Cookbook Confidential Programme

— SATURDAY 5 SEPTEMBER 2015 —

COOKBOOK CON FIDE N TIA L

TM

the Food &Drink Festival A day of tastings, talks and demonstrations at London’s Southbank Centre

SATURDAY 5 SEPTEMBER 2015

COOKBOOK CON FIDE N TIA L

TM

the Food &Drink Festival Welcome to Southbank Centre and the first ever Cookbook Confidential , in association with Foyles.

Octopus Publishing Group is proud to present some of our fantastic writers all under one roof for your culinary pleasure.

Here’s a look at how the day’s mapped out…

FRON T COV ER IMAGE FROM PERSI A NA. PHOTOGR APH BY HA AR AL A HA MILTON; OPPOSITE FROM BIG FL AVOURS FROM A SM A LL KITCHEN. PHOTOGR APH BY TA MIN JONES

TM

St Paul’s Roof Pavilion

Weston Roof Pavilion

R OYA L F E S T I VA L H A L L LEVEL 6, BLUE SIDE

R OYA L F E S T I VA L H A L L LEVEL 6, GREEN SIDE

1 1 .0 0 – 1 2 .0 0 P M

Chetna Bakes PAG E 8 1 .0 0 – 2 .0 0 P M

Flavours of Persiana PAG E 1 4 3 .0 0 – 4 .0 0 P M

How To Make a Career Out of Food PAG E 2 4 4 .0 0 – 5 .0 0 P M

Food & Social Media PAG E 3 2

1 0.0 0 – 1 1 .0 0A M

Creative Baking with Cake Boy PAG E 4 1 2 .0 0 – 1 .0 0 P M

How to Write a Cookbook PAG E 1 0 1 .0 0 – 2 .0 0 P M

How to Supercharge Flavour PAG E 1 6 2 .0 0 – 3 .0 0 P M

Food Heroes PAG E 1 8 3.45 – 4.30PM

The Spirits Explorers PAG E 3 0 5 .0 0 – 5 . 4 5 P M

Wine Tasting with Jancis Robinson PAG E 3 6

BOOKING LINE: 0844 847 9910 | WWW.COOKBOOKCONFIDENTIAL.CO.UK No transaction fees for in-person bookings or Southbank Centre Members and Support Circles.

For other bookings transaction fees apply: £1.75 online; £2.75 over the phone.

COOKBOOK CONFIDENTIAL the Food &Drink Festival

PHOTOGR APH BY K ATE WHITAK ER

TM

CREATIVE BAKING WITH CAKE BOY Talk and demonstration by Master Pâtissier Eric Lanlard 10.00–11.00am Weston Roof Pavilion, Royal Festival Hall

Award-winning pâtissier and author Eric Lanlard demonstrates sweet and savoury baking recipes from his internationally renowned cookbooks. The event will be followed by a book signing.

£10

4

WWW.COOKBOOKCONFIDENTIAL .CO.UK

SATURDAY 5 SEPTEMBER 2015

ERIC’S FIG, LARDON & DOLCELATTE TART It’s funny how you try a new recipe and suddenly you just can’t stop making it – I think during the week in which I came up with this combination I made it five times! It is my dream light lunch or starter – all the ingredients are well balanced and work so well together.

Serves 8 Preparation time: 20 minutes, plus chilling Cooking time: 1 hour For the pastry 250g plain flour, plus extra for dusting pinch of salt 75g walnuts, finely chopped 150g chilled unsalted butter, cut into pieces, plus extra for greasing 1 egg yolk 1–2 tablespoons chilled water For the filling 8 ripe figs, cut into quarters 2 teaspoons olive oil 100g lardons 150g mascarpone cheese 2 eggs, beaten 50ml milk 2 teaspoons chopped fresh thyme, plus extra for garnish 150g dolcelatte cheese, crumbled salt and freshly ground black pepper

Lightly grease a 24 x 7cm, 3cm deep tart tin, or a tin of similar dimensions.

To make the pastry, place the flour, salt and

chopped walnuts in a bowl and rub in the chilled butter until the mixture resembles fine breadcrumbs. Stir in the egg yolk, then gradually add enough of the chilled water until the mixture comes together to form a firm dough – add the water a little at a time, to prevent the mixture from becoming too sticky.

Roll the dough out on a floured surface and line the tin. Chill in the refrigerator for 30 minutes.

Meanwhile, preheat the oven to 200°C (fan 180°C)/Gas Mark 6.

Once chilled, prick the pastry all over with a fork, cover with a sheet of greaseproof paper and fill the tin with baking beans. Blind bake for 20 minutes, then remove the paper and beans and bake for a further 10 minutes, or until the pastry begins to turn golden.

Arrange the figs in circles, to cover the base of the tart tin. Put into the oven and cook for 10–12 minutes, or until they begin to soften.

Heat the oil in a frying pan and lightly fry the lardons until they just begin to colour. Remove from the heat and set aside.

Place the mascarpone in a medium-sized bowl and stir to soften, then add the beaten eggs and milk and stir until you have a smooth mixture.

Season with a little salt and pepper and add the chopped thyme.

Scatter the cooked lardons and the crumbled dolcelatte over the top of the softened figs, then pour over the mascarpone and egg mixture.

Finally, sprinkle over some small sprigs of thyme and bake in the oven for 20–25 minutes, or until the filling is set and golden.

I like this tart served at room temperature, with some lightly dressed salad leaves.

Extracted from Tart It Up! by Eric Lanlard

BOOKING LINE: 0844 847 9910 No transaction fees for in-person bookings or Southbank Centre Members and Support Circles.

For other bookings transaction fees apply: £1.75 online; £2.75 over the phone.

5

Image taken from Tart It Up! PHOTOGR APH BY K ATE WHITAK ER

COOKBOOK CONFIDENTIAL the Food &Drink Festival TM

CHETNA BAKES Talk and demonstration by Great British Bake Off semi-finalist Chetna Makan 11.00am–12.00pm St Paul’s Roof Pavilion, Royal Festival Hall

Chetna Makan will showcase a selection of her unique recipes introducing colourful spices, aromatic herbs and other Indian ingredients into traditional Western baked favourites.

£10

8

WWW.COOKBOOKCONFIDENTIAL .CO.UK

SATURDAY 5 SEPTEMBER 2015

CHETNA’S BLACK SESAME & LIME CAKE My parents’ house in India had a lime bush in the garden. As a child I would watch the fruits growing and could not wait for them to ripen so I could make fresh lime water. This light, refreshing loaf cake uses oranges as well as limes to make it more citrusy. The black sesame seeds add flavour and a little crunch.

Makes 8–10 slices 1 tablespoon black sesame seeds 150g caster sugar 150g unsalted butter, softened, plus extra for greasing 150g self-raising flour 1 teaspoon baking powder 3 large eggs zest of 2 oranges zest of 2 limes 1 tablespoon orange juice For the icing and decoration 100g icing sugar 2 tablespoons lime juice zest of 1 lime black sesame seeds, to sprinkle

Preheat the oven to 180°C, Gas Mark 4. Grease a 900g loaf tin and line it with baking parchment.

In a small pan, dry-roast the sesame seeds for 2 minutes over a medium heat. Transfer to a mortar and crush them lightly with the pestle.

Set aside.

Combine the remaining cake ingredients in a large mixing bowl and whisk for 2 minutes until the batter is light and pale. Add the crushed sesame seeds.

Pour the batter into the prepared tin and bake for 35–40 minutes or until a skewer inserted into the centre of the cake comes out clean.

Leave the cake to cool in the tin.

To make the icing, mix the icing sugar with the lime juice and zest to produce a runny paste.

Spoon this mixture over the cake, then sprinkle some sesame seeds on top to finish. This cake will keep in an airtight box for up to 5 days.

Extracted from The Cardamom Trail

by Chetna Makan, publishing April 2016

BOOKING LINE: 0844 847 9910 No transaction fees for in-person bookings or Southbank Centre Members and Support Circles.

For other bookings transaction fees apply: £1.75 online; £2.75 over the phone.

9

COOKBOOK CONFIDENTIAL the Food &Drink Festival TM

HOW TO WRITE A COOKBOOK Talk by award-winning cookery author Diana Henry and cookery writer and broadcaster Kay Plunkett-Hogge 12.00–1.00pm

Diana Henry and Kay Plunkett-Hogge discuss different ways of writing a cookbook, and what’s really involved.

The event will be followed by a book signing.

Weston Roof Pavilion, Royal Festival Hall £10

10

WWW.COOKBOOKCONFIDENTIAL .CO.UK

SATURDAY 5 SEPTEMBER 2015

KAY’S VODKA & CARAWAY CURED SALMON A Lithuanian take on the traditional Scandinavian gravadlax. The vodka and caraway make for a delicious combination. Try it with chilled shots of good vodka. Don’t forget to start two days before you want to eat it.

PHOTOGR APH BY CRISTIA N BAR NETT

Makes 35 canapés, or 12–16 larger portions 1 kg very fresh, centre-cut salmon fillet 2 teaspoons black peppercorns, crushed ½ heaped tablespoon caraway seeds, lightly crushed 75g sea salt flakes 75g caster sugar 75ml vodka 20g dill, chopped, plus extra to garnish rye bread and/or lemon wedges, to serve

Cut the salmon in half across the fillet, remove any pin bones and set on a board, skin-side down.

Place the crushed peppercorns in a bowl with the caraway seeds, salt and sugar. Then mix in the vodka. Evenly spread the mixture on to the flesh side of the salmon, pressing it in until you have used it all up. Lay the dill evenly over the surface of the fish. Now sandwich the two pieces of salmon together, skin-side out, so that the curing sides are touching each other. Tie with string, tucking in any filling which spills out, then wrap the fish tightly in clingfilm – I like to wrap it twice so it is really secure.

Place the parcel in a dish to catch any escaping liquids, and refrigerate for 48 hours. You can weight the salmon down with something heavy if you like. And, if you remember, you can turn it

a couple of times, but it doesn’t really make that much difference.

Remove the salmon from the clingfilm and gently wipe off the excess dill and cure. Place the fish skin-side down on a board and scatter with a little extra dill.

Serve the salmon with beetroot pickle on the side and slices of good rye bread. Or assemble the canapés yourself by thinly slicing the salmon, placing it on rye bread. You could also serve it with lemon wedges instead.

Extracted from Make Mine a Martini

by Kay Plunkett-Hogge

BOOKING LINE: 0844 847 9910 No transaction fees for in-person bookings or Southbank Centre Members and Support Circles.

For other bookings transaction fees apply: £1.75 online; £2.75 over the phone.

11

SATURDAY 5 SEPTEMBER 2015

DIANA’S ROAST CHICKEN WITH PEACHES, HONEY & LAVENDER A perfect summer dish. It takes little effort and is great to serve in the garden.

Don’t go mad with the lavender, it will taste sickly if you use too much.

Serves 4–6 3 tbsp olive oil sea salt flakes and pepper 1.8kg chicken, skin-on, jointed into 8, or 8 good-sized skin-on bone-in chicken thighs 200ml medium white wine 3 tablespoons white balsamic vinegar 4 tablespoons lavender honey 5 small, slightly under-ripe peaches 8 sprigs of fresh lavender

Halve and pit the peaches and cut each half in two. Dot these in around the chicken. Season with salt and pepper. Brush each piece of peach with a little olive oil, then whisk the remaining honey and balsamic together with a fork. Drizzle this over the chicken and peaches and scatter with the lavender (leave some sprigs of lavender whole, use just the flowers from others).

Roast in the hot oven for 40 minutes. The chicken should be cooked through and glazed with the honey and the peaches should be slightly caramelized in patches. If you stick the tip of a sharp knife into the underside of a thigh, the juice that runs out should be clear. Serve in the dish in which the chicken has cooked (you can transfer it all to a warmed platter if you prefer, but be careful as the peaches will be soft and could easily fall apart). Serve with olive oilroast potatoes and green beans.

PHOTOGR APH BY L AUR A EDWARDS

Extracted from A Bird in the Hand by Diana Henry

Preheat the oven to 190°C, Gas Mark 5.

Heat 1 tablespoon of the oil in a frying pan, season the chicken joints and brown them on each side so they get a good colour. You can do this in batches.

Put the chicken joints or thighs into a very large, broad, shallow ovenproof dish (both the chicken and the peaches need to be able to lie snugly together in a single layer).

Pour the oil out of the pan but don’t clean it.

Return it to the heat and deglaze the pan with the wine, scraping to dislodge all the bits of flavour there. Boil this until it has reduced to about 100ml, than add 1 tablespoon each of the balsamic vinegar and honey. Stir to dissolve the honey, then pour over the chicken.

BOOKING LINE: 0844 847 9910 No transaction fees for in-person bookings or Southbank Centre Members and Support Circles.

For other bookings transaction fees apply: £1.75 online; £2.75 over the phone.

13

COOKBOOK CONFIDENTIAL the Food &Drink Festival TM

FLAVOURS OF PERSIANA Cookery demonstration by Sabrina Ghayour hosted by delicious. magazine 1.00–2.00pm St Paul’s Roof Pavilion, Royal Festival Hall

Award-winning cookbook author and chef Sabrina Ghayour cooks dishes from her bestselling debut, Persiana: Recipes from the Middle East & Beyond. This event will be followed by a book signing.

£10

14

WWW.COOKBOOKCONFIDENTIAL .CO.UK

SATURDAY 5 SEPTEMBER 2015

As soon as I was introduced to black garlic at my very first supper club, I fell in love with its wonderfully sweet dark cloves.

Black garlic is just normal garlic that has been slow-cooked in the oven for a long time until the cloves become deeply caramelized and jet black but without being burnt, making them intensely sweet and soft. You can eat them as is (which is my habit) or use them in cooking – they add a rich depth to a dish unlike any other ingredient. This dish is a real dinner party tagine and is very much my own recipe.

I like serving it with sweet potato mash.

Serves 6 olive oil 2 large onions, roughly diced 3 tsp ground cumin 2 tsp turmeric 1 tsp ground cinnamon 6 lamb shanks sea salt flakes and freshly ground black pepper 2 bay leaves 2 sprigs of thyme 2 x 400g cans chopped tomatoes 6 large tomatoes, halved 4 tbsp syrupy balsamic vinegar 2 black garlic bulbs, cloves peeled

Set a large saucepan over a medium heat and add a good drizzle of olive oil. Fry the onions for a couple of minutes, then add the dry spices,

PHOTOGR APHY BY HA AR AL A HA MILTON

SABRINA’S LAMB SHANK, BLACK GARLIC & TOMATO TAGINE

followed by the lamb shanks, and stir well. Seal the shanks on all sides until lightly browned, then fold the onion-and-spice mixture over them again and season well with sea salt and black pepper. Add the bay leaves, thyme, canned and fresh tomatoes and balsamic vinegar, then pour in just enough water to cover the meat.

Reduce the heat to low-medium, place the lid on the saucepan and cook for 2 hours, stirring every 30 minutes to prevent sticking.

Once cooked, add the soft black garlic cloves, plunging them into the sauce. Add a little more water to the pan if needed. Taste the tagine and adjust the seasoning, if desired, then cook the shanks for a further hour without the lid on before serving.

Extracted from Persiana: Recipes from the Middle East & Beyond by Sabrina Ghayour

BOOKING LINE: 0844 847 9910 No transaction fees for in-person bookings or Southbank Centre Members and Support Circles.

For other bookings transaction fees apply: £1.75 online; £2.75 over the phone.

15

COOKBOOK CONFIDENTIAL the Food &Drink Festival

PHOTOGR APHS BY JASON INGR A M

TM

HOW TO SUPERCHARGE FLAVOUR Demonstration and talk by James Wong on how to boost the flavour not only of homegrown crops, but even mundane supermarket vegetables 1.00–2.00pm Weston Roof Pavilion, Royal Festival Hall

Botanist, BBC broadcaster and bestselling author James Wong reveals simple, science-based tips and tricks on growing, harvesting, selecting and storing that can dramatically improve flavour and nutrition in all sorts of everyday foods for minimum effort. The event will be followed by a book signing.

£10

16

WWW.COOKBOOKCONFIDENTIAL .CO.UK

SATURDAY 5 SEPTEMBER 2015

JAMES’S ONE-POT TOMATOLEAF PASTA

CREDIT TO GO IN HERE

Serves 4 350g spaghetti 2 tomato leaves, whole 350g tomatoes: I’ve used ‘Russian Rose’, ‘Yellow Pear’ and ’Green Zebra‘ varieties 1 red chilli, sliced 1 litre stock

1 onion, thinly sliced 2 tablespoons olive oil 5 cloves garlic, chopped

BUNG everything into a wide shallow pan, boil for 10 minutes, fish out the tomato leaves and get greedy!

Extracted from Grow For Flavour by James Wong

BOOKING LINE: 0844 847 9910 No transaction fees for in-person bookings or Southbank Centre Members and Support Circles.

For other bookings transaction fees apply: £1.75 online; £2.75 over the phone.

17

COOKBOOK CONFIDENTIAL the Food &Drink Festival TM

FOOD HEROES Panel discussion with Dan Doherty of Duck & Waffle, Richard H. Turner of Pitt Cue Co, Foxlow and Hawksmoor and Andrew Wong of A.Wong 2.00–3.00pm Weston Roof Pavilion, Royal Festival Hall

Critically acclaimed chefs Dan Doherty of Duck & Waffle, Richard H. Turner of Pitt Cue Co, Foxlow and Hawskmoor and Andrew Wong of A.Wong in conversation about who has inspired them in the world of food. This event will be followed by a book signing.

£10

18

WWW.COOKBOOKCONFIDENTIAL .CO.UK

SATURDAY 5 SEPTEMBER 2015

The secret to this dish is to ensure that you don’t overcook the beans when deepfrying before adding them to the wok.

When we first opened the restaurant, we were getting through boxes and boxes of beans every day purely because the chefs would repeatedly miss the critical stage at which the skin of the beans just begins to shrivel and therefore they would keep ending up in the bin. The chef Corey Lee explains in a book I bought recently that many of our fellow professionals live pursuing standards that exist only in their heads and devote their lives to fine points that few people notice – in my case, the exact moment when the beans need to be lifted out of the fryer!

Serves 2 vegetable oil, for deep-frying, plus a drizzle 300g French beans 100g minced pork 1 teaspoon fermented chilli bean paste 1 tablespoon Shaoxing rice wine 15g preserved vegetables pinch of salt drizzle of sesame oil 1g ground toasted Sichuan peppercorns, or more if you like the mouthnumbing sensation

PHOTOGR APH BY Y UK I SUGIUR A

ANDREW’S DRY-FRIED FRENCH BEANS WITH MINCED PORK

Heat the oil for deep-frying in a deep-fat fryer to 190°C. Meanwhile, top and tail the beans.

Deep-fry the beans until they are 80 per cent cooked – when the surface of the beans just starts to wrinkle. Remove them from the oil and drain on kitchen paper.

Add a drizzle of vegetable oil to a hot wok and stir-fry the minced pork until brown and dry, then stir in the chilli bean paste. Add the wine and then the beans, and mix through before adding the preserved vegetables and salt.

Finish with a drizzle of sesame oil and the ground Sichuan pepper before serving immediately.

Extracted from A.Wong The Cookbook by Andrew Wong

BOOKING LINE: 0844 847 9910 No transaction fees for in-person bookings or Southbank Centre Members and Support Circles.

For other bookings transaction fees apply: £1.75 online; £2.75 over the phone.

19

CREDIT TO GO IN HERE

SATURDAY 5 SEPTEMBER 2015

DAN’S SMOKED HADDOCK WITH HASH BROWNS & ENGLISH MUSTARD CREAM Smoked haddock and English mustard go really well together, and are both wonderful British ingredients. The inspiration came from the dish Omelette Arnold Bennett, named after a writer who requested smoked haddock omelette with Gruyère every time he stayed at the Savoy hotel in the late 1890s.

PHOTOGRPAH BY A NDERS SCHØN NEMA N N

Serves: 2 Preparation time: 10 minutes Cooking time: 30 minutes 400g smoked haddock, skinned (reserve the skin) 2 potatoes, skin left on, parboiled so they are 50% cooked 1 bunch of spring onions sea salt flakes and freshly ground black pepper 500ml milk 2 cloves 2 sprigs of fresh thyme 1 bay leaf 1 tablespoon olive oil 2 shallots, finely chopped 1 glass of white wine 200ml chicken stock 200ml double cream 1 tablespoon English mustard a squeeze of lemon juice vegetable oil, for shallow-frying

pepper. Shape into 4 hash browns, and set aside until ready to serve.

Put the milk, cloves, 1 sprig of thyme and the bay leaf into a medium saucepan and bring slowly to the boil. Add a pinch of salt, then lower the heat for 10 minutes to infuse the flavours into the milk. Strain into another saucepan and set aside.

To make the sauce, put the olive oil, shallots, the other sprig of thyme and the haddock skin into a saucepan and cook gently for 8–10 minutes, or until soft but with no colour.

Add the wine and simmer until reduced by three-quarters, then add the chicken stock and continue to simmer until reduced by half.

Add the cream, season with salt and pepper and bring to the boil, then lower the heat again and simmer until thick. Whisk in the mustard and lemon juice, then strain.

When ready to serve, warm the milk over a medium heat and drop in the haddock. After 6 minutes it should be cooked. Meanwhile, shallow-fry the hash browns in a little vegetable oil for 2–3 minutes each side, or until cooked, then poach your eggs.

Serve each piece of haddock with an egg on top, with 2–3 tablespoons of sauce spooned over, and the hash browns on the side.

Extracted from Duck & Waffle: Recipes & Stories

by Dan Doherty

2 eggs

Cut the haddock into 2 portions and set aside.

Grate the potatoes and finely chop the spring onions. Mix together and season with salt and

BOOKING LINE: 0844 847 9910 No transaction fees for in-person bookings or Southbank Centre Members and Support Circles.

For other bookings transaction fees apply: £1.75 online; £2.75 over the phone.

21

COOKBOOK CONFIDENTIAL the Food &Drink Festival TM

22

WWW.COOKBOOKCONFIDENTIAL .CO.UK

SATURDAY 5 SEPTEMBER 2015

RICHARD’S ROAST RACK OF PORK WITH A GARLIC & HERB CRUST I’ve eaten this crust stuffed under the skin of a chicken and again on top of a slab of turbot. Paired with pork, the crust adds texture and soaks up precious juices to make a delicious contrast to the flesh.

Serves 8 1 large bunch of fresh flat-leaf parsley, chopped 1 bunch of fresh sage, chopped 2 garlic cloves, crushed 200g fresh white breadcrumbs 100g butter, cubed and softened Maldon salt flakes and freshly ground black pepper 1 French trimmed loin of pork, about 2.4kg

Preheat the oven to 160°C, Gas Mark 3.

In a food processor, blend the parsley, sage, crushed garlic and breadcrumbs to very fine green crumbs. Mix in the butter and season with salt and pepper. Wash and thoroughly dry the pork rack, then score the skin at least 1mm deep with a very sharp knife. Rub the pork all over with salt and roast in the oven for 1 hour.

Remove the pork from the oven, take off the cooked skin and return this to the oven separately to crisp up.

Coat the exposed meat in the green breadcrumbs, pressing it on to the part-cooked flesh, return it to the oven and cook for a further 20 minutes. When an internal temperature of 60°C is reached, remove the pork from the oven and let it rest for 20 minutes.

If necessary, turn the oven up to 200°C, Gas Mark 6 to finish crisping the crackling.

Slice the pork into chops, taking care to keep the crust intact, and serve with strips of the crackling and pork gravy.

Extracted from HOG: Proper pork recipes from the

PHOTOGR APH BY PAUL WINCH-FUR NESS

snout to the squeak by Richard H. Turner

BOOKING LINE: 0844 847 9910 No transaction fees for in-person bookings or Southbank Centre Members and Support Circles.

For other bookings transaction fees apply: £1.75 online; £2.75 over the phone.

23

COOKBOOK CONFIDENTIAL the Food &Drink Festival TM

HOW TO MAKE A CAREER OUT OF FOOD Panel discussion hosted by Julia Leonard of Divertimenti 3.00–4.00pm St Paul’s Roof Pavilion, Royal Festival Hall £10

24

Chef and food writer Jane Baxter, food writer and broadcaster Gizzi Erskine, chef Chris Honor of Chriskitch, Kara Rosen founder of Plenish and John Vincent co-founder of LEON in conversation about how to earn a crust in food and drink. This event will be followed by a book signing.

WWW.COOKBOOKCONFIDENTIAL .CO.UK

SATURDAY 5 SEPTEMBER 2015

JANE’S BEETROOT RÖSTI WITH HALLOUMI & SPINACH Röstis are usually made using potatoes, but you can use any root vegetable. The beetroot used here makes purple fritters, which form a good base for a variety of toppings or can be eaten alone as a quick, simple snack.

400g raw beetroots, peeled and grated 1 onion, finely chopped 1 tablespoon gram flour 1 egg 1 tablespoon olive oil 150g spinach, washed salt and freshly ground black pepper 100g halloumi cheese 30g butter 12 fresh sage leaves

Heat the oven to 180°C, Gas Mark 4.

Place the grated beetroot and chopped onion in a tea towel and squeeze out any excess moisture.

Put the gram flour into a bowl. Whisk the egg and mix into the flour, seasoning well. Stir in the beetroot and onion.

Heat the olive oil in a non-stick frying pan.

Add a quarter of the mixture, flattening it into a disc with a wooden spoon, and fry on one side for 2 minutes over a medium heat. Flip over and cook the other side for 2 minutes, then slide it on to a baking tray and put it straight into the oven and bake for 5 minutes.

PHOTOGR APH BY GEORGIA GLY N N SMITH

Makes 4 rösti ( enough for 4 ) Preparation time : 10 minutes Cooking time : 15 minutes

Repeat with the rest of the mixture to make three more rösti.

Heat a large pan over a high heat. Tip in the washed spinach, stir quickly and season, then cover and leave to wilt for a minute. Remove from the heat and keep warm.

Cut the halloumi into 8 slices. Heat a non-stick pan and fry the cheese slices for 1 minute on each side.

Melt the butter in a small pan and add the sage leaves. Allow the butter to froth, then remove the sage leaves when crispy.

To serve, place a rösti on each plate and top with the spinach, halloumi and crispy sage leaves.

Extracted from LEON: Fast Vegetarian

by Henry Dimbleby & Jane Baxter

BOOKING LINE: 0844 847 9910 No transaction fees for in-person bookings or Southbank Centre Members and Support Circles.

For other bookings transaction fees apply: £1.75 online; £2.75 over the phone.

25

COOKBOOK CONFIDENTIAL the Food &Drink Festival TM

This baked porridge has the same emotional connection for me as a baked rice pudding. It is more of a brunch dish than a breakfast one. I say it’s a brunch dish because it’s slow-cooked in the oven, ideal for when you can’t be asked to sit and watch and stir porridge. It takes almost an hour to cook from start to finish, but it’s worth it. In Scotland we would have eaten this pretty plain, made with milk and a spot of salt, then scooped out of the dish and topped with brown sugar and more milk, but here I’ve made a healthier version that omits the sugar and will put lots of goodness into your body. I make this looser than most baked porridges as I hate stodgy porridge.

PHOTOGR APH BY THE GA ZTRONOME

GIZZI’S BAKED PORRIDGE

coconut oil, for greasing 200g porridge oats 3 tablespoons oat bran 2 tablespoons coconut sugar or maple syrup ½ teaspoon salt 2 bananas, mashed 1 litre milk or almond milk 1 teaspoon vanilla extract pinch of salt 100g blueberries 100g raspberries

Preheat your oven to 200°C, Gas Mark 6, and liberally grease a baking dish with coconut oil.

Pop the oats and oat bran in a large mixing bowl.

In a separate bowl or large jug, add the mashed bananas, milk, vanilla extract, sugar or syrup and salt and stir. Pour this mixture over the oats and oat bran and leave to stand for 5 minutes, or until the oats start to absorb the liquid.

Arrange the blueberries and raspberries into the prepared baking dish, pour the porridge mixture over the top and bake for 25 minutes.

Sprinkle the flaked almonds over the top, then return to the oven and continue to bake for another 25 minutes, or until golden brown on top. Allow to cool for 5 minutes, then serve with more almond milk if required.

toasted flaked almonds, to garnish

Extracted from Gizzi’s Healthy Appetite

Serves 6 Preparation time: 10 minutes Cooking time: 50 minutes

by Gizzi Erskine

26

WWW.COOKBOOKCONFIDENTIAL .CO.UK

SATURDAY 5 SEPTEMBER 2015

CHRIS’S BLOOD ORANGE, FENNEL, DILL, FETA & ALMOND SALAD

PHOTOGR APH BY TA MIN JONES

There is only one way to get paperthin slices of fennel and that is with a mandoline slicer – most good kitchen shops and online suppliers offer this very simple tool that is perfect for home cooks, so there is no excuse not to have one. The skinniness does more than improve the look; with fennel it also enhances the taste. There is something superbly delicate about see-through shreds of fennel that is completely different from when it’s chopped.

Serves 4–6 2 blood oranges 1 large fennel bulb, with fronds, thinly sliced with a mandoline 40g fresh dill, roughly chopped 1 tablespoon nigella seeds or whole dill seeds 60g feta cheese, crumbled 60g whole almonds, roasted a good handful of mustard cress a pinch of freshly ground star anise (see Note opposite) salt and coarsely ground black pepper to taste extra virgin olive oil, for drizzling

Trim away the top and bottom of the orange.

Slice off the skin, including the white pith, and discard. Gently separate the orange segments from the membrane.

Combine all the ingredients except the oil in a big bowl. Mix with your hands, massaging

gently, then mound on a platter. Drizzle with extra virgin olive oil and serve at room temperature.

Note: For star anise powder, place a small handful of whole star anise in a spice grinder and pulverise until it becomes a smooth powder.

Keep in a sealed container in a dark place.

Extracted from Big Flavours From a Small Kitchen

by Chris Honor & Laura Washburn Hutton

BOOKING LINE: 0844 847 9910 No transaction fees for in-person bookings or Southbank Centre Members and Support Circles.

For other bookings transaction fees apply: £1.75 online; £2.75 over the phone.

27

COOKBOOK CONFIDENTIAL the Food &Drink Festival TM

KARA’S WATERMELON GREEN PATCH This juice screams summer, and is very light, cooling and refreshing. A wise choice if you are craving something sweet, but you get a bonus of a kale and cucumber salad in your glass!

½ cup fresh mint 1 cup kale 2 cups watermelon (skinned, deseeded and chopped) 1 cucumber Extracted from Plenish: Juices to boost, cleanse & heal by Kara Rosen

CREDIT TO GO IN HERE

PHOTOGR APH BY MOWIE K AY

Expert tip: Use the white bits of watermelon closest to the skin. These contain high levels of flavonoids, lycopene and vitamin C.

28

WWW.COOKBOOKCONFIDENTIAL .CO.UK

SATURDAY 5 SEPTEMBER 2015

When Katie and I were first dating, I announced to her that I was going to cook. Now, I am from the 1980s. Well, from the 70s too, but I grew up with two types of food. Traditional shepherd’s pie, and liver and bacon on the one hand, and packaged goods like Smash on the other: dry goods that we could stash away when sailing across to Holland. So I really, really thought that buying a jar of Chicken Tonight and putting it on to some grilled chicken constituted cooking. I turned up at Katie’s flat in Notting Hill one evening and when I whipped it out (that jar of mushroom and cream sauce), I sensed a little surprise. I am good with body language. Especially when people are laughing and pointing. So here it is, my Chicken Ce Soir, my attempt to make two things: (1) An authentic version of that night’s dinner. (2) Amends.

Serves 2 Preparation time : 10 minutes Cooking time : 30 minutes 1 tablespoon olive oil 2 chicken breasts, cut into chunks 20g butter 1 clove of garlic, crushed 150g chestnut mushrooms, trimmed and sliced 125ml white wine 150ml double cream 1 tablespoon fresh parsley, finely chopped salt and freshly ground black pepper

Heat the oil in a heavy-based sauté pan and fry the chicken pieces until they’re golden and cooked through. Remove from the pan and set aside.

Now melt the butter in the pan and when it starts to foam, add the garlic. Cook, stirring for a couple of minutes, until you can really smell it, then add the mushrooms. Sauté for about 5 minutes, until you’ve cooked out their moisture, then remove them from the pan and set aside.

Now deglaze the pan with the wine, bubbling it hard and scraping up any cooking bits from the bottom of the pan with a wooden spoon.

Then add the cream, stirring it into the sauce, and let bubble and thicken.

Season with salt and pepper to taste, then add the chicken and mushrooms back to the pan and stir to coat in the sauce. Scatter chopped parsley over, then serve.

Extracted from LEON: Family & Friends

by John Vincent & Kay Plunkett-Hogge

BOOKING LINE: 0844 847 9910 No transaction fees for in-person bookings or Southbank Centre Members and Support Circles.

For other bookings transaction fees apply: £1.75 online; £2.75 over the phone.

29

ILLUSTR ATION BY A NITA MA NGA N

JOHN’S CHICKEN CE SOIR

COOKBOOK CONFIDENTIAL the Food &Drink Festival TM

THE SPIRITS EXPLORERS Award-winning sprits writers Joel Harrison and Neil Ridley introduce the most interesting spirits around the world (includes tasting) 3.45–4.30pm Weston Roof Pavilion, Royal Festival Hall

Today’s world of spirits is experiencing a huge increase in craft distillers and pioneers of new drinks. Discover the most interesting spirits on offer, and how to get the best out of them, with drinks writers and broadcasters Joel Harrison and Neil Ridley. This event will be followed by a book signing.

£15 / 18 and over only

30

WWW.COOKBOOKCONFIDENTIAL .CO.UK

SATURDAY 5 SEPTEMBER 2015

NEIL & JOEL’S GIN MARTINI Thankfully, making this most sophisticated of cocktails requires very little preparation and few ingredients.

But best of all, the Martini allows your gin to show its true character. Our all-time favourite Martini gin is No.3 London Dry Gin, which has no tomfoolery in the botanicals department, just a hearty juniper note back-dropped by cardamom, lemon peel, and a little spice.

PHOTOGR APHS BY A NDREW MON TGOMERY

Store a Martini glass and your chosen gin in the freezer. Due to the high levels of alcohol, the gin won’t freeze, but it will take on a wonderful syrupy texture as it chills.

Placing the glass and gin in the freezer means that you will be serving your friends the best cocktail they have ever had.

When you are ready to serve the drink, simply wash the glass out with a little dry vermouth and pour in at least 50ml (2 measures) of the chilled gin. The mix of gin and vermouth can also be stirred down with ice first, before being poured into your chilled Martini glass. But don’t employ a shaker; leave that to fictional spies.

For additional oily body, top off the gin with an olive or add our choice: a delicate twist of fresh lemon zest.

Have the number for a local taxi company at hand. Trust us: if you make more than one of these for your guests, they’ll certainly need it.

Extracted from Distilled: From absinthe & brandy to vodka & whisky, the world’s finest artisan spirits unearthed, explained & enjoyed

by Neil Ridley & Joel Harrison

BOOKING LINE: 0844 847 9910 No transaction fees for in-person bookings or Southbank Centre Members and Support Circles.

For other bookings transaction fees apply: £1.75 online; £2.75 over the phone.

31

COOKBOOK CONFIDENTIAL the Food &Drink Festival TM

FOOD & SOCIAL MEDIA Panel discussion hosted by Julia Leonard of Divertimenti 4.00–5.00pm St Paul’s Roof Pavilion, Royal Festival Hall

Food writers Eleonora Galasso and Olia Hercules in conversation about the impact of social media in the food world including how to write a successful food blog and how to make your mark on Instagram and Twitter.

£10

32

WWW.COOKBOOKCONFIDENTIAL .CO.UK

SATURDAY 5 SEPTEMBER 2015

OLIA’S UKRAINIAN GARLIC BREAD (PAMPUSHKY) The word pampushka can be used to describe a gorgeous plump woman and is one of my favourite words. Pam-pooshka! In Ukraine, we would use regular garlic, so if you can’t find wet (new) garlic don’t worry – it will still be delicious.

Makes 8 breads

First make a ‘sponge’, which is a type of yeasty starter. Dissolve the yeast and sugar in the measurement water (make sure it’s blood temperature – hot water would kill the yeast!). Add 200g of the flour and mix roughly.

Cover with clingfilm and leave to prove in the refrigerator overnight.

The next morning, add the rest of the flour and fine sea salt to the starter and knead on a wellfloured work surface until the dough is smooth and comes away from your hands easily.

Divide the dough into 8 pieces and shape into round buns. Put them side by side in an oiled round ovenproof dish or a 24cm round cake tin, cover and let them prove again, this time in a

PHOTOGR APH BY K RIS K IRKHA M

15g fresh yeast or 7g dried active yeast 1 teaspoon caster sugar 225ml warm water 400g strong white flour, plus extra for dusting 8g fine sea salt 3 tablespoons sunflower oil, plus extra for oiling 20g wet (new) or regular garlic, crushed ½ bunch of parsley, finely chopped 1 duck (or chicken) egg, beaten, to glaze

warm place, until doubled in size. They will join together just like hot cross buns do.

Meanwhile, preheat the oven to 220°C, Gas Mark 7. To make the basting oil, simply stir the crushed garlic through the oil with a small pinch of sea salt and the parsley, then let it infuse.

When the pampushky look plump and ready, brush them generously with some beaten egg to glaze and bake for 20–25 minutes or until they form a glistening golden crust. Take them out and baste them with the garlic oil, then serve.

Extracted from Mamushka: Recipes from Ukraine & beyond by Olia Hercules

BOOKING LINE: 0844 847 9910 No transaction fees for in-person bookings or Southbank Centre Members and Support Circles.

For other bookings transaction fees apply: £1.75 online; £2.75 over the phone.

33

COOKBOOK CONFIDENTIAL the Food &Drink Festival TM

ELEONORA’S MARITOZZO ALLA PANNA Rome. It’s the beginning of Lent: a fasting period when people traditionally prepare for Easter by means of devotional self-denial – hence no meat, no eggs, no Martini, no party. A small sin of gluttony in this time of food despair is still allowed, though, because Lent is also an excuse to indulge in the ‘holy maritozzo’, the only permitted sugary extravagance during a period of penitence.

Heaven in a bun, the maritozzo is the centrepiece of my Roman breakfast. Its curious name is an affectionate play on the word marito, meaning ‘husband’.

Traditionally, girls of a marriageable age cooked maritozzi and gave them out on the streets. The girl who had prepared the most scrumptious maritozzo gained the most delectable honour of all: the attention of the most beautiful young man in the neighbourhood. Now, who wouldn’t want to give it a go?

Makes 8 maritozzi 1 teaspoon dried active yeast 200ml lukewarm water 1 teaspoon classic malt extract or 1 teaspoon caster sugar 375g very strong white bread flour, such as Manitoba flour, plus extra for dusting 70g white sugar pinch of salt

34

70ml corn oil grated zest of 1 unwaxed lemon 2 eggs, separated 20g raisins 20g pine nuts grated zest of 1 unwaxed orange 50g crushed pistachios, to decorate For the sugar syrup 120g white sugar 80ml water For the filling 350ml whipping cream 30g icing sugar

In a small bowl, dissolve the yeast in 50ml of the lukewarm water. Add the malt extract or caster sugar, mix well and set aside.

In a large bowl, combine the flour and sugar, make a well in the centre and add the yeast and malt mixture, then bring the mixture together using a tablespoon.

Add the salt, corn oil and the grated lemon zest to the remaining lukewarm water, then stir. Pour the mixture onto the flour mixture and knead with your hands with large, fast movements. Add the egg yolks to the dough.

Knead for a few more minutes until the mixture is compact.

Soak the raisins in cold water for 10 minutes.

Drain, then squeeze the raisins and leave them to dry on a clean tea towel. Add to the dough with the pine nuts and grated orange zest.

Knead again until all the ingredients are well combined. Lift the dough out of the bowl and dust the bowl with a little flour. Return the dough to the bowl and cover with clingfilm.

WWW.COOKBOOKCONFIDENTIAL .CO.UK

SATURDAY 5 SEPTEMBER 2015

Leave to rise in a warm place for at least 2 hours.

(I usually put the bowl in the oven while it’s off.)

Once the dough has doubled in volume, transfer it to a floured work surface and divide it into 8 pieces. Mould each piece of dough into a round.

Arrange the rounds on the baking tray, cover with clingfilm and let rest for another 30 minutes.

Elongate the buns to create an oval shape and brush them with the egg whites. Cover again with clingfilm and let them rise for a final hour.

Meanwhile, make the sugar syrup. Place the sugar and water in a saucepan. Melt the sugar over a medium heat for 3–5 minutes, without stirring, until the liquid becomes transparent.

Leave to cool. Preheat the oven to 180°C, Gas Mark 4. Line a baking tray with baking parchment. Bake the maritozzi in the preheated oven for 20 minutes, or until golden brown.

Meanwhile, whisk the cream and icing sugar together until stiff.

Remove the maritozzi from the oven. Brush each bun with the sugar syrup and leave to cool for at least 20 minutes. Make a cut lengthwise halfway down each maritozzo, fill with the whipped cream and sprinkle some crushed pistachios on top.

Extracted from As The Romans Do by Eleonora Galasso, publishing June 2016

BOOKING LINE: 0844 847 9910 No transaction fees for in-person bookings or Southbank Centre Members and Support Circles.

For other bookings transaction fees apply: £1.75 online; £2.75 over the phone.

35

COOKBOOK CONFIDENTIAL the Food &Drink Festival TM

WINE TASTING WITH JANCIS ROBINSON A talk and tutored tasting led by the world’s most respected wine critic, author and journalist 5.00–5.45pm Weston Roof Pavilion, Royal Festival Hall £15 / 18 and over only Described by Decanter magazine as ‘the most respected wine critic and journalist

36

in the world’, Jancis is the founder of JancisRobinson.com, writes for a range of press including The Financial Times, and travels the world to conduct wine events and act as a wine judge. She is editor of The Oxford Companion to Wine, co-author with Hugh Johnson of The World Atlas of Wine and co-author of Wine Grapes. The event will be followed by a book signing.

WWW.COOKBOOKCONFIDENTIAL .CO.UK

SATURDAY 5 SEPTEMBER 2015

BOOKING LINE: 0844 847 9910 No transaction fees for in-person bookings or Southbank Centre Members and Support Circles.

For other bookings transaction fees apply: £1.75 online; £2.75 over the phone.

37

COOKBOOK CONFIDENTIAL the Food &Drink Festival TM

HOW TO GET THERE

Southbank Centre Belvedere Road London SE1 8XX

BY TRAIN Nearest mainline station is: Waterloo

Sign up to the Cookbook Confidential website for exclusive sneak peeks of upcoming food and drink books from the people in the know. There will be recipes, interviews with authors, videos and news on upcoming author events, as well as new books soon to be published. www.cookbookconfidential.co.uk TM

Thank You We’d like to say a huge thank you to the following people, who helped bring this event to life: Southbank Centre, Foyles, delicious. magazine, The Wine Society, Divertimenti, The Bookseller, Red Magazine, Felicity Spector, Julia Leonard, John Gregory-Smith and, of course, all of our wonderful authors.

BY TUBE Nearest underground stations are: Waterloo, Embankment and Charing Cross

BY BUS Bus number RV1 stops on Belvedere Road.

Bus routes 76, 77, 211, 341, 381, 507, N381, N76 and RV1 all stop on York Road.

Bus routes 1, 4, 26, 59, 68, 139, 168, 171, 172, 176, 188, 243, 521, N1, N68, N171 and N343 stop on Waterloo Bridge, a 2 minutes’ walk away.

BY RIVER Boats stop at Festival Pier

BY BIKE Bike stands are located in Southbank Centre Square. Santander Cycle Hire stands are available on Belvedere Road.

PARKING Parking is available on site, open 7am - 1am daily. Parking fees apply.

O LO ER GE AT I D W BR

CHARING CROSS

EMBANKMENT

ROYAL FESTIVAL HALL

FESTIVAL PIER

HU

38

RO AD RK YO

E R OA D EDER

WATERLOO

B E LV

R IV ER TH A M ES

NG E BR RFOR IDG E D

WWW.COOKBOOKCONFIDENTIAL .CO.UK