Professional Documents
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Great British Food June 2017c
Great British Food June 2017c
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Great British Food
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COOKBOOK Sugar-Free
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RECIPES
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THE HAIRY
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Try their filling £3.99 | June 17
veggie meals
Fab Food
for Days Out
+ Easy Alfresco Bites
+ UK’s Best Picnic Spots
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Fas & Healthy
* 13 Feel-good Summer Puds
* Fresh Seafood Feasts
* Heritage Tomato Tarts 44 67 78
*Clarks Carob Fruit Syrup vs. granulated sugar
Welcome to your
Healthy Cookbook!
It's that little bit easier to be healthy
during the summer... provided you can
avoid the siren call to the pub garden or
say no to that second pork pie that is!
But when the shops are full of glistening
VOTE FOR YOUR BRITISH
berries, plump tomatoes and lush salads,
FOOD FAVOURITES ON
cooking lighter meals seems like a joy
P.107 AND YOU COULD
rather than a chore.
WIN £7,000
At GBF we're all about eating for pleasure
and celebrating wholesome food that's nourishing for the body and OF PRIZES!
soul. So, those of you who are sick to death of hearing about so-called
'clean' eating will be pleased to know this special Healthy Cookbook is
a fad-diet free zone! In her feature on p.34 Thomasina Miers tells us
all about her struggles with food, and how she's finally found a balance.
Her philosophy of listening to your own body's 'stop button' and not
feeling guilty for the occasional over-indulgence is something I can fully
get behind.
Going veggie has never been more popular and, while I could never forgo
my Saturday morning bacon sarnie, I definitely find myself
using veg as a main ingredient more and more. The Hairy Bikers
are clearly on the same page – check out their super-filling meat-free
recipes on p.44 And in interest of balance, we've also got plenty of more
indulgent recipes and ideas to try, from delicious refined sugar-free
bakes on p.98 to our ultimate guide to picnics on p.83. This easy-to-make
pud on p.66 celebrates
Have a delicious month! the simple pleasures
of fresh berries and
Editor
natasha@aceville.co.uk
Jump to p.16
for
SHEILA DILLON ELLY PEAR ALICE LEVINE all kinds of
alfresco
ideas, inclu
THE PRESENTER OF RADIO 4'S FOOD THE CAFE OWNER AND UP-AND- THE RADIO STAR AND SUPPER CLUB ding
PROGRAMME TALKS PROPER BREAD COMING FOOD STAR GIVES US AN PRO TELLS US ALL ABOUT HER these succu
AND PERFECT BACON ON P.29 INSIDERS' TOUR OF BRISTOL ON P.33 FOODIE LOVES AND HATES ON P.130 lent
saffron and
lime
chicken wra
ps
www.greatbritishfoodmagazine.com /3
34 16
Contents J U N E 20 1 7
Foodie Features
23 VALENTINE'S KITCHEN 24 LISA FAULKNER'S SEASONAL FEAST
Our columnist loves a picnic by the sea, and here he Make the most of this year's harvest with these
tells us all about a particularly memorable one delicious recipes
4 / www.greatbritishfoodmagazine.com
24
00
98
44 75
66 FAST, TASTY & HEALTHY
Add the colours of summer into your supper with these
113 DISCOVER YORKSHIRE
super-healthy dishes
We reveal why Yorkshire is the perfect spot for a
foodie holiday
75 THE WORLD'S TASTIEST TOMATOES
Much overlooked, some of the best tomatoes come
121 48 HOURS IN...BRIGHTON
from the Isle of Wight, says Gareth May
There’s more to Brighton than just its beach and night
life – it's a food lover's paradise
98 DELICIOUSLY SUGAR FREE
You’d never guess these beautiful desserts from Niomi
Smart are vegan, let alone sugar free!
Tempting Ideas
9 THIS MONTH
News, events, shopping ideas and more
More to Explore
72 ICE, ICE, BABY
30 OVER TO YOU
We’ve been hard at work taste testing the best frozen
We share your letters, text and tweets
treats on the market – you're in for a surprise!
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
Mains
patrick.weatherley@aceville.co.uk
Group Editor
MEAT & POULTRY Puddings & Bakes Charlotte Smith 01206 508615
16 Marinated Chicken with Charred Limes 16 Orange & Pistachio Cake
48 Warm Lamb Kofta Salad Art Editor
24 Hazelnut, Cherry & Amaretto Matt Sumner
56 Asian-Spiced Roast Chicken, Pea & Meringue Cake
Wasabi Purée & Pickled Carrots 40 Strawberry & Rhubarb Ice Pops Designers
Louise Abbott, Lloyd Oxley
56 Crispy Pancetta & Broad Bean Spaghetti 40 Yoghurt-Dipped Strawberries with
Toasted Hazelnuts Publishing Director
Helen Tudor 01206 505970
FISH & SEAFOOD 40 Strawberry Pavlova
16 Whole Baked Fish with Lemon & Ouzo 66 Orange & Mint Ricotta Pudding with Photography
24 Spiced Crab Linguine Raspberries CliQQ Photography 01206 855477
34 Scandi-Style Breakfast 98 Raspberry & Lemon Ripple Subscriptions
53 Sweet Chilli Prawn Noodles Cheesecake 01795 418672
53 Pan-Fried Sea Bass with Saffron-braised 98 Carrot Cake Loaf Circulation
Peas & Broad Beans 98 Beetroot Cake with Chocolate Ganache Mick Orrin 01206 505912
53 Poached Scottish Salmon with Lemon 102 Pina Colada Nice Cream
Accounts
Crème Fraîche 102 Raspberry & Lime Pops Joy Loveday 01206 505914
53 Griddled Mackerel with Orange Wedges 102 Frozen Banana Pops
63 Niçoise Salad 125 Sugar-Free Berry Cheesecake Published by
Aceville Publications Ltd,
p.27
Vegetarian 21-23 Phoenix Court, Hawkins Road,
Colchester, Essex, CO2 8JY
24 Asparagus & Pesto Tart Dips, Sauces & Drinks
44 Smoked Tofu & Vegetable Hash 9 Raspberry & Lavender Gin Fizz
44 Socca & Salsa 9 British Strawberry Mojito
44 Goat’s Cheese, Peach & Radicchio Salad 9 Cucumber Cooler
56 Smoked Cheddar, Chive & Bean Frittata 16 Lime-Pickled Red Onions
63 Potato Hash with a Poached Egg 40 Strawberry Gin
63 Jersey Royal Frittata 40 Strawberry Jam Newstrade Sales
66 Cauliflower Pizza with Courgette 48 Sumac, Chilli & Lemon MarketForce 0203 148 3300
66 Spring Greens & Feta Bruschetta Yoghurt Dressing Next Issue on sale: 16th June
75 Mixed Summer Tomato & Herb Galettes 48 Salsa Verde Dressing
85 Pea, Ricotta & Tomato Tart 48 Chermoula Dressing
NE WS | JU N E
This Month
What to eat, drink, cook, discover and more
TASTE THE SUMMER!
Oh, how sweet it is to have British strawberries and raspberries back in season! As well as adding them to
practically everything we're making at the moment including fruit salads, cakes and desserts, we're also
keen to show them off in our favourite summertime cocktails and spritzes. If, like us, you'd like to display
your seasonal cocktails in style, head to lakeland.co.uk to get your hands on some charming milk bottles
and jam jars – who said cocktails had to be served in a glass?
Recipe ideas
Raspberry & Lavender Gin Fizz
Mix 1½ parts gin with ½ part lemon juice, a handful of
raspberries, a sprig of lavender and ¼ part sugar syrup.
Shake well, pour into a milk bottle or jam jar and top
with tonic water. Garnish with raspberries and lavender
to serve.
Cucumber Cooler
Muddle together 5 mint leaves, a wedge of lime and 2 parts
gin. Add 4 long, thin cucumber slices, shake and top up
with tonic water. Add sugar to taste and garnish with a
cucumber slice.
www.greatbritishfoodmagazine.com /9
This month’s
ORLA KIELY
HANGING PLANT POT
A handy place to store
WISH LIST
your kitchen herbs. £18,
cuckooland.com
GEOMETRIC
OVEN GLOVES
We predict lots of summer-
time baking, so keep your
hands protected in style.
£15.32, en.dawanda.com
YELLOW
SIDE PLATE
As bright as the sun itself –
this plate is perfect for picnics
and barbecues. £2.50,
sainsburys.co.uk
10 / www.greatbritishfoodmagazine.com
NE WS | JU N E
What,s new...
1. Let's take
it outside!
Nothing says alfresco like
a wholesome spread and
equally dazzling tableware.
And, this summer,
Sainsbury's has all the tools
to impress your guests. We
love the range's fabulous
florals and splashes of blue
and yellow. See more at
sainsburys.co.uk
2. Crosstown doughnuts
Crosstown has been causing a stir with
their inventive and flavoursome sourdough
doughnuts. And just when you thought
things couldn't get any better, they've gone
and introduced another showstopping
flavour. Filled with green apple and kiwi
compote and topped with mint-infused
white chocolate icing, their latest creation
is utterly irresistible – just don't blame us
if you find yourself going back for seconds.
crosstowndoughnuts.com
www.greatbritishfoodmagazine.com / 11
N E W S | JUNE
WIMBLEDON
SNACKS
June: the month of sunshine,
strawberries and cream, Pimm's
and Wimbledon. Whether you're
lucky enough to have a seat on
centre court or you're watching
the action from home, handmade
biscuit specialists Biscuiteers has
designed a sweet treat that's fitting
for the occasion – we love this
strawberry and cream biscuit card.
£9, biscuiteers.com
Gather round...
If you're a fan of home-cooked fare and community gatherings, be sure to
pencil Sunday June 18th in your diary. An event that encourages friends,
neighbours and communities to come together over the love of food,
The Big Lunch is not to be missed. Thinking of putting on a spread? Check
out p.83 for some scrumptious recipes that are perfect for entertaining. What
are you waiting for? Get cooking! Find out more about The Big Lunch
at edenproject.com
Foodie Thermometer
What’s Hot What’s Not
What we’ve
+ CHARCOAL PIZZA - NON-SEASONAL VEG
It's praised for its health benefits, but British fields are now bursting with
beautiful, seasonal crops, so we're eating
been drinking...
charcoal also looks seriously impressive
With elderflower season now
on a pizza base – check out the new local as much as we can.
range at waitrose.com
in full bloom, what better way
to savour these beautiful,
+ BEETROOT BOOM - ROASTING edible flowers than in a glass of
Goodbye roasts (for now!) and hello salads.
Supermarket sales of this tasty veg have something special? This tasty
You'll find us steaming our Jersey Royals
reportedly risen by one third this year – liquer is just asking to be added to
and griddling our asparagus instead.
beet that! some sparkling English
wine. £18.50,
edinburghgindistillery.co.uk
3 O F THE BEST...
DID ARTISAN CO NF ECTIO NARY
YOU
Proving that adults can also enjoy sweets, we've been scoffing
these delicious treats.
KNOW?
Illustrations: Louise Abbott
12 / www.greatbritishfoodmagazine.com 00
Get involved!
Do you have a cooking query you’d like to have
answered by the W.I.? Email us at
kayleigh.rattle@aceville.co.uk or contact
Open
option. Or, whip up a fresh, together outdoors?
summer risotto with tomatoes, Janet McMurtry, via email
Farm Day
asparagus, broad beans and A: When it’s warm outside we
courgettes. often fancy lighter things to eat,
so why not put together a mix of
Q: For me, summer means cheeses and cold meats, along
scones and cream teas so I'd with some simple salads and Ever fancied life as a farmer?
love to make a seasonal jam. delicious bread? You could also If so, don't miss Open Farm
Day on 11th June where farms
What do you recommend? make your own salad dressings
across the UK will be opening
Maria Smith, via email and add them to barbecued
their doors to the general
Illustrations: Louise Abbott
A: While jam-making tends to vegetables and boiled potatoes – public. Expect tractor rides,
take place at the end of summer the options are endless. farm walks, lamb feeding,
when there's a glut of soft fruit sheap sheering and milking
about, a great jam to make now Find out more about the demonstrations. Find out more
is rhubarb. Simply cut 2kg into W.I. at thewi.org.uk. at farmsunday.org
14 / www.greatbritishfoodmagazine.com
NE WS | JU N E
MORE
READS...
Lisbon (£25,
Hardie Grant)
There's nothing
like rustling up
holiday-inspired
dishes at home, as
this lovely book
demonstrates.
Packed with
BO OK
classics such as
custard tarts and
cod croquettes,
this read will
CO RNER
have you cooking
throughout the
summer.
P I CNI C
MUST-HAVES Kitchen Confidential: Phil Howard Q&A
Chef Phil Howard earned two Michelin stars at London's The Square and now you can find him at
the helm of the much-revered Elsytan Street (elystansttreet.com).
Mexicana Chilli Do you prefer sweet or savoury? What do you like to cook at home?
Cheese, £1.20, Both! I have a very sweet tooth, but I like to cook simple things using
Sainsbury's stores
sweetness is only really appreciated prime, seasonal ingredients. I often say
after plenty of savoury. There's also you have to spend either time or money
a certain sense of peace one can to create good food – at home it tends to
only gain after eating a fine pud! be the latter!
Mrs Bridges Scottish
Strawberry Preserve, £2.95,
mrsbridges.com What’s your favourite What’s the worst meal, food or
kitchen gadget? ingredient you’ve ever eaten?
It’s got to be a pasta machine – it Generally speaking, I cannot stand the
creates something that gives so use of vegetables in desserts! I feel it's
much pleasure, without the need for gimmick-driven, egocentric cooking
an on/off button. Pasta is one of the that fails to deliver the same results
Manomasa Green
Lemon & Pink Pep- simplest things, but there's so much as the likes of cream, chocolate,
percorn Tortillas, £2, and caramel.
room for creativity.
waitrose.com
www.greatbritishfoodmagazine.com / 15
The Great
OUTDOORS
It's amazing how a squeeze of orange juice
or a pinch of lemon zest can take a dish to the next
level. Vibrant and zingy citrus fruits are used to
their full potential in these wonderful alfresco
dishes from Catherine Phipps
Barbecued Halloumi and oregano. Brush the lemon For the dressing:
(or bay) leaves lightly with oil Finely grated zest and
in Lemon Leaves
then wrap each piece in a leaf, juice of ½ lemon
securing with a toothpick. 2 tbsps olive or rapeseed oil
“It’s quite incredible how
2. Put the Halloumi on the griddle 1 small garlic clove, crushed
well the lemon leaves scent A pinch of ground cumin
or barbecue and cook for 2
the cheese when cooked this A pinch of ground cinnamon
minutes on each side until the
way. If you don’t have citrus leaves are starting to burn and A pinch of ground allspice
leaves, a good option is to add the cheese has softened. A pinch of ground cloves
lemon zest to the ouzo and Unwrap, leaving the Halloumi 1 tsp honey or pomegranate
oregano and wrap the on the leaves, and drizzle with molasses
cheese in large, freshly a little more oil. Serve with the
picked bay leaves” lemon wedges. 1. Segment the oranges over a
bowl to catch any juice, cut into
Serves: 4 Parsley & Orange dice and set aside. Squeeze out
Prepare: 10 minutes the peel and membranes into
Tabbouleh the juice.
Cook: 5 minutes
2. Rinse the bulgar wheat in
Serves: 4
250g block of Halloumi, plenty of cold water. Drain
Prepare: 10 minutes
cut into 16 pieces thoroughly and put in a bowl.
1 tbsp ouzo Add the onion, tomatoes,
2 oranges
1 tsp dried oregano cucumber, herbs and diced
50g bulgar wheat, cooked
16 lemon leaves (or bay, see orange, and season with salt.
Red onion, finely chopped
introduction) Add the reserved juice to all
2 medium tomatoes, finely chopped the dressing ingredients and
Olive or rapeseed oil, plus
extra to serve Cucumber, finely diced season with salt and pepper.
Lemon wedges, to serve A large bunch of flat-leaf parsley, Whisk together.
roughly chopped 3. Pour this over the salad just
1. Heat a griddle pan until it's too A small bunch of mint, before you are about to eat and
hot to hold your hand near, roughly chopped toss lightly.
or get a barbecue ready. Sea salt and freshly ground
Toss the Halloumi in the ouzo black pepper
16 / www.greatbritishfoodmagazine.com
R E CI P E S | ALFR E SC O
www.greatbritishfoodmagazine.com / 17
1. Preheat the oven to 200°C/Fan
180°C/Gas 6. Boil the potatoes
for 10 minutes in plenty of salted
water until just tender. Run under
cold water until cool enough to
handle. Squash in your hands so
they break roughly in half, then
put in a roasting tin.
2. Heat the oil and the butter
together until the butter
has melted then add the lemon
zest and juice. Pour all but a
tablespoon of this mixture over
the potatoes and season with salt
and pepper. Add the garlic cloves,
reserving a couple for the fish.
Roast in the oven for 30 minutes.
3. Cut a few slits into the fish on
both sides. Peel and finely slice
the reserved garlic and stuff some
into the slits along with a few herb
sprigs. Put the lemon slices, more
herbs and a few more slices of
garlic in the cavity of the fish.
4. Put the fish on top of the
potatoes, then drizzle over the
reserved tablespoon of lemony
butter and a little more oil. Mix the
wine and ouzo together and pour
this over the fish and potatoes.
Roast in the oven for a further
25–30 minutes until the fish is just
cooked through.
5. Meanwhile, make the sauce.
Whole Baked Fish smaller fish, cleaned and descaled
A few sprigs of thyme and or/ Put the egg yolks and mustard
with Lemon & Ouzo in a bowl with a pinch of salt. Start
lemon thyme and dill
“This is one of the easiest drizzling in the oil, very gradually,
100ml white wine
ways to cook fish. It is also whisking with a balloon whisk
50ml ouzo or other
a complete one-pot dish, until it emulsifies and starts to
anise-based spirit
although you can bake the 2 tbsps capers thicken. At this point you can
fish separately, wrapped in Sea salt and freshly ground speed up the drizzling a little.
foil, if you prefer” black pepper When you have incorporated all
the oil, whisk in the yogurt, ouzo
Serves: 4 For the lemon and ouzo sauce: and lemon juice. Season with salt,
Prepare: 15 minutes 2 egg yolks then taste – you may need a little
Cook: 1 hour, 10 minutes 1 tsp Dijon mustard more, along with a pinch of
200ml neutral-tasting oil, sugar to balance out the flavours.
1kg new potatoes, scrubbed such as sunflower Stir in the dill and the fennel
2 tbsps rapeseed or olive oil, 50ml Greek yoghurt seeds, if using.
plus extra for the fish and capers 2 tbsps ouzo or similar 6. For the caper garnish, heat
30g butter anise-based spirit a tablespoon of oil in a frying
Finely grated zest and juice of 1 Juice of ½ lemon pan. When very hot, add the
lemon, plus 1 lemon, sliced A pinch of sugar (optional) capers – they will splutter for a
1 head of garlic (unpeeled), 1 tbsp finely chopped dill few moments. When it subsides,
broken up into cloves, ½ tsp fennel seeds, finely crushed remove from the heat. Pour over
1 large sea bass or similar or 2 (optional) the fish and serve immediately.
18 / www.greatbritishfoodmagazine.com
R E CI P E S | ALFR E SC O
Marinated Chicken with juice and pour the lot over the barbecue or a griddle pan for
Charred Limes, Saffron chicken or poussins, along a couple of minutes. Mix the
Butter & Soft Flatbreads with the onion. Refrigerate and yogurt with the mint and grated
marinate overnight. cucumber, and season with salt
2. The next day, either get your and a pinch of sugar. To serve,
“This is a Middle Eastern
barbecue ready or heat your warm through the flatbreads.
classic. Traditionally poussin
oven to its highest temperature. Serve the chicken torn from the
are skinned, cut up and left bone and piled into flatbreads
Grind and soak the saffron in a
to sit in a bath of lime juice tablespoon of boiling water, with the yogurt, any le over
for 24 hours, before they are as before, and put it in a saucepan basting butter, parsley, pickled
grilled or barbecued, basted all with the butter and garlic. onions and squeezes of the
the while with saffron butter” Melt together. charred limes.
3. Drain and pat dry the chicken
Serves: 4 pieces then either arrange over Lime-Pickled
Prepare: 15 minutes, plus your barbecue or a baking tray. Red Onions
overnight marinating Baste with the butter and cook for
Cook: 35 minutes 10 minutes. Baste again, cook for Serves: 4
a further 10 minutes, then repeat. Prepare: 10 minutes,
1 chicken (or 2 poussin), By this time the chicken should plus standing time
each cut into 10 pieces, skin on be cooked through and nicely
A large pinch of saffron strands browned and blistered. Reheat 1 large red onion, thinly sliced
1 tbsp boiling water any remaining butter. 7 tbsps lime juice
100g butter 4. Put the limes on the 1 tsp salt
1 garlic clove, crushed
Sea salt and freshly ground
black pepper
To serve:
4 limes, halved
Soft flatbreads, to serve
Flat-leaf parsley, chopped
Lime-Pickled Red Onions
(see right)
www.greatbritishfoodmagazine.com / 19
A few cracked peppercorns how easily you can break the blossom water. Stir in the puréed
skin with the handle of a wooden oranges. Pour the cake batter
To serve: spoon. 2. Drain the oranges into the prepared tin. Bake in the
Freshly chopped herbs, such as and either run under cold water oven for 1 hour–1 hour 20 minutes,
corianderor parsley or wait for them to cool down depending on the size tin you use
1 tsp sumac naturally. As soon as they are (a smaller size will make a deeper
cool enough to hold, break them cake, which will need a little
1. Put the onions in a bowl and open and remove any seeds. Blitz longer to cook). When the cake
pour over freshly boiled water everything – white membrane, is done, a skewer will come out
to cover. Leave to stand for 20 pith and all – in a food processor fairly clean.
seconds, then drain. In a small or blender, until smooth. 5. Leave to cool in the tin for
bowl, mix the lime juice with the 3. Preheat the oven to 190°C/ 15 minutes, then turn out onto
salt. Pour over the onions, add the Fan 170°C/Gas 5. Butter a a cooling rack. Dust with the
peppercorns and stir to combine. 21–23cm loose-bottomed caster sugar and sprinkle with
2. If serving straight away, leave cake tin and line the base with the nibbed pistachios and rose
to stand for at least 30 minutes. baking parchment. petals. Whisk the cream with
Otherwise, transfer to a sterilised 4. Break the eggs into a bowl the icing sugar until it forms soft Recipes taken from
jar and store in the refrigerator and whisk until frothy, then beat waves, then stir in the orange Citrus by Catherine
Phipps ( £20, Qua-
until needed. To serve, add the in the sugar, ground pistachios, blossom water. Serve with slices drille,) Photography
fresh herbs (choose whichever baking powder and orange of the cake. © Mowie Kay
matches the dish you are serving
it with) and a sprinkling of sumac.
Orange &
Pistachio Cake
Serves: 12-16
Prepare: 15 minutes
Cook: 3 hours, 30 minutes
2 oranges
Softened butter, for greasing
6 free-range eggs
225g caster sugar
250g pistachios, finely ground
1 tsp baking powder
1 tbsp orange blossom water
To decorate:
1 tbsp caster sugar
50g nibbed pistachios
A handful of dried rose petals
To serve:
200ml double cream or thick
Greek yoghurt
15g icing sugar
1 tsp orange blossom water
Special kit:
21–23cm loose-bottomed cake tin
20 / www.greatbritishfoodmagazine.com
COL U M N | VA L E N T I NE WA R N E R
Valentine’s kitchen
On a beautiful sunny day, nothing quite beats a
picnic by the sea. Here our columnist recalls how
one particular Saturday turned into an unforgettable
comedy of errors
S
ome ten years ago, after a busy Back at my picnic spot, Tim was throwing
spell of catering jobs, I decided it rocks into the sea, as one pointlessly does,
might be a good idea to take my only for them to be returned by the tide.
exhausted chef and her husband Standing about four feet from me, he asked
Tim on a recuperative weekend what the commotion by the cliffs was all
away to Dorset. The weather was fantastic, about. As I related the traumatising tale
and so it was decided that on the Saturday of the dog, Tim launched an apricot sized
we would all get up early to prepare a picnic rock – but not as intended, I can only
of Victorian proportions and head for reason – as on leaving his hand at vigorous
the beach. speed it struck me bullseye in the temple.
The roll call of delights was even longer I folded like a collapsible drying rack. I
than an extract from The Wind In The was apparently out cold in the sand for
Willows and a fine spread was prepared quite some time and I awoke to find a small
featuring curried prawn mayonnaise, crowd, seemingly now bored of the dog,
cold chicken, hard boiled eggs, cold cuts, fussing over me.
sausages, salads, cheeses, pâté, bread, I'm told I was less than gracious for their
smoked fish, pickles and fruit, all to be attention and staggered away shouting:
washed down with sea-cold bottles of cider. “leave me alone! haven’t you done enough
ABOUT VAL WARNER
So far so good, I thought, as I sat revelling in already?” Somehow, my friends managed
Our monthly columnist is an
gluttony on a stripy blanket in front of the to get me home, where I slept for two whole
acclaimed chef, TV presenter
twinkling sea of Westbay beach. days, plus the night between.Thankfully,
and author. Find out more at
Come mid-afternoon, the combination of all picnics since have been far less eventful,
valentinewarner.com
glaring sun and cider found me in need of a save the cold pork pies and the enjoyable
breezy coastal walk and I left the others to jelly that lies in the middle.
doze. An hour or so later, returning to my
friends, I heard a shout from the top of a
VAL'S TOP PICNIC SPOTS
high sandstone cliff and as I looked up, saw
a collie dog slip from the crumbling edge.
Lewesdon Hill, Dorset
It fell one hundred feet to the ground below
and landed with a yelp, while the panic- An enchanted hill that's well worth the
stricken owner leaned over from climb (you'll pass many ancient moss-
the cliff above. I ran towards covered beeches on the way).
the simpering dog and as I
Illustrations: Alice Cleary, aliceclearyillustrated.com
www.greatbritishfoodmagazine.com / 23
Lisa Faulkner's
Seasonal Feast
These fresh and bright dishes from actress and cook Lisa
Faulkner take full advantage of the season's glorious produce
Hazelnut, Cherry &
Amaretto Meringue Cake
Serves: 6-8
Prepare: 15 minutes
Cook: 1-2 hours
24 / www.greatbritishfoodmagazine.com
R E C I P E S | L I S A FA U L K N E R
Serves: 4
Prepare: 5 minutes
Cook: 15 minutes
350g linguine
150g tenderstem broccoli
Olive or rapeseed oil
Bunch of spring onions, finely
sliced
1 red chilli, finely chopped
200g fresh white crab meat
Handful of flat-leaf parsley,
chopped
Lemon juice
Extra virgin olive oil
Salt and pepper
www.greatbritishfoodmagazine.com / 25
“This recipe
is crying out
for a table in
the garden,
laid out ready
for friends
to come
round and
enjoy a light,
summery
evening meal”
26 / www.greatbritishfoodmagazine.com
S H E I L A D I L LO N
Sheila Dillon's
British In search of proper bacon
Food Tour
A magazine recently asked me: what
ingredient are you currently obsessed
with? My answer probably disappointed
them: streaky bacon. It's not just a current
obsession but a lifetime quest. There’s a lot
of streaky bacon on sale in Britain, some
As presenter of BBC Radio 4's The Food of it passable, some of it enough to turn
you vegetarian—pale, damp, fibrous and
Programme, Sheila Dillon spends her days impossible to crisp. It’s the result of fast
travelling Britain in search of the most exciting farming and wet curing to get the meat in the
shops even faster.
food stories. Here in her first column for GBF, Great streaky, like all quality meat, is
dependent on breed, feed and the way the
Sheila tells us all about her eating adventures... animal has lived….and died. But with bacon
you’ve also got the curing process to consider,
and that’s an art that has almost passed away.
I’m writing this on my way back from sparsely populated—region. Earth’s Crust But happily we're experiencing a nation-
visiting what you might call 'the perfect is run by self-taught baker Tom van Rooyen wide revival as pig farmers turn away from
bakery'. Frankly I’m still in cloud cuckoo with just three staff and his wife Pavlina. producing commodity meat that barely gives
land, riding high on the pleasures of perfect The bread is truly incredible but the them a living, to processing, marketing and
sourdough, Scottish morning rolls and business is still developing; for instance, selling their own.
croissants. I'm in one of those idealistic the shop can't yet afford a machine to take Last year, judging the Food and Farming
moods where I almost believe if we could card payments. And word of their amazing Awards, Yotam Ottolenghi and I were blown
clone this one bakery and spread copies all food hasn't yet spread all over. At the B&B away by the the bacon produced by husband
over Britain, we'd all be happier as well as I stayed at during my visit, everything on and wife team Illtud Llyr Dunsford and Liesel
healthier, eating foods that feed us rather the menu was locally sourced – except the Taylor, who set up Charcutier Ltd based on
than make us hungrier. bread, which was just your average white Illtud’s family farm. Happily, last year also
But no need for cloning. This year in the and brown sliced. So, there’s a way to go, brought High Farndale’s excellent bacon,
BBC Food and Farming Awards there were but in an area where until recently the 90p made in North Yorkshire from outdoor bred
over 400 nominations for bakeries alone Chorleywood loaf was king, selling 80-100 pigs, into my kitchen. So the good stuff is
in the producer category. Chef Giorgio artisan loaves a day in one of the poorest out there, we just need to get serious about
Locatelli and I genuinely struggled to parts of the UK is a marvel and a wonder. wanting it.
choose just one winner, but in the end we
went for Earth’s Crust Bakery in Castle
Douglas, where I've just been.
“A magazine recently asked me:
The perfect bakery what ingredient are you currently
Only 3,000 people live in Castle Douglas and
there’s a giant supermarket on the outskirts, obsessed with? My answer probably
disappointed them: streaky bacon”
yet the streets are lined with independent
shops that draw people in from the whole—
www.greatbritishfoodmagazine.com / 29
Diary Dates
BRIXTON BEACH,
LONDON
Over to you
HAVE YOUR SAY...
6th-7th May
This summer, Londoners will see
the ultimate urban beach open
up in the heart of Brixton. Think WHAT’S YOUR ESSENTIAL PICNIC ITEM?
Cuban cocktails, heaps of events This month we’ve been getting in the mood for summer by asking you what makes a
and some of the UK’s best street perfect picnic – turns out, it’s all about the sandwiches and Scotch eggs!
food vendors including Mac to
the Future, Nanban, Del 74
and STAKEhaus.
brixtonrooftop.com
TOM KERRIDGE’S
18%
35%
PUB IN THE PARK,
MARLOW SALADS
19th-21st May
Tom Kerridge presents a special SANDWICHES
three-day event to celebrate the
very best food, drink and music
15%
the country has to offer. You’ll be
32%
able to taste delicious food from
The Hand & Flowers and The
Coach, alongside other award- QUICHES
winning pubs from
across the UK. SCOTCH
pubintheparkuk.com
EGGS
RIVER COTTAGE
SPRING FOOD FAIR, Keep an eye out for our reader polls on Twitter @gbf_mag Have your
say !
AXMINSTER
27th-29th May
Our Tastemaker
From chef demos, artisan food Each month we pick an Instagram user we love and chat to them about
stalls, workshops, talks and live
all things food. Could you be next? Get in touch!
music to garden and foraging
tours from River Cottage
foraging guru John Wright, this
spring fair is set to be one of the
best of the year! There’s even the
chance to take a peek behind the
scenes at River Cottage HQ and
to enjoy a sit down meal in the
pop up restaurant, located
in the farmhouse.
rivercottage.net Watermelon Pizza
Homemade Cheesecake Lemon Drizzle Yoghurt Cake
TASTE OF
GRAMPIAN,
ABERDEENSHIRE We chatted to Dani Tucker, 33 (@the_social_ How do you cook?
3rd June kitchen), about colour, creativity and her I like using my senses to feel my way through
signature chocolate mousse the ingredients. My signature dish has to be my
Don’t miss James Martin
Describe your photo style? chocolate mousse, people fight over who will lick
showing off his cookery
I take a lot of close up shots to catch the detail the bowl!
skills at this year’s Taste of
Grampian festival alongside a of the food. My aim is to capture the whole Which Instagram accounts do you love?
plethora of other chefs, demos dish and I’ve recently started changing the I love to follow @h.rebel for all her beautiful food,
and masterclasses. It’s set backgrounds of my photos. @proper_tasty for creative ideas
to be a great foodie day out! and @mindyweiss for incredible table settings
What images do you ‘like’ on Instagram?
tasteofgrampian.co.uk and food concepts.
I’m like a magpie and I love photos that include
colour, creativity and anything handmade. at
@the_social_kitchen Follow th!
foodie
30 / www.greatbritishfoodmagazine.com
G B F COMM UN I T Y PAGE
@absolutely.muffin
To have your food featured in the mag simply drop us an email at yasmin.godfrey@aceville.
“Creme egg cookies” co.uk or tag us in your food on Twitter, Facebook or Instagram.
www.greatbritishfoodmagazine.com / 31
WE E K E N D S AWAY
Weekends
Away With... xxxxxxxxx
BRISTOL
Move over London – Bristol is also home to Bell's Diner
www.greatbritishfoodmagazine.com / 33
34 / www.greatbritishfoodmagazine.com
INTERVIEW | THOMASINA MIERS
Cornbread
with
Goat’s Che
ese &
Honey Butt
er
Thomasina Miers:
“I eat what I want, when I
want and (almost) never
give myself a hard time”
The Masterchef winner and owner of restaurant chain
Wahaca tells us why she always has the time to eat well
In my teens and throughout my twenties I hadn't cooked with before. I made salads with glorious
developed an incredibly unhealthy attitude dressings of extra-virgin olive oils, walnut oils and
towards food. I steadily put on weight and veered vinegars. I explored different cuisines from around the
from bingeing to dieting, obsessing about all the 'bad' world, learnt about spices and discovered new, exciting
food I was desperate to eat but feared would make me grains. Yes, I still sometimes went mad for puddings, but
fatter still. But I realised that denying myself certain along the way I had rediscovered my appetite's natural
things only made me crave them more, so gradually and 'stop' button, which I had lost in my teens.
Image: Caroline Irby
TURN THE PAGE! Have a go at creating some of Thomasina’s healthy brunch recipes...
www.greatbritishfoodmagazine.com / 35
Scandi-Style
Breakfast
36 / www.greatbritishfoodmagazine.com
INTERVIEW | THOMASINA MIERS
Scandi-Style Breakfast horseradish dressing. Drain the 50g honey (£25, Guardian
Faber)
celeriac matchsticks, tip onto Generous squeeze of lime juice Photography by
Tara Fisher
Serves: 4 a tea towel and dry thoroughly.
Prepare: 40 minutes Add to the dressing and mix well. To serve:
Cook: 10 minutes Check the seasoning, cover and Butter, to fry
leave to chill in the fridge. 4 eggs
For the rösti: 4. Squeeze out any excess Large handful of rocket, dressed
½ celeriac (about 350g), peeled liquid from the grated potatoes with rapeseed oil and lime juice
300g floury potatoes (such as Maris and celeriac. Whisk the egg
Piper), peeled with the flour and remaining ½ 1. To make the cornbread, preheat
½ onion, finely chopped teaspoon of salt and mix into the the oven to 180�C/Fan 160�C/ Gas 4
1 tsp salt vegetables. Form little patties and butter a 900g loaf tin.
1 egg in the palm of your hands; you 2. Blend together the milk,
2 heaped tbsps plain flour should get about eight röstis. buttermilk, eggs and 100g of the
Vegetable oil, to fry Generously cover the base of sweetcorn. Put the flour, polenta,
a large frying pan with oil and sugar, salt and baking powder into
For the rémoulade: warm over a medium-high heat. a large bowl and whisk well to
Juice of 1 lemon Fry the röstis in batches, ensuring combine. Melt the butter in a pan
½ celeriac (about 350g), peeled they do not touch each other. and add to the dry ingredients,
4 tbsps crème fraîche Cook for about five minutes on along with the egg mixture,
1½ tbsps rapeseed oil each side until crisp and golden, spring onions and remaining
2 tbsps horseradish, grated then remove and drain on sweetcorn. Mix briefly to bring
Small handful of dill fronds, finely kitchen paper. everything together.
chopped (plus extra to serve) 5. Serve the röstis with a dollop 3. Pour the mixture into the
2 green apples of crème fraîche, a few slices of prepared tin and bake for about
To serve: smoked salmon, a sprinkling of 45 minutes or until an inserted
Crème fraîche dill, a wedge of lemon and the skewer comes out clean. Allow
200g smoked salmon delicious, fiery rémoulade to cool in the tin for 30 minutes
1 lemon, quartered on the side. before turning out onto a wire rack
to cool.
1. To make the rösti coarsely grate Cornbread with Goat’s 4. While the cornbread is baking,
the celeriac and potatoes and mix Cheese & Honey Butter blitz the goat’s cheese, milk and
with the onion. Add half the salt oil in a food processor or blender,
and set in a colander over a bowl Serves: 4 seasoning with salt and pepper. It
to drain off any excess liquid. Prepare: 25 minutes should be light and fluffy and easy
2. For the rémoulade, fill a bowl Cook: 50 minutes, plus cooling to spoon onto a plate.
with cold water and add half 5. For the chipotle honey butter,
the lemon juice to stop the For the cornbread: melt the butter in a pan, add the
celeriac from discolouring. Use 100ml whole milk chipotle and honey and whisk until
a mandoline or large sharp knife 240ml buttermilk everything is incorporated. Season
to cut the celeriac into thin slices, 3 eggs with lime juice and salt, to taste.
about 2-3mm thick. Cut each slice 165g sweetcorn kernels, frozen or 6. Cut the bread into 2cm thick
into matchsticks and add cut from a fresh cob slices and fry in a little butter to
to the water. 100g plain flour warm through. Crack the eggs into
3. Whisk together the crème 180g fine polenta a hot frying pan and fry until crisp.
fraîche, remaining lemon juice, 30g soft brown sugar 7. Serve the bread with 1-2
mustard and oil in a large bowl 1 tsp fine salt heaped tablespoons of the goat’s
and season generously with salt 1 tbsp baking powder cheese, a handful of dressed
and pepper. Add the horseradish 80g butter rocket, a fried egg and a generous
and dill. Peel and coarsely grate 3 spring onions, halved drizzle of smoky-sweet chipotle
the apple, and stir into the lengthways and very finely sliced honey butter.
www.greatbritishfoodmagazine.com / 37
G BF P RO M OT ION
S AV O U R T H E TA S T E O F
SUMMER WITH PYREX
When the sun is shining, be at one with the a tempting oven baked flatbread, chilled and remain fresh, even when prepped
great outdoors and savour summertime sharing salad or frozen sweet treat. in advance.
flavours by creating a homemade feast and
Be ready for every BBQ, picnic or spur
array of refreshing drinks. The new lidded glassware options, also
of the moment get together just visit,
ensure your recipes are easy to transport
the Pyrex web shop pyrexuk.com
Whether you’re lucky enough to have a
EXCLUSIVE and fill your basket. Right now Pyrex
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have some great deals on summer
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GET SOCIAL WITH PYREX: Instagram – @pyrexukofficial Twitter – @pyrexukofficial Facebook – @pyrexukofficial
38 / www.greatbritishfoodmagazine.com
EasyEveryday
TEMP TIN G S E A S O N A L RE CI PE S T O CO O K NOW
THE HAIRY
BIKERS GO
VEGGIE!
P.44
25
Wonderful
weekday
recipes
p48 p53 p56
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Easy Everyday
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SEASONAL HERO
S t r a w b e r r i e s
Scarlet red, juicy and bursting with flavour, these blushing
British gems are the epitome of summer
W
ith Wimbledon fast approaching, it’s time to get your favourite seasonal
fruit at the ready. Weather permitting, strawberry season can last until
September, so get prepared to make plenty of Pimm's, strawberry
smoothies and batches of jam to see you through the rest of the year.
GROW
Strawberries grow best in sunny, sheltered spots. Be sure to keep
them under a fruit cage to stop any slugs stealing your crop.
YOGHURT-DIPPED
PREP STRAWBERRIES WITH
Simply wash, hull and enjoy! TOASTED HAZELNUTS
SERVES: 4
STORE PREPARE: 5 minutes
Pop them on a plate and place in the fridge. Don’t wash your strawberries COOK: 30 minutes
before storing them as they’ll go soggy.
100g strawberries
75g toasted hazelnuts
ENJOY 2 tbsps honey
We love strawberries tossed in a little balsamic vinegar or dipped in cream 150g Greek yoghurt
and lightly sprinkled with sugar –perfect!
1. Mix the honey and
yoghurt together.
2. Line a tray with baking paper.
Illustration: Alice Cleary, aliceclearyillustrated.com
40 / www.greatbritishfoodmagazine.com
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Easy Everyday
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STRAWBERRY &
RHUBARB ICE POPS
MAKES: 6
PREPARE: 5 minutes,
plus freezing time
200g strawberries,
cut into quarters
1 tbsp icing sugar MORE WAYS WITH... boil rapidly for 10 minutes.
42 / www.greatbritishfoodmagazine.com
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Easy Everyday
SI & DAVE
GO VEGGIE!
000
44 / / www.greatbritishfoodmagazine.com
Easy Everyday
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Easy Everyday
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oil and whisk to emulsify. a large plate and repeat. 100g fresh goat’s cheese, crumbled
Set the batter aside. 5. If you are cooking 4 socca, split or broken into fairly small chunks
3. To make the salsa, mix all the the batter into 4 and proceed ½ –1 red chilli, finely chopped
ingredients in a bowl and season as above, using a quarter of the A few mint leaves
well with salt and pepper. onions and rosemary each time.
4. You can make 2 large socca Cut the socca into wedges or FOR THE DRESSING:
in a 25cm non-stick pan, or 4 in serve whole with the salsa. 1 tbsp rapeseed or olive oil
a smaller pan. If making 2 large ½ tsp mustard
socca, heat the pan and spritz GOAT’S CHEESE, PEACH & ¼ tsp honey
with oil spray or pour a few drops RADICCHIO SALAD 1 tsp cider vinegar
of oil into the pan and rub it over Sea salt and black pepper
the base with kitchen paper. Pour SERVES: 4
half the batter into the pan and PREPARE: 15 minutes 1. Put the slices of onion into a bowl
swirl to cover the base. Sprinkle COOK: 20 minutes of iced, salted water. Leave them
over half the onions and half until you are ready to assemble the
the rosemary, then cook over a ½ red onion, cut into salad, then drain them thoroughly.
Recipes taken medium heat for a few minutes very thin slices This gives them a milder flavour.
from The Hairy until browned and crisping round 4 heads of radicchio, trimmed 2. Preheat a griddle until it’s too
Dieters Go the edges. Flip the socca over to 1 tbsp hazelnuts hot to hold your hand over. Cut
Veggie by The cook the other side or put the pan Handful of green salad leaves, each radicchio into quarters
Hairy Bikers under a medium grill to finish the such as watercress and rocket lengthways, making sure the
(£14.99, Orion cooking. Transfer it to a board or 2 peaches, cut into thin wedges leaves are still attached to the
base. Set aside any leaves that do
fall off. Grill the radicchio for 2–3
minutes on each side until they’re
slightly wilted and have deep char
lines across them.
3. Toast the hazelnuts in a dry
frying pan for a few moments, then
roughly chop them.
4. Whisk all the dressing
ingredients together with a
tablespoon of water and season
with salt and pepper. If the
dressing is too thick, add a little
more water.
5. To assemble the salad, spread
the green leaves on a platter or
divide them between 4 bowls.
Top them with the drained red
onion slices, peach wedges and
the griddled radicchio.
6. Drizzle over the dressing and
toss very lightly, without turning
everything too much, then
sprinkle over the goat’s cheese,
hazelnuts, chilli and mint leaves.
Serve at once.
make a
“Griddling radicchio really does
ness and
big difference, reducing its bitter
e salad”
bringing a nice sweetness to th
46 / www.greatbritishfoodmagazine.com
www.greatbritishfoodmagazine.com / 47
Easy Everyday
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SUPER SALADS
Salads, so full of possibility and potential, can be the
healthiest of options, while also being satisfying,
energising and even comforting. These tempting dishes
are all under 300 calories per serving too
48 / www.greatbritishfoodmagazine.com
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that all sides get nicely browned. then season generously with salt
Allow the koftas to rest while you and pepper.
prepare the rest of the salad. 2. Place a griddle pan over
4. Toss the mixed leaves, a high heat and, when smoking
parsley and mint with the hot, add the aubergines.
lemon juice, 1 tablespoon of the (You will need to cook them in
dressing and a generous pinch batches.) Cook on each side
of salt and pepper. Serve with until beautifully charred–
the koftas, pickled red onions don’t be tempted to turn
and the remaining dressing in a them over before they have
bowl for everyone to drizzle over taken on plenty of colour. Set
their salad. the cooked aubergine aside
and keep warm.
GRILLED AUBERGINE 3. Place three or four
WITH RED BUTTERHEAD butterhead leaves on each 200g spring onions, trimmed
LETTUCE & SALSA VERDE plate, top with the chargrilled and halved lengthways
aubergine and serve with the 400g cavolo nero, tough inner
SERVES: 4 salsa verde. stalks removed
PREPARE: 10 minutes 2 fresh corn on the cob
COOK: 15 minutes CAVOLO NERO, SPRING (about 450g)
ONIONS & SWEETCORN 2 tbsps rapeseed or olive oil
3 large aubergines, a mixture WITH CHERMOULA 2 tbsps Chermoula Dressing
of different varieties if you Chargrilling these vegetables (see p.50)
can find them transforms them completely – Salt and freshly ground
1 tbsp rapeseed or olive oil especially the spring onions. If black pepper
½ red (or green) butterhead lettuce you were to eat this salad with
3 tbsps Salsa Verde Dressing the components raw,it would be 1. Coat the vegetables with the oil
(see p.50) unrecognisable. So addictive are and season with salt and pepper.
Salt and freshly ground the flavours, you could say Place a griddle pan over a high
black pepper it’s not for sharing! heat and, when smoking hot, grill
1. Slice each aubergine into four the spring onions and cavolo nero
lengthways. Use a pastry brush SERVES: 4 until lightly charred and wilted.
to brush the aubergine slices PREPARE: 10 minutes Remove and set aside.
on each side with a little olive oil, COOK: 10 minutes 2. Now grill the sweetcorn until
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Easy Everyday
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50 / www.greatbritishfoodmagazine.com
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www.greatbritishfoodmagazine.com / 51
Easy Everyday
DELICIOUS IN
30 MINUTES
These quick and easy fish dishes take
30 minutes or less to cook and prep –
get stuck in tonight!
www.greatbritishfoodmagazine.com / 53
Easy Everyday
SWEET CHILLI PAN-FRIED SEA BASS WITH SAFFRON-
PRAWN NOODLES BRAISED PEAS & BROAD BEANS
SERVES: 4 SERVES: 4
PREPARE: 10 minutes PREPARE: 10 minutes
COOK: 15 minutes COOK: 15 minutes
2 tsps sunflower oil • 2 free-range eggs, beaten • 150g Pinch of saffron • 2 tbsps rapeseed oil • 1 banana shallot,
beansprouts • 210g pack Waitrose Noodle Cut Vegetable sliced • 1 clove garlic, finely sliced • 2 tsps fresh thyme leaves
Stir Fry, or similar • 300g pack pre-cooked rice noodles • 200ml dry white wine • 200g peas, defrosted if frozen
• 220g pack cooked jumbo king prawns • 4 tbsps sweet chilli • 200g broad beans, defrosted if frozen • 4 boneless sea
sauce • Juice of 1 lime • 2 tsps light soy sauce • 1 tsp black bass fillets, thawed if frozen
sesame seeds • 2 tbsps fresh coriander leaves
1. Soak the saffron in 300ml hot water. Meanwhile, heat 1
1. Heat 1 teaspoon of the oil in a wok and cook the eggs for tablespoon of the oil in a deep frying pan, add the shallot and
1–2 minutes, stirring until set. Transfer to a small bowl. cook over a medium heat for 3–5 minutes, until starting to
2. Heat the remaining oil in the wok, and cook the brown. Add the garlic and cook for another minute.
beansprouts and vegetables over a high heat for 2 2. Stir in the thyme, pour in the wine and season. Simmer for
minutes. Stir in the noodles and prawns, and cook for a 5–7 minutes, until reduced by half. Tip in the peas and beans
further 3–5 minutes, adding the scrambled egg back for and pour in the saffron water. Bring to the boil and simmer for
the last minute or so until the noodles are piping hot. 3 minutes, until the peas and beans are tender.
3. Remove from the heat, add the sweet chilli sauce, lime 3. Heat the remaining oil in a non-stick frying pan. Season the
juice, soy sauce and sesame seeds and toss well together. fish and fry, skin side up, for 2–3 minutes. Turn over and cook
Divide between bowls and scatter with coriander leaves. for a further 2 minutes. Spoon the braised peas and beans and
Serve with extra sweet chilli sauce on the side. their liquor into 4 shallow serving bowls, and top each with a
sea bass fillet. Serve with lemon wedges and crusty bread.
SERVES: 4 SERVES: 2
PREPARE: 10 minutes PREPARE: 5 minutes
COOK: 15 minutes COOK: 20 minutes
1 shallot, sliced • 1 sprig fresh dill, plus 10g finely chopped • 750g pack baby new potatoes • 1 large orange
2 sprigs fresh flat-leaf parsley • 2 black peppercorns • Juice • 2 x 300-400g Cornish mackerel, cleaned with fins removed
1½ lemons • Grated zest 1 lemon • 100ml dry white wine • • ½ coarse sea salt • 1 tbsp garlic butter • 50g watercress
200ml tub half fat british crème fraîche • 4 x 150g Scottish
salmon fillets 1. Preheat the barbecue or grill. Cook the potatoes in
boiling water for 12-15 minutes until they are tender when
1. Place the shallot, sprig of dill, parsley, peppercorns and pierced with a knife.
juice from 1 lemon in a large pan with the wine and 150ml 2. Meanwhile, halve the orange and cut one half into
water. Add a pinch of salt, bring to the boil then simmer 4 wedges. Make 3 deep, diagonal slashes on each side
for 10 minutes. of the mackerel then sprinkle with the sea salt. Griddle
2. Meanwhile, stir together the crème fraîche, chopped the mackerel and orange wedges for 5-8 minutes on
dill, lemon zest and the remaining lemon juice in a small each side, until the fish is crisp-skinned and just cooked
bowl. Place the salmon fillets in the simmering liquid. through, and the orange wedges are starting to char.
Cover and simmer for 5 minutes. 3. Drain the potatoes and return to the pan with the
3. Turn off the heat and leave for minutes (the fish will roasted garlic butter. Pare the zest from the remaining
continue cooking as the liquid cools.) Check the salmon orange half and add to the pan along with the juice. Toss
is cooked to your liking by inserting a blade. Remove the together then add the watercress. Divide the potatoes
salmon fillets from the poaching liquid and place on 4 and watercress between 2 plates and serve with the
plates with the crème fraîche mix on the side. Serve with mackerel and orange wedges.
boiled new potatoes and seasonal vegetables.
54 / www.greatbritishfoodmagazine.com
Easy Everyday
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FRESH
& GREEN
Gloriously fresh British peas and beans are just coming
into season, so make the most of them with these
delicious dishes – perfect for lunch or dinner
SERVES: 4-6
PREPARE: 10 minutes
COOK: 40-45 minutes
56 / www.greatbritishfoodmagazine.com
“This combination of sweet
s and
young beans with summer herb
the remaining chives. Cook over
a low heat for 10-14 minutes,
then transfer to the grill for the
final 10-15 minutes to ensure the
salty pancetta works perfectly”
centre is cooked through and
the top is slightly golden.
SERVES: 4
PREPARE: 25 minutes
COOK: 10 minutes
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Easy Everyday
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1 lemongrass stalk, inner 70ml rice wine vinegar cavity of the chicken and the
removed and chopped 1 tbsp caster sugar remaining halves into the
2 star anise ½ tsp coriander seeds roasting tin around the bird,
3 cloves ½ tsp mustard seeds along with the garlic.
1 tsp cumin 2. Blitz the chilli and lemongrass
1 tsp ground ginger FOR THE PEA PURÉE: together in the bowl of a
Taken from 3 black peppercorns 600g frozen peas food processer and set aside.
On the Pulse 3 tbsps sunflower or vegetable oil 3 tbsps cold milk Pound the star anise, cloves,
by Georgina Salt and freshly ground 3 tsps wasabi paste cumin, ginger and peppercorns
Fuggle black pepper together using a spice or
(£16.99, Handful of alfalfa sprouts, to serve 1. Preheat the oven to 200°C/ coffee grinder or a pestle and
Kyle Books) Fan 180°C/Gas 6. Put the mortar until you have a powder.
Photography FOR THE PICKLED CARROTS: chicken in a large roasting tin. Combine the spices and chilli
by Ali Allen 3 carrots, peeled Place one halved lime into the mixture together and rub
generously over the skin of
the chicken. Drizzle with
the oil, season to taste and
roast in the middle of the oven
for an hour, by which time the
skin should be golden brown
and the juices should run clear
when the thickest part of the
chicken flesh is pierced with a
skewer. Rest for 10 minutes.
3. Meanwhile, use a peeler
to cut thin ribbons from the
carrots. Heat the vinegar,
sugar and 125ml of water in
a small saucepan. Allow the
sugar to dissolve and bring
to a gentle simmer. Remove
from the heat and add the
coriander and mustard seeds.
Put the carrots in a small bowl
or sterilised jar. Pour over
the pickling liquid, turning the
carrot ribbons so they are
covered, and leave to cool and
pickle for at least 30 minutes –
longer if you can.
4. For the purée, bring a
medium saucepan of salted
water to the boil and add
the peas. Reduce the heat
to a simmer and cook for 10
minutes. Strain and blend to
make a smooth purée. Adjust
the consistency by adding the
milk gradually until the purée
is of a slightly loose, dropping
consistency. Stir through the
wasabi and season to taste.
Keep warm.
5. Drain the carrots and arrange
on a plate with the purée and
roast chicken. Serve sprinkled
with the alfalfa sprouts.
58 / www.greatbritishfoodmagazine.com
www.greatbritishfoodmagazine.com / 59
60 / www.greatbritishfoodmagazine.com
Easy Everyday
XXXXXXXX | XXX X X X X X
WEEKDAY 1 2
WONDERS
Refresh your
kitchen
with these
tasty buys
www.greatbritishfoodmagazine.com / 61
Easy Everyday
XXXXXXXX | XXX X X X X X
7 ways with...
JERSEY ROYALS
Whether they're doused in butter or roasted with hollandaise
sauce on the side, Jersey Royals are one of Britain’s most
anticipated (and delicious) harvests. Here’s how to make
the most of them
WARM POTATO SALAD Bring a separate pan of salted water to the boil and cook a
Boil 200g of Jersey Royals in a pan of salted water until handful of green beans until tender. Combine the potatoes,
tender then drain, cut in half and tip into a bowl. Blend green beans, the leaves of two gem lettuces, a handful
together a handful of wild garlic, a pinch of rosemary, of basil leaves and 10 halved cherry tomatoes with the
thyme, a squeeze of lemon juice, 1 garlic clove, 3 dressing. Season one tuna steak and fry on a medium heat
tablespoons of rapeseed oil and a good pinch of salt and for 4 minutes on each side. Serve with the salad and two
pepper. Toss your potatoes in the dressing and serve. quartered, soft-boiled eggs.
www.greatbritishfoodmagazine.com / 63
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For this month’s subscription we have teamed up with Craft Gin Club who are the UK’s number
one discovery club for lovers of gin. Every month, Craft Gin Club selects one of the world’s
finest small-batch gins, including rare and exclusive bottlings not available elsewhere, and
sends it to their members in a surprise box along with a range of gourmet treats including
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These nourishing dishes are jam-packed
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66 / www.greatbritishfoodmagazine.com
RECIPES | LIGHTER MEALS
www.greatbritishfoodmagazine.com / 67
Spring Greens &
Feta Bruschetta
together beautifully in this tasty dish” top with half of the courgette
and basil, followed by the chilli,
Mozzarella and remaining
30g coarsely grated cheddar Parmesan. Bake for 20 minutes or
2. Finely chop the cauliflower
1 free-range egg, beaten lightly until golden and crisp.
in a food processor. Place in a
60g Parmesan, coarsely grated 5. Meanwhile, combine the oil,
microwaveable bowl,
130g tomato passata lemon rind, juice and remaining
cover with plastic wrap and cook
2 small courgettes, sliced thinly courgette and basil in a medium
in the microwave on high for 12
into ribbons bowl and season to taste. Serve
minutes or until tender.
Good handful of fresh basil leaves the pizzas topped with the
Alternatively, you can steam the
1 fresh small red chilli, courgette salad.
cauliflower, but do not boil it as
sliced thinly
this will make the crust too soggy.
100g Buffalo Mozzarella,
Drain. When cool enough to Spring Greens &
torn coarsely
handle, place the cauliflower in Feta Bruschetta
1 tbsp rapeseed or olive oil
the centre of a clean tea towel.
1 tbsp finely grated lemon zest or Serves: 4
Gather the ends together, then
strips Prepare: 10 minutes
squeeze the excess moisture
1 tbsp lemon juice Cook: 10 minutes
from it.
3. Combine the cauliflower,
1. Preheat the oven to 200°C/Fan 170g asparagus, trimmed and cut
Cheddar, egg and half of the
180°C/Gas 6. Line two oven trays into 2cm lengths
Parmesan in a large bowl and
with baking paper. Mark a 22cm 1 cup frozen broad beans, peeled
season well. Shape the
round shape on each piece of 60g frozen peas
cauliflower mixture into the
paper using a plate or bowl and 8 x 1cm slices sourdough bread
marked rounds on the trays and
turn it over. 1 tbsp olive or rapeseed oil
smooth the surface. Bake for 25
68 / www.greatbritishfoodmagazine.com
RECIPES | LIGHTER MEALS
Serves: 4
Prepare: 15 minutes, plus
chilling time
1 medium orange
240g Ricotta
140g Greek-style yoghurt
1 tbsp finely chopped fresh mint
250g fresh raspberries
2 tbsps shelled pistachios, chopped
Orange & Mint Ricotta Pudding coarsely
with Raspberries
Sprinkle of fresh micro mint or
baby mint leaves
60g rocket leaves 1 tbsp honey
Large handful fresh basil leaves
70g sliced almonds, roasted 1. Using a vegetable peeler, peel
1 clove garlic, crushed the zest from half the orange,
1 tsp finely grated lemon rind avoiding any white pith.
25g Parmesan, finely grated Cut the zest into long thin strips
125ml olive or rapeseed oil and reserve. Finely grate the
remaining rind.
1. Cook the asparagus in a 2. Press the ricotta through a
medium saucepan of boiling fine sieve into a medium bowl.
water for 2 minutes. Add the Add the yoghurt, grated rind
beans and peas and simmer for and chopped mint and mix well.
2 minutes. Drain and plunge into Refrigerate for 30 minutes.
a bowl of iced water. Drain well 3. Place the reserved zest strips
and put to one side. in a small heatproof bowl. Cover
2. Make the rocket and almond with boiling water and stand for 1
pesto by mixing the rocket leaves, minute or until softened. Drain.
basil, almonds, garlic, lemon rind, 4. Divide three quarters of the
Cauliflower Pizza with
Mozzarella & Courgette Parmesan and 1 tablespoon of raspberries among 4 x 250ml
the oil in a food processor until serving glasses, then
1 clove garlic, crushed coarsely chopped. spoon the ricotta mixture
1 tbsp lemon juice 3. Place the bread on a heated onto the berries. Top with the
90g Feta, crumbled oiled griddle plate (or barbecue) pistachios, remaining raspberries,
2 tbsps small fresh mint leaves for 1 minute each side or until zest strips and baby mint leaves.
1 tsp lemon zest strips lightly charred. Spread a third of Drizzle with honey and serve.
the pesto over the toasted Recipes taken from Australian Women’s
For the rocket and almond pesto: bread slices. Weekly Everyday Vegetarian (£20, Octopus)
www.greatbritishfoodmagazine.com / 69
S HO P P I NG
02
01
03
05
04
UNDER
TH E SE A
in g th e es se n c e of the coast into
Br mmer
your home this su
06 08
07
01. Coastal Melamine Plate Portrait, £5.49, talkingtables.co.uk 02. The Fish Collection by Hannah Turner, from £14.99,
hannahturner.co.uk 03. ThomasPaul Scrimshaw Whale Oval Tray, £28, johnlewis.com
04. Mini Moderns Whitby Enamel Kettle, £39.95, minimoderns.com 05. Linea Coast Crab Mug, £6, houseoffraser.co.uk
06. Fish Dishes, £35, batela-giftware.co.uk 07. Sardines Linen Union Cushion, £39.95, annabeljames.co.uk
08. Fish Bottle Opener, £8.99, oakroomshop.co.uk
70 / www.greatbritishfoodmagazine.com
It’s all about
the fruit
www.greatbritishfoodmagazine.com / 71
Ice,Ice
Baby
Sticky fingers
and ice cream
moustaches all
round this month
as we try out the
summer's best 4
frozen delights
5
2
1. POPS Chilly Mango, £3.99 3. Heston from Waitrose Marmalade 5. Mackie's Ice Cream
for three, ocado.com on Toast Ice Cream, £3.99, waitrose.com Honeycomb, £3, sainsburys.co.uk
Refreshingly good, this popsicle is We kid you not, this ice cream really does Pile this honeycomb ice
similar to a traditional Indian lassi taste like toast! We love it topped with cream into your cone and drizzle
but with an added chilli kick! chocolate sauce and pistachios. with chocolate sauce for
complete decadence.
2. Lickalix Alcoholic Strawberry 4. Northern Bloc Raspberry & Sorrel Sorbet,
Mojito, £5.99 for three, ocado.com from £2.75, northern-bloc.com 6. POPS Watermelon Martini,
This one’s just for grown-ups and If you’re looking for something that’s light and £7.49 for three, ocado.com
would make a perfect summer fresh, this sorbet packs a punch thanks to the Alcoholic ice pops made with
wedding aperitif. fruity raspberry and lemony sorrel. watermelon juice? Yes please!
72 / www.greatbritishfoodmagazine.com
I CE C R E A M
12
8
7
10
11
7. Yeo Valley Organic Vanilla 9. Heston from Waitrose Salted 11. Alder Tree Gooseberry and Elderflower
Ice Cream, £4, tesco.com Caramel Popcorn Ice Cream, Ice Cream, £4.99, Morrisons stores
Speckled with vanilla pod seeds, this £3.99, waitrose.com Floral and sweet with a hint of
traditional treat is just the thing for Your favourite cinema snack all in sharpness, this flavour is the epitome
homemade apple pie. one cone – unusual yet delicious! of a British summer.
8. Lickalix Mango Raspberry Swirl, 10. Booja-Booja Hunky Punky 12. Jude's Brown Butter Pecan Dairy
£4.49 for three, ocado.com Chocolate, from £1.99, waitrose.com Ice Cream, from £1.85, ocado.com
Made from real fruit and suitable Dairy-free and delicious, you won’t Buttery, nutty and sweet, this
for vegans, this lolly was our believe this ice cream is made from caramel-filled frozen dessert is
all-round favourite. cashew nuts! completely addictive.
www.greatbritishfoodmagazine.com / 73
74 / www.greatbritishfoodmagazine.com
I S L E O F W I G H T T O M AT O E S
Taste the
SUNSHINE
Is there an ingredient as versatile as the tomato?
These red wonders decorate our salads and slide
into our sarnies with aplomb. But, says Gareth
May, contrary to popular belief, the world’s
sweetest are actually British
www.greatbritishfoodmagazine.com / 75
S
ometimes we think we know it all. Take for
instance the tomato. Those blushing balls of juicy
goodness that add a splash of sun to salsa and
give gazpacho its greatness. They’re grown in the
scintillating soils of the Mediterranean, plucked
from the ubiquitous vines of France, Italy, and Greece.
Tosh. The top tomats are actually The harmonisation of man and
homegrown. (No, I haven’t poured beast is essential for quick and clean
too much vodka in my Bloody pollination, leading to the “even
Mary). Forget the French, with their formation of fruit on a vine” required
ratatouille, and ignore the Italians, to deliver uniform size and flavour.
with their passata and pizza sauce, a And you can thank our stripy friend
tomato revolution is happening...on the Bombus for that undeviating
the Isle of Wight of all places. deliciousness. “We use a native strain
In the summer months, The of bumblebee to pollinate the flowers,
Tomato Stall on this island off which is a tried and tested method
England’s south coast produces used by most tomato growers in the
320,000kg of the ‘fruit’ a week, UK,” explains Rhodes. “This natural
filling the bellies of over 50% of all process helps to provide consistency
UK purchasers of organic tomatoes. amongst the plants, which means that
Trailblazers, the farm’s expert they produce better fruit.”
growers trial up to 200 new varieties
each and every year, more than Nature knows best
anywhere else in Europe. Piccolo, As well as utilising the island's
Beef, Kumato, Green Tiger… it’s not natural insects, the owners also let
just variety that’s putting this tiny predators prowl the farm to control
islet on the world’s giant foodie map. the plants’ natural pests. And inside
Each punnet of tomatoes from the the elongated dome greenhouses, a
Isle of Wight is sustainable, sweet unique composting facility enables
and tastes of the sun. the growers to use every single leaf
and stem of plant waste to create
Top tomatoes a healthy compost packed full of
Europe’s leading light in tomato nitrogen, potassium and phosphorous
production owes a lot to the farm’s – considered lovely little snacks by
high-tech and eco-friendly approach. the roots of tomato plants. “This not
However, Joni Rhodes, spokesperson only allows us to produce the best
for The Tomato Stall, says it's not quality organic tomatoes, but reduces
all by human design. The natural food miles in the transportation of
habitat of the isle is the real hero compost,” Rhodes adds. most notably by irrigating their
thanks to its unique geographical That sorts nature’s role. How crop with harvested rainwater,
location and mercurial maritime about us humans? The Tomato Stall which is brimming with joyous
climate that blesses the island’s produce their own electricity and micronutrients, which in turn leads
tomatoes with cooler summers, use the by-product, hot water and to healthier plants. And as any one
warmer winters, and extra hours of CO2, to help grow their product. who’s ever grown tomatoes at home
natural light. This results in as much “Hot water provides an ideal amount can vouch, they’re hungry little
as 20% more sunshine than any other of heat inside the greenhouses to things, so it's just as well!
area in the British Isles. grow the plants, and CO2 is part of A happy tomato is a delicious
“This is important,” says the photosynthesis process. It is tomato and with each and every type
Rhodes, “Because it increases the absorbed by the plant which converts tested rigorously by an independent
photosynthesis process, allowing it into sugars,” says Rhodes, adding taste panel, only the best are selected
the plant to develop greater levels that the electricity they generate for the commercial market. Another
of sugar so that they taste provides energy to houses on the Isle testament to The Tomato Stall’s
even sweeter.” of Wight far more efficienctly than dedication to tomato excellence. So
Sweetness is the farm’s calling card that which comes from the mainland. the next time you’re on the Isle of
and aside from excessive exposure You heard it here first: homes heated Wight, don’t just take a boat ride to
to sunlight, consistency is the by tomatoes. The Needles, purchase a punnet of
key to achieving tremendous and The Tomato Stall harnesses the tomatoes too.
sweet-tooth-friendly tomatoes. planet's other natural elements too, thetomatostall.co.uk
76 / www.greatbritishfoodmagazine.com
I S L E O F W I G H T T O M AT O E S
www.greatbritishfoodmagazine.com / 77
XXXXXXXX | XXXXXXXX
Mixed Summer
Tomato & Herb
Galettes
BEEF KUMATO PICCOLO GREEN TIGER RED COCKTAIL 1. Preheat the oven 200°C/Fan
Gigantic, juicy Unique and A bullet of Dark green skin Spit and shine 180°C/Mark 6. Place 2 flat baking
and ideal for sweet as sugar brightness and with zebra-like tomatoes sheets in the oven to preheat.
munching fresh. don’t let the flavour, this is stripes and a that balance 2. Unroll the pastry on a lightly
Best served: dark green skin the number one bright green sweetness and floured surface. Using a large
sliced, seasoned deceive, they’re cherry tomato. flesh. Best acidity. Best sharp knife, cut the pastry into
and topped with really good to Best served: on served: roasted served: stuffed 6 squares and place on 2 large
oil, sea salt and eat. Best served: bruschetta or or made into with cheese for sheets of baking parchment.
fresh basil. sliced in salads. in pasta a chutney. a simple starter. Score a 0.5cm border around
each square.
4 tbsps of the reserved oil from 3. Spread each pastry sheet
halved with ½ tbsp of mustard, slice the
the peppers with the dressing
200g baby plum tomatoes, halved tomatoes and layer on top of the
ingredients and season to taste.
280g jar of chargrilled peppers in pastry. Brush the edges with the
Pour the dressing over the salad
oil, drained, oil reserved egg yolk, scatter over the grated
and toss to coat. Just before
25g pack flat leaf parsley, leaves cheese and season with cracked
serving, add the baby kale.
only, roughly torn black pepper. Toss the oregano
85g pack baby kale
Mixed Summer Tomato leaves in the garlic oil and scatter
78 / www.greatbritishfoodmagazine.com
www.greatbritishfoodmagazine.com / 79
NE, JU L Y A N D A UGUST*
IN JU EAT BRITISH FOOD
WHEN BOOKING
*PLEASE QUOTE GR
80 / www.greatbritishfoodmagazine.com
CH E E SE B OA R D
THE KIDS
are alright!
For this month’s cheeseboard, we’ve picked some
of the greatest British goat’s cheeses around
ALDWYCH GOAT, £9.50,
PAXTONANDWHITFIELD.CO.UK
PENNARD RIDGE, £9.75, Produced in Somerset using the
PAXTONANDWHITFIELD.CO.UK unpasteurised milk from a mixed-
Made by the Somerset Cheese breed herd of goats, this cheese
Company, Pennard Ridge is has a creamy texture and mild
nutty, rich and similar in texture flavour. We recommend
to a Welsh Caerphilly – it’s just enjoying it with just a dollop
the cheese to use as a Parmesan of onion chutney.
replacement in pesto.
WINDRUSH
GOAT’S CHEESE,
£6.25, PAXTON
ANDWHITFIELD.CO.UK
This soft goat’s cheese is
made on a small farm in
Oxfordshire and it’s fresh,
light and delicious. We love
to spread a thick layer on a
slice of sourdough, topped
with pickled celeriac and DORSET GOAT, £6.25,
pea shoots. PAXTONANDWHITFIELD.CO.UK
DELAMERE MEDIUM GOAT’S This British goat’s cheese has a
CHEESE, £2.69, BOOTHS STORES slight sweetness to it and works
Created on the Delamere Dairy farm beautifully in an earthy beetroot,
in Cheshire, this cheese is subtle in walnut and rocket salad.
flavour and makes a great alternative
to Cheddar in mac and cheese or a
cauliflower gratin.
www.greatbritishfoodmagazine.com / 81
GIFT VOUCHERS AVAILABLE
May 28th - Family Cookery Day
June 9th - Fish Cookery with Tim Maddams
June 24th - Beginners Fly Fishing
82 / www.greatbritishfoodmagazine.com
P E R F ECT P I C N I C S
YOUR
ULTIMATE
GUIDE TO...
PICNICS!
From mouth-
watering picnic
recipes to top tips
for eating outside,
our 13-page guide
has everything you
need for the best
summer yet
TURN
TO PAGE...
84
for the best
alfresco drinks
85
to make Scotch eggs,
quiches and more
89
for three picnic-
perfect coleslaws
90
for our low-down
on the UK's best
picnic spots
91
to find out how to
put on a show-
stopping spread
97
for our top
picnic hacks
www.greatbritishfoodmagazine.com / 83
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84 / www.greatbritishfoodmagazine.com
PERFECT PICNICS
Get stuffed!
Fill your picnic hampers – and bellies –
with these moreish morsels
www.greatbritishfoodmagazine.com / 85
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86 / www.greatbritishfoodmagazine.com
PERFECT PICNICS
www.greatbritishfoodmagazine.com / 87
BEST BUYS FOR YOUR FEAST
Food blogger Hatty Bakewell (hattybakewells.co.uk) shares her alfresco
must-haves, all available from abraxascookshop.com
Pea, Ricotta & 15 minutes until lightly golden. 1. Slice the bread a third of the
Tomato Tart Remove foil. way down to make a lid and base.
2. While the case is baking, cook Scoop out the soft middle to leave
Makes: 6 the peas in a pan of boiling water a hollow crust (you can reserve the
Preparation: 15 minutes for 2-3 minutes until just tender. breadcrumbs for other recipes).
Cooking: 45 minutes Drain. Heat the oil in a frying pan 2. Spread the inside and lid with
and cook the salad onions and the pesto and layer the ingredients
250g ready-rolled courgette for 5 minutes until into the middle, pressing down so
shortcrust pastry softened and golden. Add the it's compact.
100g garden peas (ready shelled peas and stir together. 3. Drizzle with ½ tbsp of the
or frozen) reserved oil, replace the lid and
1 tbsp olive or rapeseed oil Veg-filled Picnic Bread wrap tightly in clingfilm. Place a
1 bunch salad onions, diced couple of full cans of beer on top
1 courgette, diced Serves: 4 to press the sandwich. Chill for
250g pot Ricotta Prepare: 15 minutes, at least 30 minutes then serve, in
2 medium eggs, beaten plus chilling time slices, with a cold beer.
3 tbsps semi-skimmed milk Cook: 15 minutes, Recipes courtesy of waitrose.com/recipes
88 / www.greatbritishfoodmagazine.com
PERFECT PICNICS
The coolest
COLESLAWS
Make your picnic sing with these
zesty and vibrant dishes
Carrot Coleslaw For the dressing:
with Grapes 1 garlic clove, crushed
50ml apple juice
Serves: 2 2 tbsps tahini
Prepare: 10 minutes 2 tbsps honey
1 tbsp apple cider vinegar
4-6 carrots, peeled 2 tsps curry powder
12 red grapes, halved
½ red onion, thinly sliced 1. Use a mandolin or spiralizer to cut
¼ tsp caraway seeds the carrot into strips. Place in a
40g sunflower seeds (toasted, large bowl with the grapes, red
if preferred) onion, caraway seeds and
sunflower seeds.
2. In a separate bowl, whisk together
3 Easy the dressing ingredients until
smooth. Thoroughly mix and cover
Sandwich Fillings the carrot with the dressing. Wait for
Classic Crab Mayo 5 minutes to allow the dressing into
Mix together 200g white crab the carrots, then devour. Spicy Red Cabbage Slaw Recipes adapted
from Superfoods
meat, 6 tbsps mayonnaise, Superfast by
90 / www.greatbritishfoodmagazine.com
PERFECT PICNICS
Loughrigg Fell, one of the many fish huts dotted Bay. A nature lover's paradise,
Lake District along the prom for tubs of fresh this gorgeous stretch of sandy
Looking for a picnic spot with a prawns, crab, cockles, whelks and beach is also filled with dog
view? Pack your hamper and head more, or pop into The Golden walkers and horse riders. Not
to the Lake District. Ambleside, Galleon or the Aldeburgh Fish & only that, the adjoining nature
a quaint little town just to the Chip Shop on the high street for reserve means there are plenty
north of Lake Windermere, is a cheeky takeaway. Conveniently, of shady spots to hunker on
a great place to pick up some there's also an Adnams shop on down with a delicious spread.
picnic items ahead of a long the main stretch, so you can pick Nearby Wells-next-the-Sea, just
hike. We recommend buying up some locally-brewed beer to a short walk or miniature railway
a couple of Scotch eggs from accompany your feast. ride away, boasts a number of
local deli Stockghyll Fine Food delis and independent stores.
(stockghyllfinefood.co.uk); here ALSO TRY... Why not head to The Chocolate
you'll also find plenty of quiches, Just up the road, Southwold is Deli (thechocolatedeli.co.uk)
pies and foccacia for your hillside home to a wonderful beach and for some homemade Norfolk
picnic. Don’t miss the sweet treats charming pier. Local bakery Two chocolate and the Alexandra
on offer either – we couldn't resist Magpies (twomagpiesbakery. Howell Deli (arthurhowell.com)
packing a couple of homemade co.uk) is the place to visit for for spit roasted chickens, fresh
apple turnovers into our rucksack freshly made cakes, sourdough cooked meats, individual quiches,
for a mid-hike sugar kick, but you and more. sandwiches, wine and gluten-
could also pick up some local free brownies?
Kendal Mint Cake. You’re hardly Green Park, London
short of places to picnic in this It's said that almost 47% of ALSO TRY...
scenic area, but our particular London is green space, so you'll Just up the Norfolk coast, Cromer
favourite is at the summit of find no shortage of parks to is the place to go for sandy
Loughrigg Fell. From Ambleside, picnic in. From Primrose Hill, beaches and freshly-caught crab.
It's a roughly a six mile return walk with its impressive vantage buy plemty of this local delicacy
to Loughrigg Fell and back, but point over London, to deer-filled for a seaside-themed feast.
the views of the surrounding lakes Richmond park, we wouldn't
are more than worth it. blame you if you spent your Brecon Beacons
summer moving from one park National Park
ALSO TRY… to the next. But, when it comes A picnic doesn't have to be for
Find a boulder to perch on in to sourcing items for the ultimate one day only, so how about
Easedale Tarn, close to Grasmere, British picnic, Green Park, and dedicating an entire holiday
and enjoy the views that so neighbouring St James' Park top to eating alfresco in the
famously inspired poet our list. With Fortnum & Mason's mountainous Brecon Beacons?
William Wordsworth. (fortnumandmason.com) Brecon Beacon Holiday
flagship store just a stone's throw Cottages (breconcottages.com)
Aldeburgh, Suffolk away, you can be sure to pick up has a whole range of exciting and
If a day at the beach is more all of the artisan essentials for an different accomodation for you
your thing, you can’t beat the afternoon in the park. to use as your base point. From
colourful boats and fresh seafood there, you can rustle up some of
of idyllic market town Aldeburgh. ALSO TRY... our fantastic picnic recipes on
While this seaside destination With views of the Thames, p.85 and be suitably armed with
receives its fair share of tourism Canary Wharf and beyond, sustenance to takle two of the
(considering the beautiful beach Greenwich Park is just the South Wales' tallest peaks, Pen-y-
it's hardly surprising) you’re sure place for a picnic and a spot of Fan and Corn Du.
to find a suitable picnic spot hill rolling – stock up on delicious
along the shingled stretch from supplies at the nearby ALSO TRY...
Aldeburgh to neighbouring market beforehand. You've not lived until you've eaten
village Thorpeness. Not only sandwiches by a waterfall! Head
that, Aldeburgh is a mecca for Holkham Bay, Norfolk to Sgwd Gwladys and Henrhyd
independent delis and fresh fish, If you enjoy sand in your Waterfall, at the western edge
making it a superb place for an sandwiches and spotting seals of the Brecon Beacons National
impromptu picnic. Just head to on the beach, head to Holkham Park, to experience it for yourself.
www.greatbritishfoodmagazine.com / 91
Feast
ON THIS!
Everything you need for the
perfect summer picnic
6 9
7
92/ www.greatbritishfoodmagazine.com
P E R F ECT P I C N I C S
20
16
15
19
15
17
14
13
18
12
u r n o v er for
T fo...
more in
10
11
www.greatbritishfoodmagazine.com / 93
A showstopping spread!
The very best in artisan picnic produce, as chosen by the GBF team
94 / www.greatbritishfoodmagazine.com
Organic &
Free Range
www.peelham.co.uk
Fresh from our on-farm butchery in the
Scottish Borders
Sustainability • Integrity • Traceability • Taste
www.greatbritishfoodmagazine.com / 95
96 / www.greatbritishfoodmagazine.com
PERFECT PICNICS
7 Simple Hacks
TO TRANSFORM YOUR PICNIC
Putting together an alfresco feast? While the weather can't
always be guaranteed, there are other factors you can control,
starting with your choice of snacks...
Gail's Bakery (gailsbread.co.uk). But basket and hey presto – you're all set.
what makes the perfect sausage roll?
5
“It's all about the quality of the minced
As nice as it is, ceramic and
pork and sausage meat used. We also
bone china crockery is far
heavily season ours with a range of
too fragile for picnics, so we Botanical Paper Plates, £3.99
herbs and wholegrain mustard and use
recommend using melamine for 12, candleandcake.co.uk
sourdough crumbs to bind,” Roy adds. See
instead. It's lightweight, won't
greatbritishfoodmagazine.com to try
smash, and you can get your hands on
making this recipe for yourself.
some great designs (see right).
2 6
While impromptu picnics can Finding the right dessert for
find you quickly shoving food a picnic can be tricky; while
in a bag, this can sadly lead you don't want to write them Gold Foil Polka Dot Paper Plates,
to squashed sandwiches and off completely, it's best to £3.49 for eight, gingerray.co.uk
flattened Scotch eggs – not ideal. If you avoid melted chocolate and
have the time, place heavy items at the misplaced cake icing if at all possible.
bottom of your basket. You can also wrap Cupcakes are a great solution, especially
any bottles in the blanket you'll be sitting as they don't require cutlery. Or, for a
on, or spare napkins. quintessentially British touch, opt for
scones with jam and clotted cream.
Royal Doulton Melamine
3
A simple (but delicious!) punnet of
strawberries along with a tub of cream is Plates, £34 for four,
Every good picnic needs royaldoulton.co.uk
also great for a summer get-together.
cheese. A soft Brie will
7
ripen nicely in the sun and
a strong Cheddar is also great Hoping for a soggy-free
for nibbling on. We don't recommend sandwich? Transport yours
packing any more than three though – in greaseproof paper rather
sweaty cheese isn't the most sociable than plastic bags to keep
of foods! them from sweating. Tie yours with Rainbow Triangles Paper
twine if you want to be extra twee! Plates, £3.45 for eight,
candleandcake.co.uk
www.greatbritishfoodmagazine.com / 97
“Cake doesn’t
have to be
bad, it’s
about what
you throw
into the
mixing bowl!”
Looking at these stunning bakes from
healthy living guru Niomi Smart you'd
never guess they were vegan and made
without any refined sugar. Who said
with the back of a wooden spoon.
healthy eating has to be dull! Place in the freezer while you
make the filling.
2. Zest the lemon and keep to
Rasperry & Lemon For the filling: one side, then squeeze the juice
Ripple Cheesecake 1 lemon into a food processor or blender.
"This is a beautiful dessert 1 x 400g tin coconut milk, Scoop out the solid coconut
and one I love to make when refrigerated cream that has risen to the top
310g unsalted raw cashew nuts, of the tin of coconut milk (this
I want to impress the family.
soaked overnight should be around 150g) and add
The mixture brings together
60ml coconut nectar, agave to the blender with a couple of
two of my favourite colours
nectar or honey tablespoons of the milk. Drain
and flavours: pink raspberry 60ml coconut oil the cashews and add with the
and yellow lemon. To recreate Seeds of 1 vanilla pod or 1 tsp remaining filling ingredients,
a biscuit base I use pistachios organic vanilla extract except the raspberries, and blend
and almonds for their 185g raspberries until smooth and creamy (if you
crunchy texture" 1 tbsp pistachios, chopped, have a NutriBullet, use this here to
to serve blend in batches – it will create a
Serves: 10 2 tbsps edible rose petals lovely smooth texture).
Prepare: 20 minutes, plus (optional), to serve 3. Set aside 60ml of the mixture.
freezing time Stir 90g of the raspberries and
1. Blend all the base ingredients half the lemon zest into the
For the base: together in a food processor remaining cheesecake mixture.
180g medjool dates, pitted until combined. Tip the mixture Remove the base from the
40g unsalted raw pistachios into a 20cm loose-bottomed freezer and pour over half the
115g unsalted raw almonds cake tin and press down firmly cheesecake mixture.
98 / www.greatbritishfoodmagazine.com
RECIPES | SUGAR FREE
www.greatbritishfoodmagazine.com / 99
“Don’t knock this until
Beetroot Cake with
you try it. Even if you
Chocolate Ganache don’t like beetroot, you
Serves: 10
Prepare: 20 minutes
won’t be able to taste the
Cook: 35 minutes, plus cooling earthiness once it’s mixed
time
with chocolate”
For the wet ingredients:
125ml coconut oil, plus
extra for greasing
300g apple sauce
500ml unsweetened almond milk
1 tsp apple cider vinegar
100 / www.greatbritishfoodmagazine.com
Hand made,
organic
pork pies
crisp pastry • delicious meat
great taste • great food
www.rootsandwingsorganic.com
www.greatbritishfoodmagazine.com / 101
Lighter Ices
These ingenious recipes use frozen bananas
to create a gloriously creamy and dairy-free
alternative to ice cream
102 / www.greatbritishfoodmagazine.com
R E CI P E S | I CE C R E A M
www.greatbritishfoodmagazine.com / 103
A Taste
of Britain
We take a look at some of the most
iconic food brands that contribute to
the tapestry of modern British food
104 / www.greatbritishfoodmagazine.com
GBF PROMOTION
VILLAGE DAIRY
Village Dairy or Llaeth Y Llan have been producing award winning yoghurt for over 30 years
in the heart of North Wales just outside the village of Llannefydd. The company launched
from humble beginnings when dairy farmers Gareth and Falmai Roberts started producing
artisan yoghurt from their tiny farmhouse back in the 1980s. Fast forward to 2017 and Village
Dairy now employ 50 staff and their range of yogurts are found in major retailers throughout
Wales and its bordering counties, as well as independent retailers throughout the UK. Gareth
and Falmai insist on only using top quality local Welsh milk to ensure their yoghurt is rich,
creamy and full of flavour. Get in touch at villagedairy.co.uk
www.greatbritishfoodmagazine.com / 105
Gifts with a difference
spicelydoesit.com
e are proud to
W present our
hand produced
liqueurs and spirit drinks
made to century-old
family recipes from the
Wye Valley
Bryn Maethlu, Llanfaethlu, Anglesey LL65 4NW
T: 01407 730021 F: 01407 730933
www.celticspirit.co.uk
106 / www.greatbritishfoodmagazine.com
VOTE ONLINE AT GREATBRITISHFOODMAGAZINE.COM/AWARDS
WIN!
£7,000
O F F O 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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VOTE ONLINE AT GREATBRITISHFOODMAGAZINE.COM/AWARDS
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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VOTE ONLINE AT GREATBRITISHFOODMAGAZINE.COM/AWARDS
BEST n Johns of Instow & Appledore, Devon n Bodnant Welsh Food, Conwy
n Padstow Farm Shop, Cornwall n Cemcerrig Farm Shop, Carmarthenshire
INDEPENDENT n Washingpool Farm Shop, Dorset n Llwynhelyg Farm Shop, Ceredigion
RETAILER n Penylan Pantry, Cardiff
Pick one option in any category n Rhug Estate Farm Shop, Denbigshire
NORTHERN IRELAND
NORTH OF ENGLAND
n Arcadia Delicatessen, Belfast
n Cross Lanes, County Durham SCOTLAND n Ballylagan Organic Farm,
n Hunters of Hemsley, North Yorkshire Sponsored by Scotland Food & Drink
County Down
n Fodder, North Yorkshire n Ardoss Farm Shop, Fife n Clogher Valley Meats, Clogher
n Keelham Farm Shop, Skipton n Earthy, Edinburgh n Pheasants' Hill Farm, Downpatrick
n The Hollies Farm Shop, Cheshire n Kilnford Barns, Dumfries n Sawers, Belfast
SOUTH OF ENGLAND AND LONDON
n A. Gold, London
n Cheeses, Muswell Hill, London YO U R CONTACT DE TAILS:
n Foxholes Farm Shop, Hertfordshire
n Hisbe, Brighton
n The Hungry Guest, Kent and West Sussex TITLE:................... INITIAL:.......... SURNAME:...................................................
ADDRESS:..............................................................................................................
...................................................................................................................................
MIDLANDS
Sponsored by Kadai Firebowls
...................................................................................................................................
n Battlefield 1403, Shrewsbury
n Becketts Farm Shop, Birmingham
n Chatsworth Estate Farm Shop, Derbyshire POSTCODE:...................................... PHONE:.....................................................
n Denstone Hall, Staffordshire
n Ludlow Farm Centre, Shropshire
EMAIL:.....................................................................................................................
SIGNATURE:................................................................ DATE:..............................
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110 / www.greatbritishfoodmagazine.com
Here at Yorkshire Provender, we’re a small team making
the most delicious soup for you to enjoy.
Belinda loves real food and all Yorkshire Provender
soups are her tried and tested recipes.
As ‘Official Soup Maker’, Belinda’s husband Terry,
brings her recipes to life.
For info about the range and where to buy, visit
www.yorkshireprovender.co.uk or @yorksprovender
www.greatbritishfoodmagazine.com / 111
HUNTERS of HELMSLEY
27 years of Yorkshire's best food and drink
Over 2,000 items in stock
112 / www.greatbritishfoodmagazine.com
D I S COV E R B R I TA I N
www.greatbritishfoodmagazine.com / 113
1 Visit the home of the
Fat Rascal
The Fat Rascal – a delectable cross
between a scone and a rock cake – is
arguably Yorkshire's most famous
bake, and no visit to the region would
be complete without sampling a
couple! Bettys Tearooms are the sole
producers of this hearty delicacy,
with six branches across the county
– though we'd recommend popping
stunning scenery, several galleries, provide a great contrast to the recent
into the original Harrogate branch
fab restaurants and even a brewery! influx of trendy restaurants, bars
if you can. As well as Fat Rascals the
But most importantly, the town has and art spaces. Follow the historic
cafe/bakery produces handmade
a high street like none other; the Hull Ale Trail (hullaletrail.co.uk) to
chocolates, fresh bread, patisserie
Market Place is absolutely packed explore the city's best pubs, gorge on
and some seriously scrumptious
with one-of-a-kind independent the mouth-watering burgers served
alpine-inspired rösti dishes. You can
stores, including one of Yorkshire's up at Dope Burgers or for something
also buy online at bettys.co.uk
finest delis, Hunters of Hemsley a little more sophisticated, book a
(huntersofhelmsley.com). Owners table at 1884 Dock Street Kitchen
2. Escape to the perfect Chris and Christine Garnett have (1884dockstreetkitchen.co.uk)
English town created a haven of deliciousness for a feast of Lindisfarne oysters,
Obviously we all have our own idea
right in the centre of the town, with Holme Farm Venison and dry-aged
of what makes the ultimate town,
70% of all food sold sourced from the Yorkshire steaks.
but Helmsley – a foodie hub right on
local area. Highlights include bread
the edge of the North York Moors
and cakes from the nearby Devento 4. Explore the
– ticks all of our boxes. There's
Bakery, cheeses from Shepherd’s Yorkshire coast
Purse and stunning pies and pasties The region is perhaps best known
from Julyan the Baker in Malton. for its lush green farmland, but
The slow roast pork and Ampleforth Yorkshire boasts some seriously
Abbey cider pie is well worth a try! stunning coastline and lots
of charming fishing villages.
3. Soak up the Culture Scarborough and Whitby are well-
in Hull loved for good reason, but it's worth
Hull is often dismissed in favour of exploring the smaller, lesser-known
Yorkshire's better known cities, but parts too. There's Sandsend to the
we think it's an undiscovered gem; North of Whitby, with its rockpools
named UK City of Culture 2017, and grassy cliffs, the Victorian
there's never been a better time to charm of Saltburn, or our favourite
visit! Its famous docks, cobbled Old spot, Robin Hood's Bay. You can
Town and unique Museums Quarter forget deckchairs at this gloriously
114 / www.greatbritishfoodmagazine.com
D I S COV E R B R I TA I N
7. Indulge in a
Yorkshire cream tea
Take a trip to Wakefield's
Blacker Hall Farm Shop
(blackerhallfarmshop.co.uk)
for a warm Yorkshire welcome
and beautiful afternoon tea. The
sprawling farm shop – which
produces a whopping 80% of the
food sold in the store – is an
Aladdin's cave of local produce,
with an on-site butchers and bakery
cooking up fresh salads, scones,
quiches and award-winning
sausages every day. Once you've
finished shopping, drop in to the
Barn Cafe for a tasty treat; the
afternoon tea menu has options
for all appetites, from fresh scones
with locally-made preserves to the
luxurious high tea, including a
homemade pork pie and Yorkshire
Blue cheese rarebit.
8. Have a pint on
Sheffield's beer island
For serious beer and pub
aficionados, Sheffield's Kelham
Island (though not strictly an
island!) is the perfect place to
are various food-themed events celebrate the city's industrial
throughout the year, including heritage – and have a fantastic
cheese and wine evenings, gin pint as well. It's home to many
tastings and luxurious lunches of Sheffield's most loved pubs,
aboard the Pullman Dining Train. including the Kelham Island Tavern
While you're in Picking – which also and The Fat Cat, which is bursting
has a really fun 1930s themed station with character and has a lovely beer
– be sure to pop into Cedarbarn Farm garden. Kelham Island Brewery is
Shop, which has its own miniature just across the road too, and if you're
railway to take visitors through around on a Friday or Saturday be
the veg patches and fruit fields. sure to arrange a tour. For food, The
cedarbarnfarmshop.co.uk Milestone (the-milestone.co.uk)
specialises in classic British flavours
6. Try the finest cooked with modern flair, while
Yorkshire puddings Craft & Dough (craftanddough.
craggy cove; this is Yorkshire's There are many reasons to pay a visit co.uk) does a cracking pizza.
coast at its most raw and elemental. to Fodder food hall (fodder.co.uk)
Luckily you'll never be bar from a near Harrogate – the amazing meat 9. Munch on cheese in
cosy pub or two! butchered on site, the deli counter the Dales
stocked with 67 different Yorkshire With interactive museums, stunning
5. See the county by cheeses – but the store is particularly walking trails and imposing castles,
steam train! renowned for its perfect Yorkshire the Yorkshire Dales is an ideal
Sit back, relax and enjoy the puds. Every Sunday food lovers location for a family trip. For food
rolling hills of Yorkshire aboard flock to the Fodder Cafe to feast on lovers, The Wensleydale Creamery
a heritage steam locomotive. The homemade roasts, all served up (wensleydale.co.uk) is a must-see;
North Yorkshire Moors Railway with the most delicious giant visitors get a behind-the-scenes
(nymr.co.uk) chugs along 24 miles Yorkshire puddings. They've got look at the cheese making process,
of countryside, from Pickering to such a following the shop now getting a fascinating insight into the
Whitby, and makes various stops sells ready-made ones in the thousand-year history of Yorkshire's
along the way. On board there freezer section! most famous cheese.
www.greatbritishfoodmagazine.com / 115
Your Yorkshire
Shopping Basket
THE COUNTY'S FINEST LOCAL FARE
116 / www.greatbritishfoodmagazine.com
Town End
Farm Shop &
Tearoom with
views of
Malham Cove,
Farm
Butchery &
Charcuterie,
Home of The Yorkshire Chorizo,
Monthly Pork Butchery,
Curing & Charcuterie Courses.
Town End Farm Shop,
Airton, Skipton, North Yorkshire,
BD23 4BE
info@abraxascookshop.com
T: 01729-830902 @TownEndAirton
www.abraxascookshop.com
www.townendfarmshop.co.uk 01327-341080 10.00am – 5.00pm daily
www.greatbritishfoodmagazine.com / 117
Top Tables
The best restaurant, pub and
hotel recommendations – tried and
tested by the GBF team
Weekends
Away...
THE OAKLEY COURT,
WINDSOR
Set on the banks of the river Thames
just outside Windsor, the location
of The Oakley Court is just as idyllic
as the building itself. Inside, it’s
just as charming and the décor is
ornate yet quirky, with pop art prints
and retro cinema posters adorning
the walls. There's no shortage of
places to relax and explore, with a
luxurious bar, library snug and pool
room all impressive contenders for
your attention. The premises boasts
118 bedrooms – ours was extremely
comfortable with a generous view of
the Thames. Outside, roaming the hearty, with a choice of Oxfordshire complete with a fire, newspapers and
grounds is encouraged, whether that's beef, loin of pork and catch of the day refreshments. You'll also find Hunter
a walk around the kitchen gardens, on the menu alongside a generous wellies conveniently placed outside
a game of tennis, or a dip in the serving of seasonal trimmings. the bedrooms.
indoor pool. To round things off, the chocolate
fondant with sour cherry sorbet was And the food?
And the food? simply irresistible. oakleycourt.co.uk The seasonally focused dinner
From the jar of homemade honey we menu is filled with the kind of high
received on arrival – made on site by THREE DAGGERS INN, quality dishes you’d expect to find at
the hotel’s resident beekeepers – to WILTSHIRE a high-end restaurant, as opposed to
the tall shelves of micro herbs we Located in the heart of Wiltshire, the a cosy inn. Terroir is also key, with
passed on the way to breakfast, it’s Three Daggers delicately balances all the provenance of produce clearly
clear that The Oakley Court upholds of the home comforts you’d expect stated and many of the ingredients
a strong plot-to-plate philosophy. from a B&B, along with a touch of grown on the nearby Priory Farm.
The breakfast was a sight to see: luxury. As well as boasting a cosy pub We kicked off with mackerel pâté
housed in a French kitchen parlour and restaurant, there's also an on-site with tomato and tabasco gel and
room, continental and cooked micro brewery and deli/farm shop toast – a deliciously umami dish
options adorned tables, counters, to peruse. Originally built as a public that was plated with finesse – and a
dressers and drawers and there was house and inn in the 1700s, the Three goat’s cheese mousse with pickled
even a dedicated waffle and Bloody Daggers continues to be a welcome vegetables and olives. The mains
Mary corner. Our three-course respite for holiday makers. Rooms are were just as impressive; the crispy
Sunday lunch was just as impressive. spacious, comfortable and furnished Cornish Pollack with squid ink,
The starter was an indulgent affair, to a high standard. Our 'Caulston' charred baby gem, samphire mussels
comprising of an overflowing buffet room was rich in character, thanks and crayfish was one of the most
of fresh salads filled with ingredients to its exposed oak beam ceiling, and exciting fish dishes we’ve tasted
from the on-site kitchen-garden, filled with tasteful furnishings and this year. To finish, a banana parfait
delicious, buttery quiches, a large windows that gave way to views with white chocolate sorbet, toasted
cheese cupboard (yes, really!) and of nearby fields. Thoughtful touches peanuts, macaroons and glazed
irresistible quenelles of creamy abound here; there's a communal banana was gobbled up in an instant.
butter. The mains were equally as living area and kitchen for guests threedaggers.co.uk
118 / www.greatbritishfoodmagazine.com
D I S COVE R B R I TA I N
ONES TO WATCH
RICK STEIN'S SUNSET CINEMA, HAMSPHIRE
& BUCKINGHAMSHIRE
Combining summer nights and the great outdoors with
art and food, Rick Stein has teamed up with the Pop-Up
Picture Company for a night of al fresco dining and
cinema. Expect plenty of Rick's signature seafood,
plus vegetarian options.
popuppicturecompany.co.uk
IKOYI, LONDON
All set to serve up high-end West African and Jollof
cusine from the heart of St James's market, IKOYI is
the brainchild of chef and co-founder Jeremy Chan
(previously of Dinner, Noma and Hibiscus) and is due
to open this summer – we can't wait.
ikoyilondon.com
Restaurants We Love...
THE OXFORD BLUE, WINDSOR
In spite of calling itself a pub, The Oxford Blue far exceeds its humble moniker, with exciting
surprises served throughout the meal. To start, homemade sourdough arrives in a paper bag begging
to be unwrapped and at the end of the meal – spoiler alert – handmade chocolate bark arrives in a
box to be broken with a hammer. Once we’d devoured two servings of succulent and crispy arancini
balls (we just had to ask for seconds), we opted for the beetroot with goat’s cheese and orange
vinaigrette and the scallops with baby spinach and sorrel velouté for starters. Both were fresh,
elegantly plated and bursting with flavour. For meat aficionados, the Ploughman’s starter, complete
with honey roast ham carved at the table, is also quite the spectacle. The mains are too good to be
missed – the fisherman’s stew with cod, mussels, squid, samphire, tomato and celery tops was like
an edible Bloody Mary and not a drop was left in the bowl. The pie and mash with confit chicken,
leek and pomme purée also proved why it's a popular choice. To finish, the popcorn ice cream with
salted caramel and chocolate malted mousse with cocoa nibs and Mascarpone sorbet were nothing
short of spectacular. oxfordbluepub.co.uk
www.greatbritishfoodmagazine.com / 119
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16- piece set includes: 2 x 0.25L/8.5 fl oz preserving jars, silicone spatula,
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D I S COV E R B R I TA I N
Luxury Living
As well as countless B&Bs, Brighton also has
a great selection of luxurious boutique hotels,
from the fashionably furnished Artists
Residence (artistresidencelondon.co.uk)
to ultra luxe Drakes (drakesofbrighton.
com) on the seafront. But for pure location,
we love My Brighton (mybrightonhotel.
com) – a sleek, modern hotel based right
in the heart of North Laine, minutes from
many of the best pubs, restaurants and
shops. The rooms range from simple but
supremely comfortable doubles, to stunning
individually-designed studio suites; the
fairground-themed Carousel room even has
its own fairground horse! Acclaimed Indian
restaurant The Chilli Pickle (thechillipickle.
com) is also right downstairs. You can have
takeaway food delivered straight to your
room, but this bright and bustling eaterie is
so much fun we'd recommend booking a table
and feasting on pillowy soft Indian breads,
succulent Kerala duck curry and glorious
dosa pancakes.
48 HOURS IN...
Ballygally Bay
Global Flavours
Brighton
Brighton is a real melting pot of international
cuisines – anything you're craving is
likely to be on hand, from Belgian-style
chips at BeFries (befries.com) to amazing
sushi, sashimi and soup noodles at
Moshimo (moshimo.co.uk). Despite being an
This lively town is famous for its beach and authentic Japanese restaurant, the latter has
a strict sustainable sourcing policy, making
nightlife, but takes food and drink extremely use of Cornish crab, Scottish salmon and
seriously too. Take a trip to the coast and even locally grown Japanese vegetables and
herbs such as daikon and mizuna from a tiny
discover a cosmopolitan hub of tasty street farm outside of Lewes.
www.greatbritishfoodmagazine.com / 121
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RE CIPE OF TH E MO N T H
ON THE COVER
A perfect summer pudding, this delicious bake contains no
refined sugar and is crammed with sweet seasonal berries
Summer Berry For the raspberry coulis: 3. Reduce the oven open the door and allow the
Baked Cheesecake 100g fresh raspberries temperature to 150ºC/Fan cheesecake to set inside
Juice of 1 lemon 130ºC/Gas 2. To make the for a couple of hours, then
Serves: 12 1 tbsp sloe gin (optional) filling, in a large bowl add the remove from the oven and
Prepare: 20 minutes, plus Mascarpone, cream cheese allow to cool completely at
chilling time 1. Pre-heat the oven to and vanilla. Beat with a mixer room temperature. Transfer
Cook: 1 hour 180ºC/Fan 160ºC/Gas 4. seconds until smooth. Mix to the fridge to chill until
Grease and line the base of needed.
Photography by cliqq.co.uk. Recipe and styling by Pip Spence pipspence.com
www.greatbritishfoodmagazine.com / 125
Don't miss our…
Summer
issue
Make our
strawberry
buttermilk ice
cream!
Sunshine
Flavours!
+ New BBQ classics
+ Easy entertaining
+ Nathan Outlaw's
Great British
FOOD
seafood feast
© waitrose.com
www.manchestergin.co.uk
www.greatbritishfoodmagazine.com / 127
RULE BRITANNIA
Treat your dad to one of these fabulous British
gifts this Father’s Day
WELSH WHISKY
If your dad loves trying new whiskies,
this is just the thing this Father’s Day.
The gift box contains three award-
winning whisky liqueurs including Black
Mountain, Inn-keepers Tipple – which
has fruity notes from blueberries – and
Danzy Jones, a traditional smooth,
mellow dram. £20.33, celticspirit.co.uk
SWEET TREAT
HOMEBREW If your dad’s not much of a chocolate
Give your dad a project this year and treat him fan, these toffees from Walker’s will
to a Woodeforde’s Wherry starter kit. This brew make the perfect Father’s Day gift.
is light with a citrus aftertaste and the kit comes Made with whole milk and butter,
with all the equipment needed to make 40 pints. they’re gluten- and preservative-
He’ll be totally chuffed when he’s brewed his free and contain no artificial colours
own beer and hopefully you will be, too! £69.99, or hydrogenated oils either. £2.50,
muntonshomebrew.com walkers-nonsuch.co.uk
128 / www.greatbritishfoodmagazine.com
RU LE BRI TA N N I A
COFFEE ON THE GO
Whether your dad is partial to a
bit of camping, hiking or is always
doing odd jobs in the garden, the
Minipresso Portable Espresso
Machine will make sure he’s plied
with plenty of coffee to keep him
going. Ground coffee or Nespresso
capsule models available. £49.95,
hartsofstur.com
YES CHEF!
If your dad is an aspiring Masterchef, then why GRILL KING
not treat him to a class at the Rosemary Shrager We all know that dads are the masters of the
Cookery School to learn how to cook Indian street barbecue (or so they think!), so treat yours to a Wahl
food, Italian classics, fantastic fish or perfect steak? James Martin Table Top Grill this year – it’s the
All courses are suitable for home cooks, from the perfect device for showing off cookery skills at the
complete novice to the confident and highly skilled. dinner table. £34.99, argos.co.uk
For more information visit rosemaryshrager.com
www.greatbritishfoodmagazine.com / 129
L AS T WORD S | ALI C E LEVINE
are endless.
and Love Hearts. They
hurt my teeth and taste
CHOCOLATE like long car journeys.
WITH SALT
I'm such a sucker for sweet
and savoury together.
Maldon smoked salt,
sprinkled on top of brownies,
is a sure fire way to make me
eat the whole tray.
Alice Levine and Laura Jackson's new book, Round to Ours, (£26, Quadrille) is out 18th May 2017.
130 / www.greatbritishfoodmagazine.com