Flint & Flame Gold Member Brochure Christmas 2017

Christmas 2017

FREE!

FOLDING KNIFE WORTH £65

on orders over £195*

INSIDE

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Festive tips & recipes from top chefs Monica Galetti, Mark Hix & Eric Lanlard Flint & Flame Christmas 2017 15

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Welcome... to Flint & Flame’s 2017 Christmas brochure - our biggest and most exciting to date

W

CHEF, SIMON MARSHALL Sales Manager, Flint & Flame

*Valid until midnight Sunday 18 November 2017. Whilst stocks last. No cash alternatives. ** Valid until 20 December 2017, excludes Robinson Hunting Knife.

e received some great feedback from all of our loyal customers last year so, this time round, we’ve included even more great DON’T recipes for you to try at home, all FORGET! running alongside our carefullyLast orders for curated line-up of beautifullyChristmas delivery crafted gifts to suit all budgets. is noon on Whether you want to treat 20 December yourself by adding to your own 2017 collection, or impress and delight that special person who loves to cook, we’re sure you’ll find the perfect present on our pages.

And, this year, we’re debuting a few new irresistible items, including a fabulous Cheese & Wine Companion gift set and a range of all-new Flint & Flame Hampers. Seeking even more inspiration?

Log on to flintandflame.co.uk to browse our full range.

There’s nothing like a little personalisation to make a gift even more meaningful and, with our signature laser-etching service (see back page), we’ve made it easy to add that little je ne sais quoi to whatever you choose to put under their Christmas tree.

Finally made up your mind? Don’t forget to enter the Gold Member Christmas voucher code ‘christmas17’** at the checkout: it’ll give you up to 40% off the standard price of your purchases!

And that’s not all; as it’s Christmas, we’re offering our loyal customers a very special gift - a free folding knife with every order over £195*, plus free delivery on all orders over £100.

From all of us at Flint & Flame, have a very Happy Christmas and a fantastic 2017.

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Inside to 4 Countdown Christmas

15The gift guide

Charlotte White’s 6 ganache chocolate mud cake

Jose Souto’s 28 barbecued haunch of venison

Stay cool, calm and collected in the kitchen with festive cooking tips from the professionals

With a rich chocolate flavour and a beautiful finish, this layer cake is a real delight

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From showstoppers to hampers and nifty gadgets, it's all in our fabulous 12-page shopping guide

The barbecue’s not just for summer - knock your guests’ socks off with this meaty treat

Lanlard’s fresh fig 8 Eric cake 30 Wines for dining Bake this for Christmas and fill your kitchen with the luscious aromas of orange, spice and all things nice

Make what’s in the glass as important as what’s on the table with top tipples courtesy of Naked Wines

Freddy Bird’s steak, 10 oyster mushroom and ale pie 32 Master Cook Warm hearts and stomachs alike with this crowd-pleasing recipe from the Bristol-based top chef

Produced by

Good Things Media Group goodthingsmagazine.com

Photographer Lauren McLean

For more information on how to order, laser etching and gift vouchers please see the back cover.

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Monica Galetti’s fig tarte fine Everybody’s

favourite luxurious festive fruit gets a sweet makeover worthy of any MasterChef

A kitchen gadget that can do it all?

Meet the Master Cook - and try out some delicious recipes

Jane Devonshire’s 34 pan-roasted duck breast

Game for trying something new this year? This impressive starter is sure to go down a treat this season

sharpest tool in Mark Hix’s scallops 14 The the box 35 with runner beans & tomato salsa Learn how to shop for knives like a true expert with our guide to what to look for when shopping - and why

Simple to make and full of festive colours, this makes the perfect Christmas party canapé Flint & Flame Christmas 2017 3

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COUNTDOWN TO

Christmas Be the host with the most this season with festive entertaining tips from the pros

THE SWEETEST ENDINGS

1

BY MASTER PÂTISSIER ERIC LANLARD

Always use unrefined sugar in your Christmas cake - muscovado and molasses lend rich dark flavours and colour.

For a glam finish for mince pies and other bakes, dust with golden icing sugar.

Roasting nuts before adding to a cake mixture lends flavour and crunch.

Use good-quality dried fruits; they should be

2 3 4

plump and seedless. Make sure you use natural - not dyed - glacé cherries.

Use cognac in your Christmas cake or, if you fancy experimenting, try an orange liquor or rum. Feed your cake an extra tablespoon roughly every two weeks before baking - but don’t over-do or it'll become soggy.

If you are going to ice your cake, do it the week of Christmas so your icing doesn’t dry or lose its colour.

I always make my Christmas cake very flamboyant and use it as a centre piece on the table instead of flowers.

Serve your Christmas cake with a cheese platter in the evening, accompanied by port or Champagne - it always seems to be a winning combination with guests!

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Images: iStock

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There is so much to do at this time of year that anything you can do in advance is a blessing! Traditional Christmas cakes are made weeks in advance on Stir-Up Sunday but if you’re a keen cake decorator then this date can also be used to make sugar flowers and any extra sugar decorations for your cake. Keep safe, cool, and dry in a cardboard box until you need to use them Cake wonder woman CHARLOTTE WHITE

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HOW TO... Entertain

like an expert

by chef, restaurateur and bon viveur MARK HIX

FOR STARTERS

I like to prepare a kind of oldfashioned mixed hors d'oeuvres table, containing things like Russian salad with lobster, duck egg mayonnaise, cold tongue with pickled beetroot, and perhaps a good coarse game pâté to scoop onto toast or bread.

PERFECT POTATOES

It’s down to two things. First, using floury varieties like King Edwards or Maris Piper. Second; cooking method. Pre-boil the potatoes to the point where they're nearly cooked, drain, return them to the pan, put the lid on and shake. Roast in hot beef dripping, lard, or goose or duck fat in a 200°C oven for about an hour until they're crisp and golden.

GETTING SAUCY

If you can dare to break with tradition, celery makes a good sauce

- either simmered in milk until soft and blended, or used in an Italian version; diced and cooked with diced lemon flesh, olive oil and sugar over a bain-marie until the celery is tender.

MEATY MATTERS

Because of a turkey’s size, the legs and breast have different cooking times. The legs need much more cooking, so it’s preferable to remove them and cook separately. Try boning, stuffing with an aromatic filling, and rolling them up to add a different dimension to the meal.

IT'S ALL GRAVY

I make my base gravy ahead of time and then just de-glaze the roasting pan with wine and add the base gravy. This takes about five minutes, and you know that your gravy is going to taste good because you've done the long simmering in advance.

CHRISTMAS 101 by Lido head chef FREDDY BIRD

I buy wine well in advance - planning what to eat with that rather than vice versa. Declutter your kitchen, because you’re going to need the space! Keep canapés and starters simple - prepped ahead, served cold or at room temperature. When it comes to the main course, I don’t crowd plates; I’d rather just do a few bits perfectly. For dessert, I buy a good Christmas pud, make a trifle, and seek out great cheeses I know will be ripe on the day. Don’t overstock your fridge. Remember, it's not Armageddon - the shops will be open again on Boxing Day!

FINALLY, IF YOU ARE EASILY STRESSED BY CHRISTMAS, HAVE A MORNING GLASS OF CHAMPAGNE… Flint & Flame Christmas 2017 5

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CHARLOTTE WHITE’S

Ganache chocolate mud cake INGREDIENTS

Makes an 8-inch cake For the cake • 220g good-quality dark chocolate, at least 70% cocoa solids, chopped • 220g unsalted butter, chopped • 6 tsp instant coffee • 160ml water • 125g plain flour • 125g self-raising flour • 40g cocoa powder • ½ tsp bicarbonate of soda • 480g caster sugar • pinch of salt • 4 large eggs • 7 tsp vegetable oil • 110ml buttermilk For the white chocolate ganache • 750g good-quality white chocolate, finely chopped • 250ml whipping cream

Recipe from Deliciously Decorated by Charlotte White with photography

by Dan Jones, published by Ryland, Peters & Small RRP £16.99

METHOD

1. Preheat the oven to 160°C, and grease and line two 8-inch sandwich tins.

2. Place the chocolate, butter, coffee granules and water in a small saucepan and set over low heat, stirring occasionally. When almost melted with a few lumps remaining, turn off the heat and stir until smooth. Place the flours, cocoa, bicarbonate of soda, sugar and a pinch of salt in a large bowl. Make a small well in the centre, then set aside.

3. Place the eggs, oil and buttermilk in a jug and beat together, then tip into the dry ingredients and stir into a thick paste. Pour the melted chocolate and butter mixture on top of the paste and bring everything together with a wooden spoon, stirring until smooth and glossy.

4. Divide the mixture evenly between the sandwich tins and bake for 40-45 minutes, until a skewer comes out clean (or with only a few tiny crumbs attached to it).Remove from the oven and allow the cake layers to cool completely in their tins.

5. Meanwhile, make the ganache. Place the chocolate in a large bowl and set aside. Place the cream in a large saucepan and bring to the boil.

6. Pour the hot cream on top of the chocolate, and wait for a minute to allow the heat to begin melting the chocolate before slowly stirring until all of the chocolate is incorporated into a glossy mixture. Set aside to cool until the consistency is similar to

buttercream (or refrigerate, checking every 10 minutes).

7. When the cake is completely cold, place it on a 10-inch cake drum or serving plate and use the cooled ganache to sandwich the layers together. Then cover the entire cake in a smooth layer of ganache. If using a cake drum, spread white chocolate ganache over the silver part and wrap a ribbon around its edge to finish.

8. Fill a plastic piping bag fitted with a small round piping nozzle with more ganache, and pipe interconnecting swirls around the top edges of your cake. Serve as is, or embellish with flowers made white chocolate modelling paste and flower moulds (try Blossom Sugar Art for supplies). If using flowers, attach to the cake using a little ganache as glue. Pipe a dot of ganache into the centre of each flower and gently press a gold dragee inside.

Gold dragees can also be scattered around the surface of your cake, attached by pressing them gently into the surface of the ganache.

9. Finish your design by piping a line of dots around the bottom edge of your cake. The quickest way to do this is to squeeze your piping bag until you are happy with the size of the dot, stop squeezing, and drag your nozzle around to the centre point of where you want your next dot to be. Squeeze your piping bag again until the next dot of icing is the same size as the first and covers the line where you dragged your piping bag.

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Meet the chef...

A vision in vintage glam, the self-styled ‘cake designer and dreamer’ has two baking books under her belt and is the creative force behind her own bespoke celebration cake service, Restoration Cake - bringing fantasies to life in edible form.

“You’ll thank me for this recipe when your kitchen is filled with the scent of chocolate and you taste this absolute beauty” Flint & Flame Christmas 2017 7

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Meet the chef...

Vanity Fair named Eric one of the world’s finest master pâtissiers - and the accolade is not without good reason. At just 22, he was appointed as Michel and Albert Roux’s pastry chef. A host of television appearances and series, celebrity demos and cookbooks followed.

Now, serial sweet tooth Eric creates seriously impressive bakes for an A-List crowd from his very own London-based operation, Cake Boy. 8 Flint & Flame Christmas 2017 Eric Lanlard ZP CHECKED.indd 8

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ERIC LANLARD’S

Fresh fig cake INGREDIENTS Serves 12 For the cake • 4 eggs • 150g icing sugar, plus extra for dusting • 100g plain flour • 1 tsp baking powder • 150g ground almonds • 125g unsalted butter, melted, plus extra for greasing • 9 just-ripe fresh figs, halved For the syrup • 200ml orange juice • 70g golden caster sugar • 1 tsp ground cinnamon

“I simply love figs. In this cake, the fruits are baked in the batter and the finished cake is drenched in a sweet cinnamon and orange syrup”

METHOD 1. Preheat the oven to 180°C, and grease and line a 23cm diameter springform cake tin.

2. Place the eggs and icing sugar in a large bowl and use an electric hand whisk to whisk together until pale and fluffy.

3. Sift together the flour and baking powder, then fold into the wet mixture with the almonds. Add the melted butter, and mix until smooth.

4. Spoon the mixture into the prepared tin and level the top. Arrange the figs, cut sides up, over the surface.

5. Bake in the oven for 35 minutes, or until a skewer inserted into the centre comes out clean. Set aside to cool in the tin for 10 minutes.

6. Meanwhile, make the syrup. Put the orange juice, caster sugar and cinnamon into a small saucepan and heat over a low heat for 10 minutes, or until reduced to a syrup. Pour over the slightly-warm cake, then set aside to cool completely.

7. To serve, remove the cake from the tin and lightly dust with icing sugar.

Recipe from Eric Lanlard’s Afternoon Tea by Eric Lanlard with photography

by Kate Whitaker, published by Mitchell Beazley RRP £20

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Meet the chef...

Critically-acclaimed chef Freddy grew up in rural southwest England, where he fell in love with food at an early age. A Ballymaloe training and stints at venues like The Square and Moro earned him the skills he now employs as head chef at Lido in Bristol.

FREDDY BIRD’S

Steak, oyster mushroom & ale pie INGREDIENTS

Serves 4-6

For the pastry • 75g plain flour • 1 tsp baking powder • 1 heaped tsp mustard powder • 170g grated raw bone marrow • iced water • milk, to glaze • salt For the filling • 2 tbsp vegetable oil • 1kg diced beef shin • 1 carrot, diced • 1 onion, diced • 1 stick celery, diced • 3 cloves garlic, finely chopped • 1 ½ bottles golden ale • 200g oyster mushrooms • 4 sprigs thyme, picked • 1 tbsp red wine vinegar • 1 tbsp dark muscovado sugar • 700ml-1 litre chicken stock

METHOD

1. For the pastry, put all the dry ingredients in a food processor and pulse until evenly mixed.

2. Slowly add the iced water until the mixture comes together to form a dough. Remove from the processor, wrap in clingfilm, and refrigerate for at least 1 hour.

3. For the filling, heat the oil in a large frying pan set over high heat, add the beef, and sear all over until wellbrowned. Remove the meat from the pan and set aside. Reduce the heat to medium, add the carrot, onion, celery and garlic, and cook, stirring occasionally, until soft.

4. Return the beef to the pan and add the beer. Bring to the boil, then reduce the heat and simmer until the liquid is reduced by two-thirds.

5. Add the remaining ingredients and season to taste - but remember the sauce will concentrate and become saltier as it reduces. Simmer for 1½

- 2 hours, or until the beef is tender.

Remove from the heat and set aside to cool.

6. Preheat the oven to 180°C. 7. Remove the pastry from the refrigerator and transfer the filling to a large pie dish. On a floured surface, roll out the pastry into a disc large enough to cover the top of the dish, and use to top the filling. Use a small knife to make a small hole in the centre to allow the steam to escape, and brush the pastry evenly with milk.

8. Cook in the oven for 25 minutes, or until the pastry is golden and crisp.

Serve immediately, accompanied by potatoes and seasonal vegetables.

Recipe courtesy of Freddy Bird, head chef at Lido Bristol. freddybird.com

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“ Sometimes, I get asked what my favourite cake is to bake; it’s this one. Hands down.

No question about it. You’ll thank me for this one when your kitchen is filled with

“ Hearty and deliciously savoury with a flaky crust cloaking a rich, tender filling, this is a real crowd-pleaser ” Flint & Flame Christmas 2017 11

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MONICA GALETTI

Fig ‘tarte fine’ INGREDIENTS

Serves 6

Meet the chef...

Once best known as Michel Roux Jr.’s sous chef at Le Gavroche and his right hand judge on MasterChef: The Professionals, Monica now heads up Mere, her own London restaurant, with sommelier husband David taking care of the wine list.

Rough puff pastry Making traditional puff pastry at home requires some time, and although it yields great results, a rough puff pastry is a great alternative, producing very good results in less time.

The ingredients are the same, so you’ll still have a wonderful buttery flavour, however the rise on the pastry will be a little bit less than the traditional dough.

• ½ quantity Rough Puff Pastry (see box, below) • 1 quantity Frangipane (see box, opposite) • 12 ripe figs, cut vertically into thick slices • 50g butter, melted • 30g demerara sugar • icing sugar, for sprinkling

The Skills by Monica Galetti with photography

by Christian Barnett is published by Quadrille, RRP £20

1. To make approximately 650g, tip 250g plain flour onto the work surface. Add 250g cubed, cold unsalted butter.

2. Start to rub the butter into the flour with your fingers.

3. Mix together until you have little chunks of mixture. Mix in ½ teaspoon fine sea salt. Do not overwork the dough, or it will become tough and the butter will get too soft and start to seep.

4. Make a well in the middle.

Gradually add 150ml cold water to the well – about a third at a time – and mix in with your fingertips (you

METHOD

1. Preheat the oven to 190°C. 2. Roll the pastry out into a rectangle about 3mm thick (setting a small piece to one side) and put on a baking tray lined with baking parchment. Prick the pastry at intervals using a fork.

2. Pipe a thin layer of frangipane over the pastry, leaving a 2cm border.

Put the reserved piece of pastry on a separate, lined baking tray.

3. Arrange the fig slices in neat, overlapping layers to cover the pastry, then fold in the edges of the pastry.

4. Brush all over with the melted butter and sprinkle with the sugar, then bake both trays in the oven for 20–25 minutes, until cooked.

5. Take the small piece of baked pastry and crumble finely into a pan with a sprinkling of icing sugar. Cook, stirring, until the sugar has caramelised on the pieces of pastry.

6. Serve the tart warm, sprinkled with the caramelised pastry crumbs,

can use a food processor with a paddle attachment to do this.)

5. Bring together to form a dough.

6. Once the dough comes together, dust both it and the work surface lightly with flour.

7. Roll out into a large rectangle.

8. Fold into a book fold (fold the sides into the middle and close like a book).

9. Turn the dough 90°, roll out again into a small rectangle, and do another book fold.

10. Fold in the middle. Wrap in clingfilm and refrigerate for 30 minutes before using in your recipe.

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Frangipane Frangipane is a delicious almond cream or paste made of eggs, butter, almonds and sugar.

1. To make approximately 450g, put 100g softened butter and 100g caster sugar in the bowl of a stand mixer. Beat until creamy and pale.

2. Add 2 medium eggs, one at a time, and beat in.

3. Add 130g of ground almonds.

4. Beat until well mixed and chill in the fridge until ready to use.

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Sharpest tool IN THE BOX Learn how to purchase knives like an expert with our buying guide

1

THE POINT OF THE KNIFE What are you planning to use the knife for? Boning? Filleting?

Chopping? A bit of everything?

The main intended use should inform the knife type you go for.

2

WEIGH UP YOUR OPTIONS If possible, hold the knife in your hand and test it out - it shouldn’t feel too heavy or light, and you should be able to balance and control it well. Flint & Flame’s CPB (Centre Point Balance) tech means that won’t be an issue.

chromium and molybdenum they’re easy to sharpen, retain an edge, and boast superior corrosion resistance.

5

FIT FOR PURPOSE Like any frequently-used kitchen tool, a knife should be comfortable to hold and use. Flint & Flame’s ergonomic handle design ensures its knives fit the hand and the way it moves, whilst Zero Pressure Point tech removes the risk of calluses for chefs and cooks alike.

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6

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SUPER-SHARP The blade of a new knife should never be dull. Test it on a ripe tomato: it should slice both skin and flesh cleanly without any tearing or squashing.

ROCK HARD A good-quality knife should be a keeper and, if it’s made of strong steel, it’ll be built to last. Flint & Flame’s blades are made with German steel comprised of carbon,

STYLE AND SUBSTANCE Performance is all well and good, but that doesn’t mean a knife that handles like a dream can’t look great too - treat your kitchen kit as a style statement.

FEEL THE HEEL It’s not just the tip and the length that count. A blade’s heel is a great tool for small, fiddly jobs like mincing garlic and herbs - and, unusually, you can sharpen the entire blade of a Flint & Flame knife.

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The Gift Guide

30+

PERFECT PRESENTS for the modern kitchen

Oyster & Clam Knife ÂŁ48 ÂŁ28.80

This artfully crafted, multiple purpose knife shucks raw or steamed bivalves from the top, side or bottom, its strong doublesided blade cutting them out of the shell with ease. Perfect for both left and right handed cooks.

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DON’T FORGET!

Use your Gold Member Christmas voucher code christmas17

SHOWSTOPPER! 3-Piece Chef Set £325 £195

Comprising 8” and 6” Chef Knives and a 3.5” Paring Knife, this is the perfect capsule collection for the cook who likes to do a bit of everything.

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SEASONAL

Hampers Meat Lovers’ Hamper £225 £135

Alongside a Carving Knife and Fork and a Sharpener, you’ll find jars of Deerview Fine Sussex Foods’ Mint Sauce and Hot Horseradish nestled in this hamper. It’s sure to delight any budding butcher!

Cheese & Wine Lovers’ Hamper £137 £97

This hamper comprises a Cheese Knife and Corkscrew, plus jars of Deerview Fine Sussex Foods’ Cheeseboard Chutney and Christmas Chutney. Whether you prefer a flinty white or a robust red in their glass, or have a soft spot for the mildest brie or the strongest stilton, this is the perfect way to enhance all those tempting cheeseboards you’ll be enjoying over the festive season.

“Budding butcher or cheese fiend? We have the perfect gift”

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Showstopper GIFT SETS

2-Piece Santoku Set £235 £141

This ideal starter set allows you to tackle most tasks in the kitchen. Packaged in an elegant wooden gift box, it’s the perfect gift for someone special who loves to cook.

5-Piece Gourmet Set £525 £315

A luxury set to see you through from prep to table; all showcased in an elegant wooden gift box.

Cheese & Wine Companion Gift Set £135 £81

Cheese and wine connoisseurs will appreciate this wonderful gift set, celebrating two of life’s greatest pleasures.

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3-Piece Chef Set £325 £195

The essential knives for any kitchen,sure to make light work of meal preparation for the lucky recipient.

2-Piece Carving Set £195 £117

Slightly larger than most, this will tackle all types of joints, roasted poultry, fowl and even a hog roast. It’s razor sharp edge ensures you get a perfect slice every time.

“Treat the cook in your life to a special gift this Christmas”

DON’T FORGET!

Use your Gold Member Christmas voucher code christmas17

Image: iStock

20-Piece Classic Set £1125 £675

This beautiful set not only looks stunning but has a knife for every occasion; from cheese and bread through to a carving set. The detachable steak knives are ideal for entertaining.

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8” Chef Knife £130 £78

GIFTS UNDER

£150

8” Santoku in wooden gift box £170 £102

This Japanese-style knife design is beloved of pro chefs. Taking the ‘grunt work’ out of kitchen prep, every cook should have one.

This larger, heavier blade features a deeper heel.

Chopping, slicing, dicing, scooping - it does everything from chopping herbs to floretting broccoli to making perfect slices from roasted meat joints.

8” Chef Knife in wooden gift box £170 £102

Slicing, disjointing, chopping, dicing... this is a great all-rounder. The elegant gift box turns it from ‘practical’ to ‘presentworthy’.

DON’T FORGET!

Use your Gold Member Christmas voucher code christmas17 Sharp of edge and sleek of handle, these stylish knives will make

4-Piece Steak Knife Set in paper gift box £190 £114

any at-home steak dinner that bit smarter - just ensure that the meat they’re cutting keeps up the high standard!

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9” Offset Bread Knife £135 £81

Slightly different to most bread knives, this employs what is known as a rolling serration or scalloped blade. This yields a proper clean cut, rather than the tear you often get with typical models. The unusual shape gives more knuckle clearance, making it easier to finish slicing the bread anywhere on the board. Serration on both sides of the blade suits both left- and right-handed cooks.

10” Ham Slicer £140 £84

This knife’s long, fine blade boasts a little bit of flexibility making it perfect for carving slices from that big joint of gammon or any boneless joint.

And, due to the sheer length of the scalloped blade, this knife is also fantastic for trimming cakes and sponges.

7” Asian Cleaver £145 £87

GIFTS UNDER

£100 8” Santoku £135 £81

This is the 6” Santoku’s bigger brother.

Being that little bit larger, it does a little more of the work for you - better suited to preparing large cabbages or hard winter veggies like swedes and squashes. A longer blade means less sawing and fewer strokes - and, happily, less work! A great all-rounder.

This hybrid knife combines the features of a Santoku and Cleaver. The deep blade makes it very safe to use, and the sharp point is brilliant for scoring. Large enough to tackle a chicken bone, it’s also fantastic as an everyday ‘chopper, slicer and dicer’.

9” Carving Knife & Fork in black paper gift box £165 £99

Slightly larger than most, this will tackle all types of joints, roasted poultry and even a hog roast. The larger blade means a topside joint requires less sawing and scoring as it’s sliced. The knife’s razor sharp point makes it ideal for both boned and boneless joints.

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DON’T FORGET!

Use your Gold Member Christmas voucher code christmas17

6” Santoku £115 £69

Designed to be light and swift, this knife enables the user to chop with the full length of the blade due to its flatter design. With its razor sharp heel, it’s the ideal tool for fine slicing ingredients like ginger, and herbs. Featuring a wide blade and a bevelled edge to prevent food sticking to the blade, this fantastic Japanese-style chef knife will tackle most jobs.

GIFTS UNDER

£75

6” Chef Knife £115 £69

6” Boning Knife £95 £57

This knife features a short, curved blade which makes it easy to work round any joint or bone, cutting the meat away cleanly. Preparing meat with such ease will also help you save money - why get the butcher to prep a whole leg of lamb when it’s so easy to DIY?

A traditionally-shaped chef knife - and a wonderful, versatile addition to any collection. Chopping, slicing and dicing; it does it all. With its curved blade, it’s great for maintaining that rocking momentum.

“This is a wonderful, versatile knife to have in any collection” 7” Fillet Knife £110 £66

A fine and flexible blade makes this knife fantastic for gutting and filleting any type of fresh fish. With its flexibility, it also gives you the leverage to create super fine slices – carving smoked salmon is no longer a painstaking job.

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SHOWSTOPPER! 5-Piece Gourmet Set £525 £315 With a sleekly-packaged 9” Carving Knife and Fork, 8” and 6” Santoku Knives, and a 3.5” Paring Knife at your disposal, there aren’t many kitchen tasks you won’t be able to tackle.

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5” Cheese Knife £60 £36

Double sided serrations give even slices of the desired thickness, whilst the gaps in the blade stop even the softest cheeses sticking to the knife.

GIFTS UNDER

£50

Corkscrew £60 £36

Whether your bottle’s capped, foil-wrapped or cork-sealed, this stylish waiter’s friend is perfect for any job.

3.5” Paring Knife £60 £36

This knife is a very useful tool for vegetable prep and a must for every kitchen. The short blade makes the design ideal for peeling potatoes, stringing beans and, crucially this season, ideal for tailing sprouts.

“From decorking to decorating, we’ve got the tool for the job” 5” Utility Knife £70 £42

3” Folding Knife £65 £39

The traditional-style single blade is made of Flint & Flame’s high-carbon stainless steel and features an attractive belt clip, A classic favourite of farmers and countrymen, any knife fan will see it as a useful gift.

A great light slicer, this has a super sharp point that’s brilliant for piercing and scoring. Choose this knife for refined garnishing - or even just segmenting oranges. Or try your hand at that 1970’s classic, the tomato rose!

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Kitchen

ESSENTIALS

Kitchen Shears £30 £18 Equally suited for prepping poultry and fish, these handy shears even come apart for easy cleaning.

“Finishing touches count - from stylish serveware to shears” Knife Roll Bag £55 £33

Keep your knife collection safe and secure in this stylish knife roll bag, perfect for chefs on the move.

16” Round Aged Bamboo Chopping Board with stainless steel handles £80 £48

DON’T FORGET!

Use your Gold Member Christmas voucher code christmas17

Made from ethically-sourced aged bamboo with grip handles and a slick-looking stainless steel rim. It is easy to pick up and clean, and its low impact surface also means less sharpening of your knives.

Universal Knife Block £75 £45

Forget fiddly slots that can harbour bacteria and which only fit a specific blade. With its removable, washable inner bristles, this block is by far the best way to store your knives.

Handheld Sharpener £20 £12

With ceramic discs set to 18°, this ensures that your knives will always retain that razor-sharp edge - and ergonomic design makes it comfortable to use.

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THE GALETTI RANGE

WHY MONICA CHOSE THE

5 Piece Galetti Selection

THE KNIVES

1. 6” Galetti Santoku Knife £138 £82.80 2. 3 Piece Galetti Selection £390 £234 3. 5 Piece Galetti Selection £595 £357 1

I

n my opinion, this exceptional selection has everything you could need in the kitchen for domestic and professional chefs alike. It’s a fantastic set that will last you a lifetime; consisting of the essential 6” Santoku knife, an 8” Santoku knife, and a 3.5” paring knife plus a 9” carving knife and fork. It’s all presented in a classic wooden gift box, which keeps the knives in pristine condition and also makes this set the perfect gift.

2

ABOUT THE KNIVES

6” Galetti Santoku Knife A must-have knife for any kitchen. Santoku knives are great general purpose tools, best known for their razor-sharp edges which serve to enhance cutting performance.

8” Galetti Santoku Knife A bigger and slightly heavier version, great for larger jobs such as cutting melon, butternut squash and iceberg lettuce. It is also very versatile and, because of its size, useful for scooping things up.

3

3.5” Galetti Paring Knife A small, sharp knife that sits easily in the palm of your hand. Spot-on for peeling and dicing fruit and vegetables. You’ll wonder how you managed without one in your kit.

9” Carving Knife & Fork Smart and stylish, this is just right when entertaining a houseful of friends or family. The large knife makes light work of bigger joints.

As a chef I find the fork is ideal for separating pasta twists, too.

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“In the field you require one knife for all your needs” Mike Robinson, chef and professional deer manager

MIKE ROBINSON

Game for a feast

C

hef and professional deer manager Mike Robinson says, ‘As a professional chef, knives are the cornerstone of my working life. They function as more than just a tool - they are at the very heart of what I do.

A great chef knife should fit the hand like a glove and work as an extension of the arm. As a professional hunter who supplies my restaurants with the finest wild game, a knife is equally important - it must be designed with both the anatomy of the animal and the job we do in mind.’

After many years of trying out every knife on the market and finding them lacking, Mike and his team decided to produce their own.

Their early creations used deer

antlers for handles. Each knife would always carry a rifle cartridge in the butt, and this is something that remains a signature feature on all Robinson knives.

A chance conversation with the knife masters at Flint & Flame, which makes the world’s most usable professional chef’s knives, led to a three-year development process involving 15 prototypes.

This collaboration sees the launch of the first of the Robinson knives collection; the Deer Knife.

Robinson Deer Knife Set £250 £225

A smart gift for anyone who takes game seriously comprising the signature Robinson Deer Knife along with a pair of stylish sheaths to keep the knife safe and secure.

This super-sharp, corrosion resistant blade made with Swedish steel is sure to delight any fan of game or hunting.

To order visit robinsonhunting.co.uk and use the code FFXMAS17

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Meet the chef...

As a master member of the Craft Guild of Chefs and senior chef lecturer in Culinary Arts at Westminster Kingsway College, JosÊ’s both at the top of his own game and devoted to ensuring future generations keep up his high standards.

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JOSÉ SOUTO

Barbecued butterfly haunch of venison INGREDIENTS

Serves 6 (depending on the size of the haunch) • • • • •

1 venison haunch 3 tbsp rosemary needles 3 large cloves garlic, peeled 150ml olive oil 120g Maldon salt

SPECIAL OFFER!

FREE copy of José Souto’s book Venison: The Game Larder with every purchase of the Game Larder Collection* Subject to availability.

No cash alternatives.

METHOD

1. Take the haunch and cut the shank off at the joint (keep this for another day as a shank is too tough to cook on a barbecue). Open bone the thigh by cutting down onto the bone, following it then cutting around it.

2. Once the bone is out, place a cut either side of where the bone had been in order to flatten out the venison and make it all one thickness.

3. Place the rosemary, garlic, olive oil and salt in a food processor and blitz to make a paste.

4. Rub the paste all over the venison, then place the meat in a plastic bag and pour any remaining paste over.

Tie a knot in the bag and set aside for 2 hours, or refrigerate overnight (If refrigerating, remove at least an hour before cooking).

5. Light a lidded barbecue and allow it to get hot. If using charcoal, allow it to

burn until the coals turn white.

6. Scrape off the marinade from the venison and place the meat on the barbecue. Seal well on both sides, then remove from the grill and set aside.

7. Double over a large square of foil 4 times, shiny side out. Place in the centre of the barbecue, then place the venison on top. Close the lid and allow to cook for 15-20 minutes. Turn, then cook for a further 10-15 minutes according to how rare you like your meat.

8. Remove the venison from the barbecue and rest for 10 minutes. Slice and serve on warmed serving plates.

TIP: Don’t skip the resting time - it’s essential in order to allow the juices to redistribute evenly to yield moist meat.

Recipe from ‘Venison’ by José Souto, published by Merlin Unwin RRP £25

The Game Larder Collection £465 £279

We have worked with José Souto to put together this exclusive set comprising a 3” Folding Knife, a 3.5” Paring Knife, a 6” Chef Knife, a 6” Boning knife and a 7” Fillet knife - all held together in an attractive knife roll bag.

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Mauricio Lorca Angel’s Selection Malbec 2016

Castillo Catadau Gran Reserva 2010

Christian Patat Primitivo Puglia 2016

Close your eyes and this gorgeously fruity, easy-drinking Malbec will take you straight to Argentina, with scents of sweet black fruits and subtle hints of violet on the nose.

Perfect for enjoying alongside a hearty meal.

Not just common Reserva; this is Gran Reserva - and in Spain this actually means something.

Only grapes with top quality fruit, structure and intensity are used in this wine that’s slow-matured in toasty oak barrels for mellow, smooth, caramel and vanilla flavours.

Christian’s Primitivo is dark and brooding with bags of intense fruit flavour - for red wine-lovers, it’s heaven in a glass! A great wine for roasted and grilled meats, it’s ideal with game dishes and excellent with mature hard cheeses.

Wines for dining

We've teamed up with Naked Wines to recommend the perfect wines for the festive season – plus a £60 saving when you order. Cheers!

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Lay of the Land Sauvignon Blanc 2016

Mauricio Lorca Angels Selection Torrontes 2016

Benjamin Darnault Viognier 2016

This is a customer favourite.

We’re talking classic grassy, green, gooseberry-laden fruit flavours, with a ‘shock and awe’ approach to the term ‘refreshing’. Every sip mainlines a citric buzz to the central nervous system.

Torrontes is like the naughty little secret of Argentina, with all the zingy freshness of a good Sauvignon but a little less gooseberry. The flavour is rounded out with a bit of apple and pear and a touch of cream.

A white that’s packed to the rafters with delicious apricot and lemon fruit, all whirled around in a creamy mix that closes a stupendous variety act with a delicious, capricious zing.

Image: iStock

N

o time to source your own selection of festive wines this Christmas?

Then appoint Naked Wines as your personal sommelier. On their website, you’ll find quizzes, winemaker profiles and nononsense descriptions to help you choose your perfect bottles. Or let Naked Wines make the decisions

easier still and opt for a pre-mixed case. This capsule collection offers a magical mix of six reds and whites – meaning you’re sure to have something to hand to suit any occasion and palate…

SAVE £60

Just enter the code FLFM17 when you spend £99 or more on a case of wine from nakedwines.com/ flintandflame. Order by 15 December for guaranteed Christmas delivery.

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BE A MASTER COOK AT

Christmas

T

ake the clutter out of your cooking with Flint & Flame’s Master Cook - the food processor which cooks, steams, chops, blends, mixes, grinds, grates, kneads and does so much more.

Whether you’re looking to give festive feasting a clean living makeover or just remove the effort from all that cooking over Christmas and beyond, this machine can prepa and cook your meals from scratch.

With a Master Cook to hand, you can create almost-instant sorbets, whip up split-free Hollandaise sauce, and even steam a whole chicken.

Tempted to try it out for yourself?

For more information and to download the recipe book and view video recipes, visit flintandflame. co.uk/products/mastercook

£595 £357

‘Cream’ of asparagus soup INGREDIENTS

Serves 4-6

• 1 medium onion, peeled and cut into large chunks • 2 tbsp olive oil, butter, or a mix of the two • 700ml vegetable stock • 250g floury potatoes, peeled and cut into rough chunks • 450g asparagus, trimmed and cut into 2-inch pieces • handful of flat-leaf parsley

• 1 lemon, juice only • 250g low-fat plain yogurt • sea salt and black pepper

METHOD

1. Fit the chopping blade into the work bowl. Chop the onion on speed 7 for 8 seconds. Scrape down the sides of the bowl, and remove the measuring cap from the lid.

Add the oil and/or butter and cook at 100°C on Speed 2 for 10 minutes.

2. Pour the stock into the work

bowl and add the potatoes.

Replace the measuring cap in the lid and cook at 100°C on Speed 1 for 20 minutes.

3. Add the asparagus and parsley, and cook at 90°C on Speed 2 for 6 minutes, or until the asparagus and potatoes are tender. Remove the measuring cap from the lid and cool the soup for 20 minutes.

4. Blend on speed 6 for 1½ minutes until very smooth, then serve hot or cold.

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Ultra-rich brownies INGREDIENTS

Makes 24 x 2-inch brownies • 400g good-quality dark chocolate, at least 70% cocoa solids • 200g caster sugar • 150g unsalted butter, cut into chunks • 4 large eggs • 2 tbsp instant coffee (optional) • 1 tbsp vanilla extract • 120g plain flour • 2 tsp baking powder • ¼ tsp salt • 100g raspberries (optional)

Image: iStock

METHOD

1. Fit the stirring blade into the work bowl. Add the chocolate, sugar and butter. Set at 70°C on Speed 3 for 10 minutes to melt.. Scrape down the sides of the bowl and remove the lid.

Cool for 20 minutes.

2. Meanwhile, heat the oven to 180°C and grease and line a 33 x 23cm baking tin.

3. Fit the mixing tool over the blade.

Add the eggs, coffee (if using), and vanilla. Mix on Speed 3 for 2 minutes.

Scrape down the sides of the bowl.

4. Add the flour, baking powder and salt to the work bowl and mix on Speed 3 for 30 seconds. Scrape down the sides of the bowl.

5. Quickly and gently stir in the raspberries, then pour the batter into the pan and smooth the top.

6. Bake for 25 minutes, or until the edges are crisp and begin to pull away from the pan and the top is set - the centre will still be slightly soft to the touch. Let cool completely.

7. Once cool, refrigerate in the tin for 15 minutes, then remove and cut the brownies into 5cm squares. Serve at room temperature or warmed up.

TIP: These brownies freeze well making them a brilliant make-ahead option for the busy festive season.

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Meet the chef...

As champion of MasterChef 2016, Jane rapidly fasttracked her skills from keen home cook to pro. She now spends her days thoroughly immersed in the food world; developing recipes, demoing at festivals and events, and judging culinary awards and contests.

JANE DEVONSHIRE’S

Pan-roasted duck breast with fennel salad & beetroot sauce INGREDIENTS

Serves 2 as a starter For the beetroot sauce • 300g baby beetroot, topped, tailed and halved • 1-2 tbsp pomegranate molasses • 1 large sprig thyme • 50g butter • salt and pepper For the duck • 2 duck breasts • salt and pepper

For the pickled fennel salad • 125ml rice wine vinegar • 250ml water • 125g sugar • 1 sprig thyme • 6-8 Sichuan peppercorns • 1 medium fennel bulb • 1 Granny Smith apple

METHOD

1. Preheat oven to 200°C. 2. Place the beetroot on a square of foil large enough to fold into a parcel.

3. Top the beetroot with the pomegranate molasses, thyme and butter, and season to taste. Fold over the foil to form a parcel, then bake in the oven for 1 hour, or until the beetroot are fork-tender. Remove from the oven and set aside.

4. Meanwhile, for the duck, use a small, sharp knife to score the skin of the breasts, then season generously with salt and pepper. Place the breasts skin side-down in a cold non-stick frying pan, and set over a low heat for 4-6 minutes, or until the skin is crisp and golden and the fat has rendered out.

5. Transfer the duck breasts to the oven and cook for 3-5 minutes, removing from the oven just before the meat is medium-rare.

6. Meanwhile, make the pickle. Place

the rice wine vinegar, water, sugar, thyme and Sichuan pepper in a medium saucepan and bring to the boil. Reduce the heat and simmer until the sugar has completely dissolved, then set aside to cool.

7. Using a very sharp knife or the slicing attachment on a food processor, slice the fennel bulb and apple as finely as possible. Transfer to a medium bowl, strain over the cooled pickling liquid, and set aside for about 5 minutes.

8. Add to the cooled beetroot to a blender, and blitz into a smooth purée, adjusting the seasoning to taste.

9. To serve, spoon some of the beetroot sauce onto two serving plates. Slice the duck breasts and divide between the plates, add some of the pickle, and serve immediately.

Recipe courtesy of Jane Devonshire, MasterChef 2016 champion. janecdevonshire.com

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MARK HIX’S

Scallops with runner beans & tomato salsa INGREDIENTS

Serves 4 as a starter

Meet the chef...

Chef, restaurateur, food writer and all-round bon viveur Mark is a huge champion of regional British produce. He’s also got a keen eye for art, and at any Hix establishment you can expect to be equally wowed by the food and the surroundings.

For the salsa • 250g tomatoes, quartered, seeded and finely chopped • 2 spring onions, finely chopped • few sprigs of coriander, chopped • 100ml extra virgin olive oil • sea salt and black pepper For the dish • 6-8 runner beans, cut into 5-6cm lengths and shredded • 4 large scallops, cleaned, on the half shell • knob of butter, for frying

METHOD

1. For the salsa, combine all of the ingredients in a medium bowl, mix well, and season to taste. Set aside until required.

2. For the dish, bring a medium saucepan of salted water to the boil.

Add the beans, cook for 1 minute, then drain. Set aside.

3. Season the scallops on both sides.

Melt the butter in a medium frying pan set over high heat. When foaming, add the scallops and cook for 30 seconds without moving them.

4. Turn the scallops over and cook for 30 seconds on the other side.

5. To serve, divide the beans between the scallop shells. Place one scallop in each shell and spoon over the salsa.

Serve immediately.

“The scallop shells provide a natural serving vessel, and the vibrant red and green colours of this dish make it the perfect festive party canapé”

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How to order

SAVE

40%

SHOPPING WITH US IS EASY…

ONLINE

ORDER ONLINE

Voucher Code christmas17

You can find these great products and many more online via flintandflame.co.uk

BY PHONE

Simply call us and one of our friendly team will be delighted to take your order. Call us during working hours on 01403 740230.

Last order date for Christmas delivery 12 noon on 20 December 2017.

EVENTS & SHOWS

You can buy from one of our stands at the many events and shows that we attend across the country. To find one near you, visit the website

flintandflame.co.uk and click on EVENTS, or call us on 01403 740230

The new Flint & Flame EMAIL GIFT VOUCHER

Finding it too hard to choose? Spoil someone rotten with a Flint & Flame Gift Voucher and let them choose something special for their kitchen at flintandflame.co.uk We offer a wide variety of Gift Vouchers to suit all budgets.

Personalise your Flint & Flame gifts WITH CUSTOM LASER ENGRAVING Now you can personalise your gift with your very own special message to your loved one or friend with our unique Laser Engraving service.

Simply choose your message, select the location on your gift and let us do the rest.

CHRISTMAS SPECIAL OFFER Engraving only £5 per knife!

You can give us the details when you order online, or over the phone.

We’ll send you a full design proof to approve before creating your uniquely personalised gift.

Last order date for engraving for Christmas delivery: 19 December 2017

01403 740230 | FLINTANDFLAME.CO.UK | INFO@FLINTANDFLAME.CO.UK | FOLLOW US:

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