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£7,000 !

IN 0rize W ,00 ep di £o7f foo

* Cheshire’s Tastiest Cheeses * How to Find Wild Garlic *


local, seasonal, delicious

Fresh Spring Flavours! * James Martin’s Cheddar Tart

WILD CORNWALL Local food as you've never seen it!

* Nathan Outlaw’s Crispy Oysters

British classics... with a twist

Earl Grey Custard Tart & Posh Fish Pie

Fun new skills!



On the cover: make our herby spring lamb racks this weekend!

GBF APRIL 16 master_GBF 19/02/2016 08:49 Page 2


It’s easy to dismiss foraging as a passing fad. There was a point where practically every restaurant seemed to be muscling in on the action – some more successfully than others – to the point where I started to wonder if anything was actually being left on the hedgerows. But after reading the fascinating stories of Cornwall’s most knowledgeable foragers in our feature on p. 33, it’s difficult not to get swept up in the romance of cooking with ingredients you’ve hunted down in the wild and picked with your own hands. And spring is the perfect time to get started!

James Mar tin homemade po ’s rchetta is perfect fo r Easter entertaining p .60

Wild garlic is one of the easier foraged ingredients to track down, and what’s more the fragrant green leaves are at their best in April. Jump to p.90 to discover how to find wild garlic in your local area, and what to do with it if you’re lucky enough to get a basket full. This Easter we’ve gone all out with homemade chocolate fondant eggs (p.80), an egg cooking masterclass (p.74) and roasts galore! Leg of lamb is the obvious choice, but we’ve got plenty of options if you’re looking to cook outside the box – and our cover recipe comes highly recommend from the entire GBF team! And don’t forget to vote for your food favourites in the 2016 Great British Food Awards on p.95 – you could win £5000 of amazing prizes. Have a delicious month!


Hear amazing foodie tales from Cornwall’s wild food finders – p.33







We’ve got pl enty of delicious idea s for cooking with spring produce – p.17 /3

Contents ISSUE 71

Foodie Features 33 Wild Cornwall

We explore the hedgerows, woods and shoreline of bountiful Cornwall

39 Valentine's Kitchen

It's Val's birthday – and his cake has an extra surprise!

80 The Dark Arts

Meet the UK's most pioneering chocolatiers and make your own fondant egg!

86 GBF interview: Tom Hunt

The Natural Chef explains what makes him happy

90 Wild Garlic

Whether you love brown or white meat – there's an idea for all

110 Ultimate Kitchen Kit

128 Weekday Wonders

Tempting Ideas

The best equipment to give you stellar results in the kitchen

Impress friends and family with hearty centrepieces Brighten midweek dinners with these simple, tasty ideas

9 This Month

News, events, shopping ideas and eating out

In the Know

44 GBF Notebook

52 Things You Never Knew About... Lamb

55 GBF Cheeseboard

Tasty Recipes 17 In Season

Buy locally and eat seasonally with these inspiring recipes

24 John Torode at Home

John has a stunning recipe for baked cod, tomatoes and olives

27 Spring Kitchen

The Hemsley sisters serve up baked eggs and noodle salad

60 James Martin's Home Comforts

Fresh and tempting ideas from the Saturday Kitchen chef

59 Style Files

88 Subscription Offer!

Get your mag delivered and receive a free gift

95 GBF Awards 2016

Vote for the UK's best producers, books, restaurants and shops!

The prettiest kitchen clocks to stop you in your tracks

133 Rule Brittania

67 Eat Local

140 The Big Giveaway

We head to Cheshire to enjoy the cheese and other local goodies

Great British shopping ideas We have two weekend breaks up for grabs, worth £1000 each!


* Cheshire’s Tastiest Cheeses * How to Find Wild Garlic *


The Saturday Kitchen chef serves his homecooked classics


46 Good and Simple

We indulge in nostalgia with the best British sweets

The best cookery books to buy


Irish food writer Donal Skehan shares his favourite spring recipes

57 Tried and Tested

49 Off the Page

IN 00rize ,0die p £o7f foo

40 Donal's Flavours

Washed rinds and gooey centres are on the board this month

Tell us what you're cooking!


Add a sunny sparkle to your April bakes and cakes

79 Beer Country

102 Easter Roasts

118 Nathan Outlaw's Fish Tales

We root out the best places to eat across the UK

Can you make the perfect fried eggs? Sophie Atherton is drinking the best of Dorset's brews

Which cuts and ages of lamb are best right now?

123 Food Tourist

74 Egg Masterclass

Snappy ideas for a tasty supper

99 Make It Tonight

Savour the seasonal flavour with a butter and pesto recipe Spring is in the Cornish sea air


89 9 Ideas with Crab

33 CORNWALL Savour the flavours of wild Cornwall

local, seasonal, delicious

118 NATHAN OUTLAW The seafood chef shares his tales from the Cornish coast

Fresh Spring Flavours! * James Martin’s Cheddar Tart

British classics... with a twist

Earl Grey Custard Tart & Posh Fish Pie

27 CLASSIC BAKES Fresh ideas for cakes and bakes this spring

WILD CORNWALL Local food as you've never seen it!

* Nathan Outlaw’s Crispy Oysters Fun new skills!


Make your own fondant chocolate eggs this Easter

£3.99 | April 16


On the cover: make our herby spring lamb racks this weekend!


102 EASTER ROASTS We have ideas for lamb and alternative roasts, as well


14 113



local, seasonal, delicious

Fresh Spring Flavours!


Earl Grey Custard Tart & Posh Fish Pie

Fun new skills!



On the cover: make our herby spring lamb racks this weekend!

Fresh & tasty soups

59 delicious recipes using the finest local produce

to no

£3.99| Mar 16


British classics... with a twist

Paul Hollywood's Brilliant Breads + 10 Bright & Beautiful Cakes



* Nathan Outlaw’s Crispy Oysters

PERFECT ChickenePie a l th y +

Local, Seasonal, Delicious



h the uris

WILD CORNWALL Local food as you've never seen it!


* James Martin’s Cheddar Tart




Rick Stein's Perfect Chicken Pie * Sticky Yorkshire Rhubarb Sponge * Cornish Pasties





IN 00rize ,0die p £o7f foo


! ! IN 0 IZES W 00IE PR £4FOOD

£7,000 W

* Cheshire’s Tastiest Cheeses * How to Find Wild Garlic *

H Homemade

* Jamie’s Feel Good Food * Perfect Pork & Cider One-Pot * Hearty Kale & Chicken Soup

MARY BERRY'S COMFORT CLASSICS Toad in the Hole • Syrup Sponge • Welsh Cakes •

£3.99| Jan/Feb 16

R g e oast




Sun n V J oh n Torode's Roasts Ultimate b S p o V Sticky YorkshiP.29 re Rhubar ie V Rick Stein's Perfect Chicken P

Cook Better

in 2016!


15 pages of Burns Night inspiration

Magical winter bakes

Artisan bread for beginners Homemade jammy dodgers Mix gin cocktails like a pro How to make: bone broths



Recipe List

From simple light lunches to tasty seasonal suppers and show-stopping puddings Starters, Snacks & Sides

17 Jersey Royal Patatas Bravas 17 Potato Pancakes with Smoked Salmon & Watercress 60 Cheddar, Smoked Bacon & Courgette Quiches 89 Crab Chowder 89 Crab Toasts 89 Devilled Crab 89 Crab & Asparagus Salad 89 Hot Crab Dip 89 Crab Mashed Potato 89 Tomato & Crab Soup 89 Crab Cocktail 74 Chorizo Eggs 74 Perfect Boiled Eggs 74 Perfect Scrambled Eggs 74 Perfect Poached Egg 74 Perfect Fried Eggs 102 Wild Garlic Stoved New Potatoes 128 Egg & Bacon Stuffed Tomato

p.52 p.60


MEAT 17 Pistachio Crusted Rack of Spring Lamb 52 Leg of Lamb with Honey & Mustard 60 Apple & Sage Porchetta with Apple Sauce 102 Spiced Pulled Pork 102 Garlic Anchovy Roast Lamb 102 Italian-style Sausages with Garlic Lentils POULTRY 17 Jerk Roast Chicken with Spicy Chips & Spring Onion Gravy 40 Pomegranate Molasses Chicken with Roasted Vegetable Bulgur Salad 102 Chicken with 40 Cloves of Garlic 128 Thai-Style Duck Curry 128 Chicken, Bacon & Vegetable Tray Bake FISH & SEAFOOD 17 Griddled Trout with Asparagus, Fennel & Pecorino Salad 24 Baked Cod, Tomatoes, Lemon & Olives 33 Whole Roast Sea Bass with Orange, Bay Leaves, Pink Grapefruit & Fennel 33 Crab & Sea Lettuce Tagliatelle 6/

p.27 60 Posh Seafood Pie with Samphire 60 Battered Pollock, Mushy Pea & Lemon Mayo Baguette 89 Crab Cakes 99 Asparagus & Smoked Salmon with Ginger & Soy Dressing 118 Crispy Oysters with Pickled Veg & Oyster Mayonnaise 128 Slow-Burn Paella VEGETARIAN 40 Mega Beetroot Burgers 40 Mini Falafel Box 46 Green Goddess Noodle Salad 46 Huevos Rancheros with Guacamole 74 Coconut Egg Korma

p.27 Puddings & Bakes

27 Custard Tart 27 Best Ever Brownies 27 Apple Upside Down Pudding 27 Little Chocolate Pots 80 Fondant Filled Easter Eggs 80 Homemade Snickers Bars 80 Raspberry Ripple White Chocolate Slab

GBF APRIL 16 master_GBF 19/02/2016 09:47 Page 7

*Clarks Carob Fruit Syrup vs. granulated sugar

GBF APRIL 16 master_GBF 19/02/2016 08:50 Page 8


Local – Seasonal – Brilliant

This is it! Spring has sprung! April sees the British fields, sea and countryside burst into life and brings with it a bundle of punchy greens like watercress, samphire, spring onions and wild garlic. Match them with the soft, nutty flavours of brown crab and shrimp for a really seasonal feast.

IN THE SPOTLIGHT Crack into Martha Collinson’s beautiful mini egg creation for Easter Sunday. The recipe from GBBO’s youngest contestant can be found at


Pick of the

Month Deck the table with our pick of Easter buys

SNUG AND TOASTY EASTER CRACKERS Serve Sunday lunch with a snap! Mini Easter Crackers, £4 for 6, Waitrose

A vibrant pair of ears to keep your boiled egg warm Rabbit Egg Cosy, £12.50,

SPIRAL STORAGE Store eggs in date order on your worktop Egg Skelter, £23.95,

CHICK IT OUT! Paper napkins with a jolly Easter print Chick Napkins, £2.20 for 20,

HOPPY EASTER Cheerful rabbit candle holders to add a subtle touch of spring Bright Bunny Tea Light holder, £4,

EGGCELLENT This quirky wreath makes a lovely table decoration or natty door hanging Egg and Twig Wreath, £24,

SPRING SACK A tote bag, big enough for all your chocolate this year Easter Canvas Bag, £3, 10 /


HAPPY EATING What we’re up to this month

Natasha, editor

I’ve never made an Easter egg before – so this is the month to give it a whirl! I’ve bought a mould and will be spending an afternoon melting and tempering! Check out the feature on p.80 for our filled fondant egg recipe, too.

Holly, deputy editor

I’m really excited about this year’s Great British Food awards – even in these early stages we have unearthed some fantastic producers, books, blogs and restaurants. P.95 has all of the categories – take a look and nominate your favourites.

James, editorial assistant

I’ve been making my own labneh cheese recently. It’s a simple strained yoghurt techinque that makes a lovely thick cheese that is slightly sour. I had my first batch over a bowl of poached pears which was absolutely delicious.

Spring Chicken... Anyone for a glazed hot cross bun, freshly warmed in the oven? Yes please! Find our pick of the best buns on p.14

As the season shifts to a sunnier side, we love nothing more than a light and fresh Sunday roast. A plump chicken, roasted with lemon and herbs is a comforting classic that really evokes the essence of spring! Serve it with whole-roasted garlic, spinach and any early asparagus you can find. For all your roasting kit go to

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shame because there are some amazing quality spirits out there. It just affects me in bad ways – I can be seen with a grappa in hand after a good meal instead! What’s your favourite place on the British coastline? Devon. In particular, Beesands. We’ve had wonderful family times there and it hasn’t moved on since the 1970s, in a good way! The crab is amazing and the locally-caught mackerel are some of the best I’ve seen. We have a supplier in Devon who line-catches mackerel for us.


Adam Byatt

The former Claridge’s chef and owner of Trinity and Bistro Union talks mackerel and grappa

If you only had £5 for dinner tonight how would you spend it? I would spend £4 on a rib eye steak. I’d cook it simply with olive oil, garlic, salt and pepper. Then I would spend the last £1 on a bag of chips from the chippie. Chip shop chips with steak! Which store cupboard ingredient do you always turn to and why? Anchovies, every time. And then a good olive oil, '00' pasta flour and Chardonnay vinegar are also a must. I love smoked paprika and grape mustard, which is quite unusual. What’s the best book you’ve read this year? The Kitchen Magpie by James Steen. It’s a collection of wonderful and insightful anecdotes from so many great chefs, and is so well-written. I don’t know anyone who writes about food as well as James. What do you order from a well-stocked bar? My go-to drink is a negroni, but I’m a big fan of quality artisan gin of which there is a lot to choose from nowadays. Sadly, I don’t ever drink whisky, a


Where will your next holiday be? I’m going to a large house in Burgundy for three weeks. The theme will be wine and food, punctuated by sun and swimming. My last family holiday was spent in Sardinia with Stefano Vallebona, one of our suppliers. The produce from that island is really incredible. What’s the most exciting thing in your kitchen right now? My team is the most exciting thing in my kitchen! Everything else is just stainless steel and a whole load of dreams. Although we are cooking live Mylor prawns from Cornwall at the moment – they can be pretty excitable! Finally, cheese or chocolate? Very hard to choose, but probably cheese. There’s more variety. My favorite cheese has to be Comte or Beaufort.

Brown crab

NATURAL COOK TOM HUNT REVEALS HIS FAVOURITE INGREDIENT OF THE SEASON As the sun returns and the sea warms up, brown crabs begin to move towards warm shallower waters, which means they’re easier to catch. Brown crab or

12 /

Cancer Pagurus is a humble beast, reddish brown and characteristically marked with a ‘pie crust’ shell. If you’re feeling lazy, buy hand-picked crab meat as it has more flavour than machine-processed. But if you have time I’d always recommend buying a live crab to prepare yourself. It’s good to remember that the male cock crab – identified by the thin abdominal flap underneath – has more white meat than the hen which has more brown meat.

The GBF shopping basket

Marinade meat or drizzle on salads. Mammy Jamia’s Balsamic & Strawberry Dressing, £2.95, Waitrose

Delicious little bite-sized chunks of smoky cheddar cheese. Perfect for snacking or sharing. Applewood Nibbles, £2, Asda

Nutty, mellow and with subtle smokiness, Beechwood cheese is mellow and warm. Beechwood, £4.50, snowdoniacheese.

"Please, never give me a spiraliser... not even as a joke" VALENTINE WARNER SPEAKS HIS MIND ON P.39

GBF APRIL 16 master_GBF 19/02/2016 08:50 Page 13

W HE RE TO G O TO : by water

Soak up some springtime seascapes, at these tables with a blue horizon 1. Inver Restaurant, Argyll

Tucked slightly inland on the north west coast of Scotland, the Inver on the shores of Loch Fyne is a beautiful oasis serving creative Scottish cuisine. Don’t miss the small foodstore next door either.

2. The Salt Room, Brighton

This place is pretty special. It boasts one of the UK’s largest terraces with uninterrupted sea views, and tempting dishes including fire roasted crab claws or a shrimp and crab burger.

3. Cafe Mor, Pembrokeshire

The original food van from Pembrokeshire Beach Food Company, at Freshwater West beach, serves beach burgers, lobster rolls, bacon sandwiches and brownies – all infused with foraged seaweed, an ingredient the company is famous for.



3. WHAT’S ON The London Coffee Festival 7 April, London

Over 250 coffee producers will be pitching up to showcase their brews at the annual festival which gathers 22,500 coffee fans every year. There will be the battle of the baristas as well as some more unusual drinks on offer, including herb infused coffee cocktails.

BBC Good Food Show Spring 8-10 April, Harrogate

A recent expansion from the London and Birmingham Good Food shows, this younger Spring show in Harrogate offers a weekend packed with foodie treats. There will be demos from BBC chefs and food presenters, including Paul Hollywood and Tom Kerridge.

Spirit of Speyside Whisky Festival 28 April – 2 May, Speyside

On the western edge of the Cairngorns, Speyside is famous for its many whisky distilleries. This is the perfect festival to discover your favourite wee dram and find out more about how it is made. Expect tastings and local distillery tours.


Porthleven Food & Music Festival, 16-17 April, | Exeter Festival of South West Food, 22-24 April, | Liverpool Food, Drink and Lifestyle Festival, 23-24 April,

14 /


Raise a toast Made with unused bread from local bakeries, Toast Pale Ale is a delicious solution to a major source of food waste. Food campaigner Tristram Stuart launched the beer with Hackney Breweries after learning that nearly

44% of the UK’s fresh bread is wasted. The toasted bread adds caramel notes which balance the bitter hops, producing a malty taste similar to amber ales and wheat beers. Toast Ale, £3,

New Bottle on the


This beautiful spirit has a fine synergy between bright gin notes and complex elderflower. It is wellbalanced and moreish. Serve with tonic and ice for a really refreshing spring drink. Warner Edwards Harrington Elderflower Gin is made with fresh elderflower harvested from the Warner Edwards farms in both Harrington and Wales. Warner Edwards Harrington Elderflower Gin 70cl, £33

FOODIE BAROMETER What's Hot + GOOD TONIC Fever Tree has reported a sales increase of 71% over the last year + WINE TO THE DOOR Aldi is launching a new service to deliver wine to customers.

What's Not - RESTAURANT WASTE Michelin kitchens are shrinking their A La Carte menus to reduce waste, reports The Times - CAUGHT SHORT Brits are always prepared, with an average of £50 of food in their freezers according to YouGov research


A lovely fruity choice with orange purée and sultanas St Clements Hot Cross Buns, £1.50, M&S

These have a little extra warmth from the spicees Apple, Sultana and Cinnamon Hot Cross Buns, £1.50, Booths

Delicious, slightly heartier buns with a bit of bite! Wholemeal Hot Cross Buns, £1.50, / 15

GBF APRIL 16 master_GBF 19/02/2016 08:51 Page 16



IN SEASON Springtime is finally here, and we’re filling the GBF larder with fragrant fresh herbs, earthy and sweet Jersey Royals and the first tender spears of asparagus


/ 17



Cover Recipe !

Despite the name, spring lambs are actually born indoors in autumn specifically for the Easter market. Because the animals only graze outside for a few weeks before slaughter, the meat is particularly subtle tasting. PAIR WITH: Mint, rosemary, garlic, Feta, harissa, peas, broad beans, apricots, sweet spices, yoghurt, cucumber

Serves: 6 Prepare: 15 minutes Cook: 40 minutes For the lamb: 1kg rack of lamb (2 x 7 bone racks) 4 tbsps wholegrain mustard 2 cloves of garlic, peeled and crushed Juice of 1 lemon 100g of pistachios 50g panko bread crumbs A handful of thyme, parsley and mint, finely chopped 30g butter Salt and pepper For the potatoes: 1kg of baby new potatoes A handful of coarsely chopped mint Grated zest of 1 lemon For the aioli: 200g of your favourite mayonnaise 2 cloves of garlic, peeled and minced 1 tsp turmeric Juice of half a lemon For the bean salad: 560g trimmed French beans 100g of broad beans ½ tsp nigella seeds, toasted ½ tsp of pink peppercorns For the dressing: 4 tbsps rapeseed oil Juice of half a lemon ¼ red onion, peeled and thinly sliced 2 tbsps of red wine vinegar 2 tsps of honey Salt and pepper to taste

1. Start by making the lamb. Heat your oven to 200°C/Fan 180°C/Gas 6. In a food processor mix together the 18 /

“This vibrant rack of lamb is an absolute crowd pleaser. It’s the perfect way to ease into spring and a perfectly light alternative to a classic Sunday roast” pistachios, garlic, butter, breadcrumbs, 2 tablespoons of the mustard, lemon juice, parsley, thyme and mint. 2. Take your rack of lamb and score the skin, being careful not to go through the flesh. Scoring helps to render the fat and helps make the crust stick. Season on both sides generously with salt and pepper. Heat a large ovenproof non-stick frying pan on a

medium heat and brown your lamb fat side down for roughly 10 minutes until crispy. Flip the racks over and pop in the middle of the oven for 8 minutes. 3. After 8 minutes take the racks out of the oven. As fast as you can, spread a thin layer of the remaining wholegrain mustard over the skin then carefully pat down the crust so there is a firm even layer over each rack. Pop


back in the oven for 6 minutes for medium rare or 8 minutes for medium. Let the lamb rest for a few minutes before carving. 4. For the potatoes, cook in a pan of boiling water until a knife passes through them easily and they’re soft in the middle - about 10 minutes. Drain and leave to steam in a colander before tossing in your mint and zest. 5. For the aioli, take a small bowl and mix together the mayonnaise, garlic, turmeric and lemon juice. Drizzle over the potatoes before serving. 6. For the bean salad, put all the beans into a pan of boiling water and simmer for 4 minutes. In a small bowl, mix the red onion, red wine vinegar, lemon juice, honey, oil and salt and pepper to taste. Then take the pink peppercorns and nigella seeds and crush them in a mortar and pestle. Smother the hot beans with the dressing, nigella seeds and peppercorns and serve with the potatoes and lamb. Photography by Recipe and styling by The Meringue Girls GRIDDLED TROUT WITH ASPARAGUS, FENNEL & PECORINO SALAD Serves: 2 Prepare: 30 minutes Cook: 25 minutes

6 asparagus spears 1 bulb of fennel ½ tsp fennel seeds, finely ground Juice of 2 lemons 2x 180g trout fillets 50ml rapeseed oil 1 tsp Dijon mustard Pinch of ground cumin 1 tbsp finely chopped tarragon Pinch of caster sugar 50g Pecorino Romano cheese, or similar Salt and pepper

1. Firstly prepare the vegetables for grilling: snap the hard ends off the

EAT IT NOW: ASPARAGUS The first delicate spears of asparagus start to appear towards the end of April, but it’s not an exact science! Depending on the weather it could be a bit earlier – as we saw last year. PAIR WITH: Butter, hollandaise, cream, smoked salmon, bacon, ham, eggs, cheese

asparagus and peel the skin from halfway down to the bottom. Prepare the fennel bulb by cutting off the green tops. Break off the hard outer layer then cut the bulb into 8 wedges by cutting top to bottom through the root. 2. Bring a pan of lightly salted water to the boil and blanch the fennel for 3-4 minutes. Add the asparagus and cook for 2 minutes, then drain and cool. 3. Place the asparagus and fennel in a bowl and add the fennel seeds, half of the lemon juice, salt and pepper and a little oil and toss to coat. Then grill the vegetables on a heated grill plate until marked and charred. 4. Prepare the trout fillets by brushing the skin side with oil, then sprinkle with salt and place under a hot grill until the skin starts to crisp and blacken (around 5-6 minutes). 5. Make a light dressing by adding the sugar to the remaining lemon juice and dissolving, then add the mustard and oil, slowly whisking together to make a slightly thick dressing. Add the ground cumin and season well 6. Toss together the vegetables with the dressing and the tarragon. Lay this on a plate and place the fish on top. Lightly grate pecorino over the dish and serve.

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EAT IT NOW: WATERCRESS This quintessential English leaf has a pungent, peppery flavour and is traditionally grown in shallow, flowing waters in Hampshire. Watercress makes a very flavourful salad leaf, but you can mix it with other varieties if you find it too intense. PAIR WITH: smoked salmon, eggs, rapeseed oil, apple cider vinegar

Serves: 4 Prepare: 10 minutes Cook: 10 minutes For the pancakes: 100g plain flour 250ml whole milk

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40g butter, melted 1 large free range egg Pinch of salt Sunflower oil, for frying For the filling: 300g potatoes, cubed and skin on 2 hot smoked salmon steaks 6 asparagus spears 5g fresh dill 4 tbsps low fat crème fraiche 1 lemon 1 bag of watercress

1. Start by making the pancakes, or you could make these the day before and keep wrapped in the fridge. Sift the flour and salt into a bowl. In a jug melt the butter then whisk with the milk and egg, pour into the flour and mix well until smooth. 2. Place a large non-stick frying pan over a medium-hot heat. Add a little sunflower oil and then a ladle full of the batter, making sure to swirl the batter around the pan. Cook for about 1 minute, flip and cook on the other side for 20-30 seconds. Repeat until you have 4 large pancakes.

3. For the filling, Cook the potatoes in salted boiling water until tender and drain. Chop the asparagus into bite sized pieces and cook for 2 minutes in boiling water, then drain. 4. In a bowl mix the crème fraiche, dill and lemon juice. Stir in the potatoes and asparagus. Place a pancake on your plate, spoon the potato filling onto the pancake, top with the flaked smoked salmon and serve with watercress. JERK ROAST CHICKEN WITH SPICY CHIPS & SPRING ONION GRAVY Serves: 4 Prepare: 15 minutes Cook: 35 minutes 4 skinless chicken breasts 2 tsps jerk spice 700g of fluffy King Edward potatoes, washed and cut into 20-24 chunky chips 1 tbsp vegetable oil, plus a little for brushing the chicken 1 bunch spring onions, thinly sliced,


inside it with the vegetable oil. Push them at the front of the tray and roast for 15 minutes. 2. Brush the chicken breasts with a little vegetable oil. Rub each with a pinch of salt and ¼ tsp jerk spice, more if you like it hot. Put the chicken breasts onto the back of the same tray as the chips and roast. After ten minutes baste both the chicken and the chips with any cooking fat that has gathered. Give the chips a good shake and sprinkle with 1 teaspoon of jerk spice, then roast for 5 minutes more until golden. 3. While the chicken and chips are cooking, make the spring onion gravy. Heat a large frying pan and add the pale section of the sliced spring onions, 1 teaspoon of jerk spice and 4 tablespoons of water. Sweat over a medium heat for 3-4 minutes until the spring onions soften. Add the orange juice and boil to reduce by half. Add the HP sauce and 3 more tablespoons of water. Bring to the boil; the sauce should be thick enough to lightly coat the back of a spoon. If not, boil for a little longer. Stir in the butter and season to taste – you may need a little sugar to balance the acidity. Take the pan off the heat. 4. Once the chicken breasts are cooked, transfer them to a plate to rest for 5 minutes. Put the potatoes back into the oven during this time if they need a little more cooking. Heat up the sauce and smother over the chicken. Mix the dark green sliced spring onion, orange zest and chilli together. Sprinkle them over the chicken and chips and serve. JERSEY ROYAL PATATAS BRAVAS Serves: 4 Prepare: 10 minutes Cook: 30 minutes

EAT IT NOW: SPRING ONION These versatile roots are very young onions, picked before the bulb has swollen. The mild and sweet flavour means they are best eaten raw and thinly sliced either as part of a salad or added to a dish just before serving. PAIR WITH: Cheese, Asian spices, potatoes, cream, garlic, soy sauce, chilli

keep the pale and dark parts separate 200ml orange juice 4 tbsps HP sauce Zest of 1 orange 1 large mild red chilli, de-seeded and finely diced 15g butter Salt, sugar and jerk spice

1. Pre-heat your oven to 230ºC/210ºC/Gas 8. Take a big tray and toss the chips

750g Jersey Royal potatoes, halved 1 tbsp rapeseed oil 1 onion, peeled and thinly sliced 190g chorizo, halved 300g tomatoes, roughly chopped 1 green chilli, deseeded and finely chopped 1 tsp hot smoked paprika Squeeze of lemon juice 25g pack flat-leaf parsley, roughly chopped Leafy salad, to serve

1. Cook the potatoes in a large pan of boiling water for 15 minutes until tender. 2. Meanwhile, in a large frying pan, heat the oil and cook the onion for / 21

5 minutes until softened. 3. Drain the potatoes and add to the pan with the chorizo and cook for a further 10 minutes until the potatoes start to brown. 4. Add the tomatoes, chilli and paprika and cook for a further 5 minutes until the tomatoes are softened and pulpy. Stir in a squeeze of lemon juice and the chopped parsley and serve with a leafy salad.

EAT IT NOW: JERSEY ROYALS First earlies like Jersey Royals are renowned for their rich and earthy flavour; they are particularly sweet because their sugar hasn’t yet turned into starch. Steam or roast, then pair with the season’s finest herbs and veggies. PAIR WITH: Melted butter, mayonnaise, crème fraiche, lemon, mint, smoked fish, eggs, cured meats

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GBF APRIL 16 master_GBF 19/02/2016 08:51 Page 23

At home with

John Torode Born and bred Aussie John Torode loves to watch the changing of the British seasons – especially the delicious promise that springtime brings


pring is nearly here, yippee! The greatest thing about living and cooking in this fantastic country is that there are really defined seasons – and with each one comes a new batch of wonderful food and flavours. However, April is one of those months where the promise is better than the gift. The tastes and flavours of spring and summer aren’t really ready for the table until May, when we see the best asparagus, fresh peas and broad beans – all things verdant and good for you. As a cook, this is the time when I want to make people smile, to think of far-off places and dream of holidays and sunshine, short pants and t-shirts. The thing about spring is that our bodies are naturally looking for the lighter food, out with the stews and pies and slow-cooked goodies of winter, in with fresh salads, fish and seafood. One of my favourite soapbox topics is how so much of this country’s wonderful seafood is exported rather than eaten. Fish and shellfish at this time of the year is just the best; the cold water of the winter has allowed the little creatures to feed and fill themselves ready for the active breeding of the summer season. Think fresh crab with spaghetti and chilli, or clams with white wine and loads of parsley – a light and vibrant dish that tastes of summer, but uses plump, salty clams that are at their best right now. Another big wonder of this time of year, because the water is still cold, is our majestic, plump and firm white fish: sea bass, turbot, brill, and let’s not forget the almighty cod. So, my words of wisdom for April are to look out to the sea, smell the fresh air, reach for the white wine and pair everything with parsley, rosemary and thyme! Soon the clouds will disappear and the sun will shine – let the food of this great isle make you smile and warm you inside and out.

24 /



The master of this island’s great seas, this sweet, moist fish is best eaten when the waters are cold. Look for cod with shiny skin and wobbly flesh that’s still firm to touch; it shouldn’t smell fishy, just fresh like the sea

These are little gems simply seasoned by sea water. Soak them in fresh water for a couple of hours before cooking to remove any grit. If any float or have cracked shells, discard them.


BAKED COD, TOMATOES, LEMON & OLIVES Serves: 4 Prepare: 20 minutes Cook: 30 minutes 24 cherry or pomodorino tomatoes, halved 2 banana shallots, peeled and cut into quarters 150g each of black and green olives 50ml rapeseed oil 4 x 180g hunks of cod, skin on 1 lemon, cut into 4 thick slices Salt and freshly ground black pepper Rock salt, to serve Handful of flat-leaf parsley, roughly chopped, to serve

1. Heat the oven to 200°C/Fan 180°C/Gas 6. In a bowl mix the together the tomatoes, shallots, olives and half the oil and season with salt and pepper. Mix it all together. Pour into a baking tray and slide the tray into the hot oven. Leave the veg to roast for 20 minutes. 2. The toms will soften, the shallots will roast and brown, and the olives will shrivel and become strong and salty. Take the tray out and rest it somewhere safe. Rub the cod all over with a slice of the lemon, now lay the lemon slices on top of the tomatoes and place a piece of cod, skin-side up, on top of each slice. Rub the remaining oil over the skin. Slide the tray back into the oven for 10 minutes, no more. 3. Take the tray out, lift the cod gently onto warm dishes, discard the lemon, peel the skin off the fish and throw that away too. Sprinkle the fish with a little rock salt. Pour the tomato mix into a bowl and, using a fork, sort of squash the tomatoes a little so they become a chunky sauce. Spoon the tomatoes over the fish and scatter over the parsley if you want to be fancy. Recipe taken from My Kind of Food by John Torode (£25, Headline) Photography: Yuki Sugiura

“Being an Aussie, I didn’t grow up with cod but wow, I think it’s ace. It deserves to be cooked in a way that keeps the sweet flesh moist so that it falls apart at the seams”

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The Pleasures of

Pudding Inspired by generations of British family baking, these nostalgic treats from Johnny Shepherd – owner of acclaimed bakery The Pudding Stop in St Albans – are perfect for sharing

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“These little chocolate pots are ridiculously easy to make and create an amazing silky smooth texture that falls somewhere in between a mousse and a ganache� LITTLE CHOCOLATE POTS Makes: 8 little pots, or 4 big ones Prepare: 10 minutes, plus cooling time Cook: 10 minutes 360ml full-fat milk 420g of the best dark chocolate you can afford (minimum 70% cocoa solids) 360g condensed milk 60g unsalted butter A pinch of sea salt A bar of milk or dark chocolate Optional extras: Fresh rosemary sprig Star anise Vanilla pod Grated orange zest

1. If you would like to add a certain flavour to the chocolate pot, place your optional extra with the milk in a saucepan over a moderate heat and bring to the boil. Remove from the heat and leave to infuse for a few hours. Remember to remove your chosen extra ingredient before you start making the little chocolate pots, by straining the milk. 2. Warm the milk (infused or plain), chocolate, condensed milk, butter and a pinch of salt together in a large saucepan over a medium to low heat, stirring occasionally to encourage the melting process. When the chocolate and butter have fully melted, increase the heat and whisk the mixture until it is glossy and smooth. 3. Divide the mixture between ramekins or glasses, and place in the fridge for several hours or overnight to cool. When ready to serve, take the bar of chocolate and use a sharp kitchen knife to scrape shards of chocolate from the bar (or you could use a grater). Scatter liberally over each decadent little chocolate pot. 28 /


CUSTARD TART Serves: 10 Prepare: 15 minutes, plus chilling time Cook: 1 hour, 12 minutes 350g sweet pastry, ready made or homemade Flour, for dusting 7 large egg yolks 625g double cream 8 Earl Grey tea bags or 1 vanilla pod, split and seeds scraped out (optional) 75g caster sugar 1 whole nutmeg

1. Roll out the pastry on a lightly floured work surface to about 3mm thick. Use it to line a greased 23cm loose-bottomed tart tin, prick all over with a fork and chill for 30 minutes. Preheat the oven to 180°C/Fan 160°C/Gas 4. 2. Line the pastry shell with foil and fill with baking beans. Bake for about 15 minutes, until golden brown around the edges. Remove the foil and baking beans and return the pastry case to the oven for 1–2 minutes, until it is a good golden brown colour all over.

3. Lightly beat one of the egg yolks, remove the pastry case from the oven and brush egg all over the inside of the pastry case to seal. Return it to the oven for 1 more minute, then remove and leave to cool. Lower the oven temperature to 120°C/Fan 100°C/Gas mark ½. 4. For the custard, put the cream and the Earl Grey tea bags or vanilla, if using, in a heavybased saucepan with half of the sugar. Bring to the boil over a medium-high heat. If using the tea bags, strain the mixture through a fine sieve into a bowl, squeezing the tea bags gently in the sieve. 5. Whisk the remaining egg yolks with the remaining sugar in another bowl, then slowly pour over the warm double cream and whisk together. Pass the mixture through a fine sieve into a jug. 6. Place the pastry case in the oven, leaving enough space above to pour from the jug. Pour the custard into the pastry case and grate nutmeg liberally all over. Bake for 50–55 minutes, until there is a gentle wobble in the centre of the tart. Remove from the oven and place the tin on a rack to cool. Leave to cool completely, then serve with a cup of tea.

“Custard tart is a classic English dessert dating back to medieval times. I suggest adding a twist to the tart by flavouring the custard with bergamot, the flavour of Earl Grey tea”

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The MOST important thing is that you do not over-bake brownies. This is a recipe that allows you to create different flavours and offers a few alternatives for different people and different occasions – you can substitute the flour for rice flour to make the brownies gluten-free, for example. Makes: 15 Prepare: 10 minutes Cook: 25 minutes 375g butter 300g of the best dark chocolate you can afford, broken or chopped into small pieces 6 large free range eggs, lightly beaten 300g caster sugar 200g dark brown muscovado sugar 120g plain or rice flour (we often use brown rice flour for extra flavour) 80g cocoa powder 1 tsp flaked sea salt 1. Preheat the oven to 180°C/Fan

160°C/Gas 4 and line a 35 x 25 x 5cm baking tin with baking parchment. 2. Melt the butter in a saucepan over a medium heat and stir in the chocolate. Whisk the eggs with the sugars in a bowl, then add them to the chocolate mix. Sift the flour and cocoa powder into the pan and stir in the salt. Pour the mixture into the baking tin and bake for 20 minutes. 3. Remove from the oven and leave to cool, or leave for 10–15 minutes before serving warm with vanilla ice cream and salted caramel sauce, if you like.

LITTLE EXTRAS These are a few tried and tested combinations to try, which can be added to the batter before pouring into the baking tin: * Dried fruits and nuts – add 35g of each variety * Shelled hazelnuts and almonds – add 35g of each

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I like to use Bramleys here as they’re the perfect dessert apple – slightly sour, ready to counter a pudding’s sweetness, and turning golden and fluffy when cooked. Makes: 6 individual puddings Prepare: 15 minutes Cook: 1 hour, 5 minutes 300g Bramley apples, peeled, cored and diced 175g light brown soft sugar 150g ground almonds 50g coarse polenta 1 tsp baking powder Grated zest of 1 orange 1 tsp mixed spice 4 large free range eggs 6 tbsps maple or golden syrup Special kit: 6 small pudding basins

1. Place the apples in a pan with a splash of water and cook over

a gentle heat until soft – about 5 minutes. Remove from the heat and leave to cool. Put 75g aside to decorate the puddings. 2. Once fully cool, add 225g apples to a food processor or blender and blend until smooth. Add the sugar, almonds, polenta, baking powder, orange zest and mixed spice to the food processor, and blend until smooth. With the machine still running, add one egg at a time. After the final addition, blend for a minute or so, then set aside. 3. Place a tablespoon of syrup at the bottom of each pudding basin, followed by the leftover apple and spoon the batter on top. Prepare the puddings for steaming (see right). 4. Secure the lid on each pudding basin and place in a large saucepan with enough boiling water in the pan to come two-thirds of the way up each pudding. Steam with the lid on for up to 1 hour, or until each pudding is risen and springy to touch. Remove the puddings from the steamer and turn out onto plates. Serve with lots of custard.

HOW TO STEAM A PUDDING 1. To make the circle (cartouche), take a piece of

greaseproof paper and fold it in half and then half again. Fold one side into the middle centre line as if you were making a paper aeroplane. 2. Using the pointy end, measure from the middle of your pudding basin to the outer rim and then a further 2 inches outwards. Using scissors, cut a curve at the end of the parchment. Unfold your cartouche so that it fits comfortably over the pudding basin. 3. Take a piece of foil to cover the baking parchment and fold a pleat in the middle. Lay the baking parchment, followed by the foil, over the top of the pudding basin and tie tightly with string to form a water-tight seal. 4. The pudding is now ready to be placed inside a pan. Ensure the base of the pudding bowl is not in direct contact with the base of the pan. Add enough water to reach halfway up the sides of the pudding bowl and cover the pan tightly with the lid. Steam the pudding according to the specific recipe instructions.


‘Blossom Set’ of Natural Flavours, £12

Uncle Roy’s Edible Flower Petals, from £2.90

Highgate Rose Cake Stand, £36

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f o e d i s r e d l i w A


From the open coastline to vibrant hedgerows, we discover the seasonal delicacies available in Cornwall's natural larder

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isitors to Thom Hunt’s food school in Truro are transported to a truly wild and remote location. His base is a once-derelict cottage, hidden in ancient oak woodland close to the River Fal – a 15 minute walk from

“Food is real here. We can trace everything we use back to its roots. The only time we go to the supermarket is for things like coffee” the nearest lane. The kitchen’s water supply is diverted from the stream and the entire site has been crafted from local, sustainable wood. But it’s not completely uncivilised – there are flushing toilets and you can order a range of nature’s tipples from the bar, including elderflower Champagne and nettle beer! Thom’s company, 7th Rise, is centred on food. “There’s a groundswell in people wanting to know where their food comes from,” he explains. “Here, you will learn where it lived, how to catch it, how to prepare and cook it.” 7th Rise chef Matt Vernon used to free-dive for mussels on the Fal River and is a

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keen forager. “Cooking has always been my passion, but I’m not into the highpressure environment of cheffing. I love playing around with wild ingredients,” he says. “I grew up foraging and cooking. Even if I wasn’t working here, I’d be out picking samphire and sea beet or foraging for mushrooms.”

Naturally tasty

From fish to pheasant, the ingredients Matt uses are almost all wild, sustainable and local. “Food is real here. We can trace everything we use back to its roots. The only time we go to the supermarket is for things like coffee.” One of Matt’s favourite ingredients



is rabbit – “it’s lean, healthy, inexpensive, truly free-range, and abundant,” he explains. “This invasive species causes around £260 million of crop damage a year and is a tasty source of protein that hasn’t been intensively farmed. Eating wild rabbit is a satisfying way of helping your local farmers and your local environment.” Thom shoots his own rabbits and will teach you how to butcher and prepare them for recipes such as Matt’s confit rabbit leg and smoked rabbit loin. Foraging along the foreshore, you never quite know what ingredients you’re going to net for your next

WHOLE ROAST SEA BASS WITH ORANGE, BAY LEAVES, PINK GRAPEFRUIT & FENNEL Serves: 1 / Prepare: 15 minutes / Cook: 20 minutes 1 whole sea bass * Handful of fennel seeds * 1 grapefruit * 1 orange * 5 fresh bay leaves * 100g butter * Oil for drizzling * Sea salt

1. Scale, gut and trim the fins from your fish (or ask your fishmonger to do it for you) and slash 5 times down one side. Make a ‘boat’ using tinfoil to catch all the juices, drizzle with oil and place the fish into it. 2. Season the fish with sea salt and sprinkle with fennel seeds. Peel the zest from the orange and grapefruit and place on top. Poke the bay leaves into the slashes on the fish with chunks of butter. 3. Drizzle oil over the fish and squeeze the juices from the citrus fruits all over it. Put it into a pre-heated oven at 200°C/Fan 180°C/Gas 6 for 10 minutes then remove and baste. 4. Pop it back in for another 10 minutes then take it out and let it rest for at least 5 minutes before serving with fresh bread.

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meal; it could be crabs, prawns, mussels, winkles or edible seaweeds. And being based close to the river, fish is of course very prominent on the 7th Rise menu. “We catch mackerel in the creek in summer, and fillet them for sashimi or fry them up on a gas cooker by the river,” says Thom, “you can’t get fresher than that!”

Going off-grid

Smoking barrels, an open fire and a clay oven make up Scott Eggleton and Babs Larsen’s wild kitchen. They rustle up spit roasts, wood-fired pizzas and slow-roasted feasts in a cosy, converted stable block at Retorrick Mill. “The menu is mostly dictated by what we grow and rear,” Scott explains. He’s had the current batch of pork belly smoking 36 /

over coals for 18 hours. “Keep the lid on and you keep the moisture and flavours inside, it’s not rocket science,” he explains, putting a freshly-kneaded focaccia on top of the barrel to prove. “Many of our ingredients come from in and around the sea,” says Scott. “We cook with a lot of mackerel, crabs and mussels. People can also bring their own fish and we’ll cook it for them.”

Tuck in!

Food is served banquet-style and diners take their seats in converted barns decked out with candles, fairy lights and up-cycled furniture. The vibe is all about tucking into woodfired pizzas or pulled pork baps while enjoying a local band or kicking back on sofas around the fire pit.



CRAB & SEA LETTUCE TAGLIATELLE Serves: 4 Prepare: 45 minutes Cook: 20 minutes 150g sea lettuce * Salt and pepper * 400g ‘00’ pasta flour * ½ tsp salt * 3-4 whole eggs * 1 tsp rapeseed oil * 1 large brown crab or 120g picked white crab meat and 50g brown meat * 1 red chilli, de-seeded and finely chopped * 2 cloves garlic, peeled and finely chopped * Juice of 1 lemon * 100ml oil * 300ml chicken stock * Handful of wild fennel fronds, chopped * Handful of rock samphire, chopped

1. Boil 100g of the sea lettuce until tender (15 minutes). Liquidise the sea lettuce with a little water. Pass the green liquid through a muslin cloth and retain the green purée left in the cloth. 2. Mix the green purée with flour, salt, eggs and oil in a bowl and bring together into a dough. 3. Turn the dough onto a table and knead until it is smooth and shiny. Cover in cling film and leave to rest in the fridge for at least one hour (no more than 24 hours). 4. Roll the dough through a pasta machine starting on the widest setting. Roll it through this setting about 5 times, each time folding the dough back on itself before feeding it into the machine. Now run the dough through each of the settings until you get to the penultimate setting. Run each sheet of pasta through the taglietelle cutter. Once cut, drape the tagliatelle over the back of a chair or broom to air dry for a few minutes to prevent it sticking together and clumping up. 5. If you are preparing the crab yourself, bring a large pan of heavily salted water (10g per litre to mimic the salinity of sea water) to the boil. Dispatch your live crab by skewering through the depression behind the tail and also between the eyes. Place the crab in the boiling water and cook for approximately 15 minutes once the water comes to the boil again. 6. Remove the cooked crab, leave to cool and pick out the meat. Pick through the crabmeat to make sure it’s free from any bits of shell. 7. Bring a large pan of salted water to the boil ready for the tagliatelle. In a sauté pan heat the oil. Add the chilli and garlic and cook until softened without browning, stirring regularly. Add the remaining sea lettuce (chopped), rock samphire and fennel fronds and cook gently for a minute or so. Then add the brown crab meat. Add the chicken stock and lemon juice to the pan and bring to the boil. 8. Meanwhile, cook the fresh pasta in the boiling salted water for 3 minutes. Once cooked drain and add to the pan with the other ingredients including the white crab meat. Toss together until everything is evenly mixed. Taste and season. Loosen with a little of the cooking water if the pasta looks too dry.

Explore Cornwall

Cornwall’s Finest Parks is a group of independently owned holiday parks for families and couples, with wonderful locations across the county. From the Tamar to Land’s End, these individual top-graded parks offer a range of options from camping and touring to lodges, caravans, cottages and glamping and are a fantastic base for the perfect holiday in Cornwall. Visit for more details. / 37

Taste of the sea

Order the best Cornish seafood straight to your doorstep with Wing of St Mawes, The Cornish Fishmonger. The company delivers a great range of sustainable seafood, caught daily, whether it’s a few portions of something you fancy for midweek supper, or you’re cooking for a special occasion when only lobsters will do! You can also arrange a monthly fish box, tailored to your tastes. Visit


Words and photos adapted from Saltwater Kitchen Cookbook by Luoise Searle and Hayley Spurway, £17.99

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Edible Landscape

“I want to show people the potential of wild ingredients in the kitchen. It’s about using foraged foods just like anything you would buy from the supermarket, and making interesting, delicious dishes with them,” says Caroline Davey – forager and teacher at the Fat Hen cookery school. A keen cook with a background in ecology and botany, Caroline launched Fat Hen nine years ago, originally supplying restaurants with foraged ingredients. “I got – and still get – a lot of inspiration from working with talented and creative chefs who use wild ingredients,” she says. Soon she was running her own foraging and wild cookery courses. The name Fat Hen comes from the wild edible green that was one of Britain’s staple crops about 2,000 years ago, and still flourishes in Cornwall today. Caroline’s natural larder includes everything from seaweed, shellfish and game, to hedgerow greens. “As well as gathering ingredients along the shoreline, we also run foraging trips

on bikes – cycling about 20 miles via Sennen Cove, where we top up our ingredients with a fresh crab or fish from the fishermen there. I love helping people appreciate the ingredients that are available. After the course, people start identifying edible plants in wild greenery or seaweed – and then realise not only that they can eat them, but that they actually taste really good!” she says.


s ’ e n i t n e l a V

KITCHEN As Val Warner celebrates his birthday, he ponders the ideal gift... or not


lease never give me a spiraliser, even as a joke present. I hate joke presents. Give me something useful. Mind you, if you were to give me a t-shirt showing a middle finger and 'Spiralise This!' written underneath then I would be delighted. Spiralisers have done me no harm and, in fact, they're probably helping people eat more veg – but they annoy me nonetheless. I'm also deeply nervous that where you find a spiraliser you might also see a chocolate torte with avocado lurking in it. And although spiralisers sure as hell can twist miles out of vegetable 'spaghetti'... it's NOT SPAGHETTI! It's courgette. Go and get your own word. What's more, try spiralising wonky veg without having to perform cosmetic surgery on it beforehand. Impossible. Valentine's Day is my birthday and this year, while it was still dark outside, my daughter Minnie knocked me on the head in the early hours saying 'daddy would you like a jam tart, I made them for you'. So I think I've set a new record for early jam tarts at 6.30am. We went on with our wonderful day, which was later punctuated by the oddest event. Needless to say, the day before my actual birthday my candles were blown out, half the cake eaten and presents unwrapped by my helpful children, as soon as our hotel room for the weekend was unlocked. They couldn't contain their excitement!

On Sunday, after lunch, we asked the waiter to reinsert the candles, relight them and bring in half of the cake. It came to 'happy birthday to you' and quick as kingfishers my two blew out the candles again. So we ate more of my favourite cake, which is strawberries and cream. Yes, you got me, not seasonal. A few minutes later the waiter returned to our table, looking flushed and embarrassed clutching a paper and pen. 'Could you sign this disclaimer,

as the cake was not made on the premises?' I signed, while quietly resisting the urge to mutter 'anthrax', as the poor man was obviously squirming. This must have been born out of a previous incident. It's born of fear and defence, it's American. It's ridiculous, but I do understand. What amused me is that I didn't finish my prawn cocktail the night before because one mouthful tasted distinctly queer. Incidentally, do prawns spiralise if you skewer them on straight?

“If you were to give me a t-shirt showing a middle finger and 'Spiralise This!' written underneath then I would be delighted”

Illustration: Louise Abbott

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Full Of Flavour

These nourishing dishes from Irish food writer Donal Skehan put fresh, healthy ingredients at centre stage

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“Beetroot are easy enough to grow, and there is a huge selection of varieties and colours to choose from. These burgers are a great way of showing them off” MEGA BEETROOT BURGERS Makes: 6 burgers Prepare: 10 minutes, plus cooling time Cook: 16 minutes 3 tbsps olive or rapeseed oil 1 red onion, peeled and finely chopped 2 garlic cloves, peeled and crushed 2 raw beetroot, peeled and grated 1 courgette, grated 2 large carrots, grated 100g porridge oats 1 x 400g tin chickpeas, rinsed and drained 3 tbsps tahini 1 large free-range egg 4 spring onions, finely sliced 3 tbsps chopped coriander Sea salt and freshly ground black pepper To serve: Wholewheat sourdough buns, split and toasted Chickpea hummus Avocado slices Beansprouts Shredded red cabbage

1. Heat about 1 tablespoon of the oil in a large frying pan over a medium heat. Sauté the onion and garlic for 4–5 minutes or until softened. Add the grated vegetables and cook, stirring, for about 5 minutes until softened, then drain off any liquid. 2. Place the oats, chickpeas, tahini and egg in a food processor and pulse to combine. Transfer the mixture to a bowl, stir through the cooked vegetables, spring onions and coriander, and season generously with salt and pepper. 3. Form the mixture into 6 burgers and chill for about 30 minutes (or up to 24 hours). Heat the remaining oil in a non-stick frying pan over a medium heat and cook the burgers, in batches if necessary, for about 2–3 minutes on each side, until golden.

4. Serve the burgers in toasted sourdough buns with the hummus, avocado, beansprouts and red cabbage. MINI FALAFEL BOX Serves: 4 Prepare: 20 minutes, plus chilling time Cook: About 10 minutes For the falafels: ½ small red onion, chopped Small handful each of fresh mint and coriander leaves 1 tbsp tahini Zest and juice of ½ lemon 1 tsp ground cumin 1 tsp cayenne pepper 1 tsp smoked paprika 1 x 400g tin chickpeas, drained and rinsed Olive or rapeseed oil, for frying Cooked bulgur wheat, to serve For the shredded salad: ½ small head of red cabbage, shredded 2 carrots, thinly sliced ½ small red onion, very thinly sliced 3 tbsps extra-virgin olive oil Juice of ½ lemon 1 tsp honey Sea salt and freshly ground black pepper For the spiced yoghurt: 1 tsp each of ground coriander and cumin ½ tsp each of ground turmeric and mustard seeds ½ tsp chilli powder 250g natural yoghurt 1 mild red chilli, thinly sliced 3 spring onions, thinly sliced Sea salt and freshly ground black pepper

1. To make the falafel, place the red onion, mint, coriander, tahini, lemon zest and juice, cumin, cayenne and paprika in a food processor with a

good pinch of salt. Pulse until finely chopped. Add the chickpeas and pulse again briefly until the chickpeas are chopped fine – you are not looking for a smooth paste but something with a bit more texture. 2. With dampened hands, shape into 20 small balls and chill in the fridge for up to an hour (if time allows). Heat a thin film of olive oil in a large non-stick frying pan over a medium heat and fry the falafel balls for 4–6 minutes, until golden brown all over, turning occasionally with tongs. Drain on kitchen paper. 3. To prepare the shredded salad, place all the vegetables in a bowl. Make a quick dressing by whisking together the olive oil, lemon juice, honey and a little salt and pepper (or shake in a jar with a tight-fitting lid) and then use to dress the salad, tossing until evenly coated. 4. To make the spiced yoghurt, mix all the ingredients together in a bowl. Arrange the falafel on the bulgur wheat with a small bowl of the spiced yoghurt. Serve the shredded salad alongside.

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Recipe extracted from Fresh by Donal Skehan (£20, Hodder & Stoughton) © Donal Skehan 2015 42 /


POMEGRANATE MOLASSES CHICKEN WITH ROASTED VEGETABLE BULGUR SALAD Serves: 4-6 Prepare: 20 minutes, plus marinating time Cook: About 1 hour

“If you haven’t used pomegranate molassses before it’s a worthwhile store cupboard ingredient – its thick treacle-like consistency makes it an ideal glaze for all kinds of meat”

1 large free-range chicken, spatchcocked (ask your butcher to do this for you) 6 tbsps pomegranate molasses, plus extra for brushing 4 garlic cloves 1 red chilli, finely chopped 300g cooked bulgur wheat Sea salt and freshly ground black pepper For the roasted vegetables: 2 carrots, cut into bite-sized pieces 2 parsnips, cut into bite-sized pieces 2 red onions, root left intact, sliced thinly 3 tbsps olive or rapeseed oil Sea salt and freshly ground black pepper

1. Place the chicken in a resealable bag with the pomegranate molasses, garlic and chilli. Season with salt and pepper and mix the chicken in the bag so that it’s completely coated. Place in the fridge to marinate for at least 2 hours, preferably overnight. 2. When you are ready to cook, preheat the oven to 200°C/Fan 180°C/Gas 6 and prepare the vegetables. Tip the carrots, parsnips and red onions into a large roasting tray and drizzle with the oil. Season with salt and pepper and toss to coat. Make space in the centre of the tray and add the chicken along with the marinade. 3. Roast in the oven for 50 minutes to 1 hour, or until cooked through and the juices run clear when a skewer is inserted into the thickest part of the thigh. The vegetables should also be tender at this stage. About 10 minutes before the end of the cooking time, brush the chicken with pomegranate molasses and return to the oven. 4. Remove the chicken to a chopping board and cover with foil. Add the cooked bulgur wheat to the roasted vegetables in the tray and toss to coat in all the juices. 5. Cut the chicken into breast, thigh, leg and wing portions and place on top of the bulgur wheat. Serve the whole tray straight to the table for your guests to help themselves.

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What you’re up to in the kitchen this month



Battenberg Cake


This month on greatb ritishfood traditional bak marmalad ed brunch e + loads m eggs and ore delicio us recipes ...

Bakewell Tart


Sherry Trifle


Rice Pudding

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Get in touch!

WRITE IN: Great British Food, 25 Phoenix Court, Hawkins Road, Colchester, Essex, CO2 8JY EMAIL: @BuyBritishFood FACEBOOK:

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Pure & Simple

Jasmine and Melissa Hemsley are experts in healthy eating and these delicious recipes from their latest book are simple to make, a joy to share and just so happen to be very good for you

Juice of ½-1 lime 2 spring onions or 1 small handful of fresh chives, chopped 1 handful of fresh coriander leaves, chopped

HUEVOS RANCHEROS WITH GUACAMOLE Serves: 2 Prepare: 10 minutes Cook: 25 minutes 4 large handfuls of spinach, roughly chopped 4 free-range eggs 1 large handful of fresh coriander, leaves and stalks roughly chopped 1 small handful of grated mature Cheddar For the tomato sauce: 1 large onion, diced 46 /

1 tbsp ghee or coconut oil 2 garlic cloves, peeled and diced 2 red peppers, halved lengthways, deseeded and sliced into strips 2 bay leaves 1 tsp smoked paprika Pinch of cayenne pepper or finely diced fresh red chilli, to taste 2 x 400g tins of tomatoes or 800g fresh tomatoes 200ml water (100ml if using fresh tomatoes) Sea salt and black pepper For the guacamole: 1 large ripe avocado 1 tbsp extra virgin olive or rapeseed oil

1. First make the tomato sauce. Fry the onion in the ghee or coconut oil over a medium heat for about 8 minutes, stirring occasionally, until softened. Add the garlic, peppers, bay leaves and spices to the pan and cook for another two minutes. 2. Stir in the tomatoes and water, season generously with salt and pepper, then mix everything together and leave to simmer for 10 minutes until reduced to a thick, rich sauce. 3. Meanwhile, make the guacamole. Halve and stone the avocado, then scoop out the flesh and roughly chop. Place in a bowl and stir in all the remaining ingredients and some seasoning. Set aside. 4. Check the seasoning of the tomato sauce, adding extra salt, pepper and cayenne/chilli as needed, then stir through the

RECIPES | HEMSLEY & HEMSLEY GREEN GODDESS NOODLE SALAD Serves: 4 Prepare: 10 minutes Cook: 11 minutes 300g buckwheat (soba) noodles 1 tbsp extra-virgin olive or rapeseed oil 300g broccoli florets or purplesprouting broccoli, asparagus or green beans 1 medium green cabbage or pak choi, leaves finely shredded 1 medium fennel bulb, finely sliced 1 cucumber, halved lengthways, seeds scooped out with a spoon and flesh chopped 4 spring onions, finely sliced 1 large ripe avocado, sliced 2 handfuls of fresh greens (such as watercress, baby spinach, sliced lettuce or leftover cooked kale) 1 small handful of nuts (such as cashew nuts, peanuts or almonds) or seeds (such as sesame, sunflower or poppy seeds) 4 large handfuls of fresh herbs (such as coriander, mint or basil, or a mixture), roughly chopped

1. Cook the buckwheat noodles in a large pan of boiling water according to the packet instructions (about seven minutes). Use two forks to tease the noodles apart during the first minute of cooking. 2. When they are tender, drain and rinse under cold water for 15 seconds. Drain again and then toss in the oil in a large serving bowl to stop the noodles sticking together. Set aside. 3. Using the same pan, after a quick rinse, steam the broccoli (or other vegetable), covered with a lid, in four tablespoons of boiling water for four minutes until tender. 4. Whisk all the dressing ingredients together in a bowl or shake in a jam jar with the lid on. Season to taste with salt and pepper, then drain. 5. Add the raw vegetables, spring onions and avocado to the noodles with the greens and steamed broccoli. Pour over the dressing and mix everything together. Top with the nuts or seeds, toasted in a dry pan for a minute if you like, and the fresh herbs. Recipes taken from Good + Simple by Melissa and Jasmine Hemsley (ÂŁ25, Ebury). Photography by Nick Hopper.

spinach and cook for a few minutes until just wilted. 5. Use a spatula or spoon to make four wells in the tomato sauce mixture and crack an egg into each. The eggs will poach in the sauce and cook in about four minutes (lid on) for set whites and runny yolks. Scatter over the coriander and cheese. Serve immediately (as the eggs will keep cooking) with big heaped spoonfuls of guacamole on top.

This veg-packed salad is full of green goodness and tastes amazing too – perfect for lunch or dinner!

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GBF APRIL 16 master_GBF 19/02/2016 08:52 Page 48

Multi award winning, our Stornoway Black Pudding, is made with Scottish oatmeal to give a unique texture. Essential in a traditional breakfast or a perfect accompaniment to a range of savoury ingredients such as scallops, chicken, beef and pork. 1.3kg - £8.00 650g - £4.50 325g - £2.25

Telephone: 01851 702445 48 /

Off the

PAGE Get inspired with our round-up of the month’s most tempting reads





The nation’s much-adored home cook is back and this time she is emphasising the importance of cooking with confidence. Crammed with over 120 delicious recipes, this book will see you through stress-free weeknight meals and dinner parties, with masses of her signature sweet treats, too. With no-nonsense tips, Foolproof Cooking also includes practical advice on planning ahead and ensuring your cupboards are always well stocked. Out now






Johnny Shepherd, the artisan pudding master who runs a couple of shops in St Albans and was a contestant on the first season of The Great British Bake Off, is back with this collection of beautiful bakes. Page after page is filled with delicious puddings and

cakes. Every recipe evokes the comforts of childhood and the nostalgic puds of yesteryear; a must read! Out now



Inspiration for the healthiest, best cakes can be found in the veg plot and fruit garden, according to this wonderfully informative book. Armed with Farrell’s sage advice, you can grow and bake the tastiest treats with most of the ingredients found in your back garden. It covers everything you need to know to become a green-fingered baker, from sowing seeds to clever tips for cutting your cake. Out now



Packed with the juiciest burgers, ultimate comfort food, insider tips and sensational

sides, this new release from burger chain Byron also looks stunning. The collection of restaurants was founded by Tom Byng, as he wanted to bring the jaw-dropping patties he adored when studying in the States over the Atlantic for us to enjoy. Who doesn’t love a great burger? Byron has certainly won over its fair share of passionate fans and they’ll love this book! Out 7th April



This modern homekeeping handbook was written with thrifty DIYers who care about sustainability in mind. It places a strong focus on making the most of your time, effort and energy in the kitchen, sharing fun and thoughtful lessons on how to organise your personal cooking space, along with fuss-free, fun recipes and incredibly handy money-saving techniques. Out now

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GBF APRIL 16 master_GBF 19/02/2016 09:52 Page 50

Borderfields is Better for cooking for all manner of reasons. From baking to roasting, drizzling to sizzling, find your reason why and share your cold pressed rapeseed oil creations @ Borderfields

To discover more about Borderfields and lots of delicious recipe inspiration, please visit:







CONTENTS P.52 Things you never knew about lamb


P.55 Our pick of the best British washed rind cheeses

P.57 The tastiest traditional sweets in the shops

P.59 Beautiful clocks to liven up your kitchen


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Things you never knew about…


Rich and fragrant, this classic British meat is packed with the flavours of spring


crisp and succulent leg of lamb studded with garlic and rosemary sprigs, on a bed of dauphinoise potatoes, drizzled with a spoonful of mint sauce. For many of us, this ranks as an all time favourite meal – roast lamb conjures the essence of springtime and Easter feasts. Lamb is the only widely-farmed meat that is seen as inherently seasonal, despite the fact that it is available for two thirds of the year. In fact, farmers need to use deliberate breeding methods to ensure lambs are born and matured in time for Easter, which is much earlier than if they were left to grow naturally. ‘Lamb’ refers to meat of an animal between four months and a year old – so Easter lambs are in fact born in the depths of winter. After Easter you’ll start to find more natural, new season lamb appearing at the butchers – which has the added flavour benefit of being reared on grass rather than winter feed concentrate. By June, Welsh hill lamb will be in season and as the summer progresses herds from more northerly areas come into their peak as well.


With lamb… 1

The richness of lamb works well in risotto, or even arancini – deep fried risotto balls. Match with an unctuous tomato chutney for full impact!

and lamb is a great flavour pairing. 2 Anchovy Make small incisions in your roasting joint


MILK-FED: Extremely young lamb aged between 4-6 weeks old, which is prized for its fine texture. SPRING LAMB: Born in the winter, in time for the Easter market. NEW SEASON LAMB: Ready for slaughter in early summer having been born in spring. Aged between 4 months and one year. SALTMARSH LAMB: Reared on coastal marshes with high salt content, which is thought to retain moisture in the meat. Comes into season in June or July after grazing through the spring months. HOGGET: Lamb that is over one year but younger than 18 months. MUTTON: Older than 18 months, with a rich and gamey flavour.

and stuff with garlic, rosemary sprigs and anchovy before putting in the oven.

fragrant combination of cinnamon and 3 The fennel seeds makes a surprisingly delicious

backdrop for lamb’s distinctive flavours. Mix with oil and rub the spices over your joint halfway through cooking.

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LEG OF LAMB WITH HONEY & MUSTARD Serves: 6-8 Prepare: 10 minutes Cook: 1 hour 40 minutes 1 leg of lamb, approximately 1.6 kg 5 cloves of garlic, crushed 2 tbsps rapseseed oil 2 good sprigs of fresh rosemary, finely chopped Salt and pepper 250ml hot water

60ml dry white wine 4 tbsps honey 2 tbsps Dijon mustard

1. Take the leg of lamb out of the fridge 1 hour before cooking. Preheat the oven to 180째C/Fan 160째C/Gas 4 and mix the garlic with the oil and rosemary. Use your hands to coat the lamb all over with this mixture, rubbing well in. Season. 2. Place the lamb on a rack in a roasting tin. Pour 250ml of hot water and the wine into

the tin before roasting. 3. Mix together the honey and mustard. Brush on to the lamb 10 minutes before the end of cooking time. Wrap the lamb in foil and allow to rest for 10 minutes. 4. Meanwhile, place the roasting tin over a medium heat and add 150ml of boiling water. Stir well with a small whisk or spoon to release any rich sediment. Strain the sauce into a jug. Carve the lamb into slices and serve with the sauce. Recipe courtesy of

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GBF APRIL 16 master_GBF 19/02/2016 08:53 Page 54

Doddington Cheese Company –

Quality, Tradition And Provenance.

Cheeses of character, made traditionally and matured to perfection in our cool, fresh Northumbrian air. 01668 283 010

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

follow us on Twitter @YummyStilton 54 /






Get tempted with these washed rind cheeses


1 ADMIRAL COLLINGWOOD NORTHUMBERLAND Washed in Newcastle Brown Ale, this semi-soft cheese is smooth and succulent. It melts on the tongue with an added tang from the iconic brew. Local stockists at 2 STINKING BISHOP GLOUCESTERSHIRE One of the most renowned washed rind cheeses out there, a perry-washing technique creates an intensely powerful aroma, while its oozing, soft centre is surprisingly mellow. £45 for 1kg from 3 OXFORD ISIS OXFORD Matured for around a month and washed in honey mead, this cheese is full flavoured and pungent, with a hint of spice. £9.50 for 200g from 4 CROFT GOLD SHROPSHIRE Washed in a subtle brine containing Herefordshire King Offa cider brandy every three days for up to a month, this golden cheese is soft, luscious and memorable. £23.90 for 1kg from 5 BALTIC NORTHUMBERLAND A strong and earthy flavour hits the taste buds as this cheese is regularly washed in Baltic Summer Ale from the Liverpool-based Wapping Brewery. Local stockists at ><

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in a sweet!

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Tried & Tested



Spoil yourself with the best of nostalgic British sweets

1 Peppermint Sweets, £5.50 for a 210g jar, Individually wrapped, these boiled sweets are made with a rare English peppermint oil, grown and distilled on Summerdown Mint’s farm in Hampshire. The mint variety is Black Mitcham and has a lovely lingering sweetness. 2 Walkers Nonsuch Nutty Brazil Toffees, £1 for 150g, Sainsbury’s With its origins in a tiny sweet shop in Stoke-on-Trent in

the 19th Century - Walkers Nonsuch has an established history of making first class toffee. These buttery treats have the added texture of Brazil nuts. 3 Roots and Wings Deliciously Zingy Sherbet Lemons, £2.49 for 125g, Hand-crafted sweets made with organic lemon oil, with a caramel flavour from the boiled sugar. We like the fact these are slightly smaller and rounder than some lemon sherbets, too – they’re easier to eat!

4 Ultimate English Rhubarb Coconut Ice, £3.95 for 180g, A classic British treat made in Harrogate, with the added twist of Yorkshire rhubarb. These crumbly cubes are packed with coconut which gives them a great creamy texture. The delicate pink colour is pretty too. 5 Liquorice Allsorts, £1.10 for 225g, Waitrose A carnival of shapes, sizes and flavours – this nostalgic mix is as popular today as

ever! One to please a sweet tooth of any age, we think you can’t go wrong with a bag of allsorts, especially on a long car journey! 6 Soft Eating Liquorice, £3.65 for 500g, Even people who don’t like liquorice won’t be able to resist these sweet, chewy and intensely fruity treats. The short strands are a good snacking size and all of the varieties in the range are made with natural flavours. / 57

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w :

58 /

t : 01271 375753




Array Multi-Coloured Wooden Wall Clock, £50.00

Birdhouse Wall Clock, £12.99

Fleur Wall Clock, £64.99



Newgate Pantry Clock Clockwork Grey, £28

KITCHEN CLOCKS A snazzy clock is an simple and practical way of adding a splash of colour to your kitchen

Newgate Pantry Clock Clockwork Grey, £28 Karlsson Watch Copper Blue Wall Clock, £56.26 Thomas Kent Haymarket Clock in Stone Blue, £95

Fried Egg Wall Clock, £30

Kaleidoscope Clock in Turquoise, £28.00

1950s Metal Wall Clocks, assorted colours £19.95 / 59

James Martinâ&#x20AC;&#x2122;s

Home Cooking Fancy meals out are great, but you canâ&#x20AC;&#x2122;t beat a bit of home cooking, says James Martin. These recipes, taken from his latest book and TV series More Home Comforts, are perfect for springtime entertaining

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’ve been doing this job for 20 years now and never have I had such an amazing response to an idea and a show as I have with Home Comforts. I think that’s because, like most of us, I work harder now than I’ve ever done, with longer hours and more stress. And after all those long days, there is nothing that I like more than chilling out at home with some delicious, comforting food. I don’t mean what we traditionally call ‘comfort food’, such as pie and mash or rib-sticking steamed puddings with custard (though those are great, too); to me, comforting food can just as easily be a beautifully made and cleverly dressed salad, a magnificent fish with a piquant salsa verde or a fresh raspberry and vodka jelly”

APPLE & SAGE PORCHETTA WITH APPLE SAUCE Serves: 8–10 Prepare: 25 minutes, plus resting time Cook: 3-4 hours, 30 minutes 4kg pork loin with belly attached, all bones removed Sea salt and freshly ground black pepper 4 medium onions, peeled, 2 finely sliced and 2 cut into quarters 4 Bramley apples, 1 sliced and 3 peeled and roughly chopped 1 large bunch of sage, leaves picked and roughly chopped 2 lemons 150g unsalted butter 3 carrots, cut into large chunks 2 garlic bulbs, peeled and cut in half horizontally 1 bottle of white wine 2–4 tbsps caster sugar 500g tenderstem broccoli, trimmed

1. Preheat the oven to 220°C/Fan 200°C/Gas 7. Season the pork flesh and skin with plenty of salt and pepper and rub it into the pork. Place the pork skin-side down and scatter the sliced onions, sliced apple, sage, lemon zest, 50g of the butter, salt and pepper over the top, pressing down gently. 2. Starting with the shortest side in front of you, roll the pork up into a long sausage as tightly as possible and secure with string at intervals along the length of it. Make a little noose in the end of the string, then loop it around the pork, pull the string through the noose and pull it tight. Continue down the pork, wrapping the string around, then looping it back through the string, keeping it taut all the time. Tie it at the end to secure it. 3. Place the quartered onions, carrots and garlic bulbs in a large deep-sided oven tray, then place the pork on top and rub in another 50g of the butter. Pour the white wine into the tray. Roast for 30 minutes, then turn the oven down to 150°C/Fan 130°C/Gas 2 and cook for 3 or even 4 hours. 4. While the pork roasts, make the apple sauce. Place 20– 25ml water, the chopped apples, a squeeze of lemon, 25g of the butter and a little of the sugar in a saucepan, then cover, place over the heat and cook for 4–5 minutes until the apple has broken down. Beat with a spoon until nearly smooth, leaving a few chunks, then season to taste with the rest of the sugar and a little salt. 5. Remove the pork from the oven and lift it out onto a serving plate to rest for at least 30 minutes before removing the string. Place the tray on the hob over a medium heat, stirring all the time to release the juices stuck to the bottom of the tray. Check the seasoning, then strain through a fine sieve to serve alongside the pork, with a dollop of apple sauce. Bring a pan of salted water to the boil. Add the tenderstem broccoli and simmer for 3–4 minutes until just tender. Drain and toss with the last 25g of the butter.

“I love searching for porchetta in the markets in Italy, and to be fair you don’t have to search too hard. It can be eaten hot, but for me it’s best served cold cut into thin slices.”

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“When quiches are made with good-quality ingredients there’s little better for a lunchtime snack. The key is in the cooking: nice, thin pastry (you don’t need to bake it blind, just reduce the temperature and bake it for longer)” CHEDDAR, SMOKED BACON & COURGETTE QUICHES Serves: 6 Prepare: 25 minutes, plus resting time Cook: 25 minutes For the pastry: 250g plain flour, plus extra for dusting 150g cold unsalted butter, cubed a pinch of sea salt 1 free range egg, beaten For the filling: 6 slices of dry-cured smoked streaky bacon 5 free range egg yolks 300ml double cream sea salt and freshly ground black pepper 75g mature Cheddar cheese, finely grated 1 small courgette, finely diced 4 sprigs of thyme, leaves picked For the salad: 1 tsp grainy mustard 1 tsp red wine vinegar 3 tsps rapeseed oil 1 bag of salad leaves 1 head of little gem lettuce, leaves picked

on kitchen paper, then roughly chop and set aside. 4. Whisk the egg yolks and cream together, whisk once more, then season with salt and pepper. Sprinkle half the cheese into the bottom of the tart cases, and follow with half the bacon, the courgette, then the last of the cheese and bacon. Finish with a little thyme, then pull the oven rack out slightly and set the tins near the edge. Pour in the egg mixture, then slide the quiches fully into the oven and bake for 15–20 minutes until just set and golden-brown. Remove and cool slightly before serving. 5. For the salad, put the mustard, vinegar and rapeseed oil into a small jar with a lid and shake vigorously to emulsify together. Put the salad into a resealable bag then, when ready to serve, tip the dressing into the bag and shake to coat all the leaves. Serve the quiches at room temperature, with the salad.

BATTERED POLLOCK, MUSHY PEA & LEMON MAYO BAGUETTE Serves: 4–6 Prepare: 25 minutes, plus overnight soaking Cook: 45-50 minutes For the mushy peas: 225g dried marrow fat peas 1 tsp bicarbonate of soda 25g unsalted butter Sea salt and freshly ground black pepper For the pollock: 200g plain flour 15g fresh yeast or 8g fast-action dried yeast Pinch of caster sugar Pinch of sea salt 1 tbsp cider vinegar 300ml beer Vegetable oil and dripping, for deep- frying

1. To make the pastry, put the flour into a bowl, add the butter and rub together with your fingertips until breadcrumbs form. Add the salt and egg, and bring together, then knead very lightly to form a soft dough. Cover and place in the fridge for 10–15 minutes to firm up. 2. Preheat the oven to 180°C/Fan 160°C /Gas 4 and grease six loosebottomed tart tins 9cm in diameter and 4cm deep. Roll the pastry out on a lightly floured surface to a thickness of 3mm and cut it into six discs larger than the tart tins, re-rolling the last of the pastry for the last two tins. Lay the pastry over the tins and press gently into the base and sides. Trim the sides so the pastry is flush to the edge. 3. For the filling, heat a frying pan until medium–hot, then add the bacon and fry for 3–4 minutes, until golden-brown and just crispy. Drain 62 /


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1kg pollock fillets, skin on, pin-boned and cut into 5cm pieces For the lemon mayonnaise: 2 free range egg yolks 1 tsp English mustard 300ml rapeseed oil 2 lemons, zested and juiced To serve: 50g softened unsalted butter 1 long baguette, split horizontally 1. Soak the peas in a large bowl in

three times their volume of water with the bicarbonate of soda for at least 12 hours, preferably overnight. Drain the peas, rinse under cold running water, then place on the stove in a large pan and cover with water. Cover and bring to the boil, then reduce the heat and simmer the peas for 20–30 minutes, stirring from time to time. They should be soft and mushy in texture, but not too dry. If they are wet, continue cooking them with the lid off to dry them out a little. Beat in the butter and season with salt and pepper. 2. To make the lemon mayo, place the egg yolks and mustard in a food processor and blend until pale and creamy. With the motor running, pour in the oil in a slow, steady stream, until the mayonnaise is thick (you may not need all the oil). Mix in the lemon zest and juice, and season to taste. 3. To cook the pollock, mix the flour, yeast, sugar, salt and vinegar together in a bowl. Add the beer and whisk until the mixture forms a thick batter. Set aside to ferment for about 30 minutes – it is ready to use when the mixture starts to bubble. 4. Heat a deep-fat fryer to 190°C, or heat the oil for deep-frying in a deep heavy- based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) 5. Dip each piece of fish into the batter to coat thoroughly. Lower carefully into the fryer and cook one at a time. Fry for 4–6 minutes, until the fish is cooked through and the batter is golden-brown. Scatter the remaining batter into the fat fryer and fry until golden-brown. Drain the fish on kitchen paper and season with salt. 6. To serve, spread the softened butter along the length of the baguette and top with the mushy peas. Place pieces of pollock all along the mushy peas and drizzle over the lemon mayonnaise. Add the batter scraps, then cover with the top of the baguette and gently press down. Serve in one long piece and carve at the table. 64 /

Recipes taken from More Home Comforts by James Martin (£20,Quadrille) Photography: Peter Cassidy POSH SEAFOOD PIE WITH SAMPHIRE Serves: 4–6 Prepare: 10 minutes Cook: 40 minutes 140g unsalted butter 2 heaped tbsps plain flour 600ml double cream 350ml Champagne or Prosecco Sea salt and freshly ground black pepper 500g salmon, boneless and skinless, cut into chunks 400g smoked haddock, boneless and skinless, cut into chunks 1kg cooked lobster, shelled and cut into chunks 8 oysters, shucked 350g raw king prawns, shelled and deveined 100g samphire 1kg white potatoes, peeled and coarsely grated 3 free range egg yolks 200g frozen peas 1. Preheat the oven to 220°C/Fan

200°C/Gas 7. Put 75g of the butter into a saucepan and heat until melted,

then add the flour and cook for 2 minutes until thickened and light golden-brown. 2. Add the cream gradually, whisking all the time, and cook until thickened and smooth. Pour the Champagne or Prosecco in a steady stream into the sauce, still whisking all the time, until thick enough to coat the back of a spoon, then season to taste with salt and pepper. Place the salmon, smoked haddock, lobster, oysters, prawns and samphire in a large ovenproof dish. Pour the sauce over the top to coat everything. 3. Put the grated potato into a clean tea towel and squeeze all the liquid from it. Place in a bowl. Melt 50g of the remaining butter in a saucepan, then mix with the potato and egg yolks and plenty of salt and black pepper. 4. Sprinkle over the top of the fish, then place on a baking sheet in the oven and bake for 30 minutes until golden and hot through. Bring a pan of salted water to the boil, add the peas and cook for 2–3 minutes until tender. Drain and return to the pan, add the remaining butter and season to taste. Serve with the fish pie.

GBF APRIL 16 master_GBF 19/02/2016 09:00 Page 65

Authentically Yours...

We source the finest produce from around the world. Our spices are re-cleaned and ground in our own UK spice mill, creating spices of exceptional quality, purity, aroma and flavour that our customers adore. Our lentils pass through phases of re-cleaning, de-stoning, grading and finally through colour sorting to ensure consistency in appearance.

Why not buy online? Visit: @EastEndFoods


GBF APRIL 16 master_GBF 19/02/2016 09:01 Page 66

Visit us at the Farm Shop & Deli Show 2016, NEC, Birmingham. Stand: A179

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Eat Local

With a long heritage of dairy farming and urban industry, Cheshire merges innovative producers and historic farmland


Places to go, producers to meet, food to try, restaurants to visit and treats to take home

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Cream of the County The wide open fields of Cheshire are home to some of the UK’s happiest cows and goats – as well as some of the tastiest cheese Dairy farming in Cheshire dates back as far as records themselves and Cheshire cheese is one of the oldest named varieties in British history. Production really boomed in the mid-17th century when farmers began to send the hard, crumbly cheese to London in large quantities, via boats. It was an instant hit – the Royal Navy even requested that all their ships were stocked with Cheshire cheese in 1758. By 1870, Cheshire cheese production was at an incredible 12,000 tonnes a year – all handmade by Cheshire’s dairy farmers and delivered across the UK. Today, the cheese remains a crucial ingredient in Cheshire’s food identity. The H.S. Bourne family has been making traditional cloth-bound cheese since 1750. Their awardwinning range, which includes Mrs Bourne’s Mature Cheshire cheese, is made with milk from the farm’s Friesian herd which are specially bred to produce particularly good milk on a grass diet. As well as purchasing their cheese online, you can visit the farm and buy cheese directly from owner John Bourne (pic on previous page). 68 /

By comparison, Chorlton Farm Cheese is a much younger company. Owner and cheesemaker, Guy Dimelow had ten years of cheesemaking experience before setting up his own business. All of Guy’s cheese is made entirely by hand, without mechanical stirrers – the milk is mixed with a large paddle (and some strong arms) before being cut by hand. The final cheese is crumbly, salty and has distinctive lemon notes. Guy also makes a Chorlton Cheshire Blue which has beautiful blue veining running throughout. Claire Burt’s cheese business started as the quintessential kitchen-table affair. However, her first batches of Burt’s Blue took the cheese world by storm and instantly won several awards - and it’s been onwards and upwards ever since. The cheese is made with pasteurised cow’s milk from local dairies and has a semi-soft texture, punctured with blue veins. The cheese is all handmade and each one has it’s own profile. The range has also been joined by Drunken Burt, washed in cider and DiVine which is wrapped in vine leaves.



And it’s not just cows in Cheshire. Delamere Dairy is one of the UK’s most prolific producers of goats milk, cheese and yogurts. The company began in 1985 when Liz and Roger Sutton bought three goats and started selling small batches of their homemade soft cheese at local health food shops. Fast-forward thirty years and Delamere has been named the UK’s fasted growing international food and drink exporter. The full range now includes milk, spreadable cheese as well as delicious and slightly tangy yogurts. Don’t miss the goat butter either, a mild and creamy alternative to cow’s milk butter.

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Places to go and treats to try! Tuck into the best food and drink on offer in Cheshire

Haughton honey There’s a wealth of flavours to explore in Cheshire. The county is home to the UK’s national collection of quince varieties, at Norton Priory Gardens. There are 24 different different types of quince trees dotted about the 18th century walled garden. There’s also a Medieval herb garden to explore at the priory, and the Courtyard Tea Room is a great spot to refuel. The site is the most excavated monastic building in Europe, and is home to some fascinating carvings. With a history that dates back to at least 1629, The Nag’s Head inn at Haughton is a quintessentially

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English pub, with a thoroughly modern outlook! The kitchen celebrates Cheshire produce, and uses the best of what’s available on the doorstep in its fresh and imaginative menu. Chorlton Cheese and HS Bourne are regular suppliers, as well as local veg farmers and orchards. There’s also an organic veg patch on site. The gardens at the inn are a lovely place to bask in the sunshine after Sunday lunch. Nearby Haughton Honey produces raw and set honey and supplies its golden jars to customers across the country. The Nag’s Head also uses the honey in some of its dishes.


Toby and Caroline Mckenzie launched Redwillow Brewery in 2010, after Toby’s home-brewing hobby started to produce some really excellent results! Since starting out, the company has expanded tenfold and now includes the popular Redwillow Bar in Macclesfield – voted best bar in Cheshire on The range of beers, which includes the award-wining ‘Wreckless’ pale ale, as well as the ‘Headless’, ‘Directionless’ and ‘Feckless’ brews are also available online at

Sticky Walnut In the centre of Chester, restaurant Sticky Walnut is making waves. The menu is short – in the best way possible – and includes seasonal, local dishes prepared with real love and attention. Gary Usher runs the show and has a young team of passionate people in his kitchens and front of house. Last year he used Crowdfunder to raise £100,000 in 30 days and launched sister restaurant Burnt Truffle on the Wirral. And 2016 will see the opening of Gary’s next venture Hispi in Manchester. He’s one to keep an eye on!

Redwillow Brewery

William Lea started milling oats at Swettenham Mill, Cheshire, in 1675. Several centuries later and Mornflake Oats is still run by the Lea family. The company was responsible for making oats a real household staple in 1941, by inventing a steam stabilisation method which prolongs storage. Today, the range includes jumbo, superfast and organic oats as well as oatbran, oatmeal, glutenfree oats and ready to eat porridge pots. Mornflake has also expanded into a particularly moreish muesli, granola and fresh bircher muesli pots.

Marion Darlington has been making curd, marmalade, jams, chutneys and sauces in Cheshire for over 35 years. The Mrs Darlington’s brand was born in her farmhouse kitchen, when Marion first decided to make and sell jars of lemon curd with surplus eggs from her chickens. Since those early days, the company has grown to include

several jams and other preserves – now shipped as far afield as the US and New Zealand. Marion’s daughters Wendy and Sarah were first enlisted to help as school children; attaching paper caps to jars after school – and both have now joined the business as adults. The company remains a true family business in the heart of Cheshire.

Mornflake Oats

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GBF APRIL 16 master_GBF 19/02/2016 10:06 Page 72

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A taste of Cheshire


Bring the best flavours from the county back to your own kitchen

1. Delamere Semi-Skimmed Goats Milk, £1.69, A lovely mild and fresh milk, great on muesli or porridge. 2. Mornflake Organic Oats, £1.99, Special edition pack of the much-loved oats for RHS Chelsea Flower Show. 3. ‘Shameless’ and ‘Wreckless’ 330ml, from £37.99 for a case, Convenient and delicious beers from the Macclesfield microbrewery 4. Whiteys Gourmet Popcorn, £13 for

4x110g, Buy online in bulk or find the individual bags at farm shops and delis. 5. Powell’s Pies, available locally These traditional hand-raised pork pies are worth a trip to Cheshire in their own right. Powell’s also sell some of the best pickled onions we’ve tried. 6. Mrs Darlington’s Legendary Lemon Curd, £2.19, Rich, buttery and deliciously tart - a treat! 7. Appleby Cheshire Cheese, £6 for 250g,

A traditional cloth bound cheese made on the Shropshire-Cheshire border 8. Haughton Honey, £4.99, Raw honey, straight from the hive and packed with floral goodness 9. Cheshire Breakfast tea, from £3.95, A lovely blend of loose leaf Assam and Kenyan tea leaves Taste Cheshire represents a huge range of the best produce in Cheshire,

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Dip in !

Scrambled, boiled, fried, poached or coddled, there are so many ways to cook an egg – as well as scores of different varieties to experiment with!


ggs are everywhere! Having broken free from the confines of breakfast, the egg of today is found on avocado toasts, nestled in Vietnamese pho soups, and even inside ravioli. In Britain, we eat 32 million eggs every day – most of which will be hen eggs. We think it’s about time to crack into some more unusual British shells...

Guinea Fowl





The rather plain oatmeal colour of these eggs belies their incredible richness and flavour. They are very similar in size to a chicken egg so can be used as a direct swap in recipes, and they’ll pack a lovely deep flavour to sauces like mayonnaise or


A small breed of hen, bantams lay little eggs which have an intense, deepflavoured yolk. There is an exact equal amount of white and yolk in a bantam egg, which makes them particularly good for a creamy, rich scrambled egg. They also work well in quiches.


With beautiful olive green and fawn shells, pheasant eggs have very rich yolks inside. They’re larger than quail eggs, but about half the size of an average chicken egg. It seems a bit of a waste to use them in baking, when they should be the star of the show, so soft boil or poach them like quails eggs. Serve them as the crown to a pile of asparagus, or nestled in a salad. Chef Mark Hix suggests that they are also the optimum egg-size for a homemade Scotch egg!

Turkey Quail


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hollandaise. Guinea fowls aren’t fussy about where they lay their eggs, so farmers have to keep a beady eye out to find and collect these delicacies!

Speckled and slightly pointed, turkey eggs are roughly a third larger than hen eggs and have a big creamy yolk in the middle. They are a good fried option, to really show off the large yellow orb. If used in recipes they add a bit of extra ‘bounce’ to texture – so also work well in bakes. Turkeys don’t lay very many eggs, just 110 compared to 300 chicken eggs – many of which are kept for breeding, so they’re considered a bit of a rarity.

All of these lovely eggs are available from Clarence Court, at or from


Cook the perfect... Boiled egg Make sure your eggs are at room temperature, and drop carefully into water at a ‘rolling’ boil. For runny egg and soldiers, boil for 5 minutes. A further minute and a half will give you a semi-set yolk, perfect for salad Nicoise. A hard, pale yolk for egg mayo sandwiches takes 9 minutes. Scrambled egg It has been said that you can’t cook scrambled egg too slowly – purists suggest that heating eggs over candlelight will produce the creamiest scramble. Cook in a knob of butter and season well with salt and pepper. Adding milk will bulk up the eggs, but we like them straight up. Poached egg The trick to mastering poached eggs is not to boil your water too fiercely as it will tear the egg apart. Have a generous pan of salted water at a simmer and gently drop in the egg from a cup. A large egg at room temperature will be perfectly soft in 4 minutes. Fried egg Techniques for frying depend on whether you like a crispy crackle on the edge of your fried eggs, or something more smooth and slippery. The higher your heat, the crisper the edges. Either way, popping a pan lid over your frying egg will help cook the white more evenly.

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“Put a lid on your frying pan to make sure your fried egg cooks evenly” Goose

Rich, creamy and perfectly sized for one omelette. The goose egg is a decadent choice, so treat it like royalty and serve with a little grated truffle at breakfast. The yolk is large and a beautiful deep yellow, and you can soft boil it in in 7-8 minutes. Geese are very seasonal – traditionally they lay their first egg of the year on Valentines Day and then carry on laying until early summer. They produce between 40-60 large, smooth and white eggs a year.


At about 2kg each, the ostrich egg is roughly equivalent to 24 large hens eggs and can be used as a direct replacement for two dozen eggs in any recipe. They have a light flavour and texture and make lovely fluffy scrambled eggs. It takes an hour and a half to boil an ostrich egg and the shell is as thick as fine china – so it presents more of a challenge than the average breakfast! Egg company Clarence Court supply ostrich eggs from Lincolnshire in season between March and September, they suggest serving one soft-boiled with crudites for an unusual family brunch! 76 /


1. Preheat the oven to 230°C/Fan 210°C /Gas 8. Cut the potatoes into 2cm chunks, keeping the skins on. Place on a baking tray, coat well with vegetable oil and season with salt. Cook for 25 minutes. 2. Peel and finely slice the onion. Slice the yellow pepper into thin strips, add them both to a wide pan on a medium heat. Cook for 15 minutes or until they are softened. 3. Take the potatoes out of the oven and scatter the chorizo over them. Return to the oven for 10 minutes or until the potatoes are tender and the chorizo is golden. Peel and finely slice the garlic, and finely chop the parsley finely including the stalks. 4. Heat a wide pan on a medium flame, then crack the eggs one at a time into a separate bowl. Once the pan is hot, pour in the eggs without breaking them, cover and cook for 3 minutes. 5. Add garlic to the onions and peppers and reduce to a low heat. Add the vinegar and 1 tbsp sugar. Cook for 2 minutes, then remove from the heat. Remove the eggs and season. 6. Stir most of the the chopped parsley through the pepper and onion mixture - this is your relish. Serve the chorizo and potatoes with the relish and place the eggs over the top. Scatter with the remaining parsley. COCONUT EGG KORMA Serves: 2 Prepare: 30 minutes Cook: 25 minutes

These simple recipes put eggs at the centre of the dish, and you can supplement any type of egg you’d like... although you might need a bigger plate if you’re using an ostrich egg! CHORIZO EGGS Serves: 2 Prepare: 30 minutes Cook: 25 minutes 400g potatoes 1 red onion 1 yellow pepper 2tbsps cider vinegar 1 garlic clove 100g cooking chorizo 10g fresh parsley 2 eggs of your choice

1 onion 300g sweet potatoes 3 garlic cloves 1 sachet of coconut cream 30g sultanas 150g rice 3 eggs of your choice 1 vegetable stock cube 1 tbsp curry powder 1 tsp ground turmeric 20g fresh coriander 1 tsp nigella seed

1. Boil a kettle. Peel and finely slice the onion. Chop the sweet potatoes into bite-size pieces. Peel and finely chop the garlic. Submerge the coconut cream sachet in a bowl of boiling water to soften. 2. Heat a pan with a drizzle of vegetable oil on a high heat. When hot, add the sultanas and rice to 360ml of cold water. Bring to the boil over a high heat, then reduce. Add a lid and cook for 10-15 minutes or until the water is absorbed. Boil the eggs for 6


Mason Cash mother hen egg crock, £21.95,

Egg Collecting Tin, £3.50,

Clarence Court Ostrich Egg, seasonally available,

Vintage tin egg cup buckets, £5.99,

minutes – or according to instructions for other varieties. 3. Heat a drizzle of oil in a wide pan over a medium-high heat. Add the onions with a big pinch of salt and cook for 5 minutes or until slightly softened. Add the sweet potato, garlic, curry powder and turmeric. Cook for a further 5 min, stirring occasionally. Once the eggs are ready, drain and drop them into iced water. 4. Dissolve the stock cube in 200ml boiled water. Combine the softened coconut cream with the stock and add to the pan. Cover, reduce the heat to medium-low and simmer for 10 minutes or until the sweet potato is tender. 5. Peel the cooled eggs and cut them in half. Finely chop the coriander, including the stalks. Gently stir the eggs into the curry. Remove from the heat and stir in the coriander. Serve over the rice and sprinkle with nigella seeds. Recipes courtesy of

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GBF APRIL 16 master_GBF 19/02/2016 09:01 Page 78

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Tel: 01439 771307 Open 8am â&#x20AC;&#x201C; 5.30pm 7 days a week 78 /



n Ather toing e i h p o S he brewhis t s l a e v re ts of t highligohast county south c It's had its share of fame but I sometimes feel Dorset is tragically underrated. Sure there's been the recent Broadchurch phenomenon highlighting the beauty of the Jurassic Coast; there's the famous scene from the film of The French Lieutenant's Woman shot on The Cobb in Lyme Regis and of course there's Thomas Hardy – but people don't seem to speak of Dorset in the same way they romanticise Cornwall, for example. So I'm here to urge you not to miss out. The beauty of the Dorset countryside is magnificent, characterised by rolling green hills and patchwork fields fringed with rugged coast and sandy beaches. It's a landscape that never fails to touch

me. The cherry on the cake is it's also awash with great beer from breweries old and new. Too many to fit in one article in fact. Let's begin in Bridport with Palmers Brewery – producer of marvellous beers since 1794. It's also the only thatched brewery in the UK and has pubs throughout the county in which to quaff their ales. Brewery tours are offered between Easter and October and are a great way of finding out more about how beer is made. Head east and inland to find a much newer brewery with its own small but perfectly formed tap room. Sixpenny Brewery makes the sort of beer that enlivens the tastebuds and lives on in the memory. I discovered them more than three years ago and was blown away by their delicious Sixpenny IPA (5.2%) which is a zesty delight, marrying melon and lychee flavours with thirstquenching bitterness and a beautifully balanced barley sugar aftertaste. Drink the cask version to get the best of it. In between these two there's Dorset Brewing Co (aka DBC) which makes a pleasing session bitter called Dorset Knob (3.9%) and for those who prefer the darker side of bitter, Flashmans Clout (4.5%), as well as many occasional and seasonal beers which regularly prove to be a tasty delight. Sometimes it's easy to finish writing an article but I don't want this one to end so soon. I'll leave you with a plea: book a beer-based trip to Dorset soon or, if you live there, make the most of how much great beer is brewed on your doorstep!


As well as those already mentioned look out for another Sixpenny beer, a stunning chocolatey porter, Black (4.4%) and from Palmers Tally Ho (5.5%) - a strong traditional bitter - as well as some more modern and ‘crafty’ seasonals. Also look out for Starstruck (6.6%), a porter made with the addition of star anise and Toujours Saison (4%) from vegetarian and vegan-friendly Gyle 59 brewery.


Lyme Regis is soon to have a new beer-focused watering hole, Cellar 59, courtesy of the same people behind Gyle 59. Find it at 57-58 Broad Street, Lyme Regis. The Bottle Inn, Marshwood, near Bridport has long been a favourite with cask ale fans. Sixpenny Brewery’s lovely little tap room currently in the village of Sixpenny Handley, near Blandford Forum, plans to move to a larger site in the near future.


It’s not just beer, Dorset also has its own gin. Conker Spirit (40%) is a dry spirit packing zesty sherbet flavours and warming, spicy aniseed notes making it a versatile drink all year round.

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THE DARK ARTS! We talk to the chocolatiers making the UKâ&#x20AC;&#x2122;s most innovative, delicious treats and show you how to create perfect chocs at home

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hocolate making is very technical. It's also fascinating. I think they call it 'tempering' because you can lose your temper as it's such a temperamental ingredient! But chocolate touches everybody's life. When I tell people I'm a chocolatier – nobody just says 'oh', everybody's always pretty excited!” This is how Ben Axford introduces his trade as chocolate-maker extraordinaire and owner of Benjamin Chocolatier. Originally from Belgium, Ben explains how his chocolates are based on expert traditions. “I went back to Belgium, where most of my family still live – and spent time with some chocolatiers. The public understanding of chocolate is higher over there – customers are willing to pay more and they understand that the best chocolates have a short shelf life. Most filled chocolates have cream and butter in them so they have a 7-day shelf life. Chocolates shouldn't sit in the the cupboard for 9 months.” Ruth Hinks is the UK's World Chocolate Master and runs Cocoa

Black Chocolate and Pastry School in Peebles. “Almost anything can happen to the chocolate once it passes through our kitchen doors,” she explains. “Some days we’ll be making chocolate truffles at the school, on others we’ll be working on a commissioned chocolate showpiece or filming recipes. Last year we created a scale model of the Flying Scotsman out of chocolate for the launch of the Borders Railway. Like I said, anything can happen!” Meanwhile, in Cowes, Abraham Seaforth has launched a range of chocolate bars with a difference – his beans are delivered with zero carbon emissions -- by a stunning 32m rigged ship that crosses the Atlantic under sail power alone. Abraham’s business, The Seaforth Chocolate Co uses cocoa from Grenada and the Dominican Republic. He explains: “I like to create chocolate that retains the robust and pure flavour of my cacao. As I ship more ingredients back, my flavour profiles are evolving.” Karen Walker is the head chocolatier at Rococo and has her eye firmly on the trends in British chocolate making. “All chocolatiers wonder what the next sea salt craze will be. Vegetable flavours like beetroot are becoming more common, and there’s a trend for grains and health mixes. Dark chocolate is also growing in popularity as people realise that cocoa content doesn’t necessarily equate to the bitterness, but rather the quality of cocoa and how it’s processed.”

“All chocolatiers wonder what the next sea salt craze will be”

WHAT IS TEMPERING? Chocolate needs to be precisely heated and cooled to give it a nice gloss and snap. Take 300g of any chocolate and melt 225g of it in a bainmarie. It should reach 50-55ºC for dark, or 45ºC for milk and white. Remove the bowl from the heat and add the remaining 125g of cold chocolate, stirring constantly until the it has all melted and the temperature has lowered to 28-29ºC for dark, or 27-28ºC for milk and white. Return the bowl to the heat and, stirring constantly, heat it for 1 minute or until the temperature of the chocolate has increased to 31-32ºC for dark chocolate or 28-29ºC for milk and white chocolate.

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FONDANT FILLED EASTER EGGS Makes: 3 chocolate eggs Prepare: 1 hour Cook: 10 minutes For the filling: 200ml golden syrup 100g unsalted butter, at room temperature 325g icing sugar, sifted Âź tsp salt 1 tsp vanilla bean paste Yellow food colouring paste For the coating: 450g plain chocolate, chopped Special kit: Egg moulds (available at Piping bag

1. For the fondant, in a medium bowl whisk together the golden syrup, butter, sugar, salt and vanilla until well combined. Place a quarter of the mixture in a small bowl and mix in a tiny amount of food colouring, bit by bit, until you reach the desired colour of an egg yolk. Refrigerate both mixtures for 30 minutes. 2. For the coating, melt and temper the chocolate (see p.81). Fill the egg moulds with the melted chocolate, tipping it so that the inside is fullycoated. Drain off any excess melted chocolate â&#x20AC;&#x201D; leaving a shell in the mould. Leave to set and then fill the egg moulds once more to give a nice thick shell of chocolate. Leave to set again, then remove the chocolate shells from their moulds. Each chocolate mould will make one half of an Easter egg shell.

3. Remove the fondant mixtures from the fridge. Spoon the white and yellow mixtures into 2 separate piping bags with the ends snipped off. Pipe the white fondant into 6 of the chocolate moulds, filling them to about three quarters of the way up. 4. Pipe a blob of the yellow mixture into one half of each mould. Using a hot knife or spatula, warm the surface of a mould, then place another mould on top to seal and make a complete Easter egg shell. Repeat with the remaining moulds. RASPBERRY RIPPLE WHITE CHOCOLATE SLAB Makes: 1 slab Prepare: 30 minutes Cook: 5 minutes 120g frozen British raspberries, defrosted 2 tbsp golden caster sugar Dash of lemon juice 900g white chocolate, chopped

1. Line the base and sides of the baking tin with cling film. Press the raspberries through a mesh strainer set over a bowl to remove the seeds. Stir in the sugar and add a dash of lemon juice to taste. 2. Melt and temper the chocolate (see p.81). Pour it into the tin, spreading evenly. Use a spoon to drizzle the raspberry juice over the surface of the chocolate and then, using a knife or skewer, swirl the raspberry juice through the chocolate to create a rippled effect. Leave to set, then remove from the tin. HOMEMADE SNICKERS BARS Makes: 12 bars Prepare: 45 minutes Cook: 10 minutes For the chocolate: 400g dark chocolate, chopped For the nougat: 225g unsalted butter 200g golden caster sugar 125ml evaporated milk 300ml Marshmallow Fluff, or similar 150g smooth peanut butter 1 tsp vanilla extract 200g salted roasted peanuts, roughly chopped For the caramel: 300ml double cream 500g golden caster sugar 125ml glucose syrup 60ml honey 1 tsp vanilla extract 85g butter, diced Butter, for greasing 82 /



Mackie’s Chocolate, £1.89 for 100g, Made by renowned family ice-cream business Mackie’s, these bars are deliciously smooth and full of flavour.

Rococo Venezuela Chuao 70%, £4.95, A dark bar of premium chocolate that is full of lovely contrasts between earthy flavours and greener notes.

Smoked Sea Salt Seaforth Chocolate, £6.50, Shipped from the Dominican Republic, this chocolate is flavoured with smoked salt which gives it a lovely depth.

1. Grease and line a 25cm square baking tin with baking paper, letting the paper extend about 5cm above the sides of the tin. Melt and temper 200g of the chocolate. Pour the tempered chocolate into the baking tin, spreading it evenly. Leave to set. 2. For the nougat layer, melt the butter in a small saucepan over a medium heat. Add the sugar and evaporated milk, stirring until dissolved. Bring to the boil, then cook for 5 more minutes, stirring occasionally. Add the fluff, peanut

butter and vanilla and stir until smooth. Turn off the heat and fold in the peanuts. Pour the mixture over the layer of chocolate in the tin and let it cool completely. 3. For the caramel layer, pour the cream into a heavy-bottomed pan and bring to the boil over a medium high heat. Add the sugar, syrup and honey. Bring to the boil again and when the sugar has dissolved (or a thermometer dipped into the mixture reaches 125°C), remove from the heat. Add the vanilla and butter,

stirring until the butter melts. Pour over the nougat layer and leave to cool and set. 4. For the top chocolate layer, melt and temper the remaining chocolate then pour it over the caramel. Leave to set. When ready to serve, remove from the tin by pulling up the sides of the baking paper and cut into individual bars with a sharp knife. Recipes extracted from Chocolate by Molly Bakes (£20, Square Peg) Photography: Georgia Glynn Smith

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Get Cracking!

Our pick of the most indulgent eggs in the shops this Easter 1. Bettys Medium Milk Chocolate Spring Flowers Egg, £25 2. Hunters of Helmsley Chocolate Egg, £9.99 3. Divine White Chocolate Egg, £3 4. Sainsbury’s Taste the Difference Belgian White Chocolate Egg, £3.50 5. Marks & Spencer Single Origin Cocoa Pod, £12 6. Bettys Hand-Painted Ganache Eggs, £9.95 7. Caramel Easter Egg Sandwich, £10 8. Heavenly Honeycombe Milk Chocolate Studded Egg, £9.95 9. Tesco Finest Milk Chocolate Square Egg, £8 10. Morrisons Medium Sheep Easter Egg, £3 Morrisons 11. A Dozen Quail Egglets, £10 12. Oeuf Fleur Chocolat au Lait, £9.95 Paul stores 13. Stas Chocolatier Sweetie Egg, £20.00

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GBF APRIL 16 master_GBF 19/02/2016 09:59 Page 85

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“On my first shift as a waiter I poured gravy all over a white dress!” Eco-chef and director of Poco restaurants in Bristol and London, Tom Hunt tells Holly Brooke-Smith what's important in his kitchen

I’ve always cooked in a sustainable way, almost without realising it. From growing up in the countryside, being a vegetarian and planting my own allotment – to working at The River Cottage and running an organic festival cafe – it was always building up. But opening my own business and learning about the extent of food waste launched me into a position where I really wanted to make a difference. My first job was in the local pub. I did my first shift as a waiter and poured gravy all over a white dress! Luckily I was moved into the kitchen and that’s when I started cooking. The two chefs there were very good. They both happened to cook at festivals and one of them, Ben Hodges, was in the process of setting up a mobile festival cafe and asked me to help. Ben became my best friend and taught me how to cook – he gave me my education in food. I was made a head chef by accident. I moved to Bristol when I was 21 and was working in huge kitchen with 200 covers – mental – and the head chef quit the day before the executive chef went on holiday. So I had to run this kitchen, it was just me and the commis chef. It was horrendous, but we got through the week. Just about! Most businesses believe profit is king and won’t do anything unless it makes money. Being sustainable can eat into your profits – we commit a fair amount of money from each restaurant just to compost food waste, and we’re relatively small. But we have a triple bottom line; people, planet and profit and they’re all equally important. If a financial decision affects people or the planet then we won’t make that particular profit. But what I believe is that we don’t have to make less profit – we still work to the same margins, but you just have to get there in a different way.

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I have discovered lots of great initiatives since moving to London from Bristol. To name just a couple, there’s Growing Communities who supply salad and veg in Hackney, Organic Lea – the east London food co-op and SoleShare, which is a responsible fish box scheme where customers state the weight of fish they’d like and then receive seasonal, freshly-caught seafood with a recipe. Part of supporting smaller-scale suppliers means being flexible. We really want to have these people’s food on our menu, so we’re always keen to take whatever they can give us! There is a lot of entrepreneurship in Britain’s cities at the moment which is great! And people are definitely looking towards creating sustainable food systems. A really important side of urban food projects is education – so it doesn’t always matter if they’re profitable ventures, it’s about educating people who might have fallen out of touch with where food comes from, living in a city. I cooked a ‘Forgotten Feast’ from discarded food in 2011 with waste campaigner Tristram Stuart. He asked me to feed 200 people on Southwark Bridge using surplus food from supermarkets, local businesses – anywhere really where food was being discarded. I said yes and was so shocked by the quality of the food that was being thrown away! It was barely blemished, but the supermarkets were discarding it. Food waste was relatively new territory in 2011, but people were starting to take notice. Now, five years later, it’s much more common practice to be concerned about where our food goes. There’s still a lot to be done, but the movement has helped cut waste in the home as well as in businesses and restaurant kitchens over the last few years.


Cooking Under Canvas “The business really began as a festival cafe. I set up a tent called Shisha Lounge in 2004 which then became Poco Loco, meaning ‘a little bit crazy’. I ran that for 7 years and the food became more and more important, while the shisha gimmick was less relevant. We had such a skilled team, it was a nobrainer to open permanently in Bristol. My friends Ben and Jen joined me – we put peanuts into a premises and opened Poco Bristol in just 6 weeks.“

GBF interview

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ere at Great British Food we're giving away a FREE* silicone muffin tray with the Cake and Bake Collection. This collection has more than 100 mouth watering ideas for bakers of all skill levels. Whether you need something sweet to impress guests at the end of a dinner party, or wholesome breakfast muffins to kickstart your day our easy to follow recipes span all manner of tasty



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9 Ideas with...


Do you prefer the rich brown or delicate white meat of a crab? We’ve got recipe ideas for both! HOT CRAB DIP


Combine breadcrumbs, spring onions, red pepper, mayonnaise, crushed garlic, lemon juice, a free-range egg and cayenne pepper in a large bowl then add white crab meat. Divide the mixture into eight portions and shape into patties, then coat in more breadcrumbs. Heat butter in a pan and cook the cakes until golden brown.

Combine white crab meat, Parmesan, smoked cheddar, green onions, garlic, Worcestershire sauce, lemon juice, hot pepper sauce, dry mustard and salt and pepper into a dish, gently stir and bake. Serve with crackers.


Boil potatoes, strain, return to pan and add milk and butter. Mash them and then add spring onions, crab meat, garlic powder, pepper and salt. Serve with a little more salt and pepper.

Cook chopped bacon in a saucepan until crisp and remove, leaving fat in the pan. Slice onions, peel potatoes and leave to simmer in the bacon fat until tender. Stir milk and cayenne pepper into the mixture and return to simmer. Add white crab meat, salt and pepper and garnish with parsley and bacon.


Add cream cheese, Worcestershire sauce and Tabasco with garlic and herb cheese to a saucepan, whisking until sauce thickens. Remove from heat and fold in white crab meat. Slice a baguette, top it with the mixture and some grated cheddar and cook in the oven until the cheese is melted. Serve with parsley and tomatoes.



Bring a tin of tomato soup, curry powder, chilli sauce, crab meat and sherry to the boil and let simmer. Before serving, season with salt, pepper and cream and finish with parsley and crusty bread.


Fry bacon until crispy and set aside. Mix brown crab meat with mayonnaise, ketchup, chilli sauce and lemon juice for the dressing. Put bread on plates and place avocado with dressing on top. Sprinkle with white crab meat, bacon, spring onions and black pepper.


Mix together white crab meat, salt, Worcestershire sauce and chilli sauce. Shape into cakes, roll in breadcrumbs and sauté in a pan. Heat rapeseed oil and butter in a pan, slowly stirring in plain flour. Whisk in white wine, black pepper and red chilli flakes. Bring to a simmer then add cream, parsley and basil, serving the sauce over the cakes.

CRAB & ASPARAGUS SALAD Boil asparagus, then drain and slice into angled pieces. Mix crème fraîche, wholegrain mustard, lime juice and brown crab meat. Toss the asparagus in the dressing, then build a circle of spears on a plate. Place white crab meat in the centre of each circle and serve with rocket and rapeseed oil.

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Green & Glorious

Wild garlic is one of the season’s tastiest ingredients – if you can find it that is! Luckily foragers Lilly Hedley and Angus Donald Birdit are more than happy to share their bumper crop


or food lovers, stumbling upon a patch of woodland carpeted with wild garlic, lush green leaves shimmering in the dappled sunlight, is akin to discovering buried treasure. But like pirate’s gold it’s not that easy to find; foragers in the know are usually keen to keep the location of their bounty under wraps, leaving the rest of us with empty baskets. That’s why we were delighted to stumble upon The Bridge Lodge – a new company selling fresh garlic leaves, flowers, pastes and pestos directly to shoppers during the season, which happens to be right now. Recent Cambridge graduates Lilly Hedley and partner Angus Donald Birdit set up their pop-up foraging business last year, taking inspiration from the plentiful supply of wild garlic that surrounds Lily’s childhood home in rural North Wales. “I grew up in a woodland cottage just a stone’s throw away from where we pick our wild garlic now,” explains Lily. “It’s also very close to The Bridge Lodge, a historic old house that my grandmother lives in. Both the woodland and the lodge have been owned and cared for by my family for many generations, so after graduating from uni I was really keen to do something to share the natural beauty of the region with the rest of the world.” According to Angus, who also forages wild nettles, berries, elderflower and horseradish, the ancient woodlands of this part of North Wales are ideal for growing wild ingredients. “Our wild garlic naturally grows right beside the River Dee, in a deep meandering valley. This is a perfect spot because the plants get both a constant supply of nutrients from the soil as well as plenty of hydration from the river.”

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Lily and Angus’ production process couldn’t be simpler; “We hand-pick the broad green leaves, leaving the bulb in the ground for annual rejuvenation, then wash and sort them – either selling the leaves fresh or turning them into pesto.” They also collect the white flowers of the garlic plant, which blossom towards the end of the season in early summer, selling them on to local restaurants. Working in the wild must have plenty of rewards, but as you’d expect, relying entirely on the whims of Mother Nature does have its draw backs. “Wild food is obviously unpredictable,” explains Angus. “Last autumn we had a bumper crop of wild berries, but the year before wasn’t very good at all. A good level of local knowledge about what grows where and in what quantity is vital. We just have to work with what nature produces every season, which certainly keeps things exciting!” Angus adds: “To explain the fulfilment of eating and working with wild food, someone who is a great inspiration to us – the author and naturalist Richard Mabey – sums it up perfectly: ‘Eating wild wood seemed a wonderfully direct way to get close to the natural world… foraging could put you back in touch with the basic roots of food, with a world of lost senses and flavours.’

“Your nose is often the best tool for identifying hidden green leaves – you can usually smell wild garlic before you see it!”


* Firstly, make sure you are

aware of what and where you are picking, if the land is private or public land.

* Secondly, be very conscious of

your surroundings when foraging; natural habitats may be nearby so watch where you step.

* If you’re looking out for wild

garlic in your local area, search for natural springs or riversides and areas that are sufficiently sheltered with foliage. *Your nose is often the best tool for identifying hidden green leaves – you can usually smell wild garlic before you see it!

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3 WAYS WITH WILD GARLIC 1. Wild garlic pesto couldn’t be simpler to make. Carefully wash and dry 80g of leaves and blend with 50g of grated hard British cheese, 50g pine nuts, salt, pepper, a squeeze of lemon and 150ml of rapeseed oil. Serve straight away, or decant into a sterilized jar and top with oil. 2. One of the most delicious ways to use it is in garlic bread. Coarsely chop the tender leaves, mix them with lashings of salted butter and spread on a fresh baguette before heating in the oven. Add a sprinkle of sharp Cheddar for an extra treat! 3. Preserving wild garlic leaves in rapeseed oil allows you to use them all year round. Wash and dry the leaves, mix with a pinch of salt and a good glug of oil and decant into a preserving jar. Fill the jar up with oil so that no leaves are exposed to the air, then cover and refrigerate. As long as the garlic is covered with oil it should keep for months.


v Fresh Wild Garlic £15 per kilo from

Wild at Heart Wild Garlic Pesto £4.75 from Booths, COOK, Lakeland and independent stores t’s milk

Wild Garlic Tea Towel £4.99 92 /


BETTER THAN HOMEMADE Beautiful new season asparagus needs very little embellishment – all you need is a drizzle of buttery hollandaise for an ideal spring supper. Georgina Phillips at The Condiment Company tells us how she gets the recipe just right


stablished in 1987, The Condiment Company comes from genuinely humble beginnings; chef Roger Johnson’s homemade mayonnaise was such a hit in his home town of Chichester that he began jarring the condiment and selling it to local restaurants and food stores. “As anyone who makes their own will know, the freshly-made mayo tastes so much better than the mass-produced stuff ,” explains Georgina. “Roger’s intention was to make a version that tastes as close to homemade as possible, and that ethos has been with us ever since.” More than 30 years later, the mayonnaise is still made using freerange eggs and without artificial flavourings or colours. Georgina’s father Brian, a former turkey farmer, took over the business 11 years ago and expanded the range to include dressings, table sauces, dips and marinades, but has always been committed to keeping operations small and artisan. “We’ve been making our products in small batches since the start, and everything is developed in house by our chef. We always get friends and family to taste test our new

products too, sometimes it’s the only way to get really honest feedback!” With asparagus coming into season this month, Georgina is upping production of the company’s famous hollandaise sauce to keep up with demand. “We sell a phenomenal amount of it at this time of year. People love it with poached eggs or on fresh asparagus, but it’s famously hard to perfect. The same goes for béarnaise sauce and even mayonnaise to an extent. They’re easy when you know how but can be time consuming, so our intention is to offer people an easy option that still tastes like the real thing.” And that it does; rich and buttery with a refreshing kick of lemon, it’s devilishly delicious and a great store cupboard staple to have on hand for a speedy eggs Benedict. British provenance is also high on The Condiment Company’s agenda. The entire Sussex Valley range is made using the same ethos and love of condiments that inspired the first jar we made, as it has everything since, from our locally sourced Smoked Salmon dip to our new delicious range of mustards.

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GBF APRIL 16 master_GBF 19/02/2016 09:02 Page 94

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he Great British Food Awards are coming – and we need your help to pick the best British restaurants, producers, chefs, food writers, farm shops and more! THE AWARDS were launched in 2014

to celebrate the country’s finest home-grown ingredients, as well as the hard-working folk who produce and cook with them. This year we’ve gone bigger and better than ever, with lots of new categories, celebrity judges and amazing prizes for you to win. Behind the scenes our team of judges, including Valentine Warner, John Torode, Rosemary Shrager, Caroline Quentin and Edd Kimber, are busy test tasting the very best in British food and drink. Their findings will be unveiled in our October issue, out September 2nd. But in the meantime, we’re also asking our readers to have their say across 14 foodie categories.

VOTE for your British food favourites, either

by completing the form overleaf or voting online at and you’ll automatically be entered into our prize draw to win one of 37 fantastic prizes.

Turn over to see our prizes! / 95


The Prizes! £1,399 Cornish break with Hendra Holidays

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To be in with a chance of winning one of our amazing prizes, tick your favourite in each category Please tick just one answer for each category unless stated otherwise

BEST DRINKS WRITER Sponsored by Badger Beer n Dave Broom, spirits writer n Fiona Beckett, The Guardian’s wine critic n Jancis Robinson, columnist for Financial Times n Melissa Cole, beer writer n Nina Caplan, columnist for New Statesman n Olly Smith, wine expert on Saturday Kitchen n and This Morning n Oliver Ward, gin expert n Pete Brown, beer writer n Sarah Jane Evans, wine expert n Sophie Atherton, beer sommelier and n GBF columnist

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n Coast, Rachel Allen n Everyday Superfood, Jamie Oliver n Gizzi’s Healthy Appetite, Gizzi Erskine n Hog, Richard H. Turner n Meat Feasts, The Hairy Bikers n Simply Nigella, Nigella Lawson n Taste: The Infographic Book of Food, Laura Rowe n The DIY Cook, Tim Hayward

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BEST FOOD BLOG Sponsored by Debbie & Andrew’s n A Dash of Ginger - n Beckie Explorer - n Cate In The Kitchen - n Cheese & Biscuits - cheesenbiscuits. n n Eats Amazing - n Jam & Clotted Cream - jamandclotted n n Lavender and Lovage - n Patisserie Makes Perfect - patisseriemakes n n Taming Twins - n The Bearded Bakery -

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BEST FOOD WRITER Sponsored by Thermapen n Bee Wilson n Felicity Cloake n Giles Coren n Jay Rayner n Joanna Blythman n Marina O’Loughlin n Rhik Samadder n Rose Prince n Tim Hayward n Tony Naylor

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NORTH OF ENGLAND Sponsored by Shepherds Purse n Cross Lanes, County Durham n Fodder, North Yorkshire n Hunters of Helmsley, North Yorkshire n Knitsley Farm Shop, County Durham n The Hollies Farm Shop, Cheshire

MIDLANDS Sponsored by Chazwinkles n Battlefield 1403, Shrewsbury n Becketts Farm Shop, Birmingham n Chatsworth Estate Farm Shop, Derbyshire n Ludlow Food Centre, Shropshire n Malt Kiln Farm Shop, Coventry

EAST OF ENGLAND Sponsored by Cley Smokehouse n Calcott Hall Farm Shop, Essex n Gog Magog, Cambridgeshire n Goodies Food Hall, Norfolk n Snape Maltings Food Hall, Suffolk n Suffolk Food Hall, Suffolk

SCOTLAND Sponsored by Great Glen Charcuterie n Ardross Farm Shop, Fife n Kilnford Barns, Dumfries n The Scottish Deli, Perthshire n The Store, Aberdeenshire n Valvona & Crolla, Edinburgh

SOUTH OF ENGLAND n A. Gold, London n Bloomfield’s Fine Foods, Swindon n FarmW5, London n Foxholes Farm Shop, Hertfordshire n The Hungry Guest, Kent and West Sussex WEST OF ENGLAND n Darts Farm Shop, Devon n Farrington’s Farm Shop, Bristol n Johns of Instow & Appledore, Devon n Padstow Farm Shop, Cornwall n Washingpool Farm Shop, Dorset WALES n Bodnant Welsh Food, Conwy n Cwmcerrig Farm Shop, Carmarthenshire n Home & Colonial Fine Foods, Mid-Glamorgan n Llwynhelyg Farm Shop, Carmarthenshire n Rhug Estate Farm Shop, Denbighshire NORTHERN IRELAND n Arcadia Delicatessen, Belfast n Ballylagan Organic Farm, County Antrim n McKees Farm Shop, Co. Down n Picnic Delicatessen & Cafe, Co. Down n Sawyers, Belfast

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SEND YOUR COMPLETED FORM TO: Great British Food Awards 2016, Marketing Department, Aceville Publications Ltd, 21-23 Phoenix Court, Hawkins Road, Colchester, Essex, CO2 8JY. TERMS & CONDITIONS: All entries will be entered into the prize draw which is open to all UK residents aged 18 or over, excluding employees or agents of the associated companies and their families. Only one entry per person. The prize cannot be exchanged for cash, or replaced with any other item. Entries must be on the coupon or online form provided (no purchase necessary). Illegible entries and those that do not abide by these terms and conditions will be disqualified. No responsibility will be held for entries lost, delayed or damaged. No photocopies accepted. All entries become the property of Aceville Publications Ltd. Entries will be selected at random within two weeks of the closing date. No correspondence will be entered into. CLOSING DATE FOR VOTING: 7th July 2016. Winner will be notified by post, phone or email. The winner’s name will be available in writing on request from Marketing Department, 21 Phoenix Court, Hawkins Road, Colchester, Essex CO2 8JY. This prize draw is only available through Great British Food magazine or Your details will be processed by Aceville Publications Ltd, (publishers of Great British Food magazine) in full accordance with data protection legislation. Aceville Publications Ltd and sister companies may wish to contact you with information of other services and publications we provide which may be of interest. Please tick here if you DO NOT wish to receive such information by Post � Phone � Email � SMS �. From time to time Aceville Publications Ltd will share details with other reputable companies who provide products and services that may be of interest to you. Please tick here if you DO NOT wish to receive such information by Post � Phone � Email � SMS �.

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MAKE IT TONIGHT! This seasonal salmon dish makes an fantastic spring starter, or a quick and healthy mid-week main

ASPARAGUS & SMOKED SALMON WITH GINGER & SOY DRESSING Serves: 4 Prepare: 10 minutes Cook: 8 minutes

2 tbsps soy sauce 2 bundles British asparagus 200g smoked salmon slices Fresh coriander to serve 1 red chilli, sliced 1 lime, cut into wedges

1 tbsp fresh grated ginger 2 cloves garlic, peeled and crushed Oil for frying 50ml dry sherry

1. Fry the ginger and garlic in a little oil for 2-3 minutes, then add the sherry and soy. Once the mixture has reduced slightly leave to cool for a few minutes.

2. Trim the ends of the asparagus and coat with a little oil, then cook on a pre-heated griddle pan for 4-5 minutes, turning until cooked through but still retaining some bite. 3. Cut the smoked salmon into 2cm thick strips and wrap around the asparagus spears. Drizzle over the soy dressing and garnish with some chilli and coriander leaves. Serve with a wedge of lime.


Hebridean Smokehouse Whisky Smoked Salmon, ÂŁ8.65 for 100g

Inverawe Smoked Salmon, ÂŁ8.95 for 200g from delis and farm shops or

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GBF APRIL 16 master_GBF 19/02/2016 09:04 Page 100

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Easter Roasts with the Most! When it comes to Easter entertaining (unlike at Christmas) there aren’t really any rules – just cook exactly what you fancy! These crowd-pleasing dishes are packed with flavour and perfect for the season PHOTOGRAPHY BY CLARE WINFIELD


Adding a few classic flavourings to lamb before roasting it is a simple step that transforms the finished dish. As the lamb cooks, the anchovy fillets ‘melt’ into the dish, adding an extra umami touch to the tender lamb. Serve with new potatoes and broccoli, green beans or brussel tops Serves: 4–6 Prepare: 15 minutes, plus resting time Cook: 1 hour, 5 minutes 1 leg of lamb, approximately 1.5 kg 2 garlic cloves, chopped into slivers 5 anchovy fillets, chopped into short pieces 3 fresh rosemary sprigs, cut into short pieces 40g butter, softened 150ml red wine Salt and freshly ground black pepper 300ml chicken stock

1. Preheat the oven to 230°C/Fan 210°C/Gas 8. Bring the lamb to room temperature. Season the lamb with salt and pepper. Using a small, sharp knife, cut little incisions in the lamb flesh on all sides of the leg. Take a piece each of garlic, anchovy and rosemary and insert the flavourings into an incision, making sure to push the garlic into the flesh. Repeat the

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process until the garlic has been used up. 2. Mash any remaining anchovy and rosemary leaves into the softened butter. Place the lamb in a roasting tray and smear the butter over the fleshy part of the lamb. Pour over the red wine. 3. Roast the lamb in the preheated oven for 15 minutes. Reduce the oven temperature to 180°C/Fan 160°C/ Gas 4 and roast for a further 45 minutes for medium rare or 30–35 minutes for rare, basting now and then with the wine roasting juices. 4. Remove from the oven and rest in a warm place for 30 minutes. 5. To make the gravy, de-glaze the roasting pan – place it on the stovetop, add the stock and bring to the boil. Scrape the pan with a wooden spoon to release the flavoursome brown residues so they combine with the liquid. Serve the lamb with the roasting juice gravy on the side.


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Italian Style Sausages,marinades £3.75

Potts Roasting Kit for Chicken,t £4.99 from Wholefoods, E H Booths and


Yes, this is truly a dish for garlic lovers! Pot-roasting the bird makes for tender, flavourful chicken, aromatic with tarragon. Serve the cooked whole garlic cloves with the chicken so that guests can squeeze the softened garlic out of the skins as a rich and tasty accompaniment. Serves: 6 Prepare: 10 minutes Cook: 1 hour, 40 minutes 1.8 kg free-range chicken 25g tablespoons butter 1 tbsp rapeseed oil 40 garlic cloves, separated but unpeeled 100ml vermouth or dry white wine Freshly squeezed juice of ½ lemon 200ml good-quality chicken stock Handful of fresh tarragon sprigs Salt and freshly ground black pepper

1. Preheat the oven to 180°C/Fan 160°C/Gas 4. Season the chicken with salt and pepper. Heat the butter and rapeseed oil in a large frying pan. Add the chicken and brown on all sides. Save the pan juices. 2. Meanwhile, heat a lidded flameproof casserole dish, large enough to hold the chicken, on the stovetop. Transfer the browned chicken to the casserole dish. Tuck some of the garlic cloves into the cavity, sprinkle the rest

around the chicken and pour over the vermouth or wine. Allow to sizzle briefly, then pour in the buttery juices from the frying pan, the lemon juice and stock. Add the tarragon, placing a few sprigs inside the cavity. 3. Bring to the boil on the stovetop, then cover with the lid and transfer the casserole to the preheated oven. Bake, covered, for about 1 hour 30 minutes, until the chicken is cooked through and the juices run clear. 4. Transfer the chicken to a serving dish. Use a slotted spoon to transfer the garlic cloves to the dish. Pour the juices into a serving jug to use as a gravy, skimming off any excess fat. Serve the chicken with the garlic cloves and gravy. WILD GARLIC STOVED NEW POTATOES

This traditional, stovetop method of cooking potatoes results in a great combination of textures, with the crispy ‘crust’ and the soft, steamed potato. The potatoes take on a nutty sweetness flavoured by the wild garlic. Serves: 4 Prepare: 5 minutes Cook: 30 minutes 500g new potatoes 2–3 tbsps clarified butter, or 2 tbsps rapeseed oil mixed with 2 tsps butter Sea salt flakes, to season

Ola Cold Pressed Rapeseed Oil, £3.30 for 250ml 25g wild garlic leaves (or garlic chives if wild garlic is not in season), thoroughly rinsed and chopped into 2.5 cm lengths

1. Chop the potatoes into even-sized chunks, roughly 3 x 2 cm. 2. Heat the clarified butter in a heavy, lidded frying pan until hot. Add in the potato pieces, flesh side down, arranging them in a single layer in the pan. Season with sea salt flakes and sprinkle over the chopped wild garlic. 3. Cover the pan and cook over a medium heat without disturbing the potatoes for 30 minutes until they are soft and tender. Carefully turn over the potatoes, revealing their crispy golden brown side and serve them this side up. ITALIAN-STYLE SAUSAGES WITH GARLIC LENTILS

Oven roasted sausages make a delicious, cheap and easy alternative to a whole joint of meat. If possible, use fresh Italian-style pork sausages, which are often

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Recipes Taken from Garlic by Jenny Linford, (£14.99, Ryland Peters & Small). Buy the book for the special price of £10.99 including postage & packaging by telephoning Macmillan Direct on 01256 302 699 and quoting the reference GK5. SPICED PULLED PORK Serves: 6 Prepare: 15 Cook: 7 hours 1.6kg shoulder of pork 2 tsps salt 2 tsps freshly ground black pepper 2 tsps ground cinnamon 2 tsps ground ginger 1 ½ tbsp dark brown sugar 1kg new potatoes 2 tbsp rapeseed oil, plus extra to drizzle 6 apples or 12 plums , halved 500g purple sprouting broccoli

flavoured with garlic and fennel, as their texture and taste work well with the lentils. Serves: 4 Prepare: 10 minutes Cook: 25 minutes 400g Castelluccio or Puy lentils, rinsed 1 carrot, finely diced 300ml red wine 1 litre cold water 3 garlic cloves, peeled and left whole 1 fresh bay leaf 3 fresh sage leaves ½ tbsp vegetable oil 8 Italian-style sausages (or goodquality meaty sausages) 3 tbsps rapeseed oil 4 tbsps freshly chopped parsley Salt

1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Place a roasting pan in the oven to preheat. 2. Place the rinsed lentils and diced carrot in a large saucepan. Add the red wine, water, garlic, bay leaf and sage. Bring to the boil, then reduce the heat and simmer for 20–25 minutes until the lentils are tender but retain 106 /

some texture. Add salt to the lentils to season, then drain. 3. While the lentils are cooking, heat the vegetable oil in a large frying pan. Add the sausages and brown quickly on all sides. Transfer the browned sausages to the preheated roasting pan and bake in the oven for 20–25 minutes until cooked through. 4. Pick out and discard the bay leaf and sage leaves from the lentils. Mash the garlic cloves. Toss the cooked lentils with the mashed garlic, olive oil and parsley. Top with the sausages and serve at once.

1. Preheat your oven to 220°C/Fan 200°C/Gas 7. Line a roasting tin with foil, large enough to cover the pork later. Unroll the pork joint and place in the roasting tin. 2. Mix the salt, pepper, cinnamon, ginger and sugar together in a bowl. Rub all over the pork. Roll the pork back up again (there is no need to retie the string). Put it in the oven for 30 minutes so that it browns beautifully. Reduce the oven to 150°C/Fan 130°C/ Gas 2. 3. Pour 300ml hot water into the foil, then wrap the foil around the joint and seal tightly. Cook for around 5 hours, then add the plums or apples to the tin and cook for another hour. 4. Increase the oven to 220°C/Fan 200°C/Gas 7 and uncover the pork. Cook for 10 minutes then put it back in the oven to crisp for 10 minutes. Remove from the oven, cover with foil and rest for 30 minutes. Put the fruit to one side and shred the meat with two forks. 5. About 40 minutes before the pork is ready, parboil the potatoes, place them in a roasting tin, season well and drizzle with oil. Roast for the remaining time the pork is in the oven, first on the low temperature then on the high temperature until they’re golden.


Try something different to the traditional leg of lamb this Easter with our pick of the best roasting joints

1. Veal Joint If you’ve always shied away from veal for animal welfare reasons, we suggest trying Brookfield Farm’s ethically reared veal, which are reared for up to 8 months. Roast this joint quickly for subtly beefy and supremely tender meat. Brookfield Farm Veal Roasting Joint, £11.30/kg

2. Haunch of Wild Venison The yielding texture and sweet, slightly gamey taste of venison is a great alternative to beef for your Sunday roast. As you’d expect, the meat is super lean so you might like to cover the top of the haunch with a few pieces of streaky bacon. Park Farm Haunch of Wild Venison, £12/kg 3. Pork Shoulder Pork loin is the obvious choice for roasting, but we think the slightly fattier pork shoulder results in a more tender and juicy dish. This is the cut of choice for pulled pork so it’s ideal for slow and low roasting. Gloucester Old Spot Prime Shoulder Joint, £10.50/kg

4. Game-Hung Chicken This isn’t just any chicken – this beautiful bird is dry plucked and game-hung for supremely flavourful meat that’s miles above ordinary roast chicken. Save it for special occasions when you’re really looking to wow The Thoughtful Producer Free Range Chicken, £29.99/22.5kg

5. Lamb Shoulder A cheaper and (in our opinion) tastier alternative to a leg – cook it slowly for meat that falls off the bone and lots of crispy bits. Park Farm Whole Lamb Shoulder, £18.30/min 2kg

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Your Ultimate Guide to...

Kitchen Kit Spring is the perfect time to give your kitchen a bit of a revamp; from cooking essentials that will last you a lifetime to gorgeous textiles and ceramics to make your home more beautiful, weâ&#x20AC;&#x2122;ve got you covered!

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g n i k a B

When it comes to baking, lovers of beautiful-looking equipment are spoilt for choice! Here are some of our favourites

Delightfully retro, these blue kitchen scales by Cath Kidston features her famous Highgate Rose motif. Highgate Rose Weighing Scales, £25

A classic piece of kit brought up to date with trendy copper. Sainsbury’s Copper Flour Shaker, £4

This handy baking pan is non-stick and comes with an innovative slicing tool and guideline grid, ensuring perfectly even pieces every time. BergHOFF Perfect Slice Rectangular Pan, £19.99

A gorgeous tea towel adored with quirky illustrations of baking ingredients. Baking Delight Tea Towel in yellow, £11.19

This super stylish nylon whisk comes in eight colour combinations and can be folded together for extra space saving. Normann Copenhagen Beater Whisk, £12.01,

Too lovely to keep stashed away in a cupboard, this vintage inspired porcelain jar is perfect for storing sugar and flour. Bloom Porcelain Storage Jar, £23.50 110 /


Mason Cash’s Perfect Pie range includes everything you need, from dishes and cutters to baking beans and even a retro pie bird! Prices start at £3.50

Five vibrant mixing bowls for all your baking needs. Ben Di Lisi Mixing Bowl Set, £25

Store cakes and other goodies in this pretty set of two cake tins. Laura Ashley Parma Violets Cake Tins, £28

The spring loaded ejector on this pretty cookie cutter means you get a perfectly shaped biscuit every time. Love Heart Biscuit Cutter, £2.95

Keep your favourite cookery books and recipes neat and tidy with this stylish bookend from British designer Susan Bradley. Bake Bookend, £18

Made from galvanized steel this stylish rack is ideal for cooling and displaying your baking creations. Sophie Allport Wire Cake Stand, £8

It may seem a bit pricey, but this rolling pin is well worth the investment; marble absorbs heat, so it can be chilled before using – meaning it stays cool and stops pastry from sticking. J By Jasper Conran Marble Rolling Pin, £25

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s c i m a r Ce

Beautiful plates, bowls and mugs are an easy way of adding unique character and colour to your kitchen 1. Emma Bridgewater’s new Wallflower ceramics are chic, feminine and perfect for spring. We particularly love the half pint personalised mugs. Prices start at £14.95 2. Available in white or light grey, this large and durable utensil pot can hold a serious amount of kit. T&G Pride of Place Large Cooking Tools Jar, £19.99 3. Whether you decide to simply fill with flowers and decorate a shelf or to serve drinks, this jug will bring a little bit of the seaside into your home. Blue Fish Jug, £22 4. With its geo-printed monochrome crockery, we love the new Scandi-inspired Copenhagen range from Sainsbury’s. Prices start at £3 5. Transform afternoon tea with this stunning porcelain coffee pot. House of Rym No Baby In A Corner Coffee Pot, £60 6. This practical stoneware salt pig is ideal for keeping rock and sea salt within easy reach on your kitchen counter. Le Creuset Salt Pig in Teal, £25 7. This stylishly simple Moorish salad bowl is dishwasher and microwave safe, and decorated with hand-painted red star anise. Stoneware Salad Bowl, £12.99 8. Embossed with a pretty hen, this lovely ceramic toast rack is perfect for whiling away Sunday mornings over tea and toast. Chicken Toast Rack, £12.00

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Kitchenls a i t n e s s e

There’s no reason why everyday cooking kit has to be dull – these stunning products combine style and functionality! Made from robust non-scratch bamboo with a gorgeous dipped colour effect, this stunning set is guaranteed to add a fresh and contemporary edge to any work surface. Dip It Utensils Set, £27,

Whether you’re tempering chocolate, making caramel or just want super accurate readings every time, the SuperFast Thermapen is a kitchen staple for us. From £48

This attractive and ergonomic peeler gets the job done in quick time, and the super sharp blade gives you beautifully even ribbons of veg for salads. Stellar Soft Touch Y Shaped Copper Peeler £6.48

This really is the Rolls Royce of knives, from the beautiful cherry and black pakka wood handle, to the super sharp and versatile blade. A one-off piece of craftsmanship that will last a lifetime. Masakage Koishi Range Gyuto 180mm, £200,

This compact and handy gadget caters for coarse and medium grating, and both straight and julienne slicing. The colour coded surfaces can be quickly used over bowls or attached to the lid, which collects the food. OXO Good Grips Grate & Slice Set, £20.99

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With an upper rack for plates, a lower rack for mugs, a utensil holder and a plastic draining tray, this chic copper wire design lets you wash up in style. It’s also fully collapsible; allowing for easy storage when it is not in use! Copper Wire Dish Rack, £29


Alessi’s Pulcina coffee maker is a modern twist on the classic stove-top coffee maker. Not only is it a work of art, it makes a fantastic cup of coffee too. 6 Cup Espresso Coffee Maker, £53.00

Who says kitchen bins can’t be beautiful! This ‘flatback’ design means the bin sits flush to to wall to stay out of your way. Also available in white, silver and pink. Brabantia Flatback Pedal Bin 30L, £120

Microwave cooking isn’t particularly glamorous, but this amazing value steamer cooks rice and veg to perfection every time. A must buy. Microwave Multi Steamer, £10.99

This exquisite multi-purpose blade is fit for a huge variety of food prep tasks. It has a beautiful curved edge that’s ideal for ‘rock chopping’ herbs, while the arrow head point can be used for scoring meat. I.O.Shen Maoui Deba, £95 stockists at This spiral slicer is a much more compact and easy to store alternative to the traditional spiralizer. Gefu Spiral Slicer £19.99 For cooking tips and more check out the website for guest posts from blogger Hatty Bakewell

This three-tier wire stand is perfect for storing fresh fruit and veg in your kitchen or pantry. Grey Wire Vegetable Rack £99.50

This stylish and hard wearing chopping and serving board is made from wipe-clean melamine with a leather hanging loop for easy display. Choppy Today Kitchen Board, £17

This beautiful pan set includes three essential pieces to establish your solid copper collection – a 24cm frying pan, a 20cm saucier, a 20cm casserole and a 20cm lid. Falk Copper Starter Set, £420

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Kitcheanls c i r t c e l E A good quality appliance will last you many years to come – and it doesn’t hurt if they look great on your kitchen counter too!

1. A much coveted kitchen icon that can be found in many a professional kitchen. Available in 30 colours, so there should be no problem picking a colour to suit your kitchen. KitchenAid Artisan Food Mixer, £359.95 2. This fab health grill is easy to clean and simple to use, plus the flexible hinge lets you uniformly cook even the thickest of foods without squashing anything. Great for healthy meat and veg, even better for cheese toasties! Judge Electrical Healthy Grill, £41.25 stockists at 3. For jobs that are too small to get the big stand mixer out, a good quality hand mixer is a must-have. Kenwood’s classic kMix is a real workhorse, you can even mix bread dough with it! Kenwood kMix Hand Mixer, £54.99 4. Make barista quality espresso or cappuccino with this stunning piece of kit, which uses both pods and ground coffee for extra versatilty. DeLonghi Vintage Icona Espresso Coffee Machine, £119.95 5. Food gadget fans will love this electric vacuum machine, which can be used to vac pack a huge amount of foods for easy storage. It also enables you to create a vacuum inside any jam jar or glass container – great for preserving. Takaje Vacuum Machine, £150.00 6. Toasters are usually on display all the time, so it makes sense to get an attractive one like this! It has ample space for four big slices of bread and a ‘peek and pop’ function to check your toast. Dualit Titanium 46217 Toaster, £80 7. This 50’s style blender is a real beauty but, more importantly, it makes quick work of frozen fruit, soups and even coffee beans. Available in seven colours. Smeg Blender, £149.99 116 /


s e l i t x e T

From quirky tea cosies to vibrant table clothes, beautiful-looking kitchen textiles really add that final flourish to your space 1. Made from organic cotton with a wipeable coating for easy cleaning, this pretty tablecloth is available by the meter to fit your table exactly. Ledbury Ochre Wipeable Tablecloth £23,

4. Designed by Marianne Nilsson in the 1950’s, the graphic fish pattern on this chic table runner is utterly timeless and represents pure Scandinavian simplicity. Swedish Table Runner, £20

2. A classic padded tea cosy screen-printed with a contemporary raspberry print – perfect for modern folk who like their tea brewed the old fashioned way! Red Raspberries Tea Cosy, £19.95

5. This lovely 100% cotton apron is adorned with a stylish pattern of pheasants and oak leaves in yellow and blue – perfect for country kitchens. Pheasant & Oak Apron, £24.95

3. If you’re looking for the perfect finishing touch to your table setting, we love these vibrant purple and lime coloured napkins. Natalie Purple Napkins £20,

6. This beautifully made tea towel is a real celebration of British seafood. Kelly Hall British IslesTea Towels, £8.15 each

7. Decorated with all kinds of sea creatures, including fish, white coral, crabs and lobsters, Sophie Allport’s comfy chair pads are loads of fun and would be great used in the kitchen, dining room, garden or sun room. Sophie Allport ‘What A Catch!’ Chair Pad Cushion, £16 8. The new White Floral range from At Home with Ashley Thomas at Debenhams ticks all of our boxes for spring and includes a tea cosy, apron, oven gloves and lots more. The White Floral range starts at £8

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s ’ w a l t u O n a h t a N



The seafood guru is looking forward to springtime in beautiful Cornish – but not the seagulls it usually brings!

uddenly Cornwall seems to be bustling again. The start of spring has brought visitors back to us, ready to get their fix of fresh air, clear skies and fantastic food. It’s nice to see people getting out of their cars to marvel at the view from the top of Port Isaac – it’s one of those views that will never truly be captured on film or canvas, despite hundreds trying! The magic is that it changes from minute to minute. The slightest movement of a cloud will change the colour of the sea, and the waves crashing up on the rocks are reminder of the power of nature. Then there’s the excitement when a seal or dolphin is spotted. I can guarantee everyone, including the staff, will drop everything if they can spot one.. However, the downside of living by the sea are the gulls – aka ‘rats with wings’. It never ceases to amaze me how many visitors still insist on feeding these

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pests. They really are a nuisance and cause an awful lot of mess and damage to property. In some areas they have become quite aggressive too, although thankfully, ours seem quite well-behaved in comparison. So please, if you visit any coastal areas this year, don’t intentionally feed them! So what of the restaurants? Well, it looks like my decision to change our Chef’s Table to a more casual Kitchen Bar was a good idea. For the chefs it means that they can interact with customers much more and, as most people who dine with us have a real interest in food, that has gone down really well. Of course, it also works the other way around! But although some were a little daunted at first, my chefs are having fun meeting the people who are enjoying their food. I think sitting at a table is quite formal so being at a bar, where you can see how the dishes are being put together,

makes for a very intimate insight into the workings of the kitchen. In fact, part of making this decision was due to the numbers of guests who chose to stand at the kitchen door last year rather than staying seated at the Chef’s Table! I know some won’t embrace the idea so we still have traditional seating in the main restaurant. However, if you want to get a real flavour of the kitchen, being seated at the bar is a must! And finally, and most excitingly, my new book Nathan Outlaw’s Everyday Seafood is published on 6th April. I’m really pleased with this one. It’s a collection that covers all the occasions you’ll ever need to cook fish for and I’ve even added some puds that will complement a fishy main. The photos were taken by David Loftus again and they’re pretty special. I’ll be appearing at some events and book signings to coincide with the publication so I hope I’ll see you there!



Serves: 4 Prepare: 15 minutes Cook: 10 minutes 12 oysters, shucked, juices retained 50g plain flour for coating 1 free range egg, beaten 75g Japanese panko breadcrumbs or day-old white breadcrumbs Oil, for deep frying Cornish sea salt and freshly ground black pepper



“My kids love this recipe. Of the various different fish burgers we made at the oyster festival in Rock last year, the crispy oyster and pickled veg burgers were by far our best seller. I was most impressed that many of our satisfied customers were kids trying oysters for the first time.”

For the oyster mayonnaise: 2 free range egg yolks Juice of ½ lemon 2 oysters, shucked, juices retained 300ml light rapeseed oil To serve: 4 white rolls, or good quality bought bread rolls (optional) Spiced pickled vegetables Lemon wedges

1. First make the oyster mayonnaise. Put the egg yolks, lemon juice and oysters into a food processor and blend for 30 seconds. With the motor running, slowly add the oil until it’s all incorporated and you have a thick mayonnaise. Add the reserved oyster juices (including those from the other 12 shucked oysters) and season with salt to taste. Cover and refrigerate until serving. 2. When you are ready to serve, put the flour, beaten egg and breadcrumbs into separate bowls and season the flour with salt and pepper. Heat the oil in a deep-fryer or other suitable deep, heavy pan to 180ºC. One by one, pass the oysters through the flour, then the egg and finally the breadcrumbs to coat thoroughly, laying them out on a tray ready to cook. 3. Split and toast the bread rolls, if using, and spread with some oyster mayonnaise. If not serving rolls, rinse and dry the oyster shells. 4. Drain the pickled vegetables. Deep-fry the oysters in the hot oil for 1 minute until crispy, then remove and drain on kitchen paper. 5. Pile a generous amount of pickled

vegetables on the bottom half of each roll, top with 3 deep-fried oysters and sandwich together with the top halves of the rolls. Alternatively, serve the pickled veg and crispy oysters in the cleaned oyster shells, adding a blob of

mayonnaise to each one. Serve with lemon wedges and extra mayonnaise on the side. Nathan Outlaw’s Modern Seafood (Quadrille £25) Photograph: David Loftus

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Food Tourist Great British Food uncovers the UKâ&#x20AC;&#x2122;s finest pubs, restaurants, hotels and foodie destinations for your eating pleasure!

This Month: Lincoln Kensington Nottingham Bristol Surrey Berkshire

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Out & About

Tuck into the best of the UK’s food and drink at these fabulous hotels, restaurants and events


And the food...

Tucked away at the end of a winding road surrounded by scenic green fields, this quaint village pub radiates a wonderfully cosy character. As we walked through the Bunk Inn’s doors we were immediately welcomed with friendly faces and chirpy crowds who were enjoying a quiet pint of Upham ale by a relaxing fireplace – we instantly felt at home! The rooms and living spaces manage to marry sophisticated style with cosy country inn elegance – think sturdy free-standing bath tubs alongside flash flat screen televisions.

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The Bunk Inn prides itself on its warm atmosphere, lovely service and first class food. Ingredients on the excellent menu are sourced from local suppliers – the kitchen team works hard to use this fresh produce to create innovative, exciting and delicious menus. The dishes are subject to regular changes, making sure the fare is seasonal and tastes exceptional all year round. We enjoyed an unbelievably tasty starter consisting of baked potato broth, duck egg ravioli and dry cured bacon with garden nasturtium followed by a perfectly cooked main of seared wood pigeon, chervil and onion forcemeat with truffled potato purée – the flavours of each ingredient shone through. It was a really excellent meal. If you’re after something a little more low-key, the pub classics and bar snacks are certainly worth a look-in, too!

SMALL PLATE SPEED DATE Food blogging sisters and supperclub hosts ‘A Recipe For Gluttony’ launch their latest venture Small Plate Speed Date at COB arts cafe in Nottingham on March 18th and 19th. Guests will be treated to 10 small plates, moving seats after each course to chat to a new person each time. Tickets cost £25 and more details are available at



Photos: Stephanie Chadwick, Rich Will Nixon

A popular fish and chip pop-up from Kensington Place is reopening on March 3 for two months, serving a mix of the unusual and the traditional. Mackerel sliders, smoked bacon and apple scotch eggs, and king prawn scampi are new additions to the well-loved classic fish and chips with tartar sauce and mushy peas. The counter service and large takeaway board completes its classic chippy vibe.

PUB OF THE MONTH THE RUNNING HORSES, BOX HILL, SURREY Afternoon light pours into the Running Horses bar, onto happy walkers who are enjoying a well-earned pint and a ‘proper’ sandwich. It’s a classic British pub scene; complete with wood burner, weekend papers and the occasional snoozing dog. Dating back to the 16th century, The Running Horses started life as a busy coaching inn and is now a thriving village pub with five beautifully restored bedrooms and a fantastic kitchen. The seasonal, local fare includes treats such as a rich and flaky wood pigeon Wellington, grilled artichokes with poached egg and a wonderful roast duck with parsnip purée and redcurrants. The legendary hot chocolate mousse comes baked in an iron skillet pan with a generous blob of ice cream – and it’s incredible. The restaurant is relaxed, homely and humming with the chatter of well-fed customers. After eating we stumble upstairs to our comfortable room with its own little fireplace, period furniture and en-suite bathroom for an uninterrupted night’s sleep. On the edge of the expansive rolling Surrey Hills, the pub has scores of walks and cycle routes on its doorstep – scamper up nearby Box Hill for a good cup of tea and scone at the National Trust cafe. All in all, The Running Horses is a wonderful place to spend a weekend!

FEAST WITH A CHEF Enjoy four courses cooked by a top UK chef at this convivial village hall banquet, for under £50 a head!

The Event

The country’s best Michelin-starred chefs are queuing up to cook in a village hall near Bristol. The popular ‘Feast With A Chef’ banquets see some of the UK’s top chefs cooking and serving meals for diners at extremely reasonable prices. Founder Clare Hargreaves started the regular events in 2013, because she wanted to “take the starch out of fine dining”. She adds, “guests love watching the chefs working close-hand and experiencing

outstanding food. Chefs love it too, as they push their boundaries, and spread the word about their restaurants”. Past chefs have included two-starred chefs Michael Wignall and David EverittMatthias, as well as Great British Menu 2015 winner Matt Gillan.

What’s Cooking

Nathan Outlaw will be heading to the hall in Long Ashton on Sunday May 29th. The two-Michelin-starred chef is celebrating the launch of his latest book and will be creating a menu of the best seasonal fish. His five-course feast will cost £49.50, visit to book. / 125

The Great Escape:

LINCOLNSHIRE Picturesque, characterful and boasting a plethora of sumptuous food, if this idyllic county isn’t already on your list of places to visit, it should be...

What to see in a day...

With sprawling farmland and fields punctuated by clusters of cosy villages and tiny towns, expansive Lincolnshire is the second largest county in England and it’s easy to believe as you drive from one side to the other! A huge amount of land means ample produce, which in turn makes for plenty of foodie pitstops and lots of spectacular sights. A great way to experience Lincolnshire in all its glory is to embark on a road trip and work your way from east to west. If you want to sit comfortably by relaxing water, you can’t beat The Lakes Restaurant ( for a spot of breakfast in the coastal town of Skegness. With options like eggs Benedict, full English or even some Lincolnshire plum bread (although it’s more a cake, really) with a cup of tea, 126 /

this is a happy way to begin any day. Pay a visit to the fetching market town of Spilsby as you head further east to discover the range of local, premium meat from Simons of Spilsby Butchers ( This award-winning butcher’s shop also serves delicious homemade pies. Spend the rest of the afternoon

driving through the Wolds, with its meandering country roads and endearingly green scenery. Soon you’ll be pulling up to Lincoln, with the castle guarding the city from the top of the hill. Working your way up winding streets, it’s hard not to duck your head into each one of the myriad quaint tea shops and craft shops. If scaling



The Washingborough Hall offers a ‘Country Sights and Country Nights’ two-night stay package, which includes cream tea upon arrival, Moutard Champagne apertif each evening with a la carte dinner, full English breakfast each morning, complimentary joint tickets to Lincoln Cathedral and Castle and private car transfer into Lincoln. Available from 1st April until 31st October for £116 per person per night.

the steep hills makes you hungry, we recommend treating yourself to a sweet pick-me-up from Roly’s Fudge ( From maple and walnut varieties to vanilla clotted cream, fudge lovers will be chomping at the bit to try this yummy stuff.

What to see in a weekend... DAY ONE... We can never resist visiting a grand old British castle, especially one steeped in so much history. The great thing about Lincoln Castle ( is that it sits overlooking the city – it’s really worth walking around the medieval walls to get a breathtaking view. The castle also houses an original 1215 Magna Carta and a Victorian prison, so there’s plenty of interesting things to see

and do. Once you’ve finished at the castle, check out the nearby Lincoln Cathedral ( – you can buy a joint ticket for both attractions to make life easier. This huge, gothic-style building is simply jaw-dropping, with rows of gorgeous stained glass windows and interesting ornaments. By this point you’ve probably worked up quite an appetite, which is rather handy because just around the corner from the cathedral is the marvellous Bronze Pig ( This restaurant has a strong focus on locally sourced meat and vegetables and the menu changes regularly to accommodate the freshest produce that comes through the kitchen doors. Expect dishes like squid with black pudding and pork loin with apricot lighting up the menu. We’d recommend staying at The Washingborough Hall ( hotel when visiting Lincolnshire. The beautiful Grade II-listed Georgian manor house is located just a short drive away from the city in the beautiful and quaint village of Washingborough. The rooms, interior and décor are all just as pristine and perfect as the outside of the building, and there are lots of friendly staff always on hand to help. One of the most appealing aspects of staying at The Washingborough Hall is the fantastic Double AA Rosette awarded Dining Room restaurant. Pulling off a masterclass in elegant dining and flavoursome food, we immediately felt at home and enjoyed impeccably executed dishes like beetroot and salmon gravadlax and smoked trout starter, as well as pan-seared scallops and sesame belly pork with sautéed leeks and ginger. Pop into the bar area and savour a night cap before retiring to one of the comfortable bedrooms.

DAY TWO... Wake up and ease yourself into the day with The Washingborough Hall’s breakfast, followed by a stroll around the village. The surroundings are really immaculate and pretty – if you’re sticking around for a little longer then definitely check out the hotel’s afternoon tea option too, it attracts lots of visitors! Top off your Lincolnshire weekend with an afternoon exploring the beautiful stone town of Stamford. Adorned with 17th and 18th century buildings aplenty and fantastic foodie spots, it’s easy to see why it was voted the best place to live by the Sunday Times in 2013. There’s a collection of lovely pubs, restaurants and coffee shops to choose from, however you can’t go wrong with the No.3 The Yard ( Set in the heart of Stamford, the courtyard setting is wonderfully relaxing and the cuisine is unbelievable. We thoroughly enjoyed feasting on the food here with its contemporary British cookery and slight Mediterranean influences – it’s seriously good!

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y a d k e e W


Shake-up your weekday repertoire with our speedy and delicious dishes. This month chef and nutrition expert Dale Pinnock shares four wholesome recipes that will leave you full of energy for the week ahead 128 /



This is a very low-GI version of the Spanish classic. I’m obsessed with shellfish, especially squid, and this is a great way to introduce people to these ingredients. I have added turmeric here in place of saffron, just for an additional antioxidant kick, but feel free to stick to saffron if you like. Serves: 1 Prepare: 10 minutes Cook: 35 minutes Rapeseed oil, for frying ½ red onion, peeled and finely chopped 1 clove garlic, peeled and finely chopped 25g cooking chorizo, sliced ½ tsp ground turmeric ¼ tsp paprika 60g short-grain brown rice 300ml vegetable stock 2 fresh squid tubes, sliced into rings or strips, plus baby squid if you like 6 raw king prawns ¼ red pepper, diced sea salt

1. Heat a little oil in a pan, add the onion and garlic with a pinch of salt, and sauté until the onion softens. Add the chorizo and sauté for 3–4 minutes, until it begins to crisp around the edges. 2. Add the turmeric, paprika and rice and stir well. Pour in half the stock and simmer until almost absorbed, stirring regularly. Add nearly all the remaining stock and simmer until the mixture is drying out a little. Test the rice to check texture: if almost cooked, add the seafood and pepper, but if still a little firm, add some more vegetable stock and continue cooking. Once the seafood and pepper have been added, cook for 5–8 minutes to cook through, stirring often to prevent sticking. THAI-STYLE DUCK CURRY

I’m a real sucker for Thai flavours, and I do love game meats too, so this dish is a sure-fire hit in my house. It can be served with brown rice, quinoa or, as I often have it, with some cooked greens. Serves: 1 Prepare: 5 minutes Cook: 17 minutes ½ red onion, roughly chopped ½ red chilli (more if you want), chopped

1 large clove garlic, peeled and roughly chopped 1cm piece fresh ginger, peeled and chopped 1 lemongrass stalk, bashed then chopped 1 handful fresh coriander leaves, torn, plus extra to serve 3 fresh basil leaves 1 tsp ground coriander 1 tsp fish sauce Juice of ¼ lime Coconut, olive or rapeseed oil, for cooking 200ml coconut milk 100ml vegetable stock 1 duck breast (skin on), cut into bite-sized pieces

1. Place the red onion, chilli, garlic, ginger, lemongrass, coriander and basil leaves, ground coriander, fish sauce and lime juice in a food processor and blitz to a smooth paste. 2. Heat a little oil in a saucepan, add the paste and fry until it turns a notably darker colour and becomes less pungent. Add the coconut milk and stock, stir well and simmer for about 5 minutes. Add the chopped duck breast and simmer for another 10–12 minutes. Serve with extra coriander leaves.

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chopped bacon. Lay the tomato ‘lid’ on the tray, too Cook in the oven for about 25 minutes, until the tomato skin has started to wrinkle and the egg filling is golden. CHICKEN, BACON & VEGETABLE TRAY BAKE

I have to admit that some days I just want to spend as little time in the kitchen as possible. Throwing together an all-in-one tray bake is often the way to go, and this is a perfect example. Serves: 1-2 Prepare: 5 minutes Cook: 25 minutes 1 courgette, sliced into rounds 1 red pepper, halved, seeded and sliced ½ red onion, cut into thin wedges 2–3 chicken legs 100g bacon lardons 3-4 sun-dried tomatoes, each chopped into 3 1 tbsp pitted kalamata olives 2 bay leaves Sea salt and cracked black pepper

1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Place the courgette, pepper and onion in a roasting tin. Place the chicken legs on top and sprinkle over the lardons, sun-dried tomatoes and olives. Season with salt and cracked black pepper and throw in the bay leaves. 2. Bake in the oven for about 10 minutes, then remove from the oven and stir everything around to ensure that the rendered fat from the chicken and bacon coats the vegetables evenly. 3. Return to the oven for another 25 minutes, stirring again if you want to avoid sticking (I quite like the caramelised flavour you get on peppers and onions when they stick a little).


This unusual little dish is one of my favourite Saturday morning breakfasts or mid-week suppers. Juicy and flavoursome! Serves: 1 Prepare: 5 minutes Cook: 30 minutes Rapeseed oil, for greasing and cooking 1 large free range egg 1 large beef tomato, top cut off like a lid, and insides scooped out to create a ‘bowl’ 1 rasher nitrate-free bacon, chopped Salt and black pepper

1. Preheat the oven to 200°C/Fan 180°F/Gas Mark 6 and lightly oil a baking tray. Whisk the egg in a bowl and heat a little oil in a non-stick pan. Tip in the egg and cook over a high

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heat, stirring for a minute or so, until it is just starting to scramble, but is still mostly liquid. Season with salt and pepper. 2. Place the hollowed-out tomato on the oiled baking tray and fill with the part-scrambled egg and the

Recipes taken from The Power of Three by Dale Pinnock (£20, Quadrille) Photography: Martin Poole

GBF APRIL 16 master_GBF 19/02/2016 09:15 Page 131

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New for 2016, on-line weight loss support Latest technology to keep you on track Valuable health data asset Internal social network Expert advice on tap

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As Suffolk farmers, we are proud to provide you with much of the fantastic food produced locally.

There is all that you would expect from an internationallyrecognised farm shop, and more... traditional carcass to customer butchery, scratch bakery operating seven days a week, stunning fishmonger's counter, delightful delicatessen with lots of products made in the Cookhouse commercial kitchens, wine & beer merchant, greengrocer, grocery, chocolatier...

01473 786 610

At Denholme Gate Honey we produce the finest quality, pure honey from the varied flowers of the Yorkshire countryside.

We have different types depending on your particular taste in honeys. All are unique in flavour and appearance.

Please visit for prices or contact us for further enquiries. 132 /



This sparkling wine is make from the finest Seyval Blanc grapes. After an extended cold settle, the base wine is fermented at cool temperatures to maintain freshness, which is still present after a secondary fermentation in the bottle. This fruity number is a perfect drink for a special occasion and pairs wonderfully with fresh seafood. Pick up a bottle for £18.99 from


The team at Fiddler’s Farm pride themselves on making the most delicious crisps using potatoes grown on the family farm. They are hand cooked in their kitchens and enhanced with the traditional flavours of Lancashire, like the Lancashire Black Pudding & English Mustard flavour. Available from farm shops, delis and Booths stores or visit


The world’s biggest cake decorating show is making its debut at Alexandra Palace on the 16th and 17th April with a visual feast of sugarcraft and cake art! With over 100 exhibitors, the show is the perfect place to stock up on supplies. Queen of couture cakes Mich Turner and award-winning chocolatier Will Torrent will be taking to the stage to demonstrate their skills and trusted techniques, joined by some of the leading experts from the world of cake. Tickets are available from £12 at

RULE BRITANNIA Check out the latest products and events to hit the British foodie scene PURBECK ICE CREAM

We can’t get enough of Purbeck’s completely delicious ice creams and sorbets, which come in traditional and innovative flavours using fresh local milk, Dorset cream, British sugar and natural ingredients. Everything is gluten-free, vegetarian and free from artificial additives, eggs, added colours and nuts. Discover more about the company by watching a behind the scenes mini-documentary on


Creators of delicious muesli, snack bars and granola, Country Products has now expanded its output by devising a new Luxury Confectionery collection. You can now tuck into devilishly indulgent treats like speckled white chocolate coated raspberries, chocolate coated pecans and cocoa dusted almonds – they’re a great gift for foodie friends! Each pack costs £4.50 from

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Producing the finest-quality, pure honey from the varied flowers of the Yorkshire countryside, take your pick from varieties like Pure Yorkshire Spring and Summer Honey, as well as speciality Yorkshire Heather Moorland honey, supplied in jars and cut straight from the comb. Visit for prices and stockists


Hand-crafted in the far north of Scotland, Holy Grass vodka is the latest release from the multi-award winning Dunnet Bay Distillery in Caithness. It features the unusual botanical Holy Grass, discovered on the banks of the nearby Thurso river. Buy a bottle for £34 from


This family-run craft bakery in the ancient port of Whitby on the North Yorkshire coast has been feeding food lovers since 1865. Following original recipes, the finest ingredients are skilfully combined to produce a wide range of bakery products from biscuits, plum bread and cakes to tasty pork pies. Make sure to visit the quaint and impressive tea rooms, which are the oldest in the UK! Visit to find out more.


Courage Directors was originally brewed exclusively for the directors of Alton brewery, until demand meant the distinguished beverage was also made available to the other workers. A good job too! A rich, chestnut brew with a clean, bitter taste, balanced with burnt, orange peel notes and a dry-hop aroma. You can now enjoy brewing your very own with this beer making kit. Brew yourself 36 pints for £24.49. Visit for more information. 134 /


There’s more to cooking on a wood-fired oven than just pizza! As you’ll discover if you spend a day on Kate Humble’s farm making variety of delicious food cooked on a wood-fired oven. This hands-on day covers all the fundamentals, including where to place your oven and how to light, measure and control it as you cook. You’ll spend the whole day cooking fabulous fish, meat, vegetarian and bread recipes and, of course, pizza! The wood-fired oven class runs on 20th May and 10th June. Book online at

GBF APRIL 16 master_GBF 19/02/2016 09:18 Page 135

Wye Bakery is a small village bakery producing real bread, rolls, buns, and pastries, all made from scratch on the premises.

Wye Bakery can be found at: 22 Church Street, Wye, Kent TN25 5BJ Telephone: 01233 812 218 Email:

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GBF APRIL 16 master_GBF 19/02/2016 09:18 Page 136

CREEKSIDE COTTAGE Near Falmouth, Cornwall

Waters-edge, village and rural cottages sleeping 2 - 8. Enchanting picturesque positions, peaceful and comfortable. Open fires. Dogs welcome. Available throughout the year. 01326 375972

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Great British Food Magazine With top chefs clamouring to cook with local, seasonal and British produce and increasing numbers of small producers creating delicious regional food for everyone to enjoy, there has never been a better time to celebrate the revival of British food.

2 WAYS TO SUBSCRIBE… 01795 418672 Quote GBF16T Lines open Monday – Friday 8am-8pm, Saturday 9am-1pm

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GBF APRIL 16 master_GBF 19/02/2016 11:57 Page 138 01803 833082

The Perfect Place...

Locally produced, indulgent ice cream available from farmshops, delis and Waitrose stores across the UK.

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4 Other Ways to Discover Great British Food 1 TABLET

You can now enjoy every issue of Great British Food on your tablet or mobile! Our digital edition includes everything featured in the print magazine and you'll be able to keep all your favourite recipes, features and interviews from past issues all in one handy place. To download this brilliant app for free, simply search for Great British Food in the

app store on your Kindle, Ipad or Iphone. Then you'll be able to purchase the latest or any back issue for just £2.99 each. That's £1 saved on every hard copy!


Pick up your hard copy of Great British Food in all major supermarkets and newsagents across the UK! It's the only UK mag 100% dedicated to the revival of British food and

drink, bringing you delicious recipes perfect for winter, producer stories and product news.


Get in touch on Twitter @ BuyBritishFood! Ask our advice on a dish you're cooking, find out about all our giveaways and fill us in on your latest foodie adventures. We love to hear from you!


Like us on GreatBritishFood and become part of our online community! You'll find even more seasonal recipe ideas, regional foodie news and chances to win in our giveaways.

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The Big Foodie


Win onw of two weekend breaks, worth £1000 each – plus, every GBF reader can use a hotel discount!





Wyck Hill House Hotel and Spa is a 60-bedroom, 4-star country house hotel, located in the heart of the Cotswolds. Head chef Mark David Jane and his kitchen have been awarded two AA Rosettes for the locally-sourced, contemporary food. You could win a luxury break for two there, with two nights’ accommodation in The Wyck Suite. The prize includes a three-course table d’hote dinner each evening, full English breakfast on both mornings, a Cotswold afternoon tea on arrival, as well as Prosecco in your room. Plus, winners receive a free back, neck and shoulder massage, facial and manicure or pedicure each! Located just outside the Market Town of Stow-on-the-Wold, this 18th century property is the perfect base to explore the Cotswold countryside, close to Broadway, Bourton-on-the-Water, Chipping Campden and Moreton-inMarsh. All the en-suite bedrooms have luxury feather mattress toppers as well as goose down duvets and pillows, flat screen TV and DVD/CD players with a library available from reception. The hotel’s excellent restaurant is renowned for its friendly hospitality and outstanding service. For more information please visit

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DON'T MISS! DISCOUNT FOR ALL GBF READERS Every Great British Food reader can save 30% on a stay at Wyck Hill House, paying just £72.50 per person per night for a three-course table d’hote dinner, overnight accommodation in a Garden Room and full English breakfast. Plus 20% off all pre-booked spa treatments, along with full use of the spa facilities. The spa is home to six treatment rooms, including a steam room, sauna and a relaxation area, offering guests an idyllic and relaxing retreat, with a selection of treatments available to restore the mind and body. For more details or to book, please call 01451 831 936 and quote Great British Food.




WIN! A LUXURY CABIN STAY IN ONE OF THE UK'S FORESTS Great British Food magazine has teamed up with Forest Holidays to offer one lucky winner and up to three guests a fabulous short break in a luxury cabin, set in breathtaking British woodland. Accommodation will be in a fully-equipped two bedroom 'Silver Birch' self-catered cabin, which sleeps four people. Each cabin comes with soaring windows with dramatic forest views, along with your own private hot tub from which to stargaze late into the night. The prize is for a three-night weekend break at one of nine UK locations, all on Forestry Commission land. These include Thorpe Forest on the Norfolk-Suffolk border, Blackwood Forest in Hampshire, Sherwood Forest in Nottinghamshire, Deerpark in Cornwall, Forest of Dean in Gloucestershire, Cropton or Keldy in North Yorkshire and Argyll or Strathyre in Scotland. If you're looking for action, you can get stuck into Forest Ranger activities including archery, kayaking and cycling. Or master the art of relaxing and opt for gentle woodland walks, a sensory spa treatment or by simply unwinding in the comfort of your cabin and hot tub. Every location also has a resident Forest Ranger â&#x20AC;&#x201C; an expert in forest life, ready and eager to share their skills and knowledge. Dogs are welcome in specific pet-friendly accommodation. For more information visit

DON'T MISS! DISCOUNT FOR ALL GBF READERS Forest Holidays are offering Great British Food magazine readers an 8% discount off the price of a Forest Holidays cabin for breaks taken up to 30th September 2016. To book enter the promotional code TBA at or telephone 03330 110495 and quote the same code. Book by 30 April 2016.

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• Classifieds APRIL 16 #334_GBF classifieds 18/02/2016 14:07 Page 142


Original, Traditional Cakes, Puddings and Dietary Specialities


Jenkins & Hustwit Ltd 3b Laurel Way, Bishop Auckland, County Durham DL14 7NF

MIX IT. COOK IT. LOVE IT. ‘Make Your Own Kebab’ Kit

Only £4.25

Tel: 01388 605005 E-mail:

NEW 2016 BROCHU RE AVAILABL E Come and discover what Scotland has to offer and escape with Wilderness Cottages. Quality self-catering properties throughout Scotland from rustic appeal to 5 star luxury, countryside to seashore. Whatever your pastime come and explore Scotland. Short Breaks Available. Pets Welcome. tel: 01463 719219

Town End Farm Shop & Tearoom with views of Malham Cove, Farm Butchery & Charcuterie, Home of The Yorkshire Chorizo, Monthly Pork Butchery, Curing & Charcuterie Courses.

Town End Farm Shop, Airton, Skipton, North Yorkshire, BD23 4BE T: 01729-830902 @TownEndAirton 142 /

T IL OU PR st A 1

In the May issue of

local, seasonal, delicious

How to make the



Mary Berry’s

Asparagus season is here!

Make-Ahead Meals


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GBF APRIL 16 master_GBF 19/02/2016 09:19 Page 144





Grow Your Own Magazine

Grow Your Own is the UK’s leading kitchen gardening magazine. It’s packed with growing tips, ideas and advice for gardeners of all abilities, from window box-growers to allotment plot-holders. With practical projects, growing guides, seasonal recipes, gardening news, competitions and shopping pages it’s an indispensable magazine for anyone growing their own fruit, veg or herbs.

2 WAYS TO SUBSCRIBE… 01795 414665 Quote GYO16T Lines open Monday – Friday 8am-8pm, Saturday 9am-1pm

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IN THE KITCHEN WITH… Jenni Falconer Loves

The radio and television presenter shares her foodie loves and hates



Whether they’re served scrambled, poached or as an omelette, I just absolutely love eggs. They’re great for refuelling after exercise, are simple to cook and perfect for a weekend brunch. They’re such an extraordinary ingredient as the options seem endless – my favourite way to enjoy them is straight up with some cheese, ham, avocado and chilli peppers.

I’ve hated them since I was a child when my parents once wouldn’t let me leave the table until I had finished them – I sat there for five hours! I love most vegetables, but these green balls of mushiness are just not something I enjoy, although I do like a good pea and ham soup, which is ironic.

BLUE CHEESE The appeal of strong smelling cheese is baffling! I love Mozzarella, mature Cheddar, Halloumi, Brie and Gouda, but the minute you introduce the pungent smells or colours that resemble mould, suddenly cheese loses its entire appeal. Whenever strong cheese is melted into a sauce, I feel an overwhelming sense of disappointment.

BLUEBERRIES Our fridge always has a plentiful supply. They’re ideal for a snack and amazing in juices or scattered on muesli. I make a terrific smoothie with almond milk, blueberries, almond butter and ice. I just whiz it all up in a blender, stick a straw in and drink away!


THAI GREEN CURRY This is a favourite of mine and the spicier it is the better. It’s the recipe which my husband cooks the best, in fact it’s his only dish! I really enjoy food which packs a punch, and this curry always seems nice and light and never feels too stodgy. Adding coconut rice makes it ever tastier.

AVOCADO My entire family loves avocados, even my four-year-old grabs a spoon and scoops out the flesh for a treat. Until about 10 years ago I’d never touch one, I just didn’t enjoy the texture or the taste, but ever since I tasted them when visiting Australia once, I’ve been completely hooked! We regularly have them on toast with eggs or as a topping on pizza.

I’ve tried lattes, cappuccinos, espressos, even weak black coffee laden with sugar, but I still just cannot stomach the stuff. When I was 18, my perception was that it looked incredibly sophisticated to start your day the European way with a shot of coffee – I tried it and threw up immediately! It’s almost as if I’m allergic to it.

PEPERAMI It’s the smell, the appearance, the consistency and the fact that my brother used to eat them continuously when I shared a flat with him and he left the wrappers everywhere – I’m not a fan!

CHIPS When I was 14, my mum bet me a pound that I couldn’t go without chips for a week. I was determined to prove her wrong and once I successfully completed seven days, I just kept on going. A month turned into a year and now 25 years on, I’m still chip-free, and still owed that pound!

CAKE My guilty pleasure would definitely be cake. I’m almost grateful that I’m a terrible baker, as if I was actually any good, I’d make them on a daily basis! My favourites are carrot cake, ginger loaf or red velvet cupcakes – there’s a deli near us that makes the most incredible strawberry tarts, too.

Jenni Falconer is a British Lion Eggs #EggCentric ambassador, check out her recipes at

Illustrations: Louise Abbott

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