The Sheffield Cook Book: Second Helpings *Sample*

The

SHEFFIELD COOKBOOK Second Helpings

A celebration of the amazing food & drink in Sheffield & South Yorkshire.

Featuring 80 stunning recipes.

Beer Central

COCOA WONDERLAND CAKE This recipe is a collaboration with a customer and baking friend of ours, Becca Crofts of Petal and Parchment (pictured on the previous page). This cake takes its name from the beer that makes it, Thornbridge Cocoa Wonderland, a deep, rich chocolate porter (made in collaboration with Sheffield’s favourite chocolate shop, Cocoa Wonderland on Ecclesall Road).. It’s the perfect union of beer and baking, and what’s more, there’s a generous baker’s tipple left over!

Preparation time: 30 minutes | Cooking time: 45 minutes | Serves 8

Ingredients

Method

For the cake:

For the cake and beer syrup

340g plain flour

1½ tsp bicarbonate of soda 2 tsp baking powder 1 tsp fine sea salt

320ml Thornbridge Cocoa Wonderland

215g unsalted butter, diced and at room temperature 100g cocoa powder

280g golden caster sugar

250g light brown muscovado sugar 215g soured cream

2 eggs and 2 egg yolks

2 tsp vanilla paste/essence 2 tsp coffee essence

For the beer syrup:

80ml Thornbridge Cocoa Wonderland 80g caster sugar

For the beer essence:

100ml Thornbridge Cocoa Wonderland For the buttercream: 100g dark chocolate 200g egg whites

335g caster sugar

600g unsalted butter, diced and at room temperature

Preheat the oven to 175°c (160°c fan). Grease and line three 20cm cake tins. Sift together the flour, bicarbonate of soda, baking powder and salt. Set aside. Put the Cocoa Wonderland and butter into a large pan. Heat over a medium heat until the butter has melted, then whisk in the cocoa powder and sugars. Remove from the heat. In a separate bowl, whisk together the soured cream, eggs, yolks, vanilla and coffee essences then combine with the Cocoa Wonderland mixture. Finally, whisk in the flour mixture until smooth.

Divide the mixture between the cake tins and bake for 25 minutes until a cake tester inserted into the cake comes out clean. Meanwhile, make the beer syrup while the cake bakes. Combine the Cocoa Wonderland and sugar in a small pan. Without stirring, place over a medium-high heat until the sugar dissolves and the liquid is slightly thickened.

Remove the cakes from the oven and immediately skewer the cakes all over. Brush liberally with the beer syrup. Allow to cool completely in the tins.

For the beer essence

Add the Cocoa Wonderland to a small pan and gently simmer until reduced to onequarter of its initial volume. Remove from the heat and chill.

For the buttercream

Melt the chocolate in a heatproof bowl set over a pan of simmering water. Set aside to cool. Combine the egg whites and sugar in a large heatproof bowl. Place over the pan of simmering water and whisk intermittently until the sugar has dissolved and the mixture feels warm and smooth when rubbed between your fingertips (70°c on sugar thermometer).

Remove from the pan and mix on high speed using an electric whisk (or in a free-standing electric mixer with a whisk attachment), until a meringue which holds medium-stiff peaks forms; about 8 minutes. The bowl should have returned to room temperature.

If using a free-standing mixer, swap to the paddle attachment, or else continue as before. Mixing slowly, gradually add the butter. Switch to high speed and beat until the buttercream is smooth; about 5 minutes. If the mixture separates, keep beating – it will come back together! Fold in the cooled melted chocolate and beer essence.

To assemble

Sandwich the sponges together using the buttercream, finishing with buttercream on top, either spreading it on for a rustic finish or piping swirls with a star-tipped nozzle. Slice and enjoy!

The Sheffield Cook Book | Second Helpings | 3

Sourced from the

SEVEN HILLS The continued success of John Crawshaw’s business is testament to his passion for quality. With his name firmly above the door, John has built a butchers with a great reputation for providing high-quality, locally sourced meat and award-winning produce.

Food-lover John knows that the recipe for a great meal starts

with the best ingredients. That’s why he is passionate about

the quality and provenance of everything sold in his shops. He personally selects the beef, pork and lamb from their ‘Seven

Hills’ range of meats, which are only sourced from local farms.

It’s John’s vision and passion that powers the business, but it’s his dedicated team that deliver the services and quality produce that keeps customers coming back time and time again. With shops in Stocksbridge, Chapeltown and Hillsborough, and

now a dedicated stall at Fox Valley Market the team provide the vital link between the produce and their customers. Welltrained staff are encouraged to develop product knowledge so

they can serve with confidence and advise what’s great to eat and how to cook it.

The highly skilled butchery team prepare cuts of meat to perfection – whether it’s a traditional beef brisket on the bone, a T-bone steak or a delicious French-trimmed rack of lamb – ready for the home cook to turn into a great meal.

Customers also have a wide choice of ‘ready-to-cook’ dishes

– think chilli beef stir-fry, pork tenderloin in French garlic sauce or chicken and chorizo wrapped in traditionally smoked

bacon. What can be better than the convenience of a ready

4 | The Sheffield Cook Book | Second Helpings

meal with the quality that comes from a traditional butcher and the freshness of home-cooking?

John’s dry-cured smoked bacon, which he describes as

“bacon like it used to be”, has a loyal following. It’s cured in

a traditional smoke house for a superior taste, rather than sprayed and dyed like some supermarket packs. His awardwinning pies, sausages, cooked meats and sandwiches are

all prepared from scratch on the premises ready for the deli counter. They also bake a mean cake – great for those of us with a sweet tooth!

The name and reputation of John Crawshaw has spread far beyond the three communities where his shops are based, as

he now supplies hotels and restaurants across the region. The

same focus on quality and attention to detail applies to the

catering sector. All food prepared for the trade adheres strictly

to the Food Standard Agency’s requirements and regulations.

The most recent FSA audit was again passed with the highest grade possible.

With over 200 commercial customers, you may be enjoying his great food the next time you dine out!

John Crawshaw’s

The Burton Street Foundation BURTON STREET’S FAMOUS CHOCOLATE BROWNIES Absolutely delicious just on their own but for an extra treat can be served warm with chocolate sauce or whipped cream and strawberries, or simply with ice cream!

Preparation time: 15 minutes | Cooking time: 25-30 minutes | Serves 12

Ingredients

Method

210g plain chocolate, chopped

Preheat the oven to 180°c/ gas 4. Grease and line a 20cm square tin.

210g milk chocolate, chopped 175g butter

150g brown sugar 75g caster sugar 4 eggs, beaten

3 tsp vanilla essence

110g plain flour, sifted

150g white chocolate, chopped

Melt the plain and milk chocolate with the butter in a saucepan slowly on a low heat, then cool the mixture slightly when melted. Add both sugars to the chocolate, mix and stir.

Add the eggs and vanilla essence, and mix together. Add the plain flour and combine, but be careful not to over-mix.

Add the white chocolate and stir gently, then pour the mixture into the greased and lined tin.

Bake in the preheated oven for 25-30 minutes. The brownies should still be soft to the touch and squishy.

Cut into twelve square portions, allow to cool and enjoy!

The Sheffield Cook Book | Second Helpings | 7

Howard Middleton

SPICED PLUM AND CHERRY CRUMBLE First catching the public’s attention on series 4 of the BBC’s The Great British Bake Off, Howard Middleton went on to win their affection with his quirky style and love of unusual ingredients. Often remembered as the victim of the infamous ‘custardgate’ incident, Howard now demonstrates his creative approach to baking at numerous food festivals and shows and his first book on gluten-free baking was published last year.

“This gluten-free pudding is inspired by my mum’s classic recipe, but I’ve spiced it up to celebrate Sheffield’s newer culinary influences. Rice flour makes a great crumble but the absence of gluten can leave your topping a bit too crumbly! A little egg white solves the problem, keeping it all together and leaving it perfectly crisp. I like my fruit filling slightly on the tart side, but add a little sugar, honey or maple syrup if you prefer.”

More gluten-free recipes and ideas can be found at www.howardmiddleton.com Preparation time: 30 minutes | Cooking time: 25-35 minutes | Serves 4

Ingredients

Method

For the crumble topping:

For the crumble topping

100g rice flour (or other gluten-free flour like tapioca or coconut) 60g cold unsalted butter, cut into small cubes

40g Demerara sugar, plus extra for sprinkling 30g gluten-free porridge oats

40g roasted chopped hazelnuts

½ tsp Chinese five spice powder 1 egg white

For the fruit filling:

500g plums, halved and stones removed (quarter them if they are very large) 200g cherries, stoned

Preheat the oven to180°c/160°c fan/gas 4.

To make the crumble, put the rice flour in a mixing bowl and rub in the butter until you have a crumb-like mix – a few lumps are actually good. Stir in the sugar, oats, hazelnuts and Chinese five spice powder. Whisk the egg white for a few seconds – just to loosen it up slightly – then stir this into the dry ingredients.

For the filling

To make the filling, put the plums into another bowl, add the cherries and stir in the vanilla bean paste to coat the fruit.

To assemble

Divide the fruit between four individual ovenproof tins or dishes, top with the crumble mixture (sprinkle on some more Demerara sugar if you like) and bake for 25 minutes until they are crisp and golden on top and the fruit is just beginning to bubble through. If you prefer to make one big crumble, just increase the baking time to about 35 minutes. Serve with one of Sheffield’s wonderful locally produced ice creams… or with custard.

2 tsp vanilla bean paste

8 | The Sheffield Cook Book | Second Helpings

Howard Middleton

Cubana

POLLO Y CHORIZO Chicken breast pieces and sliced red peppers covered in a creamy tomato and paprika sauce, topped with chorizo sausage.

Preparation time: 10 minutes | Cooking time: 30-40 minutes | Serves 2

Ingredients

Method

2 chicken breasts

Cut the chicken into strips and place into a hot pan with the olive oil.

1 tbsp olive oil

2 red peppers, sliced 25g chorizo, sliced

150ml double cream

2 tbsp smoked paprika

When the chicken is sealed and has browned nicely, add the red peppers and smoked paprika then season with salt and pepper to taste.

After the peppers have softened slightly add the double cream and turn the heat down to a light simmer. Add the chorizo and simmer for 20-30 minutes.

Finally place into a serving dish and garnish with the chopped parsley.

A handful of parsley, chopped Salt and pepper

The Sheffield Cook Book | Second Helpings | 11

Forging

AHEAD At the centre of the thriving foodie district on Abbeydale Road, Forge Bakehouse has become famous across the city for stunning sourdough, perfect pastries and brilliant brunches.

On Saturday mornings the queues at Forge Bakehouse speak

to use some of the extra space for a café: “Opening the café

the other create equal crowds as fans of homemade bread wait

coffee for a start, we were lucky to have lots of support from

for themselves. Both the bakery on one side and the café on patiently to choose their loaves or grab a table to devour one of Martha Brown’s famous breakfasts, lunches or pastries.

was a big learning experience for me. I had to learn all about

Upshot Espresso, one of their baristas was with us most days in the beginning making sure we were doing things right.”

It’s been quite a whirlwind for Sheffielder Martha, who

They now sell our pastries and use our bread in their café. It’s

baking. A small bakery at first, back then situated a few doors

together.”

opened Forge Bakehouse in 2012 having studied artisan

away from Bragazzis, her venture was quick to gain a loyal following. “When I opened the bakery, there weren’t many

places in Sheffield to buy good sourdough bread in Sheffield, especially in this area,” she remembers.

It’s not only the long-fermented sourdoughs that have set her

apart from other bakeries in the city, her cakes and pastries also have loyal fans who love the simplicity of her attitude to

fresh, additive-free home-baking. Everything is made entirely

from scratch in the busy kitchen, where the huge ovens turn out loaf after loaf of irresistible bread – the aroma that wafts out will make even the fullest tummy rumble.

When Martha moved Forge Bakehouse a little further up the street into larger premises, it seemed like a natural progression

12 | The Sheffield Cook Book | Second Helpings

what I love about the Sheffield food scene – we’re all working Back in the café, the homemade ethos has never been watered down, no matter how busy they have become. Everything is made from scratch – jams, chutneys, mayo, sandwich fillings

and all the sauces and marinades, and they are now even making their own tofu and vegan cheese!

The vegan cheese has been put to use at the pop-up pizza

night, one of many events that take place in the inviting space. Keep an eye on their social media for others, from BBQ

weekends to supper clubs, as well as to book on to the everpopular bread-making classes. Although with classes booked up for months ahead, it might be a good idea to get your name on the list!

Forge Bakehouse

Forge Bakehouse HUEVOS RANCHEROS

This is one of the most popular Forge Bakehouse brunches, served with sourdough toast. You can buy chipotle in adobo from Mexican grocers or online. Alternatively use more smoked paprika and finely chop a fresh red chilli. You can also look out for pastes made with chipotle or smoked paprika in supermarkets.

Preparation time: 15 minutes | Cooking time: 35 minutes | Serves 3-4

Ingredients

Method

1½ tbsp olive oil

Preheat the oven to 210°c. Heat the oil in a large heavy-based pan over a low-medium heat. Add the onion, garlic and salt, and sweat until translucent. Add the peppers and continue to cook on a medium heat until slightly softened. Add the cherry tomatoes, chipotle, sweet smoked paprika, oregano and lime zest and juice, and cook for around 5 minutes. Add the passata and simmer gently until the peppers are tender. Check and adjust the seasoning to taste. Throw in the fresh coriander and remove from the heat.

1 red onion, peeled and finely sliced 2 cloves garlic, crushed 1 tsp Maldon sea salt

1 red pepper, deseeded and finely sliced

1 yellow pepper, deseeded and finely sliced 100g cherry tomatoes

1 tbsp chipotles in adobo sauce, finely chopped ¼ tsp sweet smoked paprika 1 tsp oregano

½ lime, juice and zest

600g passata or blended plum tomatoes (1½ cans)

While hot, spoon the rancheros mixture into individual oven dishes or one large baking dish. If you are adding chorizo, sprinkle small pieces into the sauce at this stage. Make wells in the sauce, and crack eggs into each well, we like 2 eggs per portion. Sprinkle grated cheese on top, if you wish.

Bake the eggs in the preheated oven for around 10-12 minutes. You are aiming for the yolks to still be runny and whites set, but it can take a bit of practice to get your oven settings just right. The eggs do continue to cook in the hot sauce after you have taken them out of the oven, so catching them just before they are perfect is best.

Top with another sprinkle of fresh coriander and serve with a stack of your favourite toast – we love sourdough, of course!

10g fresh coriander, finely chopped, plus extra to garnish A handful of chopped chorizo (optional) 8 eggs

A handful of grated cheese (optional) Sourdough toast, to serve

The Sheffield Cook Book | Second Helpings | 15

Forge Bakehouse ORANGE POLENTA CAKE

This is great served with a dollop of sweetened ricotta, possibly flavoured with orange blossom or rose water.

Preparation time: 20 minutes | Cooking time: 55 minutes | Serves 12

Ingredients

Method

For the cake:

For the cake

100g ground almonds 200g fine polenta

4g/1 tsp baking powder

250g unsalted butter, softened 250g caster sugar

2 large free-range eggs

2 large oranges, zest and juice 1 small lemon, zest and juice For the syrup:

1 orange, peel and juice (approximately 100ml) 1 lemon, peel and juice (approximately 50ml) 50ml water

100g caster sugar To decorate:

Chopped pistachios

Dried rose petals (optional)

Preheat the oven to 170°c/160°c fan. Line a 25cm cake tin with parchment and grease.

(Alternatively use 12 small loaf tins and lightly oil, but you will need to reduce the cooking time.)

In a large bowl weigh out the ground almonds, polenta and baking powder. Whisk until fully combined and set aside. Zest the oranges and lemon into a bowl and then juice them into the same bowl; set aside. Beat the butter and sugar together using a stand mixer or electric beater until pale and fluffy. Add the eggs, a little at a time. Add half the polenta mix to the butter and eggs along with half the juice and zest. Beat until completely incorporated. Repeat with the remaining polenta mix and juice and zest and mix until you have an even batter.

Pour the mixture into your tin(s) and bake for around 45-55 minutes, or until a skewer inserted into the cake comes out clean. While the cake is baking, make the syrup.

For the syrup

Use a peeler to remove the peel from the orange and lemon in long strips and place in a pan. Cover with fresh water and bring to the boil. You want to boil these until the peel is very soft. Remove the peel from the pan and slice into very thin strips. Tip out the water from the pan, then return the thin peel strips to the pan and add the juice, water and caster sugar for your syrup. Bring to the boil over a medium-high heat. Boil for around 5 minutes, or until it has thickened ever so slightly. Again remove the peel from the syrup and set aside.

To finish

Pour the warm syrup over the hot cake. Scatter the pieces of orange and lemon peel over the top of the cake. Chop some pistachios and sprinkle over the top of the cake to decorate. You could also add some dried rose petals, which look very pretty and are available in international supermarkets around Sheffield.

The Sheffield Cook Book | Second Helpings | 17

Flavours of

JAPAN Sheffield is no longer crying out for authentic Japanese sushi and sashimi in the city centre thanks to the Tokyo-trained sushi experts at Edo Sushi – where Japanese classics are made to order using the freshest ingredients possible.

Edo Sushi was developed by school friends Tomonori

the skills and techniques he learnt in Japan to Edo Sushi in

Sheffield and shared a keen interest in Japanese food culture.

restaurants in the UK, so between them, they had a vast range

Hasegawa and Michael Simpson-Li, who grew up in

Back then, there was nothing like Edo Sushi in the city, and as teenagers they were frustrated by the lack of fresh authentic sushi. The pair spent their youth harbouring plans to open their own restaurant, if they ever had the chance.

Despite going to different universities, Tomo heading off

to study microbiology at the University of Glasgow and Michael doing his degree in economics at the University of

Sheffield, the ambition to start their own sushi business was as strong as ever after graduation. A year of planning and

research followed. Eventually, with their business plan in order, supported by a contract with Sheffield University to supply sushi to them, they successfully moved into their tiny premises in Sheffield city centre’s High Court Chambers.

Tomo, who comes from a Japanese background and has worked in several restaurants in the UK, had previously trained with top sushi chefs in Tokyo during an intensive

training course. It was an amazing learning experience, which made a strong impression on him, and he wanted to bring

18 | The Sheffield Cook Book | Second Helpings

Sheffield. Meanwhile Michael had been working in Japanese of knowledge to devise a creative menu. People love their

Godzilla rolls and jumbo soft-shell crabs, as well as the classic sushi selections of course.

Whether it’s a takeaway sushi or sashimi selection for local

office workers or a large catering order for delivery, everything

is made fresh to order in the small kitchen. Michael and Tomo pride themselves on using only the best ingredients – sourcing the best fish possible and always knowing all the handling

processes of their produce. The convenience of deliveries has made them incredibly popular with those wanting something fast, fresh, healthy and tasty.

They are also popping up at events, festivals and markets

around the city with their authentic nigiri, makimono, sashimi, large ISO rolls, Japanese curries and rice dishes. They

particularly enjoy catering at events like Peddler Market,

and one of their highlights was being involved in DocFest, supplying sushi to documentary delegates from around the world.

Edo Sushi

Inox

VEGAN CHOCOLATE MOUSSE This is made with aquafaba, which is the juice from tinned chickpeas. Check the labels on your chocolate and custard powder to ensure they are vegan.

Preparation time: 20 minutes | Serves 8

Ingredients

Method

210ml aquafaba (juices from tinned chick peas)

Put the aquafaba in a free-standing mixer, if you have one. You can do it with a hand-held whisk, but it does take time. Whisk on full speed for 5-10 minutes, until it looks like whisked egg whites.

10g Birds custard powder (other custard powders available but again check label for non-vegan additives ie. milk powder) 165ml oat milk (or soya or almond milk) 165g vegan dark chocolate (minimum 56% cocoa solids, check label for non-vegan additives) 50g icing sugar 1 vanilla pod

Meanwhile, make up the custard with the oat milk and custard powder (follow packages instructions, but normally you need to make a paste with a little of the milk and powder, warm the rest of the milk and vanilla pod up, then add the paste and cook out).

While all this is going on, melt your chocolate either in the microwave or in a bain-marie.

The aquafaba should now look like whipped egg white. Time to put it together. Add the icing sugar to the aquafaba and whisk in. Add the custard to the chocolate and beat in until glossy.

Now add one-third of the aquafaba and gently mix in. Take your time – this will loosen the chocolate custard and allow you to fold in the rest. Fold in the rest and then it is ready to put in your desired glass or container. Put in the fridge overnight.

The next day, decorate and eat! We recommend some chocolate swirls, fresh fruit and a drop of cream, served with a nice espresso or drink of your choosing.

The Sheffield Cook Book | Second Helpings | 21

Treasured

MOMENTS A haven of relaxation awaits through the doors of Jameson’s Café and Tea Room – a place where time stops, people relax and the ritual of tea time is cherished.

There couldn’t be a better home for Jameson’s Café and Tea

When Sarah, with the help of her family, put it into practice

quarter. The Jameson family name has been known in the

sure she achieved tea-time perfection. Her well-trained staff

Rooms than its location in the middle of Sheffield’s antiques

city’s antique business since 1883, so it perhaps came as no

surprise to Sarah Jameson’s family when she decided to open

a traditional tea room in the area that totally and completely embraced the charms of a bygone era.

Walking through the doors is like stepping back in time.

Glistening chandeliers decorate the ceiling, a pianist creates

beautiful background music and customers are greeted

with old-fashioned friendliness and warmth that is often overlooked in the rush of modern life.

This is exactly what Sarah had hoped to achieve when she

in her Abbeydale Road shop, she went to every effort to make

greet guests with genuine warmth in their smiles, and their attention to detail never falters, meaning that every customer leaves feeling like they have been well and truly looked after.

Whether people opt for a leisurely breakfast, a cup of tea and a sandwich, a selection of ‘cake tapas’ or one of the many

afternoon tea options (which range from ‘traditional’ right

up to ‘regal’ with a bottle of Pol Roger Champagne), the

customer service remains the same. It’s all about giving people

a few moments of indulgence, of being looked after and of taking time out of their normal lives for a while.

first decided to open her tea room back in 2012. Sharing a

These are the ‘treasured moments’ that Sarah Jameson is

the age-old traditions that come with drinking tea – taking

charm, warm hospitality and exceptionally good tea and cakes.

pot of tea with her mother one day, she was delighting in time to sit down and to just let time stop for a while, the ritual of allowing the tea to brew to perfection, the ceremony of pouring it into delicate China cups and the joy of savouring the taste.

22 | The Sheffield Cook Book | Second Helpings

creating in her timeless tea room – complete with vintage

Jameson’s Café and Tea Rooms

The Sheffield Honey Company SHEFFIELD HEATHER HONEY ICE CREAM, HONEY & HAZELNUT COOKIE AND MISO & COFFEE CARAMEL This recipe has been created by Luke French of Restaurant Jöro, at Krynkl in Shalesmoor. Using The Sheffield Honey Company’s heather honey. The cookie recipe makes 24 cookies, so you will have some extra to enjoy on their own.

There will also be some extra caramel to save for later.

Preparation time: 20 minutes, plus chilling and churning | Cooking time: 20 minutes | Serves 24

Ingredients

Method

For the ice cream: 55g caster sugar 80g The Sheffield Honey Company heather honey 600ml whole milk 90g pasteurised free-range egg yolks 80g burnt butter

For the ice cream

For the cookies: 115g unsalted butter, softened at room temperature 260g caster sugar 1 free-range egg, whisked 40g The Sheffield Honey Company heather honey 220g organic plain flour 2g bicarbonate of soda 2g baking powder 75g roasted and ground hazelnuts (we use fresh cobnuts foraged in Sheffield)

For the caramel: 100g The Sheffield Honey Company heather honey 180g fresh whipping cream 25g blonde miso paste 120g coffee, freshly brewed 50g caster sugar 20g burnt butter

Bring the sugar, honey and milk to the boil over a medium heat, then gradually pour over the egg yolks whilst whisking until fully incorporated. Whisk in the burnt butter.

Cool over a bowl of iced water and then churn in an ice cream machine according to the manufacturers instructions.

For the cookies

In a bowl, cream together the butter and sugar. Gradually beat in the egg and then mix in the honey. Sift together the flour, bicarbonate of soda and baking powder, then fold it into the mixture in three parts, followed by the ground hazelnuts. Chill the cookie dough for 30 minutes. Meanwhile, preheat the oven to 180­°c.

When ready, roll the dough into 24 balls (30g each) and place on a silicone paper-lined baking sheet, making sure there is a 6cm gap between each ball. Place in the oven and bake for 12 minutes, or until golden and raised. Allow to cool on the trays; they should be soft and pliable but with a crisp outer layer. Once cool, keep in an airtight container until needed.

For the caramel

Place all of the ingredients into a heavy-based saucepan and place on a low heat. Bring to the boil and then reduce the heat and simmer very gently until the mixture becomes a thick buttery caramel, stirring occasionally. Remove the pan from the heat and pour the mixture into a metal or ceramic bowl and rest, whisking now and again until completely cool. Store in an airtight container until needed.

To serve

Spread a good spoonful of the caramel onto a cookie then place a generous spoonful of the ice cream on top. Garnish the ice cream with borage and cornflowers then eat immediately.

To serve: Borage and cornflowers

The Sheffield Cook Book | Second Helpings | 25

Guilt-free

BURRITOS The fiesta is just heating up for Street Food Chef, who are now dishing up fresh, fiery and flavour-packed Mexican food from four outlets across the city.

From the early days of their 3 x 2m trailer, Abi and Richard

Being part of Sheffield’s vibrant foodie community has been

scene. It all began with a simple belief in the power of ‘proper

Food Chef over the years. Working with other local businesses

Golland have made quite a mark on the city’s street food food’, and this is something that remains at the heart of Street Food Chef now they have achieved their goal of running four shops in Sheffield.

Fresh ingredients, which are always free from additives, are

one of Abi and Richard’s favourite aspects of developing Street

and the support from their customers has continued to inspire them to keep trying new things. Alongside the Arundel Street

Mexican Canteen and Pinstone Street Burrito Bar, they have

now opened shops on Glossop Road and Sharrow Vale Road.

the basis for every burrito expertly wrapped up in the burrito

They have also made their salsa available to buy in jars too

Mexican plates or mini burritos in the sit-down canteens.

home.

bars, as well as the tacos, quesadillas, nachos, gluten-free Working with a nutritionist, the team sing the praises of

nutrient-rich ingredients like avocados, black beans and coriander, which boast fabulous health-promoting properties

alongside their undeniable deliciousness! Customers can have a look on the website to check out the nutritional information

for their lunch, if they like – but they can be rest assured that every dish is fresh, natural, sourced from a local provider and cooked from scratch.

26 | The Sheffield Cook Book | Second Helpings

– perfect for those who plan to try their Mexican recipes at Five Eat Sheffield awards have now been collected by Street Food Chef, which they particularly cherish, along with a

Reader Recommendation in the Good Food Guide 2013 and runner up award in the Observer Food Monthly Awards

2014 for Best Cheap Eats. When it comes to making fast

food a healthy choice, Street Food Chef are making nutritious deliciousness a quick-and-easy option right across the city.

Street Food Chef

Stuart Archer

DARK CHOCOLATE AND HENDO’S ICE CREAM, BROWN BREAD CRUMBLE AND MUSCOVADO MERINGUE Henderson’s Relish? In ice cream? You’ll have to trust this one and give it a go – it really does work! The Hendo’s completely enhances the chocolate flavour, and balances out the sweet crumble and meringue.

Preparation time: 10 minutes | Cooking time: 45 minutes, plus 2-3 hours cooling time | Serves 4-6

Ingredients

Method

For the ice cream:

For the ice cream

250ml double cream 250ml whole milk

3 egg yolks (keep the whites) 100g caster sugar

50g good cocoa powder

30ml Henderson’s Relish For the crumble:

2 medium slices of brown bread 2 tbsp caster sugar

25g unsalted butter For the meringue:

75g egg whites (Approximately 2 large eggs) 75g caster sugar

75g dark Muscovado sugar 50ml water

Mix the cream and milk in a saucepan over a medium heat. Whisk together the egg yolks and the sugar (make sure you keep the egg whites). Once the milk and cream have just come to the boil, turn off the heat. Slowly pour the milk and cream onto the yolks and sugar, whisking constantly so the yolks don’t scramble.

Return the mixture to the pan. Heat gently, stirring constantly, until the mixture reaches 85°c – it will thicken and coat the back of the spoon. Turn the heat off and stir for another minute or so, then mix in the cocoa powder and Hendo’s. Cool the mixture completely in the fridge (2-3 hours), then churn in an ice cream machine until set. Keep in the freezer until needed.

For the crumble

Preheat the oven to 180°c. Place the brown bread in the oven for 5-10 minutes until thoroughly dried. Break the bread into a food processor, add the sugar and butter and blitz together until you have a crumble-like mixture. Transfer this onto a baking tray and cook in the oven for 8-10 minutes, or until golden brown and crisp. Allow to cool, then break it apart with a fork to a crumble consistency. Turn the oven down to 120°c.

For the meringue

Measure out 75g of egg whites into a large metal or glass mixing bowl. Place the two sugars and the water in a small heavy-based saucepan and bring to a gently boil – careful with this, it can boil over really easily! Use a sugar thermometer and boil it until it reaches 118°c (the firm ball stage) – this will take 5-10 minutes. In the meantime, whisk the egg whites with an electric hand mixer until stiff peaks are formed. Once the sugar syrup has reached the required temperature, with continuous whisking carefully pour the hot sugar syrup into the egg whites – avoid getting it on the beaters. Keep whisking until the mixture has cooled, then transfer to a piping bag.

To serve

Place the crumble in the bottom of a bowl with a large scoop of ice cream on top. Pipe a few dollops of the meringue around the side and serve!

The Sheffield Cook Book | Second Helpings | 29

The Wortley Arms

PAN-FRIED COD WITH SAG ALOO, COURGETTE FRITTERS, CHERRY TOMATO AND CUMIN SAUCE A mix of spices is used with delicate fresh cod in this lovely dish from Andy Gabbitas. Garnished with some micro herbs, it makes a beautiful plateful to create at home.

Preparation time: 30 minutes | Cooking time: 20 minutes | Serves 4

Ingredients

Method

For the tomato and cumin sauce:

For the tomato and cumin sauce

½ onion, finely diced 2 tsp cumin seeds

Sauté the onion and cumin seeds in the olive oil until cooked. Add the white wine, reduce by one-third and add the cherry tomatoes. Continue cooking until the tomatoes are soft but still keeping their shape, season with salt and set aside.

50ml white wine

For the sag aloo

1 tbsp olive oil

200g cherry tomatoes, halved

Warm the coconut milk and turmeric in a pan and add the crushed potatoes. Stir until the potatoes are hot, add the spinach and take off the heat. Stir in the spinach.

For the sag aloo:

For the cod

Salt

200ml coconut milk

1 tsp ground turmeric

Preheat the oven to 180°c. Pan-fry the cod fillets, season and cook in the oven for about 5 minutes.

200g new potatoes, cooked and lightly crushed

For the courgette fritters

150g baby spinach leaves For the cod:

Mix all the ingredients except the courgette with enough water to make a batter. Add the courgettes and deep-fry until golden. Drain.

To serve

4 x 150g cod fillets

For the courgette fritters: 2 tsp coriander seed

Plate the sag aloo with the cod fillet on top, spoon over the tomato sauce, arrange the fritters on the plate and finish with some micro coriander (optional).

2 tsp cumin seed

½ tsp chilli flakes

1 tsp chopped coriander 4 tbsp gram flour Salt, to season

1 courgette, sliced To serve:

Micro coriander (optional)

The Sheffield Cook Book | Second Helpings | 31

It comes as no surprise that Sheffield has a thriving independent food scene; a rich industrial and cultural heritage, combined with a third of the city’s limits falling within the Peak District makes for a diverse gastronomic landscape. Restaurants, producers, suppliers and delis offer The Full Monty when it comes to championing our city’s groaning table of delightful wares.

Following on from the huge success of our first Sheffield Cook Book, we bring you Second Helpings; stories and recipes from the Steel City’s finest foodies – it’s a hefty portion too!

With 80 brand new recipes, including the likes of Forge Bakehouse, The Milestone, Street Food Chef, Mitchell’s Wine Merchants, Thyme Café, Cubana, The Bhaji Shop, The Wortley Arms, Edo Sushi and Jameson’s Tea Rooms plus many more.

This is your chance to explore the city through the eyes of the chefs, restaurateurs, bakers and makers… It’s time to roll up your sleeves and get stuck in.

£14.95 RRP

www.mezepublishing.co.uk