Nourish by Spinneys: July/August 2024 by spinneysuae

More than 50 recipes inspired by holidays in France, Spain, Italy, Greece and the UK

SIS PRODUCED BY

CEO SUNIL KUMAR

ummer is upon us! So, we’re whisking you away from the heat for a culinary journey through dreamy and popular European destinations. This issue is a celebration of fresh produce, quality products and vibrant flavours from Italy, France, Greece, Spain and the UK.

GENERAL MANAGER OF COMMERCIAL TOM HARVEY

Our “Under the Italian Sun” section (pages 45-53) promotes Italy’s love for al fresco dining. And nothing says summer in Italy more than a melon salad with bresaola and burrata! Or a chunky caponata panzanella salad – with a bounty of sun-ripened tomatoes.

We’ve curated the perfect French spread, which can easily be created indoors (pages 55-61). Enjoy the rustic charm of creamy salmon rillettes, the savoury delight of pissaladière and an assortment of other picnic-perfect items.

If you’re not in Greece this season – get away with us as we explore a few of the classic as well as some hidden gems of Greek cuisine (pages 63-70). Beyond the familiar flavours, discover lesser-known recipes from picturesque islands. Dive into dishes like bourdeto, a seafood stew from Corfu; mageirio, a light one-pot dish typically made with a variety of vegetables; and domatokeftedes, tomato fritters that are served with htipiti, a classic red capsicum and feta dip.

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

Our Spanish feature (pages 73-81) takes inspiration from the bustling pintxos bars of Bilbao and San Sebastián with a delicious assortment of small bites.

We end with a classic garden party – straight out of the English countryside. Relish the comforting tastes of a traditional ploughman’s platter and indulge in the sweet, creamy delight of Eton mess.

So whether you’re here for the summer and need culinary escapism, or are heading to Europe and want to keep that holiday spirit going, we hope these recipes inspire and nourish you.

Nourish by Spinneys brings you engaging conversations, fresh ideas and hopefully the inspiration to help you eat and live well. Available on Spotify, Apple Podcasts and Anghami. by

Until next time

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 OF SPINNEYS DUBAI LLC BY

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.

Regulars

Discover fresh ingredients and singular foodie experiences drawing inspiration from Europe

14 FUN DINING REVOLUTION

French chef Hadrien Villedieu’s culinary journey and travels have influenced his first restaurant, Chez Wam, where simplicity reigns over a blend of global flavours

16 DOUBLE UP

MEET THE PRODUCERS

30 UNTIL THE COWS COME HOME Graham’s Family Dairy supplies Spinneys with protein-packed products and will soon partner with us to produce some of the world’s best butters, creams and yoghurts under our SpinneysFOOD label. We journeyed to the heart of Scotland to discover the traditions that help keep their fresh milk flowing 34 CONTINENTAL SHELVES

After hosting a birthday party, Zahra Abdalla found herself with plenty of leftover salad. Determined not to waste it, she created this recipe. Yoghurtmarinated chicken mixed with crunchy capsicums, spinach, feta, nuts and a vinaigrette gives this dish a wonderful texture with well-balanced sweet and savoury flavours

18 USE IT UP

Don’t discard leftover veggies, herbs and feta. Instead use them to make a delicious savoury tart, herby paste and breakfast dish

20 READ, WATCH, LISTEN Cookbook, podcast and streaming recommendations

We are known for sourcing the finest produce from around the world, and from Europe in particular. Here we honour just a few of our valued suppliers from the Mediterranean to the North Atlantic, all family businesses deeply rooted in their particular region, and highly specialised in their own field of industry and agriculture

ON THE CLOCK

37 Whip up quick and easy meals with our new selection of prepared vegetables – in stores soon!

IN SEASON

21 Fresh highlights in July and August include purple garlic, red spring onions, tatsoi, flat peaches and more

Recipe features

UNDER THE ITALIAN SUN

45 Eat your way around Italy with popular salads, appetisers, mains and desserts LE

PIQUE-NIQUE

55 Travel to France with an ooh la la picnic!

GREEK GETAWAY

63 Classic and lesser-known delicious family-favourite recipes for a Hellenic feast

PINXTO BAR

73 Savour Spanish classics such as patatas bravas, hot garlic prawns, crispy squid rings and burnt Basque cheesecake

GARDEN PARTY

83 Bring the British summer home with a ploughman’s platter, scones, Scotch eggs, Victoria sponge and more

LITTLE COOKS

Give kids a taste of the Med with these bite-sized snacks

77

Live well

98 OH-LAIT, OH-LAIT, OH-LAIT

Tiffany Eslick travelled to the Auvergne-Rhône-Alpes region, immersing herself in France’s rich cheese culture. Meeting passionate farmers, producers, cheesemongers and affineurs, she was reminded of how quality milk, terroir and tradition play significant roles in the crafting of exceptional quality French cheeses

102 YOUR BEST FAMILY SUMMER SORTED

From hotels that think of everything and epic festivals to lesser-known theme parks, mum of two and travel lover Helen Farmer shares vacay inspiration

104 SUMMER READY

Give your body the extra boost it needs to look its best through the hottest part of the year and beyond

104

PINXTO BAR PAGES 73-81

The cut

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

All restaurants at The Link Dubai –including Qabu by Paco Morales – offer exceptional views of the city

COMPLEX NOTES

A hard, salty Italian cheese with sharp flavour notes, our SpinneysFOOD Pecorino Romano is handcrafted from sheep’s milk and matured for five months. It’s ideal for grating over pastas and pizzas, or add it to cheese sauces for extra flavour.

SIMPLY MARVELLOUS

Our SpinneysFOOD Burrata is stretchy on the outside and beautifully soft and creamy on the inside. Pair it with crusty bread, fresh plump tomatoes, or salads.

QUALITY SPEAKS

SpinneysFOOD Grated Grana Padano is made by master artisans in Italy. The cheese is made from raw cow’s milk and aged for a minimum of nine months to develop its unmistakable flavour. It goes particularly well with figs, dates and beef carpaccio.

TRADITIONAL TASTE

The Roussas family in Greece crafts our SpinneysFOOD Feta in Brine from sheep and goat’s milk, by imitating ancient techniques in a modern dairy setup. Its salty-tangy flavour works well with a number of ingredients such as melons, asparagus and salmon.

VERSATILE WONDER

7 of a kind

A roundup of our Italian and Greek SpinneysFOOD cheeses

Prepared with fresh Italian cow’s milk, our SpinneysFOOD Ricotta is creamy with a slightly sweet flavour. We love adding it to hearty pastas and sauces to give them a silky richness. It also adds a cloud-like softness to pancakes.

SUPPLE PERFECTION

Delicate and creamy with a mild, refreshing flavour, SpinneysFOOD Mini Mozzarella is the ideal bite-sized cheese to serve with salads or tossed in a light zingy marinade for a delicious appetiser.

MATURE RATING

Produced in the Parma province of Emilia-Romagna by renowned specialists, SpinneysFOOD Parmigiano Reggiano is made according to centuries-old artisanal methods and aged for 20 months to develop its distinct aroma.

DRINK UP

Travel to Italy’s southwest coast with this refreshing citrus drink

Tips from The Tasting Class 3 to try

The spritz, a quintessential Italian cocktail, can be traced back to the ancient Romans, who mixed water and various ingredients including honey, berries and flowers into wine.

Fast-forward to the early 1900s, when Northern Italy was under the Austrian Empire. Italian soldiers and diplomats stationed in Austria craved the lighter wines of their homeland so they began mixing local white wines with soda water, naming it ‘spritzen’, which means ‘a splash’ or ‘spray’ in German. The popularity of this drink spread across Italy, with each region adding its own twist. Today, Italy boasts a plethora of spritz options, each reflecting its local ingredients. Our version draws inspiration from the Amalfi spritz. The Amalfi Coast lies along the sunny Mediterranean Sea and is renowned for its aromatic lemons.

We’ve reimagined the traditional Amalfi spritz by swapping out traditional limoncello liqueur for Waitrose Lemon Sorbet, embracing a frappé-style approach, perfect for warm summer days. We maintain the essential effervescence with Natureo 0.0 Sparkling Grape Beverage. Unlike many other alcohol-free wines, Natureo stands out for its authentic taste as it removes alcohol from actual wine rather than combining ingredients such as vinegar, sugar and food additives to replicate the taste and texture of wine.

AMALFI LEMON SPRITZ

Prep time: 5 minutes

Serves: 2

1 lemon

300g Waitrose Lemon Sorbet

4 SpinneysFOOD Ice Cubes

180ml Natureo Sparkling 0.0%

To serve

SpinneysFOOD Fresh Basil

1 Zest the lemon. 2 Add the lemon sorbet, ice cubes, lemon zest and 4 tablespoons of the Natureo 0.0 Sparkling Grape Beverage to a blender. Blitz until smooth. 3 Pour the mixture into two coupe glasses. 4 To finish, top each glass with the remaining sparkling grape beverage. Stir gently to preserve the carbonation. 5 Top the drinks with basil leaf clusters and serve.

TOP TIP!

Gently slap the basil leaves against your palm before adding them to the drink. This stimulates the aromatic oils in the leaves and releases their aroma into the beverage.

NATUREO MUSCAT

This is an alcohol-free white wine that has a fresh, lightly citrus taste. Serve it with fish and seafood mains, as well as rice.

NATUREO GARNACHA – SYRAH

An exquisite fruity aroma and intense flavour makes this 0.0% red wine perfect for serving alongside roasted meat and wild game.

NATUREO SYRAH – CABERNET SAUVIGNON

Made with Syrah and Cabernet Sauvignon grapes, this 0.0% wine has a pleasant berry aroma. Serve it with cured meats and light pastas. natureowines.com

Amalfi lemon spritz

VEGAN

European ﬂair

Discover fresh ingredients and singular foodie experiences drawing inspiration from Europe

1The journey to get to Qabu by Paco Morales is filled with intrigue – through The Link, across multiple elevators until you arrive at your destination. The effort is worth it. Every guest starts off with a traditional hand-washing ritual from Andalusia, followed by which you can either relax within the lounge or be whisked off to your table. Each table offers a view of the thoughtfully designed space with nods to Spanish architecture, and of the Burj Khalifa and DIFC. The restaurant has both tasting menus as well as a la carte and we try the Qurtuba tasting menu. The flavours are a nod to the Moorish-ruled Andalusia, or Al Andalus, in southern Spain between the 8th and 15th centuries. The experience starts with little bites, moving to an elegant main and eventually hitting a crescendo with stunningly plated desserts. The eggplant beignet with cane honey had a smoky touch that delights. The pièce de résistance is the lobster with sautéed spinach, smoked butter emulsion and sheep cheese; the plating of the dish has been inspired by Dubai sunsets, while the lobster meat – from Brittany –simply melts in your mouth. We must highlight one of the desserts: Mesopotamian Almena red berries and liquorice. Constructed like an ‘almenas’, a structure built to protect cities in ancient times, there are various textures of berries that meld into a beautiful whole.

2Sagetsu by Tetsuya Wakuda is a restaurant that serves up Japanese flavours paired with French cooking

techniques, creating dishes that blend Asian and European cuisines seamlessly. The interiors are minimalistic, yet sophisticated and sets the scene for what is to follow. We try the Chef’s Menu – Ghin, where every dish on this gluten-free menu delivers on finesse. Greeted with kombu bread paired with truffle ricotta butter followed by avocado purée and Oscietra caviar, we’re already sensing the beautiful balance of sweet and salty from the dishes.

An item that makes it from chef Tetsuya’s Singapore outpost is the Botan shrimp paired with Hokkaido sea urchin and Oscietra caviar. Dishes like this showcase how marination can be used to preserve flavours without cooking.

A nod to the exquisite main of grilled Australian Wagyu beef MB9, cooked to perfection and served with wasabi and sea urchin butter, along with pickled ginger to cut through the rich flavours. After a palate cleanser, dessert is a sweet aficionado’s dream: a dark chocolate mousse with an almond base.

3

Neighbouring Qabu by Paco Morales, La Dame de Pic offers a refined experience crafted by multi-awardwinning chef Anne-Sophie Pic. The sevencourse Symphony menu, a testament to chef Pic’s culinary genius, is full of daring flavour ensembles and flair. A standout dish is the les berlingots—striking striped mushroom pasta parcels in a delicate consommé infused with beeswax and chamomile all sprinkled with bee pollen. This signature dish exemplifies

her approach: intricate, balanced and deeply satisfying. Another highlight is the Norwegian langoustine with candied carrots, nasturtium coulis, geranium and coffee – yet another example of her mastery in harmonising diverse ingredients. And the cheese course showcases a delightful brie de Meaux ‘tartlet’ with smoked Madagascan vanilla and date chutney, all in a knafeh nest. Desserts are not to be missed, particularly the peppery chocolate soufflé with tarragon ice cream and pistachio praline. Service at La Dame de Pic is impeccable, with charming, knowledgeable staff guiding you through the menu and unexpected wine pairings.

CLOCKWISE, FROM TOP LEFT: Anne-Sophie Pic is a French chef best known for regaining three Michelin stars for her restaurant, Maison Pic in southeast France; Pic’s signature pasta parcels – les berlingots; another leader in modern gastronomy, Paco Morales; chef Tetsuya Wakuda brings a modern Japanese flair grounded in French techniques to Dubai at Sagetsu.

French chef Hadrien Villedieu’s culinary journey and travels have influenced his first restaurant, Chez Wam, where simplicity reigns over a blend of global flavours

REVOLUTION FUN DINING

It may come as a surprise to many that Hadrien Villedieu, a French chef with a wide range of culinary experiences under his belt, was not even interested in cooking before a class during his MBA changed everything.

“I was never interested in cooking or culinary arts. I always tell that story and people don’t believe me.” Adding that he had a complicated relationship with food when he was young, he revealed that it was during his MBA in hospitality and tourism when something clicked. “The last class of the year was a cooking class. The chef asked me, ‘How many years have you been cooking? You have good skills.’ I thought he was making fun of me. But I told him it was the first time I’d touched a saucepan, and he said to me, ‘You have something, you should pursue it.’”

That kernel of an idea stayed in Hadrien’s mind, who eventually left the MBA and went to culinary school. “When I told my mom I want to be a chef, she literally laughed for an hour, I think.” He pauses and says, “I like food. My mother cooks well. My grandmother was a great cook. But there was a revelation when I started cooking. There was healing in my relationship with food.”

Since then, he hasn’t looked back. He’s had work experience with the likes of Joel Robuchon and Alain Passard, headed up Ksar Char-Bagh at the age of 24 in Marrakech, Morocco, became an instructor at Top Chef Cooking Studio in Dubai, then flexed his skills at experiential concept INKED in Alserkal Avenue. And now, finally, a restaurant of his own, Chez Wam. Chez Wam opened within St. Regis Gardens on Palm Jumeirah under the RIKAS Group umbrella – joining the likes of Tagomago, Mimi Kakushi, Twiggy and La Cantine Du Faubourg –just over a year ago.

‘Chez’ means home in French. But what was ‘Wam’? Hadrien says, “Chez Wam means ‘chez moi’ in slang. To say that means, ‘come to my place’.” He continues, “I’m a French chef doing modern food. Which doesn’t mean anything, so that’s why you have to come and experience it. It’s not a French restaurant, it’s not a Japanese restaurant, it’s not an Italian restaurant. It’s a restaurant where a chef does whatever he feels like, but in a good way.”

In May this year, chef Hadrien launched an 11-course experimental chef’s table menu, where diners sit at a counter overlooking the action in the kitchen. With only one seating once a week, the menu is fully illustrated by Myriam Calvo, similar to a ‘carnet de voyage’ –a travel plan.

The chef is very keen to emphasise that his cuisine is not fine dining, rather it’s “fun dining”. Dishes cannot quite be pinned down to a particular cuisine; rather, it’s an amalgamation of his experiences and travels around the world. Case in point, you’re likely to find foie gras bao with plum sauce and poulet adobo with pearl couscous. It might therefore seem surprising that when Hadrien first arrived in the Middle East in

2012, his social nom de plume was ‘junk food man’. “I used to eat only junk food for breakfast, lunch, dinner. People said, you’re doing fine dining, but you’re eating junk food. It was gimmicky and funny, so I kept it.” Changing his social profiles back to his real name was the chef not wanting to confuse any diners making their way to his new restaurant. But even so, he adds, with a twinkle in his eye, there’s still dishes on the menu that feed into his love for ‘junk’ food – from the fried Camembert to the Wagyu cheeseburger.

Hadrien uses local products as much as possible, from Sidr Hatta honey through to Dibba Bay oysters, and local fruits and vegetables such as mushrooms and tomatoes. All he wants, he says, is to have the best possible ingredient for the dish, which means the menu also features the likes of nectarines from France and goat’s cheese from Australia.

The Chez Wam co-owner also teases upcoming collaborations between Chez Wam and chefs from the UAE and internationally and says there are six already confirmed up to mid-2025. So it sounds like he’s extremely busy, even though he says he has more than “two million ideas” for more restaurants in his mind. He notes, “Chez Wam is already a great example of what I wanted. I am a chef who has skills to do ‘me’ –which is good and bad. What’s good is like I do

it properly, but what’s bad is like I’m not too wideranging.” He candidly adds, “So I’m not the kind of chef a business owner will come to and say, ‘he will open 20 restaurants.’ That’s not my style.” What he does want to do is focus on Chez Wam. And it shows with the restaurant having won awards in its first year of opening. Hadrien adds, “I do like simplicity in cooking. I think the new generation should work on that. There is a tendency to have one dish and to put 200 things on it because it’s so cool. But sometimes less is more. And when you go straight to the point, it works.”

Scan to listen to our

podcast interview with chef Hadrien Villedieu where we talk about his culinary ideology in detail.

THIS SPREAD, CLOCKWISE FROM LEFT: Chef Hadrien Villedieu; Chez Wam’s music lends a cosy atmosphere to the venue; the sharing table is tucked away in a semi-private corner; the Hokkaido scallops are flanked by marinated salmon and fried Camembert; mixologists whip up creative mocktails at the bar.

Grilled chicken salad with roasted capsicum and fig vinaigrette

Double up

After hosting a birthday party, Zahra Abdalla found herself with plenty of leftover salad. Determined not to waste it, she created this recipe. Yoghurt-marinated chicken mixed with crunchy capsicums, spinach, feta, nuts and a vinaigrette gives this dish a wonderful texture with well-balanced sweet and savoury flavours

GRILLED CHICKEN SALAD WITH ROASTED CAPSICUM AND FIG VINAIGRETTE

Prep time: 20 minutes

Cook time: 45 minutes

Serves: 6-8

For the grilled chicken

125ml yoghurt

1 tsp SpinneysFOOD Fine Turmeric

1 tsp SpinneysFOOD Fine Paprika

2 tsp minced garlic

1 tsp SpinneysFOOD Fine Sea Salt

½ tsp SpinneysFOOD Fine Black Pepper

500g chicken breast

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

2 tsp nigella seeds

For the salad

1 SpinneysFOOD Red Capsicum

SpinneysFOOD Mediterranean Extra Virgin Olive Oil

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

125g SpinneysFOOD Organic Baby Spinach

60g soft feta cheese

50g pine nuts

For the dressing

125ml SpinneysFOOD Mediterranean Extra Virgin Olive Oil

85ml SpinneysFOOD Balsamic Vinegar of Modena

1 tbsp mustard

1 tsp SpinneysFOOD Natural Honey

1-2 tbsp ﬁg preserve (or SpinneysFOOD Raspberry Preserve)

SpinneysFOOD Natural Sea Salt Flakes

SpinneysFOOD Black Pepper, freshly ground

1 Preheat the oven at 200°C, gas mark

6. 2 To make the grilled chicken, mix the yoghurt, turmeric, paprika, minced garlic, salt and black pepper in a large bowl. Add in the chicken and allow to marinate for 20 minutes or overnight. 3 Meanwhile, quarter and deseed the capsicum. Place the pieces

TOP TIP!

This salad can also be used as a filling to make 12 small tortilla wraps.

on a baking sheet, drizzle over the olive oil and season with salt and pepper. Roast in the oven for 30 minutes. Remove from the oven and place in an airtight container until cooled. Once cool, peel and slice into thin strips. 4 In a medium-sized griddle pan, heat a little olive oil over a high heat. Place the chicken breasts in the pan and cook for 2 minutes on one side. Flip and cook for 1 minute. Cover the pan, lower the heat and allow the chicken to cook for a further 10 minutes. Add the nigella seeds, toss to coat the chicken. Turn off the heat and leave the chicken to rest for 10 minutes. Once rested, slice and keep aside. 5 To make the dressing, whisk together the olive oil, balsamic vinegar, mustard, honey, fig preserve, salt and pepper until they have emulsified. 6 Wash and dry the baby spinach. Cube the feta. Lightly toast the pine nuts in a dry pan. 7 When ready to serve, toss the roasted capsicum, baby spinach and feta cheese with 2 tablespoons of the dressing. Transfer to a large platter, place the chicken on top and scatter over the toasted pine nuts.

Photography Supplied

Use it up

Don’t discard leftover veggies, herbs and feta. Instead use them to make a delicious savoury tart, herby paste and breakfast dish

LEFTOVER VEGETABLE TART TATIN

Use vegetables left over in the fridge to make this ﬂavourful, crispy tart tatin.

Prep time: 15 minutes

Cook time: 40 minutes

Serves: 6

400g puff pastry

2 red onions

2 tbsp SpinneysFOOD Salted Butter

450g leftover vegetables (we used a mix of courgettes and cherry tomatoes)

Handful of SpinneysFOOD Fresh Thyme

Handful of fresh sage

50g SpinneysFOOD Fine Grain White Sugar

2 tbsp SpinneysFOOD Balsamic Vinegar of Modena

30g kalamata olives

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

1 Preheat the oven to 220°C, gas mark 7.

2 Unfold the puff pastry sheet. Using a sharp knife, cut it into a 25cm circle. Place on a flat tray and freeze until ready to use. 3 Slice the onions into large rings. Slice the leftover veggies as well. If using cherry tomatoes, there’s no need to slice them. 4 Melt the butter in a large cast-iron or non-stick pan over a medium heat. Add the onions, vegetables and herbs in a layer. Allow to simmer gently over a medium heat – if using vegetables with a lot of liquid, such as tomatoes, gently press to release the liquid and cook it off. Add the sugar and vinegar and cook until dissolved and bubbly. 5 Remove the pastry from the fridge and lay flat over the vegetables. Gently tuck in the sides. Prick the pastry with a knife or fork to allow the steam to release. Place the pan in the oven and bake until the crust is puffed and golden, approx. 30 minutes. Remove the tart from the oven and let it stand for 5 minutes, then run a knife around the pastry to loosen it from the pan. 6 Carefully flip the tart out onto a serving platter, being careful of the hot juices. 7 Slice into wedges and serve immediately.

Leftover vegetable tart tatin

VEGGIE

TOP TIP!

The garlic-herb paste can also be added to stocks, soups and stews for extra flavour and aroma.

LEFTOVER GARLIC, ONION AND HERB PASTE

Prep time: 15 minutes

Cook time: 25 minutes

Serves: 6-8

For the herb paste

1 red onion

1 garlic bulb

2 celery sticks

50g leftover SpinneysFOOD Fresh Herbs (such as parsley, basil and thyme)

SpinneysFOOD Fine Sea Salt, to taste

3-4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 SpinneysFOOD Baguette

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

Line a baking tray with baking paper. 2 Peel the onion and garlic. Chop the onion and celery into chunks. For woody herbs such as thyme and rosemary, pick the leaves. For softer herbs, roughly chop them. Place the onion, celery, garlic and herbs in a blender. Add

Leftover garlic, onion and herb paste

TOP TIP!

Serve the feta-fried eggs in a tortilla wrap, or on toast, topped with guacamole and pickled red onions.

the salt and two tablespoons of olive oil. Blitz into a paste, scraping down the sides. 3 Slice the ciabatta in half lengthways and spread a layer of the garlic herb paste over both sides. Drizzle over the remaining olive oil and bake until golden and crispy. 4 Slice and serve hot. 5 Transfer any leftover paste to a jar. Pour 2-3 tablespoons of olive oil over to preserve it for longer. Refrigerate for up to 2 weeks.

FETA-FRIED EGGS

Who would have thought that golden feta and crispy eggs would make a delicious breakfast combination? This two-ingredient recipe was trending on TikTok in 2023. It’s best to use full-fat feta, which melts nicely.

Prep time: 5 minutes

Cook time: 10 minutes

Serves: 2-4

Feta-fried eggs

VEGGIE

2 tsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

200g SpinneysFOOD Feta

4 large SpinneysFOOD Organic Free-Range Eggs

¼ tsp SpinneysFOOD Black Pepper, freshly ground

¼ tsp SpinneysFOOD Crushed Chilli

To serve

Handful of SpinneysFOOD Fresh Dill

1 baton

1 Heat the oil in a non-stick pan over a medium heat. 2 Crumble the feta cheese into the pan, leaving four wells in the middle. 3 Crack the eggs into the centre of the wells. Season with the black pepper and chilli flakes, then cover with a lid to steam the eggs. Allow the eggs to cook until the edges are crispy and golden while the yolks are soft. 4 Scatter over the dill and serve with crusty bread.

VEGAN

BOOK RECOMMENDATIONS

Delve into the flavours of the Mediterranean

For fans of easy dishes 5 INGREDIENTS MEDITERRANEAN by Jamie Oliver

Familiar to foodies in the UK for a long time, Jamie has definitely come in and out of fashion more than once. From restaurants to TV shows to campaigns for better food in schools, his sheer ubiquity has sometimes overshadowed his particular gift for tasty simplicity. This new book is a welcome reminder, as the chef puts his own quick, easy spin on summery dishes from around the Med (always his key area of culinary interest) using five quality ingredients and seasoning. Selections include pesto pizza and a wonderfully crispy paprika chicken.

For French enthusiasts NIÇOISE: MARKET-INSPIRED COOKING FROM FRANCE’S SUNNIEST CITY by Rosa Jackson

The French Riviera might just form the leading edge of the European summer, in terms of fashion, leisure and especially gastronomy. Well established as a food guide and writer in France for almost 30 years, Rosa makes the case for Nice with this new cookbook geared toward the culinary culture of that southern city, with an emphasis on light dishes to be eaten outdoors or on-the-go: snacks and sandwiches, stuffed vegetables, fruity desserts and so on, all made with seasonal ingredients from the Med coast.

For lovers of southern Spanish fare

COCINA DE ANDALUCIA by María José Sevilla

A scholar of Hispanic gastronomy as well as a skilled practitioner, María unpacks 75 recipes from the southern Spanish region that has developed its food culture over many centuries and multiple conquering cultures – not least the Arab cuisine of neighbouring North Africa. Andalusian classics such as gazpacho soup or the native tapas staple gambas al ajillo (prawns in garlic) are set alongside less familiar delicacies such as fried aubergines with molasses, or ice-cream made with turron (soft nougat).

THE DELICIOUS LEGACY

While travelling between meals in Europe this summer, why not consider the ancient roots of the continent’s cuisine with this so-called ‘archaeogastronomical’ podcast. Each episodes covers a different area and epoch, from the Greece of Socrates to the Rome of Cicero and the foods that made the passage across the Med from Mesopotamia, inviting experts such as Victoria Flexner and Dr Neil Buttery to reflect on what ancestral warriors, philosophers and average citizens were eating back in their day.

shows.acast.com/thedelicious-legacy

DINNER PARTY DIARIES WITH JOSÉ ANDRÉS

Born in the northern Spanish region of Asturias, José Ramón Andrés Puerta has long since made his name in his second home, the USA, opening restaurants in various cities and founding the World Central Kitchen (WCK) to help feed victims of natural disasters. Both key areas of his work come up in conversation on this new programme, in which he invites celebrities to chat over dinners that tend to honour the rustic-esoteric cuisine of his birthplace. Amazon Prime

In season

Fresh highlights in July and August include purple garlic, red spring onions, tatsoi, flat peaches and more

Tatsoi

TATSOI, PARSLEY AND SPINACH ORZO SALAD

Tatsoi, also known as spinach mustard, is a leafy green vegetable with an earthy ﬂavour and notes of mustard. It’s great for salads and stir-fries. The tatsoi in Spinneys’ stores come from southern Italy where they’re grown in a town called Altamura. Our produce team works with Freshclusive, a fruit and veg specialist to bring this vibrant leafy green to the UAE.

Prep time: 10 minutes

Cook time: 10 minutes

Ser ves: 6

For the salad

180g orzo pasta

Handful of SpinneysFOOD Fresh Parsley

125g snap peas

30g pine nuts

285g SpinneysFOOD Burrata in Brine

60g SpinneysFOOD Organic Baby Spinach

30g tatsoi leaves

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

For the dressing

1 shallot

1 garlic

Handful of SpinneysFOOD Fresh Basil

125ml SpinneysFOOD Mediterranean Extra Virgin Olive Oil

2 tbsp SpinneysFOOD Organic Red Grape Vinegar

1 tsp SpinneysFOOD Fine Sea Salt

SpinneysFOOD Black Pepper, freshly ground, to taste

1 Cook the pasta according to the package instructions. Drain and set aside to cool completely. 2 Chop the parsley and snap peas. Lightly toast the pine nuts in a pan. Tear the burrata into bite-sized pieces. 3 In a large mixing bowl, combine the pasta, baby spinach, tatsoi leaves, parsley, snap peas, pine nuts and cheese. Gently toss to combine. 4 To make the dressing, roughly chop the shallot and garlic. Place all the ingredients into a blender and blitz until smooth. Pour the dressing over the salad in the bowl and toss together. 5 Serve immediately.

Flat peaches

PEACH SANGRIA

We work with Spanish producer Summer Fruit to source a variety of stone fruit, including ﬂat peaches, which are grown in Northeast Spain. Also known as doughnut peaches, they have a delicately sweet ﬂavour. Once the fruit are harvested, they are cooled, packed and shipped, reaching our shelves within 48 hours.

Prep time: 10 minutes (plus chilling time)

Serves: 8

4-6 ripe ﬂat peaches

1 orange

1 lemon

1 lime

300ml white grape juice

700ml peach juice

500g SpinneysFOOD Ice Cubes

500ml sparkling water

Handful of SpinneysFOOD Fresh Mint

1 Pit and slice the peaches into wedges. Prepare the citrus by slicing them, then halve or quarter them depending on the glasses being used. 2 In a large jug, mix the peaches, orange, lemon and lime. Pour in the white grape juice and peach juice. Gently stir the mixture. Refrigerate for at least 1 hour. 3 Fill the glasses with ice and extra fruit slices. Pour in the chilled mixture and top with sparkling water for a fizzy touch. 4 Decorate each glass with a sprig of fresh mint and serve.

Purple garlic

THREE BEAN SALAD WITH GARLIC LEMON SAUCE AND CRISPY GARLIC

Purple garlic has white skin with purple stripes. Grown in France, this variety of garlic has large cloves and is great for a variety of dishes due to its sweet yet pungent ﬂavour. The purple garlic we stock is harvested from several French farms. Once harvested it is dried for three weeks then shipped to the UAE.

Prep time: 20 minutes

Cook time: 8 minutes

Serves: 8

For the garlic-lemon dressing

1 lemon

1 small purple garlic clove

1 tsp Dijon mustard

¼ tsp SpinneysFOOD Fine Sea Salt

SpinneysFOOD Black Pepper, ﬁnely ground to taste

½ tsp SpinneysFOOD Organic Natural Honey

4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

½ tsp SpinneysFOOD Dried Thyme

For the three bean salad

1 x 400g tin SpinneysFOOD Cannellini Beans

1 x 400g tin SpinneysFOOD Organic Red Kidney Beans

1 x 400g tin butter beans

4 celery stalks

1 small red onion

Handful of SpinneysFOOD Fresh Parsley

For the crispy garlic

6 purple garlic cloves

125ml SpinneysFOOD Full Fat Milk

4 tbsp SpinneysFOOD Pure Sunﬂower Oil

To serve

Handful of SpinneysFOOD Fresh Dill

1 Zest and juice the lemon. Mince the garlic. Whisk the dressing ingredients together in a small bowl and set aside. 2 Drain and rinse the beans. Finely slice the celery and red onion. Finely chop the parsley. Place all the bean salad ingredients in a large bowl. Drizzle over the dressing. Place the salad in the fridge for at least 30 minutes for the flavours to combine.

3 Finely slice the garlic cloves. Add to a pot along with the milk and place over a mediumhigh heat. Bring the milk to a boil, then remove the garlic and rinse under cold water. Pat dry with a paper towel. 4 Heat the oil in a small saucepan over a medium heat. Add the sliced garlic and fry until golden, approx. 2 minutes, turning halfway. Remove the crispy garlic with a slotted spoon and drain on paper towels.

5 When ready to serve, place the bean salad in a serving bowl and top with the crispy garlic and dill.

Courgettes

COURGETTE PARMIGIANA

The large-size courgettes currently in store are sourced from The Netherlands. Spinneys partners with Freshclusive to bring this versatile vegetable to stores. Parmigiana is a classic Italian dish with layers of vegetables such as aubergines and mozzarella. Our version makes use of courgettes for a delicious variation.

Prep time: 30 minutes

Cook time: 1 hour

Serves: 6

For the tomato sauce

1 brown onion

3 garlic cloves

1 red chilli

4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

2 x 400g tins SpinneysFOOD Chopped Italian Tomatoes

Handful of fresh oregano

125ml SpinneysFOOD Bottled Drinking Water

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, ﬁnely ground, to taste

For the courgettes

10 large courgettes

1 tsp SpinneysFOOD Fine Sea Salt

100g SpinneysFOOD Grated Parmigiano Reggiano

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

2 To make the tomato sauce, thinly slice the onion, crush the garlic and finely chop the chilli. Heat 2 tablespoons of the olive oil in a large saucepan over a medium-low heat. Add the onion, garlic and chilli to the pan. Sauté, stirring occasionally, for approx. 5-10 minutes until the onion softens. Stir in the chopped tomatoes, oregano and water.

VEGGIE

VEGAN

Tatsoi, parsley and spinach orzo salad

Peach sangria

Courgette parmigiana

Three bean salad with garlic lemon sauce and crispy garlic

Cook, stirring continuously, for 15 minutes until the sauce thickens slightly. Season with salt and pepper. 3 Using a mandolin, slice the courgette lengthways into 1cm pieces. Place the courgette slices in a large bowl and toss with the salt. Set aside for 15-20 minutes, then brush off the excess salt and pat dry with a paper towel. 4 Heat the remaining olive oil in a large non-stick frying pan over a high heat. Sauté the courgette in batches for 2 minutes on each side, or until lightly golden. Place 1⁄3 of the tomato sauce in a large baking dish. Place one layer of courgette slices on top of the tomato sauce and top with a handful of cheese. Spoon over another layer of tomato sauce and repeat with the remaining ingredients, finishing with the cheese. 5 Place in the oven and bake for approx. 20 minutes before turning the oven to grill. Grill for approx. 5 minutes until golden brown and bubbly. 6 Serve immediately.

Grapes

COTTON CANDY GRAPE SORBET

With a spun sugar ﬂavour and crisp ﬁrm texture, Cotton Candy grapes are ideal for desserts such as sorbets. We work closely with Moyca, a family-owned company based in Murcia, Spain, to bring this hybrid, seedless varietal to stores.

Prep time: 15 minutes (plus chilling time)

Serves: 6

750g Cotton Candy grapes

1 lime

2 tbsp SpinneysFOOD Organic Natural Honey

1 Remove the stems from the grapes and thoroughly wash them. Arrange the grapes on a baking tray in a single layer and freeze until solid, approx. 4 hours. Place the frozen grapes in a food processor and purée until smooth. Scrape down the sides as you go. 2 Zest and juice the lime. 3 Add the lime zest and juice to the grape purée along with the honey and blitz for 30 seconds. Pour the mixture into a freezer-safe container and freeze until solid. 4 Store for up to three months.

Red spring onions

ÖCCE (TURKISH HERB FRITTERS)

We partner with Mudwalls Food Group, a specialised intermediary that sources products for us from specialist growers across the UK. Red spring onions have a sweet-savoury ﬂavour and juicy ﬂesh.

Prep time: 15 minutes

Cook time: 12 minutes

Ser ves: 6

For the fritters

6 red spring onions

4 garlic cloves

Handful of SpinneysFOOD Fresh Mint

Handful of SpinneysFOOD Fresh Parsley

1 tsp SpinneysFOOD Crushed Chilli

1 tsp SpinneysFOOD Fine Cumin

SpinneysFOOD Fine Sea Salt, to taste

85g SpinneysFOOD All-Purpose Flour

55g SpinneysFOOD Feta

3 large SpinneysFOOD Organic Free-Range Eggs

SpinneysFOOD Black Peppercorns, freshly ground, to taste

4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

To serve

1 red spring onion

150g labneh

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

Handful of microgreens

1 Finely slice the spring onions, garlic, mint and parsley. Then place them in a large bowl. Add the chilli flakes, cumin, salt, flour and crumbled feta. Mix well before stirring in the eggs. Season with salt and pepper and mix well. 2 Heat the oil in a large frying pan over a medium-high heat. Drop tablespoonsful of the batter into the hot oil, leaving space between each one. Shallow fry for approx. 2 minutes on each side until golden brown. Remove with a slotted spoon and drain on paper towels. 3 Finely slice the spring onion. Arrange the öcce on a serving platter and top with sliced spring onion and microgreens. Place the labneh in a small bowl and drizzle over the olive oil. 4 Serve the öcce with the labneh.

Cotton Candy grape sorbet

VEGGIE

Öcce (Turkish herb fritters)

Meet the producers

We work with a select group of European producers to source fresh fruit, veggies, dairy products, salmon and more

Wheels of Grana Padano cheese are aged for a minimum of nine months at the Zanetti facility in Lombardy, Italy

UNTIL THE COWS COME HOME

Graham’s Family Dairy supplies Spinneys with protein-packed products and will soon partner with us to produce some of the world’s best butters, creams and yoghurts under our SpinneysFOOD label. We journeyed to the heart of Scotland to discover the traditions that help keep their fresh milk flowing

Airthrey Kerse Farm enfolds a deep pocket of bright green grass by a village called Bridge of Allan, in the central Lowlands of Scotland, close to the historical heart of the nation. The ancient stronghold Stirling Castle rises from the landscape on a looming crag of quartz nearby, and medieval Scots warriors fought on surrounding ground under William Wallace and Robert the Bruce around the turn of the 14th century, winning the famous battles of Stirling Bridge and Bannockburn.

This site is no less important to the personal heritage of Robert Graham and his family. His grandparents founded the farm as newlyweds back in 1939, though his great-grandfather had also farmed in the area. “They started out with a dozen cows, all milked by hand and they delivered that milk around the village by horse and cart,” says Robert. His father was born in the farmhouse only a year later and grew up to take over when the time came.

“He expanded the business to a wider area across central Scotland, and it has continued to grow since.” Now run by Robert himself, and his sister Carol, Graham’s Family Dairy delivers fresh milk and related products throughout Scotland and England, as well as exporting overseas to retailers such as Spinneys in the UAE. Their father, Robert Sr, is 83 years old but still lives close by and visits the dairy every day.

“It’s important to us, keeping that provenance as a family business,” says Robert Jr. He is speaking over the contented mooing of his own well-fed herd, which is still in the barn at the time of our early springtime visit. “As you can see, these are beautiful Jersey cows, and they’re all looking very happy,” he says. “If you want to have great products you need to start with great milk, and the only way to get that is to look after your cows, right from when they’re just born. That’s the starting point for everything we make.”

These cows will typically stay cosy in the barn until May, he says, then go out in the fields through the warmer, drier months until September or October, when the temperature

OPPOSITE PAGE, FROM TOP: The Graham’s herd of Jersey cows spend the warm, drier months outdoors grazing on nutritious grass; Graham’s Family Dairy was established in 1939.

THIS PAGE, FROM TOP: Second and third generation of the Grahams – Robert Sr with his wife Jean, daughter Carol and son Robert; Graham’s Squidgies are made with creamy whole milk and fruit.

“IF YOU WANT TO HAVE GREAT PRODUCTS YOU NEED TO START WITH GREAT MILK, AND THE ONLY WAY TO GET THAT IS TO LOOK AFTER YOUR COWS, RIGHT FROM WHEN THEY’RE JUST BORN. THAT’S THE STARTING POINT FOR EVERYTHING WE MAKE.”

drops and the ground again becomes too wet. And it does get very wet in this part of Scotland. “My dad used to say that for every mile you go east from our farm you get an inch less rain per year. And going west it’s the opposite,” says Robert. All that rain helps the grass grow and nourishes the cows to improve the quality of the milk and, by extension, all the other products made with it.

At Spinneys, for example, Graham’s high-protein yoghurt pots and pouches, sold in various different flavours (mango, papaya, passionfruit etc), have proven very popular with the UAE market. “They’re a huge driver for customers looking for easy ways of getting protein that also taste fantastic.” The dairy’s partnership with Spinneys is now expanding to include spreadable butter, sour cream and cottage cheese under our SpinneysFOOD label.

“The butter may seem like a simple thing,” says Robert, “but it’s very important to start with the best possible fresh cream and churn it through the traditional process. For sour cream, we take that fresh cream and culture it for six to eight hours to give it that great lactic flavour before we pack it into pots.”

Cottage cheese, meanwhile, has suddenly become a big deal, partly because of a recent trend for showcasing related uses and recipes on social media.“Our cottage cheese comes from skimmed milk, and our process involves another traditional method using open vats, which we think gives a great curd structure. With a little dressing added it’s a fantastic product with a bit of bite to it, and it has been a staple for a long time, but in the last 12 months or so interest is really exploding. Sales are up about 40 per cent, driven by TikTok and videos of people doing different things with it. One example is cottage cheese cookie dough with peanut butter, which I’ve made some of myself and it was very good.”

Sheer demand for Graham’s products has required a corresponding growth at the supply end over the decades. Though still very much a family dairy that milks its own cows, the core farm has come to source fresh, high-quality milk from an ever-growing network of peers.

“We now work with just under 100 other farms across Scotland. We started with just a couple about 30 years ago and we’ve had many more join us since. They’re family farms like us, and that gradual process means we know them all – the mums and dads and the sons and daughters coming into the business. We’ve almost been able to hand-select whom we work with. And we have three different types of milk coming to the site: conventional, also organic for certain products, and Jersey milk for our Gold Top products.”

As to whether his own kids will follow him into the trade, it’s a little too early to say with both still at school –though Robert’s daughter wants to study marketing, which could well prove useful to the future fortunes of the dairy. Showing us around the farmhouse where his father was born, from the dining room to what they used to call the “smart sitting room”, Robert often reflects on his own place within the continuum of that family history.

He remembers well his own childhood in and around this homestead. “I have lots of very fond memories of growing up on the farm, going out in the fields as a small boy with my grandfather and my dad to bring the cows in, helping with the calving, driving tractors when I was still very young, working in the parlour milking the cows.”

Much has changed since, on this particular farm and throughout the trade in general. But to all intents and purposes, it’s still the same as it ever was around here: the rain, the grass, the cows and the milk itself, flowing out of the Scottish countryside like a promise constantly kept.

Graham’s Family Dairy has focused on innovation over the last few years. The company has jumped on a lot of trends, especially dairy products that are enriched with protein such as its pots and pouches.

We saw an opportunity to work with Graham’s exclusively since it didn’t have a presence in the UAE market. We’re also working with Graham’s on private label products since the brand’s quality credentials align with ours perfectly. The spreadable butter they’re making for Spinneys tastes incredible.

Paul Crawford says

Fresh commercial manager

OPPOSITE PAGE: Robert Sr and Jr believe that well-cared for cows produce the best milk, which results in superior products such as their yoghurt, sour cream and more.

THIS PAGE, CLOCKWISE FROM TOP LEFT: The National Wallace Monument watches over the surrounding countryside like a lone sentinel; Carol and Robert; Protein 22 is a deliciously smooth, dessert yoghurt that is naturally high in protein and fat-free; an old-fashioned glass milk bottle; Stirling Castle sits atop an intrusive crag; the original Graham family homestead.

CONTINENTAL SHELVES

UK

The waters that separate the UK from continental Europe also supply that nation with some of the world’s best seafood. JK Thompson has built a 60-year-old business on packing premium trout, cod, haddock and mussels from the frigid fishing grounds off the Shetland Islands, where the Atlantic Ocean meets the North Sea. Far to the south, along the coast of Cornwall, braided streams of warm and cold currents bring monkfish, scallops and Dover sole that make their way to our stores via Falﬁsh – another family company that has grown from a few mackerel boats to a major processing enterprise. Grey skies often prevail over British land and sea, but the Isle of Wight is an odd exception, gleaming three miles offshore in its own peculiar microclimate that sees enough sun to create the perfect conditions for growing tomatoes. Since 2007, Isle of Wight Tomatoes has revived interest in that sector by developing newer, better varieties of plum, cherry, heritage beefsteak etc, that were showcased at London’s Borough Market before winning over supermarket shoppers from the UK to the UAE. Deep inland, meanwhile, Glinwell has built hightech greenhouses in the rainy Lee Valley that compensate for low levels of natural light, growing prime tomatoes, peppers and cucumbers in vivid Mediterranean colours that reflect the Sicilian heritage of Joe Colletti and Sam Cannatella. Moving north again to Arbroath, an oddly sunny corner of coastal Scotland, Lochy Porter has capitalised on the berry-growing legacy of his father and grandfather to make Angus Soft Fruits a prized supplier – its exclusive AVA Magnum® variety of strawberry is a masterpiece of its kind and a sensation in the industry.

SPAIN

The fruit section of all our stores tend to be stocked with a superabundance of high-quality produce from Spain – the sheer range of Iberian landscapes and climates being so diverse as to create a patchwork of specialised growing regions. Seasonal contrasts and temperature variations across the northern mountains are optimal for the brix values (or sugar levels) of apricots and peaches grown close to the Pyrenees by the third-generation farmers of Summer Fruit, while the Orchard Fruit Company, based a bit further

OPPOSITE PAGE, CLOCKWISE FROM TOP LEFT: Southern Italy’s wet winters and dry summers are ideal for growing tomatoes, which La Doria uses for its line of tinned tomatoes; Paul Thomas, managing director of Isle of Wight Tomatoes; the peaches grown by Summer Fruit reach Spinneys within 48 hours of being harvested; Joe Colletti and Sam Cannatella are the second-generation owners of Glinwell; one of the Basso family’s olive farms; each batch of balsamic vinegar is tested by an expert; all grapes from Moyca are handpicked and trimmed before being sent to pack houses; Paolo Zanetti knocks a wheel of Parmigiano Reggiano with a small hammer to check for holes or cracks in the cheese; Falfish works closely with several fishing boats that bring in fish exclusively for them.

inland, produces phenomenal apples, pears and cherries in the shadow of a peak called Moncayo. Just outside Leida, Catalonia, some 70,000 square metres of greenhouses turn vivid red in March and April – harvest time for the coveted glamour cherries produced by Rio Cinca, one of the very few businesses to grow cherries and red-flesh nectarines in those conditions. To the southeast, Murcia encompasses its own spectrum of microclimates between mountains and sea, where Moyca has developed more than 50 varieties of seedless grapes, many of them exclusive, through combining family tradition and agricultural engineering. The southwest, meanwhile, has been citrus territory for centuries, and Rio Tinto covers 900 hectares near the Portuguese border with all-organic oranges, lemons and tangerines in a protected area that shelters 50 endemic species and natural predators that enact chemical-free pest control. Close to ancient, fragrant Seville, Andalusian fruit impresario José Gandía began his company, Royal, back in 1962, and his domain has since expanded to grow premium blueberries and raspberries from that home base to lush outposts in Portugal and Morocco.

ITALY

To pass between the aisles of our stores can sometimes feel like moving across Italy, region to region, via spectacular products made by families with long histories in their respective businesses. In Piedmont, for example, at the foot of the Alps, siblings Stefano, Matteo and Anna Berruto can date their pasta-making enterprise back a couple of centuries. Their machinery is now state-of-the-art and the range now includes organic and gluten-free options, but the best pasta still demands the hands and eyes of true artisans. The nearby northern provinces of EmiliaRomagna, meanwhile, have gastronomic traditions with medieval origins. Renowned cheeses Parmigiano Reggiano and Grana Padano were first conceived by local monks some 1,000 years ago, and are now made by the Zanetti family in strict adherence to tradition, albeit also with spanking new tech. Balsamic vinegar has roots at least as old as the vineyards around Modena, where the children of Giuseppe Cremonini make impeccable variations on the ancient formula, including fruity or spicy glazes and

infusions, and other vinegars with red or white grapes. Many of these products are certified Protected Designation of Origin (PDO), a fire-stamped guarantee of authenticity and regional specificity – as are certain extra virgin olive oils supplied to us by the Basso brothers of Apulia, fifth-generation merchants whose company has operated for more than 120 years within the southern-central zone known as the ‘granary of Italy’. The wet winters and dry summers of that region, not to mention the rich volcanic soil of neighbouring Campania, also make it prime tomato country. Since 1954, the Ferraioli family has worked closely with local farmers in selecting the best possible specimens – all grown in the open air – for tinning by their company La Doria. This includes the premium peeled cherry tomatoes that our shoppers have come to rely on.

GREECE

“We try to keep a maximum of ancient techniques in our production,” says Alexandros Botos of his Thessaly-based company, Roussas, and its feta and kasseri cheeses: the food of the gods, according to Greek mythology. For all the technical demands of upscaling and exporting, these iconic products are still aged in specially commissioned barrels to deliver the same flavour and texture first achieved by the nomadic shepherd tribes from whom Alexandros is descended. Greek yoghurt, another deeply creamy staple of the national diet, comes to us courtesy of Mevgal, a business that grew out of a dairy shop opened in Thessaloniki by the Chatzakos family a century ago.

Today, the third generation still sources raw milk from some 300 trusted farmers ranged across the lush pastures of Macedonia, while adopting all the latest modern methods to assure quality and hygiene – from robotic pasteurisation to a battery of some 1,200 lab tests by in-house scientists.

IRELAND

THIS PAGE, CLOCKWISE FROM LEFT: The Roussas family still makes feta the old-fashioned way, aging it in handcrafted beechwood barrels so that it absorbs the wood’s flavour, giving the final product its distinct sharp taste; the Berruto family uses state-ofthe-art machinery to make its range of classic dried pasta; the sparsely populated Atlantic coastline in Ireland offers pristine marine environments for Mowi Ireland’s salmon farming operation.

The remotest reaches of northwest Ireland are fertile ground for some of the most consistently flavoursome organic produce sold in our stores. In the wilds of counties Meath and Monaghan, hens range free to feed on deep green grasses and specially-planted herbs (yarrow, clover etc) above nutrient-rich, clay-heavy soil that help them lay fantastically good eggs. A very delicate combination of nature and nurture accounts for the success of the Nest Box Egg Company, a partnership between two families of local farmers – the Eivers and the McGuinnesses – that now draws on multiple regional farms and adheres to the highest standards of organic production. Along the blustery, beautiful coastline, meanwhile, Mowi Ireland has since 1979 become a world leader in organic farmed salmon, with specialised sites ranging down the shoreline from Donegal to Kerry. The company’s exacting ‘closed herd cycle’ programme breeds young fish with plenty of room to manoeuvre as they grow through the transition from freshwater to pristine Atlantic seawater, cared for with approved methods for producing all-natural salmon with superb flavour.

Whip up quick and easy meals with our new selection of prepared vegetables – in stores soon!

COMING SOON

SPANISH-STYLE

EGGS WITH CHEESY CHURROS

Commonly known as ‘Huevos a la ﬂamenca’, this dish from Andalusia in Spain uses eggs and tomatoes to create a wholesome meal that’s perfect for breakfast, brunch or lunch.

Prep time: 10 minutes

Cook time: 25 minutes

Serves: 4

For the huevos a la flamenca

1 small brown onion

1 SpinneysFOOD Red Capsicum

2 garlic cloves

2 tbsp SpinneysFOOD Mediterranean Extra Virgin

Olive Oil

400g SpinneysFOOD Organic Chopped Italian Tomatoes

1½ tsp smoked paprika

½ tsp SpinneysFOOD Fine Cumin

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

4 large SpinneysFOOD Organic Free-range Eggs

For the churros

500g SpinneysFOOD Sweet Potato Churros

100g Manchego

To serve

Handful of SpinneysFOOD Fresh Coriander

1 jalapeño

1 Preheat the oven to 180°C, gas mark 4. Line a baking sheet with baking paper. 2 Dice the onion and capsicum. Mince the garlic. Heat 1 tablespoon of the olive oil in a pan over a medium heat. Add the onion, capsicum and garlic. Sauté until softened and fragrant, approx. 5 minutes. Pour in the tomatoes and season with 1 teaspoon of smoked paprika, cumin, salt and pepper. Stir well to combine and simmer for 5-8 minutes until the sauce has thickened slightly.

3 Meanwhile, arrange the churros on the baking sheet. Bake the churros for approx. 5-10 minutes to brown slightly. Remove the churros from the oven. Grate the Manchego over the churros, then return the sheet to the oven for a further 5 minutes, or until the cheese is golden and melted. 4 In the last few minutes of cooking the sauce, heat the remaining oil in a separate frying pan. Sprinkle in the remaining smoked paprika. Fry the eggs over a high heat for crispy edges and a soft centre. Or cook according to your preference. 5 Chop the coriander. Finely slice the jalapeño. 6 Serve the huevos a la flamenca with a sprinkle of coriander, sliced jalapeño and the crispy sweet potato churros on the side.

TRY IT WITH...

SpinneysFOOD Guacamole, or for more protein, serve it with Mexican bean salad available at Spinneys deli. You could also replace the churros with tortillas, roasted potatoes or lemon rice.

Spanish-style eggs with cheesy churros

SAVOURY SWEET POTATO BREAD-AND-BUTTER PUDDING

Our savoury version of bread-and-butter pudding is made with baked pumpkin rings and a herby cheese custard.

Prep time: 5 minutes

Cook time: 25 minutes

Serves: 4

For the custard

500ml SpinneysFOOD Full Fat Milk

3 large SpinneysFOOD Organic Free-Range Eggs

1 tbsp wholegrain mustard

Handful of SpinneysFOOD Fresh Thyme

½ tsp SpinneysFOOD Fine Sea Salt

1 medium brown onion

1 garlic clove

50g SpinneysFOOD Parmigiano Reggiano Cheese

50g Gruyère cheese

100g SpinneysFOOD Goat’s Cheese

275g SpinneysFOOD Baked Pumpkin Rings

Savoury sweet potato bread-and-butter pudding

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

2 In a large jug, combine the milk, eggs, mustard, thyme and salt. 3 Finely dice the onion and mince the garlic. Set both aside. Grate the Parmigiano Reggiano and Gruyère. Crumble the goat’s cheese. 4 Place the baked pumpkin rings in two large bowls. Add the onion and garlic. Sprinkle over the grated cheese. Finally, halve the custard mixture and pour it over the doughnuts. 5 Bake for approx. 25 minutes until set and golden brown. 6 Serve immediately.

VEGGIE

ROASTED POTATO TZATZIKI SALAD

Prep time: 5 minutes

Cook time: 25 minutes

Serves: 4

850g SpinneysFOOD Baby Potato Roasting Kit

1 Preheat the oven to 200°C, gas mark 6. 2 Snip off a 1cm corner from the potato kit packet, reserving the aioli mayonnaise, crispy onions and parsley. Microwave the potatoes for 5 minutes. Place the partially cooked potatoes in a roasting dish and drizzle with the sunflower oil. Season with salt and roast the potatoes for approx. 10 minutes. 3 Remove the dish from the oven. Using a fork, gently press down on each potato to flatten each one slightly. Return to the oven for 5-10 minutes. 4 Meanwhile, chop the herbs (reserving some for serving) and stir into the tzatziki. 5 Once the potatoes are crispy and golden, remove them from the oven. Spread the aioli on a serving platter, top with the potatoes, dollops of tzatziki, extra herbs and crispy onions. 6 Serve immediately. 30 MINS

50ml SpinneysFOOD Pure Sunﬂower Oil

SpinneysFOOD Fine Sea Salt, to taste

Handful of SpinneysFOOD Fresh Dill

Handful of SpinneysFOOD Fresh Mint

200g SpinneysFOOD Tzatziki

TOP TIP!

Flattening the potatoes increases the surface area for a crispier potato that can soak up the flavours.

Roasted potato tzatziki salad

LEMON BROCCOLI PESTO PASTA

MINS

Prep time: 5 minutes

Cook time: 20 minutes

Serves: 4

230g SpinneysFOOD Tenderstem® Broccoli and Lemon Butter

2 garlic cloves

1 bird’s eye chilli (optional)

1 lemon

250g rigatoni pasta

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

50g SpinneysFOOD Classic Basil Pesto

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

COOK’S NOTE

SpinneysFOOD Classic Basil Pesto adds bright, herby notes to the pasta but it can be substituted with sundried tomato pesto, wild mushroom pesto or harissa pesto for different flavours.

1 Snip off the corner of the tenderstem broccoli packet. Remove the lemon butter and set aside. Place the packet in the microwave to cook for 3 minutes. 2 Finely chop the broccoli. Finely slice the garlic. Finely dice the chilli, removing the seeds to reduce the heat. Zest and juice the lemon.

3 Bring a pot of salted water to a boil. Cook the pasta according to package instructions. Drain the pasta, reserving 250ml of the pasta water. Set the pasta aside. 4 Heat the oil in a large pan over a medium heat. Add the garlic slices and chilli and sauté until fragrant, approx. 2 minutes. Add the lemon zest to the pan along with the chopped broccoli and lemon butter. 5 Once the pasta is cooked, add it to the pan along with the juice of the lemon and the pesto. If the pasta seems dry, add a splash of the reserved pasta water to loosen it up. Season with salt and pepper to taste. 6 Serve immediately.

Lemon broccoli pesto pasta

30 MINS

MIXED VEGETABLE GRATIN

Prep time: 5 minutes

Cook time: 25 minutes

Serves: 4

For the vegetables

2 x 500 SpinneysFOOD Roasting Vegetables

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

For the gratin

Handful of SpinneysFOOD Fresh Parsley

Handful of SpinneysFOOD Fresh Rosemary

50g breadcrumbs

2 tbsp SpinneysFOOD Mediterranean Extra Virgin

Olive Oil

50g SpinneysFOOD Grated Parmigiano Reggiano

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

2 Spread the vegetables in an even layer on a baking sheet and drizzle with the olive oil. Season with salt and pepper. Toss to coat the vegetables evenly. Roast for 15-20 minutes, or until they are tender and lightly caramelised. 3 Meanwhile, chop the fresh herbs. Combine the breadcrumbs, olive oil, cheese and herbs to make the gratin topping. 4 Remove the roasted veggies from the oven and sprinkle over the breadcrumb mixture. Turn the oven to grill and place the baking sheet back in the oven. Grill for 2-3 minutes, or until the topping is golden and crispy. 5 Serve immediately.

Mixed vegetable gratin

VEGGIE

Under the Italian sun

Eat your way around Italy with popular salads, appetisers, mains and desserts ciao summer

SUMMER IN ITALY SPOTIFY PLAYLIST

Scan the QR code for the ultimate Italian playlist.

PICKLED MELON SALAD WITH BRESAOLA AND BURRATA

The delicious combination of sweet, juicy melon and creamy cheese with dry, salty cured meat creates an elegant salad with a palate-pleasing balance of ﬂavours. The tradition of pairing fruit with cured meat dates back

to Roman times when mixing cold, moist fruit with hot, dry ones was considered good for the immune system.

Prep time: 10 minutes (plus pickling time)

Cook time: 10 minutes

Serves: 4

For the pickling liquid

1 small honeydew melon

250ml SpinneysFOOD Organic White Grape Vinegar

125ml SpinneysFOOD Bottled Drinking Water

50g SpinneysFOOD Fine Grain White Sugar

1 tsp SpinneysFOOD Fine Sea Salt

1 tsp SpinneysFOOD Whole Black Peppercorns

1 tsp SpinneysFOOD Coriander Seeds

1 SpinneysFOOD Bay Leaf

For the salad

100g bresaola

1 x 285g SpinneysFOOD Burrata in Brine

2 tbsp SpinneysFOOD Italian Extra Virgin Olive Oil

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

Handful of SpinneysFOOD Fresh Basil

Handful of microgreens

1 Peel the melon or keep the skin on. Slice the melon in half and slice into 1cm-thick wedges. Place the wedges in a large bowl if consuming the same day or in a jar if preserving for longer.

2 In a small saucepan placed over a high heat, combine the vinegar, water, sugar, salt, pepper, coriander seeds and bay leaf. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes. Remove from the heat and cool slightly. Pour the pickling liquid over the melon slices, ensuring they are completely submerged. Cover and refrigerate for at least 4 hours, or overnight for the best flavour. 3 Arrange the slices on a platter and arrange the bresoala around. Add the burrata. Drizzle over the olive oil, season with salt and pepper and scatter over a few basil leaves and microgreens.

Pickled melon salad with bresaola and burrata

Lemon-marinated sardines with crispy capers

LEMON-MARINATED SARDINES WITH CRISPY CAPERS

Prep time: 12 minutes (plus resting time)

Cook time: 10 minutes

Serves: 4

For the sardines

2 lemons

2 garlic cloves

90ml SpinneysFOOD Italian Extra Virgin Olive Oil

1 tsp SpinneysFOOD Dried Oregano

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

8 fresh sardine ﬁllets

For the crispy capers

4 tbsp SpinneysFOOD Pure Sunﬂower Oil

2 tbsp capers

100g SpinneysFOOD All-Purpose Flour

To serve

1 lemon

Handful of SpinneysFOOD Fresh Parsley

1 baguette or crusty bread

1 Zest and juice the lemons. Mince the garlic. In a small bowl, whisk together 4 tablespoons of the olive oil, lemon zest and juice, garlic, dried oregano, salt and black pepper until well combined. Set aside. 2 Place the cleaned sardine fillets in a shallow dish. Pour the lemon marinade over the sardines, making sure they are evenly coated. Cover the dish and refrigerate for at least 30 minutes to allow the flavours to combine. 3 Heat the sunflower oil in a small pot over a medium heat. Toss the capers in the flour and shake off any excess flour (reserve the flour for the sardines). Fry the capers in the hot oil until they are crispy and golden brown, approx. 2-3 minutes. Remove them from the oil using a slotted spoon and transfer to a plate lined with paper towels to drain the excess oil. Set aside. 4 Heat the remaining 30ml of olive oil in a large pan over a medium-high heat. Remove the marinated sardines from the fridge and coat them lightly in the reserved flour, shaking off any excess. Season the sardines with salt and pepper on both sides. Place the sardines in the hot pan and fry for approx. 2-3 minutes on each side, or until they are golden brown and cooked through. Transfer the cooked sardines to a serving platter. Scatter the crispy capers over the sardines. 5 Slice the lemon and finely chop the parsley. Scatter the parsley over the fish. 6 Serve with crusty bread and lemon wedges on the side.

CHUNKY CAPONATA PANZANELLA SALAD

Panzanella is an Italian dish traditionally consisting of leftover bread, tomatoes, onions and herbs dressed with olive oil and vinegar.

Prep time: 20 minutes (plus resting time)

Cook time: 40 minutes

Serves: 6

For the caponata

1 large aubergine

1 small red onion

4 large SpinneysFOOD Premium Tomatoes on the Vine

1 head of garlic

80g green olives

SpinneysFOOD Fine Sea Salt, to taste

2 tbsp SpinneysFOOD Italian Extra Virgin Olive Oil

For the bread

450g leftover bread (preferably sourdough or ciabatta)

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

SpinneysFOOD Fine Sea Salt, to taste

For the dressing

1 shallot

Handful of SpinneysFOOD Fresh Parsley

1 garlic clove

1 tbsp SpinneysFOOD Fine Grain White Sugar

2 tbsp SpinneysFOOD Organic Red Grape Vinegar

4 tbsp SpinneysFOOD Italian Extra Virgin Olive Oil

SpinneysFOOD Fine Sea Salt, to taste

To serve

1 small red onion

250g SpinneysFOOD Baby Rainbow Plum Tomatoes

Handful of SpinneysFOOD Fresh Parsley

1 Preheat the oven to 200°C, gas mark 6. 2 Chop the aubergine into bite-sized pieces. Quarter the red onion and tomatoes. Squeeze the liquid from the tomatoes into a bowl and set aside. Slice the top off the head of garlic. Arrange the prepared ingredients in a roasting dish and add the olives. Season with salt and drizzle over the olive oil. Bake until golden for 20-25 minutes. 3 Tear the bread and place the pieces on a baking sheet. Drizzle with the olive oil and season with salt. Toss to coat. Bake until golden brown on all sides, approx. 12-15 minutes, flipping them halfway through. Set aside to cool. 4 To make the dressing, finely chop the shallot and parsley, and mince the garlic. Add to the bowl with the tomato juice. Combine with the sugar, vinegar, olive oil and salt. 5 Slice the red onion and halve the plum tomatoes. Add to a large bowl along with the caponata and toasted bread and toss together. Transfer to a serving platter and drizzle over the dressing. 6 Scatter over some fresh parsley and serve immediately.

BUTTERY LA PIADINA WITH LEMONY PESTO RICOTTA

A piadina is a thin Italian ﬂatbread, cooked on a griddle, and often ﬁlled with savoury ingredients such as cheese, meats, or vegetables.

Prep time: 40 minutes (plus pickling time)

Cook time: 20 minutes

Serves: 4

For the lemon-pickled red onions

2 small red onions

400ml SpinneysFOOD Organic White Grape Vinegar

100ml lemon juice

500ml SpinneysFOOD Bottled Drinking Water

70g SpinneysFOOD Fine Grain White Sugar

2 tbsp SpinneysFOOD Fine Sea Salt

For the pastry

240g SpinneysFOOD All-Purpose Flour, plus extra for dusting

1 tsp SpinneysFOOD Baking Powder

½ tsp SpinneysFOOD Fine Sea Salt

60g SpinneysFOOD Salted Butter, chilled

125ml SpinneysFOOD Fresh Full Fat Milk

For the ricotta-pesto mixture

1 lemon

250g SpinneysFOOD Ricotta

2 tbsp SpinneysFOOD Classic Basil Pesto

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

To serve

2 Roma tomatoes

Handful of SpinneysFOOD Fresh Parsley

Handful of microgreens

1 Using a mandolin or a very sharp knife, thinly slice the onions and place in a resealable container. Combine the remaining ingredients in a bowl and stir until the sugar and salt have dissolved. Pour the pickling liquid over the onions. Set aside to cool to room temperature, then store the onions in the fridge. Leave to pickle for a minimum of 1 hour. They can be refrigerated for up to two weeks. 2 In a large mixing bowl, whisk together the flour, baking powder and salt. Cube the cold butter and add to the flour mixture. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs. Gradually pour in the milk while stirring with a wooden spoon until a dough forms. Turn the dough out onto a floured surface and knead gently until smooth, approx. 2-3 minutes. Shape the dough into a ball, cover it with a clean kitchen towel and rest for 15-20 minutes. 3 Zest and juice the lemon. In a medium-sized mixing bowl, combine the ricotta cheese, lemon zest, lemon juice and pesto. Stir until well combined. Season with salt and pepper. Set aside. 4 Divide the rested dough into 4 equal portions. Roll each portion into a ball. On a lightly floured surface, roll out each ball of dough into a thin circle, approx. 10cm in diameter. 5 Heat a non-stick pan over a medium heat. Once the pan is hot, place one piadina on it. Cook for approx. 2-3 minutes on each side, or until lightly golden brown and bubbles appear. Repeat with the remaining piadine. 6 Spread a generous spoonful of the ricotta-pesto mixture over each piadina. Quarter the tomatoes and arrange over the ricotta-pesto mixture. Scatter over the fresh parsley and microgreens. 7 Serve immediately.

VEGGIE

VEGAN

Chunky caponata panzanella salad

GRILLED ARTICHOKES WITH ANCHOVY-OREGANO DRESSING

Adding anchovies to dishes adds a depth of umami ﬂavour, providing a rich and savoury taste that enhances the overall complexity of the dish.

Prep time: 20 minutes

Cook time: 25 minutes

Serves: 4

280g artichoke hearts in oil from Spinneys deli

For the vinaigrette

2 anchovy ﬁllets

1 tbsp fresh oregano leaves

1 garlic clove

2 tbsp SpinneysFOOD Organic Red Grape Vinegar

4 tbsp SpinneysFOOD Italian Extra Virgin Olive Oil

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

To serve

SpinneysFOOD Fresh Parsley

Lemon

1 Halve the artichokes. 2 Heat a grill pan over a medium heat. There’s no need to add oil since the artichokes have enough. Grill the artichokes cut-side down for approx. 5-7 minutes or until lightly charred and tender. Flip the artichokes over and grill for an additional 2-3 minutes.

3 Finely chop the anchovies and oregano. Mince the garlic. In a small bowl, combine

these ingredients with the red grape vinegar and olive oil. Season with salt and pepper. Whisk until well combined. 4 Finely chop the parsley.

5 Serve the grilled artichokes warm or at room temperature with a drizzle of the vinaigrette, chopped parsley and lemon wedges on the side.

ITALIAN BOW TIE COOKIES

Chiacchiere or Italian bow tie cookies are fried pastries served with a dusting of icing sugar.

Prep time: 30 minutes

Cook time: 20 minutes

Serves: 10

240g SpinneysFOOD All-Purpose Flour

100g SpinneysFOOD Extra Fine Caster Sugar

½ tsp SpinneysFOOD Baking Powder

Pinch SpinneysFOOD Fine Sea Salt

1 lemon

2 tbsp SpinneysFOOD Fresh Full Fat Milk

2 large SpinneysFOOD Organic Free-Range Eggs

1 tsp vanilla extract

SpinneysFOOD Pure Sunﬂower Oil, for frying

3 tbsp SpinneysFOOD Super Fine Icing Sugar, for dusting

1 In a large mixing bowl, combine the flour, sugar, baking powder and salt. Zest the lemon and add it to the dry ingredients along with the milk, eggs and vanilla extract. Using a fork or pastry cutter, blend everything until a dough forms. Knead the dough until it’s smooth. 2 Roll out the dough on a lightly floured surface to approx. ½cm thick. Cut the dough into strips approx. 4cm wide and 8cm long. Using a small knife, make a cut lengthways in the centre of each strip. Pull one end of the strip through the cut to create a bow tie shape. Repeat with the remaining dough. 3 Heat the oil to 180°C in a deep, heavy-bottomed pot or deep fryer. Carefully place a few bow tie cookies into the hot oil, ensuring not to overcrowd the pot. Fry for approx. 2-3 minutes until golden brown and crisp, turning occasionally. Using a slotted spoon, transfer the fried cookies to a plate lined with paper towels to absorb excess oil. Repeat with the remaining cookies. 4 Once the cookies have cooled slightly, dust them generously with icing sugar while they are still warm. 5 Allow the cookies to cool completely before serving. Store in an airtight container for up to a week.

Buttery la piadina with lemony pesto ricotta

VEGGIE

TOP TIP!

For an extra hit of flavour, allow the grilled artichokes to marinate in the dressing for approx. 10 minutes before serving.

Grilled artichokes with anchovy-oregano dressing

Italian bow tie cookies

AMARENA CHERRY AND ALMOND CROSTATA

The Amarena cherry is a type of small, dark cherry originating in Italy, specifically from the region of Emilia-Romagna. These cherries are known for their rich, intense flavour that combines sweetness with a slight tartness. They are typically preserved in a syrup made from sugar and sometimes flavoured with almond extract.

Prep time: 30 minutes (plus resting time)

Cook time: 45 minutes

Serves: 8

For the pastry

80g SpinneysFOOD Salted Butter

300g 00 ﬂour or SpinneysFOOD All-Purpose Flour

1 tsp SpinneysFOOD Baking Powder

100g SpinneysFOOD Fine Grain White Sugar

1 lemon

2 large SpinneysFOOD Organic Free-Range Eggs

For the filling

1 lemon

1 large SpinneysFOOD Organic Free-Range Egg

50g SpinneysFOOD Extra Fine Caster Sugar

1 tsp vanilla extract

340g SpinneysFOOD Ricotta

150g cherry jam

30-35 Amarena cherries

50g sliced almonds

1 Preheat the oven to 180°C, gas mark 4. Grease a 25cm round tart tin or dish. 2 Cube the butter and place in the freezer for 15 minutes

to firm up. Combine the flour, baking powder and sugar in the bowl of a stand mixer fitted with the hook attachment. Zest the lemon and add to the bowl along with the eggs. Mix until just combined. Lower the speed and add in the cubes of cold butter, one at a time. Remove the dough from the bowl, flatten it into a disc and wrap it in cling film. Rest for 1 hour.

3 Meanwhile, make the filling. Zest the lemon and add it to a bowl along with the egg, sugar and vanilla. Beat in the ricotta until smooth and combined. 4 Roll out the pastry on a lightly floured surface until approx. ½cm thick. Roll the dough onto a rolling pin and place it in the tart tin. Press the dough into the edges and up the sides. Trim the excess dough and prick the base with a fork. 5 Spread 100g of the jam evenly on the base and then pour the ricotta mixture over. Swirl in the Amarena cherries along with the syrup and the remaining 50g of jam. Top with the sliced almonds. Bake for 35-45 minutes or until golden. 6 Remove from the oven and cool completely until the sides release from the pan. 7 Chill in the fridge until ready to serve.

Amarena cherry and almond crostata

Le pique-nique

Travel to France with an ooh la la picnic! salut summer

SUMMER IN FRANCE SPOTIFY PLAYLIST

Scan the QR code for the ultimate French playlist.

TOP TIP!

Any leftover rillettes can be stored in a jar. Pour 50g of melted butter over and seal the lid. Store in the refrigerator for up to one week.

Creamy salmon rillettes

CREAMY SALMON RILLETTES

A type of pâté from Brittany, France, rillettes can be made from red meat or seafood. The meat is slow-cooked over several hours in its fat, then shredded and stored in a container, covered with a layer of fat.

Prep time: 15 minutes

Cook time: 45 minutes

Serves: 4-6

For the rillettes

600g organic Irish salmon ﬁllet, skin removed

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

1 celery stalk

2 leeks

1 small brown onion

1 SpinneysFOOD Bay Leaf

1 tsp SpinneysFOOD Whole Black Peppercorns

500ml SpinneysFOOD Bottled Drinking Water

For the butter

1 shallot

2 tbsp capers

Handful of SpinneysFOOD Fresh Chives

Handful of SpinneysFOOD Fresh Dill

1 lemon

30g SpinneysFOOD Salted Butter, softened 30g crème fraîche

2 tsp horseradish sauce

To serve

Crusty baguette Crackers

1 Pat the salmon dry with a paper towel. Season on both sides with salt and pepper. 2 Roughly chop the celery and halve the leeks. Add to a medium-sized pot. Quarter the onion and place it in the pot along with the bay leaf and black peppercorns. Pour in the water. Place the pot over a medium heat and allow the water to come to a slow simmer. Place the salmon in the liquid and poach for approx.10-15 minutes depending on the thickness of the cut. It should be flaky but still slightly pink. 3 Remove the salmon from the liquid. Using a fork, flake the salmon into large chunks while it is still warm. Set it aside. 4 To make the butter, finely dice the shallot and chop the capers and herbs. Zest and juice the lemon. In a medium bowl, whisk the softened butter, crème fraîche, horseradish sauce, lemon juice and zest together. Fold in the shallots, capers, chives and dill. Gently fold in the flaked salmon, being careful not to break it up too much. 5 Spread over crusty bread or crackers and serve.

PISSALADIÈRE

Pissaladière is a traditional savoury tart, which originated in the South of France. This recipe uses store-bought puff pastry to make it a lot easier.

Prep time: 20 minutes

Cook time: 45 minutes

Serves: 4-6

For the filling

50g anchovy ﬁllets

2 white onions

1 garlic clove

4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil, plus extra for drizzling

Handful of SpinneysFOOD Fresh Thyme

400g puff pastry

50g SpinneysFOOD Pitted Black Hojiblanca Olives in Brine

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

the filling, finely chop 3-4 anchovy fillets. Finely slice the onions. Crush the garlic. Heat the olive oil in a large pan over a low heat. Add the chopped anchovies, onions, garlic and thyme leaves. Cover the pan and cook for approx. 15 minutes, stirring occasionally. Once the onions are softened and slightly golden, remove from the heat and set aside to cool. 3 Unroll the puff pastry and place it on the lined tray. Score a 1cm border in the puff pastry. Spread the onion and anchovy mixture evenly over the dough, remaining within the border and top it with the remaining anchovies in a criss-cross pattern. Finally, scatter over the olives and drizzle with the extra olive oil. 4 Place in the oven and bake for approx. 20-25 minutes until the edges are golden. 5 Serve warm.

Pissaladière

LA SALADE MENTONNAISE

This fresh and vibrant salad originated in Menton, a town in the French Riviera. It typically consists of mixed salad greens, fennel, orange and artichokes with pine nuts.

Prep time: 20 minutes

Serves: 6

1 large fennel bulb

4 oranges

1 x 390g tin Waitrose Artichoke Hearts

2 tbsp pine nuts

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 tbsp SpinneysFOOD Organic White Grape Vinegar

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

Handful of SpinneysFOOD Fresh Mint

1 Fill a large bowl with iced water. 2 Using a sharp knife or mandolin, finely slice the fennel bulb. Immediately transfer it to the bowl of iced water. This will frill the ends of the fennel. 3 Peel three oranges and slice into rounds. Set aside. Quarter the artichoke hearts. Toast the pine nuts in a dry pan. 4 In a large salad bowl, combine the fennel, orange slices and artichoke hearts. 5 Zest and juice the remaining orange. In a small bowl, whisk together the olive oil, white grape vinegar, orange zest and juice. Season with salt and pepper. 6 Drizzle the dressing over the salad and toss gently to coat. Scatter over the toasted pine nuts and fresh mint leaves. 7 Serve immediately.

SANDWICH À LA MERGUEZ

Merguez is a type of sausage from North Africa that is made from lamb or beef and spiced with harissa, cumin and fennel. It was introduced to France by Algerian and Moroccan immigrants. Today, it is a popular street food usually eaten stuffed in a baguette along with mustard and fries.

Prep time: 15 minutes

Cook time: 20 minutes

Serves: 2

For the topping

1 white onion

1 SpinneysFOOD Red Capsicum

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

For the sandwiches

2 merguez sausages

2 French baguettes

2 tbsp Dijon mustard

2 tbsp harissa sauce

Handful of SpinneysFOOD Fresh Coriander

1 To make the topping, finely slice the onion and capsicum. Heat the oil in a saucepan over a medium heat. Add the onion and capsicum and season with salt and pepper. Sauté for 10 minutes, stirring occasionally, until softened and

caramelised. 2 Meanwhile, heat a griddle pan over a medium-high heat. Grill the merguez sausages until they are cooked through and have grill marks all over, approx. 8-10 minutes.

3 To make the sandwiches, slice the baguettes in half lengthways, making sure not to slice all the way through. Spread a layer of Dijon mustard on the top half of the baguettes and harissa sauce on the bottom half of each baguette. Place a merguez sausage in each baguette, followed by a generous portion of the caramelised onion and capsicum mixture. Chop the coriander and scatter over the topping. 4 Close the sandwiches and serve.

FRENCH CHEESEBOARD CUPS

These customisable cheeseboard cups are like personal mini charcuterie boards. They’re perfect for your next Parisian-themed picnic.

Prep time: 20 minutes

Serves: 4

Brown baking paper

200g Camembert

200g Comté

8 slices bresaola

4 fresh ﬁgs

4 wooden skewers

4 breadsticks

4 sprigs SpinneysFOOD Fresh Rosemary

50g SpinneysFOOD Walnuts

100g honeycomb

1 Make a few cones out of brown baking paper by folding a triangle in half and joining the two ends, secure with a paperclip. 2 Portion the Camembert and Comté into slices and set aside.

3 Fold the bresaola in half and then in half again to create a floret. 4 Quarter the figs. Thread a

La salade Mentonnaise

VEGAN

Sandwich à la merguez

French cheeseboard cups

piece of fig onto a skewer followed by a bresaola floret and another piece of fig. Repeat this process to create 4 skewers. 5 Assemble the cups by filling each with a skewer, cheese and sprig of rosemary. 6 Serve with some walnuts and fresh honeycomb.

RASPBERRY KOUIGN-AMANN

The name ‘kouign-amann’ is derived from the Breton words for ‘cake’ and ‘butter’, which are this dessert’s key ingredients. This pastry is known for its rich, buttery ﬂavour and slightly sweet, caramelised exterior.

Prep time: 30 minutes (plus prooﬁng and resting time)

Cook time: 25 minutes

Makes: 8

For the rough puff pastry

1 tsp dried active yeast

180ml SpinneysFOOD Bottled Drinking Water

265g SpinneysFOOD Organic Plain White Flour

200g SpinneysFOOD Salted Butter

For the raspberry filling

100g SpinneysFOOD Extra Fine Caster Sugar

160g SpinneysFOOD Frozen Raspberries

1 Combine the yeast and water in a bowl. Set aside for 5 minutes until frothy. In the bowl of a stand mixer fitted with a hook attachment, mix the yeast-water mixture with the flour. Alternatively, place the ingredients in a large bowl and knead by hand. The dough should be smooth and bounce back when you press a finger into it.

Place the dough in a bowl, cover with a clean tea towel and leave in a warm place for 45-60 minutes, or until it has doubled in size. 2 Thinly slice the butter into squares, approx. ½cm thick, then place in the fridge. The butter should be ice cold when you start folding. 3 Once the dough has risen, turn it out onto a lightly floured surface. Roll the dough into a 20cm x 30cm rectangle. Place the squares of butter in one layer on the bottom half of the rectangle. Fold over to enclose the butter and seal the sides. Turn the dough 90° and roll out to create a 20cm x 40cm rectangle. Fold one-third over and the other third on top of that, like a booklet. Cover with cling film and rest in the refrigerator for 1 hour. 4 Once it has rested, roll out the dough into a 20cm x 40cm rectangle. Sprinkle 80g of the sugar over the dough. Crush the frozen raspberries and scatter them over the sugar. Roll the dough into a cylinder. Using a sharp knife, slice into 10 equal portions. 5 Grease two large 6-hole muffin tins with baking spray. Place the kouign-amann in the moulds. (If you are using a regular muffin tin, slice the cylinder into 12 portions). Cover with a clean damp cloth and place in a warm spot to rise for approx. 45-60 minutes, or until wobbly. 6 Preheat the oven to 180°C, gas mark 4.

7 Remove the cloth covering the dough and sprinkle with the remaining sugar. Place the tins in the oven and bake for approx. 20-25 minutes until golden and crisp. 8 Remove the kouignamann from the tins immediately while they are still warm before the sugar hardens.

Make the perfect picnic basket with our premium-quality products in stores.

VEGGIE

Raspberry kouign-amann

Président Comté

Président Camembert

SpinneysFOOD Baguette

Essential Waitrose Artichoke Hearts

Waitrose Cantabrian Anchovy Fillets

Greek getaway

Classic and lesser-known delicious family-favourite recipes for a Hellenic feast opa summer

TOP TIP!

If you prefer a milder red onion flavour, soak the onion rings in a bowl of cold water for a few minutes.

Horiatiki

HORIATIKI

Horiatiki, commonly known as Greek salad, is best made with fresh summer tomatoes and authentic Greek feta.

Prep time: 15 minutes

Serves: 4

1 small red onion

4 beefsteak tomatoes

2 small SpinneysFOOD Organic Cucumbers

1 SpinneysFOOD Green Capsicum

50g Greek olives

1½ tsp SpinneysFOOD Dried Oregano

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

4 tbsp SpinneysFOOD Greek Extra Virgin Olive Oil

1-2 tbsp SpinneysFOOD Organic Red Grape Vinegar

200g SpinneysFOOD Organic Feta

1 Peel and slice the onions into rings. Quarter the tomatoes. Peel the cucumbers in alternating strips for a striped pattern, then slice into chunky half-moons. Chop the top and bottom of the capsicum, remove the core and seeds then finely slice into rings. 2 To assemble the salad, place the veggies in a bowl. Top with the olives and sprinkle over the dried oregano. Season with salt and black pepper. Add the olive oil and a few splashes of vinegar before gently tossing. Slice the feta into chunks and add to the salad. Scatter over some oregano. 3 Serve immediately.

DOMATOKEFTEDES WITH HTIPITI

These tomato fritters are served with htipiti, a classic red capsicum and feta dip that has a hint of heat from fresh red chilli.

Prep time: 35 minutes (plus resting time)

For the domatokeftedes

500g ripe beefsteak tomatoes

1 small brown onion

5 SpinneysFOOD Spring Onions

Handful of SpinneysFOOD Fresh Parsley

Handful of SpinneysFOOD Fresh Dill

Handful of SpinneysFOOD Fresh Mint

2 tsp SpinneysFOOD Dried Oregano

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

175g SpinneysFOOD All-Purpose Flour

1 tsp SpinneysFOOD Baking Powder

SpinneysFOOD Pure Sunﬂower Oil, for frying

For the htipiti

6 SpinneysFOOD Red Capsicums

150ml SpinneysFOOD Greek Extra Virgin Olive Oil

SpinneysFOOD Natural Sea Salt Flakes, to taste

Cook time: 50 minutes

Serves: 4

250g SpinneysFOOD Feta

SpinneysFOOD Black Pepper, freshly ground, to taste

1 bird’s eye chilli

To serve

Handful of SpinneysFOOD Fresh Mint

Handful of microgreens

1 Preheat the oven to 200°C, gas mark 6. 2 Dice the tomatoes. Finely dice the onion and spring onions. Finely chop the herbs. In a large bowl, combine the tomatoes, onions, spring onions and fresh herbs. Lightly season with the oregano, salt and pepper. 3 In another bowl, combine the flour and baking powder. Add the flour to the tomato mixture and mix well. Add more salt and pepper, if required. Allow to rest for 1 hour in the fridge for the best flavour. 4 To make the htipiti, halve and deseed the capsicums. Arrange them on a baking sheet and brush with 2 tablespoons of olive oil and season with salt flakes. Roast for 30 minutes, turning halfway

through. Remove from the oven and allow to cool in a bowl covered with cling film to help the skins ‘sweat’. 5 Peel the capsicums and roughly chop before transferring them to a food processor along with the feta, oil, black pepper and chilli. Process until the feta is whipped and the mixture is light and fluffy. Transfer the mixture to a bowl and place in the fridge until ready to serve. 6 To fry the tomato fritters, heat the remaining 120ml of oil in a frying pan over a medium-high heat. Using a tablespoon measurement, drop two tablespoons of batter in the hot oil at a time and fry for at least 3 minutes before flipping to prevent the fritter from falling apart. Fry until golden brown, approx. 6-7 minutes. Drain on paper towels to absorb the excess oil. 7 Scatter over the fresh herbs and serve alongside the htipiti while hot.

BOURDETO

Bourdeto is a Greek seafood stew from Corfu, typically made with whole white fish cooked in a spicy tomato sauce flavoured with garlic, onion and red pepper flakes.

Prep time: 10 minutes

Cook time: 35 minutes

Serves: 2

3 brown onions

3 garlic cloves

3 tbsp SpinneysFOOD Greek Extra Virgin Olive Oil

400g SpinneysFOOD Whole Peeled Italian Tomatoes

200g SpinneysFOOD Organic Cherry Tomatoes

1 tbsp SpinneysFOOD Fine Grain White Sugar

1 tbsp paprika

½ tsp SpinneysFOOD Chilli Powder

1 SpinneysFOOD Bay Leaf

2 tbsp SpinneysFOOD Dried Oregano

1 lemon

75ml SpinneysFOOD Organic White Grape Vinegar

1 tbsp capers

VEGGIE

Domatokeftedes with htipiti

SUMMER IN GREECE SPOTIFY PLAYLIST

Scan the QR code below for the ultimate Greek playlist.

Bourdeto

Mageirio

Greek frappé

HOW TO

MAKE THE PERECT FRAPPÉ

Skétos (no sugar): 1-2 tsp of instant coffee and cold water.

Métrios (slightly sweet): 1-2 tsp of instant coffee, 1-2 tsp of sugar (equal amount of coffee and sugar)

Glykós (very sweet): 1-2 tsp of instant coffee, 2-4 tsp of sugar (double the amount of sugar to coffee)

Tyropita me meli

250g basmati rice

2 tbsp SpinneysFOOD Pure Sunﬂower Oil

2 x (approx. 600g) small whole Tilapia or white ﬁsh

To serve

Handful of SpinneysFOOD Fresh Parsley

1 Finely slice the onions and garlic. 2 Heat the oil in a large pot over a medium heat. Sauté the onions until golden, approx. 5-10 minutes. Add in the garlic and sauté for 1-2 minutes until fragrant. Add the tinned tomatoes, cherry tomatoes, sugar and spices. Sauté for approx. 2-3 minutes. Juice the lemon and add to the pot with the vinegar and capers. Allow the mixture to simmer for 10 minutes. 3 In a separate pot, cook the rice according to package instructions. 4 Heat the sunflower oil in a frying pan over a medium heat. Sear the whole fish on either side until golden then add the fish to the tomato mixture and cook for 10 minutes. 5 Place the rice on a large serving platter and top with the fish and sauce. 6 Finely chop the parsley and scatter over. Serve immediately.

MAGEIRIO

Mageirio is one-pot stew made with a variety of veggies such as potatoes, tomatoes, corn and leafy greens, cooked in a broth with plenty of ﬂavour from herbs and spices.

Prep time: 15 minutes

Cook time: 55 minutes

Serves: 4

2 red onions

3 garlic cloves

420g baby potatoes

1 SpinneysFOOD Green Capsicum

1 SpinneysFOOD Red Capsicum

2 large courgettes

2 aubergines

100ml SpinneysFOOD Greek Extra Virgin Olive Oil

350g SpinneysFOOD Cherry Tomatoes

2 tbsp tomato paste

500ml SpinneysFOOD Bottled Drinking Water

1 tbsp SpinneysFOOD Dried Oregano

2 tsp SpinneysFOOD Fine Sea Salt, to taste

½ tsp SpinneysFOOD Black Pepper, freshly ground

300g ﬁne green beans

1 lemon

Handful of SpinneysFOOD Fresh Parsley

1 Quarter the onions. Finely slice the garlic cloves. Halve the potatoes. Dice the capsicum, courgettes and aubergines into bite-sized pieces. 2 Heat the olive oil in a large pot over a medium heat. Add the onion and sauté for 3 minutes until softened. Stir in the garlic and sauté for an additional minute. Add in the cherry tomatoes and tomato paste, cooking for 1 minute. Add the potatoes, capsicum, courgettes and aubergine to the pot. Pour in the water and oregano. Season with the salt and pepper. Reduce the heat to a simmer and cook for 30 minutes. 3 Trim the ends off the green beans and add them to the pot. Continue cooking for a further 10 minutes or until the vegetables are tender. 4 Squeeze in the lemon juice and stir. 5 Ladle the stew into bowls and garnish with roughly chopped parsley.

GREEK FRAPPÉ

The Greek frappé, a frothy iced coffee, was invented in 1957 at the Thessaloniki International Fair by an employee of Nestlé. It became the national coffee beverage of Greece in 1979.

Prep time: 10 minutes

Serves: 2

3-4 tsp SpinneysFOOD Rich Roast Instant Coffee Granules 1-2 tsp SpinneysFOOD Extra Fine Caster Sugar (optional)

100ml cold SpinneysFOOD Bottled Drinking Water

8-10 (250g) SpinneysFOOD Ice Cubes

2 espresso shots (optional)

2 tbsp evaporated milk

1 Combine the instant coffee, caster sugar and cold water. 2 Using an electric milk frother, whip the mixture until thick and creamy. Fill two tall glasses with ice cubes. 3 Add a shot of espresso into both glasses. Pour in the evaporated milk and finally top with the frothy coffee. 4 Serve immediately.

TYROPITA ME MELI

Tyropita me meli is a Greek pie traditionally ﬁlled

with a mixture of cheeses and drizzled with honey. Its contrasting ﬂavours and textures are delightful.

Prep time: 20 minutes (plus resting time)

Cook time: 1 hour 5 minutes

Serves: 4-6

For the cheese, courgette and honey pie

1 tbsp SpinneysFOOD Salted Butter

200g SpinneysFOOD Mild Cheddar

100g SpinneysFOOD Halloumi-Style Grill Cheese

200g SpinneysFOOD Feta

250g courgettes

1 tsp SpinneysFOOD Fine Sea Salt

2 large SpinneysFOOD Organic Free-Range Eggs

Handful of SpinneysFOOD Fresh Thyme

400g kataiﬁ pastry

3 tbsp SpinneysFOOD Greek Extra Virgin Olive Oil

125ml double cream

125ml SpinneysFOOD Fresh Full Fat Milk

50g SpinneysFOOD Walnuts

3 tbsp SpinneysFOOD Honey

1 Preheat the oven to 200°C, gas mark 6. Grease a 25cmx25cm baking dish with butter. 2 Grate the Cheddar and halloumi into a large bowl. Crumble the feta into the same bowl. Coarsely grate the courgettes into a separate bowl. Sprinkle over the salt. Set aside for 10 minutes then squeeze out the excess water. Add the courgettes to the cheeses and mix well. 3 In another small bowl, whisk one of the eggs with the thyme leaves. Add this to the cheese mixture and mix well. 4 Separate the kataifi pastry and arrange half of it in the greased baking dish, pushing it up the sides a little. Drizzle over 1 tablespoon of olive oil. Bake the pastry for 5 minutes or until slightly golden brown. Place the cheese mixture on top then layer the remaining kataifi pastry over the cheese mixture. Whisk the remaining egg with the cream and milk then pour this evenly over the pastry. Set aside for 30 minutes. 5 Scatter the walnuts over the top of the pie, drizzle over the oil, then place the dish directly on the bottom of the oven. Bake for 35 minutes, or until golden brown. Drizzle over the honey, then return to the oven for 10–15 minutes, or until dark golden brown. Leave the pie in the dish for approx. 10 minutes before slicing and serving.

Recipes, food styling and photography by The Kate Tin

VEGGIE

the CRUNCHY GOODNESS ENJOY CRISPY

Pintxo bar

Savour Spanish classics such as patatas bravas, hot garlic prawns, crispy squid rings and burnt Basque cheesecake hola summer

SUMMER IN SPAIN SPOTIFY PLAYLIST

Scan the QR code below for the ultimate Spanish playlist.

Pimientos asados

Pimientos asados is a traditional side in Málaga that’s usually served with roasted meat or ﬁ sh. The red capsicums are charred either over an open ﬂ ame or in an oven.

PIMIENTOS ASADOS

Pimientos asados is a Spanish dish consisting of roasted red capsicums, typically served with olive oil, garlic, and sometimes vinegar or herbs.

Prep time: 20 minutes

Cook time: 15 minutes

Serves: 4

4 large SpinneysFOOD Red Capsicums

2 garlic cloves

3 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

2 tbsp SpinneysFOOD Organic Red Grape Vinegar

1 tsp smoked paprika

Handful of fresh oregano

½ tsp SpinneysFOOD Fine Sea Salt, to taste

To serve

SpinneysFOOD Fresh Parsley Crusty bread

1 Preheat the oven to grill. 2 Wash the capsicums and pat them dry. Quarter and deseed the capsicums. 3 Crush the garlic and place in a small bowl along with the olive oil, vinegar, paprika, oregano and salt. 4 Arrange the capsicum quarters on a baking tray and generously brush with the marinade. Place the tray in the oven. Grill the capsicums until charred and blistered, approx. 10-15 minutes. Arrange the grilled capsicums on a serving platter and drizzle with the remaining marinade. 5 Chop the fresh herbs. 6 Serve the pimientos asados warm, or at room temperature as an appetiser or side dish, along with crusty bread.

MANCHEGO AND CHORIZO SAUSAGE ROLLS

Chorizo is a ﬂavourful sausage renowned for its bold taste and distinct spice blend. It is made from coarsely ground meat that’s seasoned with a blend of smoked paprika, garlic and other spices. And it has a rich, smoky ﬂavour with a hint of heat.

Prep time: 30 minutes

Cook time: 30-40 minutes

Serves: 8

For the filling

100g veal chorizo

4 SpinneysFOOD Spring Onions

50g hojiblanca green olives

80g Pelagonia Roasted Red Peppers

75g Manchego cheese

Handful of SpinneysFOOD Fresh Parsley

300g SpinneysFOOD Chicken Sausage

¼ tsp SpinneysFOOD Fine Sea Salt, to taste

2 rolls (640g) puff pastry

1 large SpinneysFOOD Organic Free-Range Egg

2 tsp nigella or onion seeds

1 Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper. 2 Finely dice the veal chorizo. Finely slice the spring onions. Pit and roughly chop the olives. Roughly chop the roasted red peppers. Finely grate the Manchego cheese. Finely chop the parsley. Place all these ingredients in a medium-sized bowl. 3 Squeeze out the chicken sausage from its casing and place into the same bowl along with the salt. Mix well to combine. Place the filling in a piping bag and cut a large piece off the tip of the bag (the thickness of a sausage). 4 Lightly flour a clean work surface. Place the puff pastry on the surface and cut each in half lengthways and then again to get 4 rectangles. Pipe a long sausage down one side of the pastry. Roll the pastry over to enclose itself. Repeat this for all 4 rectangles so that you get 4 long cylinders. Cut each cylinder into 3 sausage rolls. Score the top of the pastry with a sharp knife. Brush the tops of the rolls with a whisked egg and sprinkle nigella seeds over. Arrange the sausage rolls on the baking tray and bake for 30- 40 minutes or until golden and cooked through. 5 Remove from the oven and cool slightly before serving with patatas bravas sauce (see page 81).

RABAS WITH ROMESCO SAUCE

Rabas, also known as ‘calamares a la romana’ is a popular Spanish dish consisting of deep-fried squid rings coated in a light and crispy batter. It’s a beloved seafood appetiser or snack commonly served in tapas bars throughout Spain.

Prep time: 20 minutes

Cook time: 20 minutes

Serves: 4

For the romesco sauce

450g Pelagonia Roasted Red Peppers

200g sun-dried tomatoes from Spinneys deli

120g unsalted almonds

2 garlic cloves

1 tbsp SpinneysFOOD Organic Red Grape Vinegar

1 tsp smoked paprika

½ tsp SpinneysFOOD Fine Sea Salt, to taste

¼ tsp SpinneysFOOD Fine Cayenne Pepper

For the rabas

500g fresh squid

120g SpinneysFOOD Organic Plain White Flour

1 tsp Spanish smoked paprika

¼ tsp SpinneysFOOD Fine Sea Salt, to taste

2L SpinneysFOOD Sunﬂower Oil, for frying

To serve

½ tsp SpinneysFOOD Natural Sea Salt Flakes

1 lemon

1 Drain the oil from the roasted red peppers and sundried tomatoes. Place all the ingredients for the romesco sauce in a blender or food processor and blitz until smooth. Set aside. 2 Clean and slice the squid into rings. 3 In a mixing bowl, combine the flour, paprika and salt. Mix well to combine. 4 In a large pot, heat the sunflower oil to 180°C. 5 Coat the squid rings with the seasoned flour mixture, shaking off any excess flour. Working in batches, carefully drop the squid rings into the hot oil. Fry for 2-3 minutes, or until golden brown and crispy. Be careful not to overcook them, as squid can become tough if fried for too long. Remove from the oil and transfer to a plate lined with paper towels. 6 Transfer the rabas to a serving plate and sprinkle over the salt flakes. 7 Serve while hot with lemon wedges on the side.

BOQUERONES FRITOS WITH MOJO SAUCE

Boquerones fritos, a traditional Spanish street food, is made with small fresh anchovies that are delicately seasoned, coated in ﬂour and then deep-fried until golden and crisp.

Prep time: 30 minutes (plus marination time)

Cook time: 15 minutes

Serves: 4

For the boquerones fritos

350g whole fresh anchovies

1 lemon

1 garlic clove

Handful of SpinneysFOOD Fresh Parsley

2 tsp SpinneysFOOD Fine Sea Salt

500ml SpinneysFOOD Pure Sunﬂower Oil

120g chickpea ﬂour

VEGAN

Manchego and chorizo sausage rolls

Rabas with romesco sauce

For the mojo sauce

Handful of SpinneysFOOD Fresh Coriander

Handful of SpinneysFOOD Fresh Parsley

2 garlic cloves

1 lime

1 jalapeño

4 tbsp SpinneysFOOD Spanish Extra Virgin Olive Oil

1 tbsp SpinneysFOOD Organic White Grape Vinegar

¼ tsp SpinneysFOOD Fine Sea Salt, to taste

For the onion salad

1 red onion

Handful of SpinneysFOOD Fresh Parsley

1 lemon

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

To serve

1 lemon

1 Clean and dry the anchovies. 2 Juice the lemon. Peel the garlic. Place the garlic, parsley and 1 teaspoon of salt in a pestle and mortar. Add the lemon juice and grind until smooth. 3 Place the anchovies in a resealable container and pour the marinade over. Seal the container with a lid and refrigerate for approx. 2 hours. 4 Place all

the ingredients for the mojo sauce in a blender or food processor and blitz on high until it reaches a smooth consistency. Set aside. 5 Finely slice the red onion. Finely chop the parsley. Place both in a small bowl. Squeeze over the lemon juice and drizzle with olive oil. Toss together and set aside. 6 Heat the sunflower oil in a medium-sized pot to approx. 180°C. 7 Place the chickpea flour and 1 teaspoon of salt in a shallow bowl and stir to combine. 8 Remove the anchovies from the marinade and toss through the chickpea flour, ensuring they are well coated. Shake off the excess flour. Fry 4-5 anchovies at a time for approx. 1 minute or until golden. Drain on paper towels. Transfer to a serving platter and serve along with the mojo sauce, onion salad and lemon wedges.

GAMBAS AL AJILLO (GARLIC SHRIMP)

Prep time: 15 minutes

Cook time: 15 minutes

Serves: 4

450g large prawns, deveined and shelled, with tails intact ½ tsp SpinneysFOOD Fine Sea Salt, to taste 4 garlic cloves

Boquerones fritos with mojo sauce

The sauce for this dish can be made in advance and kept until you fry the prawns.

Gambas al ajillo (hot garlic shrimp)

Classic patatas bravas with aioli

TOP TIP!

Store any leftover cheesecakes in an airtight container for up to 3 days in the refrigerator.

Mini tarta de queso (burnt Basque cheesecake)

1 small dried hot red chilli

1 lemon

Handful of SpinneysFOOD Fresh Parsley

310ml SpinneysFOOD Spanish Extra Virgin Olive Oil

1 tbsp SpinneysFOOD Organic Apple Cider Vinegar

1 tbsp SpinneysFOOD Bottled Drinking Water

To serve Crusty bread

1 Place the prawns in a large bowl along with the salt and toss together. Set aside for 10 minutes. 2 Meanwhile, finely slice the garlic and lightly crush the dried red chilli. Zest the lemon. Finely chop the parsley. 3 Heat the oil in a large cast-iron pan over a low heat. Add the garlic and sauté until fragrant, approx. 8-10 minutes. Add the chilli and sauté for approx. 30 seconds. 4 Add the prawns to the pan and cook over a low heat, stirring occasionally until the prawns turn pink, approx. 5 minutes. Add in the vinegar, water, lemon zest and parsley. Season well and stir to combine. Remove from the heat.

5 Serve the gambas al ajillo with crusty bread.

CLASSIC PATATAS BRAVAS WITH AIOLI

This classic tapas dish consists of crispy cubes of fried potatoes served with a spicy tomato sauce often called bravas sauce.

Prep time: 20 minutes

Cook time: 45 minutes

Serves: 4

For the aioli

1 lemon

1 garlic clove

115g mayonnaise

¼ tsp SpinneysFOOD Fine Sea Salt, to taste

For the potatoes

1kg russet potatoes

½ tsp SpinneysFOOD Fine Sea Salt, to taste

2L SpinneysFOOD Pure Sunﬂower Oil, for frying

For the bravas sauce

½ white onion

2 garlic cloves

2 tbsp SpinneysFOOD Spanish Extra Virgin Olive Oil

2 tsp smoked paprika

¼ tsp SpinneysFOOD Fine Cayenne Pepper

1 tsp SpinneysFOOD Fine Grain White Sugar

½ tsp SpinneysFOOD Fine Sea Salt, to taste

400g SpinneysFOOD Whole Peeled Italian Tomatoes

4 tbsp SpinneysFOOD Organic White Grape Vinegar

To serve

Handful of SpinneysFOOD Fresh Parsley

1 Juice the lemon and crush the garlic. Combine the aioli ingredients and adjust the seasoning, if needed. Set aside. 2 Peel and dice the potatoes into 3cm cubes. Bring a large pot of salted water to a boil. Add in the potato cubes and boil for 5 minutes until cooked halfway for a fluffy centre. Drain immediately. 3 Heat the oil to 180°C in a large pot. Place a wire rack over a tray. Fry the potatoes in batches, until golden and crispy, approx. 5-8 minutes. Transfer the potatoes to the wire rack and set aside to cool completely. 4 To make the bravas sauce, finely dice the onion and mince the garlic. Heat the olive oil in a large pan over a medium heat. Sauté the onion until tender, approx. 10 minutes. Add the garlic and sauté for a further 2 minutes. Add in the smoked paprika, cayenne, sugar, salt, tomatoes and vinegar. Bring to a gentle simmer and cook until thickened. Using an immersion blender, blitz until smooth. Alternatively, allow the mixture to cool slightly before transferring to a blender, then blitz until smooth. 5 Once the potatoes have cooled, reheat the oil to 180°C. Working in small batches, drop the potatoes back in the oil and fry until golden brown, approx. 3-5 minutes. 6 Transfer the potatoes to a serving dish. Drizzle over the aioli and bravas sauce. Finely chop the parsley and sprinkle over the patatas bravas. Serve while hot.

MINI TARTA DE QUESO (BURNT BASQUE CHEESECAKES)

Unlike traditional cheesecakes, this cheesecake from the Basque region of Spain is baked at a high temperature to achieve a caramelised ‘burnt’ top while the interior

remains creamy and smooth. Its texture also differs to other cheesecakes, with its light and airy mouthfeel.

Prep time: 10 minutes

Cook time: 20-25 minutes

Makes: 18-20

1 vanilla bean

450g full-fat cream cheese, room temperature

150g SpinneysFOOD Fine Grain White Sugar

3 large SpinneysFOOD Organic Free-Range Eggs, at room temperature

240ml double cream, room temperature

½ tsp SpinneysFOOD Fine Sea Salt

2 tbsp SpinneysFOOD All-Purpose Flour

1 Preheat the oven to 180°C, gas mark 4. Line 2 x 12-hole muffin tins with cupcake liners (you may only need 18 liners). 2 Split the vanilla bean down the centre and scrape out the seeds.

3 Using either a hand mixer or a stand mixer fitted with a paddle attachment, blend the cream cheese and sugar at a medium speed until thoroughly combined. It’s important to scrape the sides of the bowl occasionally. This will ensure the cheesecake is as smooth and lump-free as possible. Crack the eggs in one by one, mixing after each addition on a medium speed until just combined. Scrape down the sides of the bowl frequently. Add in the cream, salt and vanilla seeds. Blend on a medium-low speed, scraping down the sides of the bowl. Blend in the flour at a low speed until well combined, frequently scraping down the sides of the bowl. 4 Fill each muffin mould approx. ¾ full, being careful not to overfill as the cheesecakes will expand while baking. Use an ice cream scoop for equal portions. Gently tap the tins on the counter to even out the batter. Place the tins on the middle rack of the oven and bake for approx. 15 minutes before increasing the oven temperature to 200°C, gas mark 6. Bake for a further 5-10 minutes, until the tops turn a deep brown colour. Remove from the oven and let the mini cheesecakes cool completely to room temperature. It’s normal for the cheesecakes to sink slightly in the middle as they cool. If baking in batches, repeat the process with the remaining batter. 5 Place in the fridge to chill completely before serving.

Prepare a flavourful street-food spread at home with Spanish products available in stores.

VEGGIE

Garden party

Bring the British summer home with a ploughman’s platter, scones, Scotch eggs, Victoria sponge and more summer hello

Garden Victoria sponge cake

SUMMER IN THE UK SPOTIFY PLAYLIST

Scan the QR code for the ultimate British playlist.

TOP TIP!

Store the pickles for at least 1 week before serving to allow the flavours to develop.

PLOUGHMAN’S PLATTER

Prep time: 30 minutes (plus pickling and soaking time)

Cook time: 1 hour 10 minutes

Serves: 8

For the pickled cucumber

400g snack cucumbers

200g pearl onions or shallots

250ml SpinneysFOOD Organic White Grape Vinegar

250ml SpinneysFOOD Bottled Drinking Water

50g SpinneysFOOD Fine Grain White Sugar

2 tsp SpinneysFOOD Fine Sea Salt

1 tsp SpinneysFOOD Whole Black Peppercorns

1 tsp SpinneysFOOD Coriander Seeds

2 garlic cloves

1 SpinneysFOOD Bay Leaf

For the chutney

200g dried peaches

50g dried apricots

400ml SpinneysFOOD Raw Organic Apple Cider Vinegar

2 small brown onions

2 garlic cloves

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

½ tsp SpinneysFOOD Fine Cayenne Pepper

200g SpinneysFOOD Fine Grain White Sugar

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

To serve

200g Stilton cheese

200g aged Cheddar

200g seeded crackers

1-2 pears

2-4 plums

Handful of SpinneysFOOD Microgreens

1 Wash and dry the cucumbers. Peel the onions. Set aside. 2 In a medium saucepan, combine the vinegar, water, sugar, salt and spices. Bring the mixture to a boil over a medium heat, stirring until the sugar and salt are dissolved. Remove from the heat. Place the cucumbers and peeled onions in a jar and add the hot liquid, seal the jar and cool upside down for 1 hour and then refrigerate. They will keep for up to 2 months in the fridge.

3 To make the chutney, roughly chop the dried peaches and apricots into equal-sized pieces. Place the dried fruit and vinegar in a large bowl. Soak for 6-12 hours. Strain the fruit and reserve 100ml of the vinegar. Dice the onion and garlic and add into a pot with the olive oil. Sweat until translucent and sweet. Add the cayenne pepper along with the dried fruit, vinegar and sugar. Season with salt and pepper. Simmer for approx. 40 minutes to 1 hour until most of the liquid has evaporated. Set aside to cool completely.

4 When ready to serve, arrange the Stilton, Cheddar and crackers on a platter. Quarter the pears and plums and place them on a platter along with the pickles and chutney. Scatter over the microgreens and serve.

Ploughman’s platter

VEGGIE

MINI SCOTCH EGGS

Prep time: 1 hour

Cook time: 15 minutes

Makes: 12

Handful of SpinneysFOOD Fresh Parsley

200g SpinneysFOOD Chicken Sausages

50g breadcrumbs

12 quail eggs

250g SpinneysFOOD All-Purpose Flour

1 large SpinneysFOOD Organic Free-Range Egg

1L SpinneysFOOD Pure Sunﬂower Oil, for frying

3 tbsp English mustard

Handful of SpinneysFOOD Fresh Dill

Handful of microgreens

1 Finely chop the parsley. 2 Remove the sausage meat from the casing and mix it with half the breadcrumbs and the chopped parsley. 3 Boil the quail eggs for approx. 45 seconds to 1 minute for a soft centre, then immediately transfer them to an ice bath to stop cooking. Peel the eggs and set aside. 4 Divide the sausage mixture into 12 equal portions and flatten each into a thin patty on a sheet of cling film. Place a quail egg in the centre of each patty and carefully wrap the chicken mixture around it, ensuring each egg is completely covered. 5 Prepare three bowls: place the flour in the first, whisked egg in the second and the remaining breadcrumbs in the third. Roll each egg in flour, then dip in the egg and finally coat with breadcrumbs. 6 Heat the oil to 180°C in a deep frying pan or pot. Fry the coated eggs in batches of 6 for 3-4 minutes until golden brown. Drain on paper towels. 7 Serve the mini Scotch eggs with mustard and herbs.

KOMBUCHA PIMM’S MOCKTAIL

This mocktail tastes just like refreshing Pimm’s with fruity citrus notes and botanicals, with a hint of herbal sweetness.

Prep time: 20 minutes

Serves: 4-6

3 lemons

3 oranges

80g SpinneysFOOD Premium Scottish Strawberries

1 small SpinneysFOOD Organic Cucumber

5cm fresh piece ginger

Handful of SpinneysFOOD Fresh Mint

500g SpinneysFOOD Ice Cubes

300ml kombucha

500ml sparkling lemonade

1 Juice two lemons and two oranges. Pour the juice into a pitcher. 2 Hull and slice the strawberries into quarters. Slice the cucumber into rounds. Grate the ginger. Add the strawberries, cucumbers and ginger to the pitcher. Add the mint leaves and top with ice.

3 Pour in the kombucha and lemonade and stir to combine. 4 Slice the remaining lemon and orange and add to the pitcher. Serve

immediately or place in the fridge until you are ready to serve

CORNISH CHEDDAR AND SAGE SCONES

Scones are believed to have originated in Scotland in the 1500s, but it wasn’t until the 1800s that they became a staple of British afternoon tea spreads. They’re easy to make and can be enjoyed both as a sweet or savoury treat. Our recipe combines the intense ﬂavour of Cornish Cheddar with earthy fresh sage.

Prep time: 40 minutes

Cook time: 25 minutes

Makes: 8 scones

For the scones

250g cake ﬂour

1½ tsp SpinneysFOOD Baking Powder

1 tsp SpinneysFOOD Fine Sea Salt

1 tsp SpinneysFOOD Extra Fine Caster Sugar

100g SpinneysFOOD Salted Butter

100g Cornish Cheddar

1 large SpinneysFOOD Organic Free-Range Egg

75ml double cream

4 tbsp SpinneysFOOD Full Fat Greek Yoghurt

Handful of fresh sage leaves

2 tbsp SpinneysFOOD Full Fat Milk

To serve

100g SpinneysFOOD Smoked Salmon Trimmings

150g créme fraîche

Handful of SpinneysFOOD Fresh Dill

1 Preheat the oven to 180°C, gas mark 4. Line a baking sheet with baking paper. 2 Sieve the flour and baking powder into a large mixing bowl along with the salt and sugar. Using the largest side, grate the cold butter directly into the flour along with the cheese. Using your fingertips, rub in the butter to form coarse breadcrumbs. In a separate jug, combine the egg, cream and yoghurt and whisk together until combined. Add the liquid to the flour mixture. Using a butter knife, cut it into the flour mixture. This keeps the butter cool and prevents over-mixing. 3 Place the dough on a lightly floured work surface. Using the outer side of your hand, flatten the dough into a disc. Cut it in half and place the two halves on top of each other to create the buttery layers. Flatten again with the side of your hand until approx. 3cm thick and then slice into even-sized wedges. Place them on the baking sheet. Place a sage leaf in the centre of each scone and brush the tops and sides of the scones with the milk. Bake for approx. 20-25 minutes or until they are golden. 4 Allow the scones to cool for 15 minutes then serve with the salmon trimmings, a dollop of créme fraîche and fresh dill.

GARDEN VICTORIA SPONGE CAKE

Named after Queen Victoria, who enjoyed it with her afternoon tea, a Victoria sponge consists of two cake layers ﬁlled with raspberry jam and whipped cream.

Prep time: 45 minutes

Cook time: 25 minutes

Serves: 8

For the cake

5 large SpinneysFOOD Organic Free-Range Eggs

280g SpinneysFOOD Salted Butter, at room temperature

280g SpinneysFOOD Extra Fine Caster Sugar

1 tbsp vanilla extract

280g SpinneysFOOD Self-Raising Flour

2 tbsp SpinneysFOOD Fresh Full Fat Milk

Food colouring of your choice

For the strawberries

340g SpinneysFOOD Premium Scottish Strawberries

1 lime

1 tbsp SpinneysFOOD Fine Grain White Sugar

For the filling

300ml whipping cream

1 tsp vanilla extract

2 tbsp SpinneysFOOD Super Fine Icing Sugar

30g SpinneysFOOD Strawberry Preserve

1 Preheat the oven to 180°C, gas mark 4. Grease two 20cm round cake tins and line them with baking paper. 2 Separate the egg yolks from the whites. Set aside. 3 In a stand mixer fitted with the paddle attachment, cream the butter on high speed until creamy and smooth, approx. 1 minute. Turn the mixer speed to medium-low, add the sugar and vanilla extract to the butter and mix until well combined. Increase the speed to medium-high and beat until very light and fluffy, approx. 5 minutes. Then reduce the speed to low and add the egg yolks, one at a time, beating just until combined. Add one-third of the flour to the butter mixture and mix at a low speed just until combined. Repeat with another one-third portion of flour. Add the remaining flour. 4 Whip the egg whites to soft peaks then fold into the cake batter and add the milk. 5 Set aside approx. 250ml of the batter and divide it into 6 bowls. Colour each with a drop of food colour of your choice and add into 6 small piping bags. 6 Using a printed floral design, trace the design onto a 20cm round piece of baking paper. Flip the paper over so the ink doesn’t run into the batter and place it on the bottom of one cake tin. Pipe the design outline and colour in the flowers and leaves. Place the tin in the freezer for 10 minutes to solidify the pattern. 7 Divide the remaining batter between the two cake tins and level out the top. Bake until the cakes are golden and a tester comes out clean, 20-25 minutes. Cool the cakes in the tins completely. 8 Hull and thinly slice the strawberries. Transfer to a medium-sized bowl. Zest the lime over the strawberries. Toss together with the sugar. Macerate until the sugar dissolves, approx. 15 minutes. 9 To make the filling, add the cream, vanilla and icing sugar to a large bowl and whisk until stiff peaks form. 10 Place one of the sponge cakes onto a plate and evenly spread a layer of jam on it. Place a generous amount of the filling over the jam and spread it

VEGAN

VEGGIE

TOP TIP!

For light and fluffy scones, handle the dough gently and avoid overmixing. Grating the butter and cutting it into the flour mixture gives the scones a soft texture.

Cornish Cheddar and sage scones

Kombucha Pimm’s mocktail

Mini Scotch eggs

MAKE A FLORAL DESIGN

You can create your own floral design with a free online graphic design tool such as Canva. We designed the one below. HOW TO

Garden Victoria sponge cake

out to cover the entire cake. Top with a few slices of strawberry. Top with the floral design cake. 11 Serve immediately.

EARL GREY ETON MESS WITH LEMON CURD CREAM

Eton Mess is a traditional British dessert that originated in Eton College, a prestigious boarding school in England. It typically consists of a mixture of broken meringue, whipped cream and strawberries, although variations may include other fruit such as raspberries or bananas. The dessert is often served in a glass or bowl, with layers of meringue, fruit and cream stacked on top of each other.

Prep time: 25 minutes (plus maceration time)

Serves: 4

For the Earl grey strawberries

125ml SpinneysFOOD Bottled Drinking Water

4 bags SpinneysFOOD Earl Grey Tea

50g SpinneysFOOD Fine Grain White Sugar

300g SpinneysFOOD Premium Scottish Strawberries

To serve

500ml whipping cream

120g Waitrose Cooks’ Ingredients Mini Eton Mess Meringues

125g lemon curd

Handful of edible ﬂowers

1 Add the water to a pot and bring to a boil. Steep the teabags for 2-3 minutes, or longer if you prefer a stronger flavour. Remove the teabags and stir in the sugar until dissolved. Set aside to cool completely. Hull and halve the strawberries. Place in a bowl and pour the syrup over and toss gently to coat. Refrigerate for at least 1 hour.

2 In a large bowl, whip the cream to soft peaks. Lightly crush the meringues and place them at the bottom of two glasses, followed by a layer of lemon curd and cream. Add a layer of the macerated strawberries and repeat. 3 Decorate with edible flowers and serve.

Plan your British garden party with the ingredients available in store.

Earl Grey Eton mess with lemon curd cream

VEGGIE

SpinneysFOOD Strawberry Preserve

SpinneysFOOD Smoked Salmon Trimmings

SpinneysFOOD Premium Scottish Strawberries

Waitrose Cooks’ Ingredients Mini Eton Mess Meringues Cathedral City Mature Cheddar

Little cooks

Give kids a taste of the Med with these bite-sized snacks

Secret veggie Spanish omelette muffins

This classic salad always tastes great with heirloom tomatoes or any fresh aromatic tomato variety, but you can swap out half the tomatoes with freshly sliced peaches and replace the mozzarella with burrata.

Tiered Caprese salad

TIERED CAPRESE SALAD

This is a twist on the classic salad, using fresh ripe tomatoes, creamy mozzarella and fresh basil, to deliver a mouthful of Italian ﬂavours.

Prep time: 10 minutes

Serves: 6

4 SpinneysFOOD Premium Tomatoes on the Vine Handful of SpinneysFOOD Fresh Basil

200g SpinneysFOOD Mozzarella

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste 2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 Wash the tomatoes and basil leaves and pat them dry. 2 Slice the tomatoes and mozzarella cheese into rounds of similar thickness. Assemble the towers by stacking a slice of tomato, followed by a basil leaf, then a slice of mozzarella cheese. Repeat this process with the remaining ingredients. 3 Arrange the tiered Caprese salads on a serving platter, season with salt and pepper and generously drizzle over the olive oil.

RAVIOLI LASAGNE CUPS

For an extra layer of ﬂavour, add sautéed veggies between the layers of ravioli and sauce.

Prep time: 20 minutes

Cook time: 25 minutes

Serves: 6

18-20 (approx. 250g) SpinneysFOOD Four Cheese Ravioli

345g SpinneysFOOD Napoletana Sauce

200g SpinneysFOOD Mild Cheddar Grated

Handful of SpinneysFOOD Fresh Oregano

SpinneysFOOD Black Pepper, freshly ground, to taste

1 Preheat the oven to 180°C, gas mark 4. Lightly grease an extra-large muffin tin with cooking spray. 2 Bring a pot of salted water to the boil and blanch the ravioli for approx. 3-5 minutes or until they float. Drain and set aside. 3 Place one raviolo at the bottom of each muffin mould. Place another 3-4 ravioli along the edge of each mould to create a cup shape. Add a spoonful of Napoletana sauce in the centre and top with a sprinkle of Cheddar. Layer another raviolo over the cheese and top with Napoletana sauce and cheese. Repeat this process until the muffin tin is filled. 4 Sprinkle a final layer of cheese over and place in the oven to bake for approx. 15-20 minutes, or until the cheese is bubbly and the edges are golden brown. 5 Remove the ravioli lasagne cups from the oven and let them cool for a few minutes. Sprinkle over fresh oregano and season with black pepper before serving.

CROQUE-MONSIEUR BITES

Prep time: 15 minutes

Cook time: 20 minutes

Serves: 4

3 tbsp SpinneysFOOD Salted Butter, softened 6 slices SpinneysFOOD White Bread

1 tbsp Dijon mustard, optional

200g pastrami

200g Gruyère cheese

150g SpinneysFOOD Cheese Sauce

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil Handful of SpinneysFOOD Thyme

1 Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper. 2 Spread a thin layer of softened butter on one side of each slice of bread followed by a thin layer of Dijon mustard, if desired. Arrange the pastrami over the mustard. Slice the Gruyère and place on top of the pastrami slices. Spread 2-3 teaspoons of the cheese sauce over the Gruyère and top with a slice of bread to close the sandwich.

3 Heat some of the oil in a non-stick or cast-iron pan over a medium heat. Place the sandwiches in the pan, working in batches if need be. Toast the sandwiches for approx. 2 minutes per side or until golden. Flip and toast on the other side until golden brown and the cheese has melted. Transfer the sandwiches to the baking tray. Generously spread the remaining cheese sauce over the top of the sandwiches. 4 Place the tray in the oven for 10 minutes. Then turn on the grill and cook for approx. 3 minutes or until the sauce is golden and bubbling. 5 Slice the sandwiches into quarters and serve with a sprinkle of thyme leaves.

Ravioli lasagne cups

Recipes, food styling and photography by The Kate Tin

VEGGIE

COOK’S NOTE

To achieve perfectly melted cheese and golden crusts, toast the sandwiches in a pan before finishing them in the oven. This ensures that each mouthful of your croque-monsieur bite is irresistibly crispy on the outside and gooey on the inside.

Croque-monsieur bites

Secret veggie Spanish omelette muffins

COOK’S NOTE

For an extra burst of flavour, sauté the grated potato and vegetables in a pan with a splash of olive oil before adding them to the egg mixture. This will enhance the texture and taste of these omelette muffins.

SECRET VEGGIE SPANISH OMELETTE MUFFINS

Prep time: 15 minutes

Cook time: 20 minutes

Serves: 6

1 large all-purpose potato

2 courgettes

1 SpinneysFOOD Red Capsicum

50g SpinneysFOOD Organic Baby Spinach

6 large SpinneysFOOD Organic Free-Range Eggs

4 tbsp SpinneysFOOD Fresh Full Fat Milk

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

60g SpinneysFOOD Grated Mature Cheddar

1 Preheat the oven to 180°C, gas mark 4. Grease a muffin tin with cooking spray.

2 Wash, peel and grate the potato. Grate the courgettes. Core and finely dice the red capsicum. Finely chop the baby spinach. 3 In a medium-sized mixing bowl, whisk together the eggs, milk, salt and black pepper until well combined. Stir in the grated Cheddar and vegetables. 4 Pour the egg mixture into the greased muffin tin, filling each muffin cup approx. ¾ full. Bake for approx. 15-20 minutes, or until the omelette muffins are set and lightly golden on top. 5 Remove the tin from the oven and allow the muffins to cool for a few minutes, before carefully removing them from the tin.

6 Serve while warm.

Make these Mediterranean bites with ingredients available in stores.

SpinneysFOOD Premium Tomatoes on the Vine

SpinneysFOOD Four Cheese Ravioli

SpinneysFOOD Mozzarella

SpinneysFOOD Organic Baby Spinach

SpinneysFOOD Cheese Sauce

VEGGIE

Live Well

On the cheese trail in France; Helen Farmer’s top picks for family holidays, and health and beauty news

Fromagerie Duroux ages Cantal cheese in a former railway tunnel, which provides ideal ripening conditions

Oh-lait,

oh-lait, oh-lait

The Auvergne region in central France is renowned for its rich culinary heritage, particularly its cheeses. This mountainous region, characterised by volcanic landscapes and lush pastures, offers an ideal environment for dairy farming and cheese production. The distinct terroir, combined with traditional cheese-making techniques passed down through generations, has established Auvergne as a key player in the world of cheese.

I recently spent a week there, travelling through bucolic scenes to post-card perfect villages, that often felt as if they were in the middle of nowhere. I was fortunate enough to have exclusive access to several incredible experiences – and of course, taste a lot of cheese. What follows, mes amis, is a selection of my favourite fromages and highlights from the tour.

SAINT-NECTAIRE

One of the most famous cheeses from Auvergne, this semi-soft, creamy variety is made from raw or pasteurised cow’s milk. It is named after the village of Saint-Nectaire and has been produced since at least the 17th century. Today, there are 200 producers.

Alain Guittard is one of these masters –twice a day, he’s quietly handcrafting batches of cheese from the milk of 60 cows that graze on volcanic pastures. Watching him working with the curds and whey, shaping the cheese, salting and then pressing it, is meditative.

All wheels are aged for up to eight weeks on rye straw mats in humid cellars – this

contributes to the cheese’s distinct rich, nutty flavour with earthy undertones. It’s versatile –working well on a cheese platter, melted into a fondue, cubed into a salad, or adding depth to pasta.

Nothing quite beats having it for breakfast, on the farm on which it’s made, overlooking undulating hills and verdant valleys.

CANTAL

There are a lot of inimitable characters in the French cheese industry, who genuinely blend tradition with innovation. On a previous visit to the Jura, I met Jean-Charles Arnaud who ages 180,000 wheels of Comté in a sprawling fort, originally commissioned by Napoleon. On this trip, it’s fourth generation cheesemaker Cyprian Duroux and his family’s cheese “cellar” that stood out.

The Duroux family of Fromagerie Duroux, has a rich history of cheese-making in Auvergne. They’re renowned for a unique aging process using an old 1.3km train tunnel, which, with its constant humidity and temperature, provides ideal conditions for maturing the likes of Cantal cheese.

This is one of France’s oldest cheeses, with origins dating back over 2,000 years. Made from cow’s milk, it’s firm and dense with a crumbly texture that comes in three varieties: jeune (young), entre-deux (matured) and vieux (aged). The latter is the best. I loved its robust, earthy taste with hints of spice and caramel.

ROCAMADOUR

It’s not often I order a burger – especially en

France. But, after a day of discovering this soft goat cheese made from raw Alpine goat’s milk, and falling in love with it, having a puck-sized round of it atop a delicious patty, all drizzled in Figeac honey, simply had to be done.

It’s at La Borie d’Imbert, a farm renowned for producing Rocamadour, that I first came across this AOC (Appellation d’Origine Contrôlée) cheese. They emphasise quality and authenticity, using local, sustainable practices. But, beyond cheese-making, the company supports people of determination by providing employment opportunities, fostering inclusivity, and promoting social responsibility within their community.

Unlike many cow’s milk cheeses, Rocamadour is only aged for approximately six days – this is what ensures its mild tang that has hints of hazelnuts. I couldn’t get enough of this cheese – and it seems neither can locals; it’s reported that 31 million pieces of this cheese are produced per year.

LAGUIOLE AND TOMME FRAÎCHE DE L’AUBRAC

The town of Laguiole on the Aubrac plateau, bordering Auvergne, is famous for three things: knives, chef Michel Bras’ three-Michelin

OPPOSITE PAGE, CLOCKWISE FROM TOP LEFT: The picturesque village of Rocamadour sits on a cliff; Cyprian Duroux is a fourthgeneration cheesemaker; Laguiole is a pressed, uncooked cheese that has been made since the 12 th century; Alpine goats at La Borie d’Imbert, a farm renowed for making Rocamadour; Alain Guittard handcrafts Saint-Nectaire cheese; rinds are washed by hand at Mons Cheese; French cheesemaking is often a hands-on process; Plancherin d’Arêches carries notes of buttery caramel, hazelnuts and rich cream with a tangy finish.

star restaurant and its eponymous cheese. Pronounced ‘Lah-yole,’ this cheese, which is only produced from whole, raw milk from the herds of French Aubrac or Simmental cows, has a long history, dating back to the Middle Ages.

Much like the cylindrical shape of Cantal, it is produced in large wheels and left to ripen in cold, humid cellars. I witnessed its full production at Jeune Montagne – a cooperative comprising 77 dairy farmers. Halfway through the process (after the curd has been drained in linen cloths, and before it’s broken up, salted, shaped and pressed), it forms a fresh product called tomme fraîche de l’Aubrac. This is the key ingredient in a regional dish called aligot. A mashup of melty cheese, potato purée and cream.

During a hands-on class at Jeune Montagne’s HQ, I learned that the key to getting a smooth, airy texture is to rice the potatoes while they’re still hot, then incorporate the cream and grate in the tomme over a low heat. Whipping the mixture with speed and conviction is what is required to build up the stringiness of that melting cheese, ensuring the ultimate long, sheer and elastic cheese pull.

BLEU DES CAUSSES

The end of my French cheese journey takes me deep into ancient mountainside caves in Peyrelade. Built like cathedrals, out of limestone rocks, it’s in these cool chambers that rounds of Bleu des Causses are taken to age.

Originally, these cellars were used for ripening Roquefort – the famous sheep’s milk cousin of the lesser-known Bleu. The environs provide cool and humid conditions that are ideal for developing both cheeses’ depth of flavour and characteristic blue veins.

Mons Cheese, founded by Hubert Mons, is a renowned affineur headquartered in Saint-Haon-le-Châtel, a picturesque village in the Rhône-Alpes region. They also have a fabulous stand at Halles de Lyon Paul Bocuse. The Mons family has been dedicated to the art of cheese aging for generations, emphasising traditional techniques and high-quality standards.

They specialise in selecting and maturing a wide variety of regional French cheeses. Notable cheeses they age include Beaufort, Fourme d’Ambert, Soumaintrain, Fourme de Montbrison and Plancherin d’Arêches.

The latter is the lovechild of a shepherdess and Hervé Mons (Hubert’s son) – called Plancherin d’Arêche, it’s a thick, gooey goat’s cheese with aromas of pine from the bark that encircles the rind. Its flavours are complex, offering hazelnut, buttery caramel and rich cream, and it has a long, tangy finish which means its goodness almost never ends.

This natural maturation method, steeped in tradition, ensures a unique terroir expression, resulting in a complex and earthy profile of the cheese that also embodies the region’s culinary heritage. Despite the strength of the Bleu with its noticeable tang, it remains smooth and creamy. It’s an unexpected discovery and a delicious one at that.

PAGE, CLOCKWISE FROM TOP LEFT: Bleu des Causses is aged in deep limestone caves; certain French cheeses are aged on straw mats; Mons

Montbéliarde cows.

THIS

Cheese produces Mistralou, a feather-soft cheese wrapped in chestnut leaves; Laguiole is made from the milk from

YOUR BEST FAMILY SUMMER

sorted

WHERE TO STAY

Amarin Family Hotel, Croatia

Perched on the picturesque coast of Rovinj, the Amarin Family Hotel is designed with families in mind, from the lobby’s climbing net to trampolines dotted around the grounds. Kids can splash around in the water playground, join the fun with the animation team, or explore the sports facilities, while parents relax and take in the stunning Adriatic views. Kids’ club takes little ones from three months, and our girls loved the free scooters. Extra points for being stroller-friendly ie. zero stairs anywhere. maistra.com/properties/family-hotel-amarin

Martinhal Sagres, Portugal

Martinhal Sagres is a haven for families, located in the Algarve close to a historic fishing port. Expect everything you could wish for, from an extensive kids’ club and sports academies to outstanding dining and even baby concierge services; this resort has perfected the art of hospitality, and accommodation ranges from rooms to villas. The list of facilities means you can easily spend two weeks here, so if you’re an active family, this is the one. Bike rental,

From hotels that think of everything and epic festivals, to lesser-known theme parks, mum of two and travel lover Helen Farmer shares vacay inspiration

five swimming pools, private beaches, mini golf and more await… martinhal.com

FAMILY-FRIENDLY FESTIVALS

Where to go for camping, caravans, comedy, science and a sing-along.

Camp Bestival, Dorset, UK (25-28 Jul, 2024)

Imagine a festival where both kids and adults are equally excited (probably for different reasons). Camp Bestival is just that, with a mix of music, theatre, comedy and literary events. The 2024 lineup includes Paloma Faith, McFly, Orbital, Sophie Ellis-Bextor and stars of childrens’ TV like Mr Tumble. Add circus shows, arts and crafts, and dedicated kid zones (and raves), and you have the ultimate festival experience, for all ages. campbestival.net

Sziget Festival, Hungary (7-13 Aug, 2024)

Held on the picturesque Óbuda Island in Budapest, Sziget Festival is one of Europe’s largest music and cultural festivals. The 2024 lineup includes artists like Kylie, Liam Gallagher and Raye, and it’s best suited to older children. The festival features a family-friendly camping area, which is free for under 11s. szigetfestival.com

Just So Festival, Cheshire, UK (16-18 Aug, 2024)

Step into a magical world at the Just So Festival,

where the beautiful Rode Hall Estate comes alive with storytelling, creative workshops and adventure zones. Theatrical acts such as The Bookworm Players, whimsical puppet shows by Handmade Theatre and musical performances by The Little Unsaid are all part of 2024’s lineup. This festival is designed to ignite the imaginations of both young and old. It’s on my bucket list. justsofestival.org.uk

LESSER-KNOWN ATTRACTIONS

Sorry Mickey, we’re exploring further afield… Efteling Park, Netherlands

This Dutch amusement park brings classic stories to life with enchanting rides, captivating shows and beautiful gardens. It’s a place where fantasy becomes reality (there’s a talking tree), making Efteling a magical experience for the whole family. It also has some serious rollercoasters, and if you want to stay for longer than one day, there’s accommodation on-site. efteling.com

Puy du Fou, France

The kids will never know they’re learning at Puy du Fou, a theme park where history comes to life, from the Roman empire to the 20th century. Expect spectacular live shows and immersive experiences, where all ages will be thrilled by Viking battles, knight tournaments and themed hotels. puydufou.com

FROM LEFT: Martinhal Sagres offers a variety of indoor and outdoor activities to keep kids of different age groups entertained; head to Efteling Park for dazzling shows, exciting rides and even fairytale overnight stays.

Rubicon’s 100% Organic Coconut Water – Finally real coconut water. We’ve taken great care to pick the world’s finest coconuts. Our farmers grow them with love in the best habitat that nature can provide, to bring you the ultimate source of natural hydration. Good for your body and great for your spirit. Every sip of our organic coconut water guarantees purity, quality and flavour.

Making Life More Exotic

Summer ready

Give your body the extra boost it needs to look its best through the hottest part of the year and beyond

Bali Body

No time to go to a tanning salon? No problem. Bali Body makes tanning at home easy with its self-tanning mousses, tanning oils and tan mists. Founded by an Australian couple, the brand is devoted to offering suncare, skincare and self-tan products for sensitive and sensitised skin. Every item in its range is cruelty-free and developed with natural, skin-nourishing ingredients. The Cacao Tanning Oil is ideal for getting an instant bronzed glow while its watermelon counterpart is a lightweight oil that locks in moisture and helps develop a deep, natural tan. For a quick fix, opt for the Self Tanning Mousse, which is a foamy quick dry formula that is easy to apply and streak-free. Find these Bali Body products and others including BB cream and sunscreen sprays in stores now.

HEALTH NAG

“I nag because I care,” says Natasha Rudatsenko, the founder and CEO of Health Nag, who overcame a variety of chronic health conditions by educating herself about natural medicine, naturopathy and structured detox among other subjects to transform her health. Health Nag was established in 2018 to offer wellness solutions through a holistic approach. Each product formulated by Health Nag is crafted from the highest quality raw ingredients without emulsifiers, fillers, additives, sugar or alcohol. Look out for the brand’s 3 Day Detox, Matcha Powder and Bioactive Collagen Gel at Spinneys.

HUMANTRA

Home-grown brand Humantra stepped into the market to change the way everyone looks at hydration. It’s plant-based, sugar-free electrolyte and antioxidant drink contains all six essential minerals – potassium, sodium, magnesium, calcium, chloride and phosphorus – for effective hydration that won’t disrupt your gut. Humantra uses only clean ingredients in its three flavours – Himalayan Lime, Berry Pomegranate and Elderberry – which are now available at Spinneys.

Award-winning British skincare brand Super Facialist has one aim – to equip women to become their own facialist every day. Crafted by a team of passionate skincare experts, Super Facialist products are a blend of high-performing scientific ingredients, natural extracts and exquisite aromas. Spinneys now stocks the brand’s Vitamin C+ and Rosehip lines. The former claims to brighten, rejuvenate and renew through key ingredients such as licorice and vitamins C and E, while the latter is made with rosehip, shea butter and marshmallow to hydrate and calm sensitive skin.

Treat yourself to something sweet

RECIPE INDEX

STARTERS,

SOUPS, SALADS & SIDES

Grilled chicken salad with roasted capsicum and fig vinaigrette 16

Tatsoi, parsley and spinach orzo salad 22

Three bean salad with garlic lemon sauce and crispy garlic 22

Öcce (Turkish herb fritters) 26

Roasted potato tzatziki salad 40

Pickled melon salad with bresaola and burrata 46

Chunky caponata panzanella salad 48

Buttery la piadina with lemony pesto ricotta 48

Grilled artichokes with anchovy oregano dressing 50

Creamy salmon rillettes 57

La salade Mentonnaise 58

French cheeseboard cups 58

Horiatiki 64

Domatokeftedes with htipiti 64

Pimientos asados 75

Rabas with romesco sauce 75

Boquerones fritos with mojo sauce 75

Gambas al ajillo (garlic shrimp) 77

Classic patatas bravas with aioli 81

Ploughman’s

DRINKS

Amalfi lemon spritz

BREAKFAST & BRUNCH

Feta-fried

CONDIMENTS

Leftover garlic, onion and herb paste

MAINS

Courgette parmigiana

broccoli pesto pasta

Mixed vegetable gratin

Lemon-marinated sardines with crispy capers

Sandwich à la merguez

BAKED GOODS & DESSERTS

Leftover vegetable tart tatin

candy grape sorbet

bow tie cookies

Amarena cherry and almond crostata

kouign-amann

Tyropita me meli

Manchego and chorizo sausage rolls

Mini tarta de queso (mini burnt Basque cheesecakes)