AUTUMN 2021
ALLERGICO OXFORD ADVENTURE Our Editor investigated how allergy-friendly the food was in the City of Dreaming Spires.
The Porter Report We showcase the best of this fabulous beer to make sure your Autumn starts right!
Recipe Corner Back by popular demand, we have some more delicious recipes for you!
4. 15.
22.
4. Allergico In Oxford 15. The Porter Report 22. Recipe Corner 29. Puzzles & Games
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CREDIT: The Real Ale Store
THE INFORMATION AND TIPS IN THIS MAGAZINE ARE NOT TO BE SUBSTITUTED FOR MEDICAL ADVICE.
CONTENTS
THE INFORMATION AND TIPS IN THIS MAGAZINE ARE NOT TO BE SUBSTITUTED FOR MEDICAL ADVICE.
AUTUMN 2021
Editor's Note Hello Allergicos! Well the autumn is now upon us and the days are getting shorter, we've made it through another year in a time when that in itself is a blessing. It was in these uncertain times that Allergico celebrated its first birthday, we've been around for a whole year as of last summer and what a year it's been! Thank you to all our supporters for keeping the magazine going during these uncertain times, without you we wouldn't be able to do what we do. I can't wait for you to read this edition of the magazine, we've got some great content for you! For our main feature, I went on a trip to the city of Oxford to see what allergy-friendly food I could find there. Also we've got a report on the best Porter Beers to see you into the autumn in style and back by popular demand is our recipes section, let us know what you think of those on social media!
Acknowledgements: Allergico Magazine would like to thank Anne & Richard Wallace and all the companies who were reviewed in this issue.
In the meantime, stay safe, stay well and I wish you all a wonderful autumn!
Best Wishes, Sophie Wallace - Editor
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Allergico in:
OXFORD
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AUTUMN 2021
We challenged ourselves to find the best allergy-friendly food the city of dreaming spires has to offer. From Palestine to Japan, we found food from all over the world, keep reading to find out more! Page 5
It’s been a personal goal of mine to find some Palestinian food ever since I saw Nigel Slater’s documentary on the food of the Middle East. Well on day one of my trip to Oxford, that dream was realised and it exceeded all my expectations.
My meal began in a traditional MiddleEastern fashion with a pot of mint tea (see below) which put all supermarket mint teas to shame! This tea was made from infused mint leaves so it had a much more naturally sweet and aromatic flavour to it. Whilst it was served sugar-free, I was given a little pot of sugar but I recommend trying it without that first, just to really savour the mint.
I found Za’atar Bake whilst scrolling idly looking for a good lunch spot and when I saw it, I knew I absolutely had to book myself a table. This little café isn’t in an obvious foodie spot for Oxford, it’s tucked down the Cowley Road, not far from the Central Mosque. But it was well worth the 24 minute walk from the city centre as it delivered all the delights of Middle Eastern cooking, with a few unexpected delights too.
As well as being a delicious accompaniment to the meal, it also served a double purpose as a digestive aid, something that is definitely needed after hearty Palestinian food. It’s even served in traditional tea glasses and in case you’re wondering, the tea isn’t served piping hot so you can pick them up with ease. This is my recommended drink if you do visit the café.
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Za'atar Bake, Cowley Road
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DAY ONE
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Next up were two Middle-Eastern classics: Za’atar Manakeesh (see right) and Knafeh/ Kunafa (see below). Za’atar Manakeesh is a traditional flatbread which is topped with a hefty amount of the za’atar spice mix which is a combination of wild thyme, salt and sesame seeds. This is a common breakfast option but it can be eaten at any time of the day. I first tried za’atar manakeesh at a University event and I loved it and I was really excited to try it again. The first taste you get is a delicious hit of the spice mix, so savoury and umami with a gentle herby floral note from the thyme. Next up you get the deep crispy comforting taste of the bread itself, so well balanced with the richness of the topping. This is one of my must-tries if you’re ever in a Palestinian or Middle-Eastern restaurant as it’s not just a classic, but it’s so delicious you won’t regret it.
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As desserts go, Kanafeh is probably one of the more unusual ones for the western palate as there isn’t really a similar equivalent in European cuisine. This dessert is made by combining shredded filo pastry, sugar syrup, pistachios and cheese and cooking it. Now I know what you’re thinking: cheese in a dessert? But it is honestly one of the best desserts I’ve ever had. It has a rich sweetness and a beautiful combination of textures between the crunch of the filo and the softness of the cheese. The pistachios add extra natural sweetness and nuttiness to the dish. If you want a dish that showcases the best in Palestinian desserts, order this. Honestly it is mind-blowingly good. My only advice is to share it though as it’s a heavy dish but worth it! I left Za’atar Bake with a full belly and a happy heart, now on to the next leg of my Oxford adventure! Page 7
After some deliberation, I chose to try out their green smoothie, which contained spinach, broccoli, mango and ginger. It was a deliciously refreshing drink which not only woke me up, but it provided me with a slightly healthier boost of energy to set me up for the rest of my day exploring Oxford.
Story Museum, Pembroke Street
Whatever age you are, I highly recommend visiting the Story Museum in general as it’s a delight of a museum and not as well-known as some of the others in the city. As well as its exciting exhibits, it boasts a rather lovely tearoom. Whilst they only had one vegan option available at that time, they did have a good gluten-free selection when I was there. My delicious treat came in the form of their banana bread (see right), something that’s become synonymous with these strange times. It was nice and sweet, with plenty of that banana kick. Page 8
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Oxford being the city it is, my trip wouldn’t have been complete without sampling some of the best lighter foodie fare the city had to offer. With this in mind, I checked out Taylors Café which has branches all over the city.
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Taylors, various locations
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Shoryu Ramen, Westgate
With day one of my Oxford adventure nearly at an end, there was only one thing left to do: find dinner. With times being like they are, I’d booked myself a place before arriving and it was Shoryu Ramen’s interesting menu that made it the place for me.
The restaurant is tucked in the Westgate Shopping Centre and looks lovely, with the mini Asian supermarket at its front offering an indication of the foodie delights to come. When you arrive, they hit a gong which both served as a good way of indicating to the kitchen that another dining party had arrived and it added a nice touch to the atmosphere. Shoryu’s menu is quite extensive, with both hot and cold noodle dishes alongside curries, bao buns and side dishes. I went for their vegan ramen called “White Natural” (see above)
thanks to the way its made. The thing which excited me on the menu about this was their inclusion of Tonyu soy milk stock, which replaces the usual meaty broth in a tonkotsu-style ramen dish. Ordering the dish was easy and whilst service was speedy, I still had enough time to sit back and enjoy the atmosphere a little too. Upon arrival the dish looked amazing, stacked full of delicious vegetables, seaweed and atsuage (deep-fried) tofu, something which happens to be a personal favourite of mine. To say the flavour of this dish was good would be an understatement. Rich umami broth combined with crunchy bright vegetagbles and herbs and crispy seaweed to make a truly delightful feast. The noodles were great too, comforting and soft. Page 9
Swoon Gelato, High Street Following my excellent ramen dish, I went in search of dessert. Whilst walking back to my rooms, I spotted a small gelateria called Swoon which, with the word “gelato” having pride of place in their window looked like the place for me! This hunch was backed up by the sheer quantity of Great Taste Awards stickers on their many varieties of ice cream. After much deliberation, I decided on two scoops, one of their Mango Sorbet and one of their Chocolate Sorbet (see right). The mango was delicious and sweet and the cocoa was also delicious, the 85% cocoa percentage making the flavour sing. This was the perfect end to day one in Oxford. Page 10
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It’s served iced which is perfect as this is a wine that can really stand up to being perfectly chilled. Taste-wise, it has that slightly earthysweet flavour which the Japanese are famous for including in their sweet and savoury food combinations. The plum flavour was right at the front and it provided a really refreshing fruity taste to the drink. It paired really well with my ramen as the two balanced each other out and I highly recommend trying it, even if you’re not a sweet wine person as this isn’t like any sweet wine you’ve ever tasted, it’s better.
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As well as finding good food, getting a good drink is also a nice way to enjoy your Saturday night, so this is exactly what I did. The drinks menu has an impressive array of both alcoholic and non-alcoholic drinks, the latter making full use of Japan’s rich tea history. I went for a Kobai Plum Wine as I’d been looking for the stuff ever since I first tried it in Manchester five years ago.
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DAY TWO Greggs, various locations
Day two of my Oxford adventure started as I meant it to continue: with delicious food! My first stop was Greggs to try out their new Vegan Sausage, Bean and Cheeze melt (see right).
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The melt was cheap which was good and it certainly had a filling feel to it, something that would’ve made it a nice breakfast. However I will say I was hoping for a little more punchiness from the cheeze and the sausages as what with both vegan “cheese” and sausages having evolved as rapidly as they have done, it’s got to be good. This works as a good quick breakfast if you’re in a hurry, but they need to work on the recipe a little more to get stronger flavours.
Pret A Manger, various locations Next up was a chain which hasn’t always had the best reputation when it comes to allergies but has put in a lot of great work in recent years to turn that around: Pret A Manger. Here I picked two of my favourite things, I went for an iced turmeric latte with oat milk (see left) and one of their excellent vegan almond butter chocolate cookies (see overleaf top right). This was partly because I love them and partly as I was intrigued to try the latte iced. When I tried the iced turmeric latte, I finally got what the iced drinks trend is all about, it was perfect for a morning pick-me-up. Page 11
The oat milk also did a lot to keep the flavours mellow and naturally sweet. With the vegan almond butter chocolate cookie, it was as good as ever and I loved it. If your allergies allow you to get this cookie I can’t recommend it enough. When you bite into this cookie, you’re first greeted by a satisfying crumbly texture, after which you get a wonderful hit of cocoa and then almond. The little chocolate chips in it lend to the melty comforting vibe and make it reminiscent of a classic gooey cookie. It’s a delicious treat. With breakfast over, I then had a few hours to while away before heading to the Pitt Rivers Museum. Much of this was spent exploring the Westgate Shopping Centre which is huge and has pretty much every store you could imagine in there. After a couple of hours, I decided to go and seek out my lunch.
Wasabi , Cornmarket Street With the world of food being so wonderfully diverse, there are many different approaches to any one food situation. This being the case, there’s very little that would surprise a food journalist like myself, but I have to say when someone said Wasabi was selling vegan salmon, I did think they were pulling my leg somewhat! But it turns out they were not joking as the popular Japanese restaurant chain has released their “Xalmon” range consisting of vegan salmon-style products. Now I’m a huge fan of the real stuff so I just had to try this to see if it was up to standard. For my lunch, I ordered the Mini Vegan Xalmon set which consisted of vegan xalmon nigiri and uramaki rolls (see right). In terms of how much it tasted like salmon? Well the texture of the nigiri didn’t quite match up but the flaPage 12
AUTUMN 2021 vour was good. Where the xalmon truly shone though was in the uramaki rolls as its flavour and texture blended perfectly with the creamy avocado. Would I recommend this? Absolutely as it is still a great foodie experience. As this trip to Wasabi was also partially inspired by the recent Tokyo Olympic and Paralympic games, I decided to turn the lunch into a miniature feast worthy of the host nation. With that in mind, I got myself an onigiri (see right) and a green mochi (see below). If you’ve never had onigiri before, they are a seaweed-wrapped parcel which contains sticky rice and all manner of different fillings. In my case it was a delicious seaweed salad, very fresh and rich in umami flavours, whilst having a slight sweetness to it. In Japan, these are popular snacks and are often eaten as on-thego lunches and I can see why as they’re really handy. This is something I highly recommend you try as it’s delicious and convenient. For dessert I chose a mochi, which is a glutinous rice flour dumpling-style sweet that can be filled with a variety of flavours. This sweet is a good introduction to Japanese flavours as it has that traditionally earthy-sweet taste. My mochi was filled with red bean paste, an iconic Japanese sweet filling. The paste has a delicious earthiness from the beans, whilst having a gentle sweetness too. It’s a lovely dessert and something no Japanese restaurant trip should be without. That marked the end of my wonderful Oxford trip as I travelled back shortly after having visited one last museum. I didn’t know what to expect when visiting but I found an amazing array of different foods, with new culinary experiences everywhere. If you’re looking for somewhere that delivers culinary diversity in relaxed and gorgeous-looking surroundings, Oxford is absolutely the city for you. Page 13
INGREDIENTS (serves 1) : 2 TORTILLAS/FLATBREADS 2 DESSERT SPOONS OLIVE OIL 3 HEAPED DESSERT SPOONS ZA’ATAR SPICE MIX METHOD: 1. Put the tortillas on a baking tray/sheet. 2. Drizzle both tortillas with one dessert spoon each of olive oil, then use your hands to spread the oil evenly over the flatbread.
into the tortilla, ensuring even coverage. 4. Put the baking sheet with the tortillas on in the oven and grill at a low heat for no more than a couple of minutes or until they start going visibly brown (this mix burns easily so watch it carefully).
3. Sprinkle on 1 1/2 dessert spoonfuls of 5. Remove the tortillas from the oven, let the za’atar spice mix (this mix is availathem cool then serve them with a salad or ble in all good supermarkets but if you as a side to your main breakfast! can’t find it, sesame seeds mixed with any other herb would suffice) then use your hands again to gently press the spice mix Page 14
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Manakeesh is a staple in Palestinian cuisine and it can be eaten for any meal in the day or just as a snack. Whilst this version isn't fully authentic as tortillas take the place of the flatbreads, you're more than welcome to use the traditional base if you wish!
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RECIPE: EASY MANAKEESH
THE PORTER REPORT
With the nights getting longer, our beer preferences are turning darker and richer. Here's our guide to some of the best Porters and Stouts you can enjoy this season.
To find any of the beers in this article, check out their websites or your local supermarket/stockist. Page 15
This is the strongest of the beers we’re reviewing today but that is partly what makes it so special. It was based on a 130 year-old recipe from a brewery in London and from the first sip you can see why they did this.
Credit: The Kernel Brewery
It has all the toasty and roasty notes of the best Stouts, alongside rich chocolatey, plum and raisin flavours. This beer is best enjoyed alongside a robust dark chocolate or some rich roast beef dish. It’s a strong beer but so nice in that rich and sweet way that strong Stouts are.
Imperial Stout, Samuel Smith's Brewery STRENGTH: 7% This iconic brewery is the oldest in Yorkshire and this Imperial Stout is an example of the amazing quality of their products. Originally designed to survive the trip from the UK to Imperial Russia, this is a strong and dark beer and very different to its Irish Stout cousin. When you drink it, first off the bat is its smooth taste, then you get a malty chocolatey flavour, alongside its roasted barley nose. Page 16
Credit: Samuel Smith's Brewery
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STRENGTH: 7.5%
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Export Stout, The Kernel Brewery
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Porter, Anchor Brewing Co. STRENGTH: 5.6%
Traditionally the Porter and Stout style beers are associated with Europe so when I saw this American Porter, I was naturally intrigued.
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Credit: Anchor Brewing Co.
Luckily my curiosity was rewarded by a stunning beer. The use of multiple different hop varieties creates a complexity without bitterness, thus providing the drinker with a smooth and remarkable experience. I highly recommend this beer if you’re looking for a classic style from a new corner of the world and I certainly hope that more US breweries follow suit.
Quadrant Oatmeal Stout, East London Brewing Co. STRENGTH: 5.5% As the name suggests, this Stout provides a creamy and smooth mouth-feel. The flavour is a wonderful hit of rich dark fruits and hints of coffee and dark chocolate. This is a middle-strength beer by Stout standards, but that doesn’t mean it delivers any less of a punch than its stronger cousins. If you want something smooth and elegant that packs a punch, this is the beer for you.
Credit: East London Brewing Co.
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Here we have a classic Stout from the classic brewing nation of Belgium. The Monk’s Stout has been produced since the 1950s and this version is a revival of that original recipe.
Credit: Dupont Brewery
This beer’s characterised by a dry and bitter taste and the use of roasted malts also lend well-pronounced coffee and chocolate flavours. It’s a classic Belgian beer and I highly recommend this as a good introduction to the nation’s brewing heritage. It’s fermented in the bottle so pour with care, but it’s worth it.
Plum Porter, Titanic Brewery STRENGTH: 4.9% If you want a beer that both embodies both the Autumn and Winter months, this is it. Just as perfect with an apple crumble as with a Christmas pudding. At first sip you get a hit of rich plum, followed by a gentle bitterness which works really well with the more sour plum notes. It’s a wonderful beer and it’s not too strong by Porter standards so it fits nicely into the festive repertoire. Page 18
Credit: Titanic Brewery
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STRENGTH: 5.2%
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Monk's Stout, Dupont Brewery
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Guerilla Stout, Blue Monkey Brewery STRENGTH: 4.9% From the first sip you can see why this is a multi-award-winning beer. It’s a hearty beer, its pitch black appearance containing malty complexity which is balanced by a robust bitter taste. Alongside this, it’s got malty, chocolatey and coffee notes.
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Credit: Blue Monkey Brewery
It’s a great all-rounder and a wonderful beer for people who want something a bit different whilst still retaining all the classic elements of a Stout that people know and love. Definitely worth checking out.
Portland Black Porter, Welbeck Abbey Brewery STRENGTH: 4.5% This is well-deserving of its 2020 Great Taste Award as not only does it contain all the best elements of the traditional Porter, but it also has vanilla notes which make it sing! With its rich and velvety mouth-feel, it’s got an instant classic feeling. The subtle smokey, chocolate and iced coffee flavours lend to an all-round delicious beer. It definitely deserved its plaudit.
Credit: Welbeck Abbey
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This vegan Stout is delicious with a richness and smoothness and is choc full of roasted malt flavours and a little bit of sweet smokiness to round off the flavour.
Credit: Magpie Brewery
Whilst this isn’t the oldest brewery in the world, it celebrates its 15th birthday this year and it's going strong. With top-quality beers like this, we wish the brewery all the success for the next 15 years and beyond.
Black Pearl Stout, Milestone Brewery STRENGTH: 4.3% This Irish Stout is made in the perhaps unlikely location of Cromwell in Nottinghamshire. However, that doesn’t mean it’s without any of the flavour and punch of its counterparts from the Irish mainland. It’s a deep and mysterious Stout with a rich bitterness and a smooth taste. This is a great example of the Irish Stout family of beers and it’s perfect if you’re looking for a small business’ interpretation of a classic beer. Page 20
Credit: Milestone Brewery
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STRENGTH: 4.4%
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Raven Stout, Magpie Brewery
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Dhu Stone, Hobsons Brewery STRENGTH: 4.3% This is a smooth, dark Stout from a brewery that's a stalwart in the industry. It's a classic smooth and dark Stout, but at 4.3% it's an easier drinker than some of its stronger counterparts. Alongside that smoothness, it has some delicious liquorice notes which make it an interesting brew.
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Credit: Hobsons Brewery
It's a brilliant beer for drinking with a rich beef or mushroom dish, but as it is bottle conditioned, it needs careful pouring.
Dragonhead Stout, The Orkney Brewery STRENGTH: 4.0% This beer is dark and intense and really full-flavoured and was created in tribute to the Orkney Islands' former Viking inhabitants. It brims over with rich roast malt and roast barley flavours. Aroma-wise it has bitter chocolate, roast coffee and spicy dark fruits notes. Dragonhead Stout would pair well with a rich chocolate or fruit puddings. It's a brilliant beer with a lot of complexity.
Credit: The Orkney Brewery
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RECIP CORN
Here's a selection of some of our Editor's fav would be perfect for this Autumn season, fro the cockles of the heart, to rich pasta dishes everything. Try the recipes out and let us kn social media!
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AUTUMN 2021
PE NER
vourite recipes that om spicy gin to warm s, there's a bit of now how you do via
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INGREDIENTS: (SERVES 1) 87.5g semolina or '00' flour, plus extra for dusting
pin, roll the pasta out as thinly as possible, then roll it into a cylinder. Make even cuts
175ml water (you may need extra) Pinch of salt A tin of sardines 1 tsp chilli oil (more can be added to taste) METHOD: 1. Place the flour and the salt in a bowl and mix to combine. 2. Gradually add the water until the dough is smooth, knead the dough on a floured surface until it's soft and flexible. 3. Leave dough to rest for 30 minutes, covered in cling-film. 4. Using either a pasta machine or a rolling Page 24
along the width of the pasta to create the noodles. 5. Unfurl the pasta strands and drop them into boiling water, when they've come back to the surface again, they're ready! 6. Drain the pasta, then mix in the saucepan with the sardines and the chilli. Serve in a bowl of your choice and enjoy!
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This is a really easy recipe with only five ingredients, if you haven't got the time to make the pasta, you can buy your favourite kind from the supermarket.
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Easy Chilli Sardine Pasta
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Afghan Salad
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INGREDIENTS: (SERVES 4)
As its name suggests, this salad is from the Middle-Eastern nation of Afghanistan. It's a fresh and vibrant salad which is great as a side dish or as a light lunch. We've added pine nuts and radishes for extra texture. Currently things in Afghanistan are far from settled, with many of its citizens fleeing from the fighting. If you want to help the refugees, check online for local charities in your country who are helping them out.
1 head Romaine lettuce, finely chopped 3 - 4 Roma tomatoes, finely diced 1 large cucumber, finely diced 64g finely chopped red onion 6 radishes, finely chopped
METHOD: 1. Wash and chop all the vegetables. 2. Squeeze the lime juice. 3. Combine all the ingredients. 4. Serve alongside the main meal or enjoy as a light lunch!
32g cup fresh chopped cilantro 32g cup fresh chopped mint 4 green onions, sliced (if you can't get these, use spring onions or chives) Handful of pine nuts Juice of one lime (add more if needed) Salt, to taste Page 25
INGREDIENTS: (SERVES 1) 1 packet Tilda Microwave Basmati Rice & Quinoa 1 packet Boundless Nuts & Seeds Tamari & Aleppo
Bootleg Burritos
1 teaspoon Lee Kum Kee Chiu Chow Chilli Sauce
Combine Ben's Wholegrain Spicy Mexican Rice with some pre-cooked chicken, wrap it up in a warm tortilla to get some easy burritos!
METHOD:
"Meaty" Sausage and Mushroom Rice
1. Prepare the rice according to the packet instructions.
Mix This Isn't Pork Cocktail Sausages with Sainsbury's own brand Microwave Mushroom rice for a hearty and simple meal
2. Once the rice is ready, put it in the serving bowl and mix in the seeds and the chilli oil. 3. Enjoy! WHY NOT TRY.... Cheat's Biryani (see right) Mix Squeaky Bean's Kick of Tikka Pieces with Tilda Peri Peri rice for a quick and easy take on the biryani-style flavour. Page 26
Do you have any other microwave rice hacks? Let us know by getting in touch via social media!
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This is probably the easiest salad you'll ever make and it's easily adaptable to your dietary needs. Our Editor's version uses a microwave rice pouch, a little chilli oil and a snack packet of nuts and seeds to create something really special. You can add your own mixture of nuts and seeds and choose your favourite rice mix if you wish!
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SIMPLE RICE AND NUT SALAD
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SPOTLIGHT ON: Each issue, we'll present you with a product which we think is an absolute must-have! In this issue, we're looking at a chilli oil which has taken the world by storm, read on to find out why!
Lee Kum Kee Chiu Chow Chilli Oil
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With the temperature dropping and autumn approaching, it's the perfect time to bring the umami and spicy flavours into your cooking and this chilli oil does both! It's fair to say that Lee Kum Kee are a brand leader when it comes to Asian condiments, with their products used everywhere from household kitchens to major restaurants. One particularly famous product they use is this oil and honestly from the minute you taste it you'll see why. The addition of soy sauce into this is a stroke of genius as it adds a deliciously savoury hit which balances excellently with the heat from the chillis. Speaking of the heat, this is a spicy chilli oil make no mistake, but it's also the best we've ever tasted. First up on your taste-buds is a rich savoury hit, followed by a gorgeous wash of chilli flavour. As well as being delicious, it's really versatile, it can be used in everything from salads to sauces and even on toast! It's available for £3 at most major supermarkets so go and get some to warm up those autumn nights.
CREDIT: Lee Kum Kee
SERVING SUGGESTIONS: Honey & Chilli Toast: Spread your favourite honey on some toast and then mix on top 1/2 a teaspoon of the oil for a delicious and different breakfast! Delicious Dressing: When making up your favourite salad dressing, add the oil to taste for an exciting kick of flavour! Fiery Fish or Tofu: Simply mix in the amount of chilli sauce you like to your favourite fish or tofu meal! This works well with tinned fish and smoked tofu in particular! Page 27
AUTUMN 2021
FOLLOW US ON TIKTOK! Want more delicious allergy-friendly content? Then check out Allergico's Tiktok account! We have everything from recipes, to reviews to travel advice!
SEE YOU THERE! Page 28
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PUZZLES & GAMES Allergicos! Turn the page for our bumper set of autumnal puzzles! As well as our traditional Pigpen Cypher, we've got our Big Quiz. Enjoy!
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1. In Mexico during Dios De Los Muertos, people make special skull decorations, but what do they make them out of? A: Cinnamon powder and water B: Sugar C: Leftover tortilla dough
2. What is the Hindu festival of Diwali also known as? A: The Festival of the Dead B: The Festival of a Thousand Sweets C: The Festival of Lights
3. What are these sweet treats which are made during the South-East Asian Mid-Autumn Festival called? A: Mooncakes B: Starcakes C: Suncakes Page 30
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This season's quiz is all about autumnal world festivals. See how much you know about the season!
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THE BIG QUIZ
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4. In which country did the tradition of making Jack o'lanterns at Halloween start?
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A: White Lotus Flower
A: Wales B: USA C: Ireland D: Scotland
5. The festival of Loy Krathong is celebrated by Thai communities around the world, but what is a Krathong?
B: Celebration cake C: A container made with leaves D: The Thai word for the moon
6. When were the delicious campfire treat S'mores first invented? A: 19th Century B: 21st Century C: 18th Century D: 14th Century Page 31
A: 4 pints B: 1 1/2 pints C: 2 pints D: 1/2 pint
8. Which of these words is not a name for Chestnuts in a different language? A: Châtaignes B: Castagne C: Castell-nedd D: Cnau castan
9. Which of these fruits are not harvested in the autumn? A: Damsons B: Elderberries C: Blackberries D: Apples Page 32
ANSWERS ON PAGE 35!
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7. How many pints are traditionally in a standard German Beer Stein?
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PIGPEN CIPHER Our pigpen cipher is back! See if you can crack this autumn-themed puzzle, good luck!
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How did you do? Head over to page 35 to see if your guess was correct! Good luck solving this fiendish cypher! Page 33
1. ETCH STUNS 2. MUDDLER LICE 3. FORKS BET TOE 4. MINK PUP 5. FIGHTER BIN NO 6. MOSS AND Page 34
ANSWERS ON PAGE 35!
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THE ANAGRAM CHALLENGE!
BIG QUIZ: 1. B - the skulls are then painted with colourful patterns. 2. C - it commemorates the victory of light over darkness. 3. A - they consist of a thick pastry outer layer which is usually decorated and a denser sweet inner layer. 4. C - There are many stories of why the Jack O'Lantern came about, but they've all got their origin in Ireland. 5. C - they are commonly made to hold small quantities of food but during Loy Krathong, they can contain incense and coins for good luck. 6. A - whilst they appeared officially in recipe books in the early 20th century, they are said to have originated in the 19th century. 7. C - Traditionally there are two pints in a Stein. 8. C - Castell-Nedd is actually the Welsh name for the town of Neath. 9. B - they're usually harvested in midsummer.
PIGPEN CIPHER: "Did you know in the United Kingdom, people celebrate Guy Fawkes Night on the 5th of November?"
ANAGRAM CHALLENGE! 1. Chestnuts 2. Mulled Cider 3. Oktoberfest 4. Pumpkin 5. Bonfire Night 6. Damsons
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Page 35
ANSWERS AUTUMN 2021
Thank you for reading, see you in the winter!
