Foodlover Magazine - Jan 2020 - Issue 71

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ISSUE 71 • £1.75 WHERE SOLD • WWW.FOODLOVERMAGAZINE.COM

SUG G EST

A traditional Lebanese feast

Mother’s Day bakes Top of the chocs

MENU

Seasonal veg

Taprooms to try

Nut butters

And MUCH more

Johnny Murt is part of four generations of Padstow fishing history. The Murt family take great pride in protecting the seabed of the North Cornish coast, whilst catching delicious Cornish crab and lobster to supply local restaurants and fishmongers.

As part of our TREWSTORIES series, Johnny joined chef James Strawbridge for a chat on the quayside in Padstow with his fresh catch of the day and cooked up a delicious Cornish crab chowder using Trewithen Dairy salted butter and double cream.

JOHNNY MURT

PADSTOW

CORNISH CRAB CHOWDER SERVES 4-8 250g Trewithen Salted Butter 2 Leeks, fiFInely diced 750g potato, peeled and diced 1 tbsp Seaweed 75ml Vermouth 100g Peas 100g Sweetcorn 500ml Trewithen Whole Milk 500ml Trewithen Double Cream 1 large pinch of Saffron 1 large crab or 400g Crab Meat 6 Scallops 250g FIfillet of Smoked Haddock 1 tbsp chopped parsley & dill Pinch of Sea Salt

1. Infuse your cream by adding your saffron into it and shaking well. Then leave for a couple of hours or overnight in the fridge to absorb colour and flavour.

2. If using a whole crab, please refer to our website for instructions on how to prepare and cook, then pick the meat from the claws and leave to one side.

3. Dice your Trewithen salted butter and melt in a large pan. Add leeks, potato and seaweed and soften on a low heat.

4. After 8-10 minutes add in your vermouth and increase the heat. Flambé to burn off the alcohol and then add in your peas, sweetcorn, milk and infused cream.

5. Reduce the heat again and bring slowly back up to a boil, adding in your diced scallop meat and white fish to cook for a further 5-6 minutes.

6. Blitz your chowder with a stick blender until it’s smoother but keep some texture and lumps for body.

7. Top with a generous portion of crab meat and sprinkle with fresh herbs.

WATCH OUR VIDEO AND GET THE FULL RECIPE AT

WWW.TREWITHENDAIRY.CO.UK/TREWSTORIES

PUBLISHER Lindsay Moulin lindsay@foodlovermagazine.com EDITOR Alex Coles editor@foodlovermagazine.com

Welcome FOODLOVERS! I am so excited to share my first issue of FOODLOVER with you all! I’ve lived in Dorset for all of my adult life so I've had the chance to sample plenty of drinks and great local grub from across the West Country. We’ve got a fantastic community of bakers, makers, chefs, cooks and foodie friends around us, and I can’t wait to share some of their delicious dishes with you too.

CONTRIBUTORS Wafaa Powell, Barbora Ormerod, Katy Hofstede-Smith and Heather Brown ACCOUNTS & MARKETING SUPPORT Julie Cageao accounts@bridgecmedia.com GRAPHIC DESIGNER James English PUBLISHED BY BridgeCom Media Ltd THE WEST COUNTRY FOODLOVER® T: 01458 224555 www.foodlovermagazine.com Whilst every care has been taken in compiling this publication FOODLOVER® shall not be made liable for any inaccuracies therein. The opinions expressed in the magazine are not necessarily those of the Editor.

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In our lead feature we’re finding out how to create an authentic Lebanese Feast filled with sumptuous aromatic flavours and gorgeous fresh ingredients (p.11). In our Field to Plate segment, we’ll be looking at two seasonal veggies, leeks and purple sprouting broccoli, that add colour and texture to a variety of dishes – with some preparation tips from the folks at The Community Farm too.

We get to grips with using cooking alternatives in our dairy-free feature on p.42, and speaking of free-from recipes, we’ll explore the versatility of nuts (p.50) with some luxurious nut butter recipes.

Turning our thoughts to Easter already we’ve got some totally tempting chocolate recipes on p.46, and some sweet recipes and nature crafts to make with mum in our Mother’s Day special Little Cooks (p.54). We also speak to a local baker and mother about the importance of passing on cooking skills to the next generation, topped off with a recipe for her fabulous Zesty Lemon Cake (p.36).

And what better way to celebrate my first issue than with a lovely cold brew? In our Love Local feature on p.38, we’re going to find out more about the growing taproom trend and hear from some West Country brewers that serve beer straight from the source.

Enjoy!

Alex Coles, Editor

editor@foodlovermagazine.com

NEXT ISSUE OUT 1ST APRIL Did you know that FOODLOVER Magazine is free to read online?

Head over to our website www.foodlovermagazine.com or download the FOODLOVER app to access the digital magazine. You can also find us posting on social media at:

A @FOODLOVERmag B @foodlovermag E@foodlovermag V@foodlovermag

Use #foodlovermag to share your recipes, ideas and comments with us!

LIFESTYLE

NEWS&EVENTS

Step into spring with these fabulous foodie events...

Mark’s Kitchen Table 6th March

Spend the afternoon with popular chef, Mark Hix. In the comfort of his own home he will demonstrate his skills and cook a four course lunch of seasonal local food whilst you watch eagerly in the intimate setting of his kitchen. With stunning views across Golden Cap and the Jurassic Coast it’s an experience not to be missed.

Limited places available from www.hixrestaurants.co.uk

Easy as Pie will get your dough rolling and comes with step-by-step techniques for mixing, shaping, rolling and finishing your dough. So, if you’re going to be making the most of British Pie Week (and beyond), then this handy book will help you nail that flaky, buttery crust you’ve always dreamed of.

Easy as Pie, by Saura Madani, published

by Rockridge Press. Copyright© 2019 by Callisto Media. All rights reserved

BRITISH PIE WEEK 2nd - 8th March 2020

Our nation’s love affair with the humble pie runs deep and true, so if there’s a chance to celebrate this dish then we'll jump on board.

Whether you’re a fan of sweet, savoury, crumbles or even the odd pasty, pies in their many forms are a fabulous way to gather the family round and get stuck in.

FOODLOVERMAGAZINE.COM | 5

LIFESTYLE

Canonteign Kitchen Pop-Up

DEVON

7th March 2020 Canonteign Falls and Swanaford Vineyard are joining forces on a superb pop-up dining experience to celebrate great local food and wine.

Taking place at the vineyard itself, it will feature fresh dishes from Matt and Marc, the brand-new duo at Canonteign Falls. Prepare yourselves to see (and taste) some gorgeous plates of food.

Tickets available from jon@canonteign.com

THE STRAWBERRY TREE SUPPER CLUB 13th March The Spanish pop-up restaurant, The Strawberry Tree, will be hosting another Supper Club evening at the Gallery Café in Lyme Regis. Having spent more than 60 years living, eating and drinking in Spain, owners Ed and Giselle have packed the menu with authentic bold flavours and a wine list to match.

For tickets visit www.strawberry-tree.co.uk/supper-club

Spring Foraging Walk at Fernhill Farm 21st March

As part of Fernhill Farm’s Spring Open Day, forager, Dave Hamilton, author of Family Foraging will be guiding a session that truly helps you get back to nature. Together you’ll explore the farm, looking out for what’s possible to forage at this time of year, and learning ways the wild ingredients can be cooked and eaten.

Tickets starting from just £8, www.fernhill-farm.co.uk

THE IDLE ROCKS REOPENS With new Head Chef, Dorian Janmaat bringing a host of exciting dishes to the restaurant, The Idle Rocks in St Mawes opens its doors following a season closure. Nestled on the rugged, romantic Cornish coast, you’ll be able to tuck into fresh local ingredients and produce, and make the most of a stunning staycation in this picturesque setting.

B&B packages starting from £155, www.idlerocks.com

6 | THE WEST COUNTRY FOODLOVER

Subscribe or give as a foodie gift

26th March

The Bath Priory’s Exclusive Chef will be joined by the Executive Chef of The Slaughters Manor House to create a delicious six-course tasting menu showcasing their favourite dishes and techniques.

Guests are then invited to vote for their preferred course to crown their favourite chef!

For details and to book, visit www.thebathpriory.co.uk

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YOUR DETAILS Mr/Mrs/Ms/Miss Forename Address

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ISSUE 71 • £1.75

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Battle of the Chefs at Bath Priory

In each issue find seasonal recipe ideas, the West Country’s finest from the field to the plate, home entertaining ideas, chef interviews and tips, Just foodie shopping, competitions A YEAR and offers.

Seasonal veg

A traditional Lebanese feast

Mother’s Day bake Top of the chocs

Taprooms to try

Nut butters

s

And MUCH more

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Kara’s Vegan Supper Club 27th March On the last Friday of every month, passionate plant-based chef, Kara cooks up a vegan storm. With a love of cooking and creating a friendly atmosphere, she serves up three course meals packed with flavour. Held at a different Bournemouth venue each month, this is a truly special event!

Get in touch with Kara to book on karaboots@yahoo.com

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LIFESTYLE

No Sleep Club Mug, £10, www.eleanorbowmer.co.uk

Beets, Roots and Leaves Box, £16.99, www.sowlush.com

EDITOR’S Pic�

Summerhouse Gardinia Stainless Steel Water Bottle, £17.99, www.lakeland.com

It’s no secret that mums are amazing.

I’ve picked some perfect treats for Mother’s Day that are sure to make the day feel EXTRA special

Happiness Scented Candle (3 Wick), £46, www.neomorganics.com

8 | THE WEST COUNTRY FOODLOVER

Let’s Watch the Flowers Grow Wall Art A4, £29.50, www.oliverbonas.com

Timorous Beasties Cake Stand, £45, www.shop.roh.org.uk

LIFESTYLE

MyFlavour Oil Carafe 0.5l, £42, www.evasolo.com

Leaf Print Linen Make Up Bags, printed by Charlie Brandon-King for These Two Hands, www.thesetwohands.co.uk

Mason Cash Bright Green Mixing Bowl, £22.40, www.hartsofstur.com

Floral Strong Girls Club Sweatshirt, £53, www.muthahoodgoods.com

Set of 3 Recycled Glass Vases (13cm), £30, www.rechic.co.uk

Cold Brew Coffee Liqueur, £20, www.conkerspirit.co.uk

FOODLOVERMAGAZINE.COM | 9

RHS members go free Flower Festival & Wordsworth Daffodil Weekend supported by AFWM 14 & 15 March The Secret Garden family fun 21 March – 20 April

RHS Registered Charity No. 222879/SC038262

Wool & Yarn Fest 28 & 29 March RHS National Rhododendron Show supported by AFWM 25 & 26 April Spring Design for Living Craft Fair 1 – 3 May Rosemoor Live! Music and theatre 15 – 31 May Your visit supports our work as a charity

IN SEASON

Feasts

from Lebanon

Caterer, cookery class leader and belly dance teacher at Dancing Flavours, Wafaa Powell guides us through the aromatic dishes you can expect to see at a traditional Lebanese feast

F

ood is at the heart of every gathering in Lebanon, and if you dare visit someone at meal time you will have to stay and share the meal. Food is not only a main aspect of hospitality but it's also a token of generosity we Lebanese are

very proud of and it defines one of our main culture characteristics.

For healthy bodies and minds we cook from fresh and eat as many different ingredients as we can. In short, fresh and variety are the keys to healthy eating.

IN SEASON

Hummus, baba ghanoush and labneh are not really dips in a traditional Lebanese feast, they are side plates or part of the mezze.

Pickles are also a common sight on tables. Some of the more popular pickles are cucumber, turnip and aubergine (makdous).

DIPS

HOT HUMMUS WITH SAMNA AND PINE NUTS SERVES 4-6

The word 'hummus' means 'chickpea' in Arabic but also refers to the ubiquitous dip made with chickpeas and olive oil, versions of which you can find all over the Middle East.

2 x 400g cans of chickpeas, drained and rinsed 2 tsp cumin seeds 2-3 garlic cloves, crushed Roughly 4 tbsp olive oil Freshly squeezed juice of 2 unwaxed lemons 2 tbsp tahini 6 tbsp thick, creamy yoghurt Sea salt and freshly ground black pepper 2-3 tbsp pine nuts 2 tbsp samna or butter Crusty bread or toasted pitta bread, and marinated olives, to serve

1 Preheat the oven to 200C/Gas 6.

2 Instead of using a pestle and mortar to pound the chickpeas to a paste in the traditional manner, make life easy and tip the chickpeas into an electric blender or a food processor. Add the cumin seeds, garlic, olive oil and lemon and whiz the mixture to a thick paste.

3 Add the tahini and continue to whiz until the mixture is really thick and smooth.

4 Add the yoghurt and whiz until the mixture has loosened a little and the texture is creamy. Season to taste with salt and pepper and tip the mixture into an ovenproof dish.

5 Dry-roast the pine nuts in a small pan until they begin to brown and emit a nutty aroma. Then add the samna or butter to the pine nuts in the pan and stir until it melts.

6 Pour the melted samna or butter over the hummus, spoon the pine nuts all over the surface and pop the dish into the preheated oven for about 25 minutes, until the hummus has risen a little and most of the samna or butter has been absorbed.

7 Serve immediately. The hummus is best when it is still hot with chunks of warm crusty bread or strips of toasted pitta bread and marinated olives.

Saffron & Sumac by Ghillie Basan, published by Ryland Peters & Small.

Photography by Steve Painter © Ryland Peters & Small

12 | THE WEST COUNTRY FOODLOVER

VALE HOUSE KITCHEN ADVERT.pdf

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BABA GHANOUSH 3 aubergines 3 garlic cloves, crushed with a tsp of salt and tsp of olive oil 1 lemon 2-3 tbsp tahini 3 tbsp olive oil Black pepper 1 tbsp chopped parsley VALE

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3 When cooled, cut the aubergines VALE HOUSE KITCHEN ADVERT.pdf in half and scoop out the flesh. Mix the soft flesh with the remaining ingredients.

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FOODLOVERMAGAZINE.COM | 13

TOM AND HENRY HERBERT’S FAIRTRADE FLATBREAD

Est. 1992

These flatbreads are perfect with dips and as wraps for grilled meat, halloumi or vegetables.

MAKES 20

Inspirational

COOKERY COURSES Learn to cook with passion and skill at one of the UK’s top private culinary schools.

Our courses are designed to inspire home cooks of all levels to cook with skill and passion. From short classes in your favourite cuisine to residential cookery weekends. We even offer professional qualifications for aspiring chefs at our prestigious Chefs’ Academy.

Courses are taught by our team of experienced professional chefs at our modern training centre using the finest locally sourced ingredients.

With 50 inspirational cookery courses to choose from, you are sure to find an inspirational cookery course to suit your taste.

Ashburton Cookery School Old Exeter Road · Ashburton · Devon · TQ13 7LG Tel: 01364 652784

www.AshburtonCookerySchool.co.uk

830g strong white flour 830g wholemeal flour 30g sea salt 170ml Fairtrade Palestinian olive oil (plus some for glazing) 40g fresh yeast (or 20g dried active yeast) 1l warm water 50g za'atar

1 If you are using dried yeast, dissolve it in the warm water for a couple of minutes, then weigh all the ingredients together and give them a good mix. As the dough comes together, turn it out onto a clean work surface and knead for 15 minutes until your dough is smooth and very elastic.

2 Put the dough back in the bowl, cover and rest it for 45 minutes.

3 Scale the dough into 150g lumps, shape them round, cover and leave it to rest for an hour.

4 On a floured work surface, roll the balls of dough out as flat as you can with a rolling pin, brush them with olive oil and finish with a generous sprinkling of zatar.

5 Crank your oven up as hot as it'll go, ideally with a baking stone or heavy metal tray in there and bake one at a time for 2 minutes max. If your oven's hot enough, they'll blister up, char a bit and be absolutely delicious.

These are also the ideal breads to make on a BBQ – just heat a baking stone up on the grill and get baking.

Recipe by Tom and Henry Herbert, courtesy of Fairtrade Foundation and www. realbreadcampaign.org, found on www.sustainweb.org. Photo

by Elie Ghob

Did you know?...

Za’atar is said to have great benefits including boosting skin health, soothing inflammation, improving the immune system and even improving mood.

IN SEASON

RICE

Rice or bulgur wheat are common accompaniments or included in casseroles and stews. Lebanese rice as a side dish is always cooked with golden vermicelli which adds colour and flavour.

Did you know?...

The spices found in Lebanese 7 Spice are black pepper, cinnamon, cloves, ginger, allspice, fenugreek and nutmeg.

LEBANESE LAMB WITH AUBERGINE RICE SERVES 4

4 tbsp olive oil, plus extra for brushing 1 large aubergine, sliced lengthways into 5mm thick strips 100g pine nuts 300g minced lamb 1 onion, finely chopped 2 garlic cloves, finely chopped 2 large tomatoes, finely chopped 5cm cinnamon stick 0.25 tsp ground allspice 350g basmati rice Sea salt and freshly ground black pepper

1 Brush a little oil on both sides of the aubergine slices. Heat a griddle pan over a high heat, and when smoking, add the aubergines.

Griddle for 2–3 minutes on each side until

tender and covered in charred griddle lines.

Set aside.

the starch out of the rice and ensures you get lovely separated grains.

2 Heat a frying pan or skillet over a medium heat. Add the pine nuts and gently toast, shaking the pan occasionally, for 2–3 minutes, or until the pine nuts are golden brown. Transfer the nuts to a plate and set aside.

5 Tip the washed rice into the pan with the spiced lamb and stir in 600ml boiled water.

Bring to the boil, cover, reduce the heat to low and simmer gently for 10–15 minutes, or until all the water has been absorbed and the rice is almost cooked but still has a little bite. Scatter over half the pine nuts and mix everything together with a fork.

3 In the same pan heat 2 tbsp of the oil, then add the lamb, onion and garlic. Fry for 10–12 minutes, or until the lamb has started to turn golden, stirring occasionally. Add the tomatoes, cinnamon and allspice, season with salt and pepper, and cook for 5–6 minutes, or until the tomatoes have started to break down.

4 Put the rice into a large bowl, cover with cold water and stir, and then set aside for 5 minutes to soak. Tip the rice into a colander and give it a really good rinse under the cold tap, until the water runs clear. This washes

6 Preheat the oven to 180C/Gas 4. Drizzle the bottom of an ovenproof dish with a little oil.

Arrange half the charred aubergines across the bottom of the dish, spread all of the rice and lamb mixture on top and then lay the other half of the aubergines on top of the rice. Scatter over the remaining toasted pine nuts and drizzle over a little more oil. Cover with tin foil and bake for 10 minutes. Serve immediately.

Fire and Spice, published by Watkins Publishing

FOODLOVERMAGAZINE.COM | 15

IN SEASON

MJADRA Mjadra is a very popular dish, known as the ‘dish of the poor’ it’s filling, tasty, requires few ingredients and is rich in iron, protein and fibre. Enjoy warm or cold and serve with plain yoghurt, gherkins or tomato salad.

SERVES 4-5

250g green lentils, rinsed 200g long grain rice, rinsed 3 medium onions Salt and pepper to taste Sunflower oil

1 Cook lentils in 1 litre of water for about 15 minutes until soft.

2 Dice one onion, fry in 3 tablespoons of oil until light golden.

3 Add the diced onion, the rice, 300ml of water, salt and pepper. Mix well, turn the heat down and continue cooking until the rice is cooked and the water evaporated.

4 While the rice is cooking, chop the other 2 onions lengthways and fry with more oil until golden and crispy. Set the onions aside.

5 When all the water has evaporated, put the contents of the pan on a serving dish. Cover the top with the crispy onions.

By Wafaa Powell, image by Celia Mannings Photography

CHICKEN HASHWEH SERVES 6

1 x 1.5 kg chicken 250g ground (minced) lamb 1 small onion, finely chopped 1 tsp 7 spice seasoning 1 tsp salt Half tsp pepper 175g easy-cook rice, rinsed and soaked in boiling water for 10 minutes 2 tsp ground cumin Half tsp ground cinnamon 80g pine nuts, toasted Bunch of fresh parsley, chopped Olive oil, for brushing

1 Carefully remove the wings from the chicken and discard, or freeze for making stock, then separate skin from the breast of the chicken with your fingers to make a pocket.

2 Heat a skillet or frying pan until hot, add the lamb, and cook over medium heat, stirring frequently, for 8–10 minutes until evenly browned.

3 Reduce the heat, add the onion and 7 spice seasoning and cook, stirring occasionally, for 5 minutes

16 | THE WEST COUNTRY FOODLOVER

until softened. Season with salt and pepper.

4 Drain the rice, add to the lamb, and mix well, then stir in the cumin and cinnamon, and cook for another 5 minutes. Pour in about 400 ml boiling water to cover and bring back to a boil over medium heat.

A DELICIOUS CENTREPIECE

5 Reduce the heat, cover, and simmer, stirring occasionally, for 20 minutes until the liquid has been absorbed.

6 Stir in the toasted pine nuts and parsley, then remove from the heat, and let cool. To speed this up, you can place the pan in a bowl of iced water.

7 Preheat the oven to 200C/Gas 6.

Fill the chicken’s cavity, neck, and the pocket in between the skin and breast with the rice and lamb mixture, being careful not to tear the skin.

8 Using a trussing needle and thread, sew the skin and breast together and underneath the chicken.

9 Brush the chicken with oil, season with salt and pepper, put it into a roasting pan, and cover tightly with foil. Cook for 1.5 hours, then remove the foil and continue to cook for another 30 minutes until the skin is

golden brown and crisp.

10 Remove from the oven and let rest for 10 minutes before carving and serving.

The Lebanese Cookbook, published by Phaidon

IN SEASON

Salads Salads in summer and soup in winter, they're on the table every time the family gather for a main meal.

TABBOULEH If you can get Arabic flat breads to serve this with then perfect, if not make a pitta bread pocket and fill it with hummus, tabbouleh and pulled strips of roasted chicken. Super tasty!

SERVES 4-6

6 firm, ripe tomatoes Half cup of bulgur wheat 4 spring onions, trimmed 4 large bunches flat leaf parsley 1 handful mint leaves Half tsp ground cinnamon Half tsp ground allspice 1tsp freshly ground black pepper Sea salt Juice of 2 lemons (or less to taste) Half cup extra virgin olive oil

1 Rinse the bulgur wheat in cold water and cook to pack instructions. Drain off any excess water, loosen with a fork and leave to cool.

1Finely dice the tomatoes and wash the parsley and mint. Use a salad spinner to get rid of as much excess water as possible so your salad stays crisp. Gather up the leaf end of the flat leaf parsley and finely slice the leaves, leaving the stalks behind. Repeat with the rest of the parsley bunches.

2 Finely slice the mint leaves and spring onions and add to a bowl with the parsley, chopped tomatoes and cooled bulgur wheat.

3 When ready to serve, pour in the lemon juice (reserving some to top up with once you’ve tasted), sprinkle over the spices and pour in the olive oil. Season well with salt and pepper, gently mix together and serve with grilled fish or meat, hummus and toasted flat breads.

FOODLOVERMAGAZINE.COM | 17

IN SEASON

FATTOUCH SERVES 4-6

Fattouch is the most colourful, fresh, tasty and filling salad. So many stories about the benefits of it are told at every table.

2 peppers, preferably yellow for more colour 5 medium tomatoes Half a cucumber Half a small iceberg lettuce 1 medium onion Juice of 1 or 2 lemons, to taste Small bunch of fresh mint and parsley, about 20g each Salt to taste Drizzle of olive oil 2 tortilla wraps, grilled

2 Wash and dice peppers, tomatoes and cucumber into 1cm cubes.

3 Chop lettuce into 1cm pieces then chop mint and parsley finely.

4 Peel the onion and dice into 1cm pieces. To get rid of the bitterness, sprinkle salt on top of the diced onion and leave for a few minutes for the liquid to drain out.

5 Chop the onion again loosely this time, then squeeze the liquid from the onion with your hands, discard the liquid, then add the onion to the bowl.

6 Mix all ingredients in a salad bowl except the mixed

lemon juice and oil.

7 When it’s time to serve, add the tortilla and the mixed lemon juice and oil.

By Wafaa Powell, image by Celia Mannings Photography

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1 Grill the tortilla wraps in the oven until golden, when cool, crack into small pieces of no more than 2cm and set aside.

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18 | THE WEST COUNTRY FOODLOVER

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IN SEASON

CHICKPEA AND VEGETABLE SOUP WITH FETA SERVES 4-6

Often used as a substitute for potatoes, rice or meat, chickpeas are a great favourite in hearty stews and soups.

2–3 tbsp olive or argan oil 2 onions, roughly chopped 2 celery stalks, trimmed and diced 2 small carrots, peeled and diced 2–3 garlic cloves, left whole and smashed 2 tsp cumin seeds 2 tsp coriander seeds 2–3 tsp ground turmeric 2 tsp sugar 2–3 fresh bay leaves 2–3 whole dried chillies

1 tbsp tomato purée 1 litre vegetable stock or water 1 x 400g can chopped tomatoes, drained 1 x 400g can chickpeas, drained and rinsed Sea salt and freshly ground black pepper Small bunch of fresh flat-leaf parsley, roughly chopped Small bunch of fresh coriander/cilantro, roughly chopped 150g feta, rinsed and drained 1 lemon, cut into quarters, to serve

3 Add the tomato purée, pour in the stock and bring the liquid to the boil. Reduce the heat, cover with a lid and simmer for 10–15 minutes.

1 Heat the oil in the base of a deep, heavy-based saucepan. Stir in the onions, celery and carrots and cook until the onions begin to colour.

6 Crumble the feta over the top, sprinkle with the remaining parsley and coriander and serve the soup with wedges of lemon to squeeze over it.

2 Add the smashed garlic, cumin and coriander seeds and stir in the turmeric, sugar, bay leaves and chillies.

Saffron & Sumac by Ghillie Basan, published by Ryland Peters & Small.

Photography by Steve Painter © Ryland Peters & Small

4 Add the chopped tomatoes and chickpeas and simmer for a further 10 minutes.

5 Season the soup with salt and pepper and add most of the parsley and coriander.

FOODLOVERMAGAZINE.COM | 19

IN SEASON

PLUM AND ORANGE FLOWER WATER TART SERVES 8

150g unsalted butter, softened 150g caster or granulated sugar 2 eggs 2 tbsp orange flower water 150g ground almonds 8 plums, pitted and cut in quarters 2 tbsp flaked almonds 1 tbsp demerara or other raw sugar 1 tbsp icing sugar FOR THE SWEET PASTRY DOUGH 150g plain flour, plus extra for dusting Pinch of salt 80g unsalted butter, chilled and diced, plus extra for greasing 80g icing sugar Grated zest of half a lemon 1 egg yolk

1 First, make the dough. Sift together the flour and salt into a bowl, add the butter, and rub in with your fingertips until the mixture resembles fine breadcrumbs (this can also be done in a food processor).

6 Remove the paper and weights, return the pastry case to the oven, and bake for another 5–10 minutes until the pastry is golden. Let stand on a wire rack to cool. Reduce the oven temperature to 150C/Gas 2.

2 Stir in the sugar and lemon zest, then add the egg yolk and mix to a smooth dough, adding 1 tablespoon of water, if necessary. Wrap in plastic wrap and chill in the fridge for 1 hour.

7 To make the filling, beat the butter with the caster sugar until light and creamy, then gradually beat in the eggs. Add the orange flower water and ground almonds and mix well.

3 Preheat the oven to 180C/Gas 4. Lightly grease a loose-bottom 9.5 inch/24 cm tart pan.

8 Spread the almond mixture over the bottom of the pastry case, then press the plums into it.

4 Roll out the dough on a lightly floured work surface to 3 mm thick. Carefully line the prepared pan, letting a little of the dough overhang the edge. Chill for 20 minutes.

9 Sprinkle with the flaked almonds and demerara sugar and bake for 1 hour. Remove the tart from the pan, dust with a little icing sugar, and serve warm or cold.

5 Prick the bottom of the pastry case with a fork, line with greaseproof paper, fill with baking beans or dried beans, and bake for 20 minutes.

The Lebanese Cookbook, published by Phaidon

DEsSERTS All of our sweets and puddings involve rose water and orange blossom – a sure taste of the Mediterranean. I remember very clearly my mum distilling both out of fresh rose and orange blossom petals. They are also added to drinks, just like our traditional white coffee which is simply warm water with orange blossom and honey. Tasty and great for the digestive system too!

20 | THE WEST COUNTRY FOODLOVER

IN SEASON

BERRY COMPOTE WITH ROSE WATER COCONUT CREAM SERVES 4

BERRY COMPOTE 3 cups mixed berries (fresh or frozen) 1 tbsp raw honey or agave Half tsp vanilla extract COCONUT CREAM 2 tins organic coconut cream, chilled in the fridge overnight first 1 tbsp rose water Zest of 1 orange CRUNCHY TOPPING 2 cups mixed raw nuts Half tsp cinnamon 1 tbsp coconut oil

1 Add nuts to blender and blitz very quickly so as not to turn to dust and still have chunks.

2 Lay baking parchment on a tray and add a tbsp of coconut oil, arrange nuts and sprinkle with cinnamon.

3 Bake for 20 minutes at 175C then leave to cool.

4 Add berries to a pan and gently simmer for 15 minutes, or until soft and juicy.

5 Remove from the heat, stir in the honey and vanilla then leave to cool.

Top Tip

You won’t use the liquid part of the coconut cream in this recipe, but keep it aside and use in curries or smoothies instead!

6 With a spoon, scoop out the thick top of the coconut cream and add to a bowl, add rose water and orange zest and gently fold together.

7 Choose some pretty glasses to layer the pudding into. Start with the berries at the bottom, then a layer of coconut cream, then the nut crisp. Leave to chill for a minimum of 3 hours before serving.

Recipe by Florence Wylde, www.florencewylde.co.uk

Mother’s Day at The Bear and Blacksmith Starters

Bear and Blacksmith style prawn cocktail with homemade sourdough Pan-fried chicken livers with garlic, shallots and parsley on toast Cumin and cauliflower fritter with a herb dipping sauce (vegan)

A pub for locals & visitors alike Featuring the finest meat sourced and butchered from our own farm as well as the freshest fish and seafood from Devon’s shores.

All accompanied by our own lovingly grown vegetables from our farm and gardens.

‘We’re proud to support local suppliers and serve a delicious range of locally grown produce and drinks.’

The Bear & Blacksmith The Main Road, Chillington, Kingsbridge, South Devon. TQ7 2LD www.thebearandblacksmith.com 01548 581171 |

BAV

Mains Chivelstone Barton Farm roasted topside of beef Bear and Blacksmith Farm slow roasted lamb shoulder Bear and Blacksmith Farm roasted pork shoulder with apple sauce *All served with roast potatoes, cauliflower cheese, Yorkshire pudding, roasted carrot, greens and rich gravy

Pan-fried monk fish with prawns, potatoes, garlic butter, spinach, roasted cherry tomatoes, pea puree and tartare sauce Chickpea cassoulet with roasted aubergine, charred tofu and crispy kale (vegan)

Desserts

Warm chocolate brownie with clotted cream ice cream and salted caramel sauce (vegan option available) Rhubarb and apple frangipane with clotted cream, rhubarb gel and white chocolate soil Raspberry parfait with frozen raspberries, white chocolate, popcorn and a salted white chocolate sauce 3 courses £25 | 2 courses £20

FOODLOVERMAGAZINE.COM | 21

STYLE. BALANCE. BRILLIANCE

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IN SEASON

FIELD TO PLATE

Cooking in the Hungry Gap As we enter the time in the foodie calendar known as ‘The Hungry Gap’ we take a look at recipes with seasonal veggies such as leeks, carrots and the oh-so-beautiful purple sprouting broccoli that will keep you feeling fed.

MIRIN GLAZED CARROTS & CRISPY TOFU

See page 24

FOODLOVERMAGAZINE.COM | 23

IN SEASON

M

MIRIN GLAZED CARROTS & CRISPY TOFU

arch is a tricky time of year for growers as winter crops end but the weather isn’t quite warm enough for spring veggies to appear.

Riverford Organic Farmers tell us how they keep things going during the Hungry Gap and have given us some sensational seasonal recipes too!

SERVES 2

150g brown basmati rice Salt 300g carrots 150g Brussels sprouts 1 tsp sesame oil 2 tbsp mirin 1 fresh chilli 200g marinated tofu 1 tsp sesame seeds Oil for frying 1 tbsp brown rice miso 1 tbsp tamari

WHAT IS THE 'HUNGRY GAP'?

It all comes down to the UK’s latitude.

We sit right at the geographical limit for many spring crops, which would not survive our cold winter temperatures if grown any earlier.

At the same time, as the days warm up into spring, many hardy winter

1 Put a kettle on to boil. Rinse the rice in a sieve. Tip it into a saucepan with a good pinch of salt. Cover with boiling water and simmer for approx. 25 mins, or until tender but still with a little bite.

crops like sprouts, kales, and caulis ‘bolt’ (abandon leaf growth to start producing flowers and seeds).

The name ‘the Hungry Gap’ harks back to a time when an empty field really meant going hungry.

Traditionally, the gap had to be bridged with a spartan diet of cabbage, old potatoes, and fruits preserved during kinder months. These days, however, very few people eat a local, seasonal diet; the supermarkets can easily top up their shelves with even more imported produce, or crops grown in the UK under heated glass, and no one need notice the difference.

If it’s such a dire time, why hasn’t everyone heard more about the Hungry Gap before – or noticed its impact on their plates?

2 Meanwhile, peel and cut the carrots into diagonal 3cm pieces. Trim the root tips away from the sprouts along with any sad looking outer leaves. Finely shred the sprouts.

3 Heat the sesame oil in a saucepan and cook the carrots on a high heat for 2 mins.

Add 100ml water and the mirin. Reduce the heat to medium, cover and cook for approx. 10 mins, until the carrots are tender.

4 While the carrots cook, deseed and finely chop the chilli. Pat the tofu dry with kitchen paper and slice it into 2cm cubes.

5 Heat a frying pan and dry toast the sesame seeds for approx. 2 mins, until lightly golden. Remove and set aside. Add 1 tbsp oil to the same pan and fry the tofu for approx. 4 mins, until golden and crispy.

Transfer to a plate. Take the pan off the heat.

6 Once the carrots have had 10 mins, remove the lid. Cook for a further 3 mins, stirring occasionally, until the carrots colour on the edges and any liquid has reduced to a glaze.

7 When the rice is ready, drain and rinse it.

8 Put the frying pan back on the heat. Stirfry the sprouts for 1 min, adding a splash of water to help them cook. Turn the heat off. Add the miso, tamari, 1 tbsp water and chilli (to your taste). Stir, then mix in the rice.

9 Divide the rice and carrots between 2 shallow bowls and top with the tofu.

Scatter over the sesame seeds to garnish.

24 | THE WEST COUNTRY FOODLOVER

KALE, SPELT & CHORIZO BROTH SERVES 4

This recipe is quick and easy to make, and the kind of food to treat yourself to on a chilly midweek evening.

2 tbsp oil for frying 1 onion, chopped 2 cooking chorizo sausages, skins peeled off, meat broken into small pieces 1 dried red chilli (add to taste) 4 tomatoes, finely chopped

150g pearled spelt, rinsed well & drained 1.5 litre light chicken stock 200g kale, leaves stripped from stalks & roughly chopped (curly kale or cavolo nero is best - if using red Russian kale, leave all but the very large stalks on) Salt & pepper

1 Heat 1 tbsp of oil in a saucepan. Add the onion and fry very gently for 10 minutes without colouring, until soft and translucent.

2 Add the chorizo and fry for a couple of minutes until golden. Add the chilli and tomatoes. Stir in the spelt, add the stock and season.

3 Bring to the boil, reduce the heat and simmer for 20 minutes. Add the kale and cook for approx 15 minutes, until the spelt is tender.

4 Keep an eye on the liquid and top up a little if needed (check your heat too, it may be too high). Check the seasoning and serve.

IN SEASON

FINDING A BETTER WAY Like the supermarkets, we rely more on imported produce during the Hungry Gap. However, whether in the UK or abroad, we only work with small-scale organic farmers that we know, trust, and look after for the long term.

Importing isn’t a perfect solution, but it’s far less damaging than growing the same crops in the UK using artificial heat. Take the example of tomatoes. The huge amounts of heat used in glass hothouses is produced by burning gas or oil. For every kilo of tomatoes this way, 2-3 kilos of CO2 are released into the atmosphere.

Trucking tomatoes over from Spain uses just a tenth of the carbon compared with growing them in the UK using heat. It’s not perfect, but it’s the least damaging option.

SMOKED MACKEREL, CELERIAC AND WATERCRESS SALAD SERVES 4

This makes a good healthy lunch or dinner and is robust enough for a packed lunch.

1 small celeriac, peeled & cut into fine matchsticks 2 apples, cored & finely sliced Squeeze lemon juice 2 tbsp cider vinegar 2 tbsp clear honey 2 tsp coarse grain mustard 4 tbsp olive oil 100g watercress, washed & drained, larger stalks removed

Small handful fresh herbs, chopped - parsley, tarragon, chives 4 smoked mackerel fillets, shredded (bones removed) Salt & pepper

1 Toss the celeriac in a large bowl with the apple and lemon juice. Season.

2 In a small bowl, mix the vinegar, honey, mustard and olive oil.

3 Toss into the celeriac with the watercress, herbs and smoked mackerel. Check the seasoning before serving.

Content and last three recipes provided by www.riverford.co.uk

GUY’S FRENCH FARM Seven years ago, Riverford founder Guy Singh-Watson decided on an interesting addition to his armoury against the Hungry Gap: he’d buy his own farm in France.

Le Boutinard is 10 miles from the coast, in the Vendée region of Western France. He chose the situation very carefully: the light and rainfall there are just right for producing a bounty of colourful spring crops that are ready to harvest just a few vital weeks ahead of the UK. It’s environmentally friendly, too: by road, Le Boutinard is the same distance from our Devon farm as the Fens.

USING OUR IMAGINATION As well as all these solutions from overseas, we’ve learned to be a bit more resourceful with what greenery we can gather on our own shores. Foraged wild garlic and bitter dandelion leaves both offer some welcome pep for palates that are dulled with winter stodge. On our Devon farm, we also grow lots of Hungry Gap kale. The clue’s in the name: this reliable variety is at its best when the rest of its kale-y cousins have bolted, and has been helping people bridge the gap for generations.

FOODLOVERMAGAZINE.COM | 25

IN SEASON

Leeks

T

he folks at The Community Farm let us in on a few secrets about leeks – a seasonal veg that’s certainly worth the effort.

Planted in the early summer and harvested from September onwards, leeks are a hardy veg. Many crops perish during the winter month, but leeks hold strong and can even be harvested when they’re frozen...of course that does make trimming them down a little harder!

Leeks are slow growers and are in the ground for a long time. They don’t have many leaves which means that weeds are often abundant and can restrict growth so it’s important they’re cleared regularly. There are no pesticides used at The Community Farm, so all the weeding has to be done by hand – which is why they’re such a labour of love!

LEEK PREPARATION As leeks have so many layers, soil and debris tend to become trapped inside, so washing is a vital part of leek preparation: ❤ Chopped leeks: Slice leeks into rings and place in a large bowl of water. The grit and soil will sink to the bottom and you can scoop out the clean leeks.

❤ Whole leeks: Cut the leeks along the length, cutting through the centre. Rinse thoroughly, gently pulling back each layer so that any soil is washed away.

The Community Farm sells organic veg boxes to fund inclusive wellbeing programs on their land, just south of Bristol. Find out more at thecommunityfarm.co.uk.

WEEKEND BRUNCH S O R T E D! LEEK, POTATO AND CHIVE HASH BROWNS WITH POACHED EGG Hash browns are a delicious and hearty breakfast, brunch or side dish. This version from The Community Farm uses leeks for extra flavour and texture.

MAKES 4

1 large leek 1 large baking potato, washed Salt and pepper Vegetable or sunflower oil, for frying Handful of chives, chopped 1 tbsp vinegar 4 eggs Chilli flakes

1 Before washing the leek, chop it lengthways into 5cm pieces, then finely slice into thin strips.

Place the strips into a big bowl of water and stir with your hand. Leave to stand for a couple of minutes to allow any mud to sink to the bottom of the bowl.

2 While the leek is soaking, grate the potato (without peeling it first) on the large side of the grater into a clean tea towel. Sprinkle the potato with a little salt and leave for 5 minutes before squeezing out as much water as possible.

Volunteers harvesting leeks on a Community Farmer Day

26 | THE WEST COUNTRY FOODLOVER

3 Scoop the clean leek strips out of the water and roughly dry them. Heat a large frying pan with a splash of oil and gently cook the leek for 5 minutes until soft. Place in a bowl with the grated potato and chopped chives, then add a generous amount of salt and pepper and mix well.

4 Reheat the frying pan with another splash of oil and carefully form the leek and potato mixture into four neat patties. Fry on one side without moving for 5 minutes and then carefully turn over with a spatula and cook for 5 minutes on the other side. Repeat for a further 3 minutes on each side.

5 While the hash browns are cooking, add the vinegar to a large pan of water and heat. When the water reaches a rolling boil, turn down the heat and carefully crack the eggs into the water.

You get a neater poached egg if you first crack them into a small dish or cup so they gently slide into the water.

6 Cook the eggs for 4 minutes and then remove from the water with a slotted spoon. Place immediately on top of the hash browns.

7 Serve the hash browns and poached eggs alongside toasted bread or a breakfast muffin with a handful of chopped chives, a sprinkle of chilli flakes and black pepper.

Recipe by Jo Ingleby, The Community Farm for The Bristol and Bath Cook Book, published by Meze Publishing

Top T ip

Although the gree n leaves are quite tough don’t let them go to waste. Instead, wh y not use them in a soup or stock ?

IN SEASON

Did you know?...

GREEK-STYLE BRAISED MUSHROOM AND LEEKS SERVES 4

500g chestnut mushrooms, halved 3 tbsp olive oil 1 onion, finely diced 2 leeks, washed and finely sliced 6 garlic cloves, crushed 1 tin chopped tomatoes

1 tbsp tomato purée

until it begins to soften.

2 bay leaves

2 Add the mushrooms and leeks and continue to cook for another 2 to 3 minutes, until the mushrooms are starting to brown.

1 tsp dried oregano Half tsp allspice 2 tbsp flat leaf parsley, chopped Salt and pepper TO SERVE Bread or cooked rice Feta cheese

1 Heat the oil in a deep frying pan and add the onion. Fry over a gentle heat, stirring

3 Add the garlic and stir through before adding the tinned tomatoes. Fill the tin with cold water and add that too.

4 Finally, add the tomato

The Romans considered leeks to be the most superior vegetable and Emperor Nero ate them because he thought they’d improve his singing voice.

purée, herbs and allspice and stir thoroughly. Put a lid on the pan and allow to simmer for about 15 to 20 minutes until the tomatoes have cooked down to create a thick sauce.

5 Season with salt and pepper and stir in the fresh parsley.

Serve warm with bread and feta or rice.

www.justaddmushrooms.com

FOODLOVERMAGAZINE.COM | 27

IN SEASON

COURGETTE, LEEK & GOAT CHEESE SOUP WITH HALLOUMI CROUTONS Light and delicate, this makes the perfect starter for impressing guests at the dinner table – but it’s just as enjoyable spooned up when you’re snuggled up on the sofa with fluffy socks on!

FOR THE SOUP 2 courgettes, diced into chunks 50g goat cheese, crumbled 250ml vegetable stock 1 leek, diced 1 clove of garlic, peeled Splash of olive oil Salt and freshly ground pepper TO SERVE 50g halloumi, diced Half a leek, finely sliced

1 Add all the ingredients into the jug of a soup maker or pan and cook through until soft.

2 Once the ingredients are cooked, blend and then prepare the halloumi. Add a splash of olive oil to a hot pan, and toss the diced halloumi until browned and crispy. Remove and set aside.

3 Add the leeks to the same pan and cook until soft.

4 To serve, pour into bowls and top with the halloumi croutons and sautéed leeks. www.lakeland.co.uk

Purple Sprouting Broccoli

A

beautiful leafy veg, purple sprouting broccoli is a versatile option to tuck into, particularly during the Hungry Gap. Whether you’re going to enjoy it boiled or steamed, or even pepped up with something special, it’s a great partner to both fish and meat, or if you’re living a plant-based life it can be a wonderful main dish too.

BUYING Our top tip for buying purple sprouting broccoli is to test it with a snap. If the stalks are bendy then leave them be as you want the luscious crispness that comes when its young and tender – and keep an eye out for those with a darker colour.

COOKING To make sure you’ve got an even cooking time for the heads and stalks, slice thicker stalks up to about halfway up when you boil, stir-fry or

28 | THE WEST COUNTRY FOODLOVER

steam. Don’t worry about taking off the leaves as they’re edible (and delicious too!).

STORING Purple sprouting broccoli is fine to keep in the fridge for a few days but doesn’t freeze well and you’ll lose the crispness during defrosting and cooking. If you would like to freeze it then blanching it first can help.

Chef’s T ip

Purple sprou ting broccoli turns green when cooke d, so if you’re lo oking for a gorgeous co lour contras t for your dish then be sure to include in gredients th at will go with the green.

IN SEASON

FRIED GNOCCHI WITH PURPLE SPROUTING BROCCOLI & PINE NUTS A dinner that’s more than just a flash in the pan. Golden, garlicy gnocchi is tossed with tender purple sprouting broccoli, roast-to-bursting cherry tomatoes, buttery pine nuts and finished with a bright squeeze of lemon.

SERVES 2

250g cherry tomatoes 100g purple sprouting broccoli 25g pine nuts 1 lemon 2 garlic cloves 1 chilli 2-3 tbsp butter 400g gnocchi 1 tbsp olive oil Sea salt Freshly ground pepper

1 Heat your grill to a medium-high setting. Line a grill pan or baking tray with foil. Halve the cherry tomatoes. Cut any thick purple sprouting broccoli stems in half, trimming off the dry ends.

2 Tumble the tomatoes and broccoli onto the foil-lined tray. Drizzle over 1 tbsp olive oil and plenty of salt and pepper.

Toss together to coat. Slide under the grill for 10 mins until the broccoli is tender and the tomatoes are bursting.

They should be slightly charred.

3 While the veg is grilling, tip the pine nuts into a dry frying pan and toast for 2-3 mins until lightly coloured. Tip into a bowl.

4 Zest the lemon. Peel and grate the garlic. Halve the chilli and flick out the seeds and white pith for less heat. Finely chop it.

5 When the broccoli and tomatoes are cooked, remove from the grill and set to

one side. Place the frying pan you used to toast the pine nuts back on the heat.

Add the butter, lemon zest, garlic and chilli. Sizzle for 1 min.

6 Add the gnocchi and fry in the fragrant butter for 3-5 mins, stirring constantly until the gnocchi starts to turn golden.

Add the charred broccoli and tomatoes and toss together to coat in the butter and warm through.

7 Season with salt and pepper. Squeeze in a little lemon juice to taste. Serve in 2 warm bowls, topped with the toasted pine nuts. www.abelandcole.co.uk

THE ULTIMA T COMFO E RT FOOD

IN SEASON

ROAST PURPLE SPROUTING BROCCOLI AND TOFU WITH CHILLI MISO DRESSING SERVES 3-4

400g plain tofu 400g purple sprouting broccoli 2 tbsp rapeseed oil Sea salt and black pepper FOR THE CHILLI MISO DRESSING 1 tbsp white miso paste or shiro miso paste 2 tbsp rapeseed oil 1 garlic clove, finely grated or crushed 1 hot red chilli, finely chopped (seeds and all, if you like it hot)

1 Preheat the oven to 200C/180 Fan/Gas 6.

2 Take the tofu from its pack, pouring away any liquid. Wrap the block(s) in a clean tea towel and press quite firmly to get rid of a little more excess liquid. Then unwrap the tofu and cut it into 2cm cubes.

3 Snap off any tough or fibrous ends from the purple sprouting broccoli. Trim and save any leaves attached to these tough bits of stalk before discarding them. Cut the broccoli stems into 3–4cm lengths.

4 Put the broccoli (including any stray leaves) and tofu into a large roasting tray. Trickle over the oil, season with salt and pepper and toss gently, taking care not to break up the tofu. Roast in the oven for 25 minutes, giving everything a gentle stir halfway through cooking.

5 Meanwhile, to make the dressing, in a bowl, whisk the ingredients together thoroughly. Don’t worry if they don’t emulsify completely.

6 Take the roasting tray from the oven and leave to cool slightly for a few minutes, then spoon over the miso dressing. Use a spatula to mix the dressing through the hot broccoli and tofu.

7 Serve straight away, piping hot, or leave to cool and eat at room temperature.

Much More Veg by Hugh Fearnley-Whittingstall, published

by Bloomsbury Publishing.

Photography by Simon Wheeler

30 | THE WEST COUNTRY FOODLOVER

IN SEASON

Purple sproutin broccoli g has a pe ppery, nutty fl avour w ith a bitterne ss and s ubtle sweetn ess th found in at’s usually the bra ssica family.

HANDMADE MOUTH WATERING PRESERVES

www.waterhousefayre.co.uk See our website for stockists

ORECCHIETTE WITH PURPLE SPROUTING BROCCOLI SERVES 4

400g fresh orecchiette pasta 60ml olive oil 1 green pepper, sliced 1 garlic clove, crushed 1 large red chilli, chopped, (optional) 24 large cherry tomatoes, left whole Half a lemon, zest and juice 600g purple sprouting broccoli 2 tbsp capers (optional) Salt and black pepper Extra-virgin olive oil, for drizzling

1 Fry the green pepper and garlic in the olive oil for a few minutes, until softened.

2 Add the chilli and continue to sauté for a few more minutes.

3 Add the cherry tomatoes, lemon juice and zest and cook for 20 minutes with a lid on. Squash the cherry tomatoes lightly.

4 Continue to stir the sauce for a few minutes and, if it looks

a little dry, add some of the boiling pasta water (see below) to loosen it up. Season with salt and black pepper.

5 Remove the thick stems and any outer leaves from the purple sprouting broccoli and blanch in boiling water for 2 minutes, drain and refresh in cold water.

6 Add the purple sprouting broccoli to the sauce, stir well and cook for a further 3 minutes.

If you want, add capers at the same time as the purple sprouting broccoli.

7 Meanwhile, cook the pasta in plenty of boiling salted water until al dente. Drain the pasta, (retain some of the water to add to the sauce) and add it into the pan with the sauce. Mix everything together well.

8 Transfer to a serving bowl and drizzle with some extra-virgin olive oil. www.demuths.co.uk Photography by Rob Wicks at Eat Pictures

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FOODLOVERMAGAZINE.COM | 31

IN SEASON

BRITISH SUMMER SALAD This is a wonderful, healthy salad that you can change up to suit fresh ingredients in season. Use soya sauce and lime as dressing to bring a salty and oriental flavour to this gorgeous dish.

SERVES 4

400g purple sprouting broccoli 300g asparagus 200g radish 200g fresh podded peas 100g sesame seeds 50ml rapeseed, grapeseed or other vegetable oil Zest and juice of 1 lime

32 | THE WEST COUNTRY FOODLOVER

2 tbsp soya sauce Half tsp sugar Sea salt and pepper

Remove the vegetables from the steamer and set aside to cool on a clean preparation tray.

1 Firstly, prepare the vegetables.

Wash and trim the purple sprouting broccoli, the asparagus and the radish. Slice the broccoli and asparagus into 3cm pieces, and slice the radish thinly. Place the radish in a bowl of cold water.

3 In a little jug mix together the sesame seeds, rapeseed oil, zest and juice of the lime, the soya sauce, sugar, a pinch of sea salt and a generous grating of black pepper.

2 Using a double layered steamer, boil some water and steam the purple sprouting broccoli, the asparagus pieces and the peas for approximately 5-7 minutes. The vegetables should be quite tender, but still green and slightly crisp.

4 In a roomy salad bowl, mix together the steamed purple sprouting broccoli, asparagus and peas. Add the drained radish slices.

5 Add the soya and lime dressing.

Toss the salad well. Serve. www.loveradish.co.uk

IN SEASON

GROW YOUR OWN

purple sprouting broccoli

T

here’s little in life more satisfying than tucking into veg freshly harvested from your own plot or garden. Sow purple sprouting broccoli seeds in March, April and right through to mid-June so it’s ready to harvest from January to May. Six plants will usually be enough to feed a family of four.

Grower’s T ip

loosen the Strong winds can ots and soil around the ro stems, so lead to damaged ere it’s wh avoid growing it d. se going to be expo

TOOLS YOU’LL NEED: Purple sprouting broccoli seeds Loam-based seed and cuttings compost Peat-free compost (multi-purpose is fine) Small pots or multi-cell trays 9cm pots Trowel Fork

1 Fill your your pots or trays with the loam-based compost and once they’re large enough to handle, pick the seedlings out and plant them into the 9cm pots with peatfree compost and plenty of water.

2 Once the plants have reached around 7-9cm they’re ready to transplant to the ground. Prepare the soil by forking it over to remove large stones, weeds and any other debris. If your soil is acidic you may need to add some lime, and it may be worth adding some organic matter to improve the texture – brassicas like purple sprouting broccoli don’t like loose soil so press down lightly with your foot.

D I S C O V E R | E AT | S H O P | S T AY | C E L E B R A T E

Join us for lunch. Browse our shops. Visit the gallery.

Explore our fabulous walks and bike trails. ... Isn’t it time you discovered Symondsbury Estate?

3 Before you remove the plants from their pots, water them well then plant them about 50-60cm apart and water again.

4 Keep your purple sprouting broccoli plants well-watered and remove weeds that will steal precious nutrients from the soil.

Covering with a mesh will protect them from birds and insects and if you can’t see any of the gorgeous purple buds appearing then they may need a liquid feed.

symondsburyestate.co.uk | 01308 424116 Symondsbury Estate, Bridport DT6 6HG

FOODLOVERMAGAZINE.COM | 33

IN SEASON

Gather round for

Sunday lunch

Sundays are for family, great food and getting some well-earned rest before the week ahead.

Here's a showstopping recipe with flavour that’ll help you wow your family.

SLOW COOKED BEEF BRISKET WITH CELERY AND SHALLOTS SERVES 4-6

Melt in the mouth beef that has cooked slowly all afternoon? What could be easier. Here celery, shallots and carrots form the basis of a rich, flavourful gravy.

Top Tip Ask for the nug end of the Brisket, it’s thicker and usually has better marbling so will be more tender when slow cooked.

1.5kg beef brisket (flat not rolled) 400ml beer, IPA is perfect 4 bay leaves 4 sprigs thyme 4 cloves garlic 1 tbsp oil 4 sticks of celery, trimmed and cut into 7cm pieces, split lengthways if too thick 8 shallots, peeled 2 carrots, peeled and roughly chopped 1 tbsp brown sugar 2 tsp Dijon mustard 2 tbsp tomato purée Half to 1 tsp chilli flakes, to taste

1 Marinade the beef in the beer, bay leaves, thyme and garlic overnight, turning once or twice.

The next day remove the beef and reserve the marinade for later.

2 Heat the oven to 160C/140 Fan. Heat the oil in a large casserole dish and brown the beef well on all sides. Remove the beef and set aside. Add the vegetables to the pan.

the sugar, Dijon mustard, tomato purée and chilli flakes.

3 Stir to coat with the beef fat, turn the heat down and cook for 5-8 minutes with the lid on.

5 Pour the reserved marinade into the pan, including the garlic and herbs, stir well and season.

4 Stir the veg well, then stir in

6 Return the beef to the pan, if it’s

34 | THE WEST COUNTRY FOODLOVER

not completely submerged, baste with the liquid and turn it halfway through the cooking.

7 Cook in the oven for 4 hours with the lid on or until tender and the meat pulls apart.

8 Once cooked, the meat should be very tender and falling apart.

Shred and pull the meat and stir into the sauce. Serve with root veg mash. www.lovecelery.co.uk

PROMOTION

Especially for Mum Forget last-minute flowers or a shop-bought cake – it’s easy to make beautifully elegant cherry blossom bakes with the help of Lakeland’s kit, and they’re sure to put a smile on her face this Mother’s Day. This Cherry Blossom Icing Mould helps finish off a fondant-covered cake with a cherry tree branch and delicate, beautifully detailed blossoms. It’s perfect for those occasions when you want a more sophisticated look, and it’s fantastic for Japanesethemed bakes too.

Super-flexible and non-stick, the mould will release your decorations easily once they’ve set, giving you wonderful definition with all the delicate detail intact, from the pattern of bark on the branch to the beautifully shaped flower petals.

Plus, because it’s made from heat-resistant silicone, this mould can also be used with melted chocolate, candy buttons, toffee or sugar.

Lakeland Cherry Blossom Flexible Silicone Mould.

Ref 32379 £9.99

BUY ONLINE AT lakeland.co.uk Or order on 01539 488 100 6 7 S TO R E S N AT I O N W I D E FREE DELIVERY When you spend £39.99

LOVE LOCAL

ZESTY LEMON CAKE Serves 15-20

This ooey gooey Zesty Lemon Cake would be simply gorgeous to bake with the little ones for Mother’s Day. You’ll adore the fresh flavours, they’ll love the mess!

12oz butter (or baking margarine) 12oz caster sugar 6 eggs 12oz self-raising flour Zest of 3 lemons FOR THE BUTTERCREAM ICING 4oz butter 8oz icing sugar Juice of the 3 lemons Milk, if required

1 Smear some butter around the base and sides of three 8” round cake tins and place a circle of greaseproof paper in the base of each tin. Preheat the oven to 180C/Gas 6.

2 In a bowl, add the butter, sugar and the lemon zest (keep the juice for later). Then using a stand mixer, an electric whisk or with a wooden spoon, beat together well until the mixture becomes light and fluffy and the colour turns pale.

Baker’s Tip You can also add some lemon curd between the cakes and drizzled across the top for an extra bit of lemony zing, or mix a little icing sugar with lemon juice for an alternative tasty drizzle.

Mother’s Day

Sorted

Celebrate mum on this special day...with cake, of course!

36 | THE WEST COUNTRY FOODLOVER

3 Add in the eggs one at a time, beating the mixture well between each one. If the mixture separates slightly, you can add one spoonful of the flour into the mixture and beat well.

4 Slowly stir in the flour, taking care not to beat hard and knock out all of the air that has just been worked into the mix.

5 Spoon the mixture into the 3 tins evenly and level the tops so they are mostly flat. Bake in the oven for 20-25 minutes. Check the bakes after 20 minutes, you may need to swap them around in the oven so they cook evenly. The cakes will be done when they have come away from the edges of the pan and the top of the cake is springy to the touch.

6 Leave the cakes to cool.

7 To ice the cakes, make a simple buttercream icing by beating together the butter and icing sugar before adding the juice of the three lemons. If the mixture becomes too stiff, soften with a little extra juice (or milk). If the mixture is too soft, you can just add some more icing sugar. Spread the icing between the two layers and across the top of the cake with a knife.

Recipe provided by Heather Brown, www.heather-brown.co.uk

LOVE LOCAL

“I love trying out new flavours and TEXTURES and I find Instagram and Pinterest great for new baking ideas to try”

Star baker alert!

I caught up with Heather Brown, expert baker and super mum, to find out more about her love of baking and why it’s important to get kids in the kitchen.

How many years have you been baking?

My mum always used to bake a cake every Friday and she would let me help when I was home on school holidays so I have been baking since I was a teen. When I went to uni, my mum and I worked out what the basic cake measurements were in tablespoons so I could still bake in my university halls and didn’t need to take measuring scales with me! I baked through uni and ever since and have made a good few friends’ wedding and birthday cakes along the way!

Where do you think you got your baking skills from?

My mum taught me all the basics and I have adapted a lot of her delicious recipes for my clients. I love trying out new flavours and textures and I find Instagram and Pinterest great for new baking ideas to try.

What are some of your earliest baking memories?

I can remember standing on a chair in the kitchen stirring my mum’s large Pyrex bowl with a wooden spoon, mixing the cake batter together. That Pyrex bowl always felt HUGE. What is the best part of being able to bake for a living?

I love that I get to create something

beautiful and tasty for someone, even if I never get to meet them.

Whether that is 800 brownies for a client party or a small birthday cake for a family, I just love that they will all bring people a bit of tasty joy.

Over the past few years, baking seems to have had a new lease of life, why do you think that is?

I think the Great British Bake Off has definitely had something to do with that. It is now a global show and has certainly showcased many different styles of baking from around the world over the years.

There is always something new to bake or to taste and who doesn’t love a bit of cake-based drama?

What’s your favourite thing to bake?

Donuts are my absolute favourite!

They are a bit of a faff to make but a warm donut, freshly sugared and filled with homemade raspberry jam…sublime.

What do your kids like to bake with you?

My eldest son has always loved cooking and baking and can now bake cupcakes by himself and often helps me cooking dinner.

My youngest son much prefers the eating to the baking!

Do you think it’s important to pass these skills on to the younger generation?

Home Economics is sadly disappearing from school curriculums so we must, as parents, make sure we pass on

A Mother’s Day tipple these home-making type skills to our kids (boys and girls) so that they know how to cope – and how to experiment (and have fun with cooking!) when they leave home.

What’s your opinion on scones...jam or cream first?

Definitely cream first and then jam on top…on a freshly baked scone, straight from the oven. Yum. Heather Brown has 20 years’ experience in the kitchen and she started her business hoping to spread a little love with tasty cake.

Fancy something a little stronger with an afternoon slice of cake?

This Raspberry Bellini should do the trick.

To create the perfect Bellini first pop one fresh or frozen raspberry in a champagne flute, cover with raspberry Bellini and top with chilled champagne or prosecco.

Perfect for those special shared occasions. www.friarydrinks.co.uk

FOODLOVERMAGAZINE.COM | 37

LOVE LOCAL

LYME REGIS BREWERY The Lyme Regis Brewery was established by four friends who wanted to create “unique, creative, and quaffable craft beers” on the Jurassic Coast. Having just given their taproom a refresh, as well as installing a new pilot brew house into the Battery Room at The Town Mill, they’re now ready to welcome customers back through their doors. In summer, you can find weekly live music in the courtyard, and you can even book a tasting session too. www.lymeregisbrewery.com

DORSET

Tapping into beer trends As the craft beer community continues to boom, we take a look at some of the taprooms that are reviving the art of relaxed conversation and straight from the source craft beers

T

he South West is a fantastic place to be if you’re a beer lover. With a plethora of breweries from micro to large calling the area their home, there’s an incredible variety of brews available. More and more often we’re seeing these breweries open their doors in the form of taprooms – cosy communities of drinkers that value fresh beer, pioneering techniques and unusual ingredients.

Taprooms aren’t a new concept, in fact there’s always been breweries with pubs tacked onto

BRISTOL

THE WILD BEER CO.

With clear views of the harbour and The Matthew moored in front of the bar, The Wild Beer Co. taproom in Bristol is a real gem. Boasting 22 draft beers, they’ve got a true showcase of wild, sour and barrel-aged beers with plenty of pales, lagers and IPAs thrown into the mix too.

Born from an adoration of fermentation, barrel-ageing and flavour, The Wild Beer Co. celebrate traditional techniques to make truly memorable beers. www.wildbeerco.com

38 | THE WEST COUNTRY FOODLOVER

the side, but with the influence of American craft-brewers making its way across the pond, we’re seeing them spring up even more – and it’s a trend that we can’t see slowing down in the near future.

Although they are certainly not sleepy, taprooms don’t come with the binge-drinking atmosphere that can be an unwelcome scene on the streets of Britain, instead, you’ll find friendly faces sampling suds fresh from the source in a comfortable and often eclectic

setting. Many taprooms also offer drinkers the chance to delve behind-the-scenes and see the industrial side of brewing with tours and exclusive sampling sessions of not yet released brews.

With no sign of the trend dissipating soon, it’s thrilling to know that we’ve got such a rich beer brewing community thriving in the West Country. Here, we take a look at some of the worthwhile spots to settle down for a fresher than fresh pint.

LOVE LOCAL

BRISTOL

WIPER AND TRUE

Wiper and True’s taproom in St Werburgh's opened in November of 2017 and it's been a great way of allowing people in Bristol (and beyond) to go and enjoy 8 lines of their freshest keg beers as well as brewery exclusive tank beer, all in the wonderful setting of a working brewery.

With Wiper and True’s beers making their way across the nation and even the globe, these self-proclaimed alchemists and inquisitors and coming up with new ideas for delicious brews every day.

The taproom will have street vendors returning on Fridays and Saturdays as of April, and these will include crowd-favourites such as Tsukemono, Two Belly and Two Broke Girls with more to be confirmed. Wiper and True also host DJs at the end of every month and on bank holiday weekends. www.wiperandtrue.com

HARE BREWERY Bath Ales doesn’t do things by halves (well, apart from pints)! That’s why, in 2018, the West Country brewer opened its doors to the most state-of-the-art brewery in the South West – capable of producing over 14.5 million pints every year. Hare Brewery combines traditional artisan methods with advanced, modern brewing equipment to bring Bath Ales drinkers more of what they know and love, and some exciting new beers too.

There are also weekly tours – perfect for beer lovers.

As well as a full guided tour of the brewhouse, visitors will be treated to a beer sampling session and two complimentary half pints in the taproom – The Bath Tap. There are plenty of freshly-brewed beers on draught to choose from, including Gem Amber

SOMERSET

DORSET

DORSET BREWING COMPANY

The Dorset Brewing Company’s taproom has been open for just over a year now and has become more and more popular. The place to be seen on a Friday night, they hold a Friday Wind Down where locals can pop in after work with their four-legged friends and toast to the weekend. You can also book a brewery tour, where you can meet the brewer, see behind the scenes, sample some delicious beers and even take home a souvenir glass too! www.dbcales.com

Ale, Lansdown West Coast IPA and Bath Ales first lager – Sulis.

Brewery tours (which last approx. 90 minutes) take place on Fridays at 6pm and Saturdays at 12pm and 2pm at a cost of £15 per person.

Tours must be pre-booked in advance (call 0117 947 4797 between 9am and 5pm, Monday-Friday or email hare@bathales.co.uk, to book individual or group tours).

For taproom opening hours, visit bathales.com/brewery

FOODLOVERMAGAZINE.COM | 39

LOVE LOCAL

BEERCRAFT The folks behind BeerCraft of Bath tell us a bit about what goes into creating beautiful brews that draw customers through their doors.

“Since opening BeerCraft in August 2017, we have seen a big change in the popularity of craft beer. Non beer drinkers are finding that there are now beers that they enjoy. No longer are they just malty, bitter and warm, now we have tropical flavours such as grapefruit, pineapple, mango, guava, all served cold with a light fizz and the craft beers are appealing to more people than ever before.

So much so that we have already upped the number of beers we have on tap, we’ll soon be opening up another room to cope with the demand for drinking here in the shop, and

SOMERSET

we’re going to up the number of beers on tap again.

We have a large range (around 500) of canned and bottled beers to drink in or take away. We also have magical chilling machines, we can chill them down in under 2 minutes, ready for popping open and enjoying.

Craft beer is still evolving with new hops, combinations of grains and other ingredients (like lactose), being used by the breweries to

expand the boundaries of ‘beer’, making each new brew an enticing experience you just have to try.

These beers aren’t about getting you drunk (although with some of the high ABV’s, that can happen quite quickly), but more about enjoying the plethora of different aromas, flavours, textures and sharing this with friends.” www.beercraftbath.com

CORNWALL

MR SMALLS CORNISH TAPHOUSE

Mr Small’s Cornish Taphouse are the only micropub in the world that serve only Cornish drinks – so it’s worth a visit for a real local experience. This family and pet-friendly pub has 12 taps serving ever changing local cask and craft ales and ciders, plus a whole range of other drinks too. With their fantastic local knowledge, they’ve been able to create a drinking spot unlike any other – and they’re happy to help you find your perfect pint with a couple of complimentary tasters too. www.mrsmalls.co.uk

40 | THE WEST COUNTRY FOODLOVER

G

Bath

LOVE LOCAL

VERDANT SEAFOOD BAR Not only can you enjoy a few drinks from the eight taps of fresh beer at the Verdant Seafood Bar, but you can also tuck into seasonal seafood delights too. From Tuesday to Saturday all are welcome (even kids and pooches too), for lunch and dinner in the cosy taproom which is nestled right by the Quay in Falmouth. The taproom has just celebrated its first birthday so be sure to go in and raise a glass. www.verdantbrewing.co

CORNWALL

Bath Ales Brewery Tours Get closer to what we do at Bath Ales. Come and visit Hare Brewery: the birthplace of your favourite Bath Ales beers. Tours are available on Fridays and Saturdays or just pop in for a beer at our taproom.

For opening times please visit bathales.com or to book your brewery tour please call 0117 947 4797. Tours last approximately 90 minutes and tickets cost £15 per person. Please note that pre-booking is required. Private group tours available on request.

George Young, Head Brewer

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19/02/2020 08:38

COOKING COMPANION

Dairy-free

alternatives Katy Hofstede-Smith tells FOODLOVER her top tips for when you suddenly have to go dairy-free...

A

fter my husband’s sudden announcement one afternoon via text that he was now vegan and hoped it didn’t affect dinner too much, I have been getting my head around the plethora of dairy-free alternatives that are now available. Whilst I’m sure a few years ago trying to avoid dairy in the main would have been incredibly tricky and resulted in a lot of restriction, now the alternative choices are so plentiful that it has almost become even more mind boggling, albeit tasty.

My first thoughts on embracing non-dairy cooking were; I use crème fraiche constantly, how am I going to cope without cheese and how many non-milk milks are there??

In terms of non-milk milks there are lots. Oat, coconut, rice, cashew, almond, hazelnut, walnut, soya to name but a few. Through trying out various types and makes I have found a few constancies. Anything with a strong flavour will flavour whatever you are using e.g. almond or coconut. Oat is the best alternative for tea and coffees (there are several barista-style brands that offer a passable frothy ‘milk’ for your coffee) and always, always make sure you are opting for a non-sweetened variety. If I am using the milk for baking, I tend to use coconut or almond if the flavour suits the dish, oat if I need something plain and for any other savoury sauces (except curries where coconut prevails) oat is my go-to.

I have found that it offers the least additional flavour out of any other milks and is the most stable at high temperatures so doesn’t tend to split so easily. In some dishes you may require an extra dollop of unctuousness which the non-dairy milk just doesn’t give; in porridge for example I stir through a couple of dollops of non-dairy yoghurt after cooking which adds extra creaminess and I find that a béchamel style sauce works better if other ingredients are stirred through it such as mushrooms in a mushroom lasagne rather than just pouring it on as a layer.

When it comes to crème fraiche, I have slightly changed my cooking habits depending on what I am trying to create. There are a couple of brands of non-dairy crème fraiche which are a great substitute in a cooked sauce with other flavours going into it but don’t work so well on their own on top of curry or fajitas.

Different brands vary in flavour but I have found that for myself and my children there is a different taste to these that just don’t work by themselves although my husband doesn’t mind them so much. In these instances, I have found that non-dairy yoghurts work better, especially coconut for curries or plain soya for wraps however a lot of these are sweetened so be careful which you choose.

When it comes to non-dairy cheese, much like milks, there are lots and lots of varieties. Ranging from cheddar to melting mozzarella, parmesan and cream cheese with any option in between. These are largely made to either eat raw or to cook with so check which best suits your meal plans before buying. Like milks these are taste dependent as textures and flavours vary but you’ll be amazed at how many options are now available. If you can’t find any in your local supermarket then look online at specialist retailers or grocery delivery companies. And if the thought of non-dairy cheese doesn’t work for you but you still miss your parmesan topped pastas, a very convincing flavour can be made from a combination of cashew, salt and nutritional yeast flakes with not a cow in sight.

With so much awareness now on the food that we eat and what is actually good for you, trying out new alternatives can only be a positive thing and you may just find something you prefer in your search.

COOKING COMPANION

“MY FIRST THOUGHTS ON EMBRACING NON-DAIRY COOKING WERE; I USE CRÈME FRAICHE CONSTANTLY, HOW AM I GOING TO COPE...”

CREAMY VEGAN MAC & CHEESE SERVES 2

This super-duper mac and cheese comes with a delicious vegan twist: tender chifferini pasta curls are baked in a rich, creamy almond-based sauce with heaps of organic veg, a crispy breadcrumb topping and a drizzle of fragrant thyme oil.

1 onion 200g white mushrooms 200g chifferini or penne pasta 2 tbsp plain flour 250ml almond milk 250g cherry tomatoes 100g baby leaf spinach 1 tbsp nutritional yeast 50g breadcrumbs 1 tbsp thyme oil 1 tbsp olive oil Sea salt Freshly ground pepper

1 Preheat your oven to 180C/160 Fan/Gas 4. Fill and boil your kettle. Peel and finely chop the onion. Tear the mushrooms into small pieces.

2 Place a medium pan on a medium heat and add 1 tbsp olive oil, the onion and mushrooms. Season with salt and pepper. Fry, stirring occasionally, for 5-6 mins until the veg are glossy and softening.

3 While the veg fry, fill a large pan with hot water from the kettle. Add a big pinch of salt, cover and set on a high heat to

come back to the boil. When the water is boiling, add the pasta and simmer for 8-10 mins until the pasta is tender but still with plenty of bite.

Drain the pasta and set aside.

4 When the veg are glossy, add 2 tbsp flour to the pan and cook, stirring, for 2 mins.

Add a splash of almond milk – around 50-100ml. Cook, stirring, until the almond milk is combined smoothly with the veg and flour. Continue adding the almond milk, a splash at a time and stirring to incorporate. Once all the almond milk is added, let the white sauce bubble up, then turn the heat down and simmer for 3-4 mins, stirring occasionally, until the sauce has thickened slightly.

5 While the sauce cooks, halve the cherry tomatoes. Add them along with the baby leaf spinach to the white sauce. Stir to mix and wilt the spinach.

Add 1 tbsp nutritional yeast and the pasta and stir to mix.

Taste and add a pinch of salt and pepper if you think it needs it.

6 Scoop the pasta and sauce into an ovenproof dish.

Sprinkle over the breadcrumbs and slide the dish into the oven. Bake for 20 mins until golden and bubbling. When it's ready, take out of the oven and cool for 2-3 mins before dividing between 2 warm bowls. Drizzle over 1 tbsp thyme oil to serve. www.abelandcole.co.uk

MAGNIFICENT MIDWEEK MEAL! FOODLOVERMAGAZINE.COM | 43

COOKING COMPANION

LENTIL MOUSSAKA & CREAMY COCONUT BECHAMEL SERVES 2

1.5 tsp ground cinnamon 1 aubergine 1 red onion 1 red pepper 1 tbsp sundried tomato paste 1 tbsp nutritional yeast 1 tsp dried oregano 1 tsp nutmeg 200g passata 240g lentils in water (drained) 2 garlic cloves 2 tbsp oil 40g spinach 80ml coconut yoghurt Medium handful of flat-leaf parsley

1 Preheat the oven to 220C/Gas 7 and boil a kettle.

2 Finely chop the garlic. Finely dice the red onion and red pepper. Slice the aubergine into very thin 0.5cm rounds. Roughly chop the parsley leaves. Drain and rinse the lentils.

3 Place the aubergine on a baking tray, drizzle with 1 tbsp oil, sprinkle with a pinch of sea salt and place in the oven for 10 mins.

4 Heat a medium-sized pan with 1 tbsp oil on a medium heat and cook the garlic, onion and red pepper for 5 mins until softened. Then stir in the ground cinnamon, oregano, sundried tomato paste, passata, lentils, spinach, half of the parsley and 100ml boiling water. Simmer for 5 mins.

5 In a bowl, mix together the coconut yoghurt, nutritional yeast and only a pinch of nutmeg (to taste). Sprinkle with a pinch of sea salt and black pepper. Add a little water to thin the mix if needed.

6 Spoon the lentils into an ovenproof dish, top with a layer of aubergine, then top with a thin layer of the coconut béchamel.

Place in the oven for 15 mins until turning golden.

7 Serve the lentil moussaka on two warm plates. Sprinkle with the remaining parsley leaves. www.themindfulchef.com

44 | THE WEST COUNTRY FOODLOVER

VEGAN FRIENDLY

COOKING COMPANION

BUTTON MUSHROOM TOM KHA GAI SERVES 4

A velvety coconut broth, this dish is so sumptuous.

With lemongrass, kaffir lime undertones, shallots and chillies also diced and sprinkled in, this dish is packed with powerful and wonderful flavours.

6 large or 12 small chestnut mushrooms, sliced Thumb sized piece of galangal or ginger, finely sliced 2 sticks of lemongrass, bruised and sliced into 3cm pieces 6 kaffir lime leaves, chopped 1 shallot, finely sliced 3 red chillies, finely sliced 2 tins of 440ml coconut milk 2 medium tomatoes, chopped 1 lime, juice and zest Dash of vegan fish sauce Pinch of salt and pepper

TO SERVE Bunch of coriander, chopped 200g cooked rice noodles

1 Place the galangal (or ginger), lemongrass, kaffir lime leaves, shallot and chillies into a saucepan along with the coconut milk and heat slowly, gently stirring occasionally.

2 Cook for about 5 minutes, then add the mushrooms and bring just below the boil.

3 Cook for another 5 minutes. Season with salt and pepper, the lime juice and fish sauce.

4 Add the chopped coriander and lime zest and serve straight away with the noodles, extra lime wedges and chilli slices on the side. www.justaddmushrooms.com

Lovingly handmade in Devon JUST AS CREAMY AS THE REST

“Not being a company to ever turn down a challenge, when we were asked ‘could we create a dairy free ice cream?’, we of course said yes straight away. Then we put our heads together to work out how to create the creaminess of our ice creams in a non-dairy ice cream, that would be suitable for vegans but would still fit our company ethos of being totally natural and free from any nasties, and of course taste amazing!

Well we did it, and based on the feedback from our customers, and of course being awarded a Platinum Award in the prestigious Devon Food & Drink Awards, seems to prove it’s a winning product.

We hear all the time ‘ How can this be vegan?’ Well that’s our secret, but we will share the ice cream with you.”

Amanda Stansfield

This Dairy Free Chocolate Ice Cream is available in 100ml single serving tubs as well as 500ml take home pots and 2.5 and 5 litres for the food service market.

See www.grannygothards.co.uk for more information and how to order.

A V B

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COOKING COMPANION

Top of the

Chocs

With Easter just around the corner, here are a few decadent chocolate recipes to get you excited...

WALNUT, CHOCOLATE AND AVOCADO MOUSSE SERVES 2

250g walnuts Quarter tsp salt 2 tsp walnut or vegetable oil (or as needed) 3 tbsp sweet cocoa powder 2 tbsp honey 2 tsp vanilla extract 1 ripe avocado, peeled and pitted Walnuts, fresh raspberries and mint sprigs, to decorate

46 | THE WEST COUNTRY FOODLOVER

1 Place the walnuts in the bowl of a food processor and grind them until they become sticky or paste-like. Add the salt and then add the oil, a few drops at a time, and blend until the mixture forms a smooth butter.

2 Add the cocoa powder, honey, vanilla and avocado to the food processor and blend until smooth.

3 Spoon into small bowls. Decorate with walnuts, fresh raspberries and mint sprigs and chill for 1-2 hours. www.californiawalnuts.co.uk

COOKING COMPANION

RASPBERRY AND WHITE CHOCOLATE TRAYBAKE SERVES 12

This soft cake has a wonderful flavour of raspberries – combining fresh with freeze-dried powder for an enhanced flavour. The cake is topped with a creamy white chocolate ganache, decorated with freezedried raspberries.

FOR THE WHITE CHOCOLATE GANACHE 100ml double cream 300g white chocolate chips FOR THE TRAYBAKE 125g raspberries 35g freeze-dried raspberry powder 65ml whole milk 300g unsalted butter, softened 300g golden caster sugar 5 large eggs (weigh the eggs to ensure you have the same weight as the butter, sugar and flour) 300g self-raising flour 1 tsp baking powder FOR THE DECORATION 5g freeze-dried raspberries

TO MAKE THE WHITE CHOCOLATE GANACHE

1 Mix the cream and white chocolate together in a large heatproof bowl. Heat in the microwave gently until the white chocolate has fully melted and the mixture is smooth. Cover in cling film and place in the fridge to chill overnight.

TO MAKE THE TRAYBAKE

1 Preheat the oven to 190C/170Fan/Gas 5 and line the base and sides of a

20 x 30cm (8 x 12 inch) traybake tin with non-stick baking paper.

2 Place the raspberries in a bowl and crush with the back of a spoon or fork. Press through a sieve to remove the pips. Stir in the raspberry powder and milk until smooth and set aside.

3 Cream the butter and sugar together in a large bowl until pale and fluffy.

4 Beat the eggs in a jug and then pour into the creamed mixture slowly until fully incorporated.

5 Sift in the flour and baking powder and fold in. Add the raspberry mixture and continue to fold until the cake mixture is smooth.

6 Transfer the mixture to the tin. Smooth the top and then bake for 40 minutes until baked, risen and golden.

Remove the tin from the oven and leave the cake to cool in the tin on a wire rack.

TO DECORATE THE TRAYBAKE

1 Remove the ganache 30 minutes before you are ready to decorate the cake. Use an electric hand whisk to whip the ganache until light and fluffy.

2 Use a palette knife to spread white chocolate ganache over the top of the cake and sprinkle with freezedried raspberries.

3 Place in the fridge to firm up and then cut into 12 generous squares.

Everyday Bakes to Showstopper Cakes by Mich Turner, published by Frances Lincoln

FOODLOVERMAGAZINE.COM | 47

COOKING COMPANION

CHOCOLATE MATCHA CAMOUFLAGE CAKE SERVES 8-10

Swirl together the matcha and chocolate cake mixtures to give a lovely marbled effect that looks just like camouflage.

With its melted chocolate and cream topping sprinkled with matcha powder, there’s no hiding the fact that it’s truly delicious!

FOR THE SPONGE 2 tbsp matcha powder 200g self-raising flour 170g butter, at room temperature 3 large eggs, beaten 4 tbsp milk 2 tbsp cocoa powder 2 pinches salt 170g caster sugar Half tsp vanilla extract FOR THE FROSTING 150g dark chocolate,

broken into pieces 150ml double cream A little matcha powder, for sprinkling

1 Preheat the oven to 180C/ Gas 4. Grease and line a 20cm springform cake tin.

2 Sift the matcha powder and cocoa powder into two separate bowls. Sift 100g flour into each bowl and add a pinch of salt to each one. Stir to mix.

3 Beat the butter and caster sugar together in a large mixing bowl until light and fluffy, using a handheld electric mixer or a wooden spoon. Add the eggs a little at a time, beating well between each addition. Stir in the vanilla extract and milk.

4 Transfer half the mixture into a separate bowl and fold in the matcha flour using a large spoon. Tip the cocoa flour into the remaining plain mixture and fold in lightly. Spoon both

mixtures alternately into the prepared tin, then use a fork or spoon to swirl them together in the tin.

WORTH FINDING A SPECIAL OCCASION FOR...

5 Bake for 45-50 minutes until risen and firm. Test with a fine skewer inserted into the centre – it should come out clean. Bake for longer if necessary. Cool in the tin.

6 For the frosting, put the chocolate pieces into a bowl.

Heat the cream until almost boiling, pour it over the chocolate and leave for 3-4 minutes. Stir well and leave to cool, then chill until thickened.

7 Remove the cake from the tin and slice in half horizontally. Use half the frosting to fill the cake, then sandwich the two halves together. Spread the rest on top of the cake and sprinkle with a little matcha powder.

Baker’s T ip

Don’t be tempted to swirl the two mixtures to gether too much, as you’ll lo se the lovely marbled effect.

www.lakeland.co.uk

A LUXURY FAMILY RUN FOODIE HIDEAWAY IN DEVON

Less Sugar, More Fruit www.fruitful.co.uk

48 | THE WEST COUNTRY FOODLOVER

INFO@LEWTRENCHARD.CO.UK

01566 783 222

WWW.LEWTRENCHARD.CO.UK

AFTER DINNER CHOCOLATE TRUFFLES

SUPER E A SY !

These are a great after dinner treat!

MAKES 16

100g white cooking chocolate 40ml double cream 15g unsalted butter 12.5ml brandy 175g dark chocolate 30ml chocolate sprinkles

1 Break the white chocolate into a heatproof bowl with the cream and butter and melt over a pan of barely simmering water.

2 Remove from the water and mix in the brandy.

3 Line a small mixing bowl with clear wrap and pour the chocolate mixture into it.

Cool, then cover and chill for at least 2 hours until solid.

4 Turn out the chilled chocolate mixture and discard the clear wrap. Divide into 16 pieces, and working quickly, shape each piece into a round using 2 teaspoons. Place on a tray lined with greaseproof paper and chill for 30 minutes to firm.

5 Break the dark chocolate into a heatproof bowl and melt as above. Remove from the bowl and cool for 15 minutes.

6 Gently toss one piece of the white chocolate filling in the melted chocolate to cover it completely.

7 Place on a tray lined with greaseproof paper and scatter over the chocolate sprinkles.

8 Repeat the coating process until all the truffles have been covered. Chill the truffles for about an hour to set, before serving.

Chocolate cakes often bake better in light, shiny tins than dark ones as they deflect some of the oven’s heat and avoid early browning and crusty edges.

Lakeland PushPan Loose Based 18cm Cake Tin – Round, £10.99, www.lakeland.co.uk

www.oetker.co.uk

FOODLOVERMAGAZINE.COM | 49

Go nuts

Barbora from The Devilled Egg explains why nuts and nut-based foods are becoming ever more popular as the market for healthy and alternative foods continues to expand, and with good reason.

N

uts are tasty enough on their own to make a great snack, but they can be roasted with spices or other coatings to make them ridiculously palatable. For a savoury version, combine plain oil with spices and soy sauce, miso paste or Marmite for a splendid umami hit! If you have a sweet tooth you can mix honey or maple syrup with flavourings like cinnamon or ground cocoa. Any version is delicious, and a small handful is a great way to banish those mid-morning or afternoon cravings.

They tend to be packed with a lot of essential fats, vitamins, minerals, folate, fibre and protein into a small package – quite the nutritional powerhouse!

CINNAMON SPICED ALMOND BUTTER 2 cups almonds 2 tsp cinnamon Pinch of salt

1 Place the almonds on a baking tray and roast gently in a preheated oven at 160C for approximately 10-15 minutes until they are lightly roasted (this will help to produce a deeper flavoured almond butter and release the oils better).

2 Allow the roasted almonds to cool.

Top Tip When making nut butters, you may want to stop your food processor and allow it to rest from time to time to avoid burning out the motor

3 Place the almonds in a food processor and blitz them until the almonds have released their oils and you have a smooth almond butter, about 5-10 minutes, depending on your

food processor. During the process, you may need to stop the food processor and scrape down the sides of the container a few times.

4 Add in the cinnamon and a pinch of salt and whizz this through.

5 Feel free to add more cinnamon if you desire for added depth of flavour.

6 Transfer almond butter into an airtight jar, seal and keep in cool spot.

Recipe by Neleta Winter, www.nourishflourishnutrition. co.uk

COOKING COMPANION

ALMONDS

Top 5 NUTS

Perhaps the ultimate all-rounder. Not too rich and mild in flavour, they can be roasted and chopped for use in salads or soup toppings, blended into a delicious nut butter or soaked and turned into a creamy nondairy milk. Since they are not especially oily, ground almonds also work as a flour substitute in baking. Swapping out a few tablespoons of flour adds a fantastic crunch and depth of flavour to cakes, while replacing flour completely makes gluten-free baking a lot more interesting and of course, provides macarons with that signature heavenly texture.

WALNUTS

PISTACHIOS

Their robust flavour means they do not easily blend into the background, but walnuts work brilliantly when placed front-and-centre in a dish. Think of walnut and coffee cake for example, or homemade bread with chopped walnuts inside. They bring lovely complex flavours and a pleasant bitterness to foods that might otherwise seem bland, which makes them great in salads, pesto, dips or just sprinkled as a garnish.

These bright green gems also add an excellent finishing touch to dishes such as salads, dips, tagines, couscous and soups or stews. They are meaty, unusually aromatic and get less mileage from roasting than most other nuts.

Their powerful flavour means you can mix them with almonds when making nut milk or butter.

Pistachios tend to be pricey, so make the most of them whatever you do!

CRUNCH PEANUT BUTTER BALLS

CASHEWS These combine satisfying crunch with a wonderfully creamy centre. Toasted cashews are particularly seductive for this reason, especially when paired with strong umami flavours like Marmite!

They are also the secret weapon of vegan and raw cuisine. When soaked and blended they make an intense rich cream which can totally transform dairyfree sauces, dressings and even desserts into an indulgent treat. Soak overnight for best results, but anything over three hours in water should do the trick!

HAZELNUTS These make a famously delectable nut butter – they literally put the ‘nut’ in Nutella – and are great at sweetening dishes like granola, porridge and pastries, but they are also suited to savoury cooking. Their pleasant taste and slight sweetness help broaden the flavour profile of, for instance, pasta dishes with strong savoury flavours such as anchovies or sour touches like citrus.

GREAT HEALTHY SNACK OPTION

MAKES 15

Easy to make and with just three ingredients, these delicious nut butter treats are gluten free, vegan and refined sugar free too!

330g crunchy peanut butter (roughly 9 heaped tbsp) 90g ground almonds 7 tbsp maple syrup 1 pinch salt

1 In a large mixing bowl add the peanut butter, ground almonds, maple syrup and salt. Whisk until it’s well combined.

2 With a spoon, scoop up a small amount and roll into a rough ball, no need to be perfect as we will roll them again later which will make them smooth.

3 Place each ball on a tray and place in the freezer for 30 minutes.

4 Take the balls outs the freezer and roll again in your hands until smooth.

5 They are now ready to enjoy. These will last in the fridge in a sealed container for up to a week. You could also freeze them if you wanted to store for longer.

Recipe by James Wythe, www.healthylivingjames.co.uk

Top T ip

If you have a pe anut allergy you’re in luck as you can use alm ond butter for these instead

FOODLOVERMAGAZINE.COM | 51

COOKING COMPANION

CASHEW-MILK CHEESECAKE SERVES 8

300g cashews 120g raw almonds 6 dried dates, pitted Zest and juice of 1 lemon 200ml sweetened almond milk 2.5 tbsp peanut butter 3.5 tbsp coconut oil Pinch of salt 2 yellow peaches, halved, pitted and cut into small wedges

1 Line a 7" (18 cm) springform pan with parchment paper.

2 Cover the cashews in cold water and soak for 30 minutes.

3 In a food processor, combine the almonds, dates, and lemon zest and process until well combined. Press the mixture over the bottom of the prepared pan.

4 Drain the Top Tip cashews and If you haven’t got peaches transfer them then try sprucing up this to the food cheesecake with seasonal processor. Add fruits – that way you can enjoy the lemon it all year round! juice, almond milk, peanut butter, coconut oil, and salt and process until smooth and well combined.

5 Pour the cashew mixture into the pan over the almond-date crust, level the top with a spatula, cover, and refrigerate for at least 4 hours, or until set.

6 Remove the springform ring, discard the parchment, and set the cheesecake on a serving plate. Top with the peaches and serve.

The Vegetarian Silver Spoon: Classic & Contemporary Italian Recipes by The Silver Spoon Kitchen, published by Phaidon

EASY, CREAMY CASHEW BUTTER Makes 1.5 cups

This thick, creamy and delicious home-made cashew butter is a great alternative to peanuts. It feels indulgent yet is packed with healthy fats, protein, magnesium and iron! This cashew butter is a perfect mid-afternoon snack along with fruit. It can also be added to your morning bowl of oats or used as a spread for toast.

2 cups (240g) roasted cashews 1 tbsp coconut oil, melted Half tsp sea salt

1 Add cashews to a high-speed blender, and blend on low for 10 minutes. It will start off looking crumbly and will stick to the sides.

Make sure to scrape down the sides as necessary.

52 | THE WEST COUNTRY FOODLOVER

2 After blending for 5 minutes add the melted coconut oil.

3 Keep processing until the butter reaches a smooth consistency. Add the sea salt towards the end.

4 Then transfer the nut butter to an airtight jar and you can keep it in the refrigerator. Only roasted cashews will work – do not use raw cashews.

Recipe by Jade Ellis, www.jadelaurenellis.co.uk

Top T ip

Nut butters are fantastic for adding to your m orning bowl of oats or used as a spread for toast.

The Bristol and Bath Cook Book celebrates the thriving independent food scene in Bristol and Bath, and showcases some of the region’s finest restaurants, bakeries and delis. With a wide choice of recipes, there is something for everyone to enjoy making and eating! From Swedish Cinnamon Buns to the Ultimate Steak, the breadth of dishes in the book truly represents the diversity of the region’s food and drink.

Published by Meze Publishing

Cookbook Corner Welcome spring with fresh flavours and delicious dishes from both far off shores and closer to home

From classic dishes that are traditionally vegetarian, to contemporary options that introduce ingredients borrowed from outside the country’s culinary culture, The Vegetarian Silver Spoon: Classic and Contemporary Italian Recipes teaches home cooks how to prepare delicious recipes like a true Italian.

With over 200 gorgeous recipes to try, you’ll be able to turn your hand to tempting appetizers, main dishes, salads, sides and desserts.

Published by Phaidon. Available 12th March

Vegetables: Delicious recipes for roots, bulbs, shoots & stems turns foods that used to be relegated to side dishes into the stars of the show. In this book, chef Mat Follas uses his culinary skill and understanding of flavour to bring together a selection of wow-factor plant-based recipes to be enjoyed by flexitarians, vegetarians, vegans and non-veggies alike.

Published by Ryland Peters & Small

From aromatic soups and simple stir-fries, and rice and noodle staples, to banquet-style roasted meats, with congees, dim sum, and sizzling street food along the way, China A Cookbook is a must-have reference for anyone who is passionate about the food of China. From bustling cosmopolitan cities to remote rural landscapes, the varied food and cooking is explored, and local recipes and ingredients, with fascinating background information on regional geography and culinary history.

Published by Lorenz Books

On the shores of the eastern Mediterranean and a getaway to the Middle East, Lebanon has long been regarded as having one of the most refined cuisines in the region. The Lebanese Cookbook is the definitive guide, bringing together hundreds of diverse dishes, from light, tempting mezzes and salads, to hearty main courses, grilled meats, sumptuous sweets and refreshing drinks. Published by Phaidon

FOODLOVERMAGAZINE.COM | 53

LITTLE COOKS

LITTLE COOKS

Mother's Day special Make treasured memories this Mother’s Day with bowl-lickingly good recipes the whole family will want to get stuck into.

EASTER BISCUITS These Easter Biscuits are packed with all the zesty and spicy flavours of the season... and they make a sweet gift for Mother’s Day too!

BISCUITS 100g butter 100g caster sugar 1 egg yolk Half a lemon rind and juice 200g plain white flour Half tsp mixed spice 50g currants

1 Line a baking tray with parchment and pre-heat the oven to 200C/Gas 6.

TOPPING 1 egg white 2 tbsp caster sugar

3 Sieve the flour and mixed spice into the bowl and stir to combine before adding the currants.

2 Put the butter and sugar into a mixing bowl and beat together until light and fluffy. Add the egg yolk, grated lemon rind and juice and beat well.

4 Roll out the dough on a floured surface to the thickness of 2x pound coins.

54 | THE WEST COUNTRY FOODLOVER

5 Press a pastry cutter or cup through the dough to make 75mm/3” circles then gently lift them onto the prepared baking tray. Gather together the off cuts and re-roll to make further biscuits.

6 Bake for 10-12 minutes.

Remove the baking tray from the oven and brush the biscuits with egg white.

7 Sprinkle caster sugar over the biscuits then return them to the oven for a further 2 minutes. www.dovesfarm.co.uk

LITTLE COOKS

CAKE POPS

200g vanilla sponge 100g buttercream icing 150g milk chocolate 45g sprinkles 10 paper straws

4 Once chilled it’s time to decorate your cake pops, melt the milk chocolate in the microwave for 30 seconds then in 10 second bursts stirring after each burst until the chocolate is melted.

Dip the cake pops one at a time into the melted milk chocolate, gently tap the straw on the side of the bowl to remove any excess chocolate from the cake pops. Place your dipped cake pops back onto your greaseproof paper once they are dipped in chocolate.

1 Place the vanilla sponge in a food processor and blitz until the sponge is a fine crumb.

5 Pour your sprinkles into a small bowl and dip each cake pop into the bowl to coat.

2 Place the vanilla sponge crumb in a bowl with the buttercream and mix with a spatula until the icing is mixed into the sponge and it begins to stick together.

6 Leave the cake pops in the fridge to set completely for about an hour.

SERVES 10

These cake pops are a great (and delicious) way to use up cake trimmings.

3 Using your hands roll the mixture into 10 equal balls and place on a tray lined with greaseproof paper. Push a straw into each pop and place in the fridge to chill for 30 minutes.

www.oetker.co.uk

To p T i p

To create the colo ured drizzles on your cake pop melt a sm s, all amou nt of wh chocola ite te and a dd a few of food c drops olouring . Mix thro the choc ugh olate to achieve a pastel sh ade.

HOW TO MAKE A BIRD FEEDER Encourage birds to visit your garden by making a homemade bird feeder. Super easy to rustle up with the kids, you’ll spend hours bird-spotting with your budding ornithologists.

YOU’LL NEED: Cardboard toilet rolls Ribbons Nut butter Mixed seed mix

1 Smother the toilet rolls with the nut butter.

2 Roll them in the seed mix – you'll probably need to do some sprinkling here too to make sure there’s good coverage.

3 Gently press all the seeds down into the nut butter.

4 Thread the ribbon through and tie it up in spot where you’ve got a good view.

FOR THE LITTLEST COOKS...

The perfect things for chubby hands to grip, these Stacking Veggies are a lovely way to introduce food and growing to even the smallest budding chef.

Stacking Veggies from Le Toy Van, £19.95, www.letoyvan.com

FOODLOVERMAGAZINE.COM | 55

LITTLE COOKS

CREAMYCUPCAKES MAKES 24

Topped with a big swirl of buttercream icing, these delicious vanilla cupcakes are perfect for family baking.

200g plain flour, sifted 2 tsp baking powder 200g caster sugar Half tsp salt 100g unsalted butter, softened 3 eggs 150ml milk 1 tsp vanilla extract FOR THE ICING 200g icing sugar 1 tsp vanilla extract 100g unsalted butter, softened Sugar sprinkles, to decorate

1 Preheat the oven to 180C/ Gas 4.

2 Put the flour, baking powder, sugar, salt, and butter in a bowl. Rub together with your fingers until it looks like breadcrumbs.

3 In another bowl, whisk the eggs, milk, and vanilla extract together until well blended. Slowly pour the egg mixture into the dry ingredients, whisking all the time.

4 Whisk slowly until smooth, being careful not to overmix.

Pour all the cake batter into a jug to make it easier to handle.

5 Put the paper cases into the cupcake tins. Carefully pour the cake mixture into the cases, filling each one to half full. Bake for 20–25 minutes.

6 Test the cakes with a skewer. Leave for a few minutes, then transfer the cupcakes to a wire rack to cool completely.

7 For the icing, put the icing sugar, vanilla extract, and butter in a bowl. Beat with an electric whisk for five minutes until light and fluffy.

Place in a piping bag fitted with a star nozzle.

8 Pipe by squeezing out the icing with one hand, while holding the cake with the other.

9 Starting from the edge, pipe a spiral of icing that comes to a peak in the centre.

10 Decorate the cakes with sprinkles. The cakes will keep in an airtight container for up to three days.

Bake It, published by DK

56 | THE WEST COUNTRY FOODLOVER

ANIMAL COOKIES MAKES 15

125g unsalted butter 125g caster sugar 1 egg yolk 2.5ml Madagascan vanilla extract 250g plain flour 7.5g baking powder TO DECORATE 400g white fondant icing Icing sugar to dust Yellow food colour gel Pink food colour gel Black fondant 30ml (2 tbsp) honey

1 Preheat the oven to 180C/160 Fan/ Gas 4 and line two large baking trays with baking parchment. Place the butter and caster sugar in a bowl and whisk until pale and creamy. Whisk in the egg yolk and vanilla extract.

2 Sieve the flour and baking powder on top of the mixture and carefully mix together. Using your hands, bring the mixture together to form a firm dough.

Turn the dough on to a lightly floured surface and knead until smooth.

3 Roll out the dough to a thickness of approximately 0.5cm. Using a plain 6cm diameter round cutter, stamp out around 15 cookies, re-rolling the dough as necessary. Arrange the

cookies on the prepared baking trays, prick lightly with a fork and chill for 30 minutes.

4 Bake the cookies for 10-12 minutes until firm and very lightly golden round the edges. Leave to cool on the baking trays for 10 minutes before transferring to a wire rack to cool completely.

5 To decorate, dust the work surface lightly with icing sugar and divide the fondant icing into 3 equal portions.

Flatten the portions slightly and keeping one portion white, drop a few drops of yellow colour gel and a few drops of pink colour gel on top of the other two portions. Fold the fondant over the gel to enclose it and carefully knead it into the icing until the colour is evenly mixed through.

6 On a lightly dusted work surface, roll out the white, yellow and pink fondant thinly and stamp out 5, 6cm round discs of icing of each colour, re-rolling as necessary. Brush the cookies with honey and place a disc of icing on top of each.

7 Use the leftover fondant to make the animals features and the black fondant icing to make eyes and the sheep faces. The features should stick to the fondant but if not use a small amount of honey to stick the features to the cookies. www.oetker.co.uk

LITTLE COOKS

CHOCOLATE AND POPCORN BARK This is such an easy and fun recipe, you won’t need any fancy equipment nor hardto-find ingredients. It makes a beautiful homemade gift and a better option to give to your little ones.

300g dark chocolate 100g white chocolate Small handful of mini pretzels Handful of nutty popcorn Handful of toffee popcorn

1 Melt the dark chocolate in a heatproof bowl that sits on top of a saucepan with simmering water. Set aside and repeat the process with the white chocolate.

2 Line a baking sheet with parchment paper and pour

the melted dark chocolate into the sheet. Spread with a (heatproof ) silicone spatula to get an even layer and drop spoonfuls of white chocolate to create swirls with a fine wooden stick or a knife.

3 Immediately sprinkle the mini pretzels and popcorn over the chocolate and gently use your hands to press the toppings into the chocolate.

4 Let it cool at room temperature on a flat surface and then transfer to the refrigerator until completely hardened.

5 Break the bark using a sharp knife and store in an airtight container at room temperature.

Recipe by Gemma Gonzalez for www.popcornshed.com

Helping children connect with nature...

Mud & Bloom offer a monthly subscription box that delivers seasonal nature crafts and gardening activities to your door. Each box contains everything you need for four activities along with instructions, nature news and games to teach children about the seasons, plants, insects, birds, soil and rainfall.

Subscription options from £11.95 per month, www.mudandbloom.com

FOODLOVERMAGAZINE.COM | 57

COOKING COMPANION

WINFOODIEPRIZES WIN A copy of Dancing Flavours from Wafaa Powell

WIN A year’s subscription to FOODLOVER! To celebrate my first issue as editor we’re giving away a year’s subscription to FOODLOVER magazine.

Feel inspired to experiment and discover new flavour combinations with each issue!

Closing date: 30th March 2020

ISSUE 71 •

R E CI PE S

Cheese is becoming an increasingly popular snack for adults and children alike, so why not tickle your taste buds with a savoury sensation in the form of Pik-Nik Twiller?

These are a great treat for children, students and those on-the-go. Made from fresh mozzarella that is stretched and folded into a delightfully peel-able cheese stick, Pik-Nik is suitable for vegetarians and contains no artificial additives or preservatives.

Two lucky winners will receive a gorgeous wicker picnic basket with built-in cool bag, matching picnic blanket and a selection of Pik-Nik. Closing date: 27th March 2020

&

£1.75 WHER E SOLD • WWW .FOODLOVER MAGAZINE.C OM

E S I NSID

WIN with Pik-Nik

N

To celebrate the launch of their new zero packaging boxes on the 9th March, Riverford are giving you the chance to win a large box which is enough organic produce to feed up to four people. By cutting down on waste from the boxes, Riverford are continuing their sustainability efforts in a bid to improve our planet.

Closing date: 31st March 2020

SU

I

O

WIN A Large Zero Packaging Organic Veg Box from Riverford

Enter for a chance to win this lovely book, brimming with authentic vegetarian Lebanese dishes. Find out how to create your very own Lebanese feast and bring delicious dips, salads, mains and more to the table. A gorgeous cuisine that uses fresh vegetables and ingredients, you’ll certainly never go back to store bought options again!

Closing date: 26th March 2020

GGEST

A traditiona Lebanese l feast M other’s Day Top of the

MENU

Seasonal veg

Taprooms to

try

bakes

chocs

Nut butter

s

And MUCH mo

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TO BE IN WITH A CHANCE OF WINNING THESE FANTASTIC PRIZES, visit www.foodlovermagazine.com/competitions or write to us stating which competition you would like to enter and including your address and telephone number to: FOODLOVER COMPETITIONS, Marralomeda, Kingweston Road, Charlton Mackrell, Somerset, TA11 6AH. Tel: 01458 224555. See individual competitions for closing dates.

58 | THE WEST COUNTRY FOODLOVER

AAARRGH YOU FREE ON SAT 11TH APRIL? See the naughty pirates from CBeebies in their swashbuckling pirate show on Saturday 11th April!

First show is 11-11:30am and the second show is 1:00-1:30pm.

Boasting a selection of shops, eateries and leisure facilities, the vibrant community of Brewery Square is set in the regenerated Dorchester brewery complex, one of the finest examples of Victorian industrial architecture in the south of England.

BREWERY SQUARE

SHOP, EAT, RELAX

Established in 2015, Wicked Wolf® Gin, is the first gin distillery on Exmoor.

Wicked Wolf Exmoor Gin™ is our original premium gin. It uses the combination of 11 exotic botanicals producing complex layers of citrus and pepper notes finely balanced with the distinct flavours of juniper and coriander. Hibiscus, lemongrass, cardamom and kaffir lime leaves have been artfully blended with these traditional aromatics creating a full-flavoured, smooth gin.

‘Wicked Wolf®’, ‘Exmoor Gin™’ and ‘The Spirit of Exmoor®’ are trademarks or registered trademarks of ‘The Old Chapel Brendon Limited’ registered in the UK.

NatGeo-A4-WWG-ADVERT-2020.indd 1

13/02/2020 17:28

AAARRGH YOU FREE ON SAT 11TH APRIL? See the naughty pirates from CBeebies in their swashbuckling pirate show on Saturday 11th April!

First show is 11-11:30am and the second show is 1:00-1:30pm.

Boasting a selection of shops, eateries and leisure facilities, the vibrant community of Brewery Square is set in the regenerated Dorchester brewery complex, one of the finest examples of Victorian industrial architecture in the south of England.

BREWERY SQUARE

SHOP, EAT, RELAX

Established in 2015, Wicked Wolf® Gin, is the first gin distillery on Exmoor.

Wicked Wolf Exmoor Gin™ is our original premium gin. It uses the combination of 11 exotic botanicals producing complex layers of citrus and pepper notes finely balanced with the distinct flavours of juniper and coriander. Hibiscus, lemongrass, cardamom and kaffir lime leaves have been artfully blended with these traditional aromatics creating a full-flavoured, smooth gin.

‘Wicked Wolf®’, ‘Exmoor Gin™’ and ‘The Spirit of Exmoor®’ are trademarks or registered trademarks of ‘The Old Chapel Brendon Limited’ registered in the UK.

NatGeo-A4-WWG-ADVERT-2020.indd 1

13/02/2020 17:28