World Food Tour 2017

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c e l e b r i t y

a n g e l s

World Food Discover the food regions of India


WSuibn aru

Become a master chocolatier


James Martin’s

Conquer Japanese cooking

French culinary adventure


Mark Hix’s

secret to cracking crab


AUTUMN 2017 | £3.99 ISSN ISSN1758-597X 1758-597X


Easy recipes! French

In d i a n


Ja pa nese


Chocol a te

James Martin

Vivek Singh

Mark Hix

Reiko Hashimoto

Tom Kitchin

Paul A. Young


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AWARD WINNING GIN FROM THE SILENT POOL IN SURREY Now available at Waitrose stores nationwide.

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Cook Your Way Around the Globe Welcome to the first-ever issue of World Food Tour—a magazine devoted to celebrating the variety and wealth of cuisines from around the globe. As a nation, we have become more open to trying new dishes and immersing ourselves in different culinary experiences. This is greatly reflected in the booming food industry today; from the abundance of ingredients available in supermarkets to the diverse array of restaurants you can now find in towns and cities across Britain. Over the last few years, food has established itself as a true form of art. It has become much more than just a collection of ingredients we need to consume for nutrition. Above all, social media—and the internet, in broader terms—has allowed those with a genuine passion for cooking to easily share their knowledge and expertise with the rest of the world. It is not uncommon to see punters at restaurants rushing to snap a picture of their food as soon as it reaches the table. It’s safe to say that we all have a deep appreciation for international dishes…but how can we easily recreate them from the comfort of our own kitchens? Here at World Food Tour, our mission is to help you cook the world’s greatest fare at home. From Indian, Caribbean and Mediterranean dishes to British, French and Italian delights, you’ll find brilliantly easy recipes within these pages to suit even the fussiest of palates. In addition to exclusive interviews with some of the food industry’s best-loved heavyweights—like James Martin, Tom Kitchin, Mark Hix and Vivek Singh, to name a few—this issue will also introduce you to the world’s most popular cuisines. You’ll discover healthy Japanese dishes with Reiko Hashimoto (page 95) and learn how to spot the best quality chocolate with advice from master chocolatier Paul A. Young (page 124). We hope you enjoy our inaugural issue as much as we’ve enjoyed putting it together. For more recipes and food-related news, views and features, visit

IMAGES © Shutterstock

Annalisa D’Alessio, Editor

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C NTENTS We’ve put this year’s most popular food trends under the microscope; unearthing the latest culinary destinations, events, products, gadgets and experiences 12 COOKERY SCHOOLS Culinary activities are rapidly gaining popularity. From pastry making to wine sampling, industry experts are catering to all manner of tastes 16 HOSTESS WITH THE MOSTEST Whether you have the whole family over or are hosting a dinner party, cooking for a crowd may seem daunting—we are here to help

French Cuisine

close relationship between food, family and colourful Indian festivals 51 FESTIVAL FEASTS RECIPES Flip through a few of the best recipes from Vivek Singh’s new book, Festival Feasts 56 TRAVEL BY TASTE Voyage through a land of vibrant spices and mystifying aromas; it may just surprise you how culturally diverse India’s regional cuisines really are 62 INDIAN RECIPES Try your hand at preparing classic Indian dishes such as tandoori chicken and lamb bhuna

British Cuisine


World Food Tour sits down with James Martin to chat about his French adventure and today’s booming food industry 32 JAMES MARTIN’S FRENCH ADVENTURE RECIPES We share with you a selection of brilliant recipes from James Martin’s brand-new book 36 WINE PAIRINGS Sommeliers will attest that pairing the right wine with the correct food is a culinary science. World Food Tour takes a closer look 42 FRENCH RECIPES From classic onion soup to coq au vin, these recipes are extremely easy to make

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Indian Cuisine

46 EXCLUSIVE INTERVIEW: VIVEK SINGH Cinnamon Club’s Vivek Singh explains the


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Scotland’s youngest Michelin-starred chef shares his kitchen staples, favourite foods and how he got into the restaurant business TOM KITCHIN’S MEAT & GAME RECIPES We share a few of the gorgeous meat and game recipes from Tom Kitchin’s new book QUINTESSENTIALLY BRITISH From sparkling wine and oysters to cured meat and berries, we explore the greatest UK produce EXCLUSIVE INTERVIEW: MARK HIX Mark Hix talks to World Food Tour about his Kitchen Library dinner series and love for crab BRITISH RECIPES Feast your eyes on classic British fare, from Cornish pasties to shepherd’s pie

IMAGES © Shutterstock; Jodi Hinds; Peter Cassidy; Anders Schopnnemann



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g Tour is givin World Food ce to WIN a you the chan or for a year! F Subaru car ter en on how to information to ition, turn this compet e pag 137

105 Japanese Cuisine

International Cuisine


This section includes recipes from a variety of countries including Thailand and China






Celebrate the variety of flavours in Mexican cuisine with these brilliant recipes 105 A TASTE OF THE CARIBBEAN Caribbean food has slowly crept into the UK’s food scene and has been embraced for its exciting flavour combinations 108 MEDITERRANEAN RECIPES Discover the variety of dishes from the sunny and mild Mediterranean region 111 VIVA L’ITALIA Italian cooking is a crowd favourite—pizza, pasta and risotto have been staples on British dinner tables for decades

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PUBLISHER & CEO Kevin Harrington EDITOR Annalisa D'Alessio SUB EDITOR Kayley Loveridge ART EDITOR Friyan Mehta FEATURES WRITER Phoebe Ollerearnshaw EDITORIAL ASSISTANT Maria Mellor


HASHIMOTO Food writer and founder of Hashi Cooking explains just how easy, healthy, quick and accessible Japanese food really is 95 COOK JAPAN, STAY SLIM, LIVE LONGER RECIPES Have a go at a few of Reiko’s easy and healthy Japanese recipes from her new book 98 DISCOVERING TOFU An often overlooked ingredient, tofu is much more than just a meat substitute and vegetarian staple 100 JAPANESE RECIPES Japanese cuisine offers a wide variety of simple, regional and seasonal dishes


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EXCLUSIVE INTERVIEW: PAUL A. YOUNG Founder of the chic Paul A. Young chocolates speaks to World Food Tour about the importance of creativity in the food business RECIPES FROM A MASTER CHOCOLATIER Indulge in some of Paul A. Young’s most popular chocolate-based dessert recipes CHOCOLATE: A HISTORY An ancient history lies behind modern-day chocolate; a treat once worshipped, worn and used as currency DESSERT RECIPES From gluten-free brownies to perfect macarons, this collection will cater to every palate SUBARU COMPETITION World Food Tour is giving you the chance to WIN a Subaru car for a year! COCKTAIL RECIPES These quick and easy cocktail recipes are perfect for entertaining. Why not try a few? FOODIE HOTSPOTS London undoubtedly produces some of the most inventive cookery in the UK—but what about the rest of the country? PRODUCTS & SERVICES Take a look at a selection of products and services World Food Tour love…

PRODUCTION DIRECTOR Joanna Harrington PRODUCTION COORDINATOR Chloe Adegoke OFFICE COORDINATOR Adam Linard-Stevens PUBLISHED BY Celebrity Angels © 2017 all rights reserved

World Food Tour Celebrity Angels Suite 2, 143 Caledonian Road, London, N1 0SL Tel: 020 7871 1000 Fax: 020 7022 1694 For sales enquiries call: 020 7871 1000 COVER IMAGES Courtesy of Unsplash—Joseph Gonzalez; Shutterstock; Jodi Hinds; Marc Millar; Peter Cassidy; Nudge PR; Eightyfour PR All material in World Food Tour magazine is wholly copyright and reproduction without the written permission of the publisher is strictly forbidden. The views expressed in this publication are entirely those of the authors and do not necessarily represent those of Celebrity Angels. The information in this publication is carefully researched and produced in good faith, however, neither the publisher nor the editors accept responsibility for any errors. The Celebrity Angels Series is published in the UK under licence by Damson Media Limited. Damson Media Limited is registered in England and Wales under registration no. 07869300.

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What’s Happening We’ve put this year’s most popular food trends under the microscope, unearthing the latest culinary destinations, events, products, gadgets and experiences By Phoebe Ollerearnshaw


017 has seen some unexpected advancements within the food industry; it seems the UK’s appetite for exciting cuisine intensifies with every passing year. Pioneering chefs are meeting this demand head-on by introducing unique produce, eyeopening experiences and enjoyable festivals to the public’s gastronomic repertoire—and quite frankly, it’s been a success. Check out this season’s hottest food movements which are sure to stimulate and delight the senses.

The trends

Turn to page 100 to try our brilliant Japanese-style kimchi recipe

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Bit of a pickle Years ago, you may have found a lingering jar of pickled onions in the back of your store cupboard left over from a previous Christmas. More recently, we’ve seen a revamp in the concept of pickling, preserving and fermenting. Hipsters and home cooks alike have embraced the act of flavouring fruits, vegetables and grains with vinegars and spices. It has been a staple of the Scandi custom for an age, yet for some reason we are only just catching on. From rosemary-pickled plums to kimchi (spicy Korean cabbage)—this food can be added to sandwiches or alongside a main. So clear a space on your shelf, grab a spare jar and try your hand at pickling. W o r l d F o o d To u r


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What’s HAPPENING introduced to your gin instructor who will educate your team on the history of the spirit, dating back 200 years and leading up to the ‘ginaissance’ that we are now experiencing. You’ll sample the best gins and learn to identify the subtle notes that make each one special. Then you’ll be able to fashion your own. Feeling more like a science experiment than a liquor-making class, you will be donning aprons and playing around with beakers. Each visitor will make their own brew with botanicals and spices that are appealing to their own taste buds.

The products

Watermelon water First, it was coconut water. Now, watermelon water is hitting the shelves and fast becoming the new refreshing fad drink. Beyoncé invested in WTRMLN WTR last year and it has been taking off ever since. Orange wine People are always in search of an interesting alcoholic treat—they may just have found it in orange wine. Named for its colour rather than citrus elements, it combines the rich taste of red and the light freshness of white.

The experiences

The Kitchen, Chewton Glen, New Forest Consider yourself a foodie? Here’s a destination where you can channel your love of cooking and crunch on something delicious. Take to the ovens in The Kitchen’s 10

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The Ginstitute, London The Ginstitute is located in The Distillery at 186 Portobello Road in London, offering an unparalleled gin experience for beginners or a masterclass for gin fanatics. You will be

Matcha Everywhere we look at the moment, there’s matcha—in lattes, buns, smoothies and teas. People can’t get enough of wholesome green tea brands like Kanuka. Matcha is even making its way into cakes and savoury goods.

What’s ahead?

We make our predictions for the future and ask: what food and drink trends will the public gobble up in the months to come? Breakfast anytime Waffles with bacon and granola with berries— these are no longer just restricted to the breakfast table. We think they’ll become ‘anytime’ meals. With boozy brunches becoming the rage, it only makes sense for breakfast treats to be eaten later in the day— let’s just wait and see. No wastage There have been various reports recently that UK food establishments have been throwing away perfectly edible food. The restaurateur’s solution? Create a menu that focuses on ‘waste’ products; whether it be potato skins or overly ripe bananas. We believe it may even trickle down into the more refined inventory of Michelin-starred chefs for an added challenge. •

IMAGES © Shutterstock; Chewton Glen Hotel & Spa

Feeling Pacific The Pacific region of the globe is a melting pot of flavours. With an abundance of fused and fresh elements, there’s a lot to get your teeth sunk into—and the masses are doing just that. Cuisines from the Philippines, Polynesia, Cuba and Hawaii have joined the UK food scene and people are saying ‘aloha!’. Balancing sweet, salty and spicy flavours, this lively food is slowly spreading from London to other major cities. Hawaiian fare in particular is grabbing the media’s attention, being both healthy and flavourful. Poké (pronounced poh-kay) is a Hawaiian delicacy consisting of cubed raw fish marinated in soy sauce, alongside raw vegetables and exotic fruit—it’s set to become the new sushi.

cookery school, with state-of-the-art facilities and locally sourced produce that will knock your oven gloves off. If that wasn’t enough excitement, James Martin is a regular visitor, spending the day teaching guests his culinary expertise and later in the evening cooking a selection of dishes for 12 lucky diners. Browse a vast collection of over 40 unique classes in The Kitchen and become an expert in whatever cuisine you choose. Anyone from the ages of eight to 80 (and above) can be inspired by a day spent cooking in the school, taking home your food creations, apron and a complimentary bag from the experience. From experimenting with traditional Middle Eastern cuisine to blending your very own bespoke gin with Pothecary Gin co-founder Martin Jennings, there is something that caters to every taste. For those that prefer to kick back, taste the gourmet menu designed by James Martin in the eatery. Here, you can watch the cooks through the glass paneled space whilst delighting in a wagyu beef burger, stonebaked pizza or tapas selection.

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Mediterranean Marinated Olives Create your own Mediterranean moments with one of Spain’s most delicious culinary wonders - marinated olives.


Families from Andalusia and beyond have been handing down their favourite olive marinade recipes for generations. Mixing tasty olives with other ingredients (such as garlic cloves and pimiento piquillo - found in almost every Spanish kitchen) creates a new depth of flavour.

• 8 Fragata garlic cloves

Perfect with tapas, crusty bread or on its own, it’s so deliciously simple.

• 200 g Fragata pitted black olives • 200 g Fragata pitted green olives • 4 Fragata pimiento piquillos • Rind of one lemon sliced • Handful of fresh thyme • 300 ml olive oil • 400 ml white wine vinegar

piquillo, thyme, and lemon. Pour over the vinegar and oil. 2. Transfer to sterile jars and store in the fridge. It’s that easy! So get out your Fragata favourites, pick up the other ingredients, and make your own irresistible pot of marinated olives. You’ll soon find out why it’s such a Spanish classic!

INSTRUCTIONS 1. Drain your Fragata olives and place in a large bowl. Stir in the garlic, pimiento

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Your Mediterranean Moment

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Learning to COOK

Cookery Schools Culinary activities are rapidly gaining popularity. From pastry making to wine sampling, industry experts are catering to all manner of tastes. We explore some of the best By Phoebe Ollerearnshaw


here’s something about cooking that serves as a therapeutic release; perhaps it’s the act of transforming core ingredients into a single dish that is complex in taste, texture and aesthetic. Gathering around a table for a warming, delicious meal has the ability to bring people closer and break down barriers. But, in an era when speed is the main ingredient in life, it can be only too easy to fall into the routine of buying fast food and ready meals. Luckily, a number of innovative enterprises are welcoming budding chefs—whether they are beginners or avid cooks—and teaching them the tricks of the trade. Cookery schools and customised courses have been popping up all over the UK in the last few years and are now the ‘in thing’. Whether you are looking for a creative gift idea or simply want to brush up on your chopping skills, these classes all have something exciting to offer their students.

Feeling adventurous


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Something boozy

Camel Valley, Cornwall Britain’s wine production industry has experienced steady growth in recent years and it isn’t about to let up now. While our neighbouring countries in Europe still dominate in this field, vineyards are beginning to blossom here due to gradually warming climates. Camel Valley, the largest vineyard in Cornwall, has been producing award-winning wines since 1989. The valley’s sun-kissed slopes overlook the Camel River, blessing their grapes with tremendous flavour. A number of tours and wine tasting events cater to visitors, allowing you to sample their Pinot Noir Rosé Brut as you watch the sunset. Tour and tasting from £15pp—visit


Robin Harford Foraging Courses, London, Devon, Oxford, York Enthusiasm for foraging has recently peaked; more and more people are now coming round to the idea of gathering food from natural sources. The concept seems particularly salient in a time where food wastage is on the rise. Robin Harford, foraging expert and creator of wild food site, is on a mission to teach people how it’s done. Allow him to educate you in identifying at least 20 edible plants and the right way to prepare and cook them. You may even pick up some history and folklore on the way. Courses from £50pp—visit

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Learning to COOK

Back to basics

IMAGES © Team Loaf;; Rick by ∏AnnaMcCar thy press center ; David Griffen Photography Padstow Seafood School

Loaf Cookery School, Birmingham If you haven’t spent a huge amount of time in the kitchen, the idea of a cooking class may seem daunting. Central to Loaf Cookery School’s ideals is their aim to revive ‘forgotten food skills’ within a relaxed and comfortable setting. Situated in the heart of Birmingham, the Loaf Cookery School’s hands-on approach helps novice cooks find their feet and become more confident with food. Their courses cover a range of cuisines and methods: from butchering techniques and making bread to ethnic cuisines and building earth ovens. Courses from £60pp—visit

Catch of the day

Padstow Seafood School, Cornwall As the brainchild of celebrity chef Rick Stein, the Padstow Seafood School has been drawing in fish fanatics since its conception. As the title implies, seafood is central to this establishment, with pre-lunch courses involving a 5.30am visit to the Newlyn fish market before returning to the harbourside school. You’ll learn how to identify a fresh catch before diving head-first into preparing, filleting and cooking your fish. Each class is loosely based on Stein’s recipe books, meaning flavour is never lacking. Courses from £95pp—visit

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Mastering the Orient

Yuki’s Kitchen, London If Japanese cuisine gets your taste buds tingling, look no further than Yuki’s Kitchen in Crystal Palace. The detailed evening classes run by Yuki Gomi—worldclass chef and food writer—demonstrate the art of Japanese gastronomy. Master the essentials in cooking techniques while using the freshest ingredients. Yuki’s renowned Sushi at Home class reveals the ease with which this traditional dish can be made within a domestic setting. Classes also cover Japanese street food, the art of ramen and countless other umami-filled delights. Courses from £60pp—visit

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Edinburgh Gin

Cannonball Gin



Seaside Gin

Christmas Gin



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Raspberry Liqueur

Elderflower Liqueur



Rhubarb & Ginger Liqueur

Plum & Vanilla Liqueur



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Learning to COOK

h t i w s s e t s o H t s e t s o M e h t

Whether you have the whole family over or are hosting a dinner party for friends, cooking for a crowd may seem daunting—here is our list of simple pointers for an excellent and stress-free meal By Annalisa D’Alessio

Stick to what you know

The temptation to step out of your comfort zone in an attempt to impress others is a common mistake many of us make in the kitchen. The simple truth is that most home cooks just don’t possess the space, utensils or manpower to prepare the kind of elaborate dishes we’re all used to seeing on television. When hosting a dinner party, a good rule of thumb is to never try a recipe for the very first time. Cook something you are confident with.


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Perfect harmony

When planning your meal, think about ingredients that complement each other. Avoid heavy dishes and strive for a healthy diversity. After all, you wouldn’t fancy eating a quiche starter followed by a pie main then followed by a sweet tart for dessert.

Think about space

Will you need the oven to prepare all of your dishes? If so, you may be setting yourself up for failure. Think carefully about what hob and oven space you’re going to need. Remember, preparing well ahead of time isn’t cheating!

Avoid surprises

Make sure to check with your guests if they have any dietary requirements and

preferences. It’s a good idea to make at least two of the courses you’re serving suitable for everyone sitting around the dinner table.

Homemade fare

Wow your guests by making simple—yet impressive—homemade touches to your meal. Bake some no-knead bread for sharing or whip up some ice cream, spiced nuts, chutney or chocolate truffles. These are all easy to make and can be prepared well in advance. We give you permission to brag.


Hosting a dinner party isn’t really worth it unless you’re having a little bit of fun as well, right? To avoid stress—or at least a great

IMAGES © Shutterstock


ntertaining a group of friends at home is as satisfying as it is taxing. On some level, we would all like to give Nigella Lawson a run for her money…so what are the top tips and tricks for organising a successful and—above all—tasty meal every time?

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Learning to COOK

deal of it—vow not to prepare anything that’s going to keep you in the kitchen and away from your guests for too long. You don’t want to have to disappear for considerable amounts of time in between each dish, emerging from your kitchen flustered and covered in food.

The dos and don’ts of presentation

No plate is fully complete without some sort of decoration, so what are the main factors to keep in mind? A simple pointer is to try and avoid a garnish that is the same colour as your dish. For example, decorate a plain vanilla cheesecake with some raspberries or currants. Serve your dishes in unconventional and unusual ways—try mason jars, rustic chopping boards or steel ramekins. Finally, have a go at preparing the main entrée in individual portions. A simple lasagna—although delicious—is nothing much to look at. Instead, cook it in mini baking trays, add a splash of olive oil, a leaf or two of basil and voilà. •

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Simple Steps to an Epic Dinner Party

Meljo Cheriyan, restaurant manager at Hyde Park’s Island Grill, offers his professional advice with a selection of tips and tricks. 1. Planning is key. Create a timeframe for your meal—and stick to it. Think about your oven and hob space and what you’re going to need to be able to serve all of your courses without a hitch. 2. Ambience. Recreate your favourite restaurant’s atmosphere at home. Turn down the lights, light some scented candles and play quiet background music for a sophisticated mood. 3. Appetisers. Hors d’oeuvres are a perfect way to open the evening and entertain your guests while they wait for the main attraction. Visit your local shop and purchase simple ingredients. Need ideas? Island Grill’s Green Olive Ciabatta with olive oil and aged balsamic vinegar is an example of an excellent sharer. 4. Stick with the seasons. Seasonal ingredients will shine on their own so there’s no need for complex recipes. This produce will also be cheaper—your wallet will thank you. 5. A perfect finish. Presentation can turn even the simplest dish into something special. For starters and mains, add a drizzle of olive oil or balsamic glaze, a grind of black pepper or a garnish of herbs. For desserts, use a tea strainer to sprinkle a powdering of icing sugar or cocoa powder.

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Mediterranean life couldn’t be simpler – live, love, eat olives! Here at Real Olive Co. we seriously love olives and Mediterranean foods! Since our humble beginnings in 1998, we’ve searched the Med for the best olives and other delights, making some great friends along the way. Having built up many long-term relationships with small-scale, independent artisan and organic farmers, it’s important for us to know exactly where our olives and other delicious ingredients come from. All the farmers that we work with also share our passion for quality and understand the importance of health and ensuring the sustainability of the olive groves to enable the natural flora and fauna to flourish.

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RECIPE RESCUE! Add a handful of Real Olive Co. olives to your favourite dishes for an exciting and flavourful boost!

Our mission is to produce the best quality olives and foods that capture the essence of the Mediterranean diet and lifestyle; which is why all our blends are packed in cold-pressed oils for maximum health benefits and great taste. So, if you’re looking for exceptionally flavoursome, natural olives and a little taste of sunshine, pick up a Real Olive Co. pot today. With a variety of blends to choose from including Wild Garlic & Basil, Kasbah, Nocellara and Kalamata, there’s something for every occasion whether it’s to throw into a recipe, as a healthy snack or to enjoy with a glass of wine! You can find our olives in Waitrose, Ocado, Abel & Cole, Planet Organic and Whole Foods as well as lots of independent delis and farm shops.







People have been snacking on olives for over 5000 years. Olives are a rich source of phytonutrients. Olive trees can live for more than 2000 years. In Ancient Greece it was a crime to fell an olive tree. The technical term for an olive is a ‘drupe’. Olives are naturally rich in Vitamin E.

Opposite. Top left: Olives make for a tasty and healthy addition to any spread - hot or cold. Bottom left: Our olives and antipasti are available in sixteen unique and delicious blends. There really is something for everyone! This page. Top left: Whole, early harvest olives from Sicily: Sweet, mild and simply delicious. Bottom: Organic deli pots of fresh olives are ideal picnic or party food for real olive lovers! To find out more and for the chance to win olives and other lovely goodies visit,

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h c n e r F

rney u o j ry lity a n i l cu th qua ’ll be a n n o ed wi ts, you i t r Ma e. Arm edien nch s e m Franc gr ic Fre n a i J h Join rough d fres uthent ur an ate a om yo th s e niqu e to cre right fr en h c te abl dishes n kitch ow

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Dauphinoise Potatoes Serves 2 Ingredients • 200ml double cream • 100ml milk • 1 clove garlic, crushed • 1 sprig of thyme • Salt and freshly ground black pepper • 500g potatoes, peeled and sliced (approx. 4mm thick)

us a delicio This is om fr e recip potato e slices r e h w red France are laye of potato am and e with cr d en bake th e s e e ch slowly

Preparation 1. Preheat the oven to 190C/gas mark 5. 2. In a saucepan bring the cream, milk, garlic and thyme to the boil. Season with salt and freshly ground black pepper. 3. Layer the potatoes in an ovenproof dish and pour over the cream mixture. 4. Place the dish in the preheated oven and cook for 1 hour, or until the potatoes are tender. If the top starts to brown too quickly, cover with foil. Serve with meat or fish.

Pork Liver Pate Serves 8

IMAGES © Shutterstock; recipes cour tesy of

Ingredients • 15g dried porcini mushrooms • 100g unsalted butter • 1 onion, chopped • 3 cloves garlic, finely chopped • 500g pork livers • 250ml red wine • 1/2 tsp salt • Black pepper, to taste Preparation 1. Boil porcini mushrooms in a saucepan for 5 minutes or until soft. Drain the water. 2. In a frying pan, melt butter and sauté onion with garlic over medium heat. 3. Rinse the livers, cut into small pieces and add to the pan alongside the mushrooms. Pour the wine in and bring to the boil. Simmer until the livers are cooked through. 4. Let it cool down before transferring into a food processor. Process until smooth (if you feel the pâté is too hard, add some melted butter). Season with salt and black pepper. 5. Let the pâté cool completely before transferring into jars. 6. Store in the fridge, eat within a week.

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James Martin INTERVIEW

James Martin

Famed for his comfort food-style recipes, award-winning celebrity chef and TV presenter James Martin is the face of ITV’s James Martin’s French Adventure. The lifelong Francophile shares some of his favourite French dishes with World Food Tour 22

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James Martin INTERVIEW Q. Let’s start with your French adventure. What would you say were the highlights of the trip? JM: I suppose going back to where I learnt to cook really, visiting places that I’d never seen before, like Lake Annecy and L’Isle sur la Sorgue. I think the accumulation of everything, a little bit of reminiscing but also—for me—places that I’d never been before. Obviously meeting somebody like Georges Blanc and Pierre Gagnaire and some of the great chefs in the world took part in the programme as well—but I think visiting places that I’d never been to before. Q. What would you say were your top three French destinations? JM: Lake Annecy I think is a place that people should go and see. Everybody thinks of Lake Como being absolutely beautiful but Lake Annecy was spectacular. That’s a place I’m definitely going to go back to. L’Isle sur la Sorgue which was famous for a floating market—one of the most beautiful—has an antiques market every Sunday, which is stunning. Then probably in the Bois de Boulogne, which is in a park in Paris, going back to a restaurant called Pré Catelan, that was spectacular. Q. What would you say were the best dishes that you ate on the trip? JM: So many. Probably the best [restaurant] was Pré Catelan, I had this langoustine ravioli which was absolutely spectacular, so good I had it twice.

IMAGES © Photography: Peter Cassidy; Shutterstock

Q. Was it hard narrowing down the recipes you included in your book to just 80? JM: France is famous for so many different dishes, you have to pick and choose the areas. We probably could have done another three series and gone back out there again, but it’s so difficult to pick and choose some of the best places. But it came down to where you get the produce from, the areas we wanted to visit, so it is difficult to choose—I think we’ve done France justice, the response we’ve had from the press and the critics and stuff like that has been amazing. Q. Would you go back to do another series there? JM: I’d love to go back…I haven’t been asked to do another series yet so it’s all to do with whether people still like it. It’s doing really well in the ratings and the book’s in the top one or two so it’s all going well, everything’s right but we’ve not had the meeting yet to say: ‘We want another series, where do you want to go?’. Fingers crossed. Q. There are lots of very classic French recipes in the book—did you put your own spin on any of them? JM: Yeah, I think you have to [put your own spin on them] really when you’re cooking on location anyway,

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because when you’re doing a show like that and you’re having to cook on a bench in the middle of a field, you haven’t got the luxury of your own kitchen and your own oven. You’re having to make do with what you’ve got, hence a lot of the dishes that we did are variations of French classics. There are pure French classics when you get to the comfort of your own home—which we did as well—but certainly when you’re on location you’ve got to adapt to what you’ve got. Q. Were there any particular dishes that you were wary of putting twists on? JM: Yeah, things like chicken blanquette. That’s a dish that classic French chefs taught me and it hasn’t been changed over the years and I didn’t want to change it. The difficulty you have in France is the ingredients are different to what they are in the UK—particularly cream, which is one of the ingredients that you need for it. So over in France they don’t really have double cream like we have in the UK, they have whipping cream, so you’ve got to learn to adapt and change to that when you’re cooking. Something like that, that’s classically French, I didn’t want to ruin. Q. What keeps you returning to French food? JM: It’s the same thing with British food—I’ve just got a passion for food, wherever it’s from. I’ve just come back from Asia, and experiencing the different flavours that they have there…I’m fascinated by food. It’s not just from one particular country. People have travelled all over the world in recent years and sadly ignored France and I don’t understand why, it’s right

w Out No

James Martin’s French Adventure showcases the superstar chef’s handpicked favourite recipes from the series and sees him journey the length and breadth of France, sampling the very best food the country has to offer

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Designed by Denby and James Martin the ‘Gastro’ collection take inspiration from Gastro pub food and classic British cuisine. The range is crafted from specially selected materials and includes kits that will make mealtimes simply magnificent. From mini fry baskets to ramekin sets and complete burger/pate kits the entire range is presented in premium packaging also making them perfect gifts. James has always had a passion for great quality ingredients and simple, honest recipes and when combined with Denby’s 200 years of ceramic expertise ensures James Martin by Denby products really do the job in the kitchen, making your food look and taste great.

Shop Gastro products at

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17/08/2017 14:47

James Martin INTERVIEW on your doorstep. But there are other countries around the world that I’d like to visit as well, it’s not just France. It certainly holds a special place in people’s hearts, because of holidays and bits and pieces, and it is spectacular when you get out and about off the beaten track. Q. You’ve mentioned that the whole trip was partly inspired by Keith Floyd and Floyd on France, what was it about him and his programmes that you admired? JM: Well he was the first chef that took away the bench, took away the matriarchs stood behind the bench—‘Now you’ll sit and listen to what I’m going to do, and bloody pay attention,’— that kind of stuff, that’s what it always used to be about, and he took that away, and he made food more accessible. He made it more fun. He did all those things with a unique style and a unique way of communicating. Q. Were there any aspects of Floyd on France that you echoed in the programme? JM: We wanted to make it real, we wanted to shoot it generally on one camera, so that’s where you get the feel of that sort of look. But I think the experience I have of 23 years of mainly live TV enables you to play around with that as well, so people have said that it’s the new Keith Floyd—that’s quite an honour—but it’s not meant to be a copy of Keith Floyd. We only visited two of the places that Keith Floyd went to in the entire 40 shows, so it was always supposed to be shot in a fun and interesting style. When you do it with one camera you can make it that way.

place when you’re cooking Sunday lunch. It’s real, so don’t hide that. And that’s where I’ve always tried to be honest and tried to be real in terms of the food that I cook on TV. Q. What would you say are the biggest challenges of working as a TV chef? I imagine a lot of people think it’s easy when in fact it’s not easy at all… JM: A lot of people do think it’s easy until they’ve had a go, and then realise that it’s not that easy. I think there’s a lot more responsibility on you than there used to be, when I was just working as a head chef I could say what I wanted, nobody would give a damn. Now if I say stuff it’s plastered all over the pages of the newspaper, so you’ve got to be very wise in terms of what you’re going to say, but also be respectful of others, because what you say can make people or damage people, you know what I mean? And I’ve always been true to myself, and I believe in what I believe in. I’ve never followed any trends, and that’s the key to it. I think the key to longevity in this game is try to never follow trends. My publisher just turns around to me and says: ‘Your book is the only one in the top 10, it’s number one at the weekend, now it’s number two…you’re the

only one in the top 10 that’s not low fat or low sugar or low carb, low whatever it is.’ I don’t wish to follow trends, it would be so easy for me to just write a health food cookbook, then you’d sell another 100,000 copies, it’s not about that is it? It’s about what you believe in. Q. You’re right, there are so many healthy eating cookbooks out there—what do you think about clean eating? JM: I think the only person who knows what he’s talking about is probably Tom at the moment, Tom Kerridge, because he’s been through that, I’ve seen what’s happened to him. But I’ve always said if you’re going to lecture people like some of the guys do you need to be a doctor or a nutritionist, not somebody who’s just popped up on YouTube, you know what I mean? Q. Do you miss working on Saturday Kitchen? JM: Not really, no. I enjoy taking my dog for a walk now and having a wonder around the garden and pottering around doing stuff that I don’t normally get to do. I miss the people, the cameraman and those guys, but I don’t miss getting up at 4am on a Saturday morning.

Q. Did you have any Floyd-style mishaps on camera during the shooting of the series? JM: I had quite a lot of things…the dog pi**ed against my leg, I set quite a few things on fire on the programme, and I drank more drink than I’ve ever drunk in my life in three months—but I had a great time, and hopefully that comes across on camera. Q. It seems like a lot of TV chefs owe a debt to Floyd. Would you say that a lot of TV shows can be too polished nowadays? JM: I think food isn’t like that—I’ve always tried to be real with my food, food isn’t about little pretty shots of sunlight beaming through shots of golden syrup. It’s fine, and it’s alright to watch but it’s not real. Anybody who cooks at home realises that there’s dogs, kids running around everywhere, there’s crap all over the

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04/09/2017 17:07


The new place to eat, meet, create & cook... Artwork B y James Martin SPECIFICATION

1. Cyan 2. Magenta 3. Yellow 4. Black


Foiling Embossing Debossing


Pearl Satin Gloss

Client Project File Name Description Version Program Substrate Cutter Guide Date Operator

Chewton Glen KITCHEN The Kitchen at Chewton Glen Logo 1 Illustrator CC 27/10/16 Alex Silva



Dion Fowler


Simon Adamson


Alicia Spratley


Fonts will not be supplied with this artwork. All colours specified are from the Pantone© Matching System unless otherwise stated. The colours on this print-out are not accurate and are intended to be used as a guide only. Do not use for matching purposes unless otherwise stated. Whilst every effort is made to ensure the accuracy of this artwork, Bloom Design Limited shall not be responsible for any errors or ommissions in the artwork, which has been accepted by the client. Bloom Design Limited 25 The Village 101 Amies Street London SW11 2JW T +44 (0)20 7924 4533 W

This purpose built space sets the stage for enjoying and learning about food and cooking. The design is open plan; bi folding doors and glass panelling flood the rooms with light. Surrounding the building are raised beds and a greenhouse where herbs and vegetables are grown year round to supply The Kitchen. On any day you’ll find guests and visitors gathering for informal lunches or taking a cookery class, gardeners selecting fresh ingredients or chefs developing this season’s menu. Book a table in The Kitchen and try one of our delicious Wagyu beef burgers. Alternatively if you want a more ‘hands on’ experience, put on one of our aprons and get involved in an inspiring collection of cookery courses. From a Scandinavian cookery course where you’ll be learning ‘The Art Of Hygge’ to getting a dose of ‘ginspiration’ during ‘It’s A Gin Thing’, The Kitchen is a real feast for the senses... 01425 282212 @KitchenatCG

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ookery courses are quite simply booming at the moment, because of this the top schools have got to be offering the most niche classes for people to master the art of different cuisine and culinary methods. The Kitchen is setting a very high bar for unique cookery days, where you can fire up the skillet in a ‘South American Street Food’ course, or find some ‘ginspiration’ in a bespoke gin masterclass. The inspiring cookery classes doesn’t stop here, choose from 52 different classes for all ages. The recently opened casual eatery and adjoining cookery school has gone down a treat with celebrities, food writers & bloggers, guests from overseas and of course the loyal locals. Since its launch in collaboration with James Martin, the popular cook spends a day once a month teaching a lucky group of keen chefs and cooking dinner over wine and conversation later in the evening. Whether you fancy getting gooey with Louise Talbot in a special ‘Christmas Cheese’ course, upping your game when it comes to cooking British game dishes with celebrity chef Ben Tish or mastering the art of the nation’s favourite cuisine with Italian Chef Daniele Turco who will be crossing borders from The Gritti Palace in Venice to share his expertise in the school, it’s a delight for all foodies!

If you haven’t already and you think you could give the competitors a run for their money in Bake Off, start by getting the dough balls rolling at The Kitchen! If you know of any foodies, or you’d like to get up to scratch with the skillet yourself, The Kitchen is the perfect place to be inspired by a huge variety of culinary adventures. Your day will start with a coffee and home baked pastries before strolling through the garden into the cookery school and settle into the workstation that is exclusively yours for the day. On the days when the sun is shining, The Kitchen is the perfect environment to kick back and relish in a gourmet menu designed by Mr Martin. Wagyu beef burgers, wood fired seabass

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and gin & tonic scampi are just a few tastes that will get your mouths watering! Finish with a punchy cocktail before exploring the beautiful greenhouse, if you’re not ‘cheffing’ in the school you might see a few cooks popping in and out to collect herbs for their culinary creations.

Beyond the cookery school, you’ll have no questions why Chewton Glen is award winning. In the heart of the New Forest National Park and just steps from the beach, it’s a pocket full of surprises to indulge all your senses in. For those who want to relax and do the absolute minimal, The Spa is the perfect place. You can really design your time being as active or as relaxed as you want. Make the most of a hydrotherapy spa pool, aromatherapy saunas, crystal steam rooms and twelve individual treatment rooms offering no fewer than 50 different treatments. Outdoors you can wind down with a variety of activities, from serving up an ace on the outdoor and indoor tennis courts, to putting on the golf course and clay pigeon shooting, there is a wealth of great British pursuits to enjoy. The 130 acre woodlands, gardens & parkland accommodate Chilli Houses, Beehives, a one of a kind Heritage Orchard & of course the 14 iconic Treehouses which have invited an illustrious guest book to the hotel. With all that on offer, we know that as foodies, a trip to The Kitchen is definitely on the cards. Get together with friends and family before taking to the ovens and cooking up a storm. 01425 282212 @KitchenatCG

24/08/2017 11:55

James Martin INTERVIEW voted the best hotel in England, I’ve got a new restaurant opening there in about six weeks. I’ve got a fair bit of work to do on that, and then what else have I got? Manchester is doing really well, I work with P&O onboard Britannia, so I’ve got that, I do all the food for Thomas Cook airlines, I do the food for East Coast Virgin Trains, so I’ve got six cafes on the go—there’s enough. There’s enough to fill seven days a week quite easily.

Q. Is it nice not to have to interview celebrities while you’re cooking on screen? JM: I enjoyed that to be honest with you, I thought I was reasonably good at it, but I enjoyed it. But you know, a different chapter of life. And who knows; there may be something in the future where I’ll do that [again], I don’t know—it was 10 years of my life so it was a big chunk. Q. Were you surprised by the reaction when you left? JM: Massively, you don’t realise. All I ever got to see for 10 years was a group of cameramen, that’s all I saw was six guys in a studio…you don’t see what people see until you’re outside of it. And on the outside of it you realise, ‘Christ almighty it was quite a big show!’ Q. You mentioned earlier that you’ve just returned from a trip to Asia. Aside from French food, what other global cuisines do you like—are there any that you’d like to do a TV series or write a book about? JM: I love Spain, Asia I think is fantastic, Australia, Japan, America. There’s so many places out here that I’d love to go visit and go do shows on, but until the powers that be tell me, ‘Yes, we really like it and we’re off again’ then I’m quite happy in the restaurant. I’ve got enough on my plate, there’s enough for me to do to fill this year already. Already the office is taking bookings for 2019…there’s enough on my plate at the moment. If the guys say, ‘Yes, you’re off again’, then I’ll go again. I think part of it is that—a bit like the French thing—you kind of know half of the food that’s out there.


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I was never any good at school but I always wanted to be a head chef. I always strived for that kind of stuff rather than be told what to do all the time But the other interesting bit is that you don’t know the other half if that make sense—and that makes it interesting for the viewer. Q. Do you think there are any cuisines that don’t receive enough attention? JM: I think there are lots. There are a lot of cuisines that don’t get the acknowledgement. I think British is one of them, I think American is another. There’s lots, it’s changing, you know people are travelling a lot more than they ever were so they’re experiencing different things. But the world’s a big place and food is a massive subject so there’s always something to talk about and there will always be lots to see that people haven’t seen before. Q. Can you tell us about some of the exciting projects you’re working on at the moment? JM: Well I’ve got a new restaurant opening up, a place where I used to work when I was 19, at Chewton Glen, which has just been

Q. Do you prefer working on TV or just being in the kitchen? JM: I prefer being in the restaurant to be honest with you. It’s where it all started and it’s where it’s going to end. I’m quite happy working in a restaurant and I’ll be quite happy in 20 years time or two years time. I won’t ever stop enjoying food, just because I’m on TV is another thing. I got spotted on TV because I was head chef of a very successful restaurant when I was 22 years old, so I never went looking for it. It was never on my radar when I was in college, it found me…I didn’t find it. Q. Are there any lessons that you’d tell your younger chef self when you were just starting out? JM: Always believe in yourself, always follow a dream; have a dream—and have goals in life. Those goals in life can vary, they can change, but have something to strive for. That could be financial. Mine wasn’t, it was academic. I was never any good at school but I always wanted to be a head chef. I always strived for that kind of stuff rather than be told what to do all the time. It’s nice to listen and learn when you’re younger, but you’ll get to a certain point in your life where you’ve got to stand on your own two feet and prepare to make the jump and be prepared to take risks. Q. Do you think it’s harder for young chefs starting out now than when you started? JM: Easier. Easier because there’s a lot more places to go work, you don’t have to work the hours that I did. But certainly, there’s a lot more choice than people had before. When I was training you had to go work in France you had to go work in London, that was it. Now there are places all over, so the choice is a lot more and the opportunities are more because good quality chefs are difficult and hard to come by. So if people are good and people stick their head down and want to work then they will do very well in this industry now. •

05/09/2017 11:22

How to enjoy Do you want to know

Granny’s Secret?

Granny’s Secret Ajvar

Ajvar is our delicious traditional relish made from smoked, charred peppers. Great for: • Bread: spread it on a slice of crusty bread, add some grated cheese and enjoy a great vegetarian snack. • Eggs: poached, scrambled or an omelette – you will be thanking us! • Barbecue: use it as a side dish for your barbecue - ditch the ketchup forever! • Mezze and cheeses: Ajvar’s been called ‘the new hummus’! • Risotto: especially popular in Japan! • Pasta: is your pasta sauce always the same, boring and dull? Try stirring in some Ajvar! • Bruschetta: spread some Ajvar over a hot bruschetta, have a bite and go ..

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2017 looks like being quite a year for Granny’s Secret as the brand continues its journey into the hearts of the UK’s foodies. At Granny’s Secret we produce delicious jams, sweet and savoury spreads and juices that are sugar-free, gluten-free and dairyfree, Vegetarian – but definitely NOT flavour-free! - made with berries, fruits and juicy red peppers still grown by the family of our founder, Snezana. What makes the difference is that they are hand-picked, hand-pressed, slow-cooked and produced with care. Don’t take our word for it - try them for yourselves. They prove once and for all that just because a product is 100% natural, with no added sugars, preservatives or dairy products, and is therefore safe for anyone – even babies – that it doesn’t have to limit the taste.

charcuterie and cheeses, or in a baked potato. How if you smell our Whole Fruit Preserves with your eyes closed, you’ll be transported into a pristine forest. We sometimes have to compete with wild goats for the blueberries! And how our delicious new Fruit & Honey gives a natural boost for the immune system - especially good for those recovering from illness or just not feeling 100%.

Find us!

Find our products in a large number of UK independent stores and delis; food halls, including Selfridges; some Budgens and Coop stores; many garden centres and farm shops; and internationally in El Corte Ingles in Spain, Net Jets Europe and others.

El Corte Ingles, the flagship gourmet store in Spain, describes the gourmet products as “a return to nature - preserves and natural drinks with recipes that transcend generations. Artisan juices & preserved fruit … born out of remembering childhood flavours”.

Granny’s Secret products are also available online from Holland & Barrett and Amazon.

We’d like to let you into a few of Granny’s Secrets, like how our Juices taste as though the fruit was just plucked from a tree and squeezed straight into a glass. How our wonderful Ajvar is made to a traditional recipe from smoked, charred peppers that ripen in hot sunshine across acres of beautiful fields, and tastes as Mediterranean as any bruschetta topping - delicious in place of ketchup for the barbecue, alongside

Twitter: @FoodlandSnezana Facebook: Grannys-Secret-UK Instagram: Snezanags Pinterest: grannyssecret/

Contact us!

Call 01454 540045 email: visit:

Follow us!

05/09/2017 12:06

Roast sumac chicken with minted couscous and cherry tomatoes Ingredients •  1 omega 3 whole chicken •  1 table spoon of cooks ingredients sumac •  1 lemon •  300g essentials couscous •  1 table spoon of chopped fresh mint •  1 pack of vine on cherry tomatoes

Method 1. Preheat the oven to 200°c (180°c for fan oven). 2. Place the whole chicken in a roasting tray. 3. Cut the lemon in half and squeeze the juice of one half over the chicken. 4. Stuff the cavity with both halves of the lemon. 5. Sprinkle the sumac over the chicken making sure to cover as much as possible. 6. Roast the chicken following the on pack instructions relevant to the size. 7. In the meantime place the couscous in a large bowl and cover with boiling water from to kettle until it is 2cm above the level of the couscous. Cover with cling film and leave for 10 minutes. 8. When the couscous has soaked up all the water gently fluff it up with a fork and stir through the mint. 9. When the chicken has 5 minutes left to cook place the tomatoes in the roasting tray so they just blister. 10. Carve the chicken and serve on top of the couscous with the tomatoes.

Omega 3 chicken is a source of omega 3. Omega 3 fatty acids contribute to the normal function of the heart & maintenance of normal brain function & vision. Beneficial effect is obtained from a daily intake of 250mg of omega 3 fatty acids as part of a healthy balanced diet & lifestyle. Visit for more information. Selected stores. Subject to availability. Serving suggestion.

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04/09/2017 15:37

Chicken fed on an omega 3 enriched diet Find out more at

Omega 3 fatty acids contribute to the normal function of the heart and maintenance of normal brain function and vision. Beneficial effect is obtained from a daily intake of 250mg of omega 3 fatty acids as part of a healthy balanced diet and lifestyle.

Moy Park.indd 2

04/09/2017 15:38

James Martin RECIPES

Moules Mariniere This French stalwart has stood the test of time and appears on the menu at virtually every bistro.

INGREDIENTS 1kg live mussels 2 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 150ml white wine 2 sprigs of thyme 150ml double cream Small bunch of flat-leaf parsley leaves picked and chopped Crusty bread, to serve

PREPARATION 1. Rinse the mussels thoroughly under plenty of running water and pull off the stringy beards, throwing away any broken shells and any that don’t close tightly when you tap them. 2. Take a large heavy-based pan with a snug-fitting lid and heat the olive oil. 3. Add the onion and garlic and cook over low heat for about 5 minutes until soft. 4. Pour in the wine and as it boils and the alcohol burns, add the mussels and thyme. Cover and let the mussels steam for 3-4 minutes. They are ready when the shells have opened. 5. Add the cream and cook for 1 minute more. 6. Scatter with parsley and serve immediately with crusty bread, remembering to discard any mussels that haven’t opened.




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04/09/2017 09:27

James Martin




Lemon Verbena Meringues with Vanilla Cream & Strawberries This herb is my favourite in my garden at home—it’s perfect for infusing custard for crème brûlée and making flavoured teas (if you like that sort of thing). Here the leaves add a gentle citrus note to the meringues, but if you can’t get hold of any, a little finely grated lemon zest will do the trick.

FOR THE MERINGUES 6 egg whites 180g caster sugar 180g icing sugar, sifted A few tiny lemon verbena leaves FOR THE SAUCE AND FILLING 375g strawberries, hulled 400ml double cream 2 tbsp icing sugar 1 vanilla pod, split and seeds scraped TO GARNISH 4 sprigs of lemon verbena

Recipes taken from JAMES MARTIN’S FRENCH ADVENTURE (Quadrille, £20.00) Photography: Peter Cassidy.

PREPARATION 1. Preheat the oven to 100C/200F/gas mark ¼. Line a large baking sheet with baking parchment. 2. To make the lemon verbena meringues, use an electric mixer to whisk the egg whites with the caster sugar to stiff peaks. Add the icing sugar and continue to whisk for 4-6 minutes, or until the meringue is smooth and shiny. Stir in the lemon verbena leaves. 3. Using 2 large metal spoons, shape a quenelle of the mixture and place it on the prepared baking sheet. Repeat the process to make 7 more meringues, spacing them well apart on the baking sheet. 4. Place the meringues in the oven and cook for 2 hours. Remove the meringues from the oven and allow to cool slightly before gently easing them from the baking sheet with a palette knife. Transfer to a wire rack and set aside. 5. Place 250g of the strawberries in a small food processor and blend until smooth, then pass through a sieve into a bowl to remove the seeds. 6. Thinly slice the remaining strawberries. 7. To make the filling, whip the cream, icing sugar and vanilla seeds together until soft peaks form. 8. To serve, spoon some of the cream onto the base of half of the meringues, top with a few strawberry slices and sandwich together with the remaining meringues. Garnish with the lemon verbena sprigs and serve the strawberry sauce alongside in a bowl.

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04/09/2017 09:27

James Martin RECIPES

Pork with Vichy Carrots



When I found these amazing carrots at the market, I just knew I had to make this dish. Alongside some top-quality pork from the same market, this is the way we should all cook. Interestingly, in every Michelin-starred restaurant we went to on the trip they served carrots, carrots with everything. And when you’ve got carrots this good, why not?

FOR THE VICHY CARROTS 150g caster sugar 250g butter 5 star anise 16 carrots, with tops on FOR THE PORK 4 pork loin chops (about 1.5kg in total) Freshly ground black pepper 2 tbsp olive oil Sea salt



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IMAGES © Photography: Peter Cassidy

1. For the carrots, pour 1lt of water into a large shallow pan, add the sugar, butter and star anise and bring to the boil. 2. Peel the carrots and cut the tops, leaving 5cm of green still attached. Finely chop 2 tbsp of the carrot tops and reserve. Add the carrots to the pan and boil rapidly for 20 minutes until tender. 3. Meanwhile, season the chops with pepper only. Place a large nonstick frying pan over high heat and pour in the oil. When it’s hot, add the chops and cook for 6-8 minutes, turning halfway through, until browned and cooked through. Remove from the heat, season with salt and leave to rest for 5 minutes. 4. To finish the carrots, stir the finely chopped carrot tops into the reduced cooking liquid in the pan and serve up. 5. Place 4 carrots on each plate, top with a chop, then spoon over the sauce.

04/09/2017 09:28





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31/08/2017 10:54

Pairing WINE

A Perfect Pair Sommeliers will attest that pairing the right wine with the correct food is a culinary science. World Food Tour takes a closer look

Very heavy or intense wines need big flavours on the plate and, similarly, more delicate flavours need lighter wines —Mark Pardoe, master of wine at Berry Bros. & Rudd


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ine consumption has a long history that dates far back to ancient times. It was integral to religious ceremonies in ancient Egypt and was considered a privilege in ancient Greece—so special was the beverage that it was referred to in the literature of Aesop and Homer. The Romans were also partial to a tipple and often enjoyed it during social gatherings while debating philosophy and reading poetry. They played an essential role in the development of modern winemaking techniques and established commercial wine production regions throughout Europe that still exist today. Fundamental to European culture, wine has always been closely associated with gastronomy. The cultivation and development of different grape varieties and alternative storage techniques over the millenniums gave rise to a diverse range of flavours. If paired correctly, wine can marry exceptionally well with food for a delectable taste experience.

IMAGES © Shutterstock

By Kayley Loveridge

04/09/2017 09:29

Pairing WINE

Where to begin

The key to food and wine pairing is the compatibility of flavours, according to Mark Pardoe, master of wine at London’s esteemed wine merchant Berry Bros. & Rudd. ‘At its simplest level, most wines will accompany most foods perfectly well, but very heavy or intense wines need big flavours on the plate and, similarly, more delicate flavours need lighter wines.’ Pardoe suggests that beginners take direction from classic wine and food pairings: ‘A local goat’s cheese from Sancerre goes very well with the wine of that name; both have a highish acidity level and they combine well,’ he says. On the other hand, ‘Italian dishes with tomato are enhanced by local Italian wines— especially those with the typical sapid style of the country.’

Pairing Wine with Fish Mark Pardoe, master of wine at Berry Bros. & Rudd, recommends that fish dishes be complemented with lighter red and white wines—but some complement more than others: SEA FISH For sea fish, Pardoe recommends a rich chardonnay or light reds such as Beaujolais or pinot noir. RIVER FISH For salty river fish dishes with trout or white bass, choose tangy, fruity white wines such as a sauvignon blanc or chenin blanc. SHELLFISH Shellfish like lobster, prawns and oysters call for light and crisp white wines like picpoul, fiano or Muscadet.

An education in tannins

A more complex approach to pairing wine with food requires some understanding of tannin in wine—the enzyme found in grapes that creates a drying sensation in the mouth. ‘Tannin is a preservative and occurs naturally in the skins, stalks and pips of grapes and is extracted during red wine fermentation when the skins are in contact with the juice,’ explains Pardoe. ‘As part of the wine, tannin has a chewy, furry texture and is much more prominent in young wines that are designed to be kept for a few (or many) years.’ Tannins are key when it comes to flavour; they give body and structure to the wine and help it to age. As the wine ages, tannin levels in the wine begin to break down. This process is responsible for the smooth taste commonly associated with aged wine. Bitter in taste—‘Imagine chewing a green twig,’ says Pardoe—tannic wines are particularly complimentary when paired with sweet and fatty foods.

Pairing for the main

Pardoe suggests that a ‘good quality white Burgundy from the Mâconnais region or a fresh, unoaked Chardonnay’ are flexible choices of wine that marry well with almost any dish. But for those looking to impress with massive flavour combinations at the dinner table, Pardoe offers a beginner’s guide to pairing wine with meat.

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Pairing WINE Light white meat. For meats such as fish and chicken, opt for white wines with aromatic or spicy nuances such as sauvignon blanc and riesling. Rich white meat. For pork or veal, choose full-flavoured wines that have been stored in oak barrels such as chardonnay and viognier. Fan of red? A Beaujolais or pinot noir will also wash down nicely. Light red meat. For game meats like duck or for lamb, fruity and structured red wines are the perfect match. Pardoe suggests cabernet sauvignon, merlot or tempranillo. Rich red meat. Rich cuts like steak and venison should be paired with big-flavoured reds such as a Shiraz, grenache or nebbiolo.


Usually enjoyed in a small glass as an accompaniment to an after-dinner treat, dessert wines are cultivated using sweet wine grapes. Unlike typical wine production methods, these wines are interrupted during the fermentation stage to remove the yeast. This process stops some of the yeast from transferring sugar into alcohol, which explains why dessert wines are particularly sweet in taste. For fruit-based desserts, Pardoe suggests pairing with late-harvested sweet wine with noble rot such as a Sauternes or a sweet Loire. Pair rich and heavier dessert wines such as a Tokaji or Alsace with creamy desserts, and for chocolate afters, select fortified sweet wines like Beaumes de Venise or tawny port. •


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For the cheese board… Bloomy cheese. For Camembert or Brie, choose Champagne or chardonnay. Hard cheese. Cheddar marries well with cabernet sauvignon and parmesan with Chianti. Blue cheese. Opt for sweet Sauternes wine when serving Stilton and port for gorgonzola.

enache r G f o e The Ris Grenache, the wine world’s unsung hero, is finally enjoying its place in the limelight. The ultimate gourmet grape, velvety and voluptuous, bursts with yummy umami. One of the world’s most widely planted grapes, grenache is eco-friendly and drought-resistant: a warm climate wonder, it grows wherever olives will, and loves the southern Rhône and Spain (Garnacha). A versatile Mediterranean marvel, red grenache is an outstanding alternative to cabernet and merlot, sitting scrumptiously alongside steak and red meat. Old vine grenache is more concentrated and great with stew and venison. Rich white grenache pairs perfectly with paella. The most popular provençal rosés also champion grenache—some are now sophisticated, food-friendly affairs for year-round drinking. With good-value offerings at every price point, the world is at last discovering the gastronomy of great grenache! Celebrate International Grenache Day, September 15 at —Nicole Rolet, principal of award winning Chêne Bleu wines and co-founder of the International Grenache Association.

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Coq Au Vin

Traditional Niçoise Ratatouille

Serves 4

Serves 4

Ingredients • 2 tbsp oil • 450g bacon • 1 tbsp chopped onion • 1kg chicken, quartered • 1 tbsp flour • 120ml red wine

• • • • • • •

120ml clear chicken broth 1 garlic clove, crushed 1 bay leaf 1/4 tsp thyme 3 medium carrots, sliced 12 small white onions 90g mushrooms, sliced

Preparation 1. Heat oil in a large and heavy skillet, add bacon and chopped onion and cook until slightly browned. Add chicken and cook until brown. 2. Stir in flour and cook until well browned. 3. Add the wine, chicken broth, garlic, bay leaf, thyme, carrots, white onions and mushrooms. 4. Bring to the boil, cover and simmer for 45 minutes or until meat is tender. 5. Serve with boiled new potatoes.

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ille is a Ratatou rench a n lF traditio ice. Easy N m o dish fr cipe , this re k ic u q e and th in stic is fanta r e m sum

Ingredients • 4 tbsp olive oil • 2 cloves of garlic • 2 red onions, thinly sliced • 1 aubergine, cubed • 1 yellow pepper, coarsely chopped • 1 red pepper, coarsely chopped • 4 large tomatoes, coarsely chopped • 2 medium-sized courgettes, coarsely chopped • Basil • Oregano • Thyme • Salt

Preparation 1. Heat the olive oil over medium heat in a saucepan. Add garlic and onions and cook, stirring often, until softened for about 6-7 minutes. 2. Add the aubergine and stir until coated with oil. Add peppers and stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep the vegetables from sticking. 3. Add the tomatoes, courgettes and herbs. Mix well. Add salt to taste. Cover and cook over low heat for about 15 minutes, or until the aubergine is tender but not too soft. For a juicy ratatouille, add 1-2 glasses of boiling water. 4. Serve with rice, pasta, couscous or chicken.

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French Onion Marsala Soup Serves 4 Ingredients • 60g butter • 2 tbsp olive oil • 480g onions, sliced • 3 cans beef broth • 120ml Marsala wine • 1 tsp dried thyme • 2 tbsp sugar • Salt and pepper, to taste • 2 bags croutons • 40g parmesan cheese, grated • 2 slices Swiss cheese, diced • 8 slices provolone cheese

ch ve Fren If you lo then you oup, onion s this sweet, y jo ith will en recipe w e le p sim in w arsala added M

Preparation 1. Melt butter together with olive oil in a large pan over medium heat. Add onions and stir until translucent. Add beef broth, Marsala wine and thyme. Simmer for 30 minutes. Add sugar and season with salt and pepper—be careful not to over-salt. 2. Ladle soup into oven-safe bowls and place a handful of croutons in each. Sprinkle parmesan and Swiss cheese and layer 2 slices of provolone cheese on top. Place bowls on a cookie sheet and boil in the preheated oven until cheese bubbles and browns.

Duck Breast with Peaches

IMAGES © Shutterstock; Recipes cour tesy of

Serves 4 Ingredients • 900g duck breast • 1/2 tsp sea salt • 1/2 tsp freshly ground pepper • 1 tbsp Herbs de Provence • 3 garlic cloves, lightly smashed, not peeled • 1 tsp honey • 60ml port • 4 ripe but firm peaches, peeled, quartered and pits removed • 1 tsp coconut oil Preparation 1. Score the fatty side of the duck breast and rub with salt, pepper and herbs. 2. Place duck in a shallow bowl with garlic, honey and port. 3. Add peach quarters. Allow to marinate for at least 2 hours. 4. Heat coconut oil on the grill. Place peach quarters on the grates. 5. Place the duck meat side-down and grill for 5 minutes. 6. Turn over and finish for 2-3 minutes. 7. Let the duck rest for 5 minutes before slicing and serving. 8. The internal temperature of the duck breast should be 74C.

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n a i d n I

the al s e r lo region p x ur e s and our o T ood , spice ’t miss on F d l Wor flavours ia. Don Cinnam ent s of Ind w with gh r e ff di ine ntervie k Sin s i u c ive i b’s Vive s u l exc Clu

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icy and Th is sp d ian n tangy I is a er appetis u rite favo d w o r c

Samosa Serves 3-4

IMAGES © Shutterstock; recipes cour tesy of

Ingredients For the filling • 1 tsp oil for cooking, plus additional for frying • 1 tsp cumin seeds • 2-3 green chillies, finely chopped • 1 tbsp ginger paste • 1/2 cup green peas, frozen or fresh • Salt, to taste • 3 medium potatoes, boiled

• • • •

1 tsp red chilli powder 1 tbsp coriander powder 1 tbsp mango powder 1/2 tsp garam masala

For the crust • 2 cups all-purpose flour • 2 tbsp oil • 1/2 tsp carom seeds • Salt, to taste

Preparation 1. For the filling, heat 1 tsp oil on a skillet on a medium-high heat. Add cumin seeds, green chillies and ginger paste and let it cook for a minute or so. Add green peas and salt and cook for another 7-10 minutes. 2. Meanwhile, peel and crumble the boiled potatoes. Add the potatoes to the cooked pea mixture and combine. Add red chilli powder, coriander powder, mango powder, garam masala and salt to taste. Mix and cook for 10-12 minutes. Put aside to cool. 3. For the crust, add flour, oil, carom seeds and salt into another bowl. Add 1-2 tbsp hot water at a time until combined with the dough. Let it sit for 15 minutes. 4. Heat oil in a deep skillet for frying. Divide the dough in 4 equal sized balls and flatten each into a thin circle. Divide the circles into two semi-circles. 5. Take one semi-circle and, using your finger, coat the straight side of semi-circle with water. Bring the two corners of the semi-circle together and overlap the vertical sides to make a triangle. Put filling inside without overpacking. Seal the edges with hands first, then rub a little water along the sealed edges. 6. Fry them on low-medium heat until the crust becomes golden brown. Place them on a paper towel to soak the additional oil.

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Vegetable Paneer Skewers Serves 6 Ingredients • 8 pieces of paneer, cut into 2.5 x 2.5cm pieces (you can also use tofu) • 1 green bell pepper • 1 red onion • 1 tomato For the marinade • 2 tsp olive oil

• 1 tsp ginger-garlic paste • 1/2 tsp cumin powder • Salt and red chilli powder, to taste • 240ml yoghurt • 1/2 tsp olive oil • 1/2 tsp chaat masala • Green chillies, finely chopped, to serve • Coriander leaves, to serve

Preparation 1. Wash and cut paneer and all vegetables into 2.5 x 2.5cm pieces. 2. For the marinade, heat olive oil in a pan, add gingergarlic paste, cumin, salt and red chilli powder and roast lightly for 5-6 minutes. 3. Place the marinade into a bowl. Add yoghurt and gently combine to make a paste-like consistency. 4. Add vegetables and paneer to the mixture and combine. 5. Cover the bowl and keep in refrigerator for at least 45 minutes. 6. Put all vegetables and paneer onto skewers in a sequence: bell peppers, onion, tomato then paneer. Repeat until there are no vegetables or paneer left. 7. Heat olive oil in a non-stick pan. Slowly lay all the skewers in the pan and cook at medium heat. 8. Cook for 3-4 minutes. Turn skewers every minute or so to ensure all 4 sides are cooked. 9. Sprinkle some chaat masala onto the skewers. Serve with green chillies and fresh coriander leaves. W o r l d F o o d To u r


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Vivek Singh

Vivek Singh, Indian chef and founder of London’s revered Cinnamon Club, is at the forefront of modern Indian cuisine. His hefty career has seen the release of five cookbooks and a regular guest slot on BBC’s Saturday Kitchen 46

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IMAGES © Shutterstock; Jodi Hinds

Q. Tell us a bit about your new book, Indian Festival Feasts… VS: When I think of food—very often—and I’m looking for inspiration, I’m looking for what dishes to put on, I’m drawn to a food memory or a journey or an instance that I may have had. Very frequently the dishes and the meals that I most fondly remember happen to be around some kind of celebration or the other. When I thought a bit deeply about it, I realised that these celebrations—religious or social or not—things like weddings, festivals like Holi, Diwali, Dussehra, Eid for that matter…I remember us getting invited to a feast at my neighbour’s [house] and there was so much meat and so many different things. It was an absolute dream come true. As a child growing up normally you were consuming meat once a week, sometimes once in two weeks. To go to a feast or to an event where everything was meat, all different kinds of delectable kebabs and curries, fragrant biryanis…just stuck in my memory. So the idea for the book had been going for some time but when publishers got in touch and said, ‘You’ve done restaurant books, you’ve done modern Indian cooking and all that stuff…do you want to dig a bit deeper?’. So we talked about it, and I started to research. Because then you really start looking; in India we have as many festivals as there are number of days. Even any particular festival, say for example Vaisakhi, which is a harvest festival around the Punjab, it’s celebrated in so many different ways in so many different parts of the country, so many different kinds of food…so we kind of start with the main ones. We’ve got about 12 main festivals, working through the calendar. Q. You’ve mentioned that you researched a lot of festivals for the book—which ones were your favourites? VS: My favourite is Holi by far. The festival of colour, it’s an absolute joy, it’s partly because it doesn’t involve any pujas, three-hour long venerations, or fasting or abstinence, long drawn-out rituals—none of that stuff. This is just about having pure fun, it breaks down barriers, it’s inclusive, it’s about playing pranks with each other, it’s about celebrating friendships, forgetting about the past and looking ahead with optimism and hope. It’s my favourite festival and of course it’s the one festival which has got no rules. In fact, the only rule about Holi is that there are no rules. It’s just a great party, my favourite festival by far.

rules and regulations around worship and a lot of festivals involve some sort of religious act, performing of a veneration or ritual, but that’s the formal part of it—the one that probably only the lead members of the family are involved in. But then the other wider expression, very often, is around getting people together and feeding people. Feeding people is an obsession we have, whether it’s a wedding (where it’s not unheard of to invite 1,200 people to a meal), or having hundreds of people gathered together…it’s food, food, food everywhere. I think in a society that doesn’t have that many means of expression, I think food has always remained at the centre of that expression. You asked me what’s my favourite festival—one was Holi. The other is not a festival really but it’s a period between Dussehra and Durga Puja. There’s a two-week period in-between, in Bengal—it’s called Bijoya, Bijoya meaning ‘the victory’. That two-week period is celebrated as an extended Christmas. It’s festival season at its peak in India, it’s generally a lot of fun.

Q. Food is an important part of Indian festivals—is celebration a big part of Indian cooking? VS: Absolutely, we don’t have an awful lot of—in terms of celebrating or expressing oneself—we don’t have that much formality. We have lots of

Q. How would you say the food served at festivals differs from the everyday food had at home? VS: It’s certainly more celebratory; a bit more effort goes into it in terms of the range of dishes on offer. It’s not just about meat. In fact, there are

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w Out No

In this gastronomic celebration of India’s festival cuisine, head chef of London’s acclaimed Cinnamon Club, Vivek Singh brings his unique touch to traditional festival recipes

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Red Rickshaw is bringing the many exciting flavours of the Far East to dining tables across Europe

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Vivek Singh INTERVIEW lots of festivals that do not involve any meat whatsoever—things like Pongal, things like Navratri, they are purely vegetarian. Q. Have you put any of your favourite childhood dishes in the book? VS: Oh lots, there’s loads. In the Bengali wedding chapter there is a pot Malay curry which is probably one of my earliest food memories, I must have been seven or eight or something like that. I still am very fond of it, in fact I’m so fond of it I don’t put it on the restaurant menu all the time, I put it on for a few weeks and then I take it off…if you see it everyday it’s pedestrianised. Things like that. There are lots of chaats and stuff like that. In fact, my mother’s recipe for Malpua, which is one of the most traditional…kind of an Indian pancake that is traditionally made and served at Holi…there’s lots of recipes like that. In fact for the first time ever, in the Pongal chapter, I’ve put in a dish that I’ve never really written a recipe of before, it’s one of those things that my dad used to make at Pongal.

restaurants] in the UK and it had Cinnamon Club in there. So I sent a tweet saying: ‘From inauthentic to authentic…what a journey.’ So what it has done is actually, what seemed visionary at the time, actually became de rigueur. Everybody expects good produce, everybody expects us to buy and use things seasonally, everybody expects things to be freshly cooked and served with a bit of care and love. We’ve come a long way. Q. What do you think the next frontier is in Indian cooking? VS: Going from being—I mean clearly it was 15 or 16 years ago—the nation’s favourite cuisine, if not the top, probably the number two favourite cuisine…Indian cuisine was the cuisine of choice, it still is, and some of that will forever remain. I don’t think that’s got anything to do with chefs of my generation or the kind of cooking that goes on. That affection, that affinity, understanding and love for Indian

food—and all things Indian in this country—I put that down to the affection that the British public have for the days of the Raj. I call it the romance of the Raj, there is a place for lots of Indian things, food included, cinema, music, whatever. And that will never go away, but in terms of restaurants and dining experiences I think the last 15 years have been a lot about pushing boundaries, exploring lesser-known territories, lesser-known areas and places and lesser-known recipes. There’s a lot more understanding and awareness. You can’t really pull the wool over people’s eyes anymore, there’s that much more knowledge and there’s that much more shared on social media. The last few years have been a dual journey, a journey of exploration but also rediscovery. Now the next frontier is going to belong to people—not necessarily of Indian background and Indian regions—cooking Indian food because they like it and love it and are willing to explore the mystique of spice. •

Q. You’ve released quite a few cookbooks already—do you enjoy writing them? Is it quite stressful? VS: It’s not stressful. This is number six. My last cookbook in 2014 was Spice at Home, and it kind of touched on the weird, wacky and twisted cooking that goes on in our household, where there are so many different influences and how they come together in ways that we cannot expect or imagine. That was Spice at Home, and then this, Indian Festival Feasts, focuses more around the way these festivals are expressed and celebrated back in India—or certainly my interpretation of that. Q. What inspired you to launch your restaurants in London? Was London lacking in the Indian food that it offered? VS: I thought there was so much more to be explored and discovered in Indian food that wasn’t necessarily being practiced in restaurants. They were pretty middle of the road, unimaginative, not as daring, not as challenging of the status quo 15 years ago. So the audacious idea of the Cinnamon Club was born 15 years ago. And I remember how much flack we got, I mean we got a lot of praise but also a lot of flack—was it really authentic, or was it taking Indian food to a level where it doesn’t need to go or in a direction where it doesn’t need to go? Esquire came up with a list of 15 or 10 most authentic [Indian 50

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Vivek Singh RECIPES

Prawn Balchao This is yet another example of playing the hits—a balchao appears at several celebrations, including weddings and at Easter. Although traditionally this is a pickle, meant to be enjoyed for days after it’s been made, it tastes just as delicious fresh and hot! As a celebration dish or even cooked simply on a barbecue, this is and will always be a showstopper. You may find the portions slightly small for a main course on its own, but the dish works well served along with a few others and on its own may be a bit too spicy and full-on for a balanced meal. Try to combine this with a mild and saucy curry.

INGREDIENTS 4 tbsp vegetable or corn oil 3 red onions, finely chopped 10 fresh curry leaves 2 tbsp ginger-garlic paste 3 green chillies, chopped 1/2 tsp ground turmeric 1 1/2 tsp salt 1 tsp sugar 3 tbsp malt vinegar 15-18 large king prawns, head on, slit open and left on the shell Juice of 1 lime 2 tbsp coriander, freshly chopped FOR THE SPICE MIX 1 tbsp cumin seeds, dry roasted in a pan 1 tsp black peppercorns 1 tsp red chilli powder

IMAGES © Jodi Hinds

PREPARATION 1. For the spice mix, mix together the roasted cumin seeds, peppercorns and red chilli powder in a food processor until fine. 2. Heat the oil in a large frying pan, add the onions and curry leaves and stir over a medium heat until golden brown. Add the ginger-garlic paste and green chillies and stir for 1 minute. Add the turmeric, followed by the spice mix and sauté for 3-4 minutes until the spices are cooked. Add the salt, sugar and malt vinegar and continue cooking until the oil separates (less than 5 minutes). 3. Remove and cool the mixture. If making for later, transfer to an airtight container and refrigerate. 4. If using immediately, smear the cooked paste on to the king prawns on the flesh side and marinate for 20 minutes while you get your grill or barbecue hot. Simply cook for 3-4 minutes on each side, and serve immediately squeezed with lime and sprinkled with coriander.

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Vivek Singh RECIPES




Whole Braised Leg of Lamb with Peppercorn and Nutmeg This has to be the ultimate celebration dish to put on the menu for any feast laid out at Eid. A proper centrepiece, it’s also very simple as far as the number of ingredients go, making this an absolute must-try. Do give this a go. It’s traditional to use leg of lamb, but the dish tastes just as good if you use shoulder.

INGREDIENTS 1 leg of lamb, approx. 1.8kg (if using spring lamb, use 2 shoulders) 3 bay leaves 3 cinnamon sticks 3 green or black cardamom pods 1 tbsp butter 20g spring onion greens, thinly sliced

FOR THE SAUCE 200ml tomato purée 1 1/2 tbsp black peppercorns, roasted in a dry frying pan for 30-60 seconds, then coarsely crushed 1/4 nutmeg, grated 60ml single cream Salt Sugar, to taste 1 tbsp butter 30ml rum (optional) PREPARATION 1. Remove the surface fat from the leg or shoulder of lamb and prick the leg thoroughly using the tip of a sharp knife or a trussing needle (you can ask your butcher to do this for you, if you wish). 2. Mix all the marinade ingredients together into a paste. Spread the paste all over the lamb and massage the spices in. Set aside to marinate for at least 30 minutes or, 52

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preferably, for a few hours in the fridge. 3. Preheat the oven to 150C/130C Fan/ gas mark 2. 4. Scatter the whole spices in a deep baking tray large enough to accommodate the leg, then place the marinated lamb on top. Pour over enough water to come 3/4 of the way up the lamb. Cover with foil and cook in the preheated oven for 2 1/2-3 hours until the meat is soft and easily comes off the bone. Remove from the oven and let the leg cool, then drain and reserve the cooking liquor. 5. Once cool, make deep incisions into the leg and remove the meat from the bone.

Cut the meat into 1cm thick slices and arrange on an ovenproof serving platter. Brush with the butter and heat in a warm oven; hold warm until ready to serve. 6. For the sauce, transfer the strained cooking juices to a pan, add the tomato purée and cook down slowly to a sauce consistency. Add the peppercorns, nutmeg and cream. Check the seasoning and add salt and sugar to taste. Whisk in the butter, remove from the heat and pour over the sliced raan. Sprinkle with spring onions. If using rum, pour it into a ladle and heat it until flaming, then pour over the lamb and bring to the table as the showstopper.

Extract taken from Vivek Singh¹s Indian Festival Feasts (Absolute Press, £26)

FOR THE MARINADE 4 tbsp ginger-garlic paste 1 tbsp Kashmiri red chilli powder 2 tsp salt 200ml malt vinegar 100g crisp fried onions 1 tsp sugar

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Vivek Singh RECIPES



Kaddu ki Subzi Pumpkin and Coconut Curry

IMAGES Š Jodi Hinds

This is a very simple curry with coconut, curry leaves and chilli. You can make it as wet or dry as you like, depending upon your taste. During Navratri in India, which is usually in the autumn, this is one of the several vegetarian dishes that people reach out for to make it through the nine days of abstinence and fasting. In the UK, too, as autumn sets in and pumpkin is plentiful, the spices and coconut combine to make a delightful comfort meal.

INGREDIENTS 1kg pumpkin or butternut squash, peeled and seeds discarded, diced into 4cm cubes 2.5cm piece of cinnamon stick 2 green chillies, slit lengthways 15 curry leaves 1/4 tsp fenugreek seeds 1/2 tsp ground turmeric 2 tsp sugar 1 tsp salt 1/2 tsp red chilli powder 1 tsp mustard seeds 8-10 black peppercorns 3 tbsp desiccated coconut 200ml coconut milk 2 tbsp vegetable oil 1 small onion, finely chopped

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PREPARATION 1. Place the pumpkin in a pot with the cinnamon stick, green chillies, 10 curry leaves, fenugreek seeds, turmeric, sugar, salt, red chilli powder and 400ml of water. Bring to the boil, then cook, uncovered, for 12-15 minutes until the pumpkin becomes tender, but not mushy. You should be able to pierce the pumpkin with the tip of a knife or skewer, but it should not fall apart. 2. Meanwhile, using a blender or food processor, grind together the mustard seeds, peppercorns and 2 tbsp of the desiccated coconut with the coconut milk. Pour this into the boiled pumpkin and allow it to simmer for a few minutes until the gravy thickens slightly. Taste for salt and turn off the heat. 3. In a separate small frying pan, heat the oil until smoking, then add the remaining curry leaves. As they turn crisp after about 30 seconds or so, add the chopped onion and fry for 3-4 minutes on a high heat until they turn pink. Add the remaining desiccated coconut and fry until crisp and golden in colour. Sprinkle on top of your curry as a garnish and serve with rice.

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Coconu t


Switch to cooking with coconut oil

It’s as easy as KTC

You’d have to have been living on Mars not to know that coconut oil is being hailed as a new superfood. KTC has been producing coconut oil and other coconut products for some 20 years now. Not only is it healthier, it’s inherently versatile for both cooking and baking. Coconut has been an important food source for people living in the tropical areas of Asia, Africa, the Pacific and South America for generations. It’s thought to promote and support good health and quite simply, it’s great to cook with. KTC produces a variety of coconut oils including 100% Raw Organic Virgin Coconut Oil and 100% Virgin Coconut Oil - both have a pleasant coconut flavour and aroma. Alternatively, you can go for 100% Pure Coconut Oil and 100% Coconut Cooking Oil - both are neutral in flavour, odourless and ideal for cooking. Coconut oil is a solid white oil in the Great British climate, but melts when heated up. If you wish to get it to liquid form for frying or sautéing, simply place the jar in a large bowl filled with a couple of inches of hot (not boiling) water and leave to stand for a few minutes till melted. Alternatively, for


quicker results scoop out what you need into a suitable bowl and microwave for a few seconds till melted. This is also a great way of controlling your portion size. Many of the bakers among you will prefer to use the oil in its solid state as a healthier alternative to butter and margarine as it gives baked products wonderful lightness. Pressed from the fruit of the coconut palm tree, the oil is ideal for light and subtly flavoured dishes. It gives a perfect hint of coconut flavour to ethnic dishes like Pad Thai, Thai Green Curry, Red Prawn Curry, Chicken Jalfrezi and Spicy Oriental Rice with Tofu to name but a few. It’s divine in baked goods, desserts, confections such as chocolate brownies, Victoria sponge, muffins and pancakes, making it one of the most versatile oils on the market. Use KTC Virgin Coconut Oil to cook veggies or drizzle over popcorn for a delicious, can’t-quite-place-it flavour.

Top tips on how to cook with coconut oil: 1 Use for tropically-influenced recipes. 2 Melt over hot, cooked grains, cereals and veggies. 3 Use for sautéing, stir-frying and baking. 4 Stir a spoonful into hot, cooked soups, stews and chillies. 5 Use to scramble eggs or melt over hot, poached eggs. 6 Spread over French or whole-grain toast, muffins, pancakes and waffles. 7 Sauté your favourite veggies in coconut oil, add cooked legumes and spices for a quick, delicious meal. 8 Rub a chicken with coconut oil and seasonings before roasting. 9 Pan-fry fish in coconut oil. To get you started on a voyage of discovery why not try making our delicious recipe using coconut oil that is certain to delight you, your family and friends.

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Prawn Pad Thai - serves 4 300g rice noodles 3tbsp KTC Coconut Oil 1½ red chillies, chopped 3½ tsp KTC Minced Ginger and Garlic Paste 6 spring onions, shredded 150g green beans, chopped Handful of bean sprouts 360g prawns, peeled 2tsp shrimp paste 100g peanuts, chopped 1 egg, beaten 1tbsp KTC Lime Juice Splash of soy sauce and KTC Thai Sweet Chilli Sauce Bunch of coriander, chopped 1. Bring a pan of water to the boil, add the noodles and cook for 3 minutes, or as per pack instructions. 2. Heat the oil in a wok over a high heat, add the chillies, garlic and ginger paste, spring onions and stir until the onions soften. Add the beans, cook for a few minutes then add the bean sprouts, prawns, shrimp paste and cook until the prawns are pink and opaque. Stir in half the peanuts, then add the cooked rice noodles. 3. When heated through push the ingredients to one side of the wok and add the egg to the other side. Stir until the egg is cooked, then break it up and mix it into the noodles. Add the lime juice, soy and sweet chilli sauces, mix and serve with the coriander and the remaining peanuts.


De licious

Cost Less


AN APPLE I WATCH WORTH £250* GO TO WWW.KTCGREATGIVEAWAY.CO.UK AND ENTER CODE WFTI7 *TERMS AND CONDITIONS APPLY Rice, Pulses, Oils & Tomatoes available from Morrisons, Sainsbury’s, Asda, Tesco and quality Independents


04/07/2017 12:41

Indian FOOD

Travel by Taste Discovering India

Voyage through a land of vibrant spices and mystifying aromas; it may just surprise you how culturally diverse this country’s cuisines really are By Phoebe Ollerearnshaw



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d S p i c es n a s b r e H l a n Regio India demonstrates diversity in its people, geography and especially in its food. There are over 200 core Indian spices—and that doesn’t begin to express the enormous variety of flavour that makes up the cuisine. Indian cookery takes its roots in Ayurveda; emphasising the harmony of body, mind and soul. These teachings have influenced cooking practices and ingredient pairings across the subcontinent, forming a common thread in the vast heterogeneity. However, how these rules apply differ from region to region, influenced by geographical realities, trade partners and local cultures—resulting in varied dishes and distinctive sub-cuisines. One of the most prominent

characteristics of Indian cookery is the use of spices; each region of India uses spice pairings uniquely. The largely desert, arid lands of western India favour simpler ingredients with longer shelf lives like gram flour, lentils, chillies and pickles. In contrast, people in the eastern region prefer mustard seeds, poppy seeds and mustard oil to flavour their vegetable and seafood delicacies. South Indian food relies strongly on black pepper, coconut, tamarind, lentils, curry leaves, peanuts and rice. The more popular north Indian food makes the most use of dairy, dried fruits, garam masala, cumin and coriander. For a wide range of India’s most sumptuous ingredients visit

IMAGES Shutterstock

ontrary to popular belief, there isn’t just one single Indian cuisine; cooking practices and ingredient usage differ from region to region depending on religion and specific societal practices of the area. Indian food serving customs generally revolve around the balancing act of the six flavour groups: sweet, salty, bitter, sour, astringent and spicy. Various states in the country use this premise to manipulate flavour in ways that are exclusive to them. While some meals like thali—a tray of multiple small dishes with rice and roti—are relatively universal, each district has their own interpretation. A commonality that each province does share is the vibrancy of their traditions and passionate attitude towards their cooking. Follow us on a journey of discovery through some of the most gastronomically forward-thinking states in India, unearthing their distinctive appetites and trends.

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Indian FOOD


While this district isn’t situated by the coast, it is synonymous with exquisite fish dishes. Its bountiful rivers and lakes are filled with countless species of fresh water fish such as rohu, koi, magur (catfish) and hilsa. Bengali food also includes a number of tempting vegetarian options too, using a number of delicate herbs and spices for a well-rounded result. Steaming fish and vegetables is a popular method of cooking here, infusing extra flavour into the ingredients. Some of the essential spices used in Bengali tradition are mustard, fenugreek seeds, cumin seeds and aniseed. Try these delicacies Tangra Macher Jhol—a hot and fiery catfish curry, best served with rice. Malpua—an Indian pancake flavoured with cardamom and drizzled with sweet saffron syrup.


This state in western India has a fantastic variety of flavours. While the area boasts of a long coastline, local Jainism philosophy dictates that people be strictly vegetarian. However, there are still some fish-based meals available for those who desire them. Gujarati food is adored for its high nutritional value and flavour combinations. ‘Gujarati cuisine is a complex interplay of flavours and texture: sweet, sour, salty and spicy at the same time,’ says Jyoti Patel, director of the largest online Indian grocery store Red Rickshaw. Packed with fragrant produce, Gujaratis use seasonal vegetables that are available in the hot climate. Methods of stir-frying and steam cooking are rooted here, with common ingredients consisting of lemon, tomatoes, turmeric, cumin, coriander, mint, cayenne pepper, okra and peas. Try these delicacies Bharela Bhinda—this stuffed, dry okra dish is punchy and flavourful. Dhokla—made from fermented batter and eaten for breakfast, these bread-like snacks are pure heaven.

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Indian FOOD


The Kashmir Valley rests in a picturesque spot, nestled in the lap of the Himalayas. Kashmir is the leading producer of saffron in the country, meaning the ingredient is used in many of the region’s recipes. One of the most notable Kashmiri Muslim traditions is the Wazwan, a celebratory function that consists of approximately 36 courses. Serving pulses at this feast is considered sacrilege so the dishes are mostly meat-based. Common ingredients to appear in the Kashmiri cooking cupboard include turmeric, saffron, yoghurt, asafoetida, fennel and cloves.

Try these delicacies Shab Deg—is a turnip and meat dish which is left to cook overnight to produce an intense taste. Lamb Rogan Josh—with Persian influences, this decadent dish is a dark curry combined with soft lamb pieces.

Blessed by geography and climate, for more than 5,000 years, India has been the ‘ingredient hub of the world‘ bringing in traders and invaders alike—century after century —Jyoti Patel, director of Red Rickshaw


Try these delicacies Paratha—is a stable bread dish made with ghee and sometimes includes mixed vegetables folded in. Paneer Tikka—chunks of fresh, creamy cheese are marinated in spices and roasted in a tandoor clay oven for a satisfying result. 58

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IMAGES Shutterstock

This northern state is known for its culinary excellence, with traditional cooking habits that resonate through family homes and restaurants. The tandoor clay oven is a core component to Punjabi tradition, imparting an incomparably delicious charcoaled flavour into food. Even in smaller villages, wood-fired and masonry ovens are still commonplace. Often referred to as the ‘granary of India’ for its prosperous cultivation of wheat, the assortment of breads here are vast. Punjabi chefs are also known to have invented the popular yoghurt drink, lassi, made with refreshing buttermilk. Other commonly used ingredients include paneer, butter, dried fenugreek leaves, asafoetida, garlic and ginger.

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Indian FOOD


Rajasthan is best known for its vast deserts, dry climates and opulent palaces—not to mention its indigenous edible delights. Scarcity of water means that the locals conjure recipes that last long without spoiling. Pickling is an everyday practice in Rajasthan, with the majority of the dishes being vegetarian. The spice content is high in this region compared with others, making a huge impression on the fare served here. Rajasthanis are also known for their sweet tooth, with sugary delicacies being served before, during and after meals. Core ingredients in this state comprise of ghee, dried fruits, yoghurt and various types of lentils. Try these delicacies Gatte Ki Sabzi—gram flour is the key to this dish, making up the flour dumplings in its tangy gravy. Churma Ladoo—these sweet rolled balls are made with gram flour, ghee and jaggery—a wonderful treat.

India introduced the world to ghee—a class of clarified butter— that is not only the secret to many Indian delicacies but is also a treasure trove of health benefits

—Jyoti Patel

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Indian FOOD


Revealing traits of Tibetan, Nepalese and Indian cuisine, Sikkim’s gastronomy is a melting pot of tastes and aromas. Situated high up in the Himalayas, this region is known for warming and wholesome food suited to banish the mountain chill. Hearty noodle soups are served with vegetables—like finger millet, buckwheat and soybean—that prosper in high altitudes. Fermenting is an important process in Sikkimese cooking traditions, giving some of its components a sour flavour. Fermented alcoholic beverages are also popular here—chaang being the most notable, which is sipped from a long bamboo receptacle. Core ingredients include bamboo shoots, chhurpi (a fermented dairy product), nettles, mushrooms and potatoes. Try these delicacies Phagshapa—a dish consisting of dried pork fat cooked with turnips, radishes and chilli. Momos—originating from Nepal, these spicy-filled dumplings are steamed to perfection.

South Indian

The five southern states of India—Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana—can be easily grouped together as they adhere to similar culinary techniques and recipes. The states differ in regards to spice levels, but otherwise, certain staples such as rice, lentils, dried red chillis and fresh green chillis are used throughout. Native fruits and vegetables take centre stage here, coconut being a particularly prominent one. Obtained from lofty palms that grow across the area, the coconut’s milk, cream and flesh are all used to flavour both sweet and savoury items. Blessed with a long-stretching coastline, these provinces deliver a plethora of seafood delicacies—from mussels, crab and lobster to tuna and ravi fish. The southern provinces are predominantly Christian; therefore, it’s not unusual to see locals eating beef or buffalo. The conditions in the south are perfect for growing tamarind, nutmeg, plantain, peppercorn and mustard seeds, which are the building blocks for most meals. Try these delicacies Masala Dosa—a rice pancake stuffed with spiced onions and vegetables, accompanied with dips. It’s one of the most famous dishes of the south. Medu Vada—a savoury doughnut-shaped Indian fritter, best served with coconut chutney. 60

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Tandoori Chicken

Lamb Bhuna

Serves 4

Serves 2

Ingredients • 910g chicken (skinless, cut into pieces) • 1 tbsp salt • 2ml lemon juice • 295ml plain yoghurt • 1/2 onion, finely chopped • 2 tsp garam masala • 1 tsp cayenne pepper • 1 tsp ginger, freshly grated • 1 tsp yellow food colouring • 1 tsp red food colouring • 2 tsp coriander, finely chopped • 1 lemon, cut into wedges Preparation 1. Take the chicken pieces, cut slits onto them lengthwise and place them in a deep bowl. Sprinkle salt as required on both sides of the chicken pieces and garnish with lemon juice. Leave them to stand for 20-25 minutes. 2. In another bowl add yoghurt, onion, garam masala, cayenne pepper and ginger. Stir well so the mixture becomes smooth. 3. Add in both food colourings. 4. Spread the yoghurt mixture onto the chicken, cover it, and put it in the refrigerator for 6-24 hours to marinate. The longer you let it marinate, the better your tandoori chicken will be. 5. Now heat a grill on medium-high heat and cook the chicken until the meat is no longer pink inside. 6. Your tandoori chicken is now ready. Garnish with coriander and lemon wedges and enjoy.


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Ingredients • 1/3 tsp whole cumin seeds • 1/2 tsp whole coriander seeds • 1/3 tsp whole mustard seeds • Pinch of crushed chilli flakes • 1/3 tsp whole fennel seeds • 1/3 tsp fenugreek seeds

• • • • • • • •

1 tbsp oil 2 cups onion, chopped Ginger Garlic paste 230g tomato purée 1 tsp turmeric 450g lamb leg, diced 1/3 tsp salt

Preparation 1. Roast all of the spice seeds and chilli flakes and blend them to a fine powder. It is this powder that will give the bhuna curry its characteristic aroma and flavours. 2. Choose a thick-bottomed pan as the curry needs to thicken at the end but not burn. 3. Heat oil in the pan, temper the onions, add ginger and garlic paste and fry until onions become translucent. 4. Add tomato purée and cook until the mixture reduces. 5. Add the blended spices and turmeric powder and combine well. The dish will change colour and will start to emanate the fragrances of the spices. 6. Add the lamb pieces and stir them in so that they are well covered in the sauce. 7. Cover the pan and cook on low heat for 30-40 minutes. Give the dish a few more minutes on the hob if the lamb isn’t as tender as desired. 8. Once the meat is cooked through, remove the lid, turn up the heat to high and fry the curry until the gravy practically disappears. Adding a tsp of oil while frying lessens the chances of burning. 9. Serve with rice or naan bread.

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Chicken Jalfrezi Serves 1 Ingredients • 2 tsp ghee • 2 tsp ginger-garlic paste • 1 1/2 chicken thighs • 2 tsp ground turmeric • 1 tsp chilli powder • 1 onion, chopped

• • • • •

1 1/2 tsp salt Tomato purée 3 tsp cumin powder 3 tsp coriander powder 100g chopped coriander

Preparation 1. In a deep-bottomed skillet, heat the ghee and cook in ginger-garlic paste until well fried. 2. Add chicken followed by turmeric, chilli powder, onion and salt. 3. Using a spatula, keep turning and frying the chicken so as to not let it burn or stick to the bottom of the pan. 4. When the chicken is browned, add the tomato purée, cover the skillet and cook over low heat for 20 minutes. 5. Check to see if the chicken is tender. If it is, uncover and simmer for 10 more minutes to reduce the gravy. 6. Add some more ghee, cumin and coriander and leave to simmer for 5 more minutes. 7. Garnish the chicken jalfrezi with coriander and serve with naan bread.

Roast Mutton Serves 8 Ingredients • 1.5kg mutton leg • Oil • 2 onions, chopped • 4 tomatoes • 1 tsp red chilli, ground

• • • • •

1/3 tsp white cumin 1/3 tsp ginger 1/3 tsp garlic 5 green chillies Salt, to taste

Preparation 1. Start off by placing the piece of mutton in a roasting tray and prick with a knife. Meanwhile, heat some oil in a large pan and sauté the onions. 2. Add tomatoes, red chilli, cumin, ginger, garlic, green chillies and salt into the same pan. Mix thoroughly and continue to sauté. Marinate the mutton leg in tomato mix. 3. Preheat oven to 180C/gas mark 4. 4. Fill a large pan with water and place in the lowest level of the preheated oven. 5. Place the mutton leg in a roasting tray. Put the roasting tray on the middle level of the oven. Cover the tray and cook for 3-4 hours or until the meat is tender. 6. Once cooked, place the mutton leg onto a serving dish and sprinkle with salt to taste.

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Chicken Saag

Chicken, Split Pea and Kale Curry

Serves 6

Ingredients • 1 tsp coriander seeds • 1 tsp cumin seeds • 1 tsp fenugreek seeds • 700g fresh spinach leaves • 20g fresh root ginger, peeled, cut in 2mm circular slices • 100g onions, quartered • 3 garlic cloves • 1 fresh red chilli, halved, deseeded (optional)

Serves 4

• • • • • • • • •

20ml vegetable oil 1 tsp garam masala 1 tsp ground turmeric 50g plum tomatoes, halved 10g fresh coriander 150ml water 1 chicken stock cube (for 1/2l) 1 tsp fine sea salt 700g chicken breast, skinless, diced in 3cm cubes • 150g plain yoghurt • 30g lemon juice

Preparation *This recipe uses the Vorwerk Thermomix food processor. If you don’t own a Thermomix, adjust according to your own appliances.

1. Place coriander, cumin and fenugreek seeds in the Thermomix mixing bowl then toast 5 minutes/Varoma/speed 0.5. Grind for 2 minutes/speed 9. Transfer to a bowl and set aside. 2. Place 350g spinach in the Thermomix mixing bowl and chop for 15 seconds/speed 5 while stirring with spatula through hole in the mixing bowl lid. Cook for 3 minutes/100C/speed 1. 3. Add remaining 350g spinach and chop for 20 seconds/speed 5 while stirring with spatula through the hole in the Thermomix mixing bowl lid. Cook for 5 minutes/100C/speed 2. Drain using simmering basket, discarding liquid. Set cooked spinach aside. 4. Place ginger, onions, garlic and chilli (if using) in mixing bowl then chop for 4 seconds/speed 6. Scrape down sides of mixing bowl with spatula then chop again for 2 seconds/speed 6. 5. Add oil, garam masala, turmeric and reserved ground spices then sauté for 4 minutes/100C/speed 1. 6. Add tomatoes, fresh coriander, water, stock cube, salt and half the reserved chopped spinach then blend for 1 minute/speed 8. 7. Add chicken and remaining reserved chopped spinach then cook for 12 minutes/100C/ /speed 1. 8. Add 100g yoghurt and lemon juice then stir in with spatula. Serve warm, drizzled with remaining 50g yoghurt, with rice or Indian bread. 64

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Ingredients • 1 tbsp oil • 1 white onion, finely sliced • Salt and pepper, to taste • 3 garlic cloves, crushed or finely chopped • 1 heaped tsp of Waitrose Cooks’ Ingredients curry powder • 1 small pack of fresh coriander, stalks removed

and leaves finely chopped • 1 pack of Omega 3 thigh fillets cut into chunks • 100g Waitrose Love Life yellow split peas • 1 pack of Waitrose Cooks’ Ingredients chicken stock • 250g pack of Essential Waitrose Kale, washed • Juice of half a lemon

Preparation 1. Heat a tbsp of oil in a large casserole dish, add the onions and a pinch of salt and cook on a low heat for 10 minutes until onion is translucent. 2. Add the garlic, curry powder and the coriander stalks and cook still on a low heat for 5 minutes. 3. Add the chicken and cook until well coated in the spice and onion mix. 4. Add the split peas and the chicken stock, bring to the boil then turn down to a simmer. Cover with a lid and cook on low for 20-30 minutes or until the split peas are tender. 5. Add the kale in handfuls and stir through (it will look like a lot but it will wilt down). 6. Add the lemon juice and chopped coriander leaves, check the seasoning and serve.

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IMAGES © Shutterstock; recipes cour tesy of


Gujarati Daal

Idli Rice Cake

Serves 2-4

Serves 4-6

Ingredients • 300g split pigeon peas (toor or tuver daal) • 1.4l water • 2 green chillies, minced • 1 tbsp ginger, minced • 2 tbsp tomato purée • 1 tsp turmeric • 2 tbsp sugar • 2 tbsp lemon juice • Salt to taste

To temper • 1 1/2 tbsp ghee or oil • 1/2 tsp mustard seeds • 1 tsp cumin seeds • 1/4 tsp asafoetida • 6 curry leaves • 10 peanuts • 10 cashew nuts • 2 star anise • 3 cloves • 1 stick cinnamon

Preparation 1. Pressure cook the split pigeon peas with the water until liquid. Sieve the mixture into a large bowl. 2. Mix in the chillies, ginger, tomato purée, turmeric, sugar, lemon juice and salt. 3. Heat the ghee or oil in a wide pan and add the mustard seeds (wait for them to pop). Add the cumin seeds, asafoetida, curry leaves, peanuts, cashew nuts, star anise, cloves and cinnamon. 4. Add the daal mixture and boil for 10-15 minutes. Taste (remember to find a perfect balance of hot, sweet and sour). if you need to add any more chilli, sugar or lemon then do so according to your taste.

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Ingredients • 320g rice • 120g urad daal • 45g poha or puffed rice • A pinch of salt • Baking soda

se eople u M a ny p e ic (r a id li rav ak ing rm sooji) fo in th is ut id lis. B rice is d, o th e m ectly d use d ir

Preparation 1. Soak rice and daal in separate containers for 4-5 hours. 2. Around 15 minutes before grinding, soak the poha. 3. Grind the urad daal to a very smooth batter. Do not add too much water, just add as much as needed. Set this aside for later. 4. Now grind the rice or poha. Again, don’t add more water. Grind this until you get a very fine consistency of the rice in the batter. 5. Now mix the 2 batters, add some salt and store the batter overnight in a warm place. Take care to use a big container here as the volume of the batter will increase after fermentation. 6. In the morning, add a little baking soda 15 minutes before cooking. 7. Grease the idli stand with a little oil and steam the idlis for about 15 minutes. Open the idli cooker after 5-10 minutes. The idlis should now be ready.

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Cheesiest Cauliflower Cheese Serves 2

IMAGES © Shutterstock; recipes cour tesy of

Ingredients • 1 medium head cauliflower • 4 tbsp butter • 4 tbsp all-purpose flour • 2 tsp mustard powder • Pinch of cayenne pepper • 480ml whole milk • Salt and pepper, to taste • 135g grated cheese Preparation 1. Preheat oven to 200C/gas mark 6. 2. Trim cauliflower florets from the stalk. Discard stalk. Cut florets into 1-2cm pieces. Steam the cauliflower for about 10 minutes until tender but still firm. 3. Spread the florets out onto a paper towel to dry while making the cheese sauce. 4. In a medium saucepan, melt the butter over a medium-high heat, add the flour and whisk to combine. Cook for about 1-2 minutes. 5. Add the mustard powder, pinch of cayenne pepper and stir to combine. 6. Drizzle the milk in the pan in a steady stream, whisk constantly so that the mixture stays creamy. 7. Season with salt and pepper and bring to a simmer, stirring constantly. 8. When the mixture thickens, add the cheese 1 handful at a time. Taste the sauce and adjust the salt and pepper as needed. 9. Spread the cauliflower florets into a baking dish (or iron skillet), spoon the sauce on top and sprinkle some additional cheese. Bake for around 30 minutes until browned and bubbly.

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Cornish Pasty with Suet Pastry Serves 4

Ingredients For the pastry • 300g plain flour • 100g vegetable suet • 100g salted butter • Pinch of sea salt • Pinch of ground black pepper • 120ml very cold water For the filling • 300g lean beef steak, finely diced • 1 medium onion, diced • 1 medium potato, peeled and finely diced • 1/4 swede, peeled and finely diced • Pinch of sea salt • 1 tsp ground black pepper • 1/4 beef stock cube, crumbled • 1 egg, beaten for egg wash Preparation 1. For the pastry, place all the ingredients but the water into a bowl. Rub the butter into the flour until flaky in consistency. 2. Add water and mix until the dough begins to come together. Then pat and push the dough into a ball. Wrap in cling film and leave to rest in the fridge for at least 30 minutes. 3. In the meantime, mix the pasty filling ingredients in a bowl while crumbling in the stock cube. Combine well. 4. Pull pastry from the fridge and cut into 4 even-sized pieces, rolling each one out into a 10-15cm circle. 5. Egg wash the edges of half of each circle. 6. Divide the filling evenly between the 4 pastry circles. 7. Fold pastry gently over the top of the filling, crimping around the edges to seal. 8. Egg wash the 4 pasties and score with a knife. 9. Bake in a preheated oven at 200C/gas mark 6 for 10 minutes, then reduce the heat to 180C/gas mark 4 for a further 40 minutes. 10. Serve hot. W o r l d F o o d To u r


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Tom Kitchin

Scot-born chef and TV presenterTom Kitchin became the youngest chef-proprietor to win a Michelin star for his restaurant, The Kitchin, when he was just 29. Since then his career has soared, securing him a place next to some of the biggest names in the British culinary scene 70

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Tom Kitchin INTERVIEW Q. Can you tell us a bit about your new cookbook, Tom Kitchin’s Meat & Game? TK: Game is something I’m really passionate about. It gets a bit of a raw deal sometimes, everyone seems to put it in the bracket of lords and ladies, upper class, ‘Only the rich eat game’—which is absolute rubbish. I could tell you that I’ve never shot any bird in my life or anything. My love of game comes from all the restaurants that I’ve worked in and wonderful produce; that’s where it comes from. What I’ve tried to do is show how accessible game is and how versatile it is. So if you take all the different types of game—you’ve got grouse, pheasant and partridge—I’ve given eight recipes for each game that are really accessible at home. If someone gives you pheasants or if you’re at a market and you see some pheasants…I want people to say, ‘Oh Tom Kitchin’s book, I can do a pheasant curry or a pheasant soup’. All these different recipes that the home cook can enjoy and that are achievable.

IMAGES © Shutterstock; Marc Millar

Q. Is cooking with game considered uncharted territory for some? TK: I definitely think people shy away from cooking with game, but I think people are getting more and more adventurous. It’s about shaking off those shackles everyone has got. You can substitute chicken for pheasant or anything. But it’s not about breaking your spend. Instead of buying a nice chicken, it’s probably cheaper to buy some pheasant or partridge. Q. What is the easiest way to spot a good quality cut of meat? TK: You have to be visually alert to the way the meat is looking, how it’s been stored and where you’re buying it. Does it look fresh or does it look aged? Try to build a relationship with your butcher and your market and where you get your meat from. The fun of getting people to cook is them starting to learn where their food comes from and that kind of relationship. I want people to start thinking about their weekend meals and what they’re going to do. On a Thursday when the weekend is approaching, I want them to start thinking what they’re going to cook. You start to have that nice frame of mind, ‘Oh, I’ve got friends coming, I’ve seen a recipe and I want to try it’. It’s kind of a foreplay excitement. Q. Tell us, what is the secret to cooking game? TK: It’s like any other meat. Some parts of the meat you’ll want to cook pink like a good steak and some parts you’ll want to braise and become soft and tender and want to slow cook them. In my book, I’ve highlighted some parts of the animal and why you’re braising and why you’re poaching them. I’ve

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tried to take everything into context; I’ve done a roast like you would do a roast on a Sunday. Try to avoid crazy chef-y stuff like reducing stock. I think sometimes chefs get a bit carried away. When you’re cooking at home, you just don’t have that kind of space or someone washing up after you. Q. In terms of game, what is your favourite meat, cooking method and why? TK: I love the grouse chapter. Grouse is really special to me; it’s such a great meat. I love some of the braised ribs in the beef section. There is one section—everything is accessible—but there is one section where people will think ‘Oh my goodness’, and that is the woodcock and snipe section. You’ve got to be a little bit ‘next level cooking’ to take that one on. But I really love that section. My favourite recipe from this book is the grouse with bread sauce. Q. Do you enjoy writing cookbooks? What is your favourite part of the whole process? TK: It’s fun when you inspire someone; it’s really heartwarming. That’s what we do as chefs. I see something on Instagram or in a book or at a restaurant. I’m inspired and in my head I take that and change it and then it becomes my recipe. I want people to do that with these recipes. You take a recipe, you do it once and you put your own stamp on it. It is a long process, but it’s amazing to see the jobs of all these people who help bring a book together. I love the photography stage; I think that’s really incredible when that comes together.

w Out No

Tom Kitchin’s Meat & Game is a celebration of seasonal meat and game dishes. Tom’s passion for game, and his ability to transform that passion into irresistible ways to enjoy it at home is fully celebrated within this book

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04/09/2017 12:47

Tom Kitchin INTERVIEW You’ve got all of these creative minds in the room. I cook everything myself, so every dish in this book I’ve done myself—I’ve not taken anyone in, I’ve put my heart and soul into it. Q. Turning to your restaurant…can you tell us about how you came about opening your first eatery? TK: I was working in some of the best restaurants in the world in London and France. My wife was very much in hotels, she had great training as well and we were thinking about trying to open [a restaurant] in London. But I’m originally from Edinburgh and it made sense to come back to Edinburgh. We started very humbly and quietly. We were myself and three chefs and my wife out front, and some staff. Six or seven people at the beginning. And now we have three restaurants and employ 150 people, so it grew massively. Q. Can you tell us about the moment you found out you achieved your first Michelin star? TK: We opened the restaurant in June 2006. Back then Michelin stars came out in January. Me and my wife got married in August and closed the restaurant in January to go on holiday—our honeymoon—and we reopened for a day or two and the phone rang and my friend called me and said, ‘You’ve got a Michelin star!’ I was like ‘Sh*t, you’re joking!’. Then it got busy; a lot of people coming just because of the Michelin star. It just grew from there really. Q. What advice would you give to your younger chef self? TK: You’ve got to find the passion for it; you’ve got to understand that it’s a really gruelling industry, but it’s also a very rewarding industry as well. You have to give and be prepared to give everything to it. You’ll want to go out and you’ll want to have a social life, but you’re going to have to sacrifice quite a lot if you want to make it to the top. But—on the other hand—you can travel the world, you can always work in great establishments, learn cultures. Really give everything you’ve got to the industry and everything will fall into place. Q. What are some of the ingredients you always have in your fridge and cupboard? TK: I always have really good salt, really good olive oil. I also have spelt and grains, I love eating that. I always have salted butter in the fridge and I always have really good 72

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I cook everything myself, so every dish in this book I‘ve done myself—I‘ve not taken anyone in, I‘ve put my heart and soul into it honey. I love honey. Honey on toast—but it’s got to be really proper honey. Q. What is your idea of a simple supper? TK: I was lucky enough to go on holiday with the kids in Barbados in the Caribbean. I always buy this Caribbean Cajun spice mix when I’m there. It’s really great stuff and a bit like a jerk chicken kind of thing. You just cut up some chicken and you really cover it in this Cajun spice, fry it off and do a nice tortilla with lettuce, sour cream, some avocado, some onion and then you put the chicken inside. The kids love it. It’s really fast and tasty. Q. What food is your guilty pleasure? TK: My wife is Swedish and they have these salty sweeties that we’re all addicted to. Kind

of a liquorice, salty sweety—she hides them from me and from the kids and she orders them especially from Scandinavia. I steal them quite a lot and I blame it on the kids. Q. Where do you get your inspiration from when it comes to cooking? TK: You get inspiration from the craziest of places. But when you work with seasonality religiously, the menu evolves all the time anyway. If you work with the seasons, your menu will change all the time as the seasons change. If you follow food pages on Instagram, those can be a source of inspiration too. People are posting stuff that they’re really proud of, and you can just scroll through. Cookbooks…going to eat out at restaurants—it doesn’t always have to be fancy restaurants. And also travelling is a source of inspiration too. Q. How important is seasonality in your cooking? TK: Seasonality is everything. Without seasonality, my cooking is nothing. I only use things that are in season. I know exactly when something is in season, then I use it and the day it finishes it’s off the menu. We don’t have asparagus all year round, we don’t have strawberries all year round and we don’t have raspberries all year round. •

04/09/2017 12:47

Tom Kitchin RECIPES



Peppered Fillet Steaks

Extract taken from Tom Kitchin’s Meat & Game (Absolute Press, £26.00)

One of the classics, this is a dish that will never go out of fashion. If you’re looking for a treat or to impress someone, this is at the top of my list. Whenever I make this recipe, I look forward to the moment when the steaks get returned to the pan and covered in sauce. At that point, I just know how good the dish is going to taste.

INGREDIENTS 2 tbsp black peppercorns 1 tsp white peppercorns 1 tsp pink peppercorns 4 fillet steaks, about 220g each Sea salt Olive oil 2 tbsp shallots, finely chopped 50ml brandy 200ml double cream Knob of butter, diced 1 tbsp flat-leaf parsley, chopped 1 tsp wholegrain mustard—Pommery 1 tsp brined green peppercorns, drained and rinsed Freshly cracked black pepper, optional

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PREPARATION 1. Using a pestle and mortar, crush the black, white and pink peppercorns gently. Place the crushed pepper into a sieve and shake off any excess powder, keeping just the crushed peppercorns. Season the steaks all over with the crushed peppercorns, patting them in with your hands so they stick, then season with salt. 2. Heat a large well-seasoned sauté or frying pan over a high heat, then add a drizzle of oil. When it is hot, add the steaks and fry them for 3-4 minutes on each side until well coloured. This should give you medium-rare meat, which is how I like my steaks, but fry them for a bit longer if you like. Set aside to rest on a plate with a rim for 5 minutes, covered with kitchen foil, while you make the sauce. 3. Add the shallots to the oil remaining in the pan and sauté for 1-2 minutes until softened, but not coloured. Add the brandy, stirring to deglaze the pan, and boil until it evaporates. You can flambé the pan if you’re feeling adventurous, but it’s not necessary. Add the cream and bring to the boil, then add the cooking juices that have accumulated while the steaks were resting. 4. As the sauce thickens whisk in the butter, then add the parsley, mustard and green peppercorns. Adjust the seasoning with salt and pepper, if necessary. Add the steaks to the pan and baste them in the sauce, then serve. W o r l d F o o d To u r


04/09/2017 14:42




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05/09/2017 10:49

Tom Kitchin RECIPES

Grouse Sausage Rolls



I don’t know anyone who doesn’t enjoy a sausage roll, but this is really a great and easy way to make it even better by adding grouse to the filling. I’ve noticed this is also a really popular dish with the kids. It’s really important you buy good quality sausage meat to mix with the grouse. These are great with a red cabbage salad.

PREPARATION 1. The sausage rolls can be assembled up to 1 day before baking, but if you do that don’t brush the surface with the egg wash until just before they go in the oven. 2. Mix the grouse meat and sausage meat together in a bowl, then set aside. 3. Heat a well-seasoned sauté or frying pan over a medium-high heat, then add a splash of oil. When it is hot, add the mushrooms with a pinch of salt and sauté until they are tender and have absorbed the liquid they give off. Tip them out of the pan and finely chop. When they are cool, add to the bowl with the grouse meat. 4. Heat a little more oil in the same pan over a high heat. Add the Parma ham 76

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and sauté for 1 minute. Add the shallots, chestnuts, quince and thyme, and season with salt and pepper. Sauté everything together, then set aside to cool. 5. Once the ingredients have cooled, add them to the meats and mix well by hand. Fry a small amount in a well-seasoned pan to taste and adjust the salt and pepper, if necessary. 6. Roll out the puff pastry on a lightly floured work surface with a lightly floured rolling pin into a 40 x 30cm rectangle, then transfer it to a floured baking sheet that will fit in your fridge. Lightly flour your hands and shape the sausage meat mixture into a long, even roll, then place along one long side of the pastry, about 1cm from

the edge. Brush the edges with egg, then gently lift the remaining pastry over the sausage roll and press the edges together, using the floured tines of a fork to seal. Transfer to the fridge for at least 20 minutes before baking. 7. Meanwhile, preheat the oven to 200C Fan/220C/gas mark 7 and line a baking sheet with greaseproof paper. 8. Brush the long roll with the egg wash, then cut into 8 equal portions and place them on the baking sheet. Bake for 30 minutes, or until the pastry is golden brown. Serve hot or at room temperature. I particularly like these with a watercress and apple salad, and they go well with pickled red cabbage.

IMAGES © Marc Millar

INGREDIENTS 200g young grouse breasts, skinned and finely chopped 200g sausage meat Vegetable oil 30g wild mushrooms, such as girolles, ceps or oysters, trimmed and wiped Sea salt 50g Parma ham, finely chopped 2 tbsp shallots, finely chopped 2 tbsp cooked chestnuts, finely chopped 1 tbsp quince, peeled and finely diced 1 tsp thyme leaves Freshly cracked black pepper 400g puff pastry, thawed if frozen Plain flour for dusting and rolling 1 free-range egg yolk, beaten Watercress sprigs, to serve (optional) 1 green apple, to serve (optional)

05/09/2017 12:44

Tom Kitchin RECIPES

Roast Pigeon and Cherry Sauce Sometimes we chefs forget how difficult it is to make sauces at home. In our restaurants, of course, we have access to all the lovely stocks and sauces. However, this sauce is restaurant quality but easy to make at home. It is a great sauce to go with the pigeon and cherries work incredibly well with the mild gamy flavour of the pigeon. If you can’t get hold of fresh cherries, marinated ones work fine, too.

INGREDIENTS 4 oven-ready wood pigeons, with the wishbones removed Sea salt and freshly cracked black pepper 4 garlic cloves, peeled but left whole 4 rosemary sprigs 4 thyme sprigs Olive oil 100g butter, plus an extra knob for finishing 200ml full-bodied red wine 50ml port or kirsch 350ml game stock or chicken stock 200g cherries, stoned 300g wilted spinach, hot, to serve



IMAGES © Marc Millar

PREPARATION 1. Preheat the oven to 200C Fan/220C/gas mark 7. Season the pigeons all over and in the cavities with salt and pepper, then divide the garlic, rosemary and thyme among the cavities. Truss the legs together with kitchen string. 2. Heat 2 large well-seasoned, ovenproof sauté or frying pans over a medium-high heat, then add a good splash of olive oil. When it is hot, add the pigeons and colour all over for 3 minutes. Add the butter and when it is foaming, baste the birds. 3. Transfer the pans to the oven and roast the pigeons for 6 minutes, which should give you pink meat. Remove the pans from the oven, un-truss the birds and tip the juices from all the cavities into one of the pans, then set the birds aside to rest, covered with kitchen foil, while you finish the recipe. 4. Remove the excess fat from the pan, then return it to the heat. Add the wine and port, stirring to deglaze the pan, and boil until the liquid evaporates. Add the game stock and continue boiling to reduce it by half, then stir in the cherries. Reduce the heat and simmer until they are soft. Swirl in the knob of butter, then adjust the seasoning with salt and pepper, if necessary. 5. Serve the roasted pigeons with cherry sauce and the wilted spinach alongside.

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05/09/2017 12:01

British FOOD


From sparkling wine and oysters to cured meat and berries, World Food Tour celebrates some of the greatest produce in the United Kingdom By Annalisa D’Alessio


s a nation, we are becoming increasingly eager to eat closer to home and preserve taste traditions; British produce has never tasted better—or been more popular. Consumers are now more interested in knowing where their food comes from, a major factor fuelling smallscale and local production. They’re even willing to spend a little more money to ensure their food purchases help create local jobs, promote local economies and safeguard the environment. Read on for our selection of great British products—it will leave you seriously wondering whether there is still a need to look abroad for great food.

Sparkling wine


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Berries The British soft fruit industry has seen a steady rise in the past decade. Locally-grown strawberries and raspberries now represent one of the most successful UK markets—their sales have risen by over 130 percent over the last four years. Previously seen as unreliable products prone to disease, damage and ruin due to unpredictable weather conditions, soft fruit is now an industry that’s able to keep up with its demand. This, in part, is due to the use of polytunnels—movable temporary plastic structures consisting of a tubular steel framework of hoops that provide protection to the fruit.

IMAGES © Shutterstock

The country’s wine industry was blessed with a record year in 2016— revenues soared by 16 percent to £132 million according to online business finance company, Funding Options. British sparkling wine has seen a dramatic rise in popularity over the past few years. Over 500 vineyards produce millions of bottles a year; five of the most celebrated names—Chapel Down, Nyetimber, Camel Valley, Denbies and Gusborn—produce more than five million alone. With milder climates being one of the main reasons for this welcome shift in the industry, it’s no wonder leading producers in countries like France are looking at us with envy.

05/09/2017 11:16

British FOOD

Craft beer & real ale

? u know o y d i D real


Britons have always been partial to continental cured meats. Serrano ham, chorizo and air-dried bresaola have long enjoyed high standing in restaurant menus, dinner tables and markets alike. Now, British producers are starting to take a slice of the charcuterie market. Thanks to excellent award-winning manufacturers like The Bath Pig, Trealy Farm and The Real Boar Co., foodies are now able to look closer to home when trying to satiate their cured meat fix. Must-try products include wild boar and red wine salamis, Cornish coppa, port-soaked cured game and salami soaked in sloe gin.

en e betwe ifferenc fermentation d y e k The the lager is ottomale and . Lagers use b to the k s proces yeasts that sin ssel. ve g n g ti n n ti e n rme ferm pof the fe , use to k bottom e other hand ic th a th rm Ales, on yeasts that fo enting g rm n fe ti n e ferme er, p of th t the to ntation is short head a in e e rm c fe la p Ale takes vessel. us and tures ro o ig v more mpera higher te

As a beer-brewing country, we are beginning to be (rightly) recognised for our production of top fermented cask beer—or real ale. This product finishes maturing in pub cellars rather than in breweries and is exclusively sold with natural carbonation. Styles include brown ale, bitter, mild, old ale, stout, porter and India Pale Ale. The last decade has certainly seen an explosion of interest in craft beer—the choice presently available to aficionados of the drink is unparalleled. Visit Bristol and East London for a spot of beer tasting; the microbrewery industry has truly flourished here.


Cheddar making, which began in the town of Cheddar in Somerset, goes back more than 800 years. Today, the cheese is produced all over the world, but only a handful of makers are licensed to use the EU Protected Designation of Origin, ‘West Country Farmhouse Cheddar’. In addition to being an official seal of quality, this also means the cheese is made on a farm in Devon, Cornwall, Dorset and Somerset with locally produced milk and using traditional techniques—including cheddaring. Other world-famous British cheeses include Red Leicester, Wensleydale and Stilton, which is widely known as ‘the king of English cheeses’ and takes its name from a village near Peterborough.

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05/09/2017 12:56

British FOOD


A meat unequivocally shunned by the rest of Europe during the mad cow disease outbreak, British beef is now back on the map with a vengeance. The reality is that Britain, who ‘invented’ and revolutionised cattle breeding in the 1700s, produces some of the best beef offerings around. Experts have long maintained that the high quality of British beef is down to the fact that the animals are grass-fed all year round. Breeds like Angus, Galloway, Shorthorn and Longhorn—which are smaller than, say, their French counterparts—are docile and fast maturing. This results in tender meat with fewer nerves speckled throughout.


How to Shuck an Oyster

Considered to be among

If you’re serving oysters at home, microwave them for a few seconds to prise the shells half open. Using protective gloves, wiggle a short knife into the shell from the frill or the hinge. Taking care to preserve the inside juices, cut the abductor muscle without damaging the mollusc. Serve chilled on crushed ice with lemon juice, vinegar or Tabasco sauce. If you’re not a fan of raw shellfish, oysters can also be slightly fried, grilled or baked.

? u know o y d i D r

jo in’s ma 0 are Brita ,00 Carrots ble. Over 700 ta 9,000 e r g e e v v o root t duced ro p a re a to bou tonnes —this equals er year s np hectare r perso rrots pe e Business UK 100 ca uc : Prod Source


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the world’s ultimate luxury foods, these molluscs are best when eaten during months that contain the letter ‘r’—for food fanatics, September signals the official start of the oyster season. Britain is home to some of the greatest oyster beds, a few of which are found in Kent, Devon, Cornwall, Essex, Scotland and Ireland. Much like land-grown produce, these shellfish will greatly differ in flavour depending on where they are sourced. Although individual taste preferences vary, it is widely accepted that oysters from Pyefleet in Colchester are the most highly regarded—and expensive—of all.


Chicken is a major staple of the British diet and choosing the right product is important. The new Omega 3 chicken range is unique to Waitrose (in the UK August 2017) and is the first chicken to be a natural source of omega 3; a ground-breaking move for the British supermarket. Omegas 3s are polyunsaturated fatty acids which—as a key part of a balanced diet—help to maintain normal heart, brain and vision function. The chicken is naturally enriched by feeding the birds on a diet containing algae, an aquatic plant that is naturally rich in omega 3. The Omega 3-enriched chicken was developed in partnership with leading food company Moy Park and agri-technology company Devenish Nutrition. Clinical trials performed by Moy Park showed that the levels of omega 3 in their chicken exceeded the levels needed to meet the Food Standards Agency criteria for delivering health benefits.

05/09/2017 12:58

British FOOD

Cheese Scones Makes 12

Ingredients • 360g flour • 1 tsp baking soda • 2 tsp cream of tartar • Salt, to taste

• 4 tbsp butter • 240ml milk • 125g Cheddar or parmesan

Preparation 1. Preheat oven to 230C/gas mark 8. Lightly grease a baking sheet and set aside. Sift together the flour, baking soda, cream of tartar and salt. Using your hands, combine the butter into the mixture (or pulse in a food processor) until it looks like coarse, grainy crumbs. 2. Pour the milk in a well in the centre of the mixture and combine until a soft, elastic dough is formed. Add 125g of grated cheese to the basic dough before rolling it out. Cheddar is a particularly good choice, as is parmesan. 3. Knead the dough lightly on a floured surface until smooth. Roll the dough out until it is 2cm thick. 4. Cut into rounds with a cookie cutter or a glass and bake on the prepared sheet for about 10 minutes or until they rise and are golden.

Easy Beef Wellington Serves 6-8

IMAGES © Shutterstock; recipes cour tesy of

Ingredients • Olive oil • 455g beef tenderloin fillet • Salt and pepper, to taste

• • • • •

2 tbsp mustard 455g shiitake mushrooms 8-10 thin slices ham 200g puff pastry 2 beaten egg yolks

Preparation 1. Preheat oven to 200C/gas mark 6, heat 1 tbsp olive oil in a pan on high heat. Season the fillet with salt and pepper. 2. Cook the meat in the pan until it is well browned on all sides. Let cool. Once cooled, brush the meat with the mustard. 3. In a food processor, purée the shiitake mushrooms. 4. Heat a large pan on medium-high heat and cook the mushroom purée, allowing the mushrooms to release their juices. Set aside to cool. 5. Lay the slices of ham on a plastic wrap so that they overlap. 6. Spread the mushroom mixture on the ham. Place the beef in the middle and roll the mushroom purée and ham over the beef using the plastic wrap. 7. Wrap up the beef fillet into a barrel shape, twist the ends of the plastic wrap and refrigerate for 30 minutes. 8. On a floured surface, roll out the puff pastry sheet. Remove the plastic wrap from the beef and sit the beef in the middle of the pastry dough.

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9. Fold the pastry around the beef and cut off any excess dough. Place on baking tray and brush with beaten egg all over the top. 10. Carve cuts on the pastry with a sharp knife, bake for 35-40 minutes. The pastry should become golden when done. 11. Remove from oven and let rest for 15 minutes before serving. Slice it into 2.5cm slices. W o r l d F o o d To u r


05/09/2017 13:26

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Mark Hix

Renowned chef and restaurateur, Mark Hix is widely recognised as the reviver of modern British cuisine. With the success of the BBC’s Great British Menu and with 10 cookbooks under his belt, Hix has taken the gastronomical world by storm with his love for simple yet bold flavours 84

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05/09/2017 12:09

Mark Hix INTERVIEW Q. Tell us a little bit about the Kitchen Library dinner series—what motivated you to launch it? MH: The Kitchen Library dinners are a series of intimate suppers held throughout the year at my Kitchen Library—my own personal kitchen hidden away at the back of my Tramshed restaurant in Shoreditch, east London. I wanted to use this space to do a series of dinners with chefs and friends which highlight a diverse range of cuisines whilst also championing the best of British produce and drinks. Q. Are there any chefs you’re particularly looking forward to seeing cooking? What influenced your choices when it came to picking the chefs for the series? MH: Most of my guests are also my close friends and I’m really looking forward to cooking alongside these fantastic chefs. It’s great to be able to share the stage with some of the best this country has to offer. Q. What marks a chef’s table out from a conventional dining experience in a restaurant? MH: These one-off dinners are an evening of great food, company and conversation. With only 12 seats around the kitchen bar, the places at these suppers are very limited. The result is an atmosphere reflective more of a dinner party than a formal sit-down restaurant dinner.

IMAGES © Shutterstock; Eightyfour PR

Q. What do you think will be the highlights of this year’s Food Rocks? MH: The area is thriving with great food and drink producers. The festival started out as a celebration of these producers and also to give something back to the community. We’re now in our fifth year and our lineup is better than ever. The main attraction will no doubt be the demo stage where I’ll be cooking alongside top UK chefs and friends such as Russell Norman, Richard Bertinet, Rose Prince, Richard Golding and many more. Q. In your opinion, what marks out a good food festival from a bad one? MH: Food Rocks is a little different to your regular food festival. The pleasure is in supporting the local community and making everyone aware of what goes on in both the ocean and on the land and supporting the community.

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It’s a great way to raise and donate money to the local and national charities like the Fishermen’s Mission, the RNLI and the Blue Marine Foundation and make people aware of the ocean, fishing, sustainability and how every penny can help support families involved in fishing tragedies, rescues and saving marine life. We’ve a strong schedule of chefs and producers— this changes, but most regularly this includes the likes of Angela Hartnett, Russell Norman, Mitch Tonks and some other friends from the industry. Q. What are the challenges in launching and running a festival such as Food Rocks? MH: The festival is a great thing to promote local producers and businesses and great for local tourism and bringing people to Lyme. We’ve been very lucky in that each year Food Rocks grows with new producers getting on board and new

local talent joining in the festival. This in turn makes each year more exciting, giving people a reason to return every year. Q. Enjoying freshly cooked local crab and mackerel will be one of the highlights of Food Rocks—what are your favourite ways to cook them? MH: I was brought up on crab. My dad’s friends would bring them to our house in Dorset and my gran would cook them up and make sandwiches with the meat, so in my mind, you can’t beat freshlycooked crab accompanied by some good mayonnaise with brown bread and butter. As for mackerel, it’s regarded by some as a second division fish, however when it’s really fresh I feel it has one of the best tastes of all. I think it’s one of the best for eating raw or as sashimi. I normally carry some wasabi and soy in my fishing bag for just such occasions. W o r l d F o o d To u r


04/09/2017 13:05

Mark Hix INTERVIEW Q. What are your best tips for cracking and picking a crab? MH: Perhaps because I was brought up by the seaside, I prefer to tackle the crab whole myself armed with crackers, a finger bowl and a glass of white wine. To get the meat out of the crab, twist the legs and claws off, then crack them open and remove the white meat with a lobster pick or teaspoon. Now turn the main body on its back and twist off the pointed flap. Push the tip of a table knife between the main shell and the bit to which the legs were attached and twist the blade to separate the two; then push the body up and remove from the outer shell. Scoop out the brown meat in the well and put to one side. On the other part of the body, remove the dead man’s fingers (these are the feather-like, grey gills attached to the body) and discard. Split the body in half with a heavy knife and then cut each side in half again. Now you need to be patient and pick out the white meat from the little cavities in the body, again using a lobster pick or a teaspoon. Go through the white and brown meat separately to make sure there are no residual bits of shell. Q. The festival will showcase some of the best Dorset produce: in your opinion, what makes ingredients from this area so special? MH: Since I left Dorset some 30 or so years ago I’ve watched it grow and become a part of our British food tradition with all sorts of producers making their names and becoming national treasures —producers such as Black Cow and the Somerset Cider Brandy Co. all had their start here. Q. Name your top three Dorset food and drink producers… MH: Dorset is thriving with artisan and craft producers, there’s too many to mention in this short space. Q. Arguably, we have never been as engaged with food as we are now. British food has put itself on the global map. Would you agree with this? If so, why do you think it is? MH: If you’d asked people what British cuisine was 20 years ago, they would have said things like steak and kidney pie. Now, with all of the great produce 86

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One ‘trend‘ I‘m a fan of is the move towards simplicity which has been happening for a few years now on our doorstep, British food could be something like baked seabass with rosemary, or crayfish and brandy—dishes that haven’t been traditionally seen as ‘classic’ British dishes. I’m proud to have been part of its revival. Q. What food trends do you love? And conversely, which do you wish would go away? MH: One ‘trend’ I’m a fan of is the move towards simplicity which has been

happening for a few years now and it isn’t going away anytime soon. I think it reflects the more basic way that people want to eat out these days. It definitely makes sense for chefs. Q. Are there any native British ingredients that you think are overdue a revival? MH: Oysters. They’re a unique and quintessential piece of British food heritage. I’m hosting a one-day event at HIX Oyster & Chop House—my restaurant in Farringdon—which will both showcase and celebrate this versatile and truly British ingredient. Q. Are there any new British chefs working today that you’re particularly excited about? MH: Not necessarily new, but certainly always a fan of Mitch Tonks, Angela Hartnett, Nathan Outlaw and Steve Horrell from Roth Bar & Grill. •

05/09/2017 12:59

For more British inspired recipes, food news and features, visit S.O.P International / Filler.indd 1

01/09/2017 11:15


Buttermilk Fried Chicken

Pot Roast Chicken

Serves 4

Serves 4-6

Ingredients • 284ml pot of buttermilk • 3 dashes of Tabasco sauce • 3 dashes of Worcestershire sauce • 1 pack of Omega 3 thigh fillets • 200g plain flour (or 150g plain flour and 50g rice flour if you have it) • 1 tbsp paprika

• 1/2 tsp onion powder • 1/2 tsp garlic powder • 500ml sunflower oil, for frying To serve • 1 pack of brioche burger buns • Sliced iceberg lettuce • Chopped pickles • Mayonnaise

Preparation 1. Mix the buttermilk, Tabasco and Worcestershire sauce in a bowl. Add the chicken thighs and marinade for at least 2 hours. 2. Remove the chicken thighs and discard the marinade. 3. Mix the flour, paprika, onion and garlic powder in a large bowl. 4. Add the chicken thigh fillets and toss through so that they are completely coated. Shake off any excess and set aside in the fridge for 30 minutes. 5. In the meantime, heat the sunflower oil in a heavy bottomed pan to 180C (or use a deep fat fryer). 6. Add the chicken and fry for 3 minutes on each side—do this in batches so as not to overload the pan. Make sure to reheat the oil to 180C before each batch. 7. Place the chicken on kitchen paper to drain any excess oil. 8. Serve in a sliced brioche bun with lettuce, pickles and mayo. This dish goes perfectly with sweet potato chips. 88

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Ingredients • 1 tbsp oil • 1 tbsp butter • 12 shallots, peeled (or 6 echalion shallots, peeled and halved) • 1 celeriac, cut into rough 4cm chunks • 2 carrots, cut into chunks • 1 large lemon • 1 small garlic bulb, separated into cloves and peeled • 1 Omega 3 whole chicken • 1 pack of Waitrose Cooks’ Ingredients chicken stock • 1 sachet of Waitrose Cooks’ Ingredients bouquet garni Preparation 1. In a large deep casserole dish heat 1 tbsp of oil and 1 tbsp of butter. When hot add the shallots, celeriac and carrots and cook until starting to brown for about 5 minutes. 2. Squeeze the juice from the lemon and set aside. 3. Put the squeezed-out lemon and half the garlic cloves in the cavity of the chicken. 4. Push the vegetables to the side of the casserole dish to make a space for the chicken. 5. Add the chicken stock, lemon juice and rest of the garlic. 6. Place in a preheated oven 180C fan/gas mark 4 and cook with the lid on (or foil) for 25 minutes. 7. Remove the lid and cook for a further 25 minutes to brown the chicken (make sure the juices have run clear or a probe inserted into the thickest parts reads over 75C). 8. Remove the chicken and the vegetables and arrange on a platter. Cover with foil and set aside. 9. Strain off the gravy in a sieve and mash the garlic through so a garlicky paste drops into the gravy. Reduce this by a 1/3 and serve with the chicken and vegetables.

04/09/2017 13:07


Easy Shepherd’s Pie Serves 4 Ingredients • Sunflower oil • 1 large onion • 2-3 carrots • 500g lamb mince • 500ml beef stock • 4 tbsp tomato purée

rd’s pie Shephe fect er is the p d dish an family asy to re is supe e mak

• • • • • •

200g peas 5 tbsp Worcestershire sauce Salt and pepper, to taste 900g potatoes 100g butter 150-250ml milk

Preparation 1. In a large frying pan, heat up a few tbsp of oil. Sauté onion and carrots for 5 minutes before adding lamb mince. Cook for about 5 minutes. Add beef stock, tomato purée, peas and Worcestershire sauce. Season with salt and black pepper. Reduce the heat to a low-medium temperature and simmer for 35 minutes. 2. Meanwhile, boil potatoes until soft. Drain and mash with butter and milk. 3. Transfer the meat mix into an ovenproof dish (or individual ramekin dishes, if using) and top with mashed potatoes. Spread evenly. You can also use a piping bag to pipe the mash over the meat for a neat finish. 4. Bake in a preheated oven at 200C/gas mark 6 for 20 minutes or until the mash turns golden brown.

Traditional Yorkshire Puddings Serves 4

IMAGES © Shutterstock; recipes cour tesy of

Ingredients • 175g plain flour • 2 eggs • Salt and freshly milled black pepper • 280ml milk • 2 tbsp ground nut oil or beef dripping Preparation 1. Preheat the oven to 220C/gas mark 6 and then reduce to 190C/gas mark 5 when baking the puddings. 2. Sieve the flour into a bowl, then make a well in the centre. Break the eggs into the well. Add salt and pepper. 3. Mix the eggs with an electric whisk. As you beat them, slowly incorporate the flour from the sides of the bowl and pour the milk until the batter is smooth. 4. Spoon 2 tbsp oil or beef fat into the roasting tin and allow to preheat in the oven. When the oil is very hot and smoking a little, pour in the batter. If you are using a 4-bun tray, pour in roughly 2cm of batter. 5. Place the tin on a high shelf in the oven and cook the Yorkshire puddings for about 40 minutes or until golden brown and crisp. 6. Serve immediately.

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04/09/2017 13:07

Meyer Group Advertorial.indd 1

03/08/2017 14:15

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04/09/2017 14:26

Reiko Hashimoto INTERVIEW

Reiko Hashimoto

Owner of Hashi Cooking in London, chef, teacher and author Reiko Hashimoto introduces creative and simple techniques to novices looking to recreate authentic yet accessible Japanese dishes 92

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04/09/2017 13:40

Reiko Hashimoto INTERVIEW

IMAGES © Shutterstock

Q. Tell us about your new cookbook, Cook Japan, Stay Slim, Live Longer. How did the idea come about? RH: I don’t really need to try and focus on any specific healthy recipes, because generally Japanese dishes are quite healthy. Basically, Japanese people live the longest by far and it’s been true for the last decade and we have the lowest obesity rate in developed countries. I thought, ‘Why not just introduce this to people here?’. My first book was based on my cookery school dishes—quite traditional—but then I thought to introduce people to what the Japanese people eat in a modern way. This is why I have quite a few fusion dishes using western ingredients. I think by using western ingredients, it’s easy for people to get hold of the ingredients as well. That’s the idea behind it. Q. What’s the key message you want to convey through this cookbook? RH: The key message is that this isn’t diet food, I don’t have calorie counting or anything like that on the recipes. I do have deep fried dishes and I do use meat and desserts. But we don’t have a love of fat. So it’s not a diet book, but a balanced diet is key for healthy eating. You can eat meat and you can also eat lots of other ingredients and carbs—but it needs to be balanced. And you’re not having one ingredient in massive quantities. It’s always about balance. Q. Would you say there is a common misconception that Japanese cooking is complex and mysterious? RH: This is a comment I get from everybody. I teach classes here in London and so many people are

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actually really shocked to see how easy it is to cook Japanese recipes. The people who come to my courses, they’re not thinking of becoming chefs, they just want to create tasty dishes in an easy way. So that’s what I hope to introduce to people. I hope this cookbook will try to fight this misconception. Q. What is your favourite recipe from this cookbook and why? RH: It’s very hard. The soba noodles with broccoli pesto. I like Italian food and I cook lots of Italian food so the idea of pesto is from that. Soba noodles, the buckwheat noodles, are the healthiest noodles. Then I added a bit of chilli and miso and broccoli—it is very tasty. When I was testing this dish I let my son test it, and he just thought it was amazing. It’s a simple recipe with humble ingredients and that’s why I was very pleased with it. Q. Can you tell us about traditional Japanese eating habits? RH: As much as I like to say rice and grilled fish, I think nowadays most people eat toast for breakfast, and it’s very similar to here [in England]. But probably, when people have hangovers, here a lot of people crave fry-ups but in Japan they have miso soup and rice and grilled fish and something like that. It’s a completely opposite meal to a fry-up. But nowadays people do eat the western simple breakfast, some sort of pastry, a coffee or a tea. At lunch, people eat a bowl of soup noodles and dinner is the biggest meal, but people tend to eat earlier about six or seven. A typical businessman here goes out for drinks and

w Out No

Debunking the myths surrounding the complexity and accessibility of Japanese food, Reiko Hashimoto’s new book is packed full of delicious dishes for a sustainable, slimming diet and long healthy lifestyle

W o r l d F o o d To u r


05/09/2017 13:31

Reiko Hashimoto INTERVIEW then eats something at nine in the evening or something. Whereas in Japan, they go out and the first thing they do is eat and drink together. So people tend to eat much earlier than here but, again, all meals are balanced. Q. Tofu is a very popular ingredient in Japanese cooking, do we as a nation tend to shy away from using it in our everyday dishes? RH: Very much so. I am trying my best to promote tofu and I always hear people say, ‘Tofu is vegetarian people’s food’—that’s the interpretation. But in Japan, tofu on its own is an ingredient whether you’re a vegetarian or not. There aren’t many vegetarians in Japan. We enjoy tofu dishes and we have lots of tofu dishes. I do have a chapter for tofu, and I’m really trying to introduce it to western cooking. When people try my tofu dishes it kind of changes their opinion of tofu. Q. How can tofu as an ingredient be used well in everyday cooking? RH: You can take fresh tofu, quickly quartered and deep fried and then you can have it in a proper clear broth with ginger and spring onion. It just tastes very clean and it makes you feel like you’re eating good things. When I’m in Japan I eat tofu salad every day because in Japan the quality of tofu is so good. That’s the sad thing here, you can’t really get great tofu. It’s more expensive to get here as well. But at the end of the day it is tofu, so it’s not that much more expensive than meat or fish. Q. Can you tell us about your cooking school, Hashi, why it started and how it has grown over the years? RH: I love cooking so I started to cater, and soon after I started some sit-down dinner parties. People started asking me to teach them how to make sushi and at that time nobody was teaching sushi-making in London. I was the first one that really actually started sushi and sashimi classes. I think it was 15 years ago. But in a way I was lucky because there are so many places— like YoSushi and Itsu—that opened since then. People started to wonder what sushi is. Now if you Google it there are so many people doing sushi classes. That’s how I started, and because I have started so early I have a clientele that’s established. Q. How have attitudes towards international food changed since you founded Hashi? RH: I think definitely in England people’s minds have opened up and the willingness of trying 94

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new cuisines here is great. I started to come to London in the early 80s and at that time— London is the greatest city in the world—but when it came to food it was very behind when compared to New York, Tokyo, Paris and cities like that. But now I think in England people are more interested in other cuisines. Q. What techniques and ingredients are especially important in Japanese cooking? RH: Something that really makes a big difference in Japanese cooking is how you cut the vegetables and how you chop the vegetables. This actually does determine a lot of dishes. In other cuisines, it’s not that important. That’s what I try to teach people here. Q. Where do you get your inspiration from when it comes to cooking? RH: Inspiration comes from everywhere. I do always believe the basic flavours method. Flavouring is very traditional. When I cook my Italian food or French food I will always make sure I understand their respective methods and translate that to what I’m doing. Even when I’m cooking fusion dishes I make sure that the base of the flavours are authentic Japanese flavours. Then I add other flavours.

Q. You must go back to Japan quite often. What ingredients do you bring back to the UK? RH: What I bring back is bonito flakes and kombu. Those are the two very important key ingredients for Japanese stock. These two ingredients are definitely the main ones, but I do bring lots of things back to the UK when I go. Q. What is your idea of a simple comfort meal? RH: This will probably be the soup noodles. Noodles in a broth. It’s so easy to make and you really can’t go wrong. Q. What advice would you give to cooks when it comes to experimenting with new cuisines and ingredients? RH: I don’t think you should be afraid of trying new ingredients. Obviously you need to understand each one—and the flavour. Don’t just follow the recipes exactly, I would say. Because everyone has a different palate. Novice cooks think they have to follow exactly, ‘One and a half tablespoons,’ but as long as you use the right ingredients from the recipe you can experiment. Add a little more or a little less to adjust to your own taste. •

04/09/2017 13:40

Reiko Hashimoto RECIPES



Rich Vegetarian Roll MAKES 2 ROLLS

This is a ‘must-try’ sushi roll. By using a soft cheese, although it is a vegetarian roll, it becomes succulently rich. Fusion can be very successful!

IMAGES © Jodi Hinds.

INGREDIENTS 2 ripe tomatoes 1 dried nori sheet 225g cooked sushi rice 1 tbsp black sesame seeds 1 tbsp toasted white sesame seeds 1/2 ripe avocado 60g soft cheese such as Brie or Camembert 1 roasted red pepper 1/4 medium cucumber, cut into sticks

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PREPARATION 1. Bring a saucepan of water to the boil. Make a little criss-cross score at the base of the tomatoes, add them to the pan of boiling water and leave for 30 seconds. Drain and rinse under cold water. Peel off the skins, cut each tomato into quarters and remove the seeds. 2. Cut the nori sheet in half and place one half on the sushi mat. Wet both hands and press a handful of sushi rice on top of the nori, spreading it out evenly. 3. Mix the black and white sesame seeds together and then sprinkle them in a thin line on top of the rice. 4. Cover with a sheet of cling film, then place another sushi mat over the top. Lift and hold the entire assembly and turn it over. Take the sushi mat on top (originally the bottom) off. 5. Peel and remove the stone from the avocado and slice into ½cm slices. Arrange the avocado slices with the tomatoes, soft cheese, red pepper and cucumber sticks across the nori in a straight line. 6. Using both hands, lift the end of the mat closest to you with your thumbs and index fingers. Carefully roll up the nori sheet (using the sushi mat as a guide), securing the fillings as you go, rolling towards the far side. Make sure not to press too firmly otherwise you’ll squash the tomatoes. Repeat the process with the other half of the nori sheet and remaining ingredients to make a second roll. 7. Take the cling film off and slice the rolls into 8 pieces. W o r l d F o o d To u r


05/09/2017 12:13

Reiko Hashimoto RECIPES

Japanese Savoury Pancake



Japanese pancake or bubble and squeak? This is such a satisfying dish as it has everything in it and is so scrumptious! My version is in the simpler Kansai style, whereas the Hiroshima style includes egg noodles in the batter mix. The condiments are very important and tonkatsu sauce is a definite must.

INGREDIENTS 420g plain flour 4 eggs, beaten 1/2 tsp baking powder 3 tsp instant dashi powder 1 pointed cabbage, shredded 2 bunches of spring onions, finely chopped 1 1/2 tbsp vegetable oil (for frying) 2 tbsp tenkasu or deep-fried shallots FOR THE TONKATSU SAUCE (MAKES ABOUT 180ML) 3 tbsp Worcestershire sauce 2 tbsp soy sauce 2 tbsp caster sugar 5 tbsp tomato ketchup 1 tbsp sake 1/2-1 tsp English mustard

PREPARATION 1. First make the tonkatsu sauce. Put all the ingredients, except the mustard, in a small saucepan. Bring to the boil, then reduce the heat and simmer, uncovered, for about 7 minutes or until the mixture is thickened to the consistency of tomato ketchup. Remove from the heat and cool, then stir in the mustard to taste. Refrigerate and use as required. 2. Put the flour in a large bowl, add 500ml water and mix. Once all the flour has been combined with the water, add the beaten eggs, baking powder and


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dashi powder then mix well until the batter is smooth with no lumps. 3. Add the cabbage and spring onions and mix in well. This is the base of the okonomi-yaki pancake. 4. Heat a little oil in a large frying pan over medium heat. When hot, pour the pancake mixture into the pan, tilting the pan to spread the mixture out to a thickness of about 1.5cm. Sprinkle with deep-fried shallots and your choice of toppings, making sure to evenly spread them over the surface of the whole pancake. 5. Reduce the heat to low and partially cover with a lid (to release the condensation) and cook for about 15 minutes depending on the size of the

, calamari Prawns, belly or beef, ork sliced p rn, halloumi e e sw tco s you like —a cheese

pancake, making sure the bottom of the pancake is not burnt. 6. Flip the pancake over, using two large spatulas, and then cook for a further 5 minutes without the lid until done. To check if the pancake is cooked, insert a toothpick into the centre and it should come out dry. If the toothpick comes out with sticky batter attached, flip it over again and leave it to cook for a few more minutes. 7. Transfer the pancake onto a large plate and then slather with the tonkatsu sauce, mayonnaise and mustard if you like. Sprinkle with ao-nori and bonito flakes to finish.

ŒRecipes taken from Cook Japan, Stay Slim, Live Longer, published by Absolute Press, £25, Hardback

TO SERVE Mayonnaise or mustard, optional 2 tbsp ao-nori (seaweed) powder 20g bonito flakes

al Option gs toppin thinly

05/09/2017 12:16

Reiko Hashimoto RECIPES

Vegetarian Gyoza Dumplings These dumplings are a staple in my kitchen. They are my tried and tested vegetarian gyoza with a satisfying filling packed with flavour. Tofu and mushroom are not the only meat substitute for a vegetarian dumpling!

INGREDIENTS 50-60 gyoza dumpling wrappers 3 tbsp vegetable or sunflower oil 1-2 tbsp chilli paste, to serve



FOR THE FILLING 20g dried shiitake mushrooms 80g tinned chickpeas, drained 2 tbsp sesame oil 80g tinned sweetcorn, drained 50g tinned water chestnuts, drained 1/2 small pointed cabbage, finely chopped 1 bunch of spring onions, finely chopped 1 bunch of coriander, finely chopped 1 tbsp grated ginger 1 tbsp soy sauce 1/4 tsp ground white pepper 2 tsp mirin 1 tsp sake 1-2 tsp cornflour, as needed FOR THE DIPPING SAUCE 3 tbsp soy sauce 2 tbsp rice vinegar 2 tbsp mirin 1 tbsp roasted sesame oil 2 tbsp toasted and ground white sesame seeds

IMAGES © Jodi Hinds.

Absolute Press, £25, Hardback

PREPARATION 1. First prepare the filling. Soak the dried shiitake mushrooms in a bowl of water for 1 hour. Drain, squeeze out excess water and finely chop the shiitake mushrooms. 2. Put the chickpeas in a food processor or blender with the sesame oil and blitz to form a smooth texture. Chop the sweetcorn roughly and put in a large bowl along with the puréed chickpeas. Add the remaining filling ingredients and mix well using your hands—the consistency should be firm enough to form a ball but not too dry. If you feel the filling is too

FT26 Reiko Hashimoto Recipes.indd 97

wet, then add a little more cornflour. 3. Place a dumpling wrapper in the palm of your left hand and dab 2/3 of the edges with water. Place a tsp of the filling in the centre of the wrapper and fold over, making small pinched creases to seal the edges together. Repeat for the rest of the filling until you run out of wrappers or filling. 4. Heat 2 tbsp of oil in a large pan over medium-high heat, and then carefully add the dumplings in lines. Pour 120ml water into the pan and partially cover with a lid, making sure there is a decent gap between the lip of the pan and the

lid, so that some steam can escape. Cook over medium heat for 5 minutes or until all of the water has evaporated. 5. Take the lid off and turn up the heat to high, add the remaining 1 tbsp of oil to the pan, then cook for a further 1 minute or until the base of the dumplings is brown and crisp. 6. Meanwhile, combine the dipping sauce ingredients in a small bowl. 7. To serve, use a palette knife to scoop up a line of dumplings and quickly turn over onto the plate, crispy side up. Serve immediately with the dipping sauce and chilli paste on the side. W o r l d F o o d To u r


04/09/2017 13:43


of u



i n r g e v T co

By Annalisa D’Alessio


ofu has been a part of our diet for over 2,000 years—this particular food can be traced back to the Han dynasty, the second imperial dynasty of China. Now a main ingredient in east Asian and south-east Asian cuisine, tofu is slowly (but surely) making its way onto western tables and restaurant menus. Also known as bean curd, tofu is, essentially, coagulated soymilk pressed into white blocks. Its production process is very similar to that of regular dairy cheese. In Asian cooking, tofu is eaten in varying ways depending on different regions and their customs. A popular Japanese dish commonly eaten during the summer


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months—hiyayakko—features tofu served with freshly grated ginger, green onions and soy sauce. In Chinese cuisine, douhua (also known as tofu pudding) is served with boiled peanuts, azuki beans, oatmeal, tapioca or a flavoured ginger or almond syrup. In the Philippines, on the other hand, tofu is mixed with brown sugar syrup and sago to make taho—a sweet delicacy. In Korea, tofu is also served as a popular bar food; dubu kimchi consists of boiled firm tofu served with freshly mixed kimchi, salted or fermented vegetables. Other very common cooking techniques in east and south-east Asia involve deep-frying tofu in vegetable or canola oil,

Along with miso, tofu—a favoured food dating as far back as the 12th century— was enjoyed by military rulers and in Zen Buddhist temples throughout Japan

IMAGES © Shutterstock

An often overlooked ingredient, tofu is much more than just a meat substitute and vegetarian staple

04/09/2017 14:49


w? o n k u Did yo In Asian cooking, tofu is not used as a meat substitute. smoking it and boiling it in coconut water. In stark contrast to this, western cuisine tends to use tofu as a substitute to other foods, matching the flavours and consistency of products like cheese, eggs and meats. This—along with the fact that the ingredient is a great source of non-animal protein—is why the food is so closely associated with vegetarianism and veganism.

Use it in the kitchen

Anytime you wish to use tofu in your cooking, you’ll have to drain and press it in order to soak up excess liquid. This will help the tofu hold together when frying and make it easier for the ingredient to soak up any accompanying sauces. We recommend pressing it for 10 to 20 minutes. Place a block or heavy chopping board on top of the tofu and sit it in plenty of disposable paper towels to drain the unwanted liquid. Tofu is a great protein substitute for meat, but it’s not just for vegetarians. Often organic, the soy-based food is also suitable for vegans and for those who are simply trying to reduce the amount of animal products they consume. Thanks to its relatively bland flavour and the various consistencies it comes in—soft, firm or extra firm—tofu has the rare ability to work in

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perfect symphony with an impressively wide variety of foods and flavours—both sweet and savoury. Firm tofus are ideal for grilling, baking and stir-fries. Soft tofu, on the other hand, is great for sauces, shakes, desserts and dressings. Tofu is usually not eaten on its own—prepare it in a broth or alongside some vegetables, lean meat or fish. You will be able to find it in most supermarkets next to the vegan cheese and vegetarian meat substitutes—it is usually placed close to the fruit and vegetable department.

Health benefits

From a nutritional perspective, tofu is an excellent food. It contains all eight essential amino acids, decreases the ‘bad’ low density lipoprotein (LDL) cholesterol and is a great source of protein and iron. It is also thought to provide protection against certain cancers and heart disease and has a relatively low calorie count. In addition to this, tofu is extremely easy to digest as the fibre is removed during the manufacturing process.

Storing tofu

Tofu can be bought in bulk, small packages or in sealed containers. Once a packet is opened, rinse the tofu, cover it with water

In fact, in east Asia, many tofu-based dishes also contain some sort of meat

Friendly bacteria in fermented soy means that fermented tofu contains nutrients that are easier to absorb and digest than other tofu options and keep it refrigerated. In order to keep the tofu fresh (it’s advisable to consume an open package in under a week), change the water often. If kept in the original unopened package, it can be frozen for up to five months. Note: freezing tofu may slightly alter its consistency. •

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04/09/2017 09:33

Japanese RECIPES

Kimuchi Japanese-style Kimchi

ja r or u re the o Ma ke s u a r e u sin g t d yo obje c t ow n t he sa lt e d weig h oi is cle a n on pa k c h e , a s it w il l sid t he out lly b e sit t in g a u t n er e ev a lt wat in t he s

Ingredients • 900g pak choi • 3 tbsp salt • 1 carrot, coarsely grated • 3 green onions, thinly sliced • 1 garlic clove, minced • 1 tbsp dried mild red pepper, ground • 2 tsp peeled ginger, finely grated • 1 1/2 tsp salt • 1/4 tsp cayenne pepper Preparation

Note: as this is a pickled side dish, the preparation will take 3-5 days.

1. Slice the pak choi by separating the leaves from the base and slicing lengthwise along the base into halves. Place the leaves and stem strips into a bowl. Sprinkle the salt throughout layers of the leaves and rub it into the base. Place a small plate on top and weigh it down with a jar of water (or a heavy object). Let the bowl sit at room temperature for 8-10 hours. 2. Rinse the brined pak choi under cold water to remove any excess salt water. Chop it into 1.5cm pieces and place in a large bowl. Add the remaining ingredients and mix to incorporate. Place the kimuchi in jars. 3. Pour 240ml of water, total, into the jars, cap loosely and let sit at room temperature for 3-5 days. When soured to personal preference, place the jars in the refrigerator. The kimuchi will keep for up to 3 months. 100

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Teriyaki Beef Yakitori Serves 4

Ingredients For the teriyaki sauce • 160ml mirin • 230ml soy sauce • 4 tsp rice vinegar • 1 tsp sesame oil • 85g brown sugar • 7 cloves garlic, minced • 1 tbsp ginger, minced • 1 tbsp jalapeño, minced • 1 strip of orange peel

For the skewers • 450g flap steak, thinly sliced • 10-15 bamboo or wooden skewers • 1 tbsp cornstarch • 5 tbsp canola oil, for grilling • Toasted sesame seeds, for garnish

Preparation 1. Place the mirin in a medium pot and boil over a high heat. Reduce to medium-low and add the remaining ingredients for the teriyaki sauce and simmer for 20 minutes. 2. Place half of the sauce in a freezer bag or container and refrigerate until cool. 3. Take the thinly sliced beef flap steak and cut into strips for skewering. Submerge in cooled marinade and refrigerate for 1 hour. 4. Soak skewers in cool water for 30 minutes. 5. In a small bowl, whisk the cornstarch with 1 tsp of water. 6. Bring the remaining sauce to a boil and thicken with the cornstarch mixture, constantly stirring. Let it cook for 5 minutes, making sure the cornstarch has fully dissolved. Pour into small bowl and set aside. 7. Preheat grill to 200C/gas mark 6. Rub hot grill with canola oil to prevent sticking. Place beef skewers over heat and stay nearby to monitor. 8. Once bottom is a little charred, brush the tops with canola oil and teriyaki sauce and flip. 9. Brush again with thickened teriyaki sauce so that both sides are covered. 10. Remove from grill and garnish with toasted sesame seeds.

05/09/2017 12:18

Japanese RECIPES

Seafood Ramen Noodle Soup Serves 2 Ingredients For the soup • 950ml fish stock • 3 tbsp soy sauce • 1 tsp sriracha sauce • 3cm piece of ginger root, thinly sliced • 150g ramen noodles

For the toppings • 4 large shrimp, shelled • 1 tsp sesame oil (if sautéing shrimp) • 1 red chilli, sliced • 4 mushrooms, coarsely chopped • 2 pieces of nori, cut into pieces • 2 green onions, sliced diagonally

Preparation 1. For the soup, pour the fish stock into a suitable pot. 2. Add the soy sauce, sriracha, sliced ginger root and bring the mixture to a simmer. Simmer for 10 minutes. 3. Cook the ramen noodles in the soup for 5 minutes or until tender. 4. For the toppings, sauté the shrimp in sesame oil until pink and no longer translucent. Alternatively, grill the shrimp. 5. Chop the rest of the topping ingredients. 6. To plate, place the ramen noodles at the bottom of 2 shallow bowls. While the soup is still hot, pour it over the noodles until they are almost covered. 7. Arrange the seafood and rest of the toppings on top. Serve with soy sauce on the side.

Miso Soup with Mushrooms, Tofu and Wakame Serves 4

IMAGES © Shutterstock; recipes cour tesy of

Ingredients • 500ml dashi (Japanese stock) • 170g nameko mushrooms • 80g silken tofu, cut into small blocks • 80g seaweed or wakame, chopped • 4 tbsp miso • 2 stalks green onions, sliced thinly • Shichimi (7 spice), optional Preparation 1. Pour the dashi in a pot and bring to boiling point. 2. Lower the heat and add mushrooms, tofu and seaweed or wakame to the pot. Heat until everything is cooked through. Add miso and cook until it is warmed up. Do not allow the stock to boil once the miso is added. 3. Serve in bowls. Garnish with green onions and shichimi.

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05/09/2017 14:24

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04/09/2017 14:26


Chicken Fajitas

Healthy Mexican Rice Bowl

Serves 4

Serves 4

IMAGES © Shutterstock; recipe cour tesy of

Ingredients • 1 pack of 4 Omega 3 breast fillets • 2 tbsp of Waitrose Cooks’ Ingredients Mole Sauce • 1 tbsp oil • 1 red pepper, finely sliced • 1 green pepper, finely sliced

• 1 red onion, finely sliced • Essential Waitrose 8 large tortilla wraps • 1 pack of Waitrose Tex Mex dip • 50g Cheddar cheese, grated

Preparation 1. Slice the chicken into strips and mix with the Mole Sauce. Pop in the fridge and leave for half an hour. 2. In a large pan heat 1 tbsp of oil until very hot. 3. Stir-fry the chicken (in batches if needed so as not to overload the pan). When cooked through, set aside on a plate. 4. Repeat step 2 and stir-fry the peppers and onion until cooked through (leave them as crunchy or as soft as you like). 5. Add the chicken to the pan and heat through. 6. Cut a slit in the pack of tortillas and warm through in the microwave for 1 minute. 7. Serve the chicken and vegetable mix in a large bowl with the tortillas, Tex Mex dip and grated cheese in the middle of the table. 8. Dive in and build your own fajita!

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Ingredients • 1 onion, diced • 1 stalk celery • 2 garlic cloves, chopped • 2 tbsp olive oil • 180g brown rice • 480ml vegetable stock • 1/2 tsp cumin • 1/2 tsp oregano • 1 can black beans • 30ml white wine • Salt and pepper, to taste • Toppings of your choice

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Preparation 1. For the rice: sauté 1/2 of the onion, celery and 1 garlic clove in 1 tbsp olive oil until translucent and slightly browned—about 5 minutes. Add uncooked brown rice and vegetable stock and cook rice covered on a low heat for about 25 minutes, or until done. 2. For the beans: sauté the rest of the onion in 1 tbsp olive oil for 5 minutes or until translucent. Add 1 garlic clove and cook 1 minute more. Add cumin and oregano, black beans and white wine. Season with salt and pepper to taste and simmer on a medium-low heat until liquid has cooked out—about 5 minutes. 3. To assemble bowls: start with greens of your choice then add rice and beans. Top with any or all of the following: sweetcorn, chopped bell peppers, jalapeños, avocado, coriander and tomato. W o r l d F o o d To u r


05/09/2017 13:43

Don’t wait till the end to add Encona. Pep up your prawns with a 20-minute marinade in our Thai Sweet Chilli Sauce to infuse them with a succulent sweet and zesty tang. It’s stirring stuff. For the full recipe, delicious inspiration and to see the whole Encona range visit:

#StartWithEncona Grace Foods Ltd.indd 1

12/07/2017 14:12

Caribbean RECIPES

A Taste of the

Caribbean There’s no need for extra seasoning when this fare reaches the table. Caribbean food has slowly crept into the UK’s food scene and has been embraced for its punchy characteristics and exciting flavour combinations. Drawing influence from various countries, cultures and palates, this is a cuisine that tinkers with textures and balances spicy with sweet.

A plethora of spices What makes Caribbean cookery so distinctive is the medley of core herbs and spices that pose as the building blocks for the majority of this cuisine’s dishes. These include allspice, cinnamon, nutmeg, ginger, garlic, scotch bonnet, lime and cassava.

Taste variety Contrary to popular belief, there is far more to Caribbean cuisine than jerk chicken. Their culinary repertoire consists of a varied range of rich meats with exotic fruits and vegetables—dishes such as curried goat, coconut shrimp and papaya salad are all commonplace.


IMAGES © Shutterstock

With most of the Caribbean provinces being blessed with long stretches of coastline, it comes as no surprise that seafood is a steadfast component of the diet. A colourful assortment of fish and shellfish marries itself with punchy spices, for a taste experience that is hard to rival.

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04/09/2017 09:35

Caribbean RECIPES

Carolina Reaper Chicken Wings Serves 2

Spiced Papaya Oats with Avocado and Egg Serves 1

Ingredients • 475g chicken wings • 2 tbsp toasted sesame seeds • 1 spring onion, finely sliced lengthways • 1 red chilli, finely sliced For the marinade • 4 tbsp Encona Limited Edition Carolina Reaper Chilli Sauce • 1 tbsp olive oil • 2 tsp zest • 1 tbsp juice from a lime • 2 cloves of garlic, finely grated • 1 tbsp Worcestershire sauce • 2 tbsp cider vinegar • 2 tbsp runny honey • 1 tsp flaked sea salt Preparation 1. In a large bowl, whisk together the ingredients for the marinade. 2. Add the chicken wings to the marinade, and use your hands to toss so each one is covered completely. Tip the wings and marinade into a resealable sandwich bag (you may need to use 2) and place in the fridge for at least 2 hours—or overnight if possible. 3. Preheat the oven to 180C/gas mark 4 and line a large baking tray with baking parchment. 4. Spread the wings out in a single layer and pour over half of the remaining marinade. Roast for 30 minutes in the preheated oven. 5. Pour away any cooking oil, then, using a pastry brush, apply the rest of the marinade to the wings. Increase the oven temperature to 200C/gas mark 6, and place the wings back into the oven for 20 minutes. 6. Sprinkle with sesame seeds as soon as the wings are out of the oven and serve garnished with the sliced spring onion and chilli. 106

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Ingredients • 1 tbsp rapeseed oil • 1/2 white onion, diced • 1/2 tsp turmeric powder • 1/2 tsp mustard seeds • 1 curry leaf • 45g rolled oats • 300ml vegetable stock • 1 egg • 1 tbsp Encona West Indian Papaya Hot Pepper Sauce • Splash of oat/almond milk • 1/2 avocado, thinly sliced • 1 tbsp alfalfa sprouts • Encona West Indian Extra Hot Pepper Sauce, to serve Preparation 1. In a medium saucepan, heat the rapeseed oil over a moderate heat. Add the white onion and cook gently until translucent for about 5-7 minutes. 2. Add the turmeric powder, mustard seeds and curry leaf and toast for 2 minutes, continually stirring. 3. Add the oats and vegetable stock, and bring to the boil. Simmer for 10 minutes or until the liquid has been absorbed by the oats. 4. Meanwhile, fry the egg to your liking. 5. Stir the Encona West Indian Papaya Hot Pepper Sauce and the oat/almond milk through the oats, then ladle into a bowl. Lay the avocado on top of the oats, followed by the egg, then sprinkle with the alfalfa sprouts. Drizzle with Encona West Indian Extra Hot Pepper Sauce and enjoy!

04/09/2017 09:35

Caribbean RECIPES

Jamaican Jerk Popcorn Serves 2 Ingredients • 100g freshly popped plain popcorn • 60ml Encona Jamaican Jerk BBQ Sauce • 60g toasted coconut flakes • 2 tsp lime zest Preparation 1. Preheat the oven to 170C/gas mark 3 and line a baking tray with baking parchment. 2. Place the popcorn in a large bowl and drizzle over the Encona Jamaican Jerk BBQ Sauce. Toss to make sure all pieces are completely coated, then tip onto the baking tray in an even layer. 3. Place into the oven to dry out for 5 minutes, or until crisp. 4. Tip into a serving bowl and add the toasted coconut flakes. Grate over the lime zest, toss once more and serve immediately.

Jerk Pulled Pork with Spicy Crispy Rice Serves 4-6 Ingredients • 2kg shoulder of pork, skin on but not scored • 1 red onion, sliced • 200ml chicken stock For the marinade • 1 bottle of Encona West Indian Original Hot Pepper Sauce • 4 spring onions • 4 garlic cloves • 2 tbsp white wine vinegar • 1 scotch bonnet, deseeded and roughly chopped • 1 tbsp honey • 2 tbsp olive oil • 2 tbsp Jamaican rum For the crispy rice • 1 tbsp olive oil • 350g cooked long grain rice • 2 tbsp Encona West Indian Original Hot Pepper Sauce • 1/2 red onion, finely diced • 200g cherry tomatoes, chopped • 3 tbsp parsley, finely chopped Preparation 1. Using a knife, remove the skin from the pork and reserve for the crackling. 2. Blitz the whole bottle of Encona West Indian Hot Pepper Sauce with the rest of the marinade ingredients in a food processor.

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3. Place the pork shoulder into a high-sided roasting dish and pour over half of the marinade, completely covering the meat. Cover with cling film, then place in the fridge for 2 hours, or overnight if possible. 4. For the crackling, preheat the oven to 200C/gas mark 6. Pat any moisture off the skin with a paper towel, then score in a zig-zag shape. Sprinkle with flaked sea salt, then place in the oven for 45-50 minutes, or until the surface starts to bubble and turns golden brown and crisp. 5. Lower the heat to 150C/gas mark 2. Sear the pork on every side. Scatter the red onion in the bottom of the dish. Pour over the remaining marinade, along with the chicken

stock. Cover with foil and place in the oven for 3 1/2 hours, or until the meat is tender. 6. Place the meat onto a chopping board and use 2 forks to pull it into strands. Keep warm under foil or in a low oven before serving. 7. For the rice, heat the oil in a large frying pan over a medium high heat. Tip in the rice, stir frequently and cook until crisp for 5 minutes. Add the Encona West Indian Original Hot Pepper Sauce and stir. Then remove from the heat and add the onion, cherry tomatoes and parsley. 8. To serve, place rice on a platter and arrange the meat on top, then pour 4-5 tbsp of the onion cooking liquor over the whole dish. Arrange the crackling on top. W o r l d F o o d To u r


04/09/2017 14:53

Mediterranean RECIPES

Monks’ Favourite Rice with Sherry, Parsley and Olives

Lamb Tagine with Kasbah Olives Serves 4

Serves 2

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Ingredients • 150g brown rice or rice mix • 1 knob of butter (optional) • 1 large onion, finely chopped • 4 cloves garlic, finely chopped • 1 tsp cayenne pepper • 1 wine glass of dry sherry • 600ml chicken stock or vegetable stock • A pinch of saffron strands • 300g frozen peas • 10-15 Real Olive Co. Kalamata olives, pitted and sliced • 1/2 lemon, juiced • A bunch of parsley, chopped • Extra virgin olive oil

Preparation 1. Cook the rice until it is approximately 10 minutes away from being done. Drain and put to one side. 2. Heat 3 tbsp water and the knob of butter (if using) in a frying pan. Once the water is steaming, add the onions and garlic and cook until softened—about 5 minutes. 3. Add the rice and stir in—150g of rice makes around 450g of cooked rice. Add the cayenne pepper and stir in. Add the sherry, simmer for 1 minute, then add the stock and saffron. Cook until the rice is almost ready, then add the peas and olives and simmer until the peas are cooked and the liquid is all absorbed. 4. Take off the heat, mix in the lemon juice, and serve with a good sprinkling of parsley and a drizzle of olive oil. 108

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Ingredients • 300g lamb shoulder pieces • 2 tbsp light olive oil (for cooking) • 2 garlic cloves, crushed • 1 strip of lemon skin, 1cm thick • 1 tsp ground or minced ginger • 1 tsp paprika • 1 tsp ground coriander • 1/2 tsp ground cumin • 1/2 tsp freshly ground black pepper • A pinch of saffron, crumbled • Sea salt, to taste • 470ml water • 2 large carrots, cut into chunks • 1 small onion, diced into pieces approx. 1cm wide • 1 tbsp tomato purée • 1 cup Real Olive Co. Kasbah olives • 1 lemon, juiced • 1/2 bunch of fresh coriander, chopped • 1/2 bunch of fresh parsley, chopped • 2 tbsp extra virgin olive oil (for drizzling)

Preparation 1. Mix the first 11 ingredients together in a tagine, casserole dish or heavy-based pan. Refrigerate for 5 hours. 2. Discard the lemon strip and add the water, carrots, onion and tomato purée. Bring to the boil and simmer for 2 hours either on the hob or in the oven. Stir in the olives and cook for 2 minutes. Finally, stir in the lemon juice and most of the herbs. Serve with a sprinkle of the remaining herbs and a drizzle of extra virgin olive oil.

04/09/2017 13:57

Mediterranean RECIPES

Spanish Tortilla with Olives Serves 2 Ingredients • 1 onion, peeled, cut in half and sliced thinly • 6 eggs, beaten • 600g potatoes, peeled, cut in half lengthways and sliced thinly • 15 Real Olive Co. Wild Garlic & Basil olives, sliced • Salt and pepper, to taste • Light olive oil

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Preparation 1. Pour half a glass of water into a non-stick frying pan and heat to steaming. 2. Add the onion and steam-fry for 10 minutes, stirring regularly to prevent sticking. You can add a tbsp of light olive oil or a knob of butter at this point for a bit of extra texture. Put the cooked onions in a bowl with the beaten eggs. Repeat the steam-fry process with the potatoes, cooking them until soft—this will take around 15-20 minutes. When they are done, add them to the egg and onion mixture. Add the sliced olives and seasoning to the mix. 3. Put a glug of the light olive oil in the frying pan and turn the pan so the surface is coated. Pour in the tortilla mix, using a spoon to distribute the ingredients evenly. Cook on a medium heat for 4-5 minutes. You can then either cook the top part of the tortilla under the grill for 4-5 minutes, or turn it onto a plate, slide it back into the pan upside-down and cook for 3-4 more minutes. 4. Serve with a mixed green salad.

Baked Fish with Fennel, Olives and Basil Serves 2 Ingredients • 125g fennel, sliced lengthways into pieces approx. 1cm wide • 1 stick celery, chopped • 240g cherry tomatoes, quartered • 2 tsp capers • 115ml water • 115ml white wine (optional) • 1 bay leaf • 2 cod or salmon fillets • 1 lemon, juiced • 1 tbsp extra virgin olive oil • 3 tbsp fresh basil, chopped or torn • 170g Real Olive Co. Wild Garlic & Basil olives or Nocellara olives • Salt and pepper, to taste Preparation 1. Preheat the oven to 200C/gas mark 6 (180C fan/gas mark 5). Combine the fennel, celery, tomatoes, capers, water, wine and bay leaf in a metal baking pan. Place the seasoned fish on top and cover with foil. Bake for 15 minutes. 2. Put the fish on a plate and keep it covered with the foil.

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3. Put the baking pan on the burner and simmer the vegetables for 5-8 minutes. Add the lemon juice, olive oil and half of the basil and mix in. 4. Place the fish on plates and top with the vegetables. Add the rest of the basil and the olives. W o r l d F o o d To u r


05/09/2017 14:37

Mediterranean RECIPES

Moroccan Baked Eggs with Za’atar Toast

Sumac Couscous Peppers with Harissa Houmous

Serves 4

Serves 4

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Ingredients • 100g softened butter • 2 tsp Steenbergs Za’atar • 1 tsp Steenbergs Organic 4 Pepper Mix • 3 tsp parsley, chopped • 1 red onion, chopped • 1 red chilli, chopped • 1 tsp Steenbergs Organic Cumin • 1 tsp Steenbergs Organic Paprika • 1 tin organic chopped tomatoes • 8/10 cherry tomatoes • Salt and pepper or Steenbergs Organic Perfect Salt • 4 free range eggs • Soft white farmhouse loaf bread

Ingredients • 1 red onion, diced • 2 tsp Steenbergs Sumac • 350g couscous • 1 small knob of butter • 350ml boiling water • 4 tbsp olive oil • 2 tsp Steenbergs Organic Harissa Powder • 1/2 can organic chickpeas • 2 tsp light tahini • 1/2 lemon, juiced • 50ml olive oil • 4 red peppers • Steenbergs Perfect Salt

Preparation 1. Preheat the oven to 180C/gas mark 4. 2. Place the softened butter into a mixing bowl and add the za’atar, peppercorns and parsley and mix together. 3. Spoon out the butter mixture onto cling film and roll into a sausage shape. Chill the butter in the fridge until later. 4. In an ovenproof frying pan, fry together the onion, chilli and Steenbergs cumin and paprika for a couple of minutes. 5. Pour in the chopped tomatoes and cook for 5 minutes until thick and reduced. 6. Add the cherry tomatoes and cook until they soften—1-2 minutes. 7. Season with salt and pepper or some Steenbergs Organic Perfect Salt. 8. Make 4 little wells in the tomato sauce in the pan and break an egg into each one. 9. Place the pan into the oven for about 10 minutes or until the eggs are cooked to your liking. 10. While the eggs are cooking, slice the white farmhouse loaf into thick slices and spread on the za’atar and peppercorn butter. Grill until golden brown. 11. Serve the toast and top with a baked egg and some sauce from the pan.

Preparation 1. Preheat the oven to 180C/gas mark 4. 2. Fry the red onion in a saucepan in a little oil until translucent but not coloured. 3. Add the sumac and stir briefly. Pour in the couscous and butter. 4. Add the boiling water to the pan and mix together. Put a lid on the pan and remove from the heat. Set aside for later. 5. Warm 4 tbsp of olive oil and the Steenbergs harissa spice in a pan for 1 minute. Remove from the heat. Set aside. 6. In a food processor, add the chickpeas, tahini, lemon juice, salt and pepper and blitz together. Slowly add 50ml of olive oil until combined and smooth. 7. Pour out the houmous into a bowl and drizzle over the harissa oil and ripple with a fork. 8. Remove the top 1/4 from the peppers and remove all the seeds and white pith from inside. Oil the outside of the peppers and put onto a roasting tray. 9. Fluff up the couscous with a fork and spoon the couscous into each pepper. Drizzle a little olive oil into each pepper and season the top of the couscous. Replace the pepper lid and place in the oven for 15 minutes. 10. Serve the roasted pepper with harissa houmous, salad and flatbread.


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04/09/2017 13:57


Viva L‘Italia! Italian cooking is a crowd favourite—pizza, pasta and risotto have been staples on British dinner tables for decades. Known for its simple recipes and subtle seasoning, it’s hard to go wrong with Italian food. This cuisine shares characteristics with French and Spanish gastronomy while remaining faithful to its authentic, well-known flavours.

Olive oil Olive oil is an essential ingredient in Italian cooking— families in Italy can go through one litre of olive oil a week! The quality of olive oil is very important; not only used for frying, it is also drizzled raw on salads and vegetables, or used to bring out flavour in pasta. It is a true staple of the Mediterranean diet.

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Pasta, please! Pasta originated from Italy and comes in all shapes and sizes. It may be stretched and long like spaghetti, large and flat like lasagna or small and fancy like farfalle. Choose fresh, dried, whole wheat or refined pasta to accompany your main.

Simple recipes, quality ingredients Traditional Italian food prioritises quality ingredients over complex recipes. An Italian dish tends to use herbs and spices such as basil, rosemary and oregano to subtly guide the flavour of the meal.

W o r l d F o o d To u r


04/09/2017 14:09


Mushroom Risotto Serves 4 Ingredients • 40g parmesan cheese, cut in pieces • 20g fresh parsley • 20ml olive oil • 60g onion, quartered • 300g fresh mushrooms • 200ml dry white wine • 250g risotto rice • 450ml vegetable stock • 1/2 tsp fine sea salt • 1/4 tsp ground black pepper • 60ml water, hot • 20g butter Preparation *This recipe uses the Vorwerk Thermomix food processor. If you don’t own a Thermomix, adjust according to your own appliances.

1. Place parmesan and parsley in mixing bowl and grate 10 seconds/speed 10. Transfer to a bowl and set aside. 2. Place oil, onion and 150g mushrooms in mixing bowl and chop 5 seconds/speed 5. Scrape down sides of mixing bowl with spatula and cook 3 minutes/100C/speed 1. 3. Cut remaining 150g mushrooms into slices (5mm). Add wine, sliced mushrooms and rice, then without measuring cup, cook 2 minutes/100C/ /speed . 4. Add stock, salt and pepper and cook 13 minutes/100C/ /

speed . Check the texture—the rice should be al dente (with a bite); if not yet cooked enough, cook an extra 1-2 minutes/100°C/ /speed . 5. Add water, butter and reserved parmesan and parsley. Stir in gently with spatula—it should be quite soupy at this stage as the mixture will absorb more liquid as it settles. Leave to rest for 2 minutes. Serve immediately in warm bowls.

Ingredients • 4 veal scallops • 2 tbsp flour • Salt and black pepper, to taste • 4 slices prosciutto • 8-12 fresh sage leaves • 2 tbsp butter • 120ml dry white wine

Saltimbocca alla Romana Serves 2

‘Saltimbocca’ translated literally means ‘jump in the mouth’— presumably because this classic Italian dish is so delicious that it almost leaps into one’s mouth. If veal is not available, substitute it with pork, turkey or chicken. 112

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Preparation 1. Put each veal scallop between 2 sheets of waxed paper and pound to a 3mm thickness with a rolling pin. 2. Sprinkle the flour onto a plate and season with salt and pepper. Lightly coat both sides of the scallops with flour, shaking off any excess. 3. Cut the prosciutto and scallops into 8-12 pieces. Place a piece of prosciutto on each scallop and press a sage leaf firmly on top. Hold everything together with a toothpick. 4. Melt half of the butter in a large skillet. When the butter is foaming, add the scallops and cook in batches—adding more butter when needed—for 2 minutes on each side. Lift out of the pan and keep warm. 5. Pour the white wine into the pan and boil for a few minutes until it is reduced to about 2 tbsp. Stir in some butter and heat gently, then taste for seasoning. Arrange the scallops onto plates and pour the sauce over them. Serve immediately.

04/09/2017 14:09


Traditional Focaccia Serves 4

Ingredients • 300-320ml lukewarm water • 1 tbsp yeast • 1 tbsp caster sugar • 500g plain flour

• • • •

50ml extra virgin olive oil 1 tsp salt Rosemary, a few sprigs Green and black olives, pitted

Preparation 1. Mix the warm water with fresh yeast and caster sugar. Place aside for later. 2. In a large bowl, sift flour and add all the ingredients except for rosemary and olives. Mix until all the ingredients are well combined. Transfer onto a floured worktop and knead until you get a soft and elastic dough—this should take about 5 minutes. 3. Oil another bowl with olive oil and place the dough in it. Cover with cling film and let it rise until it has doubled in size—this should take around 30-60 minutes. 4. Once the dough has doubled in size, transfer it onto a baking tray lined with baking paper. Using your hands, spread the dough across the baking tray and make wells on its surface. 5. Pour over some extra virgin olive oil, season with rosemary and top with olives (as many as you like). 6. Bake in a preheated oven at 200C/gas mark 6 for 40 minutes or until cooked.

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Aubergine Parmigiana Serves 4

IMAGES © Shutterstock; recipes cour tesy of

Ingredients • 1 can chopped tomatoes • 1 tbsp tomato purée • 1 tbsp parsley, chopped • 1/2 tsp sweet basil, ground • 1/2 tsp oregano, ground • 2 garlic cloves, crushed • Salt and pepper, to taste

• • • • • • •

1 large aubergine 220g flour 3 eggs, beaten 450g bread crumbs 240ml olive oil 230g mozzarella cheese 110g parmesan cheese, grated

Preparation 1. Combine chopped tomatoes, tomato purée, parsley, basil, oregano, garlic, salt and pepper in a saucepan and cook over medium heat for about 20 minutes. Be careful not to scorch. Reserve. 2. Cut aubergine in 1.5cm slices, place on a rack and sprinkle lightly with salt. Let stand for about 20 minutes to remove the bitterness. Rinse each slice and pat dry. Coat each slice with flour; dip in egg then coat lightly with bread crumbs. 3. Heat oil in heavy skillet (oil should be 1.5cm deep). When oil is hot, add aubergine slices. Fry for 2 minutes on each side or until soft and golden. 4. Reserve slices on paper towels to absorb excess oil. Place about 1.5cm of reserved tomato sauce over the bottom of a baking dish sprayed with cooking spray. Place aubergine in layers

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in a dish; sprinkle each layer with mozzarella and parmesan. Alternate layers of aubergine and cheese until all ingredients are used, reserving a little of each cheese for the topping. 5. Bake at 160C/gas mark 3 for 30 minutes. W o r l d F o o d To u r


05/09/2017 15:15


Baked Chicken Drumsticks

Stuffed Cucumber Soup Ingredients • 10 cucumbers • 3 shiitake mushrooms soaked in water • 200g minced chicken • 1 tbsp Healthy Boy Thin Soy Sauce • 1 tsp powdered pepper • 4-6 cups soup • 2 tbsp Healthy Boy Seasoning Sauce

Preparation 1. Wash cucumbers. Peel and cut them into halves, removing seeds and cutting out the bottom part. 2. Cut shiitake mushrooms into slices. 3. Mix minced chicken with Healthy Boy Thin Soy Sauce and powdered pepper, use the mixture to stuff the halved cucumbers. 4. Place the soup over a high heat, add stuffed cucumbers and the shiitake mushrooms to the pot. Simmer until soft and tender. 5. Pour in Healthy Boy Seasoning Sauce. Serve while hot.

Ingredients • 1kg chicken drumsticks • 1 tsp salt • 2 tbsp Healthy Boy Thin Soy Sauce • 2 tbsp Healthy Boy Sweet Soy Sauce • 1 tbsp vegetable oil • 4 cups water • 6 tbsp Healthy Boy Thick Oyster Sauce • 1 tbsp Healthy Boy Seasoning Sauce • 2 tbsp sugar Preparation 1. Mix the chicken drumsticks with salt, thin soy sauce and sweet soy sauce and marinade for 2 hours. 2. Heat vegetable oil over a medium heat. Grill the drumsticks until golden. 3. Add water, Healthy Boy Thin Soy Sauce, Healthy Boy Sweet Soy Sauce, Healthy Boy Thick Oyster Sauce, Healthy Boy Seasoning Sauce and sugar. Stew for one hour. 4. Serve.


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The use of various seasoning sauces is important in Asian and Oriental cooking as each delivers a particular flavour to the final dish being prepared. For example, not all soy sauces are the same! If cooking Chinese food, it’s best to use a Chinese soy sauce. When cooking Thai dishes it’s best to use Healthy Boy Soy Sauce for the distinct Thai flavour -Faizal Fulat, buying director, Grace Foods UK Ltd

04/09/2017 14:57


Fried Noodles with Chicken Ingredients • 1 cup sliced chicken breast • 1 1/2 tbsp Healthy Boy Seasoning Sauce • 1 tsp sugar • 3 tbsp vegetable oil • 2 eggs • 1 cup rice noodles • 1/2 tbsp preserved radishes • 1 tbsp spring onion • Lettuce Preparation 1. Marinade sliced chicken breast with Healthy Boy Seasoning Sauce and sugar. 2. Heat the wok, add vegetable oil and chicken and stir-fry until cooked. Add eggs and stir-fry until fragrant. 3. Add rice noodles and stir-fry. Add the rest of the ingredients and stir-fry until cooked. 4. Sprinkle with spring onion. Serve with lettuce.

Karaage Chicken Ingredients • 1kg chicken breast • 1 tsp salt • 1 tsp pepper • 300g wheat flour • Oil (for frying) • Healthy Boy Sweet Chilli Sauce

IMAGES © Shutterstock

Preparation 1. Cut chicken breast into bite-size pieces. 2. Marinade chicken breast with salt and pepper for 30 minutes. 3. Coat marinaded chicken pieces with flour. 4. Heat oil at medium to high heat. Deep fry for 5-8 minutes or until gold and crispy. 5. Serve with Healthy Boy Sweet Chilli Sauce.

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05/09/2017 15:16


Hot & Spicy Ramen Prep 5 minutes

Ingredients • 2 cloves garlic, minced • 2 tsp ginger, grated • 2 spring onions, thinly sliced • 4 mushrooms, finely sliced • 4 cups water • 1 cup chicken stock • 2 tbsp sweet Thai chilli sauce • 2 tbsp sesame oil • 2 packs of Indomie Special Chicken Noodles • 2 eggs, sunny side up • 1 dozen cooked dumplings • 100g ham, diced Preparation 1. In a pot add a small amount of oil then cook garlic, ginger and the white part of the spring onions. Add the mushrooms and cook for 1 minute. 2. Pour in the water, stock and sweet Thai chilli sauce. Bring to the boil then simmer for 3 minutes, turn heat off and add the sesame oil. 3. Add Indomie noodles and seasoning sachets and simmer for 3 more minutes. 4. Ladle the hot soup and noodles into bowls and top with sunny side up eggs, dumplings, ham and spring onions. Serve immediately.

It just takes 3 minutes to prepare Indomie Noodles. They can be enjoyed as a ‘ wet noodle‘ dish by simply boiling and draining the noodles and adding the spice mix or as a soup noodle, by adding boiled noodles with water into a bowl with the spice mix -Faizal Fulat

Mie Burger Prep 5 minutes Ingredients • 2 packs of Indomie Mi Goreng • 1 lightly beaten egg • 1 meat patty • Fillings of your choice


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IMAGES © Shutterstock

Preparation 1. Cook Indomie noodles as instructed on the packaging. Drain and add all the seasoning sachets. Set aside to cool. 2. Once cool, add the egg and shape into ‘buns’ using any circular containers such as ramekins or a small bowl. 3. Put in the fridge to cool, cover in plastic wrap and place something weighty on top to hold them in shape. 4. Cook the meat patty to your liking. 5. Remove the ‘buns’ from the fridge—they should be moulded into a circular bun shape. Pan-fry until golden. 6. Assemble the burger with the ‘buns’, meat patty, and the fillings of your choice—salad greens, tomatoes, cheese and sauce.

04/09/2017 10:58


Kaeng Phet Kung

Prawn Red Curry with Thai Coconut Rice Serves 4

Kaeng Khieu Wan Kai Green Chicken Curry Serves 6 Ingredients - For the curry paste • 4 large fresh green chillies • 1 tsp whole black peppercorns • 9 shallots, finely chopped • 1 tbsp garlic, finely chopped • 2 tbsp fresh coriander leaves, chopped, with the stem • 1 stem lemongrass, white part only • 1 1/2 tsp KTC Pure Himalayan Salt • 2 tsp coriander, ground • 1 tsp cumin, ground • 1 slice galangal • 3 tsp dried shrimp paste • 1 1/2 tsp turmeric, ground • 1 1/2 tbsp KTC Pure Coconut Oil Preparation 1. Destem the chillies and keep the seeds (for a curry with some kick). 2. Chop the chillies and put into a food processor with all the other ingredients. 3. Process to a smooth paste. Ingredients - For the curry • 1.5kg whole chicken • 250ml KTC Coconut Cream • 3 tbsp Thai green curry paste • 750ml KTC Coconut Milk • 3 kaffir lime leaves • 1 tsp KTC Pure Himalayan Salt • 2 1/2 tbsp fish sauce • 2 tbsp fresh green chillies, finely chopped • 2 tbsp fresh coriander, chopped • 2 tbsp basil leaves, torn

Ingredients • 500g raw prawns, peeled deveined, heads reserved • 500ml KTC Coconut Milk • 3 tbsp red curry paste • 2 tbsp fish sauce • 1 fresh red chilli, deseeded Preparation 1. To prepare the prawn heads, rinse and discard only the hard top shell. Set aside. 2. Put the coconut milk in a large saucepan with the curry paste, fish sauce and chilli. Bring to simmering point, stirring constantly. Add the prawns and prawn heads and cook over a low heat for 15 minutes, stirring frequently until the prawns are cooked and the flavours mellow. 3. Serve with hot white rice or coconut rice. Ingredients - For the coconut rice • 415ml water • 400ml KTC Coconut Milk • 1/2 tsp KTC Pure Himalayan Salt • 250g jasmine rice • 4 spring onions, sliced Preparation 1. Place water, coconut milk and salt in a medium saucepan and mix well. 2. Bring to a boil, stir in rice and lower heat to a simmer. 3. Cover and simmer for 15-20 minutes, or until most of the liquid is absorbed. 4. Remove from heat and allow to rest, covered, for another five minutes then stir in the spring onions.

Preparation 1. Cut the chicken into 8 pieces. 2. Heat the coconut cream in a large pan, stirring until it comes to the boil. Reduce heat and continue to cook until the cream thickens and the oil bubbles. You should be left with 60ml. 3. Cook the curry paste for about 5 minutes, stirring all the time. 4. Add the chicken and cook over a medium-low heat for 10 minutes. 5. Add the coconut milk, kaffir lime leaves, salt and fish sauce and stir while the coconut milk comes to the boil. 6. Reduce heat to low and simmer for 40-45 minutes. 7. Stir in the chilli and herbs and simmer for 5 minutes. Serve with Thai jasmine rice.

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05/09/2017 15:16


Organic Virgin Coconut Oil Perfect for Authentic Asian Cuisine

Thai Fish Cakes Serves 4 Ingredients • 450g of snapper fillets, without skin or bones • 3 tbsp KTC Coconut Oil • 3 tbsp fish sauce • 2 tbsp water • 2 cloves of garlic, crushed • 1/2 tbsp KTC Ginger Paste • 1 handful fresh coriander, chopped leaves and stalks • 2 tsp chilli flakes • 1/2 tsp cumin • 1/2 tsp coriander • 1 tsp KTC Thai Sweet Chilli Sauce • 3 tbsp mayonnaise

Nothing conjures up the essence of Asian cuisine quite like the aroma of gently warming coconut oil to transport you to a balmy Asian scene; coconut oil is the genuine flavour of the east. Don’t buy the odourless, flavourless ‘pure’ type, which is better suited to cakes and dishes that need clean flavoured oil. If you’re cooking up an Asian storm, go the whole hog with organic virgin coconut oil with its glorious flavour. Its fragrance and tropical opulence can elevate even a humdrum weekday dal into something truly magical. Coconut oil lends a convincing authenticity to a whole host of Asian dishes, from beef rendang to Thai green curry, but its use needn’t be restricted to oriental recipes. Asian dals and southern Indian curries often include this white solid oil packed with goodness. It’s fantastic for frying fish, or for sautéing onions for a rice or grain-based pilaf. KTC has been producing coconut oil in all its forms for over 20 years and recommends Organic Virgin Coconut Oil which is cold pressed for use in Asian cuisine as its distinctive taste marries perfectly with spices for a tantalising taste of the east.

Preparation 1. Combine the fish, coconut oil, fish sauce, water, garlic, ginger, coriander, chilli flakes, cumin and coriander in a food processor. 2. Pulse until the mixture becomes a thick paste. 3. Make into 1-inch balls and press into patties. You will need to wet your hands to stop the mixture from sticking. 4. In a large pan melt the coconut oil and cook the fish cakes for 2 minutes each side until golden brown and cooked through. 5. Make a spicy mayonnaise by adding the sweet chilli sauce to the mayonnaise. Serve with a crisp green salad. Ingredients - For the dip • 2 tbsp rice wine vinegar • 2 tbsp clear honey • 1/2 KTC Lemon Juice • 1 tbsp Thai fish sauce • 100g cucumber, skinned, cored and diced • 3 spring onions, finely sliced • 2 birds-eye chillies, seeds removed (if liked), sliced thinly • Handful of fresh coriander, chopped Preparation 1. Beat together the vinegar, honey, 2 tbsp water, lemon juice and fish sauce. 2. Adjust the honey and lemon juice to taste. 3. Add the cucumber, spring onion, chilli and coriander. Leave for 30 minutes to an hour for the flavours to develop. 118

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Our coconut oil is quite simply oil from coconuts, it‘s 100% pure, nothing added or taken away. It can be stored at room temperature -KTC Edibles

05/09/2017 15:15

Chadha Oriental Foods Ltd.indd 1

30/08/2017 16:23


Vietnamese Pho Noodle Soup Serves 3 Ingredients • 750ml water or unsalted beef or chicken stock • 1 packet Asian Home Gourmet Vietnamese Pho Noodle Soup Spice Paste • 1 onion, coarsely chopped • 250g beef, thinly sliced • 150g dried rice noodles (to cook the noodles, follow pack instructions and portion into 3 bowls) • 50g bean sprouts, lightly blanched • Fresh sweet basil leaves, green lime, coriander leaves and cut chillies, to garnish (optional)

Preparation 1. Bring water or unsalted beef or chicken stock, Spice Paste and onion in saucepan to boil. Reduce heat and simmer for 5 minutes. 2. Add sliced beef; bring to boil. Remove the cooked or medium-rare beef and set aside. 3. Place beef on noodles and pour soup over. Garnish with bean sprouts, basil leaves, lime and chillies. Serve hot.

Top tip

eze inly, fre meat th ce To slice frozen and sli mie . s e l if ti n n u harp k with a s icken may ch d e d Shred of beef instead d e s u be

Szechuan Hot & Sour Soup Serves 4 Ingredients • 1 tbsp vegetable oil • 100g boneless chicken breast, cut into thin strips • 880ml water or chicken broth (unsalted) • 1 packet Asian Home Gourmet Szechuan Hot & Sour Soup Spice Paste • 70g mixed vegetables, finely chopped • 2 tbsp cornstarch • 2 tbsp water • 1 egg, beaten • Chopped spring onions, to garnish

Top tip

Prawns, sq uid or cube d fish fillet may be used instead of ch icken. For a vegeta rian soup, use to fu, black fungus (woo d ear) and mushroom


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Preparation 1. Heat oil in saucepan on medium heat. Add meat; stir-fry for 1 minute. 2. Add water or chicken broth and Spice Paste, stir well and bring to boil. Add mixed vegetables. 3. Mix cornstarch with 2 tbsp water until smooth then add into the soup. Simmer for 3 minutes. Gradually stir in egg. Garnish with spring onions and serve hot.

04/09/2017 09:38


Indonesian Rendang Curry Serves 4 Ingredients • 2 tbsp vegetable oil • 1 packet Asian Home Gourmet Indonesian Rendang Curry Spice Paste • 450g chicken, lamb or beef, cubed • 440ml coconut milk or milk • Kaffir lime leaves, to garnish

Preparation 1. Heat oil on non-stick saucepan on medium heat. Add Spice Paste and stir-fry for 1/2 minute. 2. Add meat and stir-fry for 2 minutes. Lower heat, add coconut milk and bring to the boil. Simmer and cover for 30 minutes. 3. Lift the cover and continue to simmer for another 20 minutes or until meat is tender and gravy almost dries. Stir occasionally to prevent burning. Garnish.

Top tip

d, preferre gravy is ore re o m If 0ml m add 22 k or milk. mil t u n coco , adjust is used n e k ic If ch time cooking ly g in rd o acc

Singapore Laksa Serves 3 Ingredients • 2 tbsp vegetable oil • 250g boneless chicken, cut into bite-sized pieces • 1 packet Asian Home Gourmet Singapore Laksa Spice Paste • 330ml coconut milk • 220ml water • 125g rice vermicelli, egg noodles cooked to pack instructions • 100g beansprouts, blanched and drained, to garnish

Top tip

Prawns m ay be us ed instead o f chicken . Thicknes s of the L aksa can be c ontr the amou olled by nt of wate r used

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Preparation 1. Heat oil in non-stick saucepan on medium heat. Add meat and Spice Paste; stir-fry for 3 minutes. 2. Stir in coconut milk and water, simmer uncovered on low heat for 5 minutes. 3. Serve piping hot over noodles. Garnish with beansprouts and chicken strips.

W o r l d F o o d To u r


04/09/2017 09:39

t r e s s e D

our es h t i w recip r h t o t to essert colatie e e r sw lgent d er cho st in u o u e st ty Trea n of ind how ma e the b ctio about becam s e l l co ead ng usines u r o and ul A. Y the b Pa

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04/09/2017 14:27


Baklava Serves 8

Ingredients Simple sugar syrup • 240ml water • 260g sugar • 1 tsp lemon juice • 1 tsp orange blossom water Dough • 1/2 package of shredded filo dough • 115ml olive oil

Filling • 160g walnuts, chopped • 2 tbsp sugar • 2 tbsp simple sugar syrup • 1 tsp grounded cinnamon

Preparation 1. For the simple sugar syrup, pour 240ml water and sugar into a pot, stir to combine and bring to the boil over a medium heat. Once boiling, add lemon juice. Let the sugar water boil for 7-10 minutes. Remove from heat, stir in orange blossom water and set aside to cool down. 2. Cover shredded filo dough with olive oil. Rest for 5 minutes. 3. For the filling, mix all ingredients in a bowl and set aside. 4. Press half of the dough into a 22cm round baking pan and arrange walnuts over the dough. Make sure to leave a 1cm border free of filling. Arrange the other half of the dough over the filling and press down firmly. Place a plastic wrap over the top. Then place a flat plate and something heavy on top (a pot filled with water will do). Let the baklava stand pressed for 30 minutes. 5. Preheat oven to 180C/gas mark 4. Bake the baklava for 30 minutes or until brown. 6. Pour the simple sugar syrup onto the baklava when removed from the oven. Soak for 5 minutes in a hot oven (make sure the oven is turned off). 7. Take the baking pan out of the oven, loosen the edge, and flip the baklava onto a serving plate. Cut the baklava into 8 pieces to serve.

Tiramisu Serves 8

IMAGES © Shutterstock; recipe cour tesy of

Ingredients • 720ml cool brewed coffee • 115g sugar, plus 2 tbsp for sweetening the coffee • 5 eggs, separated • 230g mascarpone • Pinch of salt • 2 shots of Italian Marsala (optional) • 340g ladyfinger or savoiardi biscuits • 2 tbsp unsweetened cocoa powder • 1/4 cup dark chocolate shaved for garnish Preparation 1. Brew and cool coffee, adding sugar according to taste. 2. Whisk the egg yolks with 60g of sugar until a pallid and creamlike consistency is achieved. In a separate bowl, use a wooden spoon to remove any lumps from the mascarpone before mixing into the egg yolk mixture. Thoroughly combine the ingredients. 3. In a separate bowl, combine the egg whites, the salt and the remaining amount of the sugar and whisk until the mixture is thick and fluffy. Combine with mascarpone and egg yolk mixture. Add Marsala as desired. 4. Soak biscuits in the coffee before laying them across the surface of a 18 x 28cm glass tray. Try not to soak the biscuits to breaking point. Add a layer of the mascarpone mixture onto the biscuits.

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udest ly’s pro the a t I f o e s, On re dishe signatu u’s caffeine tiramis lightness nd boost a he perfect t make it r a long day e t f a e choic heavy meal and a Dust generously with cocoa powder. 5. Add another layer of coffee-soaked biscuits, mascarpone, cocoa powder, and top with shaved chocolate. 6. Use cling film to seal the tiramisu and then chill in the fridge for at least 4 hours before serving. W o r l d F o o d To u r


05/09/2017 15:39


Paul A. Young

With a place among the best chocolatiers in the world, Paul A. Young’s innovative chocolate creations have won him several awards. Working alongside Marco Pierre White as head pastry chef at Quo Vadis and Criterion in his early career, Young is now the proud owner of three fine chocolate shops in London 124

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05/09/2017 12:25

Paul A. Young INTERVIEW Q. Did you know you wanted to be a chocolatier when you were young? PAY: I had no idea I wanted to be a chocolatier at all, it wasn’t in my plan at all. It was completely accidental, it was something I found I was good at and creative at and it kind of found me, which is great. It worked incredibly well. It’s one of those things that just happened and sometimes that’s the best way; you go with your creativity and you go with an opportunity. Q. Is there one person in particular, or a specific moment in time, that helped you get to where you are today? PAY: My first chocolate commission…I’ve never been trained by anyone in chocolate, I’m completely self-taught. Chantal Coady, who owns Rococo Chocolates in London, she asked me to make some chocolate for her store on Kings Road in London…this was 13 or 14 years ago now. And they sold incredibly well. She praised them and said they were of great quality and that was the first of that kind of chocolate opportunity and chocolate job. Making a commission. I suppose it kind of stemmed from there. Her feedback was fantastic.

IMAGES © Shutterstock; Paul A. Young; Nudge PR

Q. What are your favourite ingredients to use alongside chocolate and why? PAY: I haven’t got any favourite ones, there are so many. I mix savoury, sweet, spicy, fruity, herby and floral. I don’t have a specific favourite ingredient—I just like diversity. I like blending flavour combinations. I work seasonally, I like using the right thing at the right time of year. I just love the diversity of living in a city or a place where you can get pretty much anything. That means your creativity is endless. Q. Do you think there are certain combinations that are particularly suited together? PAY: I got my name from not following that ethos, because otherwise I would have been making chocolates that everyone else is making. The combinations I make can be quite daring and ambitious and unusual. We make great Champagne truffles and pralines but we also make incredibly innovative chocolates. I never limit myself to any rules or ways of putting things together. Because that means I can really play and push the boundaries. I love that freedom. Everyone loves classics—everyone loves the truffles and

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cooling, if it’s winter you want something comforting. And just open yourself up to everything. Discover. Travel. And don’t say no to anything—just try it!

pralines. But then it’s what can you do with that and how can you take that and turn it into a completely different chocolate. Q. Where does your inspiration come from? PAY: Just being open to everything. Talking to my team, talking to my friends. Eating out. There isn’t one specific method that I’ve got. Sometimes it’s the season, and what that inspires. If it’s really hot you want something

Q. What are the most popular chocolates at your shop? PAY: Salted caramel is a huge seller, I made that 14 years ago before it was even on sale in London. Champagne truffles, chocolate brownies, hot chocolate. But then all of our seasonal chocolate, we change them very regularly. I think taste is definitely personal but I try to hopefully get people to try new things that they wouldn’t necessarily try otherwise. I try to create new trends by doing that. W o r l d F o o d To u r


04/09/2017 13:58

Paul A. Young INTERVIEW Q. What kind of feedback do you get from customers who try the more exotic, daring products? PAY: It’s generally good. They don’t have any negative feedback. Generally it surprises people, it encourages them to have something they wouldn’t normally try. And generally they’ll say, ‘Yes, I can see why that works I just needed somebody to guide me and show me and tell me how it’s going to taste.’

I don’t have a specific favourite ingredient—I just like diversity. I like blending flavour combinations. I work seasonally

and no artificial anything. Don’t be thrown by fancy branding and fancy labelling. You’ve got to experiment and try something new. The chocolate should never taste burned or really bitter. It should have a nice balanced and rounded taste and flavour and texture. Eventually, opening the wrapper and tasting it. Go to a chocolate shop and ask if you can have a taste of things…they should say yes… hopefully! Explore a bit. Every time you see a new kind of chocolate, try it. •

Q. What is the one thing you hope people take away and remember after they visit your shops? PAY: I want them to remember the creativity, honesty and the great customer service. And that they feel like they want to come back. I want them to have more of an experience than just a shop visit. Q. How has the way people think about chocolate changed over the last decade? PAY: People are more informed now, they know about origins and varieties and percentage and what that means. Now people want to know where the beans are grown, who has made the chocolate, how it’s made and where it’s made. If it’s natural and pure and that it’s seasonal. And the story behind it, not just that it comes from a catalogue. We have a story behind the chocolate; we like to think about what we’re buying now. It’s that insider information on how it’s made and where it comes from. People’s palates have changed, people are now not afraid to try higher percentages or unusual flavours. And that works well for us. Q. What are the main pieces of advice you would give to home cooks who want to use more chocolate in their cooking? PAY: Try a lot of different varieties; don’t keep buying the same thing every time— although it’s very easy to do that. Be open to experimenting…it’s never going to taste that bad, really. Spend a little bit more money on chocolate because cheap chocolate is going to taste cheap no matter what. And just read the back of the label and just make sure the ingredients are natural and it says where the beans are from. Have some information about the chocolate so that you can make an informed choice. You can’t really get that from a wrapper. You have to buy it and taste it. As long as it’s real chocolate and contains real cocoa beans and cocoa butter 126

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05/09/2017 15:38

Paul A. Young

op tip t s ’ l u Pa s at

late r choco ever eat you Always perature and n ur o m room te m the fridge. Y fy fro ti y n tl e c id e t ir d canno s d u d b n a taste ities n omplex all the c the herbs whe f o s e fragranc are too cold they


Basil & Lemonthyme Ganache When I first began using herbs in my chocolates, I found this combination to be positively musical. I use a 66% pure Trinitario bean chocolate from the Caribbean in this recipe, but a delicate fragrant chocolate with 64% or 70% cocoa solids will achieve stunning results also.

FOR THE GANACHE 150ml double cream 75g golden caster sugar 15g basil leaves and stalks 10g lemon-thyme leaves 350g Caribbean 66% dark chocolate, broken into small pieces FOR THE DECORATION Juice of 1 lime 10g sprigs of lemon thyme 50g golden caster sugar 500g Caribbean 66% dark chocolate, tempered PREPARATION 1. To make the ganache, place 250ml water in a saucepan, along with the cream, sugar, basil and thyme leaves. Bring to the boil and simmer for 3 minutes, then remove from the heat and leave to infuse until the cream is cool. Strain and bring back to scorching point. 2. Strain again over the chocolate in a bowl and whisk well until smooth and glossy. Taste to check the balance of basil and lemon-thyme flavours. 3. Line a baking tray or container with cling film, making sure that there is enough extra at the sides to use as handles to lift the chocolate out later. Pour in the ganache and allow it to cool, then refrigerate for 1 hour. Once cool, lift the ganache out of the container and place on a chopping board, discarding the cling film. Dip a cutter or sharp knife in hot water, dry it off, then cut your desired size and shape. 4. Alternatively, refrigerate as usual, then roll the ganache into even-sized spheres, using cocoa powder on your fingers to stop the chocolate from melting. 5. For the decoration, place the lime juice in a saucer, and dip in the sprigs of lemon thyme, coating fully. Shake off any excess juice and sprinkle liberally with caster sugar. Leave to dry until crispy and crystallised, then remove the leaves from the stems. Dip the ganache in the tempered chocolate, then place on plastic sheets or baking parchment. Immediately sprinkle with the crystallised thyme leaves. 6. Store at room temperature in an airtight container for up to 7 days in a cool dark place, but never the fridge.

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04/09/2017 14:00

Paul A. Young RECIPES

Muscovado Chocolate Cakes with Cocoa Nibs & Mayan-spiced Syrup My name is Paul A. Young and I am a cake-a-holic. I cannot imagine my life without the humble cake, whether it’s for afternoon tea, a quick coffee break or a stolen hour gossiping with friends. Moist and sticky with crunchy cocoa nibs and an aromatic sweet-spiced syrup, these cakes are the perfect dessert served warm with real vanilla ice cream or cold with rooibos or Earl Grey tea.

FOR THE CAKES 115g self-raising flour 65g dark cocoa powder, the best quality you can buy 1/2 tsp sea salt 185g unsalted butter 225g unrefined muscovado sugar 85ml double cream 2 medium free-range eggs 50g cracked cocoa nibs FOR THE SYRUP 200g unrefined golden caster sugar 1/2 fresh nutmeg, grated 1 cinnamon stick, broken in half 1/4 teaspoon chilli powder PREPARATION 1. Preheat the oven to 180C/350F/gas mark 4. 2. Place the flour, cocoa, salt and butter in a large mixing bowl. Rub between your fingers until the mixture has the consistency of breadcrumbs. Add the sugar and mix well. 3. Fill a measuring jug with 85ml water, then add the cream and eggs. Whisk well, then pour into the dry mixture. Mix until smooth. 4. For the cupcake cases, you can either use shop-bought paper cases or, for a more contemporary style, make them yourself using non-stick baking parchment: cut 15cm squares of parchment paper, scrunch them up tight in your hand, then open them out just enough to fit into your muffin tin. 5. Fill each case 3/4 full with cake mixture and sprinkle over plenty of cocoa nibs. Bake for 12-15 minutes until springy to the touch. Remove from the muffin tin and place on a wire rack to cool. 6. To make the sugar syrup, bring 200ml water, the sugar and all the spices to the boil and simmer for 5 minutes. Remove from the heat and allow to infuse for 15 minutes. Strain through a sieve into a jug. 7. While the cakes are still warm, slowly and gradually feed each one an even amount of syrup until glossy, allowing the syrup to soak fully into the cakes. If serving as a plated dessert, save some syrup to drizzle over and around the cakes. 128

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04/09/2017 15:11

Paul A. Young

Adventures with Chocolate by Paul A. Young is published by Kyle Books, priced ÂŁ14.99. Photography by Anders Schopnnemann


Fig and Date Three-point Tart with Cumin-chocolate Syrup

This tart uses my favourite type of pastry, made with cream cheese. It is wonderfully light, flaky and buttery, and melts in the mouth. Furthermore, cream cheese pastry is infinitely versatile and the quickest pastry you can make—I promise. There is no baking blind or tart tin required, so there is no excuse not to make all manner of beautiful tarts.

FOR THE GANACHE 250g butter, at room temperature 300g full-fat cream cheese 1 tsp vanilla extract 300g plain flour 1 egg yolk, for glazing FOR THE FILLING 6-8 firm fresh figs 12-18 Medjool dates, stones removed Demerara sugar, to sprinkle FOR THE CUMIN CHOCOLATE SYRUP 100g golden caster sugar 15g cumin seeds 200g 70% dark chocolate, broken into pieces

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PREPARATION 1. With a wooden spoon, mix together the butter, cream cheese and vanilla until smooth and fully incorporated. Gradually mix in the flour until a paste is formed; use a food mixer if this becomes heavy work. Wrap the pastry in cling film and refrigerate for 2 hours until set and quite firm. 2. Put plenty of plain flour on your surface, then divide your dough into 4 larger pieces or 6 more modest-sized pieces and roll each to 5mm thick. Use a saucer or metal cutter to create your round shape. Brush each disc with egg, then roll one section of the perimeter in to form a rolled edge, then turn the disc 1/3 of a turn and roll again, then repeat for the final side. This forms the sides of your three-point tart. Brush with the remaining egg yolk and refrigerate for 10 minutes. 3. Preheat the oven to 180C/gas mark 4. 4. To make the filling, trim the figs and cut in half. Remove the stones from the dates. Place one fig half, cut side up, in each corner of a tart and a date between each fig half. Sprinkle liberally with demerara sugar and bake for 20-25 minutes until golden and crisp. 5. For the chocolate syrup, bring 100ml water, the sugar and cumin seeds to a boil and simmer for 5 minutes until the cumin has infused the syrup fully. Strain the seeds out and blend with the chocolate in a bowl. 6. Serve the tarts warm or at room temperature with the cumin-chocolate syrup drizzled over the top. W o r l d F o o d To u r


04/09/2017 14:00

Enjoy your dram responsibly.

Tamdhu.indd 1

05/09/2017 10:18

THAT’LL DHU NICELY. Debate rages over the distiller’s art but one name unites devotees and dabblers alike: Tamdhu.

Arguably the world’s finest 10-year old single malt whisky; established on Speyside 1897, reborn on Speyside 2013 (in hand-selected sherry casks no less).

So, once more, all can enjoy Tamdhu’s fresh, rich, spicy notes and pure natural colour.

Go on, carpe dhuem.

Rediscover Tamdhu at

Enjoy your dram responsibly.

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05/09/2017 10:19

Discovering CHOCOLATE

Chocolate a History

An ancient history lies behind modern-day chocolate; a treat once worshipped, worn and used as currency By Kayley Loveridge


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Discovering CHOCOLATE

IMAGES © Shutterstock


nthropologists have attributed the earliest use of cacao to the Mayan and Olmec civilisations, dating as far back as 1,000 BC. Used in religious rituals and as paint on faces, chocolate was considered nectar from the heavens. The Mayans believed the pods that grow on the cacao tree were a divine offering from the gods and would often paint images of them on the walls of temples. Early civilisations enjoyed cacao in the form of a cold gruel-like beverage infused with a variety of additional flavours including chilli and aniseed. Cacao—which contains powerful antioxidants—has long been celebrated for its health benefits. During the 16th century, Italian traveller Girolamo Benzoni wrote about how the Aztecs would ‘spend all the day and half the night dancing with only cacao for nourishment’. In the 1650s, monks were convinced that the supposed energyboosting properties found in cacao could sustain them during their religious fasting rituals. As cacao was introduced into Europe, its taste was refined and sugars were added to satisfy the more delicate European palate. The impetus for chocolate spread throughout Europe in the 17th century and became the prime indulgence for the aristocracy. Mendacious claims that the sweet treat was a powerful aphrodisiac were propagated by the media and certain medical professionals. Dr Henry Stubbs, author of The Natural History of Chocolate (1662), would often prepare vanilla-flavoured chocolate drinks for self-professed chocoholic, King Charles II. The king, reputed for his affairs, appreciated the product’s apparent stimulant qualities and had reportedly bought copious amounts to facilitate his insatiable habit. Dr Stubbs, who described the crop as ‘Indian nectar’, developed a chocolate sap that he believed could cure ‘hysterical fits, hypochondriacal melancholy, love passions, consumptive pinings away and spermatical fevers’. He recommended to his male patients that they apply the balm onto the testicles to encourage erections and healthy sperm production. During the 1600s, high-end chocolate houses like The Cocoa Tree and White’s Chocolate House began sprouting up throughout London in the city’s trendiest districts. The beverages sold back then bore little to no resemblance to the milky, sweet hot chocolates served in coffee houses today. While chocolate was technically readily available to all, it was expensive

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and the exclusivity of the houses in which it was sold meant that it was largely bought by the aristocracy and British elite. These affluent chocolate houses were gregarious gentlemen’s clubs and dens of iniquity. During the 1700s, The Cocoa Tree was the regular haunt of the Tory party—a space where politicians would discuss policies in a smoke fog over chocolate drinks. White’s Chocolate House, which still stands at 37 St James’s Street, was dubbed ‘the most fashionable hell in London’ and frequented by Whigs and writers. As prestigious as it was back in the day, White’s now has a membership of 500 and a nine-year waiting list for new members. It wasn’t until the 19th century that chocolate started being consumed as a solid. Confectionary giant Cadbury Brothers Limited became chief purveyors of chocolate to Queen Victoria during her reign, while

its competitor J. S. Fry & Sons—the largest chocolatiers in the world at this time—were the sole providers of chocolate to the British navy. Queen Victoria commissioned Cadbury Brothers Limited, J. S. Fry & Sons and Rowntree & Company Limited to produce and distribute tins of chocolate to her soldiers serving in South Africa in 1899 and 1900. These core chocolatiers are still at the very heart of the British chocolate industry. Today, Brits consume a staggering 16.3 pounds of chocolate per capita each year with Valentine’s, Easter and Christmas being the main festivities during which it’s enjoyed. West Africa has been the centre for worldwide cocoa production for over 60 years, with Ghana producing 25 percent of the world’s cocoa alone. Perhaps one of the most perfect culinary achievements in the world, the history of chocolate is as rich and decadent as its flavour. • W o r l d F o o d To u r


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Victoria Sponge Ingredients • 4 free range eggs • 225g caster sugar • 225g self-raising flour • 2 heaped tsp baking powder • 225g KTC Coconut Oil, at room temperature, plus a little extra to grease the tins To serve • Good quality strawberry or raspberry jam • Whipped double cream (optional) • Caster sugar, for dusting the finished cake Preparation 1. Preheat the oven to 180C/gas mark 4. 2. Grease and line 2 x 20cm sandwich tins. Use a piece of baking or silicone paper to rub a little coconut oil around the inside of the tins until the sides and base are lightly coated. Line the bottom of the tins with a circle of baking or silicone paper (to do this, draw around the base of the tin onto the paper and cut out). 3. Break the eggs into a mixer, add the sugar, flour, baking powder and coconut oil. 4. Mix everything together until well-combined. Be careful not to over-mix—as soon as everything is blended you should stop. The finished mixture should be of a soft ‘dropping’ consistency—it should fall off a spoon easily. 5. Divide the mixture evenly between the tins: this doesn’t need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes. 6. Place the tins on the middle shelf of the oven and bake for 25

minutes. Don’t be tempted to open the door while they’re cooking, but after 20 minutes do look through the door to check them. 7. The cakes are done when they’re golden brown and coming away from the edge of the tins. Press them gently to check—they should be springy to the touch. Remove them from the oven and set aside to cool in their tins for 5 minutes. Then run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack. Set aside to cool completely. 8. To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. Spread the whipped cream (optional). 9. Top with the second cake, top-side up. Sprinkle over the caster sugar and garnish with raspberries and strawberries if desired.

Steenbergs Rose Water Shortbread Ingredients • 250g butter • 110g caster sugar • 360g plain flour • 1-2 tsp Steenbergs Rose Petals • 1 tsp Steenbergs Rose Water • Steenbergs Rose Sugar, for sprinkling Preparation 1. Heat the oven to 190C/gas mark 5. 2. In a bowl, cream together the butter and sugar until light in colour. 3. Gently stir in the flour, rose petals and rose water until it comes together into a dough. 4. Turn out onto a work surface, and roll until 1.5cm thick. 5. Cut into fingers or different shapes, chill in the fridge for 30 minutes. 6. Bake for 10-12 minutes until golden brown. 7. Transfer to wire cooling rack and sprinkle with rose sugar. 134

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White Chocolate, Raspberry and Pistachio Brownies (Gluten-free) Top tip Serves 12

ing Ingredients r self-ris Regula n also be • 150g dark chocolate, small pieces flour ca brownies • 100g unsalted butter, soft the used if eed to be • 100g gluten-free self-rising flour ’t don n -free • 200g caster sugar gluten • 3 large eggs • 70g pistachio nuts, unsalted, shelled and peeled • 120g white chocolate, divided into approx. 2cm squares • 100g fresh raspberries Preparation *This recipe uses the Vorwerk Thermomix food processor. If you don’t own a Thermomix, adjust according to your own appliances.

1. Preheat oven to 160C/gas mark 3. Line base and sides of a brownie tin (32 x 18cm) with baking paper. 2. Place dark chocolate in mixing bowl and grate 10 seconds/speed 8. Scrape down sides of mixing bowl with spatula. 3. Add butter and melt 2 minutes/50C/speed 1. Scrape down sides of mixing bowl with spatula then melt again 1 minute/50C/speed 1. 4. Add flour, sugar and eggs then mix for 20 seconds/speed 5. Scrape down sides of mixing bowl with spatula then mix again 5 seconds/speed 5. 5. Add 60g pistachios and white chocolate. Stir in well with spatula then transfer to prepared tin. Place raspberries over surface, then press down into mixture. Scatter remaining 10g pistachios over the top then bake for 30-35 minutes at 160C/gas mark 3 until cooked on top and still gooey in middle. 6. Leave to cool in tin before removing. Cut into 12 pieces to serve.

Frozen Peach Delight Serves 2

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Ingredients • 450g peach slices, frozen • 125ml fat-free sour cream • 40g sugar • 1 tsp vanilla extract

Top tip

on its Enjoy it n top o r o own cuit of a bis ble m u r c

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Preparation 1. Cut 450g of frozen peach slices into chunks and process in a food processor until it turns into a purée. 2. Add fat-free sour cream, 40g sugar and 1 tsp vanilla extract. Process until mixture is light, creamy and smooth. 3. Serve immediately in dessert glasses or steel ramekins.

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Key Lime Pie Serves 8 Ingredients For the biscuit crust • 340g digestive biscuits • 2 sticks melted butter • 4 tbsp granulated sugar • 1/4 tsp sea salt

dy for a Get rea sation n e taste s his h it w t ke, -ma easy-to olourful c d n a fresh e pie key lim

For the filling • 4 egg yolks • 1 lime, grated zest • 1 can condensed milk • 160ml fresh key lime juice For the topping • 1 cup heavy or whipping cream, chilled • 2 tbsp icing sugar • 1/2 tsp vanilla extract

Macarons Ingredients Macarons • 125g icing sugar • 95g almond flour • 2 large egg whites, room temperature • Pinch of cream of tartar • 30g sugar


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• Powdered food colouring • Your choice of flavouring Buttercream filling • 55g unsalted butter • 95g icing sugar • 1 tsp milk • 1/2 tsp vanilla extract

at high speed in an electric mixer until fluffy, or for 5-6 minutes. Gradually add the condensed milk and continue to whip until thick for 3-4 minutes longer. Decrease mixer speed and slowly add key lime juice until incorporated. 4. Pour the mixture on top of the crust and bake for 15 minutes, or until the filling has set. Cool on a wire rack, and refrigerate for 20 minutes. 5. For the topping, whip the cream and icing sugar until nearly stiff. Decorate the the pie with whipped cream, and place in the freezer for 20 minutes prior to serving.

Preparation 1. Mix icing sugar and almond flour in a food processor until combined with no lumps. 2. Preheat oven to 190C/gas mark 5. Whisk egg whites and cream of tartar with a mixer on medium speed until soft peaks form. Reduce speed to low, then add sugar. Increase speed to high and whisk until stiff peaks form—about 8 minutes after you add the sugar. Mix in food colouring and flavouring. Sift flour mixture over egg whites, and fold carefully until mixture is smooth and shiny. 3. Transfer batter to a pastry bag with a hole cut in one end. Pipe 2cm rounds 2.5cm apart on 2 doubled-up baking sheets. Tap bottom of each sheet on work surface to release trapped air. Reduce oven temperature to 165C/gas mark 3. Bake 1 batch at a time for about 10-15 minutes. After each batch, increase oven temperature to 190C/gas mark 5, heat for 5 minutes, then reduce to back to 165C/gas mark 3. 4. Let macarons cool on sheets for 10 minutes, then transfer to a wire rack. 5. For the buttercream filling, use a hand mixer to cream butter until soft. Then combine icing sugar, milk and vanilla extract until light and fluffy. 6. Sandwich 2 macarons with 1 tsp of filling and let sit for 1 day to let the flavours intensify.

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Preparation 1. For the digestive biscuit crust, preheat the oven to 160C/gas mark 3. 2. Place digestive biscuits in a food processor and process for crumbs. Add the melted butter, sugar and salt and pulse until combined. Press the mixture into the bottom of a 22cm pie pan, forming an even layer on the bottom, sides and edge. Bake the crust for 10 minutes. Remove from the oven and allow the crust to cool. 3. While the crust is resting, whisk the egg yolks and lime zest

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To get your hands on this incredible prize visit:

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Cocktail RECIPES

Rosa’s Ruin

Bee’s Knees

Serves 1 Ingredients • 35ml Silent Pool Gin • 20ml cocchi rosa • 15ml lemon juice • 10ml sugar syrup • 2.5ml Punt e Mes

Preparation Shake all ingredients with plenty of ice and strain into a martini glass. Garnish with a single rose petal.

St Clement’s ‘75


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Ingredients • 50ml Silent Pool Gin • 25ml fresh lemon juice • 20ml honey syrup*

Silent Pool G&T

Serves 1

Ingredients • 25ml Silent Pool Gin • 12.5ml lemon and orange juice • 5ml sugar syrup • Champagne

Serves 1

Preparation *For the honey syrup, mix 2 parts honey with 1 part hot water. Shake and strain all ingredients into a chilled martini glass or coupe. Garnish with a twist of lemon peel.

Preparation Shake and strain ingredients into a flute. Top with Champagne and garnish with a lemon twist.

Serves 1

Ingredients • 50ml Silent Pool Gin • 125ml premium tonic water

Preparation Serve over cubed ice. Garnish with a large strip of orange zest snapped over the top.

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Cocktail RECIPES

Classic Bloody Mary Serves 1 Ingredients • 40ml vodka • 120ml tomato juice • 2 tsp fresh lemon juice • Worcestershire sauce, to taste • Tabasco, to taste • Salt and pepper, to taste • 1 celery stick, to garnish • 1 lemon wedge, to garnish

Fruity Bellini Serves 1 Ingredients • 60ml peach purée or juice • 110ml prosecco or Champagne Preparation 1. Pour peach purée or juice into a Champagne flute, slowly top with sparkling wine. 2. Serve chilled.

Preparation 1. Combine the vodka, tomato and lemon juice, Worcestershire sauce, Tabasco and salt and pepper in a shaker with 1 cup of ice. 2. Shake well to combine and strain into a tall glass. 3. Garnish with a celery stick and lemon wedge.

Mai Tai

Serves 1

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Ingredients • 60ml dark rum • 30ml lime juice • 15ml orange curaçao • 30ml almond syrup • 10ml sugar syrup Preparation 1. Stir the rum, lime juice, curaçao, almond syrup and sugar syrup with cracked ice in a chilled cocktail shaker. 2. Shake well and pour unstrained into a tall glass.

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Cranberry Amaretto Serves 8 Ingredients • 65g coconut sugar • 60ml water • 600ml unsweetened cranberry juice • 240ml vodka • 120ml amaretto liqueur • 6 tbsp sugar syrup Preparation 1. Whisk coconut sugar and 60ml water in a small saucepan over medium heat until sugar dissolves. Remove from heat. 2. Mix cranberry juice, vodka, amaretto liqueur and sugar syrup in a pitcher and stir. 3. Chill in the refrigerator and serve cold with ice. W o r l d F o o d To u r


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e i d F o o s t i n a t i on s




cookery ost inventive m e th f o e culinary s som ntry? These dly produce u te co b u e o th d f n o u London out the rest r its money but what ab pital a run fo ca e th g in the UK— in iv uld be g hotspots co w llerearnsha By Phoebe O


he British Isles may be small in size, but within them lives a world of vibrant cultures that are introducing diverse flavours into the nation’s food scene. With each year that passes, pioneering chefs are bringing increasingly innovative taste experiences to the table. Although London is often perceived as the definitive mecca for foodies, there appears to be some strong contenders sprouting in other parts of the nation. Explore these UK foodie hotspots—you won’t regret it.

Ancoats, Manchester

This inner city district in Manchester— which once fell victim to the slump of the cotton industry—has gradually risen in popularity amongst foodies. Opportunistic entrepreneurs have seen the potential of the area and have set up shop. Now, the abandoned mills have been rejuvenated and given new purpose, with artisanal coffee shops, indie cafes and trendy restaurants popping up all over the place. Some locals are referring to it as the ‘new Northern Quarter’, but we have a feeling that the eclectic medley of local eateries will help to cultivate this area’s very own style.


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IMAGES © Shutterstock

Look out for… While the exact opening date is yet to be confirmed, an excitable buzz is revolving around Michael Clay’s new venture in the Ice Plant building. Rumoured to be open for business sometime in September, the anticipated restaurant, Elnecot, promises to serve up fresh and sustainable produce. Aptly named after the Old English term ‘ana cots’—translated roughly as ‘rural village’— the restaurant’s team will seek to pay homage to the roots of the area through their seasonal menu.

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Brighton, Sussex

Brighton has always had a mind of its own; in fashion, in lifestyle and especially in food. Rather than following the fads churned out by the capital, Brightonians move to their own beat. It isn’t just the Palace Pier and new i360 observation deck that are drawing the crowds, but also the increasingly dynamic restaurant scene. If you look past the touristfocussed fish and chip stalls, you’ll notice a refined culinary community, offering freshly caught wonders of the sea along with other delectable dishes. Brighton now accommodates a huge population of accomplished chefs, both legendary and those simply starting out. From modern Indian and traditional Scandinavian to Asian fusion, there isn’t much you won’t find here.

IMAGES © by Carla Grassy-@cgrassy; Shutterstock

Look out for… Since its launch at the end of July, culinary enthusiasts have been twittering about Michael Bremner’s new restaurant Murmur in Brighton—and for good reason. The name is taken from the term for a large flock of starlings, the likes of which can be spotted from Brighton’s shores. The Great British Menu star first captained the award-winning 64 Degrees, and has now proved his dynamism with this new beachfront eatery. Bremner’s new endeavour has been designed with a more casual atmosphere in mind, focusing on healthy and nutritious plates that don’t skimp on flavour.

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Edinburgh, Scotland

Look out London, there’s a new kid on the block. For some time now, Edinburgh’s food scene has been expanding with eager chefs flocking to the area to share their love for daring flavour combinations. Scotland’s gastronomic scene offers far more than haggis and deep-fried Mars bars; this area has diversified with Edinburgh at the forefront of the revolution. Michelin-starred restaurants are plentiful here: including 21212, Martin Wishart and Tom Kitchin’s The Kitchin, just to name a few. For less formal dining, the weekly markets across Stockbridge and Leith offer freshly made breads, vegetables and piping hot street food.


Look out for… Renowned culinary establishment, The Ivy, that first bloomed in London’s Covent Garden is now making its way to Edinburgh. It seeks to satisfy famished diners from early autumn, residing in the prestigious St Andrew Square. The all-day modern British brasserie will deliver a sophisticated menu, involving signature dishes along with some new contemporary additions. Relax in the establishment’s Parisian-style outdoor terrace for a more intimate ambience.

Embark on a Foo Road Trip

Accessing the country’s most incredible food destinations needn’t be difficult. You might be surprised at what hidden food gems lurk in the furthest corners of the British Isles, where public transport is limited. Pop over to rural Wales or discover the rocky coves of Dorset in your car. Alternatively, voyage through the Pennines on a food road trip to remember; stopping off at Windermere’s Michelin-starred restaurant on the way—Holbeck Ghyll. The possibilities are endless.

IMAGES Shutterstock; The Ivy on the Square, Edinburgh

When embarking on your journey, you need to know that you can depend on your vehicle to get you there. Subaru SUVs are famed for their exceptional capability, outstanding reliability and 5* Euro NCAP safety rating as standard. At the heart of every Subaru SUV is the unique combination of Symmetrical All-Wheel Drive and a Boxer engine. Together they form a responsive system that delivers the right amount of power to the right wheel at the right time—giving you ultimate confidence on and off the road, whatever the weather. Visit for more details.


W o r l d F o o d To u r

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Ludlow, Shropshire

Seek refuge away from the bustle and bright lights of the city and visit the ancient market town of Ludlow. Don’t let the quaint charm of this village fool you, though; Ludlow takes its food and drink very seriously. Traditional butchers, artisanal bakeries and farm shops line the high street, each emphasising their pride in locally grown ingredients. Numerous gastro pubs and bistros provide their take on British classics. Wash them down with ales from the local brewery.

IMAGES Shutterstock

Look out for… Each year in September, crowds flock to Ludlow to celebrate the eagerly anticipated Ludlow Food Festival. With 180 exhibitors, there’s plenty to get excited about: from barista experiences to blacksmith workshops. This momentous experience is perfect for food fanatics; the plethora of market stalls offering home-baked treats will leave you spoilt for choice. The lively entertainment and picturesque setting make it an unbeatable day out—no wonder it was voted the best food festival in the Midlands this year. •

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Products & SERVICES

World Food Tour Loves... THE GIFT OF GIN Silent Pool Distillers have just released a stunning presentation gift box containing a 70cl bottle of their award-winning Silent Pool Gin and two of their beautifully designed copa glasses—the perfect gift for someone special.

KITCHEN HELPER Everyday cooking made easy with Thermomix®. The Thermomix® has 12 functions in one revolutionary appliance that lets you weigh, chop, blend, mix, grind, grate, cook, steam, whisk, knead and so much more! Thermomix® £964 (price correct at time of print). To purchase, or for more information contact:

UK: 03306600834


QUALITY KITCHENWARE Prestige, the cookware brand with 75 years’ experience in providing high quality kitchenware has launched Prism, the faster heating non-stick range—perfect for creating quick, healthy and nutritious meals that the whole family will love. Designed with the busy family in mind, the Prism range features a revolutionary nonstick technology which transfers heat faster. 144

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Healthy Boy is the most famous and widely used brand of soy and seasoning sauces in Thailand. That is why they are known as Thailand’s Number 1 Seasoning Brand! Manufactured by Yan Wal Yun since 1947, a family owned company, Healthy Boy Sauces are synonymous with excellence and superior quality. Healthy Boy offers you a great, delicious taste and high nutritional value. Although Thailand’s favourite, their sauces are suitable for seasoning all kinds of oriental food including Chinese, Japanese and also western food. The Healthy Boy Sauces range include such classics as; Thin Soy, Thai Sweet Chilli, Sriracha Hot Chilli, Thick Oyster and Stir Fry Seasoning with Soy Sauce. Healthy Boy Sauces are available in selected Asda, Morrisons, Sainsbury’s, Tesco stores (World Food section) and all leading oriental supermarkets and online at

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Products & SERVICES TASTE OF INDONESIA Indomie have come a long way since its humble beginnings in the 1970s. ‘Indo’ stands for Indonesia, and ‘mie’ translates to ‘noodles’ in Indonesian. Therefore, ‘Indomie’ means ‘noodles from Indonesia’ or ‘Indonesian noodles’. Indomie instant noodles are made from carefully selected ingredients, the best quality flour and fresh spices from the natural resources of Indonesia, giving them a unique and delicious taste. Today, Indomie is one of Indonesia’s most iconic brands and can be found everywhere in Indonesia—from street-side stalls in the capital cities to the local corner shops in the remote area of West Papua, as well as over 50 countries worldwide including the UK. Each packet contains two sachets of seasonings. The first sachet has three segments and carries the liquid condiments; sweet soy sauce, chilli sauce, and seasoning oil with garlic flakes. The other sachet has two segments for dry seasoning powder and flake of fried shallot. Indomie was first produced with the classic Chicken Flavoured Noodles. In 1983, Indomie Mi Goreng was introduced and has since become the most popular flavour, followed by Indomie Soto Mie, Onion Chicken, Chicken Curry and Special Chicken. Other flavours available include Vegetable, Shrimp and Beef. Indomie Noodles are available in selected Asda, Morrisons, Sainsbury’s, Tesco stores (World Food section) and all leading oriental supermarkets and online at

PRESENTATION IS KEY THE KITCHEN The Kitchen at Chewton Glen, a purpose-built space sets the stage for enjoying and learning about food and cooking. The Kitchen is a feast for the senses. On any day you’ll find guests and visitors gathering for informal lunches or taking a

Designed by Denby and James Martin, the ‘Gastro’ collection takes inspiration from Gastro style food and British pub cuisine. The range features a variety of serving kits designed to showcase your food in style, making mealtimes simply magnificent.

cookery class, gardeners selecting fresh ingredients or chefs developing this season’s menu.

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