Nourish by Spinneys: May/June 2024

BRITAIN’S BEST

Get to know top growers behind our exclusive produce

FARMfresh

THIS MAGAZINE IS PRODUCED BY

Imagine this: I’m sitting at a table in a boardroom in the middle of a farm on a British island. In front of me is a mountain of tomatoes – all shapes, sizes and rainbow colours. Neil and Angelique from our produce team look like kids in nature’s candy store. And along with our growers from Isle of Wight Tomatoes, we’re sampling extraordinary varieties. Mid bite into a wabi sabi tomato, which is like eating a Bolognese sauce, I’m reminded just how far we, the Spinneys team, will go, to pick our producers and our products. Please do read more about these innovative partners on pages 38-41. And to understand how passionate (some may say obsessive) our team is about choosing products for sensory appeal, see pages 34-35.

On the same trip to the UK, we met with fourth-generation farmer Chris Chinn, who grows new season asparagus and vibrant pink rhubarb in the Wye Valley, Herefordshire. We also popped over to Glinwell, just outside St Albans, to check on our organic capsicums, cucumbers and sweet Palermo peppers – I can still smell the natural aromas from their greenhouses. You’ll find all these stories in our Meet the Producers section.

The rest of this edition is packed with recipes that celebrate our bounty of fresh fruit and vegetables, as well as responsibly caught seafood. If you haven’t tried any of the leafy greens such as cavolo nero, rainbow chard and kale, or the golden beets and carrots with tops from our organic fridges, turn to pages 51-56 for inspiration!

Summer is around the corner! Enjoy the last of the good weather, with lazy weekend lunches or balmy dinners.

Until then,

CEO SUNIL KUMAR

GENERAL MANAGER OF COMMERCIAL TOM HARVEY

GENERAL MANAGER OF MARKETING WARWICK GIRD

CREATIVE AND CONTENT DIRECTOR TIFFANY ESLICK tiffany.e@finefarefood.com

DEPUTY CONTENT EDITOR KAREN D’SOUZA

DESIGNERS

COLEEN ESTOQUE, EMILY EVANS & FRANCIS GACER

DIGITAL MARKETING MANAGER ANKIET GULABANI

DIGITAL CONTENT MANAGER LYNN SOUBRA

SOCIAL MEDIA MANAGER RASHA EL SALEH

PRODUCT & CAMPAIGN MANAGER CHEENA DUDEJA

CONTENT ASSISTANT DIANNA ACIBAR

CONTRIBUTORS

ZAHRA ABDALLA,KATELYN ALLEGRA, MICHELLE CLEMENTS, DEVINA DIVECHA, JORDAN FARRELL, HELEN FARMER, AASIYA JAGADEESH, STEPHEN PHELAN, LINDSAY TRIVERS & CASSANDRA UPTON

PUBLISHED ON BEHALF

Available on Spotify, Apple Podcasts and Anghami. by

Nourish by Spinneys brings you engaging conversations, fresh ideas and hopefully the inspiration to help you eat and live well.

Spinneys Dubai LLC and the publishers regret that they cannot accept liability for error or omissions contained in this publication, howsoever caused. Readers are advised to seek specialist advice before acting on information contained in this publication, which is provided for general use and may not be appropriate for the readers’ particular circumstances. No part of this publication or any part of the contents thereof may be reproduced, stored in a retrieval system or transmitted in any form without written permission.

OF SPINNEYS DUBAI LLC BY

© 2024 SPINNEYS DUBAI LLC

Regulars THE CUT

9 7 OF A KIND

ROUND-UP

We visit Spain and France through restaurants where simple and fresh ingredients do all the talking

14 THE CREATOR

Chef Aphisith Phongsavanh’s culinary and artistic passions have intertwined to produce a unique way of storytelling through food. He chats about his culinary ethos, ingredients and the launch of his Laotian cuisine concepts

16 USE IT UP

Don’t discard leftover herbs, fruit and tomatoes. Instead use them to make flavourful condiments, jams and sauces

20 READ, WATCH, LISTEN

Cookbook, podcast and streaming recommendations IN SEASON

23 Make the most of our asparagus, sweet potatoes, carrots, purple sprouting broccoli, yellow nectarines and cherries

FOOD FOR THOUGHT

32 RAISING THE BAR

GLOBALG.A.P.’s solutions and standards advance safer and more sustainable practices. Learn more about this organisation

34 UNCOMMON SENSE

Organoleptics assesses the sensory qualities of fresh produce, such as taste, aroma, texture and appearance, crucial for evaluating quality and freshness

MEET THE PRODUCERS

38 WE SAY TOMATOES

Spinneys works closely with Isle of Wight Tomatoes, a company that’s dedicated to producing tomato varietals that surpass others on the market in terms of appearance, taste and texture

42 CRUNCH TIME

Glinwell, a second-generation producer in England, cultivates our sweet Palermo peppers, cucumbers, capsicums, and tomatoes with a commitment to responsible farming practices. Their produce embodies exceptional taste

and flavour, reflecting their dedication to quality

46 SHOOTING STARS

We souce our green, purple and white asparagus from the Chinn family in the picturesque Wye Valley, Herefordshire. Renowned for their expertise, the Chinns cultivate this specialist shortseason product with utmost care, ensuring impeccable quality and flavour

ON THE CLOCK

51 Whip up quick and delicious meals using fresh leafy greens and vegetables from our organic garden

Recipe features

GET FRESH

60 SOMETHING SPECIAL

We travel the world to source the most flavourful exotic fruit, such as prickly pear and rambutan, from farmers who give us their freshest harvest

66 TOMATOES IN TECHNICOLOUR

Deep shades of red, vibrant yellows and lively greens, our flavourful tomatoes are perfect for a variety of culinary techniques from roasting and baking to making mocktails, paella and more

74 ROOTED IN FLAVOUR

Carrots, potatoes, radishes, turnips and parsnips are loaded with essential nutrients from the earth. Use these versatile tubers to make salads, appetisers and desserts

80 SUPER SALADS

All-in-one meals packed with protein and colourful veggies, these sumptuous family-size salads will satisfy all your cravings

80 AL DESKO FRESCO

Travel to Greece, France, Italy and Spain with these flavourful lunchtime spreads featuring grab-and-go items from Spinneys

90 FRESH CATCH

From Singapore chilli crab and Istanbulstyle fish sandwiches to pastrami-style crusted rainbow trout and clams cooked in a beef chorizo broth, we celebrate the oceans’ freshest bounty in these flavour-packed recipes

101 CHILDHOOD FAVOURITE

In days gone by, before juices became readily available in the market, most Iranian households would prepare their own cordials. Sekanjabin was traditionally made with honey, and served with cucumber shavings. Zahra Abdalla recalls sitting in the verandah of her grandmother’s house sipping this cooling beverage

LITTLE COOKS

103 Get the kids eating their fruit and veg with these colourful dishes

Live well

110 PARADISE IS NOT FAR

Comprising 115 islands lying off the coast of East Africa, the Seychelles boasts stunning landscapes and a cuisine that arose from the intermingling of cultures. Our deputy editor Karen D’Souza stayed at two Four Seasons resorts here where she got a glimpse into this nation’s culinary traditions

116 GO WITH THE FLOW

Sarah Hewitt meets WaterFlow practitioners Liberty and Pranshu and discovers how a three-dimensional underwater journey can bring about instant meditation and calm to even the busiest of minds

118 FACE TIME

There are no shortcuts or quick fixes when it comes to face yoga. Deputy editor Karen D’Souza says think of it as taking your face to the gym and spa all at once

120 FIND YOUR TRIBE: HOW TO MAKE FRIENDS IN THE UAE

We don’t talk about this enough – life here can be lonely. Whether you’ve just arrived and missing your friends from home, or lived here for decades, finding real connections can be a real challenge, and an emotional one. Longtime expat Helen Farmer shares her guide to filling your social calendar

The cut

Food, restaurant and product news that we think is worthy of being on the list

Fruit platter with a trio of sorbets at Maison de la Plage

KEEP IT SIMPLE

The zesty, sharp flavours of lemon and garlic shine through in Waitrose Extra Virgin Olive Oil Houmous Serve it with cucumber sticks for a nutritous snack.

SAVOURY SENSATION

The smoky flavour of SpinneysFOOD Roasted Red Pepper Hummus can jazz up simple sandwiches and wraps, or serve it with SpinneysFOOD Organic Tortilla Chips.

HINT OF HEAT

Our SpinneysFOOD Jalapeño & Lemon Hummus is rich and creamy like the original, but has a mild spicy kick that’s great for adding flavour to sandwiches and wraps.

SPICY FIESTA

The next time you make potato wedges, serve them with SpinneysFOOD Peri Peri Hummus. Made with a fiery blend of red chilli flakes and select spices, this dip ticks all the right boxes.

7 of a kind

A round-up of the fl avoured and traditional hummus in stores

ITALIAN INSPIRATION

With bright, herby notes, SpinneysFOOD Pesto Hummus not only makes a delicious dip, but it can also also double up as a rich pasta sauce.

RICH & CREAMY

The nutty flavour of tahini along with notes of lemon and garlic make Waitrose Duchy Organic Houmous the ideal choice for fans of the original.

TASTE OF THE MED

The next time you’re craving the flavours of the Mediterranean, reach for Do Goodly Dips Tasty Tomato & Bean Houmous. With lemon zest and a hint of basil, this vegan dip tastes great with crudités and crackers.

DRINK UP

Our take on a classic – the Americano

Tips from The Tasting Class 3 to try

In this edition of Nourish , we’re embracing the vibrant flavours of nature to craft a refreshing, invigorating and sophisticated mocktail. Drawing inspiration from the fresh juice blends at Spinneys, we’re taking the classic Americano cocktail to new heights, infusing it with the goodness of fruits, vegetables and herbs.

With its perfect balance of sweetness, bitterness and herbal nuances, the Americano has long been a favourite among discerning palates. We’ve given it a health-conscious twist by incorporating fresh-pressed juice for a mocktail experience that’s both indulgent and nourishing.

Our star ingredient is the antioxidant juice, which is packed with the goodness of beetroot, apple, orange, lemon, blueberry, pomegranate and ginger. This vibrant medley not only adds a natural sweetness and a hint of earthiness to the drink but also packs a powerful punch of vitamins and antioxidants. To add effervescence and a touch of bitterness, we turn to Sanpellegrino Aranciata Rosso. And for the pièce de résistance, we introduce Sea Arch Coastal Juniper, a non-alcoholic distilled spirit that brings a herbal lift with delicate hints of juniper, white pepper, cardamom and saline, enhancing the fruity undertones of the drink.

SPINNEYSFOOD TOMATO JUICE

Free of added sugar and artificial colours, our tomato juice contains only tomato juice concentrate and water. It is great for making drinks, gazpacho, stews and even granita.

SPINNEYSFOOD ORANGE JUICE

With 100 per cent fruit content and only naturally occuring sugars, this orange juice is the ideal drink for breakfast as well as salad dressings.

SPINNEYSFOOD APPLE JUICE

A good source of potassium, apple juice makes a great post-workout drink for muscle recovery. It can also be used to make savoury sauces and desserts. spinneys.com

COASTAL BEATS

Prep time: 5 minutes

Serves: 1

SpinneysFOOD Ice Cubes

4 tbsp Fit Fresh Antioxidant Juice

120ml Sanpellegrino Aranciata Rossa

90ml Sea Arch Coastal Juniper

1 sprig of sage

1 Fill a tall, clear glass to the brim with ice cubes. 2 Gently pour in the beetroot juice. Then slowly layer with the Sanpellegrino Aranciata Rossa. Finish by gently pouring in the non-alcoholic botanical gin. The drink should look like it is fading from deep red to clear. 3 Add a sprig of sage.

4 Serve with a stirrer or straw so guests can combine the ingredients before drinking it.

TOP TIP!

It’s easy to achieve different layers in a drink by using cold liquids with different densities. Start with the densest, sweetest liquid and end with the thinnest liquid.

IN STORES NOW

Coastal beats

VEGAN

MEDITERRANEAN BLISS

1

With a menu created by chef Izu Ani, Maison de la Plage on Palm West Beach is located within a picturesque beach house that has an open market concept in the brightly decorated venue. The service is impeccable and the food made from the finest, fresh ingredients. While there’s an array of dishes to choose from, seafood and vegetables really shine here. Start with a vegetable basket freshly picked from Le Marché and pair with the olive tapenade, hummus and tzatziki. For starters, you absolutely cannot go wrong with the grilled harissa prawns, both smoky and tender and the Spanish carabineros shrimp (recognisable as the flesh stays ruby red even after cooking) simply paired with ponzu sauce and salt. The famous Izu Burger is also available here – with its Emmental cheese and Wagyu beef – and we highly recommend you order it in a baguette. It makes all the difference. You are likely to wipe the tiramisu bowl clean and the Hokkaido cheese ice cream is a soft serve dream. Be warned though: this comes in 400g or 600g portions so it’s perfect for sharing.

2

Another feather in the cap of the St. Regis Gardens on Palm Jumeirah, Leña by Dani García is a Spanish concept that wholeheartedly embraces the ethos of grilled and smoke-infused cuisine. Plus, the interiors with its dark panelling and gold accents are a visual treat and perfect for an intimate meal. I must mention the sourdough bread that comes with sheep butter infused with leek ash – the sour and tangy flavour imparted to the bread is exceedingly moreish. We tried the new lunch weekend menu which offers a wonderful crash course on the restaurant’s dishes. The grilled

We visit Spain and France through restaurants where simple and fresh ingredients do all the talking

avocado from Málaga paired with coriander pesto and feta cheese is a welcome surprise – the vegetable is elevated with its grilling in a way I did not expect. While at Leña, do try the Picaña steak (although you can’t go wrong with any cut, really); it was cooked (medium), beautifully achieving an enviable crisp while remaining tender and juicy inside. With desserts, the Savarin is finished off tableside lending itself to Instagrammable shots, and the torta di rose cake with brown butter ice cream will leave you satiated.

3It’s all about dreamy coastal vibes at Riviera by Jean Imbert, housed within The Lana, Dubai’s inaugural Dorchester Collection hotel in Business Bay. With sweeping vistas of the Dubai Water Canal, and an ambience that evolves from sunlit haven during the day to an intimate, mood-lit retreat at night, plus a curated soundtrack, the setting and overall atmosphere transports you to the Med. Known for challenging industry norms, and his innovative and artistic fare, chef Imbert has made sure that certain courses are presented with just the right amount of tableside theatre. Take the delicious tuna tartare for example, or his signature salt baked sea bass – which is cracked open carefully to reveal arguably the best iteration of this dish in the city. The confit capsicums with burrata are also memorable – delicate, beautifully put together and showcasing a variety of flavours. For dessert, go straight to the lemon tart – it’s bright and zesty but definitely big enough to share. This doesn’t have to be the end of your experience either; head upstairs to Imbert’s High Society rooftop lounge for a post-dinner drink.

CLOCKWISE FROM TOP LEFT: Take in panoramic vistas while enjoying a meal at Riviera by Jean Imbert; Leña serves up a surprising foie gras; order the Izu burger in a baguette at Maison de la Plage; take your pick of fresh colourful veggies; the lemon tart at Riviera shines with bright, citrusy notes .

Each cup of L'OR coffee is an opportunity to live a unique experience: a moment of pure coffee pleasure, without complexity. Follow your senses and let yourself be overwhelmed by the intensity of its aroma. Discover a new balance between sweet and full-bodied flavours. Be enchanted by L'OR, probably the best coffee in the world.

L'OR was born in France with the goal of offering the finest selection of coffees to coffee lovers around the world. Each L'OR blend is created by a team of passionate Coffee Artists and designed to deliver layers of flavour and aroma, which touch all of the senses for a uniquely engaging coffee experience.

*Third-party trademark brand which is not affiliated in any way with JACOBS

Although L'OR is now enjoyed in homes around the world, we've never lost touch with our French roots. For us, it means a commitment to quality and attention to detail in everything we do, as well as an appreciation for moments of pleasure every day. From expertly selected whole beans roasted to perfection, to our exquisite collection of Nespresso* Compatible Capsules.

DOUWE EGBERTS

BS DOUWE EGBERTS

L'OR Flavoured coffees are created to be savoured as a black espresso, or as the base for an indulgent cappuccino, latte macchiato or any milky coffee. Designed to blend perfectly with milk for a velvety creation. A coffee delicacy, created at home. By blending smooth, rich espresso with a hint of natural flavour, our Coffee Artists have created new, indulgent taste sensations. Choose your stimulating coffee pleasure: L'OR Chocolate, Caramel and Vanilla.

Dark cacao craving

Try this RECIPE:

2. Add L’OR CHOCOLAT Espresso.

3. Blend until smooth.

4. Pour into a glass.

6. Serve and enjoy.

lgence ocolate ,

Your craving is a reminder to stop and take a moment for pure indulgence. Experiment with a bold fusion of flavours: L’OR Espresso, dark chocolate, coconut cream and a hint of mint. You can. You should.

1. Add 8 leaves of mint, around 30 ml of coconut cream, a scoop of quality dark chocolate ice cream in a blender.

Candied Ginger Espresso

5. Garnish with a small sprig of mint and a pinch of red chili threads.

Try this RECIPE:

1.Shave the dark chocolate with a grater or knife.

2. Pour the L’OR VANILLE Espresso shot into a glass.

3. Foam up milk and pour into the glass.

4.Place a scoop of vanilla ice cream into the glass.

5.Drizzle ginger syrup over the ice cream.

6.Garnish with candied ginger, mint sprig and chocolate shavings.

Cococcino

Candied ginger reveals spice wrapped in sweetness. Espresso adds rich roasted notes. Waves of ice-cream for smooth mouth-feel and a sumptuous finish.

If you’ve never explored how flavours, taste and texture come alive in your mouth – prepare for a delicious lesson in pleasure.

Try this RECIPE:

2.Pour a little caramel syrup into a glass or mug.

ich p i f quality dark eads fee with the yrup. ce your milk

Try your favourite coffee with the indulging rich taste of sweet coconut milk and a hint of caramel syrup.

Coconut and coffee are a great combination. Try your favourite coffee with the indulging rich taste of sweet coconut milk and a hint of caramel syrup. Great in winter as a hot drink, or perfect for summer with lots of ice. Learn how to make coconut coffee in a few quick and simple steps.

1.Heat up the coconut milk on a low heat in a saucepan, and whisk your milk thoroughly with a whisk or milk frother.

3.Top up with a freshly brewed cup of L’OR CARAMEL Espresso and stir.

4.Pour the frothed coconut milk over the coffee to complete your delicious, foamy coconut coffee.

o and stir. cious, onutmilkand tuous finish n your

Chef Aphisith Phongsavanh’s culinary and artistic passions have intertwined to produce a unique way of storytelling through food. He chats about his culinary ethos, ingredients and the launch of his Laotian cuisine concepts

CREATOR THE THE

CREATOR

THIS SPREAD, FROM LEFT: Aphisith Phongsavanh; at The Toastie Takeover, hosted by Spinneys and Warbutons, where AJ’s hot burgogi toastie beat three other contenders to win the title of Top Toastie.

“I’m a chef by trade, a creator by night – and day!” Creativity in the culinary field is a given, but now and then, a chef comes along who is simply bursting at the seams with innovative ideas. Meet Aphisith Phongsavanh.

Canadian-born with roots tracing back to Laos, Aphisith (also known as AJ) had an early foray in the culinary world – from washing dishes standing on a milk crate to helping in the front of house. He says, “My parents were refugees from Laos in northern Thailand, before they moved to Canada in the 80s. Out of survival mode, they got into the F&B industry. Fast forward a few years, my aunts and uncles opened restaurants of their own. And it just took off from there.”

The next step of his journey took him from Toronto (at the likes of David Chang’s Momofuku) to New York (at the Waldorf Astoria). He landed in Dubai just under a decade ago and now works as an F&B consultant for various brands, while also collaborating with other chefs (Faisal Naser from Lento, Rita Soueidan from Maisan 15 and JP Anglo from Kooya) over various concepts. AJ is full of praise for the potential of the country as a whole. He notes, “There is plenty of opportunity here. You don’t necessarily have to work in just a restaurant. As you know, Spinneys has a really great F&B programme with the ready-made meals and the counter. There are so many avenues in the UAE where you can pursue F&B without having to work in a restaurant or a hotel, per se. Even as a consultant, a lot of businesses reach out to me whether it’s for product development, menu development, team development… the world is your oyster here in the UAE.”

An important aspect of his world is the art of storytelling through food – and nowhere can you see this more clearly than his concept called The Legendary Naga which is described as a ‘culinary union between Laos, Persia, GCC and

the Levant’. He says the inspiration for the concept harks back to his childhood, and explains, “There’s this one particular dish that always piqued my interest, and that is gaeng massaman. There were spices in there that were vibrant to my taste buds… cumin, fennel, nutmeg and cinnamon. And these are spices that you wouldn’t normally have in Laos and Thai cuisine, it’s an influence from abroad.”

So naturally, AJ did some research. “Some food researchers said that ‘massaman’ is a bastardisation of the words ‘muslim man’. There’s one thing for certain, and that is massaman curry has Arabic influences from the spices.”

This discovery led AJ to wonder what other dishes from his familial cuisine were similarly influenced by trade and cultural exchanges. “I went down the rabbit hole of West Asia in terms of Iran, the Levant, GCC, even Pakistan and India. I looked at the food and the recipes and I looked at the history of the Silk Road and the spice trade. I put things together in a thoughtful way that made sense and it wasn’t wacky.”

Ensuring the right flavours of Laotian cuisine come through to diners is paramount to AJ, and doing that comes with a deep reverence for ingredients and more importantly, for sustainability. “There are certain ingredients that are must-haves like lemongrass and kaffir lime leaf which we don’t get in the region. If I can substitute something that makes sense which I can get here, then I will do that. A dish that really encompassed that idea was a coconut curry that I made from lentils and chickpeas from this region, as opposed to using ingredients from back home.”

In addition to The Legendary Naga, AJ also has a casual dining arm called Al Naqa Lao Kebab House. He says, “Al Naqa is more of large silver tray platters of coconut saffron rice laced with toasted cashews and mint, my grandma’s double fried chicken with no batter, koobideh kabab

Lao-style with lemongrass kaffir lime leaf and spicy chutneys. Another dish on that menu is ‘biryani noodles’. I’ve made my grandmother’s chewy rice noodles doused with my own biryani gravy with roasted local UAE pumpkin.” With these mouthwatering dishes, AJ wants to take his pop-ups to the next level and reveals that Al Naqa is opening a brick-and-mortar venue later in 2024. Eventually, AJ says, The Legendary Naga is also something he’d like to pursue as a physical restaurant.

He adds, “A lot of people would say it’s crazy, even my parents. My family having three restaurants and me being in the industry at a young age, I know how hard it is – and your parents never want you to take the hard path. But to me, it’s not the hard path. It’s the fun path. To me, having a restaurant is more than just cooking food and serving guests. It’s this amalgamation of crazy chaos that becomes refined when all of these ragtag individuals come together back-ofhouse, front-of-house, management team and you just get it done. It’s a beautiful experience and that’s what I strive for.”

by

Scan to listen to our podcast interview with chef Aphisith Phongsavanh where we talk about his new concepts in detail.

Use it up

Don’t discard leftover herbs, fruit and tomatoes. Instead use them to make fl avourful condiments, jams and sauces

TOP TIP!

Refresh herbs in a bowl of iced water for 15 minutes. Drain and shake off any excess water. Line an airtight container with a paper towel, arrange the herbs in the container and cover with another paper towel. Seal and refrigerate.

Herb paste

HERB PASTE

Add this flavourful herb paste to dressings, sauces and dips.

Prep time: 10 minutes

Serves: 8

For the herb paste

60g leftover SpinneysFOOD Fresh Herbs

3 garlic cloves

½ lemon

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

½ tsp SpinneysFOOD Fine Sea Salt, to taste

½ tsp SpinneysFOOD Black Pepper, freshly ground, to taste

1 Roughly chop the herbs. Slice the garlic. Juice the lemon. 2 In a food processor or blender, add the fresh herbs, garlic, lemon juice and olive oil. Pulse the ingredients until they form a thick paste, scraping down the sides of the processor or blender as needed. Adjust the seasoning, if necessary. Adjust the consistency by adding more olive oil, if required. 3 Transfer the herb paste to a clean jar or airtight container for storage. Store the herb paste in the refrigerator for up to 1 week, or freeze it in ice cube trays for up to 4 months.

FRUIT JAM

This is an easy and rewarding way to use up any leftover fruit and can be adapted to your liking.

Prep time: 15 minutes

Cook time: 1 hour

Serves: 8

750g leftover fruit

1 lemon

200g SpinneysFOOD Fine Grain White Sugar

1 Roughly peel and chop the fruit. Zest and juice the lemon. 2 Place the chopped fruit in a medium-sized pot. Add the lemon juice and zest and stir to combine everything. Place the pot over a medium heat and bring the mixture to a simmer, stirring occasionally to dissolve the sugar. Once the mixture reaches a simmer, reduce the heat to low and let it cook gently for approx. 40 minutes to 1 hour, or until the fruits have softened and the mixture has thickened to your desired consistency. Stir occasionally to prevent sticking and burning. 3 To test the mixture, place a small plate in the freezer for 15 minutes then drop a teaspoon of the jam on it. As the jam cools on the

HOW TO

STORE FRUIT

Fruits such as apples, oranges and pears should be kept in the refrigerator’s crisper drawer to maintain freshness and extend shelf life. Keep them separate from vegetables to prevent premature ripening due to ethylene gas produced by fruits. For fruits that continue to ripen after picking, such as bananas and avocados, store them at room temperature until ripe, then transfer them to the refrigerator to slow down further ripening.

VEGAN

VEGAN

Fruit jam

plate it will start to thicken. Alternatively, the mixture should read 105°C on an instant-read thermometer. Once the jam has thickened to your liking, remove it from the heat and let it cool slightly. For a smoother jam, allow the jam to cool then transfer the mixture to a blender and blitz until smooth. 4 Transfer the warm jam into clean, sterilised jars, leaving a little space at the top of each jar for expansion. Seal the jars tightly with lids. Let the jars cool completely at room temperature before storing in the refrigerator.

ROASTED TOMATO SAUCE

This versatile sauce can also be used as a dip, tossed with pasta, or even blended to make a home-made ketchup.

Prep time: 15 minutes

Cook time: 1 hour

Serves: 8

For the roasted tomatoes

600g leftover tomatoes

1 garlic bulb

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

Handful of SpinneysFOOD Fresh Thyme

½ tsp SpinneysFOOD Fine Sea Salt

For the tomato sauce

2 medium brown onions

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

2 tbsp tomato paste

1 tsp SpinneysFOOD Fine Sea Salt

2 tsp smoked paprika

Large pinch of red pepper flakes

70g SpinneysFOOD Light Muscovado Sugar

100ml SpinneysFOOD Balsamic Vinegar of Modena

1 Preheat the oven to 200°C, gas mark 6.

2 Halve any large tomatoes and leave the cherry tomatoes whole. Halve the bulb of garlic and place in a roasting dish with the tomatoes. Coat with the olive oil. Add in the thyme sprigs and salt. Place the roasting dish in the oven for approx. 20-30 minutes, or until the tomatoes are blistered and charred. Remove the tomatoes from the oven and set aside to cool. 3 Finely dice the onions. Heat the olive oil in a saucepan over a medium heat. Add the onions and sauté until translucent and tender, approx. 6-8 minutes. Stir in the tomato paste,

HOW TO

STORE TOMATOES

Store tomatoes at room temperature until fully ripe to enhance their flavour. Once ripe, refrigerate to slow down ripening and prolong freshness. Bring refrigerated tomatoes to room temperature before serving for optimal taste and texture.

salt, paprika and red pepper flakes. Stir well to combine and cook for a further 2 minutes, until well combined. 4 Add the roasted tomatoes to a blender. Squeeze in the roasted garlic cloves. Blitz until smooth. Add the the onion mixture, sugar and balsamic vinegar to the mixture. Stir until everything is evenly combined. Reduce the heat to low and let the mixture simmer gently for 30 minutes, stirring occasionally. Once thickened, remove the pan from the heat and let the mixture cool slightly. 5 Using an immersion blender, blend the mixture to create ketchup, passing it through a fine mesh sieve for an extra smooth consistency. Store for up to 1 month in the refrigerator. Alternatively, keep as is to be used as a pasta sauce, or combine it with mascarpone to make a delicious dip.

Roasted tomato sauce

PLANT-BASED GREAT TASTE

BEYOND MEAT’S BRAND COMMITMENT, EAT WHAT YOU LOVE™, REPRESENTS OUR BELIEF THAT THERE IS A BETTER WAY TO FEED OUR FUTURE AND THAT THE POSITIVE CHOICES WE ALL MAKE, NO MATTER HOW SMALL, CAN HAVE A GREAT IMPACT ON OUR PLANET.

Citation: Heller, M., Salim, I., 2023, “Beyond Burger® 3.0 Life Cycle Assessment,” Blonk Consultants, Gouda, NL. based on the 1/4 lb. Beyond Burger® 3.0 produced in the US in 2022 compared to the average 1/4 lb. US beef patty.

INGREDIENTS

FOR THE CHIMICHURRI

8 tbsp olive oil

2 tbsp red grape vinegar

1 x 30g pack of parsley, finely chopped

1 x 30g pack of coriander, finely chopped

1 garlic clove, grated

1 small red chilli, finely chopped

Pinch salt & pepper

METHOD

FOR THE BURGER BUILD

1/2 tsp dried oregano

1/2 tsp hot-smoked paprika

1 tbsp olive oil

30g rocket

1/2 avocado, sliced

2 x Beyond Burgers

2 x plant-based burger buns

1. To make the chimichurri sauce, add all the ingredients to a bowl and stir well until well combined. Taste for seasoning and adjust to your taste, then set to one side.

2. Mix together the dried oregano, hot smoked paprika, black pepper and olive oil. Place a pan on a medium heat and add the oil. Add the patties to the pan and brush the tops with the spiced oil mixture, then cook for 4 minutes on both sides, basting often with the oil.

3. Meanwhile, toast the burger buns.

4. To assemble the burger, lay the rocket leaves on the bottom bun and top with the sliced avocado. Place the Beyond Burger patty on top, then spoon the chimichurri over followed by the top burger bun. Serve immediately.

Enjoy!

BOOK RECOMMENDATIONS

Pack in leafy greens and fruit with these picks

For the veggie lover GENNARO’S VERDURE by Gennaro Contaldo

Perhaps best known as mentor to ubiquitous British TV chef Jamie Oliver, Gennaro Contaldo has his own modestly innovative way with Italian cuisine. His latest book is an eye-popping celebration of fresh vegetables, each chapter colour coded to emphasise green, purple and “sunshine” coloured produce, with recipes to match: asparagus carbonara, radicchio terrine, pumpkin gnocchi, etc. For each specimen from his garden, he breaks down the health benefits and makes the case for its flavour potential for main meals, rather than some marginal side dish.

For veggie-friendly Turkish cuisine

SEBZE by Özlem Warren

The queen of Turkish cooking returns with a new book that takes its title from her native term for “vegetables”. Among these 85 new recipes are plant-based substitutes for meaty street foods and kebab shop staples, as well as a full spectrum of less familiar regional breakfast dishes, savoury bakes, casseroles, pickles, soups and salads. Unlike many such volumes Özlem goes heavy on veg-based desserts, too, including milk-based speciality fırın sütlaç (Turkish baked rice pudding) and her take on the classic pumpkin-walnut baklava.

For the veggieconscious foodie

HOW TO EAT 30 PLANTS A WEEK by Hugh Fearnley Whittinstall

For some it’s a simple matter of taste and habit, but for others it’s more of a chore to monitor personal fruit and vegetable intake and ensure the recommended minimum of five per day. How helpful then, of Whittinstall to provide a full programme of recipes that taken together pack 30 varied plants onto your plate every week. Meat and fish are factored into many of these, as he treats some unexpected cuts and fillets as optimal pairing suggestions for certain vegetables.

A REGENERATIVE FUTURE WITH MATT POWERS

Author, gardener and dogged permaculturalist

Matt Powers presents this increasingly popular podcast about growing a “syntropic” future that might somehow reverse the havoc our species has wreaked on vital earth systems. He routinely talks to specialists about their world-saving work in seeds and soil, and the talk often turns to little things the individual can do in their own backyard.

thepermaculturestudent. com/a-regenerative-futurethe-podcast

GARDENER’S WORLD

First broadcast on British terrestrial TV in 1968, this show has lately graduated from stalwart national treasure to global institution via contemporary streaming services. Each episode features growing tips from presenter Monty Don in his own garden, Longmeadow, and field reports on pros and amateurs upholding traditions or innovating in other areas. Often the focus is edible produce and the show is a gold mine of expert advice for home growers, on everything from pruning fruit trees to cultivating fertile soil in vegetable patches. Amazon Prime

In season

Fresh highlights this month include yellow nectarines, purple sprouting broccoli, British asparagus and more

Marinate the cherries in the fridge for at least 1 hour to enhance the sweetness of the cherries and allow the sumac’s citrusy notes to come through.

Sumac cherry salad TOP TIP!

Cherries

SUMAC CHERRY SALAD

Sumac is a versatile spice that has a tangy, citrusy flavour with subtle fruity notes and a hint of tartness. It adds a depth of flavour to dishes without being overly sour.

Prep time: 5 minutes (plus marination time)

Ser ves: 4

For the marinated cherries

250g SpinneysFOOD Cherries

2 tbsp SpinneysFOOD Organic Red Grape Vinegar

1 tbsp water

1 tbsp SpinneysFOOD Extra Fine Caster Sugar

2 tsp sumac

Pinch of SpinneysFOOD Natural Sea Salt Flakes

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

100g goat's cheese

Handful of SpinneysFOOD Fresh Basil

To serve SpinneysFOOD Baguette

1 Halve and pit the cherries. 2 In a small bowl, whisk the red grape vinegar, water, sugar, 1 teaspoon of sumac and salt together. Add the pitted cherries to the vinegar mixture and marinate in the fridge for 1 hour. 3 Arrange the cherries on a serving plate. 4 Slice the goat’s cheese into rounds and place on top of the cherries along with a few fresh basil leaves. Drizzle with the olive oil and sprinkle over the remaining sumac. 5 Serve with slices of toasted baguette on the side.

Yellow nectarines

NECTARINES WITH MASCARPONE AND PISTACHIOS

Keep nectarines at room temperature until they ripen, and then transfer them to the refrigerator to slow down further ripening.

Prep time: 20 minutes

Serves: 4

1 vanilla pod

100g SpinneysFOOD Mascarpone

100ml double cream

50g SpinneysFOOD Extra Fine Caster Sugar

3-4 yellow nectarines

180g raspberries

To serve

30g pistachio slivers

2 tbsp SpinneysFOOD Forest Honey

SpinneysFOOD Fresh Edible Flowers

1 Split the vanilla pod down the middle and scrape out the seeds. 2 In a bowl, whisk together the mascarpone, double cream, vanilla seeds and sugar until the mixture is light and fluffy. 3 Slice the nectarines in half and twist to remove the stones. Finely slice each nectarine. Halve the raspberries. 4 Arrange the nectarine slices on a platter and dollop over some of the mascarpone mixture. Arrange the raspberries over the nectarines. Drizzle over some honey then scatter over the pistachios and edible flowers. 5 Serve immediately.

Carrots

HARISSA-ROASTED CARROTS WITH LABNEH AND CARROT TOP-CORIANDER PESTO

This carrot top pesto is a great way to use up the tops of the carrots instead of throwing them away.

Prep time: 15 minutes

Cook time: 30 minutes

Serves: 4

For the harissa-roasted carrots

450g whole carrots with their tops

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

2 tbsp harissa paste

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

For the carrot top-coriander pesto

Handful of carrot tops

2 garlic cloves

50g toasted pine nuts

50g SpinneysFOOD Parmigiano Reggiano

Handful of SpinneysFOOD Fresh Coriander

4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

To serve

200g SpinneysFOOD Greek Yoghurt

150g Garlic and Herb Boursin Cheese

1 Preheat the oven to 200°C, gas mark 6.

2 To prepare the carrots, wash and scrub them in cold water. Trim the tops, leaving approx. 2cm, and set aside for later. In a small bowl, mix the olive oil and harissa paste until well combined. Place the carrots on a baking sheet and drizzle over the harissa mixture, making sure the carrots are evenly coated. Season with salt and pepper. Roast for approx. 20-25 minutes, or until the carrots are tender and slightly caramelised.

3 Meanwhile, prepare the pesto. Rinse the carrot tops to remove any sand and pat dry with a kitchen towel. Mince the garlic. Toast the pine

nuts in a dry pan until golden and cool. Finely grate the cheese. In a food processor, combine the carrot tops, fresh coriander leaves, pine nuts, garlic and cheese. Pulse until the mixture is finely chopped. With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Season with salt and pepper and pulse to combine. 4 In a medium bowl, whisk together the yoghurt and Boursin Cheese until smooth then spoon it onto a platter. Arrange the harissa roasted carrots on top. Spoon over some of the pan juices and pesto.

Purple sprouting broccoli

PURPLE SPROUTING BROCCOLI WITH MUSTARD LABNEH AND TOASTED ALMONDS

Purple sprouting broccoli is a variety of broccoli known for its long, slender stems topped with small, purple-tinged florets. It has a slightly sweeter and more delicate flavour compared to regular broccoli.

Prep time: 10 minutes

Cook time: 10 minutes

Serves: 4

300g purple sprouting broccoli

150g labneh

2 tbsp wholegrain mustard

80g blanched almonds

2 tsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 tsp SpinneysFOOD Natural Sea Salt Flakes

½ tsp SpinneysFOOD Black Pepper, freshly ground

1 Wash the purple sprouting broccoli and trim any tough ends. Bring a large pot of salted water to a boil. Add the purple sprouting broccoli and blanch for 2-3 minutes, or until bright green and slightly tender. Avoid overcooking as you want the broccoli to remain crisp. 2 Meanwhile, prepare an ice bath in a large bowl filled with ice water. Once the broccoli is done, immediately transfer it to the ice bath to stop the cooking process and preserve its vibrant colour. Drain and set aside. 3 In a small bowl, mix the labneh with the wholegrain mustard until well combined. You can adjust the amount of wholegrain mustard according to taste.

4 Place a dry cast-iron or non-stick pan over a medium heat. Toast the almonds until golden and fragrant, stirring frequently to prevent burning. Remove from the heat and set aside to cool slightly. Chop the nuts roughly.

5 Arrange the blanched purple sprouting

VEGGIE

Nectarines with mascarpone and pistachios

Harissa-roasted carrots with labneh and carrot top-coriander pesto

Purple sprouting broccoli with mustard labneh and toasted almonds

COOK’S NOTE

Sprinkle a thin layer of grated Parmesan over the puff pastry base before adding the horseradish sauce and grated Gruyère. This adds an extra layer of flavour and helps create a delicious crispy crust on the bottom of the tart.

Horseradish and Gruyère asparagus tart

broccoli on a large plate. Place spoonfuls of the labneh mixture over the broccoli. Drizzle olive oil over the broccoli and sprinkle with the toasted almonds. Season with salt and pepper and serve immediately.

Asparagus

HORSERADISH AND GRUYÈRE ASPARAGUS TART

Prep time: 15 minutes

Cook time: 20 minutes

Serves: 6

340g Wye Valley asparagus

50g Gruyère

1 (400g) sheet of puff pastry

1 tbsp horseradish sauce

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

SpinneysFOOD Organic Mediterranean Extra Virgin Olive Oil, for drizzling

SpinneysFOOD Fresh Thyme, optional

1 Preheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper.

2 Trim the ends of the asparagus and grate the cheese. 3 Transfer the rolled pastry to the prepared tray. Using a knife, score a 2cm border. Prick the base all over with a fork.

4 Spread the horseradish evenly over the pastry base. Sprinkle the grated cheese over the horseradish sauce, covering the entire pastry base. Arrange the trimmed asparagus spears on top of the cheese in a single layer. Drizzle the olive oil over the asparagus and season with salt and pepper. 5 Bake for 20-25 minutes, or until the pastry is golden brown and the asparagus is tender. 6 Remove the tart from the oven and let it cool for a few minutes before slicing. 7 Scatter over fresh thyme leaves, if desired, and serve while warm.

Sweet potatoes

HERBY PARMESAN SWEET POTATO SPANISH TORTILLA

Spanish tortilla is a traditional Spanish dish, not to be confused with the Mexican tortilla. It is essentially a thick omelette made with eggs, potatoes and onions.

Prep time: 20 minutes

Cook time: 30 minutes

Serves: 8

1 small onion

3 medium sweet potatoes

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

Herby parmesan

sweet potato

Spanish tortilla

2 tbsp SpinneysFOOD Fresh Herbs (thyme, parsley and chives)

50g SpinneysFOOD Parmigiano Reggiano

6 large SpinneysFOOD Organic Free-Range Eggs

SpinneysFOOD Fine Sea Salt, to taste SpinneysFOOD Black Pepper, freshly ground, to taste

1 Preheat the oven to 200°C, gas mark 6. 2 Finely slice the onion. 3 Wash and peel the sweet potatoes. Using a mandolin, finely slice the sweet potatoes. 4 Heat 1 tablespoon of the olive oil in a large oven-safe skillet over a medium heat. Add the sweet potatoes and onion to the skillet. Cook, stirring occasionally, until the sweet potato slices are tender and the onions are translucent approx. 6-8 minutes. Remove from heat and let cool slightly. 5 Meanwhile, chop the herbs and grate the cheese. 6 In a large mixing bowl, whisk together the eggs, cheese, fresh herbs, salt and pepper. Add the sweet potatoes and onion mixture to the egg mixture. Stir until well combined being careful not to break up the potato slices. 7 Heat the remaining olive oil in the same skillet over a medium heat. Pour the sweet potato and egg mixture into the skillet, spreading it out evenly in a flat layer. Cook the tortilla for 10-15 minutes, or until the edges start to set. Transfer the skillet to the oven and bake for 10 minutes, or until the top is set and lightly golden. 8 Remove the skillet from the oven and let the tortilla cool for a few minutes before turning it out and slicing.

VEGGIE

Food for thought

Learn about GLOBALG.A.P. and organoleptics

We source our delicious SpinneysFOOD AVA Magnum ® strawberries from Angus Soft Fruits in Scotland – this grower, like our other producers, are GLOBALG.A.P. certified

RAISING the Bar

GLOBALG.A.P.’s solutions and standards advance safer and more sustainable practices. Learn more about this organisation

There was a time, not long ago, when a bunch of bananas, or pack of salmon fillets, or bouquet of lilies, would arrive on supermarket shelves with an added freight of doubt. The country of origin might be marked with a sticker, but there was no way of knowing how safely or sustainably that product was fished or farmed. Even after shoppers started demanding more transparency on fair trade and carbon footprints, the work of GLOBALG.A.P. (G.A.P. for Good Agricultural Practices) was still conducted largely behind the scenes.

“We believe that what we do is good,” says Ignacio Antequera, a veteran director of sales and stakeholder relations for GLOBALG.A.P.’s brand, and a true advocate of it’s “mission”: connecting responsible producers to like-minded retailers. “But for most of the last 25 years, our certification has been a business-to-business matter, and not visible to the consumer.”

Things started to change in 2018, explains Ignacio, when Spinneys was selected for a pilot programme that applied new labels to certain fruit and vegetables, confirming they had been farmed in line with certified good practices. Each label also came with a GGN, or GLOBALG.A.P. Number, which served as access codes to full online profiles of the relevant producers, with photos of the farms in question and all the relevant documentation.

Since then, the GGN marker has become a standard “cross-category label” that also covers farmed seafood, flowers and plants from G.A.P.-certified suppliers around the world. As to whether it is now a deciding factor at the point of purchase, Ignacio can only suggest that it depends on the shopper. “For most, I think that price, quality, flavour are probably very important, but of course some are looking at sustainability as well. And of course, we’d like more people to appreciate the efforts of producers at farm level.”

His organisation was founded in Cologne, Germany as EurepGAP in the late 1990s, combining the shared interests of a few European supermarket chains and some of their biggest suppliers. A few years earlier, the calamitous outbreak of so-called “Mad Cow’s Disease”, which had spread through contaminated cattle feed, created an urgent need for common standards in farm management. “Retailers wanted to increase controls on suppliers, while producers at the time were exporting to different markets and having to comply with various private protocols, about 80 per cent of which were basically overlapping.

“So, for the sake of efficiency and simplicity, this initiative was created to bring all the players together and say ‘OK, we all want this, let’s use one tool and one certification that satisfies everyone’.” As G.A.P. went global and changed its name accordingly, more and more farmers signed on, essentially agreeing to abide by terms and conditions that extended all the way along the supply chain: food

“CERTAINLY, ALL OUR STANDARDS ARE AIMED AT ENSURING THERE IS A FUTURE FOR AGRICULTURE, AND THAT ACTIVITIES ON FARMS ARE NOT ONLY SAFE, BUT ALSO SUSTAINABLE, RESILIENT TO CLIMATE CHANGE...”

safety, environmental sustainability, welfare of workers and animals, product handling, training and support. The roster now extends across 130 countries, and some 200,000 different producers. And there is an evangelical aspect to the task of bringing new members aboard, says Ignacio – a focus on the positive.

“We always approach this from a constructive point of view, emphasising the advantages of access to markets, improving operations at farm level. We have many case studies of companies that have saved money, even after investing quite a lot to get certification, because they became more efficient in the process. But at the end of the day, it’s a voluntary thing, and you can decide to do it or not.”

Their task has taken on an existential dimension in recent years too, as farmers are increasingly strained by the effects of climate change even as the global population only adds to the burden of production: this planet will have an estimated 10 billion mouths to feed by 2050. “Certainly, all our standards are aimed at ensuring there is a future for agriculture, and that activities on farms are not only safe, but also sustainable, resilient to climate change, careful with the use of resources, be they water or energy or whatever.”

“Aquaculture”, indeed, is a word that recurs very often in G.A.P. materials – with so much of the world’s landmasses already given over to farming, there is great potential for growth out on the water, albeit within the same strict parameters that the organisation has established.

“Aquaculture concerns are a bit different than, say, fruit and vegetables. You have to consider how the fish are treated, the pollution levels in the water, the source of the feed, and so on. But the objective is the same, to implement good practice that guarantees food safety, respect for the environment, and the welfare of the workers.”

With his background in agronomy, and decades of experience on the farming supply chain, Ignacio understands as well as anyone the scale of the challenge ahead. And with this in mind, does he find himself energised by the ongoing mission of GLOBALG.A.P., or does he lose sleep to worrying about it?

“Well, I think we all prefer to think positively, and we seem to always find people who are motivated to make changes, make a difference. A big part of what we do is cooperate with companies who think alike and share our vision. There are setbacks, but it’s exciting work.”

THIS PAGE, FROM LEFT: Elite Agro and AAA Growers are two of our many producers who are GLOBALG.A.P. certified.

UNCOMMON

Organoleptics assesses the sensory qualities of fresh produce, like taste, aroma, texture and appearance, all crucial for evaluating quality and freshness

Consider the blueberry. Any single specimen of that particular fruit might belong to one of 30 or more varieties on the market. Before choosing which to stock, Spinneys will convene a special panel to assess what kind of “eating experience” is offered by the latest contenders.

Neil Gibson, produce commercial manager, is invariably one of those decision makers. “We’ll be looking at the structure and balance of flavours,” he says. “The sweetness, in terms of sugar levels, as well as acidity, texture, mouthfeel, how juicy it is.”

All such elements combined make up the organoleptic profile of a given product – those factors that stimulate sensory responses and define its overall tastiness. And in the case of the blueberry, Neil can especially recommend a recent pick called Pop, a variety produced through the Sekoya breeding programme at Fall Creek in Oregon, USA.

“It ticks a lot of our boxes, with a nice crunch to it, the right sweetness, very juicy. It does taste a bit sharper than others so perhaps not appealing to every single customer, but by and large the best we’ve seen this year, and the one we’re backing and buying most of.”

Neil and others on our team have developed their expertise through experience, as organoleptics have become ever more vital to choosing the best fruits and vegetables, satisfying the broadest range of shoppers and thereby edging out the competition.

“In an organisation like Spinneys we’re always wanting to get better, and we spend a lot of time working on our palates to make sure they’re right for tasting the products that we’re going to put in front of customers.” His colleague Angelique Du Toit, for example, has refined her own palate into a specialised affinity for tomatoes.

“When you’ve been working in the industry over multiple seasons, in multiple categories, and you start tasting a specific product daily, or weekly, or monthly, you start to pick up a sense for things like acidity and sweetness,” says Angelique. “When tomatoes arrive we taste them together to give feedback, but I’ve also learnt a lot from seed companies on variety development. Your palate develops as the industry changes and those new flavours come through.

The tomatoes we were tasting for Spinneys on the Isle of Wight recently were amazing, with very different profiles from what we’ve been used to the last five years.”

A field test like that might involve Neil, Angelique and technical and commercial reps from the supplier in question, while an assessment at head office could draw in up to 20 staff.

“Especially for top-tier branding, when we need to check whether people agree with us that one product is superior to another.” Consensus is required, in other words, for Spinneys Premium Range, whereby a curated selection of the tastiest items in store are packaged under a special gold label. One recent example would be the AVA Magnum® variety of strawberry, newly imported from Scotland. “We sourced it for the first time last year and we’re super happy with it. The eat has more depth than the standard product, with higher sugar levels.”

S E N S E

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Those levels are determined by the Brix count – the concentration of dissolved sugar/sucrose that effectively determines the sweetness of fresh produce. An instrument called a Refractometer will give an empirical reading on that, but Neil says the team likes to guess first on the basis of taste alone, then see if that matches the official measure.

“If it feels sweet then it usually is, so the reading ideally backs us up. If it doesn’t, then it could be the acidity levels masking the Brix, and in some ways that can give more depth of flavour.” Brix is an especially big deal when it comes to terroir, that compound of environmental factors – soil, climate, topography etc – now often used in a winemaking context but no less relevant to fruit-growing.

“Growers always tell us they have their own microclimate,” says Neil. “If they have cooler weather the sugars build more slowly, and if they have warmer climate they believe the sun is generating those higher sugar levels, which is different ways of achieving the same goal if you like.” Climate change may yet play havoc with Brix levels, as recent hurricanes have done to Florida oranges for example.

It may also be that such events increase the general dependence on agrotech hubs like Dubai’s own Pure Harvest – a fully climate-controlled growing station in the desert that can maintain consistent conditions and results in producing essentials like tomatoes, while Spanish or British farmers must contend with certain vagaries and variables of local weather systems. From Spinneys perspective, the goal is a kind of adaptability that allows for quick, effi pivots to the best available sources and supply lines.

ther the climate ar r me g goal ith B Brix rangees eral re in the in or British riables ve, the efficient s.

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From the consumer point of view, it might be worth asking whether the average shopper is sufficiently attuned to the finer points of organoleptics that experts must train their palate to discern. Sweeter, sharper, fresher on the nose – can most of us even tell the difference?

“Put it this way,” says Neil. “When we’ve made a decision to source our products around the most tasty examples, we’ve sold more of them. Take our shift away from USA-grown strawberries, which were more geared toward shelf life and not such good eating. We sourced a much softer, juicier berry from the UK, a much more enjoyable eat, and we doubled our sales in that category in the last four years. There are other reasons for that, but the overriding one is taste. It’s the thing that keeps people coming back.”

...our team has developed their expertise through experience, as organoleptics have become ever more vital to choosing the best fruits and vegetables...

Meet the producers

Meet our Isle of Wight tomato producers, as well the growers behind our asparagus and organic British veg

We source a variety of colourful, flavoursome tomatoes from Isle of Wight Tomatoes for our SpinneysFOOD brand

WE SAY TOMATOES

Spinneys works closely with Isle of Wight Tomatoes, a company that’s dedicated to producing tomato varietals that surpass others on the market in terms of appearance, taste and texture

The Isle of Wight forms a diamond in the English Channel, about three miles off the south coast of mainland Britain. Its shape and position are such that clouds tend to disperse overhead as they drift in from the Atlantic, letting abundant natural light shine through. This is indeed the sunniest spot in the UK, with a unique microclimate where the surrounding sea intensifies that light by reflection while insulating the interior from winter cold snaps and summer heatwaves. All of which, says Paul Thomas, makes it perfect for growing tomatoes.

Paul is managing director of Isle of Wight Tomatoes, based close to the centre of the island on a site that covers 27 hectares of glasshouses, all producing variations of that one particular fruit. “We grow conventionally, and organically,” he says, “but our main point of difference is flavour. It’s all about growing premium tomatoes that taste great.” And the best way to do this – though many producers do not – is to leave them on the plant as long as possible, “so they can fully ripen and really develop that flavour.”

Commercial tomato farming began on the island in the 1960s, and a few greenhouses from that period still operate today, as well as the ever-more extensive facilities built in the 80s, 90s and 2000s. Paul’s own story begins circa 2007, he says, a period when the British general public had “fallen out of love with tomatoes” because of the generally bland options then being sold in most supermarkets.

“Around then we started a pilot development programme that had us growing 150 to 200 different varieties, but we didn’t really have a home for them. The UK food scene was changing at the time, with small artisan markets opening here and there, and one of them was the Borough Market in London. So we hatched a plan to bring our tomatoes direct to the consumer there, and people just went mad for them because we were trialing these varieties that were packed

OPPOSITE PAGE, FROM TOP: Tomatoes are left to ripen on the plant for as long as possible to develop the best flavour; the Isle of Wight’s microclimate, makes it the sunniest part of the UK.

THIS PAGE, FROM LEFT: Paul Thomas, managing director of Isle of Wight Tomatoes; the company works with seed houses around the world to experiment with new varietals to get the best shapes, textures and flavours.

with flavour. We’d congregate every Saturday morning in London with all these new artisan producers of cheese and meat, and this big foodie customer base would come down, and we’d have all the celebrity chefs buying from us.

“At that point you start to realise that you have something special, and you start developing a business and a brand.” In the years since, Isle of Wight Tomatoes has continued to experiment with “colours, textures, shapes and sizes”, working with seed houses from around the world to test new varietals that might be the next big flavour breakthrough. Contenders are given a season to see how they grow, how they hold up to pests and diseases, and how they taste according to an expert panel convened every summer.

A good score might mean a larger-scale trial before a final decision is made on taking that tomato to market.

Recent graduates of note include a beef tomato that shows pineapple-yellow on the outside then deep red when you cut into it, and a pink tomato from a Japanese breeding programme with an especially thin skin.

“But sliced open with a bit of oil and salt, it’s almost a meal in itself,” says Paul. Not having much of a sweet tooth, his own taste leans toward the bigger and more savoury varieties, but any tomato in the Isle of Wight range has been cultivated with what he calls the “meal experience” in mind.

“Take a mixed pack of six varieties, and each one will have its own characteristics, but you can cook with any of them. We’re trying to change people’s perception of tomatoes as something you just have on the side or in a salad.”

Several of the most popular types grown here are shipped out to Spinneys, including large vine, cherry-on-the-vine, and large plum tomatoes as well as “speciality products” like heritage beefsteaks. “We send you some of the interesting tiger and brown tomatoes, too. Spinneys gets a real showcase selection of what we do in terms of flavour.”

BUT THE TRULY INDISPENSABLE HEROES OF THE GLASSHOUSE ARE THE BUMBLEBEES, WITHOUT WHOM “THERE WOULD BE NO TOMATOES.”

When it comes to the actual growing, another Paul –Paul Howlett – has developed his expertise in that area over 37 years. “When I started out there were only about two and a half hectares of old glass for growing in here, and I thought I’d only be doing it for a few weeks,” says Paul. “Since then I’ve done every job there is. Picking, training, trimming … I’ve been up there cleaning the glasshouse roofs.” And for the last 15 years he’s been head of production at Isle of Wight Tomatoes, overseeing both conventional and organic crops.

The former are ripened inside grow-bags and fed everything they need, while the latter grow in certifiedorganic soil, taking all their nutrients the natural way – no artificial elements allowed. Without recourse to pesticides, says Paul, “we’ve done a lot of work over the years with biological control.” Another way to put this: “Using good bugs to control bad bugs.”

He holds up a sachet labelled Encarsia Formosa, which contains the eggs of a particular parasitic wasp used to control whitefly. “We introduce these to the plants every week through the season, and they hatch and go hunt for the bad guys.” But the truly indispensable heroes of the glasshouse are the bumblebees, without whom “there would be no tomatoes.”

“They do all the pollination here, and we’ve been using them for about 30 years. Before that, we used to do it all by hand, shaking all the pollen out of the plants ourselves. But now the bees do that for us, and they do a much better job than we ever did.”

Another key point of difference between Isle of Wight Tomatoes and most other producers, says Paul, is the soil-deep sustainability of the process itself. There is no such thing as crop rotation here, as one harvest follows another, “always tomatoes after tomatoes.” “And the way we manage the soil, we are growing healthier crops every year.” The company makes all its own compost from all its

own waste, uses biological string where other growers use plastics, and it also sources sustainable coir for conventional tomatoes – the outer husk of coconut shells from a specialist provider in Sri Lanka,

“It has no nutritional value, we supply all that anyway, but it’s got a very good air-to-water ratio that helps the roots to grow. It works very well in compost, too, mixed in with the plant and some old palettes to give it a good carbon source. Composting is like a recipe that you mix at different ratios to go back into your organic soils and produce the best crops.”

The water used here comes from falling rain – sunny as it is, the island gets plenty – all harvested from the glasshouse roof and reservoirs that fill up through the wetter months, to be used in the main growing season. “In conventional production we water to excess so we always get some drain, which we collect, pasteurise and mix with more rainwater to get the nutrition levels right and put back onto the crop.”

Paul can talk a visitor through the whole cycle with a gentle, pastoral note of devotion to his life’s work: how the individual seeds are grafted, sewn and spliced, how the 50-day-old plants are arrayed through the glasshouses to flower within a couple of weeks and left to ripen for 10 or 12 weeks before harvesting. The conventional “lit” crops are planted earlier than the “unlit” – as early as September – in custom glasshouses that were the first in the UK to operate with an all-LED lighting system back in 2015.

“We’ve been growing very good crops with those LEDs every winter since, when our limiting factor in the UK is obviously natural light.” Picture the Isle of Wight at night, then, in the darkest, coldest months: a full moon shining on that diamond island in a black sea, and right at its heart a glasshouse glowing like a lantern, and inside a festival of fruit growing in all the colours of Christmas, the best tomatoes to be found anywhere on this line of latitude.

We started working with Isle of Wight Tomatoes just last year. We were immediately impressed by their eclectic mix of tomatoes – the colours, the varieties, the flavours… we’d never seen all this before. We recently had an amazing sampling session with the team –where we benchmarked our current range with them – testing for flavour and eating enjoyment, while also picking special new varieties. Winners to look out for at Spinneys soon are a Golden Cœur De Bœuf tomato – with beautiful pink marbling and hints of melon with citrus notes; the Wabi Sabi tomato which is like eating a Bolognese sauce – I was blown away by this one; and the Fuji tomato which is juicy, robust and has a real depth of flavour.

Neil Gibson says

Produce commercial manager

OPPOSITE PAGE: Tomatoes are grown inside glasshouses where bumblebees are indispensable to the pollination process; Paul Howlett, head of production at Isle of Wight Tomatoes.

THIS PAGE, CLOCKWISE FROM TOP LEFT: It takes 10 to 12 weeks for 50-day old plants to be ready for harvesting; rainwater is collected from the roofs of glasshouses and from reservoirs to be used during the main growing season; the interior of the Isle of Wight is protected from cold snaps and heatwaves due to the sea’s insulating influence; tomato plants are treated with the utmost care; the Golden Cœur De Bœuf tomato variety will soon be available at Spinneys.

CRUNCH TIME

Glinwell, a second-generation producer in England, cultivates our sweet Palermo peppers, cucumbers, capsicums and tomatoes with a commitment to responsible farming practices. Their produce embodies exceptional taste and flavour, reflecting their dedication to quality

Written by Ti any Eslick & Stephan Phelan

Photography by Camilla Hylleberg

In the decades after the Second World War, waves of young Sicilians abandoned the Mezzogiorno for better prospects in the factories and wet green fields of England’s Lee Valley. Joe Colletti’s father was one of them, and Sam Cannatella’s another. Colletti Senior arrived in the UK as a boy of 13, set to work on local farms to help his family, and soon bought his first small plot of land, eventually joining forces with Cannatella Senior to purchase a much bigger site at Smallford in 1977.

One handled the growing, the other sales and operations, and together they built their business, Glinwell, into a major producer of fresh tomatoes, peppers and cucumbers for retail partners around the world. Almost 50 years later, their two sons now fill the same respective roles within the company, both fathers having passed away within a couple of months of each other back in 2010.

“Sam and I have been in the trade from a young age, so we took it on and developed it further,” says Joe, remembering the days when they used to make their own plants in the freezing cold. “You’d have to steam the ground every year, or you’d never get the crop growing.” He is speaking amid a sunburst of colours within one of the company’s vast greenhouses. The long British cucumbergrowing season has been underway since February and the air inside carries the fresh scent of that harvest, with the first fragrant peppers and tomatoes of the spring now just coming through at the time of our visit in early April.

“Many of these will be shipped out to Spinneys,” says Joe, pointing out a rich red variety of Palermo pepper by way of example. “We do all our own growing, packing and distributing,” he tells us, “which means that we’re in charge of the whole supply chain, and that makes it very important to find the right partners to sell our product. It’s all about quality and Spinneys is a great customer who appreciates that quality.”

The Glinwell domain now extends over some 100 acres, spread between five separate sites in England, plus another 450-plus acres at a Spanish production division that keeps up supplies through the winter months to help ensure a year-round operation. And while there’s not much to be done about the weather back home, high-tech glasshouses effectively protect the plants from the worst of it. “You can’t get the same light as Southern Spain,” says Joe, “but you can create your own climate, and control everything else that affects a crop.”

Neil Gibson says

Glinwell is important to us at Spinneys as their growing philosophy centres around taste, eating quality and care for the environment, rather than just yield. Their organic cucumbers are delicious – and this is because their higher dry matter gives them slightly more crunch and great depth of flavour. The Palermo peppers are particularly sweet. Look out for their delicious San Marzano tomatoes in our SpinneysFOOD packaging, too.

Matt Simon, head of growing at Glinwell for more than 20 years, talks us through the holistic systems by which irrigation, temperature, humidity, ventilation and air circulation are carefully managed to cater for each individual plant according to its needs. Process-wise, he says, there is less difference than there used to be in the treatment of “conventionals” and “organics”, except that the former are grown in spun-woven slabs of volcanic rock, and the latter in cultivated soil. Inaugurated in 2004, the organics range has since occupied the tower nursery, on the same five-acre family farm that Joe’s father bought at the age of 17.

“Which makes it a bit more special,” says Matt. “And the grower there has spent a lot of time and effort getting that soil to a really live status.” What this means in practice is using all-natural fertilisers and byproducts to stimulate activity, as well as introducing natural predators such as mites and parasitic wasps to neutralise crop-hostile pests, and bringing in hives full of bumblebees to pollinate those plants that benefit most.

“Cucumbers are generally self-pollinating,” says Matt, “but with peppers, tomatoes and aubergines you tend to get the best quality when bees visit the flowers, so we input them throughout the season.” All that natural activity only increases biodiversity and helps toward sustainable land management. Huge glasshouses can be “very heavy on energy”, he admits, especially where they bury heating loops beneath the soil so that roots develop as early as possible in the growing season. “So, we do what we can to minimise our usage.”

The best possible gas-fired boilers, for example, extract C02 and push everything else back through the pipe works for reuse by the crop. “Virtually nothing goes up the chimney, and there are next to no emissions.” And when it comes to water, even the organics have their own collection system. “We apply what we need for the plants and any runoff gets cleaned, pasteurised and put back through that system, which also minimises fertiliser inputs and soil-borne contamination, and helps to improve the local environment.”

Efficiently and sustainably as the business now runs, the owners are still driven to marvel at what their fathers started. “It’s funny when you think of it,” says Joe. “This whole packhouse industry we’ve got in this area was almost all built by Sicilians.” Funny, too, that some of the freshest, healthiest staples of a Mediterranean diet are today sent out to Spinneys from the depths of a rainy British valley.

Produce commercial manager

PREVIOUS PAGE, FROM FROM TOP: Capsicums slowly change from green to orange during the growing period; Sam Cannatella (L) and Joe Colletti (R).

THIS SPREAD, CLOCKWISE FROM FAR LEFT: Sweet Palermo peppers; freshly harvested Palermo peppers; Matt Simon, head of growing; Glinwell’s glasshouses cover 100 acres spread across five sites in England; cucumber flowers; Joe and Sam inspecting the crop; bumblebees are used for pollinating capsicums; cucumbers are protected from pests by ‘good bugs’ such as mites and wasps.

STARS SHOOTING

We souce our green, purple and white asparagus from the Chinn family in the picturesque Wye Valley, Herefordshire. Renowned for their expertise, the Chinns cultivate this specialist short-season product with utmost care, ensuring impeccable quality and flavour

At the time of our visit, it is almost St George’s Day in the Wye Valley, Herefordshire, where fields of asparagus await the feast of England’s dragon-slaying patron saint on 23 April – the official start date of the growing season. “It’s a unique crop, a very unusual vegetable,” says Chris Chinn at Cobrey Farms, which his family founded four generations back.

“We’ve been here a century now, since 1924,” he says, while his brother Henry drives noisily by on the same vintage Ford tractor that he first learned to drive on. “We still need to work out how we’re going to celebrate.” Chris walks and talks us along the bushy green borders where green asparagus spears have been allowed to grow out into their full, natural, fernlike selves.

He explains how each one begins in hidden networks of root mass and bud clusters, buried about six centimetres below the soil. The tips start to emerge at this time of year, “as the first spring warmth gets to them”. Seven to 10 of those will soon be harvested from every plant, leaving roughly the same number behind, before the cutting then stops quite abruptly on Midsummer’s day, 21 June. “We can’t just keep harvesting all summer,” says Chris.

“We need to leave plenty in the ground to keep charging the root system over the winter. So that’s why we’ve got such a short season. When it’s gone, it’s gone.” The green asparagus, he says, is the type “we know and love as an English-speaking nation”, and he’s so primed for the coming crop as to manifest a real farmer’s pride overlooking the field. “Exciting, isn’t it? A real seasonal treat.”

White asparagus, meanwhile, never gets the sun and so never loses its subterranean pallor. The purple kind, meanwhile, is purpose-bred for its pretty colour, tender texture and sweeter flavour. “It’s so good for salads,” says Chris. Both varieties have even shorter growing seasons than classic green, but the Chinn family business, Wye Valley Produce, has become “quite well known” for all three, as Chris puts it – a modest way of saying they’re renowned, in fact, for their quality and consistency –despite only producing them since 2004. In previous decades, much of their land was given over to growing new potatoes, but the farm suffered a large fire in 2002.

“Out of the ashes emerged this idea for a new crop. South Herefordshire is a big area for soft fruit-growing, but we didn’t want to be the same as everyone else. Asparagus seemed to need some development, having been grown at small scale, in the same traditional manner, for 50 or 100 years.”

The Wye Valley has since proven optimal for this vegetable, too, in its particular confluence of climate, landscape and soil type. Wine-growers call it “terroir”, a term that Chris says has much more direct impact on produce like asparagus.

“Our position is fortunate in that we get the prevailing South-Westerly winds and the mid-Atlantic current, which bring heat from the Caribbean and carry lots of rain, some of which is dropped on Wales before it reaches us. All of which makes our winters not too cold and our spring relatively warm, while the local topography is useful in angling our fields into the sun on the south-facing slopes, and away from the sun on the north-facing slopes.”

“We need to leave plenty in the ground to keep charging the root system over the winter. So that’s why we’ve got such a short season. When it’s gone it’s gone.”

Exploiting those angles with judiciously placed polythene tunnels can help extend the season a little at either end, and beyond the growing itself the product is also graded and packed on-site before shipping out to clients like Spinneys. “We do all of that here and we love it. We’re in total control of the whole process and the asparagus leaves our farm with our name on the pack. It’s fantastic.” The current Wye Valley range also runs to many other soft fruits and vegetables, including the fresh rhubarb up on the north slope that is also shipped to Spinneys, and the sweet summer blueberries that soon will be.

Finding regional growers like Chris Chinn to supply unusual and/or niche short-season produce is important to Spinneys, and we have access to such producers in the UK through a highly specialised intermediary that is Mudwalls Food Group.

Founded by George Beach in 2010, the Mudwalls Fresh Produce brand exists to promote those growers – to make them feel “more relevant” in retail, as George has put it himself. “My ambition was to pass on to the customer the honest provenance that we’re all aware of but sometimes seem to shy away from.” The Chinns of Cobrey Farms duly supply the asparagus that has become a kind of icon of English agriculture, with every shipment a delivery on that Mudwalls Fresh Produce promise.

Here at Spinneys, our in-house produce commercial manager Neil Gibson is bound to agree that “these home-grown British varieties taste best.”

“Just in terms of their quality and consistency, their richer depth of flavour, the way they hold their texture in cooking.”

And when it comes to the age-old question of whether to bend or snap the spears first, Chris Chinn thinks it’s best to simply trim off the whiter sections, as they’re likely to be toughest. All asparagus can be eaten raw, he reminds us, and cooking only softens it up. Nutritious as it is, he says that he eats “an unhealthy amount of asparagus”, working so close to home that he’ll often fry some up for his lunchtime bap.

“Sometimes it’s just easier to boil it, as I quite often do myself, but to get more flavour you can grill it, barbecue it, braai it. Or just get a tray, bake it off, perhaps a bit of parmesan on top, and have it as a starter or a sharing dish. You can’t do that with many other veg.”

Produce commercial manager

Neil Gibson says

At Spinneys we are always looking for seasonal products that are unique or unusual. Mudwalls is great at finding specialist growers that are scattered across the British Isles for us.

Asparagus is a fantastic superfood and I am excited to be able to make Chris Chinn’s green, purple and white varieties accessible to our customers. Cobrey Farms in the Wye Valley is set in an area of outstanding natural beauty and the terroir is wonderful for growing great tasting, quality produce.

Written by Ti any Eslick & Stephen Phelan ; Photography by Camilla Hylleberg

THIS PAGE, CLOCKWISE FROM TOP LEFT: Look out for Wye Valley rhubarb at Spinneys; the official start date for growing asparagus is 23 April; Chris Chinn also grows blueberries at Cobrey Farms; freshly harvested asparagus, washed and ready for packing; Wye Valley asparagus is available at Spinneys for a limited period; Chris Chinn in the asparagus greenhouse; the terroir of the Wye Valley makes it excellent for growing asparagus. IN STORES NOW IN STORES NOW

PREVIOUS SPREAD, FROM LEFT: Asparagus tips emerging from the soil; purple asparagus has a tender texture and sweeter flavour than its green counterpart.

On the clock

Whip up quick and delicious meals using fresh leafy greens and vegetables from our organic garden

BAKED CAVOLO NERO RISOTTO

250g arborio rice

750ml chicken or vegetable broth

2 tbsp SpinneysFOOD Unsalted Butter

1 Preheat the oven to 180°C, gas mark 4.

Prep time: 5 minutes

Cook time: 25 minutes

Serves: 4

For the risotto

1 small onion

2 garlic cloves

200g cavolo nero

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

Handful of SpinneysFOOD Fresh Thyme

30g SpinneysFOOD Grated Parmigiano Reggiano

1 lemon

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

For the brown butter

100g SpinneysFOOD Salted Butter

To serve

Handful of SpinneysFOOD Fresh Dill

25 MINS MAKE IT WITH

2 Dice the onion. Crush the garlic. Wash the cavolo nero and remove the stems. Chop the stems and leaves into bite sized pieces. 3 In an oven-safe skillet or baking dish, heat the olive oil over a medium heat. Add the onion, garlic and thyme. Sauté until softened, approx. 3-4 minutes. Add the arborio rice to the skillet and toast it for 1-2 minutes, stirring constantly, until the grains are lightly golden. Add the chopped cavolo nero to the skillet and cook for a further 1-2 minutes, until slightly wilted. Add the broth to the skillet. Cover with a tight-fitting lid or aluminium foil and bake for approx. 20-25 minutes.

4 While the risotto is cooking, brown the butter in a saucepan, until it foams and turns golden brown. 5 Zest and juice the lemon. Chop the dill. 6 Remove the risotto from the oven and stir in the grated cheese and lemon juice. Replace the cover and let it steam for a further 5 minutes for a creamy fluffy risotto. 7 When ready to serve, season with salt and pepper and scatter over the lemon zest and dill.

Baked cavolo nero risotto

TOP TIP!

Instead of scattering fresh coriander over this salad, top it with the finely chopped carrot leaves.

RAINBOW CARROT SLAW WITH KIMCHI PRAWNS

Prep time: 15 minutes

Cook time: 10 minutes

Serves: 4

For the rainbow carrot slaw

600g rainbow carrots

4 SpinneysFOOD Spring Onions

Handful of SpinneysFOOD Fresh Basil

Handful of SpinneysFOOD Fresh Coriander

2 tbsp rice vinegar

1 tbsp SpinneysFOOD Organic Natural Honey

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground,

For the kimchi prawns

1 garlic clove

1 tbsp ginger

1 tbsp sesame oil

2 tbsp gochujang

1 tbsp soya sauce

500g SpinneysFOOD Cooked Prawns

To serve

2 tbsp black sesame seeds

1 Using a mandolin, thinly slice the rainbow carrots. Julienne the slices and place them in a large bowl. Chop the spring onions diagonally. Roughly chop the basil and coriander. Add them to the bowl with the carrots. 2 In a small bowl, whisk together the rice vinegar, honey, salt and pepper. Pour the dressing over the carrot mixture. Toss everything together until well combined and set aside. 3 Finely chop the garlic and ginger and place in a small bowl. Into the same bowl add the sesame oil, gochujang and soya sauce and mix together. 4 Add the cooked prawns into the kimchi mixture. For a cold salad, serve the prawns as is and for a warm salad fry the prawns for an additional 2-3 minutes, until the prawns are heated through. 5 When ready to serve, divide the rainbow carrot slaw among 4 plates. Top each serving with the kimchi prawns. Scatter over the black sesame seeds and extra coriander.

Rainbow carrot slaw with kimchi prawns

Silky leek carbonara

20 MINS

SILKY LEEK CARBONARA

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 2

For the carbonara

4 large leeks

2 garlic cloves

2 tbsp SpinneysFOOD Salted Butter

2 large egg yolks

50g SpinneysFOOD Parmigiano Reggiano

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, 120g linguini pasta

4 tbsp heavy cream

For the crispy leeks

250ml SpinneysFOOD Pure Sunflower Oil

2 leeks

To serve

2 tbsp SpinneysFOOD Grated Parmigiano Reggiano

1 Run the leeks under cold water to clean them then slice and set aside. Finely slice the garlic. 2 In a pan over a medium heat, melt the butter. Add the leeks and garlic. Lower the heat and sweat for 10 minutes.

3 Meanwhile, combine the egg yolks in a bowl. Grate in the Parmigiano Reggiano to make a paste. Season with salt and pepper.

4 Heat the sunflower oil in a pot. While the oil is heating, wash, pat dry and finely chop the 2 leeks. Fry until golden brown, approx. 6 minutes. Set aside. 5 Cook the pasta in boiling water for 8-10 minutes until al dente. Drain the pasta, reserving 4 tablespoons of pasta liquid. 6 Once the leeks in the pan are caramelised, reduce the heat to low and add the cooked pasta to the pan. Toss the pasta with the leeks until well combined. Pour the egg and cheese mixture over the pasta and quickly toss to coat the linguini evenly. Add a tablespoon of pasta water at a time to create a silky sauce. The residual heat from the pasta and skillet will cook the eggs, creating a creamy sauce. Add the heavy cream and let simmer for an additional 5 minutes.

7 When ready to serve, scatter over the crispy leeks and Parmigiano Reggiano.

Traditional carbonara recipes don’t include cream, but we’ve used heavy cream for an extra dash of richness.

20 MINS

BAKED MOZZARELLA MEATBALLS WITH KALE PESTO

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4

For the baked meatballs

1 white onion

2 garlic cloves

400g SpinneysFOOD Beef Meatballs

300g tomato passata

COOK’S NOTE

Instead of discarding the kale stems, blanch them in salted boiling water until softened. Then blend with yoghurt and garlic for a delicious dip, or dressing.

Handful of fresh oregano

200g SpinneysFOOD Grated Mozzarella

For the kale pesto

250g kale leaves

Handful of SpinneysFOOD Fresh Basil

60g SpinneysFOOD Grated Parmigiano Reggiano

30g pine nuts

2 garlic cloves

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 Preheat the oven to 190°C, gas mark 5. 2 Dice the onions. Crush the garlic. Set both aside. 3 Heat an ovenproof cast-iron pan over a high heat. Fry the meatballs until golden. Remove from the pan and set aside. In the same pan, sweat the onions and garlic, for 5 minutes. Add the passata and fresh oregano, and simmer for 10 minutes. Add the meatballs to the sauce and sprinkle the mozzarella over the meatballs. Place the pan in the oven and bake for 15-20 minutes, or until the meatballs are heated through and the cheese is melted and bubbly. 4 Meanwhile, prepare the kale pesto. In a food processor, combine the kale leaves, basil, cheese, pine nuts, garlic, salt and pepper. Pulse until the mixture is finely chopped. With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency. Taste and adjust the seasoning.

5 Once the meatballs are done baking, remove from the oven and let them cool for a few minutes. 6 Serve the baked mozzarella meatballs topped with kale pesto.

Baked mozzarella meatballs with kale pesto

BEETROOT AND CRUSHED CHICKPEA SALAD WITH DUKKAH DRESSING AND SEARED SALMON

Prep time: 15 minutes

Cook time: 15 minutes

Serves: 2

For the salad

4 medium-sized beetroots

500g mixed salad greens (such as arugula and beetroot leaves)

1 x 400g tin SpinneysFOOD Organic Chickpeas

2 tbsp dukkah spice

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

For the seared salmon

2 salmon fillets

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

For the dukkah dressing

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 tbsp SpinneysFOOD Organic Natural Honey

2 tbsp dukkah spice

1 lemon

1 Cook the beetroots until tender (you can boil or roast them), then peel and chop into quarters. 2 Wash the mixed salad greens and set aside. 3 Drain the chickpeas and rinse well. Add to a bowl. Using a fork, crush about half the chickpeas. Toss with the dukkah spice. 4 Season the salmon fillets with salt and pepper on both sides. Heat the olive oil in a skillet over a mediumhigh heat. Once the skillet is hot, add the salmon fillets and sear for 3-4 minutes on each side, or until cooked to your desired level of doneness. 5 Meanwhile, prepare the dukkah dressing. In a small bowl, mix together the olive oil, honey and dukkah spice. Squeeze in the lemon juice and whisk until well combined. Adjust the seasoning, if necessary. 6 In a large mixing bowl, combine the diced beetroots, crushed chickpeas and mixed salad greens. Drizzle the dressing over the salad and toss gently to coat. 7 Divide the salad between serving plates or bowls. Place a salmon fillet on top of each salad portion and serve.

TRY IT WITH...

For a burst of freshness and added texture, scatter fresh pomegranate seeds over this salad. The sweettart flavour of pomegranate pairs beautifully with the earthiness of beets and the nutty flavour of chickpeas.

Beetroot and crushed chickpea salad with dukkah dressing and seared salmon

Get fresh

Recipes to celebrate our bounty of produce – bringing you closer to nature with each dish

For something special, try our exotic fruit. More on pages 60-65.

special Something

We travel the world to source the most fl avourful exotic fruit, such as prickly pears and rambutan, from farmers who give us their freshest harvest

Dragon fruit margaritas

Prickly pear and orange blossom granita

Popular in the Indian state of West Bengal and in Bangladesh, this refreshing salad combines sweet and tart avours to perfection

Bengali pomelo salad

TOP TIP!

Different nuts and spices can be substituted to get your preferred type of flavour and texture.

Longan and rambutan crumble with baklava and cinnamon ice cream

DRAGON FRUIT MARGARITAS

Pink dragon fruit is slightly sweeter than its white counterpart, but both types are lower in sugar than other tropical fruit. Our dragon fruit come from Vietnam, where they are grown in the Mekong Delta.

Prep time: 20 minutes

Serves: 4

1 pink dragon fruit

1 white dragon fruit

2 limes

200g SpinneysFOOD Ice Cubes

4 tbsp SpinneysFOOD Organic Agave Syrup (or adjust to taste)

1 Peel and dice the dragon fruit. Zest and juice the limes. 2 In a blender, combine the diced pink dragon fruit with 100g of ice cubes, the juice and zest of one lime and 2 tablespoons of agave syrup. Blend until smooth and well combined. Taste and adjust the sweetness, if needed. Repeat the same steps with the remaining dragon fruit to get two colours.

3 Using a piece of aluminium foil placed at an angle in each glass, pour each colour on either side to create a half-and-half pattern to show both colours. 4 Decorate each glass with a slice of dragon fruit. Serve immediately.

PRICKLY PEAR AND ORANGE BLOSSOM GRANITA

Prickly pears are the delightfully sweet fruit of flat-stemmed cacti. The thorns are usually removed before the fruit is sold but it’s still a good idea to wear thick gloves while handling unpeeled fruit. Spinneys sources prickly pears from Lebanon.

Prep time: 20 minutes

Freeze time: 2 hours

Serves: 4

1 orange

1 lemon

50g SpinneysFOOD Extra Fine Caster Sugar

4 tbsp water

6 prickly pears

1 tbsp orange blossom water

1 Zest and juice the citrus fruit. 2 Combine the sugar, water, citrus zest and juice in a small pot. Simmer for 5 minutes until the sugar has dissolved. 3 While wearing gloves, slice off the tops and ends of the prickly pears. Using a knife, slice down one side of the fruit. Pull the peel back from the flesh. Roughly chop the fruit. 4 Place the fruit in a blender along with the citrus syrup and orange blossom water. Blitz until smooth. Strain through a fine

sieve to remove the seeds. Pour the mixture into a large flat tray. 5 Freeze for at least 45 minutes before using a fork to scrape the frozen mixture in long strokes. Return to the freezer for 30 minutes before scraping again. Repeat this process a few times until you reach your desired consistency. 6 Serve the granita in cups or dessert glasses.

BENGALI POMELO SALAD

Pomelo is the largest member of the citrus family. It is tangy and sweet and a good source of vitamin C. We source our pomelos from Thailand, which is well-known for its high-quality pomelo harvest.

Prep time: 15 minutes

Serves: 6

1 large pomelo

1 small red onion

1 green chilli

Handful of SpinneysFOOD Fresh Coriander

2 tbsp roasted peanuts, plus extra for serving

For the dressing

1 tbsp wholegrain mustard

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

SpinneysFOOD Fine Sea Salt, to taste

1 tsp SpinneysFOOD Fine Grain White Sugar

Mangosteen and tuna tartare

Add a tablespoon of the sieved passionfruit seeds back into the paloma jelly for a delicious texture.

1 tsp SpinneysFOOD Fine Cumin

1 lime

1 Peel the pomelo and separate the segments. Remove any seeds and membranes. Dice the onion. Finely chop the chilli and coriander. Chop the peanuts. 2 Break the pomelo segments into bite-sized pieces and place them in a large mixing bowl. Add the onion, green chilli, coriander and peanuts. 3 In a separate bowl, combine the mustard, olive oil, salt, sugar, cumin and lime juice to create a dressing. Drizzle over the salad ingredients. Gently toss everything together until well combined. 4 Transfer the salad to a serving dish or individual plates. Scatter over more roasted peanuts for extra texture.

LONGAN AND RAMBUTAN CRUMBLE WITH BAKLAVA

AND CINNAMON ICE CREAM

Longan is a tropical fruit that’s grown in Northern Thailand. The farms we work with are certified under GLOBALG.A.P. We source rambutan from family farms located in Eastern Thailand. The farmers use organic compost and bee pollination during the cultivation process.

Prep time: 15 minutes

Cook time: 20 minutes

Serves: 4

For the crumble

50g SpinneysFOOD Salted Butter, cold

50g SpinneysFOOD All-Purpose Flour

50g cashews

60g rolled oats

80g SpinneysFOOD Light Muscovado Sugar

Pinch of SpinneysFOOD Fine Sea Salt

½ tsp SpinneysFOOD Fine Cinnamon

½ tsp ground cardamom

For the fruit

6 rambutans

4 longan

1 ClemenGold

1 vanilla bean

1 tbsp SpinneysFOOD Extra Fine Caster Sugar

4 tbsp water

To serve

500g SpinneysFOOD Baklava and Cinnamon Ice Cream

1 Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper. 2 Cube the

butter and place in a large bowl along with the flour. Rub the flour and butter together until the mixture resembles breadcrumbs. Roughly chop the nuts. Stir in the rolled oats, nuts, sugar, salt, cinnamon and cardamom until well combined. Spread the crumble mixture evenly onto the prepared baking tray. Bake for approx. 10-15 minutes, or until the crumble is golden brown. Remove from the oven and set aside to cool slightly. 3 Peel the rambutans and longan, removing any seeds or pips. Zest and juice the ClemenGold. Split the vanilla bean and scrape out the seeds. 4 In a small pot placed over a medium heat, combine the rambutans, longan, ClemenGold zest and juice, vanilla seeds, caster sugar and water. Cook for approx. 10 minutes, or until the rambutans are soft and the mixture has thickened slightly. 5 Divide the crumble and warm fruit mixture between 4 serving glasses or bowls and top with a scoop of ice cream.

MANGOSTEEN AND TUNA TARTARE

The fruit of a tropical evergreen tree, mangosteen has sweet flesh with a mild fragrance and tartness. Our mangosteen stock comes from Eastern Thailand where they’re grown on family farms. This fruit can only be picked once ripe on the tree as it doesn’t ripen after.

Prep time: 30 minutes

Serves: 6

For the tuna tartare

200g sushi-grade tuna

8-10 fresh mangosteens (seeds removed)

1 small SpinneysFOOD Organic Cucumber

1 small red onion

Handful of SpinneysFOOD Fresh Coriander

Handful of SpinneysFOOD Fresh Mint

For the dressing

1 tbsp soya sauce

1 tsp sesame oil

1 tsp rice vinegar

1 tsp SpinneysFOOD Honey or SpinneysFOOD Organic Agave Syrup

To serve

½ tsp SpinneysFOOD White Sesame Seeds

1 small avocado Sourdough crackers

1 To make the tuna tartare, dice the tuna into small, uniform pieces and place it in a

mixing bowl. Peel and remove the seeds of the mangosteens. Place the flesh in the bowl along with the tuna. Finely dice the cucumber. Chop the red onion and herbs. Place the cucumber, onion and herbs in the bowl with the tuna mixture. 2 To make the dressing, whisk together the soya sauce, sesame oil, rice vinegar and honey (or agave syrup) in a small bowl. Adjust the sweetness and acidity to your liking. 3 Pour the dressing over the tuna mixture. Gently toss to combine, ensuring the ingredients are evenly coated. Cover the bowl and refrigerate the tartare for at least 15-20 minutes to allow the flavours to combine. 4 When ready to serve, spoon the mangosteen and tuna tartare onto individual plates or into small bowls. Scatter over sesame seeds. Peel and cube the avocado. 5 Serve the mangosteen and tuna tartare with the avocado and sourdough crackers.

PASSIONFRUIT PALOMA JELLY SHOTS

Grown in sunny southwest and southeast Spain, our large passionfruit known as Grand Passion passionfruit are delightfully sweet with just a hint of tartness.

Prep time: 20 minutes (plus freezing time)

Serves: 4

6 passionfruit

100ml grapefruit juice

2 tbsp lime juice

4 tbsp SpinneysFOOD Honey or SpinneysFOOD Organic Agave Syrup

3 tsp unflavoured gelatine

1 Chop the passionfruits in half. Scoop out the pulp into a sieve to remove the seeds. Set aside the hollowed passionfruit halves (inner membrane may need to be removed).

2 In a small saucepan, combine the strained passionfruit pulp, grapefruit juice, lime juice and honey or agave nectar. Sprinkle the gelatin over the mixture and let it sit for 5 minutes to bloom. Place the saucepan over a low heat and stir until the gelatin is completely dissolved. Do not boil the mixture. 3 Arrange the empty passionfruit halves upright in a muffin tray. Pour the jelly mixture into the empty passionfruit halves, filling them almost to the top. Be careful not to overfill. Place the muffin tray in the refrigerator and chill for at least 2-3 hours, or overnight until the jelly is set. 4 Once the jelly is set, remove the passionfruit halves from the refrigerator, and serve immediately.

Passionfruit paloma jelly shots

T OM A T OES

IN

ECHN I C OLOU

Deep shades of red, vibrant yellows and lively greens, our fl avourful tomatoes are perfect for a variety of culinary techniques from roasting and baking to making mocktails, paella and more

Yellow tomato bloody Mary

TOP TIP!

Keep the leftover puff pastry and cut-offs to make crispy croutons and avoid wastage.

Tomato and Asiago spiced tart

YELLOW TOMATO BLOODY MARY

We've given the bloody Mary an unusual twist by using yellow tomatoes, to create a vibrant and slightly sweet version of a classic drink.

Prep time: 20 minutes

Serves: 4

For the bloody Mary mocktail

1 garlic clove

1 lemon

300g yellow cherry tomatoes

1 celery stalk

½ small brown onion

1 tbsp Worcestershire sauce

1 tbsp Sriracha or Tabasco

1 tsp Dorset Sea Salt Co Celery Infused Dorset Sea Salt

½ tsp SpinneysFOOD Black Pepper, freshly ground

200g ice cubes

180ml Cerocero Juniper, White Grapefruit & Lemon Grass

To serve

1 lemon

3 tbsp togarashi spice or chilli powder

8 cornichons

4 slices beef salami

8 pimento-stuffed olives

4 celery stalks

SpinneysFOOD Ice Cubes

1 Mince the garlic. Juice the lemon. 2 In a blender or food processor, combine the yellow cherry tomatoes, celery stalk, onion, garlic, Worcestershire sauce, Sriracha, lemon juice, celery salt and black pepper. Blitz until smooth and well combined. Strain through a sieve for a smoother finish. Adjust the seasoning, if needed. 3 Halve the lemon then slice into wedges. Run a lemon wedge along the rim of 4 glasses then roll the rims in the togarashi spice or chilli powder. Arrange the cornichons, beef salami and olives on 4 small skewers. Place each skewer on top of a glass along with a celery stalk. Fill each glass with ice cubes.

4 To assemble the yellow tomato bloody Mary, pour enough of the yellow tomato mixture into the glass (enough to fill ¾ of each glass). Add 3 tablespoons of Cerocero to each glass. Adjust the amount based on your preference. Stir well to combine. Serve immediately.

TOMATO AND ASIAGO SPICED TART

Prep time: 10 minutes

Cook time: 45 minutes

Serves: 8

1 x 320g sheet ready-rolled puff pastry

60g Asiago cheese

100g breadcrumbs

500-750g SpinneysFOOD Mixed Rainbow

Cherry Tomatoes

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

For the caramelised shallots

2 small shallots

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

1 tbsp SpinneysFOOD Light Muscovado Sugar

1 tbsp SpinneysFOOD Balsamic Vinegar of Modena

2 tbsp water

For the seasoning

1 tbsp SpinneysFOOD White Sesame Seeds

2 tsp black sesame seeds

2 tsp onion seeds

2 tsp dried garlic

1 tsp SpinneysFOOD Natural Sea Salt Flakes

1 Preheat the oven to 180°C, gas mark 4.

2 Unroll the puff pastry onto a lightly floured work surface. Place a 22cm round oven-proof dish over the pastry and cut out a round slightly larger than it. Place the pastry circle in the dish and press into the corners. Using two fingers, create a pattern around the edge of the pastry and poke some holes in the base to release air. Bake for 20 minutes until a light blonde colour. Sprinkle over the cheese and breadcrumbs then bake for a further 5 minutes. 3 Peel and slice the shallots. Heat the oil in a frying pan over a medium heat. Add the shallots and season well with salt and pepper. Sauté until golden and caramelised then add the sugar, balsamic vinegar and water to deglaze the pan. Simmer for 5-7 minutes until slightly thickened. 4 Arrange the tomatoes on the pastry base. Season with salt and pepper. Spoon the caramelised shallots over the top and into the spaces between the tomatoes. 5 Increase the oven temperature to 220°C, gas mark 7. Bake for approx. 10-20 minutes, or until the tomatoes soften and start to blister. Remove from the oven. 6 Meanwhile, combine all the ingredients for the seasoning in a bowl. 7 Once the tart is ready, remove from the oven and sprinkle over the seasoning. Serve while hot.

ZA’ATAR TOMATO CARPACCIO

Prep time: 20 minutes

Serves: 4

For the dressing

1 shallot

4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

3 tbsp SpinneysFOOD Organic Red Grape Vinegar

1½ tsp SpinneysFOOD Za’atar

For the tomato carpaccio

4 Mar Azul tomatoes

1-2 balls SpinneysFOOD Burrata

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

Handful of microgreens

1 Finely slice the shallot. Place the shallot in a small bowl along with the olive oil, vinegar

and za’atar. 2 Using a sharp knife or mandolin, finely slice the tomatoes. Arrange the sliced tomatoes on a serving platter. 3 Tear the burrata and arrange over the tomato slices.

4 Drizzle the dressing over. Season with salt and pepper and scatter over the microgreens.

5 Serve immediately.

GREEK-STYLE STUFFED TOMATOES

Prep time: 15 minutes

Cook time: 45 minutes

Serves: 4

For the tomatoes

4 large Rosa de La Reina tomatoes

For the filling

80g almonds

1 brown onion

3 garlic cloves

4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 x 400g tin SpinneysFOOD Organic Chopped Italian Tomatoes

125ml vegetable stock

½ tsp SpinneysFOOD Dried Oregano

100g paella or arborio rice

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

Handful of SpinneysFOOD Fresh Parsley

Handful of SpinneysFOOD Fresh Mint

Handful of SpinneysFOOD Fresh Dill

1 lemon

50g SpinneysFOOD Feta

50g raisins

1 Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper. 2 Slice the tops off the tomatoes, reserving them. Using a paring knife, cut out the centre and scoop out the pulp, reserving it in a bowl. Arrange the tomatoes on the baking tray.

3 Toast the almonds in a dry pan for approx. 2 minutes. Roughly chop and set aside for later. Peel and finely dice the onion. Slice the garlic. 4 Heat 2 tablespoons of the olive oil in a medium-sized pot. Sauté the onion and garlic until softened, approx. 5 minutes. Add in the reserved tomato pulp, tinned tomatoes, stock and dried oregano and bring to a simmer for 5 minutes. Add in the rice and season with salt and pepper then lower the heat. Continue to cook for approx. 5-10 minutes or until the rice is partially cooked and has a small white centre. Remove the rice mixture from the heat.

5 Finely chop the herbs. Zest and juice the lemon. Finely dice the feta. Stir the herbs, lemon zest and juice and feta into the rice mixture along with the almonds and raisins. Adjust the seasoning, if necessary. Spoon the rice filling into the tomatoes and replace the tops of the tomatoes. Drizzle over the remaining olive oil. Place the tomatoes in the oven for 20-25 minutes, or until jammy and the rice is

VEGAN

TOP TIP!

Leftover roasted tomatoes can be blended with hummus and topped with more dukkah for a smoky dip.

TOP TIP!

Make sure to use tomatoes that are not overly ripe otherwise they will not hold their shape while baking.

Greek-style stuffed tomatoes

Dukkah-roasted tomatoes with herb oil

Za’atar tomato carpaccio

Mixed tomato and olive paella

COOK’S NOTE

To make this more like salsa and nachos, roughly chop the Lebanese bread into nacho shapes and place in an oven preheated to 200˚C, gas mark 6, for 5-10 minutes or until golden and crisp. Remove and cool for 5 minutes before serving.

Chunky ezme salad

cooked through. 6 Remove the stuffed tomatoes from the oven and serve immediately.

DUKKAH-ROASTED TOMATOES WITH HERB OIL

Prep time: 10 minutes

Cook time: 40 minutes

Serves: 6

For the tomatoes

800g mix of SpinneysFOOD Tomatoes (premium tomatoes and cherry tomatoes on the vine)

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

2-3 tbsp dukkah

For the herb oil

Handful of mixed SpinneysFOOD Fresh Herbs (such as parsley, cilantro, or basil)

1 garlic clove

1 lemon

4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

To serve

220g labneh

1 x SpinneysFOOD Focaccia

1 Preheat the oven to 190°C, gas mark 5.

2 Arrange the large and cherry tomatoes on a baking tray and generously drizzle with olive oil. Season with salt and pepper. Sprinkle over the dukkah. Toss to coat and place in the oven for approx. 20-25 minutes, or until jammy and caramelised. 3 Chop the fresh herbs. Mince the garlic. Zest the lemon.

4 Add the olive oil, herbs, garlic, lemon zest, salt and pepper to a blender. Blitz then strain through a cheesecloth for a vibrant green oil.

5 When ready to serve, place a dollop of the labneh on each serving plate. Arrange the roasted tomatoes on top of the labneh. Drizzle

the herb oil over the tomatoes. 6 Serve with warm focaccia.

MIXED TOMATO AND OLIVE PAELLA

This is a vegetarian take on Spanish paella with fluffy aromatic rice and soft smoky tomato topping.

Prep time: 20 minutes

Cook time: 40 minutes

Serves: 6

For the paella

1 brown onion

1 SpinneysFOOD Red Capsicum

3 garlic cloves

80g pitted kalamata olives

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

30g SpinneysFOOD Sun-dried Tomatoes in Sunflower Oil

1 tbsp smoked paprika

2 tbsp tomato paste

1 x 400g tin SpinneysFOOD Organic Chopped

Italian Tomatoes

450ml vegetable stock

½ tsp SpinneysFOOD Fine Sea Salt, to taste

250g paella rice

3 Spanish San Marzano tomatoes

To serve

Handful of SpinneysFOOD Fresh Parsley

1 lemon

1 Heat the oven to 220°C, gas mark 7.

2 Finely dice the onion and red capsicum. Mince the garlic. Halve the olives. 3 Place a large ovenproof pan with a lid over a medium heat. Add the olive oil and a splash of oil from the sun-dried tomatoes to the pan. Once hot, add the onion and capsicum. Sauté until caramelised, approx. 5 minutes. Add the garlic, smoked paprika and tomato paste. Cook for 5 minutes. Add the olives, sun-dried tomatoes, tinned tomatoes, stock, salt and paella rice. Bring to a simmer and place the lid on the pan. 4 Place the pan in the oven and cook for approx. 20 minutes, or until the rice

is almost cooked all the way through. 5 Slice the San Marzano tomatoes. 6 Increase the oven temperature to 220°C, gas mark 7. Take the pan out of the oven and remove the lid. Arrange the tomato slices over the rice. Return the pan to the oven without the lid, for approx. 10-15 minutes, or until the tomatoes are slightly caramelised. Remove from the oven and set aside to cool slightly, for approx. 10 minutes.

7 Finely chop the parsley and sprinkle over.

8 Serve the paella warm with lemon wedges on the side.

CHUNKY EZME SALAD

This vibrant Turkish-inspired salad, made with fresh tomatoes, onions, peppers and a medley of herbs, is a flavourful, texture rich side dish.

Prep time: 20 minutes

Serves: 6

1 medium white onion

½ tsp SpinneysFOOD Fine Sea Salt, to taste

3 organic beef tomatoes

1 red sweet Romano pepper

1 red chilli

Handful of SpinneysFOOD Fresh Parsley

1 lemon

1 tbsp pomegranate molasses

1 tsp Aleppo pepper

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

To serve 4 Lebanese breads

1 Dice the onion and place in a bowl with the salt. Toss and set aside for a few minutes to soften. 2 Dice the tomatoes, Romano pepper and chilli to roughly the same size as the onion. Finely chop the parsley. Place all the chopped ingredients in a large bowl. 3 Juice the lemon and drizzle over the salad. Add the molasses and Aleppo pepper. Season to taste. Toss well to combine. 4 Serve with the Lebanese bread.

All our SpinneysFOOD Tomatoes are carefully chosen for their flavour and unique characteristics.

VEGAN

VEGAN

FLAVOUR Rooted in

Carrots, potatoes, radishes, turnips and parsnips are loaded with essential nutrients from the earth. Use these versatile tubers to make salads, appetisers and desserts

HOW TO MAKE

BEETROOT POWDER

Finely slice 2 beets and spread the slices on a baking tray lined with baking paper. Set the oven at its lowest temperature (usually around 60°C, gas mark 1). Prop the oven door open slightly to allow moisture to escape and leave the beetroot pieces in the oven until they are dried and brittle. Once dried, place in a blender and blitz until it forms a fine powder. Store in an airtight container.

Beetroot brownies with beetroot ganache

If you do not have a blowtorch, place the carrot pie under your oven’s grill for 3-5 minutes, or until the sugar has caramelised.

BEETROOT BROWNIES WITH BEETROOT GANACHE

Prep time: 25 minutes

Cook time: 20 minutes

Makes: 12 brownies

For the beetroot brownies

210g SpinneysFOOD All-Purpose Flour

160g SpinneysFOOD Fine Grain White Sugar

25g cocoa powder

¼ tsp SpinneysFOOD Baking Powder

¼ tsp bicarbonate of soda

165g dark chocolate

65g SpinneysFOOD Salted Butter

200g cooked beetroot

1 large SpinneysFOOD Organic Free-Range Egg

3 tbsp milk

1 tsp vanilla extract

For the beetroot ganache

200g white chocolate

25g SpinneysFOOD Salted Butter

120ml double cream

2-3 tsp beetroot powder or similar food colour

1 Preheat the oven to 180°C, gas mark 4. Line a 30cm x 20cm baking tin with baking paper. 2 In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder and bicarbonate of soda. Stir to combine and set aside. 3 In a heat-proof bowl set over slightly boiling water, melt the chocolate and butter over a low heat. Remove the melted mixture from the heat and allow to cool slightly. Place the cooked beetroot in a blender or food processor and blitz until smooth. Add the wet ingredients to the dry ingredients and mix to combine. Pour the batter into the prepared tin and level out the top. Bake the brownies for 15-20 minutes for a fudgy centre, or 30 minutes for cakey brownies. Remove from the oven and allow to cool. 4 To make the ganache, melt the white chocolate, butter and cream in a heatproof bowl over barely simmering water. Stir gently. Whisk in the beetroot powder. If your ganache does not emulsify, add 2-3 tablespoons of coconut oil and blend again. 5 Spread the ganache over the cooled brownies. Slice and serve.

BRÛLÉED CARROT PIE

Prep time: 30 minutes (plus chilling time)

Cook time: 1 hour

Serves: 4-6

400g Jus-Rol shortcrust pastry sheet, defrosted

For the carrot filling

250g carrots

4 tbsp ghee

¼ tsp cardamom powder

½ tsp SpinneysFOOD Fine Ginger

150ml condensed milk

For the custard

4 egg yolks

65g SpinneysFOOD Extra Fine Caster Sugar

2 tbsp corn flour

500ml SpinneysFOOD Full Fat Milk

1 tsp vanilla extract

For the brûlée

50g SpinneysFOOD Extra Fine Caster Sugar

1 Preheat the oven to 180°C, gas mark 4.

2 Lightly flour a clean work surface and roll out the shortcrust pastry slightly. Place the pastry in a 22cm tart tin. Using your thumb, press the pastry into the edges of the tin, leaving a 2cm pastry overhang. Using a fork, pierce a few holes in the pastry. Line the pastry with baking paper and baking beads or beans. Place in the oven for approx. 15-20 minutes, or until blonde. Remove the beans and baking paper and bake for a further 2-5 minutes. Remove the tart tin from the oven. 3 Finely grate the carrots. Place in a cheesecloth and squeeze out any excess liquid. Heat 2 tablespoons of the ghee in a small pot over a medium heat. Add in the grated carrot and cook for approx. 5 minutes or until softened. Once all the moisture has cooked out, lower the heat and add the spices along with the condensed milk. Stir to combine. Cover and continue cooking over a low heat for 10 minutes until it has thickened. Remove from the heat and set aside. 4 In a large bowl, combine the egg yolks and sugar. In a separate small bowl, whisk together the corn flour with 3 tablespoons of the

milk to make a slurry. Place a pot over a medium heat. Add the remaining milk and heat until warm to the touch. Slowly whisk a small amount of the hot milk into the yolk mixture, stirring constantly to bring it to temperature. Repeat this until you have added all the milk in small amounts. Then add the corn flour slurry. Pour the mixture back into the pot and cook over a low heat until thickened, approx. 4-6 minutes. Be sure to stir constantly to prevent it from catching and burning. Once it has thickened, remove from the heat and add the vanilla extract. Set aside. 5 Pour the carrot filling into the tart shell, making sure it’s evenly spread. Add the custard over the carrot filling – you may have some extra custard that can be served with the tart. Bake the tart for approx. 20-30 minutes or until the custard has set but is still wobbly in the centre. Once cooked, allow to cool at room temperature then refrigerate for at least 2 hours to set. 6 Once completely set, sprinkle over the sugar in an even layer. Using a blowtorch, brûlée the top until it is golden-brown colour. 7 Serve the tart cold with leftover custard on top.

SLOW-ROASTED RADISHES WITH BROWN BUTTER AND TAHINI LABNEH

Prep time: 10 minutes

Cook time: 40 minutes

Serves: 4

For the roasted radishes

500g radishes

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

60g SpinneysFOOD Salted Butter

For the tahini labneh

50g tahini

350g labneh

¼ tsp SpinneysFOOD Fine Cumin

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

1 lemon

To serve

½ tsp SpinneysFOOD White Sesame Seeds

TOP TIP!

Avoid storing radishes near ethylene-producing fruits, such as apples and bananas, to prevent them from going off too quickly.

Brûléed carrot pie

Slow-roasted radishes with brown butter and tahini labneh

1 Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper. 2 Halve the radishes (retain the leaves) and place in a bowl. Toss the halved radishes with the olive oil, salt and pepper until well-coated. Spread the radishes in a single layer on the baking tray. Roast the radishes for approx. 30-35 minutes, or until they are tender and slightly caramelised, flipping halfway through. 3 Meanwhile, heat the butter in a small saucepan over a medium heat until it turns golden brown and develops a nutty aroma. Remove from the heat and set aside. 4 In another bowl, mix the tahini, labneh, cumin, salt and pepper. Squeeze the lemon juice into the tahini mixture. 5 Spread the tahini labneh over a serving platter and arrange the radishes over. Sprinkle over the sesame seeds and serve.

HONEY AND RED VINEGAR ROASTED TURNIPS

Prep time: 10 minutes

Cook time: 30 minutes

Serves: 4

For the turnips

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

4 tbsp SpinneysFOOD Honey

1 tsp Dijon mustard

2 tbsp SpinneysFOOD Red Grape Vinegar

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste 300g turnips

To serve

SpinneysFOOD Fresh Mint

1 Preheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper. 2 In a small bowl, whisk together the oil, honey, mustard and vinegar. Season with salt and pepper. 3 Halve the turnips and place them on the baking tray. Pour over half the glaze, ensuring they are all evenly coated. Roast the turnips for approx. 25-30 minutes, flipping them over and brushing

the remaining glaze over them. Roast for a further 15-20 minutes until tender and golden on the edges. 4 Scatter over some mint leaves and serve with any additional glaze.

PEAR AND PARSNIP REMOULADE

Serve with toast, smoked salmon and watercress.

Prep time: 20 minutes

Serves: 4

Handful of fresh tarragon

Handful of SpinneysFOOD Fresh Dill

2 tbsp capers, drained

100g crème fraîche

80g mayonnaise

1 tbsp wholegrain mustard

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

300g parsnips

4 pears

1 lemon

To serve

Handful of SpinneysFOOD Fresh Dill

1 Finely chop the herbs and capers. In a large bowl, combine the crème fraîche, mayonnaise, mustard, olive oil, salt, pepper, herbs and capers. 2 Using a mandolin, finely slice the parsnips then slice them into thin matchsticks. Repeat this process for the pears so that you have equal-sized matchsticks. Place them in the bowl containing the dressing. Juice the lemon over the matchsticks to prevent browning and then toss to coat in the sauce. 3 Top with fresh dill before serving.

GINGER AND SOYA SAUCE ROASTED POTATOES

Prep time: 20 minutes

Cook time: 1 hour

Serves: 5

For the potatoes

800g SpinneysFOOD Red Potatoes

2 tbsp SpinneysFOOD Fine Sea Salt

100ml SpinneysFOOD Pure Sunflower Oil

For the dressing

4 SpinneysFOOD Spring Onions

2 garlic cloves

5cm piece ginger

1 tbsp sesame oil

1 tbsp SpinneysFOOD Light Muscovado Sugar

4 tbsp soya sauce

2 tbsp rice vinegar

1 tbsp corn flour

To serve

SpinneysFOOD Fresh Coriander

1 Preheat the oven to 200°C, gas mark 6.

2 Halve and quarter the potatoes and place them in a large pot of cold water. Add the salt and bring to a boil. Once boiling, reduce the heat and simmer for 15 minutes. 3 Pour the sunflower oil into a large roasting tray and place into the oven to heat. 4 Drain the potatoes in a colander then add them back into the pot, shaking them to rough up the edges. Transfer them to the roasting dish in an even layer and season generously with salt. Roast for 30 minutes, then give them a shake before roasting for a further 30 minutes until golden and crispy. 5 Meanwhile, prepare the dressing. Finely slice the spring onions, mince the garlic and finely grate the ginger. In the final 15 minutes of roasting time, heat the sesame oil in a frying pan over a medium heat. Add the spring onions, garlic and ginger to the pan and sauté until fragrant, approx. 5 minutes. Add in the sugar. Combine the soya sauce, vinegar and corn flour in a bowl then add to the pan. Simmer for 5 minutes until slightly thickened.

6 Remove the potatoes from the oven and toss in the dressing to coat. Finely chop the coriander and sprinkle over the roasted potatoes. Serve immediately.

We work with producers around the world to source the most nutrient dense root vegetables for your table.

Organic beetroots

SpinneysFOOD Red Potatoes Red radishes

SpinneysFOOD Organic Parsnips

Carrots

TOP TIP!

Soak the turnips in a mixture of water and a splash of vinegar for a few minutes before thoroughly rinsing.

Honey and red vinegar roasted turnips

Ginger and soya sauce roasted potatoes

Pear and parsnip remoulade

SALADS

All-in-one meals packed with protein and colourful veggies, these sumptuous family-size salads will satisfy all your cravings

Smoked salmon and brown rice poke salad

Chicken fatteh-inspired salad

These salads are not only delicious, but they’re also nutritious family meals that are ideal for lunch or dinner. Prepare and pack the ingredients and dressings separately so they’re ready to assemble whenever you need them.

SMOKED SALMON AND BROWN RICE POKE SALAD

Prep time: 30 minutes

Cook time: 20 minutes

Serves: 4

200g brown rice

For the miso dressing

5cm piece of ginger

1 lime

100g mayonnaise

2 tbsp white miso paste

1 tbsp soya sauce

For the poke bowl

400g SpinneysFOOD Smoked Salmon Loin

4 SpinneysFOOD Organic Cucumbers

1 avocado

100g edamame beans

30g pickled ginger

For the rice vinegar dressing

2 tsp rice vinegar

2 tsp soya sauce

2 tbsp toasted sesame oil

1 tbsp black sesame seeds

1 tbsp SpinneysFOOD White Sesame Seeds

To serve SpinneysFOOD Edible Flowers

1 Prepare the rice according to package instructions. Once cooked, fluff the rice and refrigerate until cooled. 2 Peel and grate the ginger. Juice the lime. In a bowl, add the mayonnaise, white miso paste, ginger, soya sauce and lime juice. Mix until it is well combined and refrigerate until needed.

3 Remove the skin from the salmon and cut into bite-sized cubes. Cover and refrigerate until needed. 4 Finely slice half the cucumbers. Julienne the rest. Peel and finely slice the avocado, then roll into roses. 5 In a large bowl, mix all the ingredients for the rice vinegar dressing together. 6 To assemble the poke salad, place the rice at the bottom of a serving bowl. Top with the cucumber, avocado, edamame beans and pickled ginger. Toss the cubed

salmon in the rice vinegar dressing and arrange over the rice. Drizzle over the miso dressing.

7 Place a few edible flowers on top and serve immediately.

CHICKEN FATTEH-INSPIRED SALAD

This salad has been inspired by chicken fatteh, which is a Middle Eastern dish featuring layers of toasted bread, shredded chicken and yoghurt garnished with nuts and herbs.

Prep time: 15 minutes

Cook time: 20 minutes

Serves: 4

For the salad

1 x 400g tin SpinneysFOOD Organic Chickpeas

4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 lemon

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

60g pine nuts

1 large Arabic-style pita bread

2 gem lettuce heads

500g cooked chicken breasts from Spinneys deli

For the dressing

Handful of SpinneysFOOD Fresh Parsley

2 garlic cloves

1 lemon

200g SpinneysFOOD Greek Yoghurt

½ tsp SpinneysFOOD Fine Sea Salt

½ tsp SpinneysFOOD Black Pepper, freshly ground

To serve

Handful of SpinneysFOOD Fresh Parsley

1 Rinse and drain the chickpeas and place in a medium-sized bowl along with 2 tablespoons of olive oil. Squeeze over the juice from the lemon and season with salt and pepper.

2 Place a large, deep non-stick pan over a medium heat. Dry toast the pine nuts until golden brown, approx. 5 minutes. Set aside in a small bowl. 3 Slice the Arabic-style pita breads into squares. 4 Add the remaining olive oil and pita bread to the same pan. Season with salt and pepper. Toast, over a medium heat, stirring frequently until golden brown and crispy, approx. 8-10 minutes. Set aside in a medium-

sized bowl. 5 To make the salad dressing, finely chop the parsley and crush the garlic. Juice the lemon. Combine with the yoghurt. Season with salt and pepper. 6 Arrange the gem lettuce on a platter. Scatter over the chickpeas and pine nuts. Slice the chicken breasts. Finely chop the parsley. Place the chicken slices over the salad. Dollop the dressing over the salad. 7 Sprinkle over the parsley and serve topped with crispy pita squares.

CHIMICHURRI STEAK BURRITO BOWL

Prep time: 25 minutes

Cook time: 15 minutes

Serves: 4

For the chimichurri

1 lemon

3 garlic cloves

2 tbsp white vinegar

Handful of SpinneysFOOD Fresh Coriander

Handful of SpinneysFOOD Fresh Parsley

½ tsp chilli flakes

80ml SpinneysFOOD Mediterranean Extra Virgin Olive Oil

½ tsp SpinneysFOOD Fine Sea Salt

½ tsp SpinneysFOOD Black Pepper, freshly ground

For the steak

400g SpinneysFOOD Grass-Fed Beef Rump Steak

1 tsp SpinneysFOOD Fine Sea Salt

1 tsp SpinneysFOOD Black Pepper, freshly ground

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

For the Mexican rice

1 white onion

1 SpinneysFOOD Red Capsicum

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 tsp smoked paprika

½ tsp SpinneysFOOD Fine Cumin

400g steamed rice from Spinneys deli

To serve

1 x 400g tin black beans

2 ears of corn

1 jalapeño

200g SpinneysFOOD Guacamole

Handful of SpinneysFOOD Fresh Coriander

1 lime

200g SpinneysFOOD Organic Tortilla Chips

TOP TIP!

Prepare the chimichurri sauce ahead of time. Use it to jazz up roasted vegetables, salads and grilled meats.

Chimichurri steak burrito bowl

Tofu rainbow salad with rice noodles and peanut butter dressing

1 Juice the lemon. Peel the garlic. Place all the chimichurri ingredients in a blender and blitz until smooth. Refrigerate until needed.

2 Generously season the steak on both sides with salt and pepper. Heat the oil in a cast-iron pan over a medium-high heat. Pan-fry the steak in the hot pan for 3-5 minutes for medium rare, or longer until it reaches your desired level of doneness. Set aside to rest for 15 minutes.

3 Meanwhile, finely dice the onion and capsicum. Heat the oil in a non-stick pan over a medium heat. Sauté the onion and capsicum together until golden. Add in the spices and cook for 2 minutes before adding in the rice. Stir and cook until warmed through. Place the rice on a serving platter. 4 Drain and rinse the black beans. Slice the corn off the cobs. Finely slice the jalapeño. 5 Top the rice with the beans, corn, jalapeño and guacamole. Arrange the sliced steak and top with chimichurri. Finely chop the coriander and scatter over the dish. 6 Serve with lime wedges and tortilla chips on the side.

TOFU RAINBOW SALAD WITH RICE NOODLES AND PEANUT BUTTER DRESSING

Prep time: 20 minutes

Cook time: 30 minutes

Serves: 4

For the tofu

500g extra firm tofu

2 tbsp toasted sesame oil

3 tbsp soya sauce

1 tbsp SpinneysFOOD White Sesame Seeds

For the salad

150g pad Thai rice noodles

50g red cabbage

1 SpinneysFOOD Red Capsicum

20g red radish

Handful of SpinneysFOOD Fresh Coriander

50g carrots

3 SpinneysFOOD Spring Onions

For the Thai peanut butter dressing

5cm piece ginger

2 garlic cloves

2 limes

100g SpinneysFOOD Smooth Peanut Butter or SpinneysFOOD Almond Butter

80ml Spinneys freshly squeezed orange juice

60g SpinneysFOOD Honey, Agave or Maple syrup

3 tbsp soya sauce

3 tbsp toasted sesame oil

1 tsp SpinneysFOOD Fine Cayenne Pepper

SpinneysFOOD Fine Sea Salt, to taste

To serve

SpinneysFOOD White Sesame Seeds

1 Preheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper. 2 Gently pat the tofu dry with paper towels. Slice the tofu into rectangular pieces and arrange on the baking tray. 3 In a bowl, combine the sesame oil, soya sauce and sesame seeds. Generously brush the mixture onto the tofu. 4 Place the tofu in the oven for approx. 30 minutes or until golden, making sure to turn halfway through the cooking time. 5 Prepare the rice noodles according to package instructions. 6 Peel the garlic and ginger. Juice the limes. Combine all the peanut dressing ingredients in a blender and blitz until smooth. Adjust the consistency by adding a splash of water, if required. 7 Finely slice the cabbage, capsicum, radish, coriander and spring onion. Julienne the carrot. Place the prepared vegetables and coriander in a large bowl along with the cooked noodles. Drizzle 2⁄3 of the dressing over the salad and toss.

8 Arrange the salad on a serving platter. Top with the crispy tofu and sesame seeds and serve.

ZA’ATAR CHICKPEA, HUMMUS AND SUNDRIED TOMATO SALAD

Prep time: 15 minutes

Cook time: 30 minutes

Serves: 4

For the za’atar chickpeas

1 x 400g tin SpinneysFOOD Organic Chickpeas

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

2 tbsp SpinneysFOOD Za’atar

½ tsp SpinneysFOOD Fine Coriander

½ tsp SpinneysFOOD Fine Cumin

½ tsp SpinneysFOOD Fine Sea Salt, to taste

For the coriander lime dressing

Handful of SpinneysFOOD Fresh Coriander

½ garlic clove

3 limes

4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

2 tbsp SpinneysFOOD Organic Natural Honey

½ tsp SpinneysFOOD Fine Sea Salt, to taste

For the salad

1 red onion

2 ripe Roma tomatoes

600g SpinneysFOOD Moroccan Hummus

150g sundried tomatoes from Spinneys deli

80g SpinneysFOOD Feta Cheese

To serve

Handful of microgreens

SpinneysFOOD Za’atar

1 Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper. 2 To make the za’atar chickpeas, drain and rinse the chickpeas, then place them on the baking tray. Drizzle over the olive oil. Add the za’atar, coriander, cumin and salt, then toss to coat. Place in the oven to roast for 30 minutes, or until golden. 3 Finely chop the coriander. Mince the garlic. Juice the lime. Place the coriander, garlic and lime juice in a bowl and combine with the olive oil, honey and salt. 4 Peel and finely slice the red onion. Quarter the tomatoes. 5 Spread the hummus on a serving platter. Top with the crispy za’atar chickpeas, Roma tomatoes, sundried tomatoes, crumbled feta cheese and microgreens. Drizzle over the dressing. 6 Sprinkle over extra za’atar and serve.

Za’atar chickpea hummus sundried tomato salad

Travel to Greece, France, Italy and Spain with these fl avourful lunchtime spreads featuring grab-and-go items from Spinneys

AL DESKO FRESCO

GREEK SALAD WITH SMOKED SARDINES, TZATZIKI AND PITA BREAD

This is a quick, easy and delicious Mediterranean lunchtime spread.

Prep time: 5 minutes

Serves: 1

100g Greek salad from Spinneys deli

110g SpinneysFOOD Lightly Smoked Sardines in Olive Oil

200g SpinneysFOOD Tzatziki

1 Spinneys Brown Pita Bread medium

250g SpinneysFOOD Seedless Red Grapes

1 Assemble all the ingredients on a platter or table. 2 Serve immediately.

TUNA NIÇOISE SALAD WITH BRIE AND FIGS

This is an elegant spread that’s easy to throw together for lunch. Each bite offers a delightful blend of savoury and sweet flavours.

Prep time: 5 minutes

Serves: 1

100g tuna Niçoise salad from Spinneys deli

200g Ile de France Brie

3 tbsp Bonne Maman Fig Preserve

50g SpinneysFOOD Cornichons

3 fresh figs

1 Assemble all the ingredients on a platter or table. 2 Serve immediately.

ITALIAN CHICKEN SALAD WITH FOCACCIA AND BRESAOLA WRAPPED ROCK MELON

The sweetness of rock melon is perfectly balanced by the saltiness of cured meat in this Italian-inspired meal.

Prep time: 5 minutes

Serves: 1

100g Italian chicken salad from Spinneys deli

50g artichokes from Spinneys deli

50g Rigamonti Bresaola Valtellina

100g rock melon wedges

150g SpinneysFOOD Italian Mix

100g SpinneysFOOD Salted Focaccia

1 Assemble all the ingredients on a platter or table. 2 Serve immediately.

SPANISH TORTILLA WITH GREEN OLIVES AND FRUIT

This lunch brings together the vibrant flavours of Spain with a hearty Spanish omelette, complemented by juicy clementines and strawberries, and the briny flavour of pitted queen olives.

Prep time: 5 minutes

Serves: 1

200g Benis Food Spanish Tortilla

2 SpinneysFOOD Clementines

100g SpinneysFOOD Spanish Strawberries

80g Waitrose Spanish Pitted Queen Olives

1 Assemble all the ingredients on a platter or table. 2 Serve immediately.

catch

From Singapore chilli crab and Istanbul-style fi sh sandwiches to pastrami-style crusted rainbow trout and clams cooked in a beef chorizo broth, we celebrate the oceans’ freshest bounty in these fl avour-packed recipes

CLASSIC SOLE MEUNIÈRE

When buying sole, look for firm, translucent flesh, a fresh ocean-like aroma, and clear, bright eyes to ensure optimal freshness and quality.

Prep time: 15 minutes

Cook time: 20 minutes

Serves: 4

4 sole fillets, skin removed

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

80g SpinneysFOOD All-Purpose Flour

60g SpinneysFOOD Salted Butter

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 lemon

Handful of SpinneysFOOD Fresh Parsley

1 Using kitchen paper towels, pat the sole fillets dry. Season both sides of the fillets with salt and pepper. Coat each fillet in flour, shaking off any excess. 2 In a large frying pan, heat 2 tablespoons of butter and 1 tablespoon of olive oil over a medium-high heat. Once the butter is melted and foamy, carefully add the sole fillets to the frying pan, making sure not to overcrowd the pan. You may need to cook the fillets in batches depending on the size of your pan. Cook the fillets for 2-3 minutes on each side, or until they are golden brown and cooked through. The cooking time will depend on the thickness of the fillets. Transfer the cooked fillets to a platter and cover loosely with aluminium foil to keep warm.

3 In the same frying pan, add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil. Heat over a medium heat until the butter is melted and starts to turn golden brown, approx. 2-3 minutes. Be careful not to burn the butter. Remove the frying pan from the heat. 4 Juice the lemon. Chop the parsley. Stir the juice and parsley into the butter mixture. Season the sauce with salt and pepper to taste. 5 Spoon the brown butter sauce over the fillets. Serve immediately.

PASTRAMI-STYLE CRUSTED RAINBOW TROUT BAGELS

Prep time: 20 minutes (plus overnight curing time)

Cook time: 30 minutes

Serves: 6-8

For the pastrami-style crusted rainbow trout

2 tbsp SpinneysFOOD Coriander Seeds

1 tsp SpinneysFOOD Fine Coriander

1 tbsp caraway seeds

1 tbsp SpinneysFOOD Whole Black Peppercorns

250g SpinneysFOOD Coarse Sea Salt

100g SpinneysFOOD Light Muscovado Sugar

800g side of rainbow trout

1 tsp sweet smoked paprika

½ tsp SpinneysFOOD Fine Cayenne Pepper

2 tbsp SpinneysFOOD Dark Muscovado Sugar

To serve

6-8 SpinneysFOOD Bagels

100g cream cheese, softened

JK THOMSON

Starting out with just seven employees over 60 years ago, today family-owned business JK Thomson has one of the most modern seafood processing plants in the UK, with 150 staff. The top-quality trout fillets, rainbow trout, mussels, mackerel, monkfish tails, cod fillets and haddock fillets at the fishmonger in Spinneys stores come from this Scottish enterprise. The cold waters of the Atlantic Ocean around Scotland are a nutrient rich environment where fish and shellfish thrive. “The ships leave Peterhead in Aberdeenshire and head up north to the waters around the Shetland Islands where there are plentiful fishing grounds.

We buy a lot of fish directly from Shetland since the boats land there and we have immediate access to the freshest catch,” explains Paul Thomson, owner of JK Thomson. The company is a member of the Responsible Fishing Scheme and only buys fish from fisheries that have been certified by the Marine Stewardship Council.

Classic sole meunière

COOK’S NOTE

Trim the belly and any parts of the trout fillet to have an even thickness to ensure an even cure.

Handful of SpinneysFOOD Fresh Dill

1 lemon

1 Toast the coriander seeds, ground coriander, caraway seeds and peppercorns in a small dry frying pan set over a medium heat for 2-3 minutes. Place the toasted spice in a spice grinder or small food processor. Blitz to a fine powder. Stir the the salt and sugar into the spice mixture. 2 Pat the spice mixture all over the trout so it’s well packed onto the flesh. Wrap tightly in cling film. Place a large plate or wooden board on top of the fish. Place something heavy, such as a couple of cans on top of the plate or a board to weigh down the fish. Chill in the fridge overnight. 3 Heat the smoked paprika, cayenne and sugar in a pan until the sugar dissolves, then remove from the heat and leave to cool slightly until just warm.

4 Brush the excess salt off the trout and rinse the fish under cold running water. Pat dry with kitchen paper towels, then transfer to a clean dish. Brush with the warm spiced-sugar mixture until well coated (you may need to generously brush the fish several times before the coating covers the fish well). 5 Thinly slice the trout with a sharp knife at an angle to get ribbons.

6 Slice the bagels in half and toast until golden. Spread the cream cheese on both

halves then top one half with the trout ribbons. Scatter over the fresh dill then top with the remaining halves of the bagels. 7 Serve the bagels with lemon wedges on the side.

SINGAPORE CHILLI CRAB WITH HERBY RICE

Sweet, savoury and spicy flavours dominate this popular streetfood dish which is said to have originated in Singapore in the 1950s. Chilli crab is one of the island country’s most iconic dishes, often promoted by its tourism board. Since the dish calls for hard-shelled crabs, roll up your sleeves and eat with your hands. Rice or bread are great to soak up this dish’s delicious gravy.

Prep time: 20 minutes

Cook time: 45 minutes

Serves: 4

For the chilli crab

8 red chillies

2 leeks

80ml SpinneysFOOD Pure Sunflower Oil

2 mud crabs (approx. 1kg each)

5cm piece ginger

2 garlic cloves

1 tbsp tomato paste

200ml tomato purée

200ml vegetable stock

2 tbsp SpinneysFOOD Ketchup

½ tsp corn flour

3 tbsp water

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

1 large SpinneysFOOD Organic Free-Range Egg

2 tbsp light soya sauce

1 tbsp sugar

For the herby rice

Handful of SpinneysFOOD Fresh Coriander

400g steamed rice from Spinneys deli

To serve

2 SpinneysFOOD Spring Onions

1 red chilli

1 Place the chillies and leeks in a food processor. Blitz until it forms a paste. 2 Heat the oil in a wok or large pot over a medium heat. Add in the crab and stir fry until the crab starts to change colour, approx. 5 minutes. Remove the crab from the pan and set aside. Repeat with the second crab. 3 Place the pan back over a medium heat. Add in the chilli paste mixture and cook for approx. 10 minutes. 4 Finely grate the ginger and the garlic. Add to the pan and sauté until fragrant. Stir in the tomato paste, purée,

Pastrami-style crusted rainbow trout bagels

TOP TIP!

Cook your rice in vegetable stock with spices such as cardamom and star anise for a more fragrant, flavourful dish.

Singapore chilli crab with herby rice

stock and ketchup and bring to a simmer. Mix the corn flour with the water, then add into the wok along with the crabs and simmer for 10-15 minutes. 5 Season with salt and pepper. Whisk the egg then drizzle into the mixture and stir to coat. Add the soya sauce and sugar. 6 Finely chop the coriander and mix with the rice.

7 Finely chop the spring onions and red chilli. Scatter over the crab. 8 Serve the chilli crab with the herby rice.

TEMPURA SQUID AND VEGETABLE SKEWERS WITH PONZU MAYO

It’s okay to leave a few lumps in the tempura batter. This will esnure you get extra crispy bits of texture in the skewers.

Prep time: 20 minutes

Cook time: 30 minutes

Serves: 4

For the tempura batter

200ml sparkling water

200g tempura flour

For the ponzu mayo

1 garlic clove

5cm piece fresh ginger

125ml mayonnaise

2 tbsp ponzu sauce

1 tbsp lime juice

1 tsp soya sauce

1 tsp sesame oil

1 tsp SpinneysFOOD Honey

½ tsp squid ink

For the squid and vegetables

2L SpinneysFOOD Pure Sunflower Oil, for frying 300g squid, cleaned and sliced into rings

1 SpinneysFOOD Red Capsicum

4 SpinneysFOOD Spring Onions

½ tsp SpinneysFOOD Natural Sea Salt Flakes

To serve Lemon wedges

SpinneysFOOD Spring Onions

1 In a mixing bowl, whisk together the sparkling water and tempura flour. The batter should be slightly lumpy. Place the batter in the refrigerator while you prepare the squid and vegetables.

2 Grate the garlic and ginger. In a small bowl, combine the mayonnaise, ponzu sauce, lime juice, soya sauce, sesame oil, honey, garlic and ginger. Stir until smooth and well combined. Swirl in squid ink and set aside. 3 Heat the oil in a deep fryer to 180°C. 4 Cube the capsicum and chop the spring onions. Assemble the skewers

by threading the squid rings and vegetables onto the wooden skewers. Dip the skewers into the batter, shaking off the excess. Carefully place the skewers into the oil, ensuring they are not overcrowded. Fry for approx. 5-7 minutes until golden and crisp. Remove the skewers from the oil and season with salt while still hot. 5 Serve immediately with the ponzu mayo, lemon wedges and chopped spring onions.

SAFFRON AND BEEF CHORIZO CLAMS

Prep time: 40 minutes

Cook time: 30 minutes

Serves: 4

For the saffron infusion

Pinch of saffron

1 tbsp warm water

For the beef chorizo clams

500g fresh clams

120g sliced beef chorizo

3 shallots

2 garlic cloves

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

50ml fish stock or water

Handful of SpinneysFOOD Fresh Parsley

DUBAI FISHERMEN COOPERATIVE SOCIETY

The Dubai Fishermen Cooperative Society (DFCS) was established in 1988 to improve the economic and social lives of local fishermen and strengthen their spirit of mutual cooperation. Its other aim was to regulate the selling of fish.

Spinneys works closely with DFCS to bring fresh locally caught fish and crustaceans to stores every day.

“The waters off the coast of Oman and the Arabian Sea are known for upwelling, a process by which cold ocean water rises to the surface bringing with it nutrients that attract plankton, which in turn draw in plenty of fish,” explains Yaser Alahmar, head of investments and projects at DFCS.

COOK’S NOTE

To make a home-made ponzu sauce, combine 125ml of fresh lime or lemon juice, 80ml of soya sauce, 3 tbsp of rice vinegar and 75ml of fish sauce. Set aside for 1 hour before using.

Tempura squid and vegetable skewers with ponzu mayo

TOP TIP!

When pre-soaking the saffron threads, use warm liquids such as milk or stock to release the full flavour and colour of the saffron.

Saffron and beef chorizo clams

To serve

1 SpinneysFOOD Baguette

1 lemon

1 Place the saffron in a small bowl with warm water. Set aside for at least 30 minutes. 2 To prepare the clams, gently scrub them with a clean sponge or kitchen brush; discard any clams that do not close. Prepare a large bowl of water and add enough salt to the water to make it taste like the ocean. Soak the scrubbed clams in the salted water for approx. 20 minutes to remove any sand. Rinse the clams, drain any excess water and refrigerate. 3 In a large pan (with a lid), sauté the beef chorizo for 5 minutes, or until the oil starts to release and the chorizo starts to crisp up. Remove the chorizo from the pan leaving the oil in the pan. Return the pan to a medium-low heat. Finely slice the shallots and garlic cloves. Add the olive oil to the pan and sauté the shallots and garlic for approx. 2 minutes or until softened. Add in the saffron and cook for a further 1-2 minutes. Increase the heat and add in the clams and stock. Cover and simmer for 5-10 minutes or until all the clams open. Remove any clams that don’t open. Return the chorizo to the pan. Finely

chop the parsley and add to the pan. 4 Serve immediately with the baguette and lemon wedges on the side.

CITRUS TROUT ALMONDINE

Prep time: 20 minutes

Cook time: 45 minutes

Serves: 4

For the pan sauce

40g almonds

60g SpinneysFOOD Salted Butter

1½ tbsp capers

Handful of SpinneysFOOD Fresh Parsley

1 lemon

1 lime

½ tsp SpinneysFOOD Fine Sea Salt

½ tsp SpinneysFOOD Black Pepper, freshly ground, to taste

For the trout

4 trout fillets, skin-on, room temperature

½ tsp SpinneysFOOD Fine Sea Salt

100g SpinneysFOOD All-Purpose Flour

3 tbsp ghee

1 Roughly chop the almonds. Add the butter to a non-stick pan and bring to a simmer until foaming, cooking until lightly golden. Add the almonds to the pan, stirring until the butter is golden brown and the almonds are lightly toasted. Remove from the heat and add in the capers. 2 Chop the parsley. Zest and juice the lemon and lime. Add the zest, juice and parsley to the pan. Season with the salt and pepper. Set aside and keep warm. 3 Using paper towels, pat the fish dry. Season well with salt. Place the flour in a large plate. Place each fish in the flour, ensuring each is evenly coated with the flour.

4 Heat the ghee in a large non-stick pan over a medium heat. Once the ghee starts to simmer, add the fish to the pan. Immediately press the fish down with a spatula to prevent the skin from curling. Cook for approx. 2-5 minutes or until the edges start to crisp and golden. Once the trout are almost cooked, flip and sear briefly. Once slightly browned, remove from the pan and arrange on a serving platter. Spoon the pan juices over the trout. 5 Serve while hot.

SAMKE HARRA WITH CRISPY

FLATBREAD

This is a delicious Lebanese-inspired dish of succulent fish coated in a spicy tahini and herb sauce.

Prep time: 15 minutes

Cook time: 50 minutes

Serves: 6

For the herby tahini sauce

7 garlic cloves

¼ tsp SpinneysFOOD Fine Sea Salt

1 lemon

Handful of SpinneysFOOD Fresh Parsley 60g tahini

2 tbsp SpinneysFOOD Full Fat Greek Yoghurt

200ml SpinneysFOOD Bottled Drinking Water

2 white onions

1 red chilli

1 tbsp SpinneysFOOD Coriander Seeds

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

For the fish

1 whole snapper (approx. 1½kg)

3 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 tsp SpinneysFOOD Natural Sea Salt Flakes

For the crispy flatbread

4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

4 Lebanese breads

To serve

Handful of SpinneysFOOD Fresh Coriander

80g pine nuts

SpinneysFOOD Fresh Pomegranate Jewels

1 Preheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper. 2 To make the herby tahini sauce, peel 2 garlic cloves then place in a pestle and mortar along with the

Citrus trout alm ondine

salt. Grind to a paste. Juice the lemon. Finely chop the parsley. In a small bowl, combine the garlic paste and tahini. Slowly stir in the lemon juice. Add in the yoghurt, parsley and stir in the water. 3 Finely dice the onions. Crush the remaining garlic. Finely chop the red chilli. Crush the coriander seeds. Heat the oil in a medium-sized pot. Add in the onion, garlic, chilli and coriander seeds. Sauté for approx. 5 minutes or until the onion is slightly caramelised. Stir in the herby tahini sauce and cook for a further 5 minutes, or until heated through. Remove from the heat and keep warm. 4 Place the fish on a large tray. Coat with

the olive oil and season generously with salt. Bake for 30 minutes until tender and slightly golden. Pour the herby tahini sauce over the fish and continue baking for approx. 15-20 minutes until cooked through. 5 Meanwhile, heat 1 tablespoon of oil in a pan large enough to accommodate a flatbread. Once the oil is hot, place a flatbread in the pan and allow to become golden and crispy before flipping over and browning on the other side. Repeat with the remaining oil and flatbread. 6 Scatter chopped coriander, pine nuts and pomegranate over the fish and serve with crispy flatbread on the side.

FALFISH

A mixing of warm and cold currents off the coast of Cornwall brings in an astonishing diversity of fish, shellfish and crustaceans.

Spinneys sources its premium-quality monkfish, Dover sole, lemon sole and scallops from Falfish, a Cornish family business established in 1979. Falfish works with approximately 100 vessels that land fish solely for them. “…Our own trucks pick up the catch and bring them back to our factory in Redruth, where we have approximately 150 full-time staff. Every item, except for one, is hand-cut and prepared by them…having an individual assessing the quality of each item helps us maintain our exacting standards,” explains George Marley, trading manager at Falfish. The company values the important of Cornwall’s bountiful waters, thus it adheres to sustainable policies which restricts it to a limited number of species.

Samke harra with crispy flatbread

Istanbul-style fish sandwiches

ISTANBUL-STYLE FISH SANDWICHES

Prep time: 15 minutes (plus pickling time)

Cook time: 20 minutes

Serves: 6

For the pomegranate-marinated red onion

1 red onion

1 lemon

2 tbsp pomegranate molasses

½ tsp SpinneysFOOD Chilli Powder

¼ tsp SpinneysFOOD Fine Sea Salt

For the sumac labneh

1 garlic clove

½ lemon

280g labneh

1 tbsp sumac

For the pan-fried sardines

2 tbsp SpinneysFOOD Pure Sunflower Oil

6 sardines, skin-on

½ tsp SpinneysFOOD Fine Sea Salt

To serve

6 pita breads

1 Roma or beefsteak tomato

Handful of fresh rocket

1 Finely slice the red onion. Juice the lemon. In a large bowl, combine the molasses, lemon juice, chilli powder and salt. Stir to combine. Add in the onion and toss to combine. Set aside for 30 minutes. 2 Crush the garlic. Zest and juice the lemon. Combine all the sumac labneh ingredients in a bowl. 3 Heat the oil in a large non-stick pan over a medium heat. Season the sardines well with salt then place in the hot pan. Cook until the skin is golden and crisp, approx. 4 minutes before turning over. Fry until cooked through. Remove from the pan and set aside. 4 Drizzle some of the pickling liquid over the pitas then spread over the sumac labneh. Thinly slice the tomatoes and place over the labneh. Top with the sardines. Scatter rocket over the fish and top with the marinated onion. 5 Serve immediately.

Childhood favourite

Most Iranian households will have their own cordial recipe for sekanjabin. It was traditionally made with honey and served with cucumber shavings. Zahra Abdalla recalls sitting in the verandah of her grandmother’s house sipping this cooling beverage

PERSIAN MINT COOLER

Prep time: 5 minutes

Cook time: 40 minutes

Makes: 4

For the sekanjabin syrup (mint-vinegar syrup)

1kg SpinneysFOOD Fine Grain White Sugar

1L SpinneysFOOD Bottled Drinking Water

250ml white vinegar

1 large bunch of SpinneysFOOD Fresh Mint

For the cooler

4 SpinneysFOOD Organic Cucumbers SpinneysFOOD Ice Cubes, as required

125ml sekanjabin syrup

1L sparkling water

To serve

SpinneysFOOD Fresh Mint

1 To make the sekanjabin syrup, place the sugar and water in a pot over a medium heat. Stir constantly and bring to a boil, approx. 10 minutes. Add the vinegar and reduce the heat to low. Simmer until the flavours combine, approx. 20-30 minutes. Remove from the heat. 2 Submerge the mint in the hot syrup and allow to cool to room temperature. Once cooled, discard mint. 3 Chill the syrup in the refrigerator until required. 4 Using a vegetable peeler, peel the cucumber into long, thin strips. Alternatively, you could grate the cucumbers. 5 Place the ice cubes in a glass. Pour in 2 tablespoons of the sekanjabin syrup (or more depending on the size of the glass), and top with 2 cucumber strips or 2 tablespoons of grated cucumber. Add the sparkling water to taste. 6 Decorate with fresh mint and serve.

Persian mint cooler

Little cooks

Get the kids eating a mix of fruit and veg with these colourful dishes inspired by our Harvest Heroes

Pineapple banana pancakes

Green monster pizza

Orange, passionfruit and carrot salad

Red pepper hummus pasta salad

PINEAPPLE BANANA PANCAKES

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4-6

120g SpinneysFOOD All-Purpose Flour

1 tbsp SpinneysFOOD Light Muscovado Sugar

½ tsp SpinneysFOOD Baking Powder

¼ tsp bicarbonate of soda

Pinch of SpinneysFOOD Fine Sea Salt

1 ripe banana

200g pineapple slices from Spinneys deli

1 large SpinneysFOOD Organic Free-Range Egg

250ml buttermilk

2 tbsp SpinneysFOOD Salted Butter

1 tsp vanilla extract

To serve

Fresh pineapple slices from Spinneys deli

100g SpinneysFOOD Greek Yoghurt

2 tbsp SpinneysFOOD Natural Organic Honey

1 In a medium-sized bowl, combine the dry ingredients. 2 In a separate bowl, mash the ripe banana. Break down the pineapple in a food processor until finely shredded but still textured. Add to the bowl along with the egg and buttermilk. Melt the butter and add to the wet ingredients along with the vanilla extract. Stir well to combine. 3 Pour the wet ingredients into the dry ingredients and stir until just combined. 4 Heat a non-stick frying pan over a medium heat. Grease with cooking spray.

5 Using a ladle, pour portions of batter onto the pan. Watch for bubbles on the surface. When the edges look set, flip the pancakes. Cook until both sides are golden brown. 6 Meanwhile, remove the skin of the pineapple and slice it into little wedges. 7 Serve the pancakes on colourful plates. Let the kids decorate the pancakes with sliced pineapple, yoghurt and honey.

GREEN MONSTER PIZZAS

Prep time: 10 minutes

Cook time: 12 minutes

Serves: 4

4 whole wheat pita breads

140g SpinneysFOOD Basil Pesto

200g SpinneysFOOD Mozzarella Cheese

1 SpinneysFOOD Green Capsicum

2 medium courgettes

50g SpinneysFOOD Organic Baby Spinach

Handful of SpinneysFOOD Fresh Basil 2-3 SpinneysFOOD Spring Onions

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 Preheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper. 2 Evenly arrange the pita breads on the tray. Spread a generous layer of pesto onto each pita, leaving a small border around the edges. Grate the mozzarella and sprinkle a generous amount evenly over the pesto-covered pitas. 3 Dice the capsicum and finely grate the courgettes. Finely chop the spinach. Roughly chop the basil. Finely slice the spring onions. Let the kids arrange the green vegetables on top of the cheese to create their green monster pizzas. 4 Lightly brush the edges of the pita bread with olive oil for a golden crust. 5 Bake for 10-12 minutes or until the cheese has melted and the edges of the bread are golden and crispy. 6 Remove from the oven and let the pizzas cool for a few minutes before serving.

ORANGE, PASSIONFRUIT AND CARROT SALAD

Prep time: 15 minutes

Serves: 2

2 clementines

2 medium carrots

3 passionfruit

2 tbsp SpinneysFOOD Natural Organic Honey

1 tsp vanilla extract

1 Peel the clementines. Separate the segments, removing the white skin. Grate the carrots. Slice the passionfruit in half and remove the pulp. In a large mixing bowl, combine the fruit and veggies. 2 Add the honey and vanilla extract and toss with the fruit and veggies.

3 Serve immediately.

Pick up your pack of Harvest Heroes playing cards in stores now.

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 4

200g SpinneysFOOD Fusilli

3 sundried tomatoes from Spinneys deli

20g preserved red peppers

100g red pepper hummus from Spinneys deli

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 tbsp SpinneysFOOD Balsamic Vinegar of Modena SpinneysFOOD Fine Sea, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

To serve

100g SpinneysFOOD Cherry Tomatoes

1 small red onion

SpinneysFOOD Feta Cheese

1 Cook the pasta according to package instructions. Drain and cool. 2 Finely chop the sundried tomatoes and preserved peppers. 3 In a large bowl, combine the pasta, hummus, sundried tomatoes and preserved peppers. 4 In a small bowl, whisk together the oil, balsamic vinegar, salt and pepper to create a simple dressing. Pour the dressing over the pasta mixture and toss until everything is well coated. 5 Halve the cherry tomatoes. Finely dice the red onion. Cube the feta. Toss through the pasta and serve immediately.

RED PEPPER HUMMUS PASTA SALAD

Dole bananas snack pack

SpinneysFOOD Red Capsicums

Include the colours of the rainbow in your little one’s daily meals with the freshest fruit and veggies available in Spinneys.

Pineapple slices from Spinneys deli

VEGGIE

VEGGIE

VEGGIE

VEGGIE

Farm

HARVEST HEROES

SpinneysFOOD Mini Mandarins

SpinneysFOOD Organic Baby Spinach

Live Well

Travel to The Seychelles with Four Seasons; try WaterFlow and face yoga and Helen Farmer has friendship tips

The Lighthouse at Four Seasons Seychelles at Desroches Island offers a range of dinner options from fresh seafood to dry-aged meats

PARADISE IS NOT FAR

Comprising 115 islands lying off the coast of East Africa, the Seychelles boasts stunning landscapes and a cuisine that arose from the intermingling of cultures. Our deputy editor Karen D’Souza stayed at two Four Seasons resorts here where she got a glimpse into this nation’s culinary traditions

Whenever a girl was born in a Seychellois family, she was gifted a baby tortoise so that they could grow up together and be lifelong companions. “Sadly this tradition is dying out and now you’ll only find a few grandmothers here and there with their tortoises” says Nasreen Khan, conservationist on the island of Desroches, where I am staying at the Four Seasons Resort.

A quick flight from Mahé Island, the biggest in the Seychelles, brings me to this remote coral island that’s approximately 5km long. The runway splits Desroches into two – on one side lies the resort while the other is home to an Aldabra giant tortoise sanctuary, private residences, wild beaches flanked by curving coconut palm trees, and a farm from where the resort’s chefs can select freshly harvested herbs, leafy greens, fruit and veggies such as papayas, tomatoes and aubergines.

Our buggy driver Mark tells us to keep an eye out for George, the island’s most famous tortoise resident who is believed to be 120 years old. I’m not lucky enough to spot George, since he roams the island freely, but I do meet Philly and Big Pete at the sanctuary. They remind me of E.T. especially as they extend their necks, a sign that they’re happy to receive a good back and head scratch. Learning about and interacting with these gentle giants is one of many experiences offered by the Four Seasons.

The resort’s rustic villas and suites lie a few steps from white sand beaches and the turquoise waters of the Indian Ocean. The interiors of my sunset beach suite are understated and tasteful with wooden accents and rattan furniture offset by pops of colour from traditional rugs. I immediately zone in on the welcome tray laden with an array of coconut-based Creole sweets including nougat, cake and jelly, gently spiced handmade chocolates and a bottle of locally made cinnamonvanilla iced tea, which becomes my drink of choice for the entirety of my stay.

Spices were introduced to the islands through trade and by Indians who arrived in the 17th and 18th centuries. A unique mix of cultures from East Africa, India, France, China and Britain has shaped the Seychelles’ Creole cuisine to what it is today. “Curry powder, turmeric, lots of fresh green and red chillies, curry leaves, cloves and cinnamon, both the leaves and bark, are essential ingredients in our cooking”, explains Perry Poris, junior sous chef, with whom I spend an afternoon learning how to make a Creole garden curry, accompanied by pan seared fish steaks and a simple tomato, onion and fresh coriander salad.

With sweet potatoes, bottle gourd, red and yellow bell peppers as well as aubergines and tomatoes, it promises to be a flavourful and colourful main. Under Perry’s experienced eye, I set about sautéing minced garlic, ginger and finely sliced onions. I throw in a medley of spices, their fragrance filling the air as Perry continues to share interesting snippets about his traditional cuisine. Even though Indians introduced spices to the islands’ native population, cardamom remains largely absent from most Seychellois kitchens today. Coconut milk, the final addition to the curry, doesn’t come as a surprise. “From starters and salads to

PREVIOUS SPREAD, FROM LEFT: Villas are built into the lush granitic hillside with sweeping views of Petite Anse Bay at Four Seasons Resort on Mahé; head to The Lighthouse for dinner under the stars.

THIS SPREAD, CLOCKWISE FROM TOP LEFT: Aldabra giant tortoise; Madam Zabre beach on Desroches is ideal for some alone time; chefs are able to select freshly harvested fruit and vegetables from the farm; Desroches is home to a wide variety of flora and fauna; palm heart salad; a Creole cooking class teaches guests to make a traditional garden curry and fish steaks.

FOLLOWING SPREAD, CLOCKWISE FROM FAR LEFT: The waters of Petite Anse Bay offer excellent swimming and snorkelling; grilled seafood platter at Kannel restaurant; the villas at Four Seasons Resort on Desroches are tastefully decorated; chicken karaage at The Deli, a Japanese Izakaya restaurant on Desroches Island; lavish suites come with private gardens and pools; Mahé’s dramatic landscape is completely Instagrammable.

mains and desserts, we use a lot of coconut in our dishes. And we use everything from the leaves to the roots,” says Perry, “We even use the palm heart, which is an expensive vegetable in the Seychelles, since the whole coconut palm tree has to be brought down to harvest it.” Our meal that afternoon looks simple, but the flavours, so familiar to me, warm my belly and heart.

It’s easy for guests to explore the island on their own, on cycles assigned to each villa and suite. I set off before breakfast one morning, cycling past fields of coconut trees and through well wooded pockets of forest that offer much needed shade from the tropical sun. Desroches attracts wedge-tailed shearwaters for a few months during the year. These nocturnal birds build underground nests on certain parts of the island so it’s best to stick to designated paths. Interestingly, they have a call that sounds like a crying baby. Imagine hearing that in the dark.

I do catch sight of one outside The Lighthouse that evening. Open on certain days of the week from 6-10pm, this restaurant is the place to enjoy brilliant sunsets and succulent grilled seafood and dry-aged meats. The meal here begins with a trio of amuse bouche – hollow beetroot cups filled with salmon and topped with caviar have a sweet-salty balance that is surprisingly pleasant; the mild sweetness

of fresh fig complements the delicate bitterness of the thinly sliced aubergine in which its wrapped; and the final is a classic combination of watermelon and feta cheese. The highlight of the night is the grilled whole job fish served with sweet potato mash, cured green papaya and sundried tomato-feta salad. The mild seasoning on the fish allows its clean, wholesome flavour to shine while the sides provide varying textures ranging from creamy to crunchy. Dessert is the closing act and it screams tropical flavours – silky smooth mango flan topped with refreshing coconut sorbet and a deconstructed lemon tart, which marries bright citrus notes with sweet airy meringue to produce a piece of art on the plate.

The following day I return to Mahé to visit the Four Seasons Resort Seychelles, which sprawls across a lush granitic hill. Nothing could have prepared me for this verdant haven with luxurious treehouses, nestled into the hillside’s jungly foliage, overlooking the semi-circular Petite Anse Bay. The setting sun is putting on a brilliant show, its orange rays reaching into the master bedroom almost like a warm welcome.

A sudden tropical downpour just before dinner, adds an element of drama to the already spectacular landscape, with the calls of frogs and cicadas

filling the air. The dinner menu at Zez is ideal for sharing with hearty portions of Singaporean and Chinese dishes such as Singapore-style crab with chilli sauce and steamed buns and wok-fried Cantonese tiger prawns. I opt for spicy edamame and a refreshingly crunchy wakame and cucumber salad, followed by generously plump and juicy prawn dumplings that fill my mouth with a delicate sweetness. Even though this fills me up, there’s always room for dessert, especially when there’s mango sticky rice on the menu. Zez’s version replaces fresh mango with mango sorbet, which sits atop a bed of sticky coconut rice.

A walk around the property reveals mango, jackfruit, star fruit, papaya and cinnamon trees as well as flowering plants such as ginger. Birds like the delightful red fody (it looks like an orange sparrow) flit about the shrubbery. There’s even an atmospheric ruin, its stone walls covered in moss and knotted tree roots. Known as foumba which means “old house” in Creole, it is often the venue of choice for intimate events such as weddings.

“This property used to be a fruit plantation,” says senior executive chef Carlos Rodriguez, whom I meet at Kannel restaurant. His team uses the fruit harvested from trees on site whenever possible. “We also make sure food waste from our kitchens doesn’t end up in landfills. Instead, it is collected and given to local farms where it is used as pig feed…any excess food is donated to local communities.” And an in-house water filtration unit has eliminated the need for single-use plastic bottles across the resort.

Kannel’s lunchtime menu features Creole dishes while dinner service focuses on Mediterranean flavours using seasonal ingredients. It is here that I finally get to savour a palm heart salad that combines finely sliced palm heart, diced tomato and cucumber, tossed in a passionfruit dressing for a tangy citrus hit with a hint of sweetness. A meal here would be incomplete without the grilled seafood platter, which unites a fresh, locally caught selection of juicy prawns, lobster, scallops, mussels and fish served with seared lemons and a variety of dipping sauces.

On my last day I decide to do a mountain meditation. Besides calming the mind, it turns out to be a great way to work off calories, since it involves a challenging hike to the highest point on the property. Led by a member of the spa team, the gentle breeze and distant whoosh of the waves below make it easy to fully immerse into the experience.

My time here is all too short, and I promise to return to the Seychelles to discover more of its fascinating culture and breathtaking landscapes.

For more information, visit fourseasons.com

GO WITH THE flow

Sarah Hewitt meets WaterFlow practitioners Liberty and Pranshu and discovers how a three-dimensional underwater journey can bring about instant meditation and calm to even the busiest of minds

Examples of aquatic therapy date as far back as ancient Greece and Egypt, but it was in the 1980s that Watsu, a combination of water and shiatsu, gained popularity as a powerful rehabilitation and healing tool. From there therapeutic water experiences have been shown to have a profound effect on an individual’s physical and mental health.

When I meet two of the best-known water therapists in Dubai – Liberty and Pranshu from Become Water, it is on the back of a sleepless night, a busy morning with my kids, two work meetings, and it’s only 10.30am. Needless to say, I do not hold out much hope for relaxation.

But on arrival at the pool, which is nestled in tranquil surroundings amid a lush garden at Nasab, Al Barari, I am immediately calmed by my hosts. We sit down to chat before we get into the bit I’ve been looking forward to and dreading in equal measure.

Liberty explains: “Watsu is the original water bodywork therapy, which was created in the 1980s by shiatsu practitioner, Harold Dull, in California. He started taking his clients into warm water to stretch, massage and move their bodies and from there the benefits were discovered. The main difference between what we do and Watsu is that we put the head under

water. We also mix different modalities such as liquid flow, water dance, sound healing and aquatic massage to create a free flow session tailored to the individual.”

Pranshu, who has over 35 years of experience, adds: “Bringing the person under the water adds a whole other dimension to the experience – it’s almost like instant meditation, where time and space lose their meaning. We work with all sorts of people who are suffering from anything from insomnia to migraines to birth trauma and even a fear of water.”

Sessions can be performed either in the pool or in the sea if the temperature is right. It needs to be around 34°C; hence ocean experiences are only offered in Dubai between May/June and October/November.

For my session, on a morning in mid-April, I am quite content to be in the pool, which is sitting at a comfortable temperature, but what would have been different had I been in the sea?

“It’s down to personal preference,” Liberty explains. “In the pool we can control the temperature so we have more flexibility, and people can sometimes feel safer when it is their first time. But in the ocean, you can have more of an all-round sensory experience and feel more connected to nature. Plus, the salt changes your buoyancy and can help you float better.”

So, into the pool I go and in the safe arms of Liberty I start my journey into that unfamiliar place Pranshu had told me about – instant meditation. After a very fleeting moment of panic, I let myself be guided around the water, my body flowing in different directions and releasing tension with every twist and turn. Even though my eyes are closed, the sunlight creates a kaleidoscope of colours running past my eyes and I finally allow myself to let go.

I can truly say I have never experienced anything quite as relaxing and ‘trippy’ as this. After 90 minutes in the arms of my two hosts and a sound healing to finish, I emerge from the water with a feeling of overwhelming gratitude. I was warned it can bring up some emotions, but I was not expecting it to be one of elation.

Liberty explains, “The more you do it, the more your nervous system trusts the process. A lot of people come to us who have an issue of letting go and trying to control everything. Once they start letting go in the water, they see it reflected in their everyday lives.”

THIS PAGE, FROM TOP LEFT: Gentle pull and push movements through and under the water creates a meditative environment; Liberty and Pranshu; WaterFlow can help alleviate migraines, insomnia, birth trauma as well as a fear of water.

Face time

There are no shortcuts or quick fixes when it comes to face yoga. Deputy editor

Karen D’Souza says think of it as taking your face to the gym and spa all at once

Iwas scrolling through my Instagram feed in 2019 when I came across a woman making all sorts of faces, including sticking her tongue out as far as possible akin to lion pose in yoga. Her expressions made me laugh but they caught my attention. She was in her late 50s but her skin was supple and glowing with no prominent wrinkles or lines.

Fast forward to 2024. I wake up every morning and practise face yoga, which combines facial exercises and massage to encourage lymphatic drainage, reduce swelling and increase circulation. I could easily dismiss this 10-minute self-care ritual as being excessive, but I find it helps calm and ground me for the day ahead and my skin, which has always been prone to flare ups and acne, has never looked better.

This holistic practice may seem like it burst onto the scene seven to eight years ago, when in fact it has been around for thousands of years. Both Ayurveda and traditional Chinese medicine emphasise the benefits of facial exercises, massage and acupressure to maintain and rejuvenate the skin and muscles on the face and neck. Social media may have accelerated its popularity but it couldn’t have happened at a better time.

“The back of the neck is an area that is always stressed since we keep looking down at our phones or stare at computer screens for extended periods. In doing so our neck and chest muscles keep pulling the facial muscles down and that’s why we see prominent lines forming on the face,” explains Uma Ghosh, a holistic beauty educator based in Dubai. That sounds

mildly ominous but it’s never too late to begin to undo the damage we’re doing to ourselves.

Emma Phillips, a Dubai-based running coach and personal trainer, qualified as a face yoga teacher eight years ago and believes it is “a natural alternative to botox or more invasive procedures, and it also helps ease tension in facial muscles and alleviate headaches”.

Both Emma and Uma stress that consistency and patience are key to achieve visible results. Like most holistic practices, face yoga requires dedicated time, at least 5 days a week, even if it’s for a mere 10 minutes. “The lines, wrinkles, puffiness on our faces take years to form, you cannot expect them to disappear overnight, but just stretching your face regularly will have an impact on the quality of your skin and lymphatic drainage,” says Uma.

Face yoga teachers recommend easing into the practice with two or three exercises that stretch and strengthen the muscles in the face and neck before incorporating more poses into a routine. The same rule applies to face massage –learning the correct technique is more important than applying a lot of pressure. Begin by gently massaging the clavicles before moving up the neck and behind the ears. The human body has around 800 lymph nodes, out of which 200 are in the neck. A healthy lymphatic system facilitates the removal of toxins from our bodies so it’s vital to clear lymphatic pathways for fluids to flow easily. Activating these pathways followed by targeted exercises to work the facial muscles increases blood circulation and oxygen levels which impacts the way our skin behaves.

But it also pays to be gentle instead of blindly copying someone else’s routine. Find a qualified face yoga instructor to guide you through the practice – “I’ve seen a lot of videos on social media of young people in their 20s and 30s doing face yoga but they’re quite rough with their skin, which could ultimately lead to more lines and wrinkles,” warns Emma.

While anyone can do face yoga, bear in mind it has exactly the opposite effect of botox. The latter paralyses muscles and decreases movement while face yoga works on activating the muscles, thus reducing the effect of injectables such as botox and fillers. It’s best to wait four to six weeks after these “treatments” to begin facial exercises and massage.

Today the Internet is flooded with influencers and wellness brands pushing face rollers, gua-shas, facial cups and more as essential tools that go together with face yoga. However, Uma believes “our hands are magical” and we can achieve the same results by applying the correct techniques and pressure. Facial exercises only require a clean face so the skin can breathe. However, face massage requires a medium such as shea butter or any oil that suits your skin type to facilitate the smooth movement of the fingers. Sounds easy enough, right? Before you start on this journey, take photos of your face from the front and side. Then take a few six weeks down the line to see the results for yourself.

For more information on face yoga, check out Uma @umaghosh and Emma @ultrafit_emma on Instagram.

FIND YOUR TRIBE: how to make friends in the UAE

We don’t talk about this enough – life here can be lonely. Whether you’ve just arrived and are missing your friends from home, or lived here for decades, finding real connections can be a challenge, and an emotional one. Longtime expat Helen Farmer shares her guide to filling your social calendar

I’ve had people come and go over the last 17 years. Some of those friendships will last a lifetime, others were fleeting – a playdate in the park with kids, someone to chat with over a work project, or a lovely neighbour. Here are my top tips and local gems to help you find your village in the city:

BE VULNERABLE

I’m always in awe of the people who post on Facebook pages saying “I’m new” or “I’m a NUFC fan and heading to watch the match –anyone free to join?” or “I’m living in XXX with kids and we both want a play date!”

There is always an outpouring of comments and DMs. Keep an out for these posts or share yourself. If you don’t ask, you don’t get.

CONNECT THROUGH GROUPS

Trust me, you’re not alone in your need to belong. There are others who want friends! And thankfully you can find them through meets ups like Women Who Thrive, Coffee With An Expat and Brotherhood UAE, plus business groups that are specific to your profession, industry or entrepreneurship.

Yes, going for the first time might feel like a massive cringe, but chances are everyone else is a bit nervous, too, and the organisers are on hand to help.

BE OPEN TO MEETING PEOPLE ANYWHERE. LITERALLY

I’ve made friends in car parks, hospital waiting rooms, Instagram… Being up for talking, or starting a conversation can lead to unexpected interactions. An eyeroll while waiting in a long queue, asking a genuine question, or for advice, patting a friendly dog on your morning walk. Be open.

THROUGH THE KIDS

Yup, it’s a cliche, but mums’ groups, parent meetups at school and those weekend activities really help to meet people if you don’t just drop and run.

Groups like Pirates Surf become special if you take the time to go beyond the “Good morning!” and take part in the wider community such as camping trips or padel lessons. Maybe it’s a chat during your kids’ rugby practice, having a coffee after drop off, or arranging a night out for the parents class WhatsApp group – you already have something in common, which helps a lot.

RETURN TO A HOBBY OR SPORT YOU LOVED

I’ve recently joined a choir but whatever your passion is – start it again. While some gyms are all grunting and ego, others like The Training Room has a really welcome vibe, and hosts

weekend hikes and social nights. Maybe it’s netball, book clubs, five-a-side, boxing, a course with The Tasting Class or supper clubs? There are groups for all sorts of passions and pastimes.

Good luck, be brave and know anyone would be lucky to count you as a friend.

DON’T MISS

Listen out for Farmer’s Kitchen on Dubai Eye103.8FM in collaboration with Spinneys. It airs from 2-5pm on Fridays.

OUT NOW

Helen has written her first children’s book My Mummy's Secret Adventures. Find it in bookstores and online in the UAE.

RECIPE INDEX

STARTERS, SOUPS, SALADS & SIDES

Sumac cherry salad 25

Harissa-roasted carrots with labneh and carrot top-coriander pesto 25

Purple sprouting broccoli with mustard labneh and toasted almonds 25

Rainbow carrot slaw with kimchi prawns 53

Bengali pomelo salad 63

Mangosteen and tuna tartare 64

Za’atar tomato carpaccio 69

Dukkah-roasted tomatoes with herb oil 73

Chunky ezme salad 73

Slow-roasted radishes with brown butter and tahini labneh 76

Honey and red vinegar roasted turnips 78

Pear and parsnip remoulade 78

Ginger and soya sauce roasted potatoes 78

Smoked salmon and brown rice poke salad 82

Chicken fatteh-inspired salad 82

Za’atar chickpeas, hummus and sundried tomato salad 84

Tofu rainbow salad with rice noodles and peanut butter dressing 84

Tempura squid and vegetable skewers with ponzu mayo 94

Orange, passionfruit and carrot salad

DRINKS

and beef chorizo clams

CONDIMENTS

MAINS

Baked cavolo nero risotto

Silky leek carbonara

Baked mozzarella meatballs with kale pesto

Beetroot and crushed chickpea salad with dukkah dressing and seared salmon

Greek-style stuffed tomatoes

Mixed tomato and olive paella

Chimichurri steak burrito bowl 82

Greek salad with smoked sardines, tzatziki and pita

Tuna Niçoise salad with Brie and figs

chicken salad with focaccia and bresaola wrapped rock melon

tortilla with green olives and fruit

sole meunière

chilli crab with herby rice

BREAKFAST & BRUNCH

Herby Parmesan sweet potato

tortilla

Pastrami-style crusted rainbow trout bagels

Pineapple banana pancakes

BAKED GOODS & DESSERTS

Nectarines with mascarpone and pistachios

Horseradish and Gruyère asparagus tart

Prickly pear and orange blossom granita

Longan and rambutan crumble with baklava and cinnamon ice cream

Passionfruit paloma jelly shots

Tomato and Asiago spiced tart

Beetroot brownies with beetroot ganache

Brûléed carrot pie