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SUMMER
COOKBOOK
Ba k ing bake off
special
with
nadiya
Cook her British
puds with a twist
Summ.e..r
Make
Last
+ Apple & Quince Pie
+ Easy Damson Gin
+ 14 Pages of Preserves
Ripe and
Ready Now! £3.99 | Sept 17
He
Che ritage Tomato
Apricot & Almond Peach, Rocket, Summer Berry ddar & Basil Tart
Panna Cotta & Burrata Salad Victoria Sponge
GBF AUGUST 17 master_GBF 20/07/2017 10:19 Page 2
Welcome to your
Supper clu
b guru
Alice Levin
e puts
a fresh an
Summer Cookbook!
d zingy
spin on cla
ssic
barbecue
cooking
on p.80
Compared to those first sunny weekends of
June when we're desperate to spend every
second soaking up the sun, late summer
has a more relaxed vibe – which I love. By
this time of year I've mostly had my fill of
burgers and hot dogs, so barbecues get a bit
more experimental. For example, our Indian-
inspired menu on p.84 puts a deliciously
different twist on the usual alfresco fare.
Spiced lamb scotch eggs anyone?
Of course, it helps that all of the best ingredients are in total abundance right
now – and this special summer issue of Great British Food is a celebration of
everything ripe, juicy and delicious! From lush veggie salads (p.30) and no-
fuss raspberry frozen yoghurt (p.66) to beautiful puds that are ideal for using
up a glut of seasonal fruit.
Now is also the perfect time to dust off the jam pan and start preserving those
gorgeous summer flavours; check out our 14-page guide on p.91 for all kinds
of inspiration, including perfect passata, homemade preserved lemons and
loads of tasty toast toppers.
Plus, while you're waiting for the new series of Great British Bake Off to
start (any day now!) former winners Nadiya Hussain and Candice Brown
tell us all about life after the show, and share some seriously mouth-watering
summer bakes. We're celebrating the
abundance of British
Have a delicious month! fruit with cakes and
puds galore on p.17
Natasha
Editor
natasha@aceville.co.uk
This month
we've
CANDICE BROWN NADIYA HUSSAIN SIMON RIMMER dedicated 14
pages to
the glorious
LAST YEAR'S BAKE OFF WINNER BAKING STAR NADIYA GIVES THREE THE SUNDAY BRUNCH CHEF art
TALKS PUB GRUB AND BAKING CLASSIC BAKES HER SIGNATURE SHARES HIS FOODIE LOVES of preservin
NOSTALGIA ON P.36 TWIST WITH DELICIOUS RESULTS AND HATES ON P.130 g! Get
ON P.24 stuck in on
p.91
www.greatbritishfoodmagazine.com /3
24
30
Contents S E P T E M B E R 20 17
Foodie Features 91 OUR ULTIMATE GUIDE TO... PRESERVING
23 VALENTINE'S KITCHEN All of your jam and pickling needs covered
Our columnist shows us how to make the most of
summer with a spot of pickling 80 SAVOUR SUMMER
Supper club gurus Alice Levine and Laura Jackson
24 TEA WITH NADIYA serve up a late summer barbecue
From summer fruit semifreddo to tiramisu cake, the
former GBBO winner shares her gorgeous new bakes 130 LAST WORDS
Simon Rimmer tells us all about barbecues... and tripe
35 SHEILA DILLON'S BRITISH FOOD TOUR
This month, Sheila celebrates one of her Tasty Recipes
most-used cookbooks 17 HARVEST FESTIVAL
Savour late summer with these fragrant and
36 WHAT CANDICE DID NEXT fruity dishes
The Bake Off 2016 winner is back with some mouth-
watering recipes 30 VEGGIE ALFRESCO
From chermoula baked aubergine to zesty salads,
41 WEEKENDS AWAY WITH... TOM AIKENS you'll love these bright and beautiful meat-free dishes
The chef reveals his favourite Devonshire hotspots
44 SEASONAL HERO
73 GRACE DENT'S SECRET LONDON Apricots are the epitome of summer and we have
Find out where this food critic likes to sup her coffee five gorgeous recipes that celebrate them
4 / www.greatbritishfoodmagazine.com
00
17
66 88 84
56 MELTINGLY GOOD 76 WHAT'S IN A NAME?
These tasty toasties elevate the humble sandwich Gareth May pits British PDO grub against its tasty counterparts
to the next level
111 EXPLORE... NORTHUMBERLAND
58 ONE PAN DINNERS 8 things to eat, drink and do in this gorgeous county
Get your roasting tins at the ready!
116 TOP TABLES
63 7 WAYS WITH GLOBE ARTICHOKES We head to Norfolk, Suffolk and beyond in search of the best
These beautiful thistles are worth the prep time places to dine and sleep
S U B S C R I B E T O DAY ! p.64
TO RECIEVE A FREE BREAD BIN FROM THE MARY BERRY COLLECTION WORTH
£30
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
6 / www.greatbritishfoodmagazine.com
GBF AUGUST 17 master_GBF 20/07/2017 10:19 Page 7
PROMOTION
NEW WAYS
WITH LEMON
CURD
Made with sharp and zingy lemon curd,
this cheesecake couldn't be easier to make!
Mrs Darlington’s Lemon Curd is nothing short of legendary.
The Darlington family began making batches of their family recipe
more than three decades ago in their farmhouse kitchen. We love
using it in this cheesecake recipe, as it is super simple and you can
make it up to 24hours ahead. It works equally well as a dinner party
dessert or a weekend treat for the family – all of our children give
it a big thumbs up! Lemon curd is a great secret ingredient to pep
up lot of desserts. If you enjoy the cheesecake, trying adding a layer
beneath the whipped cream of a pavlova or simply just swirl in a
spoonful to some natural yogurt and top with raspberries. It makes
a great addition to ice cream too.
15% OFF
Special kit:
20cm (8 inch) shallow
spring form tin
Any online order at
www.mrsdarlingtons.com
1. Crush the biscuits with a rolling with the code:
pin until they’re fine crumbs lemoncurd15
2. Melt butter in a pan and then This a Great British Food
stir in the digestive crumbs and reader exclusive offer. Available in a wide selection of farm
Minimum order applies, one
caster sugar until combined shops, butchers, garden centres and
offer code per customer.
3. Use the back of a spoon to Offer ends: 8 September other independent retailers across the
press the crumbs into the base of 2017 at midnight. UK. To find your nearest stockist please
Full T’s & C’s available
the tin, then pop into the fridge to contact the Mrs Darlington’s
on the website above.
firm up whilst making the filling team at www.mrsdarlingtons.com
8 / www.greatbritishfoodmagazine.com
N E WS | SE P T E M B E R
This Month
What to eat, drink, cook, discover and more
BURSTING WITH FLAVOUR!
Britain's summer produce is ripe and ready for the picking, but it won't stay this way for long!
So, whether you're lucky enough to have a glut of Tigerella tomatoes growing in your garden
or you've been eyeing up handsome heirlooms in your local green grocers, make sure you tuck into
a tomato-shaped slice of summer before it's too late.
3
cucumber, 1kg ripe plum tomatoes,
Easy Bruschetta
a deseeded and chopped red pepper,
Simply slice beef tomatoes,
Ingredients from ocado.com
www.greatbritishfoodmagazine.com /9
This month’s
WISH LIST “In an attempt to cling onto the
last rays of summer, I'm filling
my home and garden with these
gorgeous, gilded products – that
way, it will still feel like the sun is shining,
Keep your favourite
even as the nights begin to draw in....” cookbooks spill-free. Recipe
Stand, £40, oliverbonas.com
KAYLEIGH RATTLE, DEPUTY EDITOR
As practical
as it is stylish. Never let your
Copper Casserole biscuits go
Dish, £19.99, homesense.com stale again.
Bloomingville
Sweets & Treats
Worthy of a permanent
Canister, £27,
residence on any dinner table.
amara.com
Bloomingville Pepper Mill,
£29, cultfurniture.com
10 / www.greatbritishfoodmagazine.com
NEWS | SE PTE M B E R
What,s new...
1. Bake Off is Back!
Get your cake tins at the
ready – everyone's favourite
baking show is back this
autumn with a brand-
new line up. Following its
controversial move from
BBC One to Channel 4, Great
British Bake Off 2017 will be
presented by Paul Hollywood
(the only original member of
the initial Bake Off line-up),
alongside Prue Leith and
comedians Sandi Toksvig
and Noel Fielding.
www.greatbritishfoodmagazine.com / 11
DIARY DATES
RIVER COTTAGE SUMMER
FESTIVAL, DEVON
26th - 27th August
Head to Axeminster this August
Bank Holiday for foodie demos,
live music, yoga sessions and more.
rivercottage.net
FOOD ROCKS
FESTIVAL, DORSET
World's 50 Best Restaurants
MEATOPIA, LONDON
1st - 3rd September
Foodie Thermometer
What’s Hot What’s Not What we’ve
+ PIZZA PERFECTION - PUBS been drinking...
Move over margherita – according to Our Friday night favourites are said to be in Isle of Harris Gin manages to
recent polls, mushroom is now the UK's decline, with more people now preferring balance sweet and savoury flavours
most popular pizza topping. restaurants to local boozers. beautifully, thanks in part to the
hand-dived sugar kelp that makes
+ MURKY BEER - CAMEMBERT CHEESE up one of its nine botanicals. Not
No, we're not talking 'off' pints. Rather,
Sources tell us that less Camembert is only is the bottle reminiscent of the
the next biggest trend in craft beer is
actually an unfiltered brew.
being made across the channel, so why not clear waters of the Outer Hebrides,
tuck into some British Tunworth instead? but the gin itself is as smooth
and pure. It's beautifully unique
and stunning in a martini. £35,
harrisdistillery.com
12 / www.greatbritishfoodmagazine.com
GBF AUGUST 17 master_GBF 20/07/2017 16:48 Page 13
Get involved!
Do you have a cooking query you’d like to have
answered by the W.I.? Email us at
kayleigh.rattle@aceville.co.uk or contact
us via the Great British Food social
media channels
I snack (a lot!) so I'm always keen to have a go at this kit!) and place on one of the five adjustable
making handmade alternatives to shop bought shelves. Heat then flows from the base, which in
produce. Vegetable crisps are one such treat turn dries out the produce. I'm happy to say my
and, luckily, my neighbour has just kindly given cougettes were a success (I've devoured them
me a bag of courgettes from her allotment! The already!) but I'd advise rotating the shelves every
dehydrator is incredibly straightforward to use – couple of hours to evenly cook the ingredients.
simply slice your fruit or veg into thin slices (you Next project? Handmade muesli with dehydrated
can even make your own sundried tomatoes with summer berries – watch this space!
14 / www.greatbritishfoodmagazine.com
NEWS | S UM M E R
MORE
READS…
Crave
(£16.99,
HarperCollins)
Following her
debut cookbook,
Twist, GBBO star
Martha Collison
is back with more
inventive flavour
BOOK
combinations
than ever – the
caramelised white
chocolate cake is
CO R NER
a winner.
Kitchen Confidential:
LATE SUMMER
MUST-HAVES
www.greatbritishfoodmagazine.com / 15
GBF AUGUST 17 master_GBF 20/07/2017 10:19 Page 16
RECIPES | FRUIT PUDDINGS
Harvest Festival
From ripe and fragrant orchard fruits to juicy raspberries,
the late summer harvest brings all kinds of sweet delights
with it. Celebrate with these beautiful puds and bakes
www.greatbritishfoodmagazine.com / 17
Almond Panna Cotta
with Roasted Apricots
& Amaretti Crumble
Makes: 6
Prepare: 20 minutes, plus
overnight cooling time
Cook: 10 minutes
3 × 5 g gelatine leaves
375 ml almond milk
375 ml cream
80g caster sugar
2 tsps orange-blossom water
6 large apricots
1–2 tbsps caster sugar
1–2 tbsps Amaretto (optional)
75 g amaretti biscuits
2 tbsps soft brown sugar
30g butter, diced
1 tsp ground cardamom mint
leaves, to garnish
Special Kit:
3. Once the panna cottas have minutes, or until the crumble is
6 x 125 ml dariole moulds
set, preheat the oven to 180°C/ crisp and the apricots are cooked.
Fan 160°C/Gas 4. Cut the apricots
1. To make the almond panna
in half, discarding the stones, and Lemon Olive Oil Cake
cotta, soak the gelatine leaves
place them, cut side up, on a lined with Raspberry Curd
in cold water for 5 minutes, until
baking tray. Scatter the caster
softened. Remove from the water
sugar over the top and roast the Makes 8
and squeeze gently to remove
apricots for 10 minutes to soften Prepare: 15 minutes, plus cooling
excess liquid before using.
them slightly. timetime
2. Meanwhile, bring the almond
4. Put the amaretti biscuits in a Cook: 1 hour, 10 minutes
milk, cream and caster sugar to
zip-lock bag and crush them with
the boil. Remove from the heat,
a rolling pin. Transfer to a bowl 190ml light olive oil
add the gelatine and stir well
and combine with the brown 2 free range eggs
until dissolved. Strain the liquid
sugar, butter and cardamom. Finely grated zest of 2 lemons
to remove any lumps, add the
Spoon the amaretti crumble into 150ml lemon juice
orange-blossom water and pour
the warm apricots and return 250g plain yoghurt
into the moulds. Refrigerate until
to the oven for a further 15–20 345g caster sugar
set, or overnight.
minutes, or until the crumble is 300g self-raising flour
crisp and the apricots are cooked. 250ml whipping cream
intensifies their using a small spatula or knife, For the raspberry curd:
work the puddings away from the 4 free-range egg yolks
flavour and the edge of the moulds. Stand the 230g caster sugar
moulds in boiling water for 200g butter, softened
almond panna cotta 4–5 seconds, place a plate on Finely grated zest of 2 lemons
top of each one, then carefully 80ml lemon juice
adds a delightful the panna cottas. Serve 2 warm For the raspberry icing:
apricot halves alongside each 115g caster sugar
contrasting texture” almond panna cotta. and return 210g fresh raspberries
to the oven for a further 15–20 125–185g icing sugar
18 / www.greatbritishfoodmagazine.com
RECIPES | FRUIT PUDDINGS
“Custard powder
has an interesting
effect on pastry.
The golden colour it
imparts makesfor a
more aesthetically
pleasing dessert”
Quince &
Frangipane Tart
Makes: 8
Prepare: 20 minutes, plus
chilling time
1. To make the raspberry curd, prepared cake tin and bake for 35 Cook: 2 hours, 20 minutes
beat the egg yolks and sugar in a minutes, or until a skewer inserted
large heatproof bowl until pale into the cake centre of the cake 230g caster sugar
and creamy. Add the butter, comes out clean. Remove from 1 vanilla bean
lemon zest and the oven and allow to cool. 1 lemon, halved
juice. Place over a simmering 3. Meanwhile, to make the 4 quinces
saucepan of water and whisk raspberry icing, combine the
continuously for 20–30 minutes, caster sugar with 125ml water in For the filling:
until thickened. Remove from a saucepan over low heat, stirring 200g plain flour, plus extra
the heat and stir the raspberries until the sugar dissolves. Bring for dusting
through, allowing the fruit to to the boil. Remove from the 100g ground almonds
break up. Allow to cool, then heat and allow to cool. Put the 150g softened butter
store in the refrigerator for up to 2 raspberries in a food processor Pinch of salt
weeks, until required. and slowly add the cooled sugar 2 free-range egg yolks
2. Preheat the oven to syrup until you have a thick sauce 3 tbsps caster sugar
180°C/160°C/Gas 4. Grease a 23 (you may not need all the sugar
cm round cake tin or a loaf tin. syrup). Transfer to a bowl and stir For the frangipane:
Put the olive oil, eggs, lemon zest in the icing sugar until thick and 100g softened butter
and juice, yoghurt and sugar in well combined. 115g caster sugar
a bowl and whisk to combine. 4. Whip the cream until soft 2 free-range eggs
Sift in the our and stir until peaks form. Put half the curd in 75 g ground almonds
smooth. Pour the mixture into the a large bowl and stir until it is 1 tbsp plain flour
www.greatbritishfoodmagazine.com / 19
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1. Put 1 litre water, the sugar, the centre of the dry ingredients, bake for 15 minutes
vanilla bean and lemon halves in a pour in the egg mixture and before removing the paper and
saucepan and bring to knead lightly to form a ball. Wrap pastry weights or rice and baking
a rolling boil over high heat. Peel, in plastic wrap and chill for 30 for a further 5 minutes to crisp the
quarter and core the quinces minutes. pastry. Meanwhile, prepare the
before immediately transferring 4. On a lightly floured board, frangipane by creaming
them to the poaching liquid to roll out the pastry until it is 3 mm the butter and sugar until pale
Recipes taken from
prevent discolouration. thick. Line a buttered 25 cm flan and fluffy. Harvest by Emile
2. Reduce the heat and simmer tin with the pastry, using your 6. Incorporate the eggs, then Guelpa (£15, Hardie
Grant) Photography
for 1½ hours, or until the quinces fingers to push it down into the add the ground almonds © Emile Guelpa
are tender and ruby-red coloured. corner. Trim any excess pastry and the flour and stir until well
Drain the quinces well and set using a small knife. Prick the base combined. Arrange the poached
them aside. of the pastry shell with a fork quince pieces, skin side down,
3. For the pastry, rub the flour, and return to the refrigerator for in the cooked pastry shell.
ground almonds, butter and another 30 minutes. Spoon the frangipane over
salt together until the mixture 5. Preheat the oven to 180°C/Fan them and return the tart to
resembles fine breadcrumbs. 160°C/Gas 4. Line the tart with the oven for 30 minutes, or
Lightly beat the egg yolks and baking paper and fill it with pastry until the frangipane is set and
sugar together. Make a well in weights or uncooked rice. Blind golden brown.
20 / www.greatbritishfoodmagazine.com
PROMOTION
LOVE FOOD,
LOVE CORNWALL
Love food, then you’ll fall in love with The Great Cornish Outlaw. He will be demonstrating on
Cornwall even more than usual in Food Festival is on the 22, 23, 24 the main theatre stage with seating and
September and October. Not only can September, based on Lemon Quay in standing space for over 100 people. In
you taste the amazing Cornish cream the heart of the beautiful city of Truro. addition, the stage has two large TV
teas, our mouth-watering Cornish Now in its fourteenth year, it is one of screens, so every bit of the culinary
pasties and wonderful seafood, but you the longest running food festivals in action is caught on camera. Experience
can also sample fantastic local produce the county purely dedicated to the very best of Cornwall with a
at numerous food and drink festivals celebrating Cornish produce. multitude of talent on stage including:
taking place across Cornwall. There are many great reasons to visit Jack Stein, Stephane Delourme
The Great Cornish Food Festivals in the festival – it is the place (Seafood Restaurant), Tom Hunter
Truro and Newquay Fish Festival take for quality produce, the perfect way of (The Scarlet), Adam Banks (Fifteen
place in September, as does the Redruth meeting local producers and getting Cornwall), Guy Owen (Idle Rocks),
Pasty and Mining Festival. In October hints and tips straight from maker. It is Keith Brooksbank (Penventon) and
the Callington Honey Fair, is a completely free to visit over 3 jam- Zack Hawke (The Mariners).
traditional day out for the people of east packed days of demos, tastings and
Cornwall, whilst further west the shopping and it has the very best of For more information, including
Falmouth Oyster Festival offers much Cornwall’s chefs on stage, theatre and stallholder listings visit:
more than oysters. demonstrating their culinary skills www.greatcornishfood.co.uk/festival
For those with a thirst, the autumn and providing new ideas, skills and
sees beer and cider festivals all across inspiration for every food lover. Expect
the county including Falmouth and the full range of flavours from over 60 Falmouth Oyster Festival
Newquay. Whilst the Oktober Fest in stalls, plus sizzling street food from
Truro offers something a little different pizza to paella to pasties. Experience
to the usual Cornish culture. butchers, bakers, breweries and
Why not head down and stay in a gin-makers to cheese, ice-cream and
hotel with award-winning cuisine, eggs and so much more. There is
dine in restaurants owned by celebrity easy access on one level, ideal for
chefs, plus enjoy a whole host of buggies and wheelchairs and
other food-related activities on offer great transport links via the new
throughout September and October Park & Ride schemes at Tregurra and
in Cornwall. Langarth Park.
Opening the festival on the Friday 22
Visit www.visitcornwall.com/foodie September will be seafood supremo and
for more information. Michelin-starred chef Nathan
www.greatbritishfoodmagazine.com / 21
GBF AUGUST 17 master_GBF 20/07/2017 10:19 Page 22
COLU M N | VALENT IN E WA RNE R
Valentine’s kitchen
Don't mourn the fact that summer's almost over says
our columnist – preserve your warm weather glut
with a spot of pickling instead
S
adly, one cannot preserve the seeds. Heat gently until the
summer climate past the curl sugar dissolves.
of the leaf, but therein lies one 5. When the syrup mixture comes
of the joys of seasonal eating – to a simmer, add the apricots to the
new ingredients arrive as
pan and increase the heat a little.
others depart.
Simmer for 3-5 minutes, or
Yet, it’s worth mentioning that many of
until the apricots are just
the good things associated with summer
are still going strong at this time of year. cooked, but
Certainly, the tomatoes keep on giving, not collapsing.
and they're often better come autumn, 6. Remove from the heat.
alongside peppers and corn. Lift the apricots from the
Another wave of raspberries will also pickling stock and get rid
arrive, while early game is wonderful right of any remaining stones
now when served with frilly lettuces in once cooled.
salads, rather than under a pie crust. 7. Return any shallots,
When it comes to fish, our seas
chillies and bay leaves to
are on the whole still calm and
the stock. Rapidly simmer
giving, and more so than the
until the liquid has reduced
rougher early summer seas.
But, to remind myself of these to about 400ml and looks thickened
lovely late summer things on chilly days, and glossy; it should have the texture
I for one am a huge fan of pickling. So, of maple syrup.
here's one of my favourite recipes for the 10 black peppercorns 8. Spoon the apricots and flavouring
fast approaching gloomier skies... 1 tsp black mustard seeds ingredients into the two warm sterilised
2 tsps coriander seeds jars, ensuring that the shallots, chillies
and spices are evenly distributed. Pour
Val's Pickled Apricots
Special kit: 2 x preserving jars and lids the syrup into the jars so the apricots
These work really well with slices of cold
are fully covered and the jars are almost
pink ham, or one of those very strong
1. To sterilise the jars, preheat the oven completely full.
Cheddars that ravage the roof of the
to 180ºC/Fan 160ºC/Gas 4. Wash them 9. Leave to cool for 30 minutes
mouth. Equally, they are fabulous with
well and remove the rubber seals. Place (topping up with more syrup if
roast duck and venison.
them on a baking sheet in the oven for necessary), then seal the jars and let the
10 minutes. apricots sit in a cool, dark place for at
Makes: 2 x 500ml jars
2. Meanwhile, cut the apricots in half least two weeks before serving. Store in
Illustrations: Alice Cleary, aliceclearyillustrated.com
www.greatbritishfoodmagazine.com / 23
Tea & Cake
with Nadiya
From summer fruit semifreddo to tiramisu cake, the former
GBBO winner is back with some delicious new bakes
I N T E R V I E W: K AY L E I G H R AT T L E
24 / www.greatbritishfoodmagazine.com
R E C I P E S | N A D I YA H U S S A I N
N
adiya Hussain captured the hearts of foodies
when her spectacular cakes won her the sixth
series of The Great British Bake Off in 2015.
Since then, she's been busy rustling up some
exciting new recipes as well as travelling the
UK to meet with local producers, chefs and suppliers for
her latest cookbook and TV series, Nadiya's British Food
Adventure. Here we find out more about her recent escapades,
and we unveil our fave bakes from her new book.
“ I do like a crispy
fried runny egg
with brown sauce
at a greasy spoon
sometimes!”
©BBC
www.greatbritishfoodmagazine.com / 25
Rocky Road Cake 1. Preheat the oven to baking powder and bicarbonate
“I love the combination of chewy 180°C/160°C fan/Gas 4. Grease of soda into a large bowl and give
fruit, sticky marshmallow and the base and sides of a 25cm it all a whisk.
crunchy biscuit, all covered in round cake tin. Cut out two 3. Put the milk, eggs and oil into
rich chocolate. Rocky road is one rounds of baking paper and use a jug and whisk until they are
of the first things I ever made one to line the tin, putting the combined. Add to the dry mix
in the kitchen with my kids. I other one aside for later. and whisk to a smooth batter.
say ‘made’, even though it is 2. Put the flour, sugar, cocoa, 4. Using the same jug, measure
more a case of ‘putting together’
as opposed to baking. But this
variation is a rocky road with a
soft landing – in cake form!”
Serves: 16
Prepare: 45 minutes, plus cooling
Cook: 1 hour 25 minutes
26 / www.greatbritishfoodmagazine.com
R E C I P E S | N A D I YA H U S S A I N
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X X X X X X X X P| RXOXM
XOXX
TXIO
XNX
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R E C I P E S | V E G E TA R I A N
Veggie
Alfresco
These bright and beautiful meat-free dishes
are absolutely packed with flavour – perfect
for eating outdoors if it's sunny outside
real gem of
Home by DavidFrenk-
then ½-inch-thick slices. Transfer 2 small, raw yellow beetroot, iel and Luise Vindahl
(£25, Hardie Grant)
to a medium-size mixing bowl trimmed, tops removed and peeled
a vegetable” along with the rest of the spiced 2 handfuls rocket leaves
Photography
© David Frenkiel
www.greatbritishfoodmagazine.com / 31
pieces and place on top. Serve Juice and zest of ½ unwaxed lemon
with a herb oil and vinegar. Sea salt and black pepper
32 / www.greatbritishfoodmagazine.com
GBF AUGUST 17 master_GBF 20/07/2017 10:19 Page 33
GBF AUGUST 17 master_GBF 20/07/2017 10:19 Page 34
Great tasting
British Stilton
made the
traditional way
Our unique family heritage, traditional
craftsmanship and passion for great cheese,
help make Cropwell Bishop Stilton so tasty.
Contact us to find out
more about our range of
delicious cheese
telephone: +44 (0)115 989 2350
www.cropwellbishopstilton.com
follow us on Twitter
@YummyStilton
34 / www.greatbritishfoodmagazine.com
C O L U M N | S H E I L A D I L LO N
Sheila Dillon's
British
Food Tour
In a world of starched
tablecloths and pretentious
food, 1980s chef Alastair
Little was one of the original
champions of simple, seasonal,
eating. Here our columnist
celebrates a lesser known icon
www.greatbritishfoodmagazine.com / 35
What Candice Did Next
Candice Brown has had a whirlwind year since winning Great
British Bake Off. Here she talks pavlova, Paul Hollywood and
shares three delicious recipes from her debut book, Comfort
How’s life been since you now part of! Prue is fab and Noel and Your ultimate comfort dish?
won Bake Off last year? Sandi will bring the fun and humour Macaroni cheese. If I see it on any menu
It’s been crazy, busy and completely needed when things get stressful – I have to try it, even if I’m not hungry!
amazing! I’ve had the most fantastic which they always do! Paul is just
opportunities and feel so very lucky brilliant and always will be. Your favourite ‘show off’
to be a position where I am able to do bake? Something like a huge pavlova is
something I love. You grew up in a pub, how great as you can prepare all the elements
has that affected your in advance, then pile it all together
There are lots of baking approach to food? when you’re ready to serve. Meringue
books, how is Comfort Pub grub will always be one of my with a mound of whipped cream, fresh
different? There really are a lot favourite types of food – wholesome strawberries and raspberries, topped off
out there and so many incredible meals served in big portions! My with passion fruit curd – I don’t think
ones – my shelves are groaning mam was amazing in the kitchen, she there’s much better than that!
under the weight of my collection! I definitely taught me how to cater for
want the book to be something that the masses, should I need to! Her and What do you love cooking with
starts off as mine, and then as people my dad were a great team. at the moment?
use it, change things around, swap Savoury wise I cannot do without
ingredients etc. it becomes theirs. Earliest food memory? smoked paprika, I love it in everything!
Visiting the seafood stalls in Chorizo is amazing too, it can really
The new series of Great Edmonton and then going back to my brighten up a dish. In terms of sweet,
British Bake Off starts soon, nan and grandad’s house. I’d be sitting it has to be lemon zest or British
any predictions about the on the floor eating a pint of shell on strawberries – simple but perfect.
new format? I think it will be prawns, my grandad had cockles, dad
incredible. I can’t wait to see it and would be eating jellied eels and nan Anything you really hate?
welcome twelve new people to this always went for crab sticks. That was a I detest peas and am not a huge fan of
amazing little Bake Off family I’m happy place for me. tomatoes either!
36 / www.greatbritishfoodmagazine.com
CANDICE BROWN
Triple-layer Berry
Victoria Sponge
Makes: 10–12
Prepare: 25 minutes “The addition of a middle
Cook: 20 minutes
layer packed with fresh
335g self-raising flour
335g unsalted butter, softened berries makes the cake
335g golden caster sugar
3 tsps baking powder look interesting when you
6 large free-range eggs
Grated zest of 2 lemons cut into it and also adds a
Juice of 1 lemon
150g fresh raspberries great flavour and texture”
600ml double cream
500g fresh strawberries, hulled
Icing sugar, to finish
www.greatbritishfoodmagazine.com / 37
Hidden Clove, Apple & floured work surface and knead
Strawberry Strudel briefly until smooth. Wrap in cling
film and chill for 30 minutes.
The Hidden Clove 2. Meanwhile, place the cold
“My Dad hates cloves, and whenever butter between two pieces of
Nan made apple strudel he would greaseproof paper and bash/roll
always ask if there were any cloves with a rolling pin until you have
in it. Nan always said no. But lo and a flat 15 x 25cm rectangle that is
behold, with his first bite my Dad about 3mm thick.
would always get the clove! Nan would 3. Roll out the chilled dough
laugh as she said ‘Oh, I don’t know on the floured surface (rolling
how that got in there!’ and wink at away from you) to a 20 x 40cm
me. That solitary clove adds a subtle, rectangle. Lay the butter
spicy fragrance” rectangle on the bottom two-
thirds of the dough rectangle.
Makes: 8 There should be a clear border
Prepare: 20 minutes, plus of about 1cm at the bottom and
resting time 2.5cm at the sides.
Cook: 40 minutes 4. Fold the top, unbuttered third
of the dough rectangle down
150g plain flour, plus extra over the middle third, then fold
for dusting the bottom third up over the
5. Reserve five of the strawberries 150g strong white bread flour middle third (you will now have
for the decoration. Evenly slice 1 tsp icing sugar alternating layers of dough, butter,
the rest of the strawberries. Pipe 50g lard, cubed dough, butter, dough). Pinch the
a layer of double cream on to 200g cold unsalted butter edges together, then wrap and
one of the plain sponges. Top chill for 30 minutes.
with a layer of sliced strawberries. For the filling: 5. Flour the work surface again
Recipes taken from
Comfort by Candice
Spread a small amount of cream 2 Bramley apples and set the dough on it so a short
Brown. (£20, Ebury
on the underside of the raspberry 2 Braeburn apples side is nearest to you. Roll out
Press) Photography
by Ellis Parrinder
sponge, then place it gently on 100g fresh strawberries away from you into a 20 x 40cm
top of the strawberries (the cream Grated zest and juice of 1 lemon rectangle again. This time fold
helps the sponges stick together). 1 clove both the top and bottom of the
6. Pipe a layer of double cream 40g golden caster sugar rectangle in so they meet in the
on the raspberry sponge and ½ tsp ground cinnamon middle, then fold in half like a
top this with the rest of the 40g ground almonds book. Pinch the edges together.
sliced strawberries. Spread a 50g unsalted butter Wrap and chill for 30 minutes.
small amount of cream on the 6. Roll out the dough into a
underside of the other plain To finish: rectangle as before. Fold the top
sponge, then set this on top of 1 free-range egg, beaten with a third down and the bottom third
the strawberries. Push down splash up over it. Wrap and chill for 30
gently and check the layers are of milk, for egg wash minutes. Repeat this rolling and
even. Top with any leftover cream, 25g demerara sugar folding process (called a ‘turn’)
the reserved strawberries, cut in 25g flaked almonds three times, chilling in between
half, and the reserved raspberries, for 30 minutes. This will make a
then dust with icing sugar. 1. First make the pastry. Sift both total of four turns. You only need
types of flour and the icing sugar about two-thirds of the pastry
Candice Says... into a large bowl. Add the lard for this recipe, so cut it into two
Don’t be afraid to vary the flavours and rub in with your fingertips pieces: one third and two thirds.
for this. Try lime and raspberry, or until the mixture resembles Keep the larger piece you are
in the autumn go for blackberry and breadcrumbs. Stir in 150ml of going to use for the strudel in the
apple. The basis of the sponge will cold water and bring everything fridge until you need it. The other
never change but go nuts with the together with your hands. Turn piece can be frozen.
flavours and decoration. out the dough on to a lightly 7. Preheat the oven to 200°C/
38 / www.greatbritishfoodmagazine.com
CANDICE BROWN
Fan 180°C/Gas 6. Line a baking the pastry has puffed up and is and slowly add the cream, stirring
sheet with greaseproof paper. golden and crisp. Serve hot with the whole time until smooth
Peel, core and dice the apples. vanilla custard and wait to see and glossy.
Hull and quarter the strawberries. who gets the hidden clove! 2. Add the flaked almonds,
Put the fruit in a large bowl with chopped almonds or pecans,
the lemon zest and juice, clove, Nan’s Florentines coconut flakes, apricots and
caster sugar and cinnamon. Mix cherries and mix well until
together gently. Makes: 38–40 everything is combined and
8. Lightly dust a work surface Prepare: 15 minutes, plus covered with the creamy mixture.
YOUR
and roll out the pastry away from cooling time Line four baking sheets with BAKING
you into a 30 x 20cm rectangle Cook: 25 minutes greaseproof paper. Drop the ESSENTIALS
that is about 3mm thick. Lightly mixture in heaped teaspoonfuls
mark a line down the centre of 60g unsalted butter on to the greaseproof paper,
the rectangle to divide it in half 170g golden caster sugar ensuring there is about 2cm
lengthways. Sprinkle the ground 30g plain flour between each heap of mixture.
almonds evenly over one half, 150ml double cream Place in the preheated oven Foodie Flavours
leaving about a 1cm clear border 115g flaked almonds near the top and bake for 12–15 Natural Vanilla
Flavouring, £3.99
around the edges. Spoon the 115g whole toasted almonds or minutes (switch the baking sheets foodieflavours.com
apple and strawberry mixture, pecans, roughly chopped around halfway through).
slightly heaped up, in a line on top 85g flaked coconut 3. Remove from the oven and
of the ground almonds. Dot small 85g dried apricots, chopped allow to cool for 3–4 minutes
pieces of butter over the fruit. 60g dried cherries before transferring to a wire
9. Egg wash all of the pastry 200g dark chocolate (minimum rack – use a flat palette knife to
W&H Marriage
edges, then fold the empty side 70% cocoa solids), broken move the florentines. Leave to Organic Self Raising
up and over the filled side. Press into pieces cool completely. Melt the dark White Flour, £1.49
for 1kg Ocado.com
the edges together using a fork chocolate in a heatproof bowl set
to crimp. Carefully transfer to 1. Preheat the oven to 190°C/ over a saucepan of simmering
the baking sheet. Egg wash the Fan 170°C/Gas 5. Melt the butter water until melted and smooth.
whole strudel. Using a very sharp with the sugar in a saucepan Coat the flat underside of each
knife, make cuts across the top over a low heat. When the sugar florentine with chocolate and
of the strudel at 2.5cm intervals. has dissolved and the liquid is allow to set slightly before
Sprinkle the demerara sugar and golden and bubbling, add the zigzagging a fork across the Judge Twin Blade
Mixer with Stand,
flaked almonds over the top. flour and mix until smooth over a chocolate to make a pattern. £55. Stockists at
10. Bake for 35–40 minutes until low heat. Remove from the heat Then leave, chocolate-side up, judgecookware.co.uk
www.greatbritishfoodmagazine.com / 39
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EBOA
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000 www.greatbritishfoodmagazine.com
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WEEKE ND S AWAY
Weekends
Away With...
Tom Aikens Salcombe Estuary
www.greatbritishfoodmagazine.com / 41
GBF AUGUST 17 master_GBF 20/07/2017 10:19 Page 42
42 / www.greatbritishfoodmagazine.com
EASY
EVERYDAY
EASY EVERYDAY
T E M PT I N G S E A S O N A L R E C I P E S TO C O O K N O W
+28
SIMPLE
SEASONAL
RECIPES
BREAKFAST
GETS EXCITING!
Delicious ways to shake up your wake up
New ways
with British 3 super Easy one-pan
apricots tasty toasties dinners
www.greatbritishfoodmagazine.com / 43
Easy Everyday
Apricots
SEASONAL HERO
A
s the British summers continue to get warmer, our apricot industry is APRICOT & VANILLA TART
flourishing, with Kent in particular famed for its apricot-growing ability (it’s
not called the garden of England for nothing). We love to use these fragrant, Serves: 8
fruity gems in both sweet and savoury dishes, but they’re particularly tasty when Prepare: 20 minutes, plus chilling time
grilled, drizzled in honey, doused in almond liqueur and served with ice cream and Cook: 1 hour
chopped up almonds.
For the pastry:
150g plain flour, plus extra for dusting
75g ground almonds
50g caster sugar
GROW 125g unsalted butter, chilled and diced
Apricots need a warm climate to thrive, along with A good pinch of sea salt
plenty of sunlight and water. ½ tbsp iced water
1 tsp lemon juice or cider vinegar
1 medium egg yolk, lightly beaten
PREP
Run a knife around the centre of the fruit and gently twist apart to reveal and For the filling:
remove the stone. Brush with lemon juice to prevent any discolouring. 750g–1kg apricots, washed, dried,
halved and stoned
1 vanilla pod or 1 tsp
STORE vanilla bean paste
Keep at room temperature until ripe and then pop them in the fridge. 250ml crème fraîche
1 medium free-range egg
2 medium free-range egg yolks
ENJOY 115g caster sugar
50g flaked almonds
We love using ‘on the turn’ apricots to make jams or
Icing sugar, to decorate
compotes, but ripe ones are perfect when eaten on top of yoghurt
along with a squeeze of honey and handful of granola.
Equipment:
22cm fluted tart tin, 4cm deep
44 / www.greatbritishfoodmagazine.com
EASY
EVERYDAY
www.greatbritishfoodmagazine.com / 45
2. Dust the work surface with flour
and roll out the pastry into a disc at
MORE WAYS WITH... a blender and blitz until puréed. Beat
least 4cm larger all round than the
tart tin. Carefully roll the pastry up Apricots six free-range eggs until pale and thick
and fold in 250g of ground almonds,
around the rolling pin and unroll into
Apricot & Lavender Jam 250g of caster sugar, apricot purée
the tin, ensuring that it is centrally
– Add 1kg of halved and stoned apricots and a tbsp of melted butter and baking
positioned. Press the dough into
to a pan with 250ml of water, 2 sprigs powder. Bake in the oven for around an
the corners and flutes of the tin and
of dried lavender flowers and the juice hour, until golden.
trim off any excess from the top
of one lemon. Slowly bring to the boil
using a sharp knife. Prick the base
and simmer until soft – about 15 minutes. Grilled Apricot & Goat’s
with a fork and chill for 20 minutes
Remove from the heat and add 1kg Cheese Salad with Honey
while you prepare the filling and
of sugar; stir until dissolved, then boil – Grill pitted apricots on a hot grill
preheat the oven to 190ºC/Fan
rapidly for 15 minutes. If the setting pan or barbecue for five minutes on
170ºC/Gas 5. Place a solid baking
point hasn’t been reached, boil for a each side. Whilst these are cooking,
tray on the middle shelf of the oven.
further 5 minutes. Pour into sterilised add spinach, watercress and rocket
3. Arrange the apricot halves cut-
jars and seal. leaves to a salad bowl along with a
side uppermost in tight concentric
handful of broken pecan nuts and
circles, each slightly overlapping, in
Apricot & Almond Cake crumbled goat’s cheese. Once the
the pastry case. If using, split the
– Preheat the oven to 180ºC/Fan 160ºC/ apricots are done, slice them up, drizzle
vanilla pod in half down its length
Gas 4 and line your cake tin. Put four with honey, combine with the salad and
with a small sharp knife and scrape
pitted apricots in a pan with 25ml water season. Serve with a simple rapeseed
the seeds into a bowl, or add the
then cover and cook on a low heat until oil and balsamic vinegar dressing.
vanilla bean paste. Add the crème
they’re soft. Put the apricots in
fraîche, whole egg, yolks and caster
sugar and whisk until smooth.
Slowly pour the custard around the
apricots, scatter with the flaked
and the thyme sprigs around the
almonds and slide the tart onto
apricots. Finally, drizzle over the
the hot baking tray. Bake for about
honey and 2 tablespoons of
1 hour until the pastry is golden
cold water.
brown, the custard puffed and set
2. Bake on the middle shelf of
and the apricots starting to brown
the oven for 20–25 minutes until
at the edges. You may need to turn
tender, basting the apricots with
the tart around halfway through to
the resulting juices halfway through
ensure that it cooks evenly. Leave
cooking. The cooking timings can
to cool to room temperature and
vary depending on the size and
serve with a light dusting of
ripeness of the apricots, so keep
icing sugar.
an eye on them after 20 minutes,
as you want the fruit to still hold its
VANILLA & THYME
shape without becoming overly soft
BAKED APRICOTS
and mushy. Serve warm with cold
double cream.
Serves: 3-4
Prepare: 15 minutes
Cook: 25 minutes
46 / www.greatbritishfoodmagazine.com
GBF AUGUST 17 master_GBF 20/07/2017 10:19 Page 47
Here at Yorkshire Provender, we’re a family business making the most delicious soup for you to enjoy.
Belinda loves real food and all Yorkshire Provender soups are her tried and tested recipes.
As ‘Official Soup Maker’, Belinda’s husband Terry, brings her recipes to life.
For info about the range and where to buy, visit www.yorkshireprovender.co.uk or @yorksprovender
www.greatbritishfoodmagazine.com / 47
COME
ON OVER!
Actress turned cook Milly Millbank
– star of Mount Pleasant and
Mr Selfridge – is on a mission
to prove that comfort food
doesn’t have to be stodgy and
laden with calories. Here she
shares her favourite lighter
alfresco dishes to share
with friends
48 / www.greatbritishfoodmagazine.com
EASY
EVERYDAY
CHICKEN KATSU
BURGERS
Serves: 2
Prepare: 15 minutes
Cook: 30 minutes
For burgers:
2 free-range chicken breasts
2 tbsps plain flour
1 egg, beaten
4 tbsps panko breadcrumbs
200ml vegetable oil, for frying
Small handful coriander and
shredded spring onions
www.greatbritishfoodmagazine.com / 49
from the pan and slice into strips. then serve with lime wedges.
Allow to cool. Shred the wonton TANGY PEANUT DIP
wrappers (or tortilla wrap, if using)
into 1cm strips, add to the chicken Makes: 1 small jar
pan and fry for a couple of minutes Prepare: 5 minutes
on each side until crispy.
3. Remove from the pan and 2 heaped tbsps crunchy
drain on kitchen paper. Shred peanut butter
the Chinese lettuce and red 1 tbsp toasted sesame oil
cabbage and put in a large bowl 3 tbsps light soy sauce
with the mangetout, spring onion, 1 tbsp fish sauce
coriander, peanut sauce and most 1 tbsp honey
of the crushed peanuts. Toss Juice of 1 lime
everything together and transfer 1 tsp chilli flakes
to a serving platter. Top with the
sliced chicken and crispy wonton 1. Mix together all the ingredients
strips and the remaining peanuts, until combined. The lime might
curdle the peanut butter; if that
happens, just add a drop more
sesame oil and mix until smooth.
The dip will keep for up to 1 week in
the fridge.
Makes: 6
Prepare: 10 minutes,
plus freezing time
Special kit:
4 ice lolly moulds and sticks
50 / www.greatbritishfoodmagazine.com
GBF AUGUST 17 master_GBF 20/07/2017 16:53 Page 51
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GBF AUGUST 17 master_GBF 20/07/2017 15:20 Page 52
52 / www.greatbritishfoodmagazine.com
EASY
EVERYDAY
DELICIOUS IN
30 MINUTES
Say goodbye to boring toast and cereal –
these deliciously different breakfasts take
30 minutes or less to cook and prep!
/ 53
BREAKFAST BERRY BREAKFAST
BRIOCHE SMOOTHIE
Serves: 4 Serves: 4
Prepare: 15 minutes Prepare: 10 minutes
Cook: 5 minutes Cook: 2 minutes
1. Mix the flour, bicarbonate of soda, cinnamon and a pinch of 1. Roll up the ham slices and cut across into 1cm-wide
salt in a bowl. Make a well in the centre, then gradually beat strips. Place in a bowl with the Cheddar and herbs,
in the eggs, followed by 300g of the yoghurt and the melted and toss well together.
butter. Stir in the grated apples and sultanas. 2. Beat together the eggs and crème fraîche,
2. Brush a heavy-based frying pan with a little oil and drop large then stir in the grated courgette.
spoonfuls into the pan to make 6–7cm pancakes. Cook for 1-2 3. Heat half the butter in a 23cm non-stick frying pan.
minutes each side until golden and cooked through. (There Pour half the beaten egg mixture into the pan. Allow to
should be enough batter to make 12 pancakes; cover and keep cook a little on the bottom then gently pull the sides inwards
warm while you cook them all.) with a spatula, letting more egg run outwards to fill the space
3. Stack 3 pancakes on each plate and top each with a spoonful inside the pan. Cook until just set.
of yoghurt and a drizzle of honey. 4. Scatter with half the ham and cheese mix then fold over and
cook for a further minute until just done. Transfer to a warm plate
and repeat to make a second omelette.
www.greatbritishfoodmagazine.com / 55
Meltingly
Good These delicious
sandwiches take the
humble toastie to the
next level
Serves: 1 Serves: 1
Prepare: 10 minutes Prepare: 10 minutes
Cook: 5–7 minutes Cook: 4–5 minutes
Cheese Please!
Small handful of rocket
Salt and freshly ground
black pepper
Pimp your toastie with
these tasty buys
1. Butter both slices of bread and
turn them over. Spread one slice
with the beetroot chutney and top The Bertinet Bakery
with the goat’s cheese and pickled White Sourdough Sliced,
beetroot, season with salt and £2.80 waitrose.com
pepper then add the rocket. Place Mexicana
the other slice of bread on top, Cheese Slices,
butter side up. £1.75 from The Bay Tree Sticky
2. Heat a frying pan over a medium- supermarkets Caramelised Onions,
low heat and fry the sandwich for nationwide £3.35, waitrose.com
5–6 minutes each side until golden
brown and crisp.
www.greatbritishfoodmagazine.com / 57
ONE-DISH DINNERS
Pop your ingredients into a tin and let the oven do the work!
58 / www.greatbritishfoodmagazine.com
EASY
EVERYDAY
www.greatbritishfoodmagazine.com / 59
GBF AUGUST 17 master_GBF 20/07/2017 10:19 Page 60
EASY
EVERYDAY
1 2
WEEKDAY
WONDERS
Refresh your kitchen
with these fab buys
7. Sainsbury’s Home
Print Salad Bowl, £8.00 from
stores nationwide
We love the fun paint print on this
salad bowl.
www.greatbritishfoodmagazine.com / 61
GBF AUGUST 17 master_GBF 20/07/2017 10:19 Page 62
62 / www.greatbritishfoodmagazine.com
EASY
EVERYDAY
7 ways with…
GLOBE ARTICHOKES
While these beautiful thistles may seem intimidating at first glance,
they’re utterly delicious and more than worth the prep time!
2 Artichoke Bruschetta
Halve a bulb of garlic, drizzle with
rapeseed oil, cover with foil and bake at
the pastry with a beaten egg and bake
in the oven for 25 minutes. 6 Braised Pork with Artichokes
Preheat the oven to 200°C/Fan
180°C/Gas 4. Generously season a 1kg
200°C/Fan 180°C/Gas 4 for 30 minutes.
Meanwhile, put 2 tbsps of rapeseed oil in
a frying pan with a finely sliced clove of
4 Artichoke & Haricot Beans
Thinly slice three rashers of
smoked streaky bacon and fry them in
piece of pork belly and place in a roasting
tray with the contents of a bottle of cider,
6 fresh tomatoes, 1 halved garlic bulb and
garlic and cook over a medium heat for a pan until golden. Add a knob of butter 100ml of water. Roast for 3 hours. Halve
2 minutes. Put 4 prepared artichokes into and crush in a garlic clove and 4 halved 8 prepared artichokes and add to the
the pan and fry until they begin to colour. artichokes. Drain a can of haricot beans roasting tray, coat in the tray’s juices and
Remove from the heat and squeeze in a and tip them into the pan. Season with return to the oven for around 1 hour, or
little lemon juice, along with some finely salt, black pepper, a splash of balsamic until they are tender.
chopped parsley and season to taste. vinegar and serve.
Mash half of the artichokes and spread
them across bruschetta toasts. Top with
the remaining artichokes and squeeze 5 Artichoke Linguine
Cook pasta according to packet
7 Artichokes with Sage & Capers
Add 5 anchovy fillets to a pan with
a knob of butter and cook on a low heat
over the soft garlic. Finish with a drizzle instructions in a saucepan of boiling salted until the butter has dissolved. Add the
of rapeseed oil. water, stirring occasionally, until soft. juice of a lemon, 5 finely chopped sage
Meanwhile, heat a tbsp of rapeseed oil in leaves and season generously. Add in
a frying pan, add two finely sliced cloves four halved artichokes, a handful of
of garlic and fry gently until soft. Add in capers and serve as a pre-dinner
4 halved artichokes, a handful of finely canapé with an aperitif.
www.greatbritishfoodmagazine.com / 63
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which evokes a country cottage charm. The range is inspired by Mary’s own kitchen
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This stylish bread bin is made of smooth metal with a beech lid, which also doubles up as a durable chopping board.
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Ice Cream
Dreams
Ice cream is the ultimate nostalgic treat, but we've brought it bang up
to date with fresh herbs, tart berries and grown up flavour combos!
Eton Mess Ice Cream 1. Pour the cream and milk into sugar, whisking continuously
a pan with a pinch of salt and until stiff and glossy. Pile a 3cm-
Makes: about 1.5 litres heat to just before boiling point high meringue onto the baking
Prepare: 25 minutes, plus chilling, – bubbles will start to form at parchment and bake for 1 hour 15
churning and freezing the edges. Meanwhile, whisk the minutes. Remove from the oven;
Cook: 1 hour 25 minutes egg yolks, sugar and vanilla in a set aside to cool.
large bowl until thick. Slowly pour 4. For the ripple, put the
For the ice cream base: the cream and milk over the egg berries, sugar and lemon zest
450ml double cream yolks, whisking continuously, and juice in a small pan with
450ml whole milk until combined. a pinch of salt. Bring to the
6 large free-range egg yolks 2. Rinse out the pan and return boil, then simmer gently for 10
75g caster sugar the custard to the pan, set over a minutes. Press through a sieve,
1 tsp vanilla bean paste low-medium heat. Stir constantly discard the seeds and leave to
with a wooden spoon or spatula, cool completely.
For the meringue: making sure to cover the entire 5. Churn the chilled custard base
1 large egg white base of the pan. After 5-8 minutes in an ice-cream maker according
Squeeze of lemon juice the custard will thicken, start to to manufacturer’s instructions.
3 tbsps caster sugar feel velvety and thickly coat the When the mixture is thick and
back of a spoon. Quickly sieve the creamy and the blade almost
Berry ripple: custard into a clean bowl, cover stops, break ¾ of the meringue
150g fresh or frozen berries the surface with cling film and into chunks and churn very briefly
1-2 tbsps caster sugar leave to cool completely, then through the ice cream. Transfer
½ lemon, zest and 1 tbsp juice chill for 1-2 hours. ½ the ice cream to a tub and
3. For the meringue, preheat the ripple through ½ the berry coulis.
Special kit: oven to 130˚C/Fan˚C 110/Gas 1. Ripple the remaining ice cream
Ice cream maker Line a baking tray with baking and coulis on top and dot with
parchment. In a large clean bowl, the final ¼ of the meringue. Cover
use electric beaters to whisk the and freeze for at least 4 hours,
egg white with a pinch of salt or preferably overnight. Remove
and a squeeze of lemon juice, from the freezer 5 minutes before
to stiff peaks. Gradually add the serving, with fresh berries, if liked.
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/ 67
the blanched mint leaves in a seeds are left. Discard the seeds
high-speed blender (not a food and scrape any purée from the
processor) until the mixture is underside of the sieve into the
bright green and the mint is very bowl, then whisk in the yogurt
finely chopped. until combined.
3. Mix the minty custard back 2. Churn in an ice-cream maker
into the base, then return to the according to manufacturer’s
pan and place over a medium- instructions, or pour into a shallow
low heat. Stir constantly with a plastic or metal container and
wooden spoon or spatula, making freeze for 1 hour, then whisk
sure to cover the entire base of well to break up any ice crystals.
the pan. After 5-8 minutes, the Repeat once more, then the
custard will thicken, start to feel third and final time blitz in a
velvety and thickly coat the back
of a spoon. Quickly sieve the
custard into a clean bowl, cover
the surface with cling film and
cool completely, then chill for
1-2 hours.
Fresh Mint Choc Chip 4. Churn in an ice-cream maker
Ice Cream according to manufacturer’s
instructions. When the mixture
Makes: about 1.5 litres is thick and creamy and the
Prepare: 20 minutes, plus chilling, blade almost stops, melt the
churning and freezing chocolate in a heatproof bowl
Cook: 10 minutes set over a pan of simmering
water, or a microwave. Drizzle
100g pack mint, leaves picked a little chocolate over the base
300ml double cream of a chilled container and cover
600ml whole milk with an even layer of ice cream.
8 free-range egg yolks Repeat, layering up the chocolate
180g caster sugar and ice cream, finishing with a
100g dark chocolate final drizzle of chocolate. Cover
(70% cocoa solids) and freeze for at least 4 hours,
or preferably overnight. Remove
Special kit: from the freezer 5 minutes before
Ice cream maker serving, with fresh mint leaves,
if liked.
1. Blanch the mint leaves in a pan
of boiling water for 1 minute, until Raspberry Frozen
bright green. Drain, plunge into a Yoghurt
bowl of ice-cold water for a few
minutes to cool, then drain again. Serves: 4
Pat dry on kitchen paper and Prepare: 15 minutes, plus freezing
set aside.
2. Pour the cream and milk into 250g raspberries
a pan with a pinch of salt and 150g caster sugar
heat to just before boiling point ½ vanilla pod, seeds scraped
– bubbles will start to form at (or ¼ tsp vanilla extract)
the edges. Meanwhile, whisk the 1 lemon, juice
egg yolks and sugar in a large 250g full-fat Greek yoghurt
bowl until thick. Slowly pour the
cream and milk over the egg 1. Put the raspberries, sugar,
yolks, whisking continuously, until vanilla, lemon juice and a pinch
combined. Cool for 5 minutes; of salt in a blender and whizz
rinse out the pan. Blend a few to a purée. Push through a fine
ladlefuls of the custard with sieve set over a bowl until just the
68 / www.greatbritishfoodmagazine.com
RECIPES | ICE CREAM
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GBF AUGUST 17 master_GBF 20/07/2017 10:19 Page 70
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T RIED & TE S TE D
Out of the
Frying Pan...
Juicy, succulent and packed with flavour,
these brilliant British bangers are just the
thing for a late summer barbecue
2 3
1. THE GOOD LITTLE 3. IBBITSON'S ANGLO-ITALIAN
COMPANY 6 GREAT SKINNY SAUSAGES, FROM £3.75 FOR
SAUSAGES, £3.39 waitrose. 450-550G ibbitsons.com
com or see more stockists at Our panel absolutely loved these
goodlittlecompany.com flavourful bangers. Packed with an
At 70 cals and less than 5% expert balance of fennel, oregano,
fat per sausage, these are lighter thyme and basil, they're delicious in
than your average banger but no Italian dishes like pasta or gnocchi. 1
less delicious. Perfectly seasoned 4. QUALITY & EXCELLENCE
with a lovely crispy skin. PORK & MUSTARD SAUSAGES,
2. ROOTS & WINGS £3.69, qualityandexcellence.co.uk
TRADITIONAL PORK Hand crafted by family-run butcher
SAUSAGES, £3.29 FOR 400G Quality & Excellence in Essex, these
ocado.com mustard-infused sausages really
are something special. Great in a
Made from top quality organic
sandwich or with piles of
pork, these sausages are a great
option when you just fancy
mustard mash. 4
something simple. Awesome in
a fry up.
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COLUM N | G RAC E D E NT
Grace Dent’s
SECRET LONDON
Outspoken food critic Grace Dent knows exactly where to
catch the last of the summer rays in this bustling city, starting
with these neighbourhood gems…
“E
very time I try to leave
London due to its traffic, Hand Cafe, E20 The Gun, Docklands
Deep in the heart of the now residential Yes, it can get mobbed on highdays and
overcrowded tubes and
former Olympic Village you’ll find Square holidays, but The Gun is an iconic sun-
the cost of living, I last eight days Mile coffee and pastries as well as salads trap for a reason. It has reasonably priced
outside of the M25 before rushing and soups of Greek persuasion. The outside comfort food, pretty views of the Thames
back needing my dinner. Right now, tables allow you to have a good people-watch and is the sort of place you can take
northern Thai small plates, modern at the newly forming London community anyone from your grandma who hates
springing to life. eastvillagelondon.co.uk London, to your rowdy brother who wants
spins on authentic Mexican food,
real ale, through to aloof cool types. I’ve
Sri Lankan dosas and Neapolitan The Yard Arm, Leyton seen several lovely weddings there, too.
pizzas are really creating a buzz. The Yard Arm on Francis Road in rapidly thegundocklands.co.uk
London's food scene is dizzying gentrifying Leyton has a wonderful wine
Grace Dent is the curator of London Food Month.
but never, ever dull!” shop and deli and a gorgeous open air
Find out more at londonfoodmonth.co.uk
terrace. Owners Eliza and Dan are the
Rochelle Canteen perfect hosts. Come for a glass of Weizen
This is Margot Henderson’s tiny slice beer and to feel the sun on your face; leave
of tranquility in E2. To be honest, you’re with an armful of locally made sourdough.
honoured I’ve even told you about this place; yardarm.london
I try to keep it under my hat! Hidden behind
a wall, it boasts a beautifully kept garden
and a pretty, functional kitchen. Head
there early for eggs, coffee and silence.
rochelleschool.org
www.greatbritishfoodmagazine.com / 73
How to Make the Perfect…
CINNAMON BUNS
Nothing beats the gorgeous smell of a fresh-from-the oven
cinnamon bun. Make Thomasina Miers' fool-proof recipe today
– it's much easier than you'd think!
I
've been hooked on 1. Preheat the oven to 200°C/
cinnamon buns since Fan 180°C/Gas 6 and butter a
my gap year in Mexico, 12-hole muffin tin. Prepare the
where I'd eat them filling by melting the butter. In a
fresh from the oven. separate bowl, mix together the
sugar, cinnamon and chopped
Here I have adapted a recipe
and ground nuts (save the maple
from my friend Claire Ptak's
syrup for later).
wonderful book, The Violet
2. Mix together the flour, baking
Bakery Cookbook. The buns powder, salt and cardamom
don't need long to prove, so with the chilled butter in a
you can make them first thing food processor until you have
in the morning ready for a something that resembles fine
mouth-watering breakfast. breadcrumbs. Slowly pour in the
milk and pulse until you have a
No-Fuss Cinnamon, wettish ball of dough. Turn the
Maple & Hazelnut Buns dough out onto a lightly floured
surface and leave to rest for
Makes: 12 5 minutes.
Prepare: 15 minutes, plus 3. Fold the dough over itself
resting time once or twice, then rest again
Cook: 25 minutes for 10 minutes. Dust the surface
again with flour and then roll
For the filling: out the dough to a 5mm-thick
100g butter, plus extra for the tin rectangle. Brush the surface with
175g soft light brown sugar half the melted butter and then
2 tsps ground cinnamon evenly sprinkle over the sugar,
50g hazelnuts, half finely chopped, cinnamon and nut mix.
half ground to a coarse powder 4. Starting from a longer side, roll
2 tbsps maple syrup up the dough into a sausage, as
tightly as possible, then squeeze
For the cinnamon buns: it along its length so you have
560g plain flour, plus extra to dust an even spiral. With a knife,
2 tbsp baking powder score a light mark at quarter
2 tsps fine salt stages along the sausage, and
Seeds from 10 cardamom then mark each quarter into
pods, ground three. This will make slicing the
240g chilled butter, diced roll into 12 even pieces a cinch.
300ml chilled milk Once you have 12 rolls, pull the
74 / www.greatbritishfoodmagazine.com
RECIPES | CINNAMON BUNS
COOK'S TIP
These do not keep well so, loose end of each roll over one syrup into the remaining butter
if you are not eating them side of the spiral to cover and and drizzle evenly over each bun.
straight away, reheat in a hold in the filling (don't fret if 5. Bake the buns for 25
preheated 200°C/Fan 180°C the dough tears, they'll still be minutes. Using an oven glove,
Gas 6 oven, brushed with butter great). Put the spirals in the holes immediately remove the
and a sprinkling of sugar. Serve of the muffin tin, covered sides buns from the tin, swirl facing
with vanilla ice cream for an down, squashing them down upwards, onto a wire rack. Eat
indulgent pudding. a little with the palm of your while still warm.
hand. Sprinkle with any excess
Recipes taken from Home Cook by
cinnamon sugar, mix the maple Thomasina Miers (£25, Guardian Faber)
www.greatbritishfoodmagazine.com / 75
Protect and Serve:
FOOD VS. FOOD
What’s in a name? When it comes to EU protected foods
quite a lot actually. As we embark on Brexit, Gareth May pits
the best British grub against their usual, standard servings.
Ding ding. Oven gloves on, seconds out
T
here are few comprises 80 plus foodstuffs, Stornoway black pudding
things that each and every one granted vs. standard black pudding
tantalise my EU protected status, ensuring Sealed with the mark of Protected
Geographical Indication (PGI) this
taste buds quite centuries of dirty aprons and
prolific pud can only be made within
like authentic, cookery innovations don’t the town limits of Stornoway and
lovingly produced British have a date with the chopping with just three producers in the Isle
fare. From Land’s End to block. The protected foods of Lewis’s main dwelling, it’s a pretty
John o’ Groats our larder is industry also has a hefty price exclusive meat.
rich and ripe with all manner tag. It’s worth a whopping
of epicurean adventures, £1billion. No wonder the PFN Why is it the ultimate pud?
Charles Macleod is the champ of the
whether it’s the biscuity are in discussions with Defra town winning tonnes of awards. But
bite of the golden crust of over a continuation of the what makes this black pudding the
a Melton Mowbray Pie or EU scheme post Brexit (see runaway winner? Rona MacDonald,
the sweet-as-a-kiss skin of a fact box on next page). But manager of Charles Macleod,
Jersey Royal. Crikey, we’re a why worry about tomorrow’s explains that Stornoway Black
Pudding is dedicated to flavour and
spoiled bunch. serving when we can feast
free from artificial colours, bulking
These culinary experiences, today? Here we celebrate the agents and preservatives. It’s also
though plentiful, are no UK’s protected foods and made with Scottish oatmeal, which
fluke. The UK Protected Food explain why they’re a cut gives a uniquely rough texture, and
Names Association (PFN) above the rest. another, lesser known, ingredient.
76 /
www.greatbritishfoodmagazine.com
FOOD VS. F OOD
“Unlike other regional black in wide rows in Cambridgeshire and Why is it better than
puddings, beef suet is a major buried underground. This method
normal lamb?
constituent of Stornoway black blocks in the celery, protecting it
Natural foragers, Herdwick is
puddings,” MacDonald reveals. from frost, but also blanches it,
popular amongst top chefs for its
“Although almost flavourless, suet which is why it is sometimes called
distinct flavour, which develops
enhances the taste of the other white celery (and when harvested the
due to a varied diet of wild grass
ingredients and also lightens the banked earth must be painstakingly
and herbs. You only have to look
texture of the pudding. In cold broken up). Immersed in the rich
at the success Northern food and
climates in particular, such as here soil the crop takes on a unique nutty
drink retailer Booths – the only
in the Hebrides, the high calorific and sweet taste.
supermarket to stock Herdwick –
value of suet makes it an ideal food Maincrop celery is harvested from
has had selling the Cumbrian meat,
in winter.” June to September and grown in
as the iconic breed has enjoyed a
rows that are closer together, with
retail renaissance due to
Fenland celery vs. the sticks above ground resulting in a
Booths’ support.
maincrop celery green hue. As such, when it comes to
In 2013 Fenland Celery became fisticuffs, the two crops don’t really
the first English vegetable to be face off as the seasons don’t overlap.
awarded PGI status by the European
Protected Food Names Scheme. It Lakeland Herdwick lamb
worked wonders for the Victorian- vs. general lamb
style harvested crop with production Lakeland Herdwick is a native
increasing each and every season breed of sheep from the central and
since the award. western Lake District of Cumbria.
In 2012, the meat (both lamb and
How is Fenland mutton) was awarded the Protected
celery grown compared Designation of Origin (PDO) status
to maincrop? securing the product’s provenance
Harvested from late October to and traceability.
December, Fenland celery is grown
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Protected Produce
In or out? Stay or go? Remain or leave?
It’s a question we’ve all been asked in
the last few months. Regardless of your
stance on the European Union the fate of
iconic foods probably wasn’t on your list
of considerations as you cast your vote.
Luckily, the government has your back.
In the wake of the referendum, fuelled by
Cornish pasties and Lancashire cheese
(that’s how we like to imagine it at least),
the Department for Environment, Food, and
Rural Affairs (Defra) met with members of
the UK’s Protected Food Names Association
(PFN). On the menu that day was the destiny
of over 80 traditional and regional British
foodstuffs; distinct and distinguished
EU-registered items each protected by
one of three seals of approval: Protected
Geographical Indication (PGI), Protected
Designation of Origin (PDO), or Traditional
Specialty Guaranteed (TSG). As there is no
UK equivalent there are fears that smaller, Booths meat buyer David Simons should be eaten with their skins on to
authentic producers could be undercut explains, “Herdwick is certainly maximise their nutrient value.
by inferior but larger competitors, devoid one of our hero products, with its
of historical context, only hungry to make distinctive gamey flavour gained Melton Mowbray pies
some extra dough – all in all ending with from the Lakeland landscape.”All vs. a typical pork pie
everything from Cornish Pasties to Buxton the hiking up and down the This local PGI delicacy is made
Blue scraped into that great big bin in the Cumbrian hills also means that in and around Melton Mowbray.
sky. Hopefully though, with Defra and PFN the meat is leaner. “Herdwick are Because cooks and local people
a hardy breed, and the taste of the originally made them, rather than
on the case, we’ll be able to enjoy Britain’s
meat is definitely defined by the professionals, the use of baking
unique and, more importantly, protected
land,” says Simons. hoops is forbidden (or at least
ingredients in or out of Europe.
frowned upon).
Jersey Royals vs.
other potatoes Why are they belting pies?
Don’t be put off by their small size, Matthew O’Callaghan, Chairman
as these sweet tasting PDO potatoes of the Melton Mowbray Pork
with thin skins are grown on the Pie Association explains that
island of Jersey where the weather there are several distinguishing
is calm and temperate - the perfect characteristics of a Melton Mowbray
climate for growing spuds. pie. “First, we use fresh pork not
cured pork, which is why our pies
Why do Jersey Royals are grey inside rather than pink,”
taste so good? he says. Apparently this is because
Farmer Hugh de La Haye discovered traditionally the pies were made
the Jersey potato back in 1880 and in the winter when fresh pork was
today the dynamite tatty makes up readily available rather than later
Illustrations: Alice Cleary, aliceclearyillustrated.com
two-thirds of the island’s agriculture, in the year, when cured pork had
earning locals over £30m a year. to be used.
Traditionally farmers used seaweed Secondly, the lack of hoops in
as a natural fertiliser but this the baking process means the pies
practice has died out in recent years. “sag” during cooking giving them
Part of the appeal of the Jersey a “characteristic bow-sided look,”
is that they grow earlier in the O’Callaghan explains. As for the
season – from the end of March to yummy biscuity bite? “When in the
July – making them sweeter and oven, the fat in the outer layers of
smaller than later crops. They’re the pastry burns off, giving a more
also full of fibre and vitamin C and crunchy outer texture.”
78 / www.greatbritishfoodmagazine.com
SHOPPING
02
10
09
03
01
GET TH E
08
GLOWCelebrate an Ind
ian summer
ith these
this September w ieces
04
op
colourful alfresc
05
07
06
01. Frida Floral Shopping Bag, £19.50, marksandspencer.com 02. Mella Dinner Plate, £8, habitat.co.uk 03. Neon Wooden Cutlery
Set, £9, sistersguild.co.uk 04. Portmeirion Botanic Jug, £19, jdwilliams.co.uk 05. Orange Floral Tin, £9.99, homesense.com
06. Melamine Dinner Plate, £7, colliercampbell.com 07. Portmeirion Crazy Daisy Tea for One, £29.99, very.co.uk
08. Orange Candle, £9.99, homesense.com 09. Orange Paper Bauble, £3.99, homesense.com
10. Turquoise Bowl, £2.99, tkmaxx.com
www.greatbritishfoodmagazine.com / 79
Savour
SUMMER
Supper club gurus Alice Levine and
Laura Jackson certainly know a thing
or two about putting on a summer party.
Here they share their ideal menu for a
late summer barbecue
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R E C I P E S | L AT E S U M M E R B A R B E C U E
Smokey Barbecued Corn the mixture to coat. Sprinkle with and mix together. Pick the herb
a little coriander and serve. Have leaves off the stalks, wash and
Serves: 6 some napkins at the ready as it finely chop (discard the stalks).
Prepare: 5 minutes can be messy! Add the herbs to the tomato
Cook: 25 minutes bowl.
Jewelled Couscous 3. Fluff up the couscous with a
6 whole corn cobs, husks removed fork and add to the tomatoes
3 tbsps mayonnaise Serves: 6 and herbs with the remaining oil.
Juice of 1 lime Prepare: 10 minutes Season to taste and mix well.
1 tbsp chilli powder
50g Parmesan, finely grated 400g couscous Pistachio Koftas &
1 tbsp smoked paprika 50ml olive or rapeseed oil Harissa Yoghurt
Small handful of coriander, 250g ripe tomatoes
finely chopped 3 spring onions, sliced Serves: 6
Sea salt and black pepper Juice of 1 lemon Prepare: 15 minutes, plus cooling
½ tsp ground allspice and soaking time
1. Get the barbecue heated up. 20g coriander Cook: 10 minutes
Boil your corn in a pan of boiling 20g mint
water over a medium heat for 50g flat-leaf parsley ½ tsp fennel seeds
5–15 minutes, until cooked (the Sea salt and black pepper ½ tsp coriander seeds
timing will depend on how young 900g lamb shoulder, roughly diced
and tender the corn is). Drain and 1. Put the couscous in a heatproof (or you can use minced lamb)
place on the hot barbecue. Rotate bowl, add a teaspoon of the oil Pinch of hot paprika
until evenly charred. and stir it in so all the grains are ½ tsp sumac
2. In a bowl, mix the mayonnaise, coated. Cover the couscous with 1 garlic clove, crushed
lime juice and chilli powder. boiling water so the grains are 45g pistachios, roughly chopped
Spread this mixture over the just submerged, cover the bowl Sea salt and black pepper
charred cobs, coating them with a tea towel and set aside for 6 pitta breads, to serve
evenly in a thin layer. Scatter 5 minutes.
the Parmesan, smoked paprika 2. Dice the tomatoes and tip For the harissa yoghurt:
and some salt and pepper on a into a bowl along with any juices 170g plain yoghurt
baking tray and roll each of the from dicing them. Add the spring 1 tsp sumac
mayo-coated corns thoroughly in onions, lemon juice and allspice 2 tsps harissa paste or chilli sauce
www.greatbritishfoodmagazine.com / 81
1. Soak 12 wooden skewers in halfway so they are evenly 2. Place in a large serving bowl
cold water. Toast the fennel cooked. Grill the pitta on the and squeeze over the lemon
and coriander seeds in a small, barbecue, or toast them, and juice. Add the spring onions.
dry frying pan for a few minutes serve the koftas with the pitta Finely chop all the herbs and add
until they become fragrant, then and harissa yoghurt alongside. to the bowl. Mix in the yoghurt
transfer to a pestle and mortar and season to taste. Sprinkle over
and crush. Summer Coleslaw the chilli flakes and mix one final
2. Add the crushed seeds to a time. Scatter over the walnuts
food processor with the diced Serves: 6 and/or pomegranate seeds
lamb, paprika, sumac, garlic, Prepare: 10 minutes before serving.
pistachios and some salt and
pepper. Pulse for a few seconds 2 fennel bulbs, trimmed Grilled Pineapple
until the meat has minced. If 1 red cabbage with Chilli, Mint &
using minced lamb, just mix it all 150g radishes, trimmed Crème Fraîche
together in a bowl using 4 carrots, peeled
your hands. Juice of 1 lemon Serves: 6
3. Drain and dry the skewers then, 1 bunch of spring onions, Prepare: 10 minutes
using your hands, mould the meat finely sliced Cook: 10 minutes
mixture into little sausage (kofta) 10–15g mint leaves
shapes around each skewer. Put 10–15g coriander leaves 1½ medium-ripe pineapples
them on a plate, then in the fridge 10–15g parsley leaves (to give a quarter per person)
to chill and firm up for 30 minutes 8 tbsps plain yoghurt Juice of 3 limes
until you are ready to barbecue. 1 tsp dried chilli flakes Splash of rum (for a boozy
4. Meanwhile, for the harissa Sea salt and black pepper kick; optional!)
yoghurt, mix all the ingredients Handful of chopped walnuts and/ 100g brown sugar
together in a bowl, with or pomegranate seeds, to serve 1 tsp dried chilli flakes
seasoning to taste. Set aside in Small handful of mint leaves,
the fridge until ready to serve. 1. Using a mandoline or a very finely chopped
Cook the koftas on the barbecue sharp knife, finely slice the fennel, Crème fraîche, to serve
for around 10 minutes, turning cabbage, radishes and carrots.
1. Cut the whole pineapple into
quarters and the half pineapple
in half (so you have 6 pieces),
leaving the leaves on – not only
does this look pretty, but it’s
functional, too, as you can use the
leaves as a handle.
2. Squeeze the lime juice over the
flesh, and splash over the rum, if
using. Sprinkle the brown sugar
into a baking tray or on to a plate
and press the pineapple down
into it so that it sticks to the flesh.
3. Transfer the pineapple quarters
to the barbecue and grill for
a couple of minutes on each
cut side, until the sugar has
caramelised. Slice each quarter
horizontally so that it’s easier to
eat, sprinkle with the chilli flakes
and mint and serve with a dollop
of crème fraîche.
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R E C I P E S | L AT E S U M M E R B A R B E C U E
FLOWERS
Flowers, like fruit and vegetables, are seasonal,
which will always help with keeping your table
updated. Soft, pastel, dusty, full-headed blooms
in summer are a good contrast to hearty foliage
and climbing branches in winter. In summer, you
can create a lovely-looking table simply with the
addition of lavender plants, rosemary or mint –
they will also create a wonderful fragrance.
FINISHING TOUCHES
At the supper clubs we always have a table plan:
people like direction and can feel lost if they
don’t have an allocated seat. It’s also a way for us
to be strategic and encourage guests to meet
new people. Guests also love to have something
to take away with them, so we tend to make
extra portions of one element of the menu – for
example, for our first supper club we made a
rosemary-infused oil (to rub on lamb) and we put
the spare oil into brown apothecary bottles
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Smoke & Spice
Looking for something a bit different for the barbecue? These vibrant
recipes combine the fragrant spices of Indian cooking with the fire
and smoke of the grill to create a seriously impressive alfresco feast
84 / www.greatbritishfoodmagazine.com
RECIPES | INDIAN BARBECUE
www.greatbritishfoodmagazine.com / 85
2 tbsps garlic and ginger paste
(see recipe below)
1 tbsp garam masala
½ tsp ground turmeric
1 tsp chilli powder
Juice of 1 lemon
8–10 lamb chops on the bone, with
most
surface fat removed
100g Greek yoghurt
Fresh coriander, to serve
Salt and black freshly
ground pepper
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www.savoursmiths.com
hello@savoursmiths.com
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REAL SOUL
FOOD
From chicken soup and chopped liver
to juicy salt beef and the eponymous
Reuben sandwich, Jewish deli food
ticks all of our boxes. We chat to Mark
Ogus, co-owner of Monty's Deli, about
finally bringing this loved New York
institution to London
I
mmortalised in films enamoured with US deli when TV chef Tom Kerridge
like When Harry culture – so much so that in popped in to see the duo at
Men Sally and 90s 2013 he set up Monty's Deli work on his show Proper Pub
sitcom Seinfeld, the with friend Owen Barratt, Food, describing Monty's
New York deli holds serving up monster portions as 'the best-value lunch in
a special place in popular of authentic Jewish soul food London'. So it's lucky for
culture. There's something from the railway arches of us that, after a successful
so romantic about those cosy Maltby Street market. Word Kickstarter campaign to put
diner-style booths, endless of their stunning Reuben together £50,000 for kitchen
coffee refills and of course, the sandwiches quickly spread, equipment, the deli has
sky-high sarnies crammed and hungry Londoners finally opened a permanent
with pastrami, pickles regularly queued out the restaurant in Hoxton. Here
and mustard. Londoner door for a taste. Demand Mark talks bagels, homemade
Mark Ogus has always been skyrocketed even further mustard and family recipes...
88 / www.greatbritishfoodmagazine.com
We make as much of what Mark's Perfect Reuben
we can on site because we believe
a true deli should be in control of THE BREAD
making the salt beef and pastrami Real rye bread, with caraway seeds. We use
from scratch, making the bagels a lighter recipe, but one that still has a good
fresh every day, making the mustard
amount of rye flour. You need a bread that can
etc. It's this important element that
stand up to being filled properly without giving
seems to have been forgotten when
way. Some delis double-bake their bread for an
people try to set up a this kind of thing
over here. extra crunchy crust.
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90 / www.greatbritishfoodmagazine.com
Your ultimate guide to...
PRESERVES
IN ASSOCIATION WITH
Don't let this summer's
beautiful produce go to
waste! Peel, chop, slice, cook
and preserve your favourite
seasonal ingredients with our
handy 14-page guide.
P. 92 P. 93
to make the
P. 94
to make Flora
P. 97 P. 100 P. 104
for our fave to perfect for our favourite to use up
fruity spirits most of your Shedden's your jam making shop-bought summer berries
tomato glut chutney skills preserves
www.greatbritishfoodmagazine.com / 91
1 2
3 4
5 6
Feeling Fruity?
These delicious bottles are filled with
the season's finest berries
1. Durham Distillery's strawberry and pink pepper liqueur can be enjoyed on its
own, or with English sparkling wine. £20, durhamdistillery.co.uk/shop
2. This sloe gin liqueur is a delightfully seasonal tipple to be devoured in a G&T, or
on its own. £18.99, from speciality farm shops, delis and condessa.co.uk
3. We adore the intense, honey aroma and golden-yellow hue of this Isle of Wight
quince vodka. £13.75, tipsywight.com
4. This handmade spirit contains whole Cotswold greengages and is deliciously
different – we love it! £15, bramleyandgage.com
5. You may have tasted Tiptree's little scarlet strawberries in their jam – now you
can enjoy them in this sublime gin liqueur. £19.99, tiptree.com
6. Packed with hand-picked British damsons, this small batch gin works
wonderfully with ginger beer. £18.50, ocado.com
92 / www.greatbritishfoodmagazine.com
LOVE
YOUR
GLUT!
Savour the taste of
summer long into
winter with this
simple recipe
Tomato Passata
www.greatbritishfoodmagazine.com / 93
FORAGE
with Flora
From spiced plums to piquant piccalilli,
former GBBO star Flora Shedden has
some delicious recipes that make the
most of summer flavours
94 / www.greatbritishfoodmagazine.com
“This warming recipe is
particularly delicious when the
weather starts to get colder ”
www.greatbritishfoodmagazine.com / 95
GBF AUGUST 17 master_GBF 20/07/2017 10:19 Page 96
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
info@abraxascookshop.com
www.abraxascookshop.com
01327-341080 10.00am – 5.00pm daily
96 / www.greatbritishfoodmagazine.com
BECOME A JAM
MAKING PRO...
These handy hints and tips will transform
any beginner into a condiment connoisseur
104.5ºC
Is the magic setting point for jam. At this
Gooseberries
Plums
Quince
Raspberries
Strawberries
www.greatbritishfoodmagazine.com / 97
GBF AUGUST 17 master_GBF 20/07/2017 14:48 Page 98
HUNTERS of HELMSLEY
essence 27 years of Yorkshire's best food and drink
Over 2,000 items in stock
We don't use any bulkers or fillers, we
simply add more fruit, less sugar and
the herbs and flowers do the rest.
98 / www.greatbritishfoodmagazine.com
Let's Jam!
When it comes to preserves, the team at Mackays
certainly know their stuff. And while jam and cheese may
seem like a curious pairing, these tasty recommendations
will have you reaching for the fridge in no time...
www.greatbritishfoodmagazine.com / 99
e l
R r! i
the
s h
Su m m e
From classic
strawberry jams to
punchy tomato relishes,
here are some of
our favourite preserves
in the shops...
1 7
100 / www.greatbritishfoodmagazine.com
18 17 16
14
15
13
10 11 12
6
www.greatbritishfoodmagazine.com / 101
Absolute glut-tony
If you don't have time to make your own preserves from scratch, here
are all of the jams, chutneys and relishes you need
1. Claire's Handmade Orchard Windfall 7. Copper Tri-Ply Mini Saucepan 13. Mrs Darlington's Traditional
Jam, £2.60, booths.co.uk 9cm, £19.99, lakeland.co.uk Piccalilli, £2.39, mrsdarlingtons.com
A celebration of autumn containing A good-looking alternative to Serve with ham, a strong Cheddar
damsons, plums and Bramley apples. serving jam from a jar. and a pork pie – delicious.
2. Cottage Delight Raspberry 8. Granny's Secret Quince with 14. Mackays Scottish Strawberry
and Prosecco Jam, £3.50, Walnuts, £3.75, Budgens stores Preserve, £1.50, shop.mackays.com
cottagedelight.co.uk It's great with cheese, but even Made with whole Scottish
Essential for an indulgent breakfast, better with pancakes – or both! strawberries, this is ideal for
or a celebratory afternoon tea. afternoon tea.
9. Classic SuperFast Thermapen,
3. Essence Foods Strawberry and Rose £51.60, thermapen.co.uk 15. Rosebud Preserves Yorkshire
Conserve, £3.50, essencefoods.co.uk Easily find your jam's setting point Rhubarb & Ginger Jam, £3.60,
Tastes – and smells – like a fine with this essential piece of kit. rosebudpreserves.co.uk
summer's day. Serve with tea and toast. Filled with one of our favourite
10. Mackays Rhubarb ingredients from Yorkshire, rhubarb!
4. The Jam Shed Beetroot and & Ginger Preserve, £1.50,
Horseradish Chutney, £3.90, shop.mackays.com 4. The Jam Shed Gooseberry and
the-jam-shed.co.uk or at local Perfect for summer days, Ginger jam, £3.60, the-jam-shed.co.uk
farmers' markets and events. or for a warming start to an or at local farmers' markets and events.
Made with Essex-grown beetroot, autum morning. The gooseberry season is short; make
this chutney perfectly complements the most of it with this tasty spread.
smoked fish. 11. Mackays Raspberry &
Rhubarb Preserve, £1.50, 17. Hunter's of Helmsley Red Tomato
5. Three Large Clip Top Kilner Jars, shop.mackays.com Chutney Red Tomato Chutney, £3.50,
£12.49, lakeland.co.uk When you can't decide between huntersofhelmsley.com
These handy storage jars can store up raspberry or rhubarb, opt for both. Handmade in York, this chutney is rich
to a litre each. and juicy, with a spicy kick.
12. Mackays Scottish
6. Waterhouse Fayre Whortleberry Jam, Blackcurrant Preserve, 18. Fruity Kitchen Apricot & Passion Fruit
£3.75, waterhousefayre.co.uk £1.50, shop.mackays.com Jam, £3.50, huntersofhelmsley.com
Made from Devon-grown wild blueberries, A nice alternative to traditional Made by a mother-daughter team just
this is one to lather on a scone or two. strawberry, filled with plump fruit. outside of York – we love.
Kilner Maslin
Jam Making Pan,
£34.99, lakeland.
co.uk
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GBF AUGUST 17 master_GBF 20/07/2017 15:52 Page 103
“Our delicious
jams are not just
for toast”
info@waterhousefayre.co.uk
01884 842640
www.waterhousefayre.co.uk
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X XXXXXXX | XXXXXX XX
POTS OF GOLD
Kylee Newton, founder of homemade preserve company Newton
& Pott, began creating jams in her Hackney flat for friends and
family. Now she's selling them across the country. Here's how to
make your own...
104 / www.greatbritishfoodmagazine.com
Damson/Sloe gin knife. Finely chop (and deseed
if you like) the chillies.
Makes: 2 x 1 litre bottles 2. Combine all the remaining
Prepare: 10 minutes, plus 3 months ingredients, except the reserved
preserving time fennel leaves, in a medium,
stainless steel pan and bring to a
600g damsons or sloes simmer for about 5 minutes, until
150g caster sugar the sugar has dissolved and the
1 tsp almond or vanilla spices have infused. Remove from
extract (optional) the heat and leave to cool slightly.
5 MINUTES WITH 1 litre gin 3. Tightly pack the fennel slices
KYLEE NEWTON into warm, dry, sterilised jars 1 cm
I began preserving chutney 1. Prick the damsons/sloes with from the rim then gently tap the
about six years ago a large needle or toothpick. jars to remove any air bubbles.
when I was strapped for cash and 2. Put the damsons/sloes in a Top up with brine if necessary.
wanted to create Christmas presents cooled, dry, sterilised, wide-rimmed Add a couple of the reserved
for friends and colleagues. They 1.5–2 litre jar and stir in the sugar. fennel leaves to each jar and seal.
were overwhelmed that I'd made Add a teaspoon of vanilla extract 4. Can be eaten within a few days,
something by hand that it encouraged if you want, cover with the gin, stir or store sealed in a cool, dark place
me to turn this handmade sentiment gently and seal. for 3 weeks to marinate. Keeps for
into a business.
3. Leave to macerate in a dark place up to 4-6 months unopened. Once
at room temperature for up to 3 opened, keep in the fridge and eat
About five years ago I
months, gently rocking the mixture within 4 weeks.
started trading at Broadway
Market's school yard daily for the first week to dissolve the
and received my very first wholesale sugar, then once a week thereafter. Strawberry
client, which was De Beauvoir Deli. 4. After this time, strain the infused & Pimm's Jam
Since then, Newton & Pott has grown gin (keeping the boozy damsons/
quite organically into a recognisable sloes, if you like, to make a jam) Makes: 7-8 x 228ml jars
brand, and we've managed to do this through a muslin-lined fine-mesh Prepare: 5 minutes
without any investment. We make sieve then pour into cooled, dry Cook: 35 minutes
everything by hand, in small batches,
sterilised bottles and seal. Serve in
in a little production kitchen
a tumbler over ice or mixed into a 2kg strawberries
in Hackney.
champagne cocktail. 40ml water
Juice of 1½ lemons
Now, I trade on the main
street of Broadway Market Fennel & Orange Pickle 1kg jam sugar
every Saturday and my client list 150ml Pimm’s
includes the likes of Harrods, Makes: 1 litre jar
Selfridges, Daylesford Organics and Prepare: 15 minutes, plus 1. Halve the strawberries, place
The Ned, among other delis, butchers, marinating time in a large jam pan with the water
hotels and and specialist stores in Cook: 5 minutes and soften for 10–15 minutes on a
London and beyond. moderate heat.
3 fennel bulbs 2. Add the lemon juice and jam
We make chutneys, pickles 4 bird’s eye chillies sugar, stirring to dissolve the sugar
and seasonal jams
400ml cider vinegar while bringing the mixture to the
and our range changes with the
150ml water boil. Continue to boil steadily at
season. Our flavour combinations are
quite unique, with varieties such as 50g golden granulated sugar around 104°C, stirring intermittently
whisky pickled carrots and gin 2 oranges, zest only for another 20–25 minutes.
pickled cucumber. ½ lemon, zest only 3. Use the wrinkle check to test the
1 ½ tsp yellow mustard seeds setting point then, when ready, take
Jams are the trickiest of all 1 tsp chilli flakes off the heat and skim off any scum
the preserves to make. ½ tsp black peppercorns from the surface.
But most people don't realise this 1 ½ tsp sea salt 4. While hot, stir in the Pimm’s
as they tend to think that if their 8-10 fennel leaves and leave for a few minutes so
grandmother used to do it, how hard
the alcohol burns off.
can it be? But it can be a challenge to
1. Prepare the fennel bulbs by 5. Ladle into warm, dry, sterilised
get right, especially if you are making
topping and tailing them, cutting off jars and seal. Keeps for up to
larger quantities. Beginners should Recipes from
start with pickling – it's easy and the stalks and keeping some leaves 6 months unopened. Once The Modern
Preserver by
stress-free and happens to be super for garnish. Finely slice the bulbs, opened, refrigerate and Kylee Newton
trendy at the minute! either with a mandoline or sharp consume within 4 weeks. (£20, Square Peg)
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When Life Gives
You Lemons...
The mainstay of any Middle Eastern feast, preserved lemons can
add an exotic touch to even the most basic of dishes
Cheat’s Preserved 4 lemons (or any other type add the juice to the pan along Recipe from Citrus:
Recipes that
Lemons of citrus) with the sea salt. Celebrate the Sour
1 tsp sea salt 3. Bring to the boil, then turn and the Sweet by
Catherine Phipps
Vary your recipe by adding black down the heat and simmer for (£20, Quadrille,)
peppercorns, cardamom or bay 1. Pare the zest from the lemons around 10 minutes, or until the Photography@
Mowie Kay
leaves when you add the lemon juice in large slices, preferably with a zest is tender.
swivel peeler, then trim off any 4. Allow to cool and keep in a
Makes: 1 large jar/ bottle excess white pith. sterilised jar in the fridge until
Prepare: 5 minutes 2. Place in a small saucepan, needed. It will keep for months,
Cook: 10 minutes squeeze the pared lemons and but can also be used immediately.
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IN A PICKLE?
This easy recipe will help you store away summer veg for winter
Kilner 1 Litre Clip Top Kilner 5-Piece Preserving Kilner Fruit Blossom
Bottle, £3.50 Starter Set, £15.99 Jam Jar Covers 24
With a sturdy clip If you're just starting out with home Pack, £2.50
top and air tight seal, preserving, it’s a good idea to invest If you're planning
this little bottle is in some top quality, robust kit to get on giving your jams,
just the ticket. Fill you going. This five-piece set comes jellies, pickles and
with homemade with colander, funnel, chutneys as presents,
elderflower cordial or jam spoon, keep a stash of
sloe gin for a tempting muslin sheets these colourful,
winter tipple. and jam jar retro patterned jar
labels. covers handy for
personalising gifts.
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www.chainbridgehoney.co.uk
For a true taste of Northumberland’s finest food, look no further than award-winning eco hotel and restaurant,
Battlesteads.
Head chef Eddie Shilton uses the very best local produce – with three of the hotel’s suppliers just a minute’s walk away –
as well as growing 90% of the green vegetables, salads and herbs used in the restaurant in Battlesteads’ own gardens.
Perfect for a light lunch, delectable dinner, or the ultimate eight-course dining experience, you can also make a night
of it by staying in one of the hotel’s 22 en-suite bedrooms, including five luxury eco lodges, for a sustainable tourism
experience you won’t forget.
110 / www.greatbritishfoodmagazine.com
DISCOV E R B RI TA I N
NORTHUMBERLAND
8 delicious things to eat, drink and do
©Britain on View
www.greatbritishfoodmagazine.com / 111
1. Stay in the heart of staff, from guided walks to shooting
castle country parties. The majestic Floors Castle
3. Feast on proper
Grand castles of all descriptions litter (one of the UK's finest) is just 11
the landscapes of Northumberland miles from the the inn, so be sure to British puddings
pop in if you can tear yourself away! There's nothing like a big, sticky
and The Scottish Borders and The
collingwoodarms.com sponge pudding, and Susan Green
Collingwood Arms – a historic
makes some of the most delicious
coaching inn with a 21st century
finish – is perfectly placed for 2. Try Craster's ones we've ever tried from her
112 / www.greatbritishfoodmagazine.com
DISCOV E R B RI TA I N
6. Go Green at the
Battlesteads Hotel
Sustainability really is at the heart
of things at the Battlesteads Hotel
– from the carbon-neutral heating
system to the sprawling gardens with
two polytunnels, providing fresh
fruit and vegetables for the kitchen
heather honey. The family-run
throughout the year. Located in the
company keep 1,600 hives within
pretty village of Wark this chic and
a 40 mile radius of Berwick-upon-
stylish hotel (just on the edge of The
Tweed, but in order to make this
Northumbland National Park) is
seasonal speciality they have to move
perfectly placed for exploring the
their bees to the region's heather
wild countryside, but for us it's all
moors in Mid-July, allowing them to
about the food! Impressively, three
gorge on the fragrant purple flowers.
of Battlesteads’ suppliers – the
The resulting nectar – said to be the
Champagne of the honey world – is
Northumberland Sausage Company, 7. Try ice cream from one of
then ready to eat by September, so
Bywell Smokery and North Wall Northumberland's last dairies
Charcuterie – are just a one-minute The Maxwell family has been farming at North
perfect timing for visitors at this time
walk away. The restaurant serves Doddington for more than 50 years, on what is now one
of year! The farm also has a lovely
everything from snacks, sandwiches of the few dairy farms left in Northumberland. But the
visitor centre and cafe, the highlight
and salads to succulent local steaks, thriving business is doing a roaring trade, producing a
of which is an observation hive where
but we'd recommend the eight- stunning selection of innovative unpasteurised cheeses,
you can see the bees in action. In
course tasting menu for a true taste luxury ice creams and thick and creamy yoghurts – all
the shop you can stock up on lots of
of Northumberland. Giving classic made with the freshest milk from the family farm. The
unusual honey-based items, from
dishes a local twist, the menu company has also just opened a cafe and shop, the Milk
cosmetics and candles to beeswax
includes dishes like pink cutlet of Bar, in nearby
polish and, of course, all kinds of tasty
local lamb with haggis shepherd’s Woolerwhere,
food. chainbridgehoney.com
pie, and dark chocolate ganache with allowing locals
forced rhubarb and hazelnut brittle. and visitors
5. Soak up the coast
battlesteads.com alike to sample
in Alnmouth
A row of colourful painted houses,
prettily placed along the River
Aln estuary, welcome you to
picturesque Alnmouth, part of the
Northumberland Area of Outstanding
Natural Beauty for very good reason.
With unspoilt sandy beaches, cosy
pubs and a diverse collection of bird
and wildlife species, it's a lovely place
for a day trip or overnight stay. When
visiting, be sure to pop into The Old
School Gallery, just three minutes
from the beach. This popular art
and food spot serves up coffee and
homemade cakes in the cafe, and
(from June-October) innovative
street food from a van in the gallery
garden. Expect innovative burgers
and vibrant, hearty salad boxes.
theoldschoolgallery.co.uk
www.greatbritishfoodmagazine.com / 113
8. Marvel at the
puffins on the
Farne Islands
There are few better places to see
puffins up close than on the Farne
Islands in Northumberland. This
cluster of islands was declared by Sir
David Attenborough as his favourite
place in the UK to see nature at its best
– high praise indeed! As well as puffins,
you might also encounter a colony of
grey or Atlantic seals hauled up on
the rocks, and endless bird varieties
- during the breeding season around
delights such as GBF favourite and most remote areas, so by 150,000 seabirds jostle for space here!
Admiral Collingwood (a soft, employing up to 25 people we really To get to the islands simply head to the
tangy cheese washed in Newcastle contribute to the local area. We were harbour at Seahouses, look for Serenity
Brown Ale) and ice cream made told this was one of the reasons the Farne Islands Boat Tours and jump
with local heather honey. One of dairy was named Best Food Producer aboard. Afterwards, how about a coastal
Doddington Dairy's main concerns is in the 2015 BBC Radio 4 Food and picnic on the harbour or a pint at
sustainability of the local economy, Farming Awards.” The Olde Ship Inn?
as co-owner Jackie Maxwell explains: doddingtondairy.co.uk farneislandstours.co.uk
“We live in one of England's poorest
Where to stay…
NORTHUMBRIA COAST & COTTAGES
With an impressive selection of over 480 holiday homes
to choose from, Northumbria Coast & Country Cottages
is a great place to find your perfect bolthole. Whether
you’re searching for a romantic cottage for two nights on
the beach or a larger property to host a group of friends
or family in the country, the company will have something
lovely to suit your needs. If you’re struggling to choose
from the wide choice on offer, why not give them a call? Their local, enthusiastic
staff are on hand and happy to help with advice about locations, cottage facilities
and interesting activities to do in the area. northumbria-cottages.co.uk.
CROQUET COTTAGES
From a luxurious former buttery in Warkworth
to a lakeside lodge with a hot tub in Felmoor
Park, Croquet Cottages have a fantastic
array of unique and stylish homes for visitors
to choose from. Properties are finished
beautifully with all the comforts you'd expect
from a posh hotel; think luxurious furnishings,
plush fabrics, sleek bathrooms and fabulous
kitchens – if you're planning on cooking that
is! Many homes are also dog friendly too.
coquetcottages.co.uk
114 / www.greatbritishfoodmagazine.com
GBF AUGUST 17 master_GBF 20/07/2017 15:07 Page 115
With charming views across the River Tweed and into the Scottish
Borders, sublime and well-reviewed food and 15 classically furnished
rooms, The Collingwood Arms is a multi-award winning retreat that
offers a luxurious home from home.
Our chefs work together using local produce and ingredients
when possible.
Our 13 rooms and two suites, offer an understated luxury that befits the
rolling and unspoiled terrain surrounding us.
Whether you are planning a fabulous weekend break, a memorable
sporting trip with all the facilities you could need or simply a stay to
take in the romance of the Borders and Northumberland,
we look forward to welcoming you soon.
www.collingwoodarms.com
www.greatbritishfoodmagazine.com / 115
Top Tables
The best restaurant, pub and
hotel recommendations – tried
and tested by the GBF team
Away...
THE VICTORIA INN,
NORFOLK
The Victoria Inn has become
something of a north Norfolk
institution and given its location
– just a stone's throw from the
sandy dunes and nature reserves of
Holkham Bay – you can see why. The
inn's grounds are just as salubrious;
Holkham Estate and Hall are just
a short walk away, as are herds of
grazing deer. Rooms are everything
you'd want from a top notch inn:
comfortable, cozy and spacious, and
some are dog-friendly too. Our room,
conservatory must not be | And the food?
'Lime Kiln', even featured a separate
missed either – the full English
upstairs living and relaxing space and Sitting down for dinner at The
is a delight. holkham.co.uk and
a luxurious standalone bath. Guests Swan's Gallery Restaurant is an
greatinns.co.uk
of the inn can also access a secret impressive affair; beam-clad walls,
drawing room stocked with carafes of THE SWAN, LAVENHAM, stain-glass windows, exposed
port and brandy and, in the winter, SUFFOLK brickwork and freshly picked
a roaring fire to heat up well-walked When it comes to picturesque scenes flowers provide a suitably elegant
feet – an ideal scenario for a nightcap and medieval buildings, it doesn't get setting for the first-class British
or two. more idyllic than the historic village food that follows. There's a five
of Lavenham and The Swan, a timber- course à la carte menu to choose
And the food? framed hotel, restaurant, bar and spa, from, depending on your hunger
The Victoria Inn prides itself on is the place to stay. The 15th century levels, as well as a creamy yet
using fresh, local and seasonal building is actually a lot bigger than it refreshing butternut squash soup
produce with much of the meat looks from the outside; it comprises amuse bouche to kick things off.
and vegetables coming from the 45 luxury bedrooms, two fine dining Starters are a celebration of fresh,
neighbouring estate. As well as areas and a beautiful garden terrace seasonal, local ingredients; we opted
The Oystermen
serving up a wide selection of locally brimming with lavender and bees. for asparagus with wild garlic and
shot game and venison according to Once a stopover point for weary duck egg, which was served in its
the season and classics such as ham travellers hundreds of years ago, The own miniature cast iron frying pan,
hock terrine alongside piccalilli and Swan maintains its function as a place as well as a luxuriously rich and
sourdough – one of our favourite of well-earned respite; bedrooms are comforting dish of brown crab with
dishes – the menu also offers lots pleasantly comfortable and contain caviar, cucumber and coriander.
for seafood lovers including oysters, charming original features alongside For mains, we devoured lemon sole
crab cocktail, dressed lobster and modern comforts such as WI-FI and on a bed of homemade gnocchi,
fish & chips. We recommend having flat-screen TVs. And, if that's not artichoke and salsify – addictively
a drink in the bar beforehand, where enough to leave you feeling suitably moreish and satisfying – and
you'll find East Anglian flagship relaxed (trust us, you will be!), The curried cod cheek with mango and
brands such as Adnams (handily, Swan boasts an adjoining spa where crispy crab, all washed down with
there's also a shop on the premises), guests can take full advantage of the a glass of English sparkling wine
plus some delicious Norfolk gin. outdoor heated jacuzzi, steam room expertly chosen by the sommelier.
Bar Douro
Breakfast in the sun-dappled and sauna free of charge – bliss. theswanatlavenham.co.uk
116 / www.greatbritishfoodmagazine.com
DISCOVE R B RI TA I N
ONES TO WATCH
ISSHO, LEEDS
With exec chef Ben Orpwood (formerly of London's
Sexy Fish) at the helm, Liverpool's new Japanese
restaurant, bar and rooftop terrace is set to impress.
Dishes will feature the best of British fare; we can't wait
to try the Wagyu pastrami and smoked Dorset char with
wasabi leaf.
issho-restaurant.com
Restaurants We Love...
PALATINO, LONDON
Celebrating all things Roman in the heart of Clerkenwell,
Stevie Parle's (of Dock Kitchen, Rotorino and Craft
London) new venture, Palatino, manages to knock what
is deemed 'traditional' Italian cuisine on its head. While
you'll find copious amounts of fresh and tasty pasta on offer
(don't miss the nettle agnoletti with Ricotta), seasonal
ingredients also sing loudly here, with regional classics
such as fried courgette flowers with honey vinegar and Saltimbocca with veal, prosciutto, spinach
and sage on the menu. But don't expect to be seated in a cosy trattoria; this familiar set up has
been pushed aside in favour of high ceilings, an open kitchen, mid-century style furnishings
and an elegant seated counter for express dining. This is Italian cuisine at its most exciting,
contemporary and inventive – don't miss. palatino.london
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DISCOV E R B RITAIN
Global flavours
In Manchester you can truly eat your way
around the world, from Indian soul food
on Curry Mile to perfect Peking duck in
Chinatown. The range is truly dazzling,
so be sure to do your research and pick
carefully. Rudy's (rudyspizza.co.uk) is
a local institution, serving up authentic
Neapolitan pizzas that will blow you away.
Aladdin (aladdin.org.uk) may not look like
much from the outside, but this well-loved
neighbourhood gem serves up some of the
finest Middle-Eastern food we've ever tried.
You'll be dreaming of the fluffy bread and
lamb pastries for weeks! In the centre of the
48 HOURS IN... city, try newly opened curry and craft beer
Manchester
restaurant Bundobust (bundobust.com),
which got a rave from Jay Rayner for it's well
priced South Indian street food.
Best of British
There's always something going on in
For proper British grub cooked to
perfection, the iconic Mr Thomas’s
Manchester – from food markets and Chop House (tomschophouse.com)
is a stunning Victorian pub that's been
festivals to gigs and sports events – and the pleasing thirsty locals since 1870. Expect
buzz is contagious, with new restaurants, bread and dripping, corned beef hash
and fantastic pies. For something a little
bars and pubs opening all the time fancier, try one of the epic tasting menus
at chef Aiden Byrne's Manchester House
(manchesterhouse.uk.com).
Cafe culture in the (themakersmarket.co.uk), held on the
Northern Quarter second Sunday of the month, for all kinds Mine's a pint
Defined by its industrial red brick buildings of artisan goodies. Pop into the fantastic visitor centre of
and colourful street art, Manchester's Robinsons, a family-run brewery (just
fashionable Northern Quarter is a labyrinthe Cocktails in the sky outside the city in Stockport) that has been at
of interesting boutiques, bars and pavement Beetham Tower is an astonishing 47-story the centre of the North West's beer industry
cafes. Here you'll find some of the city's skyscraper (the UK's biggest outside of for almost 180 years. Famous for its award-
finest independent coffee shops, including London) that's been an iconic part of winning cask ales including Unicorn, Dizzy
Scandi-inspired Takk (takkmcr.com) Manchester's skyline since being finished Blonde and TROOPER – a collaboration
– famous for its single origin brews and in 2006. The higher floors contain some of with rock legends Iron Maiden – it's heaven
exciting sandwiches. For a hearty and the city's most sought-after apartments, but for beer lovers. Join the team for a fun tour
laid-back lunch, pick up an artisan luckily visitors can soak up the stunning around their state-of-the-art brew house,
cheese toastie from Northern Soul views from the Deansgate Hilton hotel's grab some delicious food in the Unicorn Bar
Grilled Cheese(northernsoulmcr.com). smart cocktail and Champagne bar, Cloud and, of course, sample some seriously tasty
And look out for The Makers Market 23 (cloud23bar.com), placed high on the ales! robinsonsbrewery.com
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Our 5* holiday barns are stylish and comfortable: the perfect venue for a relaxing
weekend break or to host a special celebration. The barns are set in a tranquil spot,
close to lovely beaches and walks; lots of local produce to tempt you to cook fantastic food,
or use our chef for anything from drop-off meals to a fully catered dinner party.
www.barshambarns.co.uk | 01328 821744
122 / www.greatbritishfoodmagazine.com
RULE BRITANNIA
Try something new with our pick of the most
delicious food and drink in the shops
FRESH FROM THE FARM
All of Maerdy Farm’s top quality lamb is born and bred
on the Davies family’s traditional farm in the hills of
West Wales. The team carefully select only the finest
lamb and mutton to ensure shoppers receive the best
quality possible, guaranteeing the most distinctive
and mouth watering flavour you can imagine. Select
cuts are carefully packed, boxed and delivered direct
to your door for maximum freshness. Whether you’re
looking for delicate spring lamb or more robust
tasting mutton, Maerdy Farm offer a variety of options
to suit both wallet and appetite. maerdyfarm.wales
YORKSHIRE PRIDE
Carefully produced on North Breckenholme Farm near
Thixendale by the Palmer family, YORS Rapeseed Oil is
a Yorkshire product through and through. The company
started from humble beginnings; originally the team was
so small that orders were taken on the tractor! But as
demand (and product selection) grew so did the team,
and today there are now six staff members on board,
producing YORS’ beautifully rich and nutty cold pressed oil.
yorkshiresoriginal.co.uk
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CUTTING THE MUSTARD
Based on a picturesque farm on the edge
of the Cotswolds, Shaken Oak create
a dazzling selection of award-winning
handmade mustards and preserves.
Everything is made using ingredients
sourced locally whenever possible
(some are even grown on the farm) with
no artificial ingredients or preservatives
added. shakenoak.co.uk
COCKTAIL TIME
The team at T&G Woodware have just launched these fun, practical and quirky
chopping boards made from hevea wood. They’re perfect for cutting lemons
and limes for gin and tonics, vodka tonics or other fruit for cocktails. These
gorgeous boards can also be used for serving nibbles and make a great gift too.
£9.99 each from saltpepper.co.uk
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GBF AUGUST 17 master_GBF 20/07/2017 10:20 Page 125
20%
discount
when you SPRING LAMB
place your
first order
Quote GBF20
MATURED LAMB • MUTTON
We supply the finest lamb, reared in the
traditional way on the rolling emerald hills
of Carmarthenshire.
To see our range and prices please visit: www.maerdyfarm.wales
or call the farmhouse 01558 685366
* Offer ends 31st August 2017. While Stocks Last.
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COOK THE COVER!
Sweet roasted tomatoes with creamy Cheddar encased in a
crisp wholemeal crust – what could be better!
Serves: 6-8
Prepare: 15 minutes, plus chilling time
Cook: 50 minutes
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• Classifieds AUGUST 17_GBF classifieds 20/07/2017 10:34 Page 127
GREAT
MARKET
T: 01729-830902 @TownEndAirton
www.townendfarmshop.co.uk
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PROMOTION
MAKE YOUR
OWN...GIN!
Head to Portobello Road’s The
Distillery for a gin lover’s heaven!
Opening last year, West London’s The Lubricated by gin cocktails, you will then
Distillery has quickly established itself as a move on to one of The Blending Rooms in
must-visit attraction for discerning drinkers The Distillery to learn about the botanicals
and gin lovers. The four-floor mecca is home used to flavour gin and with the help of The
to two unique bars, boutique bedrooms, a Ginstitute’s gin gurus, create your own
working distillery producing Portobello bespoke blend to take away.
Road Gin, a premium bottle shop, gin This glorious gin experience is priced at
museum and of course, The Ginstitute £120 per person including a 70cl bottle of
– London’s fabled gin-making experience. your personalised gin, a 70cl bottle of
Nestled in The Distillery’s basement, The Portobello Road Gin and four gin drinks.
Ginstitute is the ultimate gin experience, The Ginstitute is the ultimate gift for your
allowing you to craft your very own spirit to gin-loving friends and family with
take away and enjoy at home in a vouchers available to be purchased online
personalised, signed bottle. With a wide- at theginstitute.com
variety of botanicals to choose from, this is a
unique opportunity to create that a bespoke
gin that truly reflects you.
The 180-minute session starts in The EXLUSIVE
Ginstitute’s ‘History Room’, a beguiling
space that harks back to London’s Victorian
READER OFFER
gin palaces. Here you are taken on a Great British Food readers
whistle-stop history tour of the iconic spirit can enjoy 10% off ticket
by an expert 'ginstructor'. These talented price. Simply use the code
‘GBF10’
raconteurs will take you on a 300-year
journey from the dark days of Hogarth’s
Gin Lane to the recent renaissance in when booking via the website.
British gin.
128 / www.greatbritishfoodmagazine.com
Don't miss our…
October issue
Caramelised
Onion & Goat's
Cheese Tart
Tartin
New S e a s o �
Fla v o u r s …
Great British
* 60+ New Autumn Recipes
* Lighter Comfort Food
* Mary Berry's Midweek Meals
FOOD
On sale 8th September
* Meat & Game Masterclass
© waitrose.com
LAST WO R D S | SIMON RIMMER
For more of Simon Rimmer's barbecue hints and tips, visit weber.com
130 / www.greatbritishfoodmagazine.com
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