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The Official Kitchen G ddess Magazine May 2013 | issue 04

Prince of Patisserie

Eric Lanlard

Youngest UK Head Chef

Luke Thomas

Foodie Family Summer Retreat

Old Swan & Minster Mill, Cotswolds

Passionfruit and Coconut Cream Slices by Cathryn Dresser

Camellia Teapot All tea comes from the Camellia Sinensis plant. How it tastes depends on the techniques with which it is produced and processed then finally the blend. This classic white teapot was inspired by the little white tea flower and it’s undulating, curving petals. A porcelain 1000ml teapot with an integral stainless steel filter. Perfect for brewing the finest tea. This teapot is not suitable for microwaves or dishwashers. It’s easy to care for, just rinse with warm water and leave to dry naturally


Contents p62

p18 cook

Recipes we love Welsh Lamb Curry page 66 Rib of Welsh Beef with Peppercorn Sauce page 67 British Asparagus Cigars page 72 Baked Goats’ Cheeses with Parma Ham Wrapped Asparagus Dippers page 73 British Asparagus with Soft Egg & Anchovy Dressing page 75 Griddled British Asparagus with Gremalata page 76 Griddled British Asparagus, Crab & Watercress Sandwiches page 78 Marcus Bean’s Beef and Asparagus Salad with Honey Dressing, Radishes and Cherry Tomatoes page 79 Toasted Sourdough with Asparagus & Serrano Ham page 81 BBQ Rib Eye with Grilled British Asparagus and Teriyaki Sauce page 82 Marcus Bean’s Asparagus, Pancetta and Parmesan Linguine with Chive Cream page 84 British Asparagus, Chilli, Lemongrass and Lime Leaf Stir Fry with King Prawns page 85 Kale & Ricotta Frittata page 90 Lemon Ravioli in Butter & Mint Sauce page 92 Chocolate and Salted Caramel Stacked Pudding page 94


Drink of the Month page 61 Wine We Love page 88

p70-86 features

Breakfast with Lactofree & Fay Ripley page 40 Wake Up Raspberry Slushy page 42 Baked Breakfast Pot page 44 Chive Pancakes with Smoked Salmon page 45 Creamy Raspberry Bircher Muesli page 46 Wholemeal French Toast with Maple Syrup and Blueberries page page 48 Banana and Pecan Breakfast Loaf page 49

foodie family retreat

Old Swan & Minster Mill Hotel page 18


Tea Towels We Love page 6 Bakeware We Love page 96 Kitchen Goddess Basket page 38


Recipes we love Passionfruit and Coconut Cream Slices Cathryn Dresser page 16 Proper Black Forest Eric Lanlard page 55 Iced Berries with White Chocolate Sauce Eric Lanlard page 56


Prince of Patisserie Eric Lanlard page 52 Youngest UK Head Chef Luke Thomas page 62


kitchen goddess bookshelf page 60

Letter from Editor

Contributors Welcome to the May

Cathryn Dresser


issue of kg, the Offic

ial Kitchen Goddess Magazine! The sun has finally bro ken through and with it an abundance of ne and vegetables. We de w seasonal fruits cided to focus on As paragus this month an tried and tested recipe d bring you some s so you can make ful l use of this versatile it’s out of season. My vegetable before personal favourite asp ara gus recipe would have Bean’s Asparagus, Pan to be Marcus cetta and Parmesan Lin guine with Chive Crea m. Also this month we we re very pleased to tal k to the Prince of Pat about his new book Ch isserie Eric Lanlard ocolat, his renowned Cake Boy boutique an to Space! He also rev d his planned trip eals his top 5 baking tips to help us out in you a taster for his fab the kitchen. To give ulous new book we have featured two of Black Forest (our front his recipes, Proper cover recipe) and Ice d Berries with White Chocolate sauce. If you are looking for a family foodie retrea t this month then ch on The Old Swan and eck out our feature Minster Mill Hotel in the Cotswolds. Fine food will be had by all in and a fine time the family at this cosy, homely hotel. Cathryn is also back with us this month an d has created a wond stunning summer desse erfully simple but rt for us. Do try out he r Passionfruit and Coco nut Cream Slices this month and let us know how you get on . Enjoy your Kitchen Go

ddess fix....

Until next month.... Catriona x



Win 1 of 3 Abra-ca-Debora Pancake Hampers page 99 Win 1 of 2 Neal’s Yard Remedies Healing Foods Book page 99




we love....

The Walrus & The Ship Tea Towel A striking design by Zosienka, The Walrus & The Ship Tea Towel is a work of art and really too pretty to use! The walrus swimming silently in the shadow of the ship is also both an environmentally and ethically considerate cotton tea towel. Featuring the Walrus and the Ship, enveloped by a frame of seaweed, the tea towels are woven at Fair Trade Factories in India and printed with eco-friendly ISO 14001 quality inks in the UK. A natural shade, this 100% unbleached 4oz cotton tea towel is screen printed with a single colour illustration by Zosienka. ÂŁ10.00

Take Them to The Zoo Tea Towel Sure to be a favourite among the kids this Take them to the Zoo Tea Towel features a young child feeding a huge elephant. This iconic printed design is taken from a 1920’s London Transport poster. Designed by James Henry Dowd. £9.50

Summer Sales Tea Towel Every Kitchen Goddess needs one of these super Summer Sales tea towels. This Iconic design is taken from a 1920’s London Transport poster. Designed by Mary Coop. 100% cotton Machine washable L: 75cm x W: 47cm £9.50

Personalised Printed Tea Towel by 3 Blonde Bears A marvelous idea for a new home or wedding present these gorgeous personalised printed tea towels are made from 100% cotton and screen printed and made in the UK. Perfectly packaged also, using stripey colourful paper bags with an off white strung gift tag on which a hand written message can be sent. ÂŁ12

Save Water Drink Wine’ Tea Towel An appropriate gift for your wine appreciate friends!’Save Water Drink Wine’ tea towel is both vibrant and cleverly designed. Other designs available in this fabulous range from Catherine Colebrook. Printed and made in Britain - Hooray! 100% cotton with hanging loop, 46 x 74 cm.

Coastal Cottages Cotton Tea Towel A tea towel inspired by the higgledy piggledy buildings that litter the north east coast of England. The perfect gift for the fashion conscious goddess! Would look amazing framed as a piece of artwork in any coastal themed kitchen. There are three colours to choose from: orange, navy and grey. The product is packaged with twine and a home made label on brown recycled paper. Dimensions: 48cm by 78 cm. ÂŁ7.50

Linen Union Fish Tea Towel by Rowen & Wren Stunning hand printed clean white linen tea towels featuring a beautifully illustrated fish design. Perfect for displaying over a handrail or oven handle, you’ll want to show them off as much use them. Their playful coastal nature is guaranteed to add character and colour to any kitchen. £13

‘You Can’t Buy Happiness…’ Tea Towel & ‘Take Life with a Pinch of Salt…’ Tea Towel by Green & Co. We love these clever and pretty tea towels by Green & Co.The baby pink ‘You Can’t Buy Happiness…’ Tea Towel would make a great gift for your girlie friends. £9.50


is a totally tropical inspired recipe to get us in the mood for summer...despite what the crazy unpredictable weather is up to! I am a complete cream cake lover and passion-fruits are my fav’ so this is just the sort of thing I like to make and eat as a real treat. It would be perfect to enjoy in the garden on a sunny afternoon or as a delicious dessert at the end of a summers dinner with friends. I hope you will try it and enjoy the tropical twist on a simply delicious cream slice.” Cathryn x

Passionfruit and Coconut Cream Slices Serves: 6 | Preperation time: 20mins | Cooking Time: 25mins 1x375g packs of ready rolled puff pastry, plus a little flour for dusting 1 free-range egg, beaten 40g icing sugar, plus plenty for dusting 200ml double cream 100g desiccated coconut 4 passionfruits Some toasted shredded coconut, to decorate

1. Preheat the oven to 200˚C/180˚C/gas mark 6. 2. Line a baking sheet with non stick baking parchment. 3. Lightly dust the worktop with a little flour and roll the pastry out so that it is a little thinner. 4. Put the sheet of pastry on top of the lined tray, then prick the pastry all over with a fork, pop another baking sheet on top which will stop the pastry puffing up. 5. Put this in the oven for 15mins, then remove the top tray brush the pastry with the beaten egg, and continue to bake for a further 10mins by which time the pastry should be golden. Remove it from the oven and put on a cooling rack, liberally sprinkle it with icing sugar, and allow it to cool completely.



Make the coconut cream: 6. Put the cream in a bowl, sift over 40g of the icing sugar and use either an electric hand whisk or a balloon whisk to beat the cream until it is thick, then fold the coconut through. Chill it in the fridge until you are ready to use it. 7. Take the sheet of cooked and cooled pastry and put it onto a large chopping board and cut into 12 rectangles with a sharp knife. 8. Put the coconut cream in a piping bag and pipe in a neat pattern onto 6 of the rectangles. 9. Scoop the seeds and pulp out of the passionfruits into a bowl, and then spoon this over the pastry rectangles topped with cream. 10. Put the other 6 pastry rectangles on top of each. Dust again with icing sugar and decorate with shredded toasted coconut.



For those of us who consider ourselves foodies who once enjoyed foodie weekend breaks away eating and drinking to your heart’s content, the arrival of children in your life can sometimes curtail the choice of venue. With so many fabulous foodie destinations which are so not child friendly or child welcoming, the once savoured pleasure can become a distant memory. I am inclined to believe that Peter and Lana de Savary enjoyed such breaks with children in tow and had this very issue in mind when they took

The Old Swan and Minster Mill Hotel.


They have managed to create an incredible child loving yet foodie haven on the peaceful banks of the River Windrush in the heart of The Cotswolds.

On arrival at this quintessentially English country house hotel set on 65 acres of enchanting wild flower meadows, woodland and gardens, you will immediately feel overwhelmed by the charm and beauty around you. One would be instantly forgiven for extending their stay as a weekend just isn’t enough to truly enjoy this amazing hideaway. The staff have been chosen well, and you will immediately feel like you are a personal guest rather than a paying guest. An extensive list of attentive touches will ensure you feel this way. My personal favourite was hot water bottles lovingly placed in our beds when we returned to our rooms after dinner! When you book in you are also given a map to ensure you don’t get lost in the extensive grounds and can locate all of the wonderful activities on offer. You will also be recommended to take a walk before dinner up to the ruins of a 15th century manor house, once belonging to William Lovell’s descendant, Lord Lovell. It was already dark when we decided to take a stroll up the village and were amazed how stunning the ruins were in the moonlight and not at all spooky as some had suggested. You may wonder what makes the Old Swan and Minster Mill such a great family destination. A great deal of attention has been given to every member of the family to ensure all enjoy their stay including our energetic little ones. Located in the gardens is a children’s clubhouse where even on a rainy day they can enjoy indoor activities such as painting, board games and table tennis. You can also book more intricate activities such as card making, t-shirt printing and jewellery making for the older child. One very unique experience for children is joining the chef in the morning to collect eggs for their breakfast from the resident chickens. An experience they will never forget and one that is both joyous and educational. If your little one disappears at the hotel, don’t be surprised if you find them at the Duck House visiting Betty and Eddie, the adorable resident ducks. We spent a lot of time at the window of our room overlooking the pond watching the ducks waddle around, fascinating our intrigued 2 year old. Outside there is an abundance of activities to enjoy as a family including Archery, Horse Riding, Duck & Ferret racing, Cycling, Boules and Nature Walks. If you don’t have your own, you can use the hotel’s gear to try a spot of fishing on the river bank, where you may be fortunate to catch some trout. A picnic by the river is another excellent way to enjoy the outdoors, and if visiting in the summer months you may get to enjoy one of their renowned outdoor bbqs. While the boys play, mum can surely sneak off to enjoy a bit of Parisien pampering in one the relaxing Windrush Spa rooms. A Yon-Ka Plaisir D’Aromes facial comes highly recommended. Reclining in the snug after dinner watching the fire roaring and enjoying a book or two or just pleasant banter with other guests and the occasional dog is another must do.

Rooms There are 60 rooms in total, 14 historic rooms in the Old Swan and 44 more contemporary rooms in the Minster Mill. With children, the river rooms in Minster Mill offer a touch of excitement! They come with their own private terrace overlooking the river and a fire pit ready to be lit. What better way to end your fun filled day than sit around the fire watching the sun set enjoying toasted marshmallows, which incidentally are complimentary, another fabulous touch! You will find a selection of White Company toiletries (one of my favourites) in the bathrooms along with fluffy towels and complimentary bath robes and slippers. We were warned that due to it been an old building the bathrooms were small but quite frankly it’s not the kind of place you want to spend a lot of time in the bathroom and hence was not a noticeable issue! Don’t be tempted to lie on the bed before dinner as you won’t want to get up. The large four poster beds found in the Historic rooms are amazingly comfortable and topped with snug duvets and squidgy pillows. Rather leave it until later and relax in one of their cosy armchairs and sip on some complimentary sloe gin whilst you muster up the energy for dinner.

Food Simply sensational food served at this 600 year old inn! Seriously we had lunch in nearby Witney before arriving at the hotel and were told you must go and try the food at The Old Swan and Minster Mill even though they are clearly a competing restaurant. But it is that good they obviously cannot help but recommend a bite at this locally loved eatery. The superb kitchen team is led by internationally renowned Head Chef, David Mwita from Kenya, who by the way, has a beaming and endearing smile. If that doesn’t do it for you, his food certainly will! Their philosophy is to serve fresh, home-grown locally produced ingredients cooked slowly and with inspiration. With their own vegetable and herb garden they are able to regularly update their menu according to the seasons and ensure the freshness of their ingredients. As we already mentioned they have their own chickens and with the abundance of fresh eggs on hand you can just imagine how fabulous their poached eggs are! Fresh honeycomb laid out among fresh fruit and cheese was another breakfast highlight for us.

“These perfectly scrumptious chips, alone warrant adding the Old Swan and Minster Mill to your foodie break wish list!�

I am not a vegetarian but couldn’t resist their Grilled Mediterranean Vegetable Pappardelle Pasta with nutty basil pesto and shaved parmesan for dinner. I was not at all disappointed, but I couldn’t finish it as their portions are more than generous and the quality is not at all undermined by the quantity. I know chips are fattening etc etc etc, but you cannot leave the restaurant until you have tried the Old Swan Hand Cut Thrice Cooked Chips. These perfectly scrumptious chips, alone warrant adding the Old Swan and Minster Mill to your foodie break wish list! You will also undoubtedly struggle choosing dessert as they are all so tempting. I am always inclined to wait until my husband has chosen as he always seems to choose better than me, but I happily allowed him to order Baked Alaska knowing I could scrounge some of his whilst I devoured with much enthusiasm my first choice of Raspberry and Almond Tart. Only two words left to say on this really, utter contentment!

Local Must Visits Blenhim Palace, Woodstock, 11 Miles Bourton Model Railway Exhibition & Toy Shop, Bourton-On-The-Water, 15 Miles Crocodiles Of The World, Witney, 5 Miles Bicester Village Designer Outlet Shopping, Bicester, 20 MILES

Book a Stay Rooms from ÂŁ155 Bed & Breakfast To book a foodie break at The Old Swan and Minster Mill visit Great Hotels of the World For more information on The Old Swan and Minster Mill visit Old Swan & Minster Mill, School Hill, Minster Lovell, Witney, Oxfordshire, OX29 0RN.



basket.... Yellow Bean & Cashew Nut Stir Fry Sauce Blue Dragon have a whole new range of Oriental Sauces inspired by Restaurant Specials. Our favourite so far is the Yellow Bean & Cashew Nut Stir Fry Sauce. £0.99

Abra ca Debora Sweet Pancakes We can’t get enough of these delicious sweet pancakes from Abra ca Debora. Currently working on on some of our own recipes using these so watch this space! £1.85

Boursin Black Pepper The perfect little cheese to spice up your cheeseboard display. Full of flavour and with the delicious creamy texture you expect from Boursin. £2.25



Hampstead Raspberry Darjeeling Iced Tea

Thai Taste Coconut Milk With Thai Green Curry on the menu this month we have picked up a supply of Thai Taste Coconut Milk. Adds a perfectly mild but sweet flavour to your curries, desserts and soups. Loving the fact it comes in small handy pouch! £1.29

The perfect month to sit in the garden and enjoy a glass of Hampstead Raspberry Darjeeling Iced Tea. This ruby red iced tea is packed with polyphenols and is perfect for a summer afternoon pick me up! £1.39

Liberte Strawberry Fields Thick and creamy luscious yet fat free strained greek style yoghurt on a layer of strawberries. Dive into a pot of this divine yoghurt without feeling guilty!

Olives with Basil & Garlic From the UK’s largest specialist garlic grower we found this jar of heavenly olives marinated in two of our favourite ingredients, garlic and basil. Add to your favourite pasta dish or just eat straight from the jar! Either way they won’t last long. £3.95 39



with Lactofree & Fay Ripley

In order to inspire us to start the day with Lactofree速, Fay Ripley has created some wonderful breakfast recipes for us to try out...

www.l actofr k

With 15% of the UK population thought to be lactose intolerant, Lactofree速 continues to work hard at providing lactose free options wherever there is dairy. Due to the demand for a low fat dairy drink they have now launched Lactofree速 skimmed to add to their current portfolio which includes whole and semiskimmed dairy drink (fresh and UHT), hard and soft cheese, fruit yogurts, UHT portion packs, cream and recently launched ice-cream!

Wake Up Raspberry Slushy

Wake Up Raspberry Slushy When I shout “its slushy for breakfast� there is a stampede, frankly. So wake them up to this fruity, fun favourite of mine. Serves: makes 1 1 pot of Lactofree fruit yogurt 2 handfuls frozen raspberries

In a food processor simply whizz the Lactofree yogurt and frozen berries until nearly smooth Serve in a long glass

Recipe by Fay Ripley

Baked Breakfast Pot A Full English breakfast in a pot. Dig in and discover the delicious layers using your soldiers to soak up the juices. Serves: Makes one pot A little spreadable Lactofree butter 1 slice smoked ham 6 baby spinach leaves, washed 1/2 a medium tomato, de-seeded, chopped 1 egg 40g Lactofree cheese, grated A little smoked paprika Toasted sough dough to serve

1. Pre heat the oven to 180C fan,200C,gas mark 6

Serve with sough dough soldiers and a light spread of Lactofree butter

2. Rub a little Lactofree butter inside the ramekin.

Recipe by Fay Ripley

3. Layer the ingredients inside the pot .First the ham, then the spinach and then the tomato. Crack an egg in whole and then pile on the Lactofree cheese. Top it all with a good sprinkle of smoked paprika. 4. Bake in the oven for 15 minutes until the egg white is cooked but the yolk still runny.



Baked Breakfast Pot

Chive Pancakes with Smoked Salmon

Chive Pancakes with Smoked Salmon For the more savoury tooth these breakfast pancakes will go down a treat. Serves: 4 For the pancakes: 110g plain flour 2 large free range eggs 200ml Lactofree milk mixed with 75ml water 2 tbsp. chives, chopped A pinch of salt A dollop of lacto free spreadable butter 25g Lactofree cream cheese 125g pack smoked salmon 2 tomatoes, deseeded, chopped

1. For the pancakes, sift the flour into a bowl. Add the eggs sand whisk to combine. Add the chopped chives and drizzle in the Lactofree milk and water, whisking till it has the consistency of single cream. Melt a dollop of Lactofree butter in a large non-stick frying pan. Carefully using a piece of kitchen roll to cover the pan in the butter. Dollop in a ladleful of batter, turning the pan to cover the base. Flip when the underside begins to bubble.

3. Lay on some smoked salmon and scatter some chopped tomato on top Repeat with the other pancakes Recipe by Fay Ripley

2. As soon as the pancake is ready, slide onto a plate then with the back of a teaspoon roughly smear a dollop of Lactofree cream cheese on one half of the pancake then flip the other half over to warm the cheese.

Creamy Raspberry Bircher Muesli This is packed with goodness and sets the whole family up for the busy morning ahead. It keeps really well if covered in the fridge for up to 3 days. Serves: 4-6 200g rolled oats 200ml apple juice 80ml Lactofree semi 2 apples 125g fresh raspberries 1 pot raspberry Lactofree yogurt 25g roasted chopped hazelnuts

1. Mix the oats, apple juice and Lactofree milk then grate in the apples (skin on). Mix 2. Add the raspberries and yogurt. Blend together Serve with a sprinkle of roasted hazelnuts. Recipe by Fay Ripley



Creamy Raspberry Bircher Muesli

Wholemeal French Toast with Maple syrup and Blueberries

Wholemeal French Toast with Maple Syrup and Blueberries Using brown bread gives this romantic breakfast classic a nutty hearty flavour that sings a love song to those berries .Perfect for a celebration or a Sunday special Serves: 1 1 egg 50ml Lactofree milk 2 thick slices of Wholemeal/brown bread 1/2 tsp. ground cinnamon 1 tsp. Lactofree spreadable butter a handful blueberries 2 tbsp. maple syrup

1. In a wide bowl, whisk together the egg, Lactofree milk and cinnamon.

Serve with the berries and maple syrup

2. Lay the bread in the bowl to soak up the egg mix, then flip over to soak the other side.

Recipe by Fay Ripley

3. Melt the Lactofree butter in a non-stick frying pan on a medium heat. Fry the bread till golden on both sides

Banana and Pecan Breakfast Loaf ‌with an optional splash of indulgence. If you can eat this still warm from the oven then Happy Days but if by any miracle there is some left the next morning then pop a thick slice under the grill to toast it. Serves: 8 | COOKING TIME: 60 minutes 120g Lactofree spreadable butter 120g light soft brown sugar 3 ripe bananas, peeled 2 tsp. vanilla extract 2 large free range eggs 220g plain flour 1 tsp. baking powder 1 tsp. bicarbonate of soda 80g pecan nuts 3 tbsp. Lactofree milk

1. Pre heat the oven to 160C Fan,180C,gas mark 4 and line the loaf tin with baking parchment

For your splash of indulgence 60ml Lactofree cream 60ml Maple syrup

4. Sift the flour, baking powder and bicarbonate into the bowl, fold it all together. Roughly break the pecans into the mix, add the Lactofree milk and combine then plop the mixture into your loaf tin

2. Cream the Lactofree butter and sugar in a big bowl for 5 minutes.

For the splash of indulgence‌ Just whisk the cream and syrup together then drizzle over a warm slice of Banana Recipe by Fay Ripley

3. Add the vanilla extract and one egg at a time whisking in-between. Mash the bananas then add to the bowl. Mix together.

5. Bake for 50/60 minutes



Banana and Pecan Breakfast Loaf

editor’s pick.... This deep glass ribbed Souffle Dish from Pyrex is perfect for souffles obviously, but also trifles, crumbles, and sponge topped puddings. Also great as a serving dish for parties. Pile high some squidgy marshmallows and drizzle with melted chocolate to make a simple but stunning centre piece at a childrens party. RRP £8.49

Eric Lanlard Eric Lanlard has certainly made his mark in the UK both as a master French Pâtissier and a much loved celebrity chef. His career so far reads like a pastry chef fairytale having previously worked for the French Navy and for the Roux brothers and created masterpiece celebration cakes for the likes of The Beckhams and The Queen! He has changed the face of British Patisserie and has been rightfully twice crowned the winner of the prestigious ‘Continental Pâtissier of the Year’ at the British Baking Awards. With his renowned Cake Boy boutique, his popular tv shows, four published books and working as brand ambassador for baking mad it’s a wonder he has anytime away from the oven. The release of his latest book Chocolat was a perfect excuse for us to put him under our spotlight! When and why did you decide to become a pastry chef? I knew that I wanted to be a pastry chef aged 6. I grew up in Quimper, Britanny, and I had decided at that young age where I was going to do my apprenticeship to learn to be a pastry chef. Describe a typical day in the life of Eric Lanlard? There isn’t a typical day in the life of Eric Lanlard – that is what I love about my job.

The one thing that is fairly constant is that I am in my kitchen at Cake Boy at 5am every morning, and it’s this part of the day that I enjoy so much. I will get in before the team and start preparing the counter for the morning’s customers. Everything that we sell at Cake Boy is made on the premises. I love the fact that I work from the shop – the kitchen is at the back of the shop and customers get a thrill seeing me through the shop. I teach classes every week – cupcake classes – which are still 53

extremely popular – half a day and then a weekly full-day class. My day can be anything from creating recipes for brands and products, to dealing with private commissions, to doing press interviews to promote current projects. My new book Chocolat has just launched, so I’ve been kept busy with that. I have also created a new afternoon tea for the Jumeirah Carlton Tower Hotel. I have worked with them for almost two years and really enjoy working with their food and beverage chefs we love

team to come up with a modern twist on afternoon tea. In the coming days, I will be setting sail for P& O Cruises where I will be doing some demonstrations of recipes for my forthcoming book and am about to go to South Africa to appear at the Food & Wine Show in Cape Town.. So all and all – very busy times, but I’m definitely not complaining! In your career so far, what achievement are you most proud of? There are so many things that I am proud of – I finished second best patisserie chef in France at the end of my apprenticeship. I am also very proud of Cake Boy – the shop and the cookery school. I had always dreamed of owning my own patisserie and Cake Boy is exactly as I dreamed it.

It’s laid back yet glamorous, and we always manage to create a buzzy atmosphere – whether people come in a for a cappuccino or a cupcake, a glass or champagne or an afternoon tea, we get lots of amazing feedback and customers very become regulars very quickly. What has been your most memorable cake commission? The most memorable cake commission has been a ‘round the world’ cake commission that we were asked to do to celebrate someone’s birthday. The cake took over a week to make and included a world atlas, several Luis Vuitton trunks and various other icons to depict the couple’s round the world adventures. The end result was pretty impressive.

“I had always dreamed of owning my own patisserie and Cake Boy is exactly as I dreamed it.”

2) Use the best ingredients that you can – use real butter – unsalted, golden caster sugar – it will improve the flavour of your baking and pure vanilla extract or paste 3) Check your oven temperature – use thermometer – oven temperatures vary from manufacturer to manufacturer, 4) Make sure that all of your ingredients are at room temperature 5) Practice makes perfect – if it goes wrong don’t let it put you off – try again – and remember even if the recipe does not come out looking like it should, if you have used quality ingredients it will taste good. Does you life totally revolve around cakes or do you have another passion? I love travel and have been lucky enough both professionally and privately to have seen lots of the world. Although the cake business does take up a lot of my time – it’s a passion, so I enjoy it, and it doesn’t feel like a chore.

Do you have a favourite dessert? My favourite dessert is one that I make at home for my guests – my golden rule is that I never take anything home from the Cake Boy kitchen when entertaining and it’s a Pear Tarte Tatin – served with crème fraiche.

Are you excited about your trip to space aboard the Virgin Galactic? I’m really excited about the trip to space aboard the Virgin Galactic – it’ll be an adventure that’s for sure. It will be amazing to be a pioneer for commercial space travel – it’s every boy’s dream.

Which Kitchen Gadgets could you not live without and why? I think scales really – first rule of baking is to be accurate and weight everything. Also, I think an oven thermometer and of course the ubiquitous food mixer.

What inspired your latest book Chocolat? Chocolate is my favourite ingredient to work with – it honestly is food of the Gods. I am a trained chocolatier and chose the patisserie where I did my apprenticeship in France because they made their own chocolate. I love the versatility of chocolate, and it was a natural progression for me to what to do a book dedicated to this wonderful ingredient.

If you could bake for anyone who would it be any why? P r o b a b l y Catherine D e n e u v e – she is so elegant and glamorous – a true movie star and Desmond Tutu – such a wise man and full of humour – I would love to be able to sit down with them both for an afternoon tea. Can you give us your top 5 baking tips? 1) Follow the recipe and don’t’ be tempted to go off piste, baking is a science

What to you makes someone a Kitchen Goddess? A Kitchen Goddess or God is someone who bakes from the heart! What’s next on the menu for Eric Lanlard? Next on the menu for me is a lot of overseas visits namely to promote Baking Mad series two which although was launched in the UK early last year is going to be launching in South Africa and the Far East in the coming months. I’m also in the process of developing a recipe Appso watch this space.

Proper Black Forest I know this cake has got a bit of a kitsch reputation but when done properly it is extremely delicious and light, and will take you on a trip down memory lane. Serves: 6 | preperation time: 45 minutes, plus cooling | cooking time: 30–35 minutes 150g (5oz) block of dark chocolate 3 tbsp raspberry preserve 40 black cherries, pitted (or tinned cherries, drained) icing sugar, for dusting For the sponge: 150g (5oz) unsalted butter, melted and cooled, plus extra for greasing 6 eggs 1 tsp vanilla extract 250g (8oz) golden caster sugar 50g (2oz) cocoa powder 100g (3½oz) plain flour For the syrup: 200ml (7fl oz) water 175g (6oz) golden caster sugar 2 tbsp kirsch For the kirsch cream: 750ml (1¼ pints) whipping cream 75g (3oz) golden caster sugar 2 tsp vanilla extract 3 tbsp kirsch

1. First make the sponge. Preheat the oven to 180°C (fan 160°C)/350°F/gas mark 4. Grease 3 x 22cm (8½in) diameter sandwich cake tins and line the bases with baking paper. 2. In a large bowl, whisk the eggs, vanilla and sugar together using an electric hand whisk until thick and the whisk leaves a trail when lifted above the mixture. Sift the cocoa powder and flour together, then fold in. Stir in the melted butter. 3. Divide the cake mixture between the prepared tins and bake in the oven for 20–25 minutes, or until springy to the touch. Leave to cool in the tins for 5 minutes, then turn out on to a cooling rack to cool completely. Meanwhile, shave the block of chocolate either by using a potato peeler or by carefully scraping the blade of a large kitchen knife across the surface of the chocolate. Leave the chocolate shavings in the refrigerator until required. 4. To make the syrup, put the water and sugar in a saucepan and bring to the boil, then boil for 5 minutes. Leave to cool, then add the kirsch.

5. To make the kirsch cream, whip the cream and sugar to firm peaks, then fold in the vanilla and kirsch. 6. To assemble the cake, level the tops of the sponges, if necessary, using a sharp knife. Place a little kirsch cream on a serving plate and secure one of the sponges on top. Brush the sponge with some of the syrup, then spread over the raspberry preserve. Sandwich together with a second sponge and brush again with the syrup. Spread over a thick layer of the kirsch cream, about 1cm (½in) deep. Cover with the cherries, reserving 8 for decoration. Spread a little more cream over the cherries to secure them, then top with the final sponge, upside down, to give an even, flat surface. Brush with the remaining syrup. 7. Spoon a quarter of the cream into a piping bag fitted with a large star nozzle and set aside. Using a palette knife, cover the top and sides of the cake with the remaining cream. Carefully stick the chocolate shavings all over the sides of the cake with the palm of your hand. Pipe around the edge of the cake and 8 swirls in the middle, then place the reserved cherries on top of the swirls. Serve dusted with icing sugar. Recipes taken from Chocolat by Eric Lanlard Published by Mitchell Beazley Photos by Kate Whitaker

Iced Berries with White Chocolate Sauce Serves: 6 | preperation time: 10mins | cooking time: 5mins 500g (1lb) mixed frozen berries For the sauce 150ml (¼ pint) double cream 150g (5oz) white chocolate, roughly chopped 1 tsp vanilla extract 2 tbsp white rum (optional)

1. Put the frozen berries into the refrigerator 1 hour before serving so they soften but are still icy. 2. To make the sauce, put the cream, chocolate and vanilla into a small saucepan and heat gently, stirring continuously, until the chocolate has melted. Leave to cool for 2 minutes, then stir in the rum. 3. Divide the berries into 6 shallow bowls and pour over the hot sauce. Serve immediately before the fruits completely defrost.

chefs we love


Tip: Use a mixture of blackberries, blueberries, raspberries and redcurrants for a perfect summer dessert. Recipes taken from Chocolat by Eric Lanlard Published by Mitchell Beazley Photos by Kate Whitaker

tasteof Tuscany....

We have fallen in love with this little taste of Tuscany! The Vecchio Smalto collection from Casa Virginia distributed by ICTC is chic and not at all shabby.

long-loved family favourites, Vecchio Smalto ceramics boast a rustic charm that is hard to come by, making teatime a homely affair. The collection will beautifully coordinate any home.

With naive shapes, gorgeous colours and a design that makes them feel like they have been

Virginia Casa Set of 6 0.2L Espresso Cups £57.00 , Virginia Casa 21cm Tray £14.50, Virginia Casa 16cm Coffee Pot £34.00, Vir

rginia Casa 10cm Sugar Pot ÂŁ19.50 | Stockist Information:


goddess bookshelf.... Book of the Month Chocolat By Eric Lanlard Without a doubt our book of the month has to be Chocolat by the gorgeous Master Patisserie, Eric Lanlard. His passion for chocolate is expertly portrayed in this stunning book with over 100 tongue tantalising bakes, desserts, treats, sauces and drinks. Baking and cooking with chocolate can sometimes be daunting and seemingly complex but Eric has managed to put together an easy to follow chocolate masterclass. There is something for everyone with recipes for the amateur baker and the more experienced. Our two favourite recipes from this book you will see featured in this magazine, Iced Berries with White Chocolate Sauce and Proper Black Forest Gateaux. Other recipes on our ‘to bake list’ include Double baked Chocolate Meringue Brownie and Chocolate Coffee Baked Cheesecake which look amazing. The photography by Kate Whitaker is stunning and well paired to Eric’s style. If you can afford to buy just one book this month grab a copy of Chocolat and enjoy some chocolate indulgence with the Prince of Patisserie from the comfort of your own kitchen! Published by Mitchell Beazley Photography by Kate Whitaker RRP 18.99

Neal’s Yard Remedies Healing Foods By Dorling Kindersley

Secrets of Eclairs By Marianne Magnier-Moreno

Work your way through over 200 foods that heal in this fabulous book from Dorling Kindersley and the experts at Neal’s Yard. It is one of those books which needs to be kept to hand as it explains all of the health benefits of healing foods from chillies to kale and ginger to rye. It them gives you some fantastic recipes which use these ingredients to help you cook your way to a healthier lifestyle. Kale Crisps is definately one recipe you should try from this insightful book.

If you are one of those people who looks at éclairs in awe and feel the skill to make these perfect well-risen puffy and glossy delights is just beyond your reach, then think again! Marianne Magbier-Moreno has put together a fantastic teaching aid and given us all the secrets to make a perfect éclair in her book, Secrets of Éclairs!This perfectly sized little book complements the delicacy of éclairs themselves and the very descriptive step by step photography will not disappoint. The book begins with everything you need to know about the ingredients, equipment and techniques required to master this art of creating patisserie worthy éclairs

Published By Dorling Kindersley RRP £16.99

Published by Murdoch Books RRP £8.99 read


Sweet Studio The Art of Divine Desserts By Darren Purchese Sweet Studio by classically trained pastry chef Darren Purchese could be mistaken for a work of art in itself let alone the recipes within. He has perfectly fused science with sweetness to bring us some showstopping and extravagant desserts for us to recreate at home. These amazing desserts are made from layers of jellies, mousses, sponges and creams and in some ways too stunning to eat. These recipes are very intricate and use complex techniques but if your up for a challenge this is the book for you. Published by Murdoch Books RRP £20

drinks welove.... After a hard day at the stove, what Kitchen Goddess out there is not partial to a glass of Baileys served on ice! Enjoy the ultimate indulgence without any feelings of guilt...... Now available in a new stylish contemporary bottle. RRP £14.50 for 70Cl Baileys™ Cafè Flynntini 50ml Baileys™ 50ml good quality, fresh black espresso coffee 10ml Almond Liqueur (or almond flavoured coffee syrup*) Shaken over ice, finely strained into a chilled tumbler and garnish with very finely crumbled amaretti biscuits. UNITS: 1.2 per serve




Luke Thomas At just 19 years old Luke Thomas, the youngest Head Chef in the UK has a CV most chefs would die for. Luke who is originally from North Wales, started working in a local butchers aged 12, three years later he won FutureChef 2009, coming up against 7,500 competitors. From there, he has gone on to work for some of the UK’s Top Chefs including Heston Blumenthal and also worked at some of the most acclaimed restaurants and luxurious resorts around the world. His rise to chef stardom has not gone unnoticed and already this year he has appeared on our TV screens in his own BBC Three documentary, Britain’s Youngest Head Chef. Lukes adventures are far from over and with the successful launch of his first restaurant Lukes Dining Room, at Sanctum on the Green he is certainly one to watch. What inspired you to be a Chef? I grew up during a time where TV cookery programmes reached a new level of quality and I was at an impressionable age, so think they definitely had an influence on me. How does it feel to have your own restaurant at just 19 years old? It’s a fantastic feeling and I’m extremely proud of what I have achieved. I’ve worked with an amazing team who have supported me all the way. I was given an incredible opportunity; something I didn’t expect to happen so soon. Did you have to overcome any obstacles whilst setting up Luke’s Dining Room? To be honest probably the only thing was my age. Being a teenager and managing people double my age has been difficult at times, but I have learnt so much. It was a huge challenge but I’ve always believed in my abilities and my vision for what I wanted to offer.

“Don’t be scared to be different and go down an alternative route” Is there anyone you look to as a role model in the cooking world? We are so lucky in the UK to have the most amazing chefs and I’m inspired by so many. I’m a huge admirer of Gordon Ramsey and Heston Blumenthal who I grew up watching. And of course Jamie Oliver; he’s been a real hero of mine. I do believe he changed the way we cook in Britain. What is your signature dish? I think my signature dish would have to be my Roast Scallops with Mussel Curry Who would you most like to come and eat at your restaurant? Richard Branson and Lord Sugar, I’m a huge admirer of them both and their business models. I would love them to hear about what I’m doing and even get some advice on my career from them. 65

Can you tell us your top five tips to succeed as a Chef? Be passionate Don’t be scared to be different and go down an alternative route Try and gain as much experience with as many different people as possible; get the basics, and then watch others for inspiration Be ready for long hours Enjoy every minute of it as you will learn so much more. The one thing I find is there are so many opportunities; if you don’t enjoy something move on and find another place or another route What’s next on the menu for you? It’s such an exciting time for me. I’ve just signed my first book deal, and I’ve partnered up with Mark Fuller again to take over the ground floor restaurant at the Embassy nightclub for a six month pop-up. It’s called Retro Feasts and is a food and drink concept inspired by our childhood favourites…it’s going to be a lot of fun! last chefs we love

Welsh Lamb Curry Serves: makes 4 500g Lamb Neck Fillet (Diced) 2 White Onions (Finely Diced) 2 Garlic Cloves (Crushed) 1 Red Chilli (Chopped) 2 tbsp Vegetable Oil 3 tbsp Curry Paste, Use to your taste but I would use a masala 1 400g Tin Chopped Tomatoes ½ Tin Coconut Milk Bunch Fresh Coriander (Chopped) Natural Yogurt (To Serve)

1. Heat the oil in a casserole style pan or large sauce pan, sweat the onion, garlic and chilli for a few minutes until it starts to soften. 2. Now add the diced lamb, let the lamb get some colour and then turn/stir to let the lamb colour evenly. 3. Add the curry paste, mix through all of the lamb and onion mix. Cook out for a few minutes to start to cook the spices. 4. Now it’s time to add the tin tomatoes, coconut milk and bring to the boil.

6. Once the lamb has been cooking for 2-3 hours it’ll be nice and tender and the flavour will be really delicious. At this stage add the coriander and drizzle on some of the Natural yogurt and serve. Chef note: This is one of my all time favourites. I love a good curry and to utilise a good cut like the neck with is full of flavour is well worth the lengthy cooking process.

Recipe by Luke Thomas

5. Once boiling either turn to a lower heat or place a lid/tin foil on the Pan and cook in the oven slowly for a good 3 hours, if not use the hob for 2 hours and let gently simmer

Rib of Welsh Beef with Peppercorn Sauce Serves: makes 4 4 8oz Ribeye Steaks Sea Salt and Freshly Ground Pepper 3 tbsp Olive Oil Small bunch of Thyme 1/2 head of Garlic 1 Shallot, minced 2 garlic cloves, minced 4 tbsp green jar peppercorns 50ml Brandy 200ml Beef Stock 200ml Cream Small bunch tarragon leaves, chopped

1. Take 1 tbsp olive oil and sweat the shallot and garlic with the peppercorns. Cook for a few minutes then add the brandy. Flambé the brandy and reduce by half. Season with Salt and some ground black pepper then add the beef stock and leave to reduce on a medium heat.

4. Place the steaks in the griddle pan, leave for 2-3 minutes on one side to colour. Then turn and leave for a further 3 minutes then take the sprigs of thyme and 1/2 head of garlic place on the steaks to infuse and then remove from the heat and rest for a few minutes.

2. Now get a griddle pan, and place on the stove. take the stakes on a tray season heavily with salt and pepper and pour on 2tbsp olive oil, rub the seasoning into the steaks.

5. To finish the sauce add the tarragon and taste for seasoning, then to plate up serve the steaks with the own juices and the peppercorn sauce in a pot on the side.

3. Add the cream to the peppercorn sauce and leave to reduce until thick and sauce consistancy.

Recipe by Luke Thomas


chefs we love

Black Mug Tree by Bloomingwille at House Envy This quirky mug tree is reminiscent of French bottle drying racks. With a vintage look and feel they make a great alternative to the traditional mug rack. ÂŁ56

Asparagus in


It is the season to eat British Asparagus! Full of flavour and packed with goodness this is one seasonal vegetable not to be missed. Eating asparagus improves your digestion and promotes healthy bacteria in the large intestine. Its anti-inflammatory properties and antioxidants will help to reduce your risk of developing certain cancers. If you are on a diet, asparagus is incredibly low in fat and calories, and as it is a powerful diuretic it will help the body get rid of excess fluid. Asparagus is also a rich source of vitamin C, which boosts your immune system and contains vitamin K which is essential for healthy blood clotting. Did You Know! In the 19th century, French bridegrooms were required to eat 3 courses of asparagus on their wedding day because of its reputed aphrodisiac powers. During the British season, we eat an average of 4.6 million spears a day. The proper way to eat asparagus is with your fingers according to etiquette guide Debrett’s – even the Queen eats it this way!

British Asparagus Cigars

British Asparagus Cigars Serves:16 sharing | Preperation time: 15mins | Cooking Time: 20mins 2 bundles of British asparagus 4 sheets of ready-made filo pastry 50g butter melted 2 handfuls of finely grated parmesan Salt Black pepper

1. Pre-heat the oven to 190°c 2. Cook the asparagus in well salted water, cooking it for only 1 - 2 minutes once it has come back to the boil. 3. Drain and cool the asparagus in cold water then drain again, making sure it’s thoroughly dry with a tea towel. 4. Cut the asparagus 2/3 of the way down, either discarding the lower stem or saving it for a soup, such as pea and asparagus & sorrel. 5. Take one sheet of filo pastry and brush it lightly but thoroughly all over with butter. Cut each piece into four. Place each asparagus spear along the bottom of your filo piece and roll snugly but not over tightly.

6. Picking it up with your fingers brush the outside with butter again, then scatter the grated parmesan thoroughly over the top of each cigar. 7. Lay them down on a tray lined with greaseproof paper with the outside edge of the filo facing down on the paper, this stops them unravelling when they cook. 8. Once done grind over with a heavy bombardment of black pepper. 9. Place in the oven for 15- 18 minutes until deep golden and crispy. For more recipe ideas visit:

Baked Goats’ Cheeses with Parma Ham Wrapped Asparagus Dippers Serves: 2 2 x 80-100g goats’ cheese 2 tbsp olive oil 2 sprigs rosemary, roughly chopped 2 cloves garlic Finely grated zest of ½ lemon Salt and black pepper 6 asparagus spears 3 slices Parma Ham

1. Preheat the oven to 170°C. 2. Slice the top rind of each goats’ cheese and tie a string around the centre to stop the cheese collapsing. 3. Use a pestle and mortar to bruise and mix together the olive oil, 1 sprig of rosemary, 1 clove of garlic and lemon zest, along with a pinch of salt and plenty of black pepper. 4. Spread this mixture over the top of each cheese. 5. Finely slice the second clove of garlic and stud each cheese with a few of these, along with a few rosemary leaves.

7. Meanwhile, blanch the asparagus spears in boiling salted water for 1 minute, just to soften, and plunge into ice cold water. 8. Pat the spears dry before wrapping half a slice of Parma Ham around each. 9. When the cheese is ready, remove from the oven and serve immediately, along with plenty of Parma Ham and asparagus dippers. Recipe designed and styled by Jocelyn Barker, The Dialogue Agency. Photographed by Steve Lee.

6. Place the cheeses on a baking sheet and place in the oven for 6-8 minutes, or until the cheese is bubbling and golden brown.



Baked Goats’ Cheeses with Parma Ham Wrapped Asparagus Dippers

British Asparagus with Soft Egg & Anchovy Dressing

British Asparagus with Soft Egg & Anchovy Dressing Serves: 4 | Preperation time: 7-8mins | Cooking Time: 5mins 1 clove of good garlic (no green shoots) 1 small spring rosemary 1 egg yolk 70g white anchovies (vinegared in oil, not the brown salted ones) 50ml Whole Milk 60ml olive oil A splash of double cream (optional) 3 whole eggs 4 bundles of British asparagus, washed & trimmed Salt and pepper for seasoning

1. For the pancakes, sift the flour into a bowl. Add the eggs sand whisk to combine. Add the chopped chives and drizzle in the Lactofree milk and water, whisking till it has the consistency of single cream. Melt a dollop of Lactofree butter in a large non-stick frying pan. Carefully using a piece of kitchen roll to cover the pan in the butter. Dollop in a ladleful of batter, turning the pan to cover the base. Flip when the underside begins to bubble.

3. Lay on some smoked salmon and scatter some chopped tomato on top Repeat with the other pancakes For more recipe ideas visit:

2. As soon as the pancake is ready, slide onto a plate then with the back of a teaspoon roughly smear a dollop of Lactofree cream cheese on one half of the pancake then flip the other half over to warm the cheese.

Griddled British Asparagus with Gremalata Serves: 6 | Preperation time: 10mins | Cooking time: 6-8mins 2 bundles British asparagus Zest of 1 unwaxed lemon Juice ½ lemon 2 tbsp flat leaf parsley very finely chopped 1 clove garlic crushed Salt and pepper for seasoning 50g freshly grated breadcrumbs 1 clove garlic whole Oil for cooking

1. Finely chop the garlic, the sprig of rosemary and put in a small bowl with the egg yolk and anchovies. 2. In a small pan warm the milk taking it off just before it simmers. Pour over the anchovies and blitz with a stick blender. Pour in the olive oil very slowly until you have a nice creamy dressing. This sauce can be finished with a little double cream (50mls) 3. Place eggs in pan of cold water. Bring water up to the boil and then boil for 4 ½ minutes, drain and cool quickly in cold water.



4. In a separate pan put the asparagus in enough boiling water to cover it bring back up to boil and cook for no more than 1 ½ minutes, drain the run under cold water, dry thoroughly. 5. Side by side arrange 5 stems of asparagus on each plate, swiftly cut the eggs in half so not to let the middle run out and place each half on the asparagus, season the egg with salt & pepper before drizzling over some of the dressing. For more recipe ideas visit:

Griddled British Asparagus with Gremalata

Griddled British Asparagus, Crab & Watercress Sandwiches

Griddled British Asparagus, Crab & Watercress Sandwiches Serves: 4 | Preperation time: 5 minutes, plus pre-heating griddle pans | Cooking time: 5-7mins 300g British asparagus spears 1 tbsp Filippo Berio olive oil 300g fresh crab meat (half white/half brown meat) 2 tbsp mayonnaise ½ tsp Bart Spices paprika Sea salt & freshly ground pepper 4 slices thick-cut granary bread Butter 85g watercress

1. Heat a griddle pan to hot. Lightly brush the asparagus with olive oil and cook on the griddle, turning occasionally, for around 5minutes or until tender.

4. Top each slice of bread with the asparagus and serve immediately. For more recipe ideas visit:

2. Whilst the asparagus is cooking mix the crab meat with the mayonnaise and season to taste. 3. Butter the slices of bread and arrange the watercress on top of each piece, followed by a pile of the crab mixture lightly dusted with a pinch of paprika.

Marcus Bean’s Beef and Asparagus Salad with Honey Dressing, Radishes and Cherry Tomatoes “I’m a big fan of salads, if I have a chef on trial at the pub I asked them to make me a salad and see how creative they can be! This is the same, beef with the sweet honey dressing, fresh radishes and lovely red cherry tomatoes. Seasonal, fresh colourful, healthy and very tasty!” Serves: 2 | Preperation time: 5mins | Cooking Time: 5mins 1 x 8oz ribeye steak 100g of fresh watercress or baby leaf salad 6 radishes 10 cherry tomatoes 8 stems of asparagus (hard root removed) For the honey dressing: ½ a cup of extra virgin olive oil or pomace oil 2 tbsp of white wine vinegar 1 tsp of honey 1 tsp Dijon mustard 1 tsp wholegrain mustard Salt and pepper to taste

1. Start by heating up a char grill pan until hot, then add a little oil and add your trimmed asparagus and cook until just tender, set aside until later. Get your Ribeye steak, season with sea salt and place into the pan cook for 2-3 minutes on one side then turn over and cook for 2-3 minutes on the other side (medium rare) cook for longer if you want more well done. Once you’ve done this remove from the pan and allow to rest in a warm place for 5 minutes before serving.

3. To serve place half of the dressed salad on each plate then slice the ribeye into strips and share between the two plates and serve. Recipe by Marcus Bean For more recipe ideas visit:

2. Make your dressing by adding all the ingredients together and whisking then season to taste, cut your radishes into very thin slices then put in a bowl with your watercress or leaf. Slice your cherry tomatoes in half add to the bowl then drizzle your dressing over the salad and toss to mix together.



Marcus Bean’s Beef and Asparagus Salad with Honey dressing, radishes and cherry tomatoes

Toasted Sourdough with Asparagus & Serrano Ham

Toasted Sourdough with Asparagus & Serrano Ham Serves: 4 | Preperation time: 10mins | Cooking Time: 10mins 2 bunches of asparagus trimmed 4 large free-range eggs 4 thick slices sourdough bread 4 to 8 slices Serrano or Black Forest ham Salt and cracked black pepper Extra virgin olive oil for drizzling

1. Preheat the oven to a low heat

5. Start toasting the slices of sourdough.

2. Put a medium sized pan of salted water on to boil, add a splash of vinegar.

6. Remove the eggs from the water.

3. Put a griddle pan on to heat, when the pan starts to smoke, start grilling the asparagus. You may need to cook this in two or three batches depending on the size of your griddle. It will only take a couple of minutes for the asparagus to be cooked. Once all of the asparagus is cooked, season and set aside in the warm oven. 4. By now the water should be boiling. Crack the eggs one at a time carefully into the water. They will take a couple of minutes to cook.

7. Divide the toasted sourdough between 4 warm plates, then top with the ham, asparagus and a poached egg. Finish with cracked pepper and extra virgin olive oil. Wine recommendation: Dawn Davies, Sommelier at Selfridges in London suggests the following wine to go with this recipe: Chablis, Alain Geoffroy - Oddbins For more recipe ideas visit:

BBQ Rib Eye with Grilled British Asparagus and Teriyaki Sauce Serves: 2 | Preperation time: 10mins | Cooking Time: 15mins For the Teriyaki sauce: 75ml soy sauce 75ml mirin, Japanese sweet rice wine 75ml sake 1 tbsp sugar For the rest: 2 x 150g rib eye steaks 1 tbsp vegetable oil plus a dash more for cooking the British asparagus sea salt and black pepper 1 packet of British asparagus, trimmed of woody ends a pinch of Togerashi seasoning (optional, you could use cayenne pepper) White and black sesame seeds to serve


1. To make the Teriyaki sauce, combine all ingredients in a saucepan. Stir the mixture well. Put it on medium heat and bring to a boil. Turn the heat down to low and simmer for a couple minutes. Stop the heat and cool the mixture. It’s now ready to use but if you have any left you can store the sauce in a clean bottle in the fridge. 2. Rub the steaks with the oil, salt and pepper. Grill the steaks on a hot barbeque for 2 minutes on each side so that they’re medium rare. Leave to rest. While the beef is resting rub the British asparagus with a little oil then lay on the barbeque grill for 2-3 minutes, turning every now and then until they start to soften but still have ‘bite’ and have little chars on them.


3. Split the asparagus between two plates. Carve the steaks into 1cm strips and lay on top of the Asparagus pouring over the meat juices left from resting. Cover each steak with a few tablespoons of Teriyaki sauce and sprinkle with the Togerashi if using and sesame seeds. For more recipe ideas visit:

BBQ Rib Eye with Grilled British Asparagus and Teriyaki Sauce

Marcus Bean’s Asparagus, Pancetta and Parmesan Linguine with Chive Cream

Marcus Bean’s Asparagus, Pancetta and Parmesan Linguine with Chive Cream “I really like spaghetti carbonara, so this is the perfect dish to combine two things I love, creamy pancetta, good quality linguine, the crunch of the asparagus all finished with a good grating of parmesan. Great for a quick meal for family and friends! ”

Serves: 2 | Preperation time: 8mins | Cooking time: 5mins 8 stems of asparagus 50g of thick cut pancetta (diced) 50ml of double cream 50ml of vegetable stock 150g linguine 2 tbsp chopped chives 2 tbsp grated parmesan Salt and pepper

1. Start by cooking the pasta in a pan of slightly salted boiling water until cooked, make sure the pasta is still slightly al dente, drain and drizzle with a little olive oil to stop from sticking together. 2. Put a medium sized frying pan on the heat add a drizzle of oil, finely slice six stems of asparagus, with the other two stems cut into four pieces. Put them all in the pan and sauté on a medium heat, now add the diced pancetta and cook for 3-4 minutes. Add the cream, vegetable stock and parmesan, then add the cooked pasta and the chopped chives, cook on a medium heat for 2-3 minutes, if the sauce gets a little thick add a touch of water.

3. Once cooked serve with a grating of fresh parmesan and a little seasoning. Recipe by Marcus Bean For more recipe ideas visit:

British Asparagus, Chilli, Lemongrass and Lime Leaf Stir Fry with King Prawns Serves: 2 | Preperation time: 15mins | Cooking Time: 12mins a small knob of ginger, peeled and grated 1 stalk of lemon grass, bashed and finely chopped 4 lime leaves, thinly sliced 4 tbsp fish sauce 1-2 tbsp palm sugar or light muscavado sugar 1 tbsp vegetable or groundnut oil 10 raw king prawns, shells off but with tails on if you can 1 small onion, cut into thick slices 1-2 small red Thai birds eye chilli, finely chopped 3 cloves garlic, finely chopped 4 spring onions, cut into thumb length pieces 1 bundle (approx 250g) British asparagus, chopped in half lengthways then cut into thumb length pieces Steamed Thai rice to serve Fresh coriander and/or Thai basil to serve

1. Mix together the ginger, lemon grass, lime leaves, fish sauce and sugar and put to one side. 2. Meanwhile heat a wok on high and when it’s really hot add in the oil. Once the oil is shimmering, add in the king prawns and stir-fry for 1-2 minutes until the prawns have gone pink with slightly golden edges. Remove with a slotted spoon.

Serve immediately, topped with the fresh herbs and with the Thai rice. For more recipe ideas visit:

3. Throw in the onion and stir fry for 2 minutes. Add the chilli, garlic and spring onion and stir-fry for a further 4 minutes until the onions have softened. Add the prawns back in and the British asparagus and stir fry for a further minute. 4. Finally pour over the sauce which was prepared earlier, and cook until the sauce becomes sticky (3 minutes).



British Asparagus, Chilli, Lemongrass and Lime Leaf Stir Fry with King Prawns

Vintage Beaded Ceramic Bowls With a wonderfully hand-made feel, these bowls have a beaded rim, which adds heaps of old-fashioned charm. Perfect as a fruit bowl or filled with a scrumptious home-made pud, they will easily blend into a Nordic-style home. ÂŁ52.00

wine we


Monsoon Valley Shiraz Rosè This award winning Thai Shiraz Rose crafted by Siam Winery winemaker Kathrin Puff is perfect on its own anytime of the day or paired with a Thai Green Curry or Pad Thai Noodles. Monsoon Valley Shiraz RosÈ expresses intriguing wild strawberry, cherries, bonbon candies, and a lovely touch of spices on the nose. Cool and fresh palate with a hint of tannin. £9.20


Puisseguin Saint-Emilion 2011 From a good recent vintage, this wine shows how modern Bordeaux can be drunk and enjoyed so much younger than used to be the case. It has the typical, slightly gamey flavours of the Merlot grape and will become smoother over the next 12 months. A fabulous wine to pair with your sunday roast.

FR drink






Chianti DOCG Riserva 2009 The word Riserva indicates that this has matured in oak barrels before bottling, softening the flavours. This does have a pleasing roundness to balance the bittersweet finish so typical of Italian reds and which makes this wine better suited to drinking with food rather than without. Perfectly matched with a pasta or game dish. ÂŁ5.99


E Pouilly - Fume Les Affaubertis Eric Louis A thoroughly modern, crisp, taut and fabulous Sauvignon Blanc. This superb example of 21st century Pouilly-Fume is deliciously crisp , amazingly fruit-laden and underscored with a little smokiness. Pair with seafood and chicken recipes. ÂŁ13.99



Kale & Ricotta Frittata Serves: 4 2 tbsp olive oil 1 onion or leek, finely sliced 2 cloves garlic, finely chopped 200g black kale, leaves stripped from their stalks & shredded 200g ricotta cheese 6 eggs ½ tsp freshly grated nutmeg 2 tbsp parmesan or pecorino sea salt & ground black pepper

1. Heat the oil in a non-stick pan and fry the onion gently for about 8 mins. Add the garlic and fry gently for a couple of mins. Add the kale and wilt for a few mins. 2. In a large bowl, mix the ricotta, eggs, nutmeg and cheese. Season. Pour over the kale mixture and cook over a very low heat for a few mins until just set underneath. Finish under the grill or in the oven, until the top is just set. Leave to cool slightly, cut into wedges and serve. Recipe created by Kirsty Hale, Riverford Cooks

Lemon Ravioli in Butter & Mint Sauce Serves: 6 as a starter or 4 as a main course. Makes 25 to 30 ravioli quantity of Fresh pasta made with 2 eggs and 200g ‘00’ flour (See recipe below) Semolina or plain flour, for dusting

For the sauce: 125 g butter 1 tablespoon roughly chopped mint leaves

For the filling: 250 g ricotta cheese Finely grated zest of 1/2-1 lemon Salt and freshly ground black pepper 1/2 teaspoon freshly grated nutmeg 1. Start by making the filling. Drain the ricotta and then combine all the ingredients together in a bowl. Go easy on the lemon zest as it can be quite overpowering, but season to suit your taste. 2.This is important as you want the flavour to shine through the pasta and sauce, so slightly over-season rather than underseason. Bring a large pan of well-salted water two-thirds full to the boil. 3. To make the ravioli, roll out half the fresh pasta, keeping the other half wrapped in Clingfilm. Flour the work surface but don’t flour the top side of the pasta or it will be hard to seal. Roll out the pasta using a rolling pin or a pasta machine until you can see your hand through it. Set the machine to the setting before last - the last setting makes the thinnest pasta but this is too fragile for ravioli. 4. Cut the pasta into rectangles; roughly the length of a cook’s knife. Dot a heaped teaspoon of the filling at even intervals (two fingers’ width apart is ideal) onto a length of pasta. Cover with another length of pasta and press down around the filling to expel the air and seal the pasta sheets together. Using a pasta wheel or a sharp knife cut the ravioli into even 5 cm squares. Set the shapes aside on a surface dusted with flour or semolina (semolina is good as it doesn’t stick to the pasta).

5. Cook the pasta for 4 to 6 minutes, until al dente - test by sampling the edge of a ravioli. 6. Meanwhile, make the sauce by melting the butter in a large frying pan. When the ravioli is done, drain and add the butter to the pan with a little of the cooking water. Shake the pan to amalgamate the water and butter and add the chopped mint. Serve immediately in warmed bowls or plates. Garnish to suit. Recipe taken from: ‘The Amalfi Coast - A Collection of Italian Recipes’ by Katie and Giancarlo Caldesi Published by Hardie Grant

Chocolate and Salted Caramel Stacked Pudding Serves: 8 | Cooking time: 45mins plus cooling time 1 pack Abra-ca-Debora Sweet Dutch Pancakes 300ml double cream 1 pack toasted, flaked almonds For the chocolate ganache 400ml double cream 3 tbsp golden syrup 2 tsp vanilla extract 600g dark chocolate, very finely chopped 60g unsalted butter, cubed For the salted caramel 175g golden castor sugar 120ml double cream 1/2 tsp sea salt flakes 120g unsalted butter, cubed

1. To make the chocolate ganache, bring 300ml of cream to boil in a large pan with the syrup and sugar. As soon as it boils, remove from heat and stir in chocolate and vanilla. Stir well to quickly melt, then stir in the butter. Refrigerate until spreadable. Beat double cream until it forms stiff peaks, refrigerate. 2. To make salted caramel, add sugar to a heavybased saucepan, add two tbsp water. Gently heat and stir until sugar dissolves. Turn heat up to medium-high and allow syrup to come to boil, without stirring. Bubble and simmer whilst occasionally swirling pan, until caramel turns golden amber. Remove from heat and gently stir in cream and salt, followed by butter. Cool completely. 3. Layer pancakes with a spread of caramel and chocolate ganache between each one, leave the top one bare. 4. Coat outside of cake, including surface with whipped cream. Press flaked almonds all round side, and sprinkle top with choc drops. Recipe by Abra-ca-Debora

bakeware we

love.... Typhoon Grip-IT Silicone Bowl Scraper Must have silicone bowl scraper from Typhoon! Not a scrap of batter left in the bowl with this in hand. Very hygienic and easy to clean. £4.25

Typhoon Novo Scales Definitely a fashion statement for your kitchen but also very practical! Clear easy to read dial and easy to clean stainless steel bowl. £35.00

Home Made Cookie Stamper What better way to ensure your guests know you really are a Kitchen Goddess than to stamp your biscuits home made with this fabulous Home Made Cookie Stamper from Folly Home. Great fun for kids too! £8.95

Tala Retro Flour Sifter In the iconic Tala vintage blue colour, this Tala Flour Shaker is a must have for any baker! With an easy trigger action, you can sift away to your heart’s content! £11.99

Apollo Biscuit Cutters These brightly coloured biscuit cutters are perfect when baking with the kids. With a lovely crinkly edge, your biscuits and pastries will look professionally formed. £2.22

Cake Pop Moulds Cake Pops are all the craze right now, and you can have a go at making your own with these wonderful silicone moulds from Premier Housewares. £12.99



Vintage Style Wooden Trug Lovingly made from reclaimed wood and given a vintage industrial style finish, It can be used either in the home as a tray or in the garden as a trug. The wood has been stained in a dark brown and to complete the industrial look, a vintage style metal handle. ÂŁ30.00

competitions.... Win a Abra-Ca-Debora Hamper We have 3 hampers full of yummy Abra-Ca-Debora pancakes and other lovely ingredients for you to work up a storm in the kitchen this month. All you have to do to enter is click the link below and enter your details. Competition ends on 24th May at midnight. Click here to enter

Win a Copy of Neal’s Yard Remedies Healing Foods We have two copies of this fabulous book published by to give away this month. All you have to do to enter is click the link below and enter your details. Competition ends on 27th May at midnight. Click here to enter



Ebba Linen Hold-All This incredibly versatile Linen bag will hold everything and anything. Ideal to fill with vegetables and hang in the kitchen. Made from thick rustic linen with an adjustable tie handle.


Profile for Kitchen Goddess

Kitchen Goddess Magazine - May 2013  

The Official Kitchen Goddess Magazine from

Kitchen Goddess Magazine - May 2013  

The Official Kitchen Goddess Magazine from