3. Place alternate dollops of the 5. For the dark chocolate icing,
MARBLE CUPCAKES white chocolate and raspberry melt the chocolate, broken into
mixtures into the cupcake cases squares, in 30-second bursts in
SERVES 12 until the mixtures are evenly the microwave, stirring between
PREPARE: 20 minutes distributed. Smooth the tops each burst, then set aside. Beat
COOK: 18 minutes with the back of a spoon and the butter, icing sugar and cocoa
bake for 18 minutes, or until powder in a large bowl with an
FOR THE CAKES: well risen and springy to the electric whisk until pale and fluffy,
125g unsalted butter, softened touch. Remove from the tin and then fold in the melted chocolate,
125g golden caster sugar transfer to a wire rack to cool. milk and vanilla extract.
2 large free range eggs 4. Meanwhile, make the icings. 6. Spoon the white chocolate icing
125g self-raising flour For the white chocolate icing, down one side of a piping bag
1 tsp baking powder melt the chocolate, broken into fitted with a star nozzle and spoon
1 tsp vanilla extract squares, in 30-second bursts in the dark chocolate icing down the
1–2 tbsps milk the microwave, stirring between other side. Once the cupcakes
100g raspberries each burst, then set aside. Beat are cool, pipe the icing onto the
30g white chocolate, chopped the butter and icing sugar with top of each cake, creating a
an electric whisk until pale and marbled effect, and decorate with
FOR THE WHITE fluffy, then beat in the melted chocolate hearts and glitter. Top
CHOCOLATE ICING: chocolate until smooth. each one with a raspberry.
100g white chocolate
140g unsalted butter, softened
140g icing sugar
www.greatbritishfoodmagazine.com / 49
Easy Everyday
Pastel Stripes
Cupcake Cases, £6.99,
candleandcake.co.uk
50 / www.greatbritishfoodmagazine.com
GBF JULY 17 master_GBF 01/06/2017 11:12 Page 51
www.greatbritishfoodmagazine.com / 51
GBF JULY 17 master_GBF 01/06/2017 11:12 Page 52
IN JULY AN D AUGUST*ING
BOOK
ITISH FOOD WHEN
EAT BR
*PLEASE QUOTE GR
52 / www.greatbritishfoodmagazine.com
Easy Everyday
DELICIOUS IN
30 MINUTES
These super salads take 30 minutes
or less to cook and prep –
get stuck in tonight!
www.greatbritishfoodmagazine.com / 53
Easy Everyday
CHORIZO COBB SALAD SALMON & SUGAR SNAP
WITH BUTTERMILK TABBOULEH WITH HERB
RANCH DRESSING YOGHURT DRESSING
SERVES: 2 SERVES: 4
PREPARE: 10 minutes PREPARE: 20 minutes
COOK: 10 minutes COOK: 10 minutes
SERVES: 2 SERVES: 2
PREPARE: 10 minutes PREPARE: 5 minutes
COOK: 10 minutes COOK: 1 minutes
54 / www.greatbritishfoodmagazine.com
GBF JULY 17 master_GBF 01/06/2017 11:12 Page 55
www.greatbritishfoodmagazine.com / 55
Easy Everyday
THE GOODNESS
OF NUTS
Not only do nuts add amazing flavour and texture to dishes
– they also provide all kinds of nutrients and minerals. These
tasty recipes show just how versatile they can be!
ONE-PAN ROASTED
PESTO CHICKEN
gether
SERVES: 4 “This one-pan wonder brings to
and
some of our favourite flavours
PREPARE: 10 minutes
COOK: 50 minutes
56 / www.greatbritishfoodmagazine.com
running and slowly add the oil,
blending until the pesto comes
together but is still a bit chunky
and not too smooth. (This
should take about 2 minutes.)
Season to taste.
2. Heat 1 tbsp of the oil in a large
pan and brown the chicken legs
all over. Arrange the chicken,
fennel, garlic, lemon wedges
and thyme (reserving
a few leaves for garnish) in a
roasting pan and spread into
one layer. Drizzle over the
remaining oil and season with
salt and pepper. Roast in the
oven for 35 minutes.
3. Remove the pan from the
oven, then spoon over some of
the pesto and scatter over the
pine nuts. Return to the oven
for a further 10 minutes, or
until the chicken is golden and
cooked through.
4. Serve with any leftover
pesto, some fresh watercress
and the reserved thyme leaves.
FOR THE SATAY SAUCE: TO SERVE: milk. Transfer half of the mixture
1 large garlic clove ½ cucumber into a bowl, add the steak and
1-2 red chillies, halved and 25g salted peanuts stir to evenly coat. Set aside
deseeded A handful of fresh coriander until needed.
½ stem of lemongrass 1 lime, cut into wedges 2. Put the remaining satay
3cm piece of fresh ginger, mixture into a saucepan with the
roughly chopped SPECIAL KIT: coconut milk and heat gently
1 tsp ground cumin 4 wooden skewers, soaked while stirring, until the sauce
1 tsp ground coriander in water is warmed through and begins
2 tbsps kecap manis (Indonesian to darken a little. Add more
sweet soy sauce) 1. Put the garlic, chillies, coconut milk or water if you
1 tbsp each soy sauce and toasted lemongrass and ginger into need to: you want a smooth,
sesame oil a small food processor and dipping consistency.
½ tbsp fish sauce whizz until finely chopped. 3. Preheat the grill or a
Zest and juice of ½ lime Place into a large bowl and stir barbecue. Evenly thread the
150g crunchy peanut butter in the remaining satay sauce steak onto the skewers and
50ml coconut milk, plus extra ingredients except the coconut place onto a lightly oiled baking
www.greatbritishfoodmagazine.com / 57
Easy Everyday
tray. Grill for 6–8 minutes, 75g each fresh raspberries with 1 tbsp of water. Pour the
turning occasionally, until and blackberries mixture over the fruit and roast
charred on the edges and 100g dried cranberries in the oven for 20 minutes,
cooked to your liking. 1 tbsp cacao nibs or until the berries are tender
4. Using a peeler or mandoline, 75g pistachios, chopped, plus and caramelised. Remove from
peel long strips from the extra to serve the oven and allow to cool.
cucumber, then roughly chop 4. Remove the baking tin from
the salted peanuts. Serve the FOR THE ROASTED BERRIES: the freezer and run the outside
skewers with the cucumber 250g strawberries, halved under hot water for 10 seconds
ribbons, peanuts, coriander and quartered before gently releasing the iced
and lime wedges and the satay 100g each raspberries yoghurt ‘bark’. Set aside for 10
sauce for dipping. and blackberries minutes or until it has slightly
1 tbsp vanilla bean paste softened, then use a serrated
PISTACHIO, CINNAMON & or extract knife to slice it into equal
YOGURT BARK 2 tbsps date syrup lengths. Scatter with a few more
½ tbsp flaxseed oil chopped pistachios and serve
SERVES: 6-8
with the roasted berries.
PREPARE: 10 minutes, plus 1. Line and grease a 20cm
freezing time square baking tin. In a bowl,
COOK: 20 minutes stir together the yoghurt, date
syrup, spices and vanilla. Gently
500g Greek yoghurt stir in the fruit, cacao nibs and
3 tbsps date syrup 50g of the pistachios. Pour the
½ tsp each ground cinnamon and mixture into the tin, spreading
mixed spice it out evenly, making sure the Recipes taken
1 tbsp vanilla bean paste fruit and nuts are distributed from The
or extract throughout. Sprinkle the Goodness of
remaining pistachios over the Nuts & Seeds
surface, cover with clingfilm and by Natalie
place in the freezer for 4 hours, Seldon
or preferably overnight. (£9.99, Kyle)
2. For the roasted berries,
preheat the oven to 180°C/
Fan 160°C/Gas 4. Place the
berries into an ovenproof baking
dish and spread out into an
even layer.
3. In a small bowl, mix together
the vanilla, date syrup and oil
Put a lid on it
Transfer your nuts and seeds to airtight containers.
This keeps air out so they stay fresh and protects them
from other odours, which are easily absorbed by nuts and
seeds because of their high oil content.
58 / www.greatbritishfoodmagazine.com
GBF JULY 17 master_GBF 01/06/2017 11:12 Page 59
info@abraxascookshop.com
www.abraxascookshop.com
01327-341080 10.00am – 5.00pm daily
www.greatbritishfoodmagazine.com / 59
GBF JULY 17 master_GBF 01/06/2017 12:52 Page 60
A range of
multi-award winning
Artisan Preserves, Jellies & Marmalades
60 / www.greatbritishfoodmagazine.com
Easy Everyday
WEEKDAY 1 2
WONDERS
Refresh your
kitchen
with these
tasty buys
www.greatbritishfoodmagazine.com / 61
GBF JULY 17 master_GBF 01/06/2017 11:12 Page 62
62 / www.greatbritishfoodmagazine.com
Easy Everyday
7 ways with…
AUBERGINE
With their mild smoky flavour and beautifully purple
skins, aubergines lend themselves well to Middle-
Eastern and Asian dishes. Here’s seven ways to make
the most of this year’s harvest…
AUBERGINE CURRY
Heat a tbsp of rapeseed oil in a frying pan over a medium-
high heat. Add in 2 aubergines, chopped into chunks, and fry
until well-coloured and tender. Grate 3 cloves of garlic and a
thumb-sized piece of ginger into the pan with a finely sliced
onion, a tsp each of ground cumin, turmeric, chilli powder and
mustard seeds and cook until the onions are tender. Lower the
heat slightly and stir in a tbsp of tomato purée, a tsp of garam
masala and a can of coconut milk. Bring to a simmer and serve
with rice, fresh coriander and poppadoms.
www.greatbritishfoodmagazine.com / 63
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O 25
R
T
H
FREE PORTOBELLO
ROAD GIN
SUBSCRIBE
W H E N YO U S U B S C R I B E T O G R E AT B R I T I S H F O O D!
Ingredients
40ml Portobello
Road Gin
200ml Tonic Water
Twist of Pink Grapefruit
6 to 8 Juniper Berries
Preparation
Fill a large red wine glass
with ice. Add your double
measure of Portobello Road
Gin and slowly top with tonic
water to maintain the efferescence.
Slice off a thick peel of pink grapefruit
and twist over the glass, to release the
oils from the skin and then place into
the drink. Sprinkle your juniper berries
on top and enjoy.
Born on its namesake road after nine months of experimentation, Portobello Road Gin is the
perfect blend of nine botanicals, crafted using juniper berries, coriander seed, angelica root,
orris root, lemon peel, orange peel, liquorice root, cassia bark and nutmeg. A versatile, well-
balanced and flavoursome gin, Portobello Road Gin has quickly established itself as a favourite
amongst connoisseur consumers, bartenders and gin fans across the globe.
For more information and recipes visit: www.portobelloroadgin.com
66 / www.greatbritishfoodmagazine.com
R E C I P E S | LO R R A I N E PA S C A L E
Special kit:
3 x 20cm round loose-bottomed
cake tins
Blender
Cake scraper (optional)
www.greatbritishfoodmagazine.com / 67
third of the blueberry buttercream good 3-4 minutes pushing down disposable piping bag. Snip
in a thick even layer and place with my full body weight. off the end of each bag to give
another cake on top. 3. Melt the chocolate in a a 2–3cm opening. Pipe a blob
8. Spread another third of the glass bowl in the microwave in of the chocolate mixture into
blueberry buttercream in another 30-second blasts, stirring well the centre of the tin (about 2
thick layer on top and finish between each one. Don’t blast tablespoons). Pipe about the
with the final cake. Top with a it for longer than this as you same amount of the vanilla
final layer of buttercream, and may burn the chocolate. When mixture into the centre of the
use a cake scraper or palette the chocolate is melted, set it chocolate blob and repeat until
knife to smooth the sandwiched aside to cool. all of the mixture is used up.
blueberry buttercream over the 4. Put the cream cheese, Eventually the mixture will reach
side of the cake to give a very Mascarpone, icing sugar and the edges of the pan, creating an
thin coating. The cake should be eggs in a large bowl and beat interesting effect. Bang the tin
naked, so you don’t want loads of together until smooth. Split the gently on the surface to help the
buttercream on the sides but aim mixture into two batches of 600g mixtures to move outwards.
to end up with a very, very thin and 375g. Add the vanilla and 1 6. Sit the tin on a baking sheet (to
see-through layer. tablespoon of cornflour to the make it easier to move around)
9. When you are happy with larger amount and beat in well and pop into the oven to bake for
the cake and the outside looks until smooth. Blend the milk with about 30–35 minutes, or until the
smooth, decorate the top of the the remaining tablespoon of cheesecake is cooked but still has
cake with a nice arrangement of cornflour until smooth. Add this a little bit of wobble in the centre.
fresh flowers and serve. to the smaller mixture along with When its cooked, turn the oven
the cooled melted chocolate and off and let the cheesecake cool Recipes taken from
Zebra Cheesecake mix until well blended. down completely in the oven. Bake by Lorraine
Pascale (£20, Blue-
5. Using a spatula, spoon When cool, remove from the bird). Photography
Serves: 8 each mixture into a separate oven and serve. by Myles New
Prepare: 25 minutes
Cook: 40 minutes, plus cooling
14 digestive biscuits
100g unsalted butter, melted
Special kit:
23cm springform cake tin
2 x disposable piping bags
68 / www.greatbritishfoodmagazine.com
RE CIPE OF T H E MO N T H
Serves: 4
Prepare: 10 minutes
Cook: 10 minutes
Recipe courtesy of
waitrose.com
www.greatbritishfoodmagazine.com / 69
GBF JULY 17 master_GBF 01/06/2017 11:13 Page 70
Stopham Estate
70 / www.greatbritishfoodmagazine.com
E N GLI SH W I N E S
BRING
plonk!
ON THE
BOLNEY KEW
SPARKLING
WHITE, £31,
kew.org
Sussex-based
Bolney Wine has
teamed up with
London’s Kew
STOPHAM ESTATE Gardens to create
PINOT GRIS, £13.50, this delightful
stophamvineyard.co.uk bottle.
This beautiful wine
is fruity and smooth
and bursting with
floral notes.
www.greatbritishfoodmagazine.com / 71
GBF JULY 17 master_GBF 01/06/2017 11:13 Page 72
Your
ultim a t e
guide to...
BARBECUES
IN ASSOCIATION WITH
waitrose.com
P. 74 P. 75
to rustle up
P. 81
for our favourite
P. 83 P. 88
for a roundup
P. 93
for this summer's for koftas and for barbecue
craft beers prawns, scallops grill restaurants kebab recipes of our favourite hints and tips
and more BBQ food
www.greatbritishfoodmagazine.com / 73
8
Barbecue 7
BREWS
1
74 / www.greatbritishfoodmagazine.com
e Big Smo
Th k
e
Whether
it's succulent
scallops, zingy sides
or hotdogs that pack a
punch, these sizzingly
good recipes are
ready for a good
grilling
www.greatbritishfoodmagazine.com / 75
Perfect for
veggies!
Spicy Cauliflower Steaks 1 small bunch of coriander, the pomegranate seeds and
with Yoghurt & Tahini roughly chopped coriander. To finish, drizzle over
a little extra oil.
Serves: 4 1. Chop two thick slices from the
Prepare: 10 minutes, centre of each cauliflower, cutting Chargrilled Leaves
plus marinating from top to bottom, to make four with Burnt Dressing
Cook: 15 minutes steaks about 3cm thick, then lay
in a large tray. Serves: 6
2 large cauliflowers 2. Whisk together the oil, ras el Prepare: 15 minutes
2 tbsps rapeseed or extra virgin hanout, salt and garlic, then pour Cook: 15 minutes
olive oil, plus extra to finish over the cauliflower and toss to
1 tbsp ras el hanout coat. Cover with cling film and For the dressing:
1 tsp fine sea salt marinate in the fridge for 2 hours. 1 unwaxed lemon
2 garlic cloves, crushed 3. Meanwhile, whisk together 100ml buttermilk
the ingredients for the dressing, 1 tbsp mayonnaise
For the dressing: adding enough water to loosen 1 tbsp rapeseed or extra virgin
4 tbsps Greek yoghurt to a pouring consistency. Season olive oil
2 tbsps tahini to taste and set aside. 1 small garlic clove, crushed
1 tbsp extra virgin olive or 4. Preheat the barbecue. Grill the Pinch of caster sugar
rapeseed oil cauliflower steaks for 10 minutes Sea salt and freshly ground
Squeeze of lemon juice until lightly charred and starting to black pepper
Sea salt and freshly ground soften, turning regularly. Remove
black pepper from the grill, wrap in foil and For the salad:
cook for a further 5 minutes. 2 heads of red chicory,
To serve: 5. Arrange the cauliflower on halved lengthways
A small handful of a serving platter, drizzle with 2 heads of white chicory,
pomegranate seeds the dressing and scatter over halved lengthways
76 / www.greatbritishfoodmagazine.com
4 baby gem lettuces, 500ml hot beef or chicken stock 2. Pour half the collected oil
halved lengthways 1 dried ancho chilli back into the pan, crank up the
Olive or rapeseed oil, for brushing 400g can kidney beans, drained heat and add the beef. Fry for 5
2 red chillies, deseeded (optional) Sea salt and freshly ground minutes until golden brown and
and finely chopped black pepper starting to crisp, then tip into the
Crusty bread, to serve sieve with the chorizo.
For the dogs: 3. Return the remaining oil to
1. Preheat the barbecue. For the 8 Frankfurter sausages the pan, add the onions and
dressing, finely grate the lemon 8 rolls, split open fry for 10 minutes until soft and
zest and add to the buttermilk, American mustard caramelised. Add the garlic and
mayo, oil, garlic and sugar, then 2 sweet white onions, spices and cook for a further 2
whisk together until thickened. finely chopped minutes. Add the tomato purée
2. Halve the lemon and place 1 bunch of coriander, and fry for 2–3 minutes, then pour
cut-side down on the grill for finely chopped in the chopped tomatoes and hot
2–3 minutes until lightly charred stock and bring to a simmer.
and caramelised, then set aside 1. Heat a little oil in a heavy-based 4. Return the chorizo and beef to
to cool. Once the lemon is cool casserole dish, add the chorizo the pan, drop in the ancho chilli
enough to handle, squeeze and fry gently for 5 minutes until and simmer gently for 1½ hours,
the juice into the bowl with the crisp. Set a sieve over a bowl and stirring occasionally. Add the
dressing, whisk to combine and tip the chorizo in; you’ll end up beans and cook for a further 30
season to taste. with some chorizo oil in the bowl. minutes. Remove from the heat
3. For the salad, brush the chicory
and baby gem halves with a little
oil and lay cut-side down on the
grill. Cook the baby gem for 2–3
minutes on each side and the
chicory for a couple of minutes
longer; the leaves should be
charred and starting to wilt but
still retain plenty of crunch.
4. Cut the roots away from the
baby gem and chicory, separate
into individual leaves and put
into a large bowl. Pour over
the dressing and toss lightly to
coat the leaves. Scatter over the
chopped chillies and serve with
crusty bread.
Chilli Dogs
Serves: 8
Prepare: 15 minutes
Cook: 2 hours 40 minutes
www.greatbritishfoodmagazine.com / 77
“Crunchy,
peppery radishes
and salty, tangy
Parmesan
are delicious
together”
tails intact, and devein.
2. Add the prawns and scallops
to the marinade and toss to coat.
Cover the bowl with cling film and
leave to marinate in the fridge for 30
minutes.
3. Preheat the barbecue. Thread the
prawns and scallops onto skewers
and grill for 6–7 minutes, turning
and brushing with the melted butter
regularly. Serve with lime wedges.
Serves: 4
Prepare: 5 minutes
Cook: 10 minutes
78 / www.greatbritishfoodmagazine.com
Beetroot Burgers with BEST BUYS FOR YOUR FEAST!
BEST BUYS FOR YOUR FEAST
Soused Cucumbers,
Food blogger Hatty Bakewell shares her alfresco must-haves, all available
Soured Cream & Dill
from abraxascookshop.com
Serves: 4
KitchenCraft Mini Burger Press, £14.99
Prepare: 20 minutes,
Serving up burgers on fluffy brioche buns couldn't be easier
plus resting time
with this mini press; it allows you to make three at once and
Cook: 30 minutes,
is a doddle to use.
plus cooling time
To serve:
4 burger buns, halved
Lettuce and sliced red onions
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GBF JULY 17 master_GBF 01/06/2017 11:13 Page 80
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9
9.9
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£7
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inc
80 / www.greatbritishfoodmagazine.com
SOME LIKE IT HOT!
Not one for unpredictable British weather or tricky to light barbecues?
Head to one of these tasty restaurants for your grill fix instead
Rockwood
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SERVE UP A
Slice o� Summer
Get your skewers at the ready – these tantalisingly
good kebabs will add an exotic twist to any feast
Lime & Chilli 1. Start by making the drizzle. Put barbecue to high and dry the
Griddled Pineapple the sugar into a small pan with 1/3 surface of the pineapple with
cup cold water and the lime juice. kitchen paper – this will prevent it
Serves: 4 Heat gently until the sugar has from sticking to the grill.
Prepare: 5 minutes dissolved, then increase the heat 3. Push the pineapple wedges onto
Cook: 12 minutes and bubble for 6–8 minutes until 4 skewers. Transfer to the griddle
the liquid is slightly reduced and and cook for 2–3 minutes on each
1 large ripe pineapple, unpeeled syrupy. Remove from the heat and side, or until charred and hot.
100g soft brown sugar allow to cool. 4. Remove from the heat and pour
Juice and zest of 2 limes 2. Cut the pineapple into the drizzle over the pineapple
1 red chilli, deseeded and quarters lengthways, then cut skewers. Scatter with the lime zest
finely chopped each quarter into 1.5cm slices and chilli, and serve with a scoop of
Vanilla ice cream, to serve widthways. Heat a griddle pan or vanilla ice cream.
www.greatbritishfoodmagazine.com / 83
Garlic & Lemon Squid and the lemon wedges 1 garlic clove, crushed
with Chorizo for squeezing. 1 tsp ground cumin
1 tsp ground coriander
Serves: 4 Spicy Coriander ¼ tsp ground turmeric
Prepare: 10 minutes, Chicken Koftas Vegetable oil, for greasing
plus marinating 1 red onion, thinly sliced
Cook: 5 minutes Serves: 4 Juice ½ lemon
Prepare: 10 minutes Salt and freshly ground
400g squid, cleaned (ask your Cook: 8 minutes black pepper
fishmonger to do this)
1 lemon, zested 500g chicken mince To serve:
2 garlic cloves, roughly chopped Large bunch of coriander, 4 flatbreads
1 tbsp olive or rapeseed oil finely chopped Salad
150g cooking chorizo, cut into 2 green chillies, deseeded and ½ lemon, cut into wedges
2.5cm chunks finely chopped
Handful flat-leaf parsley,
roughly chopped
Salt and freshly ground
black pepper
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BEST OF THE
BARBIES
Campingaz 4 Series Classic EXS,
£499.99 campingaz.com/uk
This impressive piece of kit fires
up quickly and also features a cast
iron enamelled
cooking surface
to evenly
distribute heat.
You can even
cook pizzas and
paella on it!
Weber Compact
Charcoal
Barbecue, £79.99,
weberbbq.co.uk
A summertime classic.
Its compact size (47cm
cooking area) makes it
ideal for rooftops and
balconies, too.
Scatter with the peanuts, herbs Handful of coriander, the fish. Set aside.
and boiled rice and chop the finely chopped 2. To make the raita, halve the
remaining lime into wedges for ½ garlic clove, crushed cucumber lengthways and use a
squeezing. ½ tsp caster sugar teaspoon to scoop out and discard
200g Greek yoghurt the seeds, then chop the remaining
Tandoori Salmon 1 lemon (½ juiced, ½ cut flesh. Put in a bowl, then stir in
Recipes taken into wedges) the mint, most of the coriander
from Posh
Kebabs by Rosie
Serves: 4 Salt and freshly ground (reserving a little for garnish), garlic,
Reynolds (£12.99, Prepare: 10 minutes black pepper sugar, yoghurt, and lemon juice.
Quadrille) with
photography by
Cook: 6 minutes Season and set aside.
Faith Mason. To serve: 3. Preheat the grill to high. Put the
2 tbsps Tandoori paste 4 chapatis salmon skin-side up on a baking
1 tbsp Greek yoghurt ¼ iceberg lettuce, shredded sheet with the onions and grill for
1 tsp light-flavoured oil (such as 2 tomatoes, finely chopped 4 minutes. Flip over and grill for
vegetable oil) a further 2 minutes, giving the
1 tsp ground coriander 1. In a bowl, mix together the onions a stir,
4 x 20g skin-on salmon fillets Tandoori paste, yoghurt, oil, 4. Heat the chapatis, flake the
2 red onions, cut into wedges and ground coriander. Add salmon over the bread, and
the salmon and coat it in the serve with the onions, lettuce,
For the raita: marinade. Add the onions and tomatoes, a big dollop of raita,
½ cucumber coat them with a little marinade any reserved herbs, and a
Handful of mint, finely chopped but make sure most of it stays on lemon wedge.
86 / www.greatbritishfoodmagazine.com
GBF JULY 17 master_GBF 01/06/2017 11:13 Page 87
Small Batches,
Big Flavour
www.gallowayburgerhouse.co.uk
www.greatbritishfoodmagazine.com / 87
Sun's out: B From craft
beer to koftas,
here's some of
the best barbecue
items to devour
2 this summer
6
88 / www.greatbritishfoodmagazine.com
Buns out!
11
10
www.greatbritishfoodmagazine.com / 89
Smokin’ Hot
Some of the best BBQ produce around, as chosen by the GBF team
1. Sharp's Atlantic IPA, £1.80, ocado.com 4. Mexicana Cheese Slices, 7. Free-range Corn fed Chicken Breasts,
For an authentic taste of Cornwall, sup £1.40, ocado.com £7.95 for 4; Lane’s BBQ Signature Rub,
on this refreshing citrus tasting brew. Come rain or shine, a slice of this chilli £6.50, both from keevilandkeevil.co.uk
cheese will enliven any burger. We just love this rub slathered over
2. Heston from Waitrose Brioche succulent chicken fillets and cooked
Burger Buns, £1.39 for two, 5. Rhug Estate Koftas, Kebabs on the barbie.
waitrose.com and Lamb Chops, rhug.co.uk
If you're looking to impress, Heston’s For fresh and delicious meat, you can't 8. BrewDog Punk IPA, £6
buttery brioche buns will be the talk of beat Welsh organic farm Rhug Estate's for four, ocado.com
any gathering. impressive barbecue selection – Be sure to stock plenty of this
these are our faves. award-winning and crowd-pleasing
3. Long Clawson Stilton Slices, craft beer in your fridge this summer.
available from selected 6. Yorkshire Meatball Company
stockists nationwide Meatballs, £3, morrisons.com 9. Roots & Wings Sausages,
Any keen barbecuer knows the Put these delicious gluten-free £3.29, ocado.com
importance of melted cheese: don't meatballs on skewers, or add them Organic, natural and bursting with
miss this delightful Stilton. to a smoky paella. flavour, these delicious free-range pork
and herb sausages are just the thing
for a meat feast.
Fentimans English
Elderflower Drink,
£2.79, ocado.com
90 / www.greatbritishfoodmagazine.com
GBF JULY 17 master_GBF 01/06/2017 15:00 Page 91
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License
TO GRILL!
Whether you’re a barbecue pro or a
complete novice, these helpful tips from
the team at Campingaz will ensure a
foolproof get together
Gas barbies It also burns off any germs and bacteria
When it comes to alfresco eating, gas
which may have formed on the barbecue
barbecues are a hassle-free solution. Not
since it was last used.
only do you have full control over the power
and temperature meaning you can cook your
Marinate
food more evenly, but gas barbecues also
heat up right away, so you can always cook If you're worried about your meat
in a hurry. becoming too dry, marinating it before
cooking, or basting it while its sizzling
To grill or to griddle? away, will help keep it moist.
Today’s gas barbecues put cooking flexibility
at your fingertips. Most come with the Pizza
option to grill or griddle, enabling you If you love pizza, why not cook one
to cook a whole host of different dishes, on your barbecue? Yes, really!
whether that's searing juicy steaks and
Simply pre-heat a pizza stone and close
chunky vegetables on the grill,or using the
the lid, should you have one. Handily, the
griddle section to barbecue delicate items
pizza stone will absorb any moisture, so
such as fish, vegetables and strips of meat.
You could also experiment with accessories you can get that desirably crispy crust.
like woks, paella pans and even poultry
roasters. Cleaning
Put off by the thought of cleaning
Forward planning your barbie? Simply run the
Plan what you’re going to cook, barbecue on a very high heat with the
how you're going to cook it and how long lid closed to burn off any remaining
it's going to take ahead of starting up the grease or food residue. All you then need
barbecue. Organise buns, salads, plates, to do is turn down the heat and brush
cutlery and sauces before kicking off so thoroughly with a barbecue cleaning
you’re ready to eat as soon as the meat, brush (be careful if using a brush
fish or veggies are cooked. with plastic components as these may
melt). You can also wipe down the
Pre-heat exterior with a soft cloth and
In order to get the best results, pre- some mild, soapy water to keep your
heating the barbecue is essential. kit looking its best.
www.greatbritishfoodmagazine.com / 93
Jay Rayner's
5 Food
Commandments
When it comes to food, critic Jay Rayner certainly knows his stuff.
On top of reviewing restaurants for The Observer, he also presents the
culinary panel on BBC Radio 4's The Kitchen Cabinet and is a Masterchef
regular. Here he tells us some of the foodie rules he swears by
On eating with
your hands… On embracing
©johnarandharablackwell.co.uk
A willingness to eat with your hands leftovers…
is, for me, a signifier. I have long had I like feeding people. I like a big
an intense emotional relationship cooking project and I like filling their
with spare ribs, for example; they are plates with the end result. It makes
generally my answer to the death- me happy. But even as I'm doing so,
row-meal question. Bring me a plate even as I'm sliding the heavy spoon
of those, hold the forks, and I won't through, say, a shoulder of lamb that's
exactly die happy, but I will at least be been braising for so long that using a
distracted from my impending death knife to serve it would be classed as an
by the business of eating them. But, if act of over-engineering, I'm hoping
I ever see someone eating spare ribs they don't eat it all. Because what I'm
with a knife and fork – and I have – I looking at is not tonight's star dish
get intensely angry. I know that if the for them; I'm looking at tomorrow's
two of us were to sit and talk, about fabulous leftover opportunities for
anything at all, we would almost me. A braised shoulder of lamb,
certainly have to be restrained from which has surrendered all its tension
coming to blows. Our whole approach to a hot liquor of red wine and chorizo
to life would be so completely and brown sugar, is an utter joy fresh
from the oven. But the next day there their hard white overcoat of fat can
different that it couldn't be otherwise.
are even better things to be had. be thrown into a fiercely hot pan until
Someone like that does not deserve
Lumps of the fridge-cold meat with all of it is crisp and brown. Just add
ribs. Give them to me.
the crunch of sea salt and a smear of
nose-tickling mustard and life is very
good indeed.
On social media…
We are meant to roll our eyes at those
who sit in restaurants photographing
their dinner before slapping those
images all over Twitter, Instagram
and Facebook. And yes, it can be
bloody annoying, especially if they
insist upon standing on a chair while
doing so. (To be fair, my dinner is also
photographed; it's just that when I
review I have someone who comes
into the restaurant after the fact
to photograph it for me.) However,
94 / www.greatbritishfoodmagazine.com
JAY R AY N E R
JAY'S FAVOURITE
FOOD SHOPS
“If I ever see someone eating Wondering where Jay buys his fresh
spare ribs with a knife and produce? Don't miss some of these
London hotspots
fork – and I have – I get Dugard & Daughters, SE24
intensely angry!” Rosie and Neil run a serious butchers, with
a terrific food shop attached. They have a
couple of thousand lines covering everything
while we roll our eyes it's also worth On dining solo… from fresh vegetables, through sauces and
recognising that they are part of a As a restaurant critic I have often stocks, to cheeses and charcuterie. I live five
digitally accelerated process, that eaten alone, usually weekday lunches minutes’ walk away and when I’m shopping
they are merely augmenting our out of London when none of my for dinner, I generally start here.
covetousness. If you can remember friends who have proper jobs can
being delighted by, say, your first join me. I will confess that on these Seasons of England, SE24
Korean chicken wing, or your first occasions I tend to book a table for A couple of doors down from Dugard, this
proper bowl of ramen made from two then announce when I arrive
long-boiled pig bones, or your brilliant greengrocer run by Grant Fox and
that there will be just one for dinner.
first Cronut knock-off, then you his family is the real thing: all the staples are
This is not out of embarrassment;
probably have social media to thank. here, but so much more besides. Grant also
I don't care whether people think
For almost certainly, without the I'm knobby-no-mates. It's simply knows what’s good and what’s not worth
dissemination of images, enabling that British restaurateurs regard bothering with. It’s the next stop on the
a greedy cook somewhere to look at single diners suspiciously and dinner shopping trail.
an image and say 'I want that', you start wondering if we're Michelin
wouldn't have got to taste it. inspectors or sociopaths or both, and F.C Soper Fishmongers of Nunhead, SE15
who needs that? So I go and I consider Soper’s is a superb classic fishmonger, with
On vegetarianism… the menu and the room. But most a broad choice at a very good price. If they
The best non-meat cooking does not of all I study the other people, watch haven’t got what you need no one will have
have a meaty twin. It's not an echo of their body language, listen in to their
it. Apparently, it’s been running since 1897
the real thing, the recipe contrived by conversations. When I eat alone I
and I hope it keeps going for another
substitutions and arch compromise have a licence to snoop.
and regret. It is itself. There is, for 120 years.
example, nothing with a pulse which
will improve a perfectly made wild I Camisa and Son, W1
mushroom risotto: rice, wine, stock, I have to ration my visits to this Soho
mushrooms, cheese and the job is institution because their fresh pastas are
done. The entirely meat-free curries just too good; each time I go in I end up
of Gujarat, India, would not be better leaving with armfuls of stuff I didn’t need but
if only somebody had added chicken. desperately want. Go for their fresh porcini
ravioli in autumn, plus fresh pesto.
Green Valley, W1
The smell! There are many great Lebanese
outlets crowding around the Edgware Road,
but I always end up in this one, with its
Illustrations: Alice Cleary, aliceclearyillustrated.com
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RECIPES | ICE CREAM
We All
Scream
for Ice
Cream!
From easy no-churn ice
cream to a towering
fruit sundae, we've got
a sweet feast in store for
you this summer...
www.greatbritishfoodmagazine.com / 97
Strawberry & Vanilla
Buttermilk Ice Cream
Sandwiches
Makes: 6 sandwiches
Prepare: 30 minutes, plus chilling,
infusing, churning and freezing
Cook: 1 hour
12 shortbread biscuits
98 / www.greatbritishfoodmagazine.com
RECIPES | ICE CREAM
www.greatbritishfoodmagazine.com / 99
For the poached rhubarb: beaters, whisk the egg whites in
400g rhubarb, washed, trimmed a clean bowl until stiff. Sprinkle
and chopped into 3cm pieces over the caster sugar and whisk
70g caster sugar for another minute until glossy.
Gently fold the egg whites
For the ginger honeycomb: into the chocolate until just
Butter, unsalted, for greasing combined, then whisk briefly at
100g caster sugar the lowest speed until smooth.
3 tbsps golden syrup Divide between 4 glasses and
1 tsp ground ginger 1 tsp chill until ready to serve.
bicarbonate of soda 2. Next, make the poached
rhubarb. Place the fruit in a pan
To serve: with the sugar and 3 tbsps water.
500ml tub vanilla ice cream Bring to the boil, then simmer
100ml whipping cream gently for 5 minutes. Cool until
1 tbsp caster sugar ready to serve.
3. To make the ginger
1. For the chocolate mousse, honeycomb, grease a non-stick
place the chocolate in a baking tray with a little butter.
heatproof bowl set over a pan Put the sugar, golden syrup and
of simmering water and allow ginger in a pan, stir to combine,
to melt, stirring occasionally; then place over a low heat. Once
cool. Meanwhile, using electric the sugar has dissolved, increase
the heat a little and simmer for
5 minutes without stirring. Add
the bicarbonate of soda, take
3 AMAZING COOK'S TIP
the pan off the heat and give it a
SAUCES Freeze any leftover
good stir. The mixture will bubble
up. Immediately pour onto the mixture in ice-cube trays
Rich Chocolate Sauce for bitesize treats.
baking tray and allow to cool
Melt 4 tbsps butter in a frying
for about 30 minutes, then
pan with 2 tbsps soft brown 2 x 500g pots ready-made custard
bash carefully into chunks with a
sugar and 2 tbsp golden syrup 397g can condensed milk
rolling pin.
over a medium heat. Stir in 4
4. Just before you’re ready to
tbsps cocoa powder and 4-6 1. Place the raspberries,
serve, take the ice cream out of
tbsps cold water. Bring to a lemon juice and sugar in a
the freezer and leave to soften
simmer and cook for 3 minutes, small saucepan and simmer
for 10 minutes. Whip the cream
stirring until smooth. for 15 minutes.
and sugar in a bowl until the
Easy Fruit Sauce 2. Pass the raspberry mixture
cream forms soft peaks. Put
Gently heat 150g of your through a sieve and set aside –
a scoop of ice cream on the
favourite fruit jam and 1 you should have around
chocolate mousse, followed by
tbsp lemon juice in a small 150ml purée.
some honeycomb chunks. Spoon
saucepan until the mixture 3. Mix the custard with the
the rhubarb on top, followed by
loosens, then press it through condensed milk until combined.
another scoop of ice cream. Top
a sieve. 4. Pour a tablespoonful of the
with cream and more chunks of
custard into the bottom of
Boozy Toffee Sauce honeycomb. Serve immediately
your lolly moulds, then add a
Put 2 tbsps spiced rum or
teaspoonful of the raspberry
whisky, 100g butter, 50g dark Raspberry Ripple Lollies purée and drag a knife or skewer
brown sugar and a pinch of
through the mixture. Alternate the
salt in a saucepan and melt Makes: 12 lollies
custard and purée, dragging each
over a medium heat. Whisk in Prepare: 15 minutes, plus freezing
time as before, to get a ripple
3 tbsps double cream, simmer Cook: 15 minutes
effect. Place a wooden stick into
for 2 minutes, then allow the 300g fresh raspberries,
each mould and freeze overnight
sauce to cool slightly before washed under cold water
before serving.
serving. Juice of 1 lemon
50g caster sugar Recipes courtesy of Waitrose
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GBF JULY 17 master_GBF 01/06/2017 11:13 Page 102
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
102 / www.greatbritishfoodmagazine.com
CH E E SE B OA R D
HOLY SMOKE!
We’ve sampled some of the best smoked cheese
that Britain has to offer
www.greatbritishfoodmagazine.com / 103
GBF JULY 17 master_GBF 01/06/2017 14:29 Page 104
“Food made
honestly with
produce from our
fields or sourced
locally”.
Established 1996
Award Winning Family
Butchers & Pie Makers
What makes us special at Quality and Excellence
Family butchers apart from the Quality products we
sell and the Excellent service we give. Is that
nothing is too much trouble not only are we Multi
Award winning pie and sausage makers. We stock
everything you need for that perfect BBQ from the We believe in ‘food from around the
Charcoal, salad to the vast range of BBQ products corner and not around the world’.
of which some are Gluten free and additive free. Our shelves are stocked with home made
Why not pop in and see for yourself? and locally sourced artisan fine foods or
drop in to our award winning cafe.
Tel: 01840 250827
www.boscastlefarmshop.co.uk
104 / www.greatbritishfoodmagazine.com
SHOPPING
01 02
09
03
08
07 PRIFCECNTIIOC
N
04
PGoE
bright and bold th
is summer
ll o f colour
with a hamper fu
05
06
01. Shore Range, from £3, sainsburys.co.uk 02. Baci Milano Acrylic Dinner Plate, £12, amara.com 03. S’well Spectrum Bottle,
£35, amara.com 04. Medium Melamine Cup, £2.70, ricebyrice.com 05. Navigate Beau & Elliot Raindrops Wicker Picnic
Basket, £89.99, hartsofstur.com 06. Rustic Melamine Bowl, from £4, mandco.com 07. Tweedmill Textiles Ripple Throw, £54,
cotswoldtrading.com 08. Plastic Criss Cross Pitcher, £5, wilko.com 09. Summer Solstice Goblet, £2.50, sainsburys.co.uk
www.greatbritishfoodmagazine.com / 105
A Taste
of Quality
We take a look at some of the most
iconic food brands that contribute to
the tapestry of modern food
MACKAYS
As any good jam maker will know, the key to a mouth-watering preserve is using the best
possible ingredients – something the team at Mackays in Arbroath know plenty about. The
preserve maker has built a reputation for taste, provenance and tradition – and at the heart of
everything is the Scottish soft fruits which are used in every jar of the company's strawberry,
raspberry and blackcurrant jams. The team work directly with 12 Scottish fruit farmers, who
have decades of experience producing the finest soft berries in the world, to source only the
sweetest, juiciest fruits. Dundee is the home of marmalade and Mackays are also proud to be
the custodians of a world renowned icon! The secret to the team's award-winning marmalades
is sourcing all of their bitter oranges from Seville, Spain, for maximum flavour. mackays.com
VZUG
For more than 100 years, the team at V-ZUG have made it their mission to make everyday life
easier through high-quality, innovative household appliances. These days shoppers expect
their appliances to deliver more than just the basics, whether they're cooking, washing dishes
or doing laundry, and the V-ZUG name has become synonymous with top quality. Products
range from top of the line ovens, steam cookers and hobs to coffee makers, dishwashers and
refrigerators. To ensure high quality, standards are retained from the raw materials through to
delivery, and each product is subjected to an average of 600 tests, so you can expect a longer-
than-average lifespan. vzug.com/gb/en/
106 / www.greatbritishfoodmagazine.com
GBF PROMOTION
CLEY SMOKEHOUSE
Cley Smokehouse is an artisan
KELLY'S OF producer based on the Norfolk
KADAI FIREBOWLS
CORNWALL Coast specialising in traditional The Kadai Firebowl by Wilstone is
Kelly's is proud to produce proper smoked fish, shellfish, home a versatile fire bowl and barbecue
Cornish ice cream, straight from made patés and smoked meats in one, featuring a range of over 30
the heart of Cornwall. The expert - all available for delivery direct award-winning accessories to help
team carefully select the finest to your door. North Norfolk is create a unique 'tiered cooking'
ingredients, including fresh milk home to the famous Cromer experience. Designed in Shropshire
and clotted cream from local dairy Crab and the company's dressed and handmade in India using
herds that graze on Cornwall's crabs and lobsters are all caught recycled materials, Kadai Firebowls
lush green pastures. The dairies using sustainable, traditional only produce items that will stand
are all within 25 miles of the Kelly's fishing methods (usually from the the test of time. Innovation is key to
factory in Bodmin, which means team's own boat) and vac packed the great success of the company,
all ingredients are sourced from immediately to guarantee freshness. who have been on the leading
just down the road. The company Cley Smokehouse's smoked edge of fire bowl cooking for the
has always been known for its salmon is hand prepared and all last decade. The team's approach
clotted cream ice cream, with its sliced salmons are cut by hand, brings together the traditional skills
rich flavour and velvety smooth and available in a terrific range of of artisan producers with innovative
taste – always a crowd-pleaser. All flavours, from lavender-citrus to designs that have shaped the way
of Kelly's delicious concoctions gravalax. Other highlights include fire bowl cookery has evolved. Great
are based on an authentic family delicately smoked prawns, the design begins with great ideas
recipe that has been used for famous Cley Smokehouse kipper, and the team have worked closely
more than three generations. The and traditionally smoked haddock. with artisan producers for the last
ice creams also contain only the Real food goes a long way – so 10 years to bring the traditions of
finest ingredients, natural colours whether you're looking for a dinner Indian Kadai cookery to the fore
and flavours and no artificial party treat or something different of British leisure time. Quality,
preservatives. If you're ever in for your sandwiches, check out authenticity and environmental
Cornwall, look out for the Kelly's cleysmokehouse.com responsibility combine to create a
Parlour Range in scooping parlours product, brand, and service that
all over the county, where you'll find you can truly rely on.
a dazzling array of different flavours. kadai.co.uk
kellysofcornwall.co.uk
SCOTLAND
FOOD & DRINK
Scotland Food & Drink is a not-
for-profit organisation that was
ROBERT WELCH created to guide food and drink
Award-winning British design companies of all sizes to increased
company Robert Welch Designs profitability. Created in 2007, the
has been creating fantastic quality organisation essentially has two
stainless steel homeware since inter-linked roles; it is the industry
1955. Found in hotels, trusted by leading organisation for food and
Michelin star chefs and used drink, designed to develop and
in homes around the world, the deliver a strategy to grow the sector
design team pairs form and and it is a membership organisation
function in their cutlery, kitchen representing the voice of the
knives and homeware designs. industry in Scotland and supporting
robertwelch.com its growth. foodanddrink.scot
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GBF JULY 17 master_GBF 01/06/2017 11:13 Page 108
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VOTE ONLINE AT GREATBRITISHFOODMAGAZINE.COM/AWARDS
WIN!
£7,000
O F FO O D I E P R I ZE S!
Vote for your British food favourites and
enter our draw to win amazing prizes
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THE PRIZES!
£1,150 Cornish break 5 x Salter Electric Spiralizers
with Hendra Holidays worth £100 each
5 x £100 ETI
Thermapen
Goodie Bags
3-night break in a
Wigwam glamping
cabin for 4 worth £275
Foodie stay
at the Royal
Harbour Hotel
in Ramsgate
worth £300
Foodie Getaway
10 x Stellar
for 2 at The Swan
24-piece Cutlery
at Hay, Mid Wales
Sets worth Food and Drink Hamper from
worth £250
£80 each Simply Good Food TV worth £250
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VOTING FORM
To be in with a chance of winning one of our amazing
prizes, tick your favourite in each category
Please tick just one answer for each category unless stated otherwise
n Olly Smith, wine expert on
Saturday Kitchen and This Morning
n Olivier Ward, gin expert
n Pete Brown, beer writer
BEST BRITISH RESTAURANT n Sarah Jane Evans, wine expert
Sponsored by Rock Rose Gin n Sophie Atherton, beer sommelier
BEST BRITISH TV PERSONALITY
n Dinner, London – Heston Blumenthal
Sponsored by Vzug n L'Enclume, Cartmel – Simon Rogan
n Man Behind The Curtain,
n Gregg Wallace Leeds - Michael O'Hare
n James Martin n Midsummer House,
n Jamie Oliver Cambridge – Daniel Clifford
n John Torode n Restaurant Martin Wishart,
n Mary Berry Edinburgh – Martin Wishart
n Michel Roux Jr n Restaurant Nathan Outlaw, BEST FOOD BLOG
n Nigella Lawson Port Issac – Nathan Outlaw Sponsored by Debbie & Andrew’s
n Paul Hollywood n Sticky Walnut, Chester – Gary Usher n Crumbs Food – crumbsfood.co.uk
n Tom Kerridge n The Hand & Flowers, Marlow – Tom Kerridge n Eat Like a Girl – eatlikeagirl.com
n The Hairy Bikers n The Sportsman, Whitstable – Stephen Harris, n Food Urchin – foodurchin.com
n Tyddyn Llan, Llandrillo – Bryan Webb n Food Stories – helengraves.co.uk
n Kitchen Sanctuary – kitchensanctuary.com
n Lavender and Lovage – lavenderandlovage.com
n Miss Foodwise – missfoodwise.com
n My Fussy Eater – myfussyeater.com
BEST MULTIPLE RETAILER n Natural Kitchen Adventures –
Sponsored by Applewood BEST COOKERY SCHOOL naturalkitchenadventures.com
n Asda Sponsored by Robert Welch n Rachel Phipps – rachelphipps.com
n Aldi n Angela Gray’s Cookery School n Recipes from a Pantry – recipesfromapantry.com
n Booths n Ashburton Cookery School n Rocket & Squash – rocketandsquash.com
n Co-op n Le Manoir aux Quat'saisons n Supergolden Bakes – supergoldenbakes.com
n Lidl n Leiths School of Food and Wine
n M&S n Lucknam Park
n Morrisons n Padstow Seafood School
n Sainsbury's n Northcote Cookery School
n Tesco n River Cottage
n Waitrose n Swinton Park
n The School Of Artisan Food
BEST BRITISH FOOD BRAND BEST INDEPENDENT ONLINE RETAILER
n Adnams Sponsored by Mackays
n Tyrrells n 31 Dover
n Bettys n Beer Hawk
n Davidstow n Donald Russell
n Gressingham Duck BEST FOOD WRITER n Farmison
n Heck Sponsored by Thermapen
n Keevil & Keevil
n Kelly's of Cornwall n Bee Wilson n Paxton & Whitfield
n Maldon Sea Salt n Diana Henry n The Cheese Shed
n Tiptree n Felicity Cloake n The Cornish Fishmonger
n Stokes Sauces n Giles Coren n The Whisky Exchange
n Jay Rayner n Yumbles
n Joanna Blythman
n Marina O'Loughlin
n Nigel Slater
n Tony Naylor
n Tracey Macleod
BEST NEW BRITISH PRODUCT
BEST BRITISH COOKBOOK Sponsored by Kelly's Of Cornwall
Sponsored by Inverawe Smokehouse
n Bertinet Bakery Sliced Sourdough
n Fresh India by Meera Sodha n Booja-Booja Dairy Free Ice Cream
n Gather by Gill Meller n Happy Butter Organic Ghee
n Long Weekends by Rick Stein n Manchester Gin
n Salt is Essential by Shaun Hill BEST DRINKS WRITER n Mr Trotter’s Sausalamis
Sponsored by Badger Beer
n Simple by Diana Henry n Propercorn Crunch Corn
n Super Food Family Classics by Jamie Oliver n Dave Broom, spirits writer n Serious Pig Snackling
n The Cardamom Trail by Chetna Makan n Fiona Beckett, The Guardian’s wine critic n Seedlip Continues
n Toast Hash Roast Mash by Dan Doherty
n Twist by Martha Collison
n Jancis Robinson, columnist for Financial Times
n Melissa Cole, beer writer
n The Pembrokeshire Beach
Food Company Sea Herbs
on the
n Stirring Slowly by Georgina Hayden n Nina Caplan, columnist for New Statesman n The Yorkshire Meatball Co next page
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BEST n Johns of Instow & Appledore, Devon n Bodnant Welsh Food, Conwy
n Padstow Farm Shop, Cornwall n Cemcerrig Farm Shop, Carmarthenshire
INDEPENDENT n Washingpool Farm Shop, Dorset n Llwynhelyg Farm Shop, Ceredigion
RETAILER n Penylan Pantry, Cardiff
Pick one option in any category n Rhug Estate Farm Shop, Denbigshire
NORTHERN IRELAND
NORTH OF ENGLAND
n Arcadia Delicatessen, Belfast
n Cross Lanes, County Durham SCOTLAND n Ballylagan Organic Farm,
n Hunters of Hemsley, North Yorkshire Sponsored by Scotland Food & Drink
County Down
n Fodder, North Yorkshire n Ardoss Farm Shop, Fife n Clogher Valley Meats, Clogher
n Keelham Farm Shop, Skipton n Earthy, Edinburgh n Pheasants' Hill Farm, Downpatrick
n The Hollies Farm Shop, Cheshire n Kilnford Barns, Dumfries n Sawers, Belfast
SOUTH OF ENGLAND AND LONDON
n A. Gold, London
n Cheeses, Muswell Hill, London YO UR CONTACT DE TAILS:
n Foxholes Farm Shop, Hertfordshire
n Hisbe, Brighton
n The Hungry Guest, Kent and West Sussex TITLE:................... INITIAL:.......... SURNAME:...................................................
ADDRESS:..............................................................................................................
...................................................................................................................................
MIDLANDS
Sponsored by Kadai Firebowls
...................................................................................................................................
n Battlefield 1403, Shrewsbury
n Becketts Farm Shop, Birmingham
n Chatsworth Estate Farm Shop, Derbyshire POSTCODE:...................................... PHONE:.....................................................
n Denstone Hall, Staffordshire
n Ludlow Farm Centre, Shropshire
EMAIL:.....................................................................................................................
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D I S COV E R B R I TA I N
www.greatbritishfoodmagazine.com / 115
© davidgriffenphotography.co.uk
1. Go green in St Austell
The pretty town of St Austell makes
a great base for visiting two of
Cornwall's most beautiful green
attractions – the Eden Project at the helm, the menu is absolutely huge concentration of art galleries
(edenproject.com) and Lost Gardens stunning with a big focus on fantastic and unique shops. It's also a foodie
of Heligan (heligan.com). Eden is local ingredients such as world class paradise; highlights include the
a dramatic global garden housed in Porthilly Oysters harvested right heaving shellfish platters at Rick
tropical biomes that nestle in a crater next to The Mariners. Or if you’re a Stein's Fish (rickstein.com),
the size of 30 football pitches. You can meat lover, try their beef, sourced and amazing gin cocktails at Dolly's Tea
experience the sights and smells of butchered by local food hero Philip Room & Wine Bar (dollysbar.co.uk )
the rainforest in the Rainforest Biome Warren in Launceston. Dry aged on and some of the finest Cornish pasties
or amble amongst the orange trees the bone for 28-32 days for maximum at JH & M Choak (choakspasties.
and olive groves in the Mediterranean flavour, the pub's steaks are truly co.uk). We're particularly excited
Biome. Meanwhile, the Lost Gardens glorious – even better washed down about the launch of St Austell
of Heligan – a Victorian garden that with a pint of Sharp's award winning Brewery's newest hotel, The Chain
was literally hidden under overgrowth cask beer, such as GBF favourite Locker, this August. Located right
until being unveiled in 1992 – is a Doom Bar. themarinersrock.com on Falmouth harbour in a listed
200-acre paradise of luxuriant foliage 18th century building, it will boast
and giant exotic plants. 3. Eat Michelin in five bright and airy rooms – all with
Padstow uninterrupted waterfront views – and
2. Beer & food heaven at Great British Menu star Paul a lively pub specialising in fresh local
Nathan Outlaw's pub Ainsworth earned his stripes oysters. As you'd expect, the historic
Overlooking the serene Camel working for Rick Stein and is now brewery's delicious ales will all be on
Estuary in the heart of Rock you'll up there with Nathan Outlaw as tap in the bar. staustellbrewery.co.uk
find The Mariners, a Sharp's Brewery one of Cornwall's most celebrated
pub run in partnership with Nathan talents. The fish-focused menu at his 5. Feast on the
Outlaw. As you'd expect with Nathan Michelin-starred restaurant No.6, freshest lobster
Padstow is simplicity itself – hearty, Renowned for their quality and
unpretentious and guaranteed to put flavour, Cornish lobsters are some of
a smile on your face. Try the set lunch the finest in the country and thanks
menu; at £19 for 3 courses it's great to the good work of the National
value. number6inpadstow.co.uk Lobster Hatchery in Padstow, stocks
are on a healthy rise. Online fish
4. Eat your way around seller The Cornish Fishmonger
Cornwall's cultural hub donates £1 for every lobster bought
Falmouth is famous for its maritime online to the Hatchery’s stock
heritage and creative buzz, with a enhancement programme, helping
116 / www.greatbritishfoodmagazine.com
D I S COV E R B R I TA I N
© davidgriffenphotography.co.uk
them to conserve and monitor lobster from their own herd of grass fed cows.
population. So buying the company's Flavours range from all-time classics
delicous shellfish is a win-win! like Clotted Cream with Bourbon
thecornishfishmonger.co.uk Vanilla, Mint Choc Crisp and Double
Chocolate Fudge to more unusual
6. Create a fabulous offerings like Jaffa Cake, Butterscotch
Cornish cheeseboard Brittle and Toasted Coconut, plus
This scenic county is famous for its great sorbets too. You can grab a scoop
cheese, from runny Cornish Brie or tub from shops and cafes all over
to rich and creamy West Country Cornwall, and good retailers and farm
Farmhouse Cheddar and beyond! But shops around the country, but when
our top pick has to be Cornish Blue in the area we'd recommend dropping
– a real connoisseur's choice. Moist, in to the farm's visitor centre and
sticky and utterly moreish (a bit like tea room to see the magic happen for
Gorgonzola in texture) it has been yourself! callestickfarm.co.uk
lovingly made by Philip and Carol On a summer's evening, it doesn't
Stansfield on their farm on the edge 9. Explore the county get much better than eating supper
of Bodmin Moor since 2001. Look out by train alfresco on the terrace as the sun sets
for it in independent stores across When it comes to train travel, it with a chilled glass of Camel Valley
Cornwall and beyond, or buy online at doesn't get more scenic than the white in hand. bedruthan.com
cornishcheese.co.uk winding railway lines of Cornwall
– there's always something to see! 11. Visit an artisan
7. Stock up on beer The towns and villages along the food village
and learn to make Maritime Line, which links the The brainchild of Foodie
your own! Cathedral city of Truro with historic pioneers Richard and Fionagh
Beer lovers will definitely want to port of Falmouth, are particularly Harding, Norton Barton Farm near
pay a visit to Granite Rock Brewery, lovely and home to all kinds of foodie Bude is the kind of venture we'd
a fantastic microbrewery and kit spots, indie retailers and tucked away love to see all over the country.
shop in Penryn, where keen home eateries. At the height of the summer Incorporating several producers on
brewers can stock up on all kinds when the roads are at their busiest, one site – Cornish Charcuterie,
of equipment. Whether you're a travelling by car around Cornwall Popti Cornish Bakehouse and
seasoned brewer or newcomer, the can be stressful, so taking the train Whalesborough Cheese – as well as
friendly and knowledgeable staff is a far easier option. Hop on board! a shop, the Cider Barn, it's a hub of
are always on hand to offer advice greatscenicrailways.com/food innovation and activity. The newest
and tips on what to buy. While addition, The Cornish Distilling
you're there, be sure to try the 10. Watch the sun Company, is launching imminently
store's homemade beers; made to set with a glass of and will be making a rum, delicious
recipes inspired by Cornish history, Cornish bubbly fruit liqueurs as well as a rum-based
varieties include Bronescombe's Set into a clifftop overlooking the Coffee Spirit. Cornish Charcuterie
Vision (a classic bitter) and Summer beautiful Mawgan Porth Beach, the and Popti Cornish Bakehouse
Solstice, a rich and fruity golden ale. sprawling Bedruthan Hotel is a hub are also just about to launch their
graniterockbrewery.co.uk of fun, food and relaxation. The new packaging; the purpose of this
facilities are extensive, appealing to is to reflect the progression of both
8. Visit an ice cream both young and old, with a spa, indoor the companies, giving the brands a
farm and outdoor pools, poolside bar – even refreshed look Pop into the shop and
A whole farm dedicated to ice its own hilltop theatre! Seasonal stock up! cornishcharcuterie.co.uk
cream? What could be better! The Cornish produce is king in both of the
Parker family have been making hotel's eateries, whether you want 12. Try native beef fresh
the creamiest Cornish ice cream on a perfectly made burger or shellfish from the farm
Callestick Farm near Truro since curry at the Wild Cafe or fancier fare Higher Trenowin, a pretty farm and
1989, always using top quality milk at the elegant Herring restaurant. shop located between Penzance and
www.greatbritishfoodmagazine.com / 117
Stay Your Way
Going self catered in Cornwall gives you the
freedom to eat out or cook amazing local
St Ives, is best known for its award produce at home if you fancy it. Here are
winning herd of pedigree Red Ruby some of our favourite holiday homes
Devon cows. These native beauties
are allowed to forage freely amongst CORNWALL'S FINEST
the gorse and heather for a hit of tasty HOLIDAY PARKS
herbage that makes their meat taste This fab company groups together
extra good; the beef is then hung for Cornwall's best independently run BLUE CHIP HOLIDAYS
three weeks to enhance the flavour holiday parks so visitors can combine If you like to dine in style while on holiday,
even more, resulting in rich, tender
the luxury of a hotel with the freedom Blue Chip's in-house holiday planners
and delicious meat. The popular
and flexibility of having their own home. can create a foodie treat unlike any other,
shop also sells all kinds of seasonal
Every park on the roster has a four or five all from the comfort of your holiday
veg fresh from the farm, as well as
homemade bacon and sausages, plus star rating, so you're guaranteed a fun home. You can be wined and dined as
locally sourced lamb, free-range eggs, and restful stay wherever you choose. a professional chef cooks a fine dining
preserves, honey and much more. There are destinations all over Cornwall, feast for you and your friends, or brush
highertrenowin.co.uk whether you want to enjoy the beaches up on your culinary skills with a cookery
and rockpools of Porth Beach in Newquay demo before dinner. If you love the idea
13. Visit a farm shop or fancy exploring the cosmopolitan of finding your own food, they can even
right on the coast charms of St Ives. Many of the parks arrange for you to take a foraging course
The team at Boscastle Farm Shop and are within striking distance of artisan and rediscover the great outdoors. Food
Cafe believe in ‘food from around the
producers, interesting restaurants and is a huge focus for Blue Chip Holidays,
corner, not around the world’, so its
welcoming pubs, plus numerous farm and many of the company's holiday
shelves are crammed with a dazzling
array of local Cornish produce.
shops – allowing you to stock up tasty homes have gorgeous kitchens with
Surrounded by National Trust produce. cornwallfinestparks.co.uk sea views too.bluechipholidays.co.uk
Farmland and less than 50 yards from
the coastal path the shop's location CARBIS BAY HOLIDAYS
couldn't be more scenic. The farm Whether you’re looking for a high-spec
shop kitchen is famed locally for its holiday home that’s family and dog
all day breakfasts and homemade pies friendly, or a luxurious and romantic
and cakes, plus award winning beef, bolthole for two, you’ll find the perfect
lamb and pork produced on the farm pad in Carbis Bay Holidays' portfolio of
and butchered on site. A must visit!
self-catering accommodation in St Ives
boscastlefarmshop.co.uk
and Carbis Bay. All properties have been
14. Have a tractor ride rated four or five stars by Visit England,
on a cyder farm and are decked out with WiFi, swanky
Healeys Cornish Cyder Farm is a interiors and every mod con you could
top family attraction brimming with need for all ages, from tots and teens to
fun activities, whether you want to grandparents. carbisbayholidays.co.uk
enjoy a tractor ride, meet the resident
farm animals or enjoy a delicious CADGWITH COVE COTTAGES
cream tea. It’s free entry to the farm, The Lizard Peninsula is the most south-
plus free parking and, of course, free westerly point of the British mainland and
samples of the range of ciders, wines,
boasts a particularly unique landscape
juices, and jams – all of which are
with some of the UK's most glorious
produced on site. The venue near
Truro has also recently opened a new
views. Cadgwith Cove Cottages has a
restaurant harnessing the delicious fantastic selection of holiday homes all
produce grown on the farm in its over the area, from stunning waterfront
menu. healeyscyder.co.uk cottages to peaceful farmhouses with
room for all the family. They are perfectly
positioned for all kinds of holiday, with top
restaurants, sandy beaches and fab shops
all nearby. cadgwithcovecottages.co.uk
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Top Tables
The best restaurant, pub and
hotel recommendations – tried and
tested by the GBF team
Away...
THE ARTIST RESIDENCE,
PIMLICO
Eclectic boutique brand The Artist
Residence may just be our favourite
hotel group. With branches in
Brighton, Penzance, Pimlico and a
brand new launch in Oxfordshire,
this tiny chain is growing gradually
while staying true to its ethos of
mixing laid-back luxury with quirky,
art-led design. The London branch is
the third addition, and what a beauty
it is. Located in a peaceful spot just
a short walk from the transport hub
of Victoria, it's perfectly positioned twist; think Parmesan gnocchi with silk curtains and glossy silver
for shopping on Oxford Street, asparagus, morels and wild garlic, furnishings adding to the luxe feel.
bar-hopping in Soho or sightseeing lamb rump with aubergine and goat's The bright and airy bathrooms are
around Westminster. The hotel itself curd, and a rich and juicy ham hock as luxurious as you'd expect, and the
is like a living art gallery with high terrine with a crispy quail egg and honesty gin bar (available in every
ceilings, exposed brickwork, vibrant chunky piccalilli. The bustling open suite) is a wonderful touch.
pop art and the kind of covetable kitchen only adds to the sense of
vintage furniture that will make fun and drama, while the Clarendon And the food?
London Shell Co
you want to redecorate when you Cocktail Cellar downstairs Michelin starred Jersey chef Shaun
get home! Rooms vary in size, from is a great spot for a late night Rankin recently opened Ormer
cosy (but no less artful) doubles to martini or blood orange negroni. Mayfair – a sister restaurant to the
the absolutely stunning grand suite, artistresidencelondon.co.uk chef's highly acclaimed St Helier-
complete with a four-poster super- based eatery – within the hotel, and
king bed, huge free-standing bath and FLEMINGS, MAYFAIR what a treat it is. The dinner menu
a glossy green velvet sofa. When it comes to old-school Mayfair reflects the chef's love of local Jersey
glitz, Flemings is pretty hard to beat. produce, with a particular focus
And the food? One of the only remaining privately on seafood, including hand dived
Innovative food is a huge focus owned hotels in London, it has been scallops, Jersey royals and foraged
across the Artist Residence group in the same family for over 40 years shoreline herbs. We start with
– the hotel mini bar has the best and recently underwent an epic perfectly balanced and beautifully
snack offering we've ever seen! £15 million revamp. The results presented plates of smoked eel
- so it's no surprise the in-house are stunning; the lobby oozes 1930s with apple and horseradish and
restaurant Cambridge Street Kitchen glamour, with a welcoming fireplace lobster ravioli in a crab bisque. Main
is seriously impressive. Open from and beautiful mural of golden trees. courses are similarly stunning; a
early morning breakfast to late-night Staff are knowledgeable attentive zingy lobster salad comes with an
cocktails, this chic little bistro feels but not at all stuffy, giving the feel incredibly rich-tasting mound of
like a real neighbourhood gem and is of a smaller boutique hotel; despite crab linguine, while the turbot with
clearly well-loved by locals. Seasonal the salubrious surroundings we a pine nut crust and cockles offers
ingredients are king on the recently felt relaxed and at home from the a true taste of the sea. flemings-
revamped menu, and British classics beginning. Upstairs the bedrooms mayfair.co.uk
like asparagus and pink rhubarb are decked out in soothing shades of
Monty's Deli
are given unexpected and delicious bronze and grey with wool carpets,
120 / www.greatbritishfoodmagazine.com
D I S COV E R B R I TA I N
ONES TO WATCH
Foodie spots to add to your hit list
DYLAN'S, LLANDUDNO
North Wales seafood restaurant Dylan's has just opened
its third branch, overlooking the beautiful Llandudno
coast. Housed inside a Grade II listed former hotel, the
restaurant has a strong focus on sustainable seafood
sourced directly from local fishermen.
dylansrestaurant.co.uk
Restaurants We Love...
MONTY'S DELI, HOXTON
One of the most eagerly awaited openings in London for
a while, Monty's Deli started from humble beginnings
serving up authentic Jewish soul food from the railway
arches of Maltby Street market. Word of their stunning salt
beef and pastrami sandwiches quickly spread, and hungry
Londoners regularly queued out the door for a taste. So it's
great news that, after a successful Kickstarter campaign to
put together £50,000 for kitchen equipment, the deli has finally opened a permanent restaurant
in Hoxton. This means that owners Mark Ogus and Owen Barratt are able to cook up a much more
varied selection of grub, including whole joints of hot pastrami or salt beef for the table to share,
Shabbat dinners with all the trimmings plus giant potato latkes and fried eggs for brunch. The
amount of authentic produce made on site is astounding: proper bagels and fluffy challah bread
are baked fresh every day, along with home-made mustard, pickles and cured meats that Mark has
spent years perfecting. A must visit. montys-deli.com
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GBF JULY 17 master_GBF 01/06/2017 11:13 Page 124
W present our
hand produced
liqueurs and spirit drinks
made to century-old
family recipes from the
Wye Valley
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T: 01407 730021 F: 01407 730933
www.celticspirit.co.uk
BRIGIDFOLEY
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124 / www.greatbritishfoodmagazine.com
D I S COV E R B R I TA I N
48 HOURS IN...
selling vintage clothes, artisan bakes, Norfolk
produce and delicious food. Be sure to grab
Norwich
a pork pie from Pickering's, a hot dog from
The Banger Stop, a lemon and lime ripple ice
cream from Lakenham Creamery, a vanilla
puff from Asian pastry baker Puff & Bean and
to wash it all down, grab an espresso from
Little Red Rooster… then roll back to your
Norfolk’s only city may be known for room for a well-deserved nap.
Colman’s Mustard, Alan Partridge and Delia Wine & Dine
Smith, but it’s also serving up some of the If you’re an avid follower of the Great British
finest food in the country Menu, you’ll know that Norwich is home
to chef Richard Bainbridge, who took the
judges by storm when he won the starter and
Coffee, Cocktails & Chips road at The Birdcage (thebirdcagenorwich. dessert course on the show in 2015. Richard
Woven through the architecture of this co.uk). Here you can meet the famous opened Benedicts (restaurantbenedicts.
historic medieval city are a selection of pub cat, Maraud, and pair your fish and com) straight after the show aired and it
alleyways and communal spaces which chips with a cocktail – we recommend the serves up fantastic, modern-British cuisine
make up the Norwich Lanes (norwichlanes. Runaway in particular. – don’t miss Nanny Bush's Trifle which was
co.uk). Filled with independent boutiques, served on the show. Just a stone’s throw from
craft bakeries, quirky coffee shops and Lap of Luxury Benedicts is a beautiful, boho café called The
artisan eateries, the lanes should always be When it comes to comfort and elegance Bicycle Shop (thebicycleshopcafe.com);
the first stop on any foodie visit. Start by there’s only really one hotel for it, The we recommend stopping by for a pre-dinner
grabbing a flat white from the expert baristas Assembly House (assemblyhousenorwich. aperitif in the downstairs Handle Bar.
at Stranger’s Coffee (strangerscoffee.com) co.uk). This elegant mansion is home to They also serve affordable Spanish classics
to sip on while you mosey around. Once eleven eclectic and colourful rooms and is including patatas bravas and gambas pil pil.
peckish, order a Big Mack (crispy battered slap-bang in the centre of the city. It’s also If you’re looking for top-quality sushi, don't
mackerel fillet with lettuce and tartare conveniently within stumbling distance of miss a trip to Shiki (shikirestaurant.co.uk)
sauce) from The Grosvenor (fshshop.com) the city’s delicious eateries – just what you – the seared prawns dressed in ponzu are
and have it delivered to you just over the need after a few red wines and a swanky delicious and utterly addictive!
www.greatbritishfoodmagazine.com / 125
Don't miss our…
September
issue Make our
peachy blush
sangria!
Ho l i d a y
Flav o u r s !
Great British
* 60+ stunning summer recipes
* Nadiya’s British food adventure
* Indian-inspired BBQ makes
FOOD
On sale 4th August
* Your ultimate guide to preserves
© waitrose.com
• Classifieds JULY 17_GBF classifieds 01/06/2017 09:33 Page 127
GREAT
Gifts with
a difference MARKET
spicelydoesit.com
Town End Farm Shop & Tearoom
with views of Malham Cove,
Farm Butchery & Charcuterie, A selection of
Home of The Yorkshire Chorizo,
Monthly Pork Butchery,
holiday
Curing & Charcuterie Courses. cottages on the
Town End Farm Shop, Lizard peninsula
Airton, Skipton, North
Yorkshire, BD23 4BE Beautiful cliff top walks,long sandy beaches, gentle
rolling countryside mixed with fascinating fishing
villages and picturesque harbours make this a truly
wonderful holiday destination.
T: 01729-830902 @TownEndAirton For more information call: 01326 290162
www.townendfarmshop.co.uk e-mail: info@cadgwithcovecottages.co.uk
www.cadgwithcovecottages.com
2017
BROCHU
RE
AVAILABL
E
www.wildernesscottages.co.uk
To advertise in
GREAT BRITISH FOOD
please call –
Nathan on
01206 505424
or Patrick on
01206 505955
www.greatbritishfoodmagazine.com / 127
RULE BRITANNIA
Try something new with our pick of the most
delicious food and drink on the market
PERFECT PASTA
If you’re a pasta lover but want a lighter alternative,
then Garofalo’s Whole Wheat Pasta is just the
thing for you. Made with unprocessed organic
durum wheat, it’s a nutritious alternative
to your usual variety as none of the natural bran,
germ, fibre, vitamins and minerals have been
removed in the process – pair it with
a classic arrabiata sauce and you’re
onto a winner! £2.29, ocado.com
SUMMER SIPPING
Seaweed gin might seem strange at
first glance, but the slight saltiness
cuts through the alcohol perfectly.
Dà Mhìle Seaweed Gin is made by
infusing fresh seaweed into the gin
along with 16 different botanicals,
giving it a light-green tint. Serve as CHEESE PLEASE!
a dirty martini or with a squeeze of Delving into a cheeseboard with
lemon for the ultimate refreshing BUTCHERY FOR BEGINNERS
a glass of wine in hand after a day
drink to sip in the sunshine. £29.95, If you’ve always wanted to learn the art of
of gardening in the sunshine is
masterofmalt.com butchery, we have just the class for you. Join
heaven, and this tasty chutney is
head butchers Mark & Michael at Quality
the perfect accompaniment. The
and Excellence Ltd in Essex to learn the
earthy flavours of the beetroot and
basics – with top tips on how to develop
the sweetness from the red onion
your butchery skills at home. When the
work together perfectly. It’s delicious
evening finishes, you’ll take home the meat
with all cheeses, but we particularly
you’ve worked on, or you can have it stored
like to dollop it on an oat cake with a
and aged with them at the shop – the
chunk of fresh goat’s cheese. £2.80,
perfect evening for any meat connoisseur.
mrsbridges.com
qualityandexcellence.co.uk
BETTER BUTTER
Although ghee is a type of clarified
butter that’s mainly produced in
EASY AS PIE
India and Asia, this one is made
No picnic is complete without a pork pie, so
in small batches in Devon. Happy
be sure to grab some from Roots & Wings
Butter uses organic West Country
for your summer gatherings this month. This
butter to make ghee and golden
organic savoury snack is filled with British pork
turmeric ghee – use it in place of
shoulder encased in a smooth peppery jelly and
vegetable, nut or seed oil in your
surrounded by a thin and crisp pastry shell –
cooking as a tasty alternative. £8.95,
a convenient lunch to share. £6.15, ocado.com
happybutter.co.uk
128 / www.greatbritishfoodmagazine.com
RU LE B R I TA N N I A
WELSH LIQUOR
This luxurious drink is
perfect for the whisky
enthusiast in your life.
Danzy Jones was a
journeying stonemason,
born in the 1870s, who BACK TO SCHOOL
liked to mellow whisky Located on the Welbeck Estate in North Nottinghamshire, the School
by adding herbs and of Artisan Food is an idyllic spot to improve your cocktail making skills
rosehip syrup to his just in time for summer parties. Join award-winning florist and grower
toddy. In his honour, this Rachel Petheram as she shows you how to create delicious botanical
malt whisky is combined cocktails from garden to glass. You’ll learn how to grow and forage
with delicious wild herbs for a range of ingredients and gain some fantastic recipe ideas, too.
and rosehips to produce schoolofartisanfood.org
that very same flavour.
£24.49, celticspirit.co.uk FRESH & FRUITY
This award-winning raspberry and
redcurrant preserve is sharp and
sweet. We love to use it as a filling
for a Victoria sponge or dolloped
into homemade jam tarts. £3.50,
oldrectorypreserves.com
COFFEE KICK
Tucking into a tub of ice cream on a hot
day is one of the perks of summer. With
a big hit of coffee, Simply Ice Cream’s
cappuccino flavour is one for the adults;
we recommend topping a scoop with
GET PREPARED a freshly brewed espresso for a punchy,
With barbecue season in full swing, what could coffee-rich affogato. £4.99, waitrose.com
be better than a pack of barbecue essentials to
keep in the freezer ready for when the sun comes
out? The Suffolk Food Hall barbecue packs are
filled with burgers, kebabs, sausages and rolls –
plus, all of the meat is locally sourced. From £20,
suffolkfoodhall.co.uk
CHEESY
GOODNESS
In our opinion, film
night can’t take place
without a big bowl of
crisps. Be sure to pair
your cosy night in with
a pack of Fiddler’s
Lancashire Crisps – WELSH LAMB
the Dewlay cheese When it comes to lamb, the Davies family of Maerdy Farm certainly
and onion flavour are know what they’re doing; each animal they rear is carefully selected and
what dreams are made raised using traditional farming methods. So, whether you’re looking for
of! £1.79, booths.co.uk a joint to roast on a Sunday or a few cutlets to chuck on the grill, they’ve
got you covered. maerdyfarm.wales
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LAST WO R D S | DALE PINNOCK
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